@ddalqiwee: Healer vibes

Ddal🦋

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Region: KZ

Sunday 18 February 2024 11:56:17 GMT

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Comments

฀ :

я ее не узнала...

2024-02-18 12:43:00

5922

6karina6 :

она как из дорамы💔

2024-02-18 12:07:47

2945

ебасос :

кореянка!!!

2024-02-18 18:32:09

0

MARTA :

А є якась назва кофт з такими рукавами?дуже треба

2024-02-18 17:36:51

20

Mariaym :

какая у неё фигура?)

2024-02-18 17:10:08

119

❤️‍🩹 :

она казашка? на кореянку она оч похожа...

2024-03-17 10:49:53

1

meow :

и правда, словно из дорамы Хилер!

2024-02-18 12:35:15

43

вечные слезы :

красовки...

2024-02-18 16:07:58

16

🪽فاطمة :

я думала какая-то кореянка пока на аву не посмотрела

2024-02-18 20:23:22

4

luilui :

у нее вайб/стиль в этом видео, как у гг в фильме Дивергент

2024-02-18 16:08:01

69

тру стэн чеëн ʸᵘᶰᵉʳᵘ :

великолепная [cry][cry]

2024-02-18 12:08:08

42

Avilina :

она такая красивая кореянка

2024-02-18 17:52:57

2

isss :

ты кореянка

2024-02-19 09:52:37

0

leoazat :

В конце ультанула

2024-02-18 12:53:21

243

shin :

даже если у вас такая одежда или что-то другое вы все равно прекрасная и великолепная😍✨🤍🤍

2024-02-19 19:37:05

0

XIAO MEI :

слишком прекрасная.....

2024-02-18 12:07:40

332

★ :

я подумала это корейская актриса...

2024-02-18 14:13:09

131

дочь_юци :

Я думала что это какая-то кореянка или же айдол😭😭

2024-02-18 20:52:16

750

kunakbaeva_e :

она выглядит как гг из дорамы счастье

2024-02-19 12:34:43

1

K. :

Завидую 😭💔

2024-02-19 15:57:49

1

Яни 😝 :

Я не понимаю её стиль...

2024-02-19 11:48:53

1

пёрфект блюю :

лучшая 🥰

2024-03-14 16:28:31

1

mia :

я вас не узнала...

2024-02-18 18:41:55

4

Алих :

это место похоже на дораму счастье

2024-02-26 07:00:47

1

A :

она же на половину кореянка ? да ?

2024-02-18 18:09:06

0

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

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🏈 SUPER BREAD FOR SUPER BOWL 🏈 Spinach Artichoke Dip Focaccia 🌿 Ingredients: 1 batch focaccia dough Extra virgin olive oil, for drizzling For the spinach artichoke topping 340g (12oz) baby spinach 5 cloves garlic 1.5 tablespoons (15ml) extra virgin olive oil 1/4 teaspoon flaky sea salt 400g (14 oz) tin artichoke hearts, drained and chopped finely 200g (2 cups) low-moisture mozzarella cheese, grated 60g (1 cup) Parmesan cheese, grated 2 tablespoons (8g) fresh basil, julienned 1/2 teaspoon dried garlic granules Flaky sea salt and pepper to taste (I do about 1/4 teaspoon of each) For the cream cheese filling 120g (4.5oz) full-fat cream cheese 1/2 teaspoon dried garlic granules 50g (1/4 cup) reserved spinach artichoke topping, finely minced For the topping 50g (1/2 cup) low-moisture mozzarella cheese, grated Method: Mix up a batch of my same-day focaccia (recipe and tutorial is the first post pinned to the top left of grid). You can also use my overnight or sourdough focaccia recipes. While proofing in bowl, make the topping. First, heat the olive oil in a large frying pan or wok over a medium heat. Add in the garlic and simmer for a minute or so. Add in the spinach and cook over a medium heat until the spinach has completely wilted down. Add in about ¼ - ½ teaspoon flaky sea salt and continue cooking to let some of the water from the spinach evaporate. Place spinach into fine mesh sieve placed over a bowl and leave to cool for a few minutes.. Drain the tin of artichoke hearts and dice them nice and small. Using clean hands, squeeze the spinach to drain the liquid through the sieve. Repeat this until there are no drops of spinach water coming off the spinach when you squeeze it. Remove the spinach from the sieve and then place the chopped artichokes inside (no need to wash it in between!). Again, use your hands to squeeze away all the excess water. Place the spinach and artichokes into a large bowl and add in 200g (2 cups) grated low-moisture mozzarella cheese and 60g (1 cup) grated Parmesan. Add in the fresh basil, garlic granules and then salt and pepper to taste. Mix well. Set aside 50g (1/4 cup) of the topping mixture to use in the cream cheese filling later. When the focaccia dough has finished proofing in the bowl, tip the dough onto the prepared tray (lined with parchment and olive oil) and gently stretch it out into a rectangle shape. Scatter 1/3 (165g/1 cup) of the spinach artichoke topping over the dough and then fold it up into thirds as instructed in the base focaccia dough recipe. Flip the entire thing over so the smooth side of the dough is on the top. Cover with an inverted tray (or oiled parchment paper) to proof for 1-1.5 hours. Dimpling and baking the focaccia Preheat the oven to 220C/430C. Drizzle a bit of olive oil over the dough and scatter another 1/3 of the topping mixture over the top of it. Dimple the dough and scatter over some flaky sea salt. Par-bake for 13-15 minutes. Remove the focaccia from the oven and scatter over the remaining topping mixture and finish with a little extra mozzarella cheese. Continue baking for another 6-10 minutes, or until the cheese is bubbly and golden around the edges. While the focaccia is baking, finely chop the reserved topping mixture (1/4 cup/50g) and then mix it with the cream cheese and ½ teaspoon garlic granules. Transfer to a piping bag with a wide nozzle or a zip top bag (with corner snipped off). When finished baking, transfer the focaccia to a cooling rack and then poke the surface with a bunch of holes, I use a large plastic straw (or similar) to do this. Pipe the cream cheese into the holes and let it sit for at least 10 minutes to allow the heat from the focaccia to heat through the cream cheese. Then rip in and enjoy! #superbowlappetizers #superbowlfood #focaccia #focacciatok #spinachartichokedip #foodporn #samedayfocaccia

