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@thuyduongtran97: Em yêu chị, @Hà Nhi ơiii 🥹 #hanhisinger #hanhi #maylangthang #hue #divangnhatnhoa #nhachaymoingay #duo #music #xuhuongtiktok #viral #trending #xuhuong #thinhhanh #nhachay #tiktokgiaitri

Thùy Dương Trần
Thùy Dương Trần
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Region: VN
Sunday 04 May 2025 02:00:02 GMT
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Comments

lequanglongx20
Lê Quang Long 🦅 :
thương nhớ x sài gòn ngày xưa
2025-05-06 02:39:21
3164
jackxxxoiwi
hờ lờ🧸ᴥ :
hát hay hơn cả sĩ😔
2026-04-04 02:02:49
2019
mthu20081
종우 dauiu. :
😭"thương nhớ" hay dị troii
2025-05-05 05:58:29
4250
tranboiboi_2007
Gái Huế lấy chồng Nghệ An :
Đưa mic trúng người luônnn🥰
2025-05-04 11:47:27
21708
chaoecogaitohong
long à long :
kid: sài gòn ngày xưa🙏
2026-04-14 10:27:54
79
trng.v.trng.v1
siuuuuuuuuuuuuuuuuuuuuuuuuuuuu :
ai trễ hơn tôi
2026-06-21 09:58:01
6
quenmattenroii
ᴛʜàɴʜᴛʀᴜɴɢ²⁰¹²💤 :
đã đến vid gốc -)
2026-06-20 06:59:05
5
b.lbaolam2k13
chu kỳ trẻ trâu :
cuối cùng cũng có ko hiện naymar 😆😆😆😆😆😆
2026-05-22 09:39:25
7
nguyenphananhtruong
Nguyễn Phan Anh Trường :
hâm mộ hà nhi lắm mà chưa đủ duyên gặp idol😅😅
2025-05-04 10:59:34
1140
vit.anh6156
thế nào lại _ay g<>h :
giọng giống nhau vậy
2026-05-23 14:54:33
9
loveuuu018
gái thẳng :
tưởng chưa đưa mic ln á chớ
2026-01-15 12:52:15
9
andream5674
an :
bóc trúng secret😌
2025-05-05 10:59:14
713
trn.ngctrm
Trần NgọcTrâm :
ủa đổi người hát mà tôi vẫn nghe ra 1 giọng
2026-05-22 05:22:13
8
chancoconchimbebe
Hư và vô tâm :
s giọng chỉ i chang Hà Nhi bây khúc đầu t còn tưonrg Hà Nhi hát bè cho ko đó
2025-05-05 07:53:37
619
t.kahgg
k :
để ý fan chị Hà Nhi toàn ng háy hayy , từ trẻ đến lớn luonn
2025-05-05 13:40:54
284
davidbeckham1220
davidbeckham1220 :
chị ca sĩ quá tinh tế
2025-05-05 07:37:58
1061
umehanhi0802
Babe Honey 🐝 :
Chị chuẩn bị bài kĩ quó 😝
2025-05-04 10:51:26
155
_bap..0
bắp :
nhìn bà dc cầm mic hát giống bà cô thảo dạy âm nhạc t quá😂
2026-04-29 05:14:09
6
ng_mingg40810
Ming xing xingg :
“thương nhớ” c ấy luyến nghe mướt tai thịc luôn á trùi
2025-05-06 12:04:13
136
dieudubp06
Dũ :
Đưa mic cho t là chạy ht
2025-05-05 14:55:11
663
To see more videos from user @thuyduongtran97, please go to the Tikwm homepage.

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Basque Burnt Cheesecake San Sebastián 🤤 Pan: round 20 cm (8 inch), minimum 7 cm (2.75 inch) high Recipe • Cream cheese (full-fat, Philadelphia-style, 26–33% fat): 600 g (21 oz / ~2⅔ cups) • Granulated sugar: 180 g (¾ cup + 2 tbsp) • Whole eggs (room temperature): 4 large (≈220 g without shells / ~7.75 oz) • Heavy cream 33–36%: 300 g (300 ml / 1¼ cups) • Wheat flour or cornstarch: 15 g (2 tbsp) • Vanilla (optional, minimal): ½ tsp Method Line the pan with 2 sheets of baking parchment, extending 5–6 cm (2–2.5 inch) above the rim. Cream cheese must be fully softened (20–22°C / 68–72°F). Smoothness at this stage determines final texture. Mix cream cheese, sugar, and vanilla using paddle or low-speed whisk just until smooth. Add eggs one at a time, mixing on low speed. Whisk cornstarch into the cream first. Add cream gradually to the batter. Let batter rest 10 minutes, then strain through a fine sieve to remove micro-lumps and air bubbles. Batter should fill the pan at least 75–80% height. Baking Bake at 240–250°C (465–480°F), top & bottom heat, no fan, for 30–35 minutes. Bake until: • Top is deeply caramelized, almost burnt • Center has a strong wobble (like thick custard) • Internal temperature (center): 68–72°C (154–162°F) Cooling Remove from oven and cool at room temperature for 1–1.5 hours. Transfer to refrigerator uncovered for minimum 6 hours, ideally overnight. Serving Cut with a hot knife for clean slices. #cheesecake #sansebastian #Recipe #burntcheesecake
Basque Burnt Cheesecake San Sebastián 🤤 Pan: round 20 cm (8 inch), minimum 7 cm (2.75 inch) high Recipe • Cream cheese (full-fat, Philadelphia-style, 26–33% fat): 600 g (21 oz / ~2⅔ cups) • Granulated sugar: 180 g (¾ cup + 2 tbsp) • Whole eggs (room temperature): 4 large (≈220 g without shells / ~7.75 oz) • Heavy cream 33–36%: 300 g (300 ml / 1¼ cups) • Wheat flour or cornstarch: 15 g (2 tbsp) • Vanilla (optional, minimal): ½ tsp Method Line the pan with 2 sheets of baking parchment, extending 5–6 cm (2–2.5 inch) above the rim. Cream cheese must be fully softened (20–22°C / 68–72°F). Smoothness at this stage determines final texture. Mix cream cheese, sugar, and vanilla using paddle or low-speed whisk just until smooth. Add eggs one at a time, mixing on low speed. Whisk cornstarch into the cream first. Add cream gradually to the batter. Let batter rest 10 minutes, then strain through a fine sieve to remove micro-lumps and air bubbles. Batter should fill the pan at least 75–80% height. Baking Bake at 240–250°C (465–480°F), top & bottom heat, no fan, for 30–35 minutes. Bake until: • Top is deeply caramelized, almost burnt • Center has a strong wobble (like thick custard) • Internal temperature (center): 68–72°C (154–162°F) Cooling Remove from oven and cool at room temperature for 1–1.5 hours. Transfer to refrigerator uncovered for minimum 6 hours, ideally overnight. Serving Cut with a hot knife for clean slices. #cheesecake #sansebastian #Recipe #burntcheesecake

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