@eun_seo_vibe: 반짝이는 낮바다랑 시원한 파도 소리. 모래사장 걸으면서 바닷바람 쐬는 순간이 제일 좋다. #eunseo #wave #바다 #여름휴가

💛Eun Seo💛
💛Eun Seo💛
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Region: KR
Monday 27 July 2026 07:43:32 GMT
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user1554885654923
bolat :
Салем
2026-07-27 17:41:47
8
user7799812798050
고독한이리 :
ㅋㅋ
2026-07-28 05:40:36
5
arturosantiz129
Arturo Santiz :
olacarinño
2026-07-28 00:24:59
8
user487140223234
el flaco :
hola mi amor
2026-07-28 10:00:44
5
cleversonsilva500
cleversonsilva500 :
amo seu sorriso !! 💋💋😉
2026-07-28 11:41:39
5
user8533550319839
BONITO :
hermosa
2026-07-28 14:23:51
6
cesaregamba1
Cesare Gamba :
ECCEZZIONALE 🙋🇮🇹🤗👑🔝🥇💯💝🌹😘
2026-07-28 10:40:36
6
suyonosuyono041
Suyono :
wes.
2026-07-27 20:41:06
7
daudakuracha576
daudakuracha :
hello
2026-07-28 12:35:14
6
andrzej.portka
Andrzej Portka :
jesteś piekna kochanie ❤️❤️❤️❤️
2026-07-28 06:33:42
5
m.creo2
M Creo :
ocoroo
2026-07-28 14:51:01
5
bennie.rodriguez
Bennie Rodriguez :
y contigo todo es más bonito
2026-07-28 13:49:15
5
marcos.roberto.ol61
Marcos roberto Oliveira :
más é linda 🥰
2026-07-28 11:43:42
5
thales16184
Thales :
maravilhosa Quero sim cuidar de voce todinha amor 🥰🥰🥰🥰🥰
2026-07-29 13:07:08
5
user5958611297252
Luizinho :
muito linda voce 🥰🥰🥰
2026-07-28 10:32:19
9
oscar.castro009
Oscar Castro :
hermosa
2026-07-27 20:17:44
6
user4505041049172
땅콩프라자 :
2026-07-28 10:14:46
5
user6132494044163
Атамали :
🥰🥰салам🥰🥰
2026-07-28 13:08:04
7
jurandir.oliveira466tikt
Jurandir Oliveira :
oi meu amorzinho adoro você minha linda princesa gatinha ❤️❤️
2026-07-27 16:39:48
9
vitaliy4540
Vitaliy :
2026-07-27 21:53:10
6
joguer42
joguer :
te amo mi ermosa
2026-07-28 12:35:34
8
periano.lopes
Periano Lopes :
oiprincesa linda maravihlosa
2026-07-27 12:00:49
5
user4266258331910
장마철 :
귀여워 귀여워 귀여워 ᆢ
2026-07-27 23:30:58
8
laurent.mourier6
Laurent Mourier :
😆Adorable
2026-07-28 04:00:08
8
dongussd69b
🇩 ⚽ 🇳 🇬 🇺 🇸 🇸 🇲🇽 :
❤️
2026-07-28 06:58:26
5
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Other Videos

