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@literallysadnybin: #DIAMOND ☆ old draft😿 #housekinokuni #housekinokunidiamond #housekinokunidiamondcosplay #housekinokunianime #hnk #fyp #viral @✦🪼♡ ✵ᒪ1ᒪᗩᑕ 🪽⏤͟͟͞͞✦ @AHAnna🚦(xornoths version) @Collei ^^🔜Nessanime con @🏴󠁧󠁢󠁳󠁣󠁴󠁿 nari , @FREAKY TOYA !! 🦑🐇

ᶻz jello / bee ◞ 𖦹
ᶻz jello / bee ◞ 𖦹
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Region: GB
Wednesday 28 May 2025 07:08:02 GMT
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Comments

thereal_angeldevil
★~^(tickle me pink)^~★ :
nawww you look so awesome!!
2025-05-28 22:21:39
1
tilly.mainn
Tilly secrettt😦 :
Who are you cosplaying?
2025-05-28 07:14:39
1
handsoapdispenser
sky ✩ 🦑🐇 | ⭐🎈 :
e days ❤❤
2025-05-28 07:18:49
2
succulentratkillingtar
📼🪱Culture • not Friends :
omg the wig is so accurate!! how??
2025-05-28 10:17:29
1
literallysadnybin
ᶻz jello / bee ◞ 𖦹 :
PLEASE IM SIRY
2025-05-28 07:14:28
1
tr4shy_yuk1x
⚝ ׂ   ◠⁀  幸 ⊹ .ᐟ :
omg you're so cute
2025-05-28 11:03:01
1
visualvail
carmen 𓈒 ℘ :
dude that wig is so insanely cool what
2025-05-28 13:32:40
1
literallysadnybin
ᶻz jello / bee ◞ 𖦹 :
IT WONT LET ME EDIT IT I MWANR 3 I JS WOKR UP
2025-05-28 07:13:55
1
1hate_physics
🌀𝙍𝙞𝙞 —！[HYUNA WILL LIVE] :
OMG I LOVE YOUR DIA CAN WE BE MOOTS??!?!?!?!??!
2025-05-28 14:45:15
2
veryyoungmantimmy
niko !! 🥞🎈 | epic con 🔜 :
e
2025-05-28 17:57:59
1
starrie.coss
Mimi ! [87/86] :
haha! You said e!! Hahahaha! Now get in the van. 😡
2025-05-28 18:31:19
1
To see more videos from user @literallysadnybin, please go to the Tikwm homepage.

Other Videos

Zebra bread is so much fun to make, but even better to eat 🦓😋 Recipe ⬇️⬇️⬇️ Sweet Stiff Starters (Prepare Separately) Plain sweet Starter: • 15g starter • 45g bread flour • 20g water • 7g sugar Cocoa sweet Starter: • 15g starter • 40g bread flour • 20g water • 7g sugar • 5g cocoa powder → Ferment both starters until they triple in volume, about 7-8 hours at 27-28°C. Dough • 230g bread flour • 20g sugar • 4g salt • 1 egg (55g) • 110g milk • 20g butter • All of the plain sweet stiff starter • All of the cocoa sweet stiff starter Cocoa Paste • 10g dark cocoa powder • 15g water → Mix into a smooth paste and set aside. 1. Mix Dough • Combine all ingredients except butter and mix until a strong dough forms. • Gradually add butter and knead until fully incorporated and dough achieves windowpane. 2. Divide & Incorporate Starters • Divide the dough into two equal portions. • Knead the plain starter into one portion and the cocoa starter into the other until fully incorporated. • Mix the cocoa paste into the cocoa dough until fully combined. 3. Rest & Lamination • Rest both doughs for 15 minutes. • Roll out each dough separately and stack them with a 1/3 offset. • Perform a single fold and chill in the fridge for 15 minutes. 4. Shaping • Roll the dough into a rectangle. • Roll it up from one end to another like a Swiss roll. • Score the surface and place it into a greased 20x10x10cm tin. 5. Final Proof • Proof at 28°C for 3.5-4 hours or until the dough fills 90% of the tin. 6. Bake at 325F for 28-30 min #Recipe #bread #chocolate #soft #fromscratch #bakery
Zebra bread is so much fun to make, but even better to eat 🦓😋 Recipe ⬇️⬇️⬇️ Sweet Stiff Starters (Prepare Separately) Plain sweet Starter: • 15g starter • 45g bread flour • 20g water • 7g sugar Cocoa sweet Starter: • 15g starter • 40g bread flour • 20g water • 7g sugar • 5g cocoa powder → Ferment both starters until they triple in volume, about 7-8 hours at 27-28°C. Dough • 230g bread flour • 20g sugar • 4g salt • 1 egg (55g) • 110g milk • 20g butter • All of the plain sweet stiff starter • All of the cocoa sweet stiff starter Cocoa Paste • 10g dark cocoa powder • 15g water → Mix into a smooth paste and set aside. 1. Mix Dough • Combine all ingredients except butter and mix until a strong dough forms. • Gradually add butter and knead until fully incorporated and dough achieves windowpane. 2. Divide & Incorporate Starters • Divide the dough into two equal portions. • Knead the plain starter into one portion and the cocoa starter into the other until fully incorporated. • Mix the cocoa paste into the cocoa dough until fully combined. 3. Rest & Lamination • Rest both doughs for 15 minutes. • Roll out each dough separately and stack them with a 1/3 offset. • Perform a single fold and chill in the fridge for 15 minutes. 4. Shaping • Roll the dough into a rectangle. • Roll it up from one end to another like a Swiss roll. • Score the surface and place it into a greased 20x10x10cm tin. 5. Final Proof • Proof at 28°C for 3.5-4 hours or until the dough fills 90% of the tin. 6. Bake at 325F for 28-30 min #Recipe #bread #chocolate #soft #fromscratch #bakery


#عبدالحسين_عبدالرضا
#عبدالحسين_عبدالرضا
sejak kapan kameramen punya kameramen #slowmovideo#meme#capcut#foryoupage
sejak kapan kameramen punya kameramen #slowmovideo#meme#capcut#foryoupage
#จบการศึกษาการบริบาล#🎓@ฮาสมะ มะเกะ
#จบการศึกษาการบริบาล#🎓@ฮาสมะ มะเกะ
☺️#trendingsong#fypage#4u
☺️#trendingsong#fypage#4u

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