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@hmt03_: Hoàng hôn ko ☀️ #muikega #phanthiet #hoanghon

Minh Tài🐬
Minh Tài🐬
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Region: VN
Wednesday 30 April 2025 07:37:35 GMT
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Comments

bnghongyn0
Mỗi ngày 120p :
B đi từ đường nào xuoongs để đc như này á
2025-06-17 11:39:48
0
philong_icy
babi cụa tra my :
đây là hòn rùa đúng ko ạ
2025-07-08 15:44:39
1
phng.cn04
Phương Cận :
B cho mình xin cách đến đây từ trung tâm tp PT ạ
2025-06-17 12:41:47
0
_hnuhn
hnhun :
cho mình xin map ra bãi này với ạ
2025-06-17 09:07:52
0
tka_108
Vy :
cho mình xin map với
2025-07-09 06:13:17
0
apupu1310
Ngắm gái cả đời không chán 🥇 :
B ơi cho mình xin map chỗ này với
2025-07-06 16:58:57
0
juztmat
nàng tiên cá :
a rep tn e với ạ
2025-08-20 15:04:05
0
huynhu_pau
Huỳnh như :
Khi sáng có đường đi xuống tụi tui chạy xuống thì có người đòi thu tiền giữ xe mà đó là bãi biển chưa có thi công công trình nào cả 😳
2025-07-09 23:12:09
3
_ghuo.ntih
ngoài lề của ngoại lệ :
mình xin map ra đây với ạ
2025-07-23 05:02:29
0
joliemy.05
helloo kiss u 😽💖 :
Cho em xin map ạ
2025-09-01 11:40:58
0
miiiiiii9921
mimii :
cho e xin map với ạ
2025-08-24 00:10:36
0
nthngnhng._
N :
Bạn ơi mình xin ghim map đường ra chỗ này với
2025-06-04 06:37:35
0
emduongne1
Em D nè :
Mình xin map ạ
2025-08-27 16:02:28
0
tuann952
tuann952 :
Bạn đi mấy giờ mà trời đẹp thế🥰
2025-07-10 08:39:02
0
9th6.5
bún chả :
sắp tới em đi lần đầu, mng chia sẻ cho em ít quán ăn với địa điểm checkin với🥰
2025-07-11 13:39:21
1
eiutle_08
Hai má lúmm👤 :
Đẹp quá cho mình xin đường xuống được hong
2025-07-07 15:28:57
0
truc1154
Trúc Phan :
Mình xin chổ ra với bạn ơi, mình đi lần đầu
2025-07-08 17:35:45
0
uyn.hng
Oi Oi gì thêsss 🍉 :
Cho em xin đg xuống khúc này với ạ
2025-07-16 04:52:47
0
yunah.u
dh :
b đi buổi sáng hay chiều vậy ạ
2025-07-17 13:56:51
0
_dixe0baohxaiphanh
đừng có dỡn nha :
mình xin map đến chỗ này vs ạ
2025-08-01 07:50:57
0
_athu.wrpq_
MHP❤️‍🩹 :
em xin map ra đây với ạ
2025-06-23 13:52:21
0
haican02
Trần Hải :
Mình xin map với ạ
2025-08-02 18:03:40
0
mebon2729
Hết mụn đổi tên 😣 :
E xin map đường này với ạ
2025-07-08 10:48:55
0
channie.2601
channie.2601 :
Em xin map với ạ
2025-06-21 02:11:09
1
goianhlawon
Châu Á Sầu. :
rep e a oil e xin link map ra đây ạ
2025-06-25 13:56:50
1
To see more videos from user @hmt03_, please go to the Tikwm homepage.

