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@luvherbeauty_usa: Decompression Nail Art #nailcare #nailcaretips #nailcareessentials #nailart #nailtool #nailtools #nailsalon #nailsalons #nail #nails #nailsartvideos

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Friday 04 March 2022 07:00:15 GMT
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This Thai Mango Salad is for those who crave freshness, crunchiness and heat 24/7. I’ve done some extensive travelling through South-East Asia, and this salad just reminds me of all the incredible people I met and flavours I was exposed to. You’re not going to want to skip out on the secret ingredient, but we’ll get to that in a sec! #foryou #mangosalad #salad #mango #fruitsalad #Foodie #saladbuah #saladmangga #food #saladbuahpremium #saladbuahsegar #healthyfood #thaifood
This Thai Mango Salad is for those who crave freshness, crunchiness and heat 24/7. I’ve done some extensive travelling through South-East Asia, and this salad just reminds me of all the incredible people I met and flavours I was exposed to. You’re not going to want to skip out on the secret ingredient, but we’ll get to that in a sec! #foryou #mangosalad #salad #mango #fruitsalad #Foodie #saladbuah #saladmangga #food #saladbuahpremium #saladbuahsegar #healthyfood #thaifood
FERRERO ROCHER DESSERT #ferrerorocher #dessert #chocolate #cake #tasty #hazelnuts #food #Recipe #fy #fyp #foryou #foryoupage #tiktokfood CHOCOLATE BATTER 3 eggs (medium) 200 gr granulated sugar 8 gr vanilla sugar pinch of salt 145 ml sunflower oil 150 ml milk 150 gr flour (all-purpose flour) 10 gr baking powder 45 gr cocoa powder HAZELNUT MIXTURE 250 ml milk 25 gr cornstarch 15 gr cocoa powder 70 gr dark brown sugar 8 gr vanilla sugar 100 gr milk chocolate 60 gr hazelnuts TOPPING 75 ml heavy cream 150 gr milk chocolate 20 gr hazelnuts (finely chopped hazelnuts) EXTRAS Ferrero Rocher chocolates Break the eggs into a bowl, then add the sugar, vanilla sugar, and a pinch of salt. Mix for 2-3 minutes. Then add the milk and sunflower oil and mix for another 30 seconds. Sift the flour, baking powder, and cocoa powder into the bowl and mix everything into a smooth batter. Pour 300 grams of this chocolate batter into a baking pan, mak sure to use parchment paper to prevent sticking. Place the baking pan in a preheated oven at 175 ℃ and bake for 7-10 minutes. Carefully remove the chocolate cake from the oven. Heat the milk in a saucepan over medium-high heat and add the vanilla sugar, dark brown sugar, cornstarch, and cocoa powder. Constantly stir with a whisk until the mixture thickens. Remove the saucepan from the heat and mix in the chocolate pieces. Let it sit for 1 minute and mix well. Finally, add the chopped hazelnuts and mix again until smooth. Transfer the hazelnut mixture to a piping bag. Evenly spread the hazelnut mixture over the chocolate cake, creating a smooth layer. Then add the remaining chocolate batter and spread it evenly. Place the chocolate cake back in the preheated oven at 175 ℃ and bake for 22-25 minutes. Keep a close eye on the baking time, as oven times may vary. Heat the heavy cream almost to a boil and then add the pieces of milk chocolate. Let it rest for 1 minute and then mix until smooth. Finally, add the finely chopped hazelnuts and mix again until everything is well combined. Pour this chocolate mixture over the chocolate cake, ensuring an even distribution. Cut the chocolate cake into pieces and decorate with halves of Ferrero Rocher chocolates. Tips: Use ingredients at room temperature. Substitute vanilla sugar with vanilla extract. Garnish the cake as desired. I used a rectangular baking pan with dimensions 38x26 cm. 60 minutes - 24 pieces
