1. Home
  2. Detail

@ai.eduvn: Một phương pháp học tập hiệu quả bằng cách truy nhớ bộ nhớ của não bộ, hãy áp dụng #aivideo #study #saydivoice #xuhuong

AI & Edu
AI & Edu
Open In TikTok:
Region: VN
Tuesday 27 October 2026 15:32:34 GMT
10942
918
2
66

Music

Download

No Watermark .mp4 (4.52MB) No Watermark(HD) .mp4 (3.44MB) Watermark .mp4 (5.75MB) Music .mp3

Comments

namvu4392
Nam Vu4392 :
OK
2026-10-28 14:54:36
0
nguyen.30_12
thaonguyen :
❤️❤️❤️🥰🥰🥰
2026-10-27 15:53:18
0
To see more videos from user @ai.eduvn, please go to the Tikwm homepage.

Other Videos

﴿ وَكَانَ ٱللَّهُ بِكُلِّ شَىْءٍ عَلِيمًا ﴾ ❤️‍🩹 _ _ القارئ | ياسر الدوسري سورة | الأحزاب الآية 40 __________________________________ #وكان_الله_بكل_شيء_عليما #ياسر_الدوسري #quran #قران #اسلاميات
﴿ وَكَانَ ٱللَّهُ بِكُلِّ شَىْءٍ عَلِيمًا ﴾ ❤️‍🩹 _ _ القارئ | ياسر الدوسري سورة | الأحزاب الآية 40 __________________________________ #وكان_الله_بكل_شيء_عليما #ياسر_الدوسري #quran #قران #اسلاميات
Selvita
Selvita
the bag every girly needs 💕✨ @cloud.knit #makeupbag #cosmeticbag #travelbag #giftforher #girlythings
the bag every girly needs 💕✨ @cloud.knit #makeupbag #cosmeticbag #travelbag #giftforher #girlythings
Tarte Tropézienne Recipe 🤍 With this recipe, you can make small Tarte Tropéziennes that are perfect for special occasions and sure to impress. 🤍 Ingredients: For the dough: - 250 g all-purpose flour - 50 g sugar - 1 pinch of salt - 1 tsp dry yeast - 100 ml warm milk - 1 egg (room temperature) - 50 g soft butter - 1 tsp vanilla extract - Zest of 1 organic lemon For the crème mousseline: - 300 ml milk - 1 vanilla pod (seeds scraped) - 3 egg yolks - 60 g sugar - 30 g cornstarch - 150 g soft butter For brushing: - 1 egg + 1 tsp milk (beaten) - Pearl sugar for sprinkling 📝 Instructions: 1. Sift the flour into a large bowl, make a well in the center, and add the yeast, a pinch of sugar, and 2 tablespoons of warm milk. Let sit for 10 minutes until foamy. 2. Add the remaining sugar, salt, egg, butter, vanilla, and lemon zest. Pour in the rest of the milk, knead into a smooth dough, and let rise for 1 hour until doubled in size. 3. Roll the dough out to 1 cm thickness and cut out 5 circles (about 9 cm in diameter). Place them on a baking sheet, cover, and let rest for 30 minutes. 4. Preheat the oven to 180°C (350°F). Brush the dough with the beaten egg mixture and sprinkle with pearl sugar. Bake for 15-20 minutes until golden brown, then let cool completely. 5. For the crème mousseline, heat the milk with the vanilla pod and seeds. Whisk egg yolks, sugar, and cornstarch in a bowl. Gradually stir in the hot milk, return the mixture to the pot, and cook over medium heat until thickened. Let cool completely. 6. Beat the soft butter and gradually fold in the cooled cream until light and fluffy. Chill the cream before using. 7. Cut the cooled pastries in half horizontally. Pipe the crème mousseline onto the bottom halves and place the top halves back on. Dust with powdered sugar and serve. These light and fluffy Tarte Tropéziennes are elegant and irresistible! If you like the Recipe, make sure to follow us and share it with your loved ones! 🥰🤍
Tarte Tropézienne Recipe 🤍 With this recipe, you can make small Tarte Tropéziennes that are perfect for special occasions and sure to impress. 🤍 Ingredients: For the dough: - 250 g all-purpose flour - 50 g sugar - 1 pinch of salt - 1 tsp dry yeast - 100 ml warm milk - 1 egg (room temperature) - 50 g soft butter - 1 tsp vanilla extract - Zest of 1 organic lemon For the crème mousseline: - 300 ml milk - 1 vanilla pod (seeds scraped) - 3 egg yolks - 60 g sugar - 30 g cornstarch - 150 g soft butter For brushing: - 1 egg + 1 tsp milk (beaten) - Pearl sugar for sprinkling 📝 Instructions: 1. Sift the flour into a large bowl, make a well in the center, and add the yeast, a pinch of sugar, and 2 tablespoons of warm milk. Let sit for 10 minutes until foamy. 2. Add the remaining sugar, salt, egg, butter, vanilla, and lemon zest. Pour in the rest of the milk, knead into a smooth dough, and let rise for 1 hour until doubled in size. 3. Roll the dough out to 1 cm thickness and cut out 5 circles (about 9 cm in diameter). Place them on a baking sheet, cover, and let rest for 30 minutes. 4. Preheat the oven to 180°C (350°F). Brush the dough with the beaten egg mixture and sprinkle with pearl sugar. Bake for 15-20 minutes until golden brown, then let cool completely. 5. For the crème mousseline, heat the milk with the vanilla pod and seeds. Whisk egg yolks, sugar, and cornstarch in a bowl. Gradually stir in the hot milk, return the mixture to the pot, and cook over medium heat until thickened. Let cool completely. 6. Beat the soft butter and gradually fold in the cooled cream until light and fluffy. Chill the cream before using. 7. Cut the cooled pastries in half horizontally. Pipe the crème mousseline onto the bottom halves and place the top halves back on. Dust with powdered sugar and serve. These light and fluffy Tarte Tropéziennes are elegant and irresistible! If you like the Recipe, make sure to follow us and share it with your loved ones! 🥰🤍
🥶⚽️🥅#দড়িকান্দি_মুন্সি_বাড়ি_ফুটবল_টুর্নামেন্ট_সিজন3 #fpyシ #viral #fppppppppppppppppppp #ভাইরাল_করে_দাও
🥶⚽️🥅#দড়িকান্দি_মুন্সি_বাড়ি_ফুটবল_টুর্নামেন্ট_সিজন3 #fpyシ #viral #fppppppppppppppppppp #ভাইরাল_করে_দাও
لاصار حظك زق وناس زقان اصبر على جور اليالي وا كل زق#هههههههههههههههههههههههههههههههههههههه #اكسبلورexplore
لاصار حظك زق وناس زقان اصبر على جور اليالي وا كل زق#هههههههههههههههههههههههههههههههههههههه #اكسبلورexplore

About

Legal