@loiyeuthuong419: Gâu #loiyeuthuong #fyp #learnontiktok

loiyeuthuong419

Open In TikTok:

Region: VN

Sunday 01 March 2026 13:06:47 GMT

858385

25024

1749

96246

Music

Download

No Watermark .mp4 (0.15MB) Watermark .mp4 (0.27MB) Music .mp3

Comments

hỏi chi :

con nhi mà

2026-03-05 13:12:02

1263

Lil Tist :

t á

2026-03-05 12:47:42

283

Su:> :

5 tim gửi mom 👩

2026-03-05 14:03:00

117

￴ ￴ ￴￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴￴ ￴ ￴ ￴￴ :

độ mixi mà

2026-03-07 07:38:17

7

2007 chính chủ ✅ :

Ê ý là ai hỏi á ?

2026-03-07 03:20:10

5

SyHoang :

cao bằng

2026-03-05 15:11:20

11

★Ng Hồng★ :

t là mèo

2026-05-28 07:29:02

0

GiaBảo…? :

Là sao

2026-05-08 15:21:28

2

ok :

tôi hả

2026-03-05 12:16:42

12

Bensovin💙 :

alo vũ à vũ

2026-03-01 14:40:20

4

đau :

ai hỏi

2026-03-07 08:57:32

1

Tài ✈️ :

t là mèo

2026-03-05 07:43:16

75

🗣️Scratch cầu vồng🤑🌈 :

vui chộ nào 😡

2026-03-07 17:10:52

2

🍌 :

con vân mà

2026-03-07 05:43:06

3

Huy :

Cao Bằng

2026-03-08 13:57:32

2

hít đất💩 :

gì v😒

2026-03-07 13:23:08

2

V.HUNGG :

Lúc đầu tưởng luyện đọc ai ngờ

2026-05-22 14:08:06

1

ap :

2026-03-09 13:29:08

1

HMH Yêu Real Marid :

bạn Thắng

2026-05-24 07:26:01

1

vi cụ mày :

sao gọi khánh nhiều vậy

2026-05-24 15:11:21

1

༺ღ༒ ƙׁׅꪱׁׁׁׅׅׅꭈׁׅɑׁׅ ༒ღ༻ :

cơm chó😭

2026-03-07 10:17:04

4

top 1 óc chó sever vn🤫 :

vừa vào đã bị chửi

2026-03-08 10:17:31

2

To see more videos from user @loiyeuthuong419, please go to the Tikwm homepage.

Other Videos

Bheegi Palkon par naam tumhra ha 🥺❤️‍🩹🥀/Slowed x Reverb Full Song (Use headphones 🎧) #fypシ゚viral #viralsong #slowedandreverb #sadsong #xuanxslowed_5

Bheegi Palkon par naam tumhra ha 🥺❤️‍🩹🥀/Slowed x Reverb Full Song (Use headphones 🎧) #fypシ゚viral #viralsong #slowedandreverb #sadsong #xuanxslowed_5

#sweatshirt #fashion #tiktokshopblackfriday #discoveryourgift #tiktokshopcreatorpicks

#sweatshirt #fashion #tiktokshopblackfriday #discoveryourgift #tiktokshopcreatorpicks

