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@daniel_gago: Que guapas van las novias! 🤣 Después de muchos meses de preparación, la despedida de soltero de mi hermano fue todo un exito! Muy divertida y súper organizada! Para contrataciones DM! #humor#risa#comedia#memeo#despedida#despedidadesoltero#despedidadesolteros#novias#disfraz#rubia#pelirroja#bailar#baile#querisa#humor#risa#comedia#memeo#despedida#despedidadesoltero#despedidadesolteros#divertido#diversio#hermano#brother#quediver#diver #boda#fiesta#entufiestamecole

ＤＡＮＩＥＬ ＧＡＧＯ
ＤＡＮＩＥＬ ＧＡＧＯ
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Region: ES
Friday 03 May 2024 17:57:12 GMT
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Comments

inmu62
inesmubla :
jaja
2024-05-07 11:11:05
0
lunai65
lunai65🧿 :
Enhorabuena para esos novios👏👏👏
2024-05-18 15:21:02
0
1963sandra
Sandra R :
😂😂😂me encanta 🥰
2024-05-03 20:40:43
0
isabel.redondo.qu
Isabel Redondo Quesada :
es queeeeee,no puedo con vosotros,como me rei🥰🥰🥰🥰😂😂😂
2024-05-04 03:14:06
0
laultima_estrella
La última estrella :
Me muero 🤣🤣🤣🤣🤣🤣!! Muchas felicidades!! Que seáis muy felices ❤️
2024-05-03 18:02:02
0
peggiytiger
Peggiytiguer :
Es q sois tremrndos me encanta😂😂😂🥰👏
2024-05-03 18:21:58
0
pekepeke301
Pekepeke301 :
🤣🤣🤣🤣
2024-05-03 18:22:18
0
mihapatrista
patty :
🤣🤣🤣🤣🤣🤣
2024-05-03 19:30:20
0
nayakemhia
🐺Paula🐺 :
😂😂
2024-10-10 18:55:57
0
michael_pera_moreno
Michael🍐🌈 :
😂😂😂
2024-05-03 19:01:55
0
eliana.2024es
Eli2024.es :
🤣🤣🤣
2024-05-17 21:12:03
0
amonamina49
amolabeauty 👑🇲🇦 :
🤣🤣
2024-06-03 16:55:54
0
luli1973.r
luli1973 :
😂😂😂😂😂😂❤️
2024-05-29 08:03:47
0
clemengarcia3
Gata miauu :
😂😂😂
2024-05-13 19:48:29
0
nimialucianasosa
Nimia Luciana Sosa Lugo :
😅😅😅😅😅
2024-05-11 23:10:28
0
taidysafon189
taidysafon189 :
🤪🤪
2024-06-05 04:48:29
0
silvia5903_a
nena🇩🇴🇪🇦 :
😳😂😂😂😂
2024-05-07 06:46:10
0
mariadelosangeles9086
maria :
😂😂😂
2024-05-05 07:45:45
0
rosa52jf
Rosa De Los Vientos :
🤣🤣🤣
2024-05-04 21:20:11
0
eliana.2024es
Eli2024.es :
🤣🤣🤣🤣🤣🤣🤣
2024-05-15 11:50:58
0
eliana.2024es
Eli2024.es :
💖💖💖
2024-05-15 11:50:54
0
laurahidalgo95
Laura Hidalgo :
🤣🤣🤣
2024-05-03 20:46:13
0
letiiiizia1973
Leo :
😂😂😂
2024-05-03 20:25:47
0
carmentugores
Carmen Tugores :
🤣🤣🤣🤣🤣🤣🤣🤣❤️❤️❤️❤️❤️❤️❤️
2024-05-04 20:58:23
0
velociraptor358
velociraptor2021 :
🤗🤗🤗🤗🤗🤗🤗🤗🤗
2024-05-27 15:58:23
0
To see more videos from user @daniel_gago, please go to the Tikwm homepage.

