The King of Our Cones - Cookie Dough King! 👑🍪🍦 #cookiedough #sweettreat #icecreamlover #dessertlover #viralfood | Hampton Chocolate Factory
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The King of Our Cones - Cookie Dough King! 👑🍪🍦 #cookiedough #swe…
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54K views · 3.8K reactions | Stuffed Crust pizza Dough Maida 400 grm ( 2.5 cups) Yeast 1 1/2 tbls Salt 1 1/2 tsp Milk powder 2 tbls Bread improver 1 tsp Icing sugar 3 tbls Egg 1 Oil 25 ml ( 2 tbls) Chicken Oil 3 tbls Bonless chicken 250 grm Tikka masala 2 tbls Mayonnaise 50 grm Chilli garlic sauce 2 tbls Origano 1 tsp Black olives 2 tbls Capsicum 3 tbls Onion 3 tbls Tomato 3 tbls Mozzarella cheez 300 grm | Excellent cake & Bake | Facebook
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54K views · 3.8K reactions | Stuffed Crust pizza Dough Maida 400 grm …
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FacebookExcellent cake & Bake
I just found the most ingenious way to make dough! Ingredients water: 200 ml (6.8 fl oz) sugar: 20 g (0.7 oz) yeast: 10 g (0.4 oz) flour: 120 g (4.2 oz) salt: 5 g (0.2 oz) melted butter: 30 ml (1.0 fl oz) flour: 360 g (13 oz) water: 200 ml (6.8 fl oz) vegetable oil: 20 ml (0.7 fl oz) flour: 10 g (0.4 oz) eggs: 1 pc flour: 20 g (0.7 oz) sesame seeds: 10 g (0.4 oz) butter: 100 g (3.5 oz) garlic: 15 g (0.5 oz) Additionally mayonnaise: 150 g (5.3 oz) mustard: 30 g (1.1 oz) ketchup: 40 g (1.4 oz) soy
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I just found the most ingenious way to make dough! Ingredients water…
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✨🏰Reconstructing a Multi-Purpose Historical Pastry Dough for Historical Cooking Projects: 16th Century “Short Paest”✨ See below for my recipe. This wonderful pastry dough from the 16th century cookbook “A propre newe booke of cokerye” has served me so well in my historical baking projects, and yields a crazy delicious pastry: flaky, buttery, light. I’ve used it as pie crust for Medieval meat pies, for the tart element of Renaissance fruit tarts, for the pastry shells for Medieval “Comadores” (w
✨🏰Reconstructing a Multi-Purpose Historical Pastry Dough for Histori…
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