@cothuythichbammay: #CoThuyThichBamMay #OnThiTotNghiep #onthicaptoc12 #meobammaytinh

Cô Thủy thích bấm máy
Cô Thủy thích bấm máy
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Region: VN
Friday 29 May 2026 10:53:39 GMT
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goilanho00
𝙜ọ𝙞𝙡à𝙣𝙝ỏ :
cô giả như ráp 🥺
2026-05-29 19:02:10
1
hoaingan_24
mẫn nhi :
câu 4 nhấn máy kiểu j ak
2026-05-30 14:25:47
1
user_31102008
Quốc Trung 你好 :
câu 2 calc bao nhiêu cũng được đk ah
2026-05-29 11:15:41
0
meme25930
Long Nguyễn :
cô rep e với ạ
2026-05-29 12:26:57
0
nguyennhattam0000
Nguyễn Nhật Tâm :
cô ơi đề này giải sao ạ😳😳😳
2026-05-29 11:05:18
0
nguyenhuyhoang2409
H✓ :
Câu 5 e bấm máy tính nó ra kết quả khác là sao cô
2026-05-30 03:09:22
0
_chiuthuamontoan
hong duc :
@Bằng Tung Tuôi
2026-05-30 18:29:02
1
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I forgot how much time it takes to edit one of these videos 😀  i like making “mini” pastries, it is then allowed to eat more than one 😜 Croissant 300g Bread flour 200g all purpose flour 220g Whole Milk 350g poolish (see note) 13g Salt 20g Sugar 20g Honey 5g yeast (1.5 tsp) 220g Butter (unsalted)  for lamination Poolish:  175g all purpose flour  175g water (warm, not hot)  3g yeast (1 tsp)  Mix and ferment for 2 hours at room temperature or overnight in fridge (preferred)  * if you have a sourdough starter, you can lower the poolish amount to 200g and add 150g starter. You will get exceptional flavor. 1. In a large bowl, warm milk for 30 seconds in the microwave. Mix in poolish. 2. In a separate container, mix flours, salt, sugar, yeast. Combine with wet ingredients using a fork, then wet hands to knead into a shaggy dough. 3. Let the dough rest in a warm area for 30 minutes. 4. Fold the dough on itself several times, then rest for another 30 minutes. 5. Repeat folding, flatten the dough, wrap, and freeze for 3 hours 6. Prepare a butter block: Flatten 220g of butter between parchment paper to 0.5-1 cm. Chill in fridge for 30 minutes. 7. Flatten the dough on a floured surface about twice the size of the butter block horizontally. 8. Place the butter block in the center, fold the dough to seal the butter, and roll out to 1 cm thick. 9. Fold each end toward the center, then fold like a book. 10. Roll the dough again to 1 cm thick, fold into thirds, wrap, and freeze for 2 hours. 11. Flatten the dough to 0.5-1 cm thick. 12. Cut triangles with a sharp knife or pizza cutter. 13. Roll triangles from base to tip and place on a sheet, tip side down. 14. Proof for 2 hours or store in an airtight container for up to 1 week (defrost and proof takes 6-8 hours from frozen). 15. Preheat oven to 220C for 30 minutes. 16. Brush pastries with egg wash. 17. Place in oven, lower to 200C, and turn on convection. Bake for 10 minutes, rotate pan, and lower to 190C. 18. Bake for 7-9 minutes more. #food #asmr #croissant #chocolate #Recipe
I forgot how much time it takes to edit one of these videos 😀 i like making “mini” pastries, it is then allowed to eat more than one 😜 Croissant 300g Bread flour 200g all purpose flour 220g Whole Milk 350g poolish (see note) 13g Salt 20g Sugar 20g Honey 5g yeast (1.5 tsp) 220g Butter (unsalted) for lamination Poolish: 175g all purpose flour 175g water (warm, not hot) 3g yeast (1 tsp) Mix and ferment for 2 hours at room temperature or overnight in fridge (preferred) * if you have a sourdough starter, you can lower the poolish amount to 200g and add 150g starter. You will get exceptional flavor. 1. In a large bowl, warm milk for 30 seconds in the microwave. Mix in poolish. 2. In a separate container, mix flours, salt, sugar, yeast. Combine with wet ingredients using a fork, then wet hands to knead into a shaggy dough. 3. Let the dough rest in a warm area for 30 minutes. 4. Fold the dough on itself several times, then rest for another 30 minutes. 5. Repeat folding, flatten the dough, wrap, and freeze for 3 hours 6. Prepare a butter block: Flatten 220g of butter between parchment paper to 0.5-1 cm. Chill in fridge for 30 minutes. 7. Flatten the dough on a floured surface about twice the size of the butter block horizontally. 8. Place the butter block in the center, fold the dough to seal the butter, and roll out to 1 cm thick. 9. Fold each end toward the center, then fold like a book. 10. Roll the dough again to 1 cm thick, fold into thirds, wrap, and freeze for 2 hours. 11. Flatten the dough to 0.5-1 cm thick. 12. Cut triangles with a sharp knife or pizza cutter. 13. Roll triangles from base to tip and place on a sheet, tip side down. 14. Proof for 2 hours or store in an airtight container for up to 1 week (defrost and proof takes 6-8 hours from frozen). 15. Preheat oven to 220C for 30 minutes. 16. Brush pastries with egg wash. 17. Place in oven, lower to 200C, and turn on convection. Bake for 10 minutes, rotate pan, and lower to 190C. 18. Bake for 7-9 minutes more. #food #asmr #croissant #chocolate #Recipe

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