@tokidoki_cars: На участке было слишком тесно для трактора. #трактор #тракторист #деревня #участок #туалет

tokidoki_cars
tokidoki_cars
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Region: FI
Monday 08 June 2026 15:25:00 GMT
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.drone.poent
I Love DEMON SLAYER :
очень реалистично для ии
2026-06-08 15:29:21
475
user4454639236999
Milka :
люди думают что это ии
2026-06-08 16:00:24
140
ftail_12
ftail :
Иинтересно
2026-06-08 15:35:15
2
vladcat22
Vladcat2 :
Напомню но нейронки не дошли до такого уровня Тем более тут нету нейро-артефактов
2026-06-09 00:30:01
2
bogdanxcw
𝔟𝔬𝔤𝔡𝔞𝔫𝔵𝔠𝔴 :
конец
2026-06-08 18:11:05
1
user9285777813146
Владимир :
первый
2026-06-08 15:28:57
0
amil15_5
Амиль :
-что ты там делаешь? -почитать хотела
2026-06-08 18:14:35
5
z1puw
xini :
как бы я хотел сказать что это не ии
2026-06-08 16:15:18
4
qilocker
. :
иинтересно
2026-06-08 15:32:12
8
nazar._spotter
nazar_spotter :
слишком много экшена
2026-06-08 21:21:39
1
saviks14
🗿хакасский альфавод🗿 :
Кому🧸? @NW3RA
2026-06-08 16:32:49
1
denis.scania0
Denis Scania :
Сколько его ролики стоят
2026-06-08 20:22:24
2
perdohlep_valera
Пердохлёп валера :
наконец-то вышло видео, по котором поймут что это ии, надеюсь что поймут...
2026-06-08 16:46:37
15
user9472446113138
Богдан :
жалко ии
2026-06-08 15:27:34
2
user5467159861061
кэзиал :
девушка
2026-06-08 20:49:53
7
.c.ipo
pigeon morgan :
да скажите назву ии
2026-06-08 15:56:30
2
debree__ezz
oslaeb :
2026-06-08 15:48:37
0
hypertherm2
Hypertherm :
Нормас😅
2026-06-09 02:56:36
0
vxmoriginalny
vxm 🇮🇷 :
ии
2026-06-08 16:17:21
1
zxc_typen
дизлайк :
-Ты что там делаешь? -Почитать хотела
2026-06-09 03:26:16
0
kutakbash04
какой-то чел :
ИИ
2026-06-08 19:25:22
0
artemy75
Тёмка :
Я 1
2026-06-08 15:27:12
0
To see more videos from user @tokidoki_cars, please go to the Tikwm homepage.

Other Videos

Red Velvet x Cinnamon Scrolls - the combo you never knew you needed 🤤 Ever wondered what makes red velvet? It’s just a splash of red food colouring with a subtle blend of cocoa with a tangy twist, usually from a cream cheese frosting.  - Red Velvet Cinnamon Rolls Makes 12  For the dough: 3 cups bread flour (375g) 1 teaspoon salt (5g) 3 tablespoons caster sugar (35g) 2 teaspoons dried yeast (6g) 1 large egg 75 grams unsalted butter, softened ¾ cup full cream milk (185ml) 2tsp (10ml) red food colouring 1tbsp (20g) cocoa power  1 tablespoon vegetable oil (20ml) For filling: 250g butter, softened 75g brown sugar 2tsp cinnamon powder 1 egg For the Icing:  200g cream cheese 100g butter 210g icing sugar Combine all the dough ingredients in a mixer with a dough hook and mix for about 10 to 15 minutes, until the dough is smooth and shiny. Place the dough in a greased bowl and let it bulk proof for around an hour, or until it doubles in size. For the filling, mix all the filling ingredients using an electric mixer with a paddle attachment until well combined. After the dough has proofed, roll it out on a lightly floured surface to about half a centimeter thick. Spread the filling evenly over the dough. Roll it up tightly, then cut it into 12 equal pieces. Place them on a lined baking tray and let them proof again until doubled in size. Bake at 180°C for 20 to 30 minutes, or until cooked through. To make the glaze, mix all the icing ingredients with a paddle attachment, then microwave until it’s runny. Drizzle it over the slightly cooled scrolls, and they’re ready to serve!
Red Velvet x Cinnamon Scrolls - the combo you never knew you needed 🤤 Ever wondered what makes red velvet? It’s just a splash of red food colouring with a subtle blend of cocoa with a tangy twist, usually from a cream cheese frosting. - Red Velvet Cinnamon Rolls Makes 12 For the dough: 3 cups bread flour (375g) 1 teaspoon salt (5g) 3 tablespoons caster sugar (35g) 2 teaspoons dried yeast (6g) 1 large egg 75 grams unsalted butter, softened ¾ cup full cream milk (185ml) 2tsp (10ml) red food colouring 1tbsp (20g) cocoa power 1 tablespoon vegetable oil (20ml) For filling: 250g butter, softened 75g brown sugar 2tsp cinnamon powder 1 egg For the Icing: 200g cream cheese 100g butter 210g icing sugar Combine all the dough ingredients in a mixer with a dough hook and mix for about 10 to 15 minutes, until the dough is smooth and shiny. Place the dough in a greased bowl and let it bulk proof for around an hour, or until it doubles in size. For the filling, mix all the filling ingredients using an electric mixer with a paddle attachment until well combined. After the dough has proofed, roll it out on a lightly floured surface to about half a centimeter thick. Spread the filling evenly over the dough. Roll it up tightly, then cut it into 12 equal pieces. Place them on a lined baking tray and let them proof again until doubled in size. Bake at 180°C for 20 to 30 minutes, or until cooked through. To make the glaze, mix all the icing ingredients with a paddle attachment, then microwave until it’s runny. Drizzle it over the slightly cooled scrolls, and they’re ready to serve!

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