_alpay-scenes-11.jpg "Alpay Scenes #11 from bach pan ka liya Video Screenshot Preview")
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⏲ Duration: 16:10
✓ Published: 27-Apr-2024
✓ Published: 27-Apr-2024
Description:
Yonca is a young mother in her mid-twenties who is trying to hold on to life with her little girl Sare. On the one hand, she is struggling with the difficulties of life alone, on the other hand, she is dealing with the custody case filed by Sara's biological father. At a moment when everything is at a dead end, she receives an offer that changes her life. A new life is starting for Yonca now. But what she doesn't know is that she is jumping out of the frying pan into the fire.<br/><br/>CAST:<br/>Alican Yücesoy, Şifanur Gül, Musa Uzunlar, Erkan Avcı, İlker Kızmaz, Kemal Uçar, Neslihan Arslan, Açelya Devrim Yılhan, Sermet Yeşil, Aslı Samat, Tuğçe Yolcu, Aslıhan Kapanşahin, Sekvan Serinkaya, ve Hale Soygazi<br/><br/>CREDITS<br/>PRODUCER: FATİH AKSOY & MEHMET YİĞİT ALP<br/>DIRECTOR: CEMAL ŞAN<br/>SCREENPLAY: BEKİR BARAN SITKI<br/>
Yonca is a young mother in her mid-twenties who is trying to hold on to life with her little girl Sare. On the one hand, she is struggling with the difficulties of life alone, on the other hand, she is dealing with the custody case filed by Sara's biological father. At a moment when everything is at a dead end, she receives an offer that changes her life. A new life is starting for Yonca now. But what she doesn't know is that she is jumping out of the frying pan into the fire.<br/><br/>CAST:<br/>Alican Yücesoy, Şifanur Gül, Musa Uzunlar, Erkan Avcı, İlker Kızmaz, Kemal Uçar, Neslihan Arslan, Açelya Devrim Yılhan, Sermet Yeşil, Aslı Samat, Tuğçe Yolcu, Aslıhan Kapanşahin, Sekvan Serinkaya, ve Hale Soygazi<br/><br/>CREDITS<br/>PRODUCER: FATİH AKSOY & MEHMET YİĞİT ALP<br/>DIRECTOR: CEMAL ŞAN<br/>SCREENPLAY: BEKİR BARAN SITKI<br/>
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_making-strawberry-milk-macarons-strawberry-milk-macarons-recipe.webp "▶ Materials (25-28 macarons, approximately 3-4 hours)<br/><br/>Almond flour 184g, sugar powder 168g, white 140g, sugar 140g, red food coloring<br/><br/>115g sugar, 40g water, 75g white, 2ml vanilla extract, 240g unsalted butter, 15g condensed milk, 10g strawberry powder<br/><br/>1) Put the pod in the milking pouch and lay it under the macaroon pattern sheet<br/>2) Whip the whites into the bowl<br/>3) Add sugar 3-4 times, whipping constantly<br/>4) When the sugar is melted and the particles are not touched, and the smooth meringue is completed, add color and mix.<br/>5) When the pigment is mixed, add almond powder and sugar powder through a sieve<br/>(It is convenient to do it 2 times in advance)<br/>6) Mix with a spatula (mix the flour invisible)<br/>7) While mixing the dough with a spatula, slowly adjust the concentration of the dough.<br/>8) When you drop the dough, you can drop it slowly without breaking (if you drop it quickly, it is too thin)<br/>9) Put the dough into a milking pouch with a pod and squeeze it on the prepared sheet<br/>10) Blow bubbles with a thin toothpick<br/>11) Leave it at room temperature to dry out<br/>(When you touch it with your hand, it feels like you have a film on your hands)<br/>12) Preheat oven to 150 degrees for 10 minutes<br/>13) Lower it to 140 degrees, add the dough and bake for 14-15 minutes<br/>14) Cool the baked macaron shell (make cream in the meantime)<br/>15) Add sugar and water to the pan and put on low heat.