@sha86869: 摆谱等你道歉❗️😁😁

莎莎868

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Saturday 19 April 2025 08:57:04 GMT

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Comments

wuqin1309 :

兄弟劝和，闺蜜促散。其实和了，散了与别人无关。

2025-04-19 13:40:13

4

wenmimg 鄭 :

勸男人，儘快離吧。😁

2025-04-19 15:49:17

6

Purple Heart :

這男人十分有道理，這女人真的要珍惜

2025-04-20 05:43:04

5

尼 :

吵架會離家出走的別留了，綠綠的。而且永遠都是男人的錯，男人何必將就，這個家就算撐著也只能吵鬧一輩子

2025-04-21 13:49:21

2

李维发 :

閨蜜沒一個是好的

2025-04-24 18:31:47

1

沒用的人 :

別人出主意的感情玩玩也罷

2025-04-21 04:37:34

1

Jack Chen :

還好我老婆沒有閨蜜

2025-04-19 20:31:03

2

西皇 :

是男閨蜜吧😏😏😏

2025-04-22 02:23:42

1

908383183 :

恭喜妳醒悟了，還好來得及。

2025-04-21 09:56:02

1

阿信 :

懂的不用說那麼多，不懂的講多都是多

2025-04-21 08:03:40

1

이노 :

祝你们一辈子幸福

2025-04-21 08:07:10

0

홍콩 :

남편👍행복한부부👀💞

2025-04-21 12:23:20

0

梁亦樂 :

離了吧！

2025-04-19 17:47:55

4

蝦米 :

分了吧！這款😏

2025-04-19 10:40:40

4

tonychan7672 :

在乎？就真輸了。

2025-04-19 10:31:07

3

dy1tr408xfl1 :

那就離吧！哪那麼多廢話。

2025-04-21 18:44:18

1

路過 :

早晚綠光罩頂

2025-04-21 09:57:53

1

jc .Man1963 :

那妳去跟外面的過唄😂😂😂😂

2025-04-26 02:10:08

0

user1060084479381 :

👍👍💯💯

2025-04-20 07:11:03

1

willsan1317 :

💪👍

2025-04-20 06:25:52

1

Kaet Tan :

😂😂😂😂🤣🤣🤣🤣

2025-04-22 05:11:08

0

Hdhf Hdhhdh :

👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍

2025-04-21 16:42:52

0

꧁ཉིৡৢ建宏ৡৢ͡͡༣꧂🎤4289👨‍🦱 :

👍👍👍

2025-04-21 04:18:09

0

Galaxy :

👍👍👍

2025-04-20 06:02:31

0

tuckloygai :

🤣🤣🤣🤣🤣🤣

2025-04-20 02:48:02

0

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WILL IT FOCACCIA?! Episode 27 - Carrot Cake 🥕🐰 Ingredients: 1 batch of Same-day Focaccia Dough* but sub in 420-450ml (1.75-1.9 cups) warm carrot juice for the water. *dough recipe is in my cookbook or can be found pinned at the top of my page here. 🥕 Carrot Cake Mixture 🥕 75g (3/4 cup) pecans or walnuts, chopped finely 105g (1.25 cups) grated carrots Zest of 1 orange 2 Tablespoons brown sugar 1.5 teaspoons cinnamon Optional: 85g (2/3 cup) raisins, golden raisins or sultanas. Soak them in boiling water for 3 minutes first and squeeze all excess liquid out before adding to mix Mix all of the ingredients together and fold HALF of the carrot cake mix into the dough during the stretch and folds (save the other half to stuff inside). Proof for 1-1.5 hours. While the dough is proofing, make the cinnamon filling. Some of this will be stuffed inside the dough and some will be dimpled on top. 🥕 Brown Butter Cinnamon Filling 🥕 1/2 cup (115g) salted butter, browned* 1/2 cup (100g) light brown sugar 1.5 Tablespoons ground cinnamon 1/4 teaspoon vanilla extract *You can use regular butter without browning it first but you’ll get more complex caramel notes in the filling if you brown the butter first! It’s worth the extra effort. If you’ve never browned butter before, you essentially want to melt it down over a medium high heat and then simmer it, stirring every 30 seconds or so to ensure the butter isn’t sticking/burning on the base of the pan. You’ll hear the bubbles from the butter sizzle as the water evaporates off of it but suddenly the butter will go quiet and start foaming up. Once this happens, look at the colour of the foam…you’ll start to notice lightly browned specks in the butter. Give the butter another good stir and remove from the heat. The butter should be a lovely golden brown (not dark brown - be careful as it can burn quickly!)… Mix the browned butter with the brown sugar, cinnamon and vanilla. Set aside. Once the dough has proofed in bowl, tip into a 9x13 metal tray lined with nonstick parchment and 2 Tbsp melted salted butter. Spread the dough into an even layer and spread over just under half of the cinnamon mixture and the second half of the carrot cake mixture. Fold and flip as instructed in focaccia tutorial. Cover and proof for 1-1.5 hours. Preheat oven to 220C/430F. Sprinkle an additional 55g (2/3 cup)grated carrot over the fully proofed dough and the rest of the cinnamon mixture over the top (you’ll need to warm it back up first). Dimple and bake for. 19-24 minutes or until it’s a deep golden brown colour. 🥕 Cream Cheese Drizzle 🥕 Whisk together: 100g (7 Tbsp) cream cheese, room temp 2 Tbsp (30ml) milk (plus more if needed to reach drizzling consistency) 95g (3/4 cup) powdered sugar 1/4 teaspoons Once the focaccia has cooled, drizzle with the icing and top with some more finely diced pecans (about 20g or 1/4 cup). Enjoy! 🥕🐣🐰 #willitfocaccia #carrotcake #sweetfocaccia #easterrecipes #breadtok #focacciatok

