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@rebecareina70:

Rebeca Beibi 😘😘
Rebeca Beibi 😘😘
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Region: ES
Sunday 26 July 2026 21:54:28 GMT
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No Watermark .mp4 (2.39MB) No Watermark(HD) .mp4 (2.39MB) Watermark .mp4 (2.44MB) Music .mp3

Comments

appleuser5266896
appleuser5266896 :
Your so beautiful I’m in love
2026-08-26 20:24:00
9
alexri225
alexito1000 :
La de rosa 🔥🔥🔥🔥🔥🔥
2026-08-28 04:49:41
4
freekbotha532
Freek Botha :
Wow lovely video lovely dres🌹💖🌟👍
2026-08-25 17:56:53
7
pizza_boy_trade
user87874241888 :
ufffffff
2026-08-28 18:36:50
0
user57296619049861
𝚕𝚊𝚒𝚕𝚊 :
guapassss
2026-07-27 07:00:02
9
jhon0114
jhon :
🥰3xqu1siT4s🥰
2026-08-26 16:00:30
9
benny.blanco0865
Benny blanco :
2026-08-28 13:04:01
1
javiercostilla23
alex :
que rica esta la.de rosa
2026-08-28 07:14:37
2
javiercostilla23
alex :
que rica
2026-08-28 08:29:08
1
ericacristabel0
erica 💗 :
more 🍕 💗
2026-08-28 14:15:44
0
soyale1209
Ale .. 🏖🌍🌅 :
rosita abajo también
2026-08-29 04:14:02
0
user9707681521203
user9707681521203 :
🥵🥵🥵
2026-08-27 11:06:17
5
yonston3
YonSton :
😍😍😍
2026-08-25 10:04:52
8
paquillo.sarabia
Paquillo Sarabia :
🥰😊🥰
2026-08-22 20:36:53
8
user6286369732655
ayala :
😍😍😍
2026-08-22 21:47:42
7
_jay3452
Jay42 :
🥲🥲🥲🥲🥲🥲🥲
2026-08-27 18:01:23
3
wolfbas32
Mati :
😍😍😍
2026-08-29 06:57:57
0
To see more videos from user @rebecareina70, please go to the Tikwm homepage.

Other Videos
Locul meu preferat de mic dejun sau brunch🍳🥞☕️✨ 📍Bujole, Cluj-Napoca (Piața Unirii 15) Eggs Florentine - 38 lei Eggs Benedict - 36 lei Flat white cu lapte de ovăz Cappuccino #b#brunchf#fypシc#clujc#clujnapocam#micdejunb#breakfastb#brunchspotsf#fyp
Locul meu preferat de mic dejun sau brunch🍳🥞☕️✨ 📍Bujole, Cluj-Napoca (Piața Unirii 15) Eggs Florentine - 38 lei Eggs Benedict - 36 lei Flat white cu lapte de ovăz Cappuccino #b#brunchf#fypシc#clujc#clujnapocam#micdejunb#breakfastb#brunchspotsf#fyp


