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Thursday 03 July 2025 19:14:54 GMT
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user4l9zbtuf8q
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Other Videos
03 món đồ
03 món đồ "sít nây trờ" của tôi mỗi lần đi phượt... 😌 #phuot #truckercap #kraftvintage #emxinhyb125
#fypシ #viral #fyppppppppppppppppppppppp #foryou #حالات_واتس
#fypシ #viral #fyppppppppppppppppppppppp #foryou #حالات_واتس
Almond Frangipane and Peach Briosche Buns / For the dough: - 350g all purpose flour (2 cups + 3/4 cup + 1 tablespoon) - 35g granulated sugar (3 tablespoons) - 7g salt (1 teaspoon + 1/4 teaspoon) - 7g instant dry yeast (1 packet) - 70g whole milk, warmed up slightly (1/4 cup + 1 tablespoon) - 2 medium eggs + 2 medium egg yolks - 120g unsalted butter, softened (1/2 cup + 1 teaspoon) - 1 teaspoon vanilla bean paste or 1/4 teaspoon vanilla bean powder For the Frangipane: - 80g unsalted butter, softened (1/3 cup + 1 teaspoon) - 80g caster sugar (1/3 cup + 1 tablespoon) - 1 medium egg + 1 medium egg yolk - 80g finely ground almonds (3/4 cup + 1 tablespoon) - 1/4 teaspoon vanilla bean powder - 1 teaspoon vanilla extract Extras: - 3 ripe Peaches - An egg mixed with 1 teaspoon heavy cream, for egg wash - Sliced Almonds, for topping - Powdered Sugar, for dusting Instructions: 1. First, prepare the brioche dough. 2. In the bowl of your stand mixer, combine the flour, granulated sugar, salt and vanilla bean powder. 3. Add the eggs, egg yolks and milk. 4. Start kneading on low speed until the dough comes together into a ball. This should take about 5 minutes. 5. Add the butter and continue kneading on low to medium speed until the dough becomes smooth and elastic. Note: At first the dough will look a little messy and sticky, but trust the process and let the stand mixer do its job. 6. Transfer the dough to a lightly oiled bowl, cover with a clean tea towel and let it rise at room temperature for about 2 hours, or until doubled in size (the exact time will depend on how warm your kitchen is). 7. Once doubled in size, punch the dough down and divide it into 6 equal portions (about 120 g each). 8. Place each portion onto a large baking tray lined with parchment paper. 9. Cover and let the buns rise for another 30 minutes to 1 hour. 10. While the buns are rising, prepare the almond frangipane and the peaches. 11. To make the almond frangipane, cream together the butter and sugar in a bowl until smooth. 12. Add the egg, egg yolk and vanilla, and mix until fully combined. 13. Finally, stir in the finely ground almonds until incorporated. Set aside. 14. Cut each peach in half, remove the pit, peel the peaches and slice them neatly. 15. Preheat the oven to 180°C (350°F). 16. Once the buns have doubled in size, use the back of a glass or measuring cup to press a well into the center of each bun. 17. Brush each bun with egg wash. 18. Divide the almond frangipane evenly between the buns. I used a medium cookie scoop. 19. Sprinkle the edges of the buns with sliced almonds. 20. Arrange the sliced peaches on top of the frangipane. 21. Bake for about 20 minutes, or until the buns are golden brown. 22. Let the buns cool for 5-10 minutes before serving. I highly recommend enjoying them while they’re still warm. 23. When served warm, the almond filling will be slightly runny. As the buns cool, the filling will set a little but will still remain soft and creamy. #bread #FoodTok #asmrfood #baking #baketok
Almond Frangipane and Peach Briosche Buns / For the dough: - 350g all purpose flour (2 cups + 3/4 cup + 1 tablespoon) - 35g granulated sugar (3 tablespoons) - 7g salt (1 teaspoon + 1/4 teaspoon) - 7g instant dry yeast (1 packet) - 70g whole milk, warmed up slightly (1/4 cup + 1 tablespoon) - 2 medium eggs + 2 medium egg yolks - 120g unsalted butter, softened (1/2 cup + 1 teaspoon) - 1 teaspoon vanilla bean paste or 1/4 teaspoon vanilla bean powder For the Frangipane: - 80g unsalted butter, softened (1/3 cup + 1 teaspoon) - 80g caster sugar (1/3 cup + 1 tablespoon) - 1 medium egg + 1 medium egg yolk - 80g finely ground almonds (3/4 cup + 1 tablespoon) - 1/4 teaspoon vanilla bean powder - 1 teaspoon vanilla extract Extras: - 3 ripe Peaches - An egg mixed with 1 teaspoon heavy cream, for egg wash - Sliced Almonds, for topping - Powdered Sugar, for dusting Instructions: 1. First, prepare the brioche dough. 2. In the bowl of your stand mixer, combine the flour, granulated sugar, salt and vanilla bean powder. 3. Add the eggs, egg yolks and milk. 4. Start kneading on low speed until the dough comes together into a ball. This should take about 5 minutes. 5. Add the butter and continue kneading on low to medium speed until the dough becomes smooth and elastic. Note: At first the dough will look a little messy and sticky, but trust the process and let the stand mixer do its job. 6. Transfer the dough to a lightly oiled bowl, cover with a clean tea towel and let it rise at room temperature for about 2 hours, or until doubled in size (the exact time will depend on how warm your kitchen is). 7. Once doubled in size, punch the dough down and divide it into 6 equal portions (about 120 g each). 8. Place each portion onto a large baking tray lined with parchment paper. 9. Cover and let the buns rise for another 30 minutes to 1 hour. 10. While the buns are rising, prepare the almond frangipane and the peaches. 11. To make the almond frangipane, cream together the butter and sugar in a bowl until smooth. 12. Add the egg, egg yolk and vanilla, and mix until fully combined. 13. Finally, stir in the finely ground almonds until incorporated. Set aside. 14. Cut each peach in half, remove the pit, peel the peaches and slice them neatly. 15. Preheat the oven to 180°C (350°F). 16. Once the buns have doubled in size, use the back of a glass or measuring cup to press a well into the center of each bun. 17. Brush each bun with egg wash. 18. Divide the almond frangipane evenly between the buns. I used a medium cookie scoop. 19. Sprinkle the edges of the buns with sliced almonds. 20. Arrange the sliced peaches on top of the frangipane. 21. Bake for about 20 minutes, or until the buns are golden brown. 22. Let the buns cool for 5-10 minutes before serving. I highly recommend enjoying them while they’re still warm. 23. When served warm, the almond filling will be slightly runny. As the buns cool, the filling will set a little but will still remain soft and creamy. #bread #FoodTok #asmrfood #baking #baketok
#fypシ゚viral🖤tiktok☆♡🇩🇪🇫🇷🇪🇬🦋myvideo❤️❤️🥰🥰🥰 #🇮🇹 #memeCut #CapCut #fypシ゚vi
#fypシ゚viral🖤tiktok☆♡🇩🇪🇫🇷🇪🇬🦋myvideo❤️❤️🥰🥰🥰 #🇮🇹 #memeCut #CapCut #fypシ゚vi
#fyp #орёл #девка
#fyp #орёл #девка

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