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@banacocoreview: Quạt hạt dẻ mà mát lắm nè #quatcamtaymini #quatgoojodoq #quatcamtaygoojodog #quatcamtay #banacocoreview

彡 𝓑𝓪𝓷𝓪𝓬𝓸𝓬𝓸 ☁️⋅ ִֶָ☾.
彡 𝓑𝓪𝓷𝓪𝓬𝓸𝓬𝓸 ☁️⋅ ִֶָ☾.
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Wednesday 29 April 2026 10:06:51 GMT
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Comments

atgzjg
dâu tây cute 🍓🍓 :
Em cũng có những mà không có cái đế
2026-06-16 13:16:52
1
ngnnguynththu62
Cám rìviu đồ thiệt 🍉 :
Xịn quá 🥰🥰🥰
2026-04-30 04:10:03
0
trn.vy639
Trần Vy :
Có dùng pin hay điện
2026-06-18 04:19:17
0
com.quan7a
LÒ MẠNH QUÂN 🦀 :
chơi đi
2026-06-21 15:23:51
0
kh.vy888
kha zy :
em có cái màu tím
2026-06-09 21:54:56
0
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THE ULTIMATE WHITE CHOCOLATE COOKIES RECIPE BELOW CHOCOLATE CUPS 400 g white chocolate 30 ml sunflower oil COOKIE DOUGH 100 g unsalted butter 80 g powdered sugar 8 g vanilla sugar (1 packet) 1 egg (medium) 260 g all-purpose flour COATING caramel unsalted peanuts FILLING biscoff spread Melt the white chocolate together with the sunflower oil using a double boiler until smooth. Pour the melted chocolate into a piping bag. Take a silicone mold and pipe about 12 grams of white chocolate into each cavity. Place in the freezer until the chocolate is completely set. Add the softened butter, powdered sugar, and vanilla sugar to a bowl and mix well. Add the egg and mix until smooth. Then add the flour and knead until smooth. Take about 15 grams of dough at a time and shape into balls. Flatten each ball. Divide the dough over a greased cookie mold. Press firmly so it takes the shape of the mold. Place the cookies in a preheated oven at 200°C. Bake for 10–15 minutes or until the cookies are nicely golden brown. Every oven is different, so keep an eye on the baking time. Let cool completely. Take a cookie and pipe caramel along the edges. Then dip the edges into finely chopped peanuts so they stick well. Fill the cookies with Biscoff spread and place a chocolate cup on top. Optionally decorate with extra drizzles of white chocolate.
THE ULTIMATE WHITE CHOCOLATE COOKIES RECIPE BELOW CHOCOLATE CUPS 400 g white chocolate 30 ml sunflower oil COOKIE DOUGH 100 g unsalted butter 80 g powdered sugar 8 g vanilla sugar (1 packet) 1 egg (medium) 260 g all-purpose flour COATING caramel unsalted peanuts FILLING biscoff spread Melt the white chocolate together with the sunflower oil using a double boiler until smooth. Pour the melted chocolate into a piping bag. Take a silicone mold and pipe about 12 grams of white chocolate into each cavity. Place in the freezer until the chocolate is completely set. Add the softened butter, powdered sugar, and vanilla sugar to a bowl and mix well. Add the egg and mix until smooth. Then add the flour and knead until smooth. Take about 15 grams of dough at a time and shape into balls. Flatten each ball. Divide the dough over a greased cookie mold. Press firmly so it takes the shape of the mold. Place the cookies in a preheated oven at 200°C. Bake for 10–15 minutes or until the cookies are nicely golden brown. Every oven is different, so keep an eye on the baking time. Let cool completely. Take a cookie and pipe caramel along the edges. Then dip the edges into finely chopped peanuts so they stick well. Fill the cookies with Biscoff spread and place a chocolate cup on top. Optionally decorate with extra drizzles of white chocolate.
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