Breast Milk Pumping Tutorial for Beginner Moms Hand Express Lactating Tips 🥰।#shorts #viral #tiktok from boob pressing milking Watch Video

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⏲ 42 seconds 👁 265.7K
A man built a feeding device for orphaned kittens using a cat soft toy. <br/><br/>Bai Ying, 33, created the inventive device after he found the orphaned kittens in his home storage in Ningbo, China. <br/><br/>After observing them for two days, he realised that the mother was missing and decided to adopt the litter.<br/><br/>Bai first tried to use feeding syringes but the kittens struggled to absorb the milk, which prompted him to come up with an alternative.<br/><br/>Bai made the bionic breast-feeder out of balloons, syringes, leather straps and a stuffed cat toy.
⏲ 1:38 👁 14.1M
Condensed milk and a pan is all you need for this dessert ready in 15 minutes. Delicious!<br/><br/>Ingredients:<br/>condensed milk - 380 g (13.4 oz)<br/>eggs - 2 pieces<br/>flour - 180 g (6.35 oz)<br/>baking powder - 10 g (0.35 oz)<br/>Cook it under the lid for 4 min on both sides <br/>sour cream - 400 g (14 oz)<br/>powdered sugar - 70 g (2.47 oz)<br/>cream hardener - 15 g (½ oz)<br/>dark chocolate - 50 g (1.76 oz)<br/>TO COLD 30 minutes<br/><br/>for the latte:<br/>honey - 25 g (0.9 oz)<br/>instant coffee - 30 g (1 oz)<br/>boiled water - 70 ml (2.3 fl oz)<br/>whipping cream - 70 g (2.47 oz)<br/>milk - 120 ml (½ cup)<br/>vanilla sugar - 9 g (0.3 oz)<br/>cinnamon - 1 g (0.04 oz)<br/>
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raul perez
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Just chocolate and milk! A perfect dessert made of 2 ingredients. Without baking, ready in 5 min<br/><br/>Ingredients:<br/>dark chocolate - 100 g (3.5 oz)<br/>sugar - 80 g (2.82 oz)<br/>cocoa - 50 g (1.76 oz)<br/>agar agar- 10 g (0.35 oz)<br/>milk - 350 ml (11.83 fl oz)<br/>whipping cream - 450 g (1.76 oz)<br/>IN THE FRIDGE 30 minutes<br/><br/>for the glaze:<br/>dark chocolate - 100 g (3.5 oz)<br/>hydrated gelatine - 2 g (0.07 oz)<br/>whipping cream - 30 ml (1 fl oz)<br/>IN THE MICROWAVE OVEN 1 minute<br/><br/>for the drink:<br/>lime - 2 pieces<br/>mint - 20 g (0.7 oz)<br/>sugar - 10 g (0.35 oz)<br/>carbonated water - 200 ml (6.76 fl oz)<br/>ice - 2 cubes<br/>
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The 2024 women's bodybuilding scene showcases remarkable strength and dedication, especially in leg press workouts. These strong women demonstrate incredible power, pressing massive weights with impeccable form. Leg press exercises are crucial in building the quads, hamstrings, and glutes, contributing to their overall muscular physique. Female bodybuilders often include varying foot positions to target different muscle groups, ensuring balanced leg development. Their commitment to intense training routines not only highlights their physical prowess but also inspires many in the fitness community. As they push boundaries and set new records, these athletes redefine strength and resilience in women's bodybuilding.
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Bonus episode - previewing the best of food, farming and rural life at The Royal Highland Show 2024<br/><br/>First up Rosalind speaks to Louise Elder, Director of the Royal Highland Agricultural Society of Scotland and Chief Steward of Scotland's Larder. Louise has been involved in the show for many years and talks about how it represents so many different things to so many different people.<br/><br/>Su Cox also joins Rosalind on this episode. Su who comes from some serious foodie lineage and is the Communications and New Business Development Director at Bakkafrost Scotland & Scottish Hebridean Salmon. Su has been involved with the Royal Highland Show in different ways over the years from simply attending to education and now as a producer and sponsor. She tells Rosalind about why the event as a gathering of rural communities is so important.<br/><br/>Rosalind's final guest is Aylett Roan, Director and Chief Steward of Scottish Championships at the Royal Highland Show. She also runs Roan's Dairy in Dumfries and Galloway. Aylett tells Rosalind about how she ended up in dairy farming despite the challenges it presented at agricultural college and talks about what it's like to judge food competitions and the Scottish Championships at the RHS which awards best cheese, dairy, butter, ice cream, honey and new for this year, milk and cream. And she has some great tips on buying vanilla ice cream!<br/><br/>The Royal Highland Show runs from Thursday 20th to Sunday 23rd June 2024. You can find more information about it and buy tickets here. You may see Rosalind there with her microphone if you make it along!
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The butter croissant, with its golden, flaky exterior and rich, buttery layers, is a hallmark of French culinary craftsmanship. This beloved pastry has captivated the hearts and taste buds of people worldwide, symbolizing indulgence and sophistication.<br/><br/>Historical Background:<br/><br/>The story of the croissant begins not in France, but in Austria, with the kipferl—a crescent-shaped bread that dates back to at least the 13th century. The modern croissant emerged in Paris in the 19th century, when Austrian artillery officer August Zang opened a Viennese bakery. Parisians fell in love with the kipferl, which the French adapted into the lighter, layered croissant we know today by incorporating laminated dough techniques.<br/><br/>Ingredients and Preparation:<br/><br/>Crafting the perfect butter croissant requires a few key ingredients, all of which must be of the highest quality:<br/><br/>Flour: High-protein flour for strong gluten development.<br/>Butter: European-style unsalted butter with a high fat content.<br/>Yeast: To leaven the dough.<br/>Milk: To enrich the dough.<br/>Sugar and Salt: For flavor balance.<br/>Eggs: Used in an egg wash for a glossy finish.<br/>The preparation process is an art form in itself, involving several critical steps:<br/><br/>Mixing the Dough: Combine flour, yeast, sugar, salt, milk, and a small amount of butter. Knead the mixture until it forms a smooth dough, then allow it to rise.<br/>Preparing the Butter Block: Shape the butter into a flat, square block and chill it. The butter must be cold but malleable to achieve proper lamination.<br/>Laminating the Dough: Roll out the dough into a rectangle, place the butter block in the center, and fold the dough over it to encase the butter. Roll out the dough and fold it into thirds. Repeat this process several times to create multiple thin layers of dough and butter.<br/>Shaping the Croissants: Roll the laminated dough into a thin sheet, cut into triangles, and roll each triangle from the base to the tip to form the classic croissant shape. Allow them to rise until puffy.<br/>Baking: Brush the croissants with an egg wash and bake in a preheated oven until they are golden brown and crispy.<br/>Cultural Significance:<br/><br/>In France, the butter croissant is more than just a pastry—it is a daily ritual and a symbol of French culinary heritage. Enjoyed with coffee or hot chocolate, croissants are a staple of the French breakfast. The sight of freshly baked croissants in a boulangerie's window is a familiar and comforting part of daily life in France.<br/><br/>Globally, the croissant has become an ambassador of French pastry, with bakeries around the world striving to perfect this delicate treat. Its versatility allows for endless variations, from almond and chocolate-filled versions to savory options with ham and cheese, making it a favorite for any time of day.<br/><br/>Modern Adaptations:<br/><br/>Innovative bakers continue to push the boundaries of the traditional butter croissant, introducing exciting new twists:<br/><br/>Gourmet Croissants: Incorporating premium ingredients such as truffle
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