@relaxing.us: Why are you late? #satisfyingvideo #oddlysatisfying #ice #frozen #asmr #fyp

relaxing.us
relaxing.us
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Wednesday 22 January 2025 14:21:08 GMT
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nakyanz
Mary :
Which country is this please
2025-01-28 20:08:58
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abisola047
Gra_Cias🌹 :
God I want to experience this🥺🙏
2025-02-01 14:24:04
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tokia210
Tokia :
Walahi Olohun kèwa ni Nigeria 🇳🇬
2025-01-28 21:30:55
4
nerycunaique
Roki genial :
que asi es el invierno haya? que dificil debe ser el frio
2025-01-31 12:30:41
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zarinaleroy
zarinah leroy :
huku usipooga itakua vibaya 😂😂😂
2025-01-29 07:15:00
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daidai320
Daiane Silva :
uau
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nurazizah daily :
subhanallah
2025-01-30 09:44:12
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🤣🤣🤣
2025-01-22 14:44:39
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Rawalpindi ♥️ :
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2025-01-30 15:13:20
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রাজকুমারী 67504118009595 :
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kftco97
SABBIR KAFAIUAT :
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Md Ariyan :
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Mariam Shehata :
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coin agency :
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mg mg :
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ছাবিয়া12345 :
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boss :
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Mahendra Singh :
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2025-01-31 00:58:04
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janaka dadayar12 kgs :
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2025-01-30 20:14:45
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Other Videos

✨Overnight Focaccia ✨ I reshare this recipe 1-2x a year because so many of you request the it on a daily basis!  It is up there in my top three most popular, most viral recipes. If you’re new to breadmaking…start with this one! This recipe can be adapted to be made in the same-day by adding in an extra 1/2 teaspoon of instant yeast (so 1.5 tsp total) and skipping the overnight proofing in the fridge. Instead of putting it in the fridge, leave the dough to proof covered in the bowl at room temperature for 1-1.5 hours and then continue the recipe as normal from the step where you tip it into the tray (reduce the proofing time in the tray to 1.5 hours). Ingredients  390-420ml* (14oz/ 1 3/4cups) warm water 1 teaspoon (5g) honey, sugar or agave 1 Tablespoon (15ml) extra virgin olive oil 1 teaspoon (4g) instant yeast 500g (4 cups**) white bread flour (not plain or all-purpose)  2 teaspoons (10g) fine sea salt  *start with 390ml and increase to 420ml gradually. Use the consistency of the dough in my video as a gauge! Different bread flours absorb different amounts of water. It’s okay if your dough is a touch wetter than mine, but you don’t want it soupy as that makes the stretch and folds problematic.  **500g is roughly 4 cups of flour. The flour should be fluffed up, spooned into cup and levelled to ensure it’s as accurately measured as possible. Scales are always best! Use the tutorial as a guide for consistency of dough and adjust water/flour slightly if needed. Oven temp: 220C/430F for 18-23 mins (bottom rack!)…this tray was a 9x13 aluminium quarter sheet pan but you can use a larger tray if you prefer it thinner/crispier. No need to stretch it all the way to edges if using a bigger tray. Metal/aluminium is always best at conducting heat. If you’ve made this before, comment your fave topping combos so everyone can be inspired - happy baking! #focaccia #breadmaking #breadtips #breadrecipe #easybreadrecipe #breadtok #focacciatok
✨Overnight Focaccia ✨ I reshare this recipe 1-2x a year because so many of you request the it on a daily basis! It is up there in my top three most popular, most viral recipes. If you’re new to breadmaking…start with this one! This recipe can be adapted to be made in the same-day by adding in an extra 1/2 teaspoon of instant yeast (so 1.5 tsp total) and skipping the overnight proofing in the fridge. Instead of putting it in the fridge, leave the dough to proof covered in the bowl at room temperature for 1-1.5 hours and then continue the recipe as normal from the step where you tip it into the tray (reduce the proofing time in the tray to 1.5 hours). Ingredients 390-420ml* (14oz/ 1 3/4cups) warm water 1 teaspoon (5g) honey, sugar or agave 1 Tablespoon (15ml) extra virgin olive oil 1 teaspoon (4g) instant yeast 500g (4 cups**) white bread flour (not plain or all-purpose) 2 teaspoons (10g) fine sea salt *start with 390ml and increase to 420ml gradually. Use the consistency of the dough in my video as a gauge! Different bread flours absorb different amounts of water. It’s okay if your dough is a touch wetter than mine, but you don’t want it soupy as that makes the stretch and folds problematic. **500g is roughly 4 cups of flour. The flour should be fluffed up, spooned into cup and levelled to ensure it’s as accurately measured as possible. Scales are always best! Use the tutorial as a guide for consistency of dough and adjust water/flour slightly if needed. Oven temp: 220C/430F for 18-23 mins (bottom rack!)…this tray was a 9x13 aluminium quarter sheet pan but you can use a larger tray if you prefer it thinner/crispier. No need to stretch it all the way to edges if using a bigger tray. Metal/aluminium is always best at conducting heat. If you’ve made this before, comment your fave topping combos so everyone can be inspired - happy baking! #focaccia #breadmaking #breadtips #breadrecipe #easybreadrecipe #breadtok #focacciatok

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