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@suzana.rose7: Fav song🫶🏽#ethiopian_tik_tok #habeshatiktok #fyp

Suzi🦋
Suzi🦋
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Region: US
Friday 19 June 2026 15:52:00 GMT
25893
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No Watermark .mp4 (2.32MB) No Watermark(HD) .mp4 (1.34MB) Watermark .mp4 (2.03MB) Music .mp3

Comments

farestuuka
פארסטוקה :
mee silalaa
2026-07-17 19:43:53
0
yayoyta2
YAYOYT🧠👀 :
𝐂𝐢𝐫𝐚𝐬𝐡😍🤗
2026-06-29 19:58:28
1
rezikarzy
rezika kedir :
syinshi siyamr
2026-07-20 05:26:23
0
bratvaman7
bratvaman7 :
so🥰
2026-06-26 17:38:11
0
yeshewe0
tyeshewe :
😍
2026-06-20 10:01:16
0
user9495636328613
Berña B79 :
erfe erfe🥰🥰♥️♥️♥️♥️♥️💪💪🎤
2026-07-02 17:22:33
0
alhbebaljber
alhbebaljber :
wooooooooow nice looking
2026-07-08 13:32:32
0
ras.tedi0
ras tedi :
wow👌👌👌♥️♥️♥️
2026-06-22 13:27:58
0
rashid.ahmad461
Rashid Ahmad :
one love ❤️beautiful nice daance nice 🥰🥰🥰
2026-06-19 19:15:40
0
hussen.hamaduo
hussen hamaduo :
❤️❤️❤️
2026-08-03 15:24:44
0
zakir69907
Zakir😍 :
🥰🥰🥰
2026-07-30 18:42:04
0
kkk07248
kiad :
@🌸Sitra🌸
2026-07-28 13:28:30
0
ruhi.ae
Ruhi A💍E🌹 :
🌺🌺🌺
2026-07-27 06:34:17
0
gutu.man49
ARBA SOSTEENYAA FARAA 43 :
🥰🥰🥰
2026-07-25 19:15:08
0
senayit.joni
senayit joni :
🥰🥰
2026-07-25 16:53:38
0
taajuusifuu7
🍫Taajuu~~~{ ፍቅረ }♡☆♧ :
❤️❤️❤️
2026-07-24 16:46:11
0
fugug.3
Dimond🇨🇦🍫 :
♥️♥️♥️
2026-07-24 12:28:10
0
abudiboyafar
Abdu Eddi🌟🥷 :
🥰🥰🥰
2026-07-24 10:15:46
0
yoni43021
yoni :
🥰
2026-06-19 16:24:13
0
To see more videos from user @suzana.rose7, please go to the Tikwm homepage.

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A classic worth mastering, Choux Pastry 101 🤌🏼 - Chocolate Profiteroles Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the choux: 120g unsalted butter 120ml water 120ml milk 15g caster sugar Pinch salt 155g bread flour 220g egg, whisked For the vanilla custard: 6 egg yolks 225g caster sugar 45g corn flour 375ml milk 375ml cream 1 vanilla bean 45g unsalted butter For the chocolate topping: 300g good quality dark chocolate 100g cream 20g butter Craquelin: Beat all ingredients in a mixer with a paddle until combined. Roll between baking paper to 2mm thick, freeze 1 hour, cut 5cm rounds, and refrigerate until needed. Choux Puffs: Preheat oven to 180°C. In a saucepan, melt water, milk, butter, sugar and salt over medium–low heat. Add flour and stir until a thick paste forms and pulls away from the pan, about 2–3 minutes. Transfer to a mixer with a whisk and beat 1 minute to cool slightly. Slowly add eggs and whisk 2–3 minutes until smooth and shiny. Pipe 5cm rounds on a tray, top with craquelin, and bake 20–25 minutes until golden. Cool completely. Custard: Whisk yolks, sugar and cornflour until pale. Heat milk, cream, and vanilla in a saucepan to a boil. Slowly whisk into yolk mix, then return to pan and cook, stirring, until thick. Off heat, stir in butter. Cool. Finish: Pipe custard into cooled choux from the side. Melt sugar in a saucepan without stirring until amber. Dip tops of buns into caramel and set aside to cool. Serve.
A classic worth mastering, Choux Pastry 101 🤌🏼 - Chocolate Profiteroles Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the choux: 120g unsalted butter 120ml water 120ml milk 15g caster sugar Pinch salt 155g bread flour 220g egg, whisked For the vanilla custard: 6 egg yolks 225g caster sugar 45g corn flour 375ml milk 375ml cream 1 vanilla bean 45g unsalted butter For the chocolate topping: 300g good quality dark chocolate 100g cream 20g butter Craquelin: Beat all ingredients in a mixer with a paddle until combined. Roll between baking paper to 2mm thick, freeze 1 hour, cut 5cm rounds, and refrigerate until needed. Choux Puffs: Preheat oven to 180°C. In a saucepan, melt water, milk, butter, sugar and salt over medium–low heat. Add flour and stir until a thick paste forms and pulls away from the pan, about 2–3 minutes. Transfer to a mixer with a whisk and beat 1 minute to cool slightly. Slowly add eggs and whisk 2–3 minutes until smooth and shiny. Pipe 5cm rounds on a tray, top with craquelin, and bake 20–25 minutes until golden. Cool completely. Custard: Whisk yolks, sugar and cornflour until pale. Heat milk, cream, and vanilla in a saucepan to a boil. Slowly whisk into yolk mix, then return to pan and cook, stirring, until thick. Off heat, stir in butter. Cool. Finish: Pipe custard into cooled choux from the side. Melt sugar in a saucepan without stirring until amber. Dip tops of buns into caramel and set aside to cool. Serve.
#jakarta #mentahan
#jakarta #mentahan




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