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@soykarentqm: gomitas de creatina con sabor a manzana verde @Create Wellness #summerwins #tiktokshopdealsforyoudays #DealsForYouDays #DFYD #creatinamonohidratada

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Thursday 02 July 2026 02:15:01 GMT
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Japanese Milk Bread 🍞 Ultra-soft bakery-style Hokkaido milk bread. 📖 Ingredients: Tangzhong * 25g bread flour * 125g whole milk Dough * 375g bread flour * 25g sugar * 15g milk powder * 4g instant/fast-action yeast * 6g salt * 140g milk * 60g cream * 35g condensed milk * 1 egg (50g) * All tangzhong * 40g unsalted butter (soft) Garlic Butter Finish * 50g butter (melted) * 4 small garlic cloves (finely grated) * 1–2 tsp parsley (chopped) * Pinch of salt 👩🏻‍🍳 Instructions: 1. Make Tangzhong Cook flour + milk on low heat until thick like pudding. Cool completely. 2. Mix Dough Combine flour, sugar, milk powder, yeast. Add milk, cream, condensed milk, egg, and tangzhong. Mix into shaggy dough. Rest 15–20 min (important for softness). 3. Knead Add salt, then knead 5 min. Add butter gradually and knead 10–15 min until: * smooth * elastic * passes windowpane test 4. First Rise Cover and proof until ~80–90% larger (not full doubling), about 60–90 min. 5. Shape Divide into 9 equal balls (85–90g each). Place in greased 9-inch springform pan (1 center + 8 around). 6. Final Proof Let rise 45–75 min until puffy and touching. Dough should spring back slowly when pressed. 7. Bake Brush with egg wash. Bake at: * 175°C (conventional) OR 165°C fan * 22–26 minutes Cover with foil if browning too fast. 8. Finish Immediately brush hot buns with garlic butter while still warm. #milkbreadrecipe #japanesemilkbread #buns #EasyRecipes #baking
Japanese Milk Bread 🍞 Ultra-soft bakery-style Hokkaido milk bread. 📖 Ingredients: Tangzhong * 25g bread flour * 125g whole milk Dough * 375g bread flour * 25g sugar * 15g milk powder * 4g instant/fast-action yeast * 6g salt * 140g milk * 60g cream * 35g condensed milk * 1 egg (50g) * All tangzhong * 40g unsalted butter (soft) Garlic Butter Finish * 50g butter (melted) * 4 small garlic cloves (finely grated) * 1–2 tsp parsley (chopped) * Pinch of salt 👩🏻‍🍳 Instructions: 1. Make Tangzhong Cook flour + milk on low heat until thick like pudding. Cool completely. 2. Mix Dough Combine flour, sugar, milk powder, yeast. Add milk, cream, condensed milk, egg, and tangzhong. Mix into shaggy dough. Rest 15–20 min (important for softness). 3. Knead Add salt, then knead 5 min. Add butter gradually and knead 10–15 min until: * smooth * elastic * passes windowpane test 4. First Rise Cover and proof until ~80–90% larger (not full doubling), about 60–90 min. 5. Shape Divide into 9 equal balls (85–90g each). Place in greased 9-inch springform pan (1 center + 8 around). 6. Final Proof Let rise 45–75 min until puffy and touching. Dough should spring back slowly when pressed. 7. Bake Brush with egg wash. Bake at: * 175°C (conventional) OR 165°C fan * 22–26 minutes Cover with foil if browning too fast. 8. Finish Immediately brush hot buns with garlic butter while still warm. #milkbreadrecipe #japanesemilkbread #buns #EasyRecipes #baking

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