@tongalaca: Chăm da từ bên trong đi mấy chin vừa tốt lại giúp chị em mình tươi trẻ ra#mattaodo #mattaodotaman #mattaodothuanchay #viralvideo #xh

Tố Nga Nè😚
Tố Nga Nè😚
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Region: VN
Thursday 16 April 2026 00:15:00 GMT
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trangnguyen1_16
TrangnguyenBeauty🧏‍♀️ :
Dùng tốt nha
2026-04-16 01:49:13
1
miuneee1_2
ʟàᴍ đẹᴘ ᴄùɴɢ ᴍɪᴜ ɴʜᴀ :
Ngon lắm
2026-04-16 01:19:54
1
le_hanh28
Mẹ sunny :
Ưng lắm ạ
2026-04-16 01:01:55
1
kieunhi373
kiều nhi :
hiệu quả lắm nè
2026-04-16 01:12:53
1
nhi.tuyet104
hoa lê :
chốt ạ
2026-04-16 00:24:26
1
nahnahshop
Mẹ bé ĐoLa :
Uống ngon
2026-04-16 01:05:39
1
tientienmena
tiên tiên mẹ na :
thơm ngon
2026-04-16 00:45:55
1
chiquan99
DS Chi Quân :
Dug ưng nha
2026-04-16 00:21:03
1
anhchip98
Mẹ Phô Mai :
Uốg ngon lắm
2026-04-16 00:25:49
1
giadungnhabo12
Hội Hội 🍀🌻 :
Dùng ưng á
2026-04-16 01:21:28
1
bedauriview1
Đồ xinh nhà dâu :
Vị dễ uống hong bà ơi
2026-04-16 01:09:53
1
quyenthichanvat99
quyên thích ăn vặt :
Ngon lắm
2026-04-16 00:47:16
1
lamdep.6789
Lamdep :
Ngon nha
2026-04-16 01:22:35
1
nguyentien270895
Mẹ của Sonic Somic :
Hiệu quả lắm
2026-04-16 01:10:28
1
bap_0804
Tiệm nhà Bắp 🌽 :
Để tui thử liền
2026-04-16 06:41:47
1
dsanhnguyen
Ds Anh Nguyên 84 :
Rất hiệu quả nè
2026-04-16 00:42:28
1
haluna1890
Hà Luna :
U tốt nha👍
2026-04-16 01:15:27
1
mexulun
Mẹ Xu Lùn :
Uống vừa ngon mà còn tốt nè
2026-04-16 01:12:35
1
sucana.24
Mẹ MiNa :
Dễ uống ngon lắm
2026-04-19 11:31:19
0
chu.dng55
Châu Dũng :
Sài ưng lắm
2026-04-16 14:31:45
0
n.duyen0
Mẹ Milo - Ngân Duyên👶🏻 :
uống vừa ngon vừa tốt luôn nè chị em ơi
2026-04-16 12:10:50
0
kimanh990614
Mẹ 2 em bé :
Ngọ dễ uống nè
2026-04-16 00:42:51
0
saigiriviunay
𝐒à𝐢 𝐆ì 𝐑ì 𝐕𝐢𝐮 𝐍ấ𝐲 🛒 :
dùng ưng lắm
2026-04-16 00:44:55
1
meolushopping
Mèo Lú :
Hay quá, để tui dùng thử coi
2026-04-16 00:30:09
1
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Other Videos

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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