🏈 SUPER BREAD FOR SUPER BOWL 🏈 Spinach Artichoke Dip Focaccia 🌿 Ingredients: 1 batch focaccia dough Extra virgin olive oil, for drizzling For the spinach artichoke topping 340g (12oz) baby spinach 5 cloves garlic 1.5 tablespoons (15ml) extra virgin olive oil 1/4 teaspoon flaky sea salt 400g (14 oz) tin artichoke hearts, drained and chopped finely 200g (2 cups) low-moisture mozzarella cheese, grated 60g (1 cup) Parmesan cheese, grated 2 tablespoons (8g) fresh basil, julienned 1/2 teaspoon dried garlic granules Flaky sea salt and pepper to taste (I do about 1/4 teaspoon of each) For the cream cheese filling 120g (4.5oz) full-fat cream cheese 1/2 teaspoon dried garlic granules 50g (1/4 cup) reserved spinach artichoke topping, finely minced For the topping 50g (1/2 cup) low-moisture mozzarella cheese, grated Method: Mix up a batch of my same-day focaccia (recipe and tutorial is the first post pinned to the top left of grid). You can also use my overnight or sourdough focaccia recipes. While proofing in bowl, make the topping. First, heat the olive oil in a large frying pan or wok over a medium heat. Add in the garlic and simmer for a minute or so. Add in the spinach and cook over a medium heat until the spinach has completely wilted down. Add in about ¼ - ½ teaspoon flaky sea salt and continue cooking to let some of the water from the spinach evaporate. Place spinach into fine mesh sieve placed over a bowl and leave to cool for a few minutes.. Drain the tin of artichoke hearts and dice them nice and small. Using clean hands, squeeze the spinach to drain the liquid through the sieve. Repeat this until there are no drops of spinach water coming off the spinach when you squeeze it. Remove the spinach from the sieve and then place the chopped artichokes inside (no need to wash it in between!). Again, use your hands to squeeze away all the excess water. Place the spinach and artichokes into a large bowl and add in 200g (2 cups) grated low-moisture mozzarella cheese and 60g (1 cup) grated Parmesan. Add in the fresh basil, garlic granules and then salt and pepper to taste. Mix well. Set aside 50g (1/4 cup) of the topping mixture to use in the cream cheese filling later. When the focaccia dough has finished proofing in the bowl, tip the dough onto the prepared tray (lined with parchment and olive oil) and gently stretch it out into a rectangle shape. Scatter 1/3 (165g/1 cup) of the spinach artichoke topping over the dough and then fold it up into thirds as instructed in the base focaccia dough recipe. Flip the entire thing over so the smooth side of the dough is on the top. Cover with an inverted tray (or oiled parchment paper) to proof for 1-1.5 hours. Dimpling and baking the focaccia Preheat the oven to 220C/430C. Drizzle a bit of olive oil over the dough and scatter another 1/3 of the topping mixture over the top of it. Dimple the dough and scatter over some flaky sea salt. Par-bake for 13-15 minutes. Remove the focaccia from the oven and scatter over the remaining topping mixture and finish with a little extra mozzarella cheese. Continue baking for another 6-10 minutes, or until the cheese is bubbly and golden around the edges. While the focaccia is baking, finely chop the reserved topping mixture (1/4 cup/50g) and then mix it with the cream cheese and ½ teaspoon garlic granules. Transfer to a piping bag with a wide nozzle or a zip top bag (with corner snipped off). When finished baking, transfer the focaccia to a cooling rack and then poke the surface with a bunch of holes, I use a large plastic straw (or similar) to do this. Pipe the cream cheese into the holes and let it sit for at least 10 minutes to allow the heat from the focaccia to heat through the cream cheese. Then rip in and enjoy! #superbowlappetizers #superbowlfood #focaccia #focacciatok #spinachartichokedip #foodporn #samedayfocaccia

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