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@_bramofficial: Yang kepo langsung aja klik profil dan lihat vt maak,. 😍😍 Dan jangan lupa klik bronjong kuning lalu gas chek ind sam,,🥰 #truklintas #trukmaniaindonesia #trukmbois #stikerviral #fyp

Bram official
Bram official
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Sunday 06 September 2026 13:04:38 GMT
2013
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f4154l_031
Faisal#031 :
Spil dari dalam kabin ka stiker yg SDH di pasang
2026-09-07 05:26:44
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3 أشياء قلة النوم تسويها بجسمك بدون ما تنتبه‼️ #تمارين #رياضة
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⬇️ How to make Raviolone with a stunning pattern. 📕 Recipe: White dough: • 200g (7 oz) 00 flour • 86g (3.03 oz) water Black dough: • 100g (3.5 oz) 00 flour • 90g (3.17 oz) egg yolks • 1 tsp activated charcoal powder • 1 tsp salt Golden pasta dough: • 100g (3.5 oz) 00 flour • 87.5g (3.08 oz) egg yolks • 1 tsp salt Blue dough: • 100g (3.5 oz) 00 flour • 43g (1.51 oz) water • 1/2 tsp blue spirulina powder Red dough: • 100g (3.5 oz) 00 flour • 87.5g (3.08 oz) egg yolks • 1 tsp tomato powder • 1 tsp salt Instructions: 1. Make the doughs and let them rest wrapped in plastic wrap for 30 minutes. 2. Roll out the white dough to 2 mm (0.78 in) thick, the black dough to 1 mm (0.04 in) and the rest to 1.5 mm (0.06 in) thick. 3. Stack the sheets on top of each other and fold multiple times. Cut in half, stack the halves and flatten with a rolling pin before slicing. 4. Place the slices side by side and gently flatten before rolling out to 1.5 mm (0.06 in) thick. 5. Use it as the top layer for your raviolone. 🔔 Secret tip: Spray each dough sheet lightly with water before stacking them to ensure they stick together.
⬇️ How to make Raviolone with a stunning pattern. 📕 Recipe: White dough: • 200g (7 oz) 00 flour • 86g (3.03 oz) water Black dough: • 100g (3.5 oz) 00 flour • 90g (3.17 oz) egg yolks • 1 tsp activated charcoal powder • 1 tsp salt Golden pasta dough: • 100g (3.5 oz) 00 flour • 87.5g (3.08 oz) egg yolks • 1 tsp salt Blue dough: • 100g (3.5 oz) 00 flour • 43g (1.51 oz) water • 1/2 tsp blue spirulina powder Red dough: • 100g (3.5 oz) 00 flour • 87.5g (3.08 oz) egg yolks • 1 tsp tomato powder • 1 tsp salt Instructions: 1. Make the doughs and let them rest wrapped in plastic wrap for 30 minutes. 2. Roll out the white dough to 2 mm (0.78 in) thick, the black dough to 1 mm (0.04 in) and the rest to 1.5 mm (0.06 in) thick. 3. Stack the sheets on top of each other and fold multiple times. Cut in half, stack the halves and flatten with a rolling pin before slicing. 4. Place the slices side by side and gently flatten before rolling out to 1.5 mm (0.06 in) thick. 5. Use it as the top layer for your raviolone. 🔔 Secret tip: Spray each dough sheet lightly with water before stacking them to ensure they stick together.
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