@goldentextil.limanorte: #mesaplegable #mesamelamina #barato #importaciones #limaperu #fypシ #goldentextil

GOLDEN TEXTIL || LIMA NORTE

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Tuesday 15 September 2026 21:45:16 GMT

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hectorfer._2002 :

golden

2026-09-16 00:23:20

0

Luz. :

Golden

2026-09-16 14:40:54

0

alexito :

golden

2026-09-16 14:50:18

0

maxialberherre :

hacen pedidos para provincia quiero dos para Tumbes

2026-09-16 14:07:48

1

Wesreng :

quiero Golden

2026-09-16 13:25:30

1

Camu74 :

Envían a provincia?

2026-09-16 12:26:22

1

fely :

Hacen envíos a provincia

2026-09-16 12:20:57

1

🏋🏻‍♂️ :

Asen embio

2026-09-16 11:53:08

1

💕chaparrita💗 :

información por favor

2026-09-16 03:37:51

1

Stefy :

Precio porfavor

2026-09-16 12:33:51

1

vanessa :

golden

2026-09-16 13:10:10

1

Lucy Maribel Cuyotupac Yurivilca :

precio

2026-09-16 05:46:17

1

jenny olivera :

dirrección

2026-09-16 04:40:48

1

Karina Piedra :

hola asen envios golden

2026-09-16 11:07:20

0

Lucesita :

Golden donde lo adquiero

2026-09-16 11:02:46

0

El elegante😎 :

golden

2026-09-16 13:34:14

1

J💞😘😜 :

Golden

2026-09-16 14:19:34

1

el dulce ☺️flow🎤 :

Golden

2026-09-16 13:00:59

1

"vita" 😄😄 :

Precio

2026-09-16 02:56:16

1

Frank Fiestas 😎 :

precio

2026-09-16 04:53:19

1

ireneperalta :

dirrecion

2026-09-16 09:45:21

1

user ROSITA CHU :

dónde lo consigo

2026-09-16 12:56:09

1

Sandro BC :

ubicación

2026-09-16 10:54:05

1

Yena- :

Es la unica medida?

2026-09-16 14:04:11

1

user000o106 :

Contesten pues hacen embios a provincias por favor gracias

2026-09-16 12:39:33

1

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viral Croissant Ice Cream Sandwich #shorts #food #Recipe Full Recipe 👇🏿 BISCOFF ROCHER-STYLE ICE CREAM BARS Makes: About 6–8 ice cream bars Freeze Time: 4–6 hours minimum TOOLS NEEDED Ice cream bar molds Ice cream sticks Large mixing bowl Electric hand mixer Rubber spatula Small skillet Knife or food processor Microwave-safe bowl or double boiler Silicone baking mat or parchment-lined baking sheet ──────────────────────────── BISCOFF ICE CREAM Ingredients 2 cups cold heavy whipping cream 3/4 cup sweetened condensed milk 3/4 cup Biscoff cookie butter, slightly softened 1 teaspoon vanilla bean paste or vanilla extract, optional ──────────────────────────── CHOCOLATE HAZELNUT COATING Ingredients 12 ounces high-quality milk chocolate 1 to 1 1/2 cups raw hazelnuts 1 tablespoon coconut oil, plus more if needed ──────────────────────────── INSTRUCTIONS Make the Biscoff Ice Cream Add the cold heavy whipping cream to a large mixing bowl. Whip with an electric mixer until stiff peaks form. Add the sweetened condensed milk and Biscoff cookie butter. Gently fold everything together until smooth and evenly combined. Do not overmix or you’ll knock all the air out of the whipped cream, because apparently even ice cream can be sensitive. Fill the Molds Spoon or pipe the Biscoff ice cream mixture into the ice cream bar molds. Tap the molds gently against the counter to remove any air pockets. Insert the ice cream sticks. Freeze for at least 4–6 hours, or until completely solid. Overnight will give you the cleanest coating. Toast the Hazelnuts Add the raw hazelnuts to a dry skillet over medium heat. Toast for about 5–7 minutes, stirring frequently, until fragrant and lightly browned. Allow them to cool completely. Finely chop the toasted hazelnuts by hand or pulse them briefly in a food processor. Keep some texture instead of turning them into hazelnut dust. Make the Chocolate Hazelnut Coating Melt the milk chocolate until completely smooth. Stir in the coconut oil. Add the chopped toasted hazelnuts and mix until evenly distributed. Let the coating cool slightly before dipping. It should still be fluid but not piping hot. Coat the Ice Cream Bars Remove the frozen bars from the molds. Dip each bar completely into the milk chocolate and hazelnut mixture. Let the excess coating drip off for a few seconds. Place the coated bars onto a silicone baking mat or parchment-lined baking sheet. Final Freeze Freeze the coated bars for 20–30 minutes, or until the chocolate shell is completely set. Keep frozen until ready to serve. NOTE: I’d keep the hazelnuts chopped and mixed into the chocolate, rather than actually blending them together. That gives you the recognizable Rocher-style crunchy shell instead of turning the hazelnuts into a paste.

