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@thunndinhquang: quý giá.. #xh

𝓢𝓾̛̃𝓪
𝓢𝓾̛̃𝓪
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Region: VN
Sunday 08 November 2026 05:33:09 GMT
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ca_rot_ciu_te
🥕 :
hỷ ạk
2026-11-11 01:57:38
0
khongtontaikk.11
su meof :
sứm có thằng con trai nghịch tử nha nhi 🥺
2026-11-08 06:08:26
7
dundun_2101
𝓓𝓾𝓷 𝓲ê𝓾 ⋆.𐙚 ̊ :
xoá dùm tao
2026-11-09 02:28:30
0
lieuthibaongoc_01
Ngọc miu shop 🛍️ :
ước
2026-11-08 07:20:10
0
vixinhyeuuuu
vi vi :
xin día ạ
2026-11-08 05:44:49
0
buonvailonnn0
𝓝𝓰𝓸̣𝓬 𝓗𝓪̆̀𝓷𝓰 :
z quài lun nha
2026-11-08 05:59:39
0
deoiuai13
𝓽𝓱𝓸̉ :
dạ tất cả
2026-11-08 13:14:07
0
kmi.tein_
𝒕𝒊𝒏 :
hỷ hỷ
2026-11-08 05:45:32
0
_tuilameo999
meo :
dc r nhi
2026-11-08 05:38:32
0
milinn0111
Mĩ Lin :
cute nhè
2026-11-08 09:56:23
0
henemvaonam2027
henemvaonam2027 :
xịn nhỉ ?
2026-11-08 18:08:22
0
bapmidth
bắp >< :
được rồi !!!
2026-11-08 07:10:47
0
_nguoicutenhatthegioi01
𝓝𝓲𝓝𝓲 :
xin vía
2026-11-08 05:37:20
0
zitcute_64
zịt cute :
ước
2026-11-08 06:13:59
0
soithangchamaykk
𝓹𝔂𝔂݁ ˖Ი𐑼⋆ :
ac mìn hphuc sứm có quý tử
2026-11-08 05:37:18
0
su.ka358
Su Ka :
Dễ thương
2026-11-08 06:23:27
0
dundun_2101
𝓓𝓾𝓷 𝓲ê𝓾 ⋆.𐙚 ̊ :
? xoá tik
2026-11-09 02:28:50
0
khongtontaikk.11
su meof :
ai là tất cạ v nhi
2026-11-08 16:31:33
0
_handanong_49
Su Su 💍 :
iz quài lun nhe ac mình
2026-11-08 05:44:11
0
tolabelo11
tớ là qa💸 :
dth cả cặp cả đôi
2026-11-08 07:25:51
0
empexinkwa
Nhung Ngô :
đủ r nhă
2026-11-08 08:22:04
0
akquimeomeo
su meo dic thui ~ :
xa là nhớ à nhi 😒
2026-11-08 12:28:18
0
soithangchamaykk
𝓹𝔂𝔂݁ ˖Ი𐑼⋆ :
hồi th kia nó ghen tị
2026-11-08 05:52:06
0
dgiahan2502_
𝘽𝙚́ 𝙝𝙖̂𝙣𝙣 :
xinn día vứi cjj uii
2026-11-08 09:15:34
0
cdangcuaanh
Minh Thư :
í là c biết dth ròii
2026-11-08 08:50:06
2
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sugar cookie cinnamon rolls 🎄✨ recipe: tangzhong: ¼ cup milk (60g) 1 tbsp all-purpose flour (8g) whisk together in a small pan over medium-low heat until it thickens into a paste. let cool slightly before adding to the dough. cinnamon roll dough: ¾ cup warm milk (180ml) ¼ cup melted butter (57g) ¼ cup granulated sugar (50g) 2¼ tsp active dry yeast (7g) 1 egg + 1 egg yolk 1 tsp almond extract 1 tsp cake batter extract tangzhong 3 cups bread flour (360g), plus up to ½ cup (60g) as needed 2 tbsp milk powder (15g) ¾ tsp salt (4g) mix the warm milk, sugar, and yeast together and let sit for about 5 minutes until foamy. add the melted butter, egg, egg yolk, and tangzhong. mix until combined. add the milk powder and salt, then gradually add the flour. start with 3 cups and add more as needed until you have a soft, smooth dough. i ended up using about 3½ cups total. if kneading by hand, try not to add too much extra flour. lightly oil your hands and work surface if needed. place in a greased bowl, cover, and let rise until doubled, being careful not to overproof. sugar cookie filling: ½ cup salted butter, softened (113g) ¾ cup granulated sugar (150g) 1 egg 1 tsp vanilla extract ½ tsp almond extract ¼ tsp butter extract (optional) 1¼ cups all-purpose flour (150g) 1 tsp cinnamon ¼ tsp salt cream together the softened butter and sugar until fluffy. mix in the egg, vanilla, almond extract, and butter extract. gradually add the flour and and salt until a soft cookie dough forms. assembling the rolls: once the cinnamon roll dough has doubled in size, roll it out into a rectangle, keeping it about ¾ inch thick. spread the sugar cookie dough evenly over the surface. sprinkle Christmas nonpareils over the sugar cookie layer. cut the dough into approximately 12 strips, then roll each strip individually. arrange the rolls in a lined baking dish. cover and let rise again for about 25–35 minutes, until slightly puffier. don’t let them overproof. before baking: