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@hathithaolan: Hông chê được chỗ nào luônn mấy 2 yêuu🥰 #hathithaolan #review #reviewquanao #ao #aoxinhhottrend

Hà Thị Thảo Lan
Hà Thị Thảo Lan
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Region: VN
Thursday 08 October 2026 04:17:59 GMT
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user2616278445878
user2616278445878 :
🥰🥰🥰
2026-10-08 04:31:51
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bla.buf4
bla buf :
💝💝💝
2026-10-08 04:22:55
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wanchai3064
tong :
[ดวงตาเป็นรูปดาว][หัวเราะเสียงดัง][หัวเราะเสียงดัง][อบอุ่นใจ]
2026-10-08 06:20:21
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The way aventurine can never escape how he and his body is viewed is so disgusting and upsetting bro #hsr #hoyoverse #aventurinehonkaistarrail #aventurine #fyp
The way aventurine can never escape how he and his body is viewed is so disgusting and upsetting bro #hsr #hoyoverse #aventurinehonkaistarrail #aventurine #fyp
You can call me... Aha 🔥 | Honkai Star Rail edit | #Nihilux #anime #HonkaiStarRail #hsrcreators #hsr
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Gluten development! Why and how… We need gluten development which we get through folding, stretching and/or kneading! When the powerful yeastie babies create bubbles in our fermenting/rising dough, the gluten needs to be developed so it can be strong enough to create little pockets of air which create the kind of crumb that we want. If it isn’t strong it’ll collapse, or won’t even expand in the first place. Large alveoli will never happen if the gluten in a dough isn’t developed, or if the flour used doesn’t have enough gluten (read: rye). You cannot make an open crumb with only rye flour. If you ferment your dough perfectly and do not develop the gluten, it’ll be delicious and enjoyable. It will not have an even and open crumb. If you have performed 1-2 folds and you go to do the next one and you see lines like in this reel, you can safely stop folding. That means the gluten has developed, is strong, and you can finish bulk fermentation. Will it ruin the dough if you do another fold? Nope! Take it easy, it’s just bread! How to develop the gluten? “No knead” recipes just mean you’ll be folding the dough later! (Which is much easier on the hands) Whether through stretch and folds or through coil folds, the relaxed dough needs to be stretched and folded back up in order to develop the gluten. Some bakers mix their dough to develop the gluten early on and then don’t need to perform folds (like a lot of yeasted recipes, since the commercial yeast works so quickly you wouldn’t have time for folds). Some bakers always autolyse to give the gluten a boost. Some bakers barely mix initially, and perform more folds during the fermenting process. All of these ways work! A lot of people even say “screw the open crumb!” And mix their dough, let it rise for a long time, shape it up and bake it. Not everyone wants lacy and open crumbs. What do you do? Did this post make any sense? We have a sick kiddo in the house so only a few brain cells are firing right for me right now!
Gluten development! Why and how… We need gluten development which we get through folding, stretching and/or kneading! When the powerful yeastie babies create bubbles in our fermenting/rising dough, the gluten needs to be developed so it can be strong enough to create little pockets of air which create the kind of crumb that we want. If it isn’t strong it’ll collapse, or won’t even expand in the first place. Large alveoli will never happen if the gluten in a dough isn’t developed, or if the flour used doesn’t have enough gluten (read: rye). You cannot make an open crumb with only rye flour. If you ferment your dough perfectly and do not develop the gluten, it’ll be delicious and enjoyable. It will not have an even and open crumb. If you have performed 1-2 folds and you go to do the next one and you see lines like in this reel, you can safely stop folding. That means the gluten has developed, is strong, and you can finish bulk fermentation. Will it ruin the dough if you do another fold? Nope! Take it easy, it’s just bread! How to develop the gluten? “No knead” recipes just mean you’ll be folding the dough later! (Which is much easier on the hands) Whether through stretch and folds or through coil folds, the relaxed dough needs to be stretched and folded back up in order to develop the gluten. Some bakers mix their dough to develop the gluten early on and then don’t need to perform folds (like a lot of yeasted recipes, since the commercial yeast works so quickly you wouldn’t have time for folds). Some bakers always autolyse to give the gluten a boost. Some bakers barely mix initially, and perform more folds during the fermenting process. All of these ways work! A lot of people even say “screw the open crumb!” And mix their dough, let it rise for a long time, shape it up and bake it. Not everyone wants lacy and open crumbs. What do you do? Did this post make any sense? We have a sick kiddo in the house so only a few brain cells are firing right for me right now!
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Sneaky hands 👐🏻 #fyp #HonkaiStarRail #hsr #MMD #blender (MMD/Blender) [不重要的萌新]
Take a Photo with Silly Fox Reference: My Teen Romantic Comedy SNAFU #caelus #evanescia #sunday #sundayhsr #honkaistarrail #hsr #animation #meme #starrail #fypシ゚ #fyp
Take a Photo with Silly Fox Reference: My Teen Romantic Comedy SNAFU #caelus #evanescia #sunday #sundayhsr #honkaistarrail #hsr #animation #meme #starrail #fypシ゚ #fyp

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