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@popipop._h:

phuong anh
phuong anh
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Monday 22 June 2026 02:22:08 GMT
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Comments

titnh_donv.one
titnhi🦦 :
em xin in4 mũ ạ🥹
2026-06-22 12:57:23
66
uea.meomeo
Rie໒꒱ ‧₊˚ :
tui xin link áo bòa dc hông z
2026-06-22 15:38:18
3
kiw_thii
bông :
cái mũ cutee
2026-06-22 15:21:56
0
an.nhin.shop733
An Nhiên Shop :
không có ý gì, mà thấy thua thuhak06
2026-06-23 03:40:19
0
tuannamcau2
Tuấn Nam :
fl , tym , bl chéo uy tín b ơi 😍
2026-07-01 08:56:01
0
nguoicuteso1tg43
Serena🦫 :
Gái xinh đey òi
2026-07-01 09:25:28
0
vux9990
Xuân vũ :
không có ý gì, mà thấy thua thuhak06😂
2026-06-23 03:34:26
0
phm.quang.mnh5
Phạm Quang Mạnh🙈🙉🙊 :
vợ cm cute nhỉ🥹
2026-06-22 16:32:32
0
swordsvn
Tôi là ai? :
2026-06-23 03:28:02
0
anhthuday_51
Anh Thư Day💫 :
Dthg v tr
2026-06-22 14:51:10
0
doquyet123
Quyết ĐỖ☘️ :
Em xinh 🥰
2026-06-22 16:38:09
0
anhthe.0
. :
cute v
2026-06-22 06:00:34
0
kobiet12373
. :
đẹp
2026-06-22 15:29:39
0
bwoe_ngoc06
Ngocccccanhh :
mình xin link mũ với ạ
2026-06-23 11:59:36
0
huyquang1291
Ghét con gái :
😁😁😁
2026-06-23 09:18:54
0
vietnam_haiduong_kinhmon
OK em nhé🙂 :
😘😘😘
2026-06-26 14:35:02
0
To see more videos from user @popipop._h, please go to the Tikwm homepage.

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.


Una fonda cualquiera en el sur de Chile, 🇨🇱 el Carmen chillan, un crack 👏 👏 #tradiciones #chile #elcarmen #septiembre #fiestaspatrias
Una fonda cualquiera en el sur de Chile, 🇨🇱 el Carmen chillan, un crack 👏 👏 #tradiciones #chile #elcarmen #septiembre #fiestaspatrias
🥺❤️‍🩹☕️
🥺❤️‍🩹☕️


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