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@jairelys.fit: TRICEPS AL FALLO 😆 @Moises Ebrahin🇺🇸

JAI RODRIGUEZ
JAI RODRIGUEZ
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Region: US
Wednesday 06 November 2024 19:10:29 GMT
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Comments

manuelayala_1
ManuelAyala :
Y esa empanada se come con la mejor técnica posible
2024-11-06 20:54:29
1969
noeovando95
NOELO :
la V de valiente Moisés
2024-11-07 01:26:16
669
chelo_1j
josue_vazquez :
pareja de la más alta calidat😈
2024-11-06 19:29:07
338
genarohernandes53
Genaro🏌🏽‍♀️ :
empanada de carne o de jamón 🗣️🔥
2024-11-08 03:35:46
293
yoelgarcia62
Gãrčïä :
no hay inquietas no hay like 😫😹🫵
2024-11-06 20:09:08
108
makiabelico420
makiabelico420 :
Hay empanada hay like 🗣️🗣️
2024-11-09 04:44:14
181
brr664
El señor del aire :
Si Mi marida Jai me responde hoy entreno las inquietas 😅
2024-11-06 21:09:29
81
david.laid830
davidlaid083 :
No mames me gano por 9 segundos
2024-11-06 19:12:53
16
andiguifarro
el_catrachito_504 :
Ahí V ahí like
2024-11-07 16:59:49
6
brunochincoya
bruno ponce chincoya :
mi crush y una tal.jai
2025-01-21 04:57:42
1
luischatel5
Luis el chatel :
Hay enpanada hay live
2024-11-06 21:36:21
7
pedropicapiedras065
popelle :
que rica esta esa torta 😋 🥵
2024-11-06 20:48:56
6
noranthony4
noranthony :
la. v. 😒🫡
2024-11-06 22:07:20
5
lisandroescalante
Thelies🦍🐗 :
Toda esq pechuga es para moices
2024-11-06 19:42:59
22
yonivv2
yonivv :
Llévalo a la luna por mi 🥺
2024-11-06 19:20:00
6
gerakrasii
Luis Flores :
Si me saluda NO regreso co mi ex
2024-11-07 06:30:49
12
miguelomartinezmejia6
Miguel_A :
Joder maquina por eso estas 10-de - 10 siempre comiendo de los mejor y de las más alta caliiiiidaaaaddddd
2024-11-07 12:23:17
9
temo57094
temo :
la empanada de la más alta calidadddd 👌👌
2025-01-01 00:28:18
2
papirrin123probando
papirrin123probando :
Meraaa perooo mi Marido come puroo de Alta Calidat 😳😳😅
2024-11-07 18:20:45
3
moralesrobin0
Robin Morales🚀 :
v♡
2024-11-07 16:14:34
1
lancesilva90
LanceSilva :
V al fallo 😅
2024-12-03 21:01:40
1
mike_dom23
Myke👑 :
Si Jai me responde hago 500 diamante en live
2024-11-29 21:05:23
1
stiven17648
👑 JUAN 🇳🇮 STIVEN 🎩 :
el triangulo de las bermudas 🥰🥰🥰
2024-11-08 21:13:32
2
carlosenvalencia
CarlosEnValencia :
V for Victory
2024-11-07 21:31:42
1
To see more videos from user @jairelys.fit, please go to the Tikwm homepage.

