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@yeahmadtv: You Laugh, You Lose🤣 #funny @patdohertycomedy @peytoncolee @Rory Lowe @Sath Nadesan @Kat Andrews @Tim Dennis @MATTY P @ianmu

Yeah Mad
Yeah Mad
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Region: NL
Saturday 04 October 2025 10:15:49 GMT
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aussieburnoutfan
🇦🇺💓😍Bentley😍💓🇦🇺 :
just noticed you got the blink 182 shirt on i had to do a project about a band in hs and I choose that one
2025-10-05 02:30:09
1
wolf_eyedwillstik
Will H :
Yo yo yo yo
2025-10-05 07:07:52
0
raymondtassone
Raymond Tassone :
😂😂😂
2025-10-05 01:34:55
0
dnaoverride
Marko Marinović :
🥰
2025-10-22 13:31:44
0
joshuah.pavey
Joshuah Pavey :
😂
2025-10-28 10:41:41
0
alvinjairaj
alja :
😁
2025-10-31 01:21:38
0
wdavis0927
will davis981 :
🥰
2026-01-10 02:50:05
0
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start with computerphile if you code, coldfusion if you don't. #studytok #SelfImprovement #learning #discipline #mindset
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Croissants Ingredients * 330g flour (2⅔ cups) * 1 tsp yeast * 30g sugar (2 tbsp) * 1 tsp salt * 20g butter (1½ tbsp, softened) * 170g lukewarm water (⅔ cup) * 150g butter (for laminating) ⸻ Instructions 1 In a bowl mix water, yeast, and sugar. Add flour, salt, and butter. Mix until dough comes together, then knead until smooth. Stretch dough if it doesn’t tear easily, it’s ready. Cover and let it rest for 15 minutes at room temperature. 2 Place the butter in a zip bag and roll it into a flat square (it should be pliable, not hard). 3 On a floured surface, roll the dough, place the butter in the center, and seal it. Roll and do 1 double fold + 1 single fold. If your kitchen is warm, (chill the dough briefly between each folding so the butter doesn’t melt) Then cover and place in the fridge for 30 minutes. 4 Roll the dough again, cut into 3 strips, then cut each strip into 2 triangles (6 pieces total). Roll each piece into a croissant (don’t roll too tight). Place on a parchment-lined tray. 5 Cover and let them proof until puffy and jiggly (about 1 hour). 6 Bake in a preheated oven at 400°F (200°C) for 3 minutes, then reduce to 180°C (350°F) and bake for 20 minutes until golden. Do not open the oven while baking. ⸻ #croissant #croissants #bread#breadng#bakiyrecipe
Croissants Ingredients * 330g flour (2⅔ cups) * 1 tsp yeast * 30g sugar (2 tbsp) * 1 tsp salt * 20g butter (1½ tbsp, softened) * 170g lukewarm water (⅔ cup) * 150g butter (for laminating) ⸻ Instructions 1 In a bowl mix water, yeast, and sugar. Add flour, salt, and butter. Mix until dough comes together, then knead until smooth. Stretch dough if it doesn’t tear easily, it’s ready. Cover and let it rest for 15 minutes at room temperature. 2 Place the butter in a zip bag and roll it into a flat square (it should be pliable, not hard). 3 On a floured surface, roll the dough, place the butter in the center, and seal it. Roll and do 1 double fold + 1 single fold. If your kitchen is warm, (chill the dough briefly between each folding so the butter doesn’t melt) Then cover and place in the fridge for 30 minutes. 4 Roll the dough again, cut into 3 strips, then cut each strip into 2 triangles (6 pieces total). Roll each piece into a croissant (don’t roll too tight). Place on a parchment-lined tray. 5 Cover and let them proof until puffy and jiggly (about 1 hour). 6 Bake in a preheated oven at 400°F (200°C) for 3 minutes, then reduce to 180°C (350°F) and bake for 20 minutes until golden. Do not open the oven while baking. ⸻ #croissant #croissants #bread#breadng#bakiyrecipe
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