@datdungdua: Biểu tượng này gây hao pin #datdungdua

Đạt Đung Đưa
Đạt Đung Đưa
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Sunday 14 June 2026 06:38:49 GMT
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thi.hanh.pham62
Nguyên Hạnh ❤️ :
Nói chặn số lạ sai bét có chặn đc đâu
2026-07-10 07:22:32
0
nhanvlog589
NHÂN NGUYỄN :
máy Samsung a 34 làm được không em
2026-06-14 07:23:15
1
hy.lac7
Hy Lac :
Cảm ơn em nhiều
2026-06-14 12:01:55
1
thuyhoa880
Thúy Hoa 77 :
của minh k thây co chỗ quyền riêng tư hẹ thống
2026-06-29 00:50:27
1
nguyen.thuy6916
Thanh Thuỷ :
Cám ơn bạn nhe
2026-07-10 15:15:45
0
thi.hoa866
Na y a :
Cảm ơn nhé
2026-06-21 17:02:30
1
user494042438
Quỳnh hương :
Cam on ban nhieu mha
2026-07-09 01:16:55
0
thanhtrangphuk321
Thanh trang Phu kien :
cam on ban
2026-07-06 10:27:49
0
sn.bn.riu.cua.ng
Sơn Bún Riêu Cua Đồng :
🥰Chúc thằng cháu luôn luôn có một sức khỏe dồi dào làm ăn phát tài phát đạt vạn sự như ý muốn gì được đấy người có tâm hướng nghiệp thi sẽ nhận được nhiều nhiều phúc Lộc ha cháu yêu 🥰🌹
2026-07-06 10:13:30
0
lin.nguyn.mt.canh
mít xanh :
dt của t hao pin lắm
2026-07-09 09:24:49
0
cudoai1995
ĐH :
sam sung FE20 ko thấy
2026-06-14 07:59:55
1
tungtranvan230
tran-tung :
tắt nguồn là không tốn pin nhé!
2026-06-24 11:56:20
0
thanh.v916
Thanh Vũ :
cảm ơn nhé
2026-06-21 09:31:33
0
user7293394758574
user7293394758574 :
Samsung a04s được không em
2026-06-14 12:11:59
1
thihien223
Thihien :
mình đã tắt rồi cảm ơn bạn hướng dẫn nhé
2026-06-21 13:04:05
0
vuongtran295
MINH CHÂU :
Cảm ơn bạn nhiều nhé 🌹
2026-06-14 10:01:36
1
thtuttiu
thtuttiu :
e chỉ cho c cách bảo mật tin nhắn Message . chị ko muốn khi tin nhắn tới nó hiện lên màn hình điện thoại người khác nhìn thấy nôi dung tin nhắn
2026-07-07 12:17:57
0
giaman1983
Gia Mẩn 68G1 :
Mất điện thoại rồi làm sao tìm được
2026-06-14 13:25:46
0
trn.oanh64
Trần Oanh 1976 :
tuyệt vời quá bạn ơi
2026-06-18 13:06:55
0
tarieng4
ta rieng4 single :
cảm ơn bạn đã chia y🥰🥰🥰🥰
2026-06-16 13:27:31
0
maithinga79
Nga Mai :
Ok
2026-06-18 15:12:14
0
user9175035479419
Huy Pham :
tắt đv thì gọi Grap, đặt mua đồ... ntn?
2026-06-27 12:11:06
0
trclinh.lu
TrúcLinh Lưu :
Làm như này cũng có nghĩa là ko may lạc đt sẽ ko biết nó đang ở đâu phải ko ? ( ko rành nên thiệt tình hỏi ) 🤭
2026-06-21 06:06:35
0
nguoimangxumenhlinhnhi
nguoimangxumenhlinhnhi :
Tuyệt voi ko trách nào dt mình nhanh het bin
2026-07-09 10:11:29
1
call_me_kota_or_meidan
Nguyễn Hùng :
adidaphat
2026-06-14 14:26:56
0
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Other Videos

Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.
Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.

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