@luoi_daily: ✅ Hay hôm nay đổi gió một chút, chuẩn bị ngay một nồi lẩu nghi ngút khói, thêm rau xanh, thịt và vài món nhúng yêu thích. 😆 Thế là có ngay một bữa ăn ấm bụng, ấm cả không khí gia đình rồi! ❤️ #homnayangi #laumini #viral

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♥️☘️mekendu 1☘️♥️ :

Ngon quá chi oi

2026-11-09 06:21:26

0

Chút Bình Yên :

Ngon thiệt sự

2026-11-09 03:44:00

0

BuiLoan :

Ngon quá

2026-11-09 09:43:00

0

Kênh của Moon | iu bếp :

Lẩu ngon thế bà ưi

2026-11-09 06:53:28

0

Mai Thảo :

ngon nè

2026-11-09 05:09:38

0

Quốc Tuấn :

ngon quá em gái

2026-11-09 04:15:35

0

Hướng nội thích bếp 🥸 :

Ngon quá đi

2026-11-09 04:43:22

0

Bếp Nhà Táo 🍏 :

Hấp dẫn quá

2026-11-09 04:56:10

0

Tố Như :

🥰🥰🥰tuyệt

2026-11-09 04:09:36

0

Ai nói gì cũng cười 🫢 :

Ngon quó ò

2026-11-09 08:39:43

0

Bé Bếp Nấu Ăn :

Lạnh lạnh ăn ngon lắm ạ 😍

2026-11-09 03:38:03

0

quynhdovai :

Ngon thiệt sự

2026-11-09 03:32:26

0

Ngô Yến 64 :

ngon quá

2026-11-09 07:31:56

0

Bếp nhà Phúc 🏠 :

Nóng ngon quá

2026-11-09 03:43:23

0

Tiệm Nhà Lan Chi ✅ :

ngon lắm luôn

2026-11-09 08:03:11

0

Phương yến 64 :

ngon qua chừng

2026-11-09 04:23:18

0

Coco nấu ăn :

Ui ngon quá b ơi

2026-11-09 06:17:57

0

Yen Phuong 64 :

hấp dẫn quá

2026-11-09 04:58:47

0

Cơm nhà ngon nhất🥰 :

Ngon lắm luôn

2026-11-09 17:16:05

0

Trà Vào Bếp :

Bà có cái nồi lầu nhỏ xinh thêd

2026-11-09 14:40:27

0

Dịu Nguyễn :

Ngon quá

2026-11-09 13:51:05

0

Cúc Yêu Bếp :

Miến sợi to ăn dai ngon b nhờ

2026-11-09 11:27:13

0

Ngọc Dịu Drink & Food ❤️ :

Ngon mê quá

2026-11-09 10:20:07

0

Trâm Trà :

Ngon zạ

2026-11-09 08:22:06

0

suong.suong64 :

Ngon xuất sắc luôn nha

2026-11-09 04:24:14

0

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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

abyss

Mèo nhỏ của ai ta #homnaytroimuabongmay #sunshinethroughtherain #duongsieuviet #dongtuthanh

Mèo nhỏ của ai ta #homnaytroimuabongmay #sunshinethroughtherain #duongsieuviet #dongtuthanh

#spotify #gessalyrics #lyrics #fyp

#spotify #gessalyrics #lyrics #fyp

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