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Saturday 29 June 2024 05:32:01 GMT

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🇦 🇰 🇺 🇷 🇪 🇾 ☑️ :

9 j, Berarti Jam 1 Siang Uploadnya 🗿 BTW Ke 9 🗿

2024-06-29 15:07:56

4

🦋bttrfly :

mukbang sate cba kak

2024-06-29 05:36:39

2

Yuni_ar288 :

pngn🥺

2024-06-29 06:36:36

0

jklovers :

pertamaa

2024-06-29 05:36:25

0

imamsafiih18 :

kk aku pengen banget ke gitu

2024-06-30 05:56:27

0

Alyatusyifa :

pengen banget

2024-06-30 01:30:00

0

TIYO RAWW :

😂?

2024-07-03 03:22:11

0

sesil jr :

🤤🤤🤤🤤🤤🤤🤤🤤

2024-07-01 06:59:31

0

user12297032269853 :

😂😂😂

2024-06-29 14:31:02

0

Pina Okta :

👍👍👍

2024-06-29 12:26:30

0

Risna Munasir :

🥺🥺🥺

2024-06-29 12:09:13

0

Dirazs Brut4L⚡ :

pertama dapat apa?🗿🗿

2024-06-29 05:36:35

3

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Projector painting desk for Children. Help kids learn to draw ✍️ 🎨 many cartoon patterns to choose #foryou #toy #paint #drawing #earlyeducation

Projector painting desk for Children. Help kids learn to draw ✍️ 🎨 many cartoon patterns to choose #foryou #toy #paint #drawing #earlyeducation

Come sit on my face you perfect angel #dessert #juicytushie #foryou Taste 9/10 Visuals 7.5/10 Sticky Toffee Pudding Serves: 4-6 Difficulty “You’ll manage pumpkin!” Sponge: - 338g pitted dates - 7g baking powder - 3g bicarbonate of soda - 25g dark brown sugar - 88g unsalted butter, melted - 3 eggs - 325g plain flour Sauce: - 100g butter - 125g soft light brown sugar - 50g dark brown sugar - 125g double cream Sponge: 1. Place the dates in a pot, add boiling water, and let them become soft before blending quickly 2. Whisk together the eggs and sugar. Add the melted butter and mix well 3. Add the dry ingredients (plain flour, baking powder, bicarbonate soda) and stir in the date puree. Mix until well combined 4. Pour the mixture into a lined baking tray and bake at 170°C/338°F for approximately 45-50 minutes. Sauce: 1. Combine all the sauce ingredients (butter, soft light brown sugar, dark brown sugar, double cream) in a saucepan. Bring to a simmer over medium low heat 2. Once all the ingredients are well combined, remove them from the heat and keep them warm. To serve: 1. Serve each portion of the sticky toffee pudding with cream and a scoop of vanilla ice cream 2. Drizzle the warm sauce generously over the pudding before serving.

Come sit on my face you perfect angel #dessert #juicytushie #foryou Taste 9/10 Visuals 7.5/10 Sticky Toffee Pudding Serves: 4-6 Difficulty “You’ll manage pumpkin!” Sponge: - 338g pitted dates - 7g baking powder - 3g bicarbonate of soda - 25g dark brown sugar - 88g unsalted butter, melted - 3 eggs - 325g plain flour Sauce: - 100g butter - 125g soft light brown sugar - 50g dark brown sugar - 125g double cream Sponge: 1. Place the dates in a pot, add boiling water, and let them become soft before blending quickly 2. Whisk together the eggs and sugar. Add the melted butter and mix well 3. Add the dry ingredients (plain flour, baking powder, bicarbonate soda) and stir in the date puree. Mix until well combined 4. Pour the mixture into a lined baking tray and bake at 170°C/338°F for approximately 45-50 minutes. Sauce: 1. Combine all the sauce ingredients (butter, soft light brown sugar, dark brown sugar, double cream) in a saucepan. Bring to a simmer over medium low heat 2. Once all the ingredients are well combined, remove them from the heat and keep them warm. To serve: 1. Serve each portion of the sticky toffee pudding with cream and a scoop of vanilla ice cream 2. Drizzle the warm sauce generously over the pudding before serving.

