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@mixuecc:

蜜雪
蜜雪
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Sunday 21 June 2026 07:51:04 GMT
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user1085277572728
落幕的繁华 :
无可挑剔的美
2026-06-21 13:01:13
0
ro.negro.luis
Río negro Luis 🇦🇷 :
💕🇦🇷
2026-06-23 19:54:16
1
jayjaydivine
Jayjay Divine :
2026-06-22 01:11:07
0
k0955181qze
獨行俠 :
🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
2026-06-21 07:55:20
0
ceyhunaskarov
Ceyhun♏ :
2026-06-23 05:10:47
0
samulonq
秦海清 :
版主是白羊裝那位吧！
2026-06-23 15:12:38
0
user8084098950089
Mr Zhang :
久经沙场啊！起茧了吧！
2026-07-11 15:36:54
0
cash27775
Cash哥 :
🥰🥰🥰🥰
2026-06-21 13:36:23
1
mickey6869
Thịnh Drive 66883333 :
🥰🥰🥰
2026-06-25 07:30:48
0
vyaches999
Vyaches999 :
😍😍😍😍😍😍😍
2026-06-22 05:06:54
0
user84206873015483
陳佑宗 :
🥰🥰🥰🥰
2026-06-23 16:12:10
0
user3246756116594
圻 :
🥰🥰🥰
2026-06-26 05:56:30
0
jensgreif
Jens Veigl :
😘😘😘
2026-06-23 14:53:27
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lau.keen
Lau Keen :
🥰🥰🥰
2026-06-23 04:08:10
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mrgiannonechristian
Christian :
🥰🥰🥰
2026-06-22 23:30:44
0
user600861988160736
黄哲偉 :
🥰
2026-06-29 08:11:19
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wolf42006
Wolf :
🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
2026-06-21 11:50:56
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user5615391633443
Ергазы :
❤️❤️❤️❤️
2026-06-21 10:55:02
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human5652
human :
🥰🥰🥰
2026-06-21 10:26:17
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alknounon3
@alknoun§on1 :
😂😂😂
2026-09-01 05:58:51
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Other Videos
كلام حب من القلب للقلب...❤️ exploer
كلام حب من القلب للقلب...❤️ exploer
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#ترند_تيك_توك_جديد #ترند #CapCut #اكسبلور #اكسبلورexplore #fyp #ترند_تيك_توك_جديد_اكسبلور❤️❤️ #ترند_تيك_توك #دعاء #يوم_الجمعه #ساعة_استجابة
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ตากแดดบ่อย ผิวแดง รอยแดง แสบผิว ☀️💦 ต้อง Evian Facial Spray #Evian #FacialSpray #สเปรย์น้ำแร่ #รีวิวบิวตี้ #DowLikeGirls2
ตากแดดบ่อย ผิวแดง รอยแดง แสบผิว ☀️💦 ต้อง Evian Facial Spray #Evian #FacialSpray #สเปรย์น้ำแร่ #รีวิวบิวตี้ #DowLikeGirls2
SOFT FLATBREAD CHICKEN & CHEESE Makes 9 flatbreads DOUGH 250 ml lukewarm water (1 cup) 5 g instant yeast (1½ tsps) 10 g honey (1 tbsp) 200 g all-purpose flour (1⅔ cups) 200 g fine semolina (1 cup fine semolina) 8 g salt (1⅓ tsps) CHICKEN 25 ml olive oil (1⅔ tbsps) 700 g chicken thighs, cut into cubes (1½ lbs) 3 g ground cumin (1 tsp) 2 g turmeric (⅔ tsp) 2 g cayenne pepper (⅔ tsp) 4 g paprika (1⅓ tsps) 1 chicken bouillon cube (stock cube in UK) 70 g yellow onion, finely chopped (about ½ onion) 50 g red bell pepper, diced (about ⅓ pepper) 50 g green bell pepper, diced (about ⅓ pepper) EXTRA Cheese of your choice (a good melting cheese works best) Fine semolina, for coating Instructions Activate the yeast. In a large bowl, combine the lukewarm water, instant yeast, and honey. Stir well and let sit for 5 minutes. Add the flour, fine semolina, and salt to the bowl. Knead for 10-12 minutes, either by hand or with a stand mixer, until smooth. Cover the bowl and let the dough rise in a warm spot for about 1 hour, or until doubled in size. While the dough rises, heat the olive oil in a frying pan over medium heat. Add the chicken thighs, cumin, turmeric, cayenne, and