@agung_beneran: Habis rig skrng exsa #drilling #drillingbatubara

agung beneran

Open In TikTok:

Region: ID

Monday 29 July 2024 01:13:06 GMT

18612

1049

15

41

Music

Download

No Watermark .mp4 (13.67MB) No Watermark(HD) .mp4 (44.06MB) Watermark .mp4 (0MB) Music .mp3

Comments

rimka08_jonior :

agung wey

2024-07-31 03:53:50

1

sutomo@ :

iku rem blong popiye 😁😁

2024-08-04 07:43:57

1

Iyan Chaniago :

naik tensi si masnya🤣🤣

2024-08-06 10:54:42

2

Nober Kobelco :

info lowongan operator pak

2024-08-05 05:20:30

1

mad :

lagiii Santaiii kawannnnn

2024-08-06 16:38:21

1

bejo :

ampun galak-" Masheee ✌️✌️✌️

2024-07-29 05:32:00

1

veven :

anyel mas nek di omong ngono

2024-07-30 04:13:31

1

pakde02 :

sabar mas tetap semangtt

2024-07-29 11:58:17

1

eko Suprapto :

tenan kui mentolo

2024-07-29 05:01:10

1

nanang :

jembatan opo kui

2024-07-29 09:38:50

1

bgs.prbwo :

yoo

2024-07-31 08:28:54

1

aku nih siaph 🤔 :

piee paa

2024-08-24 07:36:24

0

kopakopikipi :

sabar mase 😆

2024-08-27 11:42:13

0

Bogool DMN :

di than emosine mase

2024-08-11 05:56:02

0

Mirza1031 :

cok cok,kalimat matamu kui pulen tenan.🤣🤣

2024-07-29 05:08:13

1

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

Other Videos

#اكسبلور #الشعب_الصيني_ماله_حل😂😂🙋🏻‍♂️🇧🇭_

#اكسبلور #الشعب_الصيني_ماله_حل😂😂🙋🏻‍♂️🇧🇭_

على فكره🤍 #explore #angham #foryou #viral

على فكره🤍 #explore #angham #foryou #viral

#ronaldo #cristianoronaldo #foryoupage #real #tiktokviral

#ronaldo #cristianoronaldo #foryoupage #real #tiktokviral

#آلريےـسےـ #ستوريات_متنوعه #ستوريات_#آلريےـسےـ #👋😉 #تصميم_آلريےـسےـ🦅_✅💔 #ستوريات_مراد_علم_دار

#آلريےـسےـ #ستوريات_متنوعه #ستوريات_#آلريےـسےـ #👋😉 #تصميم_آلريےـسےـ🦅_✅💔 #ستوريات_مراد_علم_دار

