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@povmomsdiary: @Eucerin Singapore clinically proven anti-aging Hyaluron Filler Eye Cream that your sensitive skin will love. The Eucerin Hyaluron-Filler difference: Dermatologist-recommended, zero stickiness Finally, clinically proven anti-aging that your sensitive skin will love. The Eucerin Hyaluron-Filler difference: Dermatologist-recommended, zero stickiness, and visible results reducing age spots and improving elasticity! Get this eye cream now and see the difference. 🔥 FLASH SALE: $10 off $65! Tomorrow is the last day! Click the cart! , and visible results reducing age spots and improving elasticity! Get this eye cream now and see the difference. 🔥 Promo: $10 off $65! Tomorrow is the last day! Click the cart! #Eucerin #SensitiveSkin #AntiAgingSkincare #EyeCream #ReduceAgeSpots

Kelly • UGC | povmomsdiary
Kelly • UGC | povmomsdiary
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Region: SG
Saturday 11 October 2025 12:47:53 GMT
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gingerheymoon
Ginger Olivia :
Complexion glowy!
2025-10-11 15:37:10
1
kurikelly_xp
KuriKelly :
looks so effective ✨💓
2025-10-11 19:13:01
1
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Crispy Layered Minced Meat Pastry For the dough * 500 g all-purpose flour (approximately 4 cups) * 150 ml water * 100 ml milk * 100 g thick yogurt (2 heaping tablespoons) * 12 g salt (1 teaspoon) * 10 g baking powder (1 packet) For the minced meat filling * 500 g ground beef * 1 medium onion, grated * Fresh parsley, finely chopped * Salt, to taste * Black pepper, to taste For the butter mixture * 100 g butter * 50 ml vegetable oil (5 tablespoons) Melt the butter, then mix it with the vegetable oil. For the topping - 1 egg yolk Instructions 1. Prepare the dough. Combine the flour, water, milk, yogurt, salt, and baking powder. Knead until you have a smooth, soft dough that no longer sticks to your hands. 2. Divide and rest. Divide the dough into 4 equal portions. Cover well to prevent drying and let rest for 15 minutes. Lightly flour the surface underneath the dough balls to prevent sticking. 3. Prepare the filling. Mix the ground beef with the grated onion, chopped parsley, salt, and black pepper until evenly combined. 4. Roll out the dough. Roll each dough portion into a square approximately 30 × 30 cm. Brush with the butter and oil mixture, then spread a portion of the minced meat filling over the surface. Stack the four prepared layers on top of one another. 5. Rest the layers. Let the stacked dough rest for approximately 10 minutes to make it easier to stretch. 6. Stretch and fold. Gently stretch the dough outward with your hands until it becomes as thin as possible without tearing. Fold it into an envelope shape, brushing any dry areas with the remaining butter mixture. Let it rest for another 10 minutes so the fat can firm up. 7. Transfer to the tray. Place the folded dough onto your baking tray and gently stretch it to fit. A round baking tray can also be used. 8. Brush with egg yolk. Brush the top evenly with egg yolk for a beautiful golden finish. 9. Bake. Bake in a preheated fan-assisted oven at 190°C (375°F) until deeply golden, crisp, and cooked through. The exact baking time will depend on your oven. 10. Keep it crispy. Once baked, do not cover the pastry or leave it inside the oven, as trapped steam can soften the crispy layers.
Crispy Layered Minced Meat Pastry For the dough * 500 g all-purpose flour (approximately 4 cups) * 150 ml water * 100 ml milk * 100 g thick yogurt (2 heaping tablespoons) * 12 g salt (1 teaspoon) * 10 g baking powder (1 packet) For the minced meat filling * 500 g ground beef * 1 medium onion, grated * Fresh parsley, finely chopped * Salt, to taste * Black pepper, to taste For the butter mixture * 100 g butter * 50 ml vegetable oil (5 tablespoons) Melt the butter, then mix it with the vegetable oil. For the topping - 1 egg yolk Instructions 1. Prepare the dough. Combine the flour, water, milk, yogurt, salt, and baking powder. Knead until you have a smooth, soft dough that no longer sticks to your hands. 2. Divide and rest. Divide the dough into 4 equal portions. Cover well to prevent drying and let rest for 15 minutes. Lightly flour the surface underneath the dough balls to prevent sticking. 3. Prepare the filling. Mix the ground beef with the grated onion, chopped parsley, salt, and black pepper until evenly combined. 4. Roll out the dough. Roll each dough portion into a square approximately 30 × 30 cm. Brush with the butter and oil mixture, then spread a portion of the minced meat filling over the surface. Stack the four prepared layers on top of one another. 5. Rest the layers. Let the stacked dough rest for approximately 10 minutes to make it easier to stretch. 6. Stretch and fold. Gently stretch the dough outward with your hands until it becomes as thin as possible without tearing. Fold it into an envelope shape, brushing any dry areas with the remaining butter mixture. Let it rest for another 10 minutes so the fat can firm up. 7. Transfer to the tray. Place the folded dough onto your baking tray and gently stretch it to fit. A round baking tray can also be used. 8. Brush with egg yolk. Brush the top evenly with egg yolk for a beautiful golden finish. 9. Bake. Bake in a preheated fan-assisted oven at 190°C (375°F) until deeply golden, crisp, and cooked through. The exact baking time will depend on your oven. 10. Keep it crispy. Once baked, do not cover the pastry or leave it inside the oven, as trapped steam can soften the crispy layers.


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