@embecutttiii: cập nhật tình hình cho mọi người nha, ông này thấy được clip kia của mình rồi, ổng hăm he đòi xử mình luôn :))) nội dung như trong clip nha #xuhuong #viral #xh

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Region: VN
Tuesday 06 January 2026 09:02:15 GMT
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hongzannnnn
hongg zann :
có ai bảo kê bảo vệ nhà bé này xíu ko, chứ cũng hơi sợ á
2026-01-06 12:19:35
191
dangvuonglong86
VuongLong8668 :
Cẩn thận nha cháu
2026-01-06 11:05:57
66
chongaythigiuaki
mất ngủ :
ê bn con gái ko sợ hả chứ tui con trai nhìn ngày nào cũng qua hăm dọa v tâm lí chắc loạn lun báo chính quyền gấp cho tui
2026-01-06 12:18:15
78
coffeettiktok
Coffee Tiktok :
Bắc 54 ... nói chung cũng nên cẩn thận trước hay sau nó cũng kiếm cớ trả thù ah.
2026-01-06 17:15:06
5
hauphuongcuathenhhh
🪷🪷🪷 :
Để tui dô cập nhập với bà mỗi ngày
2026-01-06 12:45:00
39
parrotsmell89
Jelly Hùng (Bie) :
Bạn đăng lên VNeID chưa dị, hoặc liên hệ mấy trang báo thử coi
2026-01-06 14:01:43
10
ld_120987
Boy - boy :
Chuyến này bé cẩn thận nha . Chứ thấy hổ quá rồi kìa
2026-01-06 12:18:02
12
.dimi.alcina
Dimi Alcina :
tha đồ đó, nghe như vua chúa luôn
2026-01-06 09:24:31
13
levebder0
Hungfutu :
bạn này dũng cảm thật 🥰🥰
2026-01-07 12:56:36
4
cnc.halong
cnc.halong :
Chó miền nam nó hiền lắm 😁😁😁😁😁
2026-01-07 16:34:48
0
user575268159
Cu Bin :
Ý là có lí do gì mà ổng ghét em như vậy ko nè , bởi ổng cũng đáng tuổi cha chú với lại em là con gái nữa tự nhiên ổng đi kiếm chuyện với em cũng lạ 😅
2026-01-08 00:43:32
0
inh.mo55
Đinh Mão :
là cái ông mà người ta lụm ve chai ổng dí theo phải ko ạ
2026-01-07 09:25:25
3
nguyenthanh_chinh
𝘾𝞖𝙞𝙉𝞖 🍌 :
Cái gì cái đánh phụ nữ là ko chấp nhận dc 🙂
2026-01-06 13:43:36
17
nhngoc479
Shop ngọc Ánh 1 :
Hồi bữa thấy video tui tính vô hỏi bà đăng lên zay ko sợ hả cái nay thấy video này 😂. Mà cách vài căn cũng đỡ . Này đối diện lun cũng hơi sợ à .
2026-01-09 05:39:36
0
ngonhatky0302
Mẹ Bé KenTít :
Chị ơi còn ổn hk c ơi
2026-01-13 17:06:30
1
daruvo
DaruVo :
lắp camera vào nhà đi bạn
2026-01-08 08:57:39
0
phunxamthaodang_
Đặng Thanh Thảo :
Ông người Hoa hay người Việt vậy b
2026-01-07 03:04:21
0
tanloc21062
Lộc và em bé Sóc :
Bé ơi cần thận , đừng đi đâu 1 mình nha . Cung lo cho Ba mẹ em và em quá .
2026-01-07 03:11:33
5
chuyen.tinh.mua.thu.29
JC Lâm Cường :
Kéo cửa kiểu sợ kìa🤣🤣🤣🤣🤣
2026-01-07 00:55:03
2
phatngo678979
Phát Ngô :
dữ v sao 😂
2026-01-07 14:02:57
1
li.lng.xa.x
🍀Phượng tuổi ngọ🍀 :
Những tờ này nên dọn cho sạch XH
2026-01-07 07:48:18
1
thuuytienbui123
꧁Cự Giải꧂ :
có cam khắp nhà với ở ngoài chưa bạn
2026-01-08 23:34:18
1
vn.ngc.thng1
ngọc thường :
sao ko báo công an
2026-01-07 08:41:17
1
mr.windy92
Mr Windy :
Nhà bạn có cam chưa không thì phải lắp cam gấp, có hàng sớm như này thì sớm muộn có có chuyện... nên có video làm bằng chứng.
