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Thursday 12 November 2026 05:01:39 GMT
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Áo khoác nỉ #saucecheck #TikTokShopFUNFEST #fashionupvietnam #phoidoxinh #xuhuongtiktok
Áo khoác nỉ #saucecheck #TikTokShopFUNFEST #fashionupvietnam #phoidoxinh #xuhuongtiktok
Baklava Opera Cake 💚🍯 Recipe Details Servings: 12–14 Preparation time: 1 hour 15 minutes Baking time: 20–25 minutes Chilling time: At least 6 hours, preferably overnight Total time: Approximately 8 hours Oven temperature: 180°C (350°F) for the sponge Cake size: Approximately 20 × 20 cm Ingredients For the almond joconde sponge 150 g finely ground almonds 120 g icing sugar 3 large eggs 2 large egg whites 30 g granulated sugar 35 g all-purpose flour 25 g unsalted butter, melted and cooled 1 teaspoon vanilla extract 1 small pinch of salt For the crispy baklava nut layer 120 g kataifi pastry, thawed if frozen 35 g unsalted butter, melted 60 g finely chopped pistachios 60 g finely chopped walnuts 1 tablespoon honey ½ teaspoon ground cinnamon 1 small pinch of salt For the pistachio buttercream 150 g unsalted butter, softened 100 g pistachio cream or pistachio spread 100 g icing sugar 2 tablespoons whole milk, at room temperature 1 teaspoon vanilla extract 1 small pinch of salt For the chocolate ganache 150 g dark chocolate, finely chopped 120 ml whipping cream 15 g unsalted butter For the honey-orange syrup 100 ml water 70 g honey 50 g granulated sugar 1 tablespoon fresh lemon juice Zest of ½ orange 1 small cinnamon stick For the phyllo decoration 3 sheets phyllo pastry 25 g unsalted butter, melted 1 tablespoon honey 1 tablespoon finely chopped pistachios For the final decoration 30 g finely chopped pistachios 20 g chopped walnuts A few pieces of crisp baked kataifi A little edible gold leaf, optional Equipment 20 × 30 cm rectangular baking tray 20 × 20 cm cake frame or adjustable pastry ring Baking parchment Electric hand mixer or stand mixer Large mixing bowls Small saucepan Whisk and spatula Pastry brush Fine sieve Serrated knife Acetate strips, optional Offset spatula Instructions 1. Prepare the honey-orange syrup Place the water, honey, sugar, lemon juice, orange zest, and cinnamon stick in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Let it simmer for approximately 4–5 minutes until slightly syrupy. Remove from the heat and discard the cinnamon stick. Allow the syrup to cool completely before using it on the sponge. The syrup should be fragrant and pourable rather than thick like caramel. 2. Bake the almond joconde sponge Preheat your oven to 180°C (350°F). Line a 20 × 30 cm baking tray with parchment paper. In a large bowl, whisk together the ground almonds, icing sugar, and whole eggs for approximately 4–5 minutes, until pale and slightly thickened. Add the vanilla extract. In a separate clean bowl, whisk the egg whites with the salt until foamy. Gradually add the granulated sugar and continue beating until soft, glossy peaks form. Gently fold the whipped egg whites into the almond mixture in two additions. Sift the flour over the mixture and fold carefully until combined. Add the melted butter and fold gently, keeping as much air in the batter as possible. Spread the batter evenly over the prepared tray. Bake for approximately 12–15 minutes, or until the sponge is lightly golden and springs back when gently touched. Allow it to cool completely. Once cool, carefully cut the sponge into three equal rectangles that fit your cake frame. Trim the edges neatly. 