@fancohong: Đừng Để Tóc Che Trán

Cô Hồng Phong Thủy 01

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Sunday 27 July 2025 09:31:29 GMT

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Comments

Haruto :

Hết hồn, Mới nhìn tưởng Cô Lê Giang Xem bói kiếm thêm 😂

2025-07-28 05:35:48

5

BÌNH TĨNH 🥛 :

Hồng Tỷ để tóc che trán : đường tình duyên rực rỡ luôn 😁😅😂

2025-07-27 11:48:33

523

Viet :

giống cải lương quá

2025-07-30 20:38:26

0

trantran1055 :

hèn gì thầy chùa ông nào cũng giàu 🤣

2025-07-28 07:52:57

345

Đắc Tân :

Sẽ có nhiều người k thích bài giảng này

2025-07-28 14:49:22

6

Trái tim mùa thu :

Đây buộc gọn từ nhỏ tới giò trên 40 rồi mà đời nó vẫn đen vãi

2025-07-28 11:51:55

29

rcomkoko :

chị này nhìn tướng vừa đẹp vừa sang quá

2025-07-28 06:27:58

8

Quỳnh Hoàng :

má ơi. trán t mà k che ko khác j cái sân bay 😁

2025-07-30 08:24:00

15

ngocnguyen1111 :

Thôi đi bà nội

2025-07-31 04:33:53

0

Man Man :

Mê tín , người Nhật hơn 80% để tóc mái

2025-07-30 11:51:38

1

Khuong Duy Nguyen :

con trán dồ cô ơi , cô chỉ hay quá trời 10 đỉm

2025-07-28 05:21:07

4

Thi Hiep Truong 28.5.86 :

mới rồi có bà người dân tộc khen trán mình đẹp 🤣🤣🤣

2025-07-29 10:23:17

3

HĐ :

thường trực ban bí thư nguyễn duy ngọc tóc che trán mà cô ơi

2025-07-27 16:25:21

2

Osake :

ko nha.

2025-07-31 17:16:41

0

🎀Ngọc Hằng🎀 :

Cô ơi trán con như sân bay Tân Sơn nhất mà con chưa thấy gì

2025-07-28 09:54:36

3

Halen :

Nhiều Ng chị e để mái thưa “ ngan vừa giàu vừa sang “ pha học nào trứng minh để mái tre chán 🥰

2025-07-28 08:38:29

6

Khanhduy231118 :

sếp tui để mái che hết trán luôn 😁😁

2025-07-29 12:35:46

1

chubodoi6880 :

Nhưng trán cao là sếp đè đầu thôi cô ơi

2025-07-27 15:50:15

7

Hạ thương :

Để mái hay ko còn do hợp với khuân mặt , diều quan trọng nhất là do phúc Đức của mỗi người

2025-07-28 04:09:41

280

Thắm Lê :

tùy theo gương mặt nên để tóc che trán nha những người trán thấp ko để tóc che trán còn người trán cao trán dồ hay mặt to để tóc trán che bớt khuyết điểm nha cái gì cũng phong thủy nghe hơi chớt rồi

2025-07-29 13:33:15

5

hoàng sa :

cô ơi , tráng con rọng , con kg che tráng nhưng sao con vất vã hoài luôn , giờ con phải làm cách nào vậy cô

2025-07-27 13:23:24

6

Bà Ngoại Xì Tin :

Cạo trọc hết cho xong

2025-07-29 16:25:11

2

🍁1 9 8 6 🍁 :

Để tóc che trán nhìn trẻ trung mà

2025-07-28 08:15:22

11

Cindy Trần :

Nếu như trán con k hói thì con cũng k che

2025-07-30 06:13:45

2

tuyendang897 :

trán dô nên để nha cô

2025-07-29 08:06:41

7

To see more videos from user @fancohong, please go to the Tikwm homepage.

