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@ngominhhieu_96: Đi chỗ khác đào lữa #khukingcrow #xudicam #solaire #vieclamcampuchiauytin #xuhrsolaire #khukingcrownmocbai

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Buồn Thiệt Chứ
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Region: VN
Friday 18 July 2025 12:06:12 GMT
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Comments

dinhhong72
Đinh Minh Hong :
Rục rịch là nó chuyển đi rồi
2025-07-19 03:45:36
2
luckynguyen57
🔒luckynguyen🌻 :
Nghe nói Đảo sihanock nghe nói chưa thấy động tỉnh j, vẫn yên ấn
2025-07-18 14:25:45
2
inh.duy.l5
đinh duy lê :
rơi wa vn ne
2025-07-19 03:33:58
1
anhlee5903
anhlee5903 :
cứ một tháng đi quét một lần đến mấy năm thì nó không còn ở cam chuyển đi chỗ khác
2025-07-21 14:07:40
0
nguyn.qu6456
Nguyễn Quý :
sau trận quyết chúng lại hoạt động dạy
2025-07-18 20:11:19
0
xiaob6868
Xiao Bai💋 :
chắc về VN rồi 😁
2025-07-19 06:09:19
0
tonizin991
tonizin991 :
làm ápp thì chả thé ae
2025-07-19 04:43:08
0
c.ng281
cà đừng :
tháo chạy qua xamat
2025-07-21 06:30:49
0
user2806073058862
anặ pô lơn ia sc2 :
nghe nói nó chuyển sang VN rồi
2025-07-19 05:05:59
0
snlsn88
Son BDS :
chạy hết sang Myanmar giồi
2025-07-20 11:16:46
0
.lina6666
Na Princess :
Nam mô A Di đà Phật.
2025-07-20 19:17:23
0
tranquyenmakeupartist
Trần Quyên Makeup :
🥰🥰🥰
2025-07-22 03:59:00
0
user4810678540735
CAFE THẢO NGUYÊN :
😁😁😁
2025-07-20 13:21:13
0
dymel56o23en
dymel56o23en :
😁😁😁
2025-07-20 03:39:45
0
hrchithien1995
Chí thiện 🇻🇳🇹🇭 :
Có Ace nào thất nghiệp đang tìm viêcc làm kết bạn nhắn mình nhé(Trực tiếp không qua ai nhé)
2025-07-21 07:56:27
0
dapan7904
lyly :
Đúng vậy bọn chúng dời chúng tôi ra ngoại ô thành phố
2025-07-19 06:21:05
0
redgold.88
🟥 RedGold88 :
Sale, CSKH, nhân sự, xuất nhập khẩu – các vị trí đang tuyển tại Thái Lan. Làm lâu dài, không gò bó. Bạn muốn đi làm thì cứ ib.
2025-07-19 01:24:28
0
hoang.vuong27
Hoang Vuong :
thu tương cam la nguoi lưa đao dep chi la cai cơ .lói cam khoi bãn đô mơi hêt
2025-07-19 00:10:06
1
phuoctoan63b3
PHƯỚC TOÀN 63 B3 :
dời đi đặng lừa người ta nữa ha gì
2025-07-18 16:47:29
1
..com196
xin vâng :
thiếu gì cjỗ
2025-07-22 07:12:33
0
tuyethong700
Tuyết Hồng3005 :
đã diệt là diệt cho tan gốc để xao này IM bọn nó lại típ tục lưa người ta nữa khô lắm
2025-07-21 14:14:00
0
anhlee5903
anhlee5903 :
VN cũng nên đi quét toàn bộ trong nước
2025-07-21 14:08:16
0
luan.kim4
Luan Kim :
tuyệt vời quá kkkk tron đâu cho thoát
2025-07-19 11:40:45
0
thanhchiem.nguyen
thanhchiem nguyen :
đã triệt phá phải tận gốc, ko để nó sót lại
2025-07-19 08:43:27
0
huhii.trieuaond
Huhii Trieuaond :
dong cai gi.cam da sap sang con bai roi.cai lop gio boc ben ngoai thoi.
2025-07-19 07:00:24
0
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Got my hands on some nice butter ❤️ makes lamination easier. Same pastry cream batch used from the creme brulee donuts, it keeps well in the fridge for about a week. Pastry Cream: 1/2 Vanilla Bean 1/2 Liter Milk 1/4 tsp salt 120g Granulated Sugar 4 Tbsp Cornstarch 2 Large Eggs 50g Butter (unsalted) Add milk and salt to a saucepan, and heat on medium/high until nearly boiling, stirring frequently. In a separate bowl, whisk eggs, sugar, and cornstarch until smooth. Slowly add 1/3 of the hot milk to the egg mixture while whisking, then pour back into the saucepan, continuing to whisk. Heat and continuously stir for 2-3 minutes until thickened. Move to a clean bowl through a fine mesh sieve. Let cool for 5-10 minutes, whisking occasionally. Add butter in 10g pieces and whisk until dissolved. Transfer to a shallow dish, cover with plastic wrap, and refrigerate for up to 1 week. Croissant dough 300g Bread flour 200g all purpose flour 220g Whole Milk 350g poolish (see below) 13g Salt 40g Sugar 5g active dry yeast (1.5tsp) 220g Butter (unsalted) for lamination Poolish: This is yeast, flour and water mixed and fermented before you add it to the dough. 