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@degenonwheels: Thankful to still be here, follow for more of my recovery journey. #fyp #disability #wheelchair #disabled #disabilitytiktok #paralyzed

hunter palak
hunter palak
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Region: US
Wednesday 09 April 2025 03:32:14 GMT
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Comments

novembre414
Sabrina :
Never give up. Go on, go on.... 💯💯💪💪✌️✌️💯💯
2025-04-28 15:57:15
1
lp913_
LP :
Thank you for the positivity you are spreading to others, never forget that you are doing it even when you don’t realize someone is receiving it. Never stop💪🏼
2025-04-18 02:59:55
1
user5637697585256
Portrower :
Keep up the work! Did the doctors say if your injury was complete or incomplete?
2025-04-11 00:19:21
1
liammcc02
Liam :
Love u brother 💪
2025-04-09 16:08:12
1
brieyler
Bri :
I’m literally never on Tik tok but I’m always here to pray for and support you!
2025-04-11 06:05:28
0
aliva_58
aliva_ :
🗿
2025-04-14 06:27:33
0
c2.kratz
Collin Kratz :
🥰🥰🥰
2025-04-10 19:36:55
0
shiftyyxx
Shiftyyx :
❤️❤️
2025-04-16 20:08:17
1
c2.kratz
Collin Kratz :
One step at a time, much love brotha beans 🤝
2025-04-09 23:57:47
1
lisaed756
lisaed756 :
stay strong buddy. I believe in you and your strength man.
2025-04-09 19:42:31
2
lenchu640
len :
🙏🙏🙏🙏
2025-04-14 11:50:46
0
To see more videos from user @degenonwheels, please go to the Tikwm homepage.

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Really nice batch from last week ❤️ proofed from frozen overnight for 8 hours. Baked for breakfast. Croissant 300g Bread flour 200g all purpose flour 220g Whole Milk 350g poolish (see note) 13g Salt 40g Sugar 5g yeast (1.5 tsp) 220g Butter (unsalted) for lamination Poolish: 175g all purpose flour 175g water (warm, not hot) 3g yeast (1 tsp) Mix and ferment for 2 hours at room temperature or overnight in fridge (preferred) If you maintain your own sourdough starter, this is a good time to use it to elevate the flavor of your pastries. Reduce the amount of poolish to 200g (100g water, 100g flour, 1/2 tsp yeast) And add 150 of recently fed starter or any discard you kept in fridge for no longer than 2 days. 1. In a large bowl, warm milk for 30 seconds in the microwave. Mix in poolish. 2. In a separate container, mix flours, salt, sugar, yeast. Combine with wet ingredients. Use wet hands to knead into a shaggy dough. 3. Move the dough to a clean bowl and rest in a warm area for 30 minutes. 4. Fold the dough on itself several times, then rest for another 30 minutes. 5. Repeat folding, flatten the dough, wrap, and freeze for 3 hours 6. Prepare a butter block: Flatten 220g of butter between parchment paper to 0.5-1 cm. Chill in fridge for 30 minutes. 7. Flatten the dough on a floured surface. 8. Place the butter block in the center, fold the dough to seal the butter, and roll out to 1 cm thick. 9. Fold each end toward the center, then fold like a book. Freeze for 30 minutes. 10. Roll the dough to 1 cm thick, fold into thirds, wrap, and freeze for 2 hours. 11. Flatten the dough to 0.5-1 cm thick. 12. Cut triangles with a sharp knife or pizza cutter. 13. Roll triangles from base to tip and place on a sheet, tip side down. 14. Proof for 2 hours or store in an airtight container for up to 1 week (defrost and proof takes 6-8 hours from frozen). 15. Preheat oven to 220C for 30 minutes. 16. Brush pastries with egg wash. 17. Place in oven, lower to 200C, and turn on convection. Bake for 10 minutes, rotate pan, and lower to 190C. 18. Bake for 7-9 minutes more. #food #asmr #croissant #butter #Recipe #fyp
Really nice batch from last week ❤️ proofed from frozen overnight for 8 hours. Baked for breakfast. Croissant 300g Bread flour 200g all purpose flour 220g Whole Milk 350g poolish (see note) 13g Salt 40g Sugar 5g yeast (1.5 tsp) 220g Butter (unsalted) for lamination Poolish: 175g all purpose flour 175g water (warm, not hot) 3g yeast (1 tsp) Mix and ferment for 2 hours at room temperature or overnight in fridge (preferred) If you maintain your own sourdough starter, this is a good time to use it to elevate the flavor of your pastries. Reduce the amount of poolish to 200g (100g water, 100g flour, 1/2 tsp yeast) And add 150 of recently fed starter or any discard you kept in fridge for no longer than 2 days. 1. In a large bowl, warm milk for 30 seconds in the microwave. Mix in poolish. 2. In a separate container, mix flours, salt, sugar, yeast. Combine with wet ingredients. Use wet hands to knead into a shaggy dough. 3. Move the dough to a clean bowl and rest in a warm area for 30 minutes. 4. Fold the dough on itself several times, then rest for another 30 minutes. 5. Repeat folding, flatten the dough, wrap, and freeze for 3 hours 6. Prepare a butter block: Flatten 220g of butter between parchment paper to 0.5-1 cm. Chill in fridge for 30 minutes. 7. Flatten the dough on a floured surface. 8. Place the butter block in the center, fold the dough to seal the butter, and roll out to 1 cm thick. 9. Fold each end toward the center, then fold like a book. Freeze for 30 minutes. 10. Roll the dough to 1 cm thick, fold into thirds, wrap, and freeze for 2 hours. 11. Flatten the dough to 0.5-1 cm thick. 12. Cut triangles with a sharp knife or pizza cutter. 13. Roll triangles from base to tip and place on a sheet, tip side down. 14. Proof for 2 hours or store in an airtight container for up to 1 week (defrost and proof takes 6-8 hours from frozen). 15. Preheat oven to 220C for 30 minutes. 16. Brush pastries with egg wash. 17. Place in oven, lower to 200C, and turn on convection. Bake for 10 minutes, rotate pan, and lower to 190C. 18. Bake for 7-9 minutes more. #food #asmr #croissant #butter #Recipe #fyp

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