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Et puis elle a dit Yae en boucle pendant 30s .. 😂 Vraiment je limite mes vlogs à 3 minutes donc je dois couper des moments mais ca me fait trop rire de voir comment je yap quand je parle de Yae 😂 Et bon fallait bien assortir le sac à mon cosplay d'Evanescia 😌💕 (et oui c'est le sac de @Myntao MY BAD 😂) #cosplay #HonkaiStarRail #hsrcreators #evanescia
Et puis elle a dit Yae en boucle pendant 30s .. 😂 Vraiment je limite mes vlogs à 3 minutes donc je dois couper des moments mais ca me fait trop rire de voir comment je yap quand je parle de Yae 😂 Et bon fallait bien assortir le sac à mon cosplay d'Evanescia 😌💕 (et oui c'est le sac de @Myntao MY BAD 😂) #cosplay #HonkaiStarRail #hsrcreators #evanescia
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"giây phút cặp nhẫn toả sáng, các cảnh phim thần tượng đều trở nên mờ nhạt" 💍 #yuqi #tongvuky #silencewang #fyp #xuhuong
Do you still enjoy the flavors of Dubai chocolate? I know I do ☺️ You can also find the recipe on my website. Dubai Chocolate Cheesecake Ingredients: For the Crust: 2 cups kataifi 5 tbsp butter, separated 1/3 cup granulated sugar 1/2 cup crushed raw Turkish pistachios Pinch of salt For the Cheesecake Batter: 3 8 oz (678g) packages cream cheese 1/3 cup (80g) sour cream 3/4 cup (180g) heavy cream 1 cup (200g) granulated sugar 2 tbsp (17g) all-purpose flour 1/2 tbsp (5g) corn starch 1 tsp (5g) vanilla 3 large (155g) eggs For the Dubai Chocolate Layer: 1 1/2 cups kataifi 1 tbsp peanut oil (optional) 1 heaping cup (320g) pistachio cream 1/4 cup crushed pistachios (optional) 125g high quality chocolate (66% cocoa or to your preference) Instructions: Prepare the Crust: Using a sharp knife, cut the kataifi into small pieces as in the IG reel. Add into a medium pan over low heat, toast the kataifi slowly, stirring occasionally. When the color becomes a lightly gold, add 1 tbsp butter and continue to toast until crisp and golden brown. Remove from the heat and let cool. In a medium bowl, add toasted kataifi, granulated sugar, pistachios, and remaining melted butter and mix well. In a 9-inch springform pan, add the kataifi mixture and use the bottom of a glass to press it well along the bottom of the pan. Place in the refrigerator until ready to use. Preheat the oven to 320F. Prepare the Cheesecake Batter: In another medium bowl, add cream cheese, sour cream, heavy cream, and granulated sugar. Using an electric mixture, whisk until perfectly smooth and creamy. Add flour, corn starch, and vanilla. Continue to mix until combined well. Whisk in the eggs one at a time, mixing fully between each. Remove the pan from the fridge and pour the cheesecake mixture over the crust. Spread evenly and then tap a few times on the countertop to ensure there are no bubbles in the mixture. Cover the sides and bottom of the pan with aluminum foil. Fill a larger pan with warm water, so that when you set the springform pan into it, the water rises to 1 1/2” around the sides of the springform. Bake the cheesecake for 70-75 minutes. Remove from the oven and place on a cooling rack. Let it cool to almost room temperature, then place in the fridge for at least 10-12 hours for the ideal texture. The next day, prepare the Dubai Chocolate Layer: Repeating the kataifi chopping and toasting process as described for the crust. Once the kataifi is cool, add into a medium bowl with the pistachio cream and crushed pistachios. Mix together until fully combined. Place the kataifi filling evenly over top of the cooled cheesecake. Melt the chocolate over a double boiler. At this step, you can add 1-3 tbsp of cream to your chocolate or 1 tbsp butter during this process for a slightly softer chocolate, which will make it easier to cut but won’t give you that hard-crack chocolate top. Pour the chocolate over the kataifi and then you can decorate the top with some of the kataifi mixture if you want. Place in the fridge until set, about 10 to 15 minutes. Cut in slices and serve with coffee. Bon appetit!
Do you still enjoy the flavors of Dubai chocolate? I know I do ☺️ You can also find the recipe on my website. Dubai Chocolate Cheesecake Ingredients: For the Crust: 2 cups kataifi 5 tbsp butter, separated 1/3 cup granulated sugar 1/2 cup crushed raw Turkish pistachios Pinch of salt For the Cheesecake Batter: 3 8 oz (678g) packages cream cheese 1/3 cup (80g) sour cream 3/4 cup (180g) heavy cream 1 cup (200g) granulated sugar 2 tbsp (17g) all-purpose flour 1/2 tbsp (5g) corn starch 1 tsp (5g) vanilla 3 large (155g) eggs For the Dubai Chocolate Layer: 1 1/2 cups kataifi 1 tbsp peanut oil (optional) 1 heaping cup (320g) pistachio cream 1/4 cup crushed pistachios (optional) 125g high quality chocolate (66% cocoa or to your preference) Instructions: Prepare the Crust: Using a sharp knife, cut the kataifi into small pieces as in the IG reel. Add into a medium pan over low heat, toast the kataifi slowly, stirring occasionally. When the color becomes a lightly gold, add 1 tbsp butter and continue to toast until crisp and golden brown. Remove from the heat and let cool. In a medium bowl, add toasted kataifi, granulated sugar, pistachios, and remaining melted butter and mix well. In a 9-inch springform pan, add the kataifi mixture and use the bottom of a glass to press it well along the bottom of the pan. Place in the refrigerator until ready to use. Preheat the oven to 320F. Prepare the Cheesecake Batter: In another medium bowl, add cream cheese, sour cream, heavy cream, and granulated sugar. Using an electric mixture, whisk until perfectly smooth and creamy. Add flour, corn starch, and vanilla. Continue to mix until combined well. Whisk in the eggs one at a time, mixing fully between each. Remove the pan from the fridge and pour the cheesecake mixture over the crust. Spread evenly and then tap a few times on the countertop to ensure there are no bubbles in the mixture. Cover the sides and bottom of the pan with aluminum foil. Fill a larger pan with warm water, so that when you set the springform pan into it, the water rises to 1 1/2” around the sides of the springform. Bake the cheesecake for 70-75 minutes. Remove from the oven and place on a cooling rack. Let it cool to almost room temperature, then place in the fridge for at least 10-12 hours for the ideal texture. The next day, prepare the Dubai Chocolate Layer: Repeating the kataifi chopping and toasting process as described for the crust. Once the kataifi is cool, add into a medium bowl with the pistachio cream and crushed pistachios. Mix together until fully combined. Place the kataifi filling evenly over top of the cooled cheesecake. Melt the chocolate over a double boiler. At this step, you can add 1-3 tbsp of cream to your chocolate or 1 tbsp butter during this process for a slightly softer chocolate, which will make it easier to cut but won’t give you that hard-crack chocolate top. Pour the chocolate over the kataifi and then you can decorate the top with some of the kataifi mixture if you want. Place in the fridge until set, about 10 to 15 minutes. Cut in slices and serve with coffee. Bon appetit!

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