@ii_cgyu: we pacar baru #eventellyrine #kimnamhoon #chaellun8 #kimtaeyoung #agentkimreactivated #inyourradiantseason #kdrama #kdramaedit #foryou #fyp #margack tw // @najinae_ , @pandz.16 special tag // @leesuhyvn , @_naerine , @lycaaeu

𝙕𝙪𝙧𝙖 𝖋𝖙 𝕮𝖐

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Region: ID

Wednesday 01 July 2026 11:43:04 GMT

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𝙆𝙮𝙖𝙣𝙣𝙤 𝖋𝖙 𝕮𝖐 :

2026-07-01 14:02:43

1

naryn desu :

kerenn zuraa😆

2026-07-02 05:59:06

1

𝖻𝗂𝗅𝖺𝖺 :

minat style jura

2026-07-02 14:48:15

1

naa kembaran gyj :

KA ZURAA KERENN

2026-07-02 00:42:25

1

reii hadeh :

style zuraa🤤

2026-07-01 15:13:06

1

park khazu :

duta jowo

2026-07-03 11:01:09

1

𝙟𝙞𝙚𝙣𝙢𝙖𝙧𝙩𝙗𝙠 𝖋𝖙 𝕮𝖐 :

wey keren

2026-07-01 14:43:58

1

tsa 𝄞 :

kolep kita mn vdh

2026-07-01 16:44:44

1

𝙧𝙞𝙚𝙡𝙡 𝖋𝖙 𝕮𝖐 :

zuraa dngn style geter geternya

2026-07-02 14:02:38

1

heji morales :

aku

2026-07-01 12:29:07

1

Tata :

jagoo terus

2026-07-01 12:43:57

1

𝙠𝙧𝙖𝙢𝙢𝙈 𝖋𝖙 𝕮𝖐 :

wis iso

2026-07-01 23:23:48

2

dre ★ :

MIRIP AKU BANGET DEMI APAPUN.

2026-07-01 12:48:29

1

𝙟𝙞𝙚𝙣𝙢𝙖𝙧𝙩𝙗𝙠 𝖋𝖙 𝕮𝖐 :

ayangku semua

2026-07-01 14:43:53

1

tsa 𝄞 :

kok ngedit bojoku jurasis

2026-07-01 16:44:32

1

dre ★ :

LAGI NONTON SERU BANGET HAHAW

2026-07-01 12:48:17

1

۫ ׅ /🧽💧#3! ꪖᥡ𝘀𝗵ׁⅈꫀ 💖 ׄ :

EDITAN KAMU KNP MANTEP BGT KAK 😭😭😭

2026-07-05 03:23:40

1

kimmierraa :

apacuma gw yang kenal taeyoung pas di teach you a lesson? 😭

2026-07-04 08:25:34

0

asa :

mantap

2026-07-04 07:30:14

0

yuppi :

anteng banget aku nonton ni editan

2026-07-05 13:21:42

1

tsa 𝄞 :

sok jawa lu

2026-07-01 16:44:11

1

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Croissants Ingredients * 330g flour (2⅔ cups) * 1 tsp yeast * 30g sugar (2 tbsp) * 1 tsp salt * 20g butter (1½ tbsp, softened) * 170g lukewarm water (⅔ cup) * 150g butter (for laminating) ⸻ Instructions 1 In a bowl mix water, yeast, and sugar. Add flour, salt, and butter. Mix until dough comes together, then knead until smooth. Stretch dough if it doesn’t tear easily, it’s ready. Cover and let it rest for 15 minutes at room temperature. 2 Place the butter in a zip bag and roll it into a flat square (it should be pliable, not hard). 3 On a floured surface, roll the dough, place the butter in the center, and seal it. Roll and do 1 double fold + 1 single fold. If your kitchen is warm, (chill the dough briefly between each folding so the butter doesn’t melt) Then cover and place in the fridge for 30 minutes. 4 Roll the dough again, cut into 3 strips, then cut each strip into 2 triangles (6 pieces total). Roll each piece into a croissant (don’t roll too tight). Place on a parchment-lined tray. 5 Cover and let them proof until puffy and jiggly (about 1 hour). 6 Bake in a preheated oven at 400°F (200°C) for 3 minutes, then reduce to 180°C (350°F) and bake for 20 minutes until golden. Do not open the oven while baking. ⸻ #croissant #croissants #bread#breadng#bakiyrecipe

Croissants Ingredients * 330g flour (2⅔ cups) * 1 tsp yeast * 30g sugar (2 tbsp) * 1 tsp salt * 20g butter (1½ tbsp, softened) * 170g lukewarm water (⅔ cup) * 150g butter (for laminating) ⸻ Instructions 1 In a bowl mix water, yeast, and sugar. Add flour, salt, and butter. Mix until dough comes together, then knead until smooth. Stretch dough if it doesn’t tear easily, it’s ready. Cover and let it rest for 15 minutes at room temperature. 2 Place the butter in a zip bag and roll it into a flat square (it should be pliable, not hard). 3 On a floured surface, roll the dough, place the butter in the center, and seal it. Roll and do 1 double fold + 1 single fold. If your kitchen is warm, (chill the dough briefly between each folding so the butter doesn’t melt) Then cover and place in the fridge for 30 minutes. 4 Roll the dough again, cut into 3 strips, then cut each strip into 2 triangles (6 pieces total). Roll each piece into a croissant (don’t roll too tight). Place on a parchment-lined tray. 5 Cover and let them proof until puffy and jiggly (about 1 hour). 6 Bake in a preheated oven at 400°F (200°C) for 3 minutes, then reduce to 180°C (350°F) and bake for 20 minutes until golden. Do not open the oven while baking. ⸻ #croissant #croissants #bread#breadng#bakiyrecipe

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