@joanjaneyamat: @peterevangelista01 @glowperfectmain #glowperfectph

Joan Jane Yamat

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Region: PH

Thursday 24 November 2022 06:46:02 GMT

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Comments

xxLyxh_ :

eyy early

2022-11-24 08:19:40

1

Snow22 :

ay naka order ako sana hiyang sakin na budol muko

2022-11-24 08:45:28

1

Mazee :

ask lng po pede po bayan sa lalaki?

2022-11-24 09:35:57

1

Bhebz Abejero :

idol.pwede bang padalhan mo Ako Nyan 🥰🥰🥰

2022-11-25 22:26:25

1

ilovecats :

early ako ate! ^^

2022-11-24 06:49:30

0

Zioleen's Happy Shop :

Mam araw gabe po ba pag inom ,. Bago kumain or pagkatapos kumain ?? pa answer pooo..

2022-11-24 07:22:27

0

SmileyChi🐽 :

bawal po ba sa breast feeding yn kahit 1year old na yun baby

2022-11-24 09:12:03

0

SmileyChi🐽 :

tsaka po yun beauty white

2022-11-24 09:12:31

0

fried.chicken :

wat if si star magkagusto sa lalake

2022-11-24 09:36:57

0

ma clara flores :

sana mabigyan ako Ng gluta white...

2022-11-29 05:48:44

0

ma clara flores :

this Christmas

2022-11-29 05:48:54

0

ZVfindsph :

ma'am ask lang Po ung shape up poba paanp nyo siya iniinom ano Po Ang Tamang mag inom morning ba or evening..hope masagot salamat

2022-12-05 15:41:08

0

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

Other Videos

Teaching mum another tiktok dance ! || wait for Ali in the back 😂 #nz #nzlockdown

Teaching mum another tiktok dance ! || wait for Ali in the back 😂 #nz #nzlockdown

This is the best and easiest sourdough recipe I have found!! I got this from @sourdough mom What you’ll need: 250G ACTIVE STARTER 725G WARM FILTERED WATER 1000G UNBLEACHED FLOUR 25G SALT 1. WHISK TOGETHER 250G OF ACTIVE STARTER WITH 725G OF WARM (BUT NOT HOT!) UNTIL WELL INCORPORATED AND “FROTHY”. ADD 1000G OF FLOUR AND 25G OF SALT. MIX WITH HAND/BREAD WHISK UNTIL ITS SHAGGY DOUGH AND THERE ARE NO POCKETS OF DRY FLOUR REMAINING. COVER THE DOUGH AND LET IT REST FOR ONE HOUR. 2.AFTER AN HOUR, PERFORM STRETCH AND FOLDS EVERY 30 MINUTES FOR FOUR ROUNDS. AFTER THE FOURTH ROUND, COVER THE DOUGH AND LET IT BULK FERMENT ON THE COUNTER FOR 2 HOURS UNTIL IT INCREASES BY 50%-75% IN SIZE. (SOMETIMES CAN TAKE A LITTLE MORE THAN 2 HOURS). 3. LIGHTLY FLOUR THE COUNTER. SPLIT THE DOUGH IN HALF. SHAPE THE DOUGH INTO A LARGE RECTANGLE, THEN FOLD ONE SIDE TOWARD THE MIDDLE, AND REPEAT WITH THE OTHER SIDE. ROLL UP YOUR DOUGH INTO A BALL SHAPE. SHAPE IT INTO A ROUND BALL BY PUSHING YOUR DOUGH OUT IN A CIRCULAR MOTION AND PULLING IN ABOUT 3-4 TIMES (TUCKING IN THE UNDERSIDE). LET REST FOR 20 MINUTES. PERFORM THE FINAL SHAPING BY REPEATING THE STEPS. 4. PLACE YOUR DOUGH UPSIDE DOWN (SEAM SIDE UP) INTO A FLOURED BANNETON. COVER YOUR DOUGH WITH A KITCHEN TOWEL OR PLASTIC WRAP AND COLD-PROOF IN THE REFRIGERATOR FOR 2 HOURS OR UP TO 48 HOURS. 5. PREHEAT THE OVEN TO 425°F WITH A DUTCH OVEN INSIDE. ONCE PROOFED, FLIP THE DOUGH ONTO PARCHMENT PAPER. SCORE THE DOUGH. PLACE THE DOUGH WITH PARCHMENT PAPER INTO THE PREHEATED DUTCH OVEN. 6. BAKE FOR 35 MINUTES, THEN UNCOVER AND BAKE FOR ANOTHER 10 MINUTES. REMOVE FROM THE OVEN AND COOL FOR AT LEAST ONE HOUR BEFORE SLICING. #sourdough #sourdoughbread #sourdoughstarter #sourdoughtok #sourdoughrecipe #sourdoughloaf

