@faridaagustin59: #CapCut

Farida Agustin
Farida Agustin
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Friday 03 January 2025 23:30:29 GMT
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PIZZA BREAD WITH TUNA SALAD #food #recipe #pizza #bread #tuna #salad #tasty #fy #fyp #foryoupage DOUGH 275 ml lukewarm water 7 g instant yeast (1 tablespoon or 1 sachet) 12 g honey 40 ml olive oil 500 g flour (all-purpose) 8 g salt (1⅓ teaspoons) 0.5 g Italian seasoning TOMATO SAUCE 40 g tomato paste 50 ml water 0.5 g Italian seasoning TOPPING grated cheese green olives, sliced cherry tomatoes, sliced TUNA SALAD 70 g red onion (1 red onion) 75 g pickles 10 g capers 280 g canned tuna (2 cans, in sunflower oil) 140 g mayonnaise EXTRAS lettuce cucumber Instructions: Put the lukewarm water, yeast, and honey in a large bowl. Mix well and let sit for 5 minutes. Add the olive oil and mix well. Add the flour, salt, and Italian seasoning. Knead for 10–12 minutes until smooth. Cover and let rise for 1 hour or until doubled in size. For the tomato sauce, mix the tomato paste, water, and Italian seasoning until smooth. Deflate the dough and divide it into 12 equal portions, about 70 grams each. Shape into balls. Roll each ball into a circle about 13 cm in diameter and fold it in half. Place the dough on a baking tray lined with parchment paper. Spread each piece with tomato sauce and top with grated cheese, olive slices, and cherry tomato slices. Let the dough rise for 30 minutes, or until doubled in size. Bake the dough in a preheated oven at 200°C (392°F) for 12–18 minutes until golden brown. Meanwhile, finely chop the red onion and pickles. Drain the tuna. In a bowl, mix the red onion, pickles, capers, tuna, and mayonnaise into a creamy salad. Open the bread and fill with lettuce, cucumber, and the tuna salad. Tips: Use lukewarm water (approx. 37 – 40°C / 98 – 104°F) to activate the yeast properly. Too hot will kill the yeast, too cold will slow down rising. Drain the tuna well to avoid a watery salad.
PIZZA BREAD WITH TUNA SALAD #food #recipe #pizza #bread #tuna #salad #tasty #fy #fyp #foryoupage DOUGH 275 ml lukewarm water 7 g instant yeast (1 tablespoon or 1 sachet) 12 g honey 40 ml olive oil 500 g flour (all-purpose) 8 g salt (1⅓ teaspoons) 0.5 g Italian seasoning TOMATO SAUCE 40 g tomato paste 50 ml water 0.5 g Italian seasoning TOPPING grated cheese green olives, sliced cherry tomatoes, sliced TUNA SALAD 70 g red onion (1 red onion) 75 g pickles 10 g capers 280 g canned tuna (2 cans, in sunflower oil) 140 g mayonnaise EXTRAS lettuce cucumber Instructions: Put the lukewarm water, yeast, and honey in a large bowl. Mix well and let sit for 5 minutes. Add the olive oil and mix well. Add the flour, salt, and Italian seasoning. Knead for 10–12 minutes until smooth. Cover and let rise for 1 hour or until doubled in size. For the tomato sauce, mix the tomato paste, water, and Italian seasoning until smooth. Deflate the dough and divide it into 12 equal portions, about 70 grams each. Shape into balls. Roll each ball into a circle about 13 cm in diameter and fold it in half. Place the dough on a baking tray lined with parchment paper. Spread each piece with tomato sauce and top with grated cheese, olive slices, and cherry tomato slices. Let the dough rise for 30 minutes, or until doubled in size. Bake the dough in a preheated oven at 200°C (392°F) for 12–18 minutes until golden brown. Meanwhile, finely chop the red onion and pickles. Drain the tuna. In a bowl, mix the red onion, pickles, capers, tuna, and mayonnaise into a creamy salad. Open the bread and fill with lettuce, cucumber, and the tuna salad. Tips: Use lukewarm water (approx. 37 – 40°C / 98 – 104°F) to activate the yeast properly. Too hot will kill the yeast, too cold will slow down rising. Drain the tuna well to avoid a watery salad.

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