@for_cailin: 🔥🥵#cailinmedusa #cailin #battlethroughtheheavens #xiaoxiao #xiaoyan #jyp

Cailin
Cailin
Open In TikTok:
Region: TH
Wednesday 14 August 2024 12:54:18 GMT
3254
510
7
24

Music

Download

Comments

panimechina
PANIMECHINA :
คิดถึงอะเจ้
2024-08-14 13:34:26
1
toneok1
Tone Maothai :
คิดแต่ไปไม่ถึง😁
2024-08-17 11:10:41
0
afvan__0
AffVan_❤️‍🔥 :
❤️❤️❤️
2024-09-11 13:21:36
0
veedhalshghurburrun
veedhalshghurburrun :
❤️❤️❤️
2024-08-23 07:55:20
0
bodyk2
Bodyk2.0 :
🥵🔥🔥🔥🔥
2024-08-14 13:02:25
1
usermhgp4gf172
( ͡°👅 ͡°) :
😍😍😍
2024-09-14 03:16:53
0
tm516516
TM516 :
❤️
2024-09-11 16:35:59
0
To see more videos from user @for_cailin, please go to the Tikwm homepage.

Other Videos

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.

About