@simp.mahiru0: cũng muốn nhắn tin nhm bị chặn mất tiêu gòi><,nên là nhắn bên kênh Này cho đỡ nhớ🫪 #xh #gfxvideo #simpmahiru36 #fybシ #voice chúc mng xem vid dui dẻ nha >.<

simp mahiru 🫪

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Tuesday 14 July 2026 12:36:07 GMT

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사랑해요>.< :

ai làm ny tui ko

2026-07-23 14:57:27

0

nhìn gì ? :

vẫn phải đi học và đi làm

2026-07-17 14:10:32

3

Nam ngọt :

nếu nó có thật thì hay gòi :))))

2026-07-26 03:24:40

0

ʚရှီɞCá๖é๑๋࣭ ⭑⚝ :

dạy đi đưa ăn mì kay

2026-07-20 02:06:41

3

민목 :

Ước có người như vậy

2026-07-18 10:13:35

1

Chill Guy Viet Nam :

Hay :D 🫪 (22)

2026-07-20 03:31:02

1

tiêudaosơn*hà :

ước ng thương mình nói thế 🫰🏼

2026-07-23 05:30:52

0

🛠 Hiếu Lạnh Lùng💔 :

uk

2026-07-21 20:46:30

0

♪ :

kk

2026-07-18 01:25:44

0

Kinn Lúa🌾🇻🇳 :

2026-07-15 04:52:15

0

TSC™HUY🤧 :

2026-07-15 05:13:04

1

𝙎𝙖𝙞𝙏𝙤 :

xh

2026-07-16 15:04:43

0

SaCoSauRus💫🏴󠁧󠁢󠁥󠁮󠁧󠁿 :

ủa ai chặn v phero-sama

2026-07-14 12:57:22

0

văn vũ :

2026-07-17 14:02:29

0

nam :

e tht thú vị ah cho phép e thích ah!

2026-07-24 03:21:13

1

꧁♥︎𝙩𝙝𝙖𝙣𝙝 𝙩𝙖̂𝙢♥︎꧂ :

con mọe định nói ko muốn thì thôi tự nghe câu chỉ muốn ở nhà nhắn tin vs anh thôi là thấy bất ổn tu tu r đó

2026-07-15 23:21:59

0

sizu💔🥀 :

😏

2026-07-15 06:18:36

0

✨️linhytww0_oz✨️🇻🇳 :

@anh thư:)

2026-07-17 14:44:42

0

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Chocolate Babka done right – soft, rich, and full of flavour 🍫 - Makes 2 loaves For the Dough: 3 cups bread flour (375g) 1 teaspoon salt (5g) 3 tablespoons caster sugar (35g) 2 teaspoons dried yeast (6g) 1 large egg 75g unsalted butter, softened ¾ cup full cream milk (185ml) 1 tablespoon vegetable oil (20ml) For the Filling: 250g butter, softened 75g brown sugar 1 tablespoon cocoa powder 1 egg For the Glaze: 1/3 cup water 2 tablespoons caster sugar To make the dough, combine the bread flour, salt, caster sugar, and yeast in a large bowl. Add the milk, egg, and softened butter, then knead by hand or with a stand mixer fitted with a dough hook until the dough is smooth and elastic, about 8–10 minutes by hand or 5 minutes in the mixer. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1–2 hours or until doubled in size. For the filling, beat the softened butter, brown sugar, cocoa powder and egg together in an electric mixer with the paddle attachment until the mixture is light and fluffy. Set aside until the dough is ready to be filled. Once the dough has risen, punch it down to release the air and divide it in half. Roll the dough into a rectangle about ½ cm thick. Spread the filling evenly over. Roll it tightly from the long side into a log, pinching the seams to seal. Slice in half, then slice each log lengthwise to expose the layers, then twist the two halves together with the cut sides facing up. Place each twisted loaf into a greased loaf pan, cover loosely, and let them rise again for 45–60 minutes or until doubled in size. Preheat the oven to 175°C. Brush the tops of the risen loaves with beaten egg, then bake for 30–35 minutes or until the babkas are golden brown and cooked through. While the loaves are baking, prepare the glaze by heating the water and caster sugar in a small saucepan until the sugar has dissolved. Once the loaves are out of the oven, brush them generously with the glaze while they are still hot. Let the babkas cool in their pans for 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature and enjoy the rich, indulgent flavours of homemade chocolate

Chocolate Babka done right – soft, rich, and full of flavour 🍫 - Makes 2 loaves For the Dough: 3 cups bread flour (375g) 1 teaspoon salt (5g) 3 tablespoons caster sugar (35g) 2 teaspoons dried yeast (6g) 1 large egg 75g unsalted butter, softened ¾ cup full cream milk (185ml) 1 tablespoon vegetable oil (20ml) For the Filling: 250g butter, softened 75g brown sugar 1 tablespoon cocoa powder 1 egg For the Glaze: 1/3 cup water 2 tablespoons caster sugar To make the dough, combine the bread flour, salt, caster sugar, and yeast in a large bowl. Add the milk, egg, and softened butter, then knead by hand or with a stand mixer fitted with a dough hook until the dough is smooth and elastic, about 8–10 minutes by hand or 5 minutes in the mixer. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1–2 hours or until doubled in size. For the filling, beat the softened butter, brown sugar, cocoa powder and egg together in an electric mixer with the paddle attachment until the mixture is light and fluffy. Set aside until the dough is ready to be filled. Once the dough has risen, punch it down to release the air and divide it in half. Roll the dough into a rectangle about ½ cm thick. Spread the filling evenly over. Roll it tightly from the long side into a log, pinching the seams to seal. Slice in half, then slice each log lengthwise to expose the layers, then twist the two halves together with the cut sides facing up. Place each twisted loaf into a greased loaf pan, cover loosely, and let them rise again for 45–60 minutes or until doubled in size. Preheat the oven to 175°C. Brush the tops of the risen loaves with beaten egg, then bake for 30–35 minutes or until the babkas are golden brown and cooked through. While the loaves are baking, prepare the glaze by heating the water and caster sugar in a small saucepan until the sugar has dissolved. Once the loaves are out of the oven, brush them generously with the glaze while they are still hot. Let the babkas cool in their pans for 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature and enjoy the rich, indulgent flavours of homemade chocolate

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