@jungwonen04: #enhypen #sungwon #hoonwon #jungwon #sunghoon #fypシ゚

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Thursday 13 February 2025 12:35:56 GMT

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Comments

LUNA :

sunghoon looks so handsome here😭😭😭

2025-02-14 01:22:05

279

HAIKIRITO :

My sungwon😭🤟

2025-02-14 00:02:05

193

Maroua Bel :

i was waiting for '' jayaaaa'' ''kincha sunghoon-ah ''

2025-02-13 19:49:31

478

wonie.🌺 :

sunghoon cheeks heree aree sooo 😭☁️🍞

2025-02-13 22:35:41

155

kim_soo72 :

Sunghoon look like a dad and Jungwon look like a baby 😭

2025-02-14 06:00:43

14

winikhairunisa :

My two favorite person on earth 🫶

2025-02-13 16:24:52

158

? :

Jungwon human or cat because the attitude look like cat😭😭

2025-02-13 19:29:26

674

ᶻz .ᐟ :

WHERE IS THIS FROMM

2025-02-14 07:57:54

3

Te amo JongCute🖤🐈‍⬛ :

won is so cute and nobody cant resist😂😂😂

2025-02-14 13:47:22

4

ʚʙᴇᴀɞ :

SUNGHOON THAT SMIRK BABE 😭😩

2025-02-14 04:41:50

13

Sheera Ariana :

my acill r u ok?:(

2025-02-14 00:49:26

5

scaramouches :

sunghoon's pinchable cheeks im tired of pretending he isn't one of the cutest enha members ever 😭😭😭😭

2025-02-14 08:26:48

4

To see more videos from user @jungwonen04, please go to the Tikwm homepage.

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NO BAKE RASPBERRY CHEESECAKE WITH WHITE CHOCOLATE #raspberry #chocolate #cheesecake #food #Recipe #tiktokfood #fy #fyp #foryou #foryoupage COOKIE DOUGH 180 gr Maria biscuits 160 gr unsalted butter RASPBERRY MIXTURE 200 gr raspberries (frozen) 75 gr granulated sugar CHEESECAKE MIXTURE 150 gr white chocolate 250 gr mascarpone cheese 16 gr whipping cream stabilizer (2 packets) 35 gr powdered sugar 8 gr vanilla sugar (1 packet) 200 gr cream cheese 400 ml heavy cream TOPPING 45 ml unwhipped cream 100 gr white chocolate GARNISH cream raspberries mint leaves Melt 150 grams of white chocolate using a double boiler and let it come to room temperature. Melt the butter over low heat in a saucepan. Grind the Maria biscuits finely using a food processor. Add the melted butter and mix until smooth. Take a springform pan or baking pan and line it with parchment paper. Spread the cookie dough evenly over the bottom and press firmly using the bottom of a spoon, extending to the sides. Place the baking pan with the cookie dough briefly in the refrigerator. Place the raspberries and sugar in a skillet over medium-high heat and bring to a boil for 7-10 minutes. Stir regularly. Take a bowl and place a sieve over it. Pour the raspberry mixture through the sieve and press it well with a spatula or spoon to leave the seeds behind. Then pour the raspberry syrup into a piping bag. Put the mascarpone cheese, whipping stabilizer, powdered sugar, and vanilla sugar in a deep bowl. Mix for 1 minute until combined. Gradually add the cooled melted white chocolate and mix well. Then add the cream cheese and mix again. Slowly add the whipped cream and mix until the mixture stiffens. Note: Make sure the mascarpone cheese, cream cheese, and melted white chocolate are at room temperature, but the whipped cream is cold. Divide the cheesecake mixture evenly between 2 bowls. Add some of the raspberry syrup to one of the bowls with cheesecake mixture. I used 35 grams, but you can add more according to your taste. Spread the white cheesecake mixture evenly over the baking pan. Reserve a bit of the white cheesecake mixture for garnish and put it in a piping bag with a nozzle (store in the refrigerator). Pipe some raspberry syrup over the white cheesecake mixture and spread the raspberry mixture evenly over it. Bring the heavy cream almost to a boil. Add the pieces of white chocolate and let it sit for 1 minute. Then mix until smooth. Spread the white chocolate ganache evenly over the cheesecake. Pipe some raspberry syrup on top and use a toothpick to create a marble pattern. Cover the raspberry cheesecake and refrigerate to set, preferably overnight. Cut the raspberry cheesecake into slices. If desired, garnish with a dollop of cream, fresh raspberries, and mint leaves. Bismillah, enjoy!

