1. Home
  2. Detail

@housecare.vn: Kệ đựng đĩa 3 tầng gắn tường nhà bếp HÚT CHÂN KHÔNG - Lắp đặt KHÔNG CẦN KHOAN ĐỤC #housecare #sanphamxuhuong #xuhuongtiktok #runggiadung2 #ttlk #giadungnhabep

Ông Chú Gia Dụng 28
Ông Chú Gia Dụng 28
Open In TikTok:
Region: VN
Thursday 26 June 2025 13:01:15 GMT
938
19
3
13

Music

Download

No Watermark .mp4 (5.2MB) No Watermark(HD) .mp4 (2.54MB) Watermark .mp4 (5.64MB) Music .mp3

Comments

baharaaaaaa
GULBAHAR :
и такое тоже очень хочу
2025-06-26 14:11:27
1
anhhang89m
Anh Hằng :
Tiện lắm
2025-06-27 00:23:54
1
mylinh3349
Mỹ Linh :
Kệ thấy chắc chắn quá
2025-06-27 07:44:25
1
To see more videos from user @housecare.vn, please go to the Tikwm homepage.

Other Videos

Miếng dán cổ áo sơ mi chống thấm #miengdancoao #miengdancoaosomi #miengdanchongthamnuoc #xuhuongtiktok #xuhuong @Muội Đập Hộp - Tiền Đập Muội ✨
Miếng dán cổ áo sơ mi chống thấm #miengdancoao #miengdancoaosomi #miengdanchongthamnuoc #xuhuongtiktok #xuhuong @Muội Đập Hộp - Tiền Đập Muội ✨




Chesecake ubi tanpa tepung & gula tambahan 🤗🤗 #CapCut #chesecake #kuesehat #dessertsehat #airfryer
Chesecake ubi tanpa tepung & gula tambahan 🤗🤗 #CapCut #chesecake #kuesehat #dessertsehat #airfryer
#soldarouserigentoubasamb
#soldarouserigentoubasamb
🫐💗 Berry Cake with Raspberry Mascarpone Cream Ingredients Cake * 240 g all-purpose flour (1¾ cups + 1 tbsp) * 1 tsp baking powder * ½ tsp baking soda * Pinch of salt * 160 g unsalted butter, softened (⅔ cup) * 160 g granulated sugar (¾ cup + 1 tbsp) * 2 large eggs, room temp * 180 g whole milk (¾ cup) * 60 g Greek yogurt (¼ cup) * 150 g berries (5.3 oz) - I used 150 g blueberries + 3 tsp raspberry jam Raspberry Jam * 100 g raspberries (3.5 oz) * 30 g sugar (2 tbsp + 1 tsp) * 1 tsp cornstarch Mascarpone Cream * 250 g mascarpone (8.8 oz) * 120 g heavy cream (½ cup) * 30 g powdered sugar (¼ cup) * 2 tbsp raspberry jam 1. Make the jam 💗 Add raspberries and sugar to a saucepan. Cook over medium heat until bubbling and broken down. Mix cornstarch with a little water, add to the berries, and cook for 2 min, stirring. Cool completely. 2. Make the cake 🫐 Preheat oven to 175°C (350°F). Line a loaf pan. Whisk flour, baking powder, baking soda and salt. In another bowl, mix milk + Greek yogurt. Beat butter and sugar until fluffy. Add eggs one at a time, beating well after each. Mix in half the dry ingredients, then half the milk mixture. Repeat with the remaining half. Toss the berries with 1 tbsp of the flour mixture, then gently fold them into the batter. Pour into the prepared pan. If using raspberry jam, dollop it over the batter and gently swirl with a knife - don’t overmix, so you keep little pockets of jam. Bake for 55–60 min, or until a toothpick comes out clean. The cake may sink slightly as it cools - don’t worry! If needed, bake a little longer. 3. Make the cream & assemble 🤍 Whip chilled heavy cream to soft peaks. Add mascarpone, powdered sugar and 2 tbsp raspberry jam. Whip until smooth and creamy. Cool the cake completely, then spread with mascarpone cream. Drizzle with the remaining raspberry jam. Slice, serve & enjoy this incredibly moist, berry-filled loaf! 🫐💗 #raspberrycake #berrycake #blueberrycake #cakerecipe #creamcake
🫐💗 Berry Cake with Raspberry Mascarpone Cream Ingredients Cake * 240 g all-purpose flour (1¾ cups + 1 tbsp) * 1 tsp baking powder * ½ tsp baking soda * Pinch of salt * 160 g unsalted butter, softened (⅔ cup) * 160 g granulated sugar (¾ cup + 1 tbsp) * 2 large eggs, room temp * 180 g whole milk (¾ cup) * 60 g Greek yogurt (¼ cup) * 150 g berries (5.3 oz) - I used 150 g blueberries + 3 tsp raspberry jam Raspberry Jam * 100 g raspberries (3.5 oz) * 30 g sugar (2 tbsp + 1 tsp) * 1 tsp cornstarch Mascarpone Cream * 250 g mascarpone (8.8 oz) * 120 g heavy cream (½ cup) * 30 g powdered sugar (¼ cup) * 2 tbsp raspberry jam 1. Make the jam 💗 Add raspberries and sugar to a saucepan. Cook over medium heat until bubbling and broken down. Mix cornstarch with a little water, add to the berries, and cook for 2 min, stirring. Cool completely. 2. Make the cake 🫐 Preheat oven to 175°C (350°F). Line a loaf pan. Whisk flour, baking powder, baking soda and salt. In another bowl, mix milk + Greek yogurt. Beat butter and sugar until fluffy. Add eggs one at a time, beating well after each. Mix in half the dry ingredients, then half the milk mixture. Repeat with the remaining half. Toss the berries with 1 tbsp of the flour mixture, then gently fold them into the batter. Pour into the prepared pan. If using raspberry jam, dollop it over the batter and gently swirl with a knife - don’t overmix, so you keep little pockets of jam. Bake for 55–60 min, or until a toothpick comes out clean. The cake may sink slightly as it cools - don’t worry! If needed, bake a little longer. 3. Make the cream & assemble 🤍 Whip chilled heavy cream to soft peaks. Add mascarpone, powdered sugar and 2 tbsp raspberry jam. Whip until smooth and creamy. Cool the cake completely, then spread with mascarpone cream. Drizzle with the remaining raspberry jam. Slice, serve & enjoy this incredibly moist, berry-filled loaf! 🫐💗 #raspberrycake #berrycake #blueberrycake #cakerecipe #creamcake

About

Legal