to fast 🥶 #edit #Soccer #footballedit #viral

to fast 🥶 #edit #Soccer #footballedit #viral

The best tart for summer season!!🍓 #strawberrytart #bakingtiktok #bakingrecipe #fyp #strawberrypie This is not a classic shortcrust pastry, but you can use your favorite base. *This recipe makes a double portion of dough; I usually make a small galette with the second part. - 340 g flour - 230 g butter, cubed - 125 g ice water - 1 tbsp sugar - Pinch of salt 1. In a stand mixer, combine flour, salt, sugar, and butter. Mix until the butter remains in large chunks, not until uniform. 2. Pour in the water. Continue to mix the dough, but it should not be uniform. 3. Lightly flour the surface, roll out the dough into a rectangle about 1.5 cm thick, fold all four edges to the center, and roll out again. Repeat this 3-4 times until you get a neat rectangle. 4. Wrap in plastic wrap and refrigerate for an hour or freeze if you plan to bake later. Baking the Crust: 1. Preheat the oven to 180°C. 2. Roll out the dough to the desired diameter (if your pan is 20 cm, the rolled dough should be about 30 cm in diameter), place it in the tart pan, and refrigerate for about 30 minutes. 3. Once the dough is firm, trim the edges and prick the bottom with a fork. 4. Line the dough with parchment paper and fill with beans or pie weights. Bake for about 20-25 minutes until light golden. 5. Remove the parchment paper and beans and bake for another 5-7 minutes until the bottom is dry and golden. 6. Let the crust cool. Once cooled, remove it from the pan and place it on a serving plate, or leave it in the pan. Vanilla Custard Cream: - 800 ml milk - 120 g egg yolks - 180 g sugar - 60 g cornstarch - 100-140 g butter - Half a vanilla bean 1. In a bowl, mix the yolks with sugar, add cornstarch, and stir until smooth. 2. Pour the milk into a saucepan with a thick bottom, add the vanilla bean seeds. 3. When the milk starts to bubble at the edges, pour a few ladles of hot milk into the egg mixture, stirring well with a whisk until combined. 4. Pour this mixture back into the saucepan with the milk. 5. Over medium heat, constantly stirring with a whisk, continue to cook the cream. It will start to thicken. The cream is ready when it has a stable texture, not runny, but be careful not to overcook and burn it. 6. Remove from heat, pour into a deep bowl, and occasionally stir. After about 10 minutes, add butter cubes and mix well with a whisk until combined. 7. Pour the custard onto the tart base. Refrigerate for at least 2-3 hours. Add white chocolate to the custard; it pairs deliciously with strawberries. Slice strawberries as shown in the video or in halves and arrange them on the tart.

The best tart for summer season!!🍓 #strawberrytart #bakingtiktok #bakingrecipe #fyp #strawberrypie This is not a classic shortcrust pastry, but you can use your favorite base. *This recipe makes a double portion of dough; I usually make a small galette with the second part. - 340 g flour - 230 g butter, cubed - 125 g ice water - 1 tbsp sugar - Pinch of salt 1. In a stand mixer, combine flour, salt, sugar, and butter. Mix until the butter remains in large chunks, not until uniform. 2. Pour in the water. Continue to mix the dough, but it should not be uniform. 3. Lightly flour the surface, roll out the dough into a rectangle about 1.5 cm thick, fold all four edges to the center, and roll out again. Repeat this 3-4 times until you get a neat rectangle. 4. Wrap in plastic wrap and refrigerate for an hour or freeze if you plan to bake later. Baking the Crust: 1. Preheat the oven to 180°C. 2. Roll out the dough to the desired diameter (if your pan is 20 cm, the rolled dough should be about 30 cm in diameter), place it in the tart pan, and refrigerate for about 30 minutes. 3. Once the dough is firm, trim the edges and prick the bottom with a fork. 4. Line the dough with parchment paper and fill with beans or pie weights. Bake for about 20-25 minutes until light golden. 5. Remove the parchment paper and beans and bake for another 5-7 minutes until the bottom is dry and golden. 6. Let the crust cool. Once cooled, remove it from the pan and place it on a serving plate, or leave it in the pan. Vanilla Custard Cream: - 800 ml milk - 120 g egg yolks - 180 g sugar - 60 g cornstarch - 100-140 g butter - Half a vanilla bean 1. In a bowl, mix the yolks with sugar, add cornstarch, and stir until smooth. 2. Pour the milk into a saucepan with a thick bottom, add the vanilla bean seeds. 3. When the milk starts to bubble at the edges, pour a few ladles of hot milk into the egg mixture, stirring well with a whisk until combined. 4. Pour this mixture back into the saucepan with the milk. 5. Over medium heat, constantly stirring with a whisk, continue to cook the cream. It will start to thicken. The cream is ready when it has a stable texture, not runny, but be careful not to overcook and burn it. 6. Remove from heat, pour into a deep bowl, and occasionally stir. After about 10 minutes, add butter cubes and mix well with a whisk until combined. 7. Pour the custard onto the tart base. Refrigerate for at least 2-3 hours. Add white chocolate to the custard; it pairs deliciously with strawberries. Slice strawberries as shown in the video or in halves and arrange them on the tart.

About

Robot

Legal

Privacy Policy