@.h.hisagi: #Bleach || This is a long one😭 made this while I was in a restaurant👀😭 #anime #ranking #fyp #viral

Hisagi

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Friday 31 July 2026 10:35:18 GMT

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Comments

L3gend :

isshin should be higher he fought white with reiatsu limit and was keeping up really well white at the time was captain lvl

2026-08-02 23:03:11

0

Naod :

ukitake at 22? Just pack it bruh. him and shunsui were stated to be equal

2026-07-31 19:01:57

320

ksieciu4 :

gin should be below shinji imo shinji has much more op bankai and shikai + hollow powers

2026-08-01 07:42:21

0

Zay™ :

isshin under kommamura? you gotta be ragebaiting

2026-08-02 13:07:57

1

Branden burlingame :

yeah ukitake at 22 when stated to be equals with shunsui.. yeah..

2026-08-01 22:51:11

24

𝖒𝖆𝖒𝖊𝖆𝖒𝖎𝖓♞ :

How tf is zaraki stronger than yamamoto?? The Yamamoto disrespect has to stop

2026-08-02 15:35:24

7

Max✦ :

shunsui number 4 and Unohana should be Number 3

2026-08-02 06:57:06

1

Edvin :

isshin at 15🫩

2026-07-31 10:52:13

53

Meat_massager :

Kensei above ukitake? Sure bro

2026-07-31 12:14:26

241

️ :

Gin,isshin,tosen,and shin above rukia?nice bait big bro

2026-08-01 18:03:45

12

notcherri :

most invalid list ive seen while scrolling this app

2026-08-01 08:41:14

1

Belial :

Why tf is kenpachi and Aizen above yamamoto 😭 are we forgetting Aizen had to use tricks to stop yamas flames and

2026-08-02 19:32:49

6

Yago :

yamamoto is stated as the apex of shinigami, nothing kenpachi have done put him above yamamoto lol

2026-08-02 18:11:22

5

holacomotuestas :

ukitake at 22 is literally mindblowing

2026-08-01 01:46:33

13

AJM_2 :

theres a lotta things wrong with this list, first off jushiro should be at least 15, his statements make him stronger then ppl like sajin, tosen, shinji. for sure. isshin is a royal family member so that should also put him much closer to yoruichi. rukia should be higher than sajin, tosen and shinji after royal palace training.

2026-07-31 13:31:54

23

PepeULTx :

Yamato and shunsui > kenpachi. Lowkey kisuke toshiro and mayuri too. I mean kenpachi got one shot by someone mayuri beat

2026-07-31 12:01:51

11

yunooy67 :

Sure we didn’t get to see Jushiro in action giving it his all, but Kensei on his own shittiness alone shouldn’t be above Ukitake.

2026-07-31 13:12:33

10

Dee :

Kisuke beats Unohana by a mile. Y'all just glazing her cause she had "first kenpachi" on her title, title means nothing 💔🥀

2026-08-01 16:09:55

6

ayeham ali (zack) :

I really wished they made gin more powerful

2026-07-31 12:16:00

6

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I’m sharing my recipe for Strawberry Sphères with you. I posted it over the summer, but not many people saw it back then—be sure to save it so you can make them later 🥰 You can substitute tarragon with mint or basil—it all depends on your taste preferences ✨ This recipe makes 12–16 berries (my spheres were different sizes—4 cm and smaller) Filling: 400 grams of fresh strawberry puree 60 grams of sugar 3.8 grams of agar-agar 900 60 grams of balsamic vinegar 200 grams of sliced fresh strawberries Mix the puree, sugar, and agar-agar, bring to a boil, and boil for 1–2 minutes. Remove from heat and chill in the refrigerator for 2 hours. Once set, blend the jelly until it reaches a gel-like consistency. Mix with the strawberries and spoon into 4-cm-diameter hemispherical molds. After freezing the sphere halves, heat them in a hot skillet and press them together. Freeze until rock-hard. Whipped Tarragon Ganache: 120 grams white chocolate 29% gp_chocolate 280 grams heavy cream 33% (1) chudozero 120 grams of 33% cream (2) chudozero 35 grams of butter 3 grams of gelatin 200 (soak in 12 grams of water) Tarragon: 1/2 store-bought bunch (I didn’t weigh it; use fresh tarragon—don’t be afraid to use a lot) Blend the tarragon with the cream (1), bring to a boil, let stand for another 2 hours, reheat, and pour over the chocolate, butter, and gelatin. Pour this mixture onto the scale, since the tarragon absorbs a lot of cream; you’ll need to add 200 grams of cream from part (1). Whisk until smooth, then pour in the cold cream (2). Combine. Let it set for at least 6 hours. Whip until it reaches the consistency of soft-serve ice cream—no stiff peaks. Be careful not to over-whip the mixture, or the filling will simply get stuck in the cream. Dip the filling onto a skewer, place it in the freezer; the strawberry should remain in the refrigerator. Once the first layer has set, use a spatula to shape the tip of the strawberry and freeze for another 4–5 hours so they hold well on the skewer. Before glazing, simply smooth out any seams and imperfections with your warm hands. Glaze Recipe 200 grams white chocolate 100 grams cocoa butter Fat-soluble Allura Red cake color Melt the chocolate and add the food coloring until you reach the desired shade. Mix with the melted cocoa butter, dip the cake into the glaze, and tap it gently while rotating it to coat all sides. Immediately apply the same glaze to the cake using a spray gun. Then, using a hair dryer without an attachment, lightly blow over the velour to create that realistic effect. This is called flocking. Quickly rinse the airbrush and use it to apply a neutral glaze in the following proportions: 100 grams of neutral glaze to 50 grams of boiling water. The recipe for neutral glaze is in my book: The Red Book of Desserts By the time you’ve finished all this, the cupcakes will be easy to remove from the skewers. Attach real strawberry stems to the velour.

