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Saturday 13 September 2025 08:28:26 GMT
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Cherry and dark chocolate rolls with hibiscus cream cheese 🌹🍒 Recipe for 8-9 large buns:  290ml whole milk (around 25-30c) 60ml double cream (or heavy cream)  75g sugar 7g instant yeast  4g salt 165g strong white bread flour 360g T45 flour (or just more strong white)  20g black cocoa powder (or Dutch processed cocoa)  75g unsalted butter soft, cubed  Filling:  60g unsalted butter, softened  60g granulated sugar  120g store bought cherry jam  60g glacé cherries, chopped  In the bowl of your stand mixer, add warm milk, sugar, cream and yeast.  Add both flours, cocoa and the salt. Mix on low for 3min and medium speed for 3min.  Go back to low speed and add the butter little by little.   Continue kneading for 10-12 min more until smooth and the butter fully incorporated (the dough should be smooth and not sticky).  Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot (25–28 °C) for 1 1/4 - 1/2 hours  almost doubled (longer if left at room temperature). In the meantime, mix the butter and granulated sugar together for the filling. Set aside at room temp.  Roll the dough into a 45cmx30cm rectangle (roughly).  Spread the butter filling evenly first and then the jam. Sprinkle the chopped cherries. Roll the dough tightly from the long side.  Slice into 9 strips. Place all the rolls onto a baking dish lined with baking paper. Let it rise in a warm place for 40-60min, until puffy.  Bake for 22-25min at 175c. Let the rolls cool down for 10min before topping with the cream cheese.  For the hibiscus cream cheese:  150g cream cheese, soft 40g unsalted butter, soft 80g icing sugar, sifted Splash vanilla extract 1g hibiscus powder (dried hibiscus flower blitz into a powder and sifted)  1 pinch salt Beat cream cheese and butter together until smooth. Whisk in vanilla, sugar, salt and hibiscus.  #chocolatelovers #bakingfromscratch #cinnamonrolls #blackforest
Cherry and dark chocolate rolls with hibiscus cream cheese 🌹🍒 Recipe for 8-9 large buns: 290ml whole milk (around 25-30c) 60ml double cream (or heavy cream) 75g sugar 7g instant yeast 4g salt 165g strong white bread flour 360g T45 flour (or just more strong white) 20g black cocoa powder (or Dutch processed cocoa) 75g unsalted butter soft, cubed Filling: 60g unsalted butter, softened 60g granulated sugar 120g store bought cherry jam 60g glacé cherries, chopped In the bowl of your stand mixer, add warm milk, sugar, cream and yeast. Add both flours, cocoa and the salt. Mix on low for 3min and medium speed for 3min. Go back to low speed and add the butter little by little. Continue kneading for 10-12 min more until smooth and the butter fully incorporated (the dough should be smooth and not sticky). Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot (25–28 °C) for 1 1/4 - 1/2 hours almost doubled (longer if left at room temperature). In the meantime, mix the butter and granulated sugar together for the filling. Set aside at room temp. Roll the dough into a 45cmx30cm rectangle (roughly). Spread the butter filling evenly first and then the jam. Sprinkle the chopped cherries. Roll the dough tightly from the long side. Slice into 9 strips. Place all the rolls onto a baking dish lined with baking paper. Let it rise in a warm place for 40-60min, until puffy. Bake for 22-25min at 175c. Let the rolls cool down for 10min before topping with the cream cheese. For the hibiscus cream cheese: 150g cream cheese, soft 40g unsalted butter, soft 80g icing sugar, sifted Splash vanilla extract 1g hibiscus powder (dried hibiscus flower blitz into a powder and sifted) 1 pinch salt Beat cream cheese and butter together until smooth. Whisk in vanilla, sugar, salt and hibiscus. #chocolatelovers #bakingfromscratch #cinnamonrolls #blackforest

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