@meranam_linaj: boleh COD syg syg ku

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Friday 16 August 2024 12:54:28 GMT

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AnnieNgah :

kita dah pakai dua2,yg crystal cream tu mmg best 2 minggu je kita pakai nmpak glowinggggg😭

2024-11-04 11:37:35

0

Sonia queen :

saya dh order ..baru sampai nih hari😁

2024-10-11 06:10:14

0

RATU KINASIH 57_58 :

saye dah ourder

2024-09-30 14:04:07

0

ARHEL BUTT :

saya dah guna wiw mantap👍👍👍👍

2024-08-16 23:56:09

2

𝗥𝗲𝘇𝘇𝗮💫®𝓞𝓯𝓯𝓲𝓬𝓲𝓪𝓵 :

😲 ooooo

2024-08-17 01:05:46

1

alifa0227 :

boleh campur dngn skincer lain ke

2024-10-24 02:08:02

1

kiip_smeling :

serawal boleh ke

2024-10-23 01:24:12

1

Mami..Co :

Soalan sy lain.. berapa Umur akk 😀

2024-09-16 15:02:08

0

dayanghassan50 :

ori kh ni

2024-10-13 05:22:43

1

ayuflowersurprise :

pas pkai ni..ley pkai foundation ke?

2024-09-19 16:01:21

1

anita :

yg hitam tu pki siang MLM juga ke

2024-09-29 03:45:51

1

norhalima03 :

kalau untuk malam ada tak .

2024-09-26 05:46:12

1

azimah :

free mercury ke

2024-09-24 07:25:07

1

salbiahsalleh64 :

berapa harga

2024-09-23 17:58:36

1

🕊️🍉Nong🕊️🍉 :

pkai ni tk perlu pkai ss lgi ke?

2024-09-22 23:37:12

1

norafirdaus :

sya nak tnya...Ada mercury ka...tk dak Bhan terlarang Ka..

2024-09-16 08:18:34

2

aida :

sama ker dgn mariam krim....bekas sama jer

2024-09-17 04:22:23

1

dyanadyanafaidey :

klau pakai ni xpyh guna sun screen ke..

2024-09-16 23:31:44

1

mamat :

assalamualaikum. nk tanya set mna yg muka minyk dan jeragat ya.

2024-09-15 10:49:20

1

tinie :

kena pakai dua2 ke tu

2024-09-15 09:10:19

1

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Todays Kitchen: Karamel Poke Cake with White Chocolate #tiktokfood #Recipe #food #pokecake #baking #cake #caramel #dessert #fy #fyp #foryou CAKE BATTER ▫️3 eggs (medium) ▫️100 gr granulated sugar ▫️16 gr vanilla sugar (2 packets) ▫️100 ml milk ▫️125 ml sunflower oil ▫️140 gr flour (all-purpose flour) ▫️8 gr baking powder FILLING ▫️225 gr caramel TOPPING ▫️125 g mr mascarpone ▫️8 gr whipped cream stabilizer (1 packet) ▫️40 gr granulated sugar ▫️250 ml unwhipped heavy cream WHITE CHOCOLATE GANACHE ▫️60 ml unwhipped heavy cream ▫️125 gr white chocolate GARNISH ▫️20 gr caramel Preparation of the cake: Break the eggs into a bowl and add the sugar and vanilla sugar. Whisk the mixture until it becomes fluffy and light in color. Add the milk and mix until well combined. Then add the sunflower oil and mix again until smooth. Sift the flour and baking powder over the batter and mix until a smooth batter forms. Baking: Pour the batter into a greased springform pan lined with parchment paper. Bake the cake in a preheated oven at 160°C (320°F) for 12-18 minutes, or until the cake is done (the cake is ready when a toothpick comes out clean). Pay close attention to the baking time, as every oven is different. Let the cake cool for 10-15 minutes. Making the cream: Place the mascarpone, whipped cream stabilizer, and sugar in a deep bowl. Mix for 1 minute. Gradually add the unwhipped heavy cream (250 ml) and mix until the cream becomes stiff. Filling: Use the back of a wooden spoon to make holes in the cake. Put the caramel in a piping bag, cut off the tip, and fill the holes in the cake with caramel. Spread the cream evenly over the top of the cake until fully covered. Heat the unwhipped heavy cream until it is almost boiling. Add the white chocolate and let it sit for 1 minute. Stir the mixture until smooth ganache forms and let it cool slightly. Pour the ganache over the cake and immediately pipe small dots of caramel on top for decoration. Cover the cake and place it in the refrigerator for at least 2-3 hours, preferably overnight. This allows the flavors to develop nicely. Cut the cake into pieces and enjoy the delicious combination of soft cake and creamy filling. Bismillah, enjoy! Tips: * Make sure the eggs, milk, and oil are at room temperature. This helps the batter mix better and ensures a light cake. * Mix the batter just until the ingredients are combined. Overmixing can cause the cake to become tough instead of fluffy. * Do not let the cream fully boil. Once it is almost boiling (small bubbles appear along the edges), add the white chocolate. * Give the cake time to set properly in the refrigerator. This allows the flavors of the caramel, cake, and ganache to come together beautifully. Ideally, let the cake sit in the fridge overnight. * If you want to experiment, you can decorate the caramel dots on the ganache with coarse sea salt for an extra salty flavor. * I used a rectangular springform pan measuring 28x18 cm (11x7 inches).

