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@bykareema_: #atasanwanita #blousekorea #koreanlooks #fyppppppppppppppppppppppp

bykareema_
bykareema_
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Region: ID
Wednesday 20 August 2025 05:29:46 GMT
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Comments

madebyrna_
𝘳𝘪𝘯𝘢𐙚 :
pake ukuran apa kak?
2025-12-25 04:47:36
0
_dheyyaaa
dhetrinaa :
tb 160 BB 50 pakai ukuran apa kak
2026-01-15 09:37:10
0
standartictoc
gekikara ramen carbonara pink :
bb 51 tb 159 pke uk brp
2026-02-18 04:31:31
0
faroh659
faroh :
BB 50 TB 150 ambil ukuran L kegedean GK kk?
2025-09-21 13:36:08
0
sunsetmiot0
miaacolection :
147 bb 51 ukuran spa ya
2026-02-16 04:18:27
0
aboutyouu232
about you :
pakai iner ga kk
2026-02-21 06:55:00
0
neng.saenah
putra.yudi :
🥰
2025-09-09 12:37:26
0
andinisari21
Andini Sari98 :
😁
2025-10-14 14:31:45
0
putrifitria1111
바유 프리옹고 :
kk sepil hijab dan celananya
2026-02-13 01:22:57
0
byfiyyaa_
fiyaa🫧 :
kak ini aslinya putih apa bw
2026-01-17 13:51:11
0
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Other Videos

与你啵啵#搞笑
与你啵啵#搞笑
💔#CapCut #soldadocaido #soledad #soldadodesanimado #pensamientos
💔#CapCut #soldadocaido #soledad #soldadodesanimado #pensamientos
#kimjiwon #kdrama #xuhuong
#kimjiwon #kdrama #xuhuong
Conheça o Infinix Smart 20 e aproveite chamadas muito mais nítidas com a tecnologia de cancelamento de ruído, que reduz os sons ao redor e deixa sua voz em destaque. 🔊✨ Perfeito para quem faz ligações, grava vídeos ou conversa em qualquer lugar, sem se preocupar com o barulho do ambiente. 💬 Você já usou um celular com cancelamento de ruído? Conta pra gente nos comentários! #infinixsmart20 #infinixsmart20 #zeroruido #chamadasclaras #vozpura @Infinix_Brasil
Conheça o Infinix Smart 20 e aproveite chamadas muito mais nítidas com a tecnologia de cancelamento de ruído, que reduz os sons ao redor e deixa sua voz em destaque. 🔊✨ Perfeito para quem faz ligações, grava vídeos ou conversa em qualquer lugar, sem se preocupar com o barulho do ambiente. 💬 Você já usou um celular com cancelamento de ruído? Conta pra gente nos comentários! #infinixsmart20 #infinixsmart20 #zeroruido #chamadasclaras #vozpura @Infinix_Brasil
Dessert sorted with my Creme Brûlée Cream Puffs, who wants one? 😋 - Creme Brûlée Choux Puffs Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the Choux Puffs: 125ml milk 125ml water 1tbsp vanilla essence 15g caster sugar 110g unsalted butter 165g plain flour Pinch of sea salt 5 eggs For the vanilla custard: 6 egg yolks 225g caster sugar 45g corn flour 375ml milk 375ml cream 1 vanilla bean 45g unsalted butter For the brulee topping: 600g caster sugar For the craquelin: Mix all ingredients in a mixer until combined. Roll between baking paper to 2 mm thick, freeze for 1 hour, then cut 5 cm rounds. Keep chilled. For the choux puffs: Preheat oven to 180°C. Heat water, milk, butter, sugar and salt until melted. Add flour and stir into a thick paste, cooking for 2–3 minutes until it pulls from the sides. Transfer to a mixer and beat for 1 minute to cool slightly. Add eggs gradually and mix until smooth and shiny. Pipe 5 cm rounds onto a tray, top with craquelin, and bake for 20–25 minutes until deep golden. Cool completely. For the custard: Whisk yolks, sugar and cornflour until pale. Bring milk, cream and vanilla to the boil, pour over yolks while whisking, then return to heat and cook until thick. Stir in butter and cool in the fridge until completely cold. To finish: Pipe custard into choux buns. Melt sugar to an amber caramel, dip each bun carefully, allow to set, then serve.
Dessert sorted with my Creme Brûlée Cream Puffs, who wants one? 😋 - Creme Brûlée Choux Puffs Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the Choux Puffs: 125ml milk 125ml water 1tbsp vanilla essence 15g caster sugar 110g unsalted butter 165g plain flour Pinch of sea salt 5 eggs For the vanilla custard: 6 egg yolks 225g caster sugar 45g corn flour 375ml milk 375ml cream 1 vanilla bean 45g unsalted butter For the brulee topping: 600g caster sugar For the craquelin: Mix all ingredients in a mixer until combined. Roll between baking paper to 2 mm thick, freeze for 1 hour, then cut 5 cm rounds. Keep chilled. For the choux puffs: Preheat oven to 180°C. Heat water, milk, butter, sugar and salt until melted. Add flour and stir into a thick paste, cooking for 2–3 minutes until it pulls from the sides. Transfer to a mixer and beat for 1 minute to cool slightly. Add eggs gradually and mix until smooth and shiny. Pipe 5 cm rounds onto a tray, top with craquelin, and bake for 20–25 minutes until deep golden. Cool completely. For the custard: Whisk yolks, sugar and cornflour until pale. Bring milk, cream and vanilla to the boil, pour over yolks while whisking, then return to heat and cook until thick. Stir in butter and cool in the fridge until completely cold. To finish: Pipe custard into choux buns. Melt sugar to an amber caramel, dip each bun carefully, allow to set, then serve.


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