FERRERO ROCHER DESSERT #ferrerorocher #dessert #chocolate #cake #tasty #hazelnuts #food #Recipe #fy #fyp #foryou #foryoupage #tiktokfood CHOCOLATE BATTER 3 eggs (medium) 200 gr granulated sugar 8 gr vanilla sugar pinch of salt 145 ml sunflower oil 150 ml milk 150 gr flour (all-purpose flour) 10 gr baking powder 45 gr cocoa powder HAZELNUT MIXTURE 250 ml milk 25 gr cornstarch 15 gr cocoa powder 70 gr dark brown sugar 8 gr vanilla sugar 100 gr milk chocolate 60 gr hazelnuts TOPPING 75 ml heavy cream 150 gr milk chocolate 20 gr hazelnuts (finely chopped hazelnuts) EXTRAS Ferrero Rocher chocolates Break the eggs into a bowl, then add the sugar, vanilla sugar, and a pinch of salt. Mix for 2-3 minutes. Then add the milk and sunflower oil and mix for another 30 seconds. Sift the flour, baking powder, and cocoa powder into the bowl and mix everything into a smooth batter. Pour 300 grams of this chocolate batter into a baking pan, mak sure to use parchment paper to prevent sticking. Place the baking pan in a preheated oven at 175 ℃ and bake for 7-10 minutes. Carefully remove the chocolate cake from the oven. Heat the milk in a saucepan over medium-high heat and add the vanilla sugar, dark brown sugar, cornstarch, and cocoa powder. Constantly stir with a whisk until the mixture thickens. Remove the saucepan from the heat and mix in the chocolate pieces. Let it sit for 1 minute and mix well. Finally, add the chopped hazelnuts and mix again until smooth. Transfer the hazelnut mixture to a piping bag. Evenly spread the hazelnut mixture over the chocolate cake, creating a smooth layer. Then add the remaining chocolate batter and spread it evenly. Place the chocolate cake back in the preheated oven at 175 ℃ and bake for 22-25 minutes. Keep a close eye on the baking time, as oven times may vary. Heat the heavy cream almost to a boil and then add the pieces of milk chocolate. Let it rest for 1 minute and then mix until smooth. Finally, add the finely chopped hazelnuts and mix again until everything is well combined. Pour this chocolate mixture over the chocolate cake, ensuring an even distribution. Cut the chocolate cake into pieces and decorate with halves of Ferrero Rocher chocolates. Tips: Use ingredients at room temperature. Substitute vanilla sugar with vanilla extract. Garnish the cake as desired. I used a rectangular baking pan with dimensions 38x26 cm. 60 minutes - 24 pieces
NO BAKE BISCOFF COOKIES #food #biscoff #cookies #nobake #Recipe #tasty #Foodie #foryou #fy #fyp #foryoupage FILLING 100 ml heavy cream (unwhipped) 200 gr white chocolate 200 gr Biscoff cookies 175 gr peanuts (unsalted) TOPPING 100 gr Biscoff spread 200 gr white chocolate Heat the heavy cream (200 g) until it's almost boiling. Add the broken chocolate pieces. Let it sit for 1 minute and mix well. Put the peanuts in a food processor and pulse them until they are not too finely ground. Put the Biscoff cookies in a food processor and pulse them until they are not too finely ground. Combine the peanuts, Biscoff cookie crumbs, and white chocolate ganache in a deep bowl. Mix well until you have a cohesive mixture. Heat the Biscoff spread in a saucepan over low heat. Keep attention as this process is quick. Transfer the Biscoff spread into a piping bag. Spread the cookie mixture evenly in a baking pan and press it down firmly. Make holes by using the back of a wooden spoon or another round object. Fill the holes with the Biscoff spread. Melt the white chocolate (200 gr) using a double boiler. Evenly distribute the melted white chocolate over the speculoos mixture. Pipe lines of Biscoff spread onto the chocolate. Use a skewer or toothpick to run along the lines of white chocolate to create a marble effect. Cover the baking pan and place it in the refrigerator until the chocolate becomes firm. Cut the Biscoff cake into pieces.
