@rfldvrmdh: #persib #bobotoh #bobotohpersib1933 #northenwall20 #bandungfootballculture #persebaya #bobotohpersib #26ccboys #persibbandung #foryoupage

Rfldvrmdhn

Open In TikTok:

Region: ID

Saturday 20 April 2024 11:56:12 GMT

73172

10945

31

258

Music

Download

No Watermark .mp4 (6.04MB) No Watermark(HD) .mp4 (38.71MB) Watermark .mp4 (6.08MB) Music .mp3

Comments

4% :

salam hangat dari Bonek mas🥰

2024-04-21 08:44:06

24

zam"s :

menyala persibku🔥🔥🔥

2024-04-21 05:21:05

4

𝐏𝐄𝐑𝐒𝐈𝐉𝐀 𝐱 preset👆 :

optinis persib juara

2024-04-21 06:22:39

1

mascil :

izin save kang

2024-04-20 16:42:52

1

papatong⚡🥊 :

bismillah juara min

2024-04-21 23:12:09

1

Jono Kasino :

semangat meraih kemenangan sib salam dri the Jak mania

2024-04-21 17:15:26

1

ironmannnnnihh :

menyala bobotoh ku💙🔥

2024-04-21 12:30:15

1

Dik ajah :

bobotoh aing 💙💙💙

2024-04-21 09:32:54

1

Jimy :

tiriss

2024-04-23 01:06:20

1

Si obeyy :

optimis juara ini mh bob

2024-04-20 22:41:39

37

zril :

salam hangat dari bonek mas,bonvik💙💚

2024-04-23 05:02:14

2

krarr3nd⚡ :

aduhh panutan tiris² teuing bisi aya nu gering ah😄

2024-04-21 07:40:07

1

xyzjuntzzz :

💚💙

2024-04-21 14:38:25

1

Strong🔥 :

@....

2024-04-21 14:03:31

1

anggazzzzzz6 :

💙

2024-04-21 05:46:32

1

zak jyx💢 :

🔥

2024-04-21 14:33:02

2

PENCUNDA :

buaya kalah sama macan 💙💙💙

2024-07-13 16:22:59

0

Khansa Fadhilah :

pantesan Bandung tiris wae euy

2024-04-21 07:26:54

3

☆ :

@tngksrzkiii

2024-04-25 07:11:39

2

🌡 :

info tribun date a

2024-06-11 14:29:22

1

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

Other Videos

#CapCut

You can’t say no to this 10crt marquise 🥹

You can’t say no to this 10crt marquise 🥹

Changed the song x

Changed the song x

Cơm nhà 3 món em mời cả nhà nhé#comnhangonnhat #nauancungtiktok #xuhuong

Cơm nhà 3 món em mời cả nhà nhé#comnhangonnhat #nauancungtiktok #xuhuong

Turkish Delight Ingredients - 720g (25 oz) caster sugar - 420ml (14 fl oz) water - 1 lemon, juiced - 30g (1 oz) icing sugar (powdered sugar) - 130g (4 ½ oz) cornflour (cornstarch) - 24g (¾ oz) powdered gelatin - 8g (¼ oz) rose water - 1 to 2 drops red food colouring, optional Method 1. Into a large saucepan set over medium-low heat, add the sugar, lemon juice, and 410ml (13 ½ fl oz) water. Heat gently until the sugar is completely dissolved – do not boil or simmer. 2. In a bowl, combine 100g (3 ½ oz) cornflour with 120ml (4 fl oz) cold water. With the heat off, whisk into the sugar syrup. Sprinkle the gelatin over the sugar syrup and whisk to break up any lumps. Bring to a boil; you want the liquid to reach 120°C (248°F), then simmer over medium heat for 20 minutes, whisking often. 3. Line a tray (roughly 20 x 25cm / 8 x 10 inches) with cling film, then in a bowl mix together 30g (1 oz) of icing sugar with 30g (1 oz) of cornflour. Sprinkle some of the mixture into the tray, covering the bottom and sides. 4. Remove the candy from the heat after 20 minutes and set aside for 5 minutes to cool slightly, then whisk in the rose water and red food colouring if you are using it. 5. Carefully pour the hot candy into the pre-lined and dusted tray and tap so that it sits evenly and flat. Let the candy fully cool at room temperature for at least 4 to 5 hours, but preferably overnight. 6. Once your candy is fully cooled, dust your board with some of the leftover sugar-cornflour mixture. Turn out the candy and heavily dust it with the sugar-cornflour mixture. Cut into whatever size pieces you wish, then dust the individual pieces with the remaining sugar-cornflour mixture. Serve and enjoy! #cooking #FoodTok #fyp #Recipe

Turkish Delight Ingredients - 720g (25 oz) caster sugar - 420ml (14 fl oz) water - 1 lemon, juiced - 30g (1 oz) icing sugar (powdered sugar) - 130g (4 ½ oz) cornflour (cornstarch) - 24g (¾ oz) powdered gelatin - 8g (¼ oz) rose water - 1 to 2 drops red food colouring, optional Method 1. Into a large saucepan set over medium-low heat, add the sugar, lemon juice, and 410ml (13 ½ fl oz) water. Heat gently until the sugar is completely dissolved – do not boil or simmer. 2. In a bowl, combine 100g (3 ½ oz) cornflour with 120ml (4 fl oz) cold water. With the heat off, whisk into the sugar syrup. Sprinkle the gelatin over the sugar syrup and whisk to break up any lumps. Bring to a boil; you want the liquid to reach 120°C (248°F), then simmer over medium heat for 20 minutes, whisking often. 3. Line a tray (roughly 20 x 25cm / 8 x 10 inches) with cling film, then in a bowl mix together 30g (1 oz) of icing sugar with 30g (1 oz) of cornflour. Sprinkle some of the mixture into the tray, covering the bottom and sides. 4. Remove the candy from the heat after 20 minutes and set aside for 5 minutes to cool slightly, then whisk in the rose water and red food colouring if you are using it. 5. Carefully pour the hot candy into the pre-lined and dusted tray and tap so that it sits evenly and flat. Let the candy fully cool at room temperature for at least 4 to 5 hours, but preferably overnight. 6. Once your candy is fully cooled, dust your board with some of the leftover sugar-cornflour mixture. Turn out the candy and heavily dust it with the sugar-cornflour mixture. Cut into whatever size pieces you wish, then dust the individual pieces with the remaining sugar-cornflour mixture. Serve and enjoy! #cooking #FoodTok #fyp #Recipe

hehe

About

Robot

Legal

Privacy Policy