175g bread flour 175g water (warm, not hot) 3g yeast (1tsp) Mix and ferment for 2 hours at room temperature or overnight in fridge (preferred) Method: In a large bowl add the milk, warm it up for 30 seconds on high in the microwave. Add poolish and mix to combine. In a separate container, add flours. If your starter/poolish are from fridge, warm up the flour in the microwave for 30 seconds. Add salt, sugar, yeast, stir to combine. Add flour mixture to the large bowl with the milk mixture, and stir with a fork until shaggy mess forms then use wet hands to knead the dough in the bowl. Wet your hands several times while kneading. Optional proof: Move the dough to a clean bowl and let proof in warm area for 30 minutes. Stretch and fold the dough into itself several times and let it proof for 30 more minutes . Repeat the folding process. flatten the dough, wrap and place in freezer for 3 hours. Prepare your butter block : Flatten 200 g of butter inside the sheet of parchment paper. Use rolling pin to flatten it to 0.5-1cm. Let the butter block cool in fridge for 30 minutes before lamination. Flatten the dough on a floured surface . Place the butter block in the center and fold the dough on both ends to seal the butter inside. Roll out the dough to about 1-2cm thick. Fold each end toward the center. Then fold again like a book. Place in freezer for 20 minutes. Roll out the dough back to 1-2cm thick. Fold the dough into thirds this time. Wrap and place in freezer for 2 hours. You can also let it freeze fully and defrost overnight in fridge. #food #asmr #croissant #pastry #custard #Recipe #fyp
Got my hands on some nice butter ❤️ makes lamination easier. Same pastry cream batch used from the creme brulee donuts, it keeps well in the fridge for about a week. Pastry Cream: 1/2 Vanilla Bean 1/2 Liter Milk 1/4 tsp salt 120g Granulated Sugar 4 Tbsp Cornstarch 2 Large Eggs 50g Butter (unsalted) Add milk and salt to a saucepan, and heat on medium/high until nearly boiling, stirring frequently. In a separate bowl, whisk eggs, sugar, and cornstarch until smooth. Slowly add 1/3 of the hot milk to the egg mixture while whisking, then pour back into the saucepan, continuing to whisk. Heat and continuously stir for 2-3 minutes until thickened. Move to a clean bowl through a fine mesh sieve. Let cool for 5-10 minutes, whisking occasionally. Add butter in 10g pieces and whisk until dissolved. Transfer to a shallow dish, cover with plastic wrap, and refrigerate for up to 1 week. Croissant dough 300g Bread flour 200g all purpose flour 220g Whole Milk 350g poolish (see below) 13g Salt 40g Sugar 5g active dry yeast (1.5tsp) 220g Butter (unsalted) for lamination Poolish: This is yeast, flour and water mixed and fermented before you add it to the dough. 175g bread flour 175g water (warm, not hot) 3g yeast (1tsp) Mix and ferment for 2 hours at room temperature or overnight in fridge (preferred) Method: In a large bowl add the milk, warm it up for 30 seconds on high in the microwave. Add poolish and mix to combine. In a separate container, add flours. If your starter/poolish are from fridge, warm up the flour in the microwave for 30 seconds. Add salt, sugar, yeast, stir to combine. Add flour mixture to the large bowl with the milk mixture, and stir with a fork until shaggy mess forms then use wet hands to knead the dough in the bowl. Wet your hands several times while kneading. Optional proof: Move the dough to a clean bowl and let proof in warm area for 30 minutes. Stretch and fold the dough into itself several times and let it proof for 30 more minutes . Repeat the folding process. flatten the dough, wrap and place in freezer for 3 hours. Prepare your butter block : Flatten 200 g of butter inside the sheet of parchment paper. Use rolling pin to flatten it to 0.5-1cm. Let the butter block cool in fridge for 30 minutes before lamination. Flatten the dough on a floured surface . Place the butter block in the center and fold the dough on both ends to seal the butter inside. Roll out the dough to about 1-2cm thick. Fold each end toward the center. Then fold again like a book. Place in freezer for 20 minutes. Roll out the dough back to 1-2cm thick. Fold the dough into thirds this time. Wrap and place in freezer for 2 hours. You can also let it freeze fully and defrost overnight in fridge. #food #asmr #croissant #pastry #custard #Recipe #fyp

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