@hgd.101: Excel Desain & Pemeriksaan Struktur Baja Gudang dan Gedung. Akses resmi dari link di bio akun JKM #tekniksipil #baja #kontraktor #konstruksi #arsitektur

Jkm

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Thursday 29 October 2026 09:34:20 GMT

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indo teknik by pass nganjuk :

pakai kolom 250..rafter 200 derajat..22 derajat... sudah Aman...juga aman d kantong😁

2026-10-29 22:52:08

1

ndeso :

bangkrut brouw

2026-10-30 01:34:05

0

TERLENA :

gimana cara menghitung beban dan tekanan angin kk

2026-10-30 02:21:28

0

Konstruksi Baja Jateng Jogja :

Selain aman dan safety, perlu diperhatikan juga efisiensi budget. Kalau overbudget gitu biasanya jd ngga jalan proyeknya 😁

2026-10-29 14:18:54

2

MUNiR_AMF :

kalo mau aplikasinya apa judulnya kak

2026-10-29 23:52:19

0

metalhead03 :

Pakai WF 350 di castled jd WF 550 harganya jd lebih murah

2026-10-29 12:46:33

1

incognito 🥸 :

apa ada jarak sambungan baut juga

2026-10-29 11:11:09

1

Andri Prasetyo :

boros

2026-10-29 13:22:16

0

D :

mau aplikasinya bang

2026-10-29 12:04:51

0

Nurie Zaen Ka :

coba kemiringan ditinggikan,menjadi 20 derajat pakai wf 250

2026-10-29 11:17:18

0

Oben :

boros cukkk

2026-10-29 13:20:29

0

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Stuffed Ham & Cheese Baguettes - For freezing or for now 130ml lukewarm milk (38°C) 230ml lukewarm water (38°C) 15g Sugar 7g instant yeast 500g Bread or AP flour (min 12% Protien) 8g salt Filling: Ham (I used Serrano) Mozzarella grated 300g Garlic parsley oil for after cooking. Whisk milk, water, sugar and yeast together. Add flour and salt and mix it well till combined. Cover for 5 min to soften the dough then use a spatula to fold it over itself turning the bowl in between until the dough looks softer and it’s come together (about 20 times) if you have a mixer you can use it or if you want to knead by hand you can on a floured surface. Cover and rest 1 hour. Line 2 trays with parchment paper. With a floured had and pull away the edges. Place it on a well floured surface and cut into 12. Flip a piece over and press it down mostly at the edges add cheese and ham only to the middle (or the edges won’t stick) pinch and squeeze it sealed shut. Repeat for all 12 and lay down on a floured surface. (Cover the pieces of dough with a towel while working to keep moist. flip them seam side down and gently roll the ends into a baguette shape. Add to dish lined with parchment paper cover and rest 20 min. Preheat oven to 220C Sprinkle some flour and score diagonally downwards. Freezing: bake for 3-4 min (you want to pull them out before they get golden) once cooled on a rack place the rack in the freezer for 1-2 hours till they’re hard. Wrap them up and store in the freezer for whenever you need. Bake straight from frozen at preheated 210C for 6-8 min (keep an eye on them) To eat straight away bake for 11-13 min. If you’re brushing garlic oil do as soon as they come out Enjoy D 🫶🏼 #bread #hamandcheese #baguette #breadtok #breadmaking

Stuffed Ham & Cheese Baguettes - For freezing or for now 130ml lukewarm milk (38°C) 230ml lukewarm water (38°C) 15g Sugar 7g instant yeast 500g Bread or AP flour (min 12% Protien) 8g salt Filling: Ham (I used Serrano) Mozzarella grated 300g Garlic parsley oil for after cooking. Whisk milk, water, sugar and yeast together. Add flour and salt and mix it well till combined. Cover for 5 min to soften the dough then use a spatula to fold it over itself turning the bowl in between until the dough looks softer and it’s come together (about 20 times) if you have a mixer you can use it or if you want to knead by hand you can on a floured surface. Cover and rest 1 hour. Line 2 trays with parchment paper. With a floured had and pull away the edges. Place it on a well floured surface and cut into 12. Flip a piece over and press it down mostly at the edges add cheese and ham only to the middle (or the edges won’t stick) pinch and squeeze it sealed shut. Repeat for all 12 and lay down on a floured surface. (Cover the pieces of dough with a towel while working to keep moist. flip them seam side down and gently roll the ends into a baguette shape. Add to dish lined with parchment paper cover and rest 20 min. Preheat oven to 220C Sprinkle some flour and score diagonally downwards. Freezing: bake for 3-4 min (you want to pull them out before they get golden) once cooled on a rack place the rack in the freezer for 1-2 hours till they’re hard. Wrap them up and store in the freezer for whenever you need. Bake straight from frozen at preheated 210C for 6-8 min (keep an eye on them) To eat straight away bake for 11-13 min. If you’re brushing garlic oil do as soon as they come out Enjoy D 🫶🏼 #bread #hamandcheese #baguette #breadtok #breadmaking

"Bạn tưởng là rất vệ sinh 1. Thực ra rất bẩn #kemtaylong#taylong#taylongtainha #taylongchan #taylongtay"

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