@mirandamarieox: just having fun lol

Miranda

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Region: US

Saturday 16 March 2024 22:45:03 GMT

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Comments

Ostión_cat :

Pocas veces se ven inquietas tan contentas como estás 👌

2024-04-21 16:21:06

141

Manuel Hernández :

hay inquietas hay like 👏

2024-03-31 23:08:00

34

808Eriko :

Thank you!❤️❤️❤️❤️

2024-03-17 05:09:44

4

andrue :

Algorithm

2024-04-01 00:45:32

3

Paroni :

Something different today 😁

2024-03-17 08:43:11

4

scotts3 :

Love watching you

2024-03-17 03:33:49

6

Sangar Hassan :

Amazing

2024-03-16 23:22:36

6

Charles Taffinger :

por fin un trend que podre hacer. a mi tmb me saltan asi

2024-04-05 14:15:45

7

lamerav :

hay saltitos hay like

2024-04-04 14:43:02

11

bocanegra240sxdonkan. :

aqui los del zoom🥰

2024-04-04 03:42:48

41

Ramon Alex Garcia :

Hay inquietas hay like!! Felicidades

2024-05-14 15:02:59

7

Alejandro Jimenez A :

por qué se repite cientos de veces el vídeo

2024-04-05 03:17:34

4

Agustín Hierro :

que carita más feliz!!!🥰

2024-03-17 07:32:39

5

FAO :

Llevo 3 horas y no acaba el vídeo 😏😏😏😏

2024-04-04 03:27:51

24

tigeer_9 :

Oye y esas nenas no las conocía 👌

2024-04-07 04:38:19

9

CHURRUMAIZ :

hay inquietas hay like

2024-04-30 23:46:39

3

mayitoparker :

Rebosantes 👌

2024-04-05 18:33:11

1

Vince 420 :

Yah you’re having fun, cute song , and you truly made it work , go for you girl. 🤪🤪🤗🤗🥰🥰😎😎🤪🤪🥰😋

2024-03-17 00:50:29

4

Fco Ibarra :

es no duele?

2024-03-17 16:12:59

2

Caixba :

Muy hermosa 🌹🌹🌹🌹

2024-04-09 23:09:30

1

Iván VD :

Bonitas 😍

2024-04-07 03:15:01

1

jc33790514 :

un besito para las inquietas 😍

2024-04-10 21:38:29

3

Mg :

Inquietas 😍

2024-04-20 23:45:30

2

Alexis Jiménez :

Ay yo quiero una así para los Domingos 🤩

2024-04-28 20:38:42

1

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

Other Videos

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TAKI TAKI CHICKEN BURGERS #food #recipe #burger #taki #chicken #bread #bun #fyp #foryoupage DOUGH 250 ml milk (lukewarm) 7 g instant yeast (1 tablespoon) 20 g honey 1 egg (medium) 500 g flour (all-purpose) 8 g salt (1⅓ teaspoons) 40 g unsalted butter TOPPING 60 g Takis chips 25 g Parmesan cheese milk CHICKEN MIXTURE 700 g chicken breast (or chicken thighs) 25 g mustard 5 g onion powder (1⅔ teaspoons) 3 g black pepper (1 teaspoon) 3 g cayenne powder (1 teaspoon) 3 g garlic powder (1 teaspoon) 300 ml buttermilk 1 egg (medium) 7 g salt (1⅙ teaspoons) FLOUR MIX 225 g cornstarch 75 g flour (all-purpose) 30 g Takis chips 3 g salt (½ teaspoon) 4 g onion powder (1⅓ teaspoons) 3 g black pepper (1 teaspoon) Add the lukewarm milk, yeast, and honey to a large bowl. Mix well and let it sit for 5 minutes. Add the beaten egg and mix well. Then add the flour, salt, and butter. Knead for 10–12 minutes until smooth. Cover and let the dough rise for 1 hour, or until doubled in size. Wash and slice the chicken into strips. In a large bowl, mix the mustard, onion powder, black pepper, cayenne powder, garlic powder, buttermilk, egg, and salt. Add the chicken and mix well. Let marinate for at least 30 minutes, preferably overnight in the fridge. Deflate the dough and divide into 8 equal pieces. Shape each piece into a ball. Roll each ball out into a round sheet. Tightly roll up into a log. Seal the seam well and roll it back and forth to create an even shape. Flatten the log slightly with a rolling pin to about 7 x 12 cm. Grind 60 g of Takis finely in a food processor. Mix the ground Takis with the Parmesan cheese in a shallow dish. Briefly dip the dough logs into milk and then roll them through the Takis-cheese mixture. Place them on a baking tray lined with parchment paper and make a small cut in the middle. Let the dough rise for 30 minutes, or until doubled in size. Bake in a preheated oven at 200°C (top and bottom heat) for 12–18 minutes until golden brown. Let cool slightly. For the flour mix: combine cornstarch, flour, finely crushed Takis, salt, onion powder, and black pepper in a bowl. Dredge the marinated chicken pieces one by one through the flour mixture and place them on a sheet of parchment paper. Fry or bake the chicken until golden and cooked through. Let drain on paper towels. Let me know if you’d like this in printable format or adapted into a recipe card!

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