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@laystiktok156: รองเท้ามีกลิ่น ปล่อยไว้ไม่ได้ นี่เลย สเปรย์ดับกลิ่นรองเท้า

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Friday 09 October 2026 22:43:25 GMT
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This is the skin of a killer, Bella #twilight #pumpkinseason #twillightsaga #edwardcullen
This is the skin of a killer, Bella #twilight #pumpkinseason #twillightsaga #edwardcullen
#قصيد #بدون_موسيقى #الاسلام #العباسي #الدوله_الامويه
#قصيد #بدون_موسيقى #الاسلام #العباسي #الدوله_الامويه
#mua #paratiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii
#mua #paratiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii
Pumpkin Shaped Pumpkin Spice Donuts Ingredients: For the Donuts: - 350g all purpose flour (2 cups + 3/4 cup + 1 tablespoon) - 50g granulated sugar (1/4 cup) - 7g instant dry yeast (1 tablespoon) - 1 teaspoon fine sea salt - 1 teaspoon vanilla bean paste or vanilla bean powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 120g whole milk, slightly warmed up (1/2 cup) - 100g thick pumpkin puree (1/3 cup + 1 tablespoon) - 1 medium egg - 50g unsalted butter, softened at room temperature (3 tablespoons + 1/2 teaspoon) For the Sugar Mixture: - 150g granulated sugar (3/4 cup) mixed with 1 tablespoon of ground cinnamon Extras: - Around 1L neutral oil, for frying (4 cups + 1/4 cup) - Nutella or Caramel, for filling Instructions: 1. In the bowl of a stand mixer, combine the flour, sugar, salt, vanilla bean powder, instant dry yeast and spices. Whisk everything together until evenly combined. 2. Next, add the egg, milk and pumpkin purée to the dry ingredients. 3. Using the dough hook attachment, mix on low speed until the ingredients come together and a dough begins to form. 4. Add the softened butter and continue kneading on low speed for about 10 minutes, or until the dough becomes smooth, elastic and slightly tacky to the touch. 5. Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for approximately 2 hours, or until doubled in size. 6. Once the dough has doubled in size, gently punch it down to release the air. Transfer it to a lightly floured work surface and divide it into 12 equal portions, approximately 60 g each. Shape each portion into a smooth, round ball. 7. To create the pumpkin shape, you will need food safe butcher’s twine. Cut one long piece of twine for each dough ball, making sure it is long enough to wrap around the dough several times. 8. Place the twine on your work surface and position one dough ball in the middle. Bring both ends of the twine up around the dough and cross them over the center. Turn the dough slightly and wrap the twine around it again, creating another division. Continue wrapping and crossing the twine in different directions until the dough is divided into 8 evenly spaced sections, resembling the shape of a pumpkin. 9. Once you’re happy with the shape, loosely tie the ends together to secure the twine. Be careful not to pull too tightly, as the dough still needs room to expand during the second rise. 10. Transfer the shaped donuts onto a small square of parchment paper and repeat with the remaining dough balls. 11. Arrange the pumpkin-shaped donuts on a large baking tray, keeping each one on its individual square of parchment paper. Leave enough space between them to rise without touching. Cover loosely with a clean kitchen towel and let them proof for another hour. 12. Once the doughnuts have finished their second rise, pour enough neutral oil into a deep pot. Heat the oil to 165—170°C (329–338°F). Use a kitchen thermometer to monitor the temperature throughout the frying process. 13. Carefully lower 2s3 donuts into the hot oil, depending on the size of your pot. You can use the parchment squares to transfer them without disturbing their shape, removing the paper with kitchen tongs as soon as it releases from the dough. 14. Fry for approximately 2-3 minutes on each side, turning gently, until the donuts are golden brown and cooked through. 15. Once golden brown, carefully remove the donuts from the oil using a slotted spoon and transfer them to a paper towel lined tray to drain for a few minutes. When cool enough to handle, carefully cut and remove all the pieces of twine using kitchen scissors. While the donuts are still warm, roll them in cinnamon sugar until evenly coated. 16. Once the donuts have cooled, fill a piping bag fitted with a small round piping tip with your preferred filling. Nutella, caramel and vanilla pastry cream are all delicious options! 17. Enjoy! #pumpkinspice #pumpkin #baking #asmr #food
