@mazdareview: New Mazda CX5 Deluxe 2024 thấp nhất phân khúc. #mercedes #cx5 #deluxe #2024

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Friday 27 September 2024 09:03:49 GMT
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user1411990
Hạnh nguyễn "(@90)" :
xin giá lăn bánh đi bạn
2024-10-04 00:23:57
1
mai.linh.h7
nguyễn thị tuyết mai :
Xe đẹp 🥰
2024-10-21 08:13:35
1
dyr5jtaollu3
Pili :
Mañana 🥰
2024-11-21 18:39:42
0
userb6u7wmxaat
ThanhHien :
này lb giá bn
2024-11-05 04:15:54
0
thanhlinh77251289
Thành Lĩnh 1989 :
Mỗi tội ko có cửa sổ trời
2024-10-31 17:45:41
0
user461448825
nhẫn lê 68 :
chạy im ngon cực kỳ.
2024-10-29 13:47:50
0
0971311kd
🐉Đại lâm mộc @22 :
Xin giá
2024-10-29 00:44:30
0
bc.s.hoa.sng5
Bác Sĩ Hoa Súng :
Giá ntn
2024-10-27 01:40:20
0
ledat.tiktok
.✿︵⋆Ộ℘³⋆︵✿. :
Năn bánh hn bản này bn vậy bạn
2024-10-17 12:23:31
0
.nobita83
NOBITA :
Bản delux mà lazang này á
2024-10-16 06:42:32
0
user4206998875421
بسم الله الرحمن الرحيم :
❤️CX-5 ❤️
2024-10-06 15:18:31
0
hongphiiho.vn98
Hồ Hồng Phi :
Màu đỏ mazda quá đẹp
2024-10-05 03:09:22
0
hg23051988
Hoài Giang :
xin gia
2024-10-03 09:56:26
0
giangtran19820
Giang Trần :
Giá lăn bánh hải phòng bn vậy
2024-10-02 12:07:26
0
traitran247
traitran247 :
Xin giá
2024-09-29 10:04:44
0
kaebuntheang
kaebuntheang :
❤️❤️❤️❤️❤️
2024-10-12 09:50:18
0
hg23051988
Hoài Giang :
🥰
2024-10-03 09:56:20
0
nguyenquangphi721
Phi thích Trà My pha 🍃 :
🥰
2024-09-27 09:53:37
0
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CHICKEN PESTO PAN BREAD #food #Recipe #bread #pesto #chicken #fy #foryoupage #fyp DOUGH 425 g all-purpose flour 75 g fine semolina 7 g instant yeast (1 tablespoon or 1 packet) 8 g salt (1⅓ teaspoons) 0.5 g thyme 12 g honey 25 ml olive oil 280 ml water (lukewarm) CHICKEN PESTO 600 g chicken thighs 4.5 g salt (⅔ teaspoon) 2 g cayenne pepper (⅔ teaspoon) 3 g garlic powder (1 teaspoon) 4 g onion powder (1⅓ teaspoons) 2 g cumin (⅔ teaspoon) 30 ml olive oil 25 g unsalted butter 45 g fresh green pesto 150 g roasted red bell pepper (1 roasted red bell pepper) 75 g red onion (1 red onion) 150 g cheese (your choice) SAUCE fresh green pesto truffle mayonnaise In a large bowl, combine the flour, fine semolina, yeast, salt, thyme, honey, olive oil, and lukewarm water. Mix well and knead for 10-12 minutes until smooth. Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size. Deflate the dough and divide it into 14 equal pieces, about 57 grams each. Shape each piece into a ball. Roll one ball into a circle and fold it in half. Place the folded dough on a baking tray lined with parchment paper. Repeat with the remaining dough. Allow to rise for another 30 minutes or until doubled in size. Heat a heavy-bottomed skillet over medium heat. Bake the rolls on both sides until golden brown, a few minutes per side.  Wash and cut the chicken thighs into pieces and place them in a large bowl. Add salt, cayenne pepper, garlic powder, onion powder, cumin, and olive oil. Mix well. Heat the butter in a skillet over medium heat. Add the chicken and cook for 4-5 minutes until golden brown. Add the green pesto, sliced roasted red bell pepper, and red onion. Stir and cook for another 3-4 minutes until everything is well combined and heated through. Remove the skillet from the heat and place cheese slices over the chicken. Cover with a lid to help the cheese melt. Open each roll and fill it with the chicken pesto mixture. Serve with green pesto and a drizzle of truffle mayonnaise for added flavor.
CHICKEN PESTO PAN BREAD #food #Recipe #bread #pesto #chicken #fy #foryoupage #fyp DOUGH 425 g all-purpose flour 75 g fine semolina 7 g instant yeast (1 tablespoon or 1 packet) 8 g salt (1⅓ teaspoons) 0.5 g thyme 12 g honey 25 ml olive oil 280 ml water (lukewarm) CHICKEN PESTO 600 g chicken thighs 4.5 g salt (⅔ teaspoon) 2 g cayenne pepper (⅔ teaspoon) 3 g garlic powder (1 teaspoon) 4 g onion powder (1⅓ teaspoons) 2 g cumin (⅔ teaspoon) 30 ml olive oil 25 g unsalted butter 45 g fresh green pesto 150 g roasted red bell pepper (1 roasted red bell pepper) 75 g red onion (1 red onion) 150 g cheese (your choice) SAUCE fresh green pesto truffle mayonnaise In a large bowl, combine the flour, fine semolina, yeast, salt, thyme, honey, olive oil, and lukewarm water. Mix well and knead for 10-12 minutes until smooth. Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size. Deflate the dough and divide it into 14 equal pieces, about 57 grams each. Shape each piece into a ball. Roll one ball into a circle and fold it in half. Place the folded dough on a baking tray lined with parchment paper. Repeat with the remaining dough. Allow to rise for another 30 minutes or until doubled in size. Heat a heavy-bottomed skillet over medium heat. Bake the rolls on both sides until golden brown, a few minutes per side. Wash and cut the chicken thighs into pieces and place them in a large bowl. Add salt, cayenne pepper, garlic powder, onion powder, cumin, and olive oil. Mix well. Heat the butter in a skillet over medium heat. Add the chicken and cook for 4-5 minutes until golden brown. Add the green pesto, sliced roasted red bell pepper, and red onion. Stir and cook for another 3-4 minutes until everything is well combined and heated through. Remove the skillet from the heat and place cheese slices over the chicken. Cover with a lid to help the cheese melt. Open each roll and fill it with the chicken pesto mixture. Serve with green pesto and a drizzle of truffle mayonnaise for added flavor.

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