3. Prepare the crispy kataifi and nut filling Separate the kataifi strands with your fingers and cut them into short pieces, approximately 2–3 cm long. Melt the butter in a frying pan over medium-low heat. Add the kataifi and cook for approximately 8–12 minutes, stirring frequently, until evenly golden and crisp. Transfer to a bowl and allow it to cool completely. Add the chopped pistachios, walnuts, honey, cinnamon, and a small pinch of salt. Mix gently until the nuts and kataifi are evenly combined. The mixture should be lightly bound but still crunchy. 4. Make the pistachio buttercream Place the softened butter in a mixi
Baklava Opera Cake 💚🍯 Recipe Details Servings: 12–14 Preparation time: 1 hour 15 minutes Baking time: 20–25 minutes Chilling time: At least 6 hours, preferably overnight Total time: Approximately 8 hours Oven temperature: 180°C (350°F) for the sponge Cake size: Approximately 20 × 20 cm Ingredients For the almond joconde sponge 150 g finely ground almonds 120 g icing sugar 3 large eggs 2 large egg whites 30 g granulated sugar 35 g all-purpose flour 25 g unsalted butter, melted and cooled 1 teaspoon vanilla extract 1 small pinch of salt For the crispy baklava nut layer 120 g kataifi pastry, thawed if frozen 35 g unsalted butter, melted 60 g finely chopped pistachios 60 g finely chopped walnuts 1 tablespoon honey ½ teaspoon ground cinnamon 1 small pinch of salt For the pistachio buttercream 150 g unsalted butter, softened 100 g pistachio cream or pistachio spread 100 g icing sugar 2 tablespoons whole milk, at room temperature 1 teaspoon vanilla extract 1 small pinch of salt For the chocolate ganache 150 g dark chocolate, finely chopped 120 ml whipping cream 15 g unsalted butter For the honey-orange syrup 100 ml water 70 g honey 50 g granulated sugar 1 tablespoon fresh lemon juice Zest of ½ orange 1 small cinnamon stick For the phyllo decoration 3 sheets phyllo pastry 25 g unsalted butter, melted 1 tablespoon honey 1 tablespoon finely chopped pistachios For the final decoration 30 g finely chopped pistachios 20 g chopped walnuts A few pieces of crisp baked kataifi A little edible gold leaf, optional Equipment 20 × 30 cm rectangular baking tray 20 × 20 cm cake frame or adjustable pastry ring Baking parchment Electric hand mixer or stand mixer Large mixing bowls Small saucepan Whisk and spatula Pastry brush Fine sieve Serrated knife Acetate strips, optional Offset spatula Instructions 1. Prepare the honey-orange syrup Place the water, honey, sugar, lemon juice, orange zest, and cinnamon stick in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Let it simmer for approximately 4–5 minutes until slightly syrupy. Remove from the heat and discard the cinnamon stick. Allow the syrup to cool completely before using it on the sponge. The syrup should be fragrant and pourable rather than thick like caramel. 