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@uniquechioma17: Don't style small ankara scarves like this, try this instead. #fashiontiktok #styletips

Unique chioma
Unique chioma
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Region: NG
Tuesday 18 August 2026 09:42:31 GMT
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ndeye.awa801
Ndeye awa :
Ou sont les septembre 🥰🥰🥰🥰🥰🥰
2026-08-18 10:47:11
1
faithakiru316
fei :
perfect 🥰🥰🥰
2026-08-20 07:31:37
0
vincent.kodua.twen
vincent.kodua.twen :
❤️❤️❤️
2026-08-19 22:55:48
0
user3369128176201
user3369128176201 :
🙏🙏
2026-08-18 14:59:34
0
princess.lisa.deb
Princess Lisa Debby :
🥰🥰🥰🥰
2026-08-18 14:40:53
0
user32517274505556
Nina Ouattara :
❤️❤️♥️♥️♥️
2026-08-18 13:10:25
0
user4192841966870
Dorcas Affrewoa :
🥰🥰🥰
2026-08-18 10:16:49
0
mansoursamb555
samb mou Serigne fallou mbacké :
🥰🥰🥰
2026-08-18 09:58:54
0
foreverjoyce1
Ama Joyce :
😇😇😇😇😇😇
2026-08-18 09:51:19
0
user9352083381874
user9352083381874 :
🥰🥰🥰
2026-08-18 09:50:42
0
alphonse.pedhi
Alphape Lupus :
❤️❤️❤️
2026-08-22 18:23:34
0
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không biết nhuộm thật hay tạo màu nhưng mà nó vẫn ĐỈNH vcll😭 #fyp #xuhuong #pondphuwin #pondphuwinconcertd3 #gmmt
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The only caramel recipe you’ll ever need! Save this recipe for the next time you need to make caramel. A lot of you have been asking me to share my caramel recipe, so here it finally is 🤍 I love using a perfectly smooth layer of caramel in my cakes, and this is my go-to recipe! 😍 It has a beautifully balanced caramel flavor that’s not too sweet, with the smoothest texture, making it perfect for pastries and entremets ✨ The most important steps to make a successful caramel are caramelizing the sugar correctly, cooking it to the right color, gradually adding hot cream to avoid seizing, and cooking the finished caramel to the correct temperature for a smooth, pipeable texture (see more caramel tips in the pinned comment). Psst: If you want the downloadable PDF recipe incl. my caramel troubleshooting guide, head over to Instagram where I can send it to your DM ✨ Yield: Pipeable caramel for one 16 cm cake insert or as a filling for 4 small tarts / cakes. Ingredients: • 50 g caster sugar • 30 g glucose syrup • 20 g whole milk • 110 g heavy cream (min. 35% fat) • 60 g glucose syrup • 1/4 tsp sea salt • 45 g butter, room temperature - Optional: 1.5 large vanilla pods for a vanilla caramel Instructions: 1. Add the whole milk, heavy cream, 60 g glucose syrup, and salt to a saucepan. Heat to a boil, then remove from the heat. Cover with a clean tea towel to keep the mixture warm while you caramelize the sugar. 2. In a separate saucepan, heat the caster sugar with 30 g glucose syrup to 180–185°C / 356–365°F, until it turns into a golden amber caramel. 3. Gradually deglaze the caramel with the warm milk and cream mixture while whisking. 4. Cook the caramel to 110°C / 230°F. Strain the caramel into a jug and let it cool to around 60°C / 140°F. 5. When the caramel reaches around 60°C / 140°F, blend in the room-temperature butter with a hand blender. 6. Pour the caramel into a container and cover it with cling film directly on the surface. 7. Let the caramel cool to room temperature until it reaches a pipeable texture. 8. Pipe or spread the caramel onto your cake ✨ #caramel #bakingtips #tutorial # recipe
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