@vt.idoi:

Jet jet Gia Lai🀄️

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Region: VN

Sunday 12 April 2026 13:02:16 GMT

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Xôi Và Tấu 🌷 :

Ngại hết cả gia lai. T ở đắk lắk vẫn ngại giùm 😅

2026-04-13 05:26:51

5152

vietnhan :

Ngại hết cả Gia Lai luôn mờ =))

2026-04-13 05:39:36

1883

A2 làm ván ff :

=))) chắc mỗi t thấy chất

2026-04-17 13:44:51

325

ℒ :

Đi ngang lỡ cười là mãi mãi ở tuổi 21 luôn

2026-04-13 05:48:08

282

my linh :

di lm k chh xin cty cho

2026-04-13 03:28:28

489

Anh Duc :

k ngại à😂

2026-04-13 05:05:19

101

𝐁𝐞́ 𝐇𝐢́ 🌸 :

Giờ Bình Định kh xáp nhập với Gia Lai được hông :((

2026-04-15 01:43:07

24

Gia bảoo :

Chưa cập Nhật

2026-04-13 04:51:32

87

Thu hồ🫀 :

30 kí cả quần

2026-04-13 09:41:19

5

Sóͼ ᰔᩚ :

Thôi đc rồi, thật ra đây là gu tôi😌

2026-05-20 01:05:52

7

m. :

ê t ở đó cười chắc ra đi tuổi 15 🗿

2026-05-26 08:05:56

5

Ji-an 🎀🧸 :

Bạn ơi khong ngầu đâu😞

2026-04-13 10:18:43

12

cá mập🦈 :

đi ngang lỡ cười chắc mãi mãi tuổi 19=))

2026-05-21 01:29:47

7

Em Teo :

Làm như mình ngầu lắm

2026-04-28 01:26:55

6

vietquoc🫐 :

Thiếu cọc vé số

2026-04-13 14:24:14

8

cơ địa dễ cười :

rồi cái style gì đây má

2026-04-15 00:13:36

6

Xàm🐊 :

rồi mắc gì tụi bay ngại giùm tụi bay mặc hay gì,kệ style ngta đi chớ

2026-04-17 12:05:20

11

chaiko :

ông chã húi

2026-05-21 00:29:51

9

Yu🧊 :

Ngầu r đó 😞

2026-04-12 16:41:44

32

SƠN oppa :

Đâu có phải là a ko

2026-04-13 07:56:29

21

『𝐒𝐨𝐜』🐿️ :

hài vãi😂

2026-04-13 11:10:07

8

bý he :

ngại

2026-05-29 01:56:44

1

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ومن يحط نفسه في الاهانه والاستحقار يحطونه ااعيال الرياجيل تقزيره طريق الكرامه مايجي داخله دوار وطريق الردا في كل مترين تدويره عيال الحرار تعيش في ماكر الاحرار ولا فيه حراً فالطمانه

ومن يحط نفسه في الاهانه والاستحقار يحطونه ااعيال الرياجيل تقزيره طريق الكرامه مايجي داخله دوار وطريق الردا في كل مترين تدويره عيال الحرار تعيش في ماكر الاحرار ولا فيه حراً فالطمانه " مواكيره " فيحان الاسعدي بيوت المكارم للكرامه ولـ الزوار وبيوت المذله مالها فالوطى جيره لو بوسطها الكمبود والعود الازرق دار تهين العزيز وينتعاير بها عيره احب الكريم اللي يحب الوفا والكار وانا اشوف نفسي واحدٍ من جماهيره يزيد الوصاعر @فيحـان الاسعدي @يزيد الوصاعر @فيصل المداريه #يزيد_الوصاعر #فيحان_الاسعدي #فيصل_المداريه #ماجد_النفيعي_مصمم #fyp

#tenderheaded #kidsstylist #kidshairstyles #fyp

#tenderheaded #kidsstylist #kidshairstyles #fyp

¿Un día más? ¿o un día menos?

¿Un día más? ¿o un día menos?

