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@football4k05: Real Madrid vs Pachuca #real #madrid #pachuca #final #copa #campeon #intercontinental

Football4k
Football4k
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Region: US
Monday 16 December 2024 14:22:08 GMT
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Comments

yosthin3
user53682520548 :
gracias compa
2024-12-22 17:13:38
0
coulibalyalassan76
coulibalyalassan92 :
🥰
2024-12-28 00:08:41
0
gisele.awandza
Gisele Awandza :
🥰
2024-12-16 15:11:33
0
jf563728f46
Lily :
Tu video es muy bueno, espero el próximo trabajo.
2024-12-19 01:33:31
0
macabro865
<_>wins🤍 :
Donde bro en México o en España yo no entiendo donde bro dímelo
2024-12-16 15:51:45
0
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~Hot Cross Bun~ It’s the time of the year again! Let’s have fun making hot cross buns. I’m sharing both sourdough and yeasted versions. SOURDOUGH VERSION *Sweet Stiff Starter* 40g sourdough starter 120g bread flour flour 50g water 25g sugar *Dough* 320g bread flour 35g brown sugar 5g salt 180g milk 1 whole egg (55g) 35g unsalted butter 1tsp cinnamon powder 1/2tsp nutmeg powder 1/4tsp all spice 100g raisins/peels All of the sweet stiff starter YEASTED VERSION 460g bread flour 35g brown sugar 3g instant yeast 5g salt 250g milk 1 whole egg (55g) 35g unsalted butter 1tsp cinnamon powder 1/2tsp nutmeg powder 1/4tsp all spice 100g raisins/peels Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C. ➡️ Mix everything except butter and raisins till dough comes together and is strong. ➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane. ➡️ add fruits and mix to combine ➡️ Bulk proof the dough for 2hrs at 28C ➡️ Divide dough into 16 equal portions. Round each into a ball ➡️ Place into greased or lined pan (28x28cm) ➡️ Final proof at 28C for 3.5-4hr or until dough double in size ➡️ Bake at 180C for 20mins #naturallyleavened #wildyeast #sourdoughsoftbread #sweetstarter #levain #sweetlevain #sweetstiffstarter #blacksesamebread #hotcrossbuns #hotcrossbun #hxb #easterbaking #easterbread
~Hot Cross Bun~ It’s the time of the year again! Let’s have fun making hot cross buns. I’m sharing both sourdough and yeasted versions. SOURDOUGH VERSION *Sweet Stiff Starter* 40g sourdough starter 120g bread flour flour 50g water 25g sugar *Dough* 320g bread flour 35g brown sugar 5g salt 180g milk 1 whole egg (55g) 35g unsalted butter 1tsp cinnamon powder 1/2tsp nutmeg powder 1/4tsp all spice 100g raisins/peels All of the sweet stiff starter YEASTED VERSION 460g bread flour 35g brown sugar 3g instant yeast 5g salt 250g milk 1 whole egg (55g) 35g unsalted butter 1tsp cinnamon powder 1/2tsp nutmeg powder 1/4tsp all spice 100g raisins/peels Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C. ➡️ Mix everything except butter and raisins till dough comes together and is strong. ➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane. ➡️ add fruits and mix to combine ➡️ Bulk proof the dough for 2hrs at 28C ➡️ Divide dough into 16 equal portions. Round each into a ball ➡️ Place into greased or lined pan (28x28cm) ➡️ Final proof at 28C for 3.5-4hr or until dough double in size ➡️ Bake at 180C for 20mins #naturallyleavened #wildyeast #sourdoughsoftbread #sweetstarter #levain #sweetlevain #sweetstiffstarter #blacksesamebread #hotcrossbuns #hotcrossbun #hxb #easterbaking #easterbread
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#рхпнекруто #рхпнеромантично #харчуваннябезобмежень #збалансованехарчування

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