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@tiffanytcasting: Focus on reducing hair shedding and growing your hair. #hairloss #hairshedding #hairgrowth

✨Glow With Tiffany✨
✨Glow With Tiffany✨
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Sunday 01 November 2026 05:18:05 GMT
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#fypシ #honda #civic #foryoupage❤️❤️
#fypシ #honda #civic #foryoupage❤️❤️
Ingredients: Bao Buns: 450 g (3 3/4 cups) plain (all-purpose) flour 2 tbsp caster sugar ½ tsp salt 2 tsp (equivalent to one packet or 7g) instant dried yeast 3 tbsp whole milk 210 ml (3/4 cup + 2 tbsp) warm water 3 tbsp unsalted butter, very soft 1 tbsp olive oil Chicken and Marinade: 4 chicken breasts, sliced into bite-size chunks 240 ml (1 cup) buttermilk ½ tsp salt ¼ tsp white pepper ¼ tsp garlic salt Crispy Coating: 180 g (1 1/2 cups) plain (all-purpose) flour 1 tsp salt 1 tsp ground black pepper ½ tsp garlic salt ½ tsp celery salt 1 tsp dried thyme 1 tsp paprika 1 tsp baking powder 1 tsp chilli flakes Vegetable oil for deep frying (at least 1 litre/4 cups) Korean Sauce: 2 tbsp gochujang paste 2 tbsp honey 4 tbsp brown sugar 4 tbsp soy sauce 2 cloves garlic, peeled and minced 2 tsp minced ginger 1 tbsp vegetable oil 1 tbsp sesame oil To Serve: 1 small red onion, thinly sliced ¼ cucumber, chopped into small pieces Small bunch of fresh coriander (cilantro), roughly chopped 2 tsp black and white sesame seeds Directions: Start by making the bao buns: Place the flour, sugar, salt, and yeast in a bowl and mix together. Add the milk, warm water, and butter to a jug and stir together until the butter melts. Stir the liquid mixture into the mixture at first with a spoon, and then with your hands. Turn out onto a floured surface and knead for 10 minutes. Alternatively, you can do this in a mixer with a dough hook. Place the dough in an oiled bowl. Cover with clingfilm or a damp tea towel and leave to prove until doubled in size (about 90 minutes to 2 hours). Meanwhile, start on the Korean Chicken: Place the chicken in a bowl. Add the buttermilk, salt, pepper, and garlic salt. Mix together, cover, in the fridge to marinate for at 1 hour. Prepare the bao buns: After the dough has proved, tip it out of the bowl onto a floured surface. Knead the dough again and split it into 20 balls. Place a piece of baking parchment on your work surface and roll each ball into an oval on top of the parchment, using rolling pin – 6cm x 9cm. Brush the ovals with the olive oil and fold each oval over, using a chopstick in the middle to fold over to leave a little space in the fold (so the oil is on the inside of the fold). Remove the chopstick and place each bun onto a small piece of baking parchment. Place the buns on the trays - still on the baking parchment - as this will help you to move them later. Cover each tray with clingfilm or a carrier bag (ensuring the clingfilm doesn't touch the dough) and leave to prove for a further hour, until puffed up. Prepare the chicken: Preheat the oven to a low heat (to keep the cooked chicken warm). Heat a large pan of oil (or preheat your deep fryer) until hot. Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray,repeat . Once the oil is hot enough, add in 10-12 of the chicken pieces. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. Place on a tray in oven , til you cook rest of chicken. Steam the bao buns: Put a large steamer pan on to boil. Working in batches, place the buns in the steamer (you can keep them on the baking parchment) and steam for 10 minutes. Then , place on a warm plate. Prepare the sauce: While the chicken and bao buns are cooking, make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan and stir together. Bring to the boil, then simmer for 5 minutes until thickened. Assemble: Place all of the cooked chicken in a bowl and pour the sauce over the chicken. Toss together to coat. You can leave the chicken chunks whole, or slice up if you prefer. Open steamed bao buns and stuff with the chicken. Top with slices of onion, cucumber, coriander, sesame seeds before serving.