#pcx160 #pcx160ล้อ17แต่งสวย #🏔️🍃 #🌨️ #เทรนด์วันนี้tiktok🤍
#pcx160 #pcx160ล้อ17แต่งสวย #🏔️🍃 #🌨️ #เทรนด์วันนี้tiktok🤍
Ruang publik kita sedang riuh. Rupiah melemah menyentuh angka Rp17.800, dan kepanikan massal langsung mendominasi linimasa. Banyak yang mengeluh harga barang impor naik, lalu pesimisme pun menular. Mari kita tarik napas sebentar. Alih-alih ikut panik, mari kita gunakan Judo Strategy: kita pakai energi kepanikan dan guncangan ini, lalu kita balikkan menjadi momentum peluang yang paling menguntungkan. Tadi pagi di DPR, Presiden Prabowo sudah memberikan jangkar validasi yang sangat jelas:
Ruang publik kita sedang riuh. Rupiah melemah menyentuh angka Rp17.800, dan kepanikan massal langsung mendominasi linimasa. Banyak yang mengeluh harga barang impor naik, lalu pesimisme pun menular. Mari kita tarik napas sebentar. Alih-alih ikut panik, mari kita gunakan Judo Strategy: kita pakai energi kepanikan dan guncangan ini, lalu kita balikkan menjadi momentum peluang yang paling menguntungkan. Tadi pagi di DPR, Presiden Prabowo sudah memberikan jangkar validasi yang sangat jelas: "Indonesia harus lepas dari cap negara konsumen." Beliau sedang memosisikan diri sebagai visioner yang membongkar jalan makroekonomi kita. Jika kita mau berpikir kritis dan analitis, kurs Rp17.800 ini sejatinya adalah "karpet merah" bagi kita untuk meraup Dollar. Mari kita bedah pakai data perbandingan cuan nyata (Kurs Rp15.000 vs Rp17.800): 📦 1. Briket Arang Batok Kelapa (Pasar Timur Tengah & Eropa) Harga jual di mata bule tetap $1.30/kg. Saat Kurs Rp15.000: Untung bersih Rp6.500/kg. Saat Kurs Rp17.800: Untung bersih meroket jadi Rp10.140/kg! Poin Mind-Blowing: Sekali kirim 1 kontainer mini (18 ton), kalian dapat bonus cuan gratis Rp65,5 Juta murni karena selisih kurs! 📦 2. Minyak Nilam (Bahan Baku Parfum Eropa) Harga jual tetap $60/kg. Saat Kurs Rp15.000: Untung bersih Rp200.000/kg. Saat Kurs Rp17.800: Untung bersih melonjak ke Rp368.000/kg! Poin Mind-Blowing: Jual barang yang sama ke orang yang sama. Kirim 100 kg saja, otomatis kantongin tambahan bonus Rp16,8 Juta tanpa perlu capek nego harga. 📦 3. Vanili Kering Premium (Pasar Global) Harga jual tetap $160/kg. Saat Kurs Rp15.000: Untung bersih Rp600.000/kg. Saat Kurs Rp17.800: Untung bersih tembus Rp1.048.000/kg! Poin Mind-Blowing: Margin keuntungan bersih tembus di atas Rp1 Juta per kilogram! Ada bonus gratis Rp448 ribu per kilo yang langsung masuk ke rekening kalian. Secara diplomatis, ini adalah realita yang harus kita hadapi. Negara sudah memberikan visi, membukakan jalan makroekonomi, dan meretas peluang agar kita bisa mandiri. Sangat disayangkan jika karpet merah sudah digelar lebar-lebar, namun energi anak mudanya malah habis untuk mengeluhkan keranjang checkout barang impor.
26-hour brunch. Bread making for me is an iteration over many years. No loaf turns out the same. Recently I’ve been experimenting with slowly fermenting a poolish (50:50 flour:water and a smidge of yeast). It develops interesting flavours and textures. Ultimately, wholemeal is less interesting than white flour – this was 70:30 whole to white. Next time I’ll try the other way round for more satisfying gluten, and speed up the second ferment so the proving process is less boring and I get bigger bubbles. The method: Poolish of 500g wholemeal flour, 500ml water, 5g salt, pinch of yeast. I left that in a cool room for a day / until doubled in size. Then I added 200g white flour, 60ml water, another pinch of yeast, 5g salt. After a few stretches and folds I left it overnight to double in size again. Then I shaped it and left it to prove (double in size). I preheated the cast iron pot, cooked it in the pot with a lid on for 30 mins and then lid off for another 30 mins to develop a nice crust. This was at the oven’s highest temperature. On this point I’d recommend getting to know your oven, watching the loaf for signs of burning. #breadmaking #poolish #brunch #baconandeggs #baking
26-hour brunch. Bread making for me is an iteration over many years. No loaf turns out the same. Recently I’ve been experimenting with slowly fermenting a poolish (50:50 flour:water and a smidge of yeast). It develops interesting flavours and textures. Ultimately, wholemeal is less interesting than white flour – this was 70:30 whole to white. Next time I’ll try the other way round for more satisfying gluten, and speed up the second ferment so the proving process is less boring and I get bigger bubbles. The method: Poolish of 500g wholemeal flour, 500ml water, 5g salt, pinch of yeast. I left that in a cool room for a day / until doubled in size. Then I added 200g white flour, 60ml water, another pinch of yeast, 5g salt. After a few stretches and folds I left it overnight to double in size again. Then I shaped it and left it to prove (double in size). I preheated the cast iron pot, cooked it in the pot with a lid on for 30 mins and then lid off for another 30 mins to develop a nice crust. This was at the oven’s highest temperature. On this point I’d recommend getting to know your oven, watching the loaf for signs of burning. #breadmaking #poolish #brunch #baconandeggs #baking

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