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@irsann025: #katakata #galaubrutal

isannn02🕊️
isannn02🕊️
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Wednesday 28 October 2026 07:52:57 GMT
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#paravoce #account #follow #me #share 😃😃😄😄📷📷📷
#paravoce #account #follow #me #share 😃😃😄😄📷📷📷
Nze ndi ready munange
Nze ndi ready munange
Crostata di Marmellata Recipe 🍑🤍 Delicate, buttery shortcrust pastry with a subtle hint of lemon and fruity apricot jam 🥰 📝 Ingredients Makes: 6 tartelettes (10 cm / 4-inch diameter) (Tart pans with removable bottoms are recommended) For the dough (Pasta Frolla) • 150 g cold butter • 100 g sugar • 1 pinch of vanilla • Zest of 1 organic lemon • 3 egg yolks (medium) • 1 pinch of salt • 250 g all-purpose flour For the filling • approx. 150–180 g apricot jam (about 1–1½ tbsp per tartelette) 👩🏻‍🍳 Instructions 1. In a bowl, mix the butter, sugar, vanilla, and lemon zest. 2. Whisk the egg yolks with a pinch of salt and add them to the butter mixture. 3. Gradually add the flour and quickly knead everything into a smooth dough. Do not overwork the dough. 4. Wrap in plastic wrap and refrigerate for at least 1 hour. 5. Roll out the dough on a lightly floured surface to about 3–4 mm thickness. 6. Cut out six circles using the tart pans as cutters and place them into the molds. Gently press the dough in and raise the edges about halfway up the sides. 7. Prick the bases several times with a fork. 8. Add about 1–1½ tablespoons of apricot jam to each tartelette and spread evenly. 9. Briefly knead the remaining dough, roll it out again, and cut into strips. For each tartelette, place six strips on top: – three parallel – three crosswise to create a classic lattice pattern. 10. Preheat the oven to 170°C (340°F), top and bottom heat, and bake for about 28–30 minutes until golden brown. 11. Let cool completely before carefully removing from the molds. Classically Italian and beautifully elegant in mini format 🥰
Crostata di Marmellata Recipe 🍑🤍 Delicate, buttery shortcrust pastry with a subtle hint of lemon and fruity apricot jam 🥰 📝 Ingredients Makes: 6 tartelettes (10 cm / 4-inch diameter) (Tart pans with removable bottoms are recommended) For the dough (Pasta Frolla) • 150 g cold butter • 100 g sugar • 1 pinch of vanilla • Zest of 1 organic lemon • 3 egg yolks (medium) • 1 pinch of salt • 250 g all-purpose flour For the filling • approx. 150–180 g apricot jam (about 1–1½ tbsp per tartelette) 👩🏻‍🍳 Instructions 1. In a bowl, mix the butter, sugar, vanilla, and lemon zest. 2. Whisk the egg yolks with a pinch of salt and add them to the butter mixture. 3. Gradually add the flour and quickly knead everything into a smooth dough. Do not overwork the dough. 4. Wrap in plastic wrap and refrigerate for at least 1 hour. 5. Roll out the dough on a lightly floured surface to about 3–4 mm thickness. 6. Cut out six circles using the tart pans as cutters and place them into the molds. Gently press the dough in and raise the edges about halfway up the sides. 7. Prick the bases several times with a fork. 8. Add about 1–1½ tablespoons of apricot jam to each tartelette and spread evenly. 9. Briefly knead the remaining dough, roll it out again, and cut into strips. For each tartelette, place six strips on top: – three parallel – three crosswise to create a classic lattice pattern. 10. Preheat the oven to 170°C (340°F), top and bottom heat, and bake for about 28–30 minutes until golden brown. 11. Let cool completely before carefully removing from the molds. Classically Italian and beautifully elegant in mini format 🥰
sáng ông ngoại am con đi cà phê ha ngoại ,thường ngoại nhiều nha ong ngoại 🥰🥰🥰❤
sáng ông ngoại am con đi cà phê ha ngoại ,thường ngoại nhiều nha ong ngoại 🥰🥰🥰❤
#foryou #viralvideo #tiktok #afghanistan🇦🇫 #fyp
#foryou #viralvideo #tiktok #afghanistan🇦🇫 #fyp
Đẹp quá ❤️❤️❤️
Đẹp quá ❤️❤️❤️

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