[sub](๑˃̵ᴗ˂̵)و 새콤달콤해. 쫀득쫀득해. 오...
과일가게 앞에서 몇 번을 망설이다가 사온 오디. 잼을 만들어 먹어보니 새콤달콤한 맛이 환상~ 제 마음 1위 잼이 오디잼으로 바뀌었을 정도로 새콤한 맛이 이 세상 맛이 아니었어요~
This tart is made from tomatoes the best seasonal vegetable at this time of the year You may not have heard much about making tomato tarts but when you bake them in an oven they taste absolutely delicious The pie is made from commercially available dough and just simply place the sliced tomatoes on top and bake In France they often add Dijon mustard but it is also good to use cheese as well Please also add herbs if you have them at home It is fine if you do not have Dijon mustard or herbs All you would need is just tomatoes and pie dough It is so easy all you need to do is to put on the pie dough and bake it in the oven so please give it a try Subtitles function The videos have English and Japanese subtitles Turning on subtitles will show you the instructions and commentary Please enjoy the video with subtitles You can switch the subtitles from the three dots on the upper right of a smartphone screen On PC you can switch from the settings on the lower right subtitles menu For those who like ASMR videos turn off the subtitles so you can enjoy the video only with images and sounds Ingredients Puff Pastry Dough Tomato Salt and pepperFeel free to add dijon mustard cheese herbs etc to your liking Bake at 200 C for 25 to 30 minutes After subscribing to my channel if you click the bell mark you can receive new video notifications I would be grateful if I could get thumbs up We post unpublished photos and videos on YouTube to the Instagram I also have a preview of the next new video so please do follow it FacebookTwitterEmojoie Cuisine Recipe Book In Japanese
과일가게 앞에서 몇 번을 망설이다가 사온 오디. 잼을 만들어 먹어보니 새콤달콤한 맛이 환상~ 제 마음 1위 잼이 오디잼으로 바뀌었을 정도로 새콤한 맛이 이 세상 맛이 아니었어요~
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園芸家の杉井志織さんによる、夏の新定番「アンゲロニア」を主役にした寄せ植えです。夏の花には珍しい立ち姿の美しさで、上下のラインを意識した配置を心がけましょう。
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Chocolate Cracker 巧克力脆脆
Auch noch keine Idee für die Deko der Silvesterparty? Kein Problem! Mit diesen Vorschlägen schmücken Sie Ihre Festtafel schnell un...
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