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@duongginhi88: Ngồi nhiều cả ngày, vai gáy với lưng trên hay căng cứng. Tối lấy con lăn lăn nhẹ bốn vùng — vai sau, vai ngực, lưng trên, cổ gáy — vài phút cho người nhẹ hẳn. Lưu lại mà lăn đều nhé! 💆‍♀️🔥 #conlan #conlanmassage #thalongco #lanvaiganh #moivaigay #taptainha #foamroller #chamsoccothe

Tổ Trà Đá 247
Tổ Trà Đá 247
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Tuesday 23 June 2026 14:03:50 GMT
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Coffee Basque recipe ⬇️ Another day, another delicious basque! This time it’s got the crunch of a buttery biscoff biscuit base followed by the delicious velvety centre, rich with coffee 🤤 If you had to have one of these for your Christmas Day dessert, what flavour would you go for? I can’t decide 😂 Coffee Basque Ingredients 100g milk chocolate 150g soured cream 250g double cream 880g cream cheese 225g golden caster sugar 4 large eggs 35g plain flour 1/2tsp flaked sea salt 2tsp espresso powder 1tbsp crushed coffee beans (optional) 200g biscoff biscuits 70g butter (melted) Chocolate Sauce I cheated and used Waitrose chocolate sauce and it worked perfectly! Method 1.Pre-heat oven to 220C and line the bottom and sides of an 8inch spring form tin with greaseproof paper. Blitz the biscuits into a fine crumb and then combine with the butter. Spread evenly across the base, pushing down with the back of a spoon and then set aside. 2.Infuse the cream by placing the cream and coffee into a saucepan and heating until simmering. Remove from the heat and allow to sit for 30mins. Then make a ganache by reheating the cream until simmering. Strain over the chopped chocolate, allow to sit for 2mins and mix until combined. 3.Add the cream cheese into a large bowl and slowly beat until smooth. 4.Individually add the eggs, beating well between each addition. Add the sugar and combine before adding the sour cream. Once combined, pour in the cooled ganache and slow incorporate fully. 5.Sift in the flour and salt then beat for 1-2 minutes to ensure there is a smooth mix. 6.Pour the mixture into the tin through a sift to remove any lumps and then tap on the work surface 3-5 times to remove any air bubbles. 7.Bake for 27-30 minutes and then remove from the oven and allow to cool. Remember to remove with the significant wobble to get the soft centre. Once cooled, place in the fridge overnight. 8.To serve, remove the Basque from the fridge 10-15mins before serving then use a hot knife to slice and drizzle over the sauce. #cheesecake #burntbasque #burntcheesecake #gbbo #bakeoff #Baking #coffee #biscoff #fyp
Coffee Basque recipe ⬇️ Another day, another delicious basque! This time it’s got the crunch of a buttery biscoff biscuit base followed by the delicious velvety centre, rich with coffee 🤤 If you had to have one of these for your Christmas Day dessert, what flavour would you go for? I can’t decide 😂 Coffee Basque Ingredients 100g milk chocolate 150g soured cream 250g double cream 880g cream cheese 225g golden caster sugar 4 large eggs 35g plain flour 1/2tsp flaked sea salt 2tsp espresso powder 1tbsp crushed coffee beans (optional) 200g biscoff biscuits 70g butter (melted) Chocolate Sauce I cheated and used Waitrose chocolate sauce and it worked perfectly! Method 1.Pre-heat oven to 220C and line the bottom and sides of an 8inch spring form tin with greaseproof paper. Blitz the biscuits into a fine crumb and then combine with the butter. Spread evenly across the base, pushing down with the back of a spoon and then set aside. 2.Infuse the cream by placing the cream and coffee into a saucepan and heating until simmering. Remove from the heat and allow to sit for 30mins. Then make a ganache by reheating the cream until simmering. Strain over the chopped chocolate, allow to sit for 2mins and mix until combined. 3.Add the cream cheese into a large bowl and slowly beat until smooth. 4.Individually add the eggs, beating well between each addition. Add the sugar and combine before adding the sour cream. Once combined, pour in the cooled ganache and slow incorporate fully. 5.Sift in the flour and salt then beat for 1-2 minutes to ensure there is a smooth mix. 6.Pour the mixture into the tin through a sift to remove any lumps and then tap on the work surface 3-5 times to remove any air bubbles. 7.Bake for 27-30 minutes and then remove from the oven and allow to cool. Remember to remove with the significant wobble to get the soft centre. Once cooled, place in the fridge overnight. 8.To serve, remove the Basque from the fridge 10-15mins before serving then use a hot knife to slice and drizzle over the sauce. #cheesecake #burntbasque #burntcheesecake #gbbo #bakeoff #Baking #coffee #biscoff #fyp
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