@trbaolong45211: #vetranh#viral#xuhuong#fyp

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Friday 25 September 2026 12:46:26 GMT

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Stephen linton :

miyako

2026-10-15 22:44:06

1

Qĸhʌɴɦ👍 :

vẽ đẹp nên cho bro 1 flow @

2026-10-15 05:38:45

2

uservippro=) :

🫪

2026-10-24 06:42:11

0

Timka7766 :

2 can get pin pls

2026-09-25 12:52:57

1

🤡 :

Em thích đấy

2026-09-25 12:54:12

1

wendrick :

yooo

2026-10-10 16:19:04

0

Vladimir Feodorovich Snezhnaya :

Art rất đẹp

2026-09-25 13:58:09

1

Jay :

2026-09-28 04:23:13

0

SoleFerret3840 :

2026-10-23 06:02:55

0

Marin kitagawa :

wow

2026-09-25 12:50:07

2

Kawaiii~~~😡 :

Nó làm gì có full ảnh vs vẽ đâu mà xin 🙏

2026-09-26 04:15:41

1

Jay :

do her

2026-09-25 14:57:11

1

Thoaruby513 :

2026-10-03 14:04:58

0

25/6 :

Rõ vcl

2026-10-23 12:00:42

0

𝒒 :

😁😁😁

2026-09-28 07:01:20

0

Till 🌞🏔🌲 :

@𝔗𝔦𝔱𝔲𝔰🏔️🦌🍂

2026-09-25 13:03:24

2

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#اسطنبول #شتاء

#اسطنبول #شتاء

Điều gì xịn hơn 1 chiếc vé vip BIGBANG hàng đầu? Đó chính là 1 chiếc điện thoại đủ xịn để ngồi đâu cũng là hàng đầu =))) Đã quá OPPO ơi Video có chứa nội dung được tài trợ bởi nhãn hàng #nanhxa #OPPOFindX10Series #ThatNhuMatThay #ContentCreatorChoice #concertphone

Điều gì xịn hơn 1 chiếc vé vip BIGBANG hàng đầu? Đó chính là 1 chiếc điện thoại đủ xịn để ngồi đâu cũng là hàng đầu =))) Đã quá OPPO ơi Video có chứa nội dung được tài trợ bởi nhãn hàng #nanhxa #OPPOFindX10Series #ThatNhuMatThay #ContentCreatorChoice #concertphone

#CapCut 🙃🙂🥰

#CapCut 🙃🙂🥰

Tap here for the Recipe 🥰🤍 Torta della Nonna This Italian classic combines a delicate shortcrust pastry with a creamy filling and crunchy pine nuts. A little taste of Dolce Vita for your table!🥰 📝 Ingredients For the shortcrust pastry: • 200 g all-purpose flour (1 2/3 cups) • 100 g cold butter, diced (7 tbsp) • 50 g sugar (1/4 cup) • 1 egg yolk (medium) • 1 pinch of salt • 1 tsp grated lemon zest (unwaxed) For the cream filling: • 250 ml milk (1 cup) • 3 egg yolks (medium) • 50 g sugar (1/4 cup) • 20 g cornstarch (2 tbsp) • 1 tsp vanilla extract • 1 tsp grated lemon zest (unwaxed) For topping: • 2 tbsp pine nuts • Powdered sugar 🤍 Instructions 1. Mix the flour and cold butter in a bowl until crumbly. Add the sugar, egg yolk, salt, and lemon zest, and knead everything quickly into a smooth dough. Wrap in plastic wrap and chill for at least 30 minutes. 2. Heat the milk in a saucepan but do not let it boil. In a separate bowl, whisk together the egg yolks, sugar , and cornstarch until smooth. Stir in the vanilla extract and lemon zest. Slowly add the warm milk to the egg mixture, stirring constantly. Return the mixture to the saucepan and cook over medium heat, stirring, until thickened. Remove from heat and let cool completely, stirring occasionally. 3. Grease and flour a tart pan (Ø 19 cm) with a removable base. Preheat the oven to 180 °C (350 °F) top and bottom heat or 160 °C (320 °F) fan-assisted. 4. Divide the dough in half. Roll out one half into a circle and use it to line the tart pan. Press gently and create a rim about 2–3 cm (1 inch) high. Prick the bottom several times with a fork. 5. Pour the cooled cream filling onto the pastry base and spread it evenly. Roll out the second half of the dough into a circle and place it over the filling. Seal the edges by pressing them together. Use a toothpick to poke small holes in the top layer of dough. 6. Sprinkle the surface with pine nuts and bake the tart in the preheated oven for about 35–40 minutes until golden brown. 7. Allow the tart to cool completely. Before serving, dust with powdered sugar. Enjoy with an espresso or cappuccino – Buon appetito! 🤍

Tap here for the Recipe 🥰🤍 Torta della Nonna This Italian classic combines a delicate shortcrust pastry with a creamy filling and crunchy pine nuts. A little taste of Dolce Vita for your table!🥰 📝 Ingredients For the shortcrust pastry: • 200 g all-purpose flour (1 2/3 cups) • 100 g cold butter, diced (7 tbsp) • 50 g sugar (1/4 cup) • 1 egg yolk (medium) • 1 pinch of salt • 1 tsp grated lemon zest (unwaxed) For the cream filling: • 250 ml milk (1 cup) • 3 egg yolks (medium) • 50 g sugar (1/4 cup) • 20 g cornstarch (2 tbsp) • 1 tsp vanilla extract • 1 tsp grated lemon zest (unwaxed) For topping: • 2 tbsp pine nuts • Powdered sugar 🤍 Instructions 1. Mix the flour and cold butter in a bowl until crumbly. Add the sugar, egg yolk, salt, and lemon zest, and knead everything quickly into a smooth dough. Wrap in plastic wrap and chill for at least 30 minutes. 2. Heat the milk in a saucepan but do not let it boil. In a separate bowl, whisk together the egg yolks, sugar , and cornstarch until smooth. Stir in the vanilla extract and lemon zest. Slowly add the warm milk to the egg mixture, stirring constantly. Return the mixture to the saucepan and cook over medium heat, stirring, until thickened. Remove from heat and let cool completely, stirring occasionally. 3. Grease and flour a tart pan (Ø 19 cm) with a removable base. Preheat the oven to 180 °C (350 °F) top and bottom heat or 160 °C (320 °F) fan-assisted. 4. Divide the dough in half. Roll out one half into a circle and use it to line the tart pan. Press gently and create a rim about 2–3 cm (1 inch) high. Prick the bottom several times with a fork. 5. Pour the cooled cream filling onto the pastry base and spread it evenly. Roll out the second half of the dough into a circle and place it over the filling. Seal the edges by pressing them together. Use a toothpick to poke small holes in the top layer of dough. 6. Sprinkle the surface with pine nuts and bake the tart in the preheated oven for about 35–40 minutes until golden brown. 7. Allow the tart to cool completely. Before serving, dust with powdered sugar. Enjoy with an espresso or cappuccino – Buon appetito! 🤍

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