@crww_gio: nasikkil met etoy baket#ilocano #fyp

Gio

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Region: PH

Sunday 30 November 2025 10:17:09 GMT

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Comments

Bee :

ana Kano madik naawatan tagalog nak gamin

2025-12-18 11:57:44

614

thriftwithM :

"la agpaypaysu ka?"HAHAHA

2025-12-06 06:57:22

544

VsX_kisha :

iarwar na jay buneng na lahh

2025-12-03 01:28:20

103

XxcaelxX🎾 :

paltog gusto buneng ti baket ayaww arayy moo pakak pa shout out from Ilocos norte

2025-12-10 18:51:25

21

William Calpito :

ma butong kamit gayam idjay bunong hahah pa shout out

2025-12-01 16:27:48

127

@🧷:Gr4c13x :

"la alak jay buneng"

2026-01-18 03:17:30

4

PaTrickRoyLucas :

naguyong

2025-12-03 23:57:49

17

aeron :

ano pong sinasabi? pakitranslate naman po sa tagalog sa nakakaalam. jak matarusan gamen

2026-01-05 17:51:42

2

lya :

ney HAHAHA

2025-12-01 14:36:06

1

Shaggy :

2025-12-31 09:22:18

3

jo. :

niya aya HAHAHAHHA

2025-12-01 15:08:12

1

グレイザ :

gawid ka kano balayen gio

2025-12-28 00:31:43

3

hazel_06😜 :

namiss ko tuloy ni lolak😔

2026-01-10 13:22:00

1

ikang👻 :

kamaten naka buneng HAHAHAAHA

2026-01-04 16:34:18

1

dave_mu :

na kasatno HAHAHAHAHA

2025-12-01 12:31:24

3

adhffbf :

ukis ti saba😅

2025-12-09 13:42:15

2

cultured.milk :

pati baket jords

2025-12-06 06:58:18

1

protein :

hahahah

2025-12-01 10:57:45

3

WRITER💞✍🏽 :

senoryoso ni lola'm maryakusep😭😭😭, agala buneng'n😭😭😭😭

2025-12-01 12:19:26

8

🥷PANDA🐼 :

pati basket ahhahh

2025-12-06 15:24:54

1

MARK&”/ :

Idol

2026-05-18 18:49:47

0

Jessicaaa :

laman

2026-05-25 02:48:49

0

M. :

ILOCANO MANGMANGAN TAKKI

2026-02-21 00:29:23

0

quexcvt :

Kuya streak ta syak ni aico

2026-08-03 11:39:55

1

adding :

kahawig nya Yung pinstay na Lola my dad is a police man

2025-12-04 22:58:40

0

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Nutella Brioche buns Makes 8-10 buns Ingredients For the Tangazon 4 tbsp whole milk 2 tbsp water 2 tbsp bread flour For the dough 1/2 cup whole milk 2 1/4 tsp instant yeast 2 1/2 cups bread flour 1/4 cup granulated sugar 1 large egg room temp 4 tbsp unsalted butter 1 tbsp vanilla bean paste 1 tsp kosher salt 1 tsp honey Cooking spray for greasing For the filling 180 g Nutella Egg wash 1 egg 2 tbsp milk To finish: Melted butter Instructions In a small saucepan, whisk together the milk, water and bread flour until smooth. Cook over medium-low heat, whisking constantly, for 1–2 minutes, until it thickens into a smooth paste and leaves visible lines when whisked. Remove from the heat and let cool until warm, not hot. Add the lukewarm milk, instant yeast, sugar and honey to the bowl of a stand mixer. Stir gently and let sit for about 5 minutes. Add the cooled Tangzhong, bread flour, salt and egg. Using the dough hook, mix on low until everything comes together and no dry flour remains. Increase to medium speed and knead for 5–7 minutes, until the dough begins to look smooth and elastic. With the mixer running on low-medium speed, add the softened butter one piece at a time, allowing each piece to fully incorporate before adding the next. Continue kneading for another 5–8 minutes, until the dough is smooth, stretchy and slightly tacky. The dough should be soft and elastic, avoid adding extra flour.  Lightly grease a bowl with cooking spray or oil. Place the dough inside, cover and let rise in a warm, draft-free place for 1–1½ hours, or until doubled in size.  While the dough rises, scoop Nutella into 8 portions, about 18–22 g each, onto a parchment-lined plate or tray. Freeze for 30–45 minutes, until firm. This makes stuffing the buns much easier.  Gently deflate the dough and divide it into 8 equal pieces. Flatten each piece into a small circle. Place one frozen Nutella portion in the center, then bring the edges of the dough over the Nutella and pinch firmly to seal. Turn seam-side down and gently roll into a smooth, tight ball. Place on a parchment-lined baking sheet, leaving space between each bun.  Cover loosely and let rise for 45–75 minutes, or until the buns are very puffy and nearly doubled in size.  Preheat oven to 350°F (175°C). Whisk together the egg and milk. Gently brush the tops of the risen buns with the egg wash. Bake for 18–22 minutes, or until beautifully golden brown and cooked through. If they brown too quickly, loosely tent with foil during the last few minutes.  As soon as they come out of the oven, generously brush the tops with melted butter. Let cool for 10–15 minutes, then tear one open and watch that Nutella center #Recipe #brioche #briochebuns

