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@gabieivanrecomenda: 📚✨ A queridinha de quem trabalha com papelaria personalizada chegou! Com a Encadernadora Mecolour você produz cadernos, agendas, planners, apostilas, catálogos e muito mais com acabamento profissional e de alta qualidade. ✅ Acompanha 10 Wire-O ✅ Alicate incluso ✅ Fácil de usar ✅ Estrutura resistente ✅ Ideal para quem quer começar ou aumentar a produção Transforme sua criatividade em produtos que encantam clientes e geram lucro! 💰 🔥 Garanta a sua agora e comece a criar encadernações incríveis sem sair de casa. 🛒 Clique no carrinho e aproveite antes que o estoque acabe! #Encadernacao #Mec #PapelariaPersonalizada #AgendaPersonalizada #Planner

Gabi e Ivan Recomenda
Gabi e Ivan Recomenda
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Region: BR
Wednesday 10 June 2026 14:54:13 GMT
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Comments

marta.csantos
MartaSantos :
ela é furo redondo ou quadrado? elimina furos?
2026-06-11 13:46:52
1
cvcrivelaro
C&V.Crivelaro :
como assim 120 folhas a onde
2026-06-11 16:03:50
0
casalshopivanegabiindica
Casal shop Ivan e Gabi indica :
Essa fura até quantas folhas? e será que ela fura paraná 1.9
2026-06-12 12:26:07
0
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Rosca de conchas! Recipe from @Claudia Dough: 4c flour 1/2c sugar 1/4tsp salt 1tbsp orange zest 1/2 cinnamon stick (ground) 1tbsp instant yeast 1tbsp vanilla extract or paste 3 room temp eggs 6tbsp unsalted butter, softened 3/4c warm milk Coating: 2tbsp unsalted butter, softened Topping: 1 1/2c AP flour 1 1/2c powdered sugar 1tbsp vanilla extract or paste 1c butter flavor shortening 1tbsp cocoa (for half the topping) In a stand mixer or a bowl, sift in the flour, sugar, cinnamon, salt and then add in the yeast and orange zest and give it a stir. Add the eggs, vanilla and 6 tablespoons of softened butter, and start mixing, slowly adding in the milk as you mix. allow it to knead for seven minutes. It will be pretty sticky, but trust the process and don’t add any more flour! Then remove from the mixer and add to a greased bowl and allow to rise in a warm spot for an hour and a half. To make the topping, combine the flour, powdered sugar, vanilla, and shortening and mix until you get a ball. Separate into two pieces and add the cocoa to half and mix it in really well. Separate each color into six equal pieces. Cover with plastic wrap and set aside. When the dough has risen, separate into 12 pieces, about 95g each. Roll them into balls. Now to add the topping, flatten them with a tortilla press or using two cutting boards like I did with parchment paper in between. Place them on the top of the dough balls and use the concha cutter to make the design, or use a knife if you don’t have one! Put them in a circle on a large tray, rotating colors. Cover with plastic wrap and allow to rise for 45 more minutes and then bake them at 350° for 25 minutes and rest for 10 to 15 minutes before enjoying! #roscadeconchas #conchas #Recipe #mexicanfood #fyp
Rosca de conchas! Recipe from @Claudia Dough: 4c flour 1/2c sugar 1/4tsp salt 1tbsp orange zest 1/2 cinnamon stick (ground) 1tbsp instant yeast 1tbsp vanilla extract or paste 3 room temp eggs 6tbsp unsalted butter, softened 3/4c warm milk Coating: 2tbsp unsalted butter, softened Topping: 1 1/2c AP flour 1 1/2c powdered sugar 1tbsp vanilla extract or paste 1c butter flavor shortening 1tbsp cocoa (for half the topping) In a stand mixer or a bowl, sift in the flour, sugar, cinnamon, salt and then add in the yeast and orange zest and give it a stir. Add the eggs, vanilla and 6 tablespoons of softened butter, and start mixing, slowly adding in the milk as you mix. allow it to knead for seven minutes. It will be pretty sticky, but trust the process and don’t add any more flour! Then remove from the mixer and add to a greased bowl and allow to rise in a warm spot for an hour and a half. To make the topping, combine the flour, powdered sugar, vanilla, and shortening and mix until you get a ball. Separate into two pieces and add the cocoa to half and mix it in really well. Separate each color into six equal pieces. Cover with plastic wrap and set aside. When the dough has risen, separate into 12 pieces, about 95g each. Roll them into balls. Now to add the topping, flatten them with a tortilla press or using two cutting boards like I did with parchment paper in between. Place them on the top of the dough balls and use the concha cutter to make the design, or use a knife if you don’t have one! Put them in a circle on a large tray, rotating colors. Cover with plastic wrap and allow to rise for 45 more minutes and then bake them at 350° for 25 minutes and rest for 10 to 15 minutes before enjoying! #roscadeconchas #conchas #Recipe #mexicanfood #fyp

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