viral Croissant Ice Cream Sandwich #shorts #food #Recipe Full Recipe 👇🏿 BISCOFF ROCHER-STYLE ICE CREAM BARS Makes: About 6–8 ice cream bars Freeze Time: 4–6 hours minimum TOOLS NEEDED Ice cream bar molds Ice cream sticks Large mixing bowl Electric hand mixer Rubber spatula Small skillet Knife or food processor Microwave-safe bowl or double boiler Silicone baking mat or parchment-lined baking sheet ──────────────────────────── BISCOFF ICE CREAM Ingredients 2 cups cold heavy whipping cream 3/4 cup sweetened condensed milk 3/4 cup Biscoff cookie butter, slightly softened 1 teaspoon vanilla bean paste or vanilla extract, optional ──────────────────────────── CHOCOLATE HAZELNUT COATING Ingredients 12 ounces high-quality milk chocolate 1 to 1 1/2 cups raw hazelnuts 1 tablespoon coconut oil, plus more if needed ──────────────────────────── INSTRUCTIONS Make the Biscoff Ice Cream Add the cold heavy whipping cream to a large mixing bowl. Whip with an electric mixer until stiff peaks form. Add the sweetened condensed milk and Biscoff cookie butter. Gently fold everything together until smooth and evenly combined. Do not overmix or you’ll knock all the air out of the whipped cream, because apparently even ice cream can be sensitive. Fill the Molds Spoon or pipe the Biscoff ice cream mixture into the ice cream bar molds. Tap the molds gently against the counter to remove any air pockets. Insert the ice cream sticks. Freeze for at least 4–6 hours, or until completely solid. Overnight will give you the cleanest coating. Toast the Hazelnuts Add the raw hazelnuts to a dry skillet over medium heat. Toast for about 5–7 minutes, stirring frequently, until fragrant and lightly browned. Allow them to cool completely. Finely chop the toasted hazelnuts by hand or pulse them briefly in a food processor. Keep some texture instead of turning them into hazelnut dust. Make the Chocolate Hazelnut Coating Melt the milk chocolate until completely smooth. Stir in the coconut oil. Add the chopped toasted hazelnuts and mix until evenly distributed. Let the coating cool slightly before dipping. It should still be fluid but not piping hot. Coat the Ice Cream Bars Remove the frozen bars from the molds. Dip each bar completely into the milk chocolate and hazelnut mixture. Let the excess coating drip off for a few seconds. Place the coated bars onto a silicone baking mat or parchment-lined baking sheet. Final Freeze Freeze the coated bars for 20–30 minutes, or until the chocolate shell is completely set. Keep frozen until ready to serve. NOTE: I’d keep the hazelnuts chopped and mixed into the chocolate, rather than actually blending them together. That gives you the recognizable Rocher-style crunchy shell instead of turning the hazelnuts into a paste.

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