@giauvuong01:

Giàu Vương
Giàu Vương
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Wednesday 26 June 2024 18:34:00 GMT
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ldthanh1980
ldthanh1980 :
tôi đã đã hiểu người
2025-04-15 07:07:30
1
linda.mai.1977
Linda mai 1977 :
Chu chao ơi anh hai hát hay thật
2024-06-27 09:01:17
1
tieunhuchao
tieunhuchao :
Bộ giàu lắm sao mà nhiều người lấy hình của anh đi lua vậy không hiểu luôn
2025-02-22 19:07:39
1
phuongphanphuongt
phương phan thị :
Chuc anh vui ve
2025-05-29 09:59:11
0
zhangjohnny32
張強尼 🇹🇼🇻🇳 :
Chào anh bạn, hát hay mà còn đẹp ai thấy cũng say nắng
2024-08-19 16:31:39
1
khoawdk
em buong tay roi :
👍👍👍🥰🥰🥰🥰🥰 chào bạn 😁😁😁
2025-02-26 06:06:56
0
doraoliveira3673
doraoliveira3673 :
😂
2025-07-25 04:47:43
1
mariaconcebida.si
Mariaconcebida Silva :
🥰🥰🥰
2025-08-09 00:22:25
1
ldthanh1980
ldthanh1980 :
😂😂😂😂😂😂😂😂
2025-04-18 17:17:42
1
dr.evans04
Dr Evans :
😎😎😎
2025-05-11 00:57:32
1
mariaconcebida.si
Mariaconcebida Silva :
🥰🥰🥰
2025-04-29 19:24:30
1
jenny.huynh98
Jenny Huynh :
🥰🥰🥰🥰
2024-10-27 06:37:58
2
marildajosefa1
Bia :
😇🥰
2024-06-26 23:23:42
1
rosalialorenzooficial
Fátima Buarque 🇧🇷❤️🇻🇳♥️ :
🥰🥰🥰
2025-04-18 17:55:52
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trn.nh.ngc.vn.c.th
ken :
🥰
2024-12-19 04:54:11
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user12188524
Jenny trang :
🥰🥰🥰
2024-11-01 06:33:46
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kerlinbranfran
kerlinbranfran :
❤️
2024-06-26 18:43:54
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idervxiuxiu
Amparo (Lu Lu ) :
❤️😍🥰
2024-07-02 00:53:28
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xuannguyen19812802
Xuân Nguyễn 6868 :
🥰
2024-06-27 17:03:33
1
rosalialorenzooficial
Fátima Buarque 🇧🇷❤️🇻🇳♥️ :
🥰🥰😍😍😍🌹🌹🌹
2025-09-12 00:58:29
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loan.nguyn.1970
Loan Nguyễn :
🥰🥰🥰🥰
2025-11-16 05:24:28
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trn.nh.ngc.vn.c.th
ken :
❤️
2025-02-22 21:44:02
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Other Videos

Mystery Bag - Pure Canadian Maple Syrup So I whipped up my Maple Portuguese Custard Tarts - ½ cup (110g) maple sugar ⅓ cup (85ml) water ¼ cup (35g) plain flour ⅔ cup (170ml) full cream milk ⅔ cup (170ml) cream 1 vanilla bean, split lengthways and seeds scraped 3 free-range egg yolks 1 sheet frozen puff pastry, just thawed 1 tablespoon maple cinnamon sugar (maple sugar mixed with ground cinnamon) 2 tablespoons pure Canadian maple syrup Preheat the oven to 220°C and grease a muffin tin with canola spray or butter. In a saucepan over medium heat, combine the maple sugar and water, and bring it to a boil. Cook for 6 minutes, stirring occasionally to stop the mixture from catching on the bottom. While the sugar syrup is cooking, combine the flour and half the milk in a small bowl, and whisk until completely smooth. Place the remaining milk along with the cream, vanilla bean, and seeds in a saucepan over low heat and bring just to a boil. Remove the pan from the heat and slowly strain the mixture over the flour mixture in the bowl. Stir to combine, then add the egg yolks, pure Canadian maple syrup, and mix again to combine. Finally, slowly pour in the sugar syrup to finish your custard. Set the mixture aside. Dust a clean, dry surface with flour, then lay out the pastry sheet. Sprinkle the maple cinnamon sugar over the top, then carefully roll the pastry into a log. Cut into 12 even pieces, then use a rolling pin to roll out into rounds with an 8-centimetre diameter. Press the pastry rounds into the muffin tin and three-quarters fill each one with custard. Bake for 10–12 minutes or until the custard just starts to blister. These are best enjoyed warm from the oven.
Mystery Bag - Pure Canadian Maple Syrup So I whipped up my Maple Portuguese Custard Tarts - ½ cup (110g) maple sugar ⅓ cup (85ml) water ¼ cup (35g) plain flour ⅔ cup (170ml) full cream milk ⅔ cup (170ml) cream 1 vanilla bean, split lengthways and seeds scraped 3 free-range egg yolks 1 sheet frozen puff pastry, just thawed 1 tablespoon maple cinnamon sugar (maple sugar mixed with ground cinnamon) 2 tablespoons pure Canadian maple syrup Preheat the oven to 220°C and grease a muffin tin with canola spray or butter. In a saucepan over medium heat, combine the maple sugar and water, and bring it to a boil. Cook for 6 minutes, stirring occasionally to stop the mixture from catching on the bottom. While the sugar syrup is cooking, combine the flour and half the milk in a small bowl, and whisk until completely smooth. Place the remaining milk along with the cream, vanilla bean, and seeds in a saucepan over low heat and bring just to a boil. Remove the pan from the heat and slowly strain the mixture over the flour mixture in the bowl. Stir to combine, then add the egg yolks, pure Canadian maple syrup, and mix again to combine. Finally, slowly pour in the sugar syrup to finish your custard. Set the mixture aside. Dust a clean, dry surface with flour, then lay out the pastry sheet. Sprinkle the maple cinnamon sugar over the top, then carefully roll the pastry into a log. Cut into 12 even pieces, then use a rolling pin to roll out into rounds with an 8-centimetre diameter. Press the pastry rounds into the muffin tin and three-quarters fill each one with custard. Bake for 10–12 minutes or until the custard just starts to blister. These are best enjoyed warm from the oven.

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