@iqdmxe7: 80 کی دہائی کے انداز کی تصویروں کا رجحان، 1980 کے انداز کی تصویریں کیسے بنائیں۔ ChatGPT میں 1980 کے تصویری اثرات کیسے حاصل کریں۔ ChatGPT سے 1980 کے انداز کی تصویریں کیسے بنوائیں۔ 80 کے فوٹو ٹیمپلیٹس، 80 فوٹو پرامپٹ ٹیوٹوریل، 80 تصویر ایڈیٹنگ ٹیوٹوریل اور ہدایات۔ د ۸۰ لسیزې عکسونو رجحان، د ۱۹۸۰ لسیزې عکسونه څنګه جوړ کړو۔ په چټ جی پی ټي کې د ۱۹۸۰ عکس اغیزې ترلاسه کړو۔ د چټ جی پی ټي څخه د ۱۹۸۰ لسیزې عکسونه څنګه جوړ کړو۔ د ۸۰ لسیزې عکس ټیمپلیټونه، د ۸۰ لسیزې عکس پرامپټ ټیوټوریل، د ۸۰ عکس ایډیټینګ ټیوټوریل او لارښوونې 80s style photo trend, how to take 1980 style photos. How to get 1980 image effects in ChatGPT. 80s style photo prompt tutorial, 80s image editing tutorial and prompt tutorial كيف تحصل على تأثيرات صور 1980 في ChatGPT. درس تعليمي لأوامر الصور بنمط 80 ChatGPT ChatGPT তে ১৯৮০ এর ছবির ইফেক্ট কীভাবে পাবেন। ৮০ স্টাইলের ছবির প্রম্পট টিউটোরিয়াল ChatGPT හරහා 1980 ඡායාරූප බලපෑම් ලබා ගන්නේ කොහොමද කියන්න. 80 ශෛලියේ ඡායාරූප ප්‍රොම්ප්ට් ටියුටෝරියල් 1980 शैली का फोटो ट्रेंड, 1980 शैली की तस्वीरें कैसे बनाएं। ChatGPT में 1980 इमेज इफ़ेक्ट कैसे प्राप्त करें। ChatGPT से 1980 शैली की तस्वीरें कैसे बनवाएं। 1980 फोटो टेम्पलेट, 80 शैली फोटो प्रॉम्प्ट ट्यूटोरियल, 80 इमेज एडिटिंग ट्यूटोरियल और निर्देश गाइड।#hypic #hypiccreator #Godpic @HypicVietnam @hypic_global #80strend #Geminiai

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BUNS WITH SPICY SHRIMPS #food #recipe #spicy #shrimp #bread #ramadan #ramadan2025 #iftar #tasty DOUGH 200 ml water (lukewarm) 7 g instant yeast (1 tablespoon or 1 packet) 15 g honey 75 g yogurt 50 g herb cream cheese 475 g flour (all-purpose flour) 8 g salt (1⅓ teaspoon) SHRIMP MIXTURE 30 ml olive oil 450 g shrimp (peeled) 2 g salt (⅓ teaspoon) 3 g cayenne powder (1 teaspoon) 3 g ras el hanout (1 teaspoon) 2 g garlic powder (⅔ teaspoon) 2 g onion powder (⅔ teaspoon) 10 g fresh chives 5 g fresh parsley Instructions In a bowl, mix the lukewarm water, yeast, and honey. Let it sit for 5 minutes. Add the yogurt and herb cream cheese, then mix well. Add the flour and salt, then knead for 10-12 minutes until smooth. Cover and let rise for 1 hour in a warm spot, or until doubled in size. Deflate the dough and divide it into 12 equal pieces of about 65 g each. Shape them into balls. Take one ball and flatten it into a circle. Roll the dough into a log. Seal the ends tightly and roll the dough back and forth to create an even shape. Flatten the log with a rolling pin. Place the dough on a baking sheet lined with parchment paper. Brush with a beaten egg, make a small cut in the center, and sprinkle with chopped fresh chives. Let rise for 30 minutes, or until doubled in size. Bake in a preheated oven at 200 °C (400 °F) for 12-18 minutes until golden brown. Heat the olive oil in a frying pan over medium heat. Add the shrimp, salt, cayenne powder, ras el hanout, garlic powder, onion powder, chives, and parsley. Cook for 2-3 minutes. Slice open the rolls and fill them with lettuce, cooked shrimp, and a sauce of your choice. Tips Use warm water, not hot. Water around 37°C - 40°C (98°F - 104°F) helps activate the yeast without killing it. Knead the dough well—at least 10 minutes—for a light and airy texture. Don’t skip the second rise. This helps create fluffier rolls with a better structure. Pat the shrimp dry before cooking to prevent excess moisture and ensure a nice sear. Shrimp cook in just 2-3 minutes—overcooking will make them tough. A fresh yogurt-garlic sauce or a spicy harissa-mayo pairs perfectly with these rolls.
BUNS WITH SPICY SHRIMPS #food #recipe #spicy #shrimp #bread #ramadan #ramadan2025 #iftar #tasty DOUGH 200 ml water (lukewarm) 7 g instant yeast (1 tablespoon or 1 packet) 15 g honey 75 g yogurt 50 g herb cream cheese 475 g flour (all-purpose flour) 8 g salt (1⅓ teaspoon) SHRIMP MIXTURE 30 ml olive oil 450 g shrimp (peeled) 2 g salt (⅓ teaspoon) 3 g cayenne powder (1 teaspoon) 3 g ras el hanout (1 teaspoon) 2 g garlic powder (⅔ teaspoon) 2 g onion powder (⅔ teaspoon) 10 g fresh chives 5 g fresh parsley Instructions In a bowl, mix the lukewarm water, yeast, and honey. Let it sit for 5 minutes. Add the yogurt and herb cream cheese, then mix well. Add the flour and salt, then knead for 10-12 minutes until smooth. Cover and let rise for 1 hour in a warm spot, or until doubled in size. Deflate the dough and divide it into 12 equal pieces of about 65 g each. Shape them into balls. Take one ball and flatten it into a circle. Roll the dough into a log. Seal the ends tightly and roll the dough back and forth to create an even shape. Flatten the log with a rolling pin. Place the dough on a baking sheet lined with parchment paper. Brush with a beaten egg, make a small cut in the center, and sprinkle with chopped fresh chives. Let rise for 30 minutes, or until doubled in size. Bake in a preheated oven at 200 °C (400 °F) for 12-18 minutes until golden brown. Heat the olive oil in a frying pan over medium heat. Add the shrimp, salt, cayenne powder, ras el hanout, garlic powder, onion powder, chives, and parsley. Cook for 2-3 minutes. Slice open the rolls and fill them with lettuce, cooked shrimp, and a sauce of your choice. Tips Use warm water, not hot. Water around 37°C - 40°C (98°F - 104°F) helps activate the yeast without killing it. Knead the dough well—at least 10 minutes—for a light and airy texture. Don’t skip the second rise. This helps create fluffier rolls with a better structure. Pat the shrimp dry before cooking to prevent excess moisture and ensure a nice sear. Shrimp cook in just 2-3 minutes—overcooking will make them tough. A fresh yogurt-garlic sauce or a spicy harissa-mayo pairs perfectly with these rolls.

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