NO BAKE BISCOFF COOKIES #food #biscoff #cookies #nobake #Recipe #tasty #Foodie #foryou #fy #fyp #foryoupage FILLING 100 ml heavy cream (unwhipped) 200 gr white chocolate 200 gr Biscoff cookies 175 gr peanuts (unsalted) TOPPING 100 gr Biscoff spread 200 gr white chocolate Heat the heavy cream (200 g) until it's almost boiling. Add the broken chocolate pieces. Let it sit for 1 minute and mix well. Put the peanuts in a food processor and pulse them until they are not too finely ground. Put the Biscoff cookies in a food processor and pulse them until they are not too finely ground. Combine the peanuts, Biscoff cookie crumbs, and white chocolate ganache in a deep bowl. Mix well until you have a cohesive mixture. Heat the Biscoff spread in a saucepan over low heat. Keep attention as this process is quick. Transfer the Biscoff spread into a piping bag. Spread the cookie mixture evenly in a baking pan and press it down firmly. Make holes by using the back of a wooden spoon or another round object. Fill the holes with the Biscoff spread. Melt the white chocolate (200 gr) using a double boiler. Evenly distribute the melted white chocolate over the speculoos mixture. Pipe lines of Biscoff spread onto the chocolate. Use a skewer or toothpick to run along the lines of white chocolate to create a marble effect. Cover the baking pan and place it in the refrigerator until the chocolate becomes firm. Cut the Biscoff cake into pieces.
NO BAKE BISCOFF COOKIES #food #biscoff #cookies #nobake #Recipe #tasty #Foodie #foryou #fy #fyp #foryoupage FILLING 100 ml heavy cream (unwhipped) 200 gr white chocolate 200 gr Biscoff cookies 175 gr peanuts (unsalted) TOPPING 100 gr Biscoff spread 200 gr white chocolate Heat the heavy cream (200 g) until it's almost boiling. Add the broken chocolate pieces. Let it sit for 1 minute and mix well. Put the peanuts in a food processor and pulse them until they are not too finely ground. Put the Biscoff cookies in a food processor and pulse them until they are not too finely ground. Combine the peanuts, Biscoff cookie crumbs, and white chocolate ganache in a deep bowl. Mix well until you have a cohesive mixture. Heat the Biscoff spread in a saucepan over low heat. Keep attention as this process is quick. Transfer the Biscoff spread into a piping bag. Spread the cookie mixture evenly in a baking pan and press it down firmly. Make holes by using the back of a wooden spoon or another round object. Fill the holes with the Biscoff spread. Melt the white chocolate (200 gr) using a double boiler. Evenly distribute the melted white chocolate over the speculoos mixture. Pipe lines of Biscoff spread onto the chocolate. Use a skewer or toothpick to run along the lines of white chocolate to create a marble effect. Cover the baking pan and place it in the refrigerator until the chocolate becomes firm. Cut the Biscoff cake into pieces.
NO BAKE BISCOFF COOKIES #food #biscoff #cookies #nobake #Recipe #tasty #Foodie #foryou #fy #fyp #foryoupage FILLING 100 ml heavy cream (unwhipped) 200 gr white chocolate 200 gr Biscoff cookies 175 gr peanuts (unsalted) TOPPING 100 gr Biscoff spread 200 gr white chocolate Heat the heavy cream (200 g) until it's almost boiling. Add the broken chocolate pieces. Let it sit for 1 minute and mix well. Put the peanuts in a food processor and pulse them until they are not too finely ground. Put the Biscoff cookies in a food processor and pulse them until they are not too finely ground. Combine the peanuts, Biscoff cookie crumbs, and white chocolate ganache in a deep bowl. Mix well until you have a cohesive mixture. Heat the Biscoff spread in a saucepan over low heat. Keep attention as this process is quick. Transfer the Biscoff spread into a piping bag. Spread the cookie mixture evenly in a baking pan and press it down firmly. Make holes by using the back of a wooden spoon or another round object. Fill the holes with the Biscoff spread. Melt the white chocolate (200 gr) using a double boiler. Evenly distribute the melted white chocolate over the speculoos mixture. Pipe lines of Biscoff spread onto the chocolate. Use a skewer or toothpick to run along the lines of white chocolate to create a marble effect. Cover the baking pan and place it in the refrigerator until the chocolate becomes firm. Cut the Biscoff cake into pieces.
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طاغي الزين👆🏻👆🏻👆🏻! #باور #كل_الباورين_خياله #باور_ثامن_اعجوبه #باور_شونق @SXB

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