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Wednesday 04 December 2024 13:39:20 GMT
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The brioche feuilletée recipe🍞 500 grams flour 150 grams water - 4 degrees Celsius 100 grams whole beaten egg 50 grams sugar 25 grams milk powder 20 grams fresh yeast 8 grams salt 150 grams butter -85% fat 250 grams butter -85% fat Make a well from the flour and fill it with the water, the whole beaten egg, the sugar, the milk powder and the fresh yeast. Now knead it for 5 minutes. Then add the salt and knead it for another 5 minutes. You can also do this in the machine. In the machine you need to knead it for a total of 6 minutes. Now cut a cross in the dough and fold it open. Then add the 150 grams of butter and knead it for 3 minutes till all the butter is incorporated. You need to be able to pull the dough apart and see some light through the dough. Then ball it up and transfer it into a bowl. Cover it and let it proof for 45 minutes at 25 degrees Celsius. Now deflate the dough and ball it up again. Once that’s done cover it and let it rest overnight in your fridge.  The next day you can place the remaining butter on some parchment paper and cover it. Then roll it into a square that’s 15 by 15 centimeters. Now let it set in your fridge for 1 hour. Then roll the dough into a rectangle that 15 by 35 centimeters. Place the butter in the middle and fold the dough on top. Now roll it into a long rectangle. Don’t press too hard, otherwise the butter will break. Fold the sides to the middle and then fold it once more. In total that’s 4 folds. Then turn it 90 degrees and roll it into a rectangle. Now fold the dough in three. Then cover it and let it rest in your freezer for 10 minutes and then in your fridge for 20 minutes.  After that roll the dough into a sheet that’s 5 millimeters thick and portion it. Now shape it and transfer the dough into a baking tray. Then place a bowl with hot water in the oven together with the brioche and then let it proof for 60 to 90 minutes at 27 degrees Celsius till it has double in size. After bake them at 170 degrees Celsius till the core has a temperature of 94 degrees Celsius. Once baked brush a thin layer of melted butter on top. Then remove the brioche from the baking trays and let them cool down completely #julescooking #Recipe #tiktokcooks #tiktokchef #brioche #briochefeuilletée #bread
The brioche feuilletée recipe🍞 500 grams flour 150 grams water - 4 degrees Celsius 100 grams whole beaten egg 50 grams sugar 25 grams milk powder 20 grams fresh yeast 8 grams salt 150 grams butter -85% fat 250 grams butter -85% fat Make a well from the flour and fill it with the water, the whole beaten egg, the sugar, the milk powder and the fresh yeast. Now knead it for 5 minutes. Then add the salt and knead it for another 5 minutes. You can also do this in the machine. In the machine you need to knead it for a total of 6 minutes. Now cut a cross in the dough and fold it open. Then add the 150 grams of butter and knead it for 3 minutes till all the butter is incorporated. You need to be able to pull the dough apart and see some light through the dough. Then ball it up and transfer it into a bowl. Cover it and let it proof for 45 minutes at 25 degrees Celsius. Now deflate the dough and ball it up again. Once that’s done cover it and let it rest overnight in your fridge. The next day you can place the remaining butter on some parchment paper and cover it. Then roll it into a square that’s 15 by 15 centimeters. Now let it set in your fridge for 1 hour. Then roll the dough into a rectangle that 15 by 35 centimeters. Place the butter in the middle and fold the dough on top. Now roll it into a long rectangle. Don’t press too hard, otherwise the butter will break. Fold the sides to the middle and then fold it once more. In total that’s 4 folds. Then turn it 90 degrees and roll it into a rectangle. Now fold the dough in three. Then cover it and let it rest in your freezer for 10 minutes and then in your fridge for 20 minutes. After that roll the dough into a sheet that’s 5 millimeters thick and portion it. Now shape it and transfer the dough into a baking tray. Then place a bowl with hot water in the oven together with the brioche and then let it proof for 60 to 90 minutes at 27 degrees Celsius till it has double in size. After bake them at 170 degrees Celsius till the core has a temperature of 94 degrees Celsius. Once baked brush a thin layer of melted butter on top. Then remove the brioche from the baking trays and let them cool down completely #julescooking #Recipe #tiktokcooks #tiktokchef #brioche #briochefeuilletée #bread

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