@bophoveque98bg: TUYỆT ĐỈNH CÔNG PHU

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Tuesday 16 June 2026 01:11:21 GMT

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Comments

khang ca mau 1985 :

bự quá cũng khổ

2026-06-16 10:47:16

323

#. ngoc kienn 🎭 :

cây láp như cây cột

2026-06-16 16:42:50

94

ông giáo già :

Tào lao

2026-06-16 11:20:47

95

Thanh Vui :

😅😅😅 phát đầu chụp cái ngay ln

2026-06-16 07:10:39

38

cá rô kho tộ 🎣 :

huu duyen bc a

2026-06-18 08:25:58

1

Cô Thu Food :

kakak cho cô tham gia với

2026-06-16 14:06:27

1

Võ Tòng :

Trời bự giữ vậy😂

2026-06-17 04:18:56

3

Nguyên :

ai chưa ngủ t fl hết

2026-06-17 16:30:35

3

V :

Cha ơi là má 🤣

2026-06-17 00:08:04

3

💞Tống Quanh💞 :

2026-06-16 10:20:00

0

Mimu :

Khắm hay thơm vậy thầy

2026-06-17 16:54:18

0

☘Cá Hồi Xanh☘ :

bự vậy

2026-06-17 07:45:06

1

Thành Minh :

2026-06-16 15:20:42

0

Trinh trâu 🐃 21 :

quá nguy hiểm dừng lại ngay

2026-06-17 04:55:59

1

TÍNH DƯƠNG :

2026-06-16 14:02:36

0

cá rô kho tộ 🎣 :

ê to qua

2026-06-18 08:24:41

2

ShuShi_87 :

2026-06-18 10:40:49

0

tuyết nhung :

thiệt mê tính ông nội này thầy gì kg hiểu

2026-06-18 12:23:33

0

Tuấn 🐓🐓🐓 :

Rồi ra chưa

2026-06-18 11:48:50

0

thuw :

này ông Hổ rồi 😇

2026-06-18 11:36:21

0

Tuyết Hạnh🫶 :

ê nhe😌

2026-06-18 13:53:48

0

Salon kì đồng :

Hốt cái gì vậy 😂😂😂 hết hồn àk

2026-06-18 14:00:52

0

Lan Nguyễn :

hh người khác thì có

2026-06-16 10:31:33

0

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MINI BEEF THASHNIFT #food #recipe #thashnift #bread #ramadan DOUGH 225 ml water 15 g honey 7 g instant yeast (1 tablespoon or 1 packet) 350 g all-purpose flour 50 g fine semolina 8 g salt (1⅓ tsp) 35 g unsalted butter EXTRA fine semolina BEEF MIX 25 ml olive oil 450 g ground beef 4 g salt (⅔ tsp) 3 g ground cumin (1 tsp) 4 g onion powder (1⅓ tsp) 2 g garlic powder (⅔ tsp) 3 g paprika (1 tsp) 2 g cayenne pepper (⅔ tsp) 3 g ras el hanout (1 tsp) 75 g bell pepper (½ red and green pepper, diced) 125 g red onion (1 red onion, chopped) 75 g sieved tomato sauce TO SERVE cheese sauce (optional) Instructions Pour the lukewarm water, honey, and yeast into a deep bowl. Mix well and let sit for 5 minutes. Add the flour, fine semolina, butter, and salt. Knead for 10–12 minutes until smooth. Cover the dough and let it rise in a warm spot for 1 hour, or until it has doubled in size. Heat the olive oil in a frying pan over medium heat. Add the minced meat and cook for 4–5 minutes until crumbly. Add the salt, cumin, onion powder, garlic powder, paprika, cayenne pepper, ras el hanout, red and green bell pepper, and red onion. Cook for 4 minutes. Add the tomato sauce to the meat mixture and mix for 2 minutes until well combined. Let the mixture cool completely. Deflate the dough and divide it into 12 pieces of about 55 g each. Shape into balls. Roll a dough ball into a flat circle. Fill the center with a slice of cheese, a bit of sauce (optional), and a spoonful of the meat mixture. Fold the dough tightly into a ball and press the seams firmly. Roll the filled bun through the fine semolina on both sides. Flatten slightly and roll through the semolina again. Place the filled semolina buns on a sheet of parchment paper. Let rise for 30 minutes, or until doubled in size. Heat a heavy-bottomed frying pan over medium heat and cook the buns for a few minutes on each side until golden brown and cooked through.

MINI BEEF THASHNIFT #food #recipe #thashnift #bread #ramadan DOUGH 225 ml water 15 g honey 7 g instant yeast (1 tablespoon or 1 packet) 350 g all-purpose flour 50 g fine semolina 8 g salt (1⅓ tsp) 35 g unsalted butter EXTRA fine semolina BEEF MIX 25 ml olive oil 450 g ground beef 4 g salt (⅔ tsp) 3 g ground cumin (1 tsp) 4 g onion powder (1⅓ tsp) 2 g garlic powder (⅔ tsp) 3 g paprika (1 tsp) 2 g cayenne pepper (⅔ tsp) 3 g ras el hanout (1 tsp) 75 g bell pepper (½ red and green pepper, diced) 125 g red onion (1 red onion, chopped) 75 g sieved tomato sauce TO SERVE cheese sauce (optional) Instructions Pour the lukewarm water, honey, and yeast into a deep bowl. Mix well and let sit for 5 minutes. Add the flour, fine semolina, butter, and salt. Knead for 10–12 minutes until smooth. Cover the dough and let it rise in a warm spot for 1 hour, or until it has doubled in size. Heat the olive oil in a frying pan over medium heat. Add the minced meat and cook for 4–5 minutes until crumbly. Add the salt, cumin, onion powder, garlic powder, paprika, cayenne pepper, ras el hanout, red and green bell pepper, and red onion. Cook for 4 minutes. Add the tomato sauce to the meat mixture and mix for 2 minutes until well combined. Let the mixture cool completely. Deflate the dough and divide it into 12 pieces of about 55 g each. Shape into balls. Roll a dough ball into a flat circle. Fill the center with a slice of cheese, a bit of sauce (optional), and a spoonful of the meat mixture. Fold the dough tightly into a ball and press the seams firmly. Roll the filled bun through the fine semolina on both sides. Flatten slightly and roll through the semolina again. Place the filled semolina buns on a sheet of parchment paper. Let rise for 30 minutes, or until doubled in size. Heat a heavy-bottomed frying pan over medium heat and cook the buns for a few minutes on each side until golden brown and cooked through.

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