@malikahx: #fyp

Malikahx

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Nauman Malik :

cute

2026-07-02 23:49:40

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snap - cjhowa9 :

2026-08-25 09:25:22

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New vip stage an light Nar :

🥰🥰🥰

2026-06-27 18:14:44

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Kumar Saab :

🥰

2026-06-27 23:03:57

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Tayyab :

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2026-07-03 13:46:26

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𝐀 𝐙 𝐀 𝐍 🦇 :

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2026-06-28 07:00:34

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#fyp #foryoupage #viral #foryou

#fyp #foryoupage #viral #foryou

🫐🍋 High‑Altitude Blueberry Lemon Rolls (Tangzhong Method) One of the biggest hurdles I face at high altitude is keeping baked goods - especially my sweet rolls - tender and soft. The Tangzhong method COMPLETELY changed the game for me. 🫐 Blueberry Compote • 1 cup frozen blueberries (Costo's frozen wild blueberries are the BEST) • ¼ cup granulated sugar • 1tbsp lemon juice • 1tbsp cornstarch Add your blueberries, sugar, and lemon juice to a pot and simmer. When the mixture is warm, start smashing the blueberries. I like to leave some whole. Take some of your juice and add it to a small bowl. Mix 1tbsp of cornstarch into the juice to create a slurry mixture. Add back to the pot and stir well for 30 seconds. Remove from heat and allow to cool while you prep the dough. Tangzhong Paste: • 68 g flour • 340 g milk Cook on a low-med heat until the consistency is like a thick pudding. Stir frequently to avoid burning. Remove from heat and allow it to cool enough to avoid burning/killing the yeast. Dough • 150 g milk • 110 g butter (one stick - SOFT) • 100 g sugar • 2 eggs • 1 tsp salt • 782 g all‑purpose flour • ⅔ tbsp yeast (lower altitude? 1½ - 1¾ tsp instead) • Tangzhong paste (from above) Warm your milk for 30 seconds in the microwave. Add to mixer with soft butter, sugar, egg, salt, and yeast. Mix well and rest for 5 minutes to allow yeast to fully hydrate. Add your tangzhong paste, mix again. It really won't blend together that well here. Add your flour gradually. This is when the dough starts to really come together. Mix until smooth and elastic. Dough should feel soft and slightly tacky. Let rise until doubled. Start prepping your lemon filling and frosting. 🍋 Lemon Filling • 5tbsp soft butter • 1/3 cup granulated sugar • 1½ tbsp lemon zest (usually takes 2 lemons for me) Cream together 🍋Frosting • 4tbsp soft butter • 3tbsp cream cheese (room temp preferred) • ½ - ¾ cup powdered sugar • 1½ tbsp lemon juice • 1tbsp lemon zest • Pinch of salt Mix well. Sometimes I will stick the cream cheese in the microwave for 10 second intervals, stirring in between, to soften it. Cottage friendly frosting: • ¾ - 1 cup powdered sugar • 2-3 tbsp lemon juice • 1tbsp lemon zest • Pinch of salt I really just eyeball the cottage friendly recipe. I will start with the juice, add the zest and salt, give it a stir, and then start adding powdered sugar until I get the consistency I like. If the frosting comes out too tart, a squirt of honey or splash of maple syrup can be added to balance the flavors. 🕒 Bake & Finish Once your dough has doubled in size, roll it out on the counter. I swear by spraying avocado oil on the counter instead of using flour. It prevents sticking, is not as messy, and does not throw off the hydration of your dough (something incredibly easy to do at altitude). I prefer to cut and then roll, rather to roll then cut. I aim for 1½ inch wide strips and about 12-15 inches long. Allow to rise again for 30-60 minutes, or until puffy. If it's colder out, it will take closer to 60 minutes for me. Warmer weather? As quick as 30 minutes. Bake at 355° for 18-22 minutes. I start checking at 18 minutes and will flip the pan 180° if I feel that one side is cooking faster than the other. Pull from the oven when they are slightly golden across the top. Allow them to cool for 20 minutes before adding frosting if you'd like to have that thick frosted top appearance. Or pour the frosting on while still warm and allow it to melt into the rolls. Both ways are great. Enjoyyy 💛 #softcinnamonrolls #tangzhong #highaltitudebaking #cottagebaker #foryoupage

