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@moa_almeida: As fraldas 🤣🤣 #piadas #humor #zébotina

Zé Botina
Zé Botina
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Region: BR
Monday 20 July 2026 13:50:07 GMT
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Comments

silvaney.barbosa6
Silvaney Barbosa :
Chuta,e ele plantou a bicuda kk
2026-07-20 15:32:16
7
osmairjacinito
osmairosmair5 :
Daniela esse ze botina da muito trabalho pra vc
2026-07-20 18:27:40
4
palmeiras18
carlinhos :
mandou chutar, quase a Dani foi junto, kkkk
2026-07-22 00:50:21
1
adalberto.fresca
Adalberto Fresca :
esses dois são muito bons
2026-08-11 12:43:02
0
mariaregina3175
Regina :
Show
2026-09-05 17:11:03
0
leandrobernardo1245
Leandro bernardo :
chuta.. chutou de bico kkk agora quero brincar mais não
2026-07-21 14:20:57
1
helenasousa315
Helena Sousa :
kkkkkkkk
2026-08-31 18:05:03
0
luzenirtorquato
luzenirtorquato :
😂😂😂😂😂😂😂😂vixi
2026-07-20 14:09:59
0
meyre.mashima
Meyre Mashima :
2026-09-05 13:25:27
0
user18226951419446
João dos Santos Filho :
parece de mais
2026-08-31 21:05:09
0
paulo.kuster1
Paulo Kuster :
mando chuta 😂😂
2026-08-23 00:13:37
0
user3820780786686
user3820780786686 :
🤣
2026-07-30 11:49:16
0
paulo.kuster1
Paulo Kuster :
😂
2026-08-23 00:13:09
0
albinoramos.albin
albinoRamos Albinoramos0402@gm :
😂😂😂😂😂
2026-07-24 12:41:05
0
sillvioevangelist
Sillvio Evangelista :
Eitaa Daniyella você é muito linda demais
2026-07-24 15:40:07
0
joelmareginajabur
Joelma Jabur :
aí chuta ele foi lá e chutou kkkkkk😁😁🤣🤣🤣
2026-07-28 00:12:35
0
a.guedes1503
G.Alice :
😂😂😂😂😂chuta
2026-09-01 13:44:36
0
rosalvarodrigues60
Rosalva :
etá Daniella esse Zé 😂😂😂😂😂
2026-07-24 23:08:30
0
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Same base every week. Different every day. By @wendythefoodscientist Seitan is what's left when you wash the starch out of a flour dough. Almost pure gluten, and it's about 25 g of protein per 100 g. The same dough gives you completely different textures depending on what you do to it before cooking. Washed gluten on its own is chewy and elastic. That's what you want for chicken shreds, beef slices, and mince. Anything where you're after a meaty, chewy bite. But blend beans into that dough and it changes completely. The beans sit between the gluten strands and stop them all linking up, so the network loosens. Now you have something soft enough for meatballs, burgers, deli slices, sausages, tenders, and schnitzels. One dough, two textures, nine different meats. I make a batch on Sunday and it covers most of the week. I teach all of it in my Seitan Masterclass. Want to try it first? I've written a full base method for you. Recipe is in the link in my bio. #seitan #seitanrecipes #veganprotein
Same base every week. Different every day. By @wendythefoodscientist Seitan is what's left when you wash the starch out of a flour dough. Almost pure gluten, and it's about 25 g of protein per 100 g. The same dough gives you completely different textures depending on what you do to it before cooking. Washed gluten on its own is chewy and elastic. That's what you want for chicken shreds, beef slices, and mince. Anything where you're after a meaty, chewy bite. But blend beans into that dough and it changes completely. The beans sit between the gluten strands and stop them all linking up, so the network loosens. Now you have something soft enough for meatballs, burgers, deli slices, sausages, tenders, and schnitzels. One dough, two textures, nine different meats. I make a batch on Sunday and it covers most of the week. I teach all of it in my Seitan Masterclass. Want to try it first? I've written a full base method for you. Recipe is in the link in my bio. #seitan #seitanrecipes #veganprotein
Buang muka trus#fyp #fypシ
Buang muka trus#fyp #fypシ


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