Pumpkin Shaped Pumpkin Spice Donuts Ingredients: For the Donuts: - 350g all purpose flour (2 cups + 3/4 cup + 1 tablespoon) - 50g granulated sugar (1/4 cup) - 7g instant dry yeast (1 tablespoon) - 1 teaspoon fine sea salt - 1 teaspoon vanilla bean paste or vanilla bean powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 120g whole milk, slightly warmed up (1/2 cup) - 100g thick pumpkin puree (1/3 cup + 1 tablespoon) - 1 medium egg - 50g unsalted butter, softened at room temperature (3 tablespoons + 1/2 teaspoon) For the Sugar Mixture: - 150g granulated sugar (3/4 cup) mixed with 1 tablespoon of ground cinnamon Extras: - Around 1L neutral oil, for frying (4 cups + 1/4 cup) - Nutella or Caramel, for filling Instructions: 1. In the bowl of a stand mixer, combine the flour, sugar, salt, vanilla bean powder, instant dry yeast and spices. Whisk everything together until evenly combined. 2. Next, add the egg, milk and pumpkin purée to the dry ingredients. 3. Using the dough hook attachment, mix on low speed until the ingredients come together and a dough begins to form. 4. Add the softened butter and continue kneading on low speed for about 10 minutes, or until the dough becomes smooth, elastic and slightly tacky to the touch. 5. Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for approximately 2 hours, or until doubled in size. 6. Once the dough has doubled in size, gently punch it down to release the air. Transfer it to a lightly floured work surface and divide it into 12 equal portions, approximately 60 g each. Shape each portion into a smooth, round ball. 7. To create the pumpkin shape, you will need food safe butcher’s twine. Cut one long piece of twine for each dough ball, making sure it is long enough to wrap around the dough several times. 8. Place the twine on your work surface and position one dough ball in the middle. Bring both ends of the twine up around the dough and cross them over the center. Turn the dough slightly and wrap the twine around it again, creating another division. Continue wrapping and crossing the twine in different directions until the dough is divided into 8 evenly spaced sections, resembling the shape of a pumpkin. 9. Once you’re happy with the shape, loosely tie the ends together to secure the twine. Be careful not to pull too tightly, as the dough still needs room to expand during the second rise. 10. Transfer the shaped donuts onto a small square of parchment paper and repeat with the remaining dough balls. 11. Arrange the pumpkin-shaped donuts on a large baking tray, keeping each one on its individual square of parchment paper. Leave enough space between them to rise without touching. Cover loosely with a clean kitchen towel and let them proof for another hour. 12. Once the doughnuts have finished their second rise, pour enough neutral oil into a deep pot. Heat the oil to 165—170°C (329–338°F). Use a kitchen thermometer to monitor the temperature throughout the frying process. 13. Carefully lower 2s3 donuts into the hot oil, depending on the size of your pot. You can use the parchment squares to transfer them without disturbing their shape, removing the paper with kitchen tongs as soon as it releases from the dough. 14. Fry for approximately 2-3 minutes on each side, turning gently, until the donuts are golden brown and cooked through. 15. Once golden brown, carefully remove the donuts from the oil using a slotted spoon and transfer them to a paper towel lined tray to drain for a few minutes. When cool enough to handle, carefully cut and remove all the pieces of twine using kitchen scissors. While the donuts are still warm, roll them in cinnamon sugar until evenly coated. 16. Once the donuts have cooled, fill a piping bag fitted with a small round piping tip with your preferred filling. Nutella, caramel and vanilla pastry cream are all delicious options! 17. Enjoy! #pumpkinspice #pumpkin #baking #asmr #food
ผิวแบบไหนก็ใช้ได้ แน่นฟู กระชับสุดๆ 💦✨#blahmboohthailand #น้ําตบไมโครเอสเซนส์blahmbooh #น้ําตบไมโครเอสเซนส์ #กระชับรูขุมขน #น้ําตบไมโครเอสเซนส์blahmboohน้ําตบหน้าใส
ผิวแบบไหนก็ใช้ได้ แน่นฟู กระชับสุดๆ 💦✨#blahmboohthailand #น้ําตบไมโครเอสเซนส์blahmbooh #น้ําตบไมโครเอสเซนส์ #กระชับรูขุมขน #น้ําตบไมโครเอสเซนส์blahmboohน้ําตบหน้าใส
MAS WRESTLING #trend #USA #motivation #Fitness #gym
MAS WRESTLING #trend #USA #motivation #Fitness #gym

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