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@sebastien3986: 皮が本当に厚い #柴犬 #昭和

Sebastien
Sebastien
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Region: JP
Friday 07 August 2026 14:21:34 GMT
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Comments

shibatn
shiba🐊 :
噛まれる度に、形状記憶！
2026-08-08 02:05:05
1784
manmarus7
manmarus7 :
2026-08-08 03:45:54
379
user3997328635136
白米 :
均等にほっぺ引っ張ってくれんと片方だけのびて緩でしまうぞ！🤣
2026-08-07 23:57:27
3342
kamachi315
カマーチ :
もっちゅりんよりもっちゅりんしとる
2026-08-08 07:51:22
168
domo7629
domo :
スクイーズ低反発ぷにぷに
2026-08-08 01:46:43
18
sonnan77
sonnan77 :
メロジョイじゃんもう
2026-08-08 03:07:24
74
iwatamimi
あき🧢🐬🐿️ :
噛まれに行ってるやん笑
2026-08-08 05:16:54
188
ek_02121
かえる :
何回か噛まれた痕跡あるの死ぬ
2026-08-08 06:57:44
1541
user6430246218525
user6430246218525 :
いくらなんでも噛みやすそうすぎるだろw
2026-08-