@aysegulkn: Lele le canımm

Ayşegül
Ayşegül
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Region: TR
Monday 18 September 2023 18:46:06 GMT
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_by_yorumcu_
𝐁𝐘 𝐘𝐎𝐑𝐔𝐌𝐂𝐔😎🦉 :
sarı üzüm hebesi le Lele canım gönlüm sevmez herkesi sarışın san güzelsin 😅😅😅 @Ayşegül
2023-09-19 02:13:50
1
polat_125
P O L A T :
Ateş atacaktimda böyle bir güzelliği yakmaya kıyamadım 🥰
2023-09-19 07:40:43
1
canoo..72
🫴🤍Canoo...07 :
Le Le le Cano 😂
2023-09-19 07:53:47
1
bekirhasgul58
bekirhasgul58 :
kaç tane dövmen var
2023-09-19 10:38:56
1
samedsaglam47
Mİ9 :
❤❤❤❤❤❤❤❤
2023-09-25 08:27:41
1
mehmetali01232
MEHMET ALİ CECEN :
Bu video patlar yerimi alayım şimdiden 😁
2023-09-18 18:48:37
0
yunuscelebi44
Yunus Çelebi :
cok guzelsin 🌹🌹🌹🌹🌹
2023-09-18 18:48:45
0
canaricilaroffical
Can Arıcılar :
💫💫
2023-09-18 18:54:10
0
baymayykkk
bygizemli01 :
Le le le hopa yandan yandan 😅
2023-09-18 19:08:14
0
user76357381
emın :
bu güzel maşallah
2023-09-18 20:27:03
0
slymn.c
꧁༺𝒮𝓊̈𝓁𝑒𝓎𝓂𝒶𝓃༻꧂ :
@bakbisen sarı olsun dasdan olsun
2023-09-19 06:10:32
0
polat.06mustafaa
Polat Mustafa 🇹🇷 :
Ayşegül ❤️🧿🌹
2023-09-20 16:13:00
0
balkanozdemir
Balkan :
🥰
2023-09-20 20:12:47
0
userrr.67493
… :
❤️❤️
2023-09-23 09:31:14
0
cemo795
cemre :
çok güzelsin harikasın çok tatlısın seni seviyorum bebeğim ❤🔥😍💋🥰
2023-09-23 14:51:52
0
walid5417
Ÿôùsfî Wâlîd :
😍😍😍
2024-01-12 20:38:10
0
To see more videos from user @aysegulkn, please go to the Tikwm homepage.

Other Videos

Basque Burnt Cheesecake San Sebastián 🤤 Pan: round 20 cm (8 inch), minimum 7 cm (2.75 inch) high Recipe 	•	Cream cheese (full-fat, Philadelphia-style, 26–33% fat): 600 g (21 oz / ~2⅔ cups) 	•	Granulated sugar: 180 g (¾ cup + 2 tbsp) 	•	Whole eggs (room temperature): 4 large (≈220 g without shells / ~7.75 oz) 	•	Heavy cream 33–36%: 300 g (300 ml / 1¼ cups) 	•	Wheat flour or cornstarch: 15 g (2 tbsp) 	•	Vanilla (optional, minimal): ½ tsp Method Line the pan with 2 sheets of baking parchment, extending 5–6 cm (2–2.5 inch) above the rim. Cream cheese must be fully softened (20–22°C / 68–72°F). Smoothness at this stage determines final texture. Mix cream cheese, sugar, and vanilla using paddle or low-speed whisk just until smooth. Add eggs one at a time, mixing on low speed. Whisk cornstarch into the cream first. Add cream gradually to the batter. Let batter rest 10 minutes, then strain through a fine sieve to remove micro-lumps and air bubbles. Batter should fill the pan at least 75–80% height. Baking Bake at 240–250°C (465–480°F), top & bottom heat, no fan, for 30–35 minutes. Bake until: 	•	Top is deeply caramelized, almost burnt 	•	Center has a strong wobble (like thick custard) 	•	Internal temperature (center): 68–72°C (154–162°F) Cooling Remove from oven and cool at room temperature for 1–1.5 hours. Transfer to refrigerator uncovered for minimum 6 hours, ideally overnight. Serving Cut with a hot knife for clean slices. #cheesecake #sansebastian #Recipe #burntcheesecake
Basque Burnt Cheesecake San Sebastián 🤤 Pan: round 20 cm (8 inch), minimum 7 cm (2.75 inch) high Recipe • Cream cheese (full-fat, Philadelphia-style, 26–33% fat): 600 g (21 oz / ~2⅔ cups) • Granulated sugar: 180 g (¾ cup + 2 tbsp) • Whole eggs (room temperature): 4 large (≈220 g without shells / ~7.75 oz) • Heavy cream 33–36%: 300 g (300 ml / 1¼ cups) • Wheat flour or cornstarch: 15 g (2 tbsp) • Vanilla (optional, minimal): ½ tsp Method Line the pan with 2 sheets of baking parchment, extending 5–6 cm (2–2.5 inch) above the rim. Cream cheese must be fully softened (20–22°C / 68–72°F). Smoothness at this stage determines final texture. Mix cream cheese, sugar, and vanilla using paddle or low-speed whisk just until smooth. Add eggs one at a time, mixing on low speed. Whisk cornstarch into the cream first. Add cream gradually to the batter. Let batter rest 10 minutes, then strain through a fine sieve to remove micro-lumps and air bubbles. Batter should fill the pan at least 75–80% height. Baking Bake at 240–250°C (465–480°F), top & bottom heat, no fan, for 30–35 minutes. Bake until: • Top is deeply caramelized, almost burnt • Center has a strong wobble (like thick custard) • Internal temperature (center): 68–72°C (154–162°F) Cooling Remove from oven and cool at room temperature for 1–1.5 hours. Transfer to refrigerator uncovered for minimum 6 hours, ideally overnight. Serving Cut with a hot knife for clean slices. #cheesecake #sansebastian #Recipe #burntcheesecake

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