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@suhadasabran: main pondok dengan anak2 berjualan laku jeras jual aiskrim

Suhada sabran
Suhada sabran
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Region: MY
Friday 28 August 2026 01:50:40 GMT
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They should be called New York skillet bread. Ingredients: ¾ c Warm Milk (180ml) ¾ c Warm Water (180ml) 2 Tbsp Sugar (24g) 7g Yeast 4c Flour (480g) 1 tsp Salt (4g) 3 Tbsp Melted Butter (42g) Cornmeal (For coating) Recipe: Combine the warm milk, water, and sugar and yeast in a bowl or glass measuring cup. If a foam forms, continue. If not… replace your yeast. Combine the yeast mixture with flour, melted butter and salt in a bowl. Mix for about 7 minutes or until the dough comes together and pulls away from the sides of the bowl. Cover with plastic wrap and let it rest in a warm place for an hour, or overnight in the fridge. Transfer the dough to a floured counter, lightly flour the top, then gently spread out and pat down until it’s just under an inch thick. Use a round cutter to cut your muffins, then dip them into cornmeal on both sides and gently transfer them to parchment paper on a baking sheet. Cover the pans loosely with plastic wrap and place in a warm spot to rise for about 20-30 minutes. Using a large thick pan, with LOW heat, cook your muffins with the lid on for about 6 minutes each side or until a bit darker than golden brown. (Start with just 1 or 2 in the pan to gauge the heat level and timing, then you can add a 3-4 per batch. Cook till the muffins are crispy and browned on the outside and 200F / 93C on the inside. #cooking #baking #Recipe
They should be called New York skillet bread. Ingredients: ¾ c Warm Milk (180ml) ¾ c Warm Water (180ml) 2 Tbsp Sugar (24g) 7g Yeast 4c Flour (480g) 1 tsp Salt (4g) 3 Tbsp Melted Butter (42g) Cornmeal (For coating) Recipe: Combine the warm milk, water, and sugar and yeast in a bowl or glass measuring cup. If a foam forms, continue. If not… replace your yeast. Combine the yeast mixture with flour, melted butter and salt in a bowl. Mix for about 7 minutes or until the dough comes together and pulls away from the sides of the bowl. Cover with plastic wrap and let it rest in a warm place for an hour, or overnight in the fridge. Transfer the dough to a floured counter, lightly flour the top, then gently spread out and pat down until it’s just under an inch thick. Use a round cutter to cut your muffins, then dip them into cornmeal on both sides and gently transfer them to parchment paper on a baking sheet. Cover the pans loosely with plastic wrap and place in a warm spot to rise for about 20-30 minutes. Using a large thick pan, with LOW heat, cook your muffins with the lid on for about 6 minutes each side or until a bit darker than golden brown. (Start with just 1 or 2 in the pan to gauge the heat level and timing, then you can add a 3-4 per batch. Cook till the muffins are crispy and browned on the outside and 200F / 93C on the inside. #cooking #baking #Recipe

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