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Thắp Lửa Tri Thức
Thắp Lửa Tri Thức
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Monday 22 September 2025 22:56:45 GMT
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betongthanhnghia
Anh Betong :
Mình không biết làm. Thể cho mình xin file kh ạ
2025-09-24 10:11:19
1
anhbinhmientay
Bình miền Tây :
Có ứng dụng nào chỉnh sửa giọng hát của mình ko
2025-09-24 10:30:57
2
dong.nhan
Đồng Nhàn :
rất hữu ích
2025-09-24 15:33:19
1
nguyenthao_15
Nguyên Thảo :
ui. hay quá bạn ạ. cám ơn bạn đã chia sẻ❤️❤️❤️❤️đã follow
2025-09-24 12:20:22
2
tl774
Điểu Loan 0612✔️ :
tuyệt vời
2025-09-24 12:19:13
2
kem86528
Kem :
Tuyệt
2025-09-24 12:30:16
1
dieutlmervp
Thắp Lửa Tri Thức :
cảm ơn cả nhà đã theo dõi ủng hộ
2025-09-24 14:17:48
0
dinhle.1987
Cô Giáo Lệ Nấu Ăn :
Rất hữu ích. Cảm ơn ae
2025-09-23 05:57:34
2
thanhvannguyen478
Cô Vân miệt vườn :
chia sẻ mh với
2025-09-24 13:08:19
1
thanhvannguyen478
Cô Vân miệt vườn :
🥰
2025-09-24 13:07:34
1
dieutlmervp
Thắp Lửa Tri Thức :
🥰🥰🥰
2025-09-23 05:49:34
1
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Blueberry Mousse Mini Cakes Recipe 👇 (No-Bake) 👉Ingredients: Cookie Crust 8 chocolate sandwich cookies (such as Oreos) 2.5 oz / 70 g 3 tablespoons unsalted butter, melted 42 g Blueberry Sauce 1 cup fresh or frozen blueberries 150 g 2 tablespoons granulated sugar 25 g Juice from ½ lemon 1 tablespoon / 15 ml Gelatin Mixture ½ cup whole milk, warmed to about 110°F 120 ml 1 sheet gelatin (softened in cold water) or 1 teaspoon powdered gelatin, bloomed in cold water 3 g Cream Cheese Mousse 9 oz cream cheese, softened 250 g 2 tablespoons granulated sugar 25 g 1 cup heavy cream 240 ml Optional Topping Remaining blueberry sauce Fresh blueberries Mint leaves Directions Step 1: Make the Crust Crush the sandwich cookies into fine crumbs using a rolling pin or food processor. Mix the crumbs with melted butter until evenly combined. Spoon the mixture into 4 small silicone molds or ramekins, pressing down firmly to form the base. Freeze the crusts while you prepare the mousse. Step 2: Prepare the Blueberry Sauce In a small pot, combine blueberries, sugar, and lemon juice. Simmer over medium-low heat, stirring constantly, until the mixture thickens slightly. Remove from heat and let cool. Step 3: Prepare the Gelatin Warm the milk to about 110°F (not boiling). Stir in the softened gelatin sheet or bloomed powdered gelatin until fully dissolved. Let cool slightly. Step 4: Make the Mousse In a bowl, mash the softened cream cheese with sugar until completely smooth. Add the heavy cream and stir or whip gently until the texture becomes smooth and silky. Stir in the warm gelatin mixture until fully incorporated. Divide the mousse mixture evenly into two bowls. Step 5: Assemble the Cakes Spoon or pipe the plain mousse (without blueberry sauce) into the molds, filling each one halfway. Freeze for 10 minutes until set. To the second portion of mousse, add 3 tablespoons (about 50 g) of the cooled blueberry sauce and stir until evenly combined. Spoon or pipe the blueberry mousse over the set plain layer. Refrigerate for at least 2 hours until fully set. Step 6: Unmold and Serve Once the mousse is firm, gently warm the outside of the molds using a hair dryer on low heat or your hands. Carefully remove each cake from the mold. Top with a spoonful of leftover blueberry sauce, and garnish with fresh blueberries and mint leaves if desired. Makes: 4 mini cakes #creatorsearchinsights #Recipe #EasyRecipes #cake #dessert #blueberry #cookingathometiktoktv #delicious
Blueberry Mousse Mini Cakes Recipe 👇 (No-Bake) 👉Ingredients: Cookie Crust 8 chocolate sandwich cookies (such as Oreos) 2.5 oz / 70 g 3 tablespoons unsalted butter, melted 42 g Blueberry Sauce 1 cup fresh or frozen blueberries 150 g 2 tablespoons granulated sugar 25 g Juice from ½ lemon 1 tablespoon / 15 ml Gelatin Mixture ½ cup whole milk, warmed to about 110°F 120 ml 1 sheet gelatin (softened in cold water) or 1 teaspoon powdered gelatin, bloomed in cold water 3 g Cream Cheese Mousse 9 oz cream cheese, softened 250 g 2 tablespoons granulated sugar 25 g 1 cup heavy cream 240 ml Optional Topping Remaining blueberry sauce Fresh blueberries Mint leaves Directions Step 1: Make the Crust Crush the sandwich cookies into fine crumbs using a rolling pin or food processor. Mix the crumbs with melted butter until evenly combined. Spoon the mixture into 4 small silicone molds or ramekins, pressing down firmly to form the base. Freeze the crusts while you prepare the mousse. Step 2: Prepare the Blueberry Sauce In a small pot, combine blueberries, sugar, and lemon juice. Simmer over medium-low heat, stirring constantly, until the mixture thickens slightly. Remove from heat and let cool. Step 3: Prepare the Gelatin Warm the milk to about 110°F (not boiling). Stir in the softened gelatin sheet or bloomed powdered gelatin until fully dissolved. Let cool slightly. Step 4: Make the Mousse In a bowl, mash the softened cream cheese with sugar until completely smooth. Add the heavy cream and stir or whip gently until the texture becomes smooth and silky. Stir in the warm gelatin mixture until fully incorporated. Divide the mousse mixture evenly into two bowls. Step 5: Assemble the Cakes Spoon or pipe the plain mousse (without blueberry sauce) into the molds, filling each one halfway. Freeze for 10 minutes until set. To the second portion of mousse, add 3 tablespoons (about 50 g) of the cooled blueberry sauce and stir until evenly combined. Spoon or pipe the blueberry mousse over the set plain layer. Refrigerate for at least 2 hours until fully set. Step 6: Unmold and Serve Once the mousse is firm, gently warm the outside of the molds using a hair dryer on low heat or your hands. Carefully remove each cake from the mold. Top with a spoonful of leftover blueberry sauce, and garnish with fresh blueberries and mint leaves if desired. Makes: 4 mini cakes #creatorsearchinsights #Recipe #EasyRecipes #cake #dessert #blueberry #cookingathometiktoktv #delicious

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