@hanhanunbox: Màu đẹp thế này mà chưa bà nào swatch ta #goclamdep #hanhanunbox #sonmoi #tutorial #colorkey #xuhuong #viral #tiktok #sale #fyp #tiktokviral

Hàn Hàn Ơii ⋆𐙚

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Wednesday 26 March 2025 04:55:33 GMT

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Comments

hayoreview :

Không dính cốc thiệt nha, tui da ngăm dùng màu này thấy đẹp nha 😚

2025-03-27 14:58:33

487

lho :

Son này với black rouge a12 cái nào lì hơn ạ

2025-03-28 18:06:14

22

nhân cách khác của heo👩🏻‍🦽 :

Mình vừa mua B772 trong video đây :))) Da mình trung bình sáng, neutral nhma.. vch cây này ánh tím nhiều quá, màu lên môi hong có cam cam giống trong video đâu nha. Kiểu sẽ là hồng khô á, ai môi thâm đừng mua màu này

2025-07-29 10:02:15

12

mimeo :

Da hơi ngăm, môi thâm, mặt mộc nên dùng màu nào v mn

2025-06-12 10:15:02

1

thich ngủ :

màu nào hợp da trung tính mà nó có pha một chút hồng hồng đỏ đỏ hg chị

2025-04-10 13:38:31

8

piupiu :

t da ngăm môi bị thâm nên chọn màu nào

2025-03-27 16:09:54

12

Nicotine :

B772 có ánh tím nên ai môi thân cũng cân nhắc tí nhó,tui dùng với son 3ce màu casual thấy bớt bị tím đó mấy bà

2025-04-24 10:48:59

6

ha.ngoc.diem5 :

Sao trong giỏ hàng b772 màu nó khác vậy ạ

2025-05-23 11:39:29

0

CĂN DUYÊN_TIỀN ĐỊNH :

màu này số mấy bạn

2025-05-27 08:10:10

1

50kg đổi tên :

pass B708 và B772, 120k/2 cây. Lẻ 70k/cây ạ. có bài check legit. có bill hãng.

2026-03-02 17:20:36

1

PP :

Xin tên bài hát với

2025-05-01 09:51:14

0

chè đỗ đen 😎 :

màu đánh đầu tiên là màu nào ạ

2025-06-12 12:03:11

0

pa :

này hợp da tb khôm ạ

2025-04-15 05:16:44

0

bắp :

nên dùng colorkey hay ukiss

2025-04-02 05:25:00

5

thít ăn khô bò🥩 :

tớ mún đánh mặt mộc, da coll tone ạ, mỗi tội môi nhợt nhạt á k biết có hợp k

2025-05-24 19:14:22

0

Mê trà đào 11 🍑 :

pass B708. 89k

2025-06-23 19:17:40

1

Khanh Vy :

t pass r702 70k test ra tay 2 lần ạ🥹

2025-07-19 04:09:30

0

willow🎸 :

da vàng môi thâm dùng màu nào ạ

2025-04-10 08:41:23

4

Lem Thúi :

tone da mình k lạnh k ấm môi thâm viền da trung bình thì mình nên xài màu nào mấy mom ơiii cho tui gợi ý dii🥲

2025-05-27 03:53:19

4

Sang Lee 1 mét 9 :

con trai nhẹ nhàng tự nhiên thì màu nào adđ

2025-06-11 12:30:46

1

Ngọc Duyên :

màu nào k có ánh tím vậy các bác

2025-05-27 02:28:23

0

Cô ấy là của tôi! :

warm tone đánh màu nào ạ có hồng đất k ạ

2025-06-15 13:01:12

1

cá⑅ :

da ngâm môi thâm sài màu nào mấy bà

2025-04-03 10:19:16

2

Yul. :

S trên clip vs ảnh hãng 2 màu khác nhau dị, bà nào dùng r xác nhận giùm tui dớiii

2025-06-01 14:43:19

0

; :

neutral và cool tone phù hợp với màu nào ạ?