cowo kalian gini ga 😻 - - #foryou #fyp▶ @RAMABOT

cowo kalian gini ga 😻 - - #foryou #fyp▶ @RAMABOT

Episode 15 | Teaching your next date how to cook. #dessertlover #datenight #forherpage Taste 8/10 Visuals 8/10 Notes: 1. The portion below was for a 26cm heart-shaped tart. I would highly recommend only making half the portion. It is very decadent. One slice is enough per person. I shared the remaining slices with my 12 girlfriends. 2. The cake does require a bit of preparation and time, but it is worth the shot if she's cute. 3. Check the whole recipe before proceeding. Equipment: 1. Baking tin with a removable clasp (not necessary). 2. Two piping bags plus desired tips (one for Nutella and one for whipped cream). Chocolate Tort: *Full recipe is below but I recommend doing a half portion unless you feeding the entire extended family of the future Misses* Part 1 - Biscuit Base - 230g biscuit finely crushed - 20g cacao powder - 110g melted butter - 20g sugar - pinch of salt Mix everything until well combined. Add a greased and prepared baking tin with a piece of parchment paper placed at the bottom. Move to Part 2. Part 2 - Filling - 330g sugar - 220g unsalted butter - 6 eggs - 200g melted dark & 100g melted milk chocolate (T = 300g) - 220g finely ground almond meal - 2tsp vanilla essence - Pinch of salt Preheat oven to 150°C/302°F. Cream butter and sugar until light and fluffy. Add one egg at a time and whisk to incorporate. Add melted chocolate and continue to whisk in. Add remaining ingredients and fold through. Pour into your prepared baking tin. Bake at 150°C/302°F for 50-60 min or via skewer test. Allow to cool fully and depending on your baking tin (removal clasp vs. no clasp) trim the top with a knife before proceeding to Part 3. Alterntively don't trim the top but cool cake anyways and go to Part 3. Part 3 - Topping - 150g melted dark chocolate - 200g warmed up/hot heavy cream - 120g icing sugar - 2.4g bloomed gelatin sheets Combine everything and whisk until well combined. If you have a stick blender give it a good blitz. Allow cooling slightly before pouring over the cake. Allow setting in the fridge. Garnish - 200g whipped cream - 250g fresh raspberries - Nutella for garnish - Raspberry jam for dressing (without seeds)

Episode 15 | Teaching your next date how to cook. #dessertlover #datenight #forherpage Taste 8/10 Visuals 8/10 Notes: 1. The portion below was for a 26cm heart-shaped tart. I would highly recommend only making half the portion. It is very decadent. One slice is enough per person. I shared the remaining slices with my 12 girlfriends. 2. The cake does require a bit of preparation and time, but it is worth the shot if she's cute. 3. Check the whole recipe before proceeding. Equipment: 1. Baking tin with a removable clasp (not necessary). 2. Two piping bags plus desired tips (one for Nutella and one for whipped cream). Chocolate Tort: *Full recipe is below but I recommend doing a half portion unless you feeding the entire extended family of the future Misses* Part 1 - Biscuit Base - 230g biscuit finely crushed - 20g cacao powder - 110g melted butter - 20g sugar - pinch of salt Mix everything until well combined. Add a greased and prepared baking tin with a piece of parchment paper placed at the bottom. Move to Part 2. Part 2 - Filling - 330g sugar - 220g unsalted butter - 6 eggs - 200g melted dark & 100g melted milk chocolate (T = 300g) - 220g finely ground almond meal - 2tsp vanilla essence - Pinch of salt Preheat oven to 150°C/302°F. Cream butter and sugar until light and fluffy. Add one egg at a time and whisk to incorporate. Add melted chocolate and continue to whisk in. Add remaining ingredients and fold through. Pour into your prepared baking tin. Bake at 150°C/302°F for 50-60 min or via skewer test. Allow to cool fully and depending on your baking tin (removal clasp vs. no clasp) trim the top with a knife before proceeding to Part 3. Alterntively don't trim the top but cool cake anyways and go to Part 3. Part 3 - Topping - 150g melted dark chocolate - 200g warmed up/hot heavy cream - 120g icing sugar - 2.4g bloomed gelatin sheets Combine everything and whisk until well combined. If you have a stick blender give it a good blitz. Allow cooling slightly before pouring over the cake. Allow setting in the fridge. Garnish - 200g whipped cream - 250g fresh raspberries - Nutella for garnish - Raspberry jam for dressing (without seeds)

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