SOFT FLATBREAD CHICKEN & CHEESE Makes 9 flatbreads DOUGH 250 ml lukewarm water (1 cup) 5 g instant yeast (1½ tsps) 10 g honey (1 tbsp) 200 g all-purpose flour (1⅔ cups) 200 g fine semolina (1 cup fine semolina) 8 g salt (1⅓ tsps) CHICKEN 25 ml olive oil (1⅔ tbsps) 700 g chicken thighs, cut into cubes (1½ lbs) 3 g ground cumin (1 tsp) 2 g turmeric (⅔ tsp) 2 g cayenne pepper (⅔ tsp) 4 g paprika (1⅓ tsps) 1 chicken bouillon cube (stock cube in UK) 70 g yellow onion, finely chopped (about ½ onion) 50 g red bell pepper, diced (about ⅓ pepper) 50 g green bell pepper, diced (about ⅓ pepper) EXTRA Cheese of your choice (a good melting cheese works best) Fine semolina, for coating Instructions Activate the yeast. In a large bowl, combine the lukewarm water, instant yeast, and honey. Stir well and let sit for 5 minutes. Add the flour, fine semolina, and salt to the bowl. Knead for 10-12 minutes, either by hand or with a stand mixer, until smooth. Cover the bowl and let the dough rise in a warm spot for about 1 hour, or until doubled in size. While the dough rises, heat the olive oil in a frying pan over medium heat. Add the chicken thighs, cumin, turmeric, cayenne, and paprika, then crumble the bouillon cube over the top. Cook for 3-4 minutes, stirring occasionally. Stir in the onion, red bell pepper, and green bell pepper. Cook for another 4 minutes, or until the vegetables have softened and the chicken is cooked through. Set the filling aside to cool completely. Deflate the risen dough and divide it into 9 pieces, about 70 grams each. Roll each piece into a smooth ball. Working with one ball at a time, roll it out into a round sheet on a lightly floured surface. Place a slice of cheese and a spoonful of the cooled chicken mixture in the center. Fold the dough over the filling and press the edges firmly together to seal, pinching well so nothing leaks out during cooking. Coat each stuffed flatbread in fine semolina and arrange them on a parchment-lined rack. Let them rise for 30 minutes. Heat a heavy-bottomed frying pan with a little oil over medium heat. Cook the flatbreads on both sides until golden brown and cooked through, about 3-4 minutes per side, adjusting the heat as needed so the outside doesn't brown before the inside cooks.
SOFT FLATBREAD CHICKEN & CHEESE Makes 9 flatbreads DOUGH 250 ml lukewarm water (1 cup) 5 g instant yeast (1½ tsps) 10 g honey (1 tbsp) 200 g all-purpose flour (1⅔ cups) 200 g fine semolina (1 cup fine semolina) 8 g salt (1⅓ tsps) CHICKEN 25 ml olive oil (1⅔ tbsps) 700 g chicken thighs, cut into cubes (1½ lbs) 3 g ground cumin (1 tsp) 2 g turmeric (⅔ tsp) 2 g cayenne pepper (⅔ tsp) 4 g paprika (1⅓ tsps) 1 chicken bouillon cube (stock cube in UK) 70 g yellow onion, finely chopped (about ½ onion) 50 g red bell pepper, diced (about ⅓ pepper) 50 g green bell pepper, diced (about ⅓ pepper) EXTRA Cheese of your choice (a good melting cheese works best) Fine semolina, for coating Instructions Activate the yeast. In a large bowl, combine the lukewarm water, instant yeast, and honey. Stir well and let sit for 5 minutes. Add the flour, fine semolina, and salt to the bowl. Knead for 10-12 minutes, either by hand or with a stand mixer, until smooth. Cover the bowl and let the dough rise in a warm spot for about 1 hour, or until doubled in size. While the dough rises, heat the olive oil in a frying pan over medium heat. Add the chicken thighs, cumin, turmeric, cayenne, and paprika, then crumble the bouillon cube over the top. Cook for 3-4 minutes, stirring occasionally. Stir in the onion, red bell pepper, and green bell pepper. Cook for another 4 minutes, or until the vegetables have softened and the chicken is cooked through. Set the filling aside to cool completely. Deflate the risen dough and divide it into 9 pieces, about 70 grams each. Roll each piece into a smooth ball. Working with one ball at a time, roll it out into a round sheet on a lightly floured surface. Place a slice of cheese and a spoonful of the cooled chicken mixture in the center. Fold the dough over the filling and press the edges firmly together to seal, pinching well so nothing leaks out during cooking. Coat each stuffed flatbread in fine semolina and arrange them on a parchment-lined rack. Let them rise for 30 minutes. Heat a heavy-bottomed frying pan with a little oil over medium heat. Cook the flatbreads on both sides until golden brown and cooked through, about 3-4 minutes per side, adjusting the heat as needed so the outside doesn't brown before the inside cooks.

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