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@babeoshop0802: Máy hàn ống nhựa dùng pin 20V #total #mayhan #ongnhua #20v
Điện máy Ba Béo
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Region: VN
Friday 09 January 2026 05:29:58 GMT
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Comments
Nguyễn Tiến Danh :
Dùng được chân pin phổ thông không shop
2026-06-23 11:50:37
0
BinBo :
Nt ko thấy shop trả lời
2026-01-15 06:59:30
1
Điện Máy Điện Lạnh Thành Được :
Có hàn điện không shop
2026-02-03 23:44:48
1
TrúcTùng ĐiệnLạnh :
Này trở sứ hay trở sắt vậy shop
2026-02-02 07:02:57
1
Toàn Phạm 90 :
chân pin phổ thông hem shop
2026-05-18 17:15:01
0
Dang.Chien95 :
Chân pin phổ thông hả shop
2026-02-05 05:48:09
0
To see more videos from user @babeoshop0802, please go to the Tikwm homepage.
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Inspired by the genius pan technique from the incredible @abiresag — I took it and made it my own with a knafeh-style filling. Golden kataifi nest, silky ashta cream, honey drizzle. This is not your usual knafeh. What you need: 375 grams kataifi shredded pastry (1 packet) 100 grams ghee, melted Filling 2 litres full-cream milk 1 cup cornflour 1/2 cup sugar 3 tablespoons orange blossom water Garnish Ground pistachio, Edible roses, Honey to drizzle Here’s how: Pull your kataifi strands apart well — before and after the ghee goes in. Press into a 32cm tray and up the sides. Smaller tray on top to hold the nest shape. Bake at 180°C fan-forced for 40–45 minutes until deep golden. Move your nest to your serving plate before filling. Ashta — milk, cornflour, sugar. Whisk over medium heat until thick and creamy. Off the heat — stir through the orange blossom water. stir every few minutes as it cools to release the heat — about 10 minutes. Once slightly cooled, pour into your nest, smooth the top, refrigerate overnight. Drizzle with honey or attir right before serving. Pistachio and rose petals to garnish. Both my 32cm and 28cm round pans are from Dorsch — link in bio. #dessert #kataifi #knafeh #sweet
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