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@cerappgrezzo: terima kasih yang selalau support dari awai lagi😇 #5mro🇲🇾

𝙘𝙚𝙧𝙖𝙥𝙜𝙧𝙚𝙯𝙯𝙤 ★
𝙘𝙚𝙧𝙖𝙥𝙜𝙧𝙚𝙯𝙯𝙤 ★
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Region: MY
Wednesday 09 September 2026 12:32:23 GMT
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luqmnl4fif_
𝙡𝙪𝙦𝙢𝙣𝙡𝙖𝙛𝙞𝙛★ :
sapot sejak zaman android+navy blue 3 btg putih lagi😭
2026-09-10 01:33:25
1
mvrshhqie
ryshh :
💪🏻
2026-09-10 02:35:04
0
77qil7
𝘼⁷ :
2026-09-09 12:44:49
0
mhdarepp._
𝗔. :
🥰💔🥰💔
2026-09-09 12:40:28
0
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Kinder bueno cookie 🍪 Ingredients For the cookie dough: 227g cold European unsalted butter, cubed 180g brown sugar 110g granulated sugar 1 large egg + 1 large egg yolk 1 tbsp vanilla bean paste 405g all-purpose flour 1 tsp espresso powder 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 tsp cornstarch 1 cup semi sweet chocolate chips 5–6 Kinder Bueno bars, chopped into small pieces For the filling: 3/4 cup hazelnut chocolate spread Kinder wafer chocolate For topping: Extra Kinder Bueno pieces Method 
Line a small tray with parchment paper. Scoop the hazelnut spread into about 10 small portions, roughly 1 tablespoon each. Freeze for at least 30–45 minutes, until firm. Make the dough:
Preheat your oven to 350°F (175°C) and line two baking trays with parchment paper. In a large mixing bowl, combine the cold cubed butter, brown sugar, and granulated sugar. Using a paddle attachment, beat on medium speed for 2–3 minutes, until combined and creamy-looking. Add the egg, egg yolk, and vanilla bean paste. Mix until fully incorporated, scraping down the bowl as needed. In a separate bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, and cornstarch. Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until the flour disappears. Don't overmix. Fold in the semi-sweet chocolate chips and chopped Kinder Bueno pieces.
Divide the dough into approximately 10 portions. Flatten each portion slightly, place one frozen hazelnut-spread portion in the center, along with kinder wafer chocolate then fold the dough completely around it. Seal well and roll into a tall, thick ball. For the thickest bakery-style result, chill the shaped cookies for 30–60 minutes Place the cookies on the prepared baking trays, leaving plenty of space between them.. Bake at 350°F (175°C) for about 15 minutes, until the edges are golden brown and set while the centers still look slightly soft. Let the cookies cool on the baking tray for 10–15 minutes, then transfer to a wire rack. #cookies #kinderbueno #Recipe
Kinder bueno cookie 🍪 Ingredients For the cookie dough: 227g cold European unsalted butter, cubed 180g brown sugar 110g granulated sugar 1 large egg + 1 large egg yolk 1 tbsp vanilla bean paste 405g all-purpose flour 1 tsp espresso powder 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 tsp cornstarch 1 cup semi sweet chocolate chips 5–6 Kinder Bueno bars, chopped into small pieces For the filling: 3/4 cup hazelnut chocolate spread Kinder wafer chocolate For topping: Extra Kinder Bueno pieces Method 
Line a small tray with parchment paper. Scoop the hazelnut spread into about 10 small portions, roughly 1 tablespoon each. Freeze for at least 30–45 minutes, until firm. Make the dough:
Preheat your oven to 350°F (175°C) and line two baking trays with parchment paper. In a large mixing bowl, combine the cold cubed butter, brown sugar, and granulated sugar. Using a paddle attachment, beat on medium speed for 2–3 minutes, until combined and creamy-looking. Add the egg, egg yolk, and vanilla bean paste. Mix until fully incorporated, scraping down the bowl as needed. In a separate bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, and cornstarch. Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until the flour disappears. Don't overmix. Fold in the semi-sweet chocolate chips and chopped Kinder Bueno pieces.
Divide the dough into approximately 10 portions. Flatten each portion slightly, place one frozen hazelnut-spread portion in the center, along with kinder wafer chocolate then fold the dough completely around it. Seal well and roll into a tall, thick ball. For the thickest bakery-style result, chill the shaped cookies for 30–60 minutes Place the cookies on the prepared baking trays, leaving plenty of space between them.. Bake at 350°F (175°C) for about 15 minutes, until the edges are golden brown and set while the centers still look slightly soft. Let the cookies cool on the baking tray for 10–15 minutes, then transfer to a wire rack. #cookies #kinderbueno #Recipe
Dealing with dandruff or seborrheic dermatitis? I’ve been there and finally found something that actually works. 💙 My scalp is soothed, hydrated, and flake-free thanks to this powerful trio from RoyceDerm. #SeborrheicDermatitisRelief #DandruffFree #HealthyScalpJourney #PsoriasisCare #RoyceDerm
Dealing with dandruff or seborrheic dermatitis? I’ve been there and finally found something that actually works. 💙 My scalp is soothed, hydrated, and flake-free thanks to this powerful trio from RoyceDerm. #SeborrheicDermatitisRelief #DandruffFree #HealthyScalpJourney #PsoriasisCare #RoyceDerm

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