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@scotch_music_06: 個人的オススメ洋楽Part59 洋楽名:Let's go この曲の和訳動画を探してたんですけど、思った以上に少なかったので作りました！ この曲聴いて、気合い入れてけ‼️🔥 #洋楽 #letsgo #テンション上がる曲 #fyp #和訳 #music #筋トレ

🕸️Scotch🕸️【洋楽紹介】
🕸️Scotch🕸️【洋楽紹介】
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Region: JP
Saturday 12 July 2025 03:02:29 GMT
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Music

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No Watermark .mp4 (20.89MB) No Watermark(HD) .mp4 (12.28MB) Watermark .mp4 (19.27MB) Music .mp3

Comments

user32821519901832
かえ :
元気 貰える💪
2026-06-26 13:53:23
0
user7095802427902
ロナウド推しスゥー！ :
さぁーみんなに質問！ LET'S_GＯを何回言ったでしょう！
2026-05-29 12:46:46
1
pepsicola1210
pepsicola1210 :
聞いたことあるなー思ったら試合前ヨドコウで流れてるやつか
2025-08-10 10:57:56
21
mia270630
Miiiia :
聞いた事あるなと思ってたらダンスの発表会のカウントダウンの曲だった
2026-06-13 23:54:12
0
vvs_mitochondrion
vvs_mitochondrion :
謎に鈴木千裕が入場してきそう感あるんよなこれ
2026-03-18 17:31:03
8
sugimoto.7777
すギﾓ𑅞🌸 :
セレッソ大阪〜🌸
2025-11-29 12:50:04
1
error9087
…｡ :
かっこええ、
2025-07-12 03:05:49
8
koarakokoa
ゴリラ :
このゲームの名前なに？
2026-04-19 10:43:47
0
oikos1000
いもけんぴ :
かっこよすぎる
2026-05-02 23:55:05
0
user8000854157296
あー :
😂😂😂
2025-12-22 10:42:22
3
user6360392731608
メイ :
🥰🥰🥰
2025-07-12 05:47:46
2
h1907601
Haruhi :
😁
2025-11-19 10:03:45
0
user66191685797100
勇吾 :
😂😂😂
2026-01-22 10:44:28
0
tahh_7227
tahh_7227 :
@
2026-05-09 07:12:28
0
ys50356
ys :
🥰🥰🥰
2026-03-20 02:24:14
0
rn0515sf
カマンベール :
😳😳😳
2026-01-24 22:58:40
0
appleuser58756452
あああああああああああ :
😂😂😂
2025-12-02 10:28:51
0
kkk1234564568
！ :
😁
2025-11-14 08:52:00
0
user32410285880501
∵ :
😁😁😁
2026-01-21 10:13:08
0
.22503
ライン隊 :
😳😳😳
2025-10-14 05:02:43
0
s.otttt
sn32s4t :
😂😂😂
2026-01-14 04:16:27
0
255jt
サイドチェスト :
😂😂😂
2025-12-24 06:32:17
0
iketemoikan
た :
😁😁😁
2025-12-17 05:19:35
0
user7062598437617
レモネード :
😁😁😁
2025-11-06 12:53:47
0
akp493
A :
😁😁😁
2025-09-20 07:11:18
0
To see more videos from user @scotch_music_06, please go to the Tikwm homepage.

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Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.
Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.
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