@euhavenaa: EU TE AMO Caroline 🧡 #foryou #vaiprofyinferno👺🔪 #🏳️‍🌈 #carolbiazin

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Friday 23 May 2025 17:38:57 GMT
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yapasra
yapasra :
Qual musica é essa? 😳
2025-05-23 23:36:19
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detty084
detty :
🤩🤩🤩
2025-05-23 23:09:21
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detty084
detty :
@Carol Biazin
2025-05-23 23:09:16
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This is my Monkey Bread recipe, and honestly… I’m obsessed ,I’m such a fan of the cinnamon-sugar combo , it’s pure comfort in every bite! Sourdough  Monkey Bread with Caramelized Apple 🥣 Dough Ingredients: 	1.	560 g bread flour 	2.	125 g active sourdough starter (100% hydration) 	3.	300 ml whole milk 	4.	1 egg + 1 yolk 	5.	60 g honey 	6.	1 tbsp vanilla extract 	7.	12 g salt 	8.	95 g unsalted butter Dough Steps: 	1.	Feed your sourdough starter in the morning. 	2.	Around midday, begin making the dough. 	3.	In a stand mixer bowl, combine all ingredients except the butter. 	4.	Let the mixture rest for 20 minutes (autolyse). 	5.	Add the butter gradually:  • Add one small piece at a time, waiting until fully absorbed before adding more. 	6.	Transfer the dough to a greased bowl. 	7.	Ferment at room temperature for 6–8 hours.  • During the first 2 hours, perform 1 fold every 30 minutes. 	8.	Refrigerate the dough overnight (8–12 hours). 	9.	The next day, take the dough out of the fridge and let it rest for 10 minutes before handling. Monkey Bread Shaping: 	10.	Divide the dough into small balls (20–25 g each). Yields about 40–45 balls. 	11.	Melt 113 g of unsalted butter in a bowl. 	12.	In another bowl, mix:  • 180 g sugar (you can use half brown sugar)  • 2–3 tbsp cinnamon 	13.	Dip each dough ball in melted butter, then roll in the cinnamon-sugar mixture. Assembly: 	14.	Generously grease a Bundt or ring-shaped pan. 	15.	Layer the dough balls in the pan, alternating with caramelized apple (see below). 	16.	Cover with plastic wrap or a damp towel. 	17.	Let rise at room temperature for 3–4 hours, or until well puffed. Baking: 	18.	Preheat oven to 340°F (170°C). 	19.	Bake for 35–40 minutes, or until nicely golden on top.  • If browning too quickly, cover loosely with foil for the last 10–15 minutes. 	20.	Let cool in the pan for 10 minutes, then carefully invert and unmold. ⸻ 🍎 Caramelized Apple Filling: 	21.	2 large apples (Gala, Fuji, or Granny Smith) 	22.	45 g butter 	23.	50 g sugar 	24.	1 tsp cinnamon 	25.	Optional: pinch of salt + juice of ½ lemon 	26.	½ tbsp cornstarch Caramelized Apple Steps: 	26.	Peel and dice the apples into small cubes (½–1 cm). 	27.	In a skillet, melt the butter over medium heat. 	28.	Add the apples, sugar, and cinnamon. 	29.	Cook for 8–10 minutes, until:  • Apples are soft but not mushy  • The sugar turns into a thick syrup 	30.	Optional: Add a few drops of lemon juice to balance the sweetness. 	31.	Remove from heat and let cool completely before using. #sourd#sourdoughbreadr#easyrecipen#bakingathomee#monkeybreada #cinnamonbreadut #CapCut #homebaking #bakingtutorial #creatorsearchinsights
This is my Monkey Bread recipe, and honestly… I’m obsessed ,I’m such a fan of the cinnamon-sugar combo , it’s pure comfort in every bite! Sourdough Monkey Bread with Caramelized Apple 🥣 Dough Ingredients: 1. 560 g bread flour 2. 125 g active sourdough starter (100% hydration) 3. 300 ml whole milk 4. 1 egg + 1 yolk 5. 60 g honey 6. 1 tbsp vanilla extract 7. 12 g salt 8. 95 g unsalted butter Dough Steps: 1. Feed your sourdough starter in the morning. 2. Around midday, begin making the dough. 3. In a stand mixer bowl, combine all ingredients except the butter. 4. Let the mixture rest for 20 minutes (autolyse). 5. Add the butter gradually:  • Add one small piece at a time, waiting until fully absorbed before adding more. 6. Transfer the dough to a greased bowl. 7. Ferment at room temperature for 6–8 hours.  • During the first 2 hours, perform 1 fold every 30 minutes. 8. Refrigerate the dough overnight (8–12 hours). 9. The next day, take the dough out of the fridge and let it rest for 10 minutes before handling. Monkey Bread Shaping: 10. Divide the dough into small balls (20–25 g each). Yields about 40–45 balls. 11. Melt 113 g of unsalted butter in a bowl. 12. In another bowl, mix:  • 180 g sugar (you can use half brown sugar)  • 2–3 tbsp cinnamon 13. Dip each dough ball in melted butter, then roll in the cinnamon-sugar mixture. Assembly: 14. Generously grease a Bundt or ring-shaped pan. 15. Layer the dough balls in the pan, alternating with caramelized apple (see below). 16. Cover with plastic wrap or a damp towel. 17. Let rise at room temperature for 3–4 hours, or until well puffed. Baking: 18. Preheat oven to 340°F (170°C). 19. Bake for 35–40 minutes, or until nicely golden on top.  • If browning too quickly, cover loosely with foil for the last 10–15 minutes. 20. Let cool in the pan for 10 minutes, then carefully invert and unmold. ⸻ 🍎 Caramelized Apple Filling: 21. 2 large apples (Gala, Fuji, or Granny Smith) 22. 45 g butter 23. 50 g sugar 24. 1 tsp cinnamon 25. Optional: pinch of salt + juice of ½ lemon 26. ½ tbsp cornstarch Caramelized Apple Steps: 26. Peel and dice the apples into small cubes (½–1 cm). 27. In a skillet, melt the butter over medium heat. 28. Add the apples, sugar, and cinnamon. 29. Cook for 8–10 minutes, until:  • Apples are soft but not mushy  • The sugar turns into a thick syrup 30. Optional: Add a few drops of lemon juice to balance the sweetness. 31. Remove from heat and let cool completely before using. #sourd#sourdoughbreadr#easyrecipen#bakingathomee#monkeybreada #cinnamonbreadut #CapCut #homebaking #bakingtutorial #creatorsearchinsights

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