@xa_mi_dong_ngu: Cảm giác sao lại Alpha thế nàyyy 😱😱 (hậu trường Hồ Sơ Nam Bộ) #hosonambo #zhangxincheng #dingyuxi #dinhvuhe #truongtanthanh

☀Xà Mi Đồng Ngư🌙
☀Xà Mi Đồng Ngư🌙
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Region: VN
Tuesday 30 June 2026 16:50:38 GMT
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tranminhhieu396
Híu Nè :
Ngon luôn
2026-06-30 16:54:34
13
niikoneko30
niiko_neko :
his gaze ❤️‍🔥❤️‍🔥❤️‍🔥❤️‍🔥
2026-07-01 12:09:19
3
hiu.lng.bn.new
Elin_feelu :
ko mấy chờ p2 lâu quá thì mn qua fic của tui đọc chơi ak, fic tiếp nối theo logic của kết phim á, đảm bảo 2 anh đều cùng về Hạ Thành sống hp bên nhau ĐỒNG TÂM HIỆP LỰC Fanfiction: Hồ Sơ Nam Bộ (Hậu Truyện) lên Wattpad gõ @LenhHoThienTuyet000 là ra nha
2026-07-01 16:11:37
0
oanh8790
Oanh110708 :
Huhu...có ck con đuề huề oy vẫn mê đam mỹ quá:)
2026-07-01 01:44:03
6
conangheynghen
mê boylove :
t lũy cập này qua
2026-07-01 03:36:40
1
anhiee_25
✨ Dịu Dàng Có Hạn :
nma mk thấy lúc thì Tôm Muối, lúc thì lại Muối Tôm, nma để ý thì thấy Tôm toàn mặc đồ kín cổ😂 còn Muối thì hay hở
2026-07-01 14:09:55
0
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Other Videos

✨Overnight Focaccia ✨ I reshare this recipe 1-2x a year because so many of you request the it on a daily basis!  It is up there in my top three most popular, most viral recipes. If you’re new to breadmaking…start with this one! This recipe can be adapted to be made in the same-day by adding in an extra 1/2 teaspoon of instant yeast (so 1.5 tsp total) and skipping the overnight proofing in the fridge. Instead of putting it in the fridge, leave the dough to proof covered in the bowl at room temperature for 1-1.5 hours and then continue the recipe as normal from the step where you tip it into the tray (reduce the proofing time in the tray to 1.5 hours). Ingredients  390-420ml* (14oz/ 1 3/4cups) warm water 1 teaspoon (5g) honey, sugar or agave 1 Tablespoon (15ml) extra virgin olive oil 1 teaspoon (4g) instant yeast 500g (4 cups**) white bread flour (not plain or all-purpose)  2 teaspoons (10g) fine sea salt  *start with 390ml and increase to 420ml gradually. Use the consistency of the dough in my video as a gauge! Different bread flours absorb different amounts of water. It’s okay if your dough is a touch wetter than mine, but you don’t want it soupy as that makes the stretch and folds problematic.  **500g is roughly 4 cups of flour. The flour should be fluffed up, spooned into cup and levelled to ensure it’s as accurately measured as possible. Scales are always best! Use the tutorial as a guide for consistency of dough and adjust water/flour slightly if needed. Oven temp: 220C/430F for 18-23 mins (bottom rack!)…this tray was a 9x13 aluminium quarter sheet pan but you can use a larger tray if you prefer it thinner/crispier. No need to stretch it all the way to edges if using a bigger tray. Metal/aluminium is always best at conducting heat. If you’ve made this before, comment your fave topping combos so everyone can be inspired - happy baking! #focaccia #breadmaking #breadtips #breadrecipe #easybreadrecipe #breadtok #focacciatok
✨Overnight Focaccia ✨ I reshare this recipe 1-2x a year because so many of you request the it on a daily basis! It is up there in my top three most popular, most viral recipes. If you’re new to breadmaking…start with this one! This recipe can be adapted to be made in the same-day by adding in an extra 1/2 teaspoon of instant yeast (so 1.5 tsp total) and skipping the overnight proofing in the fridge. Instead of putting it in the fridge, leave the dough to proof covered in the bowl at room temperature for 1-1.5 hours and then continue the recipe as normal from the step where you tip it into the tray (reduce the proofing time in the tray to 1.5 hours). Ingredients 390-420ml* (14oz/ 1 3/4cups) warm water 1 teaspoon (5g) honey, sugar or agave 1 Tablespoon (15ml) extra virgin olive oil 1 teaspoon (4g) instant yeast 500g (4 cups**) white bread flour (not plain or all-purpose) 2 teaspoons (10g) fine sea salt *start with 390ml and increase to 420ml gradually. Use the consistency of the dough in my video as a gauge! Different bread flours absorb different amounts of water. It’s okay if your dough is a touch wetter than mine, but you don’t want it soupy as that makes the stretch and folds problematic. **500g is roughly 4 cups of flour. The flour should be fluffed up, spooned into cup and levelled to ensure it’s as accurately measured as possible. Scales are always best! Use the tutorial as a guide for consistency of dough and adjust water/flour slightly if needed. Oven temp: 220C/430F for 18-23 mins (bottom rack!)…this tray was a 9x13 aluminium quarter sheet pan but you can use a larger tray if you prefer it thinner/crispier. No need to stretch it all the way to edges if using a bigger tray. Metal/aluminium is always best at conducting heat. If you’ve made this before, comment your fave topping combos so everyone can be inspired - happy baking! #focaccia #breadmaking #breadtips #breadrecipe #easybreadrecipe #breadtok #focacciatok

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