2. Bake the almond joconde sponge Preheat your oven to 180°C (350°F). Line a 20 × 30 cm baking tray with parchment paper. In a large bowl, whisk together the ground almonds, icing sugar, and whole eggs for approximately 4–5 minutes, until pale and slightly thickened. Add the vanilla extract. In a separate clean bowl, whisk the egg whites with the salt until foamy. Gradually add the granulated sugar and continue beating until soft, glossy peaks form. Gently fold the whipped egg whites into the almond mixture in two additions. Sift the flour over the mixture and fold carefully until combined. Add the melted butter and fold gently, keeping as much air in the batter as possible. Spread the batter evenly over the prepared tray. Bake for approximately 12–15 minutes, or until the sponge is lightly golden and springs back when gently touched. Allow it to cool completely. Once cool, carefully cut the sponge into three equal rectangles that fit your cake frame. Trim the edges neatly. 3. Prepare the crispy kataifi and nut filling Separate the kataifi strands with your fingers and cut them into short pieces, approximately 2–3 cm long. Melt the butter in a frying pan over medium-low heat. Add the kataifi and cook for approximately 8–12 minutes, stirring frequently, until evenly golden and crisp. Transfer to a bowl and allow it to cool completely. Add the chopped pistachios, walnuts, honey, cinnamon, and a small pinch of salt. Mix gently until the nuts and kataifi are evenly combined. The mixture should be lightly bound but still crunchy. 4. Make the pistachio buttercream Place the softened butter in a mixi
Sự ngọt ngào xuất hiện từ vẻ ngoài 🥰🍭 #arianagrande #nuochoa #apaniche
Sự ngọt ngào xuất hiện từ vẻ ngoài 🥰🍭 #arianagrande #nuochoa #apaniche
🕋 **حملة طيبة للعمرة والزيارة** انطلق معنا من العاصمة الرياض في رحلة إيمانية تجمع بين الروحانية والراحة، نزور فيها مكة المكرمة والمدينة المنورة، ونوفر لك إقامة فاخرة في فنادق مختارة بعناية، قريبة من الحرم الشريف، لتعيش تجربة لا تُنسى. حيث السكينة والطمأنينة في أجواء إيمانية مميزة. 🚍 **وسائل النقل: نوفر لكم حافلات موديل 2025 و2026 ، مجهزة بمقاعد مريحة وخدمة شحن سريع في كل مقعد، لضمان راحتكم طوال الطريق. 🏨 **الإقامة: - غرف أنيقة ومجهزة بالكامل - خدمة الغرف على مدار الساعة - أجواء هادئة ومناسبة للعائلات والمجموعات اختر ما يناسبك من فنادق: - ⭐ فنادق 3 نجوم - ⭐⭐ فنادق 4 نجوم - ⭐⭐⭐ فنادق 5 نجوم جميعها قريبة من الحرم وتوفر أعلى مستويات الراحة والخدمة. 📆 **رحلات يومياً** تنطلق حملاتنا بشكل يومي لتناسب جدولك وتلبي رغبتك في أداء العمرة والزيارة بكل يسر وسهولة. من الرياض إلى أطهر بقاع الأرض... اجعل رحلتك للعمرة ذكرى لا تُنسى . عروض خاصة: - خصومات للحجز المبكر 📞 **للتواصل والاستفسار: 051003128‪7 #طيبة_اقوي_حمله_للعمره_في_السعوديه https://wa.me/message/2OREPKL5PKR4I1
🕋 **حملة طيبة للعمرة والزيارة** انطلق معنا من العاصمة الرياض في رحلة إيمانية تجمع بين الروحانية والراحة، نزور فيها مكة المكرمة والمدينة المنورة، ونوفر لك إقامة فاخرة في فنادق مختارة بعناية، قريبة من الحرم الشريف، لتعيش تجربة لا تُنسى. حيث السكينة والطمأنينة في أجواء إيمانية مميزة. 🚍 **وسائل النقل: نوفر لكم حافلات موديل 2025 و2026 ، مجهزة بمقاعد مريحة وخدمة شحن سريع في كل مقعد، لضمان راحتكم طوال الطريق. 🏨 **الإقامة: - غرف أنيقة ومجهزة بالكامل - خدمة الغرف على مدار الساعة - أجواء هادئة ومناسبة للعائلات والمجموعات اختر ما يناسبك من فنادق: - ⭐ فنادق 3 نجوم - ⭐⭐ فنادق 4 نجوم - ⭐⭐⭐ فنادق 5 نجوم جميعها قريبة من الحرم وتوفر أعلى مستويات الراحة والخدمة. 📆 **رحلات يومياً** تنطلق حملاتنا بشكل يومي لتناسب جدولك وتلبي رغبتك في أداء العمرة والزيارة بكل يسر وسهولة. من الرياض إلى أطهر بقاع الأرض... اجعل رحلتك للعمرة ذكرى لا تُنسى . عروض خاصة: - خصومات للحجز المبكر 📞 **للتواصل والاستفسار: 051003128‪7 #طيبة_اقوي_حمله_للعمره_في_السعوديه https://wa.me/message/2OREPKL5PKR4I1
MASQUE DE SOUS RÉSEAU, LES TROIS DERNIÈRES PARTIES PARTIE #12 #13 ET #14
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