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@giamcancungtui05: Có cái sốt phomai làm sẵn này cũng tiện nè mấy bà! Muốn nướng phomia thì chỉ cần quét sốt lên rồi nướng thôi! #phomai #banhminuongphomai #sotphomai

Bếp của Chi
Bếp của Chi
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Region: VN
Wednesday 10 June 2026 01:20:10 GMT
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vn.nguyn.thi.thy
Vanthuy@ :
Mua sốt được kg
2026-06-12 09:55:30
0
miu.miu35675
em mi rewiew 🐻 :
nhìn ngon quá đi
2026-06-16 03:32:05
0
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Blueberry Lemon Bundt Cake🍋 Pan: 6-cup pan, 20 cm Recipe Cake 2 large eggs, room temperature 130–140 g (⅔ cup) sugar Zest from 2 medium lemons 60 ml (¼ cup) fresh lemon juice 100 ml (⅓ cup + 1 tbsp) neutral oil or light olive oil 120 g (½ cup) full-fat Greek yogurt 1 tsp vanilla extract 190 g (1½ cups) all-purpose flour 1½ tsp baking powder ¼ tsp salt 130–150 g (1 cup) fresh or frozen blueberries 1 tsp flour, for coating berries Lemon Syrup 40 ml (~ ¼ cup) lemon juice 30 g (2 tbsp + 1 tsp) sugar Lemon Glaze 80–100 g (¾ cup) powdered sugar 2–3 tbsp lemon juice Prepare the pan Brush every detail with soft butter Dust lightly with flour OR use baking spray with flour Chill the pan for 10–15 minutes Method Rub lemon zest and sugar together until fragrant. Add vanilla, eggs and whisk until slightly pale. Add oil, yogurt, lemon juice, and mix until smooth. Sift flour, baking powder, and salt. Fold gently into batter (do not overmix). Toss blueberries with 1 tsp flour. Fold in carefully. Bake Pour batter into pan and level the top. Bake at 170°C (338°F), top & bottom heat, no fan, for 40–50 minutes. Toothpick should come out with a few moist crumbs, not wet batter. Cooling Rest in pan for 15 minutes. Lemon Syrup Heat just until sugar dissolves, then brush over the warm cake. Then invert onto a cooling rack. Lemon Glaze Mix together. Consistency should be thick but pourable, like honey. #Recipe #baking #lemonblueberryloaf #bundtcake #blueberrycake
Blueberry Lemon Bundt Cake🍋 Pan: 6-cup pan, 20 cm Recipe Cake 2 large eggs, room temperature 130–140 g (⅔ cup) sugar Zest from 2 medium lemons 60 ml (¼ cup) fresh lemon juice 100 ml (⅓ cup + 1 tbsp) neutral oil or light olive oil 120 g (½ cup) full-fat Greek yogurt 1 tsp vanilla extract 190 g (1½ cups) all-purpose flour 1½ tsp baking powder ¼ tsp salt 130–150 g (1 cup) fresh or frozen blueberries 1 tsp flour, for coating berries Lemon Syrup 40 ml (~ ¼ cup) lemon juice 30 g (2 tbsp + 1 tsp) sugar Lemon Glaze 80–100 g (¾ cup) powdered sugar 2–3 tbsp lemon juice Prepare the pan Brush every detail with soft butter Dust lightly with flour OR use baking spray with flour Chill the pan for 10–15 minutes Method Rub lemon zest and sugar together until fragrant. Add vanilla, eggs and whisk until slightly pale. Add oil, yogurt, lemon juice, and mix until smooth. Sift flour, baking powder, and salt. Fold gently into batter (do not overmix). Toss blueberries with 1 tsp flour. Fold in carefully. Bake Pour batter into pan and level the top. Bake at 170°C (338°F), top & bottom heat, no fan, for 40–50 minutes. Toothpick should come out with a few moist crumbs, not wet batter. Cooling Rest in pan for 15 minutes. Lemon Syrup Heat just until sugar dissolves, then brush over the warm cake. Then invert onto a cooling rack. Lemon Glaze Mix together. Consistency should be thick but pourable, like honey. #Recipe #baking #lemonblueberryloaf #bundtcake #blueberrycake
#ChuyenBongDa #Ronaldo
#ChuyenBongDa #Ronaldo

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