@fortunahanoihotel: NGUYỆT HOA VIÊN | BỘ SƯU TẬP BÁNH TRUNG THU 2026 Mùa trăng đoàn viên đã trở lại cùng Bộ sưu tập Bánh Trung Thu Cao Cấp 2026 “𝑵𝒈𝒖𝒚𝒆̣̂𝒕 𝑯𝒐𝒂 𝑽𝒊𝒆̂𝒏” từ Fortuna Hotel Hanoi. Mỗi hộp bánh được chế tác tinh tế, gửi gắm những lời chúc trọn vẹn trong từng hộp quà. ❊ Mở bán từ ngày 24.07.2026 ❊ Ưu đãi đặt sớm 20% trước ngày 15.08.2026. ❊ Ưu đãi đặc biệt dành cho đơn hàng số lượng lớn. Vui lòng liên hệ để được tư vấn chi tiết.  ___ MOONLIT BLOSSOMS | 2026 MOONCAKE COLLECTION The season of reunion returns with “𝑴𝒐𝒐𝒏𝒍𝒊𝒕 𝑩𝒍𝒐𝒔𝒔𝒐𝒎𝒔”, the 2026 Premium Mooncake Collection by Fortuna Hotel Hanoi. Exquisitely crafted, each gift box embodies heartfelt blessings and celebrates the timeless beauty of togetherness. ❊ Available from: 24 July 2026
❊ Early Bird Offer: Enjoy 20% OFF for orders placed by 15 August 2026.
❊ Exclusive privileges are available for bulk and corporate orders. Please contact us for personalized consultation and detailed pricing. #2026MooncakeCollection #MidAutumnFestival #LuxuryMooncake #MooncakeGift ___ 𝐒𝐞𝐞 𝐇𝐚𝐧𝐨𝐢, 𝐒𝐭𝐚𝐲 𝐅𝐨𝐫𝐭𝐮𝐧𝐚 6B Lang Ha, Giang Vo, Hanoi T: 036 708 3333 - 024 3831 3303

Fortuna Hotel Hanoi
Fortuna Hotel Hanoi
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Sunday 05 July 2026 04:34:51 GMT
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Mystery Bag - Mascarpone Tiramisu meets Brownie in the ultimate dessert mashup 🤤 - Brownie Layer 345g butter, melted 100g cocoa powder 600g sugar 6 eggs 200g plain flour 130g chocolate chips Tiramisu Cream 450g heavy cream 8 egg yolks 300g sugar 40g water 800g mascarpone cheese Additional Ingredients 200ml espresso or strong coffee (cooled) 50ml coffee liqueur (optional) Cocoa powder (for dusting) 100g ladyfinger biscuits Preheat the oven to 175°C and line a rectangular baking pan (approx. 20x30 cm) with baking paper. In a large mixing bowl, mix together the melted butter, sugar, eggs, cocoa powder, flour, and chocolate chips until fully combined. Pour the batter into the prepared pan and bake for 25-30 minutes, or until JUST wobbly in the centre. Allow the brownie to cool completely in the pan. To prepare the tiramisu cream, whip the heavy cream to stiff peaks and set it aside in the fridge. In a small saucepan, combine the sugar and water and heat over medium heat until it reaches 118°C (soft ball stage). In a stand mixer or with a hand mixer, beat the egg yolks on medium speed, then slowly pour the hot sugar syrup into the yolks in a thin, steady stream while continuing to beat. Increase the speed and beat until the mixture is pale, thick, and cool, transfer to a bowl. Beat the mascarpone cheese until smooth, then fold it into the egg yolk mixture until fully incorporated. Gently fold in the whipped cream and chill the tiramisu cream in the fridge until ready to use. To assemble, combine the cooled espresso and coffee liqueur (if using), and quickly dip each ladyfinger biscuit into the mixture. Arrange a single layer of dipped ladyfinger biscuits over the brownie, then spread the tiramisu cream evenly over the biscuits, and pipe on the rest in dollops. Dust with cocoa powder. Refrigerate for at least 6 hours, or overnight, to allow the flavours to meld and set. Before serving, slice into squares or rectangles, and serve chilled.
Mystery Bag - Mascarpone Tiramisu meets Brownie in the ultimate dessert mashup 🤤 - Brownie Layer 345g butter, melted 100g cocoa powder 600g sugar 6 eggs 200g plain flour 130g chocolate chips Tiramisu Cream 450g heavy cream 8 egg yolks 300g sugar 40g water 800g mascarpone cheese Additional Ingredients 200ml espresso or strong coffee (cooled) 50ml coffee liqueur (optional) Cocoa powder (for dusting) 100g ladyfinger biscuits Preheat the oven to 175°C and line a rectangular baking pan (approx. 20x30 cm) with baking paper. In a large mixing bowl, mix together the melted butter, sugar, eggs, cocoa powder, flour, and chocolate chips until fully combined. Pour the batter into the prepared pan and bake for 25-30 minutes, or until JUST wobbly in the centre. Allow the brownie to cool completely in the pan. To prepare the tiramisu cream, whip the heavy cream to stiff peaks and set it aside in the fridge. In a small saucepan, combine the sugar and water and heat over medium heat until it reaches 118°C (soft ball stage). In a stand mixer or with a hand mixer, beat the egg yolks on medium speed, then slowly pour the hot sugar syrup into the yolks in a thin, steady stream while continuing to beat. Increase the speed and beat until the mixture is pale, thick, and cool, transfer to a bowl. Beat the mascarpone cheese until smooth, then fold it into the egg yolk mixture until fully incorporated. Gently fold in the whipped cream and chill the tiramisu cream in the fridge until ready to use. To assemble, combine the cooled espresso and coffee liqueur (if using), and quickly dip each ladyfinger biscuit into the mixture. Arrange a single layer of dipped ladyfinger biscuits over the brownie, then spread the tiramisu cream evenly over the biscuits, and pipe on the rest in dollops. Dust with cocoa powder. Refrigerate for at least 6 hours, or overnight, to allow the flavours to meld and set. Before serving, slice into squares or rectangles, and serve chilled.

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