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@c.aesar23: Dehh kuliah mi sengg #kuliah #tahunbaru2025 #liburtelahusai #caesar23

CAESAR 2023
CAESAR 2023
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Region: ID
Sunday 05 January 2025 12:51:45 GMT
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Comments

sambooo73
fferdyy :
Kita bulan 2✌️🗿
2025-01-05 23:47:24
1
trsahh
Tesa :
Deh masuk mi seng tawwa dia kuliah kita belum Ki libur
2025-01-05 16:06:38
3
delwuuxxx
xy4d3llz :
baru masuk, di suruhmki presentasi😞💔
2025-01-05 13:21:09
2
fardraftz
alfaranydeswitaa :
ingat presentasi kelompok 1 sama 2 dekadek 🙂‍↕️
2025-01-05 12:59:08
2
sastracigarette
dana ⚯͛ :
masalahnya besok presentasi maki
2025-01-05 12:58:52
2
joki_tugas_kimy
Joki Tugas Murah Cepat :
Butuh bantaun jada tugas kuliah sni mampir kakk🥰
2025-01-05 23:37:14
1
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Crispy Honey Bun ~ Crispy Honey Bun ~ Can’t resist after seeing some of you baked this bread last week. The name of honey bun derived from the honeycomb look of the shaping. In order to have the honey comb look, space the dough more so that it doesn’t fully squeeze up after baked. Also when roll up, try not to align the dough too much and have a tip poking up in the middle after shaped. *Sweet Stiff Starter* 40g sourdough starter 120g high protein flour 50g water 20g sugar *Dough* 320g high protein flour 20g sugar 20g honey 6g salt 180g milk 1 whole egg (55g) 25g unsalted butter All of the sweet stiff starter *Bottom coating* Honey 20g sugar 15g sesame Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C. ➡️ Mix everything except butter till dough comes together and is strong. ➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane. ➡️ Bulk proof the dough for 2hrs at 28C ➡️ Punch down the dough and split into 10 equal parts ➡️ roll into a smooth ball and rest 15mins ➡️ shape into a log and cut into half ➡️ dip with honey water and coat with sugar and sesame ➡️ oil a tray generously (to have the frying effect) ➡️ sprinkle sugar & sesame (optional) ➡️ place into 9x13” greased tray ➡️ Final proof at 28C for 3-3.5hr ➡️ egg wash and sprinkle with sesame ➡️ place tray in the lowest rack of oven ➡️ Bake at 200C for 22-25mins ➡️ cover with foil once the top brown ➡️ demould immediately and serve hot ➡️ enjoy the crispy caramelised bottom of the bun #naturallyleavened #wildyeast #sourdoughsoftbread #honeybun #sourdoughbuns #sweetstarter #levain #sweetlevain #crispyhoneybun #crispybun
Crispy Honey Bun ~ Crispy Honey Bun ~ Can’t resist after seeing some of you baked this bread last week. The name of honey bun derived from the honeycomb look of the shaping. In order to have the honey comb look, space the dough more so that it doesn’t fully squeeze up after baked. Also when roll up, try not to align the dough too much and have a tip poking up in the middle after shaped. *Sweet Stiff Starter* 40g sourdough starter 120g high protein flour 50g water 20g sugar *Dough* 320g high protein flour 20g sugar 20g honey 6g salt 180g milk 1 whole egg (55g) 25g unsalted butter All of the sweet stiff starter *Bottom coating* Honey 20g sugar 15g sesame Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C. ➡️ Mix everything except butter till dough comes together and is strong. ➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane. ➡️ Bulk proof the dough for 2hrs at 28C ➡️ Punch down the dough and split into 10 equal parts ➡️ roll into a smooth ball and rest 15mins ➡️ shape into a log and cut into half ➡️ dip with honey water and coat with sugar and sesame ➡️ oil a tray generously (to have the frying effect) ➡️ sprinkle sugar & sesame (optional) ➡️ place into 9x13” greased tray ➡️ Final proof at 28C for 3-3.5hr ➡️ egg wash and sprinkle with sesame ➡️ place tray in the lowest rack of oven ➡️ Bake at 200C for 22-25mins ➡️ cover with foil once the top brown ➡️ demould immediately and serve hot ➡️ enjoy the crispy caramelised bottom of the bun #naturallyleavened #wildyeast #sourdoughsoftbread #honeybun #sourdoughbuns #sweetstarter #levain #sweetlevain #crispyhoneybun #crispybun

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