1. Home
  2. Detail

@donnatot16:

drbrizuela16
drbrizuela16
Open In TikTok:
Region: PH
Wednesday 01 July 2026 12:05:59 GMT
1804
251
0
9

Music

Download

No Watermark .mp4 (1.26MB) No Watermark(HD) .mp4 (1.42MB) Watermark .mp4 (0MB) Music .mp3

Comments

There are no more comments for this video.
To see more videos from user @donnatot16, please go to the Tikwm homepage.

Other Videos
Last Farewell Sad song | Use headphones for better experience #sadsong💔 #goviral #foryoupage❤️❤️ #fyp #goviral #trendingsong #viralvideos #falconmusic
Last Farewell Sad song | Use headphones for better experience #sadsong💔 #goviral #foryoupage❤️❤️ #fyp #goviral #trendingsong #viralvideos #falconmusic
WILL IT FOCACCIA?! Episode 28: Biscoff 🤎 It’s the last day of spring break and little sis is on a play date so I said to Alex we could make his dream focaccia as a special treat. Last night I interviewed him to hear how he’d engineer his dream focaccia. I wanted to make it just the way he imagined it (though I’d have done a couple of things differently myself for this flavor!). So please enjoy Alex’s WILL IT FOCACCIA?! takeover episode - he is such a little ham, isn’t he? Let him know what you think of his creation (and performance!) 🎸 We didn’t measure super accurately because we were just having fun, but here is the basic how-to with very close estimates! Alex’s Biscoff Focaccia For the dough 1 batch of same-day focaccia dough (page 22 in my cookbook or recipe also pinned at the top of my page here) 6 Biscoff Lotus biscuits, finely crushed 2 Tablespoons butter to line tray 6 Biscoff Lotus biscuits to fold into middle of dough 1.5 Tablespoons butter to dimple Mix dough. Fold in half of the crushed biscuits during the first set of stretch and folds. Repeat with remaining Biscoff crumbs on second set of folds. Cover and rest for 1-1.5 hours (room temp). Line tray with parchment and melted butter. Gently stretch it dough into tray and place the biscuits on it and fold as shown in video. Flip so the smooth side is on top and cover to proof for 1-1.5 hours. Dimple with more butter and bake for 18-25 mins (430F/220C), bottom rack. While baking, transfer about 200g (just over 3/4 cup) Biscoff Creme into piping bag with large open piping nozzle. Once out of the oven, poke holes in the bread with a straw and pipe in the cream. Whisk together until smooth drizzling consistency: 60g (1/4 cup) Biscoff Creme 120g (1 cup) icing sugar 4-5 Tablespoons milk Sprinkle of cinnamon Dash of vanilla extract Drizzle over top of focaccia and brush into even layer. Glaze bottom by placing remaining glaze on tray and rubbing the bottom of the bread in it. Place on cooling rack and immediately top with 6 additional crumbled Biscoff Lotus biscuits before letting the glaze harden. Enjoy! #willitfocaccia #biscoff #biscoffrecipes #focaccia #sweetfocaccia #focacciatok
WILL IT FOCACCIA?! Episode 28: Biscoff 🤎 It’s the last day of spring break and little sis is on a play date so I said to Alex we could make his dream focaccia as a special treat. Last night I interviewed him to hear how he’d engineer his dream focaccia. I wanted to make it just the way he imagined it (though I’d have done a couple of things differently myself for this flavor!). So please enjoy Alex’s WILL IT FOCACCIA?! takeover episode - he is such a little ham, isn’t he? Let him know what you think of his creation (and performance!) 🎸 We didn’t measure super accurately because we were just having fun, but here is the basic how-to with very close estimates! Alex’s Biscoff Focaccia For the dough 1 batch of same-day focaccia dough (page 22 in my cookbook or recipe also pinned at the top of my page here) 6 Biscoff Lotus biscuits, finely crushed 2 Tablespoons butter to line tray 6 Biscoff Lotus biscuits to fold into middle of dough 1.5 Tablespoons butter to dimple Mix dough. Fold in half of the crushed biscuits during the first set of stretch and folds. Repeat with remaining Biscoff crumbs on second set of folds. Cover and rest for 1-1.5 hours (room temp). Line tray with parchment and melted butter. Gently stretch it dough into tray and place the biscuits on it and fold as shown in video. Flip so the smooth side is on top and cover to proof for 1-1.5 hours. Dimple with more butter and bake for 18-25 mins (430F/220C), bottom rack. While baking, transfer about 200g (just over 3/4 cup) Biscoff Creme into piping bag with large open piping nozzle. Once out of the oven, poke holes in the bread with a straw and pipe in the cream. Whisk together until smooth drizzling consistency: 60g (1/4 cup) Biscoff Creme 120g (1 cup) icing sugar 4-5 Tablespoons milk Sprinkle of cinnamon Dash of vanilla extract Drizzle over top of focaccia and brush into even layer. Glaze bottom by placing remaining glaze on tray and rubbing the bottom of the bread in it. Place on cooling rack and immediately top with 6 additional crumbled Biscoff Lotus biscuits before letting the glaze harden. Enjoy! #willitfocaccia #biscoff #biscoffrecipes #focaccia #sweetfocaccia #focacciatok
salve K... | #mcig #tipografia #videoviral #viral #foryou
salve K... | #mcig #tipografia #videoviral #viral #foryou
so excited for s5 | #strangerthings #lyrics #fyp #lyricsvideo
so excited for s5 | #strangerthings #lyrics #fyp #lyricsvideo
alloww:3
alloww:3

About

Legal