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@est.phrrz0y_: P'THA INI JG MANTEP P'THA 😋😋🙏🏻 #ohmpawat#ingasavanund#ohming#gmmtv#gmmtvouting2026

𖦹🍀୭ ˚ℱaahr ᵎᵎ｡🧷𖦹°‧
𖦹🍀୭ ˚ℱaahr ᵎᵎ｡🧷𖦹°‧
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Region: ID
Wednesday 17 June 2026 01:35:49 GMT
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Comments

erigiesohn
🐯 nnattawin's :
pembalap cantik ditaksir pembalap sangar
2026-06-17 08:21:47
217
kh1000le_1
chenle's gf :
UDH SIAP BANGET DI TANYA DARI KAPAN STAN OHMINGG
2026-06-17 12:51:42
45
kayayy_
laෆ :
terang terangan banget ya ini
2026-06-17 08:20:36
12
raaloavv_8
zah✰ :
ayo kita dukung sampe official 🤭
2026-06-17 13:26:58
4
naran11220
Naranx🌒 :
idaman lesung pipi🤭
2026-06-17 11:48:44
3
swunooyr0
kkiaakiaaa :
P'THA NOTICE MEREKA P'THA
2026-06-17 14:10:12
1
kayyieesphr
fr★ :
yg ini jgn dihujat loh ya😂
2026-06-17 13:53:58
0
oemsea
catskey :
approved
2026-06-17 13:39:22
0
yohanacldya
audy :
pawat yg kali ini type gw juga bgt sumpaa😭😭
2026-06-17 11:52:53
2
sabantari
L. Santa :
Oke judul aunya: Ku temukan cintaku saat balapan
2026-06-17 11:40:06
4
rin_ya01
เด็กไทย :
zuyzuyr kagetzzzzzz banget mereka cocok banget sumpahhh ya tuhannnn ku
2026-06-18 02:53:32
0
matchadellatte
甜美女孩💗 :
AKU NAIK KAPAL INI YACH
2026-06-18 02:49:00
0
yellowbutterrs
nanak🌻🧈 :
KAKK MAKASIH UDAH BIKIN EDITAN YANG PURE OHMING💗💗😋
2026-06-18 03:11:52
0
epelthekid
🍎pel’snaravit :
Gemesgemesgemes, buat editan ohming 10 kak cepet
2026-06-18 03:18:11
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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