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@succes.10001: Échoue encore et essaie encore ! #motivacion #succes #reussite #libertéfinancière💸 #disciplineyourself

Succès.10001
Succès.10001
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Saturday 15 August 2026 13:28:32 GMT
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succes.10001
Succès.10001 :
On a rien à perdre à essayer !
2026-08-15 13:29:11
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Bagaimana jika paket yang baru saja tiba di depan rumahmu ternyata bukan berisi pesanan, melainkan santet yang mematikan? Deva, Bella, Ale, Celia, Firza, Kiki dan Glen adalah sekelompok mahasiswa yang hidupnya berubah setelah menerima paket misterius tanpa nama pengirim. Bukan sekadar kiriman biasa, paket tersebut menjadi awal dari teror santet yang mengincar mereka satu per satu. Kini mereka harus menemukan siapa pengirimnya, sebelum paket diterima dan jadi korban selanjutnya. akan tiba di bioskop seluruh Indonesia mulai 27 Agustus 2026 #paketsantet #filmpaketsantet #dikiriminpaketsantet #filmhoror #filmhororindonesia #masukberanda #fyppp #film #viral #fyp #filmedit #clip #kurirpaket
Bagaimana jika paket yang baru saja tiba di depan rumahmu ternyata bukan berisi pesanan, melainkan santet yang mematikan? Deva, Bella, Ale, Celia, Firza, Kiki dan Glen adalah sekelompok mahasiswa yang hidupnya berubah setelah menerima paket misterius tanpa nama pengirim. Bukan sekadar kiriman biasa, paket tersebut menjadi awal dari teror santet yang mengincar mereka satu per satu. Kini mereka harus menemukan siapa pengirimnya, sebelum paket diterima dan jadi korban selanjutnya. akan tiba di bioskop seluruh Indonesia mulai 27 Agustus 2026 #paketsantet #filmpaketsantet #dikiriminpaketsantet #filmhoror #filmhororindonesia #masukberanda #fyppp #film #viral #fyp #filmedit #clip #kurirpaket
Homemade Overnight Cinnamon Rolls 🌀🌀 Recipe below and linked in my bio. More tips and tricks, icing recipe, freezing instructions, and a full printable version are available on my website sallysbakingaddiction.com MAKES 12 Dough: -1 cup (240ml) whole milk, warmed to about 110°F (43°C) -2/3 cup (133g) granulated sugar, divided -1 and 1/2 Tablespoons (14g) active dry or instant yeast (2 standard packets) -1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces -4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed -2 large eggs, at room temp -1/2 teaspoon salt Filling: -1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temp -2/3 cup (133g) packed light or dark brown sugar -1 and 1/2 Tablespoons ground cinnamon 1. For the dough: Whisk the warm milk, 2 Tablespoons of sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow mixture to sit for 5–10 minutes or until foamy on the surface. If you do not own a mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. 2. Add the remaining sugar and the butter and beat on medium speed until the butter is slightly broken up. Add about 1 cup (125g) of the flour, the eggs, and salt and beat on low speed for 30 seconds. Scrape down the sides of the bowl, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. Dough will be soft. If it seems too sticky and clings to the sides of the bowl instead of forming a rough mass around the dough hook or spoon, add more flour, 1 Tablespoon at a time, and continue to mix until the dough pulls away from the sides of the bowl. 3. Keep the dough in the mixer (and switch to the dough hook if you used the paddle) and beat on low speed for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. 4. Lightly grease a large bowl with oil, butter, or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover tightly. Allow to rise at room temperature for 1 and 1/2 to 2 hours or until doubled in size. 5. Grease the bottom and sides of a 9×13-inch baking dish (glass or metal) or line it with parchment. 6. Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into a 12×18-inch rectangle. If the dough keeps shrinking as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier. 7. For the filling: Spread the softened butter all over the dough. In a small bowl, mix the brown sugar and cinnamon together then sprinkle evenly on top. Tightly roll up the dough to form an 18-inch-long log. With an extra-sharp knife, cut into 12 even rolls, about 1.5 inches thick. Arrange in the prepared baking pan. 8. Cover the pan and allow the rolls to rise until puffy, about 1 hour. 9. Preheat the oven to 350°F (177°C). 10. Bake for about 25–28 minutes or until they are lightly browned on top, rotating the pan halfway through. Remove pan from the oven and place pan on a cooling rack for about 10 minutes before icing.
Homemade Overnight Cinnamon Rolls 🌀🌀 Recipe below and linked in my bio. More tips and tricks, icing recipe, freezing instructions, and a full printable version are available on my website sallysbakingaddiction.com MAKES 12 Dough: -1 cup (240ml) whole milk, warmed to about 110°F (43°C) -2/3 cup (133g) granulated sugar, divided -1 and 1/2 Tablespoons (14g) active dry or instant yeast (2 standard packets) -1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces -4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed -2 large eggs, at room temp -1/2 teaspoon salt Filling: -1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temp -2/3 cup (133g) packed light or dark brown sugar -1 and 1/2 Tablespoons ground cinnamon 1. For the dough: Whisk the warm milk, 2 Tablespoons of sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow mixture to sit for 5–10 minutes or until foamy on the surface. If you do not own a mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. 2. Add the remaining sugar and the butter and beat on medium speed until the butter is slightly broken up. Add about 1 cup (125g) of the flour, the eggs, and salt and beat on low speed for 30 seconds. Scrape down the sides of the bowl, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. Dough will be soft. If it seems too sticky and clings to the sides of the bowl instead of forming a rough mass around the dough hook or spoon, add more flour, 1 Tablespoon at a time, and continue to mix until the dough pulls away from the sides of the bowl. 3. Keep the dough in the mixer (and switch to the dough hook if you used the paddle) and beat on low speed for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. 4. Lightly grease a large bowl with oil, butter, or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover tightly. Allow to rise at room temperature for 1 and 1/2 to 2 hours or until doubled in size. 5. Grease the bottom and sides of a 9×13-inch baking dish (glass or metal) or line it with parchment. 6. Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into a 12×18-inch rectangle. If the dough keeps shrinking as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier. 7. For the filling: Spread the softened butter all over the dough. In a small bowl, mix the brown sugar and cinnamon together then sprinkle evenly on top. Tightly roll up the dough to form an 18-inch-long log. With an extra-sharp knife, cut into 12 even rolls, about 1.5 inches thick. Arrange in the prepared baking pan. 8. Cover the pan and allow the rolls to rise until puffy, about 1 hour. 9. Preheat the oven to 350°F (177°C). 10. Bake for about 25–28 minutes or until they are lightly browned on top, rotating the pan halfway through. Remove pan from the oven and place pan on a cooling rack for about 10 minutes before icing.

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