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@jm_animation18: Toga wants to Play 👀 Stop Motion #myheroacademia #anime #stopmotion

JM Animation (Youtube)
JM Animation (Youtube)
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Region: PH
Sunday 28 June 2026 13:40:21 GMT
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Music

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No Watermark .mp4 (0.76MB) No Watermark(HD) .mp4 (0.76MB) Watermark .mp4 (0.76MB) Music .mp3

Comments

outpopulater
OutPopulater :
Mhur lines are weird af😭
2026-07-06 18:53:03
276
stevenmendez167
🍋🇵🇪🔥S.T.V🐓🔥 :
y bien que aras ahora
2026-07-12 17:36:47
315
acnologia2000
acnologia :
i think denji amd toga is the perfect ship😂
2026-06-28 20:16:48
808
www.moon.pl
www.Moon.pl :
where can I buy toga figure???
2026-07-12 07:00:53
0
estebanyvida
Esteban T.A :
good ending
2026-07-13 00:09:53
9
kaiodias557
aleatório :
só eu q achei parecido com a voz dela?
2026-07-12 23:01:00
18
an_emptytinluncbox
🎸AnEmptyTinLunchbox :
This stop motion is amazing
2026-06-28 22:05:12
393
juniorpierre41
Messi :
2026-07-10 10:41:34
168
theterribledrawer
TerribleDrawer :
The “NO WAY” out of nowhere😭
2026-06-29 00:55:56
79
brayantetty2
ブライアン :
She's soooo cuuuute😍😍😍😍😍😍
2026-07-12 10:34:52
8
archie.fey1
n0xy.Ed1tz✌️🇬🇧 :
Cleaning you mind for 1 like
2026-06-29 13:50:10
26
shiggyglazerrr
★ :
no way he js called mhur fun
2026-06-29 06:05:21
66
zono27699
zono27699 :
That is NOT A FUN GAME YOU CAN PLAY
2026-06-29 04:37:41
76
lucaskilm
Alastor :
I wish I was in deku place
2026-06-28 22:35:56
84
erasure90
Erasure :
So all the MHUR content creators showing up huh😭
2026-07-08 16:00:04
10
To see more videos from user @jm_animation18, please go to the Tikwm homepage.

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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.
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#زەمان✅ #یەکمین_بێرکابەر #07511626261 #هەرزانترین_نرخ_لای_ئێمەیە #foryou

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