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@yudispradana01: kesan indah... @Dindateratu #sigar #sigarkoplo #dindateratu #sts #jasajayaproduction #trending #shaunthesheep #masukberanda #infoorkespati #infoorkesjepara #rameinyuk #dangdutkoplo #videoviral #fyppppppppppppppppppppppp #fypシ゚viral #semogafyp #foryou #foryoupage

𝙔𝙐𝘿𝙄𝙎 𝙋𝙍𝘼𝘿𝘼𝙉𝘼
𝙔𝙐𝘿𝙄𝙎 𝙋𝙍𝘼𝘿𝘼𝙉𝘼
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Monday 22 July 2024 16:27:24 GMT
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mxgdalena4
Magdalena :
Cantik,energiek,suara power full 🥰🥰🥰🥰
2024-07-22 19:18:34
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วันนี้ทำได้แค่ไลค์รูป หวังว่าสักวันเราได้ลูบไล้กันนะ 🥓😳
วันนี้ทำได้แค่ไลค์รูป หวังว่าสักวันเราได้ลูบไล้กันนะ 🥓😳
💙 #fyp #perte #paravc
💙 #fyp #perte #paravc


Sand fixing agent #fyp #foryou #material #goodthing
Sand fixing agent #fyp #foryou #material #goodthing
Click on the FOCACCIA TUTORIALS button above my grid for detailed instructions on how to make the dough. Makes 19-20 mini focaccia Ingredients: 1 batch of overnight, same-day or sourdough focaccia Extra virgin olive oil to line tin and drizzle Flaky sea salt 2x standard 12 portion nonstick muffin tins Instructions: Prepare the focaccia dough as instructed in the recipe. Instead of lining and oiling the tray as it says to in the recipes, you’re going to liberally brush each compartment of the muffin tin with extra virgin olive oil. Tip the dough onto a lightly oiled surface. Using a dough cutter or knife, cut the focaccia dough into 50g portions. Plop each dough blob into an oiled compartment. Cover muffin tin with another tray (inverted) and let proof for about 1.5 hours. The dough should have puffed up to the top of the compartment. If you’re using the same-day focaccia dough, this may only take an hour - there is more yeast in that dough and it’s not been refrigerated so it will rise more quickly. While the dough is proofing, prepare your toppings. The beauty here is you can try a ton of different flavour combos in one batch - a great way to taste test before you commit an entire tray of focaccia to one flavour! Preheat oven to 220F/430F. Place rack in bottom position of oven - this helps the base of the mini focaccias to get crispy and prevents the toppings from burning. Drizzle the dough with a little olive oil and then dimple it using two oiled fingers (dimple 3-4 times for each compartment). Now add the toppings onto the dimpled dough. The mini focaccias will dome up they bake and the toppings can get pushed off, so really push the toppings deeply into the dough. Finish with a little more olive oil and flaky sea salt. Bake on lowest rack in oven for 18-20 minutes or until golden. Allow them to cool for 5 minutes in the muffin tin, and then remove to finish cooling on a rack. The mini focaccias may need to be pryed/popped out from the muffin tin with a butter knife, particularly if you used any cheese. They should pop right out after some inital coaxing! #fyp #focacciarecipe #minifocaccia #foodporn #asmr #asmrfood #breadrecipe #breadtutorial #focacciamuffins
Click on the FOCACCIA TUTORIALS button above my grid for detailed instructions on how to make the dough. Makes 19-20 mini focaccia Ingredients: 1 batch of overnight, same-day or sourdough focaccia Extra virgin olive oil to line tin and drizzle Flaky sea salt 2x standard 12 portion nonstick muffin tins Instructions: Prepare the focaccia dough as instructed in the recipe. Instead of lining and oiling the tray as it says to in the recipes, you’re going to liberally brush each compartment of the muffin tin with extra virgin olive oil. Tip the dough onto a lightly oiled surface. Using a dough cutter or knife, cut the focaccia dough into 50g portions. Plop each dough blob into an oiled compartment. Cover muffin tin with another tray (inverted) and let proof for about 1.5 hours. The dough should have puffed up to the top of the compartment. If you’re using the same-day focaccia dough, this may only take an hour - there is more yeast in that dough and it’s not been refrigerated so it will rise more quickly. While the dough is proofing, prepare your toppings. The beauty here is you can try a ton of different flavour combos in one batch - a great way to taste test before you commit an entire tray of focaccia to one flavour! Preheat oven to 220F/430F. Place rack in bottom position of oven - this helps the base of the mini focaccias to get crispy and prevents the toppings from burning. Drizzle the dough with a little olive oil and then dimple it using two oiled fingers (dimple 3-4 times for each compartment). Now add the toppings onto the dimpled dough. The mini focaccias will dome up they bake and the toppings can get pushed off, so really push the toppings deeply into the dough. Finish with a little more olive oil and flaky sea salt. Bake on lowest rack in oven for 18-20 minutes or until golden. Allow them to cool for 5 minutes in the muffin tin, and then remove to finish cooling on a rack. The mini focaccias may need to be pryed/popped out from the muffin tin with a butter knife, particularly if you used any cheese. They should pop right out after some inital coaxing! #fyp #focacciarecipe #minifocaccia #foodporn #asmr #asmrfood #breadrecipe #breadtutorial #focacciamuffins
Mong cho doi ta mai ben nhau toi gia
Mong cho doi ta mai ben nhau toi gia

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