@maihong63b1: #xuhuong #xuhuongtiktok #fpyシ

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Friday 09 October 2026 00:14:02 GMT

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TIỂU PHI YẾN :

sáng nó chua lắm mấy c oiii

2026-10-09 04:42:48

2

Lê tấn lợi :

Áo vàng

2026-10-09 09:52:40

0

tiền&thanh :

😂😂ha

2026-10-09 09:22:08

0

Bùi Văn Trường :

mạnh dử

2026-10-09 09:11:47

0

Trần Nguyễn :

chọn bà 🤣

2026-10-09 09:50:26

0

🌲🌲 LẢNG TỬ 🌲🌲94💐💐 :

còn đang nói chuyện chịu ko

2026-10-09 02:38:04

1

a SANG :

khủng

2026-10-09 09:02:59

0

✅Lộc Tấn :

Áo vàng nhe

2026-10-09 09:00:52

0

CR7 :

cho em con

2026-10-09 09:13:43

0

CHÂU THÀNH :

A cân hết

2026-10-09 04:23:09

1

choi vay ai choi lai🥰🥰🥰🥰🤩 :

muốn áo vàng

2026-10-09 09:18:26

0

khangvi :

toi chua chi

2026-10-09 01:12:45

0

Ngân Trọn :

chưa em em đeo khẩu trang

2026-10-09 09:09:24

0

kỷ niệm :

chọn caramen

2026-10-09 08:54:11

0

Tú phạm :

chọn hết luôn

2026-10-09 08:51:17

0

💫🍀Tuấn Dương 888🍀💫 :

Uilatr bó tay 🤣🤣🤣🤣🤣

2026-10-09 08:54:57

0

nguyễn hậu :

nhìn bà vui thât sự

2026-10-09 00:31:35

0

Lê tấn lợi :

ở đâu

2026-10-09 09:52:28

0

xin lỗi mẹ :

tôi thích bạn bấm ₫t nghe🤭🤭👍👍

2026-10-09 08:49:22

0

Thuyền ko bến :

E nói chuyện de thương the 💓💓💓💓💓💓chúc e một ngày làm việc vv nhe e 💓💓💓

2026-10-09 08:02:26

0

Hải Nguyễn :

anh nói rất hây anh chưa có anh xin chọn em nói nhiều được k h ong

2026-10-09 09:53:40

0

6969696969 :

1😂

2026-10-09 08:50:01

0

huynh ngoc phu :

thiet ko e🥰🥰🥰

2026-10-09 09:36:41

0

nguyenhau :

muôn ngươi dang quang cao.

2026-10-09 08:20:42

0

(+khánh tiger+) :

thiệt sự cạn lời 😂

2026-10-09 00:45:12

0

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Sourdough loaf recipe 👇🏻 Ingredients: 100g sourdough starter 300m water 400g strong white bread flour 100g wholemeal bread flour 10g salt Method Add 300ml of water to a mixing bowl. Add in 100g of active sourdough starter and mix together gently with a whisk. Once combined, add in the flours and mix together until it forms a rough ball. Cover with a tea towel and set aside in a warm place (ideally 22°C - 26°C) for 2 hours. In a small bowl, add your salt and a touch of water, then mix together (there won't be enough water to dissolve all the salt, just to wet it). Add this to the dough then knead it in until combined. Cover with a tea towel and set aside for 30mins. Time to start folding. Tip: if you dip your hand in water before handling the dough it will help it stop sticking to your fingers. Stretch one quarter edge of the dough up as high as it will go before tearing, and bring back down onto the dough ball. Repeat this with the other three 'corners' of dough, laying each stretch over the top of the previous one. Repeat every 30 minutes until you've done it 5 times. After the last fold, leave for 30 mins and then begin shaping it. Don't overcomplicate this part. Just like shaping a bread bun, pull the corners of dough into the centre and pinch together Then use your hands to form the dough into a tight, smooth ball. Lay it smooth side down into a lined proving basket. Cover and leave to prove for 3 hours. Preheat your baking dish in the oven at 230°C for at least 15 mins. While it heats up, carefully tip out your loaf onto a piece of baking parchment and score any decoration you wish. If you want to keep it plain, just put a shallow cut across the top lengthways. Remove the hot baking dish from the oven, place the loaf and baking parchment into the dish. Add an ice cube underneath the baking parchment (make sure the parchment isn't too long and will prevent moisture rising up into the lid). Add the lid and place in the oven at 230°C for 35 - 45 minutes or until golden and crusty. #sourdough #sourdoughbaking #sourdougbread #cookingfromscratch #fromscratchcooking #wholesomecooking

Sourdough loaf recipe 👇🏻 Ingredients: 100g sourdough starter 300m water 400g strong white bread flour 100g wholemeal bread flour 10g salt Method Add 300ml of water to a mixing bowl. Add in 100g of active sourdough starter and mix together gently with a whisk. Once combined, add in the flours and mix together until it forms a rough ball. Cover with a tea towel and set aside in a warm place (ideally 22°C - 26°C) for 2 hours. In a small bowl, add your salt and a touch of water, then mix together (there won't be enough water to dissolve all the salt, just to wet it). Add this to the dough then knead it in until combined. Cover with a tea towel and set aside for 30mins. Time to start folding. Tip: if you dip your hand in water before handling the dough it will help it stop sticking to your fingers. Stretch one quarter edge of the dough up as high as it will go before tearing, and bring back down onto the dough ball. Repeat this with the other three 'corners' of dough, laying each stretch over the top of the previous one. Repeat every 30 minutes until you've done it 5 times. After the last fold, leave for 30 mins and then begin shaping it. Don't overcomplicate this part. Just like shaping a bread bun, pull the corners of dough into the centre and pinch together Then use your hands to form the dough into a tight, smooth ball. Lay it smooth side down into a lined proving basket. Cover and leave to prove for 3 hours. Preheat your baking dish in the oven at 230°C for at least 15 mins. While it heats up, carefully tip out your loaf onto a piece of baking parchment and score any decoration you wish. If you want to keep it plain, just put a shallow cut across the top lengthways. Remove the hot baking dish from the oven, place the loaf and baking parchment into the dish. Add an ice cube underneath the baking parchment (make sure the parchment isn't too long and will prevent moisture rising up into the lid). Add the lid and place in the oven at 230°C for 35 - 45 minutes or until golden and crusty. #sourdough #sourdoughbaking #sourdougbread #cookingfromscratch #fromscratchcooking #wholesomecooking

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