heavy cream, for brushing lightly brush the tops of the rolls with heavy cream before baking. bake at 350°F for about 25–30 minutes, or until cooked through. baking time may vary depending on your oven. if they brown too quickly, tent loosely with foil. sugar cookie frosting: ½ cup softened salted butter (113g) 2 oz cream cheese, softened (57g) 2 cups powdered sugar (240g) 1 tsp vanilla bean paste ½ tsp almond extract ¼ tsp butter extract (optional) 1–2 tbsp heavy cream, as needed whip the butter and cream cheese until fluffy. add the powdered sugar, vanilla, almond extract, and butter extract. mix until smooth and fluffy, adding heavy cream as needed to reach your desired consistency. spread over the slightly warm rolls and finish with extra Christmas sprinkles! #christmas #sugarcookies #cinnamonrolls #Recipe #baking
sugar cookie cinnamon rolls 🎄✨ recipe: tangzhong: ¼ cup milk (60g) 1 tbsp all-purpose flour (8g) whisk together in a small pan over medium-low heat until it thickens into a paste. let cool slightly before adding to the dough. cinnamon roll dough: ¾ cup warm milk (180ml) ¼ cup melted butter (57g) ¼ cup granulated sugar (50g) 2¼ tsp active dry yeast (7g) 1 egg + 1 egg yolk 1 tsp almond extract 1 tsp cake batter extract tangzhong 3 cups bread flour (360g), plus up to ½ cup (60g) as needed 2 tbsp milk powder (15g) ¾ tsp salt (4g) mix the warm milk, sugar, and yeast together and let sit for about 5 minutes until foamy. add the melted butter, egg, egg yolk, and tangzhong. mix until combined. add the milk powder and salt, then gradually add the flour. start with 3 cups and add more as needed until you have a soft, smooth dough. i ended up using about 3½ cups total. if kneading by hand, try not to add too much extra flour. lightly oil your hands and work surface if needed. place in a greased bowl, cover, and let rise until doubled, being careful not to overproof. sugar cookie filling: ½ cup salted butter, softened (113g) ¾ cup granulated sugar (150g) 1 egg 1 tsp vanilla extract ½ tsp almond extract ¼ tsp butter extract (optional) 1¼ cups all-purpose flour (150g) 1 tsp cinnamon ¼ tsp salt cream together the softened butter and sugar until fluffy. mix in the egg, vanilla, almond extract, and butter extract. gradually add the flour and and salt until a soft cookie dough forms. assembling the rolls: once the cinnamon roll dough has doubled in size, roll it out into a rectangle, keeping it about ¾ inch thick. spread the sugar cookie dough evenly over the surface. sprinkle Christmas nonpareils over the sugar cookie layer. cut the dough into approximately 12 strips, then roll each strip individually. arrange the rolls in a lined baking dish. cover and let rise again for about 25–35 minutes, until slightly puffier. don’t let them overproof. before baking: heavy cream, for brushing lightly brush the tops of the rolls with heavy cream before baking. bake at 350°F for about 25–30 minutes, or until cooked through. baking time may vary depending on your oven. if they brown too quickly, tent loosely with foil. sugar cookie frosting: ½ cup softened salted butter (113g) 2 oz cream cheese, softened (57g) 2 cups powdered sugar (240g) 1 tsp vanilla bean paste ½ tsp almond extract ¼ tsp butter extract (optional) 1–2 tbsp heavy cream, as needed whip the butter and cream cheese until fluffy. add the powdered sugar, vanilla, almond extract, and butter extract. mix until smooth and fluffy, adding heavy cream as needed to reach your desired consistency. spread over the slightly warm rolls and finish with extra Christmas sprinkles! #christmas #sugarcookies #cinnamonrolls #Recipe #baking
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Macron en 2017 #election #politique #economie #france #macron
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