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A visibly angry Donald Trump stormed out of a major television interview after he was pressed for evidence on a series of sensational and baseless claims, including that American elections are habitually rigged “like a Third World country”. The US president dropped his microphone to the ground and stepped on it as he exited a combative interview with NBC’s Meet the Press – a long-running political talk show akin to the ABC’s Insiders – during a trip to Wisconsin last week. The segment aired on Sunday. Read more from North America correspondent Michael Koziol at the link in bio. #trump
A visibly angry Donald Trump stormed out of a major television interview after he was pressed for evidence on a series of sensational and baseless claims, including that American elections are habitually rigged “like a Third World country”. The US president dropped his microphone to the ground and stepped on it as he exited a combative interview with NBC’s Meet the Press – a long-running political talk show akin to the ABC’s Insiders – during a trip to Wisconsin last week. The segment aired on Sunday. Read more from North America correspondent Michael Koziol at the link in bio. #trump
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Lemon Drizzle Focaccia 🍋 Ingredients 1 batch focaccia dough (click FOCACCIA TUTORIALS playlist button just above my grid) 1 Tablespoon unsalted butter, melted For the lemon sugar 3 Tablespoons (45g) granulated sugar Zest of two lemons For the lemon syrup 5 Tablespoons (75ml) lemon juice (about 2.5 lemons, juiced) 1/2 cup (5 Tablespoons) granulated sugar For the lemon icing 1 cup (100g) powdered/icing sugar 3 Tablespoons lemon juice (about 1.5 lemons, juiced) Zest from 1 lemon 2 Tablespoons olive oil (or coconut oil/ avocado oil), for lining the tray Method Instead of using a 9x13 inch tray as the dough recipe calls for, opt to use a larger tray - 13x18 inches (or similar) is great. You want a larger tray here to help ensure there is lots of surface area for the lemon syrup and icing. You won’t need to spread the dough all the way to the edges of the tray but it should definitely measure larger than 9x13 inches after you’re done dimpling it. Mix the base focaccia dough. You will need to incorporate the lemon sugar into the dough during both sets of stretch and folds. Place the sugar and lemon zest into a small bowl and rub them together using your fingers. When it’s time for the first stretch and fold, sprinkle half of the lemon sugar over the dough and stretch and fold as instructed in the recipe. Cover and rest the dough for 15 minutes and then repeat with the second half of the lemon sugar. Cover the bowl of dough with a clean towel and let it rest and rise at room temperature for about 1.5 hours (or adjust if using the overnight recipe). When the focaccia dough has finished proofing in the bowl, line the tray with nonstick parchment paper and coat it with a bit of olive oil (I use regular olive oil here instead of extra virgin as it has a lighter flavour). Tip the dough onto the prepared tray and fold it up into thirds as instructed in the base focaccia dough recipe (it should look a bit like a burrito). Flip the entire thing over so the smooth side of the dough is on the top. Cover with an inverted tray (or oiled parchment paper) to proof for 1-1.5 hours. Preheat the oven to 215C/420F and place the baking rack into the lowest position in the oven. If you have the pizza setting on your oven, use that as it will direct heat to the bottom of the focaccia to ensure the bottom will get crispy. Remove the inverted tray that's covering the focaccia dough. The dough should have spread out a bit in the tray - it won't have spread all the way to the edges of the tray though. Drizzle the melted butter over the top of the focaccia dough and then dimple the butter into the dough using your fingers. Bake the focaccia for 18-22 minutes or until the bread is golden brown. While the focaccia is baking, make the lemon syrup by combining the sugar and lemon juice in a small saucepan. Simmer and stir until all the sugar granules have dissolved. When the focaccia is out of the oven, transfer it to a wire cooling rack and place the rack on top of a larger tray to catch any syrup and icing drizzles that may drip down. Poke the focaccia all over with a chopstick or skewer and then brush all of the lemon syrup over the bread. It will soak into the dimples and holes you’ve created in the bread. Allow the bread to cool for about 15 minutes. While it’s cooling, mix together the powdered sugar, lemon zest and lemon juice for the icing. Add in the lemon juice gradually until the icing is drizzling consistency (you can add more lemon juice if needed). Drizzle the icing over the top of the focaccia and let it cool for about 20 minutes to allow the icing to harden up a bit. Be sure to mop up the extra syrup/icing that dripped into the tray with warm wedges of focaccia! Enjoy! #sweetfocaccia #focacciatok #lemonfocaccia #donutfocaccia
