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@bbin0119: Chàng trai với nụ cười tỏa nắng khiến lòng em say mê chìm đắm 🥰🥰#TEMPEST #TPST #iE #Hanbin #hanbin_tempest

𝐉𝐔𝐍𝐈𝐄𝐒
𝐉𝐔𝐍𝐈𝐄𝐒
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Region: VN
Friday 02 December 2022 13:46:48 GMT
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hanbintempest_98
TEMPEST_✅ :
Tui phát hiện ra bản thân mình ko có lông mi
2022-12-02 15:55:01
22
userl2wgzuxtoa
không giống :
ánh nắng giữa trời lạnh
2022-12-02 18:07:56
11
hanbinhyung
Ngô,Lee,Choi,Ahn,Kim mỹ nhân :
Cho xin miếng lông mi đi bin 😳
2023-01-18 06:31:06
7
iuckgiyuu2610
Panii ie :
Hướng dương hứng nắng:3
2023-03-05 11:23:22
3
annie21191
@Lalaa 💙 :
🌻 &☀️
2022-12-02 13:59:23
3
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#honestreview #skincaretips #antiaging #glowingskin @Caudalie
ستحاولين كثيراً وانتى تحاولي لفت انتباهي#fyp #foryou #foryoupage #tiktok #rules #ابداع_احمد✍️
ستحاولين كثيراً وانتى تحاولي لفت انتباهي#fyp #foryou #foryoupage #tiktok #rules #ابداع_احمد✍️
Open your legs, and let me show you a good time. #baking #tart #chocolate #pastry #dessert Excellent and well-balanced tart cake. It's my favourite dessert at the moment—a different version of tiramisu with similar taste elements. The pastry gives it a nice crunch, and the soaked sponge cake gives it a nice kick that is well-balanced with the mascarpone cream and ganache. While not shown here, a serving of ice cream like vanilla or coffee would add another layer of an elevated touch. Makes 10-12 slices  28 cm diameter tart ring (3.5 cm height) Chocolate Tart Casing: 120g icing sugar 50g egg yolks 160g cold and cubed butter 35g unsweetened cacao powder 270g flour 2g salt Process: Mix flour, cacao powder, salt, and butter until it resembles fine cornmeal. Cream together egg yolks and icing sugar. Mix the two until you have a smooth dough. Rest before shaping. Mascarpone Cream: 500g Mascarpone  50g heavy cream 3 bloomed gelatin sheets 100g sugar 4 egg yolks 2 pods of vanilla seeds 4 tsp vanilla essence Process: Cream egg yolks and sugar. Whisk in mascarpone cream with vanilla seeds and essence—warm heavy cream with gelatine and whip through the cream mixture. Refrigerate to set. Coffee Syrup: 52g espresso  52g coffee liquor 52g nut liquor 38g caster sugar Pinch of salt  ½ pod of vanilla bean seeds Process: Mix everything and refrigerate. Sponge Cake: 4 egg yolks 75g sugar 40g cocoa powder 5 egg whites 40g sugar 1g salt Process: Cream egg yolks and 150g sugar. Whip egg whites with remaining sugar. Fold everything through with cacao powder and salt. Bake at 180°C/356°F. Ganache Filling: 200g lindt dark chocolate, 70% 300g lindt milk chocolate 500g heavy cream pinch of sea salt 2 bloomed gelatine leaves Process: Melt chocolates and heat cream. Add bloomed gelatine and blend to homogenise. Add salt. Final Steps: Assemble each component (pastry shell, sponge cake, coffee liquid, ganache filling). Serve with chocolate sauce, tempered chocolate disks, and ice cream (not shown here).
Open your legs, and let me show you a good time. #baking #tart #chocolate #pastry #dessert Excellent and well-balanced tart cake. It's my favourite dessert at the moment—a different version of tiramisu with similar taste elements. The pastry gives it a nice crunch, and the soaked sponge cake gives it a nice kick that is well-balanced with the mascarpone cream and ganache. While not shown here, a serving of ice cream like vanilla or coffee would add another layer of an elevated touch. Makes 10-12 slices  28 cm diameter tart ring (3.5 cm height) Chocolate Tart Casing: 120g icing sugar 50g egg yolks 160g cold and cubed butter 35g unsweetened cacao powder 270g flour 2g salt Process: Mix flour, cacao powder, salt, and butter until it resembles fine cornmeal. Cream together egg yolks and icing sugar. Mix the two until you have a smooth dough. Rest before shaping. Mascarpone Cream: 500g Mascarpone  50g heavy cream 3 bloomed gelatin sheets 100g sugar 4 egg yolks 2 pods of vanilla seeds 4 tsp vanilla essence Process: Cream egg yolks and sugar. Whisk in mascarpone cream with vanilla seeds and essence—warm heavy cream with gelatine and whip through the cream mixture. Refrigerate to set. Coffee Syrup: 52g espresso  52g coffee liquor 52g nut liquor 38g caster sugar Pinch of salt  ½ pod of vanilla bean seeds Process: Mix everything and refrigerate. Sponge Cake: 4 egg yolks 75g sugar 40g cocoa powder 5 egg whites 40g sugar 1g salt Process: Cream egg yolks and 150g sugar. Whip egg whites with remaining sugar. Fold everything through with cacao powder and salt. Bake at 180°C/356°F. Ganache Filling: 200g lindt dark chocolate, 70% 300g lindt milk chocolate 500g heavy cream pinch of sea salt 2 bloomed gelatine leaves Process: Melt chocolates and heat cream. Add bloomed gelatine and blend to homogenise. Add salt. Final Steps: Assemble each component (pastry shell, sponge cake, coffee liquid, ganache filling). Serve with chocolate sauce, tempered chocolate disks, and ice cream (not shown here).
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សង្គ្រាមអ្នកជំនួញជួបស្នេហ៌ ភាគ១ , បងអូនរឿងកូនចិញ្ចឹមអត់ទាន់មានភាគតទេ ចឹងមេីលរឿងថ្មីសិនណា #fouryoupage #fouryoupage_tiktok_់ #fypシ゚viral🖤tiktok #foryou

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