@muhar_ismail: Don't stop dreaming #fyp #motivation

Muhar94

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Wednesday 01 May 2024 12:23:21 GMT

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Mirandadee :

PU nan YouTube neh bg,, ngak lon subscribe

2024-05-06 15:10:38

1

1999♥ :

mantap that bg, usaha yang dapat melahirkan karya.

2024-05-01 18:46:25

32

Bryan :

Saya percaya bhwa keberhasilan tdk salah alamat, dia akan menuju kpda org yg tdk berhenti berusaha dan berikhtiar. Proud of you brother 🙏🏻

2024-05-02 03:08:48

13

mass al :

sempat merunoe² yt awai,cuman hna Soe bimbing,jadi berhenti sampe jnoe,tetap semangat adun

2024-05-02 03:14:52

4

mama muda 3 real✅ :

bentar lagi ada yg bilang: nyan hy sodara long🤣🤣

2024-06-27 05:51:24

2

ibnu_ali_akbar03 :

konten peu aduen?

2024-06-24 12:43:09

2

20-2-2025😘 :

Dari sini saya belajar yg bahwa Allah sangat sayang sama kita

2024-06-19 05:44:38

2

Raffsmith⛎ :

keren bang🥺🙏

2024-05-08 08:04:26

2

nyak_arief🐥 :

Perjuangan tidak pernah mengkhianati hasil.. lon kenal droneuh dari SMA sampe jinoe..

2024-05-03 10:33:51

2

DARAH NANGROE :

adun dupna trep perjuangan smpe jt YouTubers

2024-05-02 16:06:37

2

Lifa maju berjaya :

SmuA melalui prjuangan keras dn Pnjang, tidak ad yg sia2 jika sungguh2👍👍👍💯💯

2024-05-02 06:43:30

2

Kangcat :

neu peureuno lon hy 😊

2024-05-01 12:44:20

2

Abi shoes :

Bereh adun

2024-06-29 05:57:19

1

rijal202004 :

😳😳😳

2024-06-28 19:13:59

1

Ndawina :

Keren x abg ini

2024-06-27 02:10:45

1

zainychef :

berehhh adunn

2024-06-25 22:57:14

1

mrzy :

rupajih na yg brat lom perjuwangan dri lon... tetap semangat adun😻😻

2024-06-14 15:10:40

1

bp1000 :

bosss kangen kuh pat keuh jinoe

2024-06-07 13:16:54

1

gaziniganados87 :

😂😂😂

2024-06-06 10:12:49

1

gaziniganados87 :

luar biasa 👍bangga Mak ayah keu kah neuk

2024-06-06 09:26:39

1

Aqvin :

Adun menyo na Wate lon lake Meu gure bak roneuh tentang dunia YouTube adun😁

2024-06-05 18:45:05

1

@aneukagam :

kayak kenal abg ini😁😁💃

2024-06-04 09:36:13

1

putra munandar :

Semagt 🤲

2024-06-03 15:20:04

1

BaL :

Bismillah semoga nular rejekinya ya Allah🤲

2024-06-01 17:38:03

1

jall♡♡ :

Sukses bg💪

2024-05-24 17:20:05

1

Z&Z :

bg PU usaha yang nepget jnoooooooooo ,,,,, inspirasi nya lah blah vt

2024-05-19 13:13:18

1

Irwan :

sukses selalu bg , peugoot konten

2024-05-17 12:30:07

1

pinto raseuki :

BG bagi ilmunya bg

2024-05-08 15:54:45

1

CV.Laik Store :

military sedang pemeriksaan ketat..salam dari akun lon yg Ka diban 😢

2024-05-06 16:58:49

1

ARI ALVARO CHANNEL :

jino lon teungoh bak YouTube baru 11ribu subscribe

2024-05-06 16:42:25

1

randomdumpppps :

kelazz aduen

2024-05-06 15:45:33

1

Paman_vidio :

neuperno lon jeut keu kreator youtube bg 🙏🙏

2024-05-06 06:07:03

1

Fajar Buana :

