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@mujivietnam: 🇻🇳 Bạn đã từng thấy những sản phẩm “Made in Vietnam” này trong cửa hàng MUJI chưa? MUJI có một nhóm sản phẩm được phát triển dành riêng cho người Việt, từ thiết kế đến sản xuất đều được thực hiện ngay tại Việt Nam, đồng thời được giám sát để đảm bảo các tiêu chuẩn chất lượng của MUJI. Từ phom dáng, cách dệt vải đến màu sắc, các thiết kế được tinh chỉnh để phù hợp hơn với vóc dáng, khí hậu và nhịp sống tại Việt Nam. Nhờ được sản xuất ngay trong nước, mức giá cũng dễ tiếp cận hơn. 👀 Xem video để khám phá những thiết kế dành riêng cho Việt Nam tại MUJI nhé! — Địa chỉ cửa hàng MUJI: https://www.muji.com.vn/vn/page/store-location?utm_source=mkt_tiktok Mua trực tuyến tại MUJI Online: https://www.muji.com.vn/vn/category/2705-limited-collection?utm_source=mkt_tiktok #MUJI #MUJIVietnam #NewArrivals

MUJI Việt Nam
MUJI Việt Nam
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Region: VN
Saturday 26 September 2026 06:03:40 GMT
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Comments

linhnguyend
TBloom :
Ui sao hôm nọ mình qua muji trần duy hưng k thấy 😭
2026-09-26 11:10:01
0
alice_sikibididom_cortis
Ngồi trg sở thú gầm rú tên Jiu :
Có size cho bé khong a?
2026-09-30 09:28:23
0
anniehocba
🫯4n.nh¡3n🪐 :
Sớm nha muji🥰🥰🥰
2026-09-26 06:15:59
0
To see more videos from user @mujivietnam, please go to the Tikwm homepage.

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Biscoff Cookie Butter Pumpkin Cinnamon Rolls 🎃🍂 (recipe makes ~8 rolls) Dough: ¾ cup (180g) warm whole milk 1 packet (2¼ tsp/7g) instant yeast ¼ cup (50g) granulated sugar ¾ cup (180g) canned pumpkin purée 1 egg, room temp ¼ cup (57g) unsalted butter, melted 2 tsp pumpkin spice 1 tsp salt ~4 cups (480g) all-purpose flour (only add more if needed) + ⅓ cup warm heavy cream to pour over rolls right before baking (I used the good & gather brown butter pumpkin heavy cream!) Filling: ⅓ cup (~80g) biscoff spread/cookie butter ⅓ cup (76g) unsalted butter, softened ¾ cup (165g) brown sugar 1 tbsp cinnamon ½ tsp pumpkin spice + crushed biscoff cookies Cookie Butter Icing: 6oz (170g) cream cheese, room temp ¼ cup (57g) unsalted butter, room temp ¼ cup (~60g) biscoff cookie butter 1 cup (120g) powdered sugar ½ tsp vanilla Pinch salt Instructions: Combine the warm milk, sugar, and instant yeast. *if using active dry yeast, gently stir it and let it sit 5-10 min until foamy before proceeding. Add pumpkin, egg, and melted butter, mix. Stir in salt, pumpkin spice, and flour. Mix until a dough forms. Knead the dough for 8-10 min. Place in a lightly greased bowl, cover, & let rise for 1-1½ hrs/until doubled. For the filling, mix butter, biscoff spread, brown sugar, pumpkin spice, and cinnamon until well combined/spreadable. Roll the dough into a large rectangle on a lightly floured surface. Spread filling evenly and scatter the crushed biscoff cookies on top (don’t overstuff it). I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly. (Or you can tightly roll the whole thing then slice) Place in greased 9x13 pan. Cover & let rise ~35 more min. Pour warm heavy cream over rolls right before baking. Bake at 350°F for 22-28 min until golden. To make the icing, beat cream cheese, butter, and cookie butter until smooth. Then, beat in powdered sugar and vanilla until fully combined. Spread over warm rolls and sprinkle crushed biscoff cookies on top. Enjoy! #bakingrecipe #cinnamonrolls #pumpkin #cookiebutter #fallrecipes
Biscoff Cookie Butter Pumpkin Cinnamon Rolls 🎃🍂 (recipe makes ~8 rolls) Dough: ¾ cup (180g) warm whole milk 1 packet (2¼ tsp/7g) instant yeast ¼ cup (50g) granulated sugar ¾ cup (180g) canned pumpkin purée 1 egg, room temp ¼ cup (57g) unsalted butter, melted 2 tsp pumpkin spice 1 tsp salt ~4 cups (480g) all-purpose flour (only add more if needed) + ⅓ cup warm heavy cream to pour over rolls right before baking (I used the good & gather brown butter pumpkin heavy cream!) Filling: ⅓ cup (~80g) biscoff spread/cookie butter ⅓ cup (76g) unsalted butter, softened ¾ cup (165g) brown sugar 1 tbsp cinnamon ½ tsp pumpkin spice + crushed biscoff cookies Cookie Butter Icing: 6oz (170g) cream cheese, room temp ¼ cup (57g) unsalted butter, room temp ¼ cup (~60g) biscoff cookie butter 1 cup (120g) powdered sugar ½ tsp vanilla Pinch salt Instructions: Combine the warm milk, sugar, and instant yeast. *if using active dry yeast, gently stir it and let it sit 5-10 min until foamy before proceeding. Add pumpkin, egg, and melted butter, mix. Stir in salt, pumpkin spice, and flour. Mix until a dough forms. Knead the dough for 8-10 min. Place in a lightly greased bowl, cover, & let rise for 1-1½ hrs/until doubled. For the filling, mix butter, biscoff spread, brown sugar, pumpkin spice, and cinnamon until well combined/spreadable. Roll the dough into a large rectangle on a lightly floured surface. Spread filling evenly and scatter the crushed biscoff cookies on top (don’t overstuff it). I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly. (Or you can tightly roll the whole thing then slice) Place in greased 9x13 pan. Cover & let rise ~35 more min. Pour warm heavy cream over rolls right before baking. Bake at 350°F for 22-28 min until golden. To make the icing, beat cream cheese, butter, and cookie butter until smooth. Then, beat in powdered sugar and vanilla until fully combined. Spread over warm rolls and sprinkle crushed biscoff cookies on top. Enjoy! #bakingrecipe #cinnamonrolls #pumpkin #cookiebutter #fallrecipes
#tono#mensaje#Snaptube
#tono#mensaje#Snaptube
Tại sao chúng ta nên tập chơi tennis cầu lông bóng bàn pickle ball? #songdechiasekienthuc #duocsiroberttainguyen #ongba #thethao #tennis
Tại sao chúng ta nên tập chơi tennis cầu lông bóng bàn pickle ball? #songdechiasekienthuc #duocsiroberttainguyen #ongba #thethao #tennis
Thở ra peak vcl í 😎 #phuongmychi #qnhuw_chi7 #edit #fyp #xuhuong
Thở ra peak vcl í 😎 #phuongmychi #qnhuw_chi7 #edit #fyp #xuhuong


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