@hannacampbell_:

HANNA CAMPBELL

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Friday 08 August 2025 22:15:04 GMT

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M a r i a n a 💘 :

In Greece for a month 😖

2025-08-23 08:38:33

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Sydni :

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2025-08-09 02:08:05

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Replying to @sahabat.kekeyi.palembang Saranghae @hawaariyyun7 😘

Replying to @sahabat.kekeyi.palembang Saranghae @hawaariyyun7 😘

Love some antique retail therapy ✨️🙌 #kidsofthe90s #antiquestore #nostalgia #retailtherapy #nostalgiatok

Love some antique retail therapy ✨️🙌 #kidsofthe90s #antiquestore #nostalgia #retailtherapy #nostalgiatok

#fypシ #fyp #viral #viralvideo #chunkzandfilly #chunkzandfillyshow #yungfilly #chunkz #funny

#fypシ #fyp #viral #viralvideo #chunkzandfilly #chunkzandfillyshow #yungfilly #chunkz #funny

Easy Cocoa Cream Buns Recipe 👇 ---👉 Ingredients For the Polish Starter: ¼ cup bread flour ¼ cup water For the Dough: 3 tablespoons whole milk 2 tablespoons beaten egg ¾ teaspoon fresh yeast (or ¼ teaspoon instant yeast) 2 tablespoons sugar 1 cup + 2 tablespoons bread flour All of the Polish starter ½ teaspoon salt 1 ½ tablespoons unsalted butter, softened For the Mexican Topping: 2 tablespoons unsalted butter, softened 1 ½ tablespoons powdered sugar 3 tablespoons beaten egg 2 ½ tablespoons cake flour 1 tablespoon cocoa powder For the Cream Filling: ½ cup cream cheese ½ cup heavy cream 1 ½ tablespoons sugar Directions: Step 1: Prepare the Polish Starter In a small bowl, mix the bread flour and water until smooth. Cover with plastic wrap and refrigerate overnight. Step 2: Make the Mexican Topping In a bowl, beat the softened butter and powdered sugar until fluffy. Slowly add the beaten egg in two additions, mixing well after each. Sift in the cake flour and cocoa powder, stirring until smooth. Transfer to a piping bag and set aside. Step 3: Make the Cream Filling In a heatproof bowl, warm the cream cheese over a water bath until smooth. In another bowl, whip the heavy cream and sugar until thick like yogurt. Fold it into the cream cheese, mix well, then transfer to a piping bag. Refrigerate until needed. Step 4: Make the Dough In a stand mixer, combine the milk, beaten egg, yeast, sugar, and bread flour. Add the Polish starter and knead on low speed for 10 minutes. Add the salt and butter, then knead for another 20 minutes until the dough is smooth and elastic. Cover and let rise until doubled in size (about 1 hour). Step 5: Shape & Proof Divide the dough into 6 equal pieces and roll into balls. Place them on a baking tray lined with parchment paper, cover, and let them rise again until doubled in size (about 40 minutes). Step 6: Bake Preheat the oven to 340°F. Pipe the Mexican topping over the buns. Bake in the center rack for 25 minutes, then cool completely. Step 7: Fill & Finish Slice a crisscross pattern on top of each bun and pipe in the cream filling. Dust with cocoa powder, and they are ready to enjoy! Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: About 2.5 hours (including proofing) | Servings: 6 buns Tag me if you try it! #creatorsearchinsights #Recipe #EasyRecipes #baking #yummy #yum #cookingathometiktoktv #foryoupage

Easy Cocoa Cream Buns Recipe 👇 ---👉 Ingredients For the Polish Starter: ¼ cup bread flour ¼ cup water For the Dough: 3 tablespoons whole milk 2 tablespoons beaten egg ¾ teaspoon fresh yeast (or ¼ teaspoon instant yeast) 2 tablespoons sugar 1 cup + 2 tablespoons bread flour All of the Polish starter ½ teaspoon salt 1 ½ tablespoons unsalted butter, softened For the Mexican Topping: 2 tablespoons unsalted butter, softened 1 ½ tablespoons powdered sugar 3 tablespoons beaten egg 2 ½ tablespoons cake flour 1 tablespoon cocoa powder For the Cream Filling: ½ cup cream cheese ½ cup heavy cream 1 ½ tablespoons sugar Directions: Step 1: Prepare the Polish Starter In a small bowl, mix the bread flour and water until smooth. Cover with plastic wrap and refrigerate overnight. Step 2: Make the Mexican Topping In a bowl, beat the softened butter and powdered sugar until fluffy. Slowly add the beaten egg in two additions, mixing well after each. Sift in the cake flour and cocoa powder, stirring until smooth. Transfer to a piping bag and set aside. Step 3: Make the Cream Filling In a heatproof bowl, warm the cream cheese over a water bath until smooth. In another bowl, whip the heavy cream and sugar until thick like yogurt. Fold it into the cream cheese, mix well, then transfer to a piping bag. Refrigerate until needed. Step 4: Make the Dough In a stand mixer, combine the milk, beaten egg, yeast, sugar, and bread flour. Add the Polish starter and knead on low speed for 10 minutes. Add the salt and butter, then knead for another 20 minutes until the dough is smooth and elastic. Cover and let rise until doubled in size (about 1 hour). Step 5: Shape & Proof Divide the dough into 6 equal pieces and roll into balls. Place them on a baking tray lined with parchment paper, cover, and let them rise again until doubled in size (about 40 minutes). Step 6: Bake Preheat the oven to 340°F. Pipe the Mexican topping over the buns. Bake in the center rack for 25 minutes, then cool completely. Step 7: Fill & Finish Slice a crisscross pattern on top of each bun and pipe in the cream filling. Dust with cocoa powder, and they are ready to enjoy! Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: About 2.5 hours (including proofing) | Servings: 6 buns Tag me if you try it! #creatorsearchinsights #Recipe #EasyRecipes #baking #yummy #yum #cookingathometiktoktv #foryoupage

แสงแดดยามเช้า ☀️🏡🍃☺️#บ้าน #myhome

แสงแดดยามเช้า ☀️🏡🍃☺️#บ้าน #myhome

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