1. Home
  2. Detail

@dini.tfny: Kotak Bekal Stainless Sekali Beli Pasti Ketagihan #kotakbekal #kotakbekalstainless #tempatmakanstainles #kotakbekal #tempatmakan

dini.tfny
dini.tfny
Open In TikTok:
Region: ID
Monday 30 March 2026 11:13:54 GMT
1287
9
0
2

Music

Download

No Watermark .mp4 (2.53MB) No Watermark(HD) .mp4 (1.24MB) Watermark .mp4 (2.71MB) Music .mp3

Comments

There are no more comments for this video.
To see more videos from user @dini.tfny, please go to the Tikwm homepage.

Other Videos

Ibuk Bapak Iki Anakmu Seng Nakal • Laila Ayu #lailaayu #musikditiktok #masukberandafyp #fyp #fypシ゚viral
Ibuk Bapak Iki Anakmu Seng Nakal • Laila Ayu #lailaayu #musikditiktok #masukberandafyp #fyp #fypシ゚viral
Sourdough recipe 🌾 THE INGREDIENTS 📜 500g Strong White Bread Flour 379 ml Water 100g Active Sourdough Starter (20%) 10g Salt STEP-BY-STEP 🥣 Autolyse (1 hour) Mix flour and water until a shaggy, sticky dough forms. Don't worry about developing gluten yet. Cover and rest for 1 hour. Add the Starter Add 100g of active starter to the dough. Knead gently just to incorporate it fully. Cover and rest for 30 minutes. Salt & Structure Add 10g of salt. Do 3 sets of slap and fold with a 10-minute rest between each. This builds a strong gluten network for a great oven spring. After the last set, rest for 30 minutes. Coil Folds & Bulk Fermentation Do 4 sets of coil folds to build structure and trap air. Once finished, let the dough ferment undisturbed for 1 hour and 30 minutes. Bench Rest & Shaping Transfer to the work surface. Let the dough rest on the table for 15 minutes to relax the gluten. Shape it, place it into a dusted banneton, and do the stitching to lock in the surface tension. Cold Proof (14 hours) Put the banneton in the fridge for a 14-hour cold ferment. This develops the flavor and makes the dough firm enough for easy scoring. Next Day: Bake & Cool Preheat your oven and Dutch oven together at 200°C. Turn the cold dough out, score it, and bake with the lid on for 25 minutes. Take the lid off and bake for another 25 minutes until golden. Let it cool completely for about 2 hours before slicing! 🥖✨ ⚠️ QUICK NOTE: Sourdough is alive! Bulk fermentation times, proofing, and the intervals between folds will change depending on your kitchen's temperature, flour quality, and hydration. Use this as a guide and watch your dough. ✨ Want to see how this loaf turned out? Check out my last video for the final result! #sourdough #breadtok #sourdoughrecipe #artisanbread #baking
Sourdough recipe 🌾 THE INGREDIENTS 📜 500g Strong White Bread Flour 379 ml Water 100g Active Sourdough Starter (20%) 10g Salt STEP-BY-STEP 🥣 Autolyse (1 hour) Mix flour and water until a shaggy, sticky dough forms. Don't worry about developing gluten yet. Cover and rest for 1 hour. Add the Starter Add 100g of active starter to the dough. Knead gently just to incorporate it fully. Cover and rest for 30 minutes. Salt & Structure Add 10g of salt. Do 3 sets of slap and fold with a 10-minute rest between each. This builds a strong gluten network for a great oven spring. After the last set, rest for 30 minutes. Coil Folds & Bulk Fermentation Do 4 sets of coil folds to build structure and trap air. Once finished, let the dough ferment undisturbed for 1 hour and 30 minutes. Bench Rest & Shaping Transfer to the work surface. Let the dough rest on the table for 15 minutes to relax the gluten. Shape it, place it into a dusted banneton, and do the stitching to lock in the surface tension. Cold Proof (14 hours) Put the banneton in the fridge for a 14-hour cold ferment. This develops the flavor and makes the dough firm enough for easy scoring. Next Day: Bake & Cool Preheat your oven and Dutch oven together at 200°C. Turn the cold dough out, score it, and bake with the lid on for 25 minutes. Take the lid off and bake for another 25 minutes until golden. Let it cool completely for about 2 hours before slicing! 🥖✨ ⚠️ QUICK NOTE: Sourdough is alive! Bulk fermentation times, proofing, and the intervals between folds will change depending on your kitchen's temperature, flour quality, and hydration. Use this as a guide and watch your dough. ✨ Want to see how this loaf turned out? Check out my last video for the final result! #sourdough #breadtok #sourdoughrecipe #artisanbread #baking
#ethiopian_tik_tok🇪🇹🇪🇹🇪🇹🇪🇹 #ethiopian_tik_tok #ethiopianmotivation #viral_video #typ
#ethiopian_tik_tok🇪🇹🇪🇹🇪🇹🇪🇹 #ethiopian_tik_tok #ethiopianmotivation #viral_video #typ
Tước rau bí ko kể chuyện nhé #nauan #raubi #cooking #tiktok #Hangngahoang
Tước rau bí ko kể chuyện nhé #nauan #raubi #cooking #tiktok #Hangngahoang
From the archives!! Our favorite pasta salad recipe EVER❤️❤️
From the archives!! Our favorite pasta salad recipe EVER❤️❤️
is EJae from Huntrix look perfect with golden face ratio🥰😍😍 Her voice is so perfect and I'm so happy she finally recovered from her bronchitis 😍 #ejae #huntrix #kpopdemonhunters #rumi #golden
is EJae from Huntrix look perfect with golden face ratio🥰😍😍 Her voice is so perfect and I'm so happy she finally recovered from her bronchitis 😍 #ejae #huntrix #kpopdemonhunters #rumi #golden

About

Legal