@morenutrition.de: Das muss man erstmal verdauen .. 👀😳🐆 #morenutrition

MORE NUTRITION
MORE NUTRITION
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Wednesday 08 July 2026 17:38:09 GMT
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dertiktokmatze
mattpolska :
Doku, die ich mir safe anschauen würde
2026-07-08 18:55:14
3
schnattti.nati
schnattti.nati :
2026-07-10 09:09:17
0
dana_merry.200
Dana2004 :
erste 😍😍😍
2026-07-08 17:45:42
1
cringetok1_
Beni :
kann sonntag leider nicht bestellen
2026-07-08 17:47:31
0
tiara_benter
🌴iara :
BITTE BRINGT DEN MACADAMIA BARISTA ZERUP ZURÜCK
2026-07-09 08:34:03
1
steffihoffmann02
Steffi Hoffmann :
🥰🥰🥰👍👍👍Aber leider den Steel Shaker nicht einzeln 😭😭😭😭
2026-07-08 17:46:59
2
tiana.marie57
Tiana marie :
😍😍😍
2026-07-24 14:08:53
1
creativ_louisa
Louisa | Kraftaufbau&Stillzeit :
🥰🥰🥰
2026-07-08 18:30:26
2
katze_tatze19
xXKätzchenXx :
🤩🤩🤩
2026-07-08 17:47:41
2
user5215445784805
kaeff :
🤗🫶🍀🫶
2026-07-09 08:58:09
1
dana_merry.200
Dana2004 :
😍😍❤️❤️❤️
2026-07-08 17:45:37
1
julesxmi
jules.mc :
😂😂❤️
2026-07-08 17:48:12
1
kleinleony
𝓛𝓮𝓸𝓷𝔂 :
😍😮
2026-07-08 17:47:51
1
shaehnel1402
Sandra :
😂🥰😂🥰
2026-07-08 17:54:15
1
vanessa17051
Vn.cn :
😂😂😂😂🙏🏼♥️
2026-07-08 17:49:00
1
welshtxb6qo
welsh_power1989 :
😁😁😁
2026-07-17 07:26:07
1
pommes6890
Ian🇩🇪🦅 :
könnt ihr bitte eine more light dönersoße rausbringen bitte ich würde mich freuen
2026-07-09 11:20:00
0
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Brioche rolls filled with vanilla custard and choc chips 💕 Recipe for the thick custard (best made the day before):  200 ml whole milk 1tsp vanilla extract  2 egg yolks 45g sugar 20g cornflour 20g unsalted butter  In a saucepan heat up the milk and vanilla gently (don’t let it boil). In the meantime mix the eggs, sugar and cornflour until smooth.  In a separate bowl, whisk egg yolks, remaining sugar, and cornflour until smooth and pale. Slowly pour the hot milk mixture into the yolks while whisking constantly (to temper the custard).  Pour everything back into the saucepan. Cook over medium heat, whisking continuously, until it thickens and bubbles (about 4-5min) Remove from heat and whisk in the butter. Pour still hot into a shallow bowl, press cling film directly on the surface and chill until cold in the fridge (I did overnight).  Recipe for the rolls:  250 ml whole milk (38 °C) 50ml double cream 75g granulated sugar 7g instant yeast  40g active sourdough starter (optional) 3g salt 165 g strong white bread flour 385g T45 flour (or just more strong white)  70g unsalted butter soft, cubed  130g dark chocolate chips  In the bowl of your mixer, add warm milk, granulated sugar, cream, yeast and sourdough starter.  Stir until the sugar dissolves and everything is evenly mixed. Add both flours and the salt. Mix on low for 3min and medium speed for 3min.  Go back to low speed and add the butter progressively.   Continue kneading for 6-10min min more until smooth and the butter fully incorporated.  Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot (25–28 °C) for 1 1/4 - 1/2 hours  until doubled. Roll the dough into a 60 × 40 cm rectangle (roughly).  Spread the custard evenly. Repeat with the choc chips.  Fold the dough twice (like a enveloppe). Slice into 8–10 strips (≈ 3 cm wide). Twist each strip several times and shape into a roll.  Place on baking paper lined trays and let rise in a warm place (24–26 °C) for 40–60 minutes, until puffy.  Preheat your oven to 200c. Egg wash the buns.  Bake for 13-15min until golden brown.  Optional: brush with some syrup (2 tbsp sugar mixed with 2 tbsp boiling water)  #bakingfromscratch #brioche #chocolatechip #bakingrecipe #fallbaking
Brioche rolls filled with vanilla custard and choc chips 💕 Recipe for the thick custard (best made the day before): 200 ml whole milk 1tsp vanilla extract 2 egg yolks 45g sugar 20g cornflour 20g unsalted butter In a saucepan heat up the milk and vanilla gently (don’t let it boil). In the meantime mix the eggs, sugar and cornflour until smooth. In a separate bowl, whisk egg yolks, remaining sugar, and cornflour until smooth and pale. Slowly pour the hot milk mixture into the yolks while whisking constantly (to temper the custard). Pour everything back into the saucepan. Cook over medium heat, whisking continuously, until it thickens and bubbles (about 4-5min) Remove from heat and whisk in the butter. Pour still hot into a shallow bowl, press cling film directly on the surface and chill until cold in the fridge (I did overnight). Recipe for the rolls: 250 ml whole milk (38 °C) 50ml double cream 75g granulated sugar 7g instant yeast 40g active sourdough starter (optional) 3g salt 165 g strong white bread flour 385g T45 flour (or just more strong white) 70g unsalted butter soft, cubed 130g dark chocolate chips In the bowl of your mixer, add warm milk, granulated sugar, cream, yeast and sourdough starter. Stir until the sugar dissolves and everything is evenly mixed. Add both flours and the salt. Mix on low for 3min and medium speed for 3min. Go back to low speed and add the butter progressively. Continue kneading for 6-10min min more until smooth and the butter fully incorporated. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot (25–28 °C) for 1 1/4 - 1/2 hours until doubled. Roll the dough into a 60 × 40 cm rectangle (roughly). Spread the custard evenly. Repeat with the choc chips. Fold the dough twice (like a enveloppe). Slice into 8–10 strips (≈ 3 cm wide). Twist each strip several times and shape into a roll. Place on baking paper lined trays and let rise in a warm place (24–26 °C) for 40–60 minutes, until puffy. Preheat your oven to 200c. Egg wash the buns. Bake for 13-15min until golden brown. Optional: brush with some syrup (2 tbsp sugar mixed with 2 tbsp boiling water) #bakingfromscratch #brioche #chocolatechip #bakingrecipe #fallbaking

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