@user295wci66qb: 今年に流行ったアニメ四選!(ノ≧▽≦)ノ#怪獣8号 #日比野カフカ #転生したらスライムだった件 #転スラ #リムル・テンペスト #ささやくように恋を唄う #ささ恋 #朝凪依 #時々ボソッとロシア語でデレる隣のアーリャさん #アーリャ #アニメ #anime#推し

ASTORAクラン
ASTORAクラン
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Region: JP
Friday 05 July 2024 12:39:45 GMT
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narutoeditz.04
James Carl Sacnanas :
preset pls 🙏
2024-07-08 11:50:52
1
baseball111h
Baseball fan :
2024冬 よう実,俺レベ,薬屋,僕やば,キングダム,フリーレン,マッシュルダンジョン飯 2024春 ヒロアカ,鬼滅,怪獣8号,第七王子,天スラ,無職転生,忘却バッテリー ここからのどれかだね
2024-07-05 19:55:23
26
mokky0529
モッッキー🔰 :
怪獣8号は漫画派です
2024-07-06 10:20:18
51
pokotan12.26
ぽこ :
流行ったは早くないか?ロシデレなんて始まったばかりやぞ
2024-07-06 05:25:53
30
usermmmmarisandao
トムヤムクン :
左下しらんけど、わしは怪獣とロシデレよりマッシュルと無職やな
2024-07-05 17:06:26
11
7nv_xq
7nv_xq :
怪獣8号アニメの方がいい?漫画?
2024-07-06 01:31:41
3
kabosuuuuuu15
かぼす :
この中だと怪獣8号しか見た事ないかも
2024-07-05 16:09:00
2
syuu700
恐竜ちゃん :
ウィンドブレーカのが人気よ!!
2024-07-07 01:06:36
1
rl0fs
Rinon :
この中だと、ささ恋しかみてない… 怪獣8号とロシデレ?は、見ようか迷ってます。
2024-07-05 22:57:19
2
user6680810140817
kawauso@5759 :
下二人がわからない…
2024-07-05 15:36:07
2
todofan0
あい :
姉さん分かってるじゃねぇか……
2024-07-06 00:10:59
1
sora0313x
☀️🌙so🌎ra🐶🐱 :
リムルしか〜?(続けて)
2024-08-07 16:57:11
2
kvm123k
コメントに秒で返信してくる奴暇なんw :
ロシデレしか勝たんДавайте
2024-07-06 11:10:26
1
s.__.no0707
楓(COMA) :
左下なんですか?
2024-07-06 03:35:59
1
mbgte3
モナカ :
左下のアニメのタイトル教えて欲しいです!
2024-07-06 01:08:32
1
morikefann0117
レオスト :
なんかアニメって見終わるとちょっと悲しくなる
2024-07-06 11:26:19
4
touma0968
トウマ🎣 :
ロシデレ最高!アーリャかわいすぎる
2024-07-05 13:41:56
4
yamal2525
Ni-sha248 :
ロシデレは神アニメです
2024-07-05 12:49:40
2
user4493704790415
さく :
転すら会議長すぎてリタイアした
2024-07-06 11:59:29
1
k12524sao
K :
転スラは今年どころがだいぶ前から流行ってるで
2024-07-06 04:18:26
1
enisi0907
ENISI :
左下のアニメってどんな感じの内容ですか?他の三つは見たから見てみたいです
2024-07-06 02:22:03
1
d4mrwt4mwi6
やあ :
転スラ今年流行ってるの?それよりも鹿のやつとかのほうがあれやけど
2024-07-05 17:56:29
1
finfin_777
FINFIN_777 :
左下のアニメ名前なに?
2024-07-05 16:22:03
1
05lfgn
RaMu(らむ) :
うますぎる
2024-11-12 06:53:31
1
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Other Videos

CARAMEL CHEESECAKE #food #Recipe #cheesecake #caramel #cake #tasty #fy #fyp #foryou #foryoupage CHEESECAKE BATTER 800 g cream cheese 200 g crème fraîche (or sour cream) 120 g granulated sugar 8 g vanilla sugar (1 packet) 40 g cornstarch 4 medium eggs FILLING Bastogne cookies (or gingersnap/biscoff) 150 g caramel TOPPING 150 g white chocolate 75 ml heavy cream (unwhipped) 25 g caramel Instructions: Place the cream cheese, crème fraîche, granulated sugar, vanilla sugar, and cornstarch in a large mixing bowl. Mix until smooth. Add the eggs one at a time, gently folding each into the batter to keep it airy. Line the bottom of a springform pan with parchment paper. Crumble a layer of Bastogne cookies and spread them evenly over the base. Pour half of the cheesecake batter over the cookies and smooth it out. Spread 75 g of caramel over the batter. Add another layer of Bastogne cookies and another 75 g of caramel. Finally, pour the remaining cheesecake batter on top and smooth the surface. Preheat the oven to 125°C (257°F). Bake the cheesecake for 60–65 minutes, until the edges are set and the center still jiggles slightly. Turn off the oven and let the cheesecake sit inside for 1 hour to prevent cracking. Allow the cheesecake to cool completely. Heat the heavy cream until just below boiling point. Remove from heat and add the chopped white chocolate. Let it sit for 1 minute, then stir until smooth. Pour the ganache over the cooled cheesecake. Drizzle drops of caramel over the ganache. Use a toothpick to create a decorative pattern. Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to set. Slice the cheesecake into neat pieces. Garnish with extra caramel, whipped cream, or fresh strawberries if desired.
CARAMEL CHEESECAKE #food #Recipe #cheesecake #caramel #cake #tasty #fy #fyp #foryou #foryoupage CHEESECAKE BATTER 800 g cream cheese 200 g crème fraîche (or sour cream) 120 g granulated sugar 8 g vanilla sugar (1 packet) 40 g cornstarch 4 medium eggs FILLING Bastogne cookies (or gingersnap/biscoff) 150 g caramel TOPPING 150 g white chocolate 75 ml heavy cream (unwhipped) 25 g caramel Instructions: Place the cream cheese, crème fraîche, granulated sugar, vanilla sugar, and cornstarch in a large mixing bowl. Mix until smooth. Add the eggs one at a time, gently folding each into the batter to keep it airy. Line the bottom of a springform pan with parchment paper. Crumble a layer of Bastogne cookies and spread them evenly over the base. Pour half of the cheesecake batter over the cookies and smooth it out. Spread 75 g of caramel over the batter. Add another layer of Bastogne cookies and another 75 g of caramel. Finally, pour the remaining cheesecake batter on top and smooth the surface. Preheat the oven to 125°C (257°F). Bake the cheesecake for 60–65 minutes, until the edges are set and the center still jiggles slightly. Turn off the oven and let the cheesecake sit inside for 1 hour to prevent cracking. Allow the cheesecake to cool completely. Heat the heavy cream until just below boiling point. Remove from heat and add the chopped white chocolate. Let it sit for 1 minute, then stir until smooth. Pour the ganache over the cooled cheesecake. Drizzle drops of caramel over the ganache. Use a toothpick to create a decorative pattern. Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to set. Slice the cheesecake into neat pieces. Garnish with extra caramel, whipped cream, or fresh strawberries if desired.

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