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@pabravoyo05: 💔💔 #parati #flyp #foryou #viral #abcxyz #Cumbia #norte #peru #chiclayo #piura #trux #lambayeque #paisaje #pubelitosmagicos #cielo #sullana #nube #mylove #amor #matices #lambayeque #undiatuvoungranamor #sechura

RobertoBravo01
RobertoBravo01
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Monday 30 September 2024 01:44:53 GMT
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BISCOFF PIE #biscoff #pie #Recipe #food #tiktokfood #fy 3fyp COOKIE DOUGH 70 ml milk 7 gr instant yeast (dry yeast) 30 gr unsalted butter 1 egg (m) 40 gr granulated sugar 220 gr all purpose flour SPECULOOS CREAM 2 egg yolks (m) 50 gr granulated sugar 16 gr vanilla sugar (2 packets) 45 gr cornstarch 75 ml milk 75 gr Biscoff spread 450 ml milk CREAM 200 gr cream cheese 16 gr cream stiffener (klopfix) 40 gr granulated sugar 250 ml whipped cream GARNISH 125 gr Biscoff spread strawberries whipped cream Pour the lukewarm milk (70 ml) into a deep bowl and add yeast. Mix well. Add butter, beaten egg, sugar, and flour. Knead for 10 minutes, until smooth. Cover and let it rise for 1 hour. Place the dough on a floured work surface and roll it out into a round sheet measuring 30 cm in diameter. Fill the springform pan with the dough and press the sides firmly. Let it rise for 20-30 minutes. In a bowl, combine the egg yolks, sugar, and vanilla sugar. Mix for 1 minute. Add the cornstarch and milk (75 ml). Mix. Heat the milk (450 ml) in a saucepan until it starts boiling. Remove from the heat and gradually add it to the egg mixture, stirring constantly. Transfer the milk-egg mixture to a frying pan. Cook until it thickens, stirring continuously. Remove the pan from the heat and add the Biscoff spread (75 gr). Mix well. Fill the cookie dough with the Biscoff cream and spread it evenly. Place the Biscoff pie in a preheated oven at 175 ℃. Bake for 20-25 minutes or until the pie is golden brown. Keep an eye on it, as every oven is different. Allow the pie to cool completely. In a deep bowl, combine the cream cheese, stabilizer for whipped cream, and sugar. Mix for 1 minute. Gradually add the unwhipped cream until the cream becomes stiff. Spread the cream over the Biscoff pie. Heat the Biscoff spread (125 grams) in a saucepan over low heat. Mix until smooth. Pour the Biscoff spread over the Biscoff cream pie and refrigerate for 30 minutes or until the topping sets. Slice the pie into pieces. Garnish with whipped cream and strawberries. Tips: Add sugar according to taste. I used a 22 cm baking pan. Substitute the cream cheese with whipped cream. For the best taste, serve the next day.
BISCOFF PIE #biscoff #pie #Recipe #food #tiktokfood #fy 3fyp COOKIE DOUGH 70 ml milk 7 gr instant yeast (dry yeast) 30 gr unsalted butter 1 egg (m) 40 gr granulated sugar 220 gr all purpose flour SPECULOOS CREAM 2 egg yolks (m) 50 gr granulated sugar 16 gr vanilla sugar (2 packets) 45 gr cornstarch 75 ml milk 75 gr Biscoff spread 450 ml milk CREAM 200 gr cream cheese 16 gr cream stiffener (klopfix) 40 gr granulated sugar 250 ml whipped cream GARNISH 125 gr Biscoff spread strawberries whipped cream Pour the lukewarm milk (70 ml) into a deep bowl and add yeast. Mix well. Add butter, beaten egg, sugar, and flour. Knead for 10 minutes, until smooth. Cover and let it rise for 1 hour. Place the dough on a floured work surface and roll it out into a round sheet measuring 30 cm in diameter. Fill the springform pan with the dough and press the sides firmly. Let it rise for 20-30 minutes. In a bowl, combine the egg yolks, sugar, and vanilla sugar. Mix for 1 minute. Add the cornstarch and milk (75 ml). Mix. Heat the milk (450 ml) in a saucepan until it starts boiling. Remove from the heat and gradually add it to the egg mixture, stirring constantly. Transfer the milk-egg mixture to a frying pan. Cook until it thickens, stirring continuously. Remove the pan from the heat and add the Biscoff spread (75 gr). Mix well. Fill the cookie dough with the Biscoff cream and spread it evenly. Place the Biscoff pie in a preheated oven at 175 ℃. Bake for 20-25 minutes or until the pie is golden brown. Keep an eye on it, as every oven is different. Allow the pie to cool completely. In a deep bowl, combine the cream cheese, stabilizer for whipped cream, and sugar. Mix for 1 minute. Gradually add the unwhipped cream until the cream becomes stiff. Spread the cream over the Biscoff pie. Heat the Biscoff spread (125 grams) in a saucepan over low heat. Mix until smooth. Pour the Biscoff spread over the Biscoff cream pie and refrigerate for 30 minutes or until the topping sets. Slice the pie into pieces. Garnish with whipped cream and strawberries. Tips: Add sugar according to taste. I used a 22 cm baking pan. Substitute the cream cheese with whipped cream. For the best taste, serve the next day.
