@bwdior: he can show me what ideas he got IN THE BEDROOM 😈 #sebastianmichaelis #sebastian #sebastianblackbutler #sebastianmichaelisedit #sebastianedit #blackbutler #kuroshitsuji #blackbutleredit #kuroshitsujiedit #anime #animetok #animeedit #manga #mangaedit #edit #edits #editing #viral #tiktok #xyzbca #fyp #foryoupage #foryou @ari @scoob ！♡ / sebataker ceo @☆onion★

dior

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Region: GB

Thursday 29 August 2024 01:50:07 GMT

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Comments

rekisoup | ATE :

the way my clothes flew off

2024-08-29 02:08:42

650

Fyodorslostarm :

Dawg I didn’t know he had a British accent sub be throwing me off CRYING IM BRITISH but it sounds so fourced I feel like it’s a mix of Denmark like 💔💔

2024-10-02 23:57:04

0

RRRRRRRRRRAAAAAAAAAAHHHHHHHHHH :

Suddenly I'm the nun

2024-10-03 06:31:14

1

. :

where do you watch black butler??

2024-08-29 08:10:53

1

ari :

oh he can show me all those ideas alright 😈😈

2024-08-29 01:51:37

32

💞 :

I swear I had pants on before this

2024-08-29 04:14:49

45

Michelis'SimpN1❗ :

Sebastian the man that you are 😭

2024-10-03 00:24:03

2

RRRRRRRRRRAAAAAAAAAAHHHHHHHHHH :

Suddenly I'm the nun

2024-10-03 06:31:14

1

Fyodorslostarm :

Dawg I didn’t know he had a British accent sub be throwing me off CRYING IM BRITISH but it sounds so fourced I feel like it’s a mix of Denmark like 💔💔

2024-10-02 23:57:04

0

ᡣ𐭩Sunsetᡣ𐭩 :

Where can you watch Black Butler?

2024-08-31 19:21:15

1

lilsss<3🇵🇸 :

i need to be the nun

2024-09-05 19:13:17

1

sillybillyisa :

THIS IS SOOO GOODDD

2024-08-29 02:02:14

1

nico :

goodness gracious

2024-08-29 04:42:21

8

Asra 🦇 :

ABSOLUTELY DEVOURED

2024-08-29 02:02:40

3

Firewolf1028 :

Why is it always the pretty boys !!😭

2024-09-10 12:46:58

6

💀* 𝓤𝓷𝓭𝓮𝓻𝓽𝓪𝓴𝓮𝓻 *💀 :

oh that caption is kinda…freaky-

2024-08-29 02:08:12

4

𖤐 :

OHHHH MYYY

2024-08-29 11:12:23

1

scoob ！♡ / sebataker ceo :

im coming to get dat 😈

2024-08-29 01:55:40

2

⨷Remy Lebeau’s Bf⨷ :

BRO UGH IVE LOVED HIM SINCE I WAS 13 😭

2024-08-30 08:13:23

0

artemis 🐁🌕 :

oh my god it went everywhere

2024-08-29 08:30:49

9

rai :

these comments are INSANE

2024-09-27 15:39:00

1

maruu :

THIS IS SO GOOOD

2024-08-29 03:49:08

1

Crona :

ITS EVERYWHERE OH MY GOD [shock]

2024-09-05 06:39:40

12

·:¨༺ ♱ 𝚗𝚒𝚗𝚊 ♱ ༻¨:· :

my pants were JUST on

2024-08-29 02:26:09

6

ari :

