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DoeRaeMeh
DoeRaeMeh
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Tuesday 13 May 2025 03:11:29 GMT
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~Matcha Chiffon Cake~ It’s been awhile since I last baked with this flower chiffon pan. Let’s get back to the basic chiffon cake.  *Meringues* 4 egg whites 55g sugar 5g lemon juice *Plain yolk batter* 2 yolks 40g cake flour (low protein flour) 40g milk 20g oil Prepare plain yolk batter ➡️ add milk and oil together, mix till combined ➡️ sieve the cake flour in and mix into paste ➡️ add the yolks and mix well to become smooth plain yolk batter *Matcha yolk batter* 2 yolks 30g cake flour (low protein flour) 4g matcha powder 40g hot water 20g oil Prepare matcha yolk batter ➡️ add matcha powder with hot water, mix well and leave to cool ➡️ add the matcha mixture into oil and mix till combined ➡️ sieve the cake flour in and mix into paste  ➡️ add the yolks and mix well to become smooth matcha yolk batter Use 7” flower loose pan (no grease, no lining) *Method* ➡️ Beat the egg whites and lemon juice till foamy, gradually add the sugar in 3 addition and beat till stiff peak. ➡️ Split meringue into 2 equal part. Fold the meringues to the 2 yolk batter respectively. ➡️ Pour the plain and matcha batter alternatively into the cake tin. ➡️ Use the handle of the spoon to draw the side zebraing line. Make sure spoon is touching the wall of the cake tin all the way. ➡️ Bake at 150C for 15mins, remove cake from oven and make slits ➡️ continue baking at 150C for 40-45mins or until it is cooked.  ➡️ Remove cake pan from oven and invert for complete cooling.  #chiffoncake #cake #homebaking #softcake  #flowerchiffon #matchachiffoncake #slitcake #戚風蛋糕 #雪紡蛋糕 #皇冠戚風 #蛋糕 #手作りおやつ  #matchachiffon  #slittingchiffon
~Matcha Chiffon Cake~ It’s been awhile since I last baked with this flower chiffon pan. Let’s get back to the basic chiffon cake. *Meringues* 4 egg whites 55g sugar 5g lemon juice *Plain yolk batter* 2 yolks 40g cake flour (low protein flour) 40g milk 20g oil Prepare plain yolk batter ➡️ add milk and oil together, mix till combined ➡️ sieve the cake flour in and mix into paste ➡️ add the yolks and mix well to become smooth plain yolk batter *Matcha yolk batter* 2 yolks 30g cake flour (low protein flour) 4g matcha powder 40g hot water 20g oil Prepare matcha yolk batter ➡️ add matcha powder with hot water, mix well and leave to cool ➡️ add the matcha mixture into oil and mix till combined ➡️ sieve the cake flour in and mix into paste ➡️ add the yolks and mix well to become smooth matcha yolk batter Use 7” flower loose pan (no grease, no lining) *Method* ➡️ Beat the egg whites and lemon juice till foamy, gradually add the sugar in 3 addition and beat till stiff peak. ➡️ Split meringue into 2 equal part. Fold the meringues to the 2 yolk batter respectively. ➡️ Pour the plain and matcha batter alternatively into the cake tin. ➡️ Use the handle of the spoon to draw the side zebraing line. Make sure spoon is touching the wall of the cake tin all the way. ➡️ Bake at 150C for 15mins, remove cake from oven and make slits ➡️ continue baking at 150C for 40-45mins or until it is cooked. ➡️ Remove cake pan from oven and invert for complete cooling. #chiffoncake #cake #homebaking #softcake #flowerchiffon #matchachiffoncake #slitcake #戚風蛋糕 #雪紡蛋糕 #皇冠戚風 #蛋糕 #手作りおやつ #matchachiffon #slittingchiffon

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