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@anzhela.kshayeva: Беспроводной бра с RGB-подсветкой «Soulbit» 📎Артикул WB #274368786 ✔️12 цветов ✔️Льняной абажур ✔️Гальваническое покрытие ✔️Пульт управления Другие цвета проводные: • Золотой #177979063 • Серебро #233544046 • Черный матовый #229169880

Кшаева Анжела
Кшаева Анжела
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Region: KZ
Friday 01 August 2025 08:22:39 GMT
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user36971610481901
Счастье :
где можно купить?
2025-08-03 13:22:12
1
cccccc.www
. :
😂20 540 тг 🤪 купите лучше в пиндодо за 2 612 тг 👍😁
2025-08-07 09:33:44
1
ars1668
ARS :
Оно на батарейках
2025-08-05 16:53:13
0
user2241517440673
Татьяна Пожарская( Ковале́ва) :
прикольный где такой купили напишите пожалуйста и вроикул
2025-09-05 07:54:54
0
user2241517440673
Татьяна Пожарская( Ковале́ва) :
и цену
2025-09-05 07:55:10
0
annavika161
осень :
в нужный момент включить захочеш а они сели ,надо идти ,искать зарядку ,заряжать 🤦‍♀️
2025-09-04 11:25:53
0
mimik3632
mimik :
@@@@@
2025-09-04 00:33:21
0
mimik3632
mimik :
@ @@ @@@@ @ @ @ @ @ @ @
2025-09-04 00:34:07
0
To see more videos from user @anzhela.kshayeva, please go to the Tikwm homepage.

Other Videos

Todays Kitchen: EASY BOUNTY BONBONS - ONLY 5 INGREDIENTS #5ingredients #chocolate #bonbon #bounty #Recipe #food #fy #fyp #foryoupage CREAM ▫️250 g mascarpone ▫️200 g white chocolate ▫️100 g grated coconut FILLING ▫️30 ml heavy cream ▫️100 g milk chocolate ▫️5 g grated coconut COATING ▫️250 g milk chocolate GARNISH ▫️grated coconut Melt the white chocolate using a double boiler and let it cool slightly. Place the mascarpone in a bowl and mix it with the cooled white chocolate. Add the grated coconut and stir well. Heat the cream until just below boiling. Add the milk chocolate, let it sit for 1 minute, then stir until smooth and creamy. Let the ganache cool completely. Transfer the chocolate ganache to a piping bag. Spread half of the coconut mixture evenly over the bottom of a pan. Pipe a layer of chocolate ganache over the coconut mixture and sprinkle with grated coconut. Spoon the remaining coconut mixture on top and smooth the surface using cling film. Place the pan in the freezer for 2–3 hours or let it set overnight. Remove the set coconut cake from the freezer and cut it into equal-sized squares. Melt the milk chocolate (250 g) using a double boiler. Dip each square into the melted milk chocolate. Place them on a sheet of baking paper. Garnish by drizzling fine lines of chocolate over the top and optionally sprinkle with extra grated coconut. Let the chocolate harden completely. TIPS: Let the mascarpone come to room temperature before mixing it with the white chocolate. This prevents lumps and makes it easier to combine. Line your baking pan with parchment paper before adding the coconut mixture. This makes it easier to remove the bars from the pan. Use a sharp knife, warmed under hot water and dried, before cutting the bars. For an extra festive look, you can also use chopped nuts, colorful sugar sprinkles, or a touch of edible gold dust instead of just shredded coconut. I used a baking pan with dimensions of 30 x 13 cm. TIME Prep time: 20-30 minutes Cooling time: At least 2-3 hours Total time: Approximately 3.5 hours
Todays Kitchen: EASY BOUNTY BONBONS - ONLY 5 INGREDIENTS #5ingredients #chocolate #bonbon #bounty #Recipe #food #fy #fyp #foryoupage CREAM ▫️250 g mascarpone ▫️200 g white chocolate ▫️100 g grated coconut FILLING ▫️30 ml heavy cream ▫️100 g milk chocolate ▫️5 g grated coconut COATING ▫️250 g milk chocolate GARNISH ▫️grated coconut Melt the white chocolate using a double boiler and let it cool slightly. Place the mascarpone in a bowl and mix it with the cooled white chocolate. Add the grated coconut and stir well. Heat the cream until just below boiling. Add the milk chocolate, let it sit for 1 minute, then stir until smooth and creamy. Let the ganache cool completely. Transfer the chocolate ganache to a piping bag. Spread half of the coconut mixture evenly over the bottom of a pan. Pipe a layer of chocolate ganache over the coconut mixture and sprinkle with grated coconut. Spoon the remaining coconut mixture on top and smooth the surface using cling film. Place the pan in the freezer for 2–3 hours or let it set overnight. Remove the set coconut cake from the freezer and cut it into equal-sized squares. Melt the milk chocolate (250 g) using a double boiler. Dip each square into the melted milk chocolate. Place them on a sheet of baking paper. Garnish by drizzling fine lines of chocolate over the top and optionally sprinkle with extra grated coconut. Let the chocolate harden completely. TIPS: Let the mascarpone come to room temperature before mixing it with the white chocolate. This prevents lumps and makes it easier to combine. Line your baking pan with parchment paper before adding the coconut mixture. This makes it easier to remove the bars from the pan. Use a sharp knife, warmed under hot water and dried, before cutting the bars. For an extra festive look, you can also use chopped nuts, colorful sugar sprinkles, or a touch of edible gold dust instead of just shredded coconut. I used a baking pan with dimensions of 30 x 13 cm. TIME Prep time: 20-30 minutes Cooling time: At least 2-3 hours Total time: Approximately 3.5 hours
¡LINK EN MI PERFIL!📚
¡LINK EN MI PERFIL!📚
Bandolero - Don Omar ft Tego Calderón ( 2005 ) ⚡️ #bandolero #donomar #tegocalderon #fypclásico#reggaetonviejitoClásicos Clásicos Del Reggaeton Reggaeton Antiguo Reguetón Antiguo Los Bandoleros Vieja Escuela Puerto Rico
Bandolero - Don Omar ft Tego Calderón ( 2005 ) ⚡️ #bandolero #donomar #tegocalderon #fypclásico#reggaetonviejitoClásicos Clásicos Del Reggaeton Reggaeton Antiguo Reguetón Antiguo Los Bandoleros Vieja Escuela Puerto Rico
king of madrid 🥶🔥 #cristianoronaldo #edit #fy #aftereffects #football #ronaldo #promo #reverse #phonk
king of madrid 🥶🔥 #cristianoronaldo #edit #fy #aftereffects #football #ronaldo #promo #reverse #phonk
Micheal corlone is the one who is the most dangerous of the Corlone familiy #godfather #alpacino #alpacinoedit #edit #cinematok
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#GSCNHS #earthquake #gensan #firstdayofschool
#GSCNHS #earthquake #gensan #firstdayofschool

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