@tcsportt: 📍In ấn & thiết kế trang phục thể thao, áo nhóm, áo lớp theo yêu cầu tại TC SPORT ⚽️ ✔️ Mực in sắc nét, bền màu ✔️ Hỗ trợ dựng mẫu/demo logo miễn phí trước khi in 🚚 Ship mọi miền tổ quốc, nhận hàng kiểm tra hàng 👉 In bóc ngay hoặc liên hệ trên bio để chọn mẫu & nhận báo zá siêu yêu thương 😘 #aobongda #aothethao #xuhuong #viral #fyp

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Saturday 22 August 2026 06:46:28 GMT
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ad Bakery Style Jam & Cream Buns  Soft, fluffy bakery-style buns filled with raspberry jam and sweet vanilla whipped cream a nostalgic Aussie bakery favourite! Ingredients: Buns: 1½ cups lukewarm milk 2 teaspoons instant yeast ¼ cup caster sugar 4 cups bread flour Pinch of salt 1 egg 70g melted butter Milk wash Milk, for brushing before baking Filling 500ml thickened cream ¼ cup icing sugar 1 teaspoon vanilla extract 1 cup raspberry jam Icing sugar, to dust Method: Add the lukewarm milk, yeast and sugar to a jug and mix together. Leave for 5–10 minutes until slightly foamy. In a large bowl, add the bread flour and salt. Add the yeast mixture, egg and melted butter, then mix until a dough forms. Knead for 8–10 minutes until smooth and elastic. Place the dough into a lightly oiled bowl, cover and leave somewhere warm for 1–1½ hours, or until doubled in size. Knock the air out of the dough and divide into 10 equal pieces. Roll each piece into a smooth, slightly longer bun shape and place onto a lined baking tray. Cover and leave to prove again for 30–45 minutes, or until soft and puffy. Brush the buns lightly with milk and bake at 180°C for 15–20 minutes, or until lightly golden. Allow to cool completely. Whip the thickened cream, sugar and vanilla until thick and pipeable. Slice each cooled bun through the middle, then fill generously with raspberry jam and vanilla whipped cream. Dust with icing sugar before serving. @Harris Scarfe  #easybaking #aussiefood #EasyRecipe #homecooking #jamandcreambuns
ad Bakery Style Jam & Cream Buns Soft, fluffy bakery-style buns filled with raspberry jam and sweet vanilla whipped cream a nostalgic Aussie bakery favourite! Ingredients: Buns: 1½ cups lukewarm milk 2 teaspoons instant yeast ¼ cup caster sugar 4 cups bread flour Pinch of salt 1 egg 70g melted butter Milk wash Milk, for brushing before baking Filling 500ml thickened cream ¼ cup icing sugar 1 teaspoon vanilla extract 1 cup raspberry jam Icing sugar, to dust Method: Add the lukewarm milk, yeast and sugar to a jug and mix together. Leave for 5–10 minutes until slightly foamy. In a large bowl, add the bread flour and salt. Add the yeast mixture, egg and melted butter, then mix until a dough forms. Knead for 8–10 minutes until smooth and elastic. Place the dough into a lightly oiled bowl, cover and leave somewhere warm for 1–1½ hours, or until doubled in size. Knock the air out of the dough and divide into 10 equal pieces. Roll each piece into a smooth, slightly longer bun shape and place onto a lined baking tray. Cover and leave to prove again for 30–45 minutes, or until soft and puffy. Brush the buns lightly with milk and bake at 180°C for 15–20 minutes, or until lightly golden. Allow to cool completely. Whip the thickened cream, sugar and vanilla until thick and pipeable. Slice each cooled bun through the middle, then fill generously with raspberry jam and vanilla whipped cream. Dust with icing sugar before serving. @Harris Scarfe #easybaking #aussiefood #EasyRecipe #homecooking #jamandcreambuns

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