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@allipines: 🗼🗼 . . . . . . . . #urban #town #nuremberg #Summer #park #dark #moody #cozy #cozyvibes #summer #Photography #Photooftheday #Picoftheday #Photographer #Camera #TravelPhotography #StreetPhotography #ArtPhotography #PhotographyLovers #VisualArt #nature #naturephotography #aesthetic #retro #vintage #granola #Hiking #outdoor #granolagirl #midwest #PhotoArt #wood #urban #photo #flower #lanadelrey #billieilish #radiohead

Alli
Alli
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Tuesday 30 July 2024 19:52:18 GMT
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scar2m
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c’est vrm trop beau
2024-07-31 04:15:46
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Episode 8 | Teaching your next date how to cook. #desserts #churros #datenight Description Below! Satisfaction Score 17/20 Taste 9/10 Be my Churro! Makes 10-12 long sticks Serves 2-4 Tools: Piping bags, star tip nozzle* *Note: The number of eggs used depends on the size of the star-tip nozzle, with a diameter of 14mm or less being ideal. Using two eggs is recommended if you have a star-tipped nozzle with fewer ridges, such as only four tips. This is because the dough is less thick, providing less room for expansion and reducing the likelihood of bursting compared to using a larger nozzle with more dough. Churros: - 375g water - 30g sugar - 2g salt - 90g butter - 1 tsp vanilla essence - 1 or 2 eggs (see notes) - 225g flour - 1-2l vegetable oil, canola oil - Small Nuttela Jar (optional for Churro garnish) Process: 1. Bring water, sugar, salt, vanilla essence, and butter to a boil over medium-high heat in a saucepan. 2. Reduce heat to medium. Add flour and whisk vigorously until the dough stops sticking to the sides of the pan. 3. Remove from heat and allow the dough to cool to almost room temperature. 4. Add the specified number of eggs (one for larger nozzles, two for smaller nozzles) and whisk vigorously until the dough comes together. 5. Place the dough in a piping bag with a star-tip nozzle. Pipe shapes directly into hot oil at 350°F/175°C. The suggestion is to test one first to see the approximate cooking time. 6. Alternatively, freeze the dough for 45 minutes, like a stick or circle, to hold the desired shape. Cook until golden brown. Allow to drip off on a prepared paper towel or drip tray before coating in cinnamon sugar. Chocolate Sauce (makes extra for easier dipping): - 100g heavy cream - 200g Lindt milk chocolate - 25g golden syrup - Pinch of sea salt Process: Gently heat all the ingredients together until everything has melted. Keep the sauce warm just before serving. Garnish: - Can of whipped cream - 250g-500g strawberries, halved (leaves discarded) - 30g raspberry or red fruit jam, strained and seeds discarded - 1-2 tsp sugar Process: Prep the strawberries by adding a bit of sugar and raspberry or red fruit jam. Plate immediately and add whipped cream.
Episode 8 | Teaching your next date how to cook. #desserts #churros #datenight Description Below! Satisfaction Score 17/20 Taste 9/10 Be my Churro! Makes 10-12 long sticks Serves 2-4 Tools: Piping bags, star tip nozzle* *Note: The number of eggs used depends on the size of the star-tip nozzle, with a diameter of 14mm or less being ideal. Using two eggs is recommended if you have a star-tipped nozzle with fewer ridges, such as only four tips. This is because the dough is less thick, providing less room for expansion and reducing the likelihood of bursting compared to using a larger nozzle with more dough. Churros: - 375g water - 30g sugar - 2g salt - 90g butter - 1 tsp vanilla essence - 1 or 2 eggs (see notes) - 225g flour - 1-2l vegetable oil, canola oil - Small Nuttela Jar (optional for Churro garnish) Process: 1. Bring water, sugar, salt, vanilla essence, and butter to a boil over medium-high heat in a saucepan. 2. Reduce heat to medium. Add flour and whisk vigorously until the dough stops sticking to the sides of the pan. 3. Remove from heat and allow the dough to cool to almost room temperature. 4. Add the specified number of eggs (one for larger nozzles, two for smaller nozzles) and whisk vigorously until the dough comes together. 5. Place the dough in a piping bag with a star-tip nozzle. Pipe shapes directly into hot oil at 350°F/175°C. The suggestion is to test one first to see the approximate cooking time. 6. Alternatively, freeze the dough for 45 minutes, like a stick or circle, to hold the desired shape. Cook until golden brown. Allow to drip off on a prepared paper towel or drip tray before coating in cinnamon sugar. Chocolate Sauce (makes extra for easier dipping): - 100g heavy cream - 200g Lindt milk chocolate - 25g golden syrup - Pinch of sea salt Process: Gently heat all the ingredients together until everything has melted. Keep the sauce warm just before serving. Garnish: - Can of whipped cream - 250g-500g strawberries, halved (leaves discarded) - 30g raspberry or red fruit jam, strained and seeds discarded - 1-2 tsp sugar Process: Prep the strawberries by adding a bit of sugar and raspberry or red fruit jam. Plate immediately and add whipped cream.
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cutie in melbourne #rei #ive #fyp #j7wonz

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