@rrozlio: #ROSÈ #FYP #VIRALVIDEO #EDIT #BLACKPINK

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Wednesday 17 June 2026 19:54:58 GMT
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ning1573
𝑳⁴⁴ :
كيف تخلين الصوره طويله
2026-06-18 04:58:27
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aljigham7ll
ذَهـــب :
تطلعين لي كثير بالاكسبلور وكل مرهه ادعم المقطع الي يطلع لي لانه يكون يمثلني وتوي ادري انك نفس الحساب استمرييي لأن حسابك صار بيتيي 💘💘😚
2026-06-19 09:24:36
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shoshoalshantora
.𝑺𝒆ñ𝒐𝒓𝒊𝒕𝒂؛ 𝑺َ𝒉𝒂𝒎𝒔. :
حبيتت، يجنن الفيد 🤏🏻😾
2026-06-17 20:04:17
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m7_8n13
⭒Jenny⭒ :
راح اخذهاا وامنشنك ❤
2026-06-27 19:38:16
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6.n6c
دَانا. :
بلينك صوتوا لبلاك بينك باقي 4 أيام لينتهي التصويت نبي نفوز على أيدل الفرق 3%!! https://billboard.co.kr/vote/
2026-06-18 21:55:03
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b.h27781
جينيس اقوى بلينك⁴💘 :
اخذت الفكره وبمنشنك
2026-07-03 17:32:33
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lolo_iraqia26
زَهرَّاءْ . :
سوي جيني
2026-06-27 11:53:18
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ghij.oo
シャハドです :
يبخت البلينك اللي لحقوا فترة بلاك بينك من 2016 ل 2019 🥺🥺
2026-06-21 18:01:22
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iam_his_hero21
𝘒𝘪𝘵𝘢𝘯𝘪 ꫂ᭪݁ :
منعيوني
2026-06-21 07:19:00
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azxi__1
azxi__1 :
ابيي احطةة ستتورررريييي!!
2026-06-20 12:34:32
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lee_seulbi16
슬비 :
i don't know uu but i promise that I'll do 🌬
2026-06-29 21:22:32
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ilx_t.0
جوليا||Julia :
@BANEEN
2026-06-23 19:06:52
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rahma_m191
:𝐒𝐭✰𝐫 𝐠𝐢𝐫𝐥 ࣪ ִֶָ☾ :
@Yasmine Yasmine
2026-06-20 19:39:51
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naba.qaid
🪽𝒩𝒷𝓊𝓊𝒶𝒽 🪽 :
@天使 ミミ ♡
2026-06-19 04:18:20
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r.olza
️￴￴￴￴￴￴￴￴￴￴￴     ️￴￴￴￴￴￴ :
@TikTok
2026-06-17 22:24:23
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1...rl
𖥔 ࣪˖⋆.°𝐑𐙚⋆°.⋆ :
@꒰ 🐾 ₊˚𝐊𝐢𝐭˚₊ 🐾 ꒱
2026-06-29 20:45:04
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Other Videos

Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.
Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.

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