@bolayaauww8: negeri sembilan FC terbaik #negerisembilanfc #negerisembilan #negerisembilantiktokers #negerisembilanmalaysia #hobinjanghobin

BOLAGOAT🐐🇲🇾🇮🇩🇹🇭🇵🇸 🏆

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Thursday 03 September 2026 04:37:02 GMT

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tuan penasihat 25% :

thn ni tukar kalah dulu pastu baru comeback menang2 😂

2026-09-03 14:04:37

1

𝙈𝙖𝙙𝙨𝙚𝙥𝙇𝙖𝙖𝙎𝙞𝙖𝙬 :

coach memang quality cuma dia ingat player ni macam player Spain kalau tengok cara Spain main pun backpass cuma dorang pandai control ball kalau player n9 dia kurang skit control ball Daniel gimenez kena tukar corak permainan

2026-09-04 01:18:01

0

usriproton :

sobolum ni mkn salai totibo mkn steak

2026-09-03 10:32:41

0

yusof salleh :

terkilan..

2026-09-03 04:52:01

0

🖤🆂🅷🅰🅷🤍 :

2026-09-03 16:29:33

0

denkito :

Coach tak nampak potensi individu. Line up yang diturunkan sangat tak menyakinkan. Ambil Bojan Hodak

2026-09-03 11:28:19

0

Amin :

🥲

2026-09-03 04:41:08

0

Usaid Kelantan03 🇲🇾🇸🇩🇹🇭 :

🥰

2026-09-03 04:48:01

0

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This is what “last-minute dessert” actually looks like. Tastes better than it looks. I Promise😏Welcome back to “Single, but cooking like someone’s falling for me tonight.” Who’s hungry?👀 Salted caramel Chocolate Cake Salted Caramel Sauce • 300g caster sugar • 60g liquid glucose • 75ml water • 150g unsalted butter • 180ml double cream, warmed • 2 tsp vanilla extract • 2–2½ tsp fine sea salt Salted Caramel Chocolate Ganache • 500g milk chocolate • 100g dark chocolate • 420ml double cream • 300g salted caramel sauce • 30g unsalted butter Chocolate Cake (3x7inch) • 380 g plain flour • 130 g cocoa powder • 3 tsp bicarbonate of soda • 1 tsp baking powder • 1 tsp salt • 400 g caster sugar • 300 g soft light brown sugar • 4 eggs • 240 ml oil • 360 ml buttermilk • 4 tsp vanilla • 360 ml hot coffee Cake: 1. Heat oven to 160°C fan. Line a 10-inch tin. 2. Mix all dry ingredients. 3. Mix all wet ingredients (except coffee). 4. Combine wet + dry. 5. Add the hot coffee and whisk smooth. 6. Pour into tin and bake 35-45 min. Cool completely. Salted Caramel: 1. Place the sugar, liquid glucose, and water into pan and stir briefly to combine and heat over medium heat and allow to boil without stirring. 2. Cook until the syrup turns a deep amber colour, before adding the butter, stirring gently until melted. 3. Slowly pour in the warm cream while stirring. 4. Return to low heat for 1–2 minutes until smooth and leave to cool until thick but spreadable. Ganache: 1. Place both chocolates into a large heatproof bowl with the cream and heat until just steaming, not boiling. 2. Stir gently from the centre until smooth and glossy. 3. Stir in the salted caramel sauce and butter 4 Leave at room temperature until thickened and spreadable. To Assembly • Spread a thin ganache layer around each sponge layer. • Add a light drizzle or thin spread of salted caramel. • Stack layers and chill briefly to set. • Crumb coat with ganache, chill, then apply final ganache finish. #whoshungry #fyp #saltedcaramel

This is what “last-minute dessert” actually looks like. Tastes better than it looks. I Promise😏Welcome back to “Single, but cooking like someone’s falling for me tonight.” Who’s hungry?👀 Salted caramel Chocolate Cake Salted Caramel Sauce • 300g caster sugar • 60g liquid glucose • 75ml water • 150g unsalted butter • 180ml double cream, warmed • 2 tsp vanilla extract • 2–2½ tsp fine sea salt Salted Caramel Chocolate Ganache • 500g milk chocolate • 100g dark chocolate • 420ml double cream • 300g salted caramel sauce • 30g unsalted butter Chocolate Cake (3x7inch) • 380 g plain flour • 130 g cocoa powder • 3 tsp bicarbonate of soda • 1 tsp baking powder • 1 tsp salt • 400 g caster sugar • 300 g soft light brown sugar • 4 eggs • 240 ml oil • 360 ml buttermilk • 4 tsp vanilla • 360 ml hot coffee Cake: 1. Heat oven to 160°C fan. Line a 10-inch tin. 2. Mix all dry ingredients. 3. Mix all wet ingredients (except coffee). 4. Combine wet + dry. 5. Add the hot coffee and whisk smooth. 6. Pour into tin and bake 35-45 min. Cool completely. Salted Caramel: 1. Place the sugar, liquid glucose, and water into pan and stir briefly to combine and heat over medium heat and allow to boil without stirring. 2. Cook until the syrup turns a deep amber colour, before adding the butter, stirring gently until melted. 3. Slowly pour in the warm cream while stirring. 4. Return to low heat for 1–2 minutes until smooth and leave to cool until thick but spreadable. Ganache: 1. Place both chocolates into a large heatproof bowl with the cream and heat until just steaming, not boiling. 2. Stir gently from the centre until smooth and glossy. 3. Stir in the salted caramel sauce and butter 4 Leave at room temperature until thickened and spreadable. To Assembly • Spread a thin ganache layer around each sponge layer. • Add a light drizzle or thin spread of salted caramel. • Stack layers and chill briefly to set. • Crumb coat with ganache, chill, then apply final ganache finish. #whoshungry #fyp #saltedcaramel

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