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@bennyc_fitness: Replying to @𝕮𝖍𝖗𝖎𝖘 🤘Rock on dude🎸 Here’s how I would play War Pigs intro for my little acoustic guitar cover. Hope this helps and let me know if you have any questions #acoustic #acousticguitar #acousticcovers #ozzyosbourne #metal

Benny C
Benny C
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Region: US
Friday 05 September 2025 22:58:43 GMT
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No Watermark .mp4 (46.17MB) No Watermark(HD) .mp4 (29.86MB) Watermark .mp4 (47.79MB) Music .mp3

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homemtampa
Megatron :
numbers?
2026-08-23 22:53:00
0
_valentina_al
val :
Do u have a tutorial for this
2025-09-23 22:28:43
0
filipilara
igor :
😂
2025-09-06 23:45:26
0
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CHOCOLATE SWISS ROLL WITH PEANUT AND CARAMEL #food #Recipe #cake #chocolate #cream CAKE BATTER 85 g flour (cake flour) 20 g cocoa powder 3 g baking powder 5 eggs (medium) 100 g granulated sugar 16 g vanilla sugar (2 tbsp, or a tsp of vanilla extract) a pinch of salt WHIPPED CREAM 250 ml heavy cream 8 g whipped cream stabilizer (or a tsp cornstarch) 30 g granulated sugar 8 g vanilla sugar (1 tbsp, or ½ tsp vanilla extract) FILLING caramel GARNISH 250 g milk chocolate 15 ml sunflower oil 20 g peanuts (unsalted) Sift the flour, cocoa powder, and baking powder into a bowl. Set aside. Crack the eggs into a large bowl. Add the granulated sugar, vanilla sugar, and salt. Mix for 7–10 minutes until light and airy. Sift the flour mixture over the batter. Do not stir; gently fold it in with a spatula to keep the batter airy. Grease a baking tray lined with parchment paper and add the batter. Spread the cake batter evenly. Place the cake in a preheated oven at 200 °C (400 °F). Bake for 7–10 minutes. Remove the cake from the oven and immediately place a tea towel on top. Flip the cake over and carefully remove the parchment paper. Roll up the cake immediately using the tea towel or clean parchment paper. Do this while the cake is still warm to prevent cracking. Let the cake set in the refrigerator for at least 30 minutes. Meanwhile, whip the cream together with the cream stabilizer, granulated sugar, and vanilla sugar until stiff. Set aside. Remove the roll cake from the refrigerator and carefully unroll it. Cut the cake in half so you have two long layers. Spread one layer with a layer of caramel and pipe a layer of whipped cream on top. Roll the cake tightly and wrap it firmly in plastic wrap, like wrapping a piece of candy. Melt the milk chocolate together with the sunflower oil using a double boiler. Mix the melted chocolate with the chopped peanuts. Completely cover the roll cake with the chocolate–peanut mixture and place it in the refrigerator until the chocolate has fully set. Cut the chocolate roll cake into nice pieces and serve. Tips: Whip the eggs long enough (at least 7 minutes). Gently fold in the flour (never stir), otherwise you’ll lose air and the cake will turn out flat. Preferably use a standard oven baking tray (about 30 × 40 cm). Roll the cake immediately after baking using a damp tea towel. If you wait, it will crack. Let it cool while rolled so it “learns” to keep that shape. Leave about 2 cm free along one long edge so the roll closes more neatly. Replace the caramel with dulce de leche or chocolate spread. Preparation Time Preparation & batter: 15 minutes Baking time: 7–10 minutes Cooling/setting (refrigerator): 30 minutes Filling, coating & slicing: 15–20 minutes
CHOCOLATE SWISS ROLL WITH PEANUT AND CARAMEL #food #Recipe #cake #chocolate #cream CAKE BATTER 85 g flour (cake flour) 20 g cocoa powder 3 g baking powder 5 eggs (medium) 100 g granulated sugar 16 g vanilla sugar (2 tbsp, or a tsp of vanilla extract) a pinch of salt WHIPPED CREAM 250 ml heavy cream 8 g whipped cream stabilizer (or a tsp cornstarch) 30 g granulated sugar 8 g vanilla sugar (1 tbsp, or ½ tsp vanilla extract) FILLING caramel GARNISH 250 g milk chocolate 15 ml sunflower oil 20 g peanuts (unsalted) Sift the flour, cocoa powder, and baking powder into a bowl. Set aside. Crack the eggs into a large bowl. Add the granulated sugar, vanilla sugar, and salt. Mix for 7–10 minutes until light and airy. Sift the flour mixture over the batter. Do not stir; gently fold it in with a spatula to keep the batter airy. Grease a baking tray lined with parchment paper and add the batter. Spread the cake batter evenly. Place the cake in a preheated oven at 200 °C (400 °F). Bake for 7–10 minutes. Remove the cake from the oven and immediately place a tea towel on top. Flip the cake over and carefully remove the parchment paper. Roll up the cake immediately using the tea towel or clean parchment paper. Do this while the cake is still warm to prevent cracking. Let the cake set in the refrigerator for at least 30 minutes. Meanwhile, whip the cream together with the cream stabilizer, granulated sugar, and vanilla sugar until stiff. Set aside. Remove the roll cake from the refrigerator and carefully unroll it. Cut the cake in half so you have two long layers. Spread one layer with a layer of caramel and pipe a layer of whipped cream on top. Roll the cake tightly and wrap it firmly in plastic wrap, like wrapping a piece of candy. Melt the milk chocolate together with the sunflower oil using a double boiler. Mix the melted chocolate with the chopped peanuts. Completely cover the roll cake with the chocolate–peanut mixture and place it in the refrigerator until the chocolate has fully set. Cut the chocolate roll cake into nice pieces and serve. Tips: Whip the eggs long enough (at least 7 minutes). Gently fold in the flour (never stir), otherwise you’ll lose air and the cake will turn out flat. Preferably use a standard oven baking tray (about 30 × 40 cm). Roll the cake immediately after baking using a damp tea towel. If you wait, it will crack. Let it cool while rolled so it “learns” to keep that shape. Leave about 2 cm free along one long edge so the roll closes more neatly. Replace the caramel with dulce de leche or chocolate spread. Preparation Time Preparation & batter: 15 minutes Baking time: 7–10 minutes Cooling/setting (refrigerator): 30 minutes Filling, coating & slicing: 15–20 minutes


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