Vanaf

Hi........ Thank you for watching this video Hope you like it ^_^

Hi........ Thank you for watching this video Hope you like it ^_^

Hi........ Thank you for watching this video Hope you like it ^_^

Hi...... This video contains a compilation of ASMR videos packing orders on Tiktok Hope you guys like the video ^-^

ASMR FROZEN FRUITS pt.2

ASMR FROZEN FRUITS

Meditation Music, Relaxing Music, Sleep Music, Stress Relief Music, Piano Instrumental

Tiramisu Cake Recipe Chocolate sponge cake 3 egg whites a pinch of salt 80g sugar 3 egg yolks 1 tsp vanilla extract 55g cake flour 25g cocoa powder 25g oil 25g milk Bake at 160C for 40 - 45 minutes Coffee syrup 75ml coffee 20g sugar 1 tbsp rum / whiskey (optional) Mascarpone cream filling 3 egg yolks 50g sugar 1 tsp vanilla extract 1 tbsp rum / whiskey (or milk) 5g gelatine leaves (bloomed 15 minutes in cold water and drained) 250g mascarpone 300ml heavy cream 20g sugar

Hello all, here is the light and fluffy souffle yogurt cake recipe (for 16cm / 6in round cake pan): 3 eggs (each egg is 60g including shell) 200g Greek yogurt (3/4 cup) 30ml vegetable oil (2 tbsp) 15ml honey (1 tbsp) 20g all purpose flour (2 tbsp) 18g corn starch (2 tbsp) 1 tsp lemon juice a pinch of salt 60g sugar Bake it with hot water bath in preheated oven (top and bottom heat only, no fan, put the cake at the lowest rack) 150C for 50 minutes

PURPLE KISS - SWEET JUICE (SHORT SONG COVER FROM VanAP) #K-POP

Chocolate cake recipe Sponge cake (15cm/ 6in round pan) 3 egg whites a pinch of salt 1/2 tsp lemon juice 75g sugar 3 egg yolks 70g cake flour 20g cocoa powder 30g milk 30g oil Chocolate cream filling 250g mascarpone cheese 300ml heavy cream 30g cocoa powder 40g powdered sugar 120g dark chocolate (melted) Chocolate glaze 30g cocoa powder 60g sugar 100ml water 75ml heavy cream 3g gelatine sheets (or 2 tsp powdered gelatine), bloomed 70g dark chocolate Thanks for watching !

Yummy! Grilled Buckwheat Noodle - Korean Street Food

The coffee mousse cake recipe (round pan size 15cm) : 1 cup = 236ml The base 150g chocolate chip cookies (finely grounded) 30g g melted butter (2 tbsp) The mousse 100g mascarpone cheese (1/4 cup) 1 tbsp (8g) gelatine powder (or 5g gelatine sheet) 60ml cold water to bloom gelatine (2 tbsp) 50g sweetened condensed milk (3 tbsp) 1/2 tsp vanilla extract (5ml) 350ml heavy cream (1.5 cup) 30g sugar (2.5 tbsp) 1 tbsp (5 g) espresso powder Chocolate ganache 125g dark chocolate (3/4 cup) 125g heavy cream (1/2 cup) 25g vegetable oil (2 tbsp) 20 - 30g melted chocolate and cocoa nibs for garnish

The blueberry cheesecake recipe The cookie base 90g digestive cookies (3/4 cup or 3 oz) 45g melted butter (3 tbsp) Blueberry puree 80g blueberry (3/4 cup or 3 oz) 30g sugar (2.5 tbsp) 1 tsp lemon juice (5ml) a pinch of salt Cream cheese filling 200g cream cheese (1 cup or 7oz) 30g sugar (2.5 tbsp) 70g sugar free Greek yoghurt (1/4 cup or 2.5 oz) 2 tsp lemon juice (10ml) 1 tbsp geatine powder (9g) 2 tbsp cold water (30ml) bloom the gelatine for 5 minutes and melt in the microwave for 10 - 12 seconds 175ml heavy cream (3/4 cup) 30g sugar (2.5 tbsp) Whip the cream up 50% and fold to combine with the cream cheese mixture. Reserve 150g (about 1/4 of the total amout) for the white layer and add all the blueberry puree into the rest of the cream cheese mixture.