Luar Biasa

2024-05-06 05:45:44

1

raju213 :

salut THT long bg tingat kedroo lon😭

2024-05-04 08:40:00

1

｟ʙluєviolєt｠ :

Bukan senang nak hidup senang🙏🙏

2024-05-03 14:29:51

1

stop omong kosong :

ku folow karna awak droe teh🔥

2024-05-03 14:12:39

1

wan :

respect semangat bang salam dari indo 👏

2024-05-03 11:16:48

1

TeukuMuda :

💪💪💪

2024-05-03 10:17:29

1

Hijrah 🤲😇 :

semoga sukses selalu bg💪😇🤲

2024-05-03 06:59:17

1

Siraj :

🔥🔥🔥🔥

2024-05-03 05:33:05

1

Ridho Wibowo :

SEMANGAT BOS

2024-05-03 04:59:32

1

CRF GANK🚀 :

berkarya lah anak muda ingat jangan menyerah 🙏bereh" bg

2024-05-03 01:46:01

1

bang ol05 :

dari minus mulainya kagum bg

2024-05-02 16:39:14

1

Matasiwah :

semangat adun bah jeut ke motivasi ke Rakan raka☺️

2024-05-02 16:36:57

1

7-feb-23 :

pakon han neu tamong TIENS atau PT Best bg🤣 nak bagah kaya

2024-05-02 16:08:41

1

ㅤㅤ :

pasti Abang ni banyak duiit😳

2024-05-02 15:13:04

1

$roell$ :

Semua butuh proses mndum bg semangat bg semoga nular rezeki nya😁

2024-05-02 14:19:47

1

Bos atom :

Hn neu cet moto le😂

2024-05-02 12:27:41

1

•𝙂'𝘽𝙀𝙉✓ :

tapi hana meutume lago channel ta cari

2024-05-02 10:09:33

1

To see more videos from user @muhar_ismail, please go to the Tikwm homepage.

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Jalapeño Popper Focaccia Ingredients 1 batch focaccia dough (same-day, overnight or sourdough) Extra virgin olive oil, to line the tray 3 fresh jalapeños, diced finely 4 fresh jalapeños, sliced into rings 330g (12oz) full fat cream cheese 150g (1.5 cups) cheddar cheese, grated 10 strips smoked streaky bacon, Cooked crispy (bacon fat reserved) 25g (1/3 cup) panko bread crumbs Flaky sea salt, to taste Method Prepare the focaccia dough according to my recipe instructions. Before the first stretch and fold, scatter 1/3 of the diced jalapeños (equivalent to 1 diced jalapeño) over the dough and then stretch and fold the dough to incorporate them. Repeat this with another 1/3 of the diced jalapeño for the second set of stretch and folds. Cover the bowl with a tea towel and proof the dough as instructed in the dough recipe. While the dough is proofing in the bowl, prepare the cream cheese mixture. Start by cooking your bacon to your desired level of crispiness. I find the easiest way is to bake it on a tray in the oven at 230C/445F for about 12-15 mins. Reserve the bacon fat from the tray and dice all the bacon into a fine crumb. In a bowl, stir together the cream cheese, 50g (1/2 cup) grated cheese and half of the crispy bacon crumbs. Transfer into a piping bag with a wide open tip if you have one. If you don’t, transfer into a zip top freezer bag and snip one of the corners for piping. When the dough has finished proofing in the bowl, prepare the baking tray as stated in the dough recipe (line with parchment and generously drizzle with extra virgin olive oil). Tip the dough into the tray and gently stretch it out towards the edges so there is plenty of surface area to pipe the cream cheese mixture onto. Pipe half of the mixture into the dough and then arrange half of the sliced jalapeños (2 jalapeños worth) over the cream cheese. Fold the dough up into thirds (it should look like a big burrito) and flip it over so the smooth side of the dough is on the top. Cover with an inverted tray or some oiled nonstick parchment paper and proof at room temperature for 1.25 - 2 hours or until the dough has spread out in the tray, has risen a bit and is nice and jiggly. Use oiled fingers to coax the dough to the edges of the tray if it hasn’t spread all the way out. Near the end of the proofing time, preheat the oven to 220C/430F. Mix together the panko, the remaining chopped bacon, the remaining diced jalapeño (1 jalapeño worth) and 50g (1/2 cup) grated cheese. Sprinkle the mixture over the dough and then drizzle over about 2 tablespoons of the bacon fat. Dimple the dough thoroughly and arrange the remaining jalapeño rings into the dimples. Bake for 12 minutes. Remove the focaccia from the oven, scatter over the remaining 50g (1/2) cheese and then return to the oven for a further 8-10 minutes. Once the bread is a deep golden brown colour, remove it from the oven and immediately use a thick straw to poke holes over the top of the bread. Pipe the second half of the cream cheese mixture into the holes you’ve created. The residual heat from the bread will melt the cheese you’ve just piped in. Wait at least 15 minutes before cutting in to enjoy! #willitfocaccia #focacciatok #jalapenopoppers

