@luglio_film: cucok bgt 😫🤏🏻 #diluarnurulseries #diluarnurul #gabrielharungiroux #nayladennypurnama #fyp

Luglio Series

Open In TikTok:

Region: ID

Tuesday 23 June 2026 13:26:01 GMT

906

70

3

0

Music

Download

No Watermark .mp4 (0.38MB) No Watermark(HD) .mp4 (0.38MB) Watermark .mp4 (0.97MB) Music .mp3

Comments

NETFLIX 30K,VIDIO 25K,VIU 10K✨ :

☝🏻☝🏻izin ka di vidio

2026-06-28 04:39:08

0

napa :

saddddddd ending pasti yaaaa minnn

2026-06-23 15:10:09

0

To see more videos from user @luglio_film, please go to the Tikwm homepage.

Other Videos

Nâu caramel bao sáng da nhe mấy bà, nịnh da lắm nhe😍 #nhuomtocdep #maunhuomdep #viralvideo #maunhuomsangda #maunhuomthoitrang

Nâu caramel bao sáng da nhe mấy bà, nịnh da lắm nhe😍 #nhuomtocdep #maunhuomdep #viralvideo #maunhuomsangda #maunhuomthoitrang

🐈‍⬛🐈

⁨ كيمتشي كوري باسهل طريقة . . المكونات خس صيني •بصل اخضر • جزر للخليط بصلة متوسطة • خمس فصوص ثوم او اقل بكيفكم • تفاحة • ملعقتين صويا صوص • ملعقة كوب ملح • ملعقة كوب سكر • ملعقة كوب زنجبيل فريش • نص كوب من الفلفل الكوري • نص كوب ماء لخليط الرز كوب ماء ملعقتين طحين تمن (رز) . .⁩ #كوريا #كيمتشي #كيدراما #korea #kimchi

⁨ كيمتشي كوري باسهل طريقة . . المكونات خس صيني •بصل اخضر • جزر للخليط بصلة متوسطة • خمس فصوص ثوم او اقل بكيفكم • تفاحة • ملعقتين صويا صوص • ملعقة كوب ملح • ملعقة كوب سكر • ملعقة كوب زنجبيل فريش • نص كوب من الفلفل الكوري • نص كوب ماء لخليط الرز كوب ماء ملعقتين طحين تمن (رز) . .⁩ #كوريا #كيمتشي #كيدراما #korea #kimchi

Free lamine yamal vs saudi arabia 2026 clips for editing ❤️ clips link in profile #lamineyamal #yamal #football4kclips

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.

About

Robot
API

Legal

Privacy Policy