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Biskut Nutella pod dengan kulit tart yang sangat rangup dan coklat hazelnut yang berkrim dan lembut di tengahnya, sememangnya biskut yang sangat dinanti-nantikan ketika musim perayaan. Kulit tart untuk biskut ini tidak terlalu manis, memang sesuai jika dipadankan dengan coklat hazelnut. Saya menggunakan dua jenis sapuan coklat hazelnut untuk resepi ini iaitu Nutella dan hazelnut chocolate spread jenama Cottura. Tonton video sehingga selesai untuk mengetahui perbezaan tesktur kedua-dua sapuan coklat ini setelah biskut siap dibakar. Selamat mencuba! Jumlah Hidangan : Anggaran 133 biji DOH BISKUT: 250 gram Buttercup/mentega bergaram (lembutkan) | 1 cawan 100 gram gula perang | 1/2 cawan (kisar halus) 2 biji telur gred A 2 sudu teh esen vanila 16 gram susu tepung penuh krim | 2 sudu besar 40 gram serbuk badam | 1/3 cawan & 1 sudu besar 70 gram tepung jagung | 1/2 cawan & 2 sudu besar 3 gram baking powder | 1 sudu teh 380 gram tepung gandum (saya pakai Baker's Choice) | 3 cawan HIASAN: Nutella secukupnya Cottura's hazelnut chocolate spread Badam cincang secukupnya SUHU MEMBAKAR: KALI PERTAMA : 170℃ | 335℉ selama 15- 18 minit, sehingga tart kecoklatan, api atas bawah, rak tengah. Panaskan ketuhar terlebih dahulu selama 10-15 minit. KALI KEDUA : 170℃ | 335℉ selama 8 minit api atas bawah, rak tengah. ============================================================================= [ENGLISH] One of a-must have cookies during festivals - Nutella pods with super crunchy tart crust and decadent hazelnut chocolate spread in the middle. The sweetness of the chocolate spread with a hint of roasted nuts flavor complement the overall flavor of the cookies. I used two types of hazelnut chocolate spreads for this recipe, Nutella and Cottura's hazelnut chocolate spread. Watch the video until finish to identify the difference in the texture in both spreads after cookies are baked. Happy baking! Yields: 133 pieces TART DOUGH: 250 grams Buttercup/softened salted butter | 1 cup 100 grams light brown sugar | 1/2 cup 2 large eggs 2 tsp vanilla essence 16 grams full cream milk powder | 2 tbsp 40 grams almond ground | 1/3 cup & 1 tbsp 70 grams corn flour | 1/2 cup & 2 tbsp 3 grams baking powder | 1 tsp 380 grams all purpose flour (I used Baker's Choice) | 3 cups TOPPING: Nutella spread as required Cottura's spread as required Almond nibs as required BAKING TEMPERATURE: 1ST TIME BAKE :170℃ | 335℉ for 15-18 minutes, until crust is light brown. Bake with top & bottom heat mode at center rack. Oven is preheated for 10-15 minutes. 2ND TIME BAKE : 170℃ | 335℉ for 8 minutes, top & bottom heat mode at center rack. ============================================================================ My Channel link 👇👇 / @thebutterybites My Cooking Channel👇👇 / @lynshomelicious11 Visit my websites 👇👇 https://thelynalina.blogspot.com/ https://thebutterybites.blogspot.com/ Instagram 👇👇 / lyns_homelicious Video Editor : In Shot (https://inshotapp.com/share/youtube.html) ============================================================================ Music Music by Ikson : Tender Wind (purchased version)(https://ikson.bandcamp.com/track/tend...) Feather (purchased version)(https://ikson.bandcamp.com/track/feather) #nutellapod #nutellacookies #resepinutellapodsukatancawan #biskutviral2021 #biskutrayaterbaru #nutella #deepavali2021cookies #cookiesrayaviral2021 #biskutraya #kuelebaran