@ayra.ilustra: Amo o Teemo🥹💕Reagindo e dando nota aos meus desenhos antigos👀 #react #desenhoantigo #artista #arte

Ayra

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Wednesday 22 February 2023 21:57:20 GMT

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rafaelaimada6 :

AMEI o primeiro

2023-02-22 22:27:18

2

larA🍓 :

oiii,vc vai fazer o vídeo refazendo os seus desenhos antigos porfavorrr

2023-02-23 00:15:00

1

User :

PRIMEIRA!!

2023-02-22 22:00:31

1

guilhermevalerio03 :

como que vc faz para tirar foto dos desenhos no papel

2023-02-22 22:01:48

1

ᐢ..ᐢ ࣪˖ 💗 kika ✹ 🐇 ִֶָ ࣪ 𑊢 :

quintaaaaaa

2023-02-22 22:02:59

1

★nick ★ :

faz a raposa de adesivo pra loja 🥰

2023-02-22 22:08:05

1

mimi🍓🐘 :

primeira ayraaaa manda salveee, e lembra que Deus desenhos são lindos sejam antigos ou recentes 💓💓💓💓

2023-02-22 22:00:56

1

Diniz💜🦋 :

Ayra, ensina como tirar foto de desenho!pls 🙏

2023-02-22 23:58:52

1

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POINTY BREAD WITH CHICKEN SALAD #food #Recipe #bread #chicken #tiktokfood #fy #fyp #foryou #foryoupage DOUGH 600 gr flour (all-purpose flour) 10 gr instant yeast (dry yeast) 12 gr granulated sugar 8 gr salt (1⅓ teaspoon) 20 ml sunflower oil 200 ml milk 160 ml water EXTRA 20 gr flour (all-purpose flour) CHICKEN MIXTURE 500 gr chicken breast 1 chicken stock cube 750 ml water 125 gr yogurt 125 gr mayonnaise 15 gr mustard 50 gr pickles (2 pickles) 50 gr red onion (1 red onion) 2 gr onion powder (⅔ teaspoon) 2 gr garlic powder (⅔ teaspoon) 1 gr black pepper (⅓ teaspoon) 2 gr salt (salt to taste) In a deep bowl, combine the flour, yeast, sugar, and salt. Make a hole in the middle and add sunflower oil, lukewarm milk, and lukewarm water. Mix well and knead for 10-12 minutes until you get cohesive dough. Cover the dough and let it rise for 1 hour in a warm place, or until it doubles in size. Add the chicken breast and a stock cube to a pot with half-full water. Let it boil for 15-20 minutes or until the chicken is cooked. Drain the water. Place the cooled chicken in a bowl and shred it into pieces. Set aside. Divide the dough into 8 equal pieces, each weighing 122 grams. Shape them into balls. Take one ball of dough and roll it out into an oval shape, about 13 cm in length. Roll the dough into a long stick. Seal the end of the dough tightly and then roll it out to a length of 16 cm. Place the formed dough sticks on a baking sheet lined with parchment paper. Sift the flour (20 grams) over the dough, make slits in the dough, and let them rise for 30 minutes in a warm place, or until they double in size. Preheat the oven to 220 ℃ and bake the pointy bread for 12-18 minutes, or until they turn nice golden brown. In a deep bowl, mix yogurt, mayonnaise, mustard, finely chopped pickles, diced red onion, onion powder, garlic powder, black pepper, and salt. Add the shredded chicken to the sauce and mix well. Slice the rolls open and fill them with the chicken salad.

