@yass.alq: المكان هدوءء ورايق 🤩#اماكن_الرياض #جديد_الرياض #اكسبلور #viral #explore

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Tuesday 23 June 2026 20:17:36 GMT

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عبدالرحمن | In Riyadh 🤳🏼 :

فخم😍😍

2026-06-24 05:26:34

0

خالد عبدالله | عدسة التجارب 📸 :

ماشاءالله روقان 😍😍

2026-06-24 04:59:34

0

هيــاء 📸 :

حبيت المكان ماشاء الله

2026-06-24 05:31:57

0

Omomar4 :

ايش اسم المكان

2026-06-23 20:35:15

0

MAROOONZZ :

peaceful

2026-06-24 02:01:48

0

نبض الرياض ☕️ :

فتحوه !؟

2026-06-24 02:20:30

0

صمت المشاعر🌹 :

كذب رحت له منعونا ندخل يقول بيفتح بعد سنه تقريبا

2026-06-24 01:52:40

0

bvr :

المشكله مافيه جلسات ولا شي

2026-06-23 21:10:26

0

Fay :

وووييين

2026-06-23 21:25:05

0

Omomar4 :

وين

2026-06-23 20:35:03

0

المرزم :

هذي المنطقه ممنوعه مايخلون احد يجلس او يتمشاء فيها

2026-06-24 00:31:12

0

M&M :

عقارب وحيايا

2026-06-23 23:02:19

0

MAROOONZZ :

😍😍😍

2026-06-24 02:01:41

0

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S1 MINI Quạt Tay Tốc Độ Cao#thientimi

S1 MINI Quạt Tay Tốc Độ Cao#thientimi

#راشد_الماجد

#راشد_الماجد

Creme Brulee inspired Donuts / Ingredients: For the dough: - 350g all purpose flour (2 cups + 3/4 cup + tablespoon) - 50g granulated sugar (1/4 cup) - 7g instant dry yeast (1 tablespoon) - 1 teaspoon salt - 1 teaspoon vanilla bean paste - 150g whole milk, warmed up (2/3 cup) - 1 large egg - 50g unsalted butter, softened at room temperature (3 tablespoons + 1 teaspoon) For the pastry cream: - 4 large egg yolks - 100g granulated sugar (1/2 cup) - 30g cornstarch (3 tablespoons + 2 teaspoons) - 500g milk (2 cups + 1 tablespoon) - 35g unsalted butter (2 tablespoons + 1 teaspoon) - 1 vanilla pod, scraped out For the caramel: - 150g granulated sugar (3/4 cup) - 50g water (3 tablespoons + 1 teaspoon) Extras: - Oil, for frying Instructions: 1. First, prepare the pastry cream, as it needs time to cool completely. 2. Add the milk, vanilla bean seeds and the scraped vanilla pod to a saucepan. 3. Heat over medium-high heat until it begins to simmer. 4. In a bowl, whisk together the egg yolks and sugar until pale and creamy. 5. Add the cornstarch and whisk until smooth. 6. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. 7. Once all the milk has been incorporated, strain the mixture back into the saucepan. 8. Cook over medium heat, whisking constantly, until it thickens into a pudding-like consistency. 9. Once thickened, remove it from the heat and immediately whisk in the butter until smooth. 10. Cover with plastic wrap, making sure it touches the surface of the pastry cream. 11. Place it in the fridge and let it cool completely. 12. Prepare the donut dough. 13. In the bowl of your stand mixer, whisk together the flour, sugar, salt and instant dry yeast. 14. Add the milk, egg and vanilla bean paste. 15. Knead on low speed for about 6 minutes, until the dough comes together into a ball. 16. Add the butter and continue kneading on low speed for an additional 6-8 minutes, until the dough is smooth and elastic. 17. Transfer the dough to a clean, lightly oiled bowl. 18. Cover and let it rise at room temperature for about 2 hours, or until doubled in size. 19. Once doubled in size, punch down the dough and divide it into 12 portions of approximately 55g each. 20. Roll each portion into a smooth ball and place them onto individual parchment paper squares. 21. Cover and let them rise for another 1-2 hours, depending on the temperature of your kitchen. They should double or even triple in size. 22. Fry the donuts in neutral oil heated to 170°C until golden brown on both sides. 23. Transfer them to a paper towel-lined tray to absorb any excess oil. 24. Let the donuts cool completely before filling them. 25. While the donuts are cooling, prepare the crackly caramel coating. 26. Add the sugar and water to a skillet. 27. Place it over high heat and allow it to cook without stirring. Do not touch or mix it. Let it cook until it turns a light golden amber color, being careful not to burn it. 28. As soon as the caramel reaches a golden brown color, remove it from the heat. 29. Working quickly and carefully, dip the top of each doughnut into the caramel. Be very careful, as the caramel is extremely hot. I also recommend wearing a food-safe glove for extra protection. 30. Work fast, as the caramel hardens very quickly. If needed, place it back over the heat for a few seconds to melt it again. 31. Place the caramel-coated donuts onto a wire rack with the caramel side facing upwards and allow the caramel to fully harden. This should take about 1-2 minutes. 32. Once the caramel has completely hardened, it’s time to fill the doughnuts. 33. Transfer the chilled pastry cream to a piping bag. 34. Fill and enjoy! #donuts #vanilla #foodies #asmr #baking

