1. Home
  2. Detail

@rosi_30.06: #fypシ゚

𝚁𝚘𝚜𝚊 𝙶𝚊𝚛𝚌𝚒𝚊🪸
𝚁𝚘𝚜𝚊 𝙶𝚊𝚛𝚌𝚒𝚊🪸
Open In TikTok:
Region: PE
Wednesday 08 July 2026 01:25:40 GMT
208776
10701
14
1549

Music

Download

No Watermark .mp4 (1.53MB) No Watermark(HD) .mp4 (3.05MB) Watermark .mp4 (4.43MB) Music .mp3

Comments

michelleparra30
Michy🧚🏼‍♀️ :
Total aveces creemos que nunca nos pasará lo que criticamos y es lo que la vida nos hace pasar para aprender a no decir “a mi nunca me pasará eso” es hay cuando mas nos pasa
2026-07-08 22:05:44
3
nancyespejomore92
Nancy Neymar Valentín :
Tan cierto jsmas críticar a otros porque después el mundo da vueltas
2026-07-08 23:37:27
4
marisolchaveztasa
marisolchaveztasa :
S
2026-07-10 07:31:11
0
milita_1977
milita huapaya :
asi es
2026-07-10 22:35:34
0
dayana18.12
🎀 Dayana 🎀 :
exactamente
2026-07-11 01:17:32
0
katherinpinillos
París alizeé ❤️💋 :
Así es 🙏💗
2026-07-09 23:36:00
0
angela.manchego
Angela Manchego :
😂😂😂
2026-07-10 12:28:04
0
fmena.studio
Fmena :
🙏🏼🙏🏼🙏🏼🫰🏼😮‍💨✨
2026-07-10 00:29:02
0
milagros.cachique
Milagros Cachique :
😞😞😞
2026-07-09 16:42:10
0
eebe08
🦋. :
😁😁😁
2026-07-08 19:20:43
0
user6677811710184
luz :
👍👍👍
2026-07-10 22:06:29
0
To see more videos from user @rosi_30.06, please go to the Tikwm homepage.

Other Videos

exploded #greenscreeneffect #greenscreenchallenge #greenscreen #greenscreenvideo #pfy #foryou #fyp #exploded #explosive #explosion
exploded #greenscreeneffect #greenscreenchallenge #greenscreen #greenscreenvideo #pfy #foryou #fyp #exploded #explosive #explosion
The 🐐 is here! #SuperBowl #tombrady
The 🐐 is here! #SuperBowl #tombrady
Quái vật ngạt mũi cũng phải xin hàng, trả lại giấc ngủ ngon cho bé yêu với xịt mũi Nebusal húng chanh! #hanhtrinhsuc #nebusal #mebimsua #nghetmui #chamsocbe
Quái vật ngạt mũi cũng phải xin hàng, trả lại giấc ngủ ngon cho bé yêu với xịt mũi Nebusal húng chanh! #hanhtrinhsuc #nebusal #mebimsua #nghetmui #chamsocbe
Mystery Bag - Pure Canadian Maple Syrup So I whipped up my Maple Portuguese Custard Tarts - ½ cup (110g) maple sugar ⅓ cup (85ml) water ¼ cup (35g) plain flour ⅔ cup (170ml) full cream milk ⅔ cup (170ml) cream 1 vanilla bean, split lengthways and seeds scraped 3 free-range egg yolks 1 sheet frozen puff pastry, just thawed 1 tablespoon maple cinnamon sugar (maple sugar mixed with ground cinnamon) 2 tablespoons pure Canadian maple syrup Preheat the oven to 220°C and grease a muffin tin with canola spray or butter. In a saucepan over medium heat, combine the maple sugar and water, and bring it to a boil. Cook for 6 minutes, stirring occasionally to stop the mixture from catching on the bottom. While the sugar syrup is cooking, combine the flour and half the milk in a small bowl, and whisk until completely smooth. Place the remaining milk along with the cream, vanilla bean, and seeds in a saucepan over low heat and bring just to a boil. Remove the pan from the heat and slowly strain the mixture over the flour mixture in the bowl. Stir to combine, then add the egg yolks, pure Canadian maple syrup, and mix again to combine. Finally, slowly pour in the sugar syrup to finish your custard. Set the mixture aside. Dust a clean, dry surface with flour, then lay out the pastry sheet. Sprinkle the maple cinnamon sugar over the top, then carefully roll the pastry into a log. Cut into 12 even pieces, then use a rolling pin to roll out into rounds with an 8-centimetre diameter. Press the pastry rounds into the muffin tin and three-quarters fill each one with custard. Bake for 10–12 minutes or until the custard just starts to blister. These are best enjoyed warm from the oven.
Mystery Bag - Pure Canadian Maple Syrup So I whipped up my Maple Portuguese Custard Tarts - ½ cup (110g) maple sugar ⅓ cup (85ml) water ¼ cup (35g) plain flour ⅔ cup (170ml) full cream milk ⅔ cup (170ml) cream 1 vanilla bean, split lengthways and seeds scraped 3 free-range egg yolks 1 sheet frozen puff pastry, just thawed 1 tablespoon maple cinnamon sugar (maple sugar mixed with ground cinnamon) 2 tablespoons pure Canadian maple syrup Preheat the oven to 220°C and grease a muffin tin with canola spray or butter. In a saucepan over medium heat, combine the maple sugar and water, and bring it to a boil. Cook for 6 minutes, stirring occasionally to stop the mixture from catching on the bottom. While the sugar syrup is cooking, combine the flour and half the milk in a small bowl, and whisk until completely smooth. Place the remaining milk along with the cream, vanilla bean, and seeds in a saucepan over low heat and bring just to a boil. Remove the pan from the heat and slowly strain the mixture over the flour mixture in the bowl. Stir to combine, then add the egg yolks, pure Canadian maple syrup, and mix again to combine. Finally, slowly pour in the sugar syrup to finish your custard. Set the mixture aside. Dust a clean, dry surface with flour, then lay out the pastry sheet. Sprinkle the maple cinnamon sugar over the top, then carefully roll the pastry into a log. Cut into 12 even pieces, then use a rolling pin to roll out into rounds with an 8-centimetre diameter. Press the pastry rounds into the muffin tin and three-quarters fill each one with custard. Bake for 10–12 minutes or until the custard just starts to blister. These are best enjoyed warm from the oven.
Oyarzabal Goll Today🔥🚀 #oyarzabal #spanyol #france #worldcup #yp
Oyarzabal Goll Today🔥🚀 #oyarzabal #spanyol #france #worldcup #yp
Tsis tau zoo🤣😆#đaulong🥀💔 #single #
Tsis tau zoo🤣😆#đaulong🥀💔 #single #

About

Legal