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@odihsaputraaaa: Pertemuan adalah kabar🤝😁

Astroboy🚀
Astroboy🚀
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Sunday 14 September 2025 09:07:42 GMT
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sudahmand1
HaRIs_sudahberdoa :
ke 1
2025-09-14 09:14:22
0
yanzhaikal_46
CHILD :
dimana ketua
2025-09-14 09:11:53
0
odihsaputraaaa
Astroboy🚀 :
@Farhan_SN🫧 @@SUHELLI🟧🟨🟥 @doyok jepang🧑‍🧑‍🧒‍🧒.. @Doyok Jepang
2025-09-14 09:15:01
3
iki.rmd8
4you :
😁
2025-09-14 20:19:42
0
tinggggggg17
🎴COBAR🎱🚬🚬 :
🔥🔥🔥
2025-09-14 09:12:32
0
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Other Videos

my roman feet would love this😍 ang lambot at comfy ng fit!! #womenshoes #flatshoes #balletflats #dollshoes
my roman feet would love this😍 ang lambot at comfy ng fit!! #womenshoes #flatshoes #balletflats #dollshoes
#hyperia #fyp #fyppp #xycba #goviral #missingit #coaster #rollercoaster #adrenaline #viral #cute #tiktok #bestie #friends #bsf #thorpepark #Love #yolo #2025 @ThorpeParkOfficial
#hyperia #fyp #fyppp #xycba #goviral #missingit #coaster #rollercoaster #adrenaline #viral #cute #tiktok #bestie #friends #bsf #thorpepark #Love #yolo #2025 @ThorpeParkOfficial
Did not bake a plain croissant in a little while ❤️ this dough went sideways from the beginning, i used a stiff starter and did not adjust the liquids properly so the dough turned out dry and tougher to roll. The butter i used was also different brand which started cracking quickly. You can see the result in a denser crumb. Added simple syrup with a splash of vanilla after baking. Croissant 300g Bread flour 200g all purpose flour 220g Whole Milk 350g poolish (see note) 13g Salt 40g Sugar 5g yeast (1.5 tsp) 220g Butter (unsalted) for lamination Poolish: 175g all purpose flour 175g water (warm, not hot) 3g yeast (1 tsp) Mix and ferment for 2 hours at room temperature or overnight in fridge (preferred) * if you have a sourdough starter, you can lower the poolish amount to 200g and add 150g starter. You will get exceptional flavor. 1. In a large bowl, warm milk for 30 seconds in the microwave. Mix in poolish. 2. In a separate container, mix flours, salt, sugar, yeast. Combine with wet ingredients using a fork, then wet hands to knead into a shaggy dough. 3. Let the dough rest in a warm area for 30 minutes. 4. Fold the dough on itself several times, then rest for another 30 minutes. 5. Repeat folding, flatten the dough, wrap, and freeze for 3 hours 6. Prepare a butter block: Flatten 220g of butter between parchment paper to 0.5-1 cm. Chill in fridge for 30 minutes. 7. Flatten the dough on a floured surface about twice the size of the butter block horizontally. 8. Place the butter block in the center, fold the dough to seal the butter, and roll out to 1 cm thick. 9. Fold each end toward the center, then fold like a book. 10. Roll the dough again to 1 cm thick, fold into thirds, wrap, and freeze for 2 hours. 11. Flatten the dough to 0.5-1 cm thick. 12. Cut triangles with a sharp knife or pizza cutter. 13. Roll triangles from base to tip and place on a sheet, tip side down. 14. Proof for 2 hours or store in an airtight container for up to 1 week (defrost and proof takes 6-8 hours from frozen). 15. Preheat oven to 220C for 30 minutes. 16. Brush pastries with egg wash. 17. Place in oven, lower to 200C, and turn on convection. Bake for 10 minutes, rotate pan, and lower to 190C. 18. Bake for 7-9 minutes more. #food #asmr #croissant #Recipe #baking
Did not bake a plain croissant in a little while ❤️ this dough went sideways from the beginning, i used a stiff starter and did not adjust the liquids properly so the dough turned out dry and tougher to roll. The butter i used was also different brand which started cracking quickly. You can see the result in a denser crumb. Added simple syrup with a splash of vanilla after baking. Croissant 300g Bread flour 200g all purpose flour 220g Whole Milk 350g poolish (see note) 13g Salt 40g Sugar 5g yeast (1.5 tsp) 220g Butter (unsalted) for lamination Poolish: 175g all purpose flour 175g water (warm, not hot) 3g yeast (1 tsp) Mix and ferment for 2 hours at room temperature or overnight in fridge (preferred) * if you have a sourdough starter, you can lower the poolish amount to 200g and add 150g starter. You will get exceptional flavor. 1. In a large bowl, warm milk for 30 seconds in the microwave. Mix in poolish. 2. In a separate container, mix flours, salt, sugar, yeast. Combine with wet ingredients using a fork, then wet hands to knead into a shaggy dough. 3. Let the dough rest in a warm area for 30 minutes. 4. Fold the dough on itself several times, then rest for another 30 minutes. 5. Repeat folding, flatten the dough, wrap, and freeze for 3 hours 6. Prepare a butter block: Flatten 220g of butter between parchment paper to 0.5-1 cm. Chill in fridge for 30 minutes. 7. Flatten the dough on a floured surface about twice the size of the butter block horizontally. 8. Place the butter block in the center, fold the dough to seal the butter, and roll out to 1 cm thick. 9. Fold each end toward the center, then fold like a book. 10. Roll the dough again to 1 cm thick, fold into thirds, wrap, and freeze for 2 hours. 11. Flatten the dough to 0.5-1 cm thick. 12. Cut triangles with a sharp knife or pizza cutter. 13. Roll triangles from base to tip and place on a sheet, tip side down. 14. Proof for 2 hours or store in an airtight container for up to 1 week (defrost and proof takes 6-8 hours from frozen). 15. Preheat oven to 220C for 30 minutes. 16. Brush pastries with egg wash. 17. Place in oven, lower to 200C, and turn on convection. Bake for 10 minutes, rotate pan, and lower to 190C. 18. Bake for 7-9 minutes more. #food #asmr #croissant #Recipe #baking


Love saar 😌🔥💘#viewsproblem😭 #😂😂😂 #viral_video #foryoupage #viraltiktok
Love saar 😌🔥💘#viewsproblem😭 #😂😂😂 #viral_video #foryoupage #viraltiktok
Nota rápida, serviço público #coaching #verdades
Nota rápida, serviço público #coaching #verdades

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