@smile.panjapa: DELTS & ARM DAY | เก็บไหล่และแขนกันค่า #อย่าปิดการมองเห็น #Fitness #Lifestyle

Smile.panjapa
Smile.panjapa
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Region: TH
Saturday 25 June 2022 12:00:36 GMT
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saiya_masai
Saiya...💋 :
ละลายหมดแล้วค่ะ 🥰🥰🥰
2022-06-25 12:40:12
18
maxwatchararit
Max🫣 :
ไม่เจอคลิปนาน เจออีกทีมวลกล้ามเยอะขึ้นแน่นขึ้นมากเลยครับ กล้ามชัดมาก
2022-06-25 13:21:53
8
fusecarols
Fill Infinity :
ดีเลยไปขึ้นดอย แบกเราขึ้นไปด้วยนะ
2022-06-25 14:35:44
3
heelomalfroy
Heelomalfroy :
ผมเจอแล้วคนที่ปกป้องผมได้
2022-06-25 13:47:27
3
9_m_o_s
ก็มอสไง’จะใครล๊ะ’ :
ยินดีกับรางวัลล่าสุดด้วยครับ กินขาดจริงๆ
2022-06-25 15:19:40
2
apadsarajunsri
Apadsara Junsri :
ขอตำแนะนำหน่อยครับพึ่งซื้อดัมเบลมาหมาดๆ เล่นกี่ครั้ง ครั้งหละเท่าไหร่ครับ มือใหม่
2022-06-25 13:22:31
2
zen_know
ณิชาต์ :
หัวไหล่ งดงามมากครับ🥰
2022-06-25 12:29:48
1
aunnaja__
AUN :
ผมเจอล่ะ ผู้หญิงที่จะปกป้องดูแลเราได้😆😄
2022-06-29 13:33:54
1
bike1994
BIKE :
ผมคิดว่าผมเดินเจอพี่ทีโลตัสนะครับถ้าไม่ใช่ก็ขออภัยด้วยครับ😂😂
2022-06-25 13:33:17
1
stopyed
𝕸𝖊𝖝𝖎𝖈𝖆𝖓 𝕮𝖍𝖎𝖈𝖆𝖓𝖔 :
เจอแล้วผู้หญิงที่ปกป้องเราได้😂
2022-06-25 18:43:02
1
aontprr
Aon Tr :
ทำไมถึงเล่นกล้าม❓
2022-06-25 15:16:57
1
anastasia_kk12
Anastasia :
สวยแกร่ง งดงามครับ
2022-06-25 14:57:56
1
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CHICKEN PESTO PAN BREAD #food #Recipe #bread #pesto #chicken #fy #foryoupage #fyp DOUGH 425 g all-purpose flour 75 g fine semolina 7 g instant yeast (1 tablespoon or 1 packet) 8 g salt (1⅓ teaspoons) 0.5 g thyme 12 g honey 25 ml olive oil 280 ml water (lukewarm) CHICKEN PESTO 600 g chicken thighs 4.5 g salt (⅔ teaspoon) 2 g cayenne pepper (⅔ teaspoon) 3 g garlic powder (1 teaspoon) 4 g onion powder (1⅓ teaspoons) 2 g cumin (⅔ teaspoon) 30 ml olive oil 25 g unsalted butter 45 g fresh green pesto 150 g roasted red bell pepper (1 roasted red bell pepper) 75 g red onion (1 red onion) 150 g cheese (your choice) SAUCE fresh green pesto truffle mayonnaise In a large bowl, combine the flour, fine semolina, yeast, salt, thyme, honey, olive oil, and lukewarm water. Mix well and knead for 10-12 minutes until smooth. Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size. Deflate the dough and divide it into 14 equal pieces, about 57 grams each. Shape each piece into a ball. Roll one ball into a circle and fold it in half. Place the folded dough on a baking tray lined with parchment paper. Repeat with the remaining dough. Allow to rise for another 30 minutes or until doubled in size. Heat a heavy-bottomed skillet over medium heat. Bake the rolls on both sides until golden brown, a few minutes per side.  Wash and cut the chicken thighs into pieces and place them in a large bowl. Add salt, cayenne pepper, garlic powder, onion powder, cumin, and olive oil. Mix well. Heat the butter in a skillet over medium heat. Add the chicken and cook for 4-5 minutes until golden brown. Add the green pesto, sliced roasted red bell pepper, and red onion. Stir and cook for another 3-4 minutes until everything is well combined and heated through. Remove the skillet from the heat and place cheese slices over the chicken. Cover with a lid to help the cheese melt. Open each roll and fill it with the chicken pesto mixture. Serve with green pesto and a drizzle of truffle mayonnaise for added flavor.
CHICKEN PESTO PAN BREAD #food #Recipe #bread #pesto #chicken #fy #foryoupage #fyp DOUGH 425 g all-purpose flour 75 g fine semolina 7 g instant yeast (1 tablespoon or 1 packet) 8 g salt (1⅓ teaspoons) 0.5 g thyme 12 g honey 25 ml olive oil 280 ml water (lukewarm) CHICKEN PESTO 600 g chicken thighs 4.5 g salt (⅔ teaspoon) 2 g cayenne pepper (⅔ teaspoon) 3 g garlic powder (1 teaspoon) 4 g onion powder (1⅓ teaspoons) 2 g cumin (⅔ teaspoon) 30 ml olive oil 25 g unsalted butter 45 g fresh green pesto 150 g roasted red bell pepper (1 roasted red bell pepper) 75 g red onion (1 red onion) 150 g cheese (your choice) SAUCE fresh green pesto truffle mayonnaise In a large bowl, combine the flour, fine semolina, yeast, salt, thyme, honey, olive oil, and lukewarm water. Mix well and knead for 10-12 minutes until smooth. Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size. Deflate the dough and divide it into 14 equal pieces, about 57 grams each. Shape each piece into a ball. Roll one ball into a circle and fold it in half. Place the folded dough on a baking tray lined with parchment paper. Repeat with the remaining dough. Allow to rise for another 30 minutes or until doubled in size. Heat a heavy-bottomed skillet over medium heat. Bake the rolls on both sides until golden brown, a few minutes per side. Wash and cut the chicken thighs into pieces and place them in a large bowl. Add salt, cayenne pepper, garlic powder, onion powder, cumin, and olive oil. Mix well. Heat the butter in a skillet over medium heat. Add the chicken and cook for 4-5 minutes until golden brown. Add the green pesto, sliced roasted red bell pepper, and red onion. Stir and cook for another 3-4 minutes until everything is well combined and heated through. Remove the skillet from the heat and place cheese slices over the chicken. Cover with a lid to help the cheese melt. Open each roll and fill it with the chicken pesto mixture. Serve with green pesto and a drizzle of truffle mayonnaise for added flavor.

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