@dngocvinhdtrai: #daisuhaianh #aolop

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Friday 11 September 2026 11:24:19 GMT

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ph anh.🖤 :

t bj ng u mà đi thi mấy đứa cứ hỏi[Ấm lòng]

2026-09-11 11:55:37

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phuon_g.thao ꪆৎ :

sớm

2026-09-11 11:53:20

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Hải Anhh :

so rí? @Con mèo kêu sao 😻😹

2026-09-11 14:41:18

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🎄Gingerbread Cookie🎄 The coziest and most aromatic Christmas dessert 😍 Gingerbread dough: Honey 170 g Sugar 100 g Baking soda 1 tsp Butter 125 g Egg 1 Flour 400–450 g Cinnamon 1 tsp Nutmeg 0.5 tsp Ground ginger 1 tsp Icing: Powdered sugar 200 g Cornstarch 1 tsp (no heap) 1 egg white Lemon juice 2 tsp Add sugar to the honey, mix, and heat on the stove over slightly less than medium heat until the sugar fully dissolves. Remove from heat, add baking soda, and mix thoroughly. Add cinnamon, nutmeg, and ginger, and mix again. Add the butter and stir until smooth. Let the mixture cool to warm (so it doesn’t burn your finger), then add the egg and mix. Sift in the flour and knead the dough until it no longer sticks to your hands. If the dough seems sticky while kneading, it might just be sticking to dough already on your hands. Wash your hands and try again. Wrap the dough in plastic wrap and refrigerate for 60 minutes. This dough can be stored in an airtight container for up to a month, so you can make it ahead of time and bake as needed. Roll the dough out to a thickness of 5–7 mm (it’s easiest to do this on a sheet of parchment paper to prevent sticking). Use cutters, stencils, or a glass to shape the cookies. Bake in a preheated oven at 150°C (300°F) for 10–15 minutes. Make sure the oven has fully preheated to the correct temperature. Very often, ovens signal that they’re ready much earlier than they actually are. I baked for 12 minutes, and the cookies turned out soft and not dry. Store in an airtight container to keep the cookies from drying out and becoming hard. If they do dry out, place a slice of apple in the container to soften them again. To make the icing, mix the egg white, powdered sugar, cornstarch, and lemon juice. Cover the bowl with a damp towel and let it rest for 30 minutes. Beat the icing with a mixer for a few minutes on low speed, then for a few more minutes on high speed. If the icing turns out too thick, add just a little water and mix well. Transfer the icing to a piping bag, cut a small hole, and decorate the gingerbread cookies ❤️

🎄Gingerbread Cookie🎄 The coziest and most aromatic Christmas dessert 😍 Gingerbread dough: Honey 170 g Sugar 100 g Baking soda 1 tsp Butter 125 g Egg 1 Flour 400–450 g Cinnamon 1 tsp Nutmeg 0.5 tsp Ground ginger 1 tsp Icing: Powdered sugar 200 g Cornstarch 1 tsp (no heap) 1 egg white Lemon juice 2 tsp Add sugar to the honey, mix, and heat on the stove over slightly less than medium heat until the sugar fully dissolves. Remove from heat, add baking soda, and mix thoroughly. Add cinnamon, nutmeg, and ginger, and mix again. Add the butter and stir until smooth. Let the mixture cool to warm (so it doesn’t burn your finger), then add the egg and mix. Sift in the flour and knead the dough until it no longer sticks to your hands. If the dough seems sticky while kneading, it might just be sticking to dough already on your hands. Wash your hands and try again. Wrap the dough in plastic wrap and refrigerate for 60 minutes. This dough can be stored in an airtight container for up to a month, so you can make it ahead of time and bake as needed. Roll the dough out to a thickness of 5–7 mm (it’s easiest to do this on a sheet of parchment paper to prevent sticking). Use cutters, stencils, or a glass to shape the cookies. Bake in a preheated oven at 150°C (300°F) for 10–15 minutes. Make sure the oven has fully preheated to the correct temperature. Very often, ovens signal that they’re ready much earlier than they actually are. I baked for 12 minutes, and the cookies turned out soft and not dry. Store in an airtight container to keep the cookies from drying out and becoming hard. If they do dry out, place a slice of apple in the container to soften them again. To make the icing, mix the egg white, powdered sugar, cornstarch, and lemon juice. Cover the bowl with a damp towel and let it rest for 30 minutes. Beat the icing with a mixer for a few minutes on low speed, then for a few more minutes on high speed. If the icing turns out too thick, add just a little water and mix well. Transfer the icing to a piping bag, cut a small hole, and decorate the gingerbread cookies ❤️

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