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@bagsmart_urbansling.id: 11.11 makin seru bareng BAGSMART! 👜✨ Saatnya upgrade gaya dengan tas stylish, praktis, dan fungsional untuk menemani setiap aktivitasmu. Jangan lewatkan promo spesial 11.11 dan waktunya checkout tas favoritmu! 🛍️💖 #BAGSMART #BAGSMART1111 #1111Sale #ShoppingFestival #Promo1111

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Friday 06 November 2026 11:23:00 GMT
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Chúng tôi cần bãi bỏ luôn luật hiến mô hiến tạng cho trẻ dưới 18 tuổi, bất cứ 1 ai đều không có quyền được phép hiến thân thể người khác, kể cả cha mẹ hay người giám hộ đều không được phép. #baovetreem #phandoi #hientang #xuhuong
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#荒野行動
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Mini milk Baguettes / Mini Pain au lait RECIPE ⬇️💜 200ml lukewarm milk (38°C) 160ml lukewarm water (38°C) 20g Sugar 7g instant yeast 500g Bread or AP flour (min 12% Protien) 8g salt 1 egg and splash water for brushing 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 your tray with parchment paper. With floured band pull away edges of the dough from the bowl and lift onto a floured surface. Use floured hands to press and shape it into a rectangle. Flour your knife, cut into 6 slices then in half to create 12. (Keep the peices covered while shaping) Flip a piece of dough over, flatten it down, fold over 1/3 then the other 1/3 over and roll it up 3/4 pressing in after each roll. Bring the last 1/4 upwards, push the ends in and squeeze and pinch it sealed. Give it a gentle roll and place on your tray, cover and rest 30’min. Preheat oven to 220 C Score the tops with your sharpest knife, brush egg wash around the scores (try not to get it inside) spray or slick some water under the parchment paper (to create steam) and bake for 5 min at 220C turn down to 190C and bake for another 10-13 min keeping an eye on them Store airtight in a sealed bag or freeze in a zip lock as soon as they’re cool. I slice mine open defrost airtight in a bag in about 1-2 hours depending how many. Enjoy D 🫶🏼 #breadtok #bread #baguette #breadmaking #fromscratch
Mini milk Baguettes / Mini Pain au lait RECIPE ⬇️💜 200ml lukewarm milk (38°C) 160ml lukewarm water (38°C) 20g Sugar 7g instant yeast 500g Bread or AP flour (min 12% Protien) 8g salt 1 egg and splash water for brushing 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 your tray with parchment paper. With floured band pull away edges of the dough from the bowl and lift onto a floured surface. Use floured hands to press and shape it into a rectangle. Flour your knife, cut into 6 slices then in half to create 12. (Keep the peices covered while shaping) Flip a piece of dough over, flatten it down, fold over 1/3 then the other 1/3 over and roll it up 3/4 pressing in after each roll. Bring the last 1/4 upwards, push the ends in and squeeze and pinch it sealed. Give it a gentle roll and place on your tray, cover and rest 30’min. Preheat oven to 220 C Score the tops with your sharpest knife, brush egg wash around the scores (try not to get it inside) spray or slick some water under the parchment paper (to create steam) and bake for 5 min at 220C turn down to 190C and bake for another 10-13 min keeping an eye on them Store airtight in a sealed bag or freeze in a zip lock as soon as they’re cool. I slice mine open defrost airtight in a bag in about 1-2 hours depending how many. Enjoy D 🫶🏼 #breadtok #bread #baguette #breadmaking #fromscratch

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