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@ijilbe: У каждого был свой Повелитель Дорог. #yoonseok #nammin #pov

джилбиленд.
джилбиленд.
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Region: UA
Wednesday 07 August 2024 10:23:26 GMT
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veil_klo
Вэйл :
теперь юнги сам повелитель дорог ахах
2024-08-07 10:57:03
77
vcxiws
🎯 :
джилби любимая опять создала шедевр
2024-08-07 10:45:36
9
vcxiws
🎯 :
это мои
2024-08-07 10:45:24
2
luvhpeee
🐣jhsoobh⁷ :
соупы мои любимые
2024-08-14 16:33:15
3
im_minni_n
𝐌𝐈𝐍.♛ :
где мой автомобиль?)
2024-08-28 11:01:00
0
acuerra
Acuerra :
Соупы сюдаа
2024-08-19 18:23:30
0
ce.farirone
катишь :
сюдаа🤲
2024-08-07 17:47:40
0
s11xy
безупречный :
nammin>>>
2024-08-14 08:19:40
0
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Sekali kali deh gpp kan
Sekali kali deh gpp kan
I am proud of you! We made it this far. Now is the fun part, I’m almost done with it. When you knead the dough, the gluten in the flour will develop, and create a network of small walls. These walls will trap the CO2 created by the fermentation process, where yeast is eating the sugars in the flour. It’s therefore important to develop gluten properly, to create strong enough walls to hold the CO2. This is done by kneading the dough. The more you knead the dough, the stronger the gluten walls are going get. And the stronger the walls are, the more the dough will keep is structure and shape. If you don’t knead the dough enough, it’s not going to be able to hold on to the CO2. The reason is that the walls aren’t strong enough, and the CO2 will escape. You will then end up with a dense dough that’s not great to work with. You’ll also not get the light, fluffy consistency. Don’t do that too much ether. Aggressive, sustained kneading over an extended period of time can weaken and tear the gluten network. Don’t worry, I made it exactly as much as was necessary, they will be delicious!
I am proud of you! We made it this far. Now is the fun part, I’m almost done with it. When you knead the dough, the gluten in the flour will develop, and create a network of small walls. These walls will trap the CO2 created by the fermentation process, where yeast is eating the sugars in the flour. It’s therefore important to develop gluten properly, to create strong enough walls to hold the CO2. This is done by kneading the dough. The more you knead the dough, the stronger the gluten walls are going get. And the stronger the walls are, the more the dough will keep is structure and shape. If you don’t knead the dough enough, it’s not going to be able to hold on to the CO2. The reason is that the walls aren’t strong enough, and the CO2 will escape. You will then end up with a dense dough that’s not great to work with. You’ll also not get the light, fluffy consistency. Don’t do that too much ether. Aggressive, sustained kneading over an extended period of time can weaken and tear the gluten network. Don’t worry, I made it exactly as much as was necessary, they will be delicious!

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