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@saodem1802:

ba già tập ban hang
ba già tập ban hang
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Thursday 16 July 2026 12:36:45 GMT
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"ESTÁ SE APROXIMANDO" | #drdoom #marvel #avengers #typ #edit
Need him#rommulas #rommulasedit #fyp #boylife #hungsmile
Need him#rommulas #rommulasedit #fyp #boylife #hungsmile
اللهم في هذه الجمعة يارب 🤲🤍 دعاء يوم الجمعة 🤲❤ #يوم_الجمعه #دعاء_يريح_القلوب #دعاء_يوم_الجمعه #دعاء_يريح_القلوب_ويطمئن_النفوس #fyp
اللهم في هذه الجمعة يارب 🤲🤍 دعاء يوم الجمعة 🤲❤ #يوم_الجمعه #دعاء_يريح_القلوب #دعاء_يوم_الجمعه #دعاء_يريح_القلوب_ويطمئن_النفوس #fyp
Around The World in 80 Cakes - Moroccan Meskouta ⚠️ Going to preface this by saying I filmed this last year before my wedding, just posting here on TikTok to catch you all up on the series! ⚠️ But back to the next cake on the list, a Moroccan Meskouta. As someone who is a HUGE fan of a lemon drizzle, I feel like I am cheating on myself by saying I think this one could be superior?? 😬 The bright zestiness teamed with a natural orange sweetness makes for a dream duo - drenched in a cinnamon and orange sugar syrup and served simply with some unsweetened whipped cream on the side and honestly, a slice of this is like heaven ✨ Made even better by how simply it all comes together - if you're after a great summer sweet treat that won't have you slaving in the kitchen for ages, this will tickle just about everyone's pickle. To give it a go, you will need: ❤️‍🔥 Cake 4 Large Eggs 300 g Caster Sugar 135 ml Olive Oil 200 g Plain Flour, sifted 60 g Potato Starch, sifted 2.5 tsp Baking Powder, sifted ¼ tsp Salt 2 Extra Large Oranges, zest only 130 ml Orange Juice, fresh ❤️‍🔥 Soaking Syrup 125 ml Water 1 Extra Large Orange, zest only 115 ml Orange Juice, fresh 180 g Caster Sugar 1 Cinnamon Stick ❤️‍🔥 To Finish Icing Sugar, to dust Method: 1. Preheat the oven to 160C Fan/180C/350F/Gas Mark 4 and liberally grease and flour a 1 x 25 cm / 10 inch fluted bundt tin. 2. For the cake, add the eggs, sugar and extra virgin olive oil to a mixer bowl. Using the paddle attachment mix on a medium to high speed for 8 minutes until the eggs are pale and doubled in volume. 3. Into a separate bowl, add the flour, potato starch, baking powder and salt. Use a balloon whisk to combine. 4. Add half the flour, alongside the orange zest and half of the fresh orange juice to the mixer bowl. Combine on a low speed just mixed. 5. Add the remaining flour and orange juice and mix on low until there are no flour streaks remaining. Use a rubber spatula to scrape down the sides and base of the bowl to ensure all the ingredients are well mixed. 6. Transfer the batter to the floured bundt tin. Tap the base of the tin firmly on the work surface to remove any air bubbles. 7. Place the tin onto the middle shelf of the oven and bake for 30 to 34 minutes, until the top of the sponge is golden brown and springs back when lightly pressed. Use a skewer to test for doneness and if it returns little crumbs but no batter, remove from the oven. 8. Whilst the sponge is baking, make the soaking syrup by adding all the ingredients to a pan. Place over a medium heat and bring to a boil. 9. Reduce the heat to a simmer and cook for a further 5 minutes until lightly thickened. Remove from the heat and leave to cool. 10. Once the sponge has baked, leave to sit in the tin for 5 minutes. Carefully turn out onto a large sheet of clingfilm/saran wrap and tightly wrap for 1 hour.
If you are serving warm, unwrap the sponge and place onto your serving plate. Use a pastry brush to liberally apply the soaking syrup to the tops and side, loosely cover with the clingfilm and leave to soak for 30 minutes before dusting with icing sugar to finish.
