@hatgionggolds:

Thuỳ Anh hạt giống
Thuỳ Anh hạt giống
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Region: VN
Wednesday 04 February 2026 07:21:42 GMT
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user6705633505442
trung Tuấn :
1 bịch bao nhiêu hột
2026-10-06 11:45:50
0
hoa.diu18
Diệu Hoa :
quả bn kí ạ
2026-02-22 03:18:25
1
hoangcao597
Hoàng Cao :
báo nhiêu hạt tép
2026-05-17 12:50:54
0
phungphan343
phungphan343 :
Một gói bao nhiêu hạt vậy
2026-02-12 23:16:45
1
vinhphu_2018
Vĩnh Phú :
Trong giỏ có 2 loại hạt. Vậy biết loại nào quả như video
2026-03-16 08:54:54
0
phu19863
ANH PHÚ 67AG :
1 kí k co nua
2026-10-06 14:17:58
0
lllllldhhhh
gađoi678ana :
loại này ngọt và đặc ruột rất nặng tay
2026-02-18 14:48:52
1
ttcthobh
TTCthobh :
Khi trồng rồi ra quả ko đúng thì sao shop🥰
2026-04-11 16:22:49
0
user9241923741851
quang trung :
1 gói đc mấy hột em
2026-09-11 16:50:32
0
thanhthanh7447sf
Tqthanh :
Khách mua đánh giá 4.2 sao thì qc làm gì
2026-06-23 13:58:17
0
trung29737
Trung :
Co thật la qua nhu này không hay xạo ha
2026-04-05 14:54:42
0
nguyn.vn.ch56
Nguyễn Văn Chí :
có cho kiểm tra không
2026-03-09 23:55:53
0
sangbtre005
sangbtre005 :
Da nó dày phải nói
2026-06-16 01:35:00
0
giaosu35
Pt Vô nghiệm 94-E1 :
1gói bao tầm nhiêu hạt vậy shop
2026-03-21 09:53:21
0
hoangchat92
Hoa Ban Trắng :
có đảm bảo nảy mầm không ạ
2026-03-23 15:26:31
0
thiet.tran63
Thiet Tran :
tôi mua cả quả cơ
2026-02-13 02:31:12
0
namnhi7779
燕儿🌺 :
Tui muon tìm ruột vàng nhưng cứ thấy toàn ruột đỏ
2026-07-11 03:11:54
0
112nhiwwww.com
Đặng Thị Nhị :
bán cho một gói
2026-04-28 12:52:18
0
cng.47.s1
Cường 47 s1 :
ăn sống ko ngon
2026-04-12 10:47:01
0
ungle390
ungle390 :
😁
2026-04-28 11:24:57
0
dulichksbacninh
QUÊ HƯƠNG VIỆT NAM :
❤️❤️❤️
2026-03-21 14:34:18
0
loan.nguyen638
Loan Nguyễn ❣️❣️❣️❣️❣️ :
😂😂😂
2026-03-05 14:21:51
0
nguyenthanhkiem82
Kiếm Nguyễn Go công :
🌹🌹🌹🌹🌹🌹🌹
2026-02-16 01:34:54
0
nguyenvan102202
Kẻ Độc Hành :
Có ngọt thật ko vậy mn 🤔
2026-02-20 20:41:59
0
chienaris
Chien Aris :
chấm
2026-02-27 11:37:37
0
To see more videos from user @hatgionggolds, please go to the Tikwm homepage.

