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@fubao2025: ✨ Bí quyết để có lớp nền trong veo, mướt mịn tự nhiên chuẩn “gái Hàn” mà không hề bị nặng mặt gọi tên em Jung Saem Mool Skin Setting Base!  Từ ngày tậu em này về, mình cực kỳ ưng vì: ✨Chất kem mỏng nhẹ, tan nhanh vào da, không hề gây bết dính.  ✨Vừa giúp hiệu chỉnh sắc tố da, làm mờ lỗ chân lông tức thì lại vừa bảo vệ da tối ưu.  ✨Kiềm dầu tốt, giữ cho lớp nền bền màu và rạng rỡ suốt cả ngày dài.  Chị em nào hay gặp tình trạng mốc nền hay xỉn màu thì nên thử ngay nha. Đang có deal hời chính hãng ở giỏ hàng bên dưới, ghé chốt đơn liền tay nè! 👇 #JungSaemMool #SkinSettingBase #Kemtrangdiem #MakeupTips #ReviewMyPham

Ayoo Fubao nè
Ayoo Fubao nè
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Region: VN
Monday 12 October 2026 02:00:43 GMT
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liennguyentapriviu
Liên Nguyễn :
Dùng thích mê lun ạ
2026-10-12 09:23:56
1
otis.ne
Otis Chăm Sóc Bé Yêu :
shop giao hàng nhanh lắm
2026-10-12 09:56:27
0
ilovetiktok.165
Bông xinhiu🌷 :
Dùng thích nha
2026-10-12 10:59:55
0
tiemnhoxinh40
quần áo thời trang giá rẻ 88 :
sp tốt
2026-10-12 02:21:47
0
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Press here for the Recipe 🤍 Choux Framboise Embark on a culinary journey with our Choux Framboise! 📝 Ingredients For 12 Choux Framboise For the Diplomat Cream (Filling): • 2 egg yolks • 60g sugar • 25g cornstarch • 250g milk • 1 vanilla pod • 180g cream • Raspberries for decoration Choux Dough: - 65ml water - 25g unsalted butter - Pinch of salt - 35g all-purpose flour - 1 egg Choux: - 60g soft butter - 50g brown sugar - 60g flour 🤍 Preparation: For the Diplomat Cream (Filling): 1. Combine egg yolks, sugar, and cornstarch in a bowl. 2. Warm milk in a saucepan, then gently pour it into the egg yolk mixture and the vanilla pod while stirring continuously. 3. Return the mixture to the saucepan, heat, stirring until thickened. Remove from heat, let it cool for 2 hours. 4. Whip chilled cream until stiff peaks form, then fold it into the cooled cream mixture. For the Choux: 1. Cream together butter and sugar. Add flour and mix into a smooth mass. 2. Roll it out between parchment papers to 0.4 cm thickness. Refrigerate for 1 hour until it firms up. For the Choux Dough: 1. Heat water, butter, and salt until the butter melts. Add flour, stir until a dough ball forms. Remove from heat, cool for 5 minutes. 2. Incorporate the egg until a smooth, creamy dough forms. Fill a piping bag. 3. Pipe the dough onto a baking sheet (3.5 cm wide) and place Choux-cut circles (4 cm wide) on top of the Choux. 4. Bake at 190°C for about 20 - 25 minutes until golden brown. Avoid abruptly opening the oven door. Insert a wooden spoon to let heat escape. Assembly: Make a hole on top, inject Diplomat Cream directly, place a raspberry on top, and lightly sprinkle with powdered sugar. Enjoy these delightful Choux Framboise with the tempting filling! 🤍
Press here for the Recipe 🤍 Choux Framboise Embark on a culinary journey with our Choux Framboise! 📝 Ingredients For 12 Choux Framboise For the Diplomat Cream (Filling): • 2 egg yolks • 60g sugar • 25g cornstarch • 250g milk • 1 vanilla pod • 180g cream • Raspberries for decoration Choux Dough: - 65ml water - 25g unsalted butter - Pinch of salt - 35g all-purpose flour - 1 egg Choux: - 60g soft butter - 50g brown sugar - 60g flour 🤍 Preparation: For the Diplomat Cream (Filling): 1. Combine egg yolks, sugar, and cornstarch in a bowl. 2. Warm milk in a saucepan, then gently pour it into the egg yolk mixture and the vanilla pod while stirring continuously. 3. Return the mixture to the saucepan, heat, stirring until thickened. Remove from heat, let it cool for 2 hours. 4. Whip chilled cream until stiff peaks form, then fold it into the cooled cream mixture. For the Choux: 1. Cream together butter and sugar. Add flour and mix into a smooth mass. 2. Roll it out between parchment papers to 0.4 cm thickness. Refrigerate for 1 hour until it firms up. For the Choux Dough: 1. Heat water, butter, and salt until the butter melts. Add flour, stir until a dough ball forms. Remove from heat, cool for 5 minutes. 2. Incorporate the egg until a smooth, creamy dough forms. Fill a piping bag. 3. Pipe the dough onto a baking sheet (3.5 cm wide) and place Choux-cut circles (4 cm wide) on top of the Choux. 4. Bake at 190°C for about 20 - 25 minutes until golden brown. Avoid abruptly opening the oven door. Insert a wooden spoon to let heat escape. Assembly: Make a hole on top, inject Diplomat Cream directly, place a raspberry on top, and lightly sprinkle with powdered sugar. Enjoy these delightful Choux Framboise with the tempting filling! 🤍
WhatsApp 689720539
WhatsApp 689720539
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Gracias madre ❤️‍🩹#fyp #viral #parati #triste #frasesmotivadoras
Gracias madre ❤️‍🩹#fyp #viral #parati #triste #frasesmotivadoras

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