@solomononitiri: Articon Effect Filter #arttiktok ๐„๐ฑ๐ฉ๐ž๐ซ๐ข๐ž๐ง๐œ๐ž ๐ญ๐ก๐ž ๐ฆ๐š๐ ๐ข๐œ ๐จ๐Ÿ ๐ญ๐ซ๐š๐ง๐ฌ๐Ÿ๐จ๐ซ๐ฆ๐ข๐ง๐  ๐ฒ๐จ๐ฎ๐ซ ๐ฆ๐ž๐ฆ๐จ๐ซ๐ข๐ž๐ฌ ๐ข๐ง๐ญ๐จ ๐›๐ซ๐ž๐š๐ญ๐ก๐ญ๐š๐ค๐ข๐ง๐  ๐ฐ๐จ๐ซ๐ค๐ฌ ๐จ๐Ÿ ๐š๐ซ๐ญ ๐ฐ๐ข๐ญ๐ก ๐ญ๐ก๐ž ๐€๐ซ๐ญ๐ข๐œ๐จ๐ง ๐„๐Ÿ๐Ÿ๐ž๐œ๐ญ #fyp #foryoupage #content #contentcreator

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Thursday 19 December 2024 17:07:24 GMT
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NO BAKE RASPBERRY COOKIES #raspberry #cookies #Ramadan #ied #fy #foryou #foryoupage #tiktokfood RASPBERRY MIXTURE 200 g raspberries (frozen) 75 g granulated sugar   COOKIE DOUGH 125 g tea biscuits 80 g unsalted butter 25 g powdered sugar   FILLING 80 ml heavy cream 250 g white chocolate 75 g raspberry mix (see step 4)   TOPPING 125 g white chocolate raspberry mix   Add the raspberries and sugar to a saucepan over medium-high heat cook for 7-10 minutes. Stir regularly. Take a bowl and place a sieve on top. Pour the raspberry mixture through the sieve and press it firmly with a spatula or spoon to strain out the seeds. Reserve 75 grams of the raspberry mixture and put the rest in a piping bag.   Heat the heavy cream almost to a boil. Then add the pieces of white chocolate (250 grams) and let it sit for 1 minute. Mix until smooth.   Put the white chocolate ganache in a deep bowl and add a portion of the raspberry mixture (75 grams). Mix everything well together until smooth.   Melt the butter over low heat in a saucepan.   Put the tea biscuits and powdered sugar in a food processor and grind them finely.   Put the finely ground tea biscuit in a deep bowl and add the melted butter. Mix together.   Meanwhile, melt the white chocolate (125 grams) using a double boiler.   Spread the cookie dough evenly over the bottom of a dish or baking pan. Press it firmly using the bottom of a spoon. Add the raspberry mixture and spread it evenly over the cookie dough. Then add the melted white chocolate and spread it evenly.   Drizzle the raspberry mixture on top and use a toothpick to create a decorative pattern.   Place the raspberry cake, covered, in the refrigerator to set, preferably overnight. Cut the cake into pieces the next day.
NO BAKE RASPBERRY COOKIES #raspberry #cookies #Ramadan #ied #fy #foryou #foryoupage #tiktokfood RASPBERRY MIXTURE 200 g raspberries (frozen) 75 g granulated sugar COOKIE DOUGH 125 g tea biscuits 80 g unsalted butter 25 g powdered sugar FILLING 80 ml heavy cream 250 g white chocolate 75 g raspberry mix (see step 4) TOPPING 125 g white chocolate raspberry mix Add the raspberries and sugar to a saucepan over medium-high heat cook for 7-10 minutes. Stir regularly. Take a bowl and place a sieve on top. Pour the raspberry mixture through the sieve and press it firmly with a spatula or spoon to strain out the seeds. Reserve 75 grams of the raspberry mixture and put the rest in a piping bag. Heat the heavy cream almost to a boil. Then add the pieces of white chocolate (250 grams) and let it sit for 1 minute. Mix until smooth. Put the white chocolate ganache in a deep bowl and add a portion of the raspberry mixture (75 grams). Mix everything well together until smooth. Melt the butter over low heat in a saucepan. Put the tea biscuits and powdered sugar in a food processor and grind them finely. Put the finely ground tea biscuit in a deep bowl and add the melted butter. Mix together. Meanwhile, melt the white chocolate (125 grams) using a double boiler. Spread the cookie dough evenly over the bottom of a dish or baking pan. Press it firmly using the bottom of a spoon. Add the raspberry mixture and spread it evenly over the cookie dough. Then add the melted white chocolate and spread it evenly. Drizzle the raspberry mixture on top and use a toothpick to create a decorative pattern. Place the raspberry cake, covered, in the refrigerator to set, preferably overnight. Cut the cake into pieces the next day.

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