jayjaydelano

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White Chocolate Hazelnut Buns 🤍🍫 Save this recipe! ✨ Ingredients Buns 500 g all-purpose flour 270 ml lukewarm milk 70 ml sunflower oil 1 medium egg 16 g vanilla sugar 25 g granulated sugar 9 g instant yeast 5 g salt Filling 250 g hazelnut spread Topping 200 g white chocolate 25 g dark chocolate Instructions Mix the lukewarm milk, vanilla sugar, sugar and yeast together. Let it sit for about 5 minutes. Add the egg and sunflower oil and mix well. Then add the flour and salt and knead for 10–12 minutes, until you have a smooth and soft dough. Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size. Divide the dough into 14 pieces of about 60 g each and roll them into smooth balls. Place the buns on a baking tray with parchment paper. Brush with beaten egg and let them rise again for around 30 minutes. Bake at 200°C / 390°F for 12–18 minutes, until lightly golden. Let them cool completely. Make a small hole in the bottom of each bun using a skewer. Fill them generously with hazelnut spread. Melt the white chocolate and dip the tops of the buns into it. Place them on parchment paper. Finish with a drizzle of melted dark chocolate and let the chocolate set. Enjoy! 🤍 #whitechocolatebuns #hazelnutbuns #hazelnutspread #chocolatebuns #bakingtok

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Djaz Mhamer Recept 🍗 Bewaar dit recept voor later! Ingrediënten Voor de kip & marinade 1 hele kip 2 uien, fijngehakt 3 teentjes knoflook, fijngehakt 4 el olijfolie Sap van ½ citroen 1 tl kurkuma 1 tl gemberpoeder 1 tl kipkruiden 1 kippenbouillonblokje 1 el harissa Handjevol fijngehakte peterselie & koriander Zout & peper naar smaak Handjevol groene olijven, ontpit 700 ml water Voor de afwerking Boter, om de kip mee in te smeren 1 ei, losgeklopt Sesamzaadjes Eventueel wat amandelschaafsel 🌰 Bereiding Begin met de marinade. Meng de olijfolie met de knoflook, peterselie, koriander, citroensap, kurkuma, gemberpoeder, kipkruiden, harissa, het bouillonblokje, zout en peper. Maak de kip goed schoon met zout, azijn en citroensap. Leg de kip vervolgens in de marinade en wrijf deze goed in, zodat de kruiden overal goed zitten. Laat de kip minimaal 2 uur marineren, maar het liefst een hele nacht. Verhit een scheutje olijfolie in een ruime pan. Leg de kip erin en bak deze een paar minuten aan beide kanten aan. Voeg daarna de overgebleven marinade en de fijngesneden uien toe. Giet er 700 ml water bij, of totdat de kip ongeveer voor de helft onderstaat. Laat de kip 40–60 minuten zachtjes koken, totdat deze helemaal gaar is. Verwarm ondertussen de oven voor op 220°C en bekleed een bakplaat met bakpapier. Haal de kip uit de pan en leg deze op de bakplaat. Smeer de kip royaal in met boter en bestrijk hem daarna met losgeklopt ei. Strooi er sesamzaadjes overheen en voeg eventueel wat amandelschaafsel toe. 🤎 Bak de kip ongeveer 20 minuten in de oven, totdat hij mooi goudbruin en knapperig is. Laat ondertussen de saus in de pan zonder deksel wat inkoken. Voeg daarna de groene olijven toe en laat deze nog even meegaren. Serveer de goudbruine kip met de heerlijke saus en olijven. Werk eventueel af met extra sesamzaadjes en amandelen. 🍗✨ Eet smakelijk! ❤️ #djajmhamer #marokkaanseten #marokkaanserecepten #moroccanfood

