@verllyaling_: Reply to @chitatoriq cepat tidur ga ad game game game😡 , ig: verllya_

Verllyaling

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Region: ID

Wednesday 07 April 2021 17:29:57 GMT

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Comments

roby_1994 :

byy aku cape

2021-04-07 17:32:09

67

愛𝚈𝚊𝚗𝚣𝚣ツ :

Byy Ikan Cupang Ku Mana??

2021-04-08 08:53:30

18

PoncoEfendx :

Byy jangan marah marah lah senyum dikit napa

2021-06-22 15:32:31

49

iqbalmahendraa11 :

liat komentar by by semua ,ntah siapa pun di panggil by ,lawak bg😂🤣

2021-06-12 01:34:15

5

AGIL_28_3 :

byy aku pulang bentar lagi pintu nya jangan di kunci😌

2021-04-08 15:20:34

9

byy :

by dah aku mau pergi jaga diri ya 😔😔😔😔😔😔

2021-07-05 15:20:13

7

Malik Mohammad :

byy hp aku dmn🥺🥺

2021-04-07 17:31:22

40

V A I N K T :

byy aku sakit lagi🥺🥺

2021-04-08 05:02:35

7

Rahmat Andwika0711 :

byy Aku Mau Beli Fress Tea Di Indomaret Sama Kamu Boleh Gak Byy🥰?

2021-04-08 04:10:32

5

radho :

byy sekarang boleh begadang gk😔

2021-06-21 16:34:36

7

R🗿 :

byy keluar yuk

2021-06-22 04:28:07

13

Afzaar Nabil ramadhan :

byy tu pipi di kondisikan dongg gemoyy amat perasaam😗😙

2021-04-07 17:35:53

8

yudaproject0 :

kamu tidur yah aku mau masak mie da aku teh laper

2021-06-07 19:12:28

3

Arii :

ada tadi pak hansip yg nemenin aku by

2021-05-07 09:53:02

7

GZ_🎶 :

by uang aku tinggal 5 ribu buat top up😁

2021-04-20 15:16:42

1

JESTER :

byyy, enggak cuma mau mastiin kamu Masi on😳😅

2021-04-08 00:56:20

5

ahmad_raihan7 :

byyy tangan aku sakit gara" jatuh by

2021-06-22 07:57:02

7

beat_karbu. :

by makan yuk🥺

2021-06-08 04:41:59

5

Msrl :

by gak bisa tidur🥺

2021-04-07 18:22:14

4

arifbchll1 :

byy kamu ingin mau ap ak beliin😳

2021-04-10 06:53:25

3

YNTKTS :

Ga prnh bosan ngeliat ini sumpah:)

2021-04-09 06:07:56

2

a_rizal_k :

ayem soriyy by

2021-04-28 21:16:07

2

pashaajaa19- :

byy rokoku mana kok kaga ada seret tau😬

2021-04-08 15:24:09

2

lari ada wibu :

dasar jomblo 😅😅😅

2021-04-08 05:03:12

3

Ayou;)b.a :

😂😂😂wkwkwk

2021-07-05 06:56:13

2

To see more videos from user @verllyaling_, please go to the Tikwm homepage.

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🥺💙 Cette chanson est dédiée à tous les enfants autistes et à tous les enfants différents. Parfois, ils ne parlent pas comme les autres. Parfois, ils voient le monde autrement. Mais ils ont un cœur immense, des rêves et beaucoup d'amour à donner. ✨ Prenons le temps de les comprendre plutôt que de les juger. Si toi aussi tu crois que chaque enfant mérite d'être aimé et accepté, laisse un ❤️ et partage cette vidéo. #Autisme #EnfantsExtraordinaires #Différence #Respect #Amour #Inclusion #AutismAwareness #PourToi #Viral #TikTokFrance #MonMondeAMoi #DJLucky910

