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tong.tong.kab
หวัดดี :
知道答案,但怎麼打
2026-07-18 13:12:48
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user5021815026773
你已急哭 :
5分之3
2026-07-13 12:25:15
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userydmafdayny
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1/15🐧
2026-07-17 01:46:29
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jorngyaytamix :
4/20 7/21
2026-07-13 17:04:20
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t0o600
憨憨 :
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13h8a85
你 女 友 涵 宝 :
約分吧!?因該21跟7約4跟20
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user5473112698382
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什麼遊戲
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骗你的,其实我也忘了🗿🗿🗿
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user846314982070
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tieuyeuyeu208
tiểu yêu yêu :
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2026-07-18 03:34:29
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there are still 149 days to go, but who’s counting? 👻🧡  Halloween Intestines Cinnamon Rolls 🎃 Dough: * 3½ cups (440 g) all-purpose flour * 1 cup (240 ml) warm milk * 2¼ tsp active dry yeast (1 packet) * ⅓ cup (70 g) sugar * 1 large egg * ⅓ cup (75 g) butter, softened * ½ tsp salt Filling: * ½ cup (110 g) butter, melted * 1 cup (200 g) brown sugar * 2 tbsp cinnamon “Bloody” Glaze: * 1½ cups (190 g) powdered sugar * 2–3 tbsp milk * 1 tsp vanilla extract * Red gel food coloring * 1 drop blue food coloring (optional, for a darker “raw” color) Instructions 1. Warm the milk and whisk in the yeast and sugar. Let sit for 5–10 minutes, until foamy. 2. Mix in the egg, butter, and salt. 3. Add the flour gradually and knead for about 5–7 minutes, until smooth. 4. Place the dough in a greased bowl, cover, and let rise for 1 hour (or until doubled). 5. Roll the dough into a large rectangle. 6. Brush with melted butter and sprinkle the cinnamon-sugar mixture evenly over the dough. 7. Roll the dough up long-side to long-side to form one very long cinnamon-roll log. 8. Instead of slicing it, place the long roll onto a baking pan in a winding, intestine-like pattern (curves, loops, and S-shapes). 9. Cover and let rise for 30 minutes. 10. Bake at 350°F (175°C) for about 25–30 minutes, or until golden brown. 11. Whisk together the powdered sugar, milk, vanilla, and food coloring to make the “bloody” glaze. 12. Drizzle the glaze over the warm cinnamon roll “intestines” and serve.  Enjoy 🎃  #bakingrecipes #fallbaking #spookyseason #halloweencountdown #summerween
there are still 149 days to go, but who’s counting? 👻🧡 Halloween Intestines Cinnamon Rolls 🎃 Dough: * 3½ cups (440 g) all-purpose flour * 1 cup (240 ml) warm milk * 2¼ tsp active dry yeast (1 packet) * ⅓ cup (70 g) sugar * 1 large egg * ⅓ cup (75 g) butter, softened * ½ tsp salt Filling: * ½ cup (110 g) butter, melted * 1 cup (200 g) brown sugar * 2 tbsp cinnamon “Bloody” Glaze: * 1½ cups (190 g) powdered sugar * 2–3 tbsp milk * 1 tsp vanilla extract * Red gel food coloring * 1 drop blue food coloring (optional, for a darker “raw” color) Instructions 1. Warm the milk and whisk in the yeast and sugar. Let sit for 5–10 minutes, until foamy. 2. Mix in the egg, butter, and salt. 3. Add the flour gradually and knead for about 5–7 minutes, until smooth. 4. Place the dough in a greased bowl, cover, and let rise for 1 hour (or until doubled). 5. Roll the dough into a large rectangle. 6. Brush with melted butter and sprinkle the cinnamon-sugar mixture evenly over the dough. 7. Roll the dough up long-side to long-side to form one very long cinnamon-roll log. 8. Instead of slicing it, place the long roll onto a baking pan in a winding, intestine-like pattern (curves, loops, and S-shapes). 9. Cover and let rise for 30 minutes. 10. Bake at 350°F (175°C) for about 25–30 minutes, or until golden brown. 11. Whisk together the powdered sugar, milk, vanilla, and food coloring to make the “bloody” glaze. 12. Drizzle the glaze over the warm cinnamon roll “intestines” and serve. Enjoy 🎃 #bakingrecipes #fallbaking #spookyseason #halloweencountdown #summerween

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