Nutella Brioche buns Makes 8-10 buns Ingredients For the Tangazon 4 tbsp whole milk 2 tbsp water 2 tbsp bread flour For the dough 1/2 cup whole milk 2 1/4 tsp instant yeast 2 1/2 cups bread flour 1/4 cup granulated sugar 1 large egg room temp 4 tbsp unsalted butter 1 tbsp vanilla bean paste 1 tsp kosher salt 1 tsp honey Cooking spray for greasing For the filling 180 g Nutella Egg wash 1 egg 2 tbsp milk To finish: Melted butter Instructions In a small saucepan, whisk together the milk, water and bread flour until smooth. Cook over medium-low heat, whisking constantly, for 1–2 minutes, until it thickens into a smooth paste and leaves visible lines when whisked. Remove from the heat and let cool until warm, not hot. Add the lukewarm milk, instant yeast, sugar and honey to the bowl of a stand mixer. Stir gently and let sit for about 5 minutes. Add the cooled Tangzhong, bread flour, salt and egg. Using the dough hook, mix on low until everything comes together and no dry flour remains. Increase to medium speed and knead for 5–7 minutes, until the dough begins to look smooth and elastic. With the mixer running on low-medium speed, add the softened butter one piece at a time, allowing each piece to fully incorporate before adding the next. Continue kneading for another 5–8 minutes, until the dough is smooth, stretchy and slightly tacky. The dough should be soft and elastic, avoid adding extra flour.  Lightly grease a bowl with cooking spray or oil. Place the dough inside, cover and let rise in a warm, draft-free place for 1–1½ hours, or until doubled in size.  While the dough rises, scoop Nutella into 8 portions, about 18–22 g each, onto a parchment-lined plate or tray. Freeze for 30–45 minutes, until firm. This makes stuffing the buns much easier.  Gently deflate the dough and divide it into 8 equal pieces. Flatten each piece into a small circle. Place one frozen Nutella portion in the center, then bring the edges of the dough over the Nutella and pinch firmly to seal. Turn seam-side down and gently roll into a smooth, tight ball. Place on a parchment-lined baking sheet, leaving space between each bun.  Cover loosely and let rise for 45–75 minutes, or until the buns are very puffy and nearly doubled in size.  Preheat oven to 350°F (175°C). Whisk together the egg and milk. Gently brush the tops of the risen buns with the egg wash. Bake for 18–22 minutes, or until beautifully golden brown and cooked through. If they brown too quickly, loosely tent with foil during the last few minutes.  As soon as they come out of the oven, generously brush the tops with melted butter. Let cool for 10–15 minutes, then tear one open and watch that Nutella center #Recipe #brioche #briochebuns

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One day..😭🤲🏻💵

Discipline. #motivation #stayhard #success #discipline #winnermindset #mindsetshift #mindset #mentality #mindsetmotivation #motivationalquotes #alone #hardtruth #fyp #grindset

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