This is the best and easiest sourdough recipe I have found!! I got this from @sourdough mom What you’ll need: 250G ACTIVE STARTER 725G WARM FILTERED WATER 1000G UNBLEACHED FLOUR 25G SALT 1. WHISK TOGETHER 250G OF ACTIVE STARTER WITH 725G OF WARM (BUT NOT HOT!) UNTIL WELL INCORPORATED AND “FROTHY”. ADD 1000G OF FLOUR AND 25G OF SALT. MIX WITH HAND/BREAD WHISK UNTIL ITS SHAGGY DOUGH AND THERE ARE NO POCKETS OF DRY FLOUR REMAINING. COVER THE DOUGH AND LET IT REST FOR ONE HOUR. 2.AFTER AN HOUR, PERFORM STRETCH AND FOLDS EVERY 30 MINUTES FOR FOUR ROUNDS. AFTER THE FOURTH ROUND, COVER THE DOUGH AND LET IT BULK FERMENT ON THE COUNTER FOR 2 HOURS UNTIL IT INCREASES BY 50%-75% IN SIZE. (SOMETIMES CAN TAKE A LITTLE MORE THAN 2 HOURS). 3. LIGHTLY FLOUR THE COUNTER. SPLIT THE DOUGH IN HALF. SHAPE THE DOUGH INTO A LARGE RECTANGLE, THEN FOLD ONE SIDE TOWARD THE MIDDLE, AND REPEAT WITH THE OTHER SIDE. ROLL UP YOUR DOUGH INTO A BALL SHAPE. SHAPE IT INTO A ROUND BALL BY PUSHING YOUR DOUGH OUT IN A CIRCULAR MOTION AND PULLING IN ABOUT 3-4 TIMES (TUCKING IN THE UNDERSIDE). LET REST FOR 20 MINUTES. PERFORM THE FINAL SHAPING BY REPEATING THE STEPS. 4. PLACE YOUR DOUGH UPSIDE DOWN (SEAM SIDE UP) INTO A FLOURED BANNETON. COVER YOUR DOUGH WITH A KITCHEN TOWEL OR PLASTIC WRAP AND COLD-PROOF IN THE REFRIGERATOR FOR 2 HOURS OR UP TO 48 HOURS. 5. PREHEAT THE OVEN TO 425°F WITH A DUTCH OVEN INSIDE. ONCE PROOFED, FLIP THE DOUGH ONTO PARCHMENT PAPER. SCORE THE DOUGH. PLACE THE DOUGH WITH PARCHMENT PAPER INTO THE PREHEATED DUTCH OVEN. 6. BAKE FOR 35 MINUTES, THEN UNCOVER AND BAKE FOR ANOTHER 10 MINUTES. REMOVE FROM THE OVEN AND COOL FOR AT LEAST ONE HOUR BEFORE SLICING. #sourdough #sourdoughbread #sourdoughstarter #sourdoughtok #sourdoughrecipe #sourdoughloaf

Friendly intruders at Drippo’s studio

Friendly intruders at Drippo’s studio

#funny #ترند_تيك_توك

#funny #ترند_تيك_توك

#egirl #gaming #fortnite

#egirl #gaming #fortnite

🎃今日ハロウィン💀じゃん。って事で朝から筋トレした日vlog @キドウ参考にしました#ハロウィン #ハッピーハロウィン #10月31日 #日常 #日常vlog #Vlog #vlogger #blog #blogger #大学生 #大学生の日常 #大学サッカー #寮生活 #寮 #モーニングルーティン #茨城

🎃今日ハロウィン💀じゃん。って事で朝から筋トレした日vlog @キドウ参考にしました#ハロウィン #ハッピーハロウィン #10月31日 #日常 #日常vlog #Vlog #vlogger #blog #blogger #大学生 #大学生の日常 #大学サッカー #寮生活 #寮 #モーニングルーティン #茨城

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