@atzinmilitares: Asta y portabandera La fuerza que sostiene el orgullo de México en cada ceremonia. #astas #portabanderas #bandadeguerra #mexico #tradicion

atzinmilitares
atzinmilitares
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Region: MX
Saturday 04 October 2025 00:31:28 GMT
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prince202620
prince2026 :
marque porque no contestan en WhatsApp y quería cotizar varias cosas, casi me gritan que mandé WhatsApp y me colgaron
2026-01-29 17:31:52
1
kiwi_3.6
pipi kiwi :
suban más videos
2025-12-31 04:08:48
0
usermi364
David Miranda :
para Acer una cotización
2025-10-06 05:33:53
0
elias.lpez903
Elias.lpez903 :
i porque las cajas no están afinadas?
2026-01-08 02:49:31
0
gabrielsanchez._.5
emiliano^$% :
e regalan un tambor de parche negro para mis ensañar en mi casa
2025-10-04 02:25:10
1
leonardov.f0
Leonardo V.F :
dónde los puedo contactar
2025-10-09 05:17:48
0
cc_cuandoo.dp
CC_cuandoo_dp :
Por qué ya no suben videos??
2025-12-15 01:38:34
0
ineverforgetmyfriends
IRBARRET777 :
Hola me pueden dar un tambor de horillas doradas piola azul con negro y bazo normal
2025-11-20 23:39:51
0
nat810269
Nat :
Una duda ustedes también manejan boquillas para cornetas ??
2025-10-05 23:23:51
0
teniente_isaac
꧁☬𝑪𝑨𝑹𝑹𝑰𝑳𝑳𝑶☬꧂ :
venden boquillas de aluminio y corneta bicentenaria de alpaca?
2025-10-11 04:43:11
0
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Kinder bueno cookie 🍪  Ingredients For the cookie dough: 227g cold European unsalted butter, cubed 180g brown sugar 110g granulated sugar 1 large egg + 1 large egg yolk 1 tbsp vanilla bean paste 405g all-purpose flour 1 tsp espresso powder 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 tsp cornstarch 1 cup semi sweet chocolate chips 5–6 Kinder Bueno bars, chopped into small pieces For the filling: 3/4 cup hazelnut chocolate spread Kinder wafer chocolate  For topping: Extra Kinder Bueno pieces Method 
Line a small tray with parchment paper. Scoop the hazelnut spread into about 10 small portions, roughly 1 tablespoon each. Freeze for at least 30–45 minutes, until firm. Make the dough:
Preheat your oven to 350°F (175°C) and line two baking trays with parchment paper. In a large mixing bowl, combine the cold cubed butter, brown sugar, and granulated sugar. Using a paddle attachment, beat on medium speed for 2–3 minutes, until combined and creamy-looking. Add the egg, egg yolk, and vanilla bean paste. Mix until fully incorporated, scraping down the bowl as needed. In a separate bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, and cornstarch. Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until the flour disappears. Don't overmix. Fold in the semi-sweet chocolate chips and chopped Kinder Bueno pieces.
Divide the dough into approximately 10 portions. Flatten each portion slightly, place one frozen hazelnut-spread portion in the center, along with kinder wafer chocolate then fold the dough completely around it. Seal well and roll into a tall, thick ball. For the thickest bakery-style result, chill the shaped cookies for 30–60 minutes Place the cookies on the prepared baking trays, leaving plenty of space between them.. Bake at 350°F (175°C) for about 15 minutes, until the edges are golden brown and set while the centers still look slightly soft. Let the cookies cool on the baking tray for 10–15 minutes, then transfer to a wire rack. #cookies #kinderbueno #Recipe
Kinder bueno cookie 🍪 Ingredients For the cookie dough: 227g cold European unsalted butter, cubed 180g brown sugar 110g granulated sugar 1 large egg + 1 large egg yolk 1 tbsp vanilla bean paste 405g all-purpose flour 1 tsp espresso powder 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 tsp cornstarch 1 cup semi sweet chocolate chips 5–6 Kinder Bueno bars, chopped into small pieces For the filling: 3/4 cup hazelnut chocolate spread Kinder wafer chocolate For topping: Extra Kinder Bueno pieces Method 
Line a small tray with parchment paper. Scoop the hazelnut spread into about 10 small portions, roughly 1 tablespoon each. Freeze for at least 30–45 minutes, until firm. Make the dough:
Preheat your oven to 350°F (175°C) and line two baking trays with parchment paper. In a large mixing bowl, combine the cold cubed butter, brown sugar, and granulated sugar. Using a paddle attachment, beat on medium speed for 2–3 minutes, until combined and creamy-looking. Add the egg, egg yolk, and vanilla bean paste. Mix until fully incorporated, scraping down the bowl as needed. In a separate bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, and cornstarch. Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until the flour disappears. Don't overmix. Fold in the semi-sweet chocolate chips and chopped Kinder Bueno pieces.
Divide the dough into approximately 10 portions. Flatten each portion slightly, place one frozen hazelnut-spread portion in the center, along with kinder wafer chocolate then fold the dough completely around it. Seal well and roll into a tall, thick ball. For the thickest bakery-style result, chill the shaped cookies for 30–60 minutes Place the cookies on the prepared baking trays, leaving plenty of space between them.. Bake at 350°F (175°C) for about 15 minutes, until the edges are golden brown and set while the centers still look slightly soft. Let the cookies cool on the baking tray for 10–15 minutes, then transfer to a wire rack. #cookies #kinderbueno #Recipe

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