WILL IT FOCACCIA?! Episode 27 - Carrot Cake 🥕🐰 Ingredients: 1 batch of Same-day Focaccia Dough* but sub in 420-450ml (1.75-1.9 cups) warm carrot juice for the water. *dough recipe is in my cookbook or can be found pinned at the top of my page here. 🥕 Carrot Cake Mixture 🥕 75g (3/4 cup) pecans or walnuts, chopped finely 105g (1.25 cups) grated carrots Zest of 1 orange 2 Tablespoons brown sugar 1.5 teaspoons cinnamon Optional: 85g (2/3 cup) raisins, golden raisins or sultanas. Soak them in boiling water for 3 minutes first and squeeze all excess liquid out before adding to mix Mix all of the ingredients together and fold HALF of the carrot cake mix into the dough during the stretch and folds (save the other half to stuff inside). Proof for 1-1.5 hours. While the dough is proofing, make the cinnamon filling. Some of this will be stuffed inside the dough and some will be dimpled on top. 🥕 Brown Butter Cinnamon Filling 🥕 1/2 cup (115g) salted butter, browned* 1/2 cup (100g) light brown sugar 1.5 Tablespoons ground cinnamon 1/4 teaspoon vanilla extract *You can use regular butter without browning it first but you’ll get more complex caramel notes in the filling if you brown the butter first! It’s worth the extra effort. If you’ve never browned butter before, you essentially want to melt it down over a medium high heat and then simmer it, stirring every 30 seconds or so to ensure the butter isn’t sticking/burning on the base of the pan. You’ll hear the bubbles from the butter sizzle as the water evaporates off of it but suddenly the butter will go quiet and start foaming up. Once this happens, look at the colour of the foam…you’ll start to notice lightly browned specks in the butter. Give the butter another good stir and remove from the heat. The butter should be a lovely golden brown (not dark brown - be careful as it can burn quickly!)… Mix the browned butter with the brown sugar, cinnamon and vanilla. Set aside. Once the dough has proofed in bowl, tip into a 9x13 metal tray lined with nonstick parchment and 2 Tbsp melted salted butter. Spread the dough into an even layer and spread over just under half of the cinnamon mixture and the second half of the carrot cake mixture. Fold and flip as instructed in focaccia tutorial. Cover and proof for 1-1.5 hours. Preheat oven to 220C/430F. Sprinkle an additional 55g (2/3 cup)grated carrot over the fully proofed dough and the rest of the cinnamon mixture over the top (you’ll need to warm it back up first). Dimple and bake for. 19-24 minutes or until it’s a deep golden brown colour. 🥕 Cream Cheese Drizzle 🥕 Whisk together: 100g (7 Tbsp) cream cheese, room temp 2 Tbsp (30ml) milk (plus more if needed to reach drizzling consistency) 95g (3/4 cup) powdered sugar 1/4 teaspoons Once the focaccia has cooled, drizzle with the icing and top with some more finely diced pecans (about 20g or 1/4 cup). Enjoy! 🥕🐣🐰 #willitfocaccia #carrotcake #sweetfocaccia #easterrecipes #breadtok #focacciatok

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