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@yoander455: #MIX Dé Vallenato Corta Venas#.Mescladitos

yoander455🪗🇻🇪
yoander455🪗🇻🇪
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Region: VE
Sunday 27 September 2026 03:33:36 GMT
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johnny.2838
Johnny 28 :
excelente 👍
2026-09-27 04:02:32
2
beea276
Beatriz ❤️ :
tremendo temazo ✌️😉
2026-09-27 18:52:49
1
chavevcl15s
Mari :
🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
2026-09-27 11:41:24
1
yoandra288
Yoandra :
🥰🥰🥰
2026-09-27 10:43:01
0
juan0814bentancirt
juan :
🥰🥰🥰
2026-09-27 14:10:41
0
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Ad | Lemon Crumble Tartelettes Recipe 🍋🤍 Fresh, light, and full of lemon flavor, soft and simply delicious. 🥰 📝 Ingredients For 6 tartelettes (Ø 10 cm) Shortcrust pastry • 180 g all-purpose flour (1½ cups) • 110 g cold butter (½ cup) • 70 g sugar (⅓ cup) • 2 egg yolks (size M) • zest of ½ lemon • 1 pinch of salt Lemon filling • 400 ml milk (1⅔ cups) • 60 g sugar (¼ cup) • 1 egg yolk • 35 g cornstarch (3 tbsp) • juice of 1–2 lemons (approx. 3 tbsp) • zest of 1 lemon • 15 g butter (1 tbsp) Crumble • 100 g all-purpose flour (¾ cup) • 60 g sugar (¼ cup) • 70 g cold butter (⅓ cup) • 1 pinch of salt Optional • powdered sugar (for dusting) 🤍 Instructions 1. Mix flour, sugar, and salt. Rub in the butter, then add egg yolks and lemon zest and knead into a dough. Chill for 30 minutes. 2. Roll out the dough to about 3–4 mm thickness, line the molds, and lightly prick the base. 3. Heat the milk. Mix egg yolk, sugar, and cornstarch, add hot milk, and cook until thick. 4. Remove from heat, then stir in lemon juice, zest, and butter. 5. Let the filling cool, then fill into the tartelettes and smooth out. 6. Mix crumble ingredients into coarse crumbs and sprinkle on top. 7. Bake at 180°C (350°F), top and bottom heat, for 30–35 minutes until golden. 8. Let cool completely before removing from the molds. 9. Lightly dust with powdered sugar before serving. Enjoy baking 🤗 🤍
Ad | Lemon Crumble Tartelettes Recipe 🍋🤍 Fresh, light, and full of lemon flavor, soft and simply delicious. 🥰 📝 Ingredients For 6 tartelettes (Ø 10 cm) Shortcrust pastry • 180 g all-purpose flour (1½ cups) • 110 g cold butter (½ cup) • 70 g sugar (⅓ cup) • 2 egg yolks (size M) • zest of ½ lemon • 1 pinch of salt Lemon filling • 400 ml milk (1⅔ cups) • 60 g sugar (¼ cup) • 1 egg yolk • 35 g cornstarch (3 tbsp) • juice of 1–2 lemons (approx. 3 tbsp) • zest of 1 lemon • 15 g butter (1 tbsp) Crumble • 100 g all-purpose flour (¾ cup) • 60 g sugar (¼ cup) • 70 g cold butter (⅓ cup) • 1 pinch of salt Optional • powdered sugar (for dusting) 🤍 Instructions 1. Mix flour, sugar, and salt. Rub in the butter, then add egg yolks and lemon zest and knead into a dough. Chill for 30 minutes. 2. Roll out the dough to about 3–4 mm thickness, line the molds, and lightly prick the base. 3. Heat the milk. Mix egg yolk, sugar, and cornstarch, add hot milk, and cook until thick. 4. Remove from heat, then stir in lemon juice, zest, and butter. 5. Let the filling cool, then fill into the tartelettes and smooth out. 6. Mix crumble ingredients into coarse crumbs and sprinkle on top. 7. Bake at 180°C (350°F), top and bottom heat, for 30–35 minutes until golden. 8. Let cool completely before removing from the molds. 9. Lightly dust with powdered sugar before serving. Enjoy baking 🤗 🤍
#CapCut
#CapCut
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wavy hair > straight hair #hair #hairtutorial #fall
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