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@laevj_: Hakikat Seorang Pencinta #lyrics #xyzbca
𝐋𝐚𝐞𝐯𝐉 ‘
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Region: MY
Monday 05 August 2024 15:02:57 GMT
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Comments
ATTAQI :
mantap
2024-08-05 16:54:08
1
Rebron :
mantap🥰🥰🥰🥰
2024-08-06 03:06:52
0
RysiメUpssツ :
2🗿
2024-08-06 01:50:51
0
💜Riska'Young,,💜 :
😌😌
2024-08-05 15:25:48
2
@dinda :
😭
2024-08-07 20:21:29
0
fiqteah1304 :
nak req lagu (ku tak rela- danial zaini)🙏🙏@laevj_
2024-08-06 13:03:44
1
🐝 mati hati 🕊️ :
✌️✌️
2024-08-06 13:12:41
0
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Γαλακτομπούρεκο - Galaktoboureko 💛☀️🍯✨ Written recipe and measurements are on the link on my profile! Ingredients For the syrup: 700g sugar 500g water 1 cinnamon stick 1 tsp lemon juice 4 lemon peel For the custard: 1 liter whole milk 100g sugar 1 vanilla pod 100g semolina (fine) 2 eggs 1 egg yolks Zest of half a lemon 1 cinnamon stick 30g unsalted butter For the phyllo: 450g phyllo dough 200g unsalted butter, melted (for brushing the phyllo) Instructions Prepare the syrup: In a saucepan, combine the sugar, water, cinnamon stick, lemon juice, and peels Bring to a boil, then reduce heat and simmer for about 5 minutes Let it cool completly Prepare the custard: In a large pot, heat the milk, vanilla pod and cinnamon stick over medium heat until it’s hot but not boiling In a bowl, whisk together the eggs, sugar, and vanilla beans until pale and creamy Gradually add the semolina to the egg mixture, whisking constantly to avoid lumps Remove the vanilla pod and cinnamon stick from the milk and slowly pour the hot milk into the egg mixture, stirring constantly Return the mixture to the pot and cook over medium heat, stirring continuously, until it thickens to a custard-like consistency (will take 5 to 7 minutes) Remove from heat, stir in the butter, and set aside to cool slightly Assemble: Preheat your oven to 180°C and butter a large baking dish Place half of the phyllo sheets in the baking dish, one by one, brushing each sheet generously with melted butter (let the edges hang over the sides of the dish) Pour the cooled custard evenly over the phyllo layers Fold over the overhanging phyllo sheets, and then layer the remaining phyllo sheets on top, brushing each with butter (tuck the edges inside the dish to seal the custard) Using a sharp knife, lightly score the TOP layers of the phyllo into squares Bake at 180°C for 1 hour As soon as the galaktoboureko comes out of the oven, slowly pour the cold syrup over it, making sure to cover all the surfaces Let it sit to absorb the syrup completely Allow the galaktoboureko to cool completely before serving xx, Sophie 🧡 #baking #galaktoboureko #sweet #syrup #greece #dessert #food #Recipe #Summer
anakkk sholehhhh🤍🤍#jungwonenhypen#jungwon #jjkedit
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