@lily_chan94: Tạo sơ đồ tư duy Minmap siêu nhanh chỉ với 2-3 câu lệnh #CogiaoLily🌸 #AI #sangkienkinhnghiemmamnon #hoathinh3D #Relax

Cô giáo Lily 🌸
Cô giáo Lily 🌸
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Region: VN
Tuesday 16 June 2026 12:00:47 GMT
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89nhung04
Cô Nhung giáo dục đặc biệt :
hay quá
2026-06-18 16:42:45
1
giangnguyen1308
GiangNguyen❤️ :
Tuyệt vời quá cô ơi
2026-06-17 05:06:55
1
co.giao.que49491394
CÔ GIÁO QUÊ _SIÊU THỊ LÀNG :
tuye vời
2026-07-15 09:44:47
1
phan.linh122
Phan.Linh7986@ :
rất hữu ích ạ
2026-06-30 15:14:01
1
toanhung1995
Toàn Thuý :
Sơ đồ này có ứng dụng cho lớp nhà trẻ dc k cô
2026-10-23 09:35:25
0
phanthuylynh195
Phan Thùy Lynh🍀💋 :
Cảm ơn video cua c nhé
2026-06-17 07:11:57
1
dohien20985
dohien20985 :
Hay quá. Cảm ơn cô đã chia sẻ, mình sẽ thực hiện vào cv.
2026-06-17 14:34:24
1
nguyenvinh17389
nguyenvinh17389 :
Cô cho xin mấy câu lệnh được không ạ? em cảm ơn cô
2026-06-30 01:09:41
0
laylaflower123
A N H T R Ị N H :
🥰🥰🥰
2026-06-26 12:06:00
0
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Ep 98 of EAT LIKE A GREEK🇬🇷✨ follow @chefmarinie for all recipes in the series! LOUKOUMADES 2.0 🍯😮‍💨 Little golden Greek doughnuts that are crisp on the outside, cloud-like in the centre and soaked generously in honey!! If your loukoumades have ever turned out dense or too crispy, the secret is in two things: a soft, slightly sticky dough (almost like a thick batter) and oil that’s hot enough for them to puff up as soon as they hit the pan. Light, airy and completely addictive — these are best enjoyed warm with plenty of honey and cinnamon. Save this recipe for when you want a proper Greek comfort dessert. 📌RECIPE BELOW and on my website at chefmarinie.co.uk  Gather  300g strong white bread flour 310ml lukewarm water 7g fast action yeast 1 tbsp sugar ½ tsp salt 1 tsp vanilla extract or a sachet of vanilla powder Vegetable or sunflower oil, for frying 120g runny honey and a sprinkle of ground cinammon to finish Method 1. In a large bowl, combine the lukewarm water, sugar and yeast. Stir gently and leave for 5–10 minutes until slightly foamy.
 2. Add the flour, salt and vanilla (if using) to the bowl. Whisk until smooth and fully combined. The dough should resemble a thick batter — soft, slightly sticky and elastic.
 3. Cover the bowl and leave in a warm place to proof for 45–60 minutes, or until doubled in size and bubbly on the surface.. 
 4. Do not overmix the dough after proofing, as this will knock out the air needed for fluffy loukoumades.
 5. Pour vegetable oil into a medium saucepan to a depth of about 5–6cm. Heat over medium heat until the oil reaches approximately 170°C. If you do not have a thermometer, drop a small amount of dough into the oil. It should rise to the surface within a few seconds and bubble gently.
 6. Lightly wet two tablespoons with oil to prevent sticking. Scoop a small amount of dough with one spoon, then use the other spoon (or your finger) to gently push the dough into the hot oil.
 7. The dough will be soft but should hold a rough round shape. Work in batches of around 5-6 Loukoumades to avoid overcrowding the pan.
 8. Fry the loukoumades for 2–3 minutes, turning occasionally, until evenly golden. They should puff up and develop a light golden colour rather than deep brown. Remove with a slotted spoon and transfer briefly to kitchen paper.
 9. Transfer the warm loukoumades to a serving bowl. Drizzle generously with honey and sprinkle with cinnamon. Serve immediately while warm. #greekfood #loukoumades #dessert
Ep 98 of EAT LIKE A GREEK🇬🇷✨ follow @chefmarinie for all recipes in the series! LOUKOUMADES 2.0 🍯😮‍💨 Little golden Greek doughnuts that are crisp on the outside, cloud-like in the centre and soaked generously in honey!! If your loukoumades have ever turned out dense or too crispy, the secret is in two things: a soft, slightly sticky dough (almost like a thick batter) and oil that’s hot enough for them to puff up as soon as they hit the pan. Light, airy and completely addictive — these are best enjoyed warm with plenty of honey and cinnamon. Save this recipe for when you want a proper Greek comfort dessert. 📌RECIPE BELOW and on my website at chefmarinie.co.uk Gather 300g strong white bread flour 310ml lukewarm water 7g fast action yeast 1 tbsp sugar ½ tsp salt 1 tsp vanilla extract or a sachet of vanilla powder Vegetable or sunflower oil, for frying 120g runny honey and a sprinkle of ground cinammon to finish Method 1. In a large bowl, combine the lukewarm water, sugar and yeast. Stir gently and leave for 5–10 minutes until slightly foamy.
 2. Add the flour, salt and vanilla (if using) to the bowl. Whisk until smooth and fully combined. The dough should resemble a thick batter — soft, slightly sticky and elastic.
 3. Cover the bowl and leave in a warm place to proof for 45–60 minutes, or until doubled in size and bubbly on the surface.. 
 4. Do not overmix the dough after proofing, as this will knock out the air needed for fluffy loukoumades.
 5. Pour vegetable oil into a medium saucepan to a depth of about 5–6cm. Heat over medium heat until the oil reaches approximately 170°C. If you do not have a thermometer, drop a small amount of dough into the oil. It should rise to the surface within a few seconds and bubble gently.
 6. Lightly wet two tablespoons with oil to prevent sticking. Scoop a small amount of dough with one spoon, then use the other spoon (or your finger) to gently push the dough into the hot oil.
 7. The dough will be soft but should hold a rough round shape. Work in batches of around 5-6 Loukoumades to avoid overcrowding the pan.
 8. Fry the loukoumades for 2–3 minutes, turning occasionally, until evenly golden. They should puff up and develop a light golden colour rather than deep brown. Remove with a slotted spoon and transfer briefly to kitchen paper.
 9. Transfer the warm loukoumades to a serving bowl. Drizzle generously with honey and sprinkle with cinnamon. Serve immediately while warm. #greekfood #loukoumades #dessert

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