@chuyenhay112: Phần 2 #lenxuhuong #kechuyen

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2026-05-17 10:29:57
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Honey butter rolls 🍯🧈 So easy and delicious!! I used Sally’s baking addiction recipe 1 cup (240ml) whole milk, warmed to about 110°F (43°C) 2 and 1/4 teaspoons (7g) instant yeast or active dry yeast (1 standard packet) 1/4 cup (85g) + 1 teaspoon honey, divided 1 large egg + 1 egg yolk		
1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled 3 and 1/2 cups (455g) bread flour(spooned & leveled) 1 teaspoon salt Topping 1/4 cup (4 Tbsp; 56g) unsalted butter, very soft 2 Tablespoons (42g) honey Remember milk has to be between 105-110 F. Too hot will kill the yeast.  Combine milk, honey, and yeast. Mix and set aside until foamy.  Once foamy, add the egg and egg yolk, 1/4 cup honey, and cooled melted butter. Add about 3 cups of flour then begin mixing. Slowly add the 1/2 cup remaining flour and keep mixing.  Knead until dough is soft and not too sticky. If it’s too sticky add only 1 tsp of flour at a time just until it’s not sticky and unmanageable. Adding too much will result in a dry roll.  Once it’s smooth and the dough bounces back when poked, place in a lightly greased bowl. Cover and place in a warm spot to rise for 1-2 hours.  Once it’s doubled in size, punch down the dough and seperate into 15 pieces. It doesn’t have to be perfect. Roll each piece until a smooth ball, pinch the back to close off seam. Place in a greased 9x13 baking pan.  Cover the dough once again and let it rise for another 40-60 minutes. The dough balls will be puffed up.  In the meantime preheat the oven to 350F.  Once puffed, baked for 20-25 minutes. Make sure the tops are golden brown but not dark. If the tops get too dark, cover with aluminum foil (like a tent, not completely wrapped.)  Make the honey butter and brush over rolls while it’s hot!  #dinnerrolls#rolls#baking#Recipe#fyp
Honey butter rolls 🍯🧈 So easy and delicious!! I used Sally’s baking addiction recipe 1 cup (240ml) whole milk, warmed to about 110°F (43°C) 2 and 1/4 teaspoons (7g) instant yeast or active dry yeast (1 standard packet) 1/4 cup (85g) + 1 teaspoon honey, divided 1 large egg + 1 egg yolk 
1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled 3 and 1/2 cups (455g) bread flour(spooned & leveled) 1 teaspoon salt Topping 1/4 cup (4 Tbsp; 56g) unsalted butter, very soft 2 Tablespoons (42g) honey Remember milk has to be between 105-110 F. Too hot will kill the yeast. Combine milk, honey, and yeast. Mix and set aside until foamy. Once foamy, add the egg and egg yolk, 1/4 cup honey, and cooled melted butter. Add about 3 cups of flour then begin mixing. Slowly add the 1/2 cup remaining flour and keep mixing. Knead until dough is soft and not too sticky. If it’s too sticky add only 1 tsp of flour at a time just until it’s not sticky and unmanageable. Adding too much will result in a dry roll. Once it’s smooth and the dough bounces back when poked, place in a lightly greased bowl. Cover and place in a warm spot to rise for 1-2 hours. Once it’s doubled in size, punch down the dough and seperate into 15 pieces. It doesn’t have to be perfect. Roll each piece until a smooth ball, pinch the back to close off seam. Place in a greased 9x13 baking pan. Cover the dough once again and let it rise for another 40-60 minutes. The dough balls will be puffed up. In the meantime preheat the oven to 350F. Once puffed, baked for 20-25 minutes. Make sure the tops are golden brown but not dark. If the tops get too dark, cover with aluminum foil (like a tent, not completely wrapped.) Make the honey butter and brush over rolls while it’s hot! #dinnerrolls#rolls#baking#Recipe#fyp

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