POINTY BREAD WITH CHICKEN SALAD #food #Recipe #bread #chicken #tiktokfood #fy #fyp #foryou #foryoupage DOUGH 600 gr flour (all-purpose flour) 10 gr instant yeast (dry yeast) 12 gr granulated sugar 8 gr salt (1⅓ teaspoon) 20 ml sunflower oil 200 ml milk 160 ml water EXTRA 20 gr flour (all-purpose flour) CHICKEN MIXTURE 500 gr chicken breast 1 chicken stock cube 750 ml water 125 gr yogurt 125 gr mayonnaise 15 gr mustard 50 gr pickles (2 pickles) 50 gr red onion (1 red onion) 2 gr onion powder (⅔ teaspoon) 2 gr garlic powder (⅔ teaspoon) 1 gr black pepper (⅓ teaspoon) 2 gr salt (salt to taste) In a deep bowl, combine the flour, yeast, sugar, and salt. Make a hole in the middle and add sunflower oil, lukewarm milk, and lukewarm water. Mix well and knead for 10-12 minutes until you get cohesive dough. Cover the dough and let it rise for 1 hour in a warm place, or until it doubles in size. Add the chicken breast and a stock cube to a pot with half-full water. Let it boil for 15-20 minutes or until the chicken is cooked. Drain the water. Place the cooled chicken in a bowl and shred it into pieces. Set aside. Divide the dough into 8 equal pieces, each weighing 122 grams. Shape them into balls. Take one ball of dough and roll it out into an oval shape, about 13 cm in length. Roll the dough into a long stick. Seal the end of the dough tightly and then roll it out to a length of 16 cm. Place the formed dough sticks on a baking sheet lined with parchment paper. Sift the flour (20 grams) over the dough, make slits in the dough, and let them rise for 30 minutes in a warm place, or until they double in size. Preheat the oven to 220 ℃ and bake the pointy bread for 12-18 minutes, or until they turn nice golden brown. In a deep bowl, mix yogurt, mayonnaise, mustard, finely chopped pickles, diced red onion, onion powder, garlic powder, black pepper, and salt. Add the shredded chicken to the sauce and mix well. Slice the rolls open and fill them with the chicken salad.

CHICKEN PESTO BITES #chicken #pesto #bites #pastries #snack #food #Recipe #fy #fyp #foryou #foryoupage CHICKEN MIX 525 g ground chicken 4.5 g salt (⅔ teaspoon) 3 g paprika powder (1 teaspoon) 4 g garlic powder (1⅓ teaspoon) 2 g cumin powder (⅔ teaspoon) 3 g onion powder (1 teaspoon) 2 g cayenne pepper (⅔ teaspoon) 1.5 g black pepper (½ teaspoon) 40 g Parmesan cheese 50 g fresh green pesto 35 ml olive oil EXTRA tomato sauce TOPPING 40 g pesto Parmesan cheese cherry tomatoes WRAPPER puff pastry Combine the ground chicken with salt, paprika powder, garlic powder, cumin powder, onion powder, cayenne pepper, black pepper, Parmesan cheese, green pesto, and olive oil in a deep bowl. Mix well until fully combined. Take the puff pastry and roll it out. Cut it in half lengthwise. Spread the tomato sauce over the puff pastry. Distribute some of the chicken mixture over the puff pastry. Roll up the puff pastry tightly. Repeat the process. Slice the filled chicken puff pastry into pieces. Place the pastries on a baking sheet lined with parchment paper. Brush them with green pesto and garnish with a slice of cherry tomato. Place the pastries in a preheated oven at 190 ℃. Bake for 35-40 minutes or until the pastries become golden brown.

CHICKEN PESTO BITES #chicken #pesto #bites #pastries #snack #food #Recipe #fy #fyp #foryou #foryoupage CHICKEN MIX 525 g ground chicken 4.5 g salt (⅔ teaspoon) 3 g paprika powder (1 teaspoon) 4 g garlic powder (1⅓ teaspoon) 2 g cumin powder (⅔ teaspoon) 3 g onion powder (1 teaspoon) 2 g cayenne pepper (⅔ teaspoon) 1.5 g black pepper (½ teaspoon) 40 g Parmesan cheese 50 g fresh green pesto 35 ml olive oil EXTRA tomato sauce TOPPING 40 g pesto Parmesan cheese cherry tomatoes WRAPPER puff pastry Combine the ground chicken with salt, paprika powder, garlic powder, cumin powder, onion powder, cayenne pepper, black pepper, Parmesan cheese, green pesto, and olive oil in a deep bowl. Mix well until fully combined. Take the puff pastry and roll it out. Cut it in half lengthwise. Spread the tomato sauce over the puff pastry. Distribute some of the chicken mixture over the puff pastry. Roll up the puff pastry tightly. Repeat the process. Slice the filled chicken puff pastry into pieces. Place the pastries on a baking sheet lined with parchment paper. Brush them with green pesto and garnish with a slice of cherry tomato. Place the pastries in a preheated oven at 190 ℃. Bake for 35-40 minutes or until the pastries become golden brown.

