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@yhtf8112: Bear Toilet Paper Holder Set, 3D Printed Bear Design, Cute Bath Decor, Humorous Napkin Roll Storage, Bathroom Accessories, Essential Supplies #kidsbathroom #bathroomaccessories #reusabletoiletpaper #bidetgifts #bathwipes #bathroomset #bearvanagummiescombopack #tiktokshopbathroomfinds #bathtimetoys #sanitaryproducts

HuanYu All Things Shop
HuanYu All Things Shop
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Sunday 05 July 2026 09:48:05 GMT
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Walnut Mamoul ✨ Walnut is my personal favourite when it comes to Eid, it’s melt-in-your-mouth texture and buttery, crumbly dough that you guys all need to try! 👌😋 Also stay tuned for date mamoul recipe (Pistachio is already up) 🙌 500gr course semolina 500gr fine semolina 500 gr Allowrie pure ghee 45 gr milk powder 100gr sugar 60gr icing sugar 1/2 tbsp mahlep 80 warm water 3gr yeast 80 gr orange blossom water 150gr flour 1. Place dry ingredients into a large bowl 2. ⁠Add your Allowrie Ghee and mix together while kneading the ghee into the semolina between your palms (like shown in video) 3. ⁠Add your warm water to the yeast mix and give it a quick stir, then add to dough and mix through 4. ⁠Cover with cling wrap and refrigerate overnight 5. ⁠Next morning remove dough from fridge 30mins before use, let it soften slightly* 6. ⁠Pour in your orange blossom water and knead 7. ⁠Sprinkle ontop your flour and knead till its a smooth consistency* 8. ⁠For the filling blitz walnuts in food processor, then add ghee, sugar and sugar syrup (ater) ingredients in a bowl or food processor and blitz till it’s mixed but not a fine paste (should still have reasonable chunks) 9. ⁠Remove half of the pistachio mix and place in bowl and process the other half till its a fudgy consistency (if its not fudgy add more sugar syrup) then mix it through the chunkier pistachio till they can form a shape if you squeeze it between your palm 10. ⁠Roll mix into balls (adjust size to fit into your mould) 11. ⁠Grab a small piece of dough and flatten on your palm (I like this to be thin and the filling to be thicker than dough), place filling inside and fold dough over till its all covered 10. ⁠Dip mamoul into course semolina lightly and press into your mold, bang onto your tray and it should come right out (if you find the dough keeps getting stuck, it might be too warm (if so refridgerate for 20 mins then resume, or use glad wrap on the mould) 11. ⁠Bake in a 170c for 12mins or until golden brown 12. Enjoy ☺️ #maamoul #ramadanrecipes #eid #walnutmaamoul
Walnut Mamoul ✨ Walnut is my personal favourite when it comes to Eid, it’s melt-in-your-mouth texture and buttery, crumbly dough that you guys all need to try! 👌😋 Also stay tuned for date mamoul recipe (Pistachio is already up) 🙌 500gr course semolina 500gr fine semolina 500 gr Allowrie pure ghee 45 gr milk powder 100gr sugar 60gr icing sugar 1/2 tbsp mahlep 80 warm water 3gr yeast 80 gr orange blossom water 150gr flour 1. Place dry ingredients into a large bowl 2. ⁠Add your Allowrie Ghee and mix together while kneading the ghee into the semolina between your palms (like shown in video) 3. ⁠Add your warm water to the yeast mix and give it a quick stir, then add to dough and mix through 4. ⁠Cover with cling wrap and refrigerate overnight 5. ⁠Next morning remove dough from fridge 30mins before use, let it soften slightly* 6. ⁠Pour in your orange blossom water and knead 7. ⁠Sprinkle ontop your flour and knead till its a smooth consistency* 8. ⁠For the filling blitz walnuts in food processor, then add ghee, sugar and sugar syrup (ater) ingredients in a bowl or food processor and blitz till it’s mixed but not a fine paste (should still have reasonable chunks) 9. ⁠Remove half of the pistachio mix and place in bowl and process the other half till its a fudgy consistency (if its not fudgy add more sugar syrup) then mix it through the chunkier pistachio till they can form a shape if you squeeze it between your palm 10. ⁠Roll mix into balls (adjust size to fit into your mould) 11. ⁠Grab a small piece of dough and flatten on your palm (I like this to be thin and the filling to be thicker than dough), place filling inside and fold dough over till its all covered 10. ⁠Dip mamoul into course semolina lightly and press into your mold, bang onto your tray and it should come right out (if you find the dough keeps getting stuck, it might be too warm (if so refridgerate for 20 mins then resume, or use glad wrap on the mould) 11. ⁠Bake in a 170c for 12mins or until golden brown 12. Enjoy ☺️ #maamoul #ramadanrecipes #eid #walnutmaamoul
Inspiração dms net slk #neymar #copadomundo #fy #worldcup #ney
Inspiração dms net slk #neymar #copadomundo #fy #worldcup #ney

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