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@bedau0202: 🔥ăn mừng chuỗi 600 cùng @phóng sinh lươn về biển cả🗿🔥 #chuoi #xh #ypfッ #trending #viral

Phương Nghi
Phương Nghi
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Region: VN
Saturday 31 January 2026 04:44:00 GMT
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aliechen11
phóng sinh lươn về biển cả🗿 :
🤣🤣🤣
2026-01-31 04:49:21
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#phanphucarslan
#phanphucarslan
🫶🫶 #therapytiktok #therapist #mentalhealthhacks#anxietyrelief#anxietyhacks
🫶🫶 #therapytiktok #therapist #mentalhealthhacks#anxietyrelief#anxietyhacks
Dessert sorted with my Creme Brûlée Cream Puffs, who wants one? 😋 - Creme Brûlée Choux Puffs Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the Choux Puffs: 125ml milk 125ml water 1tbsp vanilla essence 15g caster sugar 110g unsalted butter 165g plain flour Pinch of sea salt 5 eggs For the vanilla custard: 6 egg yolks 225g caster sugar 45g corn flour 375ml milk 375ml cream 1 vanilla bean 45g unsalted butter For the brulee topping: 600g caster sugar For the craquelin: Mix all ingredients in a mixer until combined. Roll between baking paper to 2 mm thick, freeze for 1 hour, then cut 5 cm rounds. Keep chilled. For the choux puffs: Preheat oven to 180°C. Heat water, milk, butter, sugar and salt until melted. Add flour and stir into a thick paste, cooking for 2–3 minutes until it pulls from the sides. Transfer to a mixer and beat for 1 minute to cool slightly. Add eggs gradually and mix until smooth and shiny. Pipe 5 cm rounds onto a tray, top with craquelin, and bake for 20–25 minutes until deep golden. Cool completely. For the custard: Whisk yolks, sugar and cornflour until pale. Bring milk, cream and vanilla to the boil, pour over yolks while whisking, then return to heat and cook until thick. Stir in butter and cool in the fridge until completely cold. To finish: Pipe custard into choux buns. Melt sugar to an amber caramel, dip each bun carefully, allow to set, then serve.
Dessert sorted with my Creme Brûlée Cream Puffs, who wants one? 😋 - Creme Brûlée Choux Puffs Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the Choux Puffs: 125ml milk 125ml water 1tbsp vanilla essence 15g caster sugar 110g unsalted butter 165g plain flour Pinch of sea salt 5 eggs For the vanilla custard: 6 egg yolks 225g caster sugar 45g corn flour 375ml milk 375ml cream 1 vanilla bean 45g unsalted butter For the brulee topping: 600g caster sugar For the craquelin: Mix all ingredients in a mixer until combined. Roll between baking paper to 2 mm thick, freeze for 1 hour, then cut 5 cm rounds. Keep chilled. For the choux puffs: Preheat oven to 180°C. Heat water, milk, butter, sugar and salt until melted. Add flour and stir into a thick paste, cooking for 2–3 minutes until it pulls from the sides. Transfer to a mixer and beat for 1 minute to cool slightly. Add eggs gradually and mix until smooth and shiny. Pipe 5 cm rounds onto a tray, top with craquelin, and bake for 20–25 minutes until deep golden. Cool completely. For the custard: Whisk yolks, sugar and cornflour until pale. Bring milk, cream and vanilla to the boil, pour over yolks while whisking, then return to heat and cook until thick. Stir in butter and cool in the fridge until completely cold. To finish: Pipe custard into choux buns. Melt sugar to an amber caramel, dip each bun carefully, allow to set, then serve.
📌หลังนี้ งบไม่ถึง 2 ลบ. สไตล์นอร์ดิก การตกแต่งและโทนสีที่ลูกค้าเลือกให้ความรู้สึกอบอุ่น ผ่อนคลาย และน่าอยู่สุดๆ ฟังก์ชัน: 3 ห้องนอน 2 ห้องน้ำ 1 ครัวนอกบ้าน พื้นที่ใช้สอย: 104 ตารางเมตร สถานที่ก่อสร้าง: อ.เมืองจ.อำนาจเจริญ #บ้าน #บ้านสวย #บ้านในฝัน #บ้านสไตล์นอร์ดิก #บ้านสไตล์มินิมอล
📌หลังนี้ งบไม่ถึง 2 ลบ. สไตล์นอร์ดิก การตกแต่งและโทนสีที่ลูกค้าเลือกให้ความรู้สึกอบอุ่น ผ่อนคลาย และน่าอยู่สุดๆ ฟังก์ชัน: 3 ห้องนอน 2 ห้องน้ำ 1 ครัวนอกบ้าน พื้นที่ใช้สอย: 104 ตารางเมตร สถานที่ก่อสร้าง: อ.เมืองจ.อำนาจเจริญ #บ้าน #บ้านสวย #บ้านในฝัน #บ้านสไตล์นอร์ดิก #บ้านสไตล์มินิมอล

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