paprika, then crumble the bouillon cube over the top. Cook for 3-4 minutes, stirring occasionally. Stir in the onion, red bell pepper, and green bell pepper. Cook for another 4 minutes, or until the vegetables have softened and the chicken is cooked through. Set the filling aside to cool completely. Deflate the risen dough and divide it into 9 pieces, about 70 grams each. Roll each piece into a smooth ball. Working with one ball at a time, roll it out into a round sheet on a lightly floured surface. Place a slice of cheese and a spoonful of the cooled chicken mixture in the center. Fold the dough over the filling and press the edges firmly together to seal, pinching well so nothing leaks out during cooking. Coat each stuffed flatbread in fine semolina and arrange them on a parchment-lined rack. Let them rise for 30 minutes. Heat a heavy-bottomed frying pan with a little oil over medium heat. Cook the flatbreads on both sides until golden brown and cooked through, about 3-4 minutes per side, adjusting the heat as needed so the outside doesn't brown before the inside cooks.
SOFT FLATBREAD CHICKEN & CHEESE Makes 9 flatbreads DOUGH 250 ml lukewarm water (1 cup) 5 g instant yeast (1½ tsps) 10 g honey (1 tbsp) 200 g all-purpose flour (1⅔ cups) 200 g fine semolina (1 cup fine semolina) 8 g salt (1⅓ tsps) CHICKEN 25 ml olive oil (1⅔ tbsps) 700 g chicken thighs, cut into cubes (1½ lbs) 3 g ground cumin (1 tsp) 2 g turmeric (⅔ tsp) 2 g cayenne pepper (⅔ tsp) 4 g paprika (1⅓ tsps) 1 chicken bouillon cube (stock cube in UK) 70 g yellow onion, finely chopped (about ½ onion) 50 g red bell pepper, diced (about ⅓ pepper) 50 g green bell pepper, diced (about ⅓ pepper) EXTRA Cheese of your choice (a good melting cheese works best) Fine semolina, for coating Instructions Activate the yeast. In a large bowl, combine the lukewarm water, instant yeast, and honey. Stir well and let sit for 5 minutes. Add the flour, fine semolina, and salt to the bowl. Knead for 10-12 minutes, either by hand or with a stand mixer, until smooth. Cover the bowl and let the dough rise in a warm spot for about 1 hour, or until doubled in size. While the dough rises, heat the olive oil in a frying pan over medium heat. Add the chicken thighs, cumin, turmeric, cayenne, and paprika, then crumble the bouillon cube over the top. Cook for 3-4 minutes, stirring occasionally. Stir in the onion, red bell pepper, and green bell pepper. Cook for another 4 minutes, or until the vegetables have softened and the chicken is cooked through. Set the filling aside to cool completely. Deflate the risen dough and divide it into 9 pieces, about 70 grams each. Roll each piece into a smooth ball. Working with one ball at a time, roll it out into a round sheet on a lightly floured surface. Place a slice of cheese and a spoonful of the cooled chicken mixture in the center. Fold the dough over the filling and press the edges firmly together to seal, pinching well so nothing leaks out during cooking. Coat each stuffed flatbread in fine semolina and arrange them on a parchment-lined rack. Let them rise for 30 minutes. Heat a heavy-bottomed frying pan with a little oil over medium heat. Cook the flatbreads on both sides until golden brown and cooked through, about 3-4 minutes per side, adjusting the heat as needed so the outside doesn't brown before the inside cooks.

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