BASBOUSA CHEESECAKE #cheesecake #cake #basbousa #food #Recipe #tiktokfood #foodtiktok #fy #fyp #foryou CAKE 3 eggs (m) 75 g granulated sugar pinch of salt 125 ml sunflower oil 75 g yogurt 175 g fine semolina 5 g baking powder CHEESECAKE 500 g cream cheese 85 g granulated sugar 8 g vanilla sugar (1 packet) pinch of salt 35 g cornstarch 2 eggs (m) SYRUP 175 g water 175 g granulated sugar 20 g lemon juice (half a lemon) GARNISH finely ground pistachio nuts Beat the eggs together with the sugar and salt for a minute. Add the sunflower oil, milk, fine semolina, and baking powder. Mix all the ingredients together until smooth batter forms. Grease the baking paper-lined cake tin well. Add a portion of the batter (250 grams). Place the cake in the preheated oven at 150°C for about 12 minutes. Add the cream cheese to a deep bowl. Beat the cream cheese for a minute. Add the sugar, vanilla sugar, salt, and cornstarch. Mix them together for a minute. Set aside the mixer and use a spatula from now on. Add the eggs one by one using the spatula (do not use the mixer, as it will whip the batter). Remove the cake from the oven and spread the cream cheese mixture on top. Spread it evenly. Transfer the remaining batter (350 g) to a piping bag. This step is important! Pipe the remaining semolina batter over the cream cheese mixture. Place the cake in the preheated oven at 150°C for about 50 minutes or until the cake is cooked. Each oven works differently, so keep an eye on it. Bring the water and sugar to a boil in a pan. Stir until combined. Turn off the heat and add the lemon juice. Let it cool. Pour the sugar syrup over the semolina cheesecake. Let it soak in for a few hours (preferably overnight). Garnish the semolina cheesecake with finely ground pistachio nuts.
BASBOUSA CHEESECAKE #cheesecake #cake #basbousa #food #Recipe #tiktokfood #foodtiktok #fy #fyp #foryou CAKE 3 eggs (m) 75 g granulated sugar pinch of salt 125 ml sunflower oil 75 g yogurt 175 g fine semolina 5 g baking powder CHEESECAKE 500 g cream cheese 85 g granulated sugar 8 g vanilla sugar (1 packet) pinch of salt 35 g cornstarch 2 eggs (m) SYRUP 175 g water 175 g granulated sugar 20 g lemon juice (half a lemon) GARNISH finely ground pistachio nuts Beat the eggs together with the sugar and salt for a minute. Add the sunflower oil, milk, fine semolina, and baking powder. Mix all the ingredients together until smooth batter forms. Grease the baking paper-lined cake tin well. Add a portion of the batter (250 grams). Place the cake in the preheated oven at 150°C for about 12 minutes. Add the cream cheese to a deep bowl. Beat the cream cheese for a minute. Add the sugar, vanilla sugar, salt, and cornstarch. Mix them together for a minute. Set aside the mixer and use a spatula from now on. Add the eggs one by one using the spatula (do not use the mixer, as it will whip the batter). Remove the cake from the oven and spread the cream cheese mixture on top. Spread it evenly. Transfer the remaining batter (350 g) to a piping bag. This step is important! Pipe the remaining semolina batter over the cream cheese mixture. Place the cake in the preheated oven at 150°C for about 50 minutes or until the cake is cooked. Each oven works differently, so keep an eye on it. Bring the water and sugar to a boil in a pan. Stir until combined. Turn off the heat and add the lemon juice. Let it cool. Pour the sugar syrup over the semolina cheesecake. Let it soak in for a few hours (preferably overnight). Garnish the semolina cheesecake with finely ground pistachio nuts.

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