@rrtv_168: អ្នកនាំសារ 💌 THE MESSENGER Ep. 1 #អ្នកនាំសារ #ច្បាប់ស្រូបទាញ #universe #themessenger #សូមអរគុណ

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Saturday 10 October 2026 12:16:20 GMT
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na.ren102
Na Ren :
ខ្ញីពិតជាជឿ
2026-10-12 10:21:52
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morakim27
Mora ♏ :
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2026-10-10 16:51:26
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viraksamra
viraksamra :
[Heartwarming][Heartwarming][Heartwarming]
2026-10-10 12:46:56
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mr..lee31
Mr. Lee :
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2026-10-10 12:21:46
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okdjje7
សំអាងការ ហ៊តដាលីន :
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2026-10-11 17:39:25
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Come back tomorrow morning to see if she bakes well! 🤣🫶🏼  1 cup Sourdough Discard ½ cup Whole Milk plus a bit more for brushing 2 cups All Purpose Flour  1 tbs. Baking Powder ¼ tsp. Baking Soda ½ tsp. Kosher Salt 1 tbs. Granulated Sugar  8 tbs. Unsalted Butter, very cold INSTRUCTIONS Mix sourdough starter and milk together in a glass measuring cup and set aside. Mix flour, baking powder, baking soda, salt, and sugar in a mixing bowl.  Add the cubed butter to the flour mixture. Using your fingers press the butter flat and toss in the flour until every piece is flat. You can also use a pastry cutter but your fingers definitely give the best results for flaky layers. Drizzle in milk and starter mixture while stirring with a fork until a shaggy dough forms. If you feel your dough is wet enough, you may not need to add all of the mixture - this will strongly depend on how hydrated your starter is. Dump your dough onto a floured surface. Shape dough into a rectangle about 1 inch thick.  Divide in half and stack one half on top of the other and press again into a 1-inch thick rectangle. Repeat this one or two more times to create more layers. Work quickly as the butter will get to room temperature quickly. After stacking a few times, press dough into a 1-inch thick rectangle one final time and chill in the freezer for 30 minutes. Alternatively you can cover and refrigerate overnight or up to 48 hours. When dough is chilled and you are ready to bake, preheat oven to 400 degrees F. After dough has chilled, cut into biscuits with a floured 2 ½ inch cutter. Or you can cut the rectangle into 9 squares. Do not twist your cutter. Just go straight down and back up. Likewise if you are cutting with a knife or bench scraper, don't use a sawing motion - just go straight down and back up. Reshape any scraps by stacking them on top of each other and pressing down to a 1-inch thickness before cutting.  Place biscuits on parchment lined tray very close together but not touching. Brush tops with milk. If using these for something sweet like shortcakes, a sprinkle of sugar on top is nice, (demerara sugar for that crunch!). Bake in preheated oven until golden and no wetness shows on the sides. This will take 15-18 minutes Recipe from Pinterest:  https://www.catchthewavewithsam.com/post/sourdough-discard-biscuits  @sam | lifestyle content #sourdough #sourdoughstarter #bake #biscuits #momlife
Come back tomorrow morning to see if she bakes well! 🤣🫶🏼 1 cup Sourdough Discard ½ cup Whole Milk plus a bit more for brushing 2 cups All Purpose Flour 1 tbs. Baking Powder ¼ tsp. Baking Soda ½ tsp. Kosher Salt 1 tbs. Granulated Sugar 8 tbs. Unsalted Butter, very cold INSTRUCTIONS Mix sourdough starter and milk together in a glass measuring cup and set aside. Mix flour, baking powder, baking soda, salt, and sugar in a mixing bowl. Add the cubed butter to the flour mixture. Using your fingers press the butter flat and toss in the flour until every piece is flat. You can also use a pastry cutter but your fingers definitely give the best results for flaky layers. Drizzle in milk and starter mixture while stirring with a fork until a shaggy dough forms. If you feel your dough is wet enough, you may not need to add all of the mixture - this will strongly depend on how hydrated your starter is. Dump your dough onto a floured surface. Shape dough into a rectangle about 1 inch thick. Divide in half and stack one half on top of the other and press again into a 1-inch thick rectangle. Repeat this one or two more times to create more layers. Work quickly as the butter will get to room temperature quickly. After stacking a few times, press dough into a 1-inch thick rectangle one final time and chill in the freezer for 30 minutes. Alternatively you can cover and refrigerate overnight or up to 48 hours. When dough is chilled and you are ready to bake, preheat oven to 400 degrees F. After dough has chilled, cut into biscuits with a floured 2 ½ inch cutter. Or you can cut the rectangle into 9 squares. Do not twist your cutter. Just go straight down and back up. Likewise if you are cutting with a knife or bench scraper, don't use a sawing motion - just go straight down and back up. Reshape any scraps by stacking them on top of each other and pressing down to a 1-inch thickness before cutting. Place biscuits on parchment lined tray very close together but not touching. Brush tops with milk. If using these for something sweet like shortcakes, a sprinkle of sugar on top is nice, (demerara sugar for that crunch!). Bake in preheated oven until golden and no wetness shows on the sides. This will take 15-18 minutes Recipe from Pinterest: https://www.catchthewavewithsam.com/post/sourdough-discard-biscuits @sam | lifestyle content #sourdough #sourdoughstarter #bake #biscuits #momlife

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