@craze_jennie: #jarren #fyppppppppppppppppppppppp

jen𐙚

Open In TikTok:

Region: PH

Thursday 07 November 2024 01:06:46 GMT

290244

73327

98

3733

Music

Download

No Watermark .mp4 (1.52MB) No Watermark(HD) .mp4 (11.3MB) Watermark .mp4 (1.72MB) Music .mp3

Comments

Angelo Java :

Done

2024-11-21 20:36:19

2

EGYPT :

name song bakz

2024-11-09 07:15:20

2

paqissko :

cutieeee💗

2024-11-11 00:28:50

1

user8247828107182 :

done

2024-11-19 23:09:10

1

baby ni fourth :

8/10 wala yung maganda nyang watermark

2024-11-09 10:47:30

73

rai :

9/10 walang water mark chariz

2024-11-07 22:47:09

19

ren :

10/10000 wlang watermark 😘😘😘

2024-11-09 08:41:08

6

xxx :

ampoge😫😫

2024-11-09 04:02:11

6

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

Other Videos

#dylanwang #didi #wanghedi #王鹤棣 #หวังเฮ่อตี้ #vươnghạcđệ

#dylanwang #didi #wanghedi #王鹤棣 #หวังเฮ่อตี้ #vươnghạcđệ

What was your favourite dessert as a kid? 🙋 Fun fact: you can literally make a pie any day of the week and eat it. There doesn't even have to be a party or event 😏🍋 Lemon Meringue Pie is one of my fave classic desserts- it looks impressive but it's actually super simple. Ingredients (for a 23cm tart tin) Pastry: 225g plain flour 115g salted butter (room temp) 2-5 tbsp water (may vary depending on the flour so adjust accordingly) For the filling: 225g / 8oz sugar 55g / 2oz butter 6 egg yolks 370ml water 40g cornflour 6 lemons (zest and juice) Meringue topping: 6 egg whites 340g / 12oz sugar Method: Rub the flour and butter together between your fingers until it forms a fine crumb. Add the water gradually until it forms a dough (You can use a stand mixer if you have one which is much quicker). Roll it out on a floured surface to roughly just less than 1/2cm thickness. Grease your tart tin with butter. Line the tin with your pastry and trim any excess. Blind bake in the oven at 180°C for about 20-30 mins or until just golden. For the filling, put the water and sugar in a pan over low heat and stir until fully dissolved. Add in the lemon zest, lemon juice and butter. Stir constantly until the butter has melted. In a small bowl, add your cornflour and a tsp of water and stir until dissolved, then add to the pan. When the liquid is just starting to simmer, remove from the heat and whisk in the egg yolks quickly until fully combined. Pour the liquid into the baked pastry and chill for 6-12 hours or overnight. To make the meringue, place your spare egg whites into a mixing bowl and whisk until you have stiff peaks. Gradually add in the sugar 1 Tbsp at a time until the meringue is looking thick and glossy, then place into a piping bag. Once the lemon filling has set, pipe the meringue on top in any design you like (I practice on a spare plate until I get the hang of it). Then, use a burner to caramelise the top of the meringue (I believe some recipes say you can do this under a grill so worth researching how!) #lemonmeringue #lemonmeringuepie #dessertrecipe #aussiefoodie #aussiefoods #wholesomefood #cookingfromscratch #australianfood

What was your favourite dessert as a kid? 🙋 Fun fact: you can literally make a pie any day of the week and eat it. There doesn't even have to be a party or event 😏🍋 Lemon Meringue Pie is one of my fave classic desserts- it looks impressive but it's actually super simple. Ingredients (for a 23cm tart tin) Pastry: 225g plain flour 115g salted butter (room temp) 2-5 tbsp water (may vary depending on the flour so adjust accordingly) For the filling: 225g / 8oz sugar 55g / 2oz butter 6 egg yolks 370ml water 40g cornflour 6 lemons (zest and juice) Meringue topping: 6 egg whites 340g / 12oz sugar Method: Rub the flour and butter together between your fingers until it forms a fine crumb. Add the water gradually until it forms a dough (You can use a stand mixer if you have one which is much quicker). Roll it out on a floured surface to roughly just less than 1/2cm thickness. Grease your tart tin with butter. Line the tin with your pastry and trim any excess. Blind bake in the oven at 180°C for about 20-30 mins or until just golden. For the filling, put the water and sugar in a pan over low heat and stir until fully dissolved. Add in the lemon zest, lemon juice and butter. Stir constantly until the butter has melted. In a small bowl, add your cornflour and a tsp of water and stir until dissolved, then add to the pan. When the liquid is just starting to simmer, remove from the heat and whisk in the egg yolks quickly until fully combined. Pour the liquid into the baked pastry and chill for 6-12 hours or overnight. To make the meringue, place your spare egg whites into a mixing bowl and whisk until you have stiff peaks. Gradually add in the sugar 1 Tbsp at a time until the meringue is looking thick and glossy, then place into a piping bag. Once the lemon filling has set, pipe the meringue on top in any design you like (I practice on a spare plate until I get the hang of it). Then, use a burner to caramelise the top of the meringue (I believe some recipes say you can do this under a grill so worth researching how!) #lemonmeringue #lemonmeringuepie #dessertrecipe #aussiefoodie #aussiefoods #wholesomefood #cookingfromscratch #australianfood

what a fail it was bluery throughout the whole video🫠😭😭😭😭, gonna re do this one within the week #CleanTok #relax #cleaningoverload #sudssquad #clean #cleaningtiktok #sudsycleaning #sudsy #sud #spongesqueezes

what a fail it was bluery throughout the whole video🫠😭😭😭😭, gonna re do this one within the week #CleanTok #relax #cleaningoverload #sudssquad #clean #cleaningtiktok #sudsycleaning #sudsy #sud #spongesqueezes

#fyp #ketuapemudapadang #iki #padangsumbar #vasco

#fyp #ketuapemudapadang #iki #padangsumbar #vasco

#duet with @miyabidoll then vs now

#duet with @miyabidoll then vs now

About

Robot

Legal

Privacy Policy