@belindaisabel8:

Belinda 🩷

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Sunday 17 May 2026 22:46:51 GMT

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Sebas👽 :

bella mi mujer 🥹🫶

2026-05-27 03:36:17

1

christy87🌷 :

😍😍😍😍

2026-05-19 16:20:21

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ᥫ᭡..... :

😍😍😍

2026-05-18 05:42:30

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Btcilyy🌺 :

😍😍😍😍😍😍😍😍

2026-05-18 20:56:09

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#اكسبلورexplore #الشعب_الصيني_ماله_حل😂😂 #ابها_الان #الحزام_ابها #قحطان #قصيد #الجنوب_ابها #امطار_الجنوب #الواديين_عسير_الحبلة_الجنوب_ابها

#اكسبلورexplore #الشعب_الصيني_ماله_حل😂😂 #ابها_الان #الحزام_ابها #قحطان #قصيد #الجنوب_ابها #امطار_الجنوب #الواديين_عسير_الحبلة_الجنوب_ابها

🥐 Almond Croissant Sourdough 🔥 To get started baking with our LIVE, ready to feed and bake with sourdough starter, just check the link in our bio! 🍞❤️ Ingredients: 500g bread flour 325g warm filtered water 20g honey 150g active sourdough starter 1 tbsp vanilla extract 2 tsp almond extract 11g salt 1 cup cold or frozen butter, grated ½ cup softened butter About ¾ cup almond cream (homemade or store-bought) Sliced almonds Whisk together the warm water, starter, honey, vanilla, and almond extract. Add the flour and salt, then mix until you have a shaggy dough. Cover and let it rest for 1 hour. At around 73°F, bulk fermentation usually takes 6–8 hours. After the rest, do 4 sets of stretch and folds, 30 minutes apart. Once your last set is finished, gently fold in the grated cold butter a handful at a time until it’s evenly distributed. Cover and let the dough finish bulk fermenting until it’s puffy, airy, and full of bubbles. Pop the dough into the freezer for 10 minutes to firm the butter back up before shaping. Turn it onto a lightly floured surface and gently stretch it into a large square without pressing out all of the air. Spread the softened butter over the dough, then evenly spread about ¾ cup of almond cream on top. Roll the dough into a loose log, gently flatten it, then roll it again from the opposite direction to create a tight batard. Pinch seams closed. Place seam-side up in a floured banneton or towel-lined bowl, cover, and refrigerate overnight. The next day, preheat your Dutch oven at 500°F for at least 1 hour. Turn the loaf onto parchment, score it, place it into the hot Dutch oven, reduce the oven to 410°F, cover, and bake for 15–20 minutes. Remove the lid and continue baking until the loaf starts turning a deep golden brown. Brush a thin layer of almond cream over the top, press on the sliced almonds, and return it to the oven until the bread is deeply browned and the almonds are nicely toasted. Keep an eye on it so the almonds don’t over-brown. Let the loaf cool completely before slicing so the crumb finishes setting. Happy baking! 🥐 #sourdough #sourdoughstarter #asmr #sourdoughbread #croissant

🥐 Almond Croissant Sourdough 🔥 To get started baking with our LIVE, ready to feed and bake with sourdough starter, just check the link in our bio! 🍞❤️ Ingredients: 500g bread flour 325g warm filtered water 20g honey 150g active sourdough starter 1 tbsp vanilla extract 2 tsp almond extract 11g salt 1 cup cold or frozen butter, grated ½ cup softened butter About ¾ cup almond cream (homemade or store-bought) Sliced almonds Whisk together the warm water, starter, honey, vanilla, and almond extract. Add the flour and salt, then mix until you have a shaggy dough. Cover and let it rest for 1 hour. At around 73°F, bulk fermentation usually takes 6–8 hours. After the rest, do 4 sets of stretch and folds, 30 minutes apart. Once your last set is finished, gently fold in the grated cold butter a handful at a time until it’s evenly distributed. Cover and let the dough finish bulk fermenting until it’s puffy, airy, and full of bubbles. Pop the dough into the freezer for 10 minutes to firm the butter back up before shaping. Turn it onto a lightly floured surface and gently stretch it into a large square without pressing out all of the air. Spread the softened butter over the dough, then evenly spread about ¾ cup of almond cream on top. Roll the dough into a loose log, gently flatten it, then roll it again from the opposite direction to create a tight batard. Pinch seams closed. Place seam-side up in a floured banneton or towel-lined bowl, cover, and refrigerate overnight. The next day, preheat your Dutch oven at 500°F for at least 1 hour. Turn the loaf onto parchment, score it, place it into the hot Dutch oven, reduce the oven to 410°F, cover, and bake for 15–20 minutes. Remove the lid and continue baking until the loaf starts turning a deep golden brown. Brush a thin layer of almond cream over the top, press on the sliced almonds, and return it to the oven until the bread is deeply browned and the almonds are nicely toasted. Keep an eye on it so the almonds don’t over-brown. Let the loaf cool completely before slicing so the crumb finishes setting. Happy baking! 🥐 #sourdough #sourdoughstarter #asmr #sourdoughbread #croissant

Chia Sẽ AimLock Full Đỏ Ob54:https://www.🥰mediafire.com/file/🥰997hyfa049wsean/🥰Aimlock.mobileconfig🥰/file#LearnOnTikTok #xhtiktok #viral_video #freefire #aimlockff

Chia Sẽ AimLock Full Đỏ Ob54:https://www.🥰mediafire.com/file/🥰997hyfa049wsean/🥰Aimlock.mobileconfig🥰/file#LearnOnTikTok #xhtiktok #viral_video #freefire #aimlockff

Y mi novio me graba y me toma fotos al mismo tiempo 🥹💘

Y mi novio me graba y me toma fotos al mismo tiempo 🥹💘

Quấn cổ chân Valeo – gọn nhẹ, ôm chắc, hỗ trợ vận động • Chất liệu co giãn – thoáng khí, đeo lâu vẫn êm • Hạn chế xoay trật khi chạy – nhảy – tập gym • Thiết kế ôm khớp, hỗ trợ chuyển động tự nhiên Phù hợp thể thao, tập luyện, phục hồi sau mỏi – yếu cổ chân. #Fitness #phukientapgym #quancochan

Quấn cổ chân Valeo – gọn nhẹ, ôm chắc, hỗ trợ vận động • Chất liệu co giãn – thoáng khí, đeo lâu vẫn êm • Hạn chế xoay trật khi chạy – nhảy – tập gym • Thiết kế ôm khớp, hỗ trợ chuyển động tự nhiên Phù hợp thể thao, tập luyện, phục hồi sau mỏi – yếu cổ chân. #Fitness #phukientapgym #quancochan

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