NO BAKE RASPBERRY CHEESECAKE WITH WHITE CHOCOLATE #raspberry #chocolate #cheesecake #food #Recipe #tiktokfood #fy #fyp #foryou #foryoupage COOKIE DOUGH 180 gr Maria biscuits 160 gr unsalted butter RASPBERRY MIXTURE 200 gr raspberries (frozen) 75 gr granulated sugar CHEESECAKE MIXTURE 150 gr white chocolate 250 gr mascarpone cheese 16 gr whipping cream stabilizer (2 packets) 35 gr powdered sugar 8 gr vanilla sugar (1 packet) 200 gr cream cheese 400 ml heavy cream TOPPING 45 ml unwhipped cream 100 gr white chocolate GARNISH cream raspberries mint leaves Melt 150 grams of white chocolate using a double boiler and let it come to room temperature. Melt the butter over low heat in a saucepan. Grind the Maria biscuits finely using a food processor. Add the melted butter and mix until smooth. Take a springform pan or baking pan and line it with parchment paper. Spread the cookie dough evenly over the bottom and press firmly using the bottom of a spoon, extending to the sides. Place the baking pan with the cookie dough briefly in the refrigerator. Place the raspberries and sugar in a skillet over medium-high heat and bring to a boil for 7-10 minutes. Stir regularly. Take a bowl and place a sieve over it. Pour the raspberry mixture through the sieve and press it well with a spatula or spoon to leave the seeds behind. Then pour the raspberry syrup into a piping bag. Put the mascarpone cheese, whipping stabilizer, powdered sugar, and vanilla sugar in a deep bowl. Mix for 1 minute until combined. Gradually add the cooled melted white chocolate and mix well. Then add the cream cheese and mix again. Slowly add the whipped cream and mix until the mixture stiffens. Note: Make sure the mascarpone cheese, cream cheese, and melted white chocolate are at room temperature, but the whipped cream is cold. Divide the cheesecake mixture evenly between 2 bowls. Add some of the raspberry syrup to one of the bowls with cheesecake mixture. I used 35 grams, but you can add more according to your taste. Spread the white cheesecake mixture evenly over the baking pan. Reserve a bit of the white cheesecake mixture for garnish and put it in a piping bag with a nozzle (store in the refrigerator). Pipe some raspberry syrup over the white cheesecake mixture and spread the raspberry mixture evenly over it. Bring the heavy cream almost to a boil. Add the pieces of white chocolate and let it sit for 1 minute. Then mix until smooth. Spread the white chocolate ganache evenly over the cheesecake. Pipe some raspberry syrup on top and use a toothpick to create a marble pattern. Cover the raspberry cheesecake and refrigerate to set, preferably overnight. Cut the raspberry cheesecake into slices. If desired, garnish with a dollop of cream, fresh raspberries, and mint leaves. Bismillah, enjoy!

😂😂😂kecewa #komedi#viraltiktok #mbahman354 #jokam354 #HassanSuLe

😂😂😂kecewa #komedi#viraltiktok #mbahman354 #jokam354 #HassanSuLe

យប់មួយនៅភ្នំពេញ❤️#camber @Bo Ra @NHA_Barber💈🇰🇭✅ #airsuspension #priuscambodia #fyp

យប់មួយនៅភ្នំពេញ❤️#camber @Bo Ra @NHA_Barber💈🇰🇭✅ #airsuspension #priuscambodia #fyp

أطيب وصفة قطايف❤️ #رمضان #fyp #كباب #لحم #مشوي #اكلات #جوليا #ابو_جوليا #حبايبنا_اللزم #حبيبنا_اللزم #فلسطين #غزة #سوريا #تركيا #المانيا #هولندا #سويسرا #زاكي #رمضان_يجمعنا #رمضان_كريم #بيتزا #حلويات #اكل #عربي #عرب #السعودية #الامارات #الكويت #عمان #الاردن #قطر #اكسبلور #tiktok #capcut #food #وصفات #قطايف #قطايف_بالقشطة

