@phuongnhidailyy: Sữa cỏ là gì mà hot dữ vậy mấy bà? #mebimsua #suaco #suacongthuc #ximuimomi

Phương Nhi 🌱 Mẹ GenZ 2 con
Phương Nhi 🌱 Mẹ GenZ 2 con
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Region: VN
Tuesday 25 July 2023 10:01:30 GMT
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lttmy1812
Trà My :
ở đây có ai team babyme không nhỉ 😄
2023-10-30 15:44:32
10
nhungbeo4
Nhun Bếu 23🇯🇵19🇻🇳 :
sữa Enlilac có phải sữa cỏ không ạ
2023-09-29 00:39:18
13
be_ty_teo
Khi nào ra riêng thì đổi tên :
team meiji nhập khẩu 😁
2023-07-25 12:43:14
327
2023...ttt
Dung-96 :
Nói đơn giản dễ hiểu. Sữa cỏ là những sữa mang danh cty dược VN sx. Có hệ thống bán lẻ như kem trộn. Nhà pp, đại lí bán trên phở bò nhiều.
2023-07-25 16:00:52
333
thuong191299
Bé nấm :
Sữa grow plus phải sữa cỏ không ạ
2023-10-25 00:49:45
31
dim_dimsum
Nguyen Q :
Nghe giống colosbaby 😂
2023-07-26 17:02:27
15
huyenhoihien91
Thanh Huyền :
I am mook phải sữa cỏ k ạ?
2023-09-20 04:39:27
5
anyen01
TÂm TÂm :
có ai uống Optimus không ạ 🥺
2023-10-11 10:05:23
6
ngasun1996
Nga kít :
Có mồm nào uống efami a+ giống e k ạ
2023-09-27 11:46:30
6
lttu2604
uyn vyy :
mn có ai cho con uống sữa babyme hình cá heo chưa ạ ?
2023-07-25 21:08:11
6
dip.on74
tũn :
tôi tưởng sữa cỏ là chỉ sữa tự nhiên, đc nuôi từ bò ăn cỏ thì gọi là sữa cỏ. tôi ko biết nên hỏi thật, ai giải thích hộ t với
2025-04-16 16:38:45
74
linhpiiu1101
Lin đang lau nhà 🤞🏻 :
Tui từng mua trúng 1 loại sữa mà về search google không ra Á mấy bà, vậy là sữa cỏ hả, tên Biomi có hình con voi, màu xanh xanh á
2023-10-07 18:03:03
7
peo110699
Peo Peo :
Sữa nubone plus thì có phải ko ạ. Sữa này e đc nhi đồng 1 kê
2023-07-27 01:36:58
1
user1005luve
ThiBen :
Không rành thiệt nên hỏi sữa ColossGain thì sao m.n
2023-07-25 15:13:57
2
memit2023
Mẹ bé Míttt :
Sữa rontamil ạ
2023-07-25 15:39:36
1
hando1508
Đỗ Ngọc Hân :
Team kendamil 🫣🫣🫣
2023-07-25 14:14:51
1
vu_hoa_98
Vũ Hòa :
con 3t uốg sữa nào tốt. các mom tư vấn e với ạ. e cảm ơn ạ
2023-07-26 17:35:04
1
kem030303
♡🦀 🦀🦀♡ :
Có ai dùng yasuko k ạ..😳😳😳
2025-01-08 15:34:32
0
thienyet1552
Thiên Yết :
T thuộc team Aptamil
2023-09-26 03:17:48
10
ttinh_97
Tình Trần :
sữa rôntamil có phải là sữa cỏ k c
2023-07-25 14:18:30
1
lamlinhhue1988
H88 :
M cx đang cho uống Meji đang ko biết lên 1 tuổi có lên đổi sữa khác ko.
