@copphavietcom: Cốp pha cột 4 in 1 siêu tiện lợi #cốp_pha_việt #copphaviet #CỐP_PHA_VIỆT #coppha #copphacot

CỐP PHA VIỆT

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Monday 07 October 2024 05:53:14 GMT

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Comments

☘️Quang Lợi_56789 ☘️ :

Giá nt

2025-08-12 19:26:50

1

Biên-Điện lạnh :

nhà sát vách lắp kiểu gì

2024-10-07 07:34:09

2

Tik Tok 50 :

quá lâu. ko tiết kiệm đc thời gian.

2024-11-30 02:51:06

1

Ba Milo :

Xin giá

2024-12-08 01:44:45

1

hieunguyen7681 :

giá sao ạ

2024-10-07 06:19:38

1

Đoàn đông :

nặng và thao tác quá lâu

2024-10-07 22:55:27

2

hieunguyen03021990 :

Mẫu này giá ntn?

2024-10-07 13:50:30

1

Minh Thuận288 :

có côt tròn 400 ?

2024-10-07 07:23:50

1

ARCHITEC365 :

25 năm về trước tôi sử dụng rồi giờ mới ra video như mới sáng chế vậy

2024-10-09 06:38:21

1

tik_phong :

nếu nhà 2 bên đã xây rồi thì khuôn này làm sao bác?

2024-10-09 14:36:11

1

vinh :

như vậy xát nhà bên thì làm sao

2024-10-07 13:43:16

1

Nguyễn Triệu@ :

giá

2024-10-08 04:27:01

1

công tinh sơn :

giá bán sao vậy bạn

2024-10-07 14:15:33

1

Tính Huỳnh - CEO XD KIẾN HUỲNH :

Giá sao

2024-10-07 13:34:54

1

Nông Trại 0207 :

gias sao anh

2024-10-08 00:42:14

1

XÂY DỰNG VN74 :

giá 1 bộ này bn shop

2024-10-09 01:53:13

1

XD PA House :

báo giá

2024-10-08 13:40:57

1

thanhvinh :

bao nhiêu tiền

2024-10-07 15:44:58

1

Nhật Nam :

vậy đỗ bê-tông có đúng kĩ thuật ko

2024-10-07 23:06:34

1

user0znio3nmci :

nặng quá. khó thi công

2024-10-07 23:21:02

1

Trịnh Đồng996 :

Xin gia

2024-10-08 05:51:37

1

Phụ kiện thông minh đất việt :

50 phình luôn

2024-10-09 10:50:52

1

Tiến Nguyễn :

🥺

2024-12-01 12:38:59

1

Tiến Nguyễn :

🥰

2024-12-01 12:38:59

1

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Pt.2 | My fall bakery menu 🍂 Recipe below 👇🏼 Ingredients: Chai Spice Mix * 2 tsp ground cinnamon * 1 tsp ground ginger * 1 tsp ground cardamom * ¾ tsp ground allspice Cupcakes * 2 chai tea bags * 120 ml whole milk * 210 g all purpose flour * 3 tsp chai spice mix * 1 tsp baking powder * ¼ tsp baking soda * ¼ tsp salt * 113 g unsalted butter, softened * 200 g granulated sugar * 3 large eggs, room temperature * 1½ tsp vanilla extract * 120 g sour cream or full fat Greek yogurt Buttercream * 250 g unsalted butter, softened * 480 g icing sugar, sifted * 1 ½ tsp chai spice mix * Small pinch of salt * 40 ml heavy cream * 1 ½ tsp vanilla extract Method 1. Warm milk until steaming, steep tea bags for 10 minutes, squeeze out excess, and cool. Preheat oven to 175°C and line a 12 hole muffin tin with cases. 2. Whisk flour, chai spice, baking powder, baking soda, and salt in a bowl. In another bowl, beat butter and sugar until light and fluffy, then beat in sour cream. Add eggs one at a time, mixing well after each, then stir in vanilla. 3. Mix in dry ingredients until just combined, then gently fold in cooled chai infused milk. 4. Divide batter between cases and bake for 18–22 minutes, until a skewer comes out clean. Cool completely. 5. For the buttercream, beat butter until pale and creamy. Add icing sugar, chai spice, and salt, then beat until smooth. Mix in vanilla and heavy cream, then whip until light and fluffy. 6. Pipe or spread buttercream over cooled cupcakes and decorate with a cinnamon stick on top. Optionally, dust lightly with ground cinnamon Enjoy! 🤎 #baking #cupcakes #chai #Recipe #fall

Pt.2 | My fall bakery menu 🍂 Recipe below 👇🏼 Ingredients: Chai Spice Mix * 2 tsp ground cinnamon * 1 tsp ground ginger * 1 tsp ground cardamom * ¾ tsp ground allspice Cupcakes * 2 chai tea bags * 120 ml whole milk * 210 g all purpose flour * 3 tsp chai spice mix * 1 tsp baking powder * ¼ tsp baking soda * ¼ tsp salt * 113 g unsalted butter, softened * 200 g granulated sugar * 3 large eggs, room temperature * 1½ tsp vanilla extract * 120 g sour cream or full fat Greek yogurt Buttercream * 250 g unsalted butter, softened * 480 g icing sugar, sifted * 1 ½ tsp chai spice mix * Small pinch of salt * 40 ml heavy cream * 1 ½ tsp vanilla extract Method 1. Warm milk until steaming, steep tea bags for 10 minutes, squeeze out excess, and cool. Preheat oven to 175°C and line a 12 hole muffin tin with cases. 2. Whisk flour, chai spice, baking powder, baking soda, and salt in a bowl. In another bowl, beat butter and sugar until light and fluffy, then beat in sour cream. Add eggs one at a time, mixing well after each, then stir in vanilla. 3. Mix in dry ingredients until just combined, then gently fold in cooled chai infused milk. 4. Divide batter between cases and bake for 18–22 minutes, until a skewer comes out clean. Cool completely. 5. For the buttercream, beat butter until pale and creamy. Add icing sugar, chai spice, and salt, then beat until smooth. Mix in vanilla and heavy cream, then whip until light and fluffy. 6. Pipe or spread buttercream over cooled cupcakes and decorate with a cinnamon stick on top. Optionally, dust lightly with ground cinnamon Enjoy! 🤎 #baking #cupcakes #chai #Recipe #fall

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