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@miagiaytui1994: Gu bánh bèo nà 🎀

Tuyết Mai - Mia Giày Túi
Tuyết Mai - Mia Giày Túi
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Region: VN
Thursday 02 February 2023 14:39:44 GMT
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Comments

trangpham9292
ChangChang nàk🐼🌻🐼 :
cho e địa chỉ shop đi ạk
2023-02-03 02:33:45
0
thu_pham_99
*Cẫm Thu* :
xin giá nhé
2023-02-03 04:19:03
0
kieuoanh.com92
Oanh Lê :
đôi này có màu đen ko
2023-02-05 07:45:15
0
ty.duyn130
tùy duyên :
giá
2023-02-07 15:12:57
0
huyennguyen_07_10
HuyenNguyen_07_10 :
Xin giá
2023-02-08 03:02:10
0
_chuot_10796
🍀ℂℍỊ𝔹Ốℕ｡◕‿◕｡ :
muốn mua sp này mà shop báo đã bán hết 😳
2023-02-16 14:25:54
0
sungsay8
Say's Beo's :
bn
2023-02-16 15:47:20
0
nhungdinh212
Nhung Dinh :
Muốn mua ạ
2023-02-19 06:21:00
0
To see more videos from user @miagiaytui1994, please go to the Tikwm homepage.

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It’s a classic with a twist, try out my Biscoff Caramel Slice 🤌🏼 - Biscoff Caramel Slice Base 120g plain flour 60g almond meal 60g brown sugar 125g unsalted butter, melted 1 tsp ground cinnamon Pinch of salt Biscoff Caramel Layer 395g sweetened condensed milk (1 tin) 120g smooth Biscoff spread 80g brown sugar 150g unsalted butter Chocolate Topping 180g dark or milk chocolate 10g neutral oil Crushed biscoff biscuits, for topping Preheat oven to 180°C fan and line a 20cm square tin with baking paper. Mix flour, almond meal, brown sugar, cinnamon, salt, and melted butter until combined. Press into the tin and bake for 15 minutes until golden. Let cool slightly. For the caramel, stir condensed milk, Biscoff, brown sugar, and butter in a saucepan over medium heat for 10–12 minutes until thick and golden. Stir in a pinch of salt. Pour caramel over the base, smooth out, and bake again at 180°C for 10 minutes. Cool until set. Melt chocolate with oil, pour over caramel layer, and cover with crushed biscoff biscuits. Chill to fully set, then slice with a hot knife for clean edges.
It’s a classic with a twist, try out my Biscoff Caramel Slice 🤌🏼 - Biscoff Caramel Slice Base 120g plain flour 60g almond meal 60g brown sugar 125g unsalted butter, melted 1 tsp ground cinnamon Pinch of salt Biscoff Caramel Layer 395g sweetened condensed milk (1 tin) 120g smooth Biscoff spread 80g brown sugar 150g unsalted butter Chocolate Topping 180g dark or milk chocolate 10g neutral oil Crushed biscoff biscuits, for topping Preheat oven to 180°C fan and line a 20cm square tin with baking paper. Mix flour, almond meal, brown sugar, cinnamon, salt, and melted butter until combined. Press into the tin and bake for 15 minutes until golden. Let cool slightly. For the caramel, stir condensed milk, Biscoff, brown sugar, and butter in a saucepan over medium heat for 10–12 minutes until thick and golden. Stir in a pinch of salt. Pour caramel over the base, smooth out, and bake again at 180°C for 10 minutes. Cool until set. Melt chocolate with oil, pour over caramel layer, and cover with crushed biscoff biscuits. Chill to fully set, then slice with a hot knife for clean edges.

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