@abcggk: Remix #dj #edm #dance #music #vairal

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Friday 24 July 2026 01:58:14 GMT
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quang_tien_37
Duy Tiến 37n1 😘🐐😗 :
Cho xin 1 bản full đi ad 🥰🥰🥰🥰
2026-07-25 06:35:13
0
subi94201
subi :
nghe đã quá ng ơi🥰 vẫy lên ng oi
2026-07-24 11:12:45
1
quangnhieuseo20tn
 ꧁༒•νươηɠɭâɱ•༒꧂ :
Quẩy
2026-07-28 07:42:53
0
huyen.tat5
Lucas :
yeah👌🥰
2026-07-24 13:49:56
0
vietcar79
Việt Car :
TRÔIIIIIIIII………
2026-07-26 15:27:51
0
zz_kugau_zz_97
✈️ZestyB0y997✈️🧭🏍️ :
quả đèn chất lượng
2026-07-27 11:37:27
0
hong.satrng.sa.cua
HOÀNG SA,TRƯỜNG SA CUA VIETNAM :
chất
2026-07-26 06:11:09
0
phuongvii_1003
Vivi Fhan :
2026-08-08 12:56:12
0
phampuih87
phăm1987 :
AI hát hay quá
2026-07-25 13:38:05
0
771.90
👀 👀 :
2026-07-24 12:58:08
0
khongconnonhau1133
Anh-Già-Rồi :
cám ơn ad đã cho mình cảm giác xã tress
2026-07-25 14:01:30
0
copka29
🐅Cọp black 🐅 :
Thư cuối edm remix 🎸
2026-07-25 10:44:53
0
longnguyen66676
longnguyen66676 :
2026-07-25 11:50:20
0
the_rio1602
Ngọc Anh :
Hum qua đi mưa vừa rớt 1 bên tai nghe huhu
2026-07-25 13:55:35
0
nguyenchuong527
Nguyễn Chương :
oh
2026-07-25 20:05:39
0
chn.ngn.1989
chân ngắn 1989 :
Đi bay thì mất xác😂😂
2026-07-25 05:25:07
0
heo.la
Huỳnh Minh Quang :
😁😁😁
2026-07-26 09:11:54
0
supa_dragon
Lý Toàn ☯️ 李鎮全 :
😂😂😂
2026-07-26 15:37:16
0
hienbg991
hienBg :
🥰🥰🥰
2026-07-24 22:57:46
0
supa_dragon
Lý Toàn ☯️ 李鎮全 :
😁😁😁
2026-07-26 15:37:22
0
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🥖 Focaccia Bread Recipe (Mixer Method) Ingredients  * Yeast: 2 and 1/4 teaspoons active dry yeast (1 packet)  * Water: 1 and 1/3 cups warm water (about 110°F / 45°C)  * Flour: 3 and 1/2 to 4 cups all-purpose flour  * Salt: 2 teaspoons salt  * Olive Oil: 1/4 cup extra virgin olive oil (plus more for greasing and topping)  * Rosemary: 1 to 2 teaspoons fresh rosemary (or dried, optional)  * Topping: Flaky sea salt for topping    Step-by-Step Instructions  * Activate the Yeast:    * In the bowl of your stand mixer, stir the yeast into the warm water with a pinch of sugar.    * Let sit for 5–10 minutes, until foamy.  * Make and Knead the Dough:    * Attach the dough hook to your mixer.    * Add 2 cups of the flour, salt, and 1/4 cup olive oil to the yeast mixture. Mix on low speed until combined.    * Gradually add the remaining flour (about 1 and 1/2 to 2 cups) while the mixer is running on low, until a soft, sticky dough forms that just starts to pull away from the sides of the bowl.    * Increase the speed to low-medium and knead for 6 to 8 minutes. The dough will be very soft and slightly tacky, but it should be smooth and elastic by the end of the kneading time.  * First Rise (Bulk Fermentation):    * Lightly oil a large, separate bowl.    * Transfer the dough to the oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 to 1 and 1/2 hours, or until doubled in size.  * Prepare the Pan:    * Generously grease a 9x13-inch baking pan or baking sheet with olive oil.    * Transfer the dough to the pan and gently stretch it to roughly fit the shape. Cover and let it rest (second rise) for another 30 minutes.  * Dimple & Season:    * Preheat oven to 400°F (200°C).    * Use your fingers (oiled, if sticky) to gently poke deep dimples all over the dough.    * Drizzle the surface generously with extra olive oil. Sprinkle with rosemary and flaky sea salt.  * Bake:    * Bake for 20–25 minutes, until the focaccia is golden brown on top.    * Remove from the oven, drizzle with a little more olive oil if desired, and let cool slightly before slicing and serving.
🥖 Focaccia Bread Recipe (Mixer Method) Ingredients * Yeast: 2 and 1/4 teaspoons active dry yeast (1 packet) * Water: 1 and 1/3 cups warm water (about 110°F / 45°C) * Flour: 3 and 1/2 to 4 cups all-purpose flour * Salt: 2 teaspoons salt * Olive Oil: 1/4 cup extra virgin olive oil (plus more for greasing and topping) * Rosemary: 1 to 2 teaspoons fresh rosemary (or dried, optional) * Topping: Flaky sea salt for topping Step-by-Step Instructions * Activate the Yeast: * In the bowl of your stand mixer, stir the yeast into the warm water with a pinch of sugar. * Let sit for 5–10 minutes, until foamy. * Make and Knead the Dough: * Attach the dough hook to your mixer. * Add 2 cups of the flour, salt, and 1/4 cup olive oil to the yeast mixture. Mix on low speed until combined. * Gradually add the remaining flour (about 1 and 1/2 to 2 cups) while the mixer is running on low, until a soft, sticky dough forms that just starts to pull away from the sides of the bowl. * Increase the speed to low-medium and knead for 6 to 8 minutes. The dough will be very soft and slightly tacky, but it should be smooth and elastic by the end of the kneading time. * First Rise (Bulk Fermentation): * Lightly oil a large, separate bowl. * Transfer the dough to the oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 to 1 and 1/2 hours, or until doubled in size. * Prepare the Pan: * Generously grease a 9x13-inch baking pan or baking sheet with olive oil. * Transfer the dough to the pan and gently stretch it to roughly fit the shape. Cover and let it rest (second rise) for another 30 minutes. * Dimple & Season: * Preheat oven to 400°F (200°C). * Use your fingers (oiled, if sticky) to gently poke deep dimples all over the dough. * Drizzle the surface generously with extra olive oil. Sprinkle with rosemary and flaky sea salt. * Bake: * Bake for 20–25 minutes, until the focaccia is golden brown on top. * Remove from the oven, drizzle with a little more olive oil if desired, and let cool slightly before slicing and serving.

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