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Traicy baiby ❤️
Traicy baiby ❤️
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Thursday 24 October 2024 08:34:36 GMT
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It can mimic the alarm calls of more than 50 different animals, tricking them to steal their food.Fork Tailed Drongo (Dicrurus adsimilis).#birds #forktaileddrongo
It can mimic the alarm calls of more than 50 different animals, tricking them to steal their food.Fork Tailed Drongo (Dicrurus adsimilis).#birds #forktaileddrongo
Có ai sợ giống mình không ?
Có ai sợ giống mình không ?


BNR VIBES #fyp #vibes #bogor #bogorhits
BNR VIBES #fyp #vibes #bogor #bogorhits
WHITE CHOCOLATE COCONUT DESSERTS (NO BAKE) #dessert #nobake #coconut #cream food #Recipe #easy #tiktokfoof #fy #fyp #foryou #foryoupage CREAM 175 g white chocolate paste 8 g vanilla sugar (1 packet) 16 g whipping cream stabilizer (2 packets) 250 g mascarpone 250 ml heavy cream WHITE CHOCOLATE MIXTURE 200 ml milk 50 g white chocolate paste ladyfingers GARNISH grated coconut strawberries In a deep bowl, combine the white chocolate paste (175g), vanilla sugar, whipping cream stabilizer, and mascarpone. Mix for 1 minute. Gradually add the heavy cream and mix until stiff. Transfer the mixture to a piping bag, don't forget the piping tip. In another bowl, mix the milk with the white chocolate paste (50g) until smooth. Take a ladyfinger, pipe some cream on it, and then place another ladyfinger on top. Dip the ladyfingers in the white chocolate mixture and then roll it in grated coconut. Place the desserts on a parchment paper and pipe dollops of cream on top. Cover the coconut desserts and refrigerate them for several hours, preferably overnight. This allows the cookies to become soft, and the flavors can fully meld together. Garnish the pastries as desired. I used coconut balls and strawberry pieces.
WHITE CHOCOLATE COCONUT DESSERTS (NO BAKE) #dessert #nobake #coconut #cream food #Recipe #easy #tiktokfoof #fy #fyp #foryou #foryoupage CREAM 175 g white chocolate paste 8 g vanilla sugar (1 packet) 16 g whipping cream stabilizer (2 packets) 250 g mascarpone 250 ml heavy cream WHITE CHOCOLATE MIXTURE 200 ml milk 50 g white chocolate paste ladyfingers GARNISH grated coconut strawberries In a deep bowl, combine the white chocolate paste (175g), vanilla sugar, whipping cream stabilizer, and mascarpone. Mix for 1 minute. Gradually add the heavy cream and mix until stiff. Transfer the mixture to a piping bag, don't forget the piping tip. In another bowl, mix the milk with the white chocolate paste (50g) until smooth. Take a ladyfinger, pipe some cream on it, and then place another ladyfinger on top. Dip the ladyfingers in the white chocolate mixture and then roll it in grated coconut. Place the desserts on a parchment paper and pipe dollops of cream on top. Cover the coconut desserts and refrigerate them for several hours, preferably overnight. This allows the cookies to become soft, and the flavors can fully meld together. Garnish the pastries as desired. I used coconut balls and strawberry pieces.

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