1. Home
  2. Detail

@cheng2153: 变装 哈哈哈

Cheng
Cheng
Open In TikTok:
Region: TH
Friday 07 February 2025 16:39:15 GMT
9628
801
11
43

Music

Download

No Watermark .mp4 (0.31MB) No Watermark(HD) .mp4 (5.76MB) Watermark .mp4 (0MB) Music .mp3

Comments

j_2008_born0
𝐘𝐨𝐮𝐧𝐠 𝐌𝐢 🍓 :
first 🖤
2025-02-07 16:41:46
1
antoesoes.unbrowniemagic
Ant.n :
you are so pretty
2025-02-11 04:35:53
0
iloveuhihihihihihi
hi 나는 한국 남자가 필요해 :
He is so handsome
2025-02-07 16:42:21
0
kokomiismywife
🪼 :
中国人？！
2025-02-11 19:40:35
0
maitecisternabeni
cisterna jamin :
que hermoso
2025-02-10 23:29:21
0
s.tamnx
ร้องเมี๊ยวๆเดี๋ยวข่วนให้ :
ลาแล้วโลกก โดนดาเมจรุนแรงงง
2025-02-09 07:11:11
0
user885813585371
ณิชาไงหนู ไม่คุ้นหูเลยหรอ :
หล่อ
2025-02-09 01:17:01
0
user6772954612973
普瓦德 :
❤❤❤
2025-02-09 04:21:26
0
iloveuhihihihihihi
hi 나는 한국 남자가 필요해 :
❤️❤️❤️❤️❤️
2025-02-07 16:42:05
0
javivi.bless
javivi🌸 :
every day you make me fall in love more
2025-02-07 18:10:31
1
keen_skwnk
Alkene_sakonwan :
ถึงจะอ่านแคปชั่นไม่ออกแต่ หว่ออ้ายหนี่ค่ะ 💖🫶
2025-02-07 18:01:53
1
To see more videos from user @cheng2153, please go to the Tikwm homepage.

