@onlysii_: احلى و أرقى فنان فيكِ يا دُنيا🫂🤍 @siilawyofficial #siilawy #explore #fyyyyyyyyyyyyyyyy #sii #siilawyconcert #dubai🇦🇪

onlysii

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Region: IQ

Saturday 13 July 2024 14:35:17 GMT

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Comments

iamro0_ :

عسسسسل هوا وصوته

2024-07-15 22:42:26

12

_uixs7 :

عجبني الريلز رح آخذه؟

2024-07-15 15:54:00

5

نور | ١٤٣٣ه :

ابننا العسل يا جماعه😉😂

2024-08-08 19:55:33

4

…☁️ :

فيسه كذا🥺😭

2024-08-10 06:10:11

1

123.viva l'algérie🥰🇩🇿♥️ :

بطلع على الصوت ولا على الجمال ولا على الاناقة ولا على الفن ♥️♥️♥️♥️♥️sii ☁️🖤

2024-09-18 14:21:38

0

✴ :

@siilawyofficial ✨

2024-07-14 11:32:08

1

mido1004mido :

🥰🥰🥰🥰🥰

2024-09-02 16:06:25

0

mido1004mido :

❤️❤️❤️❤️❤️

2024-09-02 16:06:23

0

لُجَيْنْ خَالِدْ ✨ :

💗💗💗

2024-08-28 19:56:49

0

" Elaf Osama🤍🌚" :

❤️🥺❤️

2024-08-08 02:42:53

0

KH1987.0 :

❤️❤️❤️

2024-07-16 17:24:21

0

soso💗 :

❤❤❤❤

2024-07-14 19:43:19

0

𝑳𝑨𝑹𝑨 :

❤️❤️❤️❤️

2024-07-14 14:32:00

0

𝑳𝑨𝑹𝑨 :

❤️❤️

2024-07-14 14:32:01

0

♡كوكى (｡◕‿◕｡) ♡ :

الشامى احلا 👍

2024-09-19 08:57:53

0

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~Spooky Halloween Buns~ Joining the Halloween bandwagon! (Recipe yields 10 buns) *Sweet Stiff Starter* 30g sourdough starter 90g bread flour 40g water 15g sugar *Dough* 230g bread flour 20g sugar 4g salt 165g milk 20g unsalted butter All of the sweet stiff starter *Crust Dough* 70g unsalted butter 50g icing sugar 30g egg 120g low protein flour 15g milk powder (12g pumpkin powder OR 5g matcha powder) ➡️ Use hand whisk to mix butter and sugar ➡️ Add egg and mix well ➡️ Add sieved flour and fold to combine ➡️ Split into two equal parts ➡️ One add with pumpkin powder and the other add with matcha powder ➡️ Each flavoured crust dough divided into 5 equal parts and round into a ball ➡️ Cover and chill in fridge *Cocoa Fillings* 180g cream cheese 45g sugar 15g cocoa powder 15g milk powder *Pumpkin Fillings* 180g cream cheese 45g sugar 15g pumpkin powder 30g milk powder ➡️ beat cream cheese with sugar until smooth ➡️ add cocoa/pumpkin powder and milk powder ➡️ fold until smooth Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C. ➡️ Mix everything except butter till dough comes together and is strong. ➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane. ➡️ Bulk proof the dough for 2hrs at 28C ➡️ Punch down the dough and split into 10 equal parts ➡️ roll into a smooth ball ➡️ Roll out crust dough in between of cling wrap ➡️ brush dough top with egg whites then place the crust dough on top ➡️ Coat with sugar and cut lines on the crust ➡️ Final proof at 28C for 3-3.5hr or until dough rises 1.5x ➡️ Bake at 180C for 15mins (cover with foil if crust start to brown) ➡️ Cool buns on rack ➡️ slice half and pipe your favourite cream fillings ➡️ Deco the buns and serve fresh #halloween #halloweenbaking #halloweenbuns #HalloweenTreats #halloweenfood #pumpkinbuns #spookybunoctober #halloweenbread #sourdough #sourdoughbuns #naturalyeast #wildyeast #levain #sweetstiffstarter #sweetlevain #sweetstarter

~Spooky Halloween Buns~ Joining the Halloween bandwagon! (Recipe yields 10 buns) *Sweet Stiff Starter* 30g sourdough starter 90g bread flour 40g water 15g sugar *Dough* 230g bread flour 20g sugar 4g salt 165g milk 20g unsalted butter All of the sweet stiff starter *Crust Dough* 70g unsalted butter 50g icing sugar 30g egg 120g low protein flour 15g milk powder (12g pumpkin powder OR 5g matcha powder) ➡️ Use hand whisk to mix butter and sugar ➡️ Add egg and mix well ➡️ Add sieved flour and fold to combine ➡️ Split into two equal parts ➡️ One add with pumpkin powder and the other add with matcha powder ➡️ Each flavoured crust dough divided into 5 equal parts and round into a ball ➡️ Cover and chill in fridge *Cocoa Fillings* 180g cream cheese 45g sugar 15g cocoa powder 15g milk powder *Pumpkin Fillings* 180g cream cheese 45g sugar 15g pumpkin powder 30g milk powder ➡️ beat cream cheese with sugar until smooth ➡️ add cocoa/pumpkin powder and milk powder ➡️ fold until smooth Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C. ➡️ Mix everything except butter till dough comes together and is strong. ➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane. ➡️ Bulk proof the dough for 2hrs at 28C ➡️ Punch down the dough and split into 10 equal parts ➡️ roll into a smooth ball ➡️ Roll out crust dough in between of cling wrap ➡️ brush dough top with egg whites then place the crust dough on top ➡️ Coat with sugar and cut lines on the crust ➡️ Final proof at 28C for 3-3.5hr or until dough rises 1.5x ➡️ Bake at 180C for 15mins (cover with foil if crust start to brown) ➡️ Cool buns on rack ➡️ slice half and pipe your favourite cream fillings ➡️ Deco the buns and serve fresh #halloween #halloweenbaking #halloweenbuns #HalloweenTreats #halloweenfood #pumpkinbuns #spookybunoctober #halloweenbread #sourdough #sourdoughbuns #naturalyeast #wildyeast #levain #sweetstiffstarter #sweetlevain #sweetstarter

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