أطيب وصفة قطايف❤️ #رمضان #fyp #كباب #لحم #مشوي #اكلات #جوليا #ابو_جوليا #حبايبنا_اللزم #حبيبنا_اللزم #فلسطين #غزة #سوريا #تركيا #المانيا #هولندا #سويسرا #زاكي #رمضان_يجمعنا #رمضان_كريم #بيتزا #حلويات #اكل #عربي #عرب #السعودية #الامارات #الكويت #عمان #الاردن #قطر #اكسبلور #tiktok #capcut #food #وصفات #قطايف #قطايف_بالقشطة

CARAMEL CHEESECAKE #food #Recipe #cheesecake #caramel #cake #tasty #fy #fyp #foryou #foryoupage CHEESECAKE BATTER 800 g cream cheese 200 g crème fraîche (or sour cream) 120 g granulated sugar 8 g vanilla sugar (1 packet) 40 g cornstarch 4 medium eggs FILLING Bastogne cookies (or gingersnap/biscoff) 150 g caramel TOPPING 150 g white chocolate 75 ml heavy cream (unwhipped) 25 g caramel Instructions: Place the cream cheese, crème fraîche, granulated sugar, vanilla sugar, and cornstarch in a large mixing bowl. Mix until smooth. Add the eggs one at a time, gently folding each into the batter to keep it airy. Line the bottom of a springform pan with parchment paper. Crumble a layer of Bastogne cookies and spread them evenly over the base. Pour half of the cheesecake batter over the cookies and smooth it out. Spread 75 g of caramel over the batter. Add another layer of Bastogne cookies and another 75 g of caramel. Finally, pour the remaining cheesecake batter on top and smooth the surface. Preheat the oven to 125°C (257°F). Bake the cheesecake for 60–65 minutes, until the edges are set and the center still jiggles slightly. Turn off the oven and let the cheesecake sit inside for 1 hour to prevent cracking. Allow the cheesecake to cool completely. Heat the heavy cream until just below boiling point. Remove from heat and add the chopped white chocolate. Let it sit for 1 minute, then stir until smooth. Pour the ganache over the cooled cheesecake. Drizzle drops of caramel over the ganache. Use a toothpick to create a decorative pattern. Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to set. Slice the cheesecake into neat pieces. Garnish with extra caramel, whipped cream, or fresh strawberries if desired.

CARAMEL CHEESECAKE #food #Recipe #cheesecake #caramel #cake #tasty #fy #fyp #foryou #foryoupage CHEESECAKE BATTER 800 g cream cheese 200 g crème fraîche (or sour cream) 120 g granulated sugar 8 g vanilla sugar (1 packet) 40 g cornstarch 4 medium eggs FILLING Bastogne cookies (or gingersnap/biscoff) 150 g caramel TOPPING 150 g white chocolate 75 ml heavy cream (unwhipped) 25 g caramel Instructions: Place the cream cheese, crème fraîche, granulated sugar, vanilla sugar, and cornstarch in a large mixing bowl. Mix until smooth. Add the eggs one at a time, gently folding each into the batter to keep it airy. Line the bottom of a springform pan with parchment paper. Crumble a layer of Bastogne cookies and spread them evenly over the base. Pour half of the cheesecake batter over the cookies and smooth it out. Spread 75 g of caramel over the batter. Add another layer of Bastogne cookies and another 75 g of caramel. Finally, pour the remaining cheesecake batter on top and smooth the surface. Preheat the oven to 125°C (257°F). Bake the cheesecake for 60–65 minutes, until the edges are set and the center still jiggles slightly. Turn off the oven and let the cheesecake sit inside for 1 hour to prevent cracking. Allow the cheesecake to cool completely. Heat the heavy cream until just below boiling point. Remove from heat and add the chopped white chocolate. Let it sit for 1 minute, then stir until smooth. Pour the ganache over the cooled cheesecake. Drizzle drops of caramel over the ganache. Use a toothpick to create a decorative pattern. Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to set. Slice the cheesecake into neat pieces. Garnish with extra caramel, whipped cream, or fresh strawberries if desired.

