@foofy_pants: why do all the good ones have to be only in Japan 😩 these will released limited quanitity in Lawson stores over there #pain #calicocritters #sylvanianfamilies #fyp

ros.ugh.belle

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Thursday 17 September 2026 15:52:53 GMT

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•∘˙⊹. ꒰ঌ ᧔ෆ᧓ ໒꒱ .⊹˙∘• :

Please tell me they will come to America

2026-09-17 21:29:20

1

lauren :

you’ve gotta be kidding😭😭 so adorable💕 all the good stuff is in japan

2026-09-17 17:05:40

12

spicybabe :

When are they available

2026-09-17 20:50:50

0

planetgranola :

omg stop that's the day I land in Japan

2026-09-17 20:16:13

0

｡‧˚{✩}𝔪𝔦𝔰𝔱 ꨄ˚‧｡ :

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2026-09-17 15:59:29

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Épicerie japonaise en ligne

Épicerie japonaise en ligne

身为PENANG Handsome boi! 只需要一个动作就可以让你知道马来西亚槟城的美丽咯🔥 原来快乐真的可以这么简单。拍一个 10 秒的 “bed-to-paradise” 转场，把生活切换成旅行的样子 ✈️ 🎁 最高可赢 RM1,400 旅游基金不是抽奖，是 vibe 对了就赢。 📅 Challenge 时间：22 Jan – 19 Feb 2026 📌 规则详情： IG 👉 @trip.com_trippulse TikTok 👉 @trip.pulse（置顶影片）慢慢走，慢慢躺，慢慢爱上马来西亚。 Travel slow, chill harder. Jom lah! @trippulse #malaysialay #visitmalaysia2026

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ready for the ‘ber months 🐻🤎💫 #itsanoutletsthing #simonpremiumoutlets

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✨This is my concha recipe, soft, super fluffy, and absolutely delicious with the most incredible flavor. This is one of my favorite breads to always have on the table fresh out of the oven.✨ Yield: 10–12 conchas ~DOUGH 600 g bread flour (high-protein flour preferred) 180–200 ml warm milk 2 eggs + 1 egg yolk 115 g unsalted butter, softened 90 g sugar 30 g honey 5 g salt 7 g active dry yeast (1 packet) ~SWEET TOPPING 240 g all-purpose flour 240 g powdered sugar 190 g vegetable shortening 2 tsp vanilla extract ~For vanilla & chocolate topping: Divide the topping dough into two equal parts. Vanilla: Leave one half plain. Chocolate: Add 20–25 g cocoa powder to the other half. ~INSTRUCTIONS 1. Activate the yeast From the 180–200 ml of warm milk in the recipe, use 80 ml to activate the yeast. Mix: * 80 ml warm milk * 7 g active dry yeast * 1 tsp sugar Let sit for 5–10 minutes until foamy. Use the remaining milk later when mixing the dough. 2. Make the dough Mix together the warm milk,yeast , eggs, sugar, and honey. Add the flour and salt and mix until a shaggy dough forms. Gradually incorporate the softened butter and knead until the dough becomes smooth, elastic, and slightly tacky. This takes about 10–15 minutes by hand or 8–10 minutes in a mixer. 3. First rise Place the dough in a greased bowl, cover, and let rise for 1–1½ hours or until doubled in size. 4. Shape Divide the dough into 70 g portions. Shape into tight balls and place on a lined baking tray. 5. Prepare the topping Mix all topping ingredients until a soft paste forms. Divide into 10–12 portions. Flatten each piece and place over each dough ball. Score the traditional concha shell pattern on top. 6. Second rise Let the conchas proof for 45–75 minutes until puffed and soft to the touch. When gently pressed, the dough should slowly spring back. 7. Bake Bake at 350°F for 18–22 minutes until lightly golden on the bottom. Do not overbake (Bake time may vary depending on your oven. My oven runs a little strong, so I bake mine at 325°F). #conchas #bread #bakingrecipe #EasyRecipe #CapCut

✨This is my concha recipe, soft, super fluffy, and absolutely delicious with the most incredible flavor. This is one of my favorite breads to always have on the table fresh out of the oven.✨ Yield: 10–12 conchas ~DOUGH 600 g bread flour (high-protein flour preferred) 180–200 ml warm milk 2 eggs + 1 egg yolk 115 g unsalted butter, softened 90 g sugar 30 g honey 5 g salt 7 g active dry yeast (1 packet) ~SWEET TOPPING 240 g all-purpose flour 240 g powdered sugar 190 g vegetable shortening 2 tsp vanilla extract ~For vanilla & chocolate topping: Divide the topping dough into two equal parts. Vanilla: Leave one half plain. Chocolate: Add 20–25 g cocoa powder to the other half. ~INSTRUCTIONS 1. Activate the yeast From the 180–200 ml of warm milk in the recipe, use 80 ml to activate the yeast. Mix: * 80 ml warm milk * 7 g active dry yeast * 1 tsp sugar Let sit for 5–10 minutes until foamy. Use the remaining milk later when mixing the dough. 2. Make the dough Mix together the warm milk,yeast , eggs, sugar, and honey. Add the flour and salt and mix until a shaggy dough forms. Gradually incorporate the softened butter and knead until the dough becomes smooth, elastic, and slightly tacky. This takes about 10–15 minutes by hand or 8–10 minutes in a mixer. 3. First rise Place the dough in a greased bowl, cover, and let rise for 1–1½ hours or until doubled in size. 4. Shape Divide the dough into 70 g portions. Shape into tight balls and place on a lined baking tray. 5. Prepare the topping Mix all topping ingredients until a soft paste forms. Divide into 10–12 portions. Flatten each piece and place over each dough ball. Score the traditional concha shell pattern on top. 6. Second rise Let the conchas proof for 45–75 minutes until puffed and soft to the touch. When gently pressed, the dough should slowly spring back. 7. Bake Bake at 350°F for 18–22 minutes until lightly golden on the bottom. Do not overbake (Bake time may vary depending on your oven. My oven runs a little strong, so I bake mine at 325°F). #conchas #bread #bakingrecipe #EasyRecipe #CapCut

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