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@silentbro9355:

🐊silentbro🐊
🐊silentbro🐊
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Region: DE
Tuesday 28 April 2026 13:47:08 GMT
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No Watermark .mp4 (12.82MB) No Watermark(HD) .mp4 (8.14MB) Watermark .mp4 (0MB) Music .mp3

Comments

lilajan78
لیلا :
چیلنج یی
2026-04-29 11:49:02
14
shoaib.sadat31
༒ عصـ🤷🏻ـبی ༒ :
2026-04-29 05:37:22
0
farhadzamani6
Farhad :
net speed cable ke cheack ka bia pa wifi ke hum wifi ke net speed tez . ipad m5 ke zaro ipads ke cable tez wo
2026-04-29 09:09:58
2
hams.630
hams.630 :
Headphone sanga lagawe
2026-04-30 08:29:42
0
zarmal45
ZARMAL🥀 :
ورروه دا latency انترنت له لاری هم ایم قوی کیکی دا لیتینسی تیزی🥰
2026-04-28 15:02:51
0
mr.zain688
*._.S.a.L.a.R._.*🇦🇫 :
2026-04-28 16:29:54
0
user3786692503494
user3786692503494 :
2026-06-15 17:07:59
0
kinglion.987
PUBG :
ggggg
2026-04-28 15:03:58
0
herate728615
سهاک پښتون sahak pashton :
USB-C Ethernet Adapter . دغی نوم دی کیا
2026-06-11 19:23:29
0
zabiomari94
👑 z a b i 👑 :
وروره داسنگه پیدا کوه 🥰
2026-06-16 22:22:17
1
omar.khan4444
((OMAR KHAN)) :
دا به سنګه پیدا کړوو وروره 🥰🙏
2026-05-08 04:39:37
2
asmat.gamer4
Asmat Gamer :
device name? connecter
2026-04-29 14:43:13
0
rxsilent8
🦋⃟⃟ ͥ ͣ ͫʂÏĻҽɳ Ț🖤࿐💀🇦🇫🌏 :
Jan☺️
2026-04-29 06:30:31
0
silentbro375
SiLENTBRO :
gg
2026-04-28 13:53:01
0
safi.atiqullah2
𓆩🪽𓆪 𝘼𝙡𝙗𝙖𝙩𝙧𝙤𝙨 𓆩🪽𓆪 :
I’m not a fan but
2026-04-29 13:44:17
0
logarewall
Azime saib :
kom adopter kha da name please bro 🙋🏻‍♂️
2026-05-05 01:43:04
0
shkaing3
🥰پـــــــشتــــــــون ❤️🦅 :
روره د 120Fps طریقه ❤️❤️
2026-05-07 23:59:54
0
faqirypupg
Faqiry Gaming :
برو زما هم Redmagick ماته هم خلګ وایی
2026-06-03 07:27:08
0
silentbro375
SiLENTBRO :
wow
2026-04-28 13:53:05
0
To see more videos from user @silentbro9355, please go to the Tikwm homepage.

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Chai Custard Tart with @justinnarayan - For the pastry: 140g flour 50g icing sugar 50g almond meal 4g baking powder Pinch sea salt 100g unsalted butter, cold, cut into cubes 3 large egg yolks 1 tablespoon ice cold water 1 large egg 1 tablespoon milk For the Chai Custard filling: 375ml cream 375ml milk 1 1/2 vanila pods 10cm piece of ginger, cut into pieces 9 cardamon pods 4 cinnamon sticks 2 English breakfast tea bags 3 bay leaves 1 tsp black peppercorns 2 whole nutmeg 180g caster sugar 12 egg yolks To Garnish: Freshly grated nutmeg To make the pastry: Blitz flour, icing sugar, almond meal, baking powder and salt in a food processor. Add butter and blitz to fine crumbs, then add egg yolks and water and pulse until a dough forms. Shape into a disc, wrap and chill for 1 hour. Roll out to a 5 mm thick rectangle and line a greased 36 × 13 cm tart tin. Trim, prick with a fork and chill for 30 minutes. Preheat oven to 170°C. Line with baking paper and weights, bake for 10 minutes, then remove weights. Brush with egg wash (egg + milk) and bake for another 4–6 minutes until lightly golden. Cool completely. To make the chai custard: Preheat oven to 120°C. Heat cream, milk, vanilla, spices, tea and aromatics to a gentle simmer. Whisk sugar and egg yolks, then slowly pour in the hot cream while whisking. Return to the saucepan and cook, stirring, until it thickens and coats the back of a spoon. Strain. Pour into the tart shell and bake for 35–40 minutes until just set with a slight wobble. Cool completely, grate over fresh nutmeg, then slice and serve.
Chai Custard Tart with @justinnarayan - For the pastry: 140g flour 50g icing sugar 50g almond meal 4g baking powder Pinch sea salt 100g unsalted butter, cold, cut into cubes 3 large egg yolks 1 tablespoon ice cold water 1 large egg 1 tablespoon milk For the Chai Custard filling: 375ml cream 375ml milk 1 1/2 vanila pods 10cm piece of ginger, cut into pieces 9 cardamon pods 4 cinnamon sticks 2 English breakfast tea bags 3 bay leaves 1 tsp black peppercorns 2 whole nutmeg 180g caster sugar 12 egg yolks To Garnish: Freshly grated nutmeg To make the pastry: Blitz flour, icing sugar, almond meal, baking powder and salt in a food processor. Add butter and blitz to fine crumbs, then add egg yolks and water and pulse until a dough forms. Shape into a disc, wrap and chill for 1 hour. Roll out to a 5 mm thick rectangle and line a greased 36 × 13 cm tart tin. Trim, prick with a fork and chill for 30 minutes. Preheat oven to 170°C. Line with baking paper and weights, bake for 10 minutes, then remove weights. Brush with egg wash (egg + milk) and bake for another 4–6 minutes until lightly golden. Cool completely. To make the chai custard: Preheat oven to 120°C. Heat cream, milk, vanilla, spices, tea and aromatics to a gentle simmer. Whisk sugar and egg yolks, then slowly pour in the hot cream while whisking. Return to the saucepan and cook, stirring, until it thickens and coats the back of a spoon. Strain. Pour into the tart shell and bake for 35–40 minutes until just set with a slight wobble. Cool completely, grate over fresh nutmeg, then slice and serve.
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