RASPBERRY COOKIES WITH WHITE CHOCOLATE #cookies #Recipe #food #raspberry #chocolate #sweet #tasty #fy #fyp #foryou #foryoupage COOKIE DOUGH 3 eggs (medium) 75 g white caster sugar 8 g vanilla sugar (1 sachet) 175 ml sunflower oil 100 ml milk 12 g baking powder 375 g flour (all-purpose flour) 150 g white chocolate 100 g raspberries MILK MIXTURE 150 g condensed milk 100 ml milk RASPBERRY MIXTURE 75 g raspberries 35 g granulated sugar EXTRA 250 g white chocolate Chop the white chocolate into small pieces. Break the eggs into a bowl. Add the vanilla sugar and white caster sugar. Mix until smooth. Add the sunflower oil and mix well. Add the milk and mix again. Add baking powder and flour, and fold until combined. Add the chopped white chocolate and mix well. Add the raspberries and fold them into the cookie dough. Spread the cookie dough evenly in a baking pan lined with parchment paper. Use a sheet of plastic wrap as a tool and press it down firmly. Place the raspberry cookie in a preheated oven at 175 °C. Bake for 20-28 minutes. Keep an eye on the baking time, as each oven works differently. In a bowl, combine the condensed milk with milk. Mix well until smooth. Pour the milk mixture over the raspberry cookie. Poke it with a toothpick and let the milk mixture soak in well. In a skillet over medium-high heat, combine the raspberries with sugar. Bring the mixture to a boil and let it simmer for 5-7 minutes. Stir regularly. Take a bowl and place a sieve on top. Add the raspberry mixture and press it down well with a spatula or spoon to leave the seeds behind. Let it cool and transfer the raspberry mixture to a piping bag. Melt the white chocolate using a double boiler. Pour the white chocolate evenly over the raspberry cookie. Pipe dots of the raspberry mixture on top and run a toothpick through them. Allow the topping of the raspberry cookie to set and to become firm.

RASPBERRY COOKIES WITH WHITE CHOCOLATE #cookies #Recipe #food #raspberry #chocolate #sweet #tasty #fy #fyp #foryou #foryoupage COOKIE DOUGH 3 eggs (medium) 75 g white caster sugar 8 g vanilla sugar (1 sachet) 175 ml sunflower oil 100 ml milk 12 g baking powder 375 g flour (all-purpose flour) 150 g white chocolate 100 g raspberries MILK MIXTURE 150 g condensed milk 100 ml milk RASPBERRY MIXTURE 75 g raspberries 35 g granulated sugar EXTRA 250 g white chocolate Chop the white chocolate into small pieces. Break the eggs into a bowl. Add the vanilla sugar and white caster sugar. Mix until smooth. Add the sunflower oil and mix well. Add the milk and mix again. Add baking powder and flour, and fold until combined. Add the chopped white chocolate and mix well. Add the raspberries and fold them into the cookie dough. Spread the cookie dough evenly in a baking pan lined with parchment paper. Use a sheet of plastic wrap as a tool and press it down firmly. Place the raspberry cookie in a preheated oven at 175 °C. Bake for 20-28 minutes. Keep an eye on the baking time, as each oven works differently. In a bowl, combine the condensed milk with milk. Mix well until smooth. Pour the milk mixture over the raspberry cookie. Poke it with a toothpick and let the milk mixture soak in well. In a skillet over medium-high heat, combine the raspberries with sugar. Bring the mixture to a boil and let it simmer for 5-7 minutes. Stir regularly. Take a bowl and place a sieve on top. Add the raspberry mixture and press it down well with a spatula or spoon to leave the seeds behind. Let it cool and transfer the raspberry mixture to a piping bag. Melt the white chocolate using a double boiler. Pour the white chocolate evenly over the raspberry cookie. Pipe dots of the raspberry mixture on top and run a toothpick through them. Allow the topping of the raspberry cookie to set and to become firm.

