@sheissupra2: Save your little gold coin and make one at home😋 #diysugarbodyscrub #diybodycare #howtomakebodyscrub #diybodyscrub #hygienetips

supra
supra
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Sunday 28 June 2026 14:11:12 GMT
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ayette868
🎼PLAiNE🎼💙 :
my love
2026-06-28 14:24:55
1
.blqovee
𝐁𝐞𝐥𝐥𝐚 🦢 :
i needed this! thank you angel 💕
2026-06-28 14:35:16
1
dailyvivx
viv ⊹ :
OMGGG YAASS DIYY
2026-06-28 15:41:37
0
heartofporcelain
🎀 :
i make it with body wash cuz i like the foam😛
2026-06-28 14:17:44
0
sdaddygg1
SUGAR DADDY :
Hey 💛💛
2026-06-29 02:17:39
0
uas9j2
K1tty :
First pls likeeee
2026-06-28 14:13:35
0
hej62286
🤍 :
Love this
2026-06-28 14:13:29
0
realskxin
real skin | beauty tips🧴 :
Love thiss
2026-06-28 19:32:56
0
theaaliyahyoung
𝚊𝚊𝚕𝚒𝚢𝚊𝚑 🩵🫰🥹 :
hiii
2026-06-28 14:14:46
0
porschabeautyroom
𝐵𝒶𝓇𝒷𝒾𝑒𝒫𝓇𝒾𝓃𝒸𝑒𝓈𝓈 :
Yes amazing
2026-06-28 14:19:16
0
elechesmara
13_maraaa :
coconut 🥥🌴🥥🥥🥥🌴🌴🌴>>>>>
2026-06-28 14:23:17
0
itsjustrosiebro
Rosie the blink🐰🌷 :
Coolll
2026-06-28 14:14:56
0
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IS THE VIRAL JAPANESE EGG SALAD… good or not?!!! 😩😩(LETS FIND OUT) @kaicenat #foodreview #japaneseegg #eggsalad #eggsandwich #foodmyth  The Japanese egg salad sandwich, What makes it different from a regular egg salad sandwich is the Kewpie mayo. Unlike most American mayonnaise, which is made using whole eggs, Kewpie mayo is made primarily with egg yolks. That gives it a richer, creamier texture and a deeper flavor. Part of what makes Kewpie mayo stand out is its savory, umami taste. Umami is often called the fifth taste, alongside sweet, salty, sour, and bitter. It’s that rich, savory flavor you find in foods like mushrooms, tomatoes, soy sauce, aged cheeses, and cooked meats. Compounds called glutamates activate special umami receptors on your taste buds, making foods taste richer, fuller, and more satisfying. MSG, or monosodium glutamate, is one source of glutamate, but many foods naturally contain glutamates as well. So it’s not that you’re tasting more flavors—it’s that the savory flavors are being amplified, giving the food more depth. Another thing that makes this sandwich stand out is the milk bread. Japanese milk bread is softer, fluffier, and slightly sweeter than the average white bread you’d find in most grocery stores. One reason is that it’s often made using a technique called tangzhong, where a portion of the flour and liquid is cooked into a paste before being added to the dough. This allows the bread to hold onto more moisture, creating that soft, pillowy texture that almost melts in your mouth. When you combine the rich, umami-packed egg salad with that incredibly soft milk bread, you get a sandwich that seems simple on the surface, but there’s actually a lot of food science behind why it tastes so good.
IS THE VIRAL JAPANESE EGG SALAD… good or not?!!! 😩😩(LETS FIND OUT) @kaicenat #foodreview #japaneseegg #eggsalad #eggsandwich #foodmyth The Japanese egg salad sandwich, What makes it different from a regular egg salad sandwich is the Kewpie mayo. Unlike most American mayonnaise, which is made using whole eggs, Kewpie mayo is made primarily with egg yolks. That gives it a richer, creamier texture and a deeper flavor. Part of what makes Kewpie mayo stand out is its savory, umami taste. Umami is often called the fifth taste, alongside sweet, salty, sour, and bitter. It’s that rich, savory flavor you find in foods like mushrooms, tomatoes, soy sauce, aged cheeses, and cooked meats. Compounds called glutamates activate special umami receptors on your taste buds, making foods taste richer, fuller, and more satisfying. MSG, or monosodium glutamate, is one source of glutamate, but many foods naturally contain glutamates as well. So it’s not that you’re tasting more flavors—it’s that the savory flavors are being amplified, giving the food more depth. Another thing that makes this sandwich stand out is the milk bread. Japanese milk bread is softer, fluffier, and slightly sweeter than the average white bread you’d find in most grocery stores. One reason is that it’s often made using a technique called tangzhong, where a portion of the flour and liquid is cooked into a paste before being added to the dough. This allows the bread to hold onto more moisture, creating that soft, pillowy texture that almost melts in your mouth. When you combine the rich, umami-packed egg salad with that incredibly soft milk bread, you get a sandwich that seems simple on the surface, but there’s actually a lot of food science behind why it tastes so good.

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