@isupkunitedkingdom: #MalcolmX Visited #Birmingham #Marshall Street Over 60 Years Ago. Has Anything Changed?

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Wednesday 03 September 2025 21:42:36 GMT

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uptown_upti :

You must save yourself my bro god does not change the situation until they change

2025-09-04 06:40:25

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zanxzan | ahawabah ✨ :

🔥🔥🔥

2025-09-03 23:34:17

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YahJewEd :

YahJew Judah is Christ walking the earth in the flesh

2025-09-07 00:05:21

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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

拍照不会摆动作没关系，我教你#马来西亚 #马六甲娘惹 #范冰冰#马六甲摄影师 #马叔摄影

拍照不会摆动作没关系，我教你#马来西亚 #马六甲娘惹 #范冰冰#马六甲摄影师 #马叔摄影

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