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@panther_express:

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Region: PH
Saturday 27 June 2026 15:04:59 GMT
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Comments

akotosicokei
kei :
uy ang ganda ng lipstick mo ang ganda mo
2026-06-27 16:53:08
109
manjirosano34697
manjirosano34697 :
yosi tayo eury
2026-06-28 16:06:48
1
eyrensonn
Noor :
2uauauwuwhwuhw send me someone 🙏🙏
2026-06-28 07:17:48
2
richhhhhs
chardy :
tas ldr
2026-06-28 01:50:27
6
miawmiawkitkit
Account not found :
mas maganda ako🙄
2026-06-28 01:37:03
9
seanntidope_2010
Sean loves 👋🏻2️⃣🌏 :
tas ldr binigay sayo
2026-06-29 13:53:51
0
shaquillexsorial
Ono :
Nakakakilig naman yan go girl 😆
2026-06-27 15:25:32
1
valencia_bryan3
nayrb🧿 :
cute mo tilaga
2026-06-28 01:47:27
1
itsmeianramos
. :
Basta pogi kinikilig Sila haha
2026-06-28 03:23:29
1
nathanbocboc
Nathan Bocboc :
2026-06-28 00:18:02
0
itsyotapp_mwa
ROYYPU67 :
tas hindi na 🦖 yung repost
2026-06-29 13:55:11
0
cessgaite
cessgaite :
ang cute talaga neto huhuhuhu
2026-06-28 06:11:54
1
mmvv_nd
mavnextdoor. :
kinikilig rin kami sis
2026-06-27 18:47:19
1
codmtothemaxlol
Fullldrawcodm :
HAYST AKALA KO FIRST AKO🥀
2026-06-27 15:09:20
1
verashima10
xi.pebblelous :
wag mag sisi ka kaibigan
2026-06-27 16:08:27
1
brent0y1
brent_xander :
2026-06-29 23:24:37
0
thirdy.matchalover
TD!... :
BBM ANO NA
2026-06-29 11:12:43
0
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#coupedumonde#cotedivoire🇨🇮 #tiktok #viralvideo #footballtiktok
#coupedumonde#cotedivoire🇨🇮 #tiktok #viralvideo #footballtiktok


٦٢ ساڵ پێشمەرگایەتی، ٦٢ ساڵ شانازی #AreenBarzani
٦٢ ساڵ پێشمەرگایەتی، ٦٢ ساڵ شانازی #AreenBarzani
__ ব্যক্তিগত শূন্যতা শুধু মাত্র ব্যাক্তিই জানে..:) #tiktok #tikbangladesh🇧🇩
__ ব্যক্তিগত শূন্যতা শুধু মাত্র ব্যাক্তিই জানে..:) #tiktok #tikbangladesh🇧🇩
Version 2 meh
Version 2 meh
Japanese Milk Bread 🍞 Ultra-soft bakery-style Hokkaido milk bread. 📖 Ingredients: Tangzhong * 25g bread flour * 125g whole milk Dough * 375g bread flour * 25g sugar * 15g milk powder * 4g instant/fast-action yeast * 6g salt * 140g milk * 60g cream * 35g condensed milk * 1 egg (50g) * All tangzhong * 40g unsalted butter (soft) Garlic Butter Finish * 50g butter (melted) * 4 small garlic cloves (finely grated) * 1–2 tsp parsley (chopped) * Pinch of salt 👩🏻‍🍳 Instructions: 1. Make Tangzhong Cook flour + milk on low heat until thick like pudding. Cool completely. 2. Mix Dough Combine flour, sugar, milk powder, yeast. Add milk, cream, condensed milk, egg, and tangzhong. Mix into shaggy dough. Rest 15–20 min (important for softness). 3. Knead Add salt, then knead 5 min. Add butter gradually and knead 10–15 min until: * smooth * elastic * passes windowpane test 4. First Rise Cover and proof until ~80–90% larger (not full doubling), about 60–90 min. 5. Shape Divide into 9 equal balls (85–90g each). Place in greased 9-inch springform pan (1 center + 8 around). 6. Final Proof Let rise 45–75 min until puffy and touching. Dough should spring back slowly when pressed. 7. Bake Brush with egg wash. Bake at: * 175°C (conventional) OR 165°C fan * 22–26 minutes Cover with foil if browning too fast. 8. Finish Immediately brush hot buns with garlic butter while still warm. #milkbreadrecipe #japanesemilkbread #buns #EasyRecipes #baking
Japanese Milk Bread 🍞 Ultra-soft bakery-style Hokkaido milk bread. 📖 Ingredients: Tangzhong * 25g bread flour * 125g whole milk Dough * 375g bread flour * 25g sugar * 15g milk powder * 4g instant/fast-action yeast * 6g salt * 140g milk * 60g cream * 35g condensed milk * 1 egg (50g) * All tangzhong * 40g unsalted butter (soft) Garlic Butter Finish * 50g butter (melted) * 4 small garlic cloves (finely grated) * 1–2 tsp parsley (chopped) * Pinch of salt 👩🏻‍🍳 Instructions: 1. Make Tangzhong Cook flour + milk on low heat until thick like pudding. Cool completely. 2. Mix Dough Combine flour, sugar, milk powder, yeast. Add milk, cream, condensed milk, egg, and tangzhong. Mix into shaggy dough. Rest 15–20 min (important for softness). 3. Knead Add salt, then knead 5 min. Add butter gradually and knead 10–15 min until: * smooth * elastic * passes windowpane test 4. First Rise Cover and proof until ~80–90% larger (not full doubling), about 60–90 min. 5. Shape Divide into 9 equal balls (85–90g each). Place in greased 9-inch springform pan (1 center + 8 around). 6. Final Proof Let rise 45–75 min until puffy and touching. Dough should spring back slowly when pressed. 7. Bake Brush with egg wash. Bake at: * 175°C (conventional) OR 165°C fan * 22–26 minutes Cover with foil if browning too fast. 8. Finish Immediately brush hot buns with garlic butter while still warm. #milkbreadrecipe #japanesemilkbread #buns #EasyRecipes #baking

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