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@ylatnani: amazing football roll family challenge✅ #shorts #game #fyp

Ylatnani
Ylatnani
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Region: DE
Tuesday 11 August 2026 01:48:54 GMT
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mamounata.sawadog451
Mamounata Sawadogo :
😂😂😂
2026-08-11 14:03:14
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rottiersjean
rottiersjean :
🥰🥰🥰
2026-08-11 11:07:59
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arif_khan814
arifkhan :
😁😁😁
2026-08-11 10:29:34
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user992134361
user992134361 :
😂😂😂
2026-08-11 11:44:19
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Papo Secos (Portuguese Buns) Portuguese buns are mildly sweet, soft on the inside, and have a crispy exterior. They’re my top choice for making sandwiches. #PortugueseBuns#PapoSecos#bread #homemadebuns Ingredients: - 520 grams bread flour - 360 grams luke warm water - 1 packet of active dry yeast (or 7 grams) - 1 tablespoon sugar - 10 grams salt - 2 tablespoons unsalted softened butter Instructions: 1. In a stand mixer, proof the yeast by mixing warm water with the active dry yeast and sugar. Cover and let it sit for 10-15 minutes until it foams on top. 2. Add the bread flour and salt to the yeast mixture. Begin mixing on medium speed for about a minute. Then, add a tablespoon of butter at a time while mixing, ensuring each is fully incorporated before adding the next. 3. Continue mixing on medium speed for 10-12 minutes until the dough begins to pull away from the sides of the bowl. If it doesn’t pull away after a while, add a tablespoon of flour and it should start to pull away. Add flour only a tablespoon at a time to avoid making the dough too dry. 4. Place the dough in a buttered deep bowl, cover it, and let it proof in a warm place for 1-1.5 hours until it doubles in size. 5. Perform a few stretch and folds by pulling the dough up and over itself 4 or 5 times. 6. Remove the dough, flip it upside down, pull the corners up to the centre, and roll it into a ball, keeping the air inside. Try not to knead it and place it back into the container to proof again for about 1 hour or so until it doubles in size. 7. Remove the dough and form a loose log. Split the log into 8 equal pieces. 8. Dust the work surface with some flour. Take each piece, flip it smooth side down, pull the four corners of the dough up and over to the middle, and pinch them together to form a ball, keeping the air inside. 9. Roll each ball by cupping it and rolling it with your hands. Cover the balls and let them rest for 10 minutes. 10. Sprinkle some cornflour on the balls. 11. Form the buns by flattening the balls with your hands a little and then using a knife press down the centres to form a crease. Then, use your hands to karate chop to keep the crease. You can also use the back of a wooden spoon. Place the buns on a parchment-lined tray dusted with cornflour, cover them, and let them proof for about 30 minutes or so until they puff up. Preheat your oven to 475°F and bake the buns for 10 minutes. Then, reduce the temperature to 425°F and bake for an additional 2-8 minutes, until they’re lightly browned on top. Place a tray below the buns and, as soon as you put them in the oven, pour some boiling water into the tray to create steam. Cool and enjoy!
Papo Secos (Portuguese Buns) Portuguese buns are mildly sweet, soft on the inside, and have a crispy exterior. They’re my top choice for making sandwiches. #PortugueseBuns#PapoSecos#bread #homemadebuns Ingredients: - 520 grams bread flour - 360 grams luke warm water - 1 packet of active dry yeast (or 7 grams) - 1 tablespoon sugar - 10 grams salt - 2 tablespoons unsalted softened butter Instructions: 1. In a stand mixer, proof the yeast by mixing warm water with the active dry yeast and sugar. Cover and let it sit for 10-15 minutes until it foams on top. 2. Add the bread flour and salt to the yeast mixture. Begin mixing on medium speed for about a minute. Then, add a tablespoon of butter at a time while mixing, ensuring each is fully incorporated before adding the next. 3. Continue mixing on medium speed for 10-12 minutes until the dough begins to pull away from the sides of the bowl. If it doesn’t pull away after a while, add a tablespoon of flour and it should start to pull away. Add flour only a tablespoon at a time to avoid making the dough too dry. 4. Place the dough in a buttered deep bowl, cover it, and let it proof in a warm place for 1-1.5 hours until it doubles in size. 5. Perform a few stretch and folds by pulling the dough up and over itself 4 or 5 times. 6. Remove the dough, flip it upside down, pull the corners up to the centre, and roll it into a ball, keeping the air inside. Try not to knead it and place it back into the container to proof again for about 1 hour or so until it doubles in size. 7. Remove the dough and form a loose log. Split the log into 8 equal pieces. 8. Dust the work surface with some flour. Take each piece, flip it smooth side down, pull the four corners of the dough up and over to the middle, and pinch them together to form a ball, keeping the air inside. 9. Roll each ball by cupping it and rolling it with your hands. Cover the balls and let them rest for 10 minutes. 10. Sprinkle some cornflour on the balls. 11. Form the buns by flattening the balls with your hands a little and then using a knife press down the centres to form a crease. Then, use your hands to karate chop to keep the crease. You can also use the back of a wooden spoon. Place the buns on a parchment-lined tray dusted with cornflour, cover them, and let them proof for about 30 minutes or so until they puff up. Preheat your oven to 475°F and bake the buns for 10 minutes. Then, reduce the temperature to 425°F and bake for an additional 2-8 minutes, until they’re lightly browned on top. Place a tray below the buns and, as soon as you put them in the oven, pour some boiling water into the tray to create steam. Cool and enjoy!

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