@finetic_sop: Glossy shoes by finetic 🖤✨ #finetic #glossyshoes #originalshoes #fyp #sepatusekolah

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Chocolate-Cherry Buns 🍫🍒 - Ingredients: For the dough: - 500g all purpose flour - 35g cocoa powder - 40g granulated sugar - 40g brown sugar - 7g salt - 7g instant dry yeast - 50g unsalted butter, softened - 1 large egg + 1 egg yolk - 230g-250g warm milk (start with 230 and add more if needed - you want the dough to be on the stickier side, meaning it’s soft but not messy. It should hold its shape and be easy to handle. If too much flour is added, the dough will be too dry which will result in really dense buns rather than light and fluffy) For the chocolate cream: - 4 egg yolks - 65g granulated sugar - 20g cornstarch - 20g cocoa powder - Half of Tonka bean, grated (Optional, but makes a HUGE difference) - 300g milk - 60g dark chocolate (50% cocoa content) - 30g unsalted butter For the cherry compote: - 120g cherries, pitted and chopped up - 50g sugar - Juice from half w lemon Extras: - Egg, for an egg wash - Fresh cherries, to top the buns with - Optionally, edible flowers, for decorating Directions: 1. First, let’s make the chocolate cream.In a saucepan, whisk together the egg yolks and sugar. Add the cornstarch along with the cocoa powder and whisk until smooth. Gradually add the milk a little at a time, whisking well after each addition. 2. Once all the milk is added, cook the mixture over medium high heat, whisking constantly, until it thickens. When it’s ready and while still warm, mix in the butter, chopped up chocolate and grated Tonka bean. Cover it with cling film, making sure it touches the surface of the cream to prevent a skin from forming. Let it cool completely. 3. Next, prepare the dough for the buns. I used a stand mixer, but you can also knead by hand. 4. In a large bowl, whisk together the flour, salt, yeast, cocoa powder sugar and brown sugar. 5. Add the milk, egg, butter and knead on low speed for about 10 minutes. The dough should be soft, smooth and elastic. 6. Lightly oil the bowl, place the dough inside, cover and let it rise for 2 hours. 7. After 2 hours, turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Each should weigh 120 g. Shape them into balls, cover and let them proof for another 45 to 60 minutes. 8. While the dough is proofing, prepare the cherry compote. In a saucepan, combine the pitted cherries, sugar and lemon juice. Cook for a few minutes until the mixture slightly thickens. Once ready, set aside to cool. 9. Once the dough has finished proofing, use the base of a glass, spice jar or measuring cup to gently press a well into the center of each bun. To avoid sticking, lightly spray the surface of the glass with water beforehand. 10. Fill each once with chocolate cream and a bit of compote. 11. Brush the buns with egg wash and bake in a preheated oven at 180•C for about 18 minutes. 12. Once ready, top them with fresh cherries and edible flowers. 13. Enjoy! #chocolate #cherry #pastry #baking #baketok #bakersoftiktok #foodblogger #foodblog #asmr #asmrsounds #asmrvideo #foodphotography #danish

Chocolate-Cherry Buns 🍫🍒 - Ingredients: For the dough: - 500g all purpose flour - 35g cocoa powder - 40g granulated sugar - 40g brown sugar - 7g salt - 7g instant dry yeast - 50g unsalted butter, softened - 1 large egg + 1 egg yolk - 230g-250g warm milk (start with 230 and add more if needed - you want the dough to be on the stickier side, meaning it’s soft but not messy. It should hold its shape and be easy to handle. If too much flour is added, the dough will be too dry which will result in really dense buns rather than light and fluffy) For the chocolate cream: - 4 egg yolks - 65g granulated sugar - 20g cornstarch - 20g cocoa powder - Half of Tonka bean, grated (Optional, but makes a HUGE difference) - 300g milk - 60g dark chocolate (50% cocoa content) - 30g unsalted butter For the cherry compote: - 120g cherries, pitted and chopped up - 50g sugar - Juice from half w lemon Extras: - Egg, for an egg wash - Fresh cherries, to top the buns with - Optionally, edible flowers, for decorating Directions: 1. First, let’s make the chocolate cream.In a saucepan, whisk together the egg yolks and sugar. Add the cornstarch along with the cocoa powder and whisk until smooth. Gradually add the milk a little at a time, whisking well after each addition. 2. Once all the milk is added, cook the mixture over medium high heat, whisking constantly, until it thickens. When it’s ready and while still warm, mix in the butter, chopped up chocolate and grated Tonka bean. Cover it with cling film, making sure it touches the surface of the cream to prevent a skin from forming. Let it cool completely. 3. Next, prepare the dough for the buns. I used a stand mixer, but you can also knead by hand. 4. In a large bowl, whisk together the flour, salt, yeast, cocoa powder sugar and brown sugar. 5. Add the milk, egg, butter and knead on low speed for about 10 minutes. The dough should be soft, smooth and elastic. 6. Lightly oil the bowl, place the dough inside, cover and let it rise for 2 hours. 7. After 2 hours, turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Each should weigh 120 g. Shape them into balls, cover and let them proof for another 45 to 60 minutes. 8. While the dough is proofing, prepare the cherry compote. In a saucepan, combine the pitted cherries, sugar and lemon juice. Cook for a few minutes until the mixture slightly thickens. Once ready, set aside to cool. 9. Once the dough has finished proofing, use the base of a glass, spice jar or measuring cup to gently press a well into the center of each bun. To avoid sticking, lightly spray the surface of the glass with water beforehand. 10. Fill each once with chocolate cream and a bit of compote. 11. Brush the buns with egg wash and bake in a preheated oven at 180•C for about 18 minutes. 12. Once ready, top them with fresh cherries and edible flowers. 13. Enjoy! #chocolate #cherry #pastry #baking #baketok #bakersoftiktok #foodblogger #foodblog #asmr #asmrsounds #asmrvideo #foodphotography #danish

MERCI BEAUCOUP A TOI BÉBÉ JUSCAR DEPUIS KINSHASA 🇨🇩

MERCI BEAUCOUP A TOI BÉBÉ JUSCAR DEPUIS KINSHASA 🇨🇩

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