@hoalualananh: Bình sen cạn cánh kép cao cấp , trang nhã, nhẹ nhàng, thanh cao . Nhưng vẫn toát lên vẻ đẹp làm mọi ánh mắt hướng về . #hoaluacaocap #trangtri #hoagia #xuhongtiktok #sen

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Saturday 05 September 2026 00:23:06 GMT

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lytruong :

mình muốn lấy một bình hoa Sen xin cho biết giá cả hợp lý ạ

2026-09-17 06:45:33

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TamCoc Jasmine spa :

bn ạ

2026-09-09 01:04:56

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Ngọc Trâm :

1 bình nhiu shop

2026-09-07 01:16:19

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_Tuấn Anh :

Bn

2026-09-11 06:24:39

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Ib

2026-09-05 01:10:26

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A veces, para justificar lo que hace, necesita convertirte en el villano de una historia que también viviste tú. #MujerNarcisista #NarcisismoFemenino #Hombresconscientes

A veces, para justificar lo que hace, necesita convertirte en el villano de una historia que también viviste tú. #MujerNarcisista #NarcisismoFemenino #Hombresconscientes

Talking with a Christian be like. #fyp #muslim #christiantiktok

Talking with a Christian be like. #fyp #muslim #christiantiktok

#MLBB10TH #ALLINMLBB

#MLBB10TH #ALLINMLBB

SWEET CINNAMON BREAD WITH CREAM #food #Recipe #cinnamon #cream #sweet #tasty #bread #DIY #fy #fyp #foryoupage DOUGH 150 ml milk (lukewarm) 50 ml water (lukewarm) 25 g white granulated sugar 8 g vanilla sugar (1 sachet) 7 g instant yeast (1 sachet or 1 tablespoon) 1 egg (medium) 40 ml sunflower oil 450 g flour (all-purpose) 4 g salt (⅔ teaspoon) CINNAMON MIXTURE 85 g unsalted butter 140 g brown sugar 15 g cinnamon powder (1 tablespoon) CREAM 500 g mascarpone 150 g powdered sugar 5 ml vanilla extract EXTRA caramel Instructions: In a large bowl, mix the lukewarm milk, lukewarm water, white granulated sugar, vanilla sugar, and instant yeast. Stir well. Add the beaten egg and mix again. Then add the sunflower oil, flour, and salt. Mix thoroughly and knead the dough for 10-12 minutes until smooth and elastic. Cover the bowl and let the dough rise in a warm spot for 1 hour, or until it doubles in size. Deflate the dough and divide it into 9 equal pieces (about 83 g each). Shape each piece into a ball. Roll out each ball into a square sheet of approximately 14 x 14 cm. Spread about 26 g of the cinnamon mixture evenly over each square. Roll the dough tightly into a thin roll. Pinch the seam tightly with your fingers to seal the roll and prevent the filling from spilling out. Fold the roll in half, bringing the ends together to form a loop. Pinch the ends together. Using a sharp knife, make a deep cut along the folded side of the loop, without cutting through completely. Twist one side of the cut loop outward to reveal the cinnamon layers. Shape it evenly. Place on a baking sheet lined with parchment paper. Let the dough rise for 30 minutes in a warm spot, or until doubled in size. Preheat the oven to 200°C (392°F). Bake the cinnamon bread for 12-15 minutes, or until golden brown. Keep a close eye on them, as every oven differs. Remove from the oven, cover with a clean tea towel. Cream Filling: In a large bowl, mix the mascarpone, powdered sugar, and vanilla extract until smooth and thick. Fill a piping bag with the cream (don’t forget the nozzle). Slice the cooled cinnamon rolls in half. Generously fill them with the mascarpone cream and, if desired, add a drizzle of caramel for extra flavor. Yields: 9 rolls Preparation Time: 2 hours 15 minutes

SWEET CINNAMON BREAD WITH CREAM #food #Recipe #cinnamon #cream #sweet #tasty #bread #DIY #fy #fyp #foryoupage DOUGH 150 ml milk (lukewarm) 50 ml water (lukewarm) 25 g white granulated sugar 8 g vanilla sugar (1 sachet) 7 g instant yeast (1 sachet or 1 tablespoon) 1 egg (medium) 40 ml sunflower oil 450 g flour (all-purpose) 4 g salt (⅔ teaspoon) CINNAMON MIXTURE 85 g unsalted butter 140 g brown sugar 15 g cinnamon powder (1 tablespoon) CREAM 500 g mascarpone 150 g powdered sugar 5 ml vanilla extract EXTRA caramel Instructions: In a large bowl, mix the lukewarm milk, lukewarm water, white granulated sugar, vanilla sugar, and instant yeast. Stir well. Add the beaten egg and mix again. Then add the sunflower oil, flour, and salt. Mix thoroughly and knead the dough for 10-12 minutes until smooth and elastic. Cover the bowl and let the dough rise in a warm spot for 1 hour, or until it doubles in size. Deflate the dough and divide it into 9 equal pieces (about 83 g each). Shape each piece into a ball. Roll out each ball into a square sheet of approximately 14 x 14 cm. Spread about 26 g of the cinnamon mixture evenly over each square. Roll the dough tightly into a thin roll. Pinch the seam tightly with your fingers to seal the roll and prevent the filling from spilling out. Fold the roll in half, bringing the ends together to form a loop. Pinch the ends together. Using a sharp knife, make a deep cut along the folded side of the loop, without cutting through completely. Twist one side of the cut loop outward to reveal the cinnamon layers. Shape it evenly. Place on a baking sheet lined with parchment paper. Let the dough rise for 30 minutes in a warm spot, or until doubled in size. Preheat the oven to 200°C (392°F). Bake the cinnamon bread for 12-15 minutes, or until golden brown. Keep a close eye on them, as every oven differs. Remove from the oven, cover with a clean tea towel. Cream Filling: In a large bowl, mix the mascarpone, powdered sugar, and vanilla extract until smooth and thick. Fill a piping bag with the cream (don’t forget the nozzle). Slice the cooled cinnamon rolls in half. Generously fill them with the mascarpone cream and, if desired, add a drizzle of caramel for extra flavor. Yields: 9 rolls Preparation Time: 2 hours 15 minutes

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