Language
English
عربي
Tiếng Việt
русский
français
español
日本語
한글
Deutsch
हिन्दी
简体中文
繁體中文
Home
How To Use
Language
English
عربي
Tiếng Việt
русский
français
español
日本語
한글
Deutsch
हिन्दी
简体中文
繁體中文
Home
Detail
@meeer___8: Vamos a poner en modo avión el cel 😳🤭
Mercedes 🌺
Open In TikTok:
Region: ES
Tuesday 31 January 2023 09:23:05 GMT
2526
167
5
1
Music
Download
No Watermark .mp4 (
0.48MB
)
No Watermark(HD) .mp4 (
0.48MB
)
Watermark .mp4 (
0.51MB
)
Music .mp3
Comments
⛔️ _Alejo _☯️_ Rocio_ ⛔️ :
Feliz Martes Guapísima 🌹🥰🌹
2023-01-31 09:58:52
0
Macumba :
Wapisima🥰
2023-01-31 13:22:39
0
jsan875 :
k bellezon😘😘
2023-01-31 13:49:46
0
Verde 💀 :
no entendí jajajjajaja
2023-01-31 15:04:57
0
Javinb_1983 :
tu tienes para los dos
2023-01-31 18:57:04
0
To see more videos from user @meeer___8, please go to the Tikwm homepage.
Other Videos
Paid 2 Euro’s for this Elevator. It was worth it!
glwzbll - Untitled #13 (Slowed + Reverb) #trendformusic #foryou #foryoupage #vibes
Alhamdulillah!
Where are you straing at?👀🤤#vtuber #envtuber #fiadum #isekaidemonwaifu #fyp #foryou #anime #reaction #sexy #beauty #dance
ESTOY PUTIAO - @DEI V #deiv #estoyputiao #deivpr #estoyputiaodeiv #underwater #losflavorz #underwatermusic #music #lyricskf #spotify #flyp #Viral
*Soufflé Milk Buns* Craving for fluffy and soft milk bun? Try this Souffle milk bun. This is slightly different from my previous soufflé cheese bun as it doesn’t used cheese in the recipe. And it is topped with soufflé crust. *Sweet stiff starter* – triple in 7-8hrs at 27-28C 25g starter 80g bread flour 35g water 15g sugar *Dough* 180g bread flour 20g sugar 10g milk powder 3g salt 95g milk 40g whipping cream 20g butter All of the sweet stiff starter *soufflé crust* 50g butter 25g icing sugar 50g low protein flour 45g milk -mix softened butter with sugar -add milk gradually and mix well -add flour and fold to a paste form 8x8” (20x20cm) pan Filling - butter cube Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C. ➡️ Mix everything except butter till dough comes together and is strong. ➡️ Add butter gradually and knead until fully incorporated and dough achieves window pane. ➡️ bulk proof dough for 2hrs at 28C ➡️ punch down the dough and divide into 9 equal parts ➡️ wrap the dough with butter cube ➡️ Place on a greased pan (8x8”) for final proof, 3.5-4hr at 28C. ➡️ egg wash and pipe the soufflé crust ➡️ bake at 180C for 20mins #sourdough #sourdoughloaf #sourdoughbread #naturalyeast #wildyeast #naturallyleavened #sweetstarter #sweetstiffstarter #sweetlevain #levain #soufflebun #soufflemilkbun #soufflebread #souffle
About
Robot
Legal
Privacy Policy