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@momochi661: HERAクリスマスBOX開封レビュー⛄️💍🤍

ももち Momochi 🍑
ももち Momochi 🍑
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Region: JP
Friday 22 November 2024 10:00:00 GMT
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Comments

tmd.pwjagape
tiki :
リップつやつやですね！！ ヘラのセットめちゃめちゃ高そう😳クッションファンデーションもリップも大好きです
2024-11-22 10:35:45
3
r___aci
rii :
この時のメイク知りたいです🥺
2024-11-22 12:38:32
2
tanshiodaisukida
りり :
ヘラ高いけど高級感あるよな、、
2024-11-24 01:10:19
1
haruka_momochifan
haruka :
HERAホリデーかわいい🫢🩷この時のももちのメイクもめっちゃ好き♡！
2024-11-23 12:57:19
1
saya205480
MiKU_☆ :
リップは何ですか
2024-11-22 10:08:20
1
manon_mou
❤️まのん❤️ :
🥰🥰🥰
2025-01-15 17:54:27
0
user5875585697923
Lina :
@ @ @ @ @🎀 ライン 🎀 : 𝟖𝟖𝟕𝟕𝟕𝟎𝟏 😋🤪 🎀 こうゆう 🎀😀😇
2024-12-28 10:10:32
1
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ぴぴちゃん
ぴぴちゃん
PISTACHE MARBLE COOKIES #food #recipe #cookies #marblecookies #chocolate #pistachio #nobake #fy #fyp #foryoupage #foryou COOKIE DOUGH 60 ml heavy cream 150 g white chocolate 200 g pistachios (unsalted) 100 g Maria biscuits 175 g pistachio paste COATING 300 g white chocolate GARNISHING 25 g pistachio paste (liquid) Heat the heavy cream almost to a boil. Remove from heat and add the white chocolate (150 g). Let it sit for 1 minute, then stir until smooth. Allow to cool. Coarsely chop the pistachios in a food processor. Crumble the Maria biscuits. In a bowl, mix the pistachios, crumbled biscuits, cooled white chocolate ganache, and pistachio paste until combined. Melt half of the white chocolate (150 g) in a double boiler. Line a baking dish or pan with parchment paper and evenly spread the cookie dough. Press it firmly with the back of a spoon. Pour the melted white chocolate over the dough and spread evenly. Place it in the fridge until the chocolate hardens. Melt the remaining white chocolate (150 g) in a double boiler. Remove the cookie dough from the baking dish and carefully flip it onto a sheet of parchment paper. Pour the melted chocolate over the top and spread evenly. Immediately pipe lines of liquid pistachio paste over the chocolate. Use a skewer to swirl through the lines to create a marbled pattern. Place in the fridge until the chocolate is firm. Cut the pistachio marble cookie into diamonds, squares, or any desired shape. Tips: Choose high-quality pistachio paste. Don’t grind the pistachios too finely; small pieces will give the cookie a nice bite. Make sure the bowl in which you melt the chocolate doesn’t touch the water. Too much heat can make the chocolate grainy Let the first layer of chocolate completely harden in the fridge before adding the second layer. This will keep the layers neat and tight. The pistachio paste must be liquid for piping the lines. If it’s too thick, warm it briefly (a few seconds) in the microwave. Use a sharp knife, and warm it first in a tall glass with warm water before cutting. I used a pan that measures 24 x 18 cm.
PISTACHE MARBLE COOKIES #food #recipe #cookies #marblecookies #chocolate #pistachio #nobake #fy #fyp #foryoupage #foryou COOKIE DOUGH 60 ml heavy cream 150 g white chocolate 200 g pistachios (unsalted) 100 g Maria biscuits 175 g pistachio paste COATING 300 g white chocolate GARNISHING 25 g pistachio paste (liquid) Heat the heavy cream almost to a boil. Remove from heat and add the white chocolate (150 g). Let it sit for 1 minute, then stir until smooth. Allow to cool. Coarsely chop the pistachios in a food processor. Crumble the Maria biscuits. In a bowl, mix the pistachios, crumbled biscuits, cooled white chocolate ganache, and pistachio paste until combined. Melt half of the white chocolate (150 g) in a double boiler. Line a baking dish or pan with parchment paper and evenly spread the cookie dough. Press it firmly with the back of a spoon. Pour the melted white chocolate over the dough and spread evenly. Place it in the fridge until the chocolate hardens. Melt the remaining white chocolate (150 g) in a double boiler. Remove the cookie dough from the baking dish and carefully flip it onto a sheet of parchment paper. Pour the melted chocolate over the top and spread evenly. Immediately pipe lines of liquid pistachio paste over the chocolate. Use a skewer to swirl through the lines to create a marbled pattern. Place in the fridge until the chocolate is firm. Cut the pistachio marble cookie into diamonds, squares, or any desired shape. Tips: Choose high-quality pistachio paste. Don’t grind the pistachios too finely; small pieces will give the cookie a nice bite. Make sure the bowl in which you melt the chocolate doesn’t touch the water. Too much heat can make the chocolate grainy Let the first layer of chocolate completely harden in the fridge before adding the second layer. This will keep the layers neat and tight. The pistachio paste must be liquid for piping the lines. If it’s too thick, warm it briefly (a few seconds) in the microwave. Use a sharp knife, and warm it first in a tall glass with warm water before cutting. I used a pan that measures 24 x 18 cm.

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