2023-07-27 02:13:08
1
thuphuong201091
Thu Phương :
Dielac anpha thì sao ạ
2023-07-26 07:10:52
2
ng.th.thuthao
𝑻 :
sữa này phải sữa cỏ k ạ
2026-01-12 06:33:44
0
camtien0799
tiên 😺 :
colos baby phải sữa cỏ hong ạ😳
2023-07-25 15:47:57
1
quynhthi19.04
Thiethie❤️‍🩹 :
Kazu thì s ạ
2023-07-25 14:26:02
1
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If you’re craving a hot autumnal pie, but you’re not up for the fiddliness of lining a pie dish with intricate pastry… the humble galette is your answer.  This time of year pears are absolutely gorgeous on their own, but paired with fiery ginger @Belvoir Farm Ginger Cordial, is a match made in heaven.  Pear filling 1 kg peeled and cored pears 1 heaped tbsp brown sugar 40ml Belvoir Farm Ginger Cordial Pastry 150 g butter 250 plain flour 50 g caster sugar 1 handful flaked almonds To finish 1 tbsp Belvoir Farm Ginger Cordial Icing sugar, to dust Cut your peeled and cored pears into thin slices. In a small bowl, mix the brown sugar and Belvoir Farm ginger cordial. Add the pears to a saucepan over medium heat, then pour the cordial mixture over the top. Cook until the pears slices are soft and the sugar and cordial have formed a sticky coating. Remove from the heat and set aside to cool. To make the pastry, rub the butter, flour and sugar together in a large mixing bowl until it forms a fine crumb. Measure out 70ml of cold water, and add it gradually to the bowl, mixing well with each addition until it just starts to come together. Just add enough water until you have a soft, pliable dough (if it’s crumbly, it’s too dry). Mix into a ball, cover and leave in the fridge to chill for 30 mins.  Preheat your oven 180ºC. Remove the pastry from the fridge and roll it out on a lightly floured surface into a large circle about 4-5mm thick. Cut the largest circle out of your pastry possible, just trimming off any uneven or tearing edges (otherwise your pastry will split when you try to fold it over the pears). Transfer the pastry to a lined baking tray.  Once the pears are cool enough to touch, tip them into the centre of the pastry, leaving a roughly 6cm border around the edges. Gently fold the pastry edges over the pears bit by bit, overlapping the pastry and pressing down as you go around. It will look imperfect, but that’s part of this dish! Brush the pastry with a little egg or dash of milk, sprinkle with the almonds and bake for 30-40 mins or until the pastry is golden brown. Remove from the oven and leave to cool, then drizzle with the extra cordial and sprinkle with icing sugar before serving. . . . #cookingfromscratch #wholesomefood #fromscratchcooking #homecooking #pears #galette
If you’re craving a hot autumnal pie, but you’re not up for the fiddliness of lining a pie dish with intricate pastry… the humble galette is your answer. This time of year pears are absolutely gorgeous on their own, but paired with fiery ginger @Belvoir Farm Ginger Cordial, is a match made in heaven. Pear filling 1 kg peeled and cored pears 1 heaped tbsp brown sugar 40ml Belvoir Farm Ginger Cordial Pastry 150 g butter 250 plain flour 50 g caster sugar 1 handful flaked almonds To finish 1 tbsp Belvoir Farm Ginger Cordial Icing sugar, to dust Cut your peeled and cored pears into thin slices. In a small bowl, mix the brown sugar and Belvoir Farm ginger cordial. Add the pears to a saucepan over medium heat, then pour the cordial mixture over the top. Cook until the pears slices are soft and the sugar and cordial have formed a sticky coating. Remove from the heat and set aside to cool. To make the pastry, rub the butter, flour and sugar together in a large mixing bowl until it forms a fine crumb. Measure out 70ml of cold water, and add it gradually to the bowl, mixing well with each addition until it just starts to come together. Just add enough water until you have a soft, pliable dough (if it’s crumbly, it’s too dry). Mix into a ball, cover and leave in the fridge to chill for 30 mins. Preheat your oven 180ºC. Remove the pastry from the fridge and roll it out on a lightly floured surface into a large circle about 4-5mm thick. Cut the largest circle out of your pastry possible, just trimming off any uneven or tearing edges (otherwise your pastry will split when you try to fold it over the pears). Transfer the pastry to a lined baking tray. Once the pears are cool enough to touch, tip them into the centre of the pastry, leaving a roughly 6cm border around the edges. Gently fold the pastry edges over the pears bit by bit, overlapping the pastry and pressing down as you go around. It will look imperfect, but that’s part of this dish! Brush the pastry with a little egg or dash of milk, sprinkle with the almonds and bake for 30-40 mins or until the pastry is golden brown. Remove from the oven and leave to cool, then drizzle with the extra cordial and sprinkle with icing sugar before serving. . . . #cookingfromscratch #wholesomefood #fromscratchcooking #homecooking #pears #galette

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