Creme Brulee inspired Donuts / Ingredients: For the dough: - 350g all purpose flour (2 cups + 3/4 cup + tablespoon) - 50g granulated sugar (1/4 cup) - 7g instant dry yeast (1 tablespoon) - 1 teaspoon salt - 1 teaspoon vanilla bean paste - 150g whole milk, warmed up (2/3 cup) - 1 large egg - 50g unsalted butter, softened at room temperature (3 tablespoons + 1 teaspoon) For the pastry cream: - 4 large egg yolks - 100g granulated sugar (1/2 cup) - 30g cornstarch (3 tablespoons + 2 teaspoons) - 500g milk (2 cups + 1 tablespoon) - 35g unsalted butter (2 tablespoons + 1 teaspoon) - 1 vanilla pod, scraped out For the caramel: - 150g granulated sugar (3/4 cup) - 50g water (3 tablespoons + 1 teaspoon) Extras: - Oil, for frying Instructions: 1. First, prepare the pastry cream, as it needs time to cool completely. 2. Add the milk, vanilla bean seeds and the scraped vanilla pod to a saucepan. 3. Heat over medium-high heat until it begins to simmer. 4. In a bowl, whisk together the egg yolks and sugar until pale and creamy. 5. Add the cornstarch and whisk until smooth. 6. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. 7. Once all the milk has been incorporated, strain the mixture back into the saucepan. 8. Cook over medium heat, whisking constantly, until it thickens into a pudding-like consistency. 9. Once thickened, remove it from the heat and immediately whisk in the butter until smooth. 10. Cover with plastic wrap, making sure it touches the surface of the pastry cream. 11. Place it in the fridge and let it cool completely. 12. Prepare the donut dough. 13. In the bowl of your stand mixer, whisk together the flour, sugar, salt and instant dry yeast. 14. Add the milk, egg and vanilla bean paste. 15. Knead on low speed for about 6 minutes, until the dough comes together into a ball. 16. Add the butter and continue kneading on low speed for an additional 6-8 minutes, until the dough is smooth and elastic. 17. Transfer the dough to a clean, lightly oiled bowl. 18. Cover and let it rise at room temperature for about 2 hours, or until doubled in size. 19. Once doubled in size, punch down the dough and divide it into 12 portions of approximately 55g each. 20. Roll each portion into a smooth ball and place them onto individual parchment paper squares. 21. Cover and let them rise for another 1-2 hours, depending on the temperature of your kitchen. They should double or even triple in size. 22. Fry the donuts in neutral oil heated to 170°C until golden brown on both sides. 23. Transfer them to a paper towel-lined tray to absorb any excess oil. 24. Let the donuts cool completely before filling them. 25. While the donuts are cooling, prepare the crackly caramel coating. 26. Add the sugar and water to a skillet. 27. Place it over high heat and allow it to cook without stirring. Do not touch or mix it. Let it cook until it turns a light golden amber color, being careful not to burn it. 28. As soon as the caramel reaches a golden brown color, remove it from the heat. 29. Working quickly and carefully, dip the top of each doughnut into the caramel. Be very careful, as the caramel is extremely hot. I also recommend wearing a food-safe glove for extra protection. 30. Work fast, as the caramel hardens very quickly. If needed, place it back over the heat for a few seconds to melt it again. 31. Place the caramel-coated donuts onto a wire rack with the caramel side facing upwards and allow the caramel to fully harden. This should take about 1-2 minutes. 32. Once the caramel has completely hardened, it’s time to fill the doughnuts. 33. Transfer the chilled pastry cream to a piping bag. 34. Fill and enjoy! #donuts #vanilla #foodies #asmr #baking

#innossb #fallyipupa #stadedefrance #work #musique

#innossb #fallyipupa #stadedefrance #work #musique

❤️❤️❤️❤️❤️ Obsessed with this summer fit! 🔥🕶️ The CHICGAL Mens Sleeveless Muscle Shirt is the perfect loose fit tee for your everyday rotation. 100% cotton, super breathable, and looks amazing, styled for the gym or the streets. 😤⚡ Run, don't walk! Hit the link below to cop yours now! 👇🛍️ https://www.amazon.com/dp/B0DYN6G3Q9?th=1&psc=1 #tiktokshop #tanktops #tanktop #OOTD #sleevelessshirt #fashion #menswear #workoutgear #summerlooks #jmierr #chicgal #streetwearstyle

❤️❤️❤️❤️❤️ Obsessed with this summer fit! 🔥🕶️ The CHICGAL Mens Sleeveless Muscle Shirt is the perfect loose fit tee for your everyday rotation. 100% cotton, super breathable, and looks amazing, styled for the gym or the streets. 😤⚡ Run, don't walk! Hit the link below to cop yours now! 👇🛍️ https://www.amazon.com/dp/B0DYN6G3Q9?th=1&psc=1 #tiktokshop #tanktops #tanktop #OOTD #sleevelessshirt #fashion #menswear #workoutgear #summerlooks #jmierr #chicgal #streetwearstyle

Chinh phục đường đèo Đèo Mã Pí Lèng #hagiang #phuot #vietnam #deomapileng

Chinh phục đường đèo Đèo Mã Pí Lèng #hagiang #phuot #vietnam #deomapileng

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