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@lyc00422: 爬山～#fyp #流量

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Monday 25 May 2026 08:19:27 GMT
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bcn._.10
鹿港第一深情 :
頂
2026-05-25 13:35:14
2
jsj2830
？？？？？？？ :
還看得到真理褲嗎😳
2026-05-27 01:45:37
3
whitewtony
叔叔快受不鳥了 :
好香
2026-05-25 09:02:04
2
zxc99874
zxc99874 :
12
2026-07-08 19:42:53
0
userh437u84kef
耀亦哥 :
加油👍
2026-05-25 16:33:11
0
zxc99874
zxc99874 :
12爆
2026-07-06 12:47:36
0
5678love3
愛林檬的普通帳💞❤️☺️ :
@湯寶寶💗💗💗💗💗💗
2026-05-25 08:20:54
1
vbn.9797
vbn.9797 :
@Lin_ 我陪他去
2026-05-25 15:13:58
1
zyxyice
2000 :
@15
2026-05-25 10:44:15
1
aqwpou4
蠟筆小新 :
🤪
2026-05-27 08:23:05
0
dragon_0210
林麟 :
🥰🥰
2026-06-10 07:25:32
0
usereloqvijfgn
（傑哥南州 ）鄭家口味香 :
😳😳🥰🥰
2026-07-13 13:55:14
0
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E se as linguagens de programação fossem carros? #programação #linguagensdeprogramação #devlife #python #java #javascript #humordev #carros #curiosidades
E se as linguagens de programação fossem carros? #programação #linguagensdeprogramação #devlife #python #java #javascript #humordev #carros #curiosidades
guys i have been STRUGGLING to make edits lately || #yoichinagumo #sakamotodays #anime #viral #edit @diffi⋆🕷⋆ @ּ ֶָ֢.kayla❦ @𝐚𝐬𝐡 ⟢ @Vin:/ @cath ໒꒱ @💫𝙡𝙞𝙖 @xlzssx @𝓢𝓲𝓶𝓪 .🥹 @isa
guys i have been STRUGGLING to make edits lately || #yoichinagumo #sakamotodays #anime #viral #edit @diffi⋆🕷⋆ @ּ ֶָ֢.kayla❦ @𝐚𝐬𝐡 ⟢ @Vin:/ @cath ໒꒱ @💫𝙡𝙞𝙖 @xlzssx @𝓢𝓲𝓶𝓪 .🥹 @isa
A classic worth mastering, Choux Pastry 101 🤌🏼 - Chocolate Profiteroles Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the choux: 120g unsalted butter 120ml water 120ml milk 15g caster sugar Pinch salt 155g bread flour 220g egg, whisked For the vanilla custard: 6 egg yolks 225g caster sugar 45g corn flour 375ml milk 375ml cream 1 vanilla bean 45g unsalted butter For the chocolate topping: 300g good quality dark chocolate 100g cream 20g butter Craquelin: Beat all ingredients in a mixer with a paddle until combined. Roll between baking paper to 2mm thick, freeze 1 hour, cut 5cm rounds, and refrigerate until needed. Choux Puffs: Preheat oven to 180°C. In a saucepan, melt water, milk, butter, sugar and salt over medium–low heat. Add flour and stir until a thick paste forms and pulls away from the pan, about 2–3 minutes. Transfer to a mixer with a whisk and beat 1 minute to cool slightly. Slowly add eggs and whisk 2–3 minutes until smooth and shiny. Pipe 5cm rounds on a tray, top with craquelin, and bake 20–25 minutes until golden. Cool completely. Custard: Whisk yolks, sugar and cornflour until pale. Heat milk, cream, and vanilla in a saucepan to a boil. Slowly whisk into yolk mix, then return to pan and cook, stirring, until thick. Off heat, stir in butter. Cool. Finish: Pipe custard into cooled choux from the side. Melt sugar in a saucepan without stirring until amber. Dip tops of buns into caramel and set aside to cool. Serve.
A classic worth mastering, Choux Pastry 101 🤌🏼 - Chocolate Profiteroles Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the choux: 120g unsalted butter 120ml water 120ml milk 15g caster sugar Pinch salt 155g bread flour 220g egg, whisked For the vanilla custard: 6 egg yolks 225g caster sugar 45g corn flour 375ml milk 375ml cream 1 vanilla bean 45g unsalted butter For the chocolate topping: 300g good quality dark chocolate 100g cream 20g butter Craquelin: Beat all ingredients in a mixer with a paddle until combined. Roll between baking paper to 2mm thick, freeze 1 hour, cut 5cm rounds, and refrigerate until needed. Choux Puffs: Preheat oven to 180°C. In a saucepan, melt water, milk, butter, sugar and salt over medium–low heat. Add flour and stir until a thick paste forms and pulls away from the pan, about 2–3 minutes. Transfer to a mixer with a whisk and beat 1 minute to cool slightly. Slowly add eggs and whisk 2–3 minutes until smooth and shiny. Pipe 5cm rounds on a tray, top with craquelin, and bake 20–25 minutes until golden. Cool completely. Custard: Whisk yolks, sugar and cornflour until pale. Heat milk, cream, and vanilla in a saucepan to a boil. Slowly whisk into yolk mix, then return to pan and cook, stirring, until thick. Off heat, stir in butter. Cool. Finish: Pipe custard into cooled choux from the side. Melt sugar in a saucepan without stirring until amber. Dip tops of buns into caramel and set aside to cool. Serve.
@deepstorycast @flavioaugusto #deepstory #deepstoryclipfy #clipfyleague
@deepstorycast @flavioaugusto #deepstory #deepstoryclipfy #clipfyleague


Muere el jefe de Negreira - Sánchez Arminio #greenscreen #deportesentiktok #footballacademy #casonegreira #barçagate
Muere el jefe de Negreira - Sánchez Arminio #greenscreen #deportesentiktok #footballacademy #casonegreira #barçagate

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