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noithatmiennamm
noithatmiennamm
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Saturday 18 October 2025 04:34:36 GMT
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tony_6868
tony_6868 :
Ib
2025-11-17 04:53:17
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nhugocpho
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16tr gồm những gì em
2025-11-14 13:28:38
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Gồm những gì . Shop
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ba.ben.89
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Inbox giá loại gỡ ổn thì vào việc!
2025-11-15 04:43:52
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tony_6868
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Inbox phong khach
2025-11-15 02:12:37
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🧈 A mini series, just for fun. 3 sauces 1 tub (of cream 😆) where we make butter then turn that into 3 of my favourite buttery pasta sauces.  Making butter from cream is not something I do often, but it’s fun to do and there’s something pretty magic about turning cream into something else with a single whipping motion. But why go to the effort just spread it on bread when you can do so much more!!  To make butter  600ml tub of cream  Put the cream in a stand mixer and whisk on medium speed until the fat separates from the liquid and you’re left with butter and buttermilk - this can take several minutes.  Strain the butter and reserve the buttermilk - you can use this for a plethora of recipes, I might even have one for you later this week 😉  Next place the butter mass into a large bowl of ice cold water (I just throw ice cubes in) and knead, rinse and squeeze several times to remove as much of the buttermilk as possible - this helps it last longer.  Knead the butter into a rough block shape and place onto parchment paper - wrap and use the paper to help further define the block shape. Store in the fridge for 3-4 weeks or at room temp for 1-2 days.  (You can also work some salt into the butter before wrapping if you please) Next for our compound butter - add 150g butter and 100g rocket, plus a garlic clove to a food processor. Add a pinch of salt and blitz until combined.  Toss with hot al dente pasta and some of the pasta water.  Come back tomorrow for another buttery sauce 🧈 #butter #fyp #EasyRecipes #pasta #pastalover
🧈 A mini series, just for fun. 3 sauces 1 tub (of cream 😆) where we make butter then turn that into 3 of my favourite buttery pasta sauces. Making butter from cream is not something I do often, but it’s fun to do and there’s something pretty magic about turning cream into something else with a single whipping motion. But why go to the effort just spread it on bread when you can do so much more!! To make butter 600ml tub of cream Put the cream in a stand mixer and whisk on medium speed until the fat separates from the liquid and you’re left with butter and buttermilk - this can take several minutes. Strain the butter and reserve the buttermilk - you can use this for a plethora of recipes, I might even have one for you later this week 😉 Next place the butter mass into a large bowl of ice cold water (I just throw ice cubes in) and knead, rinse and squeeze several times to remove as much of the buttermilk as possible - this helps it last longer. Knead the butter into a rough block shape and place onto parchment paper - wrap and use the paper to help further define the block shape. Store in the fridge for 3-4 weeks or at room temp for 1-2 days. (You can also work some salt into the butter before wrapping if you please) Next for our compound butter - add 150g butter and 100g rocket, plus a garlic clove to a food processor. Add a pinch of salt and blitz until combined. Toss with hot al dente pasta and some of the pasta water. Come back tomorrow for another buttery sauce 🧈 #butter #fyp #EasyRecipes #pasta #pastalover

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