@bnnbeyza: Digidigiii Aceleye geldi dans Ahahaha #fyp.

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Friday 29 May 2026 18:54:50 GMT
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2026-06-14 13:18:39
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Cheesy potato croquettes ✨ The smoked Gouda made them soooo good, turned out better than I expected. Ingredients  - 6 russet or Yukon potatoes, peeled and sliced - 1/3 cup smoked Gouda cheese, shredded - 1/4 cup parsley, chopped  - 5 tbsp cornstarch  - 2 tsp garlic powder  - 2 tsp onion powder  - 1 tsp smoked paprika  - 1 tsp cayenne pepper (optional) - 1 tsp salt  - 1/2 tsp pepper - 1/2 cup mozzarella, cut into small pieces  - Fresh parsley for topping Dredge - 1 cup panko bread crumbs  - 1/4 cup parsley, chopped - 1 tsp garlic powder  - 1/4 cup all purpose flour (for paste - 2/3 cup water (for paste) - 1 egg whisked (season paste with salt and pepper) Instructions - Boil potatoes in salted water until fork-tender (about 12–15 min). Drain and mash until smooth. - Stir in, garlic powder, onion powder, cayenne powder, smoked paprika, smoked Gouda, parsley, salt, pepper, and cornstarch. - Mix well until creamy but firm. Let cool slightly. - Scoop about 3 tbsp mashed potato mixture into your hand. - Flatten slightly, place a small cube (or pinch) of mozzarella inside, then roll back into a ball to seal. Place in fridge or freezer for 30-45 minutes. - Roll each ball in paste, then coat in breadcrumbs. For extra crunch: repeat paste + breadcrumb coating twice.)  - Heat oil to 350°F (175°C). - Fry potato croquettes in batches, 2–3 minutes, until golden brown and crispy. - Drain on wired wrack. - Sprinkle with extra parsley and salt.  • • • #Recipe #appetizer #potatorecipe #recipes #food
Cheesy potato croquettes ✨ The smoked Gouda made them soooo good, turned out better than I expected. Ingredients - 6 russet or Yukon potatoes, peeled and sliced - 1/3 cup smoked Gouda cheese, shredded - 1/4 cup parsley, chopped - 5 tbsp cornstarch - 2 tsp garlic powder - 2 tsp onion powder - 1 tsp smoked paprika - 1 tsp cayenne pepper (optional) - 1 tsp salt - 1/2 tsp pepper - 1/2 cup mozzarella, cut into small pieces - Fresh parsley for topping Dredge - 1 cup panko bread crumbs - 1/4 cup parsley, chopped - 1 tsp garlic powder - 1/4 cup all purpose flour (for paste - 2/3 cup water (for paste) - 1 egg whisked (season paste with salt and pepper) Instructions - Boil potatoes in salted water until fork-tender (about 12–15 min). Drain and mash until smooth. - Stir in, garlic powder, onion powder, cayenne powder, smoked paprika, smoked Gouda, parsley, salt, pepper, and cornstarch. - Mix well until creamy but firm. Let cool slightly. - Scoop about 3 tbsp mashed potato mixture into your hand. - Flatten slightly, place a small cube (or pinch) of mozzarella inside, then roll back into a ball to seal. Place in fridge or freezer for 30-45 minutes. - Roll each ball in paste, then coat in breadcrumbs. For extra crunch: repeat paste + breadcrumb coating twice.) - Heat oil to 350°F (175°C). - Fry potato croquettes in batches, 2–3 minutes, until golden brown and crispy. - Drain on wired wrack. - Sprinkle with extra parsley and salt. • • • #Recipe #appetizer #potatorecipe #recipes #food

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