OH SEBASTIAN COME AND GET THATT 😫😈

2024-08-29 01:51:11

12

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

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Brazilian Coxinha’s my way! 🇧🇷 A delicious traditional chicken bite with a little fine dining twist 🔥 Written recipe below ⬇️ Let me know in the comments what I should make next #julescooking #Recipe Coxinha’s my way! 🇧🇷 2 chicken legs Sunflower oil or melted goose fat 3 cloves of garlic 1 onion 2 cloves of garlic 2 grams of curry powder 5 grams of chives 100 grams of cream cheese Remove the skin from the chicken legs and season them with salt on both sides. Then cover them with sunflower oil or melted goose fat. Now also add 3 cloves of garlic that are cut in half and bring it to a simmer. Then turn down the heat and let it confit for 3 hours. The meat should be falling off the bone. Once cooked take the chicken out and clean the meat of the bones. Now cut one onion in half and clean it. Now chop it. It doesn’t need to be super precise, a nice dice is fine. Then glaze the onion in some oil. Now take two cloves of garlic and cut it fine as well. Add them to onion and season with some salt. Once it starts to color add 2 grams of curry powder and pan fry it for another 2 minutes. Meanwhile cut 5 grams of chives fine. Add it to the pan with the chicken and 100 grams of cream cheese. Now mix it. Then let it cool down in your fridge. Once cold roll it into balls that are around 10 to 12 grams. 200 grams of a floury potato 260 grams of chicken stock 30 grams of butter 3 grams of salt 200 grams of flour Now the dough. First peel 200 grams of a floury potato and then cut 160 grams into even sized pieces. Submerge them in water, season with a generous amount of salt and boil till fully cooked. Then drain the water and let them steam dry for 5 minutes. When still hot press the potato through a fine sieve. Now add 260 grams of chicken stock, 30 grams of butter and 3 grams of salt. While stirring bring this to a boil. Then add 200 grams of flour and cook the mixture for 3 to 4 minutes. Be sure to keep on mixing. Then let it cool down out of the fridge. Then make little discs of around 15 to 17 grams. Place the filling in the middle and gently form the dough to create the signature drop shape. Now I place a thyme bundle in every Coxinha to give it a nice presentation. Then cover the dough with a layer of flour, then a layer of beaten egg and finally a layer of breadcrumbs. After that deep fry the coxinha’s at 170 degrees Celsius till golden brown. This takes around 4 minutes. Then I serve them with a pink pepper mayonnaise, crispy chicken skin and a beautiful fresh chicken broth.

Brazilian Coxinha’s my way! 🇧🇷 A delicious traditional chicken bite with a little fine dining twist 🔥 Written recipe below ⬇️ Let me know in the comments what I should make next #julescooking #Recipe Coxinha’s my way! 🇧🇷 2 chicken legs Sunflower oil or melted goose fat 3 cloves of garlic 1 onion 2 cloves of garlic 2 grams of curry powder 5 grams of chives 100 grams of cream cheese Remove the skin from the chicken legs and season them with salt on both sides. Then cover them with sunflower oil or melted goose fat. Now also add 3 cloves of garlic that are cut in half and bring it to a simmer. Then turn down the heat and let it confit for 3 hours. The meat should be falling off the bone. Once cooked take the chicken out and clean the meat of the bones. Now cut one onion in half and clean it. Now chop it. It doesn’t need to be super precise, a nice dice is fine. Then glaze the onion in some oil. Now take two cloves of garlic and cut it fine as well. Add them to onion and season with some salt. Once it starts to color add 2 grams of curry powder and pan fry it for another 2 minutes. Meanwhile cut 5 grams of chives fine. Add it to the pan with the chicken and 100 grams of cream cheese. Now mix it. Then let it cool down in your fridge. Once cold roll it into balls that are around 10 to 12 grams. 200 grams of a floury potato 260 grams of chicken stock 30 grams of butter 3 grams of salt 200 grams of flour Now the dough. First peel 200 grams of a floury potato and then cut 160 grams into even sized pieces. Submerge them in water, season with a generous amount of salt and boil till fully cooked. Then drain the water and let them steam dry for 5 minutes. When still hot press the potato through a fine sieve. Now add 260 grams of chicken stock, 30 grams of butter and 3 grams of salt. While stirring bring this to a boil. Then add 200 grams of flour and cook the mixture for 3 to 4 minutes. Be sure to keep on mixing. Then let it cool down out of the fridge. Then make little discs of around 15 to 17 grams. Place the filling in the middle and gently form the dough to create the signature drop shape. Now I place a thyme bundle in every Coxinha to give it a nice presentation. Then cover the dough with a layer of flour, then a layer of beaten egg and finally a layer of breadcrumbs. After that deep fry the coxinha’s at 170 degrees Celsius till golden brown. This takes around 4 minutes. Then I serve them with a pink pepper mayonnaise, crispy chicken skin and a beautiful fresh chicken broth.

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#Ad Go check out the Lookout app by Google and explore all the amazing things you can do with it. Download it for free on the Play store

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