@na_4ti: አረ TikTok አማረረን Copy link 5X🙌

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Saturday 25 July 2026 12:34:48 GMT

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ፊልም_ለልጆች :

what a talent😁

2026-07-25 16:26:29

0

𝙫𝙤𝙣_𝙖𝙗𝙚𝙣𝙞🥷 :

ᴅᴏᴠ🫡

2026-07-25 15:16:25

0

✨lilwakand👀⚽ :

unlimited idea 💡💡

2026-07-25 12:41:00

59

veronica :

outstanding

2026-07-25 13:19:11

0

drug :

ዘንድሮ በሰራ አይደለም ባስጮኧ ነወ።

2026-07-25 13:19:27

41

habtila😜 :

ዘንድሮ በሰራ አደለም ባስጮኸ ነው😅😂እረ ፎለቲካ🥴

2026-07-25 20:31:42

1

𝓵𝓲𝑗 ℎ𝑖𝑘𝑚𝑢 ብሄረ እርድና! :

አረ ትለያለህ ብሮ

2026-07-25 12:41:38

4

Teshu jr :

የሚመቻቸው like

2026-07-25 18:20:59

1

ዜድ :

ትችላለህ ነው ምልህ

2026-07-25 17:35:59

3

yemaneejigu :

ስራምናረጋዊ 🙏

2026-07-25 17:35:18

0

ermiyas :

አኔ እኮ አያልቅብህም እንዴ

2026-07-25 13:40:56

5

types💦 :

Ai 💪

2026-07-25 13:36:53

0

Y@ ya zola :

er weeeeynaaa

2026-07-25 13:13:11

1

$(መሙሽ) :

ዪ😁😁😁😁😁

2026-07-25 17:26:35

1

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Chocolate and vanilla custard brioche buns 💕 For ALL of you asking - the app link for Osta is in my bio or you can search 'Osta Recipes' on the App Store or Google Play store ‼️🫶 Recipe for 8-10 buns: - 250 ml whole milk (38 °C) - 50ml double cream (= heavy cream) - 75g sugar - 40g active sourdough starter (optional - keep the same recipe if not using) - 7g instant yeast - 3g salt - 165 g strong white bread flour - 385g T45 flour (or just more strong white) - 70g unsalted butter, cubed and softened - 130 dark chocolate chips - 230-250ml thick vanilla custard (recipe in the comments) - Egg wash (1 egg whisked and sifted) In the bowl of your stand mixer, add warm milk, sugar, cream, starter and yeast first. Then 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 little by little. Continue kneading for 10-12min min more until smooth and the butter fully incorporated (method filmed and saved in my highlights). Place the dough in a lightly oiled bowl, cover and let rise in a warm spot (25–28 °C) for 75-90min until almost doubled (longer if left at room temperature). Roll the dough into a 60 × 40 cm rectangle (roughly). Spread the custard evenly and then the chocolate chips. Fold the dough twice (like a enveloppe) - put in the freezer for 5-10min (it will harden the dough and custard and shaping will be easier). Slice into long strips (8-9 for large buns). Twist each strip several times and shape into a roll. Place on baking trays lined with baking paper and let rise in a warm place for around 60min, until puffy. Preheat your oven to 200c. Gently brush the buns with the egg wash. Bake for 13-15min until slightly golden. Optional: brush with some syrup (2tsp sugar mixed with 2tsp boiling water) for a glossy finish while still hot. ##bakingfromscratch ##custard##chocolatechip##bakingrecipes#milkbun

Chocolate and vanilla custard brioche buns 💕 For ALL of you asking - the app link for Osta is in my bio or you can search 'Osta Recipes' on the App Store or Google Play store ‼️🫶 Recipe for 8-10 buns: - 250 ml whole milk (38 °C) - 50ml double cream (= heavy cream) - 75g sugar - 40g active sourdough starter (optional - keep the same recipe if not using) - 7g instant yeast - 3g salt - 165 g strong white bread flour - 385g T45 flour (or just more strong white) - 70g unsalted butter, cubed and softened - 130 dark chocolate chips - 230-250ml thick vanilla custard (recipe in the comments) - Egg wash (1 egg whisked and sifted) In the bowl of your stand mixer, add warm milk, sugar, cream, starter and yeast first. Then 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 little by little. Continue kneading for 10-12min min more until smooth and the butter fully incorporated (method filmed and saved in my highlights). Place the dough in a lightly oiled bowl, cover and let rise in a warm spot (25–28 °C) for 75-90min until almost doubled (longer if left at room temperature). Roll the dough into a 60 × 40 cm rectangle (roughly). Spread the custard evenly and then the chocolate chips. Fold the dough twice (like a enveloppe) - put in the freezer for 5-10min (it will harden the dough and custard and shaping will be easier). Slice into long strips (8-9 for large buns). Twist each strip several times and shape into a roll. Place on baking trays lined with baking paper and let rise in a warm place for around 60min, until puffy. Preheat your oven to 200c. Gently brush the buns with the egg wash. Bake for 13-15min until slightly golden. Optional: brush with some syrup (2tsp sugar mixed with 2tsp boiling water) for a glossy finish while still hot. ##bakingfromscratch ##custard##chocolatechip##bakingrecipes#milkbun

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Bình minh trên biển Đà Nẵng #bienmykhedanang

Bình minh trên biển Đà Nẵng #bienmykhedanang

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