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@sangitatalukdar4: #❤এনাজৰী #❤

Sangita Talukdar
Sangita Talukdar
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Region: IN
Friday 05 June 2020 04:05:50 GMT
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dipadasphukon
❤️dipa❤️ :
lagise lagise o n moja sis🥰🥰🤘🤘
2020-06-05 04:18:32
1
santanakrtsantana
Santana Krt Santana :
mojaaa
2020-06-06 06:07:24
1
tileswar82178
Tileswar Mech :
dhuniya 💖 👌
2020-06-05 19:39:27
1
xeruoi8
userxeroi roy5252 :
👌😍❤️
2020-06-05 17:30:23
1
rijulalungjuri
riju lalung :
nice
2020-06-05 11:13:37
1
karanchoudhary5445
Karan Choudhary :
NYC
2020-06-05 08:10:48
1
dmsaikia2
poja poja :
mojaa 💓💓 💓
2020-06-05 07:50:58
1
ajm9954
Ajm9954 :
Ummmm lgise na
2020-06-05 06:08:08
1
dipakgogoi070
Dipak Gogoi :
mjaaa
2020-06-05 04:54:25
1
angelpriya622
user2775739368582 :
mja
2020-06-05 04:42:52
1
alexrajlovenisha
alex raj :
dhuniya lagise dei
2020-06-05 04:36:39
1
manashpathak0
manash pathak :
nice
2020-06-05 04:33:06
1
b_k053
Bk 💘55 :
wow NC
2020-06-05 04:26:04
1
j.alom786
Jahangir Alom(Monir) :
Hittt
2020-06-05 04:21:48
1
mr_m_kalita03
@mr_m_kalita03 :
😊😊😊😊😊😊😊😊😊👌👌👌👌👌👌👌👌👌👌👌👌🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
2020-06-05 04:20:22
1
nehachetry12
Neha Chetry :
nic
2020-06-05 04:14:05
1
_paponist_tarun
Tarun maina :
aioh
2020-06-12 09:36:30
0
arunagogoi6
user9263886573678 :
dhuniya
2020-06-23 11:39:34
0
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BLUEBERRY LEMON CAKE #food #recipe #blueberry #lemon #tasty #cake #fy #fyp #foryoupage CAKE BATTER 5 eggs (medium) 260 g granulated sugar 8 g vanilla sugar (1 packet) 150 g unsalted butter 100 ml sunflower oil 175 g yogurt 50 ml lemon juice (from 1 lemon) 8 g lemon zest (from 1 lemon) 350 g flour (all-purpose) 10 g baking powder 250 g blueberries EXTRA 35 g unsalted butter (for topping) Instructions: Melt the butter (150 g) in a saucepan over low heat or briefly in the microwave. Let it cool. Grate the yellow part of the lemon peel (only the yellow part) and squeeze out the juice. Crack the eggs into a large mixing bowl. Add the granulated sugar and vanilla sugar. Mix for 5–7 minutes until the mixture becomes light and fluffy. Add the melted butter and sunflower oil. Mix for 1 minute. Add the yogurt, lemon juice, and lemon zest. Mix well. Sift the flour and baking powder into the bowl and mix until smooth. Gently fold in half of the blueberries. Pour half of the batter into a cake tin lined with baking paper and smooth it out. Spread the remaining blueberries over the batter. Spoon the rest of the batter on top and smooth it out again. Cut the extra butter (35 g) into slices and place them on top of the batter. This creates an extra moist top layer during baking. Place the cake in a preheated oven at 165 °C (330 °F). Bake for 25–35 minutes. Keep a close eye on it—every oven is different. Check if the cake is done by inserting a skewer: if it comes out dry, the cake is ready. Let the cake cool completely before slicing.
BLUEBERRY LEMON CAKE #food #recipe #blueberry #lemon #tasty #cake #fy #fyp #foryoupage CAKE BATTER 5 eggs (medium) 260 g granulated sugar 8 g vanilla sugar (1 packet) 150 g unsalted butter 100 ml sunflower oil 175 g yogurt 50 ml lemon juice (from 1 lemon) 8 g lemon zest (from 1 lemon) 350 g flour (all-purpose) 10 g baking powder 250 g blueberries EXTRA 35 g unsalted butter (for topping) Instructions: Melt the butter (150 g) in a saucepan over low heat or briefly in the microwave. Let it cool. Grate the yellow part of the lemon peel (only the yellow part) and squeeze out the juice. Crack the eggs into a large mixing bowl. Add the granulated sugar and vanilla sugar. Mix for 5–7 minutes until the mixture becomes light and fluffy. Add the melted butter and sunflower oil. Mix for 1 minute. Add the yogurt, lemon juice, and lemon zest. Mix well. Sift the flour and baking powder into the bowl and mix until smooth. Gently fold in half of the blueberries. Pour half of the batter into a cake tin lined with baking paper and smooth it out. Spread the remaining blueberries over the batter. Spoon the rest of the batter on top and smooth it out again. Cut the extra butter (35 g) into slices and place them on top of the batter. This creates an extra moist top layer during baking. Place the cake in a preheated oven at 165 °C (330 °F). Bake for 25–35 minutes. Keep a close eye on it—every oven is different. Check if the cake is done by inserting a skewer: if it comes out dry, the cake is ready. Let the cake cool completely before slicing.

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