@hoobz19:

Hoobz
Hoobz
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Region: US
Saturday 01 August 2020 21:37:52 GMT
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captrexdc98
Cam/CaptRexDC98 :
even though the music is from infinity war, it still fits so well
2020-08-01 23:02:16
105
good_light5000_
Lightor5000 :
Jedi
2020-08-01 21:40:14
18
the_chosen_one_aw
Anakin😷👍 :
It would be sith and also if you ain’t getting rid of tik tok then tik tok will still be around
2020-08-01 22:55:14
12
sith_trooper3
DarthMaul :
Sith
2020-08-01 23:03:11
6
jaycedogg
Jayce Dogg :
idk power balances change alot through history.
2020-08-01 23:04:14
5
dirtiest_dannn
dirtiest_dannn :
lightsaber go vroom vroom 
2020-08-01 23:00:06
3
dylanvandorn__
Dylan💥 :
This isn’t even Star Wars music, this is the music from the end of anvengers infinity war
2020-08-01 21:48:34
3
oli.lennox
Oli Lennox :
Where’s the music from
2020-08-01 23:05:53
3
To see more videos from user @hoobz19, please go to the Tikwm homepage.

Other Videos

SPONGE CAKE WITH BISCOFF AND CREAM #spongecake #food #Recipe #biscoff #cream #cake #tasty #sweet #fy #fyp #foryoupage #foryou  CAKE BATTER 75 g flour (all-purpose flour) 35 g cornstarch 3 g baking powder 5 eggs (medium) 100 g granulated sugar 8 g vanilla sugar (1 packet) 0.2 g salt (a pinch) FILLING 80 g biscoff spread CREAM 250 g mascarpone 8 g vanilla sugar (1 packet) 50 g powdered sugar 8 g whipped cream stabilizer (or cornstarch) 250 ml heavy cream (whipped) GARNISH 75 g biscoff spread strawberries Instructions: Place the flour, cornstarch, and baking powder in a bowl and mix well. Sift the mixture twice for an extra airy texture. Break the eggs into a large bowl and add the granulated sugar, vanilla sugar, and salt. Whisk the mixture on the highest speed for 7-10 minutes until light yellow and airy. Sift the flour mixture in three parts over the batter. Gently fold it in with smooth ‘8’ motions to preserve the airiness. Line a baking sheet with parchment paper and lightly grease it. Pour the batter onto the sheet and spread it evenly. Place the cake in a preheated oven at 200°C (392°F). Bake for 7-10 minutes, or until browned. Remove the cake from the oven and cover it with a damp tea towel. Place a cooling rack on top and flip the baking sheet in one smooth motion. Carefully remove the parchment paper. Slice the cake in half. Use the tea towel to gently roll both halves. Let the rolled cake rest in the towel while it cools (at least 30 minutes in the fridge). This helps the cake retain its shape and prevents cracking. In a deep bowl, mix the mascarpone, vanilla sugar, powdered sugar, and whipped cream stabilizer for 1 minute. Gradually add the heavy cream while continuing to mix, until the cream is thick and fluffy. Unroll the cooled cake and spread a thin layer of Biscoff spread on it. Then, spread a layer of cream over it. Cut the cake into strips about 3 cm wide. Take a strip and roll it up. Place the rolled-up cake pieces on a piece of paper. Pipe a small dollop of cream on top. Drizzle the liquid Biscoff spread over the top and garnish with pieces of strawberry.
SPONGE CAKE WITH BISCOFF AND CREAM #spongecake #food #Recipe #biscoff #cream #cake #tasty #sweet #fy #fyp #foryoupage #foryou CAKE BATTER 75 g flour (all-purpose flour) 35 g cornstarch 3 g baking powder 5 eggs (medium) 100 g granulated sugar 8 g vanilla sugar (1 packet) 0.2 g salt (a pinch) FILLING 80 g biscoff spread CREAM 250 g mascarpone 8 g vanilla sugar (1 packet) 50 g powdered sugar 8 g whipped cream stabilizer (or cornstarch) 250 ml heavy cream (whipped) GARNISH 75 g biscoff spread strawberries Instructions: Place the flour, cornstarch, and baking powder in a bowl and mix well. Sift the mixture twice for an extra airy texture. Break the eggs into a large bowl and add the granulated sugar, vanilla sugar, and salt. Whisk the mixture on the highest speed for 7-10 minutes until light yellow and airy. Sift the flour mixture in three parts over the batter. Gently fold it in with smooth ‘8’ motions to preserve the airiness. Line a baking sheet with parchment paper and lightly grease it. Pour the batter onto the sheet and spread it evenly. Place the cake in a preheated oven at 200°C (392°F). Bake for 7-10 minutes, or until browned. Remove the cake from the oven and cover it with a damp tea towel. Place a cooling rack on top and flip the baking sheet in one smooth motion. Carefully remove the parchment paper. Slice the cake in half. Use the tea towel to gently roll both halves. Let the rolled cake rest in the towel while it cools (at least 30 minutes in the fridge). This helps the cake retain its shape and prevents cracking. In a deep bowl, mix the mascarpone, vanilla sugar, powdered sugar, and whipped cream stabilizer for 1 minute. Gradually add the heavy cream while continuing to mix, until the cream is thick and fluffy. Unroll the cooled cake and spread a thin layer of Biscoff spread on it. Then, spread a layer of cream over it. Cut the cake into strips about 3 cm wide. Take a strip and roll it up. Place the rolled-up cake pieces on a piece of paper. Pipe a small dollop of cream on top. Drizzle the liquid Biscoff spread over the top and garnish with pieces of strawberry.

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