@k.nook4289: #เฟอรี่เกาะช้าง #เทรนด์วันนี้ #เกาะช้างตราด #เทรนวันนี้ในtiktok

Nook_Nichaphat

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Sunday 23 June 2024 01:08:43 GMT

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ไฟซ์ Chevy🤔 :

ที่ชี้อ่ะโบก ที่เหลือมือสั่น😂😂😂

2024-06-24 07:44:06

1679

เตอร์.🕉️🕉️ :

เขินเลย555😂

2024-06-24 10:21:54

1253

อั๋น' เต๋อ'_x2 :

เขาบอกให้ขับลงทะเลหรือป่าว

2024-06-24 15:11:20

793

นิค พีเอ็นซาวน์ดแอนด์ไลท์ลำพูน :

ต้องประหยัดแรงไว้ครับไปกลับหลายรอบ

2024-06-24 06:55:22

868

Surasak Sabadwong :

โบกแรงเดียวคนขับแรงตามกลัวตกเรือครับ

2024-06-23 10:31:42

146

น้ำมะเป๊ดลึ้งจิ้น💋💋 :

เค้าให้ค่อยๆเข้าแบบตะมุตะมิไงคะ ไม่งั้นลงน้ำนะ😂😂😂

2024-06-24 11:08:41

141

Momay :

ใครเป็นเหมือนเราบ้างถ้าถอยจอดเองจะจอดเปะ แต่ถ้ามีคนมาโบกคือสับสนมากสำหรับเราร่วนไปหมดจอดเหมือนพึ่งหัดขับมะวาน😂😂😂

2024-06-25 08:05:08

44

คุณพ่อ เอ็ม เลี้ยงวัวขุน. :

ขาประจำครับคนนี้😝

2024-06-24 03:30:28

76

THE SUN 🌤️🌻 :

มันเป็นคาแลคเตอร์

2024-06-24 10:55:28

93

kunlasatree. Nokkwan :

เราหมุนพวงมาลัยตามไม่ถุกอะ😂😂

2024-06-24 14:11:30

62

Bom bom🐬🌿💖+, :

หาเพลงได้เข้ากับภาพซะด้วย😅😂😂😄

2024-06-24 10:12:11

77

P_159💸 :

ค่อยๆโบกถูกแล้วคะ ถ้าโบกแรงไป เดี๋ยวลูกค้าจะตกใจพุ่งลงทะเลได้นะค่ะ🤣🤣🤣

2024-06-25 04:04:51

17

armcj :

มาเที่ยวเกาะช้างช่วงนี้รึครับ 😳😳 ทั้งฝน ทั้งพายุ ฉ่ำเลยนะครับ 🥹🥹

2024-06-24 08:43:42

10

ก้อสางัยจะใครล่ะ😂🥰 :

ประจำเจ้านี้😂

2024-06-23 12:14:21

11

🔔Mac🔔 :

แบตเตอรี่ก้อนสุดท้ายของจริง😂🤣🤣

2024-06-25 01:37:03

13

ปุ๊ :

เรียกผมว่าคนมีคาร์แร็คเตอร์🔥👌

2024-06-24 10:59:16

14

กัลยา คงทันดี :

เพลงได้ ฟิลได้ เก๊กได้.. เท่คับ

2024-06-25 02:34:35

10

ดวงพร บุญพลอย :

ขับไปไม่เป็นเลย เจอโบกงี้😂😂

2024-06-25 05:54:57

8

aoffe :

ใจเย็น นุ่มนวล ไม่ต้องรีบคับ😂

2024-06-25 04:12:06

7

D-DEE🤪 :

พี่เขาก็เข้ากับเพลงด้วยนะ🤣

2024-06-24 11:53:46

8

suphan2533❤️ :

โบกเบาๆขยับมือเล็กน้อย ค่อยๆเคลื่อนรถ ถ้าโบกแรงกว่านั้นพุ่งลงทะเลแน่นอน🤣🤣🤣

2024-06-25 02:33:59

6

Bsw Purerapab Zxüä :

เท่ดีนะเอาจริง

2024-06-24 12:06:36

5

ด็อกเตอร์นิว😎 :

สงใสจะเต็มกราฟฟ😆

2024-06-25 04:05:03

2

dymnf2skig91 :

🤣🤣🤣🤣โหหพี่

2024-06-24 05:37:02

4

P'Toey Sud-Teen :

สรรหาเพลงมาใส่ หานานปะเนี่ย555

2024-06-27 10:04:49

4

To see more videos from user @k.nook4289, please go to the Tikwm homepage.

