1. Home
  2. Detail

@wessler5: I love my friends & this place so much #hawaii

k a m b r i e
k a m b r i e
Open In TikTok:
Region: US
Thursday 07 March 2024 05:04:20 GMT
736
56
0
1

Music

Download

No Watermark .mp4 (4.54MB) No Watermark(HD) .mp4 (4.54MB) Watermark .mp4 (0MB) Music .mp3

Comments

There are no more comments for this video.
To see more videos from user @wessler5, please go to the Tikwm homepage.

Other Videos

❤️‍🩹. #fypシ #fypage #foryoupage #foryou #foryourpage #foru #fyppppppppppppppppppppppp #fypp #viral #viraltiktok #foryoupageofficiall
❤️‍🩹. #fypシ #fypage #foryoupage #foryou #foryourpage #foru #fyppppppppppppppppppppppp #fypp #viral #viraltiktok #foryoupageofficiall
One of my fav videos🧍🏻‍♀️#ayaka #kamisatoayaka #ayakacosplay #GenshinImpact #genshinimpactcosplay #cosplay #cosplaygenshin #fypシ #fyp #pourtoi
One of my fav videos🧍🏻‍♀️#ayaka #kamisatoayaka #ayakacosplay #GenshinImpact #genshinimpactcosplay #cosplay #cosplaygenshin #fypシ #fyp #pourtoi
Episode Joker | Teaching your next date how to cook. #desserts #eclairs #saucy Coffee Dark Chocolate Eclairs (simplified version)! Makes about 10 (extra in case you fk up) Tools: - 14mm star nozzel tip - 6mm nozzle tip - piping bags Kahlua Chocolate Filling - 275g milk - 120g sugar - 60g egg yolks - 25g cornflour - 1.5 bloomed gelatine sheets - 20g butter - 50g Kahlua - 80g whipped heavy cream - 125g finely chopped dark chocolate - Garnish Nutella (optional) Process: Start by heating the milk but remove it at boiling point. In a separate bowl, mix some sugar, egg yolks, and cornflour. Slowly pour in the hot milk while whisking the mixture together. Cook the mixture until it becomes thick. Then add in bloomed gelatin sheets, chocolate, butter, and Kahlua. Refrigerate the mixture for 6 hours. Once chilled, whip the chocolate mixture and fold in some whipped cream. Finally, pipe the mixture into your eclairs. Tips for Eclairs: 1. No fan force, only top and bottom heat. 2. Low heat between 170°C/180°C or 338°F/356°F. 3. Trust me, and buy a perforated silicone baking mat. 4. Use a star-tipped nozzle 14mm. 5. Choux readyness, Use a spatula to make a deep line into the mixture. If the line closes up slowly, you are good to go. 6. Spray a light coating of oil and dust some icing sugar onto piped choux before baking stops cracks. 7. At the 35-minute mark, you can make some holes in the exclairs to let the steam out. Then at the 40-minute mark, you can dust it with finely ground caramel to give it a nice shine and crunch. Ingredients: - 100g milk - 150g water - 120g unsalted butter - 5g salt - 6g sugar - 188g flour - 5 eggs beaten Process: Preheat the oven to 170°C/338°F (fan off). In a pot, bring water, milk, butter, sugar, and salt to boil. Add flour and stir firmly until it doesn't stick to the pan anymore. Remove from heat, and allow to cool slightly, before adding beaten eggs little by little until smooth. Transfer to a pastry bag and pipe into an éclair shape on a lined baking tray. Bake for 45 minutes or until golden.
Episode Joker | Teaching your next date how to cook. #desserts #eclairs #saucy Coffee Dark Chocolate Eclairs (simplified version)! Makes about 10 (extra in case you fk up) Tools: - 14mm star nozzel tip - 6mm nozzle tip - piping bags Kahlua Chocolate Filling - 275g milk - 120g sugar - 60g egg yolks - 25g cornflour - 1.5 bloomed gelatine sheets - 20g butter - 50g Kahlua - 80g whipped heavy cream - 125g finely chopped dark chocolate - Garnish Nutella (optional) Process: Start by heating the milk but remove it at boiling point. In a separate bowl, mix some sugar, egg yolks, and cornflour. Slowly pour in the hot milk while whisking the mixture together. Cook the mixture until it becomes thick. Then add in bloomed gelatin sheets, chocolate, butter, and Kahlua. Refrigerate the mixture for 6 hours. Once chilled, whip the chocolate mixture and fold in some whipped cream. Finally, pipe the mixture into your eclairs. Tips for Eclairs: 1. No fan force, only top and bottom heat. 2. Low heat between 170°C/180°C or 338°F/356°F. 3. Trust me, and buy a perforated silicone baking mat. 4. Use a star-tipped nozzle 14mm. 5. Choux readyness, Use a spatula to make a deep line into the mixture. If the line closes up slowly, you are good to go. 6. Spray a light coating of oil and dust some icing sugar onto piped choux before baking stops cracks. 7. At the 35-minute mark, you can make some holes in the exclairs to let the steam out. Then at the 40-minute mark, you can dust it with finely ground caramel to give it a nice shine and crunch. Ingredients: - 100g milk - 150g water - 120g unsalted butter - 5g salt - 6g sugar - 188g flour - 5 eggs beaten Process: Preheat the oven to 170°C/338°F (fan off). In a pot, bring water, milk, butter, sugar, and salt to boil. Add flour and stir firmly until it doesn't stick to the pan anymore. Remove from heat, and allow to cool slightly, before adding beaten eggs little by little until smooth. Transfer to a pastry bag and pipe into an éclair shape on a lined baking tray. Bake for 45 minutes or until golden.
#storywa
#storywa
eto... chắc tối 11h45 tui sẽ live khi vừa mở🐧 #foryou #fyp
eto... chắc tối 11h45 tui sẽ live khi vừa mở🐧 #foryou #fyp
#foryourpage #fyp #sw #quotes #gasukaskip📵 #fypシ゚viral #fypage #JelajahLiburan #rorr
#foryourpage #fyp #sw #quotes #gasukaskip📵 #fypシ゚viral #fypage #JelajahLiburan #rorr

About

Legal