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@bunnyhoangnga198x: [Tinh Bột Kháng DR. RUỘT Premium] Hỗ trợ cải thiện táo bón, tiêu chảy, đại tràng, hội chứng ruột kích thích, thức ăn nuôi dưỡng lợi khuẩn đường ruột, hỗ trợ cân bằng hệ vi sinh #tinhbotkhang #tinhbotkhangdrruot #canbangvisinh #loikhuan #xuhuong

bunnyhoangnga198x
bunnyhoangnga198x
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Tuesday 09 June 2026 08:25:42 GMT
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Sub Rolls Ingredients • Flour: 350 g (about 2¾ cups) • Warm water: 200 g (¾ cup) • Yeast: 1 tsp • Honey: 1 tbsp • Oil: 1 tbsp (13 g) • Egg: 1 • Salt: 1 tsp • Egg yolk: for brushing • Italian seasoning & charred cheddar: for topping ⸻ Instructions 1. Mix warm water, yeast, and honey. 2. Add egg, oil, flour, and salt. Mix until dough forms. 3. Cover and let rise 1½ hours, until doubled. 4. Oil your surface, divide dough into 4, flatten, and shape into rolls as shown in the video. 5. Place on oven rack, cover, and rest 30 minutes. 6. Brush with egg yolk, top with seasoning and cheddar. 7. Bake at 375°F (190°C) with a pan of water in the oven for 15 minutes. 8. Remove the water, lower oven to 365°F (185°C), and finish baking. 9. Brush with butter, cover with a kitchen towel for 15 minutes. Enjoy 🤍 ⸻ #bread #homemadebread #baking #breadtok #sandwich
Sub Rolls Ingredients • Flour: 350 g (about 2¾ cups) • Warm water: 200 g (¾ cup) • Yeast: 1 tsp • Honey: 1 tbsp • Oil: 1 tbsp (13 g) • Egg: 1 • Salt: 1 tsp • Egg yolk: for brushing • Italian seasoning & charred cheddar: for topping ⸻ Instructions 1. Mix warm water, yeast, and honey. 2. Add egg, oil, flour, and salt. Mix until dough forms. 3. Cover and let rise 1½ hours, until doubled. 4. Oil your surface, divide dough into 4, flatten, and shape into rolls as shown in the video. 5. Place on oven rack, cover, and rest 30 minutes. 6. Brush with egg yolk, top with seasoning and cheddar. 7. Bake at 375°F (190°C) with a pan of water in the oven for 15 minutes. 8. Remove the water, lower oven to 365°F (185°C), and finish baking. 9. Brush with butter, cover with a kitchen towel for 15 minutes. Enjoy 🤍 ⸻ #bread #homemadebread #baking #breadtok #sandwich


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