@cindyje88: siape yg dk tau gerbang ini ni #fyp #beting #pontianakviral

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Friday 17 July 2026 13:22:59 GMT
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nyamnyamnyam86
Nyam Nyamnyam :
tapi aneh nya udh bukan rahasia umum lagi tempat ini kok susah dibasmi yaa sama si itu tu
2026-07-19 10:42:12
1667
user6965917412241
Boboho :
simpang tak tau aturan 😂😂
2026-07-20 13:33:48
535
sssusantt
sssusantt :
Gerbang menuju kehancuran
2026-07-19 16:04:32
381
tompoy_
najrul :
awak datang kamek sambot😂😂
2026-07-18 09:38:46
195
panca.yuli1
panca yuli :
gerbang neraka....yg ada di kal bar. pontiank.
2026-07-20 07:40:25
418
agnes34989
ci🪽 :
plis itu tempat apa pengen tau jawab dong
2026-07-19 00:47:34
194
dssyabdlh12
DES :
padahal ndak semue masok ke situ arah nye cuman itu yak. maseh bnyak tujuan masok ksana. ade keraton same mesjid jami nye, ade pempek legend nye di tepi sungai tu, belom agek nasi goreng legend nye disitu gak. plis la ye pikiran negatif nye tu dikurangin. ndak semue hal negatif ade distuk.
2026-07-22 02:56:28
92
ponsel.vivo
januar :
ada apa aja sih di beting tu aku di pontianak udah 4 thn ngak pernah kesana jadi penasaran
2026-07-19 14:14:49
5
hxz525
Leo :
Simpang jahanam itu, disitu lampu merah jadi hijau hijau jadi merah, kuning makin laju
2026-07-23 09:32:27
19
cowok_dayak44
Land🌾 :
udah berbulan bulan tinggal di Pontianak tapi gak pernah pergi di tempat itu🗿
2026-07-21 00:15:03
14
radian1597
Bayu radian :
bukan surga tapi taubat
2026-07-19 09:39:21
44
anaana7830
astrid :
emang klo masuk gerbang itu seperti surga ya besty jawab dong
2026-07-21 20:48:13
7
bungsuanak02
Anakbungsu :
Aku pendatang dari pulau jawa trus kaget banget liat disini pontianak orng orngnya pada gk sabaran sama aturan lalu lintas . Lampu merah pun tetap di trebas mana terabas , terus ya mereka ini kalo berenti di lampu merah udh melewati pembatas nya
2026-07-24 10:28:18
5
anomaly493958
anomali :
rumah sakit terbaik di Pontianak nih, aneh obat mahal tapi yg datang ke situ gak pake BPJS semua....
2026-07-20 06:18:00
16
putrive88
putrive :
arah rumah aku aku jualan gess singgah ya klu arah ksini ..follow aku y ak jualan es
2026-07-21 07:25:08
5
aisyahna777
🅰️isyah🚭 :
jangan gitu lh bg kame tinggal situ tu😁
2026-07-20 10:18:36
6
belly_181006
bely :
seindah apa sih sampe di bilang menuju surga?
2026-07-19 19:39:59
5
olenk857
olenk :
gerbang menuju kehancuran
2026-07-18 14:35:56
14
kanza.berli
Kanza Berli :
oh oh oh oh kenangan pahit
2026-07-18 17:40:25
5
enoojk
Renojeee :
brusan g lewat aa kwkwk
2026-07-19 21:12:51
6
atikafdlah14
duaribusatu :
Aku pernah nginap dirumah sodara, dan lokasinya disitu. Pesen maxim dari jam 7 sampai jam 10 malem udah ga ada yang berani kesitu, maxim nya ga dtang2
2026-07-19 16:47:01
5
palzlvenzo_
𝐩𝐚𝐥𝐳𝐥𝐯𝐞𝐧𝐳𝐨🕸️ :
gerbang kehidupan tu
2026-07-18 06:09:20
6
cukup.tau.aja70
mencari kebahagiaan :
gerbang Kramat
2026-07-18 14:15:54
6
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Strawberry Vanilla Mini Cakes 🍰🍓✨ / I used my NIIMBOT B2 Printer to create the cute labels for these mini cakes. You can find the link and 15% promo code in my bio if you’d like to check it out! / AD  Ingredients: For the Compote: - 350g strawberries, washed and chopped up (2 cups + 3/4 cup) - 50g granulated sugar (1/4 cup) - 1 teaspoon vanilla extract or 1 teaspoon vanilla bean paste (i used both) - Juice of one lemon For the Cake: - 250g unsalted butter, softened (2 sticks + 1 tablespoon) - 320g granulated sugar (1 cup + 2/3 cup) - 3 large eggs - 1 tablespoon vanilla bean paste or 1/2 teaspoon vanilla bean powder - 180g plain full fat yogurt (3/4 cup) - 100g neutral oil (1/3 cup + 1 tablespoon) - 100g whole milk (1/3 cup + 1 tablespoon) - 350g all purpose flour (1 cups + 3/4 cup) - 1/2 teaspoon salt - 12g baking powder (1 tablespoon) For the Swiss Meringue Buttercream: - 6 large egg whites (195g) - 350g granulated sugar (1 cup + 3/4 cup) - 350g unsalted butter, cut into cubes at room temperature (3 sticks) - 1 tablespoon vanilla bean paste - 30g freeze dried strawberries, blended into a powder (1 cup before blending) Extras: - 50g milk (1/4 cup) + 1/4 teaspoon vanilla bean powder, to brush the layers with Instructions: 1. First, prepare the strawberry compote. 2. In a saucepan, combine the chopped strawberries, granulated sugar, vanilla extract, vanilla bean paste and lemon juice. 3. Place the saucepan over high heat and bring the mixture to a simmer. 4. Once simmering, reduce the heat to medium and cook for about 20 minutes, until the compote has slightly thickened but is still a little juicy. 5. Transfer the compote to a bowl and place it in the refrigerator to cool completely. 6. While the compote is cooling, prepare the mini cakes. 7. Preheat your oven to 180°C (350°F) and grease twelve 3-inch mini cake pans with butter. 8. In a large bowl, cream together the butter, granulated sugar and oil. 9. Add the eggs along with the vanilla extract and mix until fully incorporated. 10. Mix in the milk and yogurt until combined. 11. Add the flour, baking powder and salt, then mix until just combined. Do not overmix. 12. Divide the batter evenly between the twelve 3-inch mini cake pans. 13. