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@phukien.xee: Quạt vespa kèm led #xuhuong #viral #xevespa #vespa #sprint

PhuKien.Xee
PhuKien.Xee
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Region: VN
Wednesday 24 December 2025 17:02:36 GMT
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Comments

aukhanh2906
aukhanh :
check ib e
2026-01-15 17:57:34
0
phuongvo910
Phương Võ :
Ib
2026-01-20 10:10:28
0
vantb03
. :
e lấy 1 cái ạ
2026-02-25 08:33:15
0
datvu_199
Đạt vũ :
Xin giá shop
2026-01-11 13:08:06
1
6_trai_0_money
Cù Duy Nam :
Xin giá ạ
2026-01-16 04:17:43
0
de_nin03
De Nin :
xin giá + địa chỉ shop ói
2026-01-06 07:05:15
0
chin.chin03
NT ♓️ :
Lấp led bao nhiêu á a
2026-01-06 00:03:58
0
lhk_2017
tẻn tẻn :
có màu trắng k shop
2026-01-04 04:04:11
0
n.ng.bi10
Đàn Ông Bụi :
Xin giá quạt
2026-02-25 10:45:11
0
trucnguyen.222222
𝕿𝖗𝖚𝖈 𝖓𝖌𝖚𝖞𝖊𝖓 :
giá lắp quạt led bao nhiu vậy ạ
2026-02-24 01:59:07
0
jmitsj1
tr cong danh :
xin giá ạ
2026-01-18 16:14:50
0
ptpt_0303
pt :
xin giá ạ
2026-04-26 06:10:23
0
y.tmht
𝒀 :
xin giá ạ
2026-01-13 14:41:45
0
keidilac_0908
keidilac_0908 :
Inbox A
2026-01-05 11:34:25
0
giadinhgauthui
Gia đình Gấu thúi :
Led lắp dây ko shop
2025-12-25 05:44:42
0
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Other Videos

New year resolution: never buy biscoff / speculoos cookies and only make them fresh! These speculoos taste better than any storebought cookies - trust me, I’m Belgian! DRY MIX * 250 gr Plain / AP Flour * 1/2 teaspoon Baking Soda * 1 generous pinch Fine Table Salt * 2 teaspoon Ground Cinnamon * 1/4 teaspoon Star Anise Powder * 1/4 teaspoon Ground Ginger * 1/4 teaspoon Ground Clove * 1/4 teaspoon Ground Nutmeg WET INGREDIENTS * 200 gr Brown Cassonade / Vergeoise Sugar -or Dark Brown Sugar * 120 gr Unsalted Butter, very soft * 1 large Egg, at room temperature 1. Combine the dry ingredients in a bowl. Whisk to distribute and set aside. 2. Cream the soft butter and sugar with a mixer set on medium speed for 2 to 3 minutes, or until you get a thick paste. 3. Add the egg and mix on low speed until combined. 4. Add the dry ingredients mixture. Mix on the lowest speed until a rough dough comes together. 5. Transfer the dough between two large sheets of baking paper. Use a rolling pin to roll into a large disc that is about 6 mm or 1/4 inch thick. 6. Optional, if using an embossed rolling pin: remove the top layer of baking paper and go over the dough with the embossed rolling pin to create a pattern. It will need to be pressed in quite well to keep the pattern after baking, but try not to flatten the dough too much. If the dough get thiner, adjust the baking time accordingly. 7. Chill in the fridge for at least 2 hours, preferably overnight. 8. Preheat your oven on 160 degrees Celsius / 325 degrees Fahrenheit. Prepare a flat baking tray with baking paper. 9. Using a rectangular fluted cookie cutter (or a cookie cutter of your choice), cut out the dough and place over the prepared baking sheet. Leave a bit of room between each cookie as they will spread a little bit.
Any leftover dough can be re-rolled, chilled and cut for more cookies. 10. Bake for 14 to 15 minutes or until the edges start to turn golden brown. Place on a wire rack and leave to cool down completely before serving. #biscoff #speculoos #cookiedough #cookiesoftiktok
New year resolution: never buy biscoff / speculoos cookies and only make them fresh! These speculoos taste better than any storebought cookies - trust me, I’m Belgian! DRY MIX * 250 gr Plain / AP Flour * 1/2 teaspoon Baking Soda * 1 generous pinch Fine Table Salt * 2 teaspoon Ground Cinnamon * 1/4 teaspoon Star Anise Powder * 1/4 teaspoon Ground Ginger * 1/4 teaspoon Ground Clove * 1/4 teaspoon Ground Nutmeg WET INGREDIENTS * 200 gr Brown Cassonade / Vergeoise Sugar -or Dark Brown Sugar * 120 gr Unsalted Butter, very soft * 1 large Egg, at room temperature 1. Combine the dry ingredients in a bowl. Whisk to distribute and set aside. 2. Cream the soft butter and sugar with a mixer set on medium speed for 2 to 3 minutes, or until you get a thick paste. 3. Add the egg and mix on low speed until combined. 4. Add the dry ingredients mixture. Mix on the lowest speed until a rough dough comes together. 5. Transfer the dough between two large sheets of baking paper. Use a rolling pin to roll into a large disc that is about 6 mm or 1/4 inch thick. 6. Optional, if using an embossed rolling pin: remove the top layer of baking paper and go over the dough with the embossed rolling pin to create a pattern. It will need to be pressed in quite well to keep the pattern after baking, but try not to flatten the dough too much. If the dough get thiner, adjust the baking time accordingly. 7. Chill in the fridge for at least 2 hours, preferably overnight. 8. Preheat your oven on 160 degrees Celsius / 325 degrees Fahrenheit. Prepare a flat baking tray with baking paper. 9. Using a rectangular fluted cookie cutter (or a cookie cutter of your choice), cut out the dough and place over the prepared baking sheet. Leave a bit of room between each cookie as they will spread a little bit.
Any leftover dough can be re-rolled, chilled and cut for more cookies. 10. Bake for 14 to 15 minutes or until the edges start to turn golden brown. Place on a wire rack and leave to cool down completely before serving. #biscoff #speculoos #cookiedough #cookiesoftiktok
#Biscoitocut #CapCut Crush 🍂❤️🫶🏽👸🏻@Haزaل•🫦💕 #viewsproblem😭 #creatorsearchinsights
#Biscoitocut #CapCut Crush 🍂❤️🫶🏽👸🏻@Haزaل•🫦💕 #viewsproblem😭 #creatorsearchinsights
first character to get out from beta without getting nerf.. W thats why hes not welcome in my rank matches #idvcommunity #IdentityV #Matador #identityvedit #idvgameplay
first character to get out from beta without getting nerf.. W thats why hes not welcome in my rank matches #idvcommunity #IdentityV #Matador #identityvedit #idvgameplay
Like be fr and go somewhere else I know I’m a threat #christian #christiantiktok #bible #fyp #trending
Like be fr and go somewhere else I know I’m a threat #christian #christiantiktok #bible #fyp #trending
#اكسبلورexplore #relatable #fyp #fppppppppppppppppppp #fpyシ
#اكسبلورexplore #relatable #fyp #fppppppppppppppppppp #fpyシ
Vẫn luỵ các em ấy lắm ☺️
Vẫn luỵ các em ấy lắm ☺️

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