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@trietlongluverspathuduc: Rậm rạp thì còn ngại gì nữa 😜 ✨ TỪ RẬM RẠP → MỊN TƠN ✨ Triệt đều đặn, lông thưa dần – da mịn mướt, sờ là mê 🤍 Ai đang đau đầu vì lông thì ghé spa xử đẹp nha 🫶🏻 #trietlong #trietlongdiode #trietlongthuduc #spaThuduc #spadepThuduc

TRIỆT LÔNG LUVER SPA THỦ ĐỨC
TRIỆT LÔNG LUVER SPA THỦ ĐỨC
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Tuesday 08 September 2026 01:27:09 GMT
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มัดรวมไอเท็มที่ชอบมากๆๆของบ้านลังโคม ซื้อตามไม่ผิดหวัง น้ำหอม idole เซรั่ม genifique ลิปออยล์ idole คือที่สุดดดด บอกเลยยยยยว่าใครเล็งอยู่ต้องตำ @lancomethailand #lancomethailand #lancometh #ป้ายยาบิวตี้ #ป้ายยาสกินแคร์ #รีวิวบิวตี้
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Nikolas Ferreira DETONA Flávio Dino:
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😊 #parati #fypシ゚viral
Pa' que la pases bien 🔥🤤 Nuevo tono reyes, ojalá este remake no se lo robe esa copia barata de Marshmello que hizo suyo mi audio remake de El teléfono 😂🤦🏽‍♂️ un tal dj fan de la corneta o algo así 🏳️‍🌈 Quizás se venga nuevo remake completo, me gusta cómo quedó todo 🫡 #oldschool #reggaeton #tainy #arcangel
Pa' que la pases bien 🔥🤤 Nuevo tono reyes, ojalá este remake no se lo robe esa copia barata de Marshmello que hizo suyo mi audio remake de El teléfono 😂🤦🏽‍♂️ un tal dj fan de la corneta o algo así 🏳️‍🌈 Quizás se venga nuevo remake completo, me gusta cómo quedó todo 🫡 #oldschool #reggaeton #tainy #arcangel


From the same batch as last weekend’s chocolatine ❤️ fully frozen, defrosted overnight at room temp and baked for breakfast. Croissant will keep frozen for about a week before the yeast starts losing strength, you can stretch it by another week but the result will vary. add extra yeast when mixing if you plan to freeze it longer. Croissant 300g Bread flour 200g all purpose flour 220g Whole Milk 350g poolish (see note) 13g Salt 20g Sugar 20g Honey 5g yeast (1.5 tsp) 220g Butter (unsalted) for lamination Poolish: 175g all purpose flour 175g water (warm, not hot) 3g yeast (1 tsp) Mix and ferment for 2 hours at room temperature or overnight in fridge (preferred) * if you have a sourdough starter, you can lower the poolish amount to 200g and add 150g starter. You will get exceptional flavor. 1. In a large bowl, warm milk for 30 seconds in the microwave. Mix in poolish. 2. In a separate container, mix flours, salt, sugar, yeast. Combine with wet ingredients using a fork, then wet hands to knead into a shaggy dough. 3. Let the dough rest in a warm area for 30 minutes. 4. Fold the dough on itself several times, then rest for another 30 minutes. 5. Repeat folding, flatten the dough, wrap, and freeze for 3 hours 6. Prepare a butter block: Flatten 220g of butter between parchment paper to 0.5-1 cm. Chill in fridge for 30 minutes. 7. Flatten the dough on a floured surface about twice the size of the butter block horizontally. 8. Place the butter block in the center, fold the dough to seal the butter, and roll out to 1 cm thick. 9. Fold each end toward the center, then fold like a book. 10. Roll the dough again to 1 cm thick, fold into thirds, wrap, and freeze for 2 hours. 11. Flatten the dough to 0.5-1 cm thick. 12. Cut triangles with a sharp knife or pizza cutter. 13. Roll triangles from base to tip and place on a sheet, tip side down. 14. Proof for 2 hours or store in an airtight container for up to 1 week (defrost and proof takes 6-8 hours from frozen). 15. Preheat oven to 220C for 30 minutes. 16. Brush pastries with egg wash. 17. Place in oven, lower to 200C, and turn on convection. Bake for 10 minutes, rotate pan, and lower to 190C. 18. Bake for 7-9 minutes more. #food #asmr #croissant #butter #Recipe
From the same batch as last weekend’s chocolatine ❤️ fully frozen, defrosted overnight at room temp and baked for breakfast. Croissant will keep frozen for about a week before the yeast starts losing strength, you can stretch it by another week but the result will vary. add extra yeast when mixing if you plan to freeze it longer. Croissant 300g Bread flour 200g all purpose flour 220g Whole Milk 350g poolish (see note) 13g Salt 20g Sugar 20g Honey 5g yeast (1.5 tsp) 220g Butter (unsalted) for lamination Poolish: 175g all purpose flour 175g water (warm, not hot) 3g yeast (1 tsp) Mix and ferment for 2 hours at room temperature or overnight in fridge (preferred) * if you have a sourdough starter, you can lower the poolish amount to 200g and add 150g starter. You will get exceptional flavor. 1. In a large bowl, warm milk for 30 seconds in the microwave. Mix in poolish. 2. In a separate container, mix flours, salt, sugar, yeast. Combine with wet ingredients using a fork, then wet hands to knead into a shaggy dough. 3. Let the dough rest in a warm area for 30 minutes. 4. Fold the dough on itself several times, then rest for another 30 minutes. 5. Repeat folding, flatten the dough, wrap, and freeze for 3 hours 6. Prepare a butter block: Flatten 220g of butter between parchment paper to 0.5-1 cm. Chill in fridge for 30 minutes. 7. Flatten the dough on a floured surface about twice the size of the butter block horizontally. 8. Place the butter block in the center, fold the dough to seal the butter, and roll out to 1 cm thick. 9. Fold each end toward the center, then fold like a book. 10. Roll the dough again to 1 cm thick, fold into thirds, wrap, and freeze for 2 hours. 11. Flatten the dough to 0.5-1 cm thick. 12. Cut triangles with a sharp knife or pizza cutter. 13. Roll triangles from base to tip and place on a sheet, tip side down. 14. Proof for 2 hours or store in an airtight container for up to 1 week (defrost and proof takes 6-8 hours from frozen). 15. Preheat oven to 220C for 30 minutes. 16. Brush pastries with egg wash. 17. Place in oven, lower to 200C, and turn on convection. Bake for 10 minutes, rotate pan, and lower to 190C. 18. Bake for 7-9 minutes more. #food #asmr #croissant #butter #Recipe

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