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@x_japan_99: Sekarang kan banyak yang pose lumba lumba wkwkwk

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Region: MY
Monday 05 August 2024 15:50:46 GMT
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bakarsidik890
bakar.sidik.204 :
asli itu nyata😂😂😂🤭🤭
2024-08-06 03:56:48
0
kurangmanis35
moms dewi💋 :
🤣🔥
2024-08-05 18:53:12
0
d.n.p.dr.01.999999999
DE'AN PERATAMA DANURIZKI 01.9 :
modal pcrn udh dpt jatah tiap hari
2024-08-06 05:48:05
0
bakarsidik890
bakar.sidik.204 :
kalo ad yg geratis kenapa harus beli"🤫🤫
2024-08-06 03:57:41
0
aldofajri6
Afdal. :
iya bisa di bayar pake cinta😂🗿
2024-08-07 07:23:18
0
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Other Videos

🌾🌾🌾 #bali #enjoyyourlife #happydays💕 #balipunyacerita#tiktok #fyp #CapCut
🌾🌾🌾 #bali #enjoyyourlife #happydays💕 #balipunyacerita#tiktok #fyp #CapCut
E comendo muito pão todo dia 🫶🏻
E comendo muito pão todo dia 🫶🏻
🌞 #surabayahitz #surabaya #fypシ
🌞 #surabayahitz #surabaya #fypシ
Gnocco Fritto 🇮🇹 Ingredients - 160ml (5.4 fl oz) warm water - 4g (0.14 oz) dry active yeast - 50g (1.8 oz) lard at room temperature (for the dough) - 350g of plain flour (ap flour), plus more for dusting - 400g (14 oz) lard or oil for frying - salt - sliced cured meats to serve (e.g. mortadella) - sliced cheese to serve (e.g. pecorino) Method 1. To make the dough, add the flour, 50g of lard, and warm water to a bowl. Mix until the dough has formed, then turn it out onto a floured surface and knead for 5-6 minutes or until the dough is smooth. Place the dough into a bowl, cover it, and let it rest for 1-2 hours or until it has doubled in size. 2. Once the dough has doubled, turn it out onto a lightly floured surface and roll it to roughly 3mm (1/8 inch) thick. Cut the dough into small squares using a pasta roller or a bench scraper. 3. Heat the oil in a pan to 160-170°C (320-340°F). Once the oil is hot, start frying the Gnocco Fritto, flipping them halfway through cooking. Fry in batches to avoid overcrowding the pan, which would cause the oil temperature to drop too quickly. 4. Once the Gnocco Fritto are fried, remove them from the oil and place them on a wire rack to drain. 5. Serve the Gnocco Fritto while they are still hot with sliced cured meats and cheese on the side. They make the perfect complement to any antipasto board. #cooking #Recipe #food #fyp
Gnocco Fritto 🇮🇹 Ingredients - 160ml (5.4 fl oz) warm water - 4g (0.14 oz) dry active yeast - 50g (1.8 oz) lard at room temperature (for the dough) - 350g of plain flour (ap flour), plus more for dusting - 400g (14 oz) lard or oil for frying - salt - sliced cured meats to serve (e.g. mortadella) - sliced cheese to serve (e.g. pecorino) Method 1. To make the dough, add the flour, 50g of lard, and warm water to a bowl. Mix until the dough has formed, then turn it out onto a floured surface and knead for 5-6 minutes or until the dough is smooth. Place the dough into a bowl, cover it, and let it rest for 1-2 hours or until it has doubled in size. 2. Once the dough has doubled, turn it out onto a lightly floured surface and roll it to roughly 3mm (1/8 inch) thick. Cut the dough into small squares using a pasta roller or a bench scraper. 3. Heat the oil in a pan to 160-170°C (320-340°F). Once the oil is hot, start frying the Gnocco Fritto, flipping them halfway through cooking. Fry in batches to avoid overcrowding the pan, which would cause the oil temperature to drop too quickly. 4. Once the Gnocco Fritto are fried, remove them from the oil and place them on a wire rack to drain. 5. Serve the Gnocco Fritto while they are still hot with sliced cured meats and cheese on the side. They make the perfect complement to any antipasto board. #cooking #Recipe #food #fyp
🤩#fyp #silat #internasionalindonesiaopen #pencaksilat #CapCut
🤩#fyp #silat #internasionalindonesiaopen #pencaksilat #CapCut
logged him out of our ring camera 😆
logged him out of our ring camera 😆

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