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@reviewdoxinh411: 🧧 #fashion #tiktokviral #reviewquanao

Nhii review
Nhii review
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Region: VN
Wednesday 29 January 2025 11:44:04 GMT
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Comments

thuong.0893
✨Thương-Shop✨ :
Váy xinh lắm nha shop
2025-02-04 09:47:46
0
kim.ngn4974
kim ngân :
bn vậy ạ
2025-02-03 09:18:17
0
an.nhien4163
An Nhien :
Đẹp quá đi
2025-02-03 01:58:48
0
sinny_do
Sinny Đỗ :
Xin shop bán
2025-02-02 15:15:13
0
kitnggia6
Thời Trang Nữ :
xinh quá chừng
2025-02-02 09:55:09
0
hongstore123
hongstore123 :
Đẹp nha
2025-02-02 08:00:43
0
thuthuy..fashion
Thuthủy Fashion :
Đẹp lắm ạ
2025-02-01 12:38:34
0
ngocviboutique
Mẹ Tiên Phúc :
Xinh quá ạ
2025-02-05 14:35:48
0
To see more videos from user @reviewdoxinh411, please go to the Tikwm homepage.

Other Videos

Easy sourdough sandwich bread 🍞Ingredients: — 150g active sourdough starter — 325g warm filtered water — 20g avocado oil —25g honey —500g unbleached bread flour — 10g salt Instructions: 1. Combine Ingredients: Mix starter, water, oil, and honey until milky. Add flour and salt, cover and rest 1 dàahour. 2. Stretch & Fold: Do 4 sets, 30 minutes apart. 3. Bulk Ferment: Cover and let rise an additional 4-8 hours or overnight if your house is cooler. You'll know your dough is done when it's just about doubled in size, bubbly, jiggly, and airy. 4. Shape: Shape dough like shown in this video, then place dough in a greased loaf pan seam side down. 5. Second Rise: Cover and let rise about 2 hours, until dough is puffed up a bit. Don't skip this step or you can be left with gummy bread! 6. Bake: Preheat oven to 400°F (200°C). Score dough, spray with water, cover with a second loat pan or greased foil loosely, and bake: 400°F for 30 minutes (covered) then 375°F for 15 minutes (uncovered) 7. Temp bread: use a digital thermometer to check for doneness. Bread should be 205°F. 8. Cool: Remove from pan immediately and let cool before slicing. Enjoy! ✨ recipe credit: Vicki Labelle via Facebook #sourdough #sourdoughbread #sandwhichbread
Easy sourdough sandwich bread 🍞Ingredients: — 150g active sourdough starter — 325g warm filtered water — 20g avocado oil —25g honey —500g unbleached bread flour — 10g salt Instructions: 1. Combine Ingredients: Mix starter, water, oil, and honey until milky. Add flour and salt, cover and rest 1 dàahour. 2. Stretch & Fold: Do 4 sets, 30 minutes apart. 3. Bulk Ferment: Cover and let rise an additional 4-8 hours or overnight if your house is cooler. You'll know your dough is done when it's just about doubled in size, bubbly, jiggly, and airy. 4. Shape: Shape dough like shown in this video, then place dough in a greased loaf pan seam side down. 5. Second Rise: Cover and let rise about 2 hours, until dough is puffed up a bit. Don't skip this step or you can be left with gummy bread! 6. Bake: Preheat oven to 400°F (200°C). Score dough, spray with water, cover with a second loat pan or greased foil loosely, and bake: 400°F for 30 minutes (covered) then 375°F for 15 minutes (uncovered) 7. Temp bread: use a digital thermometer to check for doneness. Bread should be 205°F. 8. Cool: Remove from pan immediately and let cool before slicing. Enjoy! ✨ recipe credit: Vicki Labelle via Facebook #sourdough #sourdoughbread #sandwhichbread


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