Other Videos

happy for whoever owns this now #OOTD

happy for whoever owns this now #OOTD

Greek Yoghurt & Puff Pastry ⬇️ Yoghurt 🐄 4L whole milk 6 tbsp store bought plain yoghurt (containing live cultures) Pour the milk into a large saucepan over medium heat until it just reaches boiling point. Set aside to cool until it reaches 44°C. A digital food thermometer is helpful, but you can also test by dipping a clean finger into the milk - if you can comfortably hold it there for 10 seconds, it's ready. Ladle 250 ml of the warm milk into a separate bowl. Add the store bought yoghurt and whisk until smooth, then pour it back into the milk and stir well to combine. Cover and leave at room temperature (about 21°C) for 12 hrs, then place in the fridge and chill for at least 4 hrs or until set. To turn this into Greek style yoghurt, line a colander with a muslin cloth, spoon the yoghurt into it and leave to drain. Make sure you place a bowl underneath the colander to catch the whey, as you can use it in baking. Once drained, add the yoghurt to a large bowl, whisk to remove any lumps, then cover and store in the fridge. Rough Puff Pastry 🥐 (Makes about 500g) 250 g plain flour 250 g cold butter, cubed Pinch of salt 100 - 150 ml cold water 1 egg, lightly beaten (for glazing) In a mixing bowl, rub the butter into the flour and salt with your fingers - just roughly rub the together so you can still see pieces of butter. Gradually add the water, adding just enough to bring the mixture together into a firm dough. Lightly flour a clean work surface and rolling pin, then roll out the dough away from you into a large rectangle, with the short edge nearest to you. You should be able to see the flecks of butter in the dough. Next, fold the dough - take the top third and bring it down towards the centre, then fold the bottom third over it. Turn the dough by 90 degrees so that the folded edge is nearest to you, then roll and fold again just as you did before, sprinkling with flour if the dough becomes sticky. Repeat once more, so you have rolled and folded the dough three times. Cover and place in the fridge for 30 minutes before rolling out to use. . . . #cookingfromscratch #fromscratchcooking #greekyogurt

Greek Yoghurt & Puff Pastry ⬇️ Yoghurt 🐄 4L whole milk 6 tbsp store bought plain yoghurt (containing live cultures) Pour the milk into a large saucepan over medium heat until it just reaches boiling point. Set aside to cool until it reaches 44°C. A digital food thermometer is helpful, but you can also test by dipping a clean finger into the milk - if you can comfortably hold it there for 10 seconds, it's ready. Ladle 250 ml of the warm milk into a separate bowl. Add the store bought yoghurt and whisk until smooth, then pour it back into the milk and stir well to combine. Cover and leave at room temperature (about 21°C) for 12 hrs, then place in the fridge and chill for at least 4 hrs or until set. To turn this into Greek style yoghurt, line a colander with a muslin cloth, spoon the yoghurt into it and leave to drain. Make sure you place a bowl underneath the colander to catch the whey, as you can use it in baking. Once drained, add the yoghurt to a large bowl, whisk to remove any lumps, then cover and store in the fridge. Rough Puff Pastry 🥐 (Makes about 500g) 250 g plain flour 250 g cold butter, cubed Pinch of salt 100 - 150 ml cold water 1 egg, lightly beaten (for glazing) In a mixing bowl, rub the butter into the flour and salt with your fingers - just roughly rub the together so you can still see pieces of butter. Gradually add the water, adding just enough to bring the mixture together into a firm dough. Lightly flour a clean work surface and rolling pin, then roll out the dough away from you into a large rectangle, with the short edge nearest to you. You should be able to see the flecks of butter in the dough. Next, fold the dough - take the top third and bring it down towards the centre, then fold the bottom third over it. Turn the dough by 90 degrees so that the folded edge is nearest to you, then roll and fold again just as you did before, sprinkling with flour if the dough becomes sticky. Repeat once more, so you have rolled and folded the dough three times. Cover and place in the fridge for 30 minutes before rolling out to use. . . . #cookingfromscratch #fromscratchcooking #greekyogurt

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Đú trend nè #xuhuong

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