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@i_make_paper_stars: part 2 || about 1600 paper stars added #craft #origami #stars #fyp #paperstars

☆•°lukaa°•☆
☆•°lukaa°•☆
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Region: AU
Sunday 05 April 2026 09:04:46 GMT
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No Watermark .mp4 (3.52MB) No Watermark(HD) .mp4 (4.14MB) Watermark .mp4 (3.47MB) Music .mp3

Comments

xiogamerxd125
~☆wiwi☆~ :
de cuántas horas hablamos
2026-04-23 01:43:40
6425
m4ttchalatve41
BaCkBuRnErSeJaTi :
so beautiful
2026-04-18 14:36:26
944
st4rberry84
𝄂𝄚𝅦𝄚𝄞t4r :
esto me recuerda a algo...
2026-05-03 04:35:27
456
brihana321
⋆. 𐙚˚࿔ BRI 𝜗𝜚♡ :
pov:te dicen has una estrellita cada vez que te enojes. yo:
2026-04-23 02:56:09
398
jadeherreraalvara
-★Jade★ :
de cuánta paciencia hablamos ?
2026-04-30 16:42:50
307
elideth.guzmn
★엘리★ :
la papelería
2026-05-16 16:56:55
133
ariannazans
★🎸𝑨𝒓𝒊𝒂𝒏𝒂🎸★ :
necesito las tiritas w
2026-06-21 03:21:00
6
fbgx16
￴￴￴￴￴ ￴ ￴￴￴￴ ￴ܔܢܜܔ :
"Haz una estrella cada q pienses en el'' Yo:
2026-05-31 22:30:23
5
desgraciadoff09
✿★Lilliyan★✿ :
El de la papeleria :
2026-05-10 18:33:02
43
mile7o7
🫧 𝕄𝕚𝕝𝕖𝕟𝕒𝔸'𝕁 ✨🏀 :
no sé por qué se antojan si son de papel
2026-05-23 18:25:41
19
byte120
🌻𝕙𝕒𝕡𝕡𝕪._.𝕘𝕚𝕣𝕝🌻 :
Hice una estrella cada vez que pensé en ti
2026-05-21 23:16:59
5
abril.marquez98
𝓂𝓋_𝓅𝓇𝒾𝓁 :
Me da fomo no saber hacerlos
2026-05-14 05:11:36
36
dayiss6875
𝓐𝓲𝓢𝓱𝓵𝔂𝓷💗🎀 :
el verdadero"ase una estrellita cada vez q piensa en el" 😝
2026-05-14 18:52:58
27
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Mystery Bag - Pure Canadian Maple Syrup So I whipped up my Maple Portuguese Custard Tarts - ½ cup (110g) maple sugar ⅓ cup (85ml) water ¼ cup (35g) plain flour ⅔ cup (170ml) full cream milk ⅔ cup (170ml) cream 1 vanilla bean, split lengthways and seeds scraped 3 free-range egg yolks 1 sheet frozen puff pastry, just thawed 1 tablespoon maple cinnamon sugar (maple sugar mixed with ground cinnamon) 2 tablespoons pure Canadian maple syrup Preheat the oven to 220°C and grease a muffin tin with canola spray or butter. In a saucepan over medium heat, combine the maple sugar and water, and bring it to a boil. Cook for 6 minutes, stirring occasionally to stop the mixture from catching on the bottom. While the sugar syrup is cooking, combine the flour and half the milk in a small bowl, and whisk until completely smooth. Place the remaining milk along with the cream, vanilla bean, and seeds in a saucepan over low heat and bring just to a boil. Remove the pan from the heat and slowly strain the mixture over the flour mixture in the bowl. Stir to combine, then add the egg yolks, pure Canadian maple syrup, and mix again to combine. Finally, slowly pour in the sugar syrup to finish your custard. Set the mixture aside. Dust a clean, dry surface with flour, then lay out the pastry sheet. Sprinkle the maple cinnamon sugar over the top, then carefully roll the pastry into a log. Cut into 12 even pieces, then use a rolling pin to roll out into rounds with an 8-centimetre diameter. Press the pastry rounds into the muffin tin and three-quarters fill each one with custard. Bake for 10–12 minutes or until the custard just starts to blister. These are best enjoyed warm from the oven.
Mystery Bag - Pure Canadian Maple Syrup So I whipped up my Maple Portuguese Custard Tarts - ½ cup (110g) maple sugar ⅓ cup (85ml) water ¼ cup (35g) plain flour ⅔ cup (170ml) full cream milk ⅔ cup (170ml) cream 1 vanilla bean, split lengthways and seeds scraped 3 free-range egg yolks 1 sheet frozen puff pastry, just thawed 1 tablespoon maple cinnamon sugar (maple sugar mixed with ground cinnamon) 2 tablespoons pure Canadian maple syrup Preheat the oven to 220°C and grease a muffin tin with canola spray or butter. In a saucepan over medium heat, combine the maple sugar and water, and bring it to a boil. Cook for 6 minutes, stirring occasionally to stop the mixture from catching on the bottom. While the sugar syrup is cooking, combine the flour and half the milk in a small bowl, and whisk until completely smooth. Place the remaining milk along with the cream, vanilla bean, and seeds in a saucepan over low heat and bring just to a boil. Remove the pan from the heat and slowly strain the mixture over the flour mixture in the bowl. Stir to combine, then add the egg yolks, pure Canadian maple syrup, and mix again to combine. Finally, slowly pour in the sugar syrup to finish your custard. Set the mixture aside. Dust a clean, dry surface with flour, then lay out the pastry sheet. Sprinkle the maple cinnamon sugar over the top, then carefully roll the pastry into a log. Cut into 12 even pieces, then use a rolling pin to roll out into rounds with an 8-centimetre diameter. Press the pastry rounds into the muffin tin and three-quarters fill each one with custard. Bake for 10–12 minutes or until the custard just starts to blister. These are best enjoyed warm from the oven.

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