Korean Fried Chicken - Korean Street Food (ASMR) #streetfood #foodtraveler #foodtraveler #streetfood #1Trending

Extraordinary!! Japanese katsudon and master rice bowl maker in Korea - Japanese food

The chocolate strawberry cake recipe (15cm/6in round cake) - 1 cup = 236ml Chocolate sponge cake (15cm / 6in round pan) 3 large eggs (60 - 65g/egg) 85g sugar (1/3 cup + 1.5 tbsp) 70g cake flour (or all purpose flour) (1/2 cup + 1 tbsp) 20g cocoa powder (3 tbsp) 25g unsalted butter (or vegetable oil) (1 tbsp + 2 tsp) 25g milk (1 tbsp + 2 tsp) Chocolate cream 100g sweet chocolate 55% (3.5oz) 75ml heavy cream to melt the chocolate (1/3 cup) 40g corn syrup (2 tbsp) 400ml cold heavy cream (1 3/4 cup) Coffee syrup 75ml espresso (1/3 cup) 75ml water (1/3 cup) 1/2 tbsp sugar (7g) Chocolate ganache 33g chocolate 55% (1oz) 33g heavy cream (2 tbsp) fresh strawberries

The black forest cake recipe (16cm cake / 6 in) 280g canned cherries 30g sugar a pich of salt 1 tbsp Kirsch 450ml heavy cream 40g powdered sugar 1 tbsp Kirsch 50g dark chocolate fresh cherries

Chocolate strawberry cheesecake recipe (16cm round pan/6in) 1 cup = 240ml 100g chocolate chip cookies (3.5 oz) 35g unsalted melted butter (2.5 tbsp) 200g strawberries (7 oz) 35g sugar (3 tbsp) a pinch of salt 2 tsp lemon juice (10ml) 200g cream cheese (7 oz) 30g sugar (2.5 tbsp) 1 tsp vanilla extract 100g sugar free Greek yogurt (3.5 oz or 5.5 tbsp) 250ml heavy cream (1 cup + 1 tbsp) 20g sugar (2 tbsp) 6g gelatine leaves, bloomed in cold water for 15 minutes (or 2 tsp powdered gelatine) 2 tbsp water to melt gelatine Chocolate ganache: 35g dark chocolate (3.5 tbsp chococlate chip); 35g heavy cream (2.5 tbsp) fresh strawberries

The fruit cake recipe The sponge cake (18cm pan) 3 eggs 80g sugar 1 pinch of salt 1 tsp vanilla extract 90g cake flour 25g milk 25g butter Frosting 90g mascarpone 450g cold whipping cream 40g powdered sugar After icing the cake, please let it set in the fridge for a while before decorating with fresh fruits on sides and on top. Fresh fruit: mango, kiwi, strawberry, blueberry, orange

Hiii............ Thank you for pressing this video, I hope you like it with the video ^- ^ #relaxing #relax #relaxingmusic #cooking #women #chinesefood #food

The gluten free chocolate chiffon cake recipe Chocolate chiffon cake (17cm/7in tube pan) 3 eggs 20g cocoa powder 50g hot milk 30g oil 40g corn starch 60g sugar 250ml heavy cream 50g mascarpone cheese 35g powdered sugar Chocolate ganache: (chill the cake for a while before pouring the ganache or it will melt down) 33g chocolate 33g heavy cream Strawberry, mint

The blueberry white chocolate whipped cream cake recipe - The sponge cake (15cm/6in) 3 eggs 1 tsp vanilla extract 80g sugar bring up to 40C over the double boiler 90g cake flour 20g butter 20g milk bake at 170C for 40 minutes - Blueberry jam 200g blueberry 2 tbsp water (30ml) 40g sugar 4g cornstarch 2 tsp lemon juice a pinch of salt - White chocolate cream 100g couverture white chocolate 100g warm heavy cream 420g cold heavy cream Reserve 180g cream for the blueberry purple cream, the rest of the white cream divide into 2 parts (put 2/3 of it into the piping bag for the filling and keep 1/3 in the fridge for the icing) - Blueberry cream 180g white chocolate cream 30g blueberry jam a little purple food coloring (optional) - Sugar syrup 75ml water 30g sugar

This peach cheesecake recipe is adjusted based on Hidamari channel (cake size: 16cm) Poached peaches: 2 peaches 250ml water 100ml white wine 75g sugar 1/2 tbsp lemon juice 9g gelatine leaves Rare cheesecake 200g cream cheese (room temperature, softened) 30g sugar 70g Greek yoghurt 150ml heavy cream 30g sugar 160g poached peach puree 6g gelatine leaves (bloomed and melted with 2 tbsp peach syrup) a sponge cake sheet