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Thursday 28 May 2026 00:11:27 GMT

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สปอยหย๋าสาวมีหนวด :

@บ้านครีมโฟมมี่(จ๊ะโอ๋)เพชรบุรี

2026-05-28 01:49:28

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siripansripet :

🥰🥰🥰🥰✨✨✨✨

2026-06-07 08:03:00

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Love this Temu dough mixer so easy and saves time! 🔍c0de: kad9887 for discount🎉✨Check out the link in mybi0 to shop now! 🔗 #temuhaul #temufinds #fyp ⸻ Chocolate Croissant Ingredients: * 300 g flour (≈ 2 1/2 cups) * 150 g milk + water mix, cold (≈ 2/3 cup) * 25 g egg (≈ 1/2 large egg) * 35 g sugar (≈ 3 tbsp) * 25 g butter, softened (≈ 2 tbsp) * 4 g instant yeast (≈ 1 tsp) * 1 tsp salt * 150 g unsalted butter (for laminating) (≈ 2/3 cup) * Chocolate batons (as needed) Instructions: 1. In a bowl or dough mixer, add all ingredients except the butter and salt. Mix until the dough comes together, then add the butter and salt and knead very well until smooth and elastic. Cover and refrigerate at least 6 hours. 2. Roll the 150 g butter into a soft square (pliable, not melted). Enclose it in the dough and make a double fold. Rest 20 minutes in the fridge, then roll and do a simple fold. Rest 1 hour in the fridge. 3. Roll into a large rectangle, cut into strips, then rectangles. Place chocolate batons inside each piece and roll into chocolate croissants (don’t tighten it). Cover and proof 3+ hours until puffy and jiggly. 4. Brush with egg yolk mixed with a little milk. Bake at 180°C (356°F) until deeply golden. Do not open the oven while baking. #croissant #baking

Love this Temu dough mixer so easy and saves time! 🔍c0de: kad9887 for discount🎉✨Check out the link in mybi0 to shop now! 🔗 #temuhaul #temufinds #fyp ⸻ Chocolate Croissant Ingredients: * 300 g flour (≈ 2 1/2 cups) * 150 g milk + water mix, cold (≈ 2/3 cup) * 25 g egg (≈ 1/2 large egg) * 35 g sugar (≈ 3 tbsp) * 25 g butter, softened (≈ 2 tbsp) * 4 g instant yeast (≈ 1 tsp) * 1 tsp salt * 150 g unsalted butter (for laminating) (≈ 2/3 cup) * Chocolate batons (as needed) Instructions: 1. In a bowl or dough mixer, add all ingredients except the butter and salt. Mix until the dough comes together, then add the butter and salt and knead very well until smooth and elastic. Cover and refrigerate at least 6 hours. 2. Roll the 150 g butter into a soft square (pliable, not melted). Enclose it in the dough and make a double fold. Rest 20 minutes in the fridge, then roll and do a simple fold. Rest 1 hour in the fridge. 3. Roll into a large rectangle, cut into strips, then rectangles. Place chocolate batons inside each piece and roll into chocolate croissants (don’t tighten it). Cover and proof 3+ hours until puffy and jiggly. 4. Brush with egg yolk mixed with a little milk. Bake at 180°C (356°F) until deeply golden. Do not open the oven while baking. #croissant #baking

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