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Thursday 02 July 2026 00:35:19 GMT

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صح لسانك يبو محمد

2026-07-02 03:08:47

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🌿 +1 top mask lành tính, làm dịu da cấp tốc. Đắp xong không bị nhờn rít mê nhen 💕 💦 Rau má, rau sam giúp mờ thâm, phục hồi da và cấp ẩm 💪. #caryophy #matnaduongda #mask #lamdiudanhaycam #matnagiamtham

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Last Farewell Sad song | Use headphones for better experience #sadsong💔 #goviral #foryoupage❤️❤️ #fyp #goviral #trendingsong #viralvideos #falconmusic

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WILL IT FOCACCIA?! Episode 28: Biscoff 🤎 It’s the last day of spring break and little sis is on a play date so I said to Alex we could make his dream focaccia as a special treat. Last night I interviewed him to hear how he’d engineer his dream focaccia. I wanted to make it just the way he imagined it (though I’d have done a couple of things differently myself for this flavor!). So please enjoy Alex’s WILL IT FOCACCIA?! takeover episode - he is such a little ham, isn’t he? Let him know what you think of his creation (and performance!) 🎸 We didn’t measure super accurately because we were just having fun, but here is the basic how-to with very close estimates! Alex’s Biscoff Focaccia For the dough 1 batch of same-day focaccia dough (page 22 in my cookbook or recipe also pinned at the top of my page here) 6 Biscoff Lotus biscuits, finely crushed 2 Tablespoons butter to line tray 6 Biscoff Lotus biscuits to fold into middle of dough 1.5 Tablespoons butter to dimple Mix dough. Fold in half of the crushed biscuits during the first set of stretch and folds. Repeat with remaining Biscoff crumbs on second set of folds. Cover and rest for 1-1.5 hours (room temp). Line tray with parchment and melted butter. Gently stretch it dough into tray and place the biscuits on it and fold as shown in video. Flip so the smooth side is on top and cover to proof for 1-1.5 hours. Dimple with more butter and bake for 18-25 mins (430F/220C), bottom rack. While baking, transfer about 200g (just over 3/4 cup) Biscoff Creme into piping bag with large open piping nozzle. Once out of the oven, poke holes in the bread with a straw and pipe in the cream. Whisk together until smooth drizzling consistency: 60g (1/4 cup) Biscoff Creme 120g (1 cup) icing sugar 4-5 Tablespoons milk Sprinkle of cinnamon Dash of vanilla extract Drizzle over top of focaccia and brush into even layer. Glaze bottom by placing remaining glaze on tray and rubbing the bottom of the bread in it. Place on cooling rack and immediately top with 6 additional crumbled Biscoff Lotus biscuits before letting the glaze harden. Enjoy! #willitfocaccia #biscoff #biscoffrecipes #focaccia #sweetfocaccia #focacciatok

WILL IT FOCACCIA?! Episode 28: Biscoff 🤎 It’s the last day of spring break and little sis is on a play date so I said to Alex we could make his dream focaccia as a special treat. Last night I interviewed him to hear how he’d engineer his dream focaccia. I wanted to make it just the way he imagined it (though I’d have done a couple of things differently myself for this flavor!). So please enjoy Alex’s WILL IT FOCACCIA?! takeover episode - he is such a little ham, isn’t he? Let him know what you think of his creation (and performance!) 🎸 We didn’t measure super accurately because we were just having fun, but here is the basic how-to with very close estimates! Alex’s Biscoff Focaccia For the dough 1 batch of same-day focaccia dough (page 22 in my cookbook or recipe also pinned at the top of my page here) 6 Biscoff Lotus biscuits, finely crushed 2 Tablespoons butter to line tray 6 Biscoff Lotus biscuits to fold into middle of dough 1.5 Tablespoons butter to dimple Mix dough. Fold in half of the crushed biscuits during the first set of stretch and folds. Repeat with remaining Biscoff crumbs on second set of folds. Cover and rest for 1-1.5 hours (room temp). Line tray with parchment and melted butter. Gently stretch it dough into tray and place the biscuits on it and fold as shown in video. Flip so the smooth side is on top and cover to proof for 1-1.5 hours. Dimple with more butter and bake for 18-25 mins (430F/220C), bottom rack. While baking, transfer about 200g (just over 3/4 cup) Biscoff Creme into piping bag with large open piping nozzle. Once out of the oven, poke holes in the bread with a straw and pipe in the cream. Whisk together until smooth drizzling consistency: 60g (1/4 cup) Biscoff Creme 120g (1 cup) icing sugar 4-5 Tablespoons milk Sprinkle of cinnamon Dash of vanilla extract Drizzle over top of focaccia and brush into even layer. Glaze bottom by placing remaining glaze on tray and rubbing the bottom of the bread in it. Place on cooling rack and immediately top with 6 additional crumbled Biscoff Lotus biscuits before letting the glaze harden. Enjoy! #willitfocaccia #biscoff #biscoffrecipes #focaccia #sweetfocaccia #focacciatok

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