@thanhriviu04: +1 em kem chống nắng nâng tone siêu peak nhà #LeeA 🥰 #tiktokshop88 #TikTokBeautyFestVN #xuhuong #kemchongnangnangtone

Bé Thanh Rì Viu 🌷

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Thursday 23 July 2026 12:45:23 GMT

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bún bò :

Nâng tone tự nhiên nha

2026-07-23 12:58:21

1

Zem 🍃 :

Dùng da dầu đc k ạ

2026-07-23 13:30:12

1

Tiee 𐙚 :

Quá mê luôn

2026-07-23 12:59:46

1

Sùng A Bò 🐮 :

finish siu ưng

2026-07-23 13:11:14

1

✿ m.°✦ɴɢᴏ̣ᴄ 🎀 :

bao nhiêu ml

2026-08-27 05:48:11

0

Hine check ✅ :

Năng tone tự nhiên nè

2026-07-24 01:27:50

1

Thanh Thanh nè :

Nâng Tone đẹp nha

2026-07-23 13:01:16

1

Linh ta linh tinh :

Chống nắng tốt chân ái của t nè

2026-07-23 15:40:21

1

Ở đây có gì he ꫂ᭪݁ :

Dùng oke lắm nè shop

2026-07-23 12:54:02

1

C2 Khang đen gì cũn quay :

E mua thêm

2026-07-26 15:01:38

1

gái quê.82.✌️ :

đg có bầu dừng ko ạ

2026-09-02 02:10:27

0

Lam Anh :

Lớp finish đẹp điêng

2026-07-23 12:56:28

1

Liên Shop :

chân ái

2026-07-26 14:37:18

1

mẹ nhi0403 :

Kem sài êm chống nắng tốt

2026-07-26 10:16:06

1

ʟàᴍ đẹᴘ ᴄùɴɢ ᴍɪᴜ ɴʜᴀ :

Em này dùng đỉnh lắm nha

2026-07-23 12:56:59

1

Phưn mê unbox :

Nâng tone nhìn tự nhiên lắm lun

2026-07-23 13:03:32

1

Tuyết Tuyết 🎀 :

Thích nha

2026-07-24 12:44:39

1

Kun Yeu :

mê lắm luôn

2026-07-23 13:33:33

1

Tạp hoá nhà Dứa :

Chân âi lun ó

2026-07-24 01:22:20

1

Thanh Tâm Đâyyy :

Gửi hàng cho mk b ơiii

2026-07-25 03:39:26

1

Thuỷ Tây :

cho mk 1 típ

2026-07-24 01:25:56

1

Hoài Thu Review :

kem chống nắng dùng thích lắm

2026-07-23 13:51:49

1

chinguyen230823 :

Chống nắng tốt lắm

2026-09-03 01:12:58

0

🧷Bích Ngânn ☘️ :

Sin xo

2026-09-02 15:27:43

0

𝑪𝒉𝒂𝒏𝒄𝒉𝒖۶ৎ𓂃 :

Mê quá

2026-07-23 13:02:11

1

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Other Videos

Ingredients For the Brown Butter Chocolate Chip Cookies 180 g plain flour ¼ teaspoon baking soda 1 pinch of salt 100 g butter 150 g brown sugar 80 g white sugar 1 teaspoon vanilla extract 2 medium eggs 150 g dark chocolate chips or bars or discs 1 tablespoon heavy cream Method Step 1: Prepare the Baking Tray Preheat oven to 180°C. Line a tray with baking paper — bake only 4 at a time, well spaced, since this recipe makes 4-5 large cookies. Step 2: Brown the Butter Add the butter to a small saucepan and melt it over medium heat. Continue cooking while stirring regularly. The butter will foam, then begin to smell nutty and turn golden brown as the milk solids toast at the bottom of the pan. Once the butter has a golden color and a rich, caramel-like aroma, remove the saucepan from the heat. Pour the brown butter into a heatproof bowl and allow it to cool slightly. It should still be liquid and warm, but not hot. P.S. you can also just melt the butter in microwave if you don’t want browned butter. Step 3: Mix Sugars and Eggs Whisk both sugars with the two eggs until combined. Step 4: Add Brown Butter Whisk in cooled brown butter until glossy and thick. Step 5: Add Cream Whisk in the heavy cream. Step 6: Add Dry Ingredients Fold in dry ingredients until just combined — don’t overmix. Step 7: Add Chocolate Chips Fold in chocolate chips evenly. Step 8: Portion the Dough Refrigerate the dough — up to an hour if you want/can, or bake right away. Portion into ~90g balls or however size you desire; bake 4 at a time — DO NOT OVERCROWD PAN. Step 9: Bake Bake ~12 min at 180°C until edges are set and golden but centers still soft. Step 10: Shape While warm, swirl each cookie with a glass or bowl into a neat round. Step 11: Serve Top ice cream with a warm cookie and a pinch of sea salt. Serve immediately. #chocolatechipcookies #fyp

Ingredients For the Brown Butter Chocolate Chip Cookies 180 g plain flour ¼ teaspoon baking soda 1 pinch of salt 100 g butter 150 g brown sugar 80 g white sugar 1 teaspoon vanilla extract 2 medium eggs 150 g dark chocolate chips or bars or discs 1 tablespoon heavy cream Method Step 1: Prepare the Baking Tray Preheat oven to 180°C. Line a tray with baking paper — bake only 4 at a time, well spaced, since this recipe makes 4-5 large cookies. Step 2: Brown the Butter Add the butter to a small saucepan and melt it over medium heat. Continue cooking while stirring regularly. The butter will foam, then begin to smell nutty and turn golden brown as the milk solids toast at the bottom of the pan. Once the butter has a golden color and a rich, caramel-like aroma, remove the saucepan from the heat. Pour the brown butter into a heatproof bowl and allow it to cool slightly. It should still be liquid and warm, but not hot. P.S. you can also just melt the butter in microwave if you don’t want browned butter. Step 3: Mix Sugars and Eggs Whisk both sugars with the two eggs until combined. Step 4: Add Brown Butter Whisk in cooled brown butter until glossy and thick. Step 5: Add Cream Whisk in the heavy cream. Step 6: Add Dry Ingredients Fold in dry ingredients until just combined — don’t overmix. Step 7: Add Chocolate Chips Fold in chocolate chips evenly. Step 8: Portion the Dough Refrigerate the dough — up to an hour if you want/can, or bake right away. Portion into ~90g balls or however size you desire; bake 4 at a time — DO NOT OVERCROWD PAN. Step 9: Bake Bake ~12 min at 180°C until edges are set and golden but centers still soft. Step 10: Shape While warm, swirl each cookie with a glass or bowl into a neat round. Step 11: Serve Top ice cream with a warm cookie and a pinch of sea salt. Serve immediately. #chocolatechipcookies #fyp

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