@doanthuhien2508: Nào cung đường chữ S đoạn gần như là chill nhất cao tốc nội bài - lào cai 🤭 @Bống ❤️ #xuhuong #viral #laocai

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Thursday 11 June 2026 09:13:16 GMT

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Có vk mới đổi tên😎 :

Đoạn này đẹp ghê😍😍😍

2026-06-11 15:11:56

2

Nguyễn Chính :

Đoạn qua đông an + chèm

2026-06-13 04:02:29

3

nguyên tuệ 24 :

Có biết đến đông an

2026-06-14 15:08:42

2

Tij Veej....( Sity ) :

Cao tốc Nội bài Lào Cai đoạn này gần xã mình

2026-07-22 06:04:10

1

𝙗ậ𝙩 𝙢ã ô𝙣 :

164 thì phải

2026-06-12 01:51:18

1

Quang Khánh :

Hôm nào quay hộ mình cái video

2026-06-11 14:07:46

1

FB Lương Xuân Trường :

lần nào về quê cx phải đi qua😂

2026-07-09 09:17:49

1

Trần Lương Anh :

161 162 nhỉ

2026-09-11 15:54:47

1

Chí Đang đi làm 🇻🇳 :

Sắp đến nhà rồi còn gì

2026-06-11 15:00:27

1

Anh công nhân :

Đoạn chèm hả

2026-06-11 23:03:13

1

Câu toàn móm :

Đoạn này đẹp ghê ❤️❤️

2026-06-11 22:58:28

1

Dế Mèn :

160-162

2026-06-12 14:56:09

1

chang😍😍 :

nhớ đường về mẹ rồi

2026-07-16 02:02:00

0

vvpét💢 :

gần 163 mà nhỉ

2026-07-21 04:07:16

0

Tuấn Chăm Chỉ :

Đoạn này chắc đẹp nhất cái cao tốc tồi tàn 😁😁

2026-06-13 08:51:19

0

ok :

đoạn đông an à😳

2026-06-30 03:40:19

0

tây môn Khánh 21yb :

thích thế

2026-06-28 06:18:05

0

lương :

có đi qua 147 k

2026-06-20 03:16:21

0

𝐓í𝐭𝐭^.^🌷 :

Đúng là ngđó quay nét thật 🤣🤣🤣

2026-06-11 09:16:58

2

user02703550630 :

Ltr

2026-09-06 06:28:38

0

Thôi Kệ Đi :

Thôn chèm đông an

2026-06-30 14:39:52

0

Ko tin những thằng có chim🥺 :

😂😂😂

2026-06-11 09:16:35

1

Bống ❤️ :

🥰🥰🥰

2026-06-11 09:19:22

1

Có vk mới đổi tên😎 :

🥰🥰🥰

2026-06-11 15:11:08

1

Tuấn Linh :

🥰🥰🥰

2026-06-11 11:30:47

1

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Other Videos

Note, Evair 😒 E o padrasto solo querendo amenizar as coisas ainda! #filha #mae

Note, Evair 😒 E o padrasto solo querendo amenizar as coisas ainda! #filha #mae

Pumpkin Snickerdoodle Cookies 🍂 INGREDIENTS • 1 cup unsalted butter • ⅔ cup pumpkin puree (blotted dry to about ⅓ cup) • ½ cup granulated sugar • ½ cup + 2 tbsp packed dark brown sugar • 2 large egg yolks • 2 tsp vanilla extract • 1⅔ cups + 1 tbsp all-purpose flour • 1½ tsp pumpkin pie spice • 1 tsp baking soda • 1½ tsp cream of tartar • 1 tsp fine sea salt For rolling: • ⅓ cup granulated sugar • 1 tsp ground cinnamon INSTRUCTIONS 1. Brown the butter in a pan over medium heat, stirring occasionally until golden brown and nutty-smelling. Remove from heat and refrigerate for 45–60 minutes, stirring every 20 minutes, until cooled to 75–80°F but still liquid. 2. Spread the pumpkin puree onto a plate and press with paper towels to remove excess moisture. Repeat until it feels like soft dough and measures about ⅓ cup. 3. Preheat oven to 350°F and line two baking sheets with parchment paper. 4. Whisk the cooled brown butter with both sugars for 1 minute. Add egg yolks, vanilla, and dried pumpkin puree. Mix until combined. 5. Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt. Refrigerate dough for 10–15 minutes, or longer if needed. 6. Combine cinnamon and sugar in a small bowl. Scoop dough into 3-tablespoon balls, roll in cinnamon sugar, and place 2–3 inches apart on prepared baking sheets. 7. Bake one tray at a time for 10–12 minutes, until edges are golden and centers are puffy and slightly underbaked. 8. Let cool completely on a wire rack and sprinkle with additional cinnamon sugar. ✨ Don’t skip browning the butter or removing the moisture from the pumpkin! Both are important for that perfect chewy texture. Recipe credit: @Cambrea | Cambrea Bakes 🧡 #PumpkinSnickerdoodles #PumpkinCookies #FallBaking #CookieRecipe #HomemadeCookies

Pumpkin Snickerdoodle Cookies 🍂 INGREDIENTS • 1 cup unsalted butter • ⅔ cup pumpkin puree (blotted dry to about ⅓ cup) • ½ cup granulated sugar • ½ cup + 2 tbsp packed dark brown sugar • 2 large egg yolks • 2 tsp vanilla extract • 1⅔ cups + 1 tbsp all-purpose flour • 1½ tsp pumpkin pie spice • 1 tsp baking soda • 1½ tsp cream of tartar • 1 tsp fine sea salt For rolling: • ⅓ cup granulated sugar • 1 tsp ground cinnamon INSTRUCTIONS 1. Brown the butter in a pan over medium heat, stirring occasionally until golden brown and nutty-smelling. Remove from heat and refrigerate for 45–60 minutes, stirring every 20 minutes, until cooled to 75–80°F but still liquid. 2. Spread the pumpkin puree onto a plate and press with paper towels to remove excess moisture. Repeat until it feels like soft dough and measures about ⅓ cup. 3. Preheat oven to 350°F and line two baking sheets with parchment paper. 4. Whisk the cooled brown butter with both sugars for 1 minute. Add egg yolks, vanilla, and dried pumpkin puree. Mix until combined. 5. Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt. Refrigerate dough for 10–15 minutes, or longer if needed. 6. Combine cinnamon and sugar in a small bowl. Scoop dough into 3-tablespoon balls, roll in cinnamon sugar, and place 2–3 inches apart on prepared baking sheets. 7. Bake one tray at a time for 10–12 minutes, until edges are golden and centers are puffy and slightly underbaked. 8. Let cool completely on a wire rack and sprinkle with additional cinnamon sugar. ✨ Don’t skip browning the butter or removing the moisture from the pumpkin! Both are important for that perfect chewy texture. Recipe credit: @Cambrea | Cambrea Bakes 🧡 #PumpkinSnickerdoodles #PumpkinCookies #FallBaking #CookieRecipe #HomemadeCookies

مصنع ستار وود للتاسيس المكتبي رقم التواصل 01101373685 وتساب

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