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Halāwet el-jibn / حلاوة الجبن Soft cheese rolls filled with creamy ashta, pistachios, and rose petals. 🌹✨ Ingredients Cheese Dough 450 g fresh mozzarella, finely chopped ⅓ cup fine semolina ⅓ cup / 80 ml simple syrup 2 tbsp orange blossom water Ashta 2 liters full-fat milk ½ cup vinegar 480 ml milk 3 tbsp fine semolina 2–3 tbsp sugar 1–2 tbsp orange blossom water ⅓ cup simple syrup Simple Syrup 400 g sugar 240 ml water 1 tbsp lemon juice 2 tbsp orange blossom water Topping Crushed pistachios Dried edible rose petals Extra simple syrup Instructions Make the simple syrup by combining the sugar and water in a saucepan. Bring to a boil, add the lemon juice, and simmer for 8–10 minutes. Remove from the heat, stir in the orange blossom water, and let cool completely. For the ashta, heat the milk until hot. Gradually add the vinegar until the milk curdles and separates. Strain the curds, rinse well with cold water, and squeeze out the excess liquid. Combine the milk, semolina, and sugar in a saucepan. Cook over medium-low heat while whisking until thick and creamy. Mix the curds into the cream until smooth. Add the orange blossom water and gradually mix in the simple syrup. Cover with plastic wrap and refrigerate for 1–2 hours. For the cheese dough, melt the mozzarella in a pan over medium heat. Add the semolina and stir continuously. Add the simple syrup and orange blossom water. Keep stirring until the mixture becomes smooth and pulls away from the pan. Place the warm cheese dough onto a surface lightly coated with simple syrup. Roll it into a rectangle. Pipe the chilled ashta along one edge and roll the dough over the filling to create a long log. Refrigerate for 1 hour, then slice into pieces. Drizzle with extra simple syrup and finish with crushed pistachios and dried rose petals. 🌹💚 Enjoy! ✨ #halaweteljibn #foodtok #arabicdessert #middleeasternfood #dessertrecipe

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Homemade Apple Pie 🍎 ✨ Save this recipe for later! 🥧🤎 Ingredients: Filling 6 red apples ½ cup granulated sugar ¼ cup brown sugar 1 tsp cinnamon 3 tbsp all-purpose flour 2 tbsp lemon juice Zest of 1 lemon 4 tbsp butter ½ tsp nutmeg ¼ tsp ground cardamom Pinch of salt Pie Crust 1 cup cold butter, cubed 2½ cups all-purpose flour 8–12 tbsp ice-cold water 2 tbsp granulated sugar 1 tsp salt Instructions Start by making the filling. Peel and core the apples, then cut them into slices or small cubes. Add the apples to a pot together with the sugars, lemon juice, lemon zest, flour, butter, cinnamon, nutmeg, cardamom and a pinch of salt. Cook over medium heat until the apples have softened and the mixture becomes slightly saucy. Set aside to cool. For the crust, combine the flour, sugar and salt. Add the cold cubed butter and mix with your hands until you have a crumbly mixture. Gradually add the ice-cold water, one tablespoon at a time, while gently kneading until the dough just comes together. Don’t overwork it. Wrap the dough and refrigerate for about 30 minutes. Divide the dough into 2 pieces — around 400 g for the bottom and 300 g for the top. Roll out the larger piece and place it into your pie dish. Press it gently into the edges and trim away any excess. Refrigerate for another 5 minutes. Add the cooled apple filling and spread it out evenly. Roll out the remaining dough and cut it into strips. Arrange the strips over the apples to create a lattice pattern. Refrigerate the pie for another 5 minutes, then trim the edges. Brush the crust with egg wash and sprinkle with a little sugar if you like. Bake at 200°C / 400°F for around 40 minutes, preferably on the lowest rack, until beautifully golden brown. Let it cool, slice it up and enjoy! 🍎🥧 #applepie #applepierecipe #homemadeapplepie #bakingtok #foodtok

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Ben meer man dan jou👀 #abcxyz #foryoupagе

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#abcxyz #foryou

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Wat zal ik volgende keer doen? #dayinmylife #minivlog #abcxyz #amsterdam

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Willen jullie storytime over gigi? 😭 #birthday

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It’s my birthday🎉💗

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Ik wilde dit echt even met jullie delen. Dit is de reden waarom ik de laatste tijd zo anders ben… 🤍🙁 #lifelately

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paris just feels different 🤍 #paris #parisvlog #perfumetiktok #nicheperfume #fyp

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Like for real? #paris