NO BAKE BLUEBERRY PIE #food #Recipe #pie #nobake #cream #fy #fyp #foryoupage #blueberry BLUEBERRY SYRUP 250 g blueberries 90 g granulated sugar CREAM 200 g cream cheese 250 g mascarpone 24 g whipped cream stabilizer (3 sachets) 50 g powdered sugar 8 g vanilla sugar (1 sachet) 500 ml heavy cream 75 g blueberry syrup FILLING maria biscuits milk TOPPING 50 ml heavy cream 100 g white chocolate Blueberry syrup (remaining syrup) Place the blueberries and granulated sugar in a pan over medium heat. Bring the mixture to a boil for 7–10 minutes, stirring regularly. Place a sieve over a bowl and pour the blueberry mixture through it. Press firmly with a spatula or spoon to extract all the juice, leaving only the pulp behind. Pour the blueberry syrup into a piping bag and set aside. In a deep bowl, combine the cream cheese, mascarpone, whipped cream stabilizer, powdered sugar, and vanilla sugar. Mix for 1 minute until smooth. Gradually add the heavy cream while mixing until firm. Separate one-third of the cream into a separate bowl. Add 75 g of blueberry syrup and gently fold it in. Transfer this blueberry cream into a piping bag and set aside. Briefly dip the Maria biscuits in milk and arrange them in a single layer on a round serving plate. Pipe the blueberry cream over the biscuits and spread it evenly. Place a second layer of Maria biscuits on top. Pipe half of the white cream over this layer and spread it evenly. Pipe a swirl of blueberry syrup over it. Repeat this process with another layer of Maria biscuits, followed by the remaining white cream, ensuring the sides are well-covered. Place the cake in the refrigerator to set for at least a few hours, preferably overnight. Heat 50 ml of heavy cream until almost boiling. Add the white chocolate and let it sit for 1 minute. Stir the mixture until smooth and let it cool. Pipe a layer of cream around the sides of the cake. Spread the white chocolate ganache over the center. Pipe some blueberry syrup over the ganache and use a toothpick to create a decorative pattern. Cover the cake and let it set further in the refrigerator, preferably overnight. Cut the cake into slices and decorate with fresh blueberries and mint leaves just before serving.

NO BAKE BLUEBERRY PIE #food #Recipe #pie #nobake #cream #fy #fyp #foryoupage #blueberry BLUEBERRY SYRUP 250 g blueberries 90 g granulated sugar CREAM 200 g cream cheese 250 g mascarpone 24 g whipped cream stabilizer (3 sachets) 50 g powdered sugar 8 g vanilla sugar (1 sachet) 500 ml heavy cream 75 g blueberry syrup FILLING maria biscuits milk TOPPING 50 ml heavy cream 100 g white chocolate Blueberry syrup (remaining syrup) Place the blueberries and granulated sugar in a pan over medium heat. Bring the mixture to a boil for 7–10 minutes, stirring regularly. Place a sieve over a bowl and pour the blueberry mixture through it. Press firmly with a spatula or spoon to extract all the juice, leaving only the pulp behind. Pour the blueberry syrup into a piping bag and set aside. In a deep bowl, combine the cream cheese, mascarpone, whipped cream stabilizer, powdered sugar, and vanilla sugar. Mix for 1 minute until smooth. Gradually add the heavy cream while mixing until firm. Separate one-third of the cream into a separate bowl. Add 75 g of blueberry syrup and gently fold it in. Transfer this blueberry cream into a piping bag and set aside. Briefly dip the Maria biscuits in milk and arrange them in a single layer on a round serving plate. Pipe the blueberry cream over the biscuits and spread it evenly. Place a second layer of Maria biscuits on top. Pipe half of the white cream over this layer and spread it evenly. Pipe a swirl of blueberry syrup over it. Repeat this process with another layer of Maria biscuits, followed by the remaining white cream, ensuring the sides are well-covered. Place the cake in the refrigerator to set for at least a few hours, preferably overnight. Heat 50 ml of heavy cream until almost boiling. Add the white chocolate and let it sit for 1 minute. Stir the mixture until smooth and let it cool. Pipe a layer of cream around the sides of the cake. Spread the white chocolate ganache over the center. Pipe some blueberry syrup over the ganache and use a toothpick to create a decorative pattern. Cover the cake and let it set further in the refrigerator, preferably overnight. Cut the cake into slices and decorate with fresh blueberries and mint leaves just before serving.

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