@coffeelams: #xuhuong #coffeelam #hottrend

Coffee Lam’s

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Wednesday 24 December 2025 12:54:05 GMT

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sherrynguyn79 :

đc mang đồ ăn vào ko ạ

2026-08-29 04:21:46

0

Thèm sashimi :

vừa đi xong ạ, cực thích study room của quán luôn ấy, mà có thêm chăn mền thì tuyệt quá 😆

2025-12-27 17:50:23

1

gái xinh có cây đinh ở giữa :

có box ngồi 2 người k shop ơi

2026-05-17 15:04:33

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CHI TRẦN 🤗 :

😊😊😊

2025-12-25 05:12:17

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This is my ~15th time making homemade croissants and the 1st time I’ve gotten a honeycomb crumb What I’ve learned through the process is that there really is no “perfect” croissant and I can’t wait to keep experimenting!! ———————————— 10 tips for hand laminated croissants 1. Find a reputable recipe and stick to it. You’ll probably have to make some modifications to fit your home environment and you’ll figure those out with experimentation. I use the recipe by Claire Saffitz in the NY Times 2. It’s all about temperature control. Keep things cool using tools you have on hand such as your fridge, freezer, and ice packs. Monitor temp of your kitchen and dough using a thermometer 3. Dough and butter need to be the same texture. I find that 46F/8C for the dough and 55F/13C for the butter work well. The butter should be firm but pliable 4. Be mindful of gluten development and how it affects the final product. Personally I find that fully developing the gluten of the dough makes it very difficult to roll out, because the dough will keep shrinking, and my croissants tear during proofing. I stop kneading once the dough is shaggy 5. How long you rest the dough in the fridge will vary depending on your environment. You should rest long enough to cool down the dough and let the gluten relax. However if you rest for too long, the butter could get too cold which can lead to shattering during lamination. I do 45 min between folds 6. Before putting the dough in the fridge, take some time to roll it out so it’s thinner. This helps the dough cool down more quickly and evenly, and it avoids the dough proofing in the center because it’s too warm 7. Flour the countertop enough so that the dough is free moving and does not stick. When folding and shaping, brush off excess flour and spritz with water to help the layers stick together 8. Small details can help make a difference! Trim off dead ends that don’t have butter and cut the folds to help release tension 9. Proof at max 75F so that the butter does not melt. Fully proofed croissants will be extremely puffy and jiggly. You’ll see some separation in the layers. If you find that your croissants are not rising, it could be a problem with your lamination 10. Chill the croissants for 20 min before baking. This helps minimize butter leakage in the oven #croissanttok #homemadecroissants #pastrytok

This is my ~15th time making homemade croissants and the 1st time I’ve gotten a honeycomb crumb What I’ve learned through the process is that there really is no “perfect” croissant and I can’t wait to keep experimenting!! ———————————— 10 tips for hand laminated croissants 1. Find a reputable recipe and stick to it. You’ll probably have to make some modifications to fit your home environment and you’ll figure those out with experimentation. I use the recipe by Claire Saffitz in the NY Times 2. It’s all about temperature control. Keep things cool using tools you have on hand such as your fridge, freezer, and ice packs. Monitor temp of your kitchen and dough using a thermometer 3. Dough and butter need to be the same texture. I find that 46F/8C for the dough and 55F/13C for the butter work well. The butter should be firm but pliable 4. Be mindful of gluten development and how it affects the final product. Personally I find that fully developing the gluten of the dough makes it very difficult to roll out, because the dough will keep shrinking, and my croissants tear during proofing. I stop kneading once the dough is shaggy 5. How long you rest the dough in the fridge will vary depending on your environment. You should rest long enough to cool down the dough and let the gluten relax. However if you rest for too long, the butter could get too cold which can lead to shattering during lamination. I do 45 min between folds 6. Before putting the dough in the fridge, take some time to roll it out so it’s thinner. This helps the dough cool down more quickly and evenly, and it avoids the dough proofing in the center because it’s too warm 7. Flour the countertop enough so that the dough is free moving and does not stick. When folding and shaping, brush off excess flour and spritz with water to help the layers stick together 8. Small details can help make a difference! Trim off dead ends that don’t have butter and cut the folds to help release tension 9. Proof at max 75F so that the butter does not melt. Fully proofed croissants will be extremely puffy and jiggly. You’ll see some separation in the layers. If you find that your croissants are not rising, it could be a problem with your lamination 10. Chill the croissants for 20 min before baking. This helps minimize butter leakage in the oven #croissanttok #homemadecroissants #pastrytok

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If DC Heroes fought Marvels STRONGEST Villains #batman #comics #dc #marvel

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زوجه تفعل شيء غير متوقع مع زوجها 😱والسبب صادمه 🔥

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