Ingredients: Bao Buns: 450 g (3 3/4 cups) plain (all-purpose) flour 2 tbsp caster sugar ½ tsp salt 2 tsp (equivalent to one packet or 7g) instant dried yeast 3 tbsp whole milk 210 ml (3/4 cup + 2 tbsp) warm water 3 tbsp unsalted butter, very soft 1 tbsp olive oil Chicken and Marinade: 4 chicken breasts, sliced into bite-size chunks 240 ml (1 cup) buttermilk ½ tsp salt ¼ tsp white pepper ¼ tsp garlic salt Crispy Coating: 180 g (1 1/2 cups) plain (all-purpose) flour 1 tsp salt 1 tsp ground black pepper ½ tsp garlic salt ½ tsp celery salt 1 tsp dried thyme 1 tsp paprika 1 tsp baking powder 1 tsp chilli flakes Vegetable oil for deep frying (at least 1 litre/4 cups) Korean Sauce: 2 tbsp gochujang paste 2 tbsp honey 4 tbsp brown sugar 4 tbsp soy sauce 2 cloves garlic, peeled and minced 2 tsp minced ginger 1 tbsp vegetable oil 1 tbsp sesame oil To Serve: 1 small red onion, thinly sliced ¼ cucumber, chopped into small pieces Small bunch of fresh coriander (cilantro), roughly chopped 2 tsp black and white sesame seeds Directions: Start by making the bao buns: Place the flour, sugar, salt, and yeast in a bowl and mix together. Add the milk, warm water, and butter to a jug and stir together until the butter melts. Stir the liquid mixture into the mixture at first with a spoon, and then with your hands. Turn out onto a floured surface and knead for 10 minutes. Alternatively, you can do this in a mixer with a dough hook. Place the dough in an oiled bowl. Cover with clingfilm or a damp tea towel and leave to prove until doubled in size (about 90 minutes to 2 hours). Meanwhile, start on the Korean Chicken: Place the chicken in a bowl. Add the buttermilk, salt, pepper, and garlic salt. Mix together, cover, in the fridge to marinate for at 1 hour. Prepare the bao buns: After the dough has proved, tip it out of the bowl onto a floured surface. Knead the dough again and split it into 20 balls. Place a piece of baking parchment on your work surface and roll each ball into an oval on top of the parchment, using rolling pin – 6cm x 9cm. Brush the ovals with the olive oil and fold each oval over, using a chopstick in the middle to fold over to leave a little space in the fold (so the oil is on the inside of the fold). Remove the chopstick and place each bun onto a small piece of baking parchment. Place the buns on the trays - still on the baking parchment - as this will help you to move them later. Cover each tray with clingfilm or a carrier bag (ensuring the clingfilm doesn't touch the dough) and leave to prove for a further hour, until puffed up. Prepare the chicken: Preheat the oven to a low heat (to keep the cooked chicken warm). Heat a large pan of oil (or preheat your deep fryer) until hot. Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray,repeat . Once the oil is hot enough, add in 10-12 of the chicken pieces. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. Place on a tray in oven , til you cook rest of chicken. Steam the bao buns: Put a large steamer pan on to boil. Working in batches, place the buns in the steamer (you can keep them on the baking parchment) and steam for 10 minutes. Then , place on a warm plate. Prepare the sauce: While the chicken and bao buns are cooking, make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan and stir together. Bring to the boil, then simmer for 5 minutes until thickened. Assemble: Place all of the cooked chicken in a bowl and pour the sauce over the chicken. Toss together to coat. You can leave the chicken chunks whole, or slice up if you prefer. Open steamed bao buns and stuff with the chicken. Top with slices of onion, cucumber, coriander, sesame seeds before serving.
Uff ayy🤪#adillsz_1 #fyp #foryoupage❤️❤️
Uff ayy🤪#adillsz_1 #fyp #foryoupage❤️❤️
وكلتي فلان عسل وفاكية #explore #tiktok #المغرب🇲🇦تونس🇹🇳الجزائر🇩🇿 #foryou #foryou
وكلتي فلان عسل وفاكية #explore #tiktok #المغرب🇲🇦تونس🇹🇳الجزائر🇩🇿 #foryou #foryou
Replying to @aimalkhan3337 𝐖𝐚 𝐦𝐨𝐫𝐞𝐲 𝐝𝐮𝐚 𝐤𝐚𝐰𝐚 𝐥𝐨𝐧𝐝𝐨𝐧 𝐭𝐚 𝐳𝐚𝐦... #trending #slowedandreverb #pashtosong #foryou #trending @TiktokPakistanOfficial
Replying to @aimalkhan3337 𝐖𝐚 𝐦𝐨𝐫𝐞𝐲 𝐝𝐮𝐚 𝐤𝐚𝐰𝐚 𝐥𝐨𝐧𝐝𝐨𝐧 𝐭𝐚 𝐳𝐚𝐦... #trending #slowedandreverb #pashtosong #foryou #trending @TiktokPakistanOfficial
هيا لي بفات ❤️🇪🇺☔️
هيا لي بفات ❤️🇪🇺☔️

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