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@pop.net2012: She's a diva! I am so inlove with her🥰 And the new chain, I thought I might not like, but it is sooo giving! #popmart #popmartph #catbubu

Pop.Net
Pop.Net
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Region: PH
Saturday 17 October 2026 05:16:29 GMT
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No Watermark .mp4 (2.62MB) No Watermark(HD) .mp4 (2.62MB) Watermark .mp4 (2.62MB) Music .mp3

Comments

mo_fun_
Mo’ Fun :
I may or may have not bought an entire set
2026-10-17 18:43:29
1
rebekah.margarete
Rebekah ♡ :
Oh my goodness!! She is gorgeous 😍
2026-10-18 01:18:45
1
janeite6
janeite6 :
They look super soft! Are they? 😍
2026-10-17 05:34:47
1
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Brown Butter Chocolate Chip Cookies Serves 20 Crisp edges, chewy centers, and puddles of melted chocolate, with nutty brown butter and a short chill for the best texture. Ingredients • 187.5 grams unsalted butter • 166.67 grams packed light brown sugar • 83.33 grams granulated sugar • 0.83 large egg, cold • 0.83 large egg yolk, cold • 8.22 millilitres pure vanilla extract • 233.33 grams all-purpose flour • 4.11 millilitres baking soda • 4.11 millilitres fine sea salt • 250 grams semisweet chocolate chunks or chopped bar (or chips) • 0.83 pinch flaky sea salt, for topping Steps 1. Brown the butter 6min Melt 187.5 grams unsalted butter in a light-colored saucepan over medium heat, swirling often. It will foam, then turn golden with brown flecks on the bottom and smell nutty, about 5-7 minutes. Pour immediately into a large heatproof bowl, scraping in all the brown bits. 2. Cool the butter 15min Let the browned butter cool until warm but not hot, about 15 minutes, so it won't scramble the eggs. 3. Mix the sugars 1min Whisk 166.67 grams packed light brown sugar and 83.33 grams granulated sugar into the cooled butter until smooth and glossy, about 1 minute. 4. Add eggs and vanilla Whisk in 0.83 large egg, cold, 0.83 large egg yolk, cold, and 8.22 millilitres pure vanilla extract until the mixture is thick, smooth, and lightened in color. 5. Fold in the dry ingredients Sprinkle 233.33 grams all-purpose flour, 4.11 millilitres baking soda, and 4.11 millilitres fine sea salt over the batter and fold with a spatula until just combined with no dry streaks. Don't overmix or the cookies will be tough. Fold in 250 grams semisweet chocolate chunks or chopped bar (or chips). 6. Chill the dough 30min Cover and refrigerate at least 30 minutes (up to 72 hours for deeper toffee flavor). This keeps the cookies from spreading too thin and improves chew. 7. Preheat and portion Heat the oven to 350°F (175°C) and line two baking sheets with parchment. Scoop dough into 2-tablespoon balls and place about 2 inches apart. Press a few extra chocolate pieces on top for looks, if you like. 8. Bake 12min Bake one sheet at a time, 11-13 minutes, until the edges are golden and set but the centers still look slightly underdone. Sprinkle with 0.83 pinch flaky sea salt, for topping right out of the oven. 9. Cool 5min Let the cookies rest on the sheet 5 minutes to finish setting, then move to a wire rack. For bakery-style rounds, bump the edges with a round cutter or glass while still hot. Room temperature in an airtight container up to 4 days. Freeze scooped dough balls on a tray, then bag them and bake from frozen at 350\u00b0F, adding 1-2 minutes. #angel #angeldevil #chainsawman #relatable #bitchboy
Brown Butter Chocolate Chip Cookies Serves 20 Crisp edges, chewy centers, and puddles of melted chocolate, with nutty brown butter and a short chill for the best texture. Ingredients • 187.5 grams unsalted butter • 166.67 grams packed light brown sugar • 83.33 grams granulated sugar • 0.83 large egg, cold • 0.83 large egg yolk, cold • 8.22 millilitres pure vanilla extract • 233.33 grams all-purpose flour • 4.11 millilitres baking soda • 4.11 millilitres fine sea salt • 250 grams semisweet chocolate chunks or chopped bar (or chips) • 0.83 pinch flaky sea salt, for topping Steps 1. Brown the butter 6min Melt 187.5 grams unsalted butter in a light-colored saucepan over medium heat, swirling often. It will foam, then turn golden with brown flecks on the bottom and smell nutty, about 5-7 minutes. Pour immediately into a large heatproof bowl, scraping in all the brown bits. 2. Cool the butter 15min Let the browned butter cool until warm but not hot, about 15 minutes, so it won't scramble the eggs. 3. Mix the sugars 1min Whisk 166.67 grams packed light brown sugar and 83.33 grams granulated sugar into the cooled butter until smooth and glossy, about 1 minute. 4. Add eggs and vanilla Whisk in 0.83 large egg, cold, 0.83 large egg yolk, cold, and 8.22 millilitres pure vanilla extract until the mixture is thick, smooth, and lightened in color. 5. Fold in the dry ingredients Sprinkle 233.33 grams all-purpose flour, 4.11 millilitres baking soda, and 4.11 millilitres fine sea salt over the batter and fold with a spatula until just combined with no dry streaks. Don't overmix or the cookies will be tough. Fold in 250 grams semisweet chocolate chunks or chopped bar (or chips). 6. Chill the dough 30min Cover and refrigerate at least 30 minutes (up to 72 hours for deeper toffee flavor). This keeps the cookies from spreading too thin and improves chew. 7. Preheat and portion Heat the oven to 350°F (175°C) and line two baking sheets with parchment. Scoop dough into 2-tablespoon balls and place about 2 inches apart. Press a few extra chocolate pieces on top for looks, if you like. 8. Bake 12min Bake one sheet at a time, 11-13 minutes, until the edges are golden and set but the centers still look slightly underdone. Sprinkle with 0.83 pinch flaky sea salt, for topping right out of the oven. 9. Cool 5min Let the cookies rest on the sheet 5 minutes to finish setting, then move to a wire rack. For bakery-style rounds, bump the edges with a round cutter or glass while still hot. Room temperature in an airtight container up to 4 days. Freeze scooped dough balls on a tray, then bag them and bake from frozen at 350\u00b0F, adding 1-2 minutes. #angel #angeldevil #chainsawman #relatable #bitchboy
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Đôi khi chỉ cần đạp 2-3 vòng là giải toả hết mệt mỏi #vlogminhhai #tiktokshop #xedap #xedapthethao #xedapdiahinh

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