@_chiyuu_: なんか今日お姉さんみが強い

ちゆう Chiyu
ちゆう Chiyu
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Region: JP
Saturday 10 April 2021 09:17:43 GMT
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huusha17
風車 :
三上悠亜感すごい
2021-04-10 09:43:23
344
gaku_48
🍤Gaku🥀🍊 :
ちょっとそういうのやめてくれない?ホント好きすぎてお姉ちゃんに欲しくなっちゃうでしょ?マジでもっと動画上げて!!!
2021-04-10 09:21:02
79
sunss37
((◝꒰ ̇ ꒳ ̇ ꒱◜)) :
안녕하세요 이거 해석해주실지는 모르겠지만 저는 한국에서 사는 당신의 팬입니다🥰
2021-04-10 11:52:29
3
liaomayano0
ryyryoma :
むちむちですね
2021-04-10 11:48:01
17
peruperu3150
ぺるもん :
開いて一発目でこんな可愛い人が出てきたのは嬉しい🥰
2021-04-10 09:20:15
9
tokumilk
株)特濃ミルク :
1番
2021-04-10 09:19:09
5
lilililili0.0
垢使いません :
スタイル目標です!
2021-04-10 09:23:09
3
iinerann12345
くろすさん :
これぞ本当のお姉さん。
2021-04-10 09:21:51
51
haruasahi22122004
🤗Haru–Asahi😎😎 :
very beautiful
2021-04-10 10:47:18
3
kobayashiren0
kobayashiren0 :
ファンマ作って欲しいです!!
2021-04-10 09:32:12
20
interesting567
Interesting567 :
I’m coming 🥰
2021-04-10 09:22:02
3
bluu_ball
Bluu :
僕のお姉さん
2021-04-10 11:02:27
3
user6y2kzoldvb31
無名 :
可愛いー🥰
2021-04-10 09:19:35
4
2007sara77
Sara :
ヤバイです、お姉さん大好きです!!!
2021-04-10 09:52:02
4
nnm_515
しーな :
初めてこんな早く見れた🥰
2021-04-10 09:23:41
4
mizusawa620.1988
水沢悠🐭🌷 :
なめからに頭を撃ち抜いて欲しいです😁😁
2021-04-10 10:01:59
13
rede200
きみを知りたい :
おねぇさぁぁん!!
2021-04-10 09:33:54
4
ponbon1737
pobo :
すき
2021-04-10 09:21:23
4
potechi_000
じえんご :
まじですきぃ、、
2021-04-10 10:01:57
4
y.ryuji0306
ryuji0306☁︎☁︎ :
可愛い🥰
2021-04-10 09:44:01
4
kyosuke00126
いぬとねこ :
お姉ちゃん味が強すぎてぶっ倒れました😇
2021-04-10 10:19:20
4
nyannyann33
⭐️うしまる🐈‍⬛ :
可愛い💕
2021-04-10 10:04:15
4
sisikogtr
だべ :
あ、
2021-04-10 11:42:02
4
sabo_7226
SABO :
髪巻いてるのめっちゃ似合ってる!
2021-04-10 10:48:37
4
To see more videos from user @_chiyuu_, please go to the Tikwm homepage.

Other Videos

WHITE CHOCOLATE DESSERT WITH STRAWBERRIES #food #Recipe #cream #chocolate #dessert #sweet #tasty CREAM 40 ml heavy cream  100 g white chocolate 250 g mascarpone 8 g vanilla sugar (1 tbsp) 16 g whipped cream stabilizer (2 tbsp) 25 g powdered sugar 500 ml heavy cream  FILLING 75 g strawberries petit beurre biscuits (1 pack) milk TOPPING 90 ml heavy cream  150 g white chocolate GARNISH white chocolate coconut balls strawberries Heat 40 ml of heavy cream until just below boiling point. Add 100 g of white chocolate, let sit for 1 minute, then stir until smooth and creamy. Allow to cool completely. In a deep bowl, combine the mascarpone, cooled ganache, vanilla sugar, whipped cream stabilizer, and powdered sugar. Mix for 1 minute. Gradually add the 500 ml of heavy cream while mixing until the cream stiffens. Briefly dip the petit beurre biscuits in milk. Place a layer of biscuits at the bottom of a springform pan. Spread a quarter of the cream over the biscuit layer and smooth it out. Evenly distribute the 75 g of strawberry pieces over the cream. Repeat with another quarter of the cream and a new layer of biscuits. Finish with a final layer of biscuits and the remaining cream. Smooth the top. Cover the springform pan and refrigerate for at least 1 hour to set. Heat 90 ml of heavy cream until just below boiling point. Add 150 g of white chocolate, let sit for 1 minute, then stir until smooth and creamy. Allow to cool. Spread the ganache evenly over the cake and refrigerate for at least 4–5 hours, preferably overnight. Slice the cake into equal portions. Garnish with lines of chocolate, coconut balls, and strawberry pieces.
WHITE CHOCOLATE DESSERT WITH STRAWBERRIES #food #Recipe #cream #chocolate #dessert #sweet #tasty CREAM 40 ml heavy cream 100 g white chocolate 250 g mascarpone 8 g vanilla sugar (1 tbsp) 16 g whipped cream stabilizer (2 tbsp) 25 g powdered sugar 500 ml heavy cream FILLING 75 g strawberries petit beurre biscuits (1 pack) milk TOPPING 90 ml heavy cream 150 g white chocolate GARNISH white chocolate coconut balls strawberries Heat 40 ml of heavy cream until just below boiling point. Add 100 g of white chocolate, let sit for 1 minute, then stir until smooth and creamy. Allow to cool completely. In a deep bowl, combine the mascarpone, cooled ganache, vanilla sugar, whipped cream stabilizer, and powdered sugar. Mix for 1 minute. Gradually add the 500 ml of heavy cream while mixing until the cream stiffens. Briefly dip the petit beurre biscuits in milk. Place a layer of biscuits at the bottom of a springform pan. Spread a quarter of the cream over the biscuit layer and smooth it out. Evenly distribute the 75 g of strawberry pieces over the cream. Repeat with another quarter of the cream and a new layer of biscuits. Finish with a final layer of biscuits and the remaining cream. Smooth the top. Cover the springform pan and refrigerate for at least 1 hour to set. Heat 90 ml of heavy cream until just below boiling point. Add 150 g of white chocolate, let sit for 1 minute, then stir until smooth and creamy. Allow to cool. Spread the ganache evenly over the cake and refrigerate for at least 4–5 hours, preferably overnight. Slice the cake into equal portions. Garnish with lines of chocolate, coconut balls, and strawberry pieces.

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