1. Home
  2. Detail

@kawaii_mido:

чуня-чан໒꒰ྀི∩˃ ᵕ ˂∩꒱ྀི১🍡🍥
чуня-чан໒꒰ྀི∩˃ ᵕ ˂∩꒱ྀི১🍡🍥
Open In TikTok:
Region: UA
Saturday 01 August 2026 20:03:00 GMT
12
5
0
0

Music

Download

No Watermark .mp4 (0.36MB) No Watermark(HD) .mp4 (0.36MB) Watermark .mp4 (0MB) Music .mp3

Comments

There are no more comments for this video.
To see more videos from user @kawaii_mido, please go to the Tikwm homepage.

Other Videos

A good burger deserves a good bun. Soft, fluffy, buttery... but still strong enough to hold a saucy burger without falling apart. This bun is inspired by Japanese Hokkaido milk bread, and the secret is something called Tangzhong. Tangzhong is simply a cooked mixture of flour, milk, and water. It helps the dough retain more moisture, which is why these buns stay incredibly soft for days while still being sturdy enough for burgers and sandwiches. Steps: Make the Tangzhong: In a small pan over medium-low heat, combine milk, water, and flour. Stir continuously for 2–3 mins until it forms a thick paste/dough. Set aside to cool. Activate the yeast: Mix room temperture milk, yeast, & a pinch of sugar. Leave for 5–10 mins until foamy and bubbly. Make the dough: In a large bowl, combine flour, sugar, & salt. Add the Tangzhong, activated yeast mixture, 1 egg, & 1 egg yolk. Mix until a rough shaggy dough forms. Knead: Transfer to a work surface & knead for 10–15 mins. Gradually add the softened butter in stages while kneading. Continue until the dough becomes smooth and elastic. First proof: Shape into a ball and place in a lightly oiled bowl. Cover and leave in a warm place for 1–2 hours or until doubled in size. Shape: Punch down the dough to remove excess air. Divide into 6 equal pieces (about 95–105g each). Shape into smooth balls and place on a baking tray, leaving space between them. Second proof: Cover loosely and proof for another 1–2 hours until noticeably puffed up. Bake: Mix the remaining egg white with a splash of milk and brush the tops. Bake at 170°C for 20–25 mins until deeply golden. Finish: Brush immediately with a little melted butter while still hot. Done. Soft enough to squish. Strong enough for burgers. Exactly what a burger bun should be. Ingredients (6 buns): Tangzhong: 60g milk (4 tbsp) 27g water (2 tbsp) 20g flour (2 tbsp) Yeast mixture: 120g milk (½ cup) 10g instant dry yeast (1 tbsp) Dough: 320g flour (2½ cups) 30g sugar (2 tbsp) 7g salt (1 tsp) 1 egg+ 1 egg yolk 40g butter (3 tbsp, room temperature) For brushing & finishing: 1 egg white 1 tsp milk 1 tbsp melted butter
A good burger deserves a good bun. Soft, fluffy, buttery... but still strong enough to hold a saucy burger without falling apart. This bun is inspired by Japanese Hokkaido milk bread, and the secret is something called Tangzhong. Tangzhong is simply a cooked mixture of flour, milk, and water. It helps the dough retain more moisture, which is why these buns stay incredibly soft for days while still being sturdy enough for burgers and sandwiches. Steps: Make the Tangzhong: In a small pan over medium-low heat, combine milk, water, and flour. Stir continuously for 2–3 mins until it forms a thick paste/dough. Set aside to cool. Activate the yeast: Mix room temperture milk, yeast, & a pinch of sugar. Leave for 5–10 mins until foamy and bubbly. Make the dough: In a large bowl, combine flour, sugar, & salt. Add the Tangzhong, activated yeast mixture, 1 egg, & 1 egg yolk. Mix until a rough shaggy dough forms. Knead: Transfer to a work surface & knead for 10–15 mins. Gradually add the softened butter in stages while kneading. Continue until the dough becomes smooth and elastic. First proof: Shape into a ball and place in a lightly oiled bowl. Cover and leave in a warm place for 1–2 hours or until doubled in size. Shape: Punch down the dough to remove excess air. Divide into 6 equal pieces (about 95–105g each). Shape into smooth balls and place on a baking tray, leaving space between them. Second proof: Cover loosely and proof for another 1–2 hours until noticeably puffed up. Bake: Mix the remaining egg white with a splash of milk and brush the tops. Bake at 170°C for 20–25 mins until deeply golden. Finish: Brush immediately with a little melted butter while still hot. Done. Soft enough to squish. Strong enough for burgers. Exactly what a burger bun should be. Ingredients (6 buns): Tangzhong: 60g milk (4 tbsp) 27g water (2 tbsp) 20g flour (2 tbsp) Yeast mixture: 120g milk (½ cup) 10g instant dry yeast (1 tbsp) Dough: 320g flour (2½ cups) 30g sugar (2 tbsp) 7g salt (1 tsp) 1 egg+ 1 egg yolk 40g butter (3 tbsp, room temperature) For brushing & finishing: 1 egg white 1 tsp milk 1 tbsp melted butter
2 muscular guys🙉🙊 | #plave #hamin #eunho #game #fyp
2 muscular guys🙉🙊 | #plave #hamin #eunho #game #fyp
ставлю лайк сільпо #сільпо #fyp #recommendations #щп #foryoupage
ставлю лайк сільпо #сільпо #fyp #recommendations #щп #foryoupage
If you saw my teeth before…. 🥲 #teethwhitening #teethtransformation #teeth #selflovejourney #relationshipgoals
If you saw my teeth before…. 🥲 #teethwhitening #teethtransformation #teeth #selflovejourney #relationshipgoals
FIÈRE D’ÊTRE MUSULMAN☝️☪️#Muslim#barcelone#realmadrid#fypシ゚viral#creatorsearchinsights
FIÈRE D’ÊTRE MUSULMAN☝️☪️#Muslim#barcelone#realmadrid#fypシ゚viral#creatorsearchinsights


About

Legal