@rosiegaultmusic: so happy you’re excited by the song announcement #smallartist #newmusic #newpop #songwriter

rosiegaultmusic
rosiegaultmusic
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Region: GB
Tuesday 17 March 2026 10:59:42 GMT
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sade_karja
sade_karja :
Proud to be petal🌹 your music is out of this world😍❤️
2026-03-17 11:32:28
1
specterascendant
Xαყƚԋα 🌹 :
YASSSSSSS
2026-03-17 12:00:43
1
inna._.ny
⋆ ༺𝐈𝐍𝐍☆𝐍༻ ⋆ :
Can’t waiiiiittt
2026-03-17 13:10:23
1
iskander.ismagulov
iskanderismagulov :
can i have an OG ticket please? ❤️
2026-03-17 14:33:24
1
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Milk Shokupan鮮奶生吐司 ———————————————————————— 📝Recipe 配方 (makes 2 loaves兩條吐司) -High Protein Bread Flour 特高筋麵粉 540g -Yeast 酵母 7.6g -Milk 牛奶 400g -Condense Milk 煉乳 47g -Sugar 糖 67g -Salt 鹽 7g -Butter 奶油 60g  📍Instructions 1. Beat everything except butter to a rough film and mix in the butter to a thin film 2. Proof the dough for an hour or double in size 3. Divide the dough into 6 equal pieces 4. Shape them into spheres, rest for 15 mins 5. Flat them using rolling pin into 30cm long and roll them up. Rest for 15 mins 6. Flat them again using rolling pin into 30cm long and roll them up. Place 3 dough into a loaf mold. 7. Proof for an hour or until the dough rise to 80%-90% of the height of the mold. 8. Bake 200°C, 35 mins in a normal loaf mold 9. Bake 160/150°C, 32 mins in a low sugar loaf mold  10. Remove the loaf from mold onto a cooling rack.  📍作法 1. 將除了奶油的食材倒入攪拌鋼中,攪拌至麵團出筋,但還沒到薄膜之前的階段 2. 加入奶油,打到麵團看不見奶油為止 3. 麵團發酵一小時或直到麵團長成兩倍大 4. 將麵團分割滾圓成6等份,鬆弛15分鐘 5. 用桿麵棍將麵團桿成30公分並捲起來,鬆弛15分鐘 6. 再次將麵團桿成30公分並捲起來,每個吐司模中放三顆麵團 7. 麵團發酵至長高到8-9分滿(大約一小時) 8. 正常吐司模 210/200°C, 35分/低糖吐司模160/150°C, 32 分 9. 出爐馬上將吐司取出  超級綿密的生吐司!!天天被家人朋友指定的麵包🤣一定要用高蛋白比例的特高筋麵粉才撐得住這個高水份的配方喔!  This shokupan is so fluffy and soft that you just wanna lie on the bread! A good, high protein flour is so important for this recipe! Its essential to achieve the gluten structure shown in the pic above  . . . . . . . #hokkaidomilkbread #milkbread #loafbread #bread #homemade #pain #japanesemilkbread  #japanesemilkbun #shokupan  #milkloaf #foodphotography#japanesemilkybread  #loaf #hokkaidomilkbuns #吐司 #生吐司 #牛奶吐司 #鮮奶吐司 #제빵 #パン
Milk Shokupan鮮奶生吐司 ———————————————————————— 📝Recipe 配方 (makes 2 loaves兩條吐司) -High Protein Bread Flour 特高筋麵粉 540g -Yeast 酵母 7.6g -Milk 牛奶 400g -Condense Milk 煉乳 47g -Sugar 糖 67g -Salt 鹽 7g -Butter 奶油 60g 📍Instructions 1. Beat everything except butter to a rough film and mix in the butter to a thin film 2. Proof the dough for an hour or double in size 3. Divide the dough into 6 equal pieces 4. Shape them into spheres, rest for 15 mins 5. Flat them using rolling pin into 30cm long and roll them up. Rest for 15 mins 6. Flat them again using rolling pin into 30cm long and roll them up. Place 3 dough into a loaf mold. 7. Proof for an hour or until the dough rise to 80%-90% of the height of the mold. 8. Bake 200°C, 35 mins in a normal loaf mold 9. Bake 160/150°C, 32 mins in a low sugar loaf mold 10. Remove the loaf from mold onto a cooling rack. 📍作法 1. 將除了奶油的食材倒入攪拌鋼中,攪拌至麵團出筋,但還沒到薄膜之前的階段 2. 加入奶油,打到麵團看不見奶油為止 3. 麵團發酵一小時或直到麵團長成兩倍大 4. 將麵團分割滾圓成6等份,鬆弛15分鐘 5. 用桿麵棍將麵團桿成30公分並捲起來,鬆弛15分鐘 6. 再次將麵團桿成30公分並捲起來,每個吐司模中放三顆麵團 7. 麵團發酵至長高到8-9分滿(大約一小時) 8. 正常吐司模 210/200°C, 35分/低糖吐司模160/150°C, 32 分 9. 出爐馬上將吐司取出 超級綿密的生吐司!!天天被家人朋友指定的麵包🤣一定要用高蛋白比例的特高筋麵粉才撐得住這個高水份的配方喔! This shokupan is so fluffy and soft that you just wanna lie on the bread! A good, high protein flour is so important for this recipe! Its essential to achieve the gluten structure shown in the pic above . . . . . . . #hokkaidomilkbread #milkbread #loafbread #bread #homemade #pain #japanesemilkbread #japanesemilkbun #shokupan #milkloaf #foodphotography#japanesemilkybread #loaf #hokkaidomilkbuns #吐司 #生吐司 #牛奶吐司 #鮮奶吐司 #제빵 #パン

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