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@ngucocchinhhang2: Một chai Flodoxy Thái 10ml – tiện mang theo, dễ sử dụng. Hỗ trợ các vấn đề hô hấp thường gặp ở gà như hen khẹt, khò khè, sổ mũi, vảy mỏ, sưng mặt. Gà tre 2 giọt, gà nòi 3 giọt. #nuoiga #flodoxy

Ngũ Cốc Chính Hãng
Ngũ Cốc Chính Hãng
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Saturday 25 July 2026 11:33:21 GMT
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Making 2½ dozen sourdough cinnamon rolls from start to finish! Part 1 is mixing the dough, fermenting, rolling, filling and getting all 30 rolls ready to proof. Part 2 we’re baking and icing them! Here’s my current recipe for 1 dozen: sourdough cinnamon roll dough 375g (1½ cups) warm whole milk 188g active sourdough starter 2 large eggs 75g (6 Tbsp) granulated sugar 13g (2 tsp) honey 650g (about 5⅓ cups) bread flour 100g (about ¾ cup) all-purpose flour 10g (1¾ tsp) fine sea salt 90g (6½ Tbsp) unsalted butter, softened Mix everything except the butter. Knead until the gluten begins developing, then gradually add the softened butter and continue kneading until smooth and elastic. Let bulk ferment until puffy and well fermented. classic filling 226g (2 sticks) softened unsalted butter 440g (2 cups packed) brown sugar 3-4 Tbsp cinnamon Roll the dough into roughly a 14 x 18-20 inch rectangle, spread with filling and roll into about a 14-inch log. Cut into 12 large rolls. Let proof until very soft and puffy. vanilla bean cream cheese icing 8 oz (226g) cream cheese, softened 113g (1 stick) unsalted butter, softened 360g (3 cups) powdered sugar 2 tsp vanilla bean paste Splash of heavy cream as needed Part 2 coming next with the heavy cream, baking, icing and the finished rolls! #sourdoughci#sourdoughcinnamonrollsl#cinnamonrollrecipea#sourdoughbaking #bakingfromscratch
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