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My sourdough chocolate almond brioche buns. Soft, naturally leavened dough with a creamy chocolate filling inside shaped into little braids. This is my original recipe, and they taste even better than they look! Ingredients – Sourdough Brioche Dough • 560 g bread flour (high in protein) • 125 g active sourdough starter (100% hydration) • 300 ml whole milk • 1 egg + 1 yolk (room temperature) • 60 g honey • 1 tbsp vanilla extract • 12 g salt • 95 g unsalted butter (cubed, soft but not melted) Ingredients – Creamy Chocolate Almond Filling • 150 g semisweet chocolate (55–65%) • 70 g heavy cream • 45 g unsalted butter • 1 tbsp almond cream (or almond butter) • 1 tsp vanilla extract • ¼ tsp salt • ½ tsp cornstarch (dissolved in 1 tsp water) ⸻ Preparation – Filling (Can be made 1 day ahead) 1. Heat the heavy cream until it just begins to boil. 2. Pour over chopped chocolate. Let sit 1 minute, then stir until smooth. 3. Add the butter, almond cream, vanilla, salt, and dissolved cornstarch. Mix well. 4. Chill for 1–2 hours until firm and scoopable. You can pre-roll into balls to make shaping easier. ⸻ Preparation – Dough 1. Autolyse (Optional but recommended) • Mix flour and milk. Rest for 30 minutes. 2. Mixing • Add sourdough starter, egg, yolk, honey, vanilla, and salt. Mix until combined (medium kneading). • Gradually add butter while kneading, until dough is smooth and elastic. • Use a mixer (8–12 min) or knead by hand (15–20 min with resting). 3. Bulk Fermentation • Place dough in a lightly greased bowl. Ferment for 4–6 hours at 24–26 °C (75–79 °F), or until it rises about 60–70%. • Perform 1–2 stretch and folds during the first half. 4. Cold Fermentation • Refrigerate the dough for 8–12 hours . Thi#Thisroves flavor and makes shaping easier. Shaping – Braided “Comb” Style 1. Divide dough into 12 pieces (90–95 g each). Shape into smooth balls. 2. Roll each into an oval (~12 × 8 cm). 3. Place a ball of filling on the upper half. 4. Make thin vertical cuts on the lower half using a knife or cutter (like a comb). 5. Fold the top half over the filling. 6. Roll up from the cut end toward the top, sealing gently. 7. Place seam-side down on a tray lined with parchment paper. Final Proof • Let rise 3–5 hours at room temperature until puffy and nearly doubled. Baking 1. Preheat oven to (350 °F). 2. Brush with beaten egg for shine 3. Bake for 18–22 minutes, or until golden. 4. Cool on a wire rack. The filling will remain creamy inside. #sourdough #sourdoughbrioche #brioche #homebaking #chocolate #EasyRecipes #bakingtok #CapCut
My sourdough chocolate almond brioche buns. Soft, naturally leavened dough with a creamy chocolate filling inside shaped into little braids. This is my original recipe, and they taste even better than they look! Ingredients – Sourdough Brioche Dough • 560 g bread flour (high in protein) • 125 g active sourdough starter (100% hydration) • 300 ml whole milk • 1 egg + 1 yolk (room temperature) • 60 g honey • 1 tbsp vanilla extract • 12 g salt • 95 g unsalted butter (cubed, soft but not melted) Ingredients – Creamy Chocolate Almond Filling • 150 g semisweet chocolate (55–65%) • 70 g heavy cream • 45 g unsalted butter • 1 tbsp almond cream (or almond butter) • 1 tsp vanilla extract • ¼ tsp salt • ½ tsp cornstarch (dissolved in 1 tsp water) ⸻ Preparation – Filling (Can be made 1 day ahead) 1. Heat the heavy cream until it just begins to boil. 2. Pour over chopped chocolate. Let sit 1 minute, then stir until smooth. 3. Add the butter, almond cream, vanilla, salt, and dissolved cornstarch. Mix well. 4. Chill for 1–2 hours until firm and scoopable. You can pre-roll into balls to make shaping easier. ⸻ Preparation – Dough 1. Autolyse (Optional but recommended) • Mix flour and milk. Rest for 30 minutes. 2. Mixing • Add sourdough starter, egg, yolk, honey, vanilla, and salt. Mix until combined (medium kneading). • Gradually add butter while kneading, until dough is smooth and elastic. • Use a mixer (8–12 min) or knead by hand (15–20 min with resting). 3. Bulk Fermentation • Place dough in a lightly greased bowl. Ferment for 4–6 hours at 24–26 °C (75–79 °F), or until it rises about 60–70%. • Perform 1–2 stretch and folds during the first half. 4. Cold Fermentation • Refrigerate the dough for 8–12 hours . Thi#Thisroves flavor and makes shaping easier. Shaping – Braided “Comb” Style 1. Divide dough into 12 pieces (90–95 g each). Shape into smooth balls. 2. Roll each into an oval (~12 × 8 cm). 3. Place a ball of filling on the upper half. 4. Make thin vertical cuts on the lower half using a knife or cutter (like a comb). 5. Fold the top half over the filling. 6. Roll up from the cut end toward the top, sealing gently. 7. Place seam-side down on a tray lined with parchment paper. Final Proof • Let rise 3–5 hours at room temperature until puffy and nearly doubled. Baking 1. Preheat oven to (350 °F). 2. Brush with beaten egg for shine 3. Bake for 18–22 minutes, or until golden. 4. Cool on a wire rack. The filling will remain creamy inside. #sourdough #sourdoughbrioche #brioche #homebaking #chocolate #EasyRecipes #bakingtok #CapCut
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Artist : Voodoo Song : Salam Untuk Dia Album : W. O. B, 1995 #voodoo #salamuntukdia #rock #90smusic #musikindonesia #UNIQLOHolidayShoppingFestival #TumbuhdanTangguh #NikmatiKenangannya #fyp
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