@myphan7997: Kem chống nắng cho da nhạy cảm mà tui iuuu 🥰 #anessa #kemchongnang #review #adam #viral

My Phan Review ✨
My Phan Review ✨
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Region: VN
Tuesday 21 April 2026 13:14:38 GMT
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bidoyummy77
Bí Đỏ thích ăn vặt :
Dùng e này mê lắm nha
2026-04-23 06:42:24
1
1991tungtham
Tùng Thắm Bán Kem :
e chống nắng này dùng êm nha
2026-04-22 14:14:39
1
bexiuxiu96
𐙚taho riviu𐙚 :
Mê khỏi nói
2026-04-23 11:12:32
1
saoem6tinhthe
🎧ྀི♪ nhím ăn bóc 𝜗𝜚˚⋆ :
em này dùng mùa hè xịn vai
2026-04-22 08:03:33
1
puowg.mei
Phạm Phưn :
Dùng thích lắm nha🥰
2026-05-06 05:27:53
1
hangnguyenshop69
Nguyễn Hằng :
xài OK nha shop ơi
2026-04-26 08:36:04
1
tholoinhois1
thỏ hay khócc :
chân ái lun ó
2026-04-23 08:11:32
1
mthu_review
Thư Xài Rồi Nói :
Ngày nào cũng xài ẻm
2026-04-24 03:01:06
1
yiti.unboxxinh
yiti.unboxxinh :
Mê hãng nì, tui dùng hơn 5 năm rùi 🥰
2026-05-02 04:18:24
0
gaothichreview0
Gạo :
Mê lắm nha
2026-05-04 12:52:07
1
nm.review91
Nấm review 🍄 :
Mê quá đi
2026-05-09 09:19:58
0
yumiine12
yumii review🌷 :
Xịn
2026-04-28 13:50:04
1
banhyeurw
𝑩𝒂̉𝒏𝒉 𝒚𝒆̂𝒖🎀 :
🥰🥰🥰
2026-04-21 13:43:14
1
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Mystery Bag - Greek Yoghurt Greek Yoghurt meets Middle Eastern vibes with this Lamb Flatbread 🥙 Soft, pillowy flatbread, spiced lamb, tangy pickled onions, and a refreshing yoghurt sauce. - Middle Eastern Inspired Lamb Flatbread Makes 6 flatbreads For the Flatbread: 7 g dried yeast 15 g sugar 200 g Greek yoghurt 225 g bread flour, sifted 5 g salt For the Pickled Onion: 1 red onion, thinly sliced ½ cup white wine vinegar 1 tbsp granulated sugar 1½ tsp salt 1 cup hot water For the Lamb Filling: 500 g lamb mince 2 tbsp olive oil 1 small red onion, finely chopped 3 garlic cloves, minced 1 tsp ground cumin 1 tsp ground coriander ½ tsp smoked paprika Salt and pepper, to taste 2 tbsp tomato paste ¼ cup chopped fresh parsley For the Greek Yoghurt Sauce: 200 g Greek yoghurt 2 tbsp olive oil 2 tbsp lemon juice 2 tbsp finely chopped fresh mint 1 tbsp finely chopped fresh dill Salt and pepper, to taste To Garnish: ¼ cup toasted pine nuts Fresh parsley or mint leaves for serving Start by making the flatbread dough. Dissolve yeast and sugar in warm water, let it froth, then mix with flour, yoghurt, and salt until a dough forms. Knead until smooth, let it rise for 1 hour. For the pickled onions, combine vinegar, sugar, salt, and hot water, then soak the sliced onion for at least 30 minutes. While the dough rises, prepare the lamb filling by sautéing onion and garlic in olive oil, adding lamb mince, and browning. Stir in spices, tomato paste, and parsley, then set aside. For the yoghurt sauce, mix yoghurt, olive oil, lemon juice, mint, dill, salt, and pepper, then chill. Once the dough has risen, divide it into 6 portions and roll into flat circles. Cook each flatbread on a hot pan with a touch of oil until puffed and golden on both sides. To assemble, spread yoghurt sauce over each flatbread, top with lamb filling, pickled onions, and toasted pine nuts, and garnish with parsley or mint. Serve immediately and enjoy!
Mystery Bag - Greek Yoghurt Greek Yoghurt meets Middle Eastern vibes with this Lamb Flatbread 🥙 Soft, pillowy flatbread, spiced lamb, tangy pickled onions, and a refreshing yoghurt sauce. - Middle Eastern Inspired Lamb Flatbread Makes 6 flatbreads For the Flatbread: 7 g dried yeast 15 g sugar 200 g Greek yoghurt 225 g bread flour, sifted 5 g salt For the Pickled Onion: 1 red onion, thinly sliced ½ cup white wine vinegar 1 tbsp granulated sugar 1½ tsp salt 1 cup hot water For the Lamb Filling: 500 g lamb mince 2 tbsp olive oil 1 small red onion, finely chopped 3 garlic cloves, minced 1 tsp ground cumin 1 tsp ground coriander ½ tsp smoked paprika Salt and pepper, to taste 2 tbsp tomato paste ¼ cup chopped fresh parsley For the Greek Yoghurt Sauce: 200 g Greek yoghurt 2 tbsp olive oil 2 tbsp lemon juice 2 tbsp finely chopped fresh mint 1 tbsp finely chopped fresh dill Salt and pepper, to taste To Garnish: ¼ cup toasted pine nuts Fresh parsley or mint leaves for serving Start by making the flatbread dough. Dissolve yeast and sugar in warm water, let it froth, then mix with flour, yoghurt, and salt until a dough forms. Knead until smooth, let it rise for 1 hour. For the pickled onions, combine vinegar, sugar, salt, and hot water, then soak the sliced onion for at least 30 minutes. While the dough rises, prepare the lamb filling by sautéing onion and garlic in olive oil, adding lamb mince, and browning. Stir in spices, tomato paste, and parsley, then set aside. For the yoghurt sauce, mix yoghurt, olive oil, lemon juice, mint, dill, salt, and pepper, then chill. Once the dough has risen, divide it into 6 portions and roll into flat circles. Cook each flatbread on a hot pan with a touch of oil until puffed and golden on both sides. To assemble, spread yoghurt sauce over each flatbread, top with lamb filling, pickled onions, and toasted pine nuts, and garnish with parsley or mint. Serve immediately and enjoy!

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