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@p1xeld0ll: i want hair like yours. . . . . . . . . . . #OSHINOKO #oshinokoanime #ONK #akanekurokawa #akanekurokawaedit #kurokawaakane #animeedit #anime #trend #edit #fyp

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Region: MX
Wednesday 20 May 2026 00:19:16 GMT
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Comments

vi03520
ᯓ𝕯𝕽𝕰𝕬 :
the way she acts is genuinely terrifying bc wdym she perfected it so well
2026-05-29 06:29:02
123
oswtv
caramell :
many say Akane always imitates Ai. Even though Akane's job is indeed an actor. And in my opinion, Akane's talent as an actor is very strong.
2026-05-23 11:05:25
68
mommylola43
Tessie :
the fact that shes the 2nd ranking that look alike of ai hoshino! try to search it in google if u dont beilive
2026-05-21 02:54:18
29
currenchanxx
Ai and curren chans 1# fan :
THIS IS SO PEAK THIS NEEDS MORE ATTENTION
2026-05-20 09:33:27
60
nomnomforeves
¢нηη-ѕσηυ :
wait I forgot what happen??
2026-06-09 09:22:11
0
n1aihoshinoglazer
Mily | #1 Ai Hoshino Glazer !! :
Ai Hoshino my beloved
2026-05-21 00:41:11
4
lilith_genshin0
✨~lilith~✨ :
What’s the song name?
2026-05-25 06:20:38
0
cheesy.kitts
🧃 :
akane supermacy
2026-05-27 05:34:21
4
yamensus10
𝐈𝐦𝐩𝐨𝐬𝐭𝐞𝐫🔪🩸 :
Name song?
2026-05-22 14:20:14
1
halo_abel1
✨ :
the most similar ruby
2026-05-27 07:03:57
3
why_is_this_l_dont_know
Why... :
💙💙💙
2026-05-22 05:10:39
1
v.ayazx
aya :
peakk
2026-05-20 09:03:05
0
niemampomyslunanazwe.20
💙 :
Akane💙💙💙
2026-06-05 16:27:27
0
suckhmaidih
ᴄ :
Peak characters
2026-05-20 10:30:18
0
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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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