I’m sharing my recipe for Strawberry Sphères with you. I posted it over the summer, but not many people saw it back then—be sure to save it so you can make them later 🥰 You can substitute tarragon with mint or basil—it all depends on your taste preferences ✨ This recipe makes 12–16 berries (my spheres were different sizes—4 cm and smaller) Filling: 400 grams of fresh strawberry puree 60 grams of sugar 3.8 grams of agar-agar 900 60 grams of balsamic vinegar 200 grams of sliced fresh strawberries Mix the puree, sugar, and agar-agar, bring to a boil, and boil for 1–2 minutes. Remove from heat and chill in the refrigerator for 2 hours. Once set, blend the jelly until it reaches a gel-like consistency. Mix with the strawberries and spoon into 4-cm-diameter hemispherical molds. After freezing the sphere halves, heat them in a hot skillet and press them together. Freeze until rock-hard. Whipped Tarragon Ganache: 120 grams white chocolate 29% gp_chocolate 280 grams heavy cream 33% (1) chudozero 120 grams of 33% cream (2) chudozero 35 grams of butter 3 grams of gelatin 200 (soak in 12 grams of water) Tarragon: 1/2 store-bought bunch (I didn’t weigh it; use fresh tarragon—don’t be afraid to use a lot) Blend the tarragon with the cream (1), bring to a boil, let stand for another 2 hours, reheat, and pour over the chocolate, butter, and gelatin. Pour this mixture onto the scale, since the tarragon absorbs a lot of cream; you’ll need to add 200 grams of cream from part (1). Whisk until smooth, then pour in the cold cream (2). Combine. Let it set for at least 6 hours. Whip until it reaches the consistency of soft-serve ice cream—no stiff peaks. Be careful not to over-whip the mixture, or the filling will simply get stuck in the cream. Dip the filling onto a skewer, place it in the freezer; the strawberry should remain in the refrigerator. Once the first layer has set, use a spatula to shape the tip of the strawberry and freeze for another 4–5 hours so they hold well on the skewer. Before glazing, simply smooth out any seams and imperfections with your warm hands. Glaze Recipe 200 grams white chocolate 100 grams cocoa butter Fat-soluble Allura Red cake color Melt the chocolate and add the food coloring until you reach the desired shade. Mix with the melted cocoa butter, dip the cake into the glaze, and tap it gently while rotating it to coat all sides. Immediately apply the same glaze to the cake using a spray gun. Then, using a hair dryer without an attachment, lightly blow over the velour to create that realistic effect. This is called flocking. Quickly rinse the airbrush and use it to apply a neutral glaze in the following proportions: 100 grams of neutral glaze to 50 grams of boiling water. The recipe for neutral glaze is in my book: The Red Book of Desserts By the time you’ve finished all this, the cupcakes will be easy to remove from the skewers. Attach real strawberry stems to the velour.

this song 🔥🎧 #fyyyyyyyyyyyyyyyyyyy #music #band #tiktok?bangladesh🇧🇩🇧🇩🇧🇩

this song 🔥🎧 #fyyyyyyyyyyyyyyyyyyy #music #band #tiktok?bangladesh🇧🇩🇧🇩🇧🇩

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