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@khoir.affiliate: Masako murah beb

𝐊𝐡𝐨𝐢𝐫 𝐚𝐟𝐟𝐢𝐥𝐢𝐚𝐭𝐞
𝐊𝐡𝐨𝐢𝐫 𝐚𝐟𝐟𝐢𝐥𝐢𝐚𝐭𝐞
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Region: MY
Thursday 09 July 2026 06:24:51 GMT
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Comments

aseng_bb
TyroShoop :
Memang jimat lah,mari beli
2026-07-13 16:30:11
1
user9700004786932
Putri Bungsu :
aku suda bli 2 renteng
2026-07-13 12:49:15
0
mia.cumi0
Faiza Zha :
saya cek hargax rm 4 lbih bang,,,,,🙏🙏
2026-07-14 15:02:22
0
ayahpelukaku
𝔾𝕠𝕣𝕖𝕤𝕒𝕟 𝕡𝕖𝕟𝕒 :
aku mau beli tapi tak bisa cod
2026-07-12 09:51:42
0
martamalissa
Marta Malissa :
sya dh beli emang betul
2026-07-10 04:10:37
0
aliyah.dzkira75
💙🖤🎀Aliyah Dzakira 🎀💙 :
udh ode lagi
2026-07-15 09:15:20
0
aliyah.dzkira75
💙🖤🎀Aliyah Dzakira 🎀💙 :
udh ode
2026-07-14 13:58:53
0
rajjo.langgit
SANDORA :
saya dah order 6 renteg saya order rasa sapi
2026-07-12 06:04:19
0
user2465974279863
fighter :
👍👍👍
2026-07-11 16:22:18
0
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The only caramel shortbread recipe you'll ever need!😍⤵️ Ingredients Shortbread • 225 g unsalted butter • 100 g caster sugar • 240 g all-purpose flour • 1 egg yolk • 1 tsp salt Caramel • 200 g light brown sugar • 115 g butter • 397 g (1 can) sweetened condensed milk • 60 ml molasses (can be substituted with golden syrup) • 1 tsp salt Chocolate Ganache • 225 g dark or milk chocolate, chopped • 80 ml heavy cream Instructions 1️⃣ Bake the shortbread 1. Preheat the oven to 175°C (350°F) and line an 20 × 20 cm (8 × 8 inch) pan with parchment paper. 2. Cream together the butter and caster sugar until smooth and fluffy. Mix in the flour, egg yolk and salt until a soft dough forms. 3. Press the dough evenly into the pan and bake for 20–25 minutes, until lightly golden. Let cool completely. 2️⃣ Make the caramel 1. In a saucepan over medium-low heat, combine the butter, brown sugar, condensed milk, molasses, and salt. 2. Stir continuously until all ingredients have melted and fully combined. 3. Increase the heat to medium and continue stirring constantly for 10 minutes, until the caramel becomes thick and golden brown. 4. Pour over the cooled shortbread and spread evenly. Refrigerate until set (minimum 1-2 hours). 3️⃣ Make the ganache 1. Heat the cream until just steaming, then pour it over the chopped chocolate. Stirring until smooth and fully combined.. 2. Spread the ganache over the chilled caramel. Refrigerate for at least 2 hours, or overnight. 4️⃣ Slice and enjoy 1. Allow the shortbread to sit at room temperature for 10–15 minutes before slicing. 2. Use a sharp knife, wiping it clean between cuts for perfectly neat squares. 💡 Tips • Using molasses instead of golden syrup gives the caramel a richer, more complex flavour that pairs beautifully with dark chocolate • For the cleanest slices, chill overnight • Store in an airtight container in the refrigerator for up to a week #baketok #bakersoftiktok #caramelslice #millionairesshortbread #fyp
The only caramel shortbread recipe you'll ever need!😍⤵️ Ingredients Shortbread • 225 g unsalted butter • 100 g caster sugar • 240 g all-purpose flour • 1 egg yolk • 1 tsp salt Caramel • 200 g light brown sugar • 115 g butter • 397 g (1 can) sweetened condensed milk • 60 ml molasses (can be substituted with golden syrup) • 1 tsp salt Chocolate Ganache • 225 g dark or milk chocolate, chopped • 80 ml heavy cream Instructions 1️⃣ Bake the shortbread 1. Preheat the oven to 175°C (350°F) and line an 20 × 20 cm (8 × 8 inch) pan with parchment paper. 2. Cream together the butter and caster sugar until smooth and fluffy. Mix in the flour, egg yolk and salt until a soft dough forms. 3. Press the dough evenly into the pan and bake for 20–25 minutes, until lightly golden. Let cool completely. 2️⃣ Make the caramel 1. In a saucepan over medium-low heat, combine the butter, brown sugar, condensed milk, molasses, and salt. 2. Stir continuously until all ingredients have melted and fully combined. 3. Increase the heat to medium and continue stirring constantly for 10 minutes, until the caramel becomes thick and golden brown. 4. Pour over the cooled shortbread and spread evenly. Refrigerate until set (minimum 1-2 hours). 3️⃣ Make the ganache 1. Heat the cream until just steaming, then pour it over the chopped chocolate. Stirring until smooth and fully combined.. 2. Spread the ganache over the chilled caramel. Refrigerate for at least 2 hours, or overnight. 4️⃣ Slice and enjoy 1. Allow the shortbread to sit at room temperature for 10–15 minutes before slicing. 2. Use a sharp knife, wiping it clean between cuts for perfectly neat squares. 💡 Tips • Using molasses instead of golden syrup gives the caramel a richer, more complex flavour that pairs beautifully with dark chocolate • For the cleanest slices, chill overnight • Store in an airtight container in the refrigerator for up to a week #baketok #bakersoftiktok #caramelslice #millionairesshortbread #fyp
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