@thucvattaynguyen: 30-10-10 giúp cây bung đọt nhanh mạnh, lá xanh dày. #chamsoccaytrong #nongdan #lamvuon #nhavuon #301010

Bảo Vệ Thực Vật Tây Nguyên
Bảo Vệ Thực Vật Tây Nguyên
Open In TikTok:
Region: VN
Saturday 10 October 2026 05:51:48 GMT
196
0
0
1

Music

Download

Comments

There are no more comments for this video.
To see more videos from user @thucvattaynguyen, please go to the Tikwm homepage.

Other Videos

Mini Crusty Rolls 🍞  360ml lukewarm water (38-40°C) 7g Instant Yeast 500g Bread or AP flour (min 12% Protien) 10g salt  Whisk the water with instant yeast. Add the flour and salt and mix until it becomes a dough. You can use a spatula, spoon or your wet hand to mix it. Cover and rest for 5 min to soften the dough then fold the dough upwards using a spatula or dough scraper 10-15 times until it’s softer and looks like a ball. Cover and rest 1 hour. (If you have a mixer you can use it)  With a floured hand pull away the edges of the dough all around the bowl and gently lift it onto a floured surface. From now we want to keep in as much air as possible in the dough. Very gently push it into a rectangle from the sides not the top again keeping the air in. Cut into 6 and then each 6th into 3 creating 18. If you want the bigger you can slice each piece in 2. add parchment paper to a large oven dish and carefully lift them onto it. Cover with a tea towel for 20 min while your oven heats up to 250C  Using a spray bottle lift all sides of the paper and spray water generously under it and the edges of the dish. You can also just flick water with a brush. This creates steam and helps the bread puff up.  Bake for 7 min at 250 open the door for a few seconds to let steam out and turn over down to 190C bake for another 10-12 min. I like to slice these open and freeze them as soon as they’re cool. They defrost in 1-2 hours but must be airtight. I even fill them with butter and cheese and put them straight in the lunchbox from frozen  Enjoy D 🫶 #bread #breadtok #breadmaking #fromscratch #lunchbox
Mini Crusty Rolls 🍞 360ml lukewarm water (38-40°C) 7g Instant Yeast 500g Bread or AP flour (min 12% Protien) 10g salt Whisk the water with instant yeast. Add the flour and salt and mix until it becomes a dough. You can use a spatula, spoon or your wet hand to mix it. Cover and rest for 5 min to soften the dough then fold the dough upwards using a spatula or dough scraper 10-15 times until it’s softer and looks like a ball. Cover and rest 1 hour. (If you have a mixer you can use it) With a floured hand pull away the edges of the dough all around the bowl and gently lift it onto a floured surface. From now we want to keep in as much air as possible in the dough. Very gently push it into a rectangle from the sides not the top again keeping the air in. Cut into 6 and then each 6th into 3 creating 18. If you want the bigger you can slice each piece in 2. add parchment paper to a large oven dish and carefully lift them onto it. Cover with a tea towel for 20 min while your oven heats up to 250C Using a spray bottle lift all sides of the paper and spray water generously under it and the edges of the dish. You can also just flick water with a brush. This creates steam and helps the bread puff up. Bake for 7 min at 250 open the door for a few seconds to let steam out and turn over down to 190C bake for another 10-12 min. I like to slice these open and freeze them as soon as they’re cool. They defrost in 1-2 hours but must be airtight. I even fill them with butter and cheese and put them straight in the lunchbox from frozen Enjoy D 🫶 #bread #breadtok #breadmaking #fromscratch #lunchbox

About