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@shinxenoo: #foryoupage #zyxbca #fypシ゚ #fypシ゚ #fypシ゚ #fypシ゚

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Region: PH
Saturday 08 March 2025 07:30:05 GMT
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Comments

lil_j.naa
사백삼십🍀 :
but....not u😔
2025-03-09 01:05:05
281
user202user_
User202 :
Waiting...
2026-07-07 18:15:59
0
rezzy.idn
Jerry anak baik :
every notification I get, I always hope it's message from you
2025-03-18 08:14:06
260
username2907232
soray :
seberharap ini...
2025-03-09 12:08:40
1607
zxall92
ȺL :
sengaja bedain bunyi notifnya biar bisa fast respon ke dia☹️
2025-03-10 09:51:54
1203
aliaaaa748
l.jenn :
ireallymissurmessage..
2025-03-10 05:21:46
57
maia_ate8
Maia_xzrx🎀🩵🌷 :
I'm still hurt 🤕
2025-03-10 14:35:32
38
zarsamudra
z :
hbd to me
2025-03-21 17:04:57
26
._zzazara
z :
hahaha for real😃
2025-03-09 02:39:17
43
katycat0
💤 :
I'm waiting for him but I don't know if he's waiting for me or not🙂 Honestly, I'm tired of hoping alone😞
2025-03-14 21:45:07
15
_neiggaman
air putih :
masih ngarep wkwk
2025-03-10 16:38:22
200
irscaelix
୨ৎ candrivela :
padahal bunyi ny d bedain, tp tiap ad chat masuk selalu berharap itu dr dia😔
2025-03-10 15:33:54
58
dinnee26
n :
kalo dia udh punya cewe gimana?😹
2025-03-31 14:24:36
39
ell.viirraa
el :
haha walaupun responku yg bikin km jauhin aku
2025-03-10 14:33:04
23
hayatnnufus49
putriii🧚 :
seberharap ini tapi logika malah bilang" udah gak usah berharap lupain dia biar dia tenang di sisi allah"
2025-04-01 13:01:39
5
reviiarshvinn_
ars :
bukan siapa'
2025-03-16 10:15:35
5
irfan.hammada
Irfan Hammada :
notif wa Luh aja masih gw sematkan sampai sekarang, biarpun udah asing gini wkwkw
2025-03-21 07:23:23
5
ouyin14
butterfly 🦋 :
cowok kalau udah jarang ngasih kabar itu kenapa yaa?
2025-03-16 13:17:26
43
nashaanayaputridamanik
nasya :
kenapa ya setelah aku bisa benar² melupakannya fyp ku kaya gini terus☹️☹️☹️
2025-03-10 16:27:35
13
ellwakettt
Arrsennn :
mustahil
2025-03-10 22:32:00
6
eing._.1111
E :
But it’s not u
2025-03-09 06:51:34
9
y_notmee5
y_notmee5 :
Why is not you 💔🙃
2025-03-13 13:39:57
5
luisaokib8t
𝓁𝓊𝒾𝓈𝒶 :
But there will never be a message from him again and that hurts..
2025-03-12 05:13:34
6
user1008160502
user1008160502 :
pdhl dia nya udh di surga..
2025-03-10 22:18:01
9
To see more videos from user @shinxenoo, please go to the Tikwm homepage.

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Basics done right. Garlic bread focaccia. Golden, soft inside, crisp edges, no shortcuts. - For the Focaccia Dough: 510 g bread or pizza flour (Tipo 00 preferred) 7 g dried yeast 12 g salt 350 ml cold water 20 g caster sugar 40 ml extra virgin olive oil For the Confit Garlic: 2 whole garlic bulbs 300 ml extra virgin olive oil For the Garlic Compound Butter: 120 g unsalted butter, very soft 6–8 cloves confit garlic 1 tablespoon finely chopped flat-leaf parsley 1 teaspoon finely chopped thyme 1 teaspoon finely chopped rosemary Fine salt, to taste To Finish 120–150 g grated cheese (mozzarella, parmesan, or a mix) Confit garlic oil, as needed Method For the dough, add the cold water, sugar and yeast to the bowl of a stand mixer and stir briefly. Add the flour and mix with a dough hook on low speed until combined. Add the salt and olive oil and mix for 4–5 minutes until smooth and elastic. Cover and prove at room temperature until doubled, about 60–90 minutes. For the confit garlic. Place the peeled garlic cloves and olive oil in a small saucepan. Cook on the lowest heat possible until the garlic is completely soft and pale golden, about 45–60 minutes. Cool, then strain, reserving both the garlic and the oil. Mix the softened butter with the chopped confit garlic, parsley, thyme and rosemary. Season lightly with salt. Roll the proved dough into a rectangle about 1.5 cm thick. Spread generously with the garlic butter, scatter over the cheese, then roll up tightly. Slice and place cut side up into a lined baking tin. Prove again until doubled and pillowy. Spoon over some confit garlic oil and gently dimple the dough. Bake at 190 °C for around 35-45 minutes. Halfway through baking, spoon the remaining butter over the top, add extra cheese, and continue baking until deeply golden and cooked through.
Basics done right. Garlic bread focaccia. Golden, soft inside, crisp edges, no shortcuts. - For the Focaccia Dough: 510 g bread or pizza flour (Tipo 00 preferred) 7 g dried yeast 12 g salt 350 ml cold water 20 g caster sugar 40 ml extra virgin olive oil For the Confit Garlic: 2 whole garlic bulbs 300 ml extra virgin olive oil For the Garlic Compound Butter: 120 g unsalted butter, very soft 6–8 cloves confit garlic 1 tablespoon finely chopped flat-leaf parsley 1 teaspoon finely chopped thyme 1 teaspoon finely chopped rosemary Fine salt, to taste To Finish 120–150 g grated cheese (mozzarella, parmesan, or a mix) Confit garlic oil, as needed Method For the dough, add the cold water, sugar and yeast to the bowl of a stand mixer and stir briefly. Add the flour and mix with a dough hook on low speed until combined. Add the salt and olive oil and mix for 4–5 minutes until smooth and elastic. Cover and prove at room temperature until doubled, about 60–90 minutes. For the confit garlic. Place the peeled garlic cloves and olive oil in a small saucepan. Cook on the lowest heat possible until the garlic is completely soft and pale golden, about 45–60 minutes. Cool, then strain, reserving both the garlic and the oil. Mix the softened butter with the chopped confit garlic, parsley, thyme and rosemary. Season lightly with salt. Roll the proved dough into a rectangle about 1.5 cm thick. Spread generously with the garlic butter, scatter over the cheese, then roll up tightly. Slice and place cut side up into a lined baking tin. Prove again until doubled and pillowy. Spoon over some confit garlic oil and gently dimple the dough. Bake at 190 °C for around 35-45 minutes. Halfway through baking, spoon the remaining butter over the top, add extra cheese, and continue baking until deeply golden and cooked through.

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