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@hieu_pto8: "Nếu bạn yêu một người mà bạn không thể có được, hãy nghĩ đến điều này: 'Dù là vô đạo đức hay dối trá, tôi chỉ đơn giản là yêu một người mà tôi cảm thấy xứng đáng. Ngay cả khi chúng ta không thể ở bên nhau, tôi vẫn sẽ tiếp tục yêu họ; đó là hướng đi của trái tim tôi. Có gì sai khi mạo hiểm cả cuộc đời mình? Tình yêu không phải là việc nó có xứng đáng hay không, mà là sự tự nguyện.'" #CapCut #ChiaSẻCảmXúc #tinhyeu #sttcuocsong #tamtrangcamxuc

Video up kênh mới : @hieupto
Video up kênh mới : @hieupto
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Region: VN
Wednesday 05 November 2025 03:47:54 GMT
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truongthicuong0404
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2025-11-05 03:54:02
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jam or cream first? careful with your answer (makes x6) for the lemon & poppyseed scones: - 1 egg (+1 extra for glazing) - 75ml any milk - zest of 1 lemon - juice of 1 lemon - 2tbsp poppyseeds - 40g caster sugar - 250g self-raising flour - 2tsp baking powder - 75g cold butter, cubed (for the blueberry jam): - 1 cup fresh / frozen blueberries - 3tbsp caster sugar - juice of 1/2 a lemon - 1tbsp cornflour dissolved in a little water (to serve): - clotted cream method: 1. begin by whisking the egg, milk, lemon zest, lemon juice, poppyseeds and sugar in a large bowl and set to one side. 2. in a seperate bowl, add in the flour, baking powder and cold butter. begin to lightly crumble the mixture with the tip of your fingers until you begin to resemble a breadcrumb consistency. 3. be careful not to over work with your hands as you do not want to begin melting the butter. as soon as it becomes breadcrumby, stop working it. 4. add the flour mixture to the lemon & poppyseed mix and mix it all together until you form a dough (add more flour if needed). 5. on a lightly floured surface, place the dough onto the surface and shape into a rough square. 6. using a floured rolling pin, roll the dough until it is about 2.5cm thick. 7. i like to use a 2.5 inch (about 6cm) wide round cutter but any size is okay: cut out the scones using the cutter and place onto a lined baking tray. 8. beat the remaining egg and lightly brush the scones with the glaze. 9. preheat the oven to 200c (180fan) and bake for 12-15 minutes or until beautifully golden brown and risen. 10. meanwhile, place the blueberries, sugar and lemon juice in a small sauce pan and place on a medium heat. 11. once the blueberries begin to thaw, keep stirring until the sugar has dissolved and you begin to form a jam. 12. keep cooking the jam for another 10 minutes. now add in the dissolved cornflour and cook for another 5 minutes, stirring continuously. remove from the heat. 13. once the scones have cooled enough to touch, carefully slice or tear open the scone and spread with a generous layer of clotted cream. 14. top with a dollop of the blueberry jam… enjoy xxx🍋🫐 #scones #afternoontea #dessert #sweettreat
jam or cream first? careful with your answer (makes x6) for the lemon & poppyseed scones: - 1 egg (+1 extra for glazing) - 75ml any milk - zest of 1 lemon - juice of 1 lemon - 2tbsp poppyseeds - 40g caster sugar - 250g self-raising flour - 2tsp baking powder - 75g cold butter, cubed (for the blueberry jam): - 1 cup fresh / frozen blueberries - 3tbsp caster sugar - juice of 1/2 a lemon - 1tbsp cornflour dissolved in a little water (to serve): - clotted cream method: 1. begin by whisking the egg, milk, lemon zest, lemon juice, poppyseeds and sugar in a large bowl and set to one side. 2. in a seperate bowl, add in the flour, baking powder and cold butter. begin to lightly crumble the mixture with the tip of your fingers until you begin to resemble a breadcrumb consistency. 3. be careful not to over work with your hands as you do not want to begin melting the butter. as soon as it becomes breadcrumby, stop working it. 4. add the flour mixture to the lemon & poppyseed mix and mix it all together until you form a dough (add more flour if needed). 5. on a lightly floured surface, place the dough onto the surface and shape into a rough square. 6. using a floured rolling pin, roll the dough until it is about 2.5cm thick. 7. i like to use a 2.5 inch (about 6cm) wide round cutter but any size is okay: cut out the scones using the cutter and place onto a lined baking tray. 8. beat the remaining egg and lightly brush the scones with the glaze. 9. preheat the oven to 200c (180fan) and bake for 12-15 minutes or until beautifully golden brown and risen. 10. meanwhile, place the blueberries, sugar and lemon juice in a small sauce pan and place on a medium heat. 11. once the blueberries begin to thaw, keep stirring until the sugar has dissolved and you begin to form a jam. 12. keep cooking the jam for another 10 minutes. now add in the dissolved cornflour and cook for another 5 minutes, stirring continuously. remove from the heat. 13. once the scones have cooled enough to touch, carefully slice or tear open the scone and spread with a generous layer of clotted cream. 14. top with a dollop of the blueberry jam… enjoy xxx🍋🫐 #scones #afternoontea #dessert #sweettreat

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