@thanhtinshop8386:

Thành Tín Shop

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Region: VN

Saturday 06 December 2025 03:14:25 GMT

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Comments

Tomy Tuấn :

Năm nay nóng

2026-09-14 06:55:41

1

Tiên Ông Đi Bộ :

Ko có kích thước à

2026-09-13 13:49:02

1

Vấn Chung :

xin giá

2026-09-14 14:03:19

1

Haison :

Mùa đông năm nay ko lạnh lên loại này để khi nào đại Hàn mới bán đc nhé

2026-09-13 13:34:54

1

??? :

1m8 bao nhiêu 1 c

2026-09-13 13:53:58

1

Vinh Nguyen :

có loại 1m4 k ạ

2026-09-13 08:21:44

1

Hoàng Đức Hùng :

Quảng cáo loại khác

2025-12-27 16:24:05

2

Luyên**Điệp Em*l 训练 :

có m6k

2026-01-17 12:23:37

1

thaoxuka94 :

Không có 1m4

2026-09-03 02:00:54

1

có gì vui :

có loại nào 2*3m không ạ

2026-08-25 05:55:57

1

Tuine tuine :

Chị muốn đặt 3 tấm nhưng hai loại, shop hướng dẫn với

2026-01-13 22:59:03

1

tuanhiep2026.abc.4 :

ib

2026-01-03 07:08:44

1

Hồng Hạnh :

xin giá

2026-01-08 06:36:40

1

Dung Trantien :

Xin giá

2026-01-13 04:53:54

1

Nghĩa Bù Đăng - Mua Đ.Thoai Hư :

Có làm theo kích thước ko bạn

2025-12-25 05:11:52

1

Xuân Duy :

ib

2025-12-14 09:50:30

1

user9925578736634 :

Xin giá

2026-01-14 13:43:56

0

anh bảy77 :

Xin giá

2026-09-14 15:07:01

1

Nhung Văn Trần❤️ :

Có gối ôm nữa không shop

2026-09-12 00:24:13

0

mesi :

xin giá

2026-09-14 04:22:58

1

hung :

xin giá shop oi

2026-09-14 13:22:08

0

Tu Phan :

cho giá coi

2026-09-14 03:58:23

1

mesi :

xin giá

2026-09-12 13:20:40

0

Nụ cười mới :

đang nóng

2026-08-24 12:04:28

0

To see more videos from user @thanhtinshop8386, please go to the Tikwm homepage.

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24 hour breakfast. Recipe below. #Recipe #fyp #lunch #foryoupage Granola and Yoghurt 250g jumbo oats 100g mixed seeds 150g blanched nuts, roughly chopped 100ml olive oil 100g sugar/honey/syrup 1 egg white 1 tbsp miso paste 1 orange, zest 10g fresh ginger, finely grated 1 tbsp vanilla paste 1 tbsp tahini 500ml milk 20g live yoghurt For the granola: 1. Heat the oven to 140°C and line a large baking tray with baking paper, giving yourself plenty of room for the mixture to spread without crowding. 2. Tip the oats, nuts and seeds into a large bowl and toss them together. In a jug, blitz the remaining ingredients with a hand blender until smooth and well combined. 3. Pour the wet mixture over the oats, stirring slowly and thoroughly so everything is evenly coated and lightly glossy. 4. Tip the granola onto the lined tray, press it down firmly into an even layer, then slide it into the oven and bake for about 40 minutes, until dry to the touch and gently golden. 5. Leave to cool completely on the tray, then break into generous clusters and store in sealed containers once fully cold. For the yoghurt: 1. Pour the milk into a saucepan and set it over a medium heat, bringing it slowly up to around 85°C, then keep it there for 5 minutes, stirring now and then so it doesn’t catch. 2. Transfer the hot milk to a container you have a lid for and leave it to cool until it reaches roughly 40°C, then stir in the live yoghurt, cover, and leave in a warm place at about 35°C for 4–6 hours, until softly set. 3. Move the yoghurt to the fridge and chill for at least 4 hours, allowing it to firm gently.

24 hour breakfast. Recipe below. #Recipe #fyp #lunch #foryoupage Granola and Yoghurt 250g jumbo oats 100g mixed seeds 150g blanched nuts, roughly chopped 100ml olive oil 100g sugar/honey/syrup 1 egg white 1 tbsp miso paste 1 orange, zest 10g fresh ginger, finely grated 1 tbsp vanilla paste 1 tbsp tahini 500ml milk 20g live yoghurt For the granola: 1. Heat the oven to 140°C and line a large baking tray with baking paper, giving yourself plenty of room for the mixture to spread without crowding. 2. Tip the oats, nuts and seeds into a large bowl and toss them together. In a jug, blitz the remaining ingredients with a hand blender until smooth and well combined. 3. Pour the wet mixture over the oats, stirring slowly and thoroughly so everything is evenly coated and lightly glossy. 4. Tip the granola onto the lined tray, press it down firmly into an even layer, then slide it into the oven and bake for about 40 minutes, until dry to the touch and gently golden. 5. Leave to cool completely on the tray, then break into generous clusters and store in sealed containers once fully cold. For the yoghurt: 1. Pour the milk into a saucepan and set it over a medium heat, bringing it slowly up to around 85°C, then keep it there for 5 minutes, stirring now and then so it doesn’t catch. 2. Transfer the hot milk to a container you have a lid for and leave it to cool until it reaches roughly 40°C, then stir in the live yoghurt, cover, and leave in a warm place at about 35°C for 4–6 hours, until softly set. 3. Move the yoghurt to the fridge and chill for at least 4 hours, allowing it to firm gently.

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