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@smsm.mbv: #CapCut #جمهورية_السودان_جمهوري 🥰🥰💖💖💖💖🥰🥰

سامي ابو رامي
سامي ابو رامي
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Thursday 30 July 2026 13:48:50 GMT
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akote.bol
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2026-08-20 09:46:10
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FLUFFY CRISPY SALT BREAD

#food #Recipe #korean #fy #foryoupage❤️❤️ DOUGH
225 ml lukewarm milk
175 ml lukewarm water
8 g instant yeast
25 g granulated sugar
600 g strong white flour (bread flour)
9 g salt
60 g unsalted butter FILLING
195 g unsalted butter EXTRA
water
salt TOPPING
unsalted butter Pour the lukewarm milk, lukewarm water, yeast, and sugar into a large bowl. Mix well and let it stand for 5 minutes. Add the flour and salt. Knead for 5 minutes. Add the softened butter and knead for 10 minutes until the dough is smooth and elastic. Cover and let the dough rise for 1 hour in a warm place, or until it has doubled in size. Punch down the dough and divide it into 13 equal pieces of about 80 g each. Shape each piece into a ball. Take one ball and roll it flat with a rolling pin. Roll the dough tightly into a log. Seal the seam well. Roll it back and forth briefly, then roll it flat again with a rolling pin, from a wider base towards a point. Cut the cold butter into blocks of about 15 g each. Place a block of butter at the wider end of the rolled-out dough and roll it up tightly so the butter is fully enclosed, forming a croissant-like shape. Place the dough on a baking tray lined with baking paper. Brush with water and sprinkle with salt. Let rise for 30 minutes, or until the rolls have doubled in size. Bake the rolls in a preheated oven at 200°C (390°F) for 12–18 minutes, until beautifully golden brown. Let cool. Brush with melted butter for a glossy finish. Tips: - Use truly lukewarm milk and water. If the water is cold, the yeast will work more slowly; if it’s too hot, the yeast will die. The perfect temperature is around 35–38°C (feels just warm on your finger). - The butter blocks must be cold because you’re rolling firm butter inside the dough. This keeps the butter in place and ensures it melts only in the oven. - Keep an eye on the baking time, every oven behaves differently.
FLUFFY CRISPY SALT BREAD

#food #Recipe #korean #fy #foryoupage❤️❤️ DOUGH
225 ml lukewarm milk
175 ml lukewarm water
8 g instant yeast
25 g granulated sugar
600 g strong white flour (bread flour)
9 g salt
60 g unsalted butter FILLING
195 g unsalted butter EXTRA
water
salt TOPPING
unsalted butter Pour the lukewarm milk, lukewarm water, yeast, and sugar into a large bowl. Mix well and let it stand for 5 minutes. Add the flour and salt. Knead for 5 minutes. Add the softened butter and knead for 10 minutes until the dough is smooth and elastic. Cover and let the dough rise for 1 hour in a warm place, or until it has doubled in size. Punch down the dough and divide it into 13 equal pieces of about 80 g each. Shape each piece into a ball. Take one ball and roll it flat with a rolling pin. Roll the dough tightly into a log. Seal the seam well. Roll it back and forth briefly, then roll it flat again with a rolling pin, from a wider base towards a point. Cut the cold butter into blocks of about 15 g each. Place a block of butter at the wider end of the rolled-out dough and roll it up tightly so the butter is fully enclosed, forming a croissant-like shape. Place the dough on a baking tray lined with baking paper. Brush with water and sprinkle with salt. Let rise for 30 minutes, or until the rolls have doubled in size. Bake the rolls in a preheated oven at 200°C (390°F) for 12–18 minutes, until beautifully golden brown. Let cool. Brush with melted butter for a glossy finish. Tips: - Use truly lukewarm milk and water. If the water is cold, the yeast will work more slowly; if it’s too hot, the yeast will die. The perfect temperature is around 35–38°C (feels just warm on your finger). - The butter blocks must be cold because you’re rolling firm butter inside the dough. This keeps the butter in place and ensures it melts only in the oven. - Keep an eye on the baking time, every oven behaves differently.

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