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Lemon Blueberry Cake Lemon blueberry cake might be one of the most perfect spring desserts. This one is moist lemon cake packed with fresh blueberries, layered with blueberry cream cheese frosting, and filled with lemon curd for the most incredible bright flavor. If you love lemon and blueberry desserts, you have to try this one. Recipe below or on my Substack (link in bio)☺️ For the Cake Ingredients 3¼ cups (405 g) cake flour 2½ tsp baking powder ½ tsp baking soda ¾ tsp kosher salt 1¾ cups (350 g) granulated sugar Zest of 3 lemons ½ cup (113 g) unsalted butter, room temperature ½ cup (120 ml) neutral oil (I use 100% pure avocado oil, but vegetable oil works too) 3 large eggs, room temperature 1 cup (240 g) buttermilk, room temperature 3 Tbsp (40 g) fresh lemon juice 1½ tsp vanilla extract 1½ cups (230 g) fresh blueberries, I do not recommend using frozen 1½ Tbsp cake flour (for tossing berries) Cake instructions: Preheat oven to 350°F (175°C). Grease three 8-inch cake pans and set aside. In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt, then give a good whisk. In a separate bowl, rub the lemon zest into the granulated sugar with your fingers until fragrant. This releases the natural oils in the zest and helps distribute the lemon flavor throughout the cake. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil, and lemon sugar on medium-high speed for 3–4 minutes, until pale and fluffy. Scrape down the sides of the bowl occasionally to ensure everything mixes evenly. Crack the eggs into a separate bowl and lightly whisk them. Slowly stream them into the batter in increments, mixing well and scraping the bowl between additions. In another bowl, whisk together the buttermilk, lemon juice, and vanilla extract. Add the dry ingredients and liquids to the batter in alternating additions, three additions of dry ingredients and two additions of liquid, beginning and ending with the dry ingredients. Mix on low speed just until combined. Toss the blueberries with 1½ Tbsp (11g) cake flour before adding them to the batter. This light coating of flour helps suspend the berries in the batter so they don’t sink to the bottom while baking. Gently fold the berries in by hand until evenly distributed. Divide the batter evenly between the pans (about 545 g per pan) and lightly tap the pans on the counter a few times to release any trapped air. Bake 25–30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool the cakes in the pans for 15 minutes, then turn them out onto a wire rack and cool completely. For the Blueberry Cream Cheese Frosting Ingredients: 1 cup (226 g) unsalted butter, room temperature 8 oz (226 g) full-fat cream cheese, room temperature 5 cups (600 g) powdered sugar, sifted ¼ cup (35 g) freeze-dried blueberry powder (I use Good & Gather Freeze-Dried Blueberries from Target) 1 tsp vanilla extract ¼ tsp fine salt Instructions: Add the freeze-dried blueberries to a blender or food processor and blend until a fine powder forms. Sift to remove any larger pieces or seeds. In the bowl of a stand mixer, beat the butter on medium-high speed for 3–4 minutes until pale and fluffy. Add the cream cheese and beat another 1–2 minutes until completely smooth. Add the powdered sugar, blueberry powder, vanilla, and salt. Mix on low speed until combined. Increase speed and beat until the frosting becomes thick, fluffy, and spreadable. Do not overmix, as cream cheese frosting can become loose or slightly gummy if whipped too long. Lemon Curd Filling: For the filling between the cake layers, I used Wilkin & Sons Lemon Curd, which has a balanced lemon flavor that works beautifully in this cake. You can absolutely use your favorite store-bought lemon curd or make lemon curd from scratch if you prefer. *assembly and storage instructions are in my Substack, link in bio* @Hill House @target #lemonblueberrycake #springbaking #lemondessert #blueberrydessert #fromscratchbaking

Lemon Blueberry Cake Lemon blueberry cake might be one of the most perfect spring desserts. This one is moist lemon cake packed with fresh blueberries, layered with blueberry cream cheese frosting, and filled with lemon curd for the most incredible bright flavor. If you love lemon and blueberry desserts, you have to try this one. Recipe below or on my Substack (link in bio)☺️ For the Cake Ingredients 3¼ cups (405 g) cake flour 2½ tsp baking powder ½ tsp baking soda ¾ tsp kosher salt 1¾ cups (350 g) granulated sugar Zest of 3 lemons ½ cup (113 g) unsalted butter, room temperature ½ cup (120 ml) neutral oil (I use 100% pure avocado oil, but vegetable oil works too) 3 large eggs, room temperature 1 cup (240 g) buttermilk, room temperature 3 Tbsp (40 g) fresh lemon juice 1½ tsp vanilla extract 1½ cups (230 g) fresh blueberries, I do not recommend using frozen 1½ Tbsp cake flour (for tossing berries) Cake instructions: Preheat oven to 350°F (175°C). Grease three 8-inch cake pans and set aside. In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt, then give a good whisk. In a separate bowl, rub the lemon zest into the granulated sugar with your fingers until fragrant. This releases the natural oils in the zest and helps distribute the lemon flavor throughout the cake. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil, and lemon sugar on medium-high speed for 3–4 minutes, until pale and fluffy. Scrape down the sides of the bowl occasionally to ensure everything mixes evenly. Crack the eggs into a separate bowl and lightly whisk them. Slowly stream them into the batter in increments, mixing well and scraping the bowl between additions. In another bowl, whisk together the buttermilk, lemon juice, and vanilla extract. Add the dry ingredients and liquids to the batter in alternating additions, three additions of dry ingredients and two additions of liquid, beginning and ending with the dry ingredients. Mix on low speed just until combined. Toss the blueberries with 1½ Tbsp (11g) cake flour before adding them to the batter. This light coating of flour helps suspend the berries in the batter so they don’t sink to the bottom while baking. Gently fold the berries in by hand until evenly distributed. Divide the batter evenly between the pans (about 545 g per pan) and lightly tap the pans on the counter a few times to release any trapped air. Bake 25–30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool the cakes in the pans for 15 minutes, then turn them out onto a wire rack and cool completely. For the Blueberry Cream Cheese Frosting Ingredients: 1 cup (226 g) unsalted butter, room temperature 8 oz (226 g) full-fat cream cheese, room temperature 5 cups (600 g) powdered sugar, sifted ¼ cup (35 g) freeze-dried blueberry powder (I use Good & Gather Freeze-Dried Blueberries from Target) 1 tsp vanilla extract ¼ tsp fine salt Instructions: Add the freeze-dried blueberries to a blender or food processor and blend until a fine powder forms. Sift to remove any larger pieces or seeds. In the bowl of a stand mixer, beat the butter on medium-high speed for 3–4 minutes until pale and fluffy. Add the cream cheese and beat another 1–2 minutes until completely smooth. Add the powdered sugar, blueberry powder, vanilla, and salt. Mix on low speed until combined. Increase speed and beat until the frosting becomes thick, fluffy, and spreadable. Do not overmix, as cream cheese frosting can become loose or slightly gummy if whipped too long. Lemon Curd Filling: For the filling between the cake layers, I used Wilkin & Sons Lemon Curd, which has a balanced lemon flavor that works beautifully in this cake. You can absolutely use your favorite store-bought lemon curd or make lemon curd from scratch if you prefer. *assembly and storage instructions are in my Substack, link in bio* @Hill House @target #lemonblueberrycake #springbaking #lemondessert #blueberrydessert #fromscratchbaking

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