<br/>16) When it starts to boil, add whites to another bowl and whip slowly<br/>17) The meringue is made with a white white color, and when the temperature of the syrup is 116 ~ 118 degrees, whip the syrup while pouring it on the meringue.<br/>18) Whip at high speed to make a solid meringue (add vanilla)<br/>19) When you touch the meringue, it should not be too hot.<br/>20) Whip while adding butter at room temperature<br/>(The cream appears to separate, but if you continue whipping it becomes a soft cream)<br/>21) When the cream is finished, add condensed milk and mix<br/>22) Add strawberry powder and mix (I crushed dried strawberries and then added)<br/>23) Mix evenly and put in a squeezed pouch<br/>24) Macaron Squeeze the cream on a flat surface and cover the other macaron shells<br/>25) You can eat it right away, but if you put it in the refrigerator for about a day, it will be softer and more delicious.<br/>+ Make macarons refrigerated and eat within 2-3 days<br/>(Refrigerated storage: Stored in a closed container and consumed within a week)<br/><br/>▶ ingredient<br/><br/>184g almond powder, 168g powdered sugar, 140g egg whites, 140g sugar, food coloring (red)<br/><br/>115g sugar, 40g water, 75g egg whites, 2ml vanila extract, 240g unsalted butter, 15g sweetened condensed milk, 10g strawberry powder<br/>")
_kada-prashad-124-aate-ka-halwa-124-124-124.webp "Kada Prashad, or Aate ka Halwa, is a delightful, sweet dish crafted from wheat flour. This simple recipe is about roasting wheat flour in ghee until golden, then sweetening with sugar and making it creamy with water. It's a sacred offering in Gurudwaras, more than just a dessert, cherished for its smooth texture and rich flavor. Perfect for any occasion, this easy dessert fills your home with a divine aroma. A must-try traditional Indian sweet.<br/>One small advice Ji, ALWAYS COVER YOUR HEAD, WHILE MAKING KADA PRASHAD.<br/><br/><br/>Full recipe for Kada Parshad :<br/>Prep time: 4 minutes<br/>Cooking time: 15-18 minutes.<br/>Serves: 5-6 people.<br/><br/>Ingredients:<br/>GHEE | घी -- 1 cup/ 1 KATORI<br/>WHOLE WHEAT AATA | आटा -- 1 cup/ 1 KATORI <br/>SUGAR | शक्कर -- 1 cup/ 1 KATORI<br/>WATER | पानी -- 2 cup/ 2 KATORI<br/><br/>Method:<br/>Place a deep pan over MEDIUM TO LOW FLAME and pour in the ghee once it's heated.<br/>Add the flour and whisk constantly to avoid lumps as soon as the ghee is heated.<br/>Stir the flour constantly while cooking it over low heat until it turns brown, just like a (Parle-G) biscuit-like color.<br/>Add the sugar and water when the flour and ghee start to take on a dark, biscuity color. Next, turn down the heat to medium and continue cooking the halwa until the ghee has separated.<br/>When the ghee separates, your kada (deep pan) and our Kada Prashad | aate ka halwa is ready. Don't forget to turn off the burner.<br/><br/><br/>#kadaPrashad #aatekahalwa #aatekasheera #kadaparshadRecipe #aatekahalwarecipe #sacredfood#GurudwaraPrasad <br/><br/>#Indiansweets #easydesserts#traditionalrecipes#sweettreats#homemadehalwa#vegetariandesserts#b2brecepie #b2brecepies #simpledishes #easycooking <br/>#b2bcooking #b2beasydish #b2bkadaprashad #b2b #b2bkadaprashad<br/><br/>Links<br/><br/>Instagram<br/>instagram.com/brownies_to_biryani?igsh=aXpsZXZmbXBmdnps<br/><br/>Facebook<br/>facebook.com/brownies.to.biryani?sfnsn=wa&mibextid=RUbZ1f<br/><br/>Gmail<br/>canadamandeepk@gmail.com<br/><br/>Audio/Music:<br/>\")
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