@dily_sport: Lại béo phải tập rồi 😌 #gymmotivation #bodybuilding #pickleball #healthy #pickleballtiktok

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Monday 14 October 2024 16:15:28 GMT
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peenguyenla
Pee Nguyen :
Sang xịn mịn❤️❤️😘😘😘😘
2024-10-14 18:56:03
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khacoutan1
Tâm Anh :
Đk.ra du thuyền nam hải đi.nhận dc vé uu tiên sd 3 tháng.
2024-10-22 08:50:27
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user6775399075631
An&Trang :
🖤m dc
2024-10-17 11:52:45
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taiwan19880511
✨0511✨🐦 :
😌😌😌
2024-10-27 06:02:59
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hoangminh.96
Người Việt gốc Hải Dương :
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2024-10-20 06:07:25
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tranhan061087
Tiệm trà bác ba phi :
😍😍😍
2024-10-17 21:36:59
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g.sports_model_fitnes
Giàu gym :
💪💪💪
2024-10-16 16:04:12
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jaguarong
𝕵𝖆𝖌𝖚𝖆𝖗𝖔𝖓𝖌 :
💜💚💛💙💚💛💙❤️
2024-10-15 06:32:54
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dily_sport
MuoiSport :
🥰🥰
2024-10-15 02:50:34
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nquang.huy
1992 :
Fú bà
2024-10-18 12:28:18
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Experience is the best teacher! 🥖 Here’s my sourdough bread recipe. Give it a try and see what you think!  I have several sourdough highlights on my profile and you can find sourdough recipes on my blog. Link to my blog and to my free sourdough recipe bundle is in my bio. Enjoy! ♥️ Rustic Sourdough Bread  INGREDIENTS: 3 cups flour 1 1/4 cups water 3/4 cup active sourdough starter 1 1/2 teaspoons salt INSTRUCTIONS:  1. Mix all ingredients together in the bowl of a stand mixer (or large mixing bowl) just until combined and then let sit for 15 minutes. 2. Using a dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes. 3. Transfer to a lightly oiled medium-sized bowl, seam side up. Cover with plastic wrap and let rise for 5 hours, turning and folding the dough about every hour or so. At this point you can either continue with these directions or form a firm loaf on a floured baking surface, put it in a sourdough banneton basket, cover, and place in fridge overnight pulling it out in the morning and then continuing with these directions.  4. Plop dough out of bowl onto a lightly floured surface and gently shape into a ball. Place it on a square of generously floured parchment paper. Make sure there’s a good coating of flour on the top, as this will make scoring easier. If you refrigerated it overnight, just plop the dough gently out of the banneton onto the parchment paper, no shaping needed.  5. Set an enameled, cast iron dutch oven into a cold oven and turn heat to 450 degrees. 6. When the oven is preheated, slash the top of the loaf with a bread láme or serrated knife (in 2-3 places) and transfer it to the hot pot by holding the edges of the parchment paper.  7. Replace the hot lid and bake for 15 minutes. Remove the lid and continue baking for another 15 minutes, until golden brown. 8. Remove from oven and remove bread from Dutch oven and let cool on parchment paper at least 30 minutes before cutting. #sourdough #bread #dough #experience #touch #see #feel #smell #sourdoughbread #homebaker #bake #saturday
Experience is the best teacher! 🥖 Here’s my sourdough bread recipe. Give it a try and see what you think! I have several sourdough highlights on my profile and you can find sourdough recipes on my blog. Link to my blog and to my free sourdough recipe bundle is in my bio. Enjoy! ♥️ Rustic Sourdough Bread INGREDIENTS: 3 cups flour 1 1/4 cups water 3/4 cup active sourdough starter 1 1/2 teaspoons salt INSTRUCTIONS: 1. Mix all ingredients together in the bowl of a stand mixer (or large mixing bowl) just until combined and then let sit for 15 minutes. 2. Using a dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes. 3. Transfer to a lightly oiled medium-sized bowl, seam side up. Cover with plastic wrap and let rise for 5 hours, turning and folding the dough about every hour or so. At this point you can either continue with these directions or form a firm loaf on a floured baking surface, put it in a sourdough banneton basket, cover, and place in fridge overnight pulling it out in the morning and then continuing with these directions. 4. Plop dough out of bowl onto a lightly floured surface and gently shape into a ball. Place it on a square of generously floured parchment paper. Make sure there’s a good coating of flour on the top, as this will make scoring easier. If you refrigerated it overnight, just plop the dough gently out of the banneton onto the parchment paper, no shaping needed. 5. Set an enameled, cast iron dutch oven into a cold oven and turn heat to 450 degrees. 6. When the oven is preheated, slash the top of the loaf with a bread láme or serrated knife (in 2-3 places) and transfer it to the hot pot by holding the edges of the parchment paper. 7. Replace the hot lid and bake for 15 minutes. Remove the lid and continue baking for another 15 minutes, until golden brown. 8. Remove from oven and remove bread from Dutch oven and let cool on parchment paper at least 30 minutes before cutting. #sourdough #bread #dough #experience #touch #see #feel #smell #sourdoughbread #homebaker #bake #saturday

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