@fei_go: 台灣迷因全員参戦 #全員参戦 #迷因 #meme #台灣 #搞笑

廢哥 FeiGo

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Tuesday 15 June 2021 09:41:41 GMT

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Comments

是靜芳欸🧸 :

沒想到狗勾這麼快就要離開我去參戰了

2021-06-15 11:31:06

5200

馬保國 :

朋友們我上榜了阿

2021-06-15 15:05:15

1929

.*˖雀巢柠檬茶₊͛໒꒱ ིྀ :

狗勾的源片是甚麼

2021-06-15 10:50:44

1762

Satan bar最騷調酒師 :

最後一部後勁太強了.

2021-06-15 13:00:04

3315

你老母 :

默默地就看完了😂😂

2021-06-15 09:54:55

644

하류오빠✨下流歐巴 :

笑死

2021-06-16 04:05:09

276

haku :

300元阿姨呢

2021-06-15 17:26:25

415

新竹第一深情✌️ :

為什麼是可愛的狗狗參戰啦😂

2021-06-15 10:42:45

409

Ru.Mt :

世界未來人才😂😂

2021-06-15 12:59:13

219

迦樓羅 :

這會紅先卡

2021-06-15 09:50:37

153

中山區金泰亨 :

會紅卡個

2021-06-15 10:47:27

196

Karma :

五連鞭是台灣中國的人無誤

2021-06-15 10:46:51

39

Lu闆闆 :

資訊太多了

2021-06-15 12:02:11

340

✿ITZY 香奈布丁✿ :

這匹很純XD 😂

2021-06-15 14:14:28

91

T110E5 :

台版大亂鬥😂

2021-06-15 09:57:48

52

阿狐の素材/ :

還有Jojo立別忘了

2021-06-16 05:04:16

33

Zhen禎 :

被最後的笑死

2021-06-15 12:14:19

40

甫 :

幹笑死

2021-06-15 11:52:39

10

mkt :

馬保國算台灣的嗎哈哈

2021-06-15 13:34:42

44

👍🏿帥哥 :

這什麼哥布林大軍？

2021-06-15 11:11:53

24

Nash🪽 :

臺灣迷因真多😂

2021-07-01 18:29:25

9

依 :

怎麼沒jojo立和三百塊w

2021-06-15 13:06:46

65

chowder096 :

5鞭哥應該戰力最弱吧😂

2021-07-06 04:32:22

9

limayaw1218 :

一聽到音樂看到畫面要暫停才能打字😂😂😂

2021-06-17 19:34:29

28

小羅 :

你知道我誰嗎？我是世界第一的大胖姐喔我除了敲車還好打你喔！！！！😂😂

2021-06-26 00:31:44

29

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ooey gooey cinnamon rolls 🤎✨ recipe : for the tangzhong: ¼ cup milk (60g) 1 tbsp all-purpose flour (8g) whisk together in a small pan over medium-low heat until it thickens into a paste. let cool slightly before adding to the dough. for the dough: ¾ cup WARM milk (180ml) ¼ cup melted butter (57g) ¼ cup granulated sugar (50g) 2¼ active dry yeast (7g) 1 egg + 1 egg yolk tangzhong 3 cups bread flour (360g) 2 tbsp milk powder (15g) ¾ tsp salt (4g) mix the warm milk, sugar, and yeast together and let sit for about 5 minutes until foamy. add in the melted butter, egg, yolk, and tangzhong and mix until combined. add the milk powder, and salt, mix then add the flour gradually. knead until smooth. ( if kneading by hand it may take awhile but try not to add extra flour. if needed, lightly oil your hands and work surface instead.) place in a greased bowl, cover, and let rise until doubled, try not to over proof. roll the dough out into a rectangle, keep it thick about ¾ inch. for the filling: ¼ cup melted butter (57g) ¾ cup brown sugar (180g) 3 tsp cinnamon (8g) mix together and spread evenly over the dough, making sure to reach the edges. cut into strips and roll the dough up somewhat loosely so the centers have room to puff up. for the bottom layer: ¼ cup softened butter (57g) 2 tbsp heavy cream (30g) ½ cup brown sugar (100g) mix together and spread into the bottom of your baking dish. place the rolls into the pan. cover and let rise again for about 25-35 minutes. don’t let them overproof just until slightly puffier pour a little heavy cream around the rolls before baking. bake at 350°F for about 25-30 minutes. ( may take longer depending on your oven ). don’t overbake. if they brown too quickly, tent loosely with foil. for the cream cheese frosting: 2 tbsp softened butter (28g) 4 oz cream cheese, softened (113g) 1 tsp vanilla bean paste (5g) 1-1½ cups powdered sugar (120-180g) whip the butter and cream cheese until fluffy, then mix in the vanilla and powdered sugar until smooth. add a splash of heavy cream if needed for consistency. ( i doubled this ) #cinnamonroll #Recipe #baking #cinnamonrolls #bakingrecipe

ooey gooey cinnamon rolls 🤎✨ recipe : for the tangzhong: ¼ cup milk (60g) 1 tbsp all-purpose flour (8g) whisk together in a small pan over medium-low heat until it thickens into a paste. let cool slightly before adding to the dough. for the dough: ¾ cup WARM milk (180ml) ¼ cup melted butter (57g) ¼ cup granulated sugar (50g) 2¼ active dry yeast (7g) 1 egg + 1 egg yolk tangzhong 3 cups bread flour (360g) 2 tbsp milk powder (15g) ¾ tsp salt (4g) mix the warm milk, sugar, and yeast together and let sit for about 5 minutes until foamy. add in the melted butter, egg, yolk, and tangzhong and mix until combined. add the milk powder, and salt, mix then add the flour gradually. knead until smooth. ( if kneading by hand it may take awhile but try not to add extra flour. if needed, lightly oil your hands and work surface instead.) place in a greased bowl, cover, and let rise until doubled, try not to over proof. roll the dough out into a rectangle, keep it thick about ¾ inch. for the filling: ¼ cup melted butter (57g) ¾ cup brown sugar (180g) 3 tsp cinnamon (8g) mix together and spread evenly over the dough, making sure to reach the edges. cut into strips and roll the dough up somewhat loosely so the centers have room to puff up. for the bottom layer: ¼ cup softened butter (57g) 2 tbsp heavy cream (30g) ½ cup brown sugar (100g) mix together and spread into the bottom of your baking dish. place the rolls into the pan. cover and let rise again for about 25-35 minutes. don’t let them overproof just until slightly puffier pour a little heavy cream around the rolls before baking. bake at 350°F for about 25-30 minutes. ( may take longer depending on your oven ). don’t overbake. if they brown too quickly, tent loosely with foil. for the cream cheese frosting: 2 tbsp softened butter (28g) 4 oz cream cheese, softened (113g) 1 tsp vanilla bean paste (5g) 1-1½ cups powdered sugar (120-180g) whip the butter and cream cheese until fluffy, then mix in the vanilla and powdered sugar until smooth. add a splash of heavy cream if needed for consistency. ( i doubled this ) #cinnamonroll #Recipe #baking #cinnamonrolls #bakingrecipe

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