@liaaprilia7011: Kisinan 2 ..telat dikit gak ngaruh wkwkwkwk 😂🤣 #kisinan #kisinan2 #kisinanmasdddho #cover #coversong #liaaprilia #liaaprilia7011 #fyp #fypシ #fypシ゚viral #fypage #fyppppppppppppppppppppppp

Liaaprilia7011
Liaaprilia7011
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Region: ID
Thursday 21 March 2024 07:09:05 GMT
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alyamagfiroh28
mumu🍅 :
gw bisa main keyboard/ orgen tapi masalah cuma 1 gw butuh keyboard sendiri, masa nyewa mulu 😭🥺🙏
2024-04-16 06:28:48
56
ahmad_aris99
Ahmad Aris :
belajar pinten sasi mbak 😁
2024-03-21 07:35:50
28
bang.her_
Hrywddw :
Mba kulo pensiunan kpps💍💍💍
2024-04-04 21:30:18
35
rwag_
RWA :
@Lucky Darmanto py bng iki
2024-05-10 18:01:25
0
arrrd01
.Arrrd :
@Andryaard. alasanku pngen tuku keyboard,ben di warai mba e🗿
2024-05-02 15:07:47
1
agusplecun
AGUS RIMApro :
yutube njenengan nopo mbak
2024-03-21 07:20:26
0
rizadandi77
besil :
koe gayeng mbak😂
2024-04-12 12:56:33
13
bogeilputraarema
DP :
yg duduk di belakang kayak yg ngisi acara Slank pas gk ada bang ridho..
2024-04-14 09:48:02
4
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Ghoulishly good Black Forest brownies with Italian meringue ghosts 🇮🇹🍫👻 Fudgy and rich with little bursts of cherry, these brownies are everything! 🤤 RECIPE 👇🏼 Ingredients (Makes 10/12) 250g unsalted soft butter 1 tbsp instant coffee 350g light brown soft sugar 4 eggs 75g cocoa powder 100g self-raising flour 1 tsp cherry essence (optional) 100g dried cherries 200g dark chocolate (60% cocoa min)  STEP 1 Preheat the oven to 180c, grease and line baking tray. Mix the coffee with 2 tbsp boiling water, then set aside to cool. STEP 2 Cream butter and sugar together until light and fluffy, add the eggs one at a time. In a separate bowl add the cocoa powder and flour. Add in the cherry essence and cooled coffee to the butter mixture, followed by the dry ingredients. Mix well, then fold in the cherries. STEP 3 Spoon into the cake tin and bake in the centre of the oven for 30-35 mins or until a skewer inserted into the middle comes out clean. Leave to cool completely in the tin. STEP 4 Once cool, melt the dark chocolate slowly in the microwave or over a pan of simmering water, then spread in an even layer over the top of the brownies. Leave to cool for another 30 minutes.  Now for the Meringue Ghosts! 👻 Ingredients 200g caster sugar 120g water 4 large egg whites, room temperature Lemon juice from 1 lemon Method STEP 1 In a saucepan, combine sugar and water. Heat over high heat, stirring only until it comes to a boil. Once it reaches a boil, stop stirring. Cook until sugar syrup registers 240°F (115°C) on an instant read or candy thermometer. STEP 2 Combine egg whites and lemon juice in the bowl of stand mixer fitted with a whisk attachment. Set mixer to medium speed and mix until peaks form.  STEP 3 With the mixer running, carefully and slowly drizzle in hot sugar syrup (carefully)! Increase speed and whisk until stiff peaks form.  STEP 4 Pipe or dollop the meringue onto the brownies creating ghost shapes and allow to cool. Make the faces using a toothpick and melted chocolate to create eyes and mouth and leave to set slightly.  Bang ‘em in your mouth, BOSH! 👊🏼 #pleesecakes #halloweenfood #trending #fypシ
Ghoulishly good Black Forest brownies with Italian meringue ghosts 🇮🇹🍫👻 Fudgy and rich with little bursts of cherry, these brownies are everything! 🤤 RECIPE 👇🏼 Ingredients (Makes 10/12) 250g unsalted soft butter 1 tbsp instant coffee 350g light brown soft sugar 4 eggs 75g cocoa powder 100g self-raising flour 1 tsp cherry essence (optional) 100g dried cherries 200g dark chocolate (60% cocoa min) STEP 1 Preheat the oven to 180c, grease and line baking tray. Mix the coffee with 2 tbsp boiling water, then set aside to cool. STEP 2 Cream butter and sugar together until light and fluffy, add the eggs one at a time. In a separate bowl add the cocoa powder and flour. Add in the cherry essence and cooled coffee to the butter mixture, followed by the dry ingredients. Mix well, then fold in the cherries. STEP 3 Spoon into the cake tin and bake in the centre of the oven for 30-35 mins or until a skewer inserted into the middle comes out clean. Leave to cool completely in the tin. STEP 4 Once cool, melt the dark chocolate slowly in the microwave or over a pan of simmering water, then spread in an even layer over the top of the brownies. Leave to cool for another 30 minutes. Now for the Meringue Ghosts! 👻 Ingredients 200g caster sugar 120g water 4 large egg whites, room temperature Lemon juice from 1 lemon Method STEP 1 In a saucepan, combine sugar and water. Heat over high heat, stirring only until it comes to a boil. Once it reaches a boil, stop stirring. Cook until sugar syrup registers 240°F (115°C) on an instant read or candy thermometer. STEP 2 Combine egg whites and lemon juice in the bowl of stand mixer fitted with a whisk attachment. Set mixer to medium speed and mix until peaks form. STEP 3 With the mixer running, carefully and slowly drizzle in hot sugar syrup (carefully)! Increase speed and whisk until stiff peaks form. STEP 4 Pipe or dollop the meringue onto the brownies creating ghost shapes and allow to cool. Make the faces using a toothpick and melted chocolate to create eyes and mouth and leave to set slightly. Bang ‘em in your mouth, BOSH! 👊🏼 #pleesecakes #halloweenfood #trending #fypシ

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