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@sarifatulmuasiroh: Random aja, biar keliatan hidupnya seru

sarifatulmuasiroh
sarifatulmuasiroh
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Region: ID
Thursday 03 July 2025 10:44:12 GMT
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Comments

agungsaputra460
Agung Saputra :
ya ampun bidadari cinta gue sarifatulmuasiroh senyumnya manis banget, sehat selalu yah disana cantik.
2025-07-03 13:24:31
1
chairilanwar8180
Chairil Anwar8180 :
cantiknya🥰🥰🥰
2025-07-27 13:12:50
0
user13305660017076
user13305660017076 :
adek saifatulmasiroh memang catik engak salah mamas pilih calon isteri yg soliha
2025-07-25 11:22:44
0
trondolndol53
Trondol :
terQasima 😍
2025-07-11 10:30:24
0
ari.purwanto84
Ari Purwanto :
cantik ❤️❤️❤️
2025-07-15 12:57:38
0
saep4551
Saep :
🤣
2025-08-16 10:36:09
0
user1216931253766
Handika :
💘
2025-07-19 07:55:48
0
user1216931253766
Handika :
🥰
2025-07-19 07:55:47
0
user1216931253766
Handika :
♥️
2025-07-19 07:55:47
0
edy.hartono08
Edy Hartono :
🥰🥰🥰
2025-07-19 06:27:45
0
namasayaaaa43
namasaya :
sarifah jangan banyak buang 2 senyum nanti kalah diacara sounanti ya ?
2025-08-09 14:21:32
0
darmadi5109
D :
angon wedus kk sir🤣🤣🤣
2025-07-03 11:36:15
0
baihaqikharismatik
baihaqi jack wang :
nok siroh
2025-07-03 10:53:50
0
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Gabisa
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Pyramisu traditional Egyptian recipe by Italian chef Escoffietti. True story. Go say THANK YOU Paderno Cookware for pyramid shaped mold 19cm Brown sugar only because white sugar is definitely g-. Brown sugar has humidity in it which changes the ratio that I need for tiramisu. Btw if your tiramisu has lower fat, you're gonna need more sugar for it to keep a strong structure. Das why the anon chefs put one million tons of sugar in it. High fat allows it to stay solid even with less sugar. Important to melt sugar into egg ser. Or you have grains of sugar in end result not professional. Couldn't be me sorry. I made literal savoiardi but different shape. I thought would rise more in cooking oopsie. Cool down immediately for crust to become more crunchy and give more structure. Cocoa powder gets humidified pretty fast since of pyramid shape heh it just slides of or gets humidified. So lil bit ugly mhm have to put a megaton to compensate. Paper is only to keep the shape until you flip it around. Freezing is good process but then need to let unfreeze completely takes ages fr. Or you get tiramisu ice cream. WHICH IS ACTUALLY GENIUS ok imma make tiramisu ice cream soon fr. Stop wasting time in my descriptions and go join the Castle Event first episode of
Pyramisu traditional Egyptian recipe by Italian chef Escoffietti. True story. Go say THANK YOU Paderno Cookware for pyramid shaped mold 19cm Brown sugar only because white sugar is definitely g-. Brown sugar has humidity in it which changes the ratio that I need for tiramisu. Btw if your tiramisu has lower fat, you're gonna need more sugar for it to keep a strong structure. Das why the anon chefs put one million tons of sugar in it. High fat allows it to stay solid even with less sugar. Important to melt sugar into egg ser. Or you have grains of sugar in end result not professional. Couldn't be me sorry. I made literal savoiardi but different shape. I thought would rise more in cooking oopsie. Cool down immediately for crust to become more crunchy and give more structure. Cocoa powder gets humidified pretty fast since of pyramid shape heh it just slides of or gets humidified. So lil bit ugly mhm have to put a megaton to compensate. Paper is only to keep the shape until you flip it around. Freezing is good process but then need to let unfreeze completely takes ages fr. Or you get tiramisu ice cream. WHICH IS ACTUALLY GENIUS ok imma make tiramisu ice cream soon fr. Stop wasting time in my descriptions and go join the Castle Event first episode of "The Feuquingue Castle" series dm for info
หลงไปหมดที่แน่ๆหลงจี ขาวมากพ่อ 🤭🥰#MJFFHxSAVEG #saveg #sgza007 #savesaisawat
หลงไปหมดที่แน่ๆหลงจี ขาวมากพ่อ 🤭🥰#MJFFHxSAVEG #saveg #sgza007 #savesaisawat

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