@movieworld.111999: #bikini #beautifulgirl #foryou #hotgirl #sexy

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Monday 22 July 2024 04:55:30 GMT
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nguyenthely388
Nguyễn Thế Lý :
OK đẹp quá đi bạn 💝💝💝💝💝💝💝
2024-09-30 07:42:30
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user6340739375886
Muhammad sholeh :
ok banget..sip
2024-08-05 13:23:59
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vanthaido1
Vanthai Do :
❤️❤️❤️
2024-08-08 07:11:31
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rahman.hasna
Rahman Hasna :
❤❤❤
2024-08-04 06:00:34
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CHOCOLATE-PEANUT CHEESECAKE BARS #food #Recipe #chocolate #cheesecake #bars #fy #fyp #foryou #foryoupage #tiktokfood CHEESECAKE BATTER 400 g cream cheese 75 g granulated sugar 8 g vanilla sugar (or vanilla extract)) 25 g cornstarch 2 eggs (medium)   PEANUT-CARAMEL MIXTURE 50 g caramel 30 g peanuts (unsalted)   COATING 300 g milk chocolate 20 ml sunflower oil 20 g peanuts (unsalted)   Put the cream cheese, sugar, and vanilla sugar in a deep bowl. Mix for 1 minute. Add the cornstarch and mix until smooth. Put away the mixer and switch to using a spatula. Crack the eggs one by one into the bowl and fold each egg gently into the cheesecake batter.   Finely chop the peanuts and add them to the caramel in a bowl. Mix well.   Transfer the cheesecake batter into a piping bag and do the same with the peanut-caramel mixture.   Pipe a layer of 25 grams of cheesecake batter into the silicone mold, followed by 8 grams of the peanut-caramel mixture. Then, pipe another layer of 35 grams of cheesecake batter on top.   Place the cheesecakes in a preheated oven at 115°C and bake for 22-25 minutes. Turn off the oven and cool slowly with the oven door closed to prevent the cheesecakes from cracking. I usually leave the cheesecakes in the oven for an additional hour, then I cover them and refrigerate them overnight.   Melt the milk chocolate using a double boiler along with sunflower oil.   Finely chop the peanuts and add them to the melted milk chocolate. Mix well.   Dip each cheesecake completely into the melted peanut-milk chocolate.   Place the peanut-chocolate cheesecakes on a sheet of parchment paper and let the chocolate set until firm.
CHOCOLATE-PEANUT CHEESECAKE BARS #food #Recipe #chocolate #cheesecake #bars #fy #fyp #foryou #foryoupage #tiktokfood CHEESECAKE BATTER 400 g cream cheese 75 g granulated sugar 8 g vanilla sugar (or vanilla extract)) 25 g cornstarch 2 eggs (medium) PEANUT-CARAMEL MIXTURE 50 g caramel 30 g peanuts (unsalted) COATING 300 g milk chocolate 20 ml sunflower oil 20 g peanuts (unsalted) Put the cream cheese, sugar, and vanilla sugar in a deep bowl. Mix for 1 minute. Add the cornstarch and mix until smooth. Put away the mixer and switch to using a spatula. Crack the eggs one by one into the bowl and fold each egg gently into the cheesecake batter. Finely chop the peanuts and add them to the caramel in a bowl. Mix well. Transfer the cheesecake batter into a piping bag and do the same with the peanut-caramel mixture. Pipe a layer of 25 grams of cheesecake batter into the silicone mold, followed by 8 grams of the peanut-caramel mixture. Then, pipe another layer of 35 grams of cheesecake batter on top. Place the cheesecakes in a preheated oven at 115°C and bake for 22-25 minutes. Turn off the oven and cool slowly with the oven door closed to prevent the cheesecakes from cracking. I usually leave the cheesecakes in the oven for an additional hour, then I cover them and refrigerate them overnight. Melt the milk chocolate using a double boiler along with sunflower oil. Finely chop the peanuts and add them to the melted milk chocolate. Mix well. Dip each cheesecake completely into the melted peanut-milk chocolate. Place the peanut-chocolate cheesecakes on a sheet of parchment paper and let the chocolate set until firm.

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