Other Videos

I'll twirl and swirl you like my ramen noodles. #ramen #ramennoodles #dinnerwithme #dinner #yummy What do we have? Seafood squid ink ramen with a rich tomato mussel (including brown miso, green onion, shitake mushroom, bonito flake, and kombu infusion) and finished with spicy chilli oil (a new favourite). It is also served with creme brulee eggs, bok choy, rice cakes, seaweed (I forgot to add), fried prawns, and sautee mushrooms. My thoughts? Absolutely divine. The broth came along incredibly well balanced, rich in umami flavours. Initially, I was unsure about adding the brown miso and bonito flakes, but it gave it a nice balance with the mussel broth. I recommend it 10/10 and will post the recipe soon with good follow-through instructions. Some recipe notes below (aimed for 4): Fried Prawns - 300g prawns - 100g panko crumbs - 50g flour - 2 eggs - Sea salt to season Notes: Fried at 170°C/338°F till golden brown. Poached semi-runny eggs - 4 eggs - Ice water bath Notes: Gently place into boiling water for 6 minutes. The water drained and immediately put into an ice bath. It can be refrigerated for later use. Squid Ink Ramen Noodles: - 400g flour - 160g water - 4g squid ink - 8g baked baking soda - 6g sea salt Notes: Mix squid ink with water. Mix the remaining ingredients in a bowl. Slowly add a few drops of water into the flour mixture and rub through. Repeat until all water is hydrated. Roll into a ball and divide into two. Run through a pasta machine from 1 (widest setting) to 3 and fold together on the third pass-through. Repeat this 6 times before processing through the final desired setting.

I'll twirl and swirl you like my ramen noodles. #ramen #ramennoodles #dinnerwithme #dinner #yummy What do we have? Seafood squid ink ramen with a rich tomato mussel (including brown miso, green onion, shitake mushroom, bonito flake, and kombu infusion) and finished with spicy chilli oil (a new favourite). It is also served with creme brulee eggs, bok choy, rice cakes, seaweed (I forgot to add), fried prawns, and sautee mushrooms. My thoughts? Absolutely divine. The broth came along incredibly well balanced, rich in umami flavours. Initially, I was unsure about adding the brown miso and bonito flakes, but it gave it a nice balance with the mussel broth. I recommend it 10/10 and will post the recipe soon with good follow-through instructions. Some recipe notes below (aimed for 4): Fried Prawns - 300g prawns - 100g panko crumbs - 50g flour - 2 eggs - Sea salt to season Notes: Fried at 170°C/338°F till golden brown. Poached semi-runny eggs - 4 eggs - Ice water bath Notes: Gently place into boiling water for 6 minutes. The water drained and immediately put into an ice bath. It can be refrigerated for later use. Squid Ink Ramen Noodles: - 400g flour - 160g water - 4g squid ink - 8g baked baking soda - 6g sea salt Notes: Mix squid ink with water. Mix the remaining ingredients in a bowl. Slowly add a few drops of water into the flour mixture and rub through. Repeat until all water is hydrated. Roll into a ball and divide into two. Run through a pasta machine from 1 (widest setting) to 3 and fold together on the third pass-through. Repeat this 6 times before processing through the final desired setting.

