@chichznmhcq: คุ้มมาก กดเลย #มาส์กหน้า

ดาวนี่หอมห๊อม 💫

Open In TikTok:

Region: TH

Monday 17 November 2025 11:26:31 GMT

366

5

0

0

Music

Download

No Watermark .mp4 (2.29MB) No Watermark(HD) .mp4 (2.29MB) Watermark .mp4 (2.49MB) Music .mp3

Comments

There are no more comments for this video.

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

Other Videos

خلصت بس والله تعب #تصميمي❤️ #قران_كريم #ايات #اكتب_شيء_تؤجر_عليه🌿🕊 #محمد_اللحيدان

خلصت بس والله تعب #تصميمي❤️ #قران_كريم #ايات #اكتب_شيء_تؤجر_عليه🌿🕊 #محمد_اللحيدان

Kamu minat ? #fyp #viral #foryoupage

Kamu minat ? #fyp #viral #foryoupage

Hutang dibawa mati kan #hutang #hutangharusdibayar #hutangwajibdibayar

Hutang dibawa mati kan #hutang #hutangharusdibayar #hutangwajibdibayar

Ronnie Radke about God is a weapon being massive in Russia #ronnieradke #fallinginreverse #godisaweapon #godisawomen #ronnieradkefans

Ronnie Radke about God is a weapon being massive in Russia #ronnieradke #fallinginreverse #godisaweapon #godisawomen #ronnieradkefans

BUENO TART (NO BAKE) #nobake #hazelnut #dessert #fyp COOKIE BASE 130 g unsalted butter 140 g petit beurre biscuits 30 g finely chopped hazelnuts CREAM 350 g mascarpone 140 g hazelnut spread TOPPING 60 ml heavy cream (unwhipped) 125 g white chocolate 20 g hazelnut spread GARNISH Whipped cream Finely chopped hazelnuts Chocolate Melt the butter and let it cool slightly. Finely grind the petit beurre biscuits in a food processor. Place the crushed biscuits, hazelnuts, and melted butter in a large bowl. Mix well. Line a springform pan with baking paper. Spread the biscuit mixture over the bottom and press it down firmly with the back of a spoon, taking the edges slightly up for depth. Chill briefly in the refrigerator. Place the mascarpone and hazelnut spread in a deep bowl and mix for 1 minute, or until fully combined. Spread the creamy mixture evenly over the biscuit base. Heat the heavy cream until just below boiling. Add the white chocolate and let it sit for 1 minute. Stir until smooth to create a ganache, and let it cool slightly. Pour the ganache over the cream layer. Pipe some hazelnut spread on top and use a toothpick to create a pretty swirl pattern. Cover and refrigerate for at least one night to set. Cut into equal slices. Garnish with whipped cream, chopped hazelnuts, and chocolate if desired. Bismillah, enjoy! Tips: * The firmer you press the biscuit base, the better it will hold when slicing. Use the back of a spoon for a clean finish. * Mix the mascarpone and hazelnut spread for only 1 minute. Overmixing can make the mixture too thin. * Let the ganache cool slightly before pouring. If it’s too warm, it may melt the cream layer and cause the layers to blend. * Place the 20 g hazelnut spread in a small piping bag (or zip bag with a tiny cut). This gives you neat lines and a beautiful swirl pattern. * Use a warm knife for slicing. Dip the knife in hot water, dry it, and cut. * Repeat between each slice for perfectly clean cuts. * This tart can be stored in the fridge for 3–4 days. The biscuit base stays nice and firm. Prep Time Preparation: 20–25 minutes Chilling: at least 6 hours (preferably overnight)

BUENO TART (NO BAKE) #nobake #hazelnut #dessert #fyp COOKIE BASE 130 g unsalted butter 140 g petit beurre biscuits 30 g finely chopped hazelnuts CREAM 350 g mascarpone 140 g hazelnut spread TOPPING 60 ml heavy cream (unwhipped) 125 g white chocolate 20 g hazelnut spread GARNISH Whipped cream Finely chopped hazelnuts Chocolate Melt the butter and let it cool slightly. Finely grind the petit beurre biscuits in a food processor. Place the crushed biscuits, hazelnuts, and melted butter in a large bowl. Mix well. Line a springform pan with baking paper. Spread the biscuit mixture over the bottom and press it down firmly with the back of a spoon, taking the edges slightly up for depth. Chill briefly in the refrigerator. Place the mascarpone and hazelnut spread in a deep bowl and mix for 1 minute, or until fully combined. Spread the creamy mixture evenly over the biscuit base. Heat the heavy cream until just below boiling. Add the white chocolate and let it sit for 1 minute. Stir until smooth to create a ganache, and let it cool slightly. Pour the ganache over the cream layer. Pipe some hazelnut spread on top and use a toothpick to create a pretty swirl pattern. Cover and refrigerate for at least one night to set. Cut into equal slices. Garnish with whipped cream, chopped hazelnuts, and chocolate if desired. Bismillah, enjoy! Tips: * The firmer you press the biscuit base, the better it will hold when slicing. Use the back of a spoon for a clean finish. * Mix the mascarpone and hazelnut spread for only 1 minute. Overmixing can make the mixture too thin. * Let the ganache cool slightly before pouring. If it’s too warm, it may melt the cream layer and cause the layers to blend. * Place the 20 g hazelnut spread in a small piping bag (or zip bag with a tiny cut). This gives you neat lines and a beautiful swirl pattern. * Use a warm knife for slicing. Dip the knife in hot water, dry it, and cut. * Repeat between each slice for perfectly clean cuts. * This tart can be stored in the fridge for 3–4 days. The biscuit base stays nice and firm. Prep Time Preparation: 20–25 minutes Chilling: at least 6 hours (preferably overnight)

#tujy kya chaiya🥺🥀#dontunderreviewmyvideo #viewsproblem #repost #@وسلؔم شیخ 🫀 @رانا زوہیب غضنفر خاں

#tujy kya chaiya🥺🥀#dontunderreviewmyvideo #viewsproblem #repost #@وسلؔم شیخ 🫀 @رانا زوہیب غضنفر خاں

About

Robot

Legal

Privacy Policy