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@eunseocool: triples webtoon character #sohyun #parksohyun #triples #kpop #fyp

eunsauce
eunsauce
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Tuesday 31 March 2026 04:38:16 GMT
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lamarocaineoriginemdu57
🪭🌺فاطمه🌺🪭 :
my bias
2026-06-10 15:47:39
0
sxo_un8
nam_wan🤎 :
ughhhhh!
2026-04-03 11:12:52
5
doremifasohyunn
۶̼ᩘৎ ɕჩ͟αׅ͠ᥱr̅i ͟⪦ᩘ :
gorgeousest soul ever
2026-03-31 08:57:24
7
mabiell_toh
viaa :
park sunghoonn
2026-04-11 13:07:38
1
hayert0
Hayert :
🥰🥰🥰
2026-04-15 03:41:13
0
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Предыдущий такой эдит собрал почти 800к, сколько соберет этот? Подпишись на мой тг: scroll edit #edit #cs2 #teamspirit #кс2 #донк #donk #тимспирит
Предыдущий такой эдит собрал почти 800к, сколько соберет этот? Подпишись на мой тг: scroll edit #edit #cs2 #teamspirit #кс2 #донк #donk #тимспирит


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Feel This Song..!!🎧😅 #lyrics__muhin7 #bd_lyrics_society #lyricsvideo #vairal #song @TikTok @TikTok Bangladesh
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Red Velvet x Cinnamon Scrolls - the combo you never knew you needed 🤤 Ever wondered what makes red velvet? It’s just a splash of red food colouring with a subtle blend of cocoa with a tangy twist, usually from a cream cheese frosting. - Red Velvet Cinnamon Rolls Makes 12 For the dough: 3 cups bread flour (375g) 1 teaspoon salt (5g) 3 tablespoons caster sugar (35g) 2 teaspoons dried yeast (6g) 1 large egg 75 grams unsalted butter, softened ¾ cup full cream milk (185ml) 2tsp (10ml) red food colouring 1tbsp (20g) cocoa power 1 tablespoon vegetable oil (20ml) For filling: 250g butter, softened 75g brown sugar 2tsp cinnamon powder 1 egg For the Icing: 200g cream cheese 100g butter 210g icing sugar Combine all the dough ingredients in a mixer with a dough hook and mix for about 10 to 15 minutes, until the dough is smooth and shiny. Place the dough in a greased bowl and let it bulk proof for around an hour, or until it doubles in size. For the filling, mix all the filling ingredients using an electric mixer with a paddle attachment until well combined. After the dough has proofed, roll it out on a lightly floured surface to about half a centimeter thick. Spread the filling evenly over the dough. Roll it up tightly, then cut it into 12 equal pieces. Place them on a lined baking tray and let them proof again until doubled in size. Bake at 180°C for 20 to 30 minutes, or until cooked through. To make the glaze, mix all the icing ingredients with a paddle attachment, then microwave until it’s runny. Drizzle it over the slightly cooled scrolls, and they’re ready to serve!
Red Velvet x Cinnamon Scrolls - the combo you never knew you needed 🤤 Ever wondered what makes red velvet? It’s just a splash of red food colouring with a subtle blend of cocoa with a tangy twist, usually from a cream cheese frosting. - Red Velvet Cinnamon Rolls Makes 12 For the dough: 3 cups bread flour (375g) 1 teaspoon salt (5g) 3 tablespoons caster sugar (35g) 2 teaspoons dried yeast (6g) 1 large egg 75 grams unsalted butter, softened ¾ cup full cream milk (185ml) 2tsp (10ml) red food colouring 1tbsp (20g) cocoa power 1 tablespoon vegetable oil (20ml) For filling: 250g butter, softened 75g brown sugar 2tsp cinnamon powder 1 egg For the Icing: 200g cream cheese 100g butter 210g icing sugar Combine all the dough ingredients in a mixer with a dough hook and mix for about 10 to 15 minutes, until the dough is smooth and shiny. Place the dough in a greased bowl and let it bulk proof for around an hour, or until it doubles in size. For the filling, mix all the filling ingredients using an electric mixer with a paddle attachment until well combined. After the dough has proofed, roll it out on a lightly floured surface to about half a centimeter thick. Spread the filling evenly over the dough. Roll it up tightly, then cut it into 12 equal pieces. Place them on a lined baking tray and let them proof again until doubled in size. Bake at 180°C for 20 to 30 minutes, or until cooked through. To make the glaze, mix all the icing ingredients with a paddle attachment, then microwave until it’s runny. Drizzle it over the slightly cooled scrolls, and they’re ready to serve!

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