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@ahanasri09: Hara Hara Mahadevaki 🤩🙈❤️‍🔥❤️‍🩹 #songlover❤️❤️❤️❤️❤️ #whatsappstatus✨✨✨ #tamilmovesongs🖤🤍🖤 #tamiltiktok💞💕💞💕 #Ahanasri😍😊😁😙😉😘😍🥰

Ahana sri🦋 🎧🤍
Ahana sri🦋 🎧🤍
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Region: LK
Tuesday 23 June 2026 10:50:38 GMT
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user716545234570
டேவிட் பில்லா :
🥰🥰🥰
2026-06-23 18:19:50
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valliyamanathan3
Valliyamamohan :
💙💙💙
2026-06-23 15:07:04
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nigintha65
🫰🌹Nigintha(நிகிந்தா)🌹🫰 :
❤️❤️
2026-06-26 02:54:53
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The BEST sourdough protein croissant loaf 🥐🍞✨ Soft, buttery, fluffy, and made with simple real-food ingredients + a little extra protein from Greek yogurt and egg whites. No seed oils, no refined sugar, no weird additives 🤌 Sourdough Protein Croissant Loaf Ingredients • 300 g flour • 120 g plain Greek yogurt • 90 g egg whites • 100 g sourdough discard • 20–40 g filtered water • 85 g grass-fed butter, softened • 7 g sea salt Directions 1. Mix sourdough discard, Greek yogurt, egg whites, and 20 g water. 2. Add flour + salt and mix into a dough. Add a little more water only if needed. 3. Knead for 6–8 minutes, then rest covered for 30 minutes. 4. Roll into a rectangle, spread with 1/3 of the butter, and fold into thirds. 5. Repeat the roll + butter + fold process 2 more times with the remaining butter. 6. Cover and let ferment at room temperature for about 4–6 hours, until puffier. 7. Shape into a loaf and place in a parchment-lined loaf pan. 8. Let rise another 2–4 hours, until noticeably puffy. 9. Bake at 375°F for 35–45 minutes until golden and baked through. 10. Let cool for at least 20–30 minutes before slicing. SO good warm or toasted with grass-fed butter 🧈🥐 Save this one for your next sourdough bake 🤍
The BEST sourdough protein croissant loaf 🥐🍞✨ Soft, buttery, fluffy, and made with simple real-food ingredients + a little extra protein from Greek yogurt and egg whites. No seed oils, no refined sugar, no weird additives 🤌 Sourdough Protein Croissant Loaf Ingredients • 300 g flour • 120 g plain Greek yogurt • 90 g egg whites • 100 g sourdough discard • 20–40 g filtered water • 85 g grass-fed butter, softened • 7 g sea salt Directions 1. Mix sourdough discard, Greek yogurt, egg whites, and 20 g water. 2. Add flour + salt and mix into a dough. Add a little more water only if needed. 3. Knead for 6–8 minutes, then rest covered for 30 minutes. 4. Roll into a rectangle, spread with 1/3 of the butter, and fold into thirds. 5. Repeat the roll + butter + fold process 2 more times with the remaining butter. 6. Cover and let ferment at room temperature for about 4–6 hours, until puffier. 7. Shape into a loaf and place in a parchment-lined loaf pan. 8. Let rise another 2–4 hours, until noticeably puffy. 9. Bake at 375°F for 35–45 minutes until golden and baked through. 10. Let cool for at least 20–30 minutes before slicing. SO good warm or toasted with grass-fed butter 🧈🥐 Save this one for your next sourdough bake 🤍

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