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. 14. Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack. Cover them with a clean tea towel and allow them to cool completely. 15. Once the cakes have cooled completely, prepare the frosting. 16. Add the egg whites and granulated sugar to the bowl of your stand mixer. 17. Place the bowl over a double boiler, whisking constantly, until the mixture reaches 70°C (160°F). 18. Remove the bowl from the heat and place it on your stand mixer. Whip on high speed until a glossy, stiff meringue forms and the bowl feels slightly cooled. 19. Once the bowl has cooled slightly, gradually add the room temperature butter. 20. Continue mixing on medium speed until a thick, smooth buttercream forms. It may look curdled or soupy at first, but keep mixing and it will come together. 21. Add the vanilla bean paste and freeze-dried strawberry powder, then mix until fully combined. 22. Transfer the buttercream to a piping bag. 23. Slice each cake in half horizontally and lightly brush both cut sides with milk. 24. Pipe a layer of Swiss Meringue Buttercream onto each bottom cake layer, leaving a small well in the center. 25. Spoon about 1 tablespoon of the cooled strawberry compote into the center of each well. 26. Place the top cake layer over the filling. 27. Frost the tops of the cakes with the remaining buttercream. 28. Decorate as desired. 29. Enjoy! #cake #niimbot #b2 #asmr #FoodTok
Strawberry Vanilla Mini Cakes 🍰🍓✨ / I used my NIIMBOT B2 Printer to create the cute labels for these mini cakes. You can find the link and 15% promo code in my bio if you’d like to check it out! / AD Ingredients: For the Compote: - 350g strawberries, washed and chopped up (2 cups + 3/4 cup) - 50g granulated sugar (1/4 cup) - 1 teaspoon vanilla extract or 1 teaspoon vanilla bean paste (i used both) - Juice of one lemon For the Cake: - 250g unsalted butter, softened (2 sticks + 1 tablespoon) - 320g granulated sugar (1 cup + 2/3 cup) - 3 large eggs - 1 tablespoon vanilla bean paste or 1/2 teaspoon vanilla bean powder - 180g plain full fat yogurt (3/4 cup) - 100g neutral oil (1/3 cup + 1 tablespoon) - 100g whole milk (1/3 cup + 1 tablespoon) - 350g all purpose flour (1 cups + 3/4 cup) - 1/2 teaspoon salt - 12g baking powder (1 tablespoon) For the Swiss Meringue Buttercream: - 6 large egg whites (195g) - 350g granulated sugar (1 cup + 3/4 cup) - 350g unsalted butter, cut into cubes at room temperature (3 sticks) - 1 tablespoon vanilla bean paste - 30g freeze dried strawberries, blended into a powder (1 cup before blending) Extras: - 50g milk (1/4 cup) + 1/4 teaspoon vanilla bean powder, to brush the layers with Instructions: 1. First, prepare the strawberry compote. 2. In a saucepan, combine the chopped strawberries, granulated sugar, vanilla extract, vanilla bean paste and lemon juice. 3. Place the saucepan over high heat and bring the mixture to a simmer. 4. Once simmering, reduce the heat to medium and cook for about 20 minutes, until the compote has slightly thickened but is still a little juicy. 5. Transfer the compote to a bowl and place it in the refrigerator to cool completely. 6. While the compote is cooling, prepare the mini cakes. 7. Preheat your oven to 180°C (350°F) and grease twelve 3-inch mini cake pans with butter. 8. In a large bowl, cream together the butter, granulated sugar and oil. 9. Add the eggs along with the vanilla extract and mix until fully incorporated. 10. Mix in the milk and yogurt until combined. 11. Add the flour, baking powder and salt, then mix until just combined. Do not overmix. 12. Divide the batter evenly between the twelve 3-inch mini cake pans. 13. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. 14. Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack. Cover them with a clean tea towel and allow them to cool completely. 15. Once the cakes have cooled completely, prepare the frosting. 16. Add the egg whites and granulated sugar to the bowl of your stand mixer. 17. Place the bowl over a double boiler, whisking constantly, until the mixture reaches 70°C (160°F). 18. Remove the bowl from the heat and place it on your stand mixer. Whip on high speed until a glossy, stiff meringue forms and the bowl feels slightly cooled. 19. Once the bowl has cooled slightly, gradually add the room temperature butter. 20. Continue mixing on medium speed until a thick, smooth buttercream forms. It may look curdled or soupy at first, but keep mixing and it will come together. 21. Add the vanilla bean paste and freeze-dried strawberry powder, then mix until fully combined. 22. Transfer the buttercream to a piping bag. 23. Slice each cake in half horizontally and lightly brush both cut sides with milk. 24. Pipe a layer of Swiss Meringue Buttercream onto each bottom cake layer, leaving a small well in the center. 25. Spoon about 1 tablespoon of the cooled strawberry compote into the center of each well. 26. Place the top cake layer over the filling. 27. Frost the tops of the cakes with the remaining buttercream. 28. Decorate as desired. 29. Enjoy! #cake #niimbot #b2 #asmr #FoodTok

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