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@minhkha120893: Dạo này thấy mình “bê tha” quá ta 🤔 Lên bia 🍺☺️ #betha #lenbia #anhem #viralvideo #viraltiktok

Minh Kha Nguyễn
Minh Kha Nguyễn
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Sunday 19 April 2026 05:35:52 GMT
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ngoanhtuan119
Tuấn Ngô Anh :
😳😳😳
2026-04-19 06:06:50
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0.john.maro.0
Hãy sống có ích ... :
😂😂😂
2026-04-19 07:05:41
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#wrongsend #forsaken #forsaken007n7 #007n7xelliot #elliotx007n7 recipe Milk. 2% milk is what I traditionally use for the dough. Whole milk or non-dairy almond or coconut milk works too. Yeast. I have much success with instant yeast. You can also use active dry yeast. Eggs. Large eggs are standard. I have not tried any replacement for eggs in this recipe. Butter. The original recipe called for ⅓ cup butter, but since I’ve made it over the years, one tweak I made was to increase the butter to ½ cup. See this in the notes I made in the recipe card. I highly recommend it! Sugars. Granulated sugar goes in the dough. Brown sugar is in the filling. Dark brown sugar is also delicious. Salt. Although we use salted butter, we still add 1 teaspoon of salt to the dough. Flour. Bread flour will help the rolls have a fluffier, chewy but sturdier texture. If you don’t have bread flour, use all-purpose flour. If you have sourdough discard, make our sourdough discard cinnamon rolls with yeast! Cinnamon. Use Saigon cinnamon in this filling. Heavy cream. Heavy cream is what gives the best results. Evaporated milk, whole milk or half and half works too. Don’t skip this! It’s what makes gooey cinnamon rolls. Cream cheese. Full fat cream cheese is for the frosting. Powdered sugar. Maple or vanilla extract. I love, love maple flavor for my yeast cinnamon rolls, but vanilla extract works just as well.
#wrongsend #forsaken #forsaken007n7 #007n7xelliot #elliotx007n7 recipe Milk. 2% milk is what I traditionally use for the dough. Whole milk or non-dairy almond or coconut milk works too. Yeast. I have much success with instant yeast. You can also use active dry yeast. Eggs. Large eggs are standard. I have not tried any replacement for eggs in this recipe. Butter. The original recipe called for ⅓ cup butter, but since I’ve made it over the years, one tweak I made was to increase the butter to ½ cup. See this in the notes I made in the recipe card. I highly recommend it! Sugars. Granulated sugar goes in the dough. Brown sugar is in the filling. Dark brown sugar is also delicious. Salt. Although we use salted butter, we still add 1 teaspoon of salt to the dough. Flour. Bread flour will help the rolls have a fluffier, chewy but sturdier texture. If you don’t have bread flour, use all-purpose flour. If you have sourdough discard, make our sourdough discard cinnamon rolls with yeast! Cinnamon. Use Saigon cinnamon in this filling. Heavy cream. Heavy cream is what gives the best results. Evaporated milk, whole milk or half and half works too. Don’t skip this! It’s what makes gooey cinnamon rolls. Cream cheese. Full fat cream cheese is for the frosting. Powdered sugar. Maple or vanilla extract. I love, love maple flavor for my yeast cinnamon rolls, but vanilla extract works just as well.
@RIANN💫 #cctvtruckpangkepkota #mobilgagahnyasulawesi #sulawesiselatan #driverslow😎 #fypp
@RIANN💫 #cctvtruckpangkepkota #mobilgagahnyasulawesi #sulawesiselatan #driverslow😎 #fypp

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