Other Videos

Stretch of Gold 🍦✨ Ingredients: Whole milk, heavy cream, sugar, cornstarch, salep, mastic resin, vanilla, salt, pistachios, hazelnuts, pomegranate seeds, honey, and pişmaniye. 🌰🍯 Instructions: Begin with the soul of the dondurma — mastic resin, those tiny golden tears from the lentisk tree, ground fine in a mortar until they release their ancient, piney fragrance into the air 🌿🤲. Mix salep — the powdered heart of wild orchids — with cornstarch and a whisper of cold milk, creating a slurry that will transform cream into something elastic, chewy, and utterly unique 🥛🌾. Warm whole milk and cream in a pot with sugar and salt, watching the steam rise like morning mist over a Bosphorus dawn 🥛🔥. Pour in the salep slurry slowly, stirring without pause, as the liquid thickens and turns to silk — glossy, velvety, coating the spoon like a promise 🤲✨. Add the ground mastic and vanilla, and feel the aroma change — deeper now, older, as if the cream has traveled through centuries of spice routes and bazaars 🌿🍦. Cover the surface, chill it for hours — let it dream in the cold until it's ready to become something extraordinary ❄️⏳. Pour it into the ice cream maker and let it churn — slow, patient — until it transforms from liquid to dense, elastic, golden cream that stretches when you pull and holds its shape like nothing else in the world 🍦😋. Freeze it firm, then comes the moment of showmanship — the Turkish tradition — where the vendor flips the scoop high in the air, catches it behind the back, stretches the ice cream long and thin between two spatulas, and cuts it with a flourish 🍦🔥. Lay each thick, chewy slice on a cone or a plate, and crown it with crushed pistachios — emerald green against the pale gold of the cream 🌰🥜. Drizzle honey in amber ribbons, scatter pomegranate seeds like rubies, and lay a tuft of pişmaniye beside it — gossamer threads of sugar that melt on the tongue 🍯🌟. Take the first bite and discover what Turkish ice cream truly is — not just cold, not just sweet, but chewy, stretchy, slow-melting, and impossibly, impossibly creamy 🍦😍. A little mastic, a lot of patience, and a stretch of pure Turkish magic. 🍦❤️
Stretch of Gold 🍦✨ Ingredients: Whole milk, heavy cream, sugar, cornstarch, salep, mastic resin, vanilla, salt, pistachios, hazelnuts, pomegranate seeds, honey, and pişmaniye. 🌰🍯 Instructions: Begin with the soul of the dondurma — mastic resin, those tiny golden tears from the lentisk tree, ground fine in a mortar until they release their ancient, piney fragrance into the air 🌿🤲. Mix salep — the powdered heart of wild orchids — with cornstarch and a whisper of cold milk, creating a slurry that will transform cream into something elastic, chewy, and utterly unique 🥛🌾. Warm whole milk and cream in a pot with sugar and salt, watching the steam rise like morning mist over a Bosphorus dawn 🥛🔥. Pour in the salep slurry slowly, stirring without pause, as the liquid thickens and turns to silk — glossy, velvety, coating the spoon like a promise 🤲✨. Add the ground mastic and vanilla, and feel the aroma change — deeper now, older, as if the cream has traveled through centuries of spice routes and bazaars 🌿🍦. Cover the surface, chill it for hours — let it dream in the cold until it's ready to become something extraordinary ❄️⏳. Pour it into the ice cream maker and let it churn — slow, patient — until it transforms from liquid to dense, elastic, golden cream that stretches when you pull and holds its shape like nothing else in the world 🍦😋. Freeze it firm, then comes the moment of showmanship — the Turkish tradition — where the vendor flips the scoop high in the air, catches it behind the back, stretches the ice cream long and thin between two spatulas, and cuts it with a flourish 🍦🔥. Lay each thick, chewy slice on a cone or a plate, and crown it with crushed pistachios — emerald green against the pale gold of the cream 🌰🥜. Drizzle honey in amber ribbons, scatter pomegranate seeds like rubies, and lay a tuft of pişmaniye beside it — gossamer threads of sugar that melt on the tongue 🍯🌟. Take the first bite and discover what Turkish ice cream truly is — not just cold, not just sweet, but chewy, stretchy, slow-melting, and impossibly, impossibly creamy 🍦😍. A little mastic, a lot of patience, and a stretch of pure Turkish magic. 🍦❤️

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