If you are serving the cake cold, unwrap the sponge after 1 hour, apply the soaking syrup and wrap again. Allow the sponge to cool to room temperature before placing in the fridge. 11. Remove the cake from the fridge 2 hours before serving and allow it to come up to room temperature. Dust the top liberally with icing sugar and serve. #morocco #aroundtheworldin80cakes #baking #orange #maroc
Around The World in 80 Cakes - Moroccan Meskouta ⚠️ Going to preface this by saying I filmed this last year before my wedding, just posting here on TikTok to catch you all up on the series! ⚠️ But back to the next cake on the list, a Moroccan Meskouta. As someone who is a HUGE fan of a lemon drizzle, I feel like I am cheating on myself by saying I think this one could be superior?? 😬 The bright zestiness teamed with a natural orange sweetness makes for a dream duo - drenched in a cinnamon and orange sugar syrup and served simply with some unsweetened whipped cream on the side and honestly, a slice of this is like heaven ✨ Made even better by how simply it all comes together - if you're after a great summer sweet treat that won't have you slaving in the kitchen for ages, this will tickle just about everyone's pickle. To give it a go, you will need: ❤️‍🔥 Cake 4 Large Eggs 300 g Caster Sugar 135 ml Olive Oil 200 g Plain Flour, sifted 60 g Potato Starch, sifted 2.5 tsp Baking Powder, sifted ¼ tsp Salt 2 Extra Large Oranges, zest only 130 ml Orange Juice, fresh ❤️‍🔥 Soaking Syrup 125 ml Water 1 Extra Large Orange, zest only 115 ml Orange Juice, fresh 180 g Caster Sugar 1 Cinnamon Stick ❤️‍🔥 To Finish Icing Sugar, to dust Method: 1. Preheat the oven to 160C Fan/180C/350F/Gas Mark 4 and liberally grease and flour a 1 x 25 cm / 10 inch fluted bundt tin. 2. For the cake, add the eggs, sugar and extra virgin olive oil to a mixer bowl. Using the paddle attachment mix on a medium to high speed for 8 minutes until the eggs are pale and doubled in volume. 3. Into a separate bowl, add the flour, potato starch, baking powder and salt. Use a balloon whisk to combine. 4. Add half the flour, alongside the orange zest and half of the fresh orange juice to the mixer bowl. Combine on a low speed just mixed. 5. Add the remaining flour and orange juice and mix on low until there are no flour streaks remaining. Use a rubber spatula to scrape down the sides and base of the bowl to ensure all the ingredients are well mixed. 6. Transfer the batter to the floured bundt tin. Tap the base of the tin firmly on the work surface to remove any air bubbles. 7. Place the tin onto the middle shelf of the oven and bake for 30 to 34 minutes, until the top of the sponge is golden brown and springs back when lightly pressed. Use a skewer to test for doneness and if it returns little crumbs but no batter, remove from the oven. 8. Whilst the sponge is baking, make the soaking syrup by adding all the ingredients to a pan. Place over a medium heat and bring to a boil. 9. Reduce the heat to a simmer and cook for a further 5 minutes until lightly thickened. Remove from the heat and leave to cool. 10. Once the sponge has baked, leave to sit in the tin for 5 minutes. Carefully turn out onto a large sheet of clingfilm/saran wrap and tightly wrap for 1 hour.
If you are serving warm, unwrap the sponge and place onto your serving plate. Use a pastry brush to liberally apply the soaking syrup to the tops and side, loosely cover with the clingfilm and leave to soak for 30 minutes before dusting with icing sugar to finish.
If you are serving the cake cold, unwrap the sponge after 1 hour, apply the soaking syrup and wrap again. Allow the sponge to cool to room temperature before placing in the fridge. 11. Remove the cake from the fridge 2 hours before serving and allow it to come up to room temperature. Dust the top liberally with icing sugar and serve. #morocco #aroundtheworldin80cakes #baking #orange #maroc


Tuy là màu trắng nhưng vải dày dặn lắm không lộ nhoa 😘👚#aothateo #aoom
Tuy là màu trắng nhưng vải dày dặn lắm không lộ nhoa 😘👚#aothateo #aoom

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