BROCCOLI POTATOE CHICKEN CASSEROLE #food #Recipe #chicken #casserole POTATO MIXTURE 900 g potatoes 400 g sweet potatoes 3 g salt (½ teaspoon) water 50 g unsalted butter 50 ml milk 3 g salt (salt to taste) 1 g black pepper (⅓ teaspoon) EXTRA 100 g cheddar cheese (4 slices of cheddar cheese) 300 g broccoli CHICKEN MIXTURE 25 ml olive oil 425 g chicken 4 g paprika powder (1⅓ teaspoons) 2 g chicken seasoning (⅔ teaspoon) 3 g garlic powder (1 teaspoon)| 3 g onion powder (1 teaspoon) 2 g cayenne pepper (⅔ teaspoon) 1 chicken stock cube 125 g yellow onion (1 yellow onion) 200 g broccoli (pre-cooked broccoli, see step 2) 200 ml whipping cream 12 g sweet soy sauce (ketjap manis) TOPPING 150 g grated cheese 100 g broccoli (pre-cooked broccoli, see step 2) Wash and cut the chicken into small pieces. Peel and chop the yellow onion. Cut the broccoli into florets. Bring a saucepan of water to a boil and add the broccoli florets. Let it boil for 3-5 minutes, depending on the size of the florets. Check regularly with a fork to see if you've reached the desired tenderness. The broccoli should be soft but still a bit firm and bright green. Immediately drain the broccoli. Set aside 200 g of broccoli and 100 g separately. You'll use these shortly for the chicken mixture and garnish. Peel and cut the potatoes and sweet potatoes into pieces. Bring a pot of water to a boil. Add the salt, then the potatoes and sweet potatoes. Cook them for about 15-20 minutes until they are tender. Drain the water. Meanwhile, continue with the chicken mixture. Heat the olive oil in a frying pan over medium-high heat and add the chicken, paprika powder, chicken seasoning, garlic powder, onion powder, cayenne pepper. Crumble the chicken stock cube over the frying pan. Cook for 3-4 minutes. Add the yellow onion and broccoli (200 g). Mix well with the chicken mixture and cook for an additional 2-3 minutes. Add the heavy cream and sweet soy sauce. Mix well and cook until the sauce thickens. Place the potatoes and sweet potatoes in a deep bowl. Add the butter, milk, salt, and black pepper. Mash everything. Spread the potato mixture evenly in a baking dish. With a spoon, create four deep wells in the potato mixture. Place cheddar cheese in the wells and then distribute the chicken mixture over it. Sprinkle the entire dish with grated cheese and garnish with the broccoli florets (100g). Place the potato-chicken casserole with broccoli in a preheated oven at 200 ℃. Bake for 10-15 minutes or until the cheese is completely melted and golden brown.

BROCCOLI POTATOE CHICKEN CASSEROLE #food #Recipe #chicken #casserole POTATO MIXTURE 900 g potatoes 400 g sweet potatoes 3 g salt (½ teaspoon) water 50 g unsalted butter 50 ml milk 3 g salt (salt to taste) 1 g black pepper (⅓ teaspoon) EXTRA 100 g cheddar cheese (4 slices of cheddar cheese) 300 g broccoli CHICKEN MIXTURE 25 ml olive oil 425 g chicken 4 g paprika powder (1⅓ teaspoons) 2 g chicken seasoning (⅔ teaspoon) 3 g garlic powder (1 teaspoon)| 3 g onion powder (1 teaspoon) 2 g cayenne pepper (⅔ teaspoon) 1 chicken stock cube 125 g yellow onion (1 yellow onion) 200 g broccoli (pre-cooked broccoli, see step 2) 200 ml whipping cream 12 g sweet soy sauce (ketjap manis) TOPPING 150 g grated cheese 100 g broccoli (pre-cooked broccoli, see step 2) Wash and cut the chicken into small pieces. Peel and chop the yellow onion. Cut the broccoli into florets. Bring a saucepan of water to a boil and add the broccoli florets. Let it boil for 3-5 minutes, depending on the size of the florets. Check regularly with a fork to see if you've reached the desired tenderness. The broccoli should be soft but still a bit firm and bright green. Immediately drain the broccoli. Set aside 200 g of broccoli and 100 g separately. You'll use these shortly for the chicken mixture and garnish. Peel and cut the potatoes and sweet potatoes into pieces. Bring a pot of water to a boil. Add the salt, then the potatoes and sweet potatoes. Cook them for about 15-20 minutes until they are tender. Drain the water. Meanwhile, continue with the chicken mixture. Heat the olive oil in a frying pan over medium-high heat and add the chicken, paprika powder, chicken seasoning, garlic powder, onion powder, cayenne pepper. Crumble the chicken stock cube over the frying pan. Cook for 3-4 minutes. Add the yellow onion and broccoli (200 g). Mix well with the chicken mixture and cook for an additional 2-3 minutes. Add the heavy cream and sweet soy sauce. Mix well and cook until the sauce thickens. Place the potatoes and sweet potatoes in a deep bowl. Add the butter, milk, salt, and black pepper. Mash everything. Spread the potato mixture evenly in a baking dish. With a spoon, create four deep wells in the potato mixture. Place cheddar cheese in the wells and then distribute the chicken mixture over it. Sprinkle the entire dish with grated cheese and garnish with the broccoli florets (100g). Place the potato-chicken casserole with broccoli in a preheated oven at 200 ℃. Bake for 10-15 minutes or until the cheese is completely melted and golden brown.

