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@xux644: #fyp #studytok #school

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Tuesday 16 December 2025 13:42:54 GMT
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#marucampos #chihuahua #prian
#marucampos #chihuahua #prian
¡LA GALLETA OFICIAL DEL VERANO! 🥥🍋 Salen tan perfectas, doraditas y crocantes que se van a volver tu nueva obsesión. Con pocos ingredientes y súper fáciles de hacer. 🤩 Guarda este video para que no se te pierda la receta: 📝 INGREDIENTES: 200g de harina todo uso 70g de azúcar 40g de coco rallado (para la masa) 70g de mantequilla 1 huevo entero Esencia de vainilla Ralladura de 1 limón Una pizca de sal (¡no la saltes, realza Coco extra para decorar por encima ✨ #recetasfaciles #postresfaciles #comida #fyp
¡LA GALLETA OFICIAL DEL VERANO! 🥥🍋 Salen tan perfectas, doraditas y crocantes que se van a volver tu nueva obsesión. Con pocos ingredientes y súper fáciles de hacer. 🤩 Guarda este video para que no se te pierda la receta: 📝 INGREDIENTES: 200g de harina todo uso 70g de azúcar 40g de coco rallado (para la masa) 70g de mantequilla 1 huevo entero Esencia de vainilla Ralladura de 1 limón Una pizca de sal (¡no la saltes, realza Coco extra para decorar por encima ✨ #recetasfaciles #postresfaciles #comida #fyp
( MÓC MỎNG )Combo 50 Móc Nhôm Người Lớn Mỏng Dài 40cm
( MÓC MỎNG )Combo 50 Móc Nhôm Người Lớn Mỏng Dài 40cm
Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.
Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.
#fyp #parati #frases #viral
#fyp #parati #frases #viral
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