Other Videos

#Devdass #Weepeyechallenge #Bollywooddialouge 💔😭
#Devdass #Weepeyechallenge #Bollywooddialouge 💔😭
RASPBERRY COOKIE DESSERT (NO BAKE) #food #Recipe #dessert #raspberry #nobake #cookie #tasty #fy #fyp #foryoupage RASPBERRY SYRUP 250 g raspberries 90 g granulated sugar CREAM 250 g mascarpone 60 g powdered sugar 8 g vanilla sugar (1 tbsp) 16 g whipped cream stabilizer (2 tbsp) 500 ml heavy cream COOKIES Petit Beurre biscuits GARNISH Raspberries Instructions Place the raspberries and granulated sugar in a frying pan over medium heat. Let the mixture simmer gently for 5–7 minutes, stirring regularly. Place a sieve over a bowl and pour the raspberry mixture through it. Press firmly with a spatula or spoon to separate the seeds from the syrup. Transfer the strained raspberry syrup to a piping bag and set aside. In a deep bowl, combine mascarpone, powdered sugar, vanilla sugar, and whipped cream stabilizer. Mix for about 1 minute. Gradually add the heavy cream and continue mixing until the cream stiffens. Transfer the cream to a piping bag. Take a Petit Beurre biscuit and pipe a layer of cream onto it. Pipe a small amount of raspberry syrup over the cream. Place a second biscuit on top. On a serving plate or tray, spread a thin layer of cream as a base. Stand the filled biscuits upright next to each other in a row. Repeat until all the biscuits are used. Spread a layer of cream over the top and sides of the biscuit row, smoothing it out with a spatula. Pipe two elongated dollops of cream on top. Optionally, add fresh raspberries as decoration. For a festive touch, drizzle raspberry syrup along the sides for a drip effect. Tips: Use a palette knife or spatula dipped in warm water to smooth the cream layer. Besides fresh raspberries, you can also use grated white chocolate, chopped pistachios, or edible flowers for garnish. Ensure the raspberry syrup has the right consistency for drizzling. If it's too thin, it will run off the dessert; if it's too thick, it will stay on the edge. Test on the side of a glass before using. Refrigerate the dessert for at least 4–6 hours (or overnight) so the biscuits soften and the flavors meld together. Store the dessert in an airtight container in the refrigerator. It stays fresh for 2–3 days, but add fresh garnishes like raspberries right before serving. --- Servings: 8 people
RASPBERRY COOKIE DESSERT (NO BAKE) #food #Recipe #dessert #raspberry #nobake #cookie #tasty #fy #fyp #foryoupage RASPBERRY SYRUP 250 g raspberries 90 g granulated sugar CREAM 250 g mascarpone 60 g powdered sugar 8 g vanilla sugar (1 tbsp) 16 g whipped cream stabilizer (2 tbsp) 500 ml heavy cream COOKIES Petit Beurre biscuits GARNISH Raspberries Instructions Place the raspberries and granulated sugar in a frying pan over medium heat. Let the mixture simmer gently for 5–7 minutes, stirring regularly. Place a sieve over a bowl and pour the raspberry mixture through it. Press firmly with a spatula or spoon to separate the seeds from the syrup. Transfer the strained raspberry syrup to a piping bag and set aside. In a deep bowl, combine mascarpone, powdered sugar, vanilla sugar, and whipped cream stabilizer. Mix for about 1 minute. Gradually add the heavy cream and continue mixing until the cream stiffens. Transfer the cream to a piping bag. Take a Petit Beurre biscuit and pipe a layer of cream onto it. Pipe a small amount of raspberry syrup over the cream. Place a second biscuit on top. On a serving plate or tray, spread a thin layer of cream as a base. Stand the filled biscuits upright next to each other in a row. Repeat until all the biscuits are used. Spread a layer of cream over the top and sides of the biscuit row, smoothing it out with a spatula. Pipe two elongated dollops of cream on top. Optionally, add fresh raspberries as decoration. For a festive touch, drizzle raspberry syrup along the sides for a drip effect. Tips: Use a palette knife or spatula dipped in warm water to smooth the cream layer. Besides fresh raspberries, you can also use grated white chocolate, chopped pistachios, or edible flowers for garnish. Ensure the raspberry syrup has the right consistency for drizzling. If it's too thin, it will run off the dessert; if it's too thick, it will stay on the edge. Test on the side of a glass before using. Refrigerate the dessert for at least 4–6 hours (or overnight) so the biscuits soften and the flavors meld together. Store the dessert in an airtight container in the refrigerator. It stays fresh for 2–3 days, but add fresh garnishes like raspberries right before serving. --- Servings: 8 people
EASY NO BAKE BISCOFF DESSERT #food #Recipe #nobake #biscoff #dessert #strawberries FILLING 180 g Biscoff cookies (20 cookies) CREAM 200 g cream cheese 40 g white caster sugar 8 g vanilla sugar (1 tbsp) 24 g whipped cream stabilizer (3 tbsp) 500 ml heavy cream 50 g strawberries GARNISH almond slivers 100 g biscoff spread strawberries Instructions: Place the cream cheese, white caster sugar, vanilla sugar, and whipped cream stabilizer in a deep bowl. Mix well. Gradually add the heavy cream, mixing a little at a time, until the mixture stiffens. Take a tray or base and pipe a thin layer of cream as a base. Take a cookie, spread a layer of cream on it, and place another cookie on top. Stand the filled cookies upright next to each other in a row. Repeat until all the cookies are used. Slice the strawberries into thin slices. Distribute the strawberry slices evenly between the cookies for a fresh and colorful layer. Pipe some cream on top of the cookies and spread it evenly. Cover the Biscoff cake and refrigerate for at least 6 hours, preferably overnight, to allow the cookies to soften. Heat the Biscoff spread in a small saucepan until it becomes liquid. Stay nearby, as this happens quickly. Decorate the sides of the cake with almond slivers for a crunchy finish. Pipe a decorative dollop of cream on top of the Biscoff dessert. Drizzle a bit of Biscoff spread over the dollop and garnish with fresh strawberry pieces.
EASY NO BAKE BISCOFF DESSERT #food #Recipe #nobake #biscoff #dessert #strawberries FILLING 180 g Biscoff cookies (20 cookies) CREAM 200 g cream cheese 40 g white caster sugar 8 g vanilla sugar (1 tbsp) 24 g whipped cream stabilizer (3 tbsp) 500 ml heavy cream 50 g strawberries GARNISH almond slivers 100 g biscoff spread strawberries Instructions: Place the cream cheese, white caster sugar, vanilla sugar, and whipped cream stabilizer in a deep bowl. Mix well. Gradually add the heavy cream, mixing a little at a time, until the mixture stiffens. Take a tray or base and pipe a thin layer of cream as a base. Take a cookie, spread a layer of cream on it, and place another cookie on top. Stand the filled cookies upright next to each other in a row. Repeat until all the cookies are used. Slice the strawberries into thin slices. Distribute the strawberry slices evenly between the cookies for a fresh and colorful layer. Pipe some cream on top of the cookies and spread it evenly. Cover the Biscoff cake and refrigerate for at least 6 hours, preferably overnight, to allow the cookies to soften. Heat the Biscoff spread in a small saucepan until it becomes liquid. Stay nearby, as this happens quickly. Decorate the sides of the cake with almond slivers for a crunchy finish. Pipe a decorative dollop of cream on top of the Biscoff dessert. Drizzle a bit of Biscoff spread over the dollop and garnish with fresh strawberry pieces.
#littlehousepackaging #ของขวัญ #ของขวัญวาเลนไทน์ #วาเลนไทน์ #ของขวัญให้แฟน #กุหลาบ #ทานตะวัน #ของขวัญปัจฉิม
#littlehousepackaging #ของขวัญ #ของขวัญวาเลนไทน์ #วาเลนไทน์ #ของขวัญให้แฟน #กุหลาบ #ทานตะวัน #ของขวัญปัจฉิม
واريد ارتاح 💔.. . . #محمد_الفاطمي #مجتبى_الكعبي #يصعد #يصعدلولا #مجتبى #الكعبي
واريد ارتاح 💔.. . . #محمد_الفاطمي #مجتبى_الكعبي #يصعد #يصعدلولا #مجتبى #الكعبي
💗✨ product links & discount codes are in my bio! #cakepops #cakepopprep #cakepopdough #cakepopdecorating #fyp #foryou
💗✨ product links & discount codes are in my bio! #cakepops #cakepopprep #cakepopdough #cakepopdecorating #fyp #foryou

About

Legal