@brigoose:

brigoose :3
brigoose :3
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Region: US
Thursday 22 April 2021 19:01:11 GMT
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rocode
Rocode :
Yuh get it I guess
2021-04-22 19:04:02
4
pmsol56
Pmsol56 :
Lowkey, is your door falling apart? Just wondering
2021-04-22 19:31:06
1
existentialhymns
ExistentialHymns :
Hi
2021-04-24 07:12:03
1
noob9217
Noob9217 :
@laloisvvcool
2021-04-22 20:37:01
1
pals420
Pals :
AY AY
2021-04-22 21:31:25
0
burli2010
burli2010 :
You’re so cute
2021-04-22 22:51:04
0
millerpres
user8940342311095 :
I'll hook you up with a door.
2021-04-23 01:36:11
0
itsacrit
ItsCrit :
bri 😳
2021-04-23 01:47:57
0
kelsoadrian
Preme :
Fyp 😳
2021-04-23 03:53:22
0
qilyu17
Pinz :
shadowbanned?
2021-04-23 05:10:29
0
former1231
former1231 :
Hey Caroline hope your days good 😌
2021-04-23 14:47:37
0
blue_firestarter
Blue :
south side
2021-04-22 21:26:57
0
nerak012005
SagMom♐️ :
🥰🥰🥰 love it
2021-04-23 19:03:59
0
chefchris215
Chris :
You are so dam adorable 🥰
2021-04-23 20:43:23
0
jamesbeam___
Wattaburger🎀 :
Pag man
2021-04-24 05:39:07
0
brondoxtv
BRONDOXTV :
I don't understand the trend but I liked the video
2021-04-24 16:00:37
0
andresperez_2
Andres :
Dang that wasss ✨cute✨
2021-04-26 00:40:04
0
frankie1248
Frankie j. De la cru :
Hi can you do a toga cosplay ? 😁
2021-05-22 04:04:08
0
isyourboyben
user3822032639445 :
🥰🥰
2021-06-10 18:57:09
0
guitardragon64
Reginald :
😳😳🥰 Looking good bri :)
2021-04-22 21:27:32
0
not.my.content2020
mexicanTedyyy :
nice
2021-04-22 21:21:47
0
shaekha.aldossary
Shaekha aldossary :
Prettttyyyyy
2021-04-22 21:16:30
0
imnotdiffrent1
__Joantony__ :
Dam 🦫
2021-04-22 21:16:23
0
youre_asleep
. :
ok.
2021-04-22 21:16:06
0
To see more videos from user @brigoose, please go to the Tikwm homepage.

Other Videos

Red Velvet x Cinnamon Scrolls - the combo you never knew you needed 🤤 Ever wondered what makes red velvet? It’s just a splash of red food colouring with a subtle blend of cocoa with a tangy twist, usually from a cream cheese frosting.  - Red Velvet Cinnamon Rolls Makes 12  For the dough: 3 cups bread flour (375g) 1 teaspoon salt (5g) 3 tablespoons caster sugar (35g) 2 teaspoons dried yeast (6g) 1 large egg 75 grams unsalted butter, softened ¾ cup full cream milk (185ml) 2tsp (10ml) red food colouring 1tbsp (20g) cocoa power  1 tablespoon vegetable oil (20ml) For filling: 250g butter, softened 75g brown sugar 2tsp cinnamon powder 1 egg For the Icing:  200g cream cheese 100g butter 210g icing sugar Combine all the dough ingredients in a mixer with a dough hook and mix for about 10 to 15 minutes, until the dough is smooth and shiny. Place the dough in a greased bowl and let it bulk proof for around an hour, or until it doubles in size. For the filling, mix all the filling ingredients using an electric mixer with a paddle attachment until well combined. After the dough has proofed, roll it out on a lightly floured surface to about half a centimeter thick. Spread the filling evenly over the dough. Roll it up tightly, then cut it into 12 equal pieces. Place them on a lined baking tray and let them proof again until doubled in size. Bake at 180°C for 20 to 30 minutes, or until cooked through. To make the glaze, mix all the icing ingredients with a paddle attachment, then microwave until it’s runny. Drizzle it over the slightly cooled scrolls, and they’re ready to serve!
Red Velvet x Cinnamon Scrolls - the combo you never knew you needed 🤤 Ever wondered what makes red velvet? It’s just a splash of red food colouring with a subtle blend of cocoa with a tangy twist, usually from a cream cheese frosting. - Red Velvet Cinnamon Rolls Makes 12 For the dough: 3 cups bread flour (375g) 1 teaspoon salt (5g) 3 tablespoons caster sugar (35g) 2 teaspoons dried yeast (6g) 1 large egg 75 grams unsalted butter, softened ¾ cup full cream milk (185ml) 2tsp (10ml) red food colouring 1tbsp (20g) cocoa power 1 tablespoon vegetable oil (20ml) For filling: 250g butter, softened 75g brown sugar 2tsp cinnamon powder 1 egg For the Icing: 200g cream cheese 100g butter 210g icing sugar Combine all the dough ingredients in a mixer with a dough hook and mix for about 10 to 15 minutes, until the dough is smooth and shiny. Place the dough in a greased bowl and let it bulk proof for around an hour, or until it doubles in size. For the filling, mix all the filling ingredients using an electric mixer with a paddle attachment until well combined. After the dough has proofed, roll it out on a lightly floured surface to about half a centimeter thick. Spread the filling evenly over the dough. Roll it up tightly, then cut it into 12 equal pieces. Place them on a lined baking tray and let them proof again until doubled in size. Bake at 180°C for 20 to 30 minutes, or until cooked through. To make the glaze, mix all the icing ingredients with a paddle attachment, then microwave until it’s runny. Drizzle it over the slightly cooled scrolls, and they’re ready to serve!

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