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@bossjaymal: 💨🔥 Blower Kecil Murah — saiz kecil tapi memang praktikal untuk kerja-kerja tiup habuk, daun kering dan kotoran ringan. 😆 Senang nak simpan, senang nak bawa dan sesuai guna dekat rumah, kereta atau halaman. Kalau tengah cari blower kecil murah, blower mini, blower murah, blower elektrik, blower portable, blower tangan, mini blower, blower habuk, blower daun atau blower viral TikTok, boleh tengok yang ni dulu. 👀 🛒 Tekan beg kuning kalau nak tengok produk dan review pembeli! #BlowerKecil #BlowerKecilMurah #BlowerMini #MiniBlower #BlowerMurah

BossJaymal
BossJaymal
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Region: MY
Sunday 20 September 2026 18:30:00 GMT
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Pistachio Persian Love Cake❤️ This is the BEST pistachio cake you will ever make. Bursting with pistachio flavour, ready in 30 minutes and no fancy equipment needed. Its so fluffy, soft and keeps for days! Make it in advance for your next dinner party and thank me later! Ingredients - 115 unsalted butter melted’ - 4 eggs - 300g caster sugar - 2 tablespoon pistachio paste - 105ml oil - 150ml milk - 160g all purpose flour - 250g pistachio flour (or blitz pistachios for 1 minute in food processor) - 1 teaspoon cardamom powder - 2 teaspoon baking powder - 1/2 teaspoon baking soda Frosting: - 625g cream cheese, room temperature - 115g butter, soft - 300g powdered sugar - juice of 1/2lemon Method; 1. Whisk melted butter, sugar and eggs until smooth. Add the milk, oil and pistachio paste. 2. Add all the dry ingredients and whisk. Bake in 2 seperate 20cm cake tins for 25-30 minutes at 180C. 3. For the frosting whisk cream cheese, butter, sugar and lemon juice until smooth. Place in the fridge to firm for 30 minutes 4. Once the cake is cool. Pipe the frosting on top of the cake layers or spoon it on. Add extra chopped pistachios on top of the frosting and ENJOY!
Pistachio Persian Love Cake❤️ This is the BEST pistachio cake you will ever make. Bursting with pistachio flavour, ready in 30 minutes and no fancy equipment needed. Its so fluffy, soft and keeps for days! Make it in advance for your next dinner party and thank me later! Ingredients - 115 unsalted butter melted’ - 4 eggs - 300g caster sugar - 2 tablespoon pistachio paste - 105ml oil - 150ml milk - 160g all purpose flour - 250g pistachio flour (or blitz pistachios for 1 minute in food processor) - 1 teaspoon cardamom powder - 2 teaspoon baking powder - 1/2 teaspoon baking soda Frosting: - 625g cream cheese, room temperature - 115g butter, soft - 300g powdered sugar - juice of 1/2lemon Method; 1. Whisk melted butter, sugar and eggs until smooth. Add the milk, oil and pistachio paste. 2. Add all the dry ingredients and whisk. Bake in 2 seperate 20cm cake tins for 25-30 minutes at 180C. 3. For the frosting whisk cream cheese, butter, sugar and lemon juice until smooth. Place in the fridge to firm for 30 minutes 4. Once the cake is cool. Pipe the frosting on top of the cake layers or spoon it on. Add extra chopped pistachios on top of the frosting and ENJOY!

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