@lehoanggiaquan_212: 总有一天,当我回首过往的人生旅程,我会默默感谢我遇到的每一个人,无论相识短暂还是长久,无论在欢乐还是悲伤、荣耀还是耻辱的时刻。他们都教会了我许多宝贵的经验,帮助我成长! Đến một ngày, nhìn lại chặng đường đã đi qua. Tôi thầm cảm ơn những người đã từng gặp gỡ, dù ngắn hay dài, vui hay buồn, vinh hay nhục.. Tất cả đã dạy tôi những bài học để trưởng thành.! #xh #youaremyworl #boylove

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️ :

chx bh t mê bộ aob nào đến v

2026-08-18 05:12:13

18

... :

dễ thương

2026-08-18 10:04:12

1

𝚁𝚞̀𝚊 🐢 :

bộ này tên j zậy cho mình xin tên

2026-08-18 01:01:59

4

Anh sicula💎💩 :

mới vô tưởng truyện ngôn tình

2026-08-18 09:21:06

2

maoi :

ủa t tưởng là phải lướt mòn tay mới thấy ảnh chứ ta😂

2026-08-18 04:01:04

2

... :

yêu cp này nhất lunnnn😭

2026-08-18 04:25:12

1

.... :

t ko quan tâm tên truyện là j nhưng t thấy quả nhạc hay vl tên nhạc là j v

2026-08-18 04:56:18

1

... :

tao đọc hết rồi

2026-08-18 03:03:31

1

Meo meo :

yeu su-ah

2026-08-18 03:05:43

2

bao khoi :

2 ảnh đầu tưởng tóc trắng con gái 😭

2026-08-18 05:09:18

1

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✨🍓Vegan Pavlovas✨🍓 Can you believe these adorable mini pavlovas are made without eggs?! The key is using aquafaba (the liquid from a can of chickpeas) to get the most perfect texture. Once baked, the pavlovas are topped with a perfect tangy dairy-free cream cheese and fresh berries to give them the most delicious sweet & tangy taste🥰 ✨Ingredients ✨Pavlovas 120 g aquafaba 1 cup granulated sugar (200 g) 1 tsp vanilla 1 tbsp cornstarch ½ tsp cream of tartar ✨Cream Filling 1 cup vegan cream cheese 1/2 cup powdered sugar 1 tsp vanilla pinch of salt ✨Directions Preheat the oven to 225F/ 110C. Drain the water from a can of chickpeas and measure out 120 g. Transfer the aquafaba to a stand mixer & whisk on high speed for 7-10 minutes, until the mixture has transformed into a white and fluffy meringue. The meringue should form stiff peaks at the end of the whisk attachment- that's how you know it's been whipped sufficiently. Once stiff peaks have formed, slowly start adding 1 tbsp of sugar at a time to the whipped aquafaba. Also, add in the vanilla. Once you have added all of the sugar, turn off the stand mixer and fold in the cornstarch. Transfer the meringue into a large piping bag with a star piping tip and line two baking trays with parchment paper. Pipe the meringue onto the baking sheet, first forming a flat layer on the bottom, then start building up a sort of wall of meringue so that the final result looks a little bit like a nest. Pipe the rest of the mini pavlovas, making sure to leave enough room between each one. You should get about 10 mini pavlovas and you will probably need two baking trays for this. Bake the pavlovas at 225F for 1 hour and 15 minutes. Then turn off the oven (without opening the door!) and let the meringue sit in the hot oven for another 30 minutes. While the pavlovas are baking, whisk together the cream filling ingredients and transfer the filling to a piping bag. Once the pavlovas have fully cooled off, pipe the filling on top, and finally, add some fresh berries on top. #desserts #baking #vegan

✨🍓Vegan Pavlovas✨🍓 Can you believe these adorable mini pavlovas are made without eggs?! The key is using aquafaba (the liquid from a can of chickpeas) to get the most perfect texture. Once baked, the pavlovas are topped with a perfect tangy dairy-free cream cheese and fresh berries to give them the most delicious sweet & tangy taste🥰 ✨Ingredients ✨Pavlovas 120 g aquafaba 1 cup granulated sugar (200 g) 1 tsp vanilla 1 tbsp cornstarch ½ tsp cream of tartar ✨Cream Filling 1 cup vegan cream cheese 1/2 cup powdered sugar 1 tsp vanilla pinch of salt ✨Directions Preheat the oven to 225F/ 110C. Drain the water from a can of chickpeas and measure out 120 g. Transfer the aquafaba to a stand mixer & whisk on high speed for 7-10 minutes, until the mixture has transformed into a white and fluffy meringue. The meringue should form stiff peaks at the end of the whisk attachment- that's how you know it's been whipped sufficiently. Once stiff peaks have formed, slowly start adding 1 tbsp of sugar at a time to the whipped aquafaba. Also, add in the vanilla. Once you have added all of the sugar, turn off the stand mixer and fold in the cornstarch. Transfer the meringue into a large piping bag with a star piping tip and line two baking trays with parchment paper. Pipe the meringue onto the baking sheet, first forming a flat layer on the bottom, then start building up a sort of wall of meringue so that the final result looks a little bit like a nest. Pipe the rest of the mini pavlovas, making sure to leave enough room between each one. You should get about 10 mini pavlovas and you will probably need two baking trays for this. Bake the pavlovas at 225F for 1 hour and 15 minutes. Then turn off the oven (without opening the door!) and let the meringue sit in the hot oven for another 30 minutes. While the pavlovas are baking, whisk together the cream filling ingredients and transfer the filling to a piping bag. Once the pavlovas have fully cooled off, pipe the filling on top, and finally, add some fresh berries on top. #desserts #baking #vegan

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