Lemon Drizzle Focaccia 🍋 Ingredients 1 batch focaccia dough (click FOCACCIA TUTORIALS playlist button just above my grid) 1 Tablespoon unsalted butter, melted For the lemon sugar 3 Tablespoons (45g) granulated sugar Zest of two lemons For the lemon syrup 5 Tablespoons (75ml) lemon juice (about 2.5 lemons, juiced) 1/2 cup (5 Tablespoons) granulated sugar For the lemon icing 1 cup (100g) powdered/icing sugar 3 Tablespoons lemon juice (about 1.5 lemons, juiced) Zest from 1 lemon 2 Tablespoons olive oil (or coconut oil/ avocado oil), for lining the tray Method Instead of using a 9x13 inch tray as the dough recipe calls for, opt to use a larger tray - 13x18 inches (or similar) is great. You want a larger tray here to help ensure there is lots of surface area for the lemon syrup and icing. You won’t need to spread the dough all the way to the edges of the tray but it should definitely measure larger than 9x13 inches after you’re done dimpling it. Mix the base focaccia dough. You will need to incorporate the lemon sugar into the dough during both sets of stretch and folds. Place the sugar and lemon zest into a small bowl and rub them together using your fingers. When it’s time for the first stretch and fold, sprinkle half of the lemon sugar over the dough and stretch and fold as instructed in the recipe. Cover and rest the dough for 15 minutes and then repeat with the second half of the lemon sugar. Cover the bowl of dough with a clean towel and let it rest and rise at room temperature for about 1.5 hours (or adjust if using the overnight recipe). When the focaccia dough has finished proofing in the bowl, line the tray with nonstick parchment paper and coat it with a bit of olive oil (I use regular olive oil here instead of extra virgin as it has a lighter flavour). Tip the dough onto the prepared tray and fold it up into thirds as instructed in the base focaccia dough recipe (it should look a bit like a burrito). Flip the entire thing over so the smooth side of the dough is on the top. Cover with an inverted tray (or oiled parchment paper) to proof for 1-1.5 hours. Preheat the oven to 215C/420F and place the baking rack into the lowest position in the oven. If you have the pizza setting on your oven, use that as it will direct heat to the bottom of the focaccia to ensure the bottom will get crispy. Remove the inverted tray that's covering the focaccia dough. The dough should have spread out a bit in the tray - it won't have spread all the way to the edges of the tray though. Drizzle the melted butter over the top of the focaccia dough and then dimple the butter into the dough using your fingers. Bake the focaccia for 18-22 minutes or until the bread is golden brown. While the focaccia is baking, make the lemon syrup by combining the sugar and lemon juice in a small saucepan. Simmer and stir until all the sugar granules have dissolved. When the focaccia is out of the oven, transfer it to a wire cooling rack and place the rack on top of a larger tray to catch any syrup and icing drizzles that may drip down. Poke the focaccia all over with a chopstick or skewer and then brush all of the lemon syrup over the bread. It will soak into the dimples and holes you’ve created in the bread. Allow the bread to cool for about 15 minutes. While it’s cooling, mix together the powdered sugar, lemon zest and lemon juice for the icing. Add in the lemon juice gradually until the icing is drizzling consistency (you can add more lemon juice if needed). Drizzle the icing over the top of the focaccia and let it cool for about 20 minutes to allow the icing to harden up a bit. Be sure to mop up the extra syrup/icing that dripped into the tray with warm wedges of focaccia! Enjoy! #sweetfocaccia #focacciatok #lemonfocaccia #donutfocaccia
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message puissant pour les togolais #vues #togolomé🇹🇬 #news #visiblite #tiktoktogo🇹🇬
Nicole is so cute!! 💛💛 @GenshinImpact_En #hexenzirkelnicole #genshincosplay #GenshinImpact ad https://hoyo.link/8FoaeYJFN
Nicole is so cute!! 💛💛 @GenshinImpact_En #hexenzirkelnicole #genshincosplay #GenshinImpact ad https://hoyo.link/8FoaeYJFN

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