2026-01-07 14:19:55
1
ali.truong
Trường ALi :
mình kết ấy mặc quần đỏ rồi nha, xin địa ở
2026-01-07 07:59:03
1
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Red velvet is one of the most misunderstood cakes out there. It’s not chocolate cake with red food coloring. A true red velvet cake gets its signature texture from a combination of acid, a touch of cocoa, and a tender crumb. The cocoa is subtle—just enough to add depth without turning it into a chocolate cake. This version uses the reverse creaming method, which coats the flour in fat before the liquid is added. The result is a fine, velvety crumb that’s tender, moist, and sturdy enough for layering. I didn’t have buttermilk on hand, so I made my own by combining 1 cup (240g) whole milk with 1 tablespoon (15g) vinegar and letting it sit for 10 minutes. Yield: Two 8-inch cake layers Measurements are provided in both cups and grams. For the most accurate results, especially with reverse-creamed cakes, I recommend weighing ingredients whenever possible. Ingredients Dry Ingredients • 2½ cups (300g) cake flour • 1¾ cups (350g) granulated sugar • 1½ tsp (6g) baking powder • ½ tsp (3g) baking soda • ¾ tsp (4g) fine salt • 1 tbsp (5g) unsweetened cocoa powder Fat • ½ cup (113g) unsalted butter, softened • ½ cup (120g) neutral oil Wet Ingredients • 2 large eggs (100g without shells) • 1 cup (240g) whole milk • 1 tbsp (15g) white vinegar • 2 tsp (10g) vanilla extract • 1–2 tbsp red gel food coloring (optional) Instructions 1. Preheat oven to 325°F (163°C). Grease and line two 8-inch cake pans. 2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. 3. Add the butter and oil. Mix until the mixture resembles coarse, wet sand with no large pieces of butter remaining. 4. Combine the milk and vinegar and let stand for 10 minutes. 5. In a separate bowl, whisk together the eggs, milk mixture, vanilla, and food coloring. 6. Add about half of the wet ingredients to the dry mixture and mix for 1–2 minutes until smooth. 7. Add the remaining wet ingredients in two additions, mixing just until combined after each addition. 8. Divide the batter evenly between the prepared pans. 9. Bake for 38–42 minutes.     Bake times will vary depending on your oven. The cake is done when: • The center springs back lightly when touched. • A toothpick inserted into the center comes out with a few moist crumbs. 10. Cool completely before frosting. Red velvet isn’t supposed to taste like chocolate cake. It’s all about the velvety texture, subtle cocoa flavor, and gentle tang that make it unique. Save this recipe and follow along for the frosting tomorrow! #redvelvetcake #bakingfromscratch #homebaker #cakerecipe #reversecreamingmethod
Red velvet is one of the most misunderstood cakes out there. It’s not chocolate cake with red food coloring. A true red velvet cake gets its signature texture from a combination of acid, a touch of cocoa, and a tender crumb. The cocoa is subtle—just enough to add depth without turning it into a chocolate cake. This version uses the reverse creaming method, which coats the flour in fat before the liquid is added. The result is a fine, velvety crumb that’s tender, moist, and sturdy enough for layering. I didn’t have buttermilk on hand, so I made my own by combining 1 cup (240g) whole milk with 1 tablespoon (15g) vinegar and letting it sit for 10 minutes. Yield: Two 8-inch cake layers Measurements are provided in both cups and grams. For the most accurate results, especially with reverse-creamed cakes, I recommend weighing ingredients whenever possible. Ingredients Dry Ingredients • 2½ cups (300g) cake flour • 1¾ cups (350g) granulated sugar • 1½ tsp (6g) baking powder • ½ tsp (3g) baking soda • ¾ tsp (4g) fine salt • 1 tbsp (5g) unsweetened cocoa powder Fat • ½ cup (113g) unsalted butter, softened • ½ cup (120g) neutral oil Wet Ingredients • 2 large eggs (100g without shells) • 1 cup (240g) whole milk • 1 tbsp (15g) white vinegar • 2 tsp (10g) vanilla extract • 1–2 tbsp red gel food coloring (optional) Instructions 1. Preheat oven to 325°F (163°C). Grease and line two 8-inch cake pans. 2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. 3. Add the butter and oil. Mix until the mixture resembles coarse, wet sand with no large pieces of butter remaining. 4. Combine the milk and vinegar and let stand for 10 minutes. 5. In a separate bowl, whisk together the eggs, milk mixture, vanilla, and food coloring. 6. Add about half of the wet ingredients to the dry mixture and mix for 1–2 minutes until smooth. 7. Add the remaining wet ingredients in two additions, mixing just until combined after each addition. 8. Divide the batter evenly between the prepared pans. 9. Bake for 38–42 minutes. Bake times will vary depending on your oven. The cake is done when: • The center springs back lightly when touched. • A toothpick inserted into the center comes out with a few moist crumbs. 10. Cool completely before frosting. Red velvet isn’t supposed to taste like chocolate cake. It’s all about the velvety texture, subtle cocoa flavor, and gentle tang that make it unique. Save this recipe and follow along for the frosting tomorrow! #redvelvetcake #bakingfromscratch #homebaker #cakerecipe #reversecreamingmethod

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