Naresh Bhatt confession #nareshbhatt #mamtakafle #crime #crimestories

Naresh Bhatt confession #nareshbhatt #mamtakafle #crime #crimestories

Biscoff pumpkin cheesecake🍂🍰✨ Recipe: Ingredients Crust -1 2/3 cups Biscoff cookie crumbs (220g) -1 Tbsp granulated sugar -Pinch of salt -6 Tbsp unsalted butter, melted (84g) Cheesecake -32 oz cream cheese, softened (907g) -1 cup light brown sugar, packed (213g) -1/4 cup granulated sugar (50g) -1/4 cup sour cream (60g) -1 cup pure pumpkin puree (244g) -2 tsp pumpkin pie spice -2 tsp vanilla -1/8 tsp salt -4 eggs, room temperature -2 Tbsp all-purpose flour Topping -1/2 cup Biscoff spread, melted (128g) -extra Biscoff cookie crumbs (optional) Instructions For the crust: 1. Preheat oven to 325°F. Grease a 9-inch springform pan and place a round piece of parchment paper on the bottom of the pan. 2. In a small bowl, combine Biscoff cookie crumbs, granulated sugar, and a pinch of salt. Add melted butter and mix until combined. It should look like wet sand. 3. Pour the crumbs into the pan and press firmly into the bottom and up the sides of the pan. 4. Bake 7-10 minutes. Then let it cool at least 10-15 minutes before adding the pumpkin cheesecake. For the cheesecake: 1. In a large bowl, add the cream cheese and beat until smooth and creamy. 2. Add the brown sugar and granulated sugar. Mix until combined. 3. Add the sour cream and vanilla. Mix until combined. 4. Add pumpkin puree, pumpkin pie spice, and salt. Mix until combined. 5. With the mixer on low speed, mix in the eggs, one at a time, mixing until just combined. Add the flour with the last egg. 6. Pour the cheesecake into the prepared pan. 7. Wrap the outside of the springform pan tightly with 2-3 layers of heavy-duty foil to prevent leaks and place the foil-wrapped springform pan inside a 10-inch cake pan (for extra leak protection). Place the cake pan inside a large roasting pan and pour hot water into the roasting pan until it comes about halfway up the sides of the cake pan. 8. Bake 2 hours 20-40 minutes, checking at 2 hours. The edges should be set and slightly puffed, and the center should jiggle like Jell-O. Tent with foil if browning too quickly. Be careful not to overbake. 9. Once done, turn off the oven and crack the oven door open. Let the cheesecake sit inside for 1 hour (this slow cooling helps prevent cracks). 10. Remove from the oven, unwrap the foil, and run a knife gently around the edges. Allow to cool completely to room temperature. 11. Cover and refrigerate for at least 6 hours or overnight before topping. For the topping: 1. Microwave Biscoff spread in 15-second intervals, stirring until melted. 2. Gently blot the top of the cheesecake with a paper towel to remove any moisture and pour the melted Biscoff evenly over the chilled cheesecake. Top with crushed Biscoff cookies around the edges and refrigerate 15 minutes or until set. 3. Run a knife around the edge and remove the springform ring. Slice and enjoy! #pumpkin #biscoff #cheesecake #baking #Recipe

Biscoff pumpkin cheesecake🍂🍰✨ Recipe: Ingredients Crust -1 2/3 cups Biscoff cookie crumbs (220g) -1 Tbsp granulated sugar -Pinch of salt -6 Tbsp unsalted butter, melted (84g) Cheesecake -32 oz cream cheese, softened (907g) -1 cup light brown sugar, packed (213g) -1/4 cup granulated sugar (50g) -1/4 cup sour cream (60g) -1 cup pure pumpkin puree (244g) -2 tsp pumpkin pie spice -2 tsp vanilla -1/8 tsp salt -4 eggs, room temperature -2 Tbsp all-purpose flour Topping -1/2 cup Biscoff spread, melted (128g) -extra Biscoff cookie crumbs (optional) Instructions For the crust: 1. Preheat oven to 325°F. Grease a 9-inch springform pan and place a round piece of parchment paper on the bottom of the pan. 2. In a small bowl, combine Biscoff cookie crumbs, granulated sugar, and a pinch of salt. Add melted butter and mix until combined. It should look like wet sand. 3. Pour the crumbs into the pan and press firmly into the bottom and up the sides of the pan. 4. Bake 7-10 minutes. Then let it cool at least 10-15 minutes before adding the pumpkin cheesecake. For the cheesecake: 1. In a large bowl, add the cream cheese and beat until smooth and creamy. 2. Add the brown sugar and granulated sugar. Mix until combined. 3. Add the sour cream and vanilla. Mix until combined. 4. Add pumpkin puree, pumpkin pie spice, and salt. Mix until combined. 5. With the mixer on low speed, mix in the eggs, one at a time, mixing until just combined. Add the flour with the last egg. 6. Pour the cheesecake into the prepared pan. 7. Wrap the outside of the springform pan tightly with 2-3 layers of heavy-duty foil to prevent leaks and place the foil-wrapped springform pan inside a 10-inch cake pan (for extra leak protection). Place the cake pan inside a large roasting pan and pour hot water into the roasting pan until it comes about halfway up the sides of the cake pan. 8. Bake 2 hours 20-40 minutes, checking at 2 hours. The edges should be set and slightly puffed, and the center should jiggle like Jell-O. Tent with foil if browning too quickly. Be careful not to overbake. 9. Once done, turn off the oven and crack the oven door open. Let the cheesecake sit inside for 1 hour (this slow cooling helps prevent cracks). 10. Remove from the oven, unwrap the foil, and run a knife gently around the edges. Allow to cool completely to room temperature. 11. Cover and refrigerate for at least 6 hours or overnight before topping. For the topping: 1. Microwave Biscoff spread in 15-second intervals, stirring until melted. 2. Gently blot the top of the cheesecake with a paper towel to remove any moisture and pour the melted Biscoff evenly over the chilled cheesecake. Top with crushed Biscoff cookies around the edges and refrigerate 15 minutes or until set. 3. Run a knife around the edge and remove the springform ring. Slice and enjoy! #pumpkin #biscoff #cheesecake #baking #Recipe

About

Robot
API

Legal

Privacy Policy