@jihoonieeee__: yêu hay không yêu ? @0529.jihoon.official #parkjihoon #박지훈 #viral #tiktok #caybutcuajihoon

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Saturday 04 July 2026 05:25:20 GMT

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Comments

박 :

T xem đi xem lại 529 lần r sốp nhé

2026-07-04 13:04:04

34

park jihoon. :

trời ơi peak vậy May ơii 😭

2026-07-04 23:44:22

2

mít :

Ai đọc truyện cổ tích mà quên đóng sách làm hoàng tử chạy ra thế nàyyyyy

2026-07-04 15:40:17

4

100%aura :

định đăng lại , sợ ngta nói mình mê trai🥰

2026-07-04 23:55:17

1

ŋɠườı ʂắ℘ ƈɧếɬ 🎀 :

Edit hết hồn

2026-07-04 19:25:22

3

. :

ê đợi xu huớng r tui đlai nha đừng xóa

2026-07-04 05:37:35

3

xương cổ kêu răng rắc :

dạ iu

2026-07-04 19:12:02

0

박지훈, 보고 싶다. :

adu xu hướng liền💗💗💗

2026-07-04 05:27:46

0

Chup🩷 :

Lại phải liếm màn hình

2026-07-04 16:16:03

0

vy :

có để yên cho t xem k , t sắp ngất ra đây r đấy

2026-07-04 16:05:40

0

dlih. :

pjh 2019 nó ph gọi là bùng nổ😭

2026-07-04 17:44:55

0

trần bùi duy anh :

chọn yêu

2026-07-04 16:50:42

0

Mụii :

Xh đi tr năn nỉ😞

2026-07-04 18:03:02

0

huvavotam :

edit đỉnh vl tus ơi

2026-07-04 16:10:06

0

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Is the foger peak? Posted on @the.big_dawgg Drop a follow lets run it to 10k by August 💪 🍯Wax 🔛🔝 Lemon pound cake recipe Step 1: Mix the dry ingredients. In a medium bowl, combine the flour, salt, and baking soda. Whisk until evenly combined. Step 2: Mix the buttermilk and lemon. In another bowl or liquid measuring cup, whisk the buttermilk with the lemon zest and lemon juice. Set it aside. Step 3: Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment (or using beaters), cream the butter and sugar on medium speed until light and fluffy. This creaming step incorporates air into the batter, which helps the cake rise and gives it a fine, tender crumb. Step 4: Beat in the eggs. Scrape down the sides of the bowl, then add the eggs one at a time, beating well after each one. Adding the eggs gradually helps them emulsify into the batter, creating a stable, smooth mixture that won’t split or curdle. Step 5: Add the dry and wet ingredients. With the mixer on low, alternate adding the flour and buttermilk mixtures, beginning and ending with the flour. (These gradual additions keep the batter from becoming over-mixed, which helps maintain a tender texture.) Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well-incorporated. Step 6: Fill the pans. Transfer the cake batter to the loaf pans lined with parchment slings and smooth the tops with a rubber spatula. (The parchment slings help prevent the cake from sticking to the pan and make it easy to lift out cleanly—no need to invert or risk breaking the crust.) Step 7: Bake and cool. Bake the cakes in a 350°F oven for 55 to 65 minutes, or until a tester comes out clean. Let the cakes cool in the pans on a wire rack for 10 minutes, then lift them out using the parchment slings and cool for about an hour more. Step 8: Make the syrup. Combine the water and sugar in a small saucepan and bring to a boil. Remove from heat and stir in the lemon juice. Adding lemon juice after boiling keeps the flavor bright and fresh rather than cooked or muted. Step 9: Make the glaze. In a medium bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Adjust with more sugar or juice if needed for your preferred consistency—for a thicker glaze, use less juice; for a thinner drizzle, add a tiny splash more. Step 10: Top the cakes with syrup and glaze. Once the cakes are cool, brush the warm syrup all over—don’t forget the sides—and let it soak in. Make sure the cakes are completely cool; applying the syrup to a fully cooled cake helps it soak in evenly without making the crumb gummy. Last, spoon the glaze over the top, letting it drip down the sides. The cake will keep nicely for a few days; freeze without the glaze for up to 3 months#greentok #michigan #blinkercheckpoint

Is the foger peak? Posted on @the.big_dawgg Drop a follow lets run it to 10k by August 💪 🍯Wax 🔛🔝 Lemon pound cake recipe Step 1: Mix the dry ingredients. In a medium bowl, combine the flour, salt, and baking soda. Whisk until evenly combined. Step 2: Mix the buttermilk and lemon. In another bowl or liquid measuring cup, whisk the buttermilk with the lemon zest and lemon juice. Set it aside. Step 3: Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment (or using beaters), cream the butter and sugar on medium speed until light and fluffy. This creaming step incorporates air into the batter, which helps the cake rise and gives it a fine, tender crumb. Step 4: Beat in the eggs. Scrape down the sides of the bowl, then add the eggs one at a time, beating well after each one. Adding the eggs gradually helps them emulsify into the batter, creating a stable, smooth mixture that won’t split or curdle. Step 5: Add the dry and wet ingredients. With the mixer on low, alternate adding the flour and buttermilk mixtures, beginning and ending with the flour. (These gradual additions keep the batter from becoming over-mixed, which helps maintain a tender texture.) Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well-incorporated. Step 6: Fill the pans. Transfer the cake batter to the loaf pans lined with parchment slings and smooth the tops with a rubber spatula. (The parchment slings help prevent the cake from sticking to the pan and make it easy to lift out cleanly—no need to invert or risk breaking the crust.) Step 7: Bake and cool. Bake the cakes in a 350°F oven for 55 to 65 minutes, or until a tester comes out clean. Let the cakes cool in the pans on a wire rack for 10 minutes, then lift them out using the parchment slings and cool for about an hour more. Step 8: Make the syrup. Combine the water and sugar in a small saucepan and bring to a boil. Remove from heat and stir in the lemon juice. Adding lemon juice after boiling keeps the flavor bright and fresh rather than cooked or muted. Step 9: Make the glaze. In a medium bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Adjust with more sugar or juice if needed for your preferred consistency—for a thicker glaze, use less juice; for a thinner drizzle, add a tiny splash more. Step 10: Top the cakes with syrup and glaze. Once the cakes are cool, brush the warm syrup all over—don’t forget the sides—and let it soak in. Make sure the cakes are completely cool; applying the syrup to a fully cooled cake helps it soak in evenly without making the crumb gummy. Last, spoon the glaze over the top, letting it drip down the sides. The cake will keep nicely for a few days; freeze without the glaze for up to 3 months#greentok #michigan #blinkercheckpoint

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