@danielbaronamx: #parati #monterrey #fyp #comedia #danielbarona

Daniel Barona
Daniel Barona
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Monday 12 October 2020 22:21:38 GMT
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los_fahisar
FAHISAR 🌾🌾 :
😂primero salúdame jajaja
2020-10-12 22:23:12
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unregioyuca
SoyelRegio :
AMOOO AMOOOO, YA HACE FALTA UNA CARNE ASADAA
2020-10-12 22:25:43
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chiooo2020
Alejandra Rodríguez :
Gracias! Jeje 😅
2020-10-13 02:36:15
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los_fahisar
FAHISAR 🌾🌾 :
24 de octubre mí cumple espero un saludo
2020-10-12 22:28:43
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lincriss
Linda Cristal :
Saludos desde Monterrey 😁
2020-10-22 15:51:30
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865gg_painting
🐐🤠 :
awebo!%
2020-11-04 02:45:52
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adehairtist
🇲🇽👑👸🏽🐎ADELA🕊️MEXICAN🧀 :
Mi vida tan hermosos ♥️♥️♥️♥️♥️♥️🌹🌹🌹🌹🌹♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️Arriba Monterrey 🤩😘
2021-02-22 09:17:38
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PISTACHIO CHEESECAKE   #pistachio #cheesecake #cake #food #Recipe #fy #fyp #foryoupage #foryou #tasty #viral #trending   COOKIE DOUGH 125 g Maria biscuits (other biscuits suffice) 50 g unsalted pistachios 130 g unsalted butter   CHEESECAKE BATTER 600 g creamed cheese 100 g granulated sugar 8 g vanilla sugar (1 packet) 200 g pistachio paste 40 g cornstarch 3 eggs (medium)   TOPPING 150 g pistachio paste   EXTRA unsalted pistachios lime raspberries   Melt the unsalted butter in a saucepan over low heat.   Place the unsalted pistachios in a food processor and grind them into fine powder.   Place the Maria biscuits in a food processor and grind them into fine crumbs.   Combine the finely ground Maria biscuit crumbs with the pistachio powder in a deep bowl. Add the melted unsalted butter and mix well.   Spread the cookie dough evenly over a springform pan lined with parchment paper. Press it firmly onto the bottom (you can use the bottom of a spoon to help). Place it in the refrigerator for a while.   In a deep bowl, combine half of the creamed cheese with the granulated sugar, vanilla sugar, and pistachio paste. Mix for 1 minute. Add the remaining creamed cheese and sift the cornstarch into the bowl. Mix for 1 minute. Set aside the mixer and switch to a spatula. Crack the eggs one by one into the bowl and gently fold the egg into the cheesecake batter.   Grease the baking pan and line it with a sheet of parchment paper. Pour in the pistachio cheesecake batter. Place the pistachio cheesecake in a preheated oven at 125°C (257°F). Bake for 60-65 minutes or until the sides are firm and the center still slightly jiggles. Turn off the oven and leave the cheesecake in the oven for 1 hour. This prevents the cheesecake from sinking or cracking. Once done, cover the pistachio cheesecake and refrigerate it to set, preferably overnight.   Melt the pistachio paste in a saucepan over low heat.   Evenly pour the melted pistachio paste over the pistachio cheesecake.   Once the pistachio topping has set, you can cut the pistachio cheesecake into neat, sharp slices and optionally garnish with raspberries, unsalted pistachios, and lime.   Tips:   Adjust sugar according to taste. Garnish the pistachio cheesecake as desired. Having trouble finding pistachio paste? You can make it yourself.     MAKING YOUR OWN PISTACHIO PASTE 50 g unsalted pistachios 50 ml unwhipped heavy cream 15 g powdered sugar 50 g white chocolate   Heat the unwhipped heavy cream (50 g) in a saucepan until it's just about to boil. Remove the saucepan from the heat and add the chopped white chocolate (50 g). Let it sit for 1 minute. Stir until smooth.   Transfer the white chocolate ganache to a food processor along with the finely ground pistachios and powdered sugar. Blend until smooth.
PISTACHIO CHEESECAKE #pistachio #cheesecake #cake #food #Recipe #fy #fyp #foryoupage #foryou #tasty #viral #trending COOKIE DOUGH 125 g Maria biscuits (other biscuits suffice) 50 g unsalted pistachios 130 g unsalted butter CHEESECAKE BATTER 600 g creamed cheese 100 g granulated sugar 8 g vanilla sugar (1 packet) 200 g pistachio paste 40 g cornstarch 3 eggs (medium) TOPPING 150 g pistachio paste EXTRA unsalted pistachios lime raspberries Melt the unsalted butter in a saucepan over low heat. Place the unsalted pistachios in a food processor and grind them into fine powder. Place the Maria biscuits in a food processor and grind them into fine crumbs. Combine the finely ground Maria biscuit crumbs with the pistachio powder in a deep bowl. Add the melted unsalted butter and mix well. Spread the cookie dough evenly over a springform pan lined with parchment paper. Press it firmly onto the bottom (you can use the bottom of a spoon to help). Place it in the refrigerator for a while. In a deep bowl, combine half of the creamed cheese with the granulated sugar, vanilla sugar, and pistachio paste. Mix for 1 minute. Add the remaining creamed cheese and sift the cornstarch into the bowl. Mix for 1 minute. Set aside the mixer and switch to a spatula. Crack the eggs one by one into the bowl and gently fold the egg into the cheesecake batter. Grease the baking pan and line it with a sheet of parchment paper. Pour in the pistachio cheesecake batter. Place the pistachio cheesecake in a preheated oven at 125°C (257°F). Bake for 60-65 minutes or until the sides are firm and the center still slightly jiggles. Turn off the oven and leave the cheesecake in the oven for 1 hour. This prevents the cheesecake from sinking or cracking. Once done, cover the pistachio cheesecake and refrigerate it to set, preferably overnight. Melt the pistachio paste in a saucepan over low heat. Evenly pour the melted pistachio paste over the pistachio cheesecake. Once the pistachio topping has set, you can cut the pistachio cheesecake into neat, sharp slices and optionally garnish with raspberries, unsalted pistachios, and lime. Tips: Adjust sugar according to taste. Garnish the pistachio cheesecake as desired. Having trouble finding pistachio paste? You can make it yourself. MAKING YOUR OWN PISTACHIO PASTE 50 g unsalted pistachios 50 ml unwhipped heavy cream 15 g powdered sugar 50 g white chocolate Heat the unwhipped heavy cream (50 g) in a saucepan until it's just about to boil. Remove the saucepan from the heat and add the chopped white chocolate (50 g). Let it sit for 1 minute. Stir until smooth. Transfer the white chocolate ganache to a food processor along with the finely ground pistachios and powdered sugar. Blend until smooth.

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