@synphonyyy: Me sinto muito diva com essas máscaras #skincare #mascaralabial #boca

simphony

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Thursday 04 December 2025 02:59:00 GMT

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R.Z cosméticos 🛍️🎀 :

É reutilizável?

2026-04-09 22:40:30

1

Maya Indica :

Eu amo

2026-04-23 20:15:55

1

Mika :

Será que chega nesse prazo mesmo

2026-02-27 21:20:36

1

Ana Lúcia :

fica quantas horas

2026-01-09 23:57:54

1

May Santos ✨ :

Acabei de comprar, espero que seja bom 🙏🏻

2026-02-21 12:54:50

1

vitoria :

moça isso é rosa ou vermelho?

2026-01-07 18:57:08

1

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Wake up Lil Mori Family. You already are in 2024. You have to start your discipline. #fypシ #alarm #obsessed #dontgiveup #keepgoing #focusonyourself #selfdiscipline #モチベ動画 #SelfImprovement #筋トレ #モチベーション　 #ジム #discipline #success #mindset #inspire #discipline #motivation #gymbro #gymmotivation #lilmori #今が辛い君へ #real #pushyourself

Wake up Lil Mori Family. You already are in 2024. You have to start your discipline. #fypシ #alarm #obsessed #dontgiveup #keepgoing #focusonyourself #selfdiscipline #モチベ動画 #SelfImprovement #筋トレ #モチベーション　 #ジム #discipline #success #mindset #inspire #discipline #motivation #gymbro #gymmotivation #lilmori #今が辛い君へ #real #pushyourself

CRUNCHY BREAD WITH MAAKOUDA #food #recipe #tiktokfood #maakouda #potato #fyp #bread #tasty DOUGH 240 ml milk (lukewarm) 7 g instant yeast (1 tablespoon or 1 packet) 15 g honey 450 g flour (strong/bread flour) 8 g salt (1⅓ teaspoon) 30 g unsalted butter COATING milk breadcrumbs MAAKOUDA 1000 g potatoes 3 g ras el hanout 3 g ground cumin (1 teaspoon) 3 g onion powder (1 teaspoon) 2 g garlic powder (⅔ teaspoon) 2 g black pepper (⅔ teaspoon) 2 g cayenne pepper (⅔ teaspoon) 5 g salt (⅚ teaspoon) 10 g fresh parsley FLOUR MIX 100 g flour (all-purpose flour) 2 g cayenne pepper (⅔ teaspoon) 2 g salt (⅓ teaspoon) 2 medium eggs breadcrumbs Instructions Put the lukewarm milk, yeast, and honey into a large bowl. Mix well and let it rest for 5 minutes. Add the flour, salt, and butter. Knead for 10–12 minutes until smooth. Cover and let the dough rise for 1 hour, or until doubled in size. Peel and cut the potatoes into chunks. Bring a pot of water to a boil, add the potatoes (optional: a little salt), and cook for about 15 minutes until tender. Drain. Mash the potatoes in a large bowl. Add the ras el hanout, cumin, onion powder, garlic powder, black pepper, cayenne, salt, and parsley. Mix well. Shape into flat patties about 4–5 cm in diameter. Tip: slightly wet your hands to prevent sticking. Place the maakouda on baking paper. Mix the flour, cayenne pepper, and salt to make the flour mix. Coat the maakouda first in the flour mix. Beat the eggs in a bowl and put breadcrumbs in another. Dip the maakouda into the egg, then into the breadcrumbs. Place on baking paper and set aside. Deflate the dough. Lightly flour your work surface and roll the dough into a rectangle. Cut the dough into 10 equal pieces. Brush the tops with milk and press one side into breadcrumbs. Place the dough pieces on baking paper. Let the dough rise again for 30 minutes in a warm spot, or until doubled in size. Heat a frying pan with a layer of sunflower oil to 175 °C (350 °F). Fry the bread on both sides until golden brown. Drain on paper towels. In another frying pan, heat a little sunflower oil over medium heat. Fry the maakouda for 2–3 minutes until golden brown.

CRUNCHY BREAD WITH MAAKOUDA #food #recipe #tiktokfood #maakouda #potato #fyp #bread #tasty DOUGH 240 ml milk (lukewarm) 7 g instant yeast (1 tablespoon or 1 packet) 15 g honey 450 g flour (strong/bread flour) 8 g salt (1⅓ teaspoon) 30 g unsalted butter COATING milk breadcrumbs MAAKOUDA 1000 g potatoes 3 g ras el hanout 3 g ground cumin (1 teaspoon) 3 g onion powder (1 teaspoon) 2 g garlic powder (⅔ teaspoon) 2 g black pepper (⅔ teaspoon) 2 g cayenne pepper (⅔ teaspoon) 5 g salt (⅚ teaspoon) 10 g fresh parsley FLOUR MIX 100 g flour (all-purpose flour) 2 g cayenne pepper (⅔ teaspoon) 2 g salt (⅓ teaspoon) 2 medium eggs breadcrumbs Instructions Put the lukewarm milk, yeast, and honey into a large bowl. Mix well and let it rest for 5 minutes. Add the flour, salt, and butter. Knead for 10–12 minutes until smooth. Cover and let the dough rise for 1 hour, or until doubled in size. Peel and cut the potatoes into chunks. Bring a pot of water to a boil, add the potatoes (optional: a little salt), and cook for about 15 minutes until tender. Drain. Mash the potatoes in a large bowl. Add the ras el hanout, cumin, onion powder, garlic powder, black pepper, cayenne, salt, and parsley. Mix well. Shape into flat patties about 4–5 cm in diameter. Tip: slightly wet your hands to prevent sticking. Place the maakouda on baking paper. Mix the flour, cayenne pepper, and salt to make the flour mix. Coat the maakouda first in the flour mix. Beat the eggs in a bowl and put breadcrumbs in another. Dip the maakouda into the egg, then into the breadcrumbs. Place on baking paper and set aside. Deflate the dough. Lightly flour your work surface and roll the dough into a rectangle. Cut the dough into 10 equal pieces. Brush the tops with milk and press one side into breadcrumbs. Place the dough pieces on baking paper. Let the dough rise again for 30 minutes in a warm spot, or until doubled in size. Heat a frying pan with a layer of sunflower oil to 175 °C (350 °F). Fry the bread on both sides until golden brown. Drain on paper towels. In another frying pan, heat a little sunflower oil over medium heat. Fry the maakouda for 2–3 minutes until golden brown.

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