2025-03-31 11:24:05

0

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It’s August and I’m actually panicking at the thought of summer and summer foods ending🥲🌽🍦 This recipe is a lot. It’ll take 2 days! But this ice cream tastes just like sweet, salty, buttery corn. Corn Ice Cream - 4 ears of fresh corn - 530g whole milk (~2 cups 2 Tbsp) - 180g heavy cream (~3/4 cup) 30g milk powder 95g sugar 35g dextrose 20g light corn syrup 3 egg yolks 3g kosher salt 2g ice cream stabilizer (optional) Heat oven to 425°F and roast the corn until lightly browned. Cool and then cut the kernels off. Keep the bare cobs and break them in half. In a saucepan, add the milk, cream, milk powder, corn kernels, and corn cobs. Using a thermometer, heat this mixture to 170°F and cook at this temperature for 30 min., stirring occasionally. Remove from heat and let it continue to steep for 30 more minutes. Remove the cobs and blend the mixture until smooth using an immersion blender or normal blender. Strain the mixture through a mesh sieve, pressing to squeeze out as much liquid as you can. You should have around 725g of infused milk at this point. If you have less, add more milk until you have enough. In a separate bowl, mix the sugar and stabilizer (if using). Then mix in the egg yolks and dextrose. Reheat the corn mixture until steaming. Temper the egg mixture, pouring about 1/2 cup of the steamed corn milk into the eggs while whisking constantly. Add the egg mixture and the rest of the corn milk back into the saucepan and cook over low heat until it reached 180°F, stirring constantly. When it reached 180°F, remove from heat and mix in the corn syrup and salt. Strain the mixture again and then chill in the fridge overnight. After chilling, churn ice cream using your preferred method. I use the Cuisinart ice cream maker. Cornbread Crumbles 60g fine cornmeal 45g AP flour 35g brown sugar 1/4 tsp baking powder 1/4 tsp kosher salt 55g cold unsalted butter, cut into cubes (4 Tbsp) Mix all ingredients, using a fork to cut the dry ingredients into the butter until crumbly. Spread crumbles onto a baking sheet and bake at 325°F for about 20 minutes until golden brown. Let cool completely before mixing into ice cream. Butterscotch Ripple 90g brown sugar (7 Tbsp) 30g light corn syrup (2 Tbsp) 35g butter (2.5 Tbsp) 70g heavy cream (1/4 cup) 1/2 tsp vanilla 1/2 tsp salt In a saucepan, melt the butter over medium heat. Add the brown sugar and corn syrup and cook for 2 minutes. Warm the heavy cream separately just so it’s not cold, don’t steam or simmer it. I just popped it in the microwave for 20 sec. Slowly whisk the cream into the sugar mixture then cook for another 2-3 minutes until thickened and it coats the back of a spoon. Remove from heat and mix in the vanilla and salt. Cool completely before mixing into ice cream. Store in fridge. #cornicecream #summerdessert

It’s August and I’m actually panicking at the thought of summer and summer foods ending🥲🌽🍦 This recipe is a lot. It’ll take 2 days! But this ice cream tastes just like sweet, salty, buttery corn. Corn Ice Cream - 4 ears of fresh corn - 530g whole milk (~2 cups 2 Tbsp) - 180g heavy cream (~3/4 cup) 30g milk powder 95g sugar 35g dextrose 20g light corn syrup 3 egg yolks 3g kosher salt 2g ice cream stabilizer (optional) Heat oven to 425°F and roast the corn until lightly browned. Cool and then cut the kernels off. Keep the bare cobs and break them in half. In a saucepan, add the milk, cream, milk powder, corn kernels, and corn cobs. Using a thermometer, heat this mixture to 170°F and cook at this temperature for 30 min., stirring occasionally. Remove from heat and let it continue to steep for 30 more minutes. Remove the cobs and blend the mixture until smooth using an immersion blender or normal blender. Strain the mixture through a mesh sieve, pressing to squeeze out as much liquid as you can. You should have around 725g of infused milk at this point. If you have less, add more milk until you have enough. In a separate bowl, mix the sugar and stabilizer (if using). Then mix in the egg yolks and dextrose. Reheat the corn mixture until steaming. Temper the egg mixture, pouring about 1/2 cup of the steamed corn milk into the eggs while whisking constantly. Add the egg mixture and the rest of the corn milk back into the saucepan and cook over low heat until it reached 180°F, stirring constantly. When it reached 180°F, remove from heat and mix in the corn syrup and salt. Strain the mixture again and then chill in the fridge overnight. After chilling, churn ice cream using your preferred method. I use the Cuisinart ice cream maker. Cornbread Crumbles 60g fine cornmeal 45g AP flour 35g brown sugar 1/4 tsp baking powder 1/4 tsp kosher salt 55g cold unsalted butter, cut into cubes (4 Tbsp) Mix all ingredients, using a fork to cut the dry ingredients into the butter until crumbly. Spread crumbles onto a baking sheet and bake at 325°F for about 20 minutes until golden brown. Let cool completely before mixing into ice cream. Butterscotch Ripple 90g brown sugar (7 Tbsp) 30g light corn syrup (2 Tbsp) 35g butter (2.5 Tbsp) 70g heavy cream (1/4 cup) 1/2 tsp vanilla 1/2 tsp salt In a saucepan, melt the butter over medium heat. Add the brown sugar and corn syrup and cook for 2 minutes. Warm the heavy cream separately just so it’s not cold, don’t steam or simmer it. I just popped it in the microwave for 20 sec. Slowly whisk the cream into the sugar mixture then cook for another 2-3 minutes until thickened and it coats the back of a spoon. Remove from heat and mix in the vanilla and salt. Cool completely before mixing into ice cream. Store in fridge. #cornicecream #summerdessert

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