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@kemacide:

kemacide
kemacide
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Region: US
Wednesday 15 July 2026 19:48:07 GMT
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Comments

.1nechans
bliss :
you could have it all js let me in
2026-07-15 22:39:16
0
triplex075
Triplex :
Please 😭
2026-07-15 20:03:42
0
leon.saucedo08
Leon Saucedo :
beautiful
2026-07-15 20:01:48
0
campingman68
campingman68 :
spectacularly beautiful
2026-07-15 20:06:14
0
rockyzeve20
Rocky :
@Josh
2026-07-15 20:13:52
0
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Other Videos

#messi #final တက်သွားလို့စိတ်မကောင်းဘူး😂
#messi #final တက်သွားလို့စိတ်မကောင်းဘူး😂
¿Quieren jugar conmigo? 🤩😂 “SHIIIII” La amooooo!!!💜
¿Quieren jugar conmigo? 🤩😂 “SHIIIII” La amooooo!!!💜
#fyp #blowthisup #viral #fyppppppppppppppppppppppp #viraltiktok
#fyp #blowthisup #viral #fyppppppppppppppppppppppp #viraltiktok
#dance
#dance
Back with one of my favorite brands!! 💗 I’ve recommended these before because they’re honestly that good. Fast drying, pretty shades, and they actually last. ✨ #Londontown #NailCare #NailPolish #ad
Back with one of my favorite brands!! 💗 I’ve recommended these before because they’re honestly that good. Fast drying, pretty shades, and they actually last. ✨ #Londontown #NailCare #NailPolish #ad
These Caramilk Pockets are crispy on the outside, chewy on the inside, and filled with gooey Caramilk chocolate, and the best part is they're super easy to whip up 🤌🏼 For the dough: 495 grams bakers flour 75 grams glutinous rice flour 14 grams instant active dried yeast 25 grams caster sugar 5 grams salt 440ml warm water 25ml vegetable oil For the filling: 200 grams caramilk chocolate, chopped (or chips) 180 grams brown sugar Vegetable oil, to fry Caramilk Pockets In a large bowl, mix together bakers flour, glutinous rice flour, yeast, caster sugar, and salt until evenly combined. Pour warm water and vegetable oil into the dry ingredients. Mix until a dough forms. Cover the bowl with cling wrap and leave in a warm place for about 1 hour, or until the dough has doubled in size. Once risen, place the dough onto a lightly floured surface. Divide it into 12 equal pieces. Roll each piece into a ball, then flatten each into a disc shape. In a separate bowl, mix chopped Caramilk chocolate and brown sugar until combined. Divide the chocolate filling evenly among the 12 dough discs. Carefully fold the dough around the filling, sealing it completely inside. Heat vegetable oil in a frying pan over medium heat. Fry the pockets in batches, turning occasionally, until golden brown on both sides. Remove pockets from the pan, drain excess oil, and dust with icing sugar before serving. Enjoy.
These Caramilk Pockets are crispy on the outside, chewy on the inside, and filled with gooey Caramilk chocolate, and the best part is they're super easy to whip up 🤌🏼 For the dough: 495 grams bakers flour 75 grams glutinous rice flour 14 grams instant active dried yeast 25 grams caster sugar 5 grams salt 440ml warm water 25ml vegetable oil For the filling: 200 grams caramilk chocolate, chopped (or chips) 180 grams brown sugar Vegetable oil, to fry Caramilk Pockets In a large bowl, mix together bakers flour, glutinous rice flour, yeast, caster sugar, and salt until evenly combined. Pour warm water and vegetable oil into the dry ingredients. Mix until a dough forms. Cover the bowl with cling wrap and leave in a warm place for about 1 hour, or until the dough has doubled in size. Once risen, place the dough onto a lightly floured surface. Divide it into 12 equal pieces. Roll each piece into a ball, then flatten each into a disc shape. In a separate bowl, mix chopped Caramilk chocolate and brown sugar until combined. Divide the chocolate filling evenly among the 12 dough discs. Carefully fold the dough around the filling, sealing it completely inside. Heat vegetable oil in a frying pan over medium heat. Fry the pockets in batches, turning occasionally, until golden brown on both sides. Remove pockets from the pan, drain excess oil, and dust with icing sugar before serving. Enjoy.

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