Todays Kitchen: Karamel Poke Cake with White Chocolate #tiktokfood #Recipe #food #pokecake #baking #cake #caramel #dessert #fy #fyp #foryou CAKE BATTER ▫️3 eggs (medium) ▫️100 gr granulated sugar ▫️16 gr vanilla sugar (2 packets) ▫️100 ml milk ▫️125 ml sunflower oil ▫️140 gr flour (all-purpose flour) ▫️8 gr baking powder FILLING ▫️225 gr caramel TOPPING ▫️125 g mr mascarpone ▫️8 gr whipped cream stabilizer (1 packet) ▫️40 gr granulated sugar ▫️250 ml unwhipped heavy cream WHITE CHOCOLATE GANACHE ▫️60 ml unwhipped heavy cream ▫️125 gr white chocolate GARNISH ▫️20 gr caramel Preparation of the cake: Break the eggs into a bowl and add the sugar and vanilla sugar. Whisk the mixture until it becomes fluffy and light in color. Add the milk and mix until well combined. Then add the sunflower oil and mix again until smooth. Sift the flour and baking powder over the batter and mix until a smooth batter forms. Baking: Pour the batter into a greased springform pan lined with parchment paper. Bake the cake in a preheated oven at 160°C (320°F) for 12-18 minutes, or until the cake is done (the cake is ready when a toothpick comes out clean). Pay close attention to the baking time, as every oven is different. Let the cake cool for 10-15 minutes. Making the cream: Place the mascarpone, whipped cream stabilizer, and sugar in a deep bowl. Mix for 1 minute. Gradually add the unwhipped heavy cream (250 ml) and mix until the cream becomes stiff. Filling: Use the back of a wooden spoon to make holes in the cake. Put the caramel in a piping bag, cut off the tip, and fill the holes in the cake with caramel. Spread the cream evenly over the top of the cake until fully covered. Heat the unwhipped heavy cream until it is almost boiling. Add the white chocolate and let it sit for 1 minute. Stir the mixture until smooth ganache forms and let it cool slightly. Pour the ganache over the cake and immediately pipe small dots of caramel on top for decoration. Cover the cake and place it in the refrigerator for at least 2-3 hours, preferably overnight. This allows the flavors to develop nicely. Cut the cake into pieces and enjoy the delicious combination of soft cake and creamy filling. Bismillah, enjoy! Tips: * Make sure the eggs, milk, and oil are at room temperature. This helps the batter mix better and ensures a light cake. * Mix the batter just until the ingredients are combined. Overmixing can cause the cake to become tough instead of fluffy. * Do not let the cream fully boil. Once it is almost boiling (small bubbles appear along the edges), add the white chocolate. * Give the cake time to set properly in the refrigerator. This allows the flavors of the caramel, cake, and ganache to come together beautifully. Ideally, let the cake sit in the fridge overnight. * If you want to experiment, you can decorate the caramel dots on the ganache with coarse sea salt for an extra salty flavor. * I used a rectangular springform pan measuring 28x18 cm (11x7 inches).

#diaperfail #whenyoujustchangedthem😂 #newbornlifebelike #newbornsbelike #grandbabiesoftiktok #newgrandbaby #babypee

#diaperfail #whenyoujustchangedthem😂 #newbornlifebelike #newbornsbelike #grandbabiesoftiktok #newgrandbaby #babypee

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