Dụng cụ bào rau củ #giadungthongminh #dungcunhabep #beanh #dungcubaoraucu

Dụng cụ bào rau củ #giadungthongminh #dungcunhabep #beanh #dungcubaoraucu

مين القمر دي 🥳

مين القمر دي 🥳

Sourdough Cinnamon Babka 🌾 Made with a Stiff Starter 🤍 For the dough: 200 g stiff sourdough starter 365 g flour 90 g water (or milk) 2 eggs 50 g sugar 8 g salt Vanilla extract 50 g butter - I fed 50 g of my liquid sourdough starter with 50 g water and 125 g flour, and left it in a warm place for about 6 hours until it tripled in size. For the filling: 80 g soft butter 15 g cinnamon 100–120 g sugar (brown or white) Pinch of salt - Mix all ingredients until combined. For the syrup: 60 g water 60 g sugar - Heat over medium heat until the sugar dissolves, then cook for 2–3 more minutes. 1. In a bowl, mix all ingredients except the butter until combined. Let the dough rest for 30 minutes - this makes mixing easier and faster. 2. Knead the dough until it becomes smooth and elastic (about 10–15 minutes on speed 2 of a mixer). 3. Add the softened butter and continue kneading for another 10-15 minutes (speed 2) until the dough becomes very elastic and soft. ❗️Be careful not to let the dough temperature rise above 27–28°C (80–82°F), as this can damage its structure. 4. Round the dough and place it in a warm spot until it increases about 2-3 times in size. 5. Roll the dough into a rectangle and spread the filling evenly. Roll it up into a log. 6. Cut the log into two parts lengthwise, leaving one end attached, and twist the two strands together to form a babka. ❗️I made two smaller babkas, but you can make one large one, it’s easier and faster. 7. Place the babka into a parchment-lined pan and let it proof in a warm place until it at least doubles in size. 8. Bake in a preheated oven at 160°C / 320°F for about 40 minutes. (For the first 20 minutes, you can add a bit of steam for better oven spring.) 9. Remove from the oven and brush with sugar syrup. 10. Let it cool on a rack and enjoy 🥰🤤 ‼️If you have a liquid starter (100% hydration), you can convert it into a stiff starter by feeding it: 50g liquid sourdough starter, 50 g water, and 125 g flour. This will create a firm consistency. Let it ferment until it rises well (It usually rises about 2.5 to 3 times in volume). If you want to continue maintaining a stiff starter (for enriched doughs or panettone), feed it so that the flour is about twice the amount of water. #cinnamonbabka #cinnamonbabkarecipe #sourdoughbabkarecipe

Sourdough Cinnamon Babka 🌾 Made with a Stiff Starter 🤍 For the dough: 200 g stiff sourdough starter 365 g flour 90 g water (or milk) 2 eggs 50 g sugar 8 g salt Vanilla extract 50 g butter - I fed 50 g of my liquid sourdough starter with 50 g water and 125 g flour, and left it in a warm place for about 6 hours until it tripled in size. For the filling: 80 g soft butter 15 g cinnamon 100–120 g sugar (brown or white) Pinch of salt - Mix all ingredients until combined. For the syrup: 60 g water 60 g sugar - Heat over medium heat until the sugar dissolves, then cook for 2–3 more minutes. 1. In a bowl, mix all ingredients except the butter until combined. Let the dough rest for 30 minutes - this makes mixing easier and faster. 2. Knead the dough until it becomes smooth and elastic (about 10–15 minutes on speed 2 of a mixer). 3. Add the softened butter and continue kneading for another 10-15 minutes (speed 2) until the dough becomes very elastic and soft. ❗️Be careful not to let the dough temperature rise above 27–28°C (80–82°F), as this can damage its structure. 4. Round the dough and place it in a warm spot until it increases about 2-3 times in size. 5. Roll the dough into a rectangle and spread the filling evenly. Roll it up into a log. 6. Cut the log into two parts lengthwise, leaving one end attached, and twist the two strands together to form a babka. ❗️I made two smaller babkas, but you can make one large one, it’s easier and faster. 7. Place the babka into a parchment-lined pan and let it proof in a warm place until it at least doubles in size. 8. Bake in a preheated oven at 160°C / 320°F for about 40 minutes. (For the first 20 minutes, you can add a bit of steam for better oven spring.) 9. Remove from the oven and brush with sugar syrup. 10. Let it cool on a rack and enjoy 🥰🤤 ‼️If you have a liquid starter (100% hydration), you can convert it into a stiff starter by feeding it: 50g liquid sourdough starter, 50 g water, and 125 g flour. This will create a firm consistency. Let it ferment until it rises well (It usually rises about 2.5 to 3 times in volume). If you want to continue maintaining a stiff starter (for enriched doughs or panettone), feed it so that the flour is about twice the amount of water. #cinnamonbabka #cinnamonbabkarecipe #sourdoughbabkarecipe

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