#foryou #fyp #fyppppppppppppppppppppppp #zmn14 #4u

#foryou #fyp #fyppppppppppppppppppppppp #zmn14 #4u

#viral #foryou #fyp #foryoupage #tiktok #trending #الشعب_الصيني_ماله_حل😂😂 #اكسبلور #explore

#viral #foryou #fyp #foryoupage #tiktok #trending #الشعب_الصيني_ماله_حل😂😂 #اكسبلور #explore

Episode 46 | Giving her another reason to swallow. #donuts #dessert #Foodie #strawberries I present you two flavours to accompany this elegant finger doughnut: 1) Chocolate glazed with hazelnut spread, vanilla whipped cream, and praline crunch. 2) Sugar-coated and filled with jam, vanilla whipped cream, fresh strawberries, and raspberry powder. Who is this for? I suggest a date. My recommendations? Keep it simple. I would go with one flavour, execute it well, and base your decision on whether you want to go in a fruity or chocolate direction. How to fry your doughnuts? If you want to make elegant sticks, it's best to freeze the dough overnight and then cut it into your desired shape before proofing. I went with an 18cm length and 1cm width (on that note, keep in mind they expand quite a lot during frying). Alternatively, you could roll out the dough directly and then cut it into the desired shapes; however, they might not come out as neat, but they would still be delicious. For the frying aspect, 170°C/338°F for about 3-5 minutes. My tips: Use cut-out parchment paper (for example, 19cm by 2cm) as your placement for the doughnuts; it makes it easier to pick up and transfer into the hot oil as the dough is quite delicate. You can leverage your oven by turning on the light to create a humid environment for quicker proofing. Make sure to proof correctly; otherwise, the doughnuts tend to be more oily. For the Vanilla Whipped Cream - 600g heavy cream - 5.8g gelatine sheets - 145g white chocolate - 1 Vanilla bean seeds of a pod Drop gelatine sheets in cold water to bloom. Mix half the cream in a small pot and vanilla seeds over medium heat. Just before simmering, reduce heat, add white chocolate and whisk through. Squeeze out excess water from bloomed gelatine sheets, add to the cream mixture, and whisk thoroughly. Take off heat, whiskin remaining cream. Refiregate overnight or place in the freezer for 3 hours before whipping.

Episode 46 | Giving her another reason to swallow. #donuts #dessert #Foodie #strawberries I present you two flavours to accompany this elegant finger doughnut: 1) Chocolate glazed with hazelnut spread, vanilla whipped cream, and praline crunch. 2) Sugar-coated and filled with jam, vanilla whipped cream, fresh strawberries, and raspberry powder. Who is this for? I suggest a date. My recommendations? Keep it simple. I would go with one flavour, execute it well, and base your decision on whether you want to go in a fruity or chocolate direction. How to fry your doughnuts? If you want to make elegant sticks, it's best to freeze the dough overnight and then cut it into your desired shape before proofing. I went with an 18cm length and 1cm width (on that note, keep in mind they expand quite a lot during frying). Alternatively, you could roll out the dough directly and then cut it into the desired shapes; however, they might not come out as neat, but they would still be delicious. For the frying aspect, 170°C/338°F for about 3-5 minutes. My tips: Use cut-out parchment paper (for example, 19cm by 2cm) as your placement for the doughnuts; it makes it easier to pick up and transfer into the hot oil as the dough is quite delicate. You can leverage your oven by turning on the light to create a humid environment for quicker proofing. Make sure to proof correctly; otherwise, the doughnuts tend to be more oily. For the Vanilla Whipped Cream - 600g heavy cream - 5.8g gelatine sheets - 145g white chocolate - 1 Vanilla bean seeds of a pod Drop gelatine sheets in cold water to bloom. Mix half the cream in a small pot and vanilla seeds over medium heat. Just before simmering, reduce heat, add white chocolate and whisk through. Squeeze out excess water from bloomed gelatine sheets, add to the cream mixture, and whisk thoroughly. Take off heat, whiskin remaining cream. Refiregate overnight or place in the freezer for 3 hours before whipping.

#Recuerdos #SabiasQue #curiosidadesbiblicas #Dios #vida #amor #paz #bendiciones #labiblia #amorproprio #alabanza #viralpost #viralvideo #adoración #virall #sanidad #salud #salud #fe #viraltiktok #enterate

#Recuerdos #SabiasQue #curiosidadesbiblicas #Dios #vida #amor #paz #bendiciones #labiblia #amorproprio #alabanza #viralpost #viralvideo #adoración #virall #sanidad #salud #salud #fe #viraltiktok #enterate

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