Metal vocals + helium #metal #fyp #musiciansoftiktok #trending #music #musician #piano #viral #duet #singer #metalband #metalbandmeme #deathcore #deathcorememe #deathcorebreakdown #metalcore #thrashmetal #blackmetal #deathmetal

Metal vocals + helium #metal #fyp #musiciansoftiktok #trending #music #musician #piano #viral #duet #singer #metalband #metalbandmeme #deathcore #deathcorememe #deathcorebreakdown #metalcore #thrashmetal #blackmetal #deathmetal

WHITE CHOCOLATE COCONUT COOKIES #cookies #Recipe #food #tasty #coco #fy #fyp #foryoupage #foryou COOKIE DOUGH 3 eggs (m) 100 g white caster sugar 8 g vanilla sugar (1 sachet) 175 ml sunflower oil 400 g flour (all-purpose flour) 12 g baking powder 200 g white chocolate MILK MIXTURE 250 g condensed milk 150 ml milk TOPPING grated coconut Chop the white chocolate into small pieces. Break the eggs into a bowl. Add the white caster sugar and vanilla sugar. Mix well. Add the sunflower oil and mix for 30 seconds. Add the flour and baking powder, mix and knead until combined. Add the chopped white chocolate and mix again. Take a portion of the cookie dough (12 grams per cookie) and shape it into a round cookie using your palms. Repeat this process. Place the cookies on a baking sheet lined with parchment paper. Place the cookies in a preheated oven at 190 ℃ (374 °F) and bake for 10-12 minutes. Keep an eye on the baking time, as every oven works differently. Allow the cookies to cool afterward. In a bowl, combine the milk and condensed milk until smooth. Dip the cookies into the milk mixture. Stack 2 cookies on top of each other to form a nice round shape and roll them entirely in the grated coconut.

WHITE CHOCOLATE COCONUT COOKIES #cookies #Recipe #food #tasty #coco #fy #fyp #foryoupage #foryou COOKIE DOUGH 3 eggs (m) 100 g white caster sugar 8 g vanilla sugar (1 sachet) 175 ml sunflower oil 400 g flour (all-purpose flour) 12 g baking powder 200 g white chocolate MILK MIXTURE 250 g condensed milk 150 ml milk TOPPING grated coconut Chop the white chocolate into small pieces. Break the eggs into a bowl. Add the white caster sugar and vanilla sugar. Mix well. Add the sunflower oil and mix for 30 seconds. Add the flour and baking powder, mix and knead until combined. Add the chopped white chocolate and mix again. Take a portion of the cookie dough (12 grams per cookie) and shape it into a round cookie using your palms. Repeat this process. Place the cookies on a baking sheet lined with parchment paper. Place the cookies in a preheated oven at 190 ℃ (374 °F) and bake for 10-12 minutes. Keep an eye on the baking time, as every oven works differently. Allow the cookies to cool afterward. In a bowl, combine the milk and condensed milk until smooth. Dip the cookies into the milk mixture. Stack 2 cookies on top of each other to form a nice round shape and roll them entirely in the grated coconut.

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