🫐🍋 High‑Altitude Blueberry Lemon Rolls (Tangzhong Method) One of the biggest hurdles I face at high altitude is keeping baked goods - especially my sweet rolls - tender and soft. The Tangzhong method COMPLETELY changed the game for me. 🫐 Blueberry Compote • 1 cup frozen blueberries (Costo's frozen wild blueberries are the BEST) • ¼ cup granulated sugar • 1tbsp lemon juice • 1tbsp cornstarch Add your blueberries, sugar, and lemon juice to a pot and simmer. When the mixture is warm, start smashing the blueberries. I like to leave some whole. Take some of your juice and add it to a small bowl. Mix 1tbsp of cornstarch into the juice to create a slurry mixture. Add back to the pot and stir well for 30 seconds. Remove from heat and allow to cool while you prep the dough. Tangzhong Paste: • 68 g flour • 340 g milk Cook on a low-med heat until the consistency is like a thick pudding. Stir frequently to avoid burning. Remove from heat and allow it to cool enough to avoid burning/killing the yeast. Dough • 150 g milk • 110 g butter (one stick - SOFT) • 100 g sugar • 2 eggs • 1 tsp salt • 782 g all‑purpose flour • ⅔ tbsp yeast (lower altitude? 1½ - 1¾ tsp instead) • Tangzhong paste (from above) Warm your milk for 30 seconds in the microwave. Add to mixer with soft butter, sugar, egg, salt, and yeast. Mix well and rest for 5 minutes to allow yeast to fully hydrate. Add your tangzhong paste, mix again. It really won't blend together that well here. Add your flour gradually. This is when the dough starts to really come together. Mix until smooth and elastic. Dough should feel soft and slightly tacky. Let rise until doubled. Start prepping your lemon filling and frosting. 🍋 Lemon Filling • 5tbsp soft butter • 1/3 cup granulated sugar • 1½ tbsp lemon zest (usually takes 2 lemons for me) Cream together 🍋Frosting • 4tbsp soft butter • 3tbsp cream cheese (room temp preferred) • ½ - ¾ cup powdered sugar • 1½ tbsp lemon juice • 1tbsp lemon zest • Pinch of salt Mix well. Sometimes I will stick the cream cheese in the microwave for 10 second intervals, stirring in between, to soften it. Cottage friendly frosting: • ¾ - 1 cup powdered sugar • 2-3 tbsp lemon juice • 1tbsp lemon zest • Pinch of salt I really just eyeball the cottage friendly recipe. I will start with the juice, add the zest and salt, give it a stir, and then start adding powdered sugar until I get the consistency I like. If the frosting comes out too tart, a squirt of honey or splash of maple syrup can be added to balance the flavors. 🕒 Bake & Finish Once your dough has doubled in size, roll it out on the counter. I swear by spraying avocado oil on the counter instead of using flour. It prevents sticking, is not as messy, and does not throw off the hydration of your dough (something incredibly easy to do at altitude). I prefer to cut and then roll, rather to roll then cut. I aim for 1½ inch wide strips and about 12-15 inches long. Allow to rise again for 30-60 minutes, or until puffy. If it's colder out, it will take closer to 60 minutes for me. Warmer weather? As quick as 30 minutes. Bake at 355° for 18-22 minutes. I start checking at 18 minutes and will flip the pan 180° if I feel that one side is cooking faster than the other. Pull from the oven when they are slightly golden across the top. Allow them to cool for 20 minutes before adding frosting if you'd like to have that thick frosted top appearance. Or pour the frosting on while still warm and allow it to melt into the rolls. Both ways are great. Enjoyyy 💛 #softcinnamonrolls #tangzhong #highaltitudebaking #cottagebaker #foryoupage

Scane favorit ku ini sih #BahayaJadiMunafik #MunafiknyaIndo #Filmmunafik #MunafikMelawanIblis #AryaSaloka

Scane favorit ku ini sih #BahayaJadiMunafik #MunafiknyaIndo #Filmmunafik #MunafikMelawanIblis #AryaSaloka

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