@sr711i:

ابـومـبروك انوفي
ابـومـبروك انوفي
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Saturday 12 October 2024 22:21:34 GMT
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2024-11-06 15:16:39
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Replying to @lizgutierrezmata96 I’m more of a peach crisp girl myself🤭  Recipe: Peach filling: 		8-10 fresh peaches 		1/4 cup brown sugar 		1 tsp vanilla extract 		2 tsp cinnamon 		1/4 tsp nutmeg 		2 tbsp cornstarch 		Pinch of salt Crisp: 		3/4 cup large flake oats 		3/4 cup all purpose flour 		1/2 cup cold salted butter cubed 		1/2 cup brown sugar 		1 tsp cinnamon  Vanilla Ice-cream: 		4 egg yolks 		1/2 cup sugar 		1 cup 2% milk 		1 cup heavy cream 		2 tsp vanilla paste Instructions: 	1	To make ice cream: add milk and cream in a small pot and heat on medium low until warm (about 5-8 minutes). Add yolks and sugar to medium sauce pan and whisk until light yellow.  	2	Whisk milk/cream into yolks until incorporated. Add a candy thermometer and heat on medium low, whisking consistently until it reaches a temperature of 165F. Remove from heat. 	3	Add vanilla paste and refrigerate for at least 2 hours, preferably overnight. 	4	Churn ice cream base for about 20 minutes ad freeze for at least 2 hours before serving. 	5	To start on peach crisp: Score each peach’s skin and add to a pot of simmering water for 2-3 minutes. Add peaches to iced water to shock. Allow to sit for 5 minutes. Peel skin and slice into thick chunks. 	6	Add peaches to a large bowl and add the rest of filling ingredients. Mix to combine. 	7	To make crisp: mix oats, flour, sugar and cinnamon in a bowl. Add cubed butter and use your hands or a fork to incorporate the butter until it forms a crumble. 	8	Preheat oven to 400F. Add peach filling to a cast iron pan or glass dish. Add crisp on top and bake for 35-40 minutes or until golden brown and bubbling. Serve warm with ice cream and enjoy :) #asmr
Replying to @lizgutierrezmata96 I’m more of a peach crisp girl myself🤭 Recipe: Peach filling: 8-10 fresh peaches 1/4 cup brown sugar 1 tsp vanilla extract 2 tsp cinnamon 1/4 tsp nutmeg 2 tbsp cornstarch Pinch of salt Crisp: 3/4 cup large flake oats 3/4 cup all purpose flour 1/2 cup cold salted butter cubed 1/2 cup brown sugar 1 tsp cinnamon Vanilla Ice-cream: 4 egg yolks 1/2 cup sugar 1 cup 2% milk 1 cup heavy cream 2 tsp vanilla paste Instructions: 1 To make ice cream: add milk and cream in a small pot and heat on medium low until warm (about 5-8 minutes). Add yolks and sugar to medium sauce pan and whisk until light yellow.  2 Whisk milk/cream into yolks until incorporated. Add a candy thermometer and heat on medium low, whisking consistently until it reaches a temperature of 165F. Remove from heat. 3 Add vanilla paste and refrigerate for at least 2 hours, preferably overnight. 4 Churn ice cream base for about 20 minutes ad freeze for at least 2 hours before serving. 5 To start on peach crisp: Score each peach’s skin and add to a pot of simmering water for 2-3 minutes. Add peaches to iced water to shock. Allow to sit for 5 minutes. Peel skin and slice into thick chunks. 6 Add peaches to a large bowl and add the rest of filling ingredients. Mix to combine. 7 To make crisp: mix oats, flour, sugar and cinnamon in a bowl. Add cubed butter and use your hands or a fork to incorporate the butter until it forms a crumble. 8 Preheat oven to 400F. Add peach filling to a cast iron pan or glass dish. Add crisp on top and bake for 35-40 minutes or until golden brown and bubbling. Serve warm with ice cream and enjoy :) #asmr

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