@amin_zjl: J’ai pas envie mais j’le fais quand même… 💃 #JLFQM

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Thursday 11 June 2026 09:45:01 GMT
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bng.production
BNG PRODUCTION :
2026-06-11 10:37:53
1
yssf_oslm
Y.ss3f’🦾🏴‍☠️ :
Lourd 🦾❤️
2026-06-11 19:33:21
0
lena_g101
lena_g101 :
très fort
2026-06-11 09:48:27
0
komai.kech
KOMAÏ🌓 :
C’est Dieu qui donne ❤️
2026-06-11 18:11:42
0
leij75
LEIJ :
Sur deezer frérot ?
2026-06-11 16:58:26
0
hitandrunofficiel
Hit and Run :
Force 💯
2026-06-11 12:36:42
0
lasource0_
La source🐺 :
Incroyable
2026-06-11 13:41:54
0
user.2k2603
MINI LA SQUALE 😴🎭 :
🙏🙏🙏
2026-06-11 09:48:31
1
toto_ber49
💈toto_ber49 🇲🇦🇵🇸 :
🇲🇦🇲🇦🇲🇦🇲🇦
2026-06-11 10:23:25
0
vendredi_trezz
VENDREDI TREZZ 🪙 :
🔥🔥🔥
2026-06-11 11:53:05
0
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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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