Jalapeño Popper Focaccia Ingredients 1 batch focaccia dough (same-day, overnight or sourdough) Extra virgin olive oil, to line the tray 3 fresh jalapeños, diced finely 4 fresh jalapeños, sliced into rings 330g (12oz) full fat cream cheese 150g (1.5 cups) cheddar cheese, grated 10 strips smoked streaky bacon, Cooked crispy (bacon fat reserved) 25g (1/3 cup) panko bread crumbs Flaky sea salt, to taste Method Prepare the focaccia dough according to my recipe instructions. Before the first stretch and fold, scatter 1/3 of the diced jalapeños (equivalent to 1 diced jalapeño) over the dough and then stretch and fold the dough to incorporate them. Repeat this with another 1/3 of the diced jalapeño for the second set of stretch and folds. Cover the bowl with a tea towel and proof the dough as instructed in the dough recipe. While the dough is proofing in the bowl, prepare the cream cheese mixture. Start by cooking your bacon to your desired level of crispiness. I find the easiest way is to bake it on a tray in the oven at 230C/445F for about 12-15 mins. Reserve the bacon fat from the tray and dice all the bacon into a fine crumb. In a bowl, stir together the cream cheese, 50g (1/2 cup) grated cheese and half of the crispy bacon crumbs. Transfer into a piping bag with a wide open tip if you have one. If you don’t, transfer into a zip top freezer bag and snip one of the corners for piping. When the dough has finished proofing in the bowl, prepare the baking tray as stated in the dough recipe (line with parchment and generously drizzle with extra virgin olive oil). Tip the dough into the tray and gently stretch it out towards the edges so there is plenty of surface area to pipe the cream cheese mixture onto. Pipe half of the mixture into the dough and then arrange half of the sliced jalapeños (2 jalapeños worth) over the cream cheese. Fold the dough up into thirds (it should look like a big burrito) and flip it over so the smooth side of the dough is on the top. Cover with an inverted tray or some oiled nonstick parchment paper and proof at room temperature for 1.25 - 2 hours or until the dough has spread out in the tray, has risen a bit and is nice and jiggly. Use oiled fingers to coax the dough to the edges of the tray if it hasn’t spread all the way out. Near the end of the proofing time, preheat the oven to 220C/430F. Mix together the panko, the remaining chopped bacon, the remaining diced jalapeño (1 jalapeño worth) and 50g (1/2 cup) grated cheese. Sprinkle the mixture over the dough and then drizzle over about 2 tablespoons of the bacon fat. Dimple the dough thoroughly and arrange the remaining jalapeño rings into the dimples. Bake for 12 minutes. Remove the focaccia from the oven, scatter over the remaining 50g (1/2) cheese and then return to the oven for a further 8-10 minutes. Once the bread is a deep golden brown colour, remove it from the oven and immediately use a thick straw to poke holes over the top of the bread. Pipe the second half of the cream cheese mixture into the holes you’ve created. The residual heat from the bread will melt the cheese you’ve just piped in. Wait at least 15 minutes before cutting in to enjoy! #willitfocaccia #focacciatok #jalapenopoppers

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