@kuttybaisagyndykov: #рекомендации #той #куттыбай

Құттыбай
Құттыбай
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Region: KZ
Friday 03 July 2026 20:10:26 GMT
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777mika701
SuLu :
ладно трико, но сумку можно было оставить😁
2026-07-04 03:15:36
3219
001ida01
🐋 :
Осындай гой мен издейтин жигит💔😍
2026-07-04 10:12:14
340
assylay777
꧁𓊈𒆜 A s y l a i 𒆜𓊉꧂ :
Ірі болған жаксы осындай.
2026-07-04 03:22:17
8957
user1069705245120
Барамда келем :
трикомен келген ба тойга
2026-07-04 02:46:07
2636
hotel.star47
Hotel Star ⭐ :
Вааау хочу такой муж
2026-07-04 14:43:57
461
klara.1978
Klara Kumisbayeva :
денесін құдай берген екен я
2026-07-04 12:21:38
128
guljaina_9394
Гульжайна Маханбетова :
көк рубашка киген жарып жүр гой😂😂😂
2026-07-04 08:23:49
597
moskin888
moskin888 :
Я рядом с ним слабая деси 😂
2026-07-04 05:13:00
69
janar_k_1981
janar_k_1981 :
Мынау қалаулымда отыратын балағо. Атын ұмытып отырғаным🤦🏼‍♀️
2026-07-04 04:18:49
801
ziuarjumanova
“Өнерпаз ұрпақ” ҚҚ бала құқығы :
Ұрпақты жалғыз емес көп балалы болу керек бұл бала
2026-07-04 07:43:51
80
nysipova
жанка :
осындаи ірі болған жаесығои
2026-07-04 11:08:45
58
user3392716844432
Конысбек Абдикалиев :
баазар жоқ мықты мықты👍👍👍👏👏👏
2026-07-04 02:47:52
53
...aimadi...862014
AiMadi :
Ананнан сени туган айналайын дит 😁👍🏻
2026-07-04 05:25:22
35
1_baktygalievna
botakoz :
Тау-Тау Адам👍
2026-07-04 04:07:39
16
azizaisaevna_7
АzizA :
Көк рубашкадағы жәй ма
2026-07-04 08:05:51
14
kazzashka1
Kazzashka :
мааа тау адам екен реально😳
2026-07-04 05:58:38
15
gul.03.05
Г :
Мама😍
2026-07-03 20:46:25
122
makonai.89
🇰🇿M@K$🇰🇿KOK£🇰🇿 :
Нау нестеп отыр
2026-07-04 06:50:23
27
guldei_81
гүлия :
менің күйеуімде тым тау адам😁
2026-07-04 04:32:04
16
usert958l3n8u4
🪸🌸🌺🪷🥀 :
Айналайын, тұқымың көп болсын🙏🙏🙏 Қазақтың жігіттері осындай алып болсыншы 😍😍😍👍👍👍🙏
2026-07-04 10:38:29
5
aminadikhanbekova
amina :
случайно сезим багында болмады ма?
2026-07-04 08:51:14
20
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Other Videos

Basics done right. Garlic bread focaccia. Golden, soft inside, crisp edges, no shortcuts. - For the Focaccia Dough: 510 g bread or pizza flour (Tipo 00 preferred) 7 g dried yeast 12 g salt 350 ml cold water 20 g caster sugar 40 ml extra virgin olive oil For the Confit Garlic: 2 whole garlic bulbs 300 ml extra virgin olive oil For the Garlic Compound Butter: 120 g unsalted butter, very soft 6–8 cloves confit garlic 1 tablespoon finely chopped flat-leaf parsley 1 teaspoon finely chopped thyme 1 teaspoon finely chopped rosemary Fine salt, to taste To Finish 120–150 g grated cheese (mozzarella, parmesan, or a mix) Confit garlic oil, as needed Method For the dough, add the cold water, sugar and yeast to the bowl of a stand mixer and stir briefly. Add the flour and mix with a dough hook on low speed until combined. Add the salt and olive oil and mix for 4–5 minutes until smooth and elastic. Cover and prove at room temperature until doubled, about 60–90 minutes. For the confit garlic. Place the peeled garlic cloves and olive oil in a small saucepan. Cook on the lowest heat possible until the garlic is completely soft and pale golden, about 45–60 minutes. Cool, then strain, reserving both the garlic and the oil. Mix the softened butter with the chopped confit garlic, parsley, thyme and rosemary. Season lightly with salt. Roll the proved dough into a rectangle about 1.5 cm thick. Spread generously with the garlic butter, scatter over the cheese, then roll up tightly. Slice and place cut side up into a lined baking tin. Prove again until doubled and pillowy. Spoon over some confit garlic oil and gently dimple the dough. Bake at 190 °C for around 35-45 minutes. Halfway through baking, spoon the remaining butter over the top, add extra cheese, and continue baking until deeply golden and cooked through.
Basics done right. Garlic bread focaccia. Golden, soft inside, crisp edges, no shortcuts. - For the Focaccia Dough: 510 g bread or pizza flour (Tipo 00 preferred) 7 g dried yeast 12 g salt 350 ml cold water 20 g caster sugar 40 ml extra virgin olive oil For the Confit Garlic: 2 whole garlic bulbs 300 ml extra virgin olive oil For the Garlic Compound Butter: 120 g unsalted butter, very soft 6–8 cloves confit garlic 1 tablespoon finely chopped flat-leaf parsley 1 teaspoon finely chopped thyme 1 teaspoon finely chopped rosemary Fine salt, to taste To Finish 120–150 g grated cheese (mozzarella, parmesan, or a mix) Confit garlic oil, as needed Method For the dough, add the cold water, sugar and yeast to the bowl of a stand mixer and stir briefly. Add the flour and mix with a dough hook on low speed until combined. Add the salt and olive oil and mix for 4–5 minutes until smooth and elastic. Cover and prove at room temperature until doubled, about 60–90 minutes. For the confit garlic. Place the peeled garlic cloves and olive oil in a small saucepan. Cook on the lowest heat possible until the garlic is completely soft and pale golden, about 45–60 minutes. Cool, then strain, reserving both the garlic and the oil. Mix the softened butter with the chopped confit garlic, parsley, thyme and rosemary. Season lightly with salt. Roll the proved dough into a rectangle about 1.5 cm thick. Spread generously with the garlic butter, scatter over the cheese, then roll up tightly. Slice and place cut side up into a lined baking tin. Prove again until doubled and pillowy. Spoon over some confit garlic oil and gently dimple the dough. Bake at 190 °C for around 35-45 minutes. Halfway through baking, spoon the remaining butter over the top, add extra cheese, and continue baking until deeply golden and cooked through.

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