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@mercular_official: ปากกา iPad ที่คุ้มที่สุด! Zenget Pencil Plus Stylus Pen #ปากกาipad#ipad#ipadpro#applepencil#apple#Zenget#mercular#ปากกาเขียนจอไอแพด#pencilart#ตลก#ชีวิตคนทํางาน#เงินซื้อได้ทุกอย่าง

Mercular
Mercular
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Saturday 11 May 2024 01:00:00 GMT
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user7906060150187
ณภัทร วัฒนากุล :
เชื่อมต่อยังไงครับ🥰
2025-01-11 04:22:30
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😝. :
ใช้กับไอแพดเจน10ได้มั้ยคะ
2024-06-23 03:17:59
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ad Bakery Style Raspberry & White Chocolate Muffins Makes 6 large bakery-style muffins Ingredients: ¾ cup caster sugar, plus extra for sprinkling ½ cup vegetable oil 2 eggs ½ cup milk ½ cup sour cream or Greek yoghurt 1 teaspoon vanilla extract 2½ cups self-raising flour 1 cup frozen raspberries, plus extra for topping 200g white chocolate, roughly chopped Method: Preheat your oven to 180°C fan-forced and line a 6-hole muffin tray with large muffin cases. In a large bowl, add the caster sugar, oil, eggs, milk, sour cream and vanilla. Whisk until smooth and combined. Add the self-raising flour on top and gently whisk until just combined. Be careful not to overmix. Fold through the frozen raspberries and chopped white chocolate. Divide the batter evenly between the 6 muffin holes, filling them generously for that bakery-style height. Top with the reserved raspberries, extra white chocolate if desired, and a sprinkle of caster sugar. Bake for 25 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Allow to cool slightly before serving. @Harris Scarfe #easybaking #EasyRecipe #muffins #cookingvideos #homecooking
ad Bakery Style Raspberry & White Chocolate Muffins Makes 6 large bakery-style muffins Ingredients: ¾ cup caster sugar, plus extra for sprinkling ½ cup vegetable oil 2 eggs ½ cup milk ½ cup sour cream or Greek yoghurt 1 teaspoon vanilla extract 2½ cups self-raising flour 1 cup frozen raspberries, plus extra for topping 200g white chocolate, roughly chopped Method: Preheat your oven to 180°C fan-forced and line a 6-hole muffin tray with large muffin cases. In a large bowl, add the caster sugar, oil, eggs, milk, sour cream and vanilla. Whisk until smooth and combined. Add the self-raising flour on top and gently whisk until just combined. Be careful not to overmix. Fold through the frozen raspberries and chopped white chocolate. Divide the batter evenly between the 6 muffin holes, filling them generously for that bakery-style height. Top with the reserved raspberries, extra white chocolate if desired, and a sprinkle of caster sugar. Bake for 25 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Allow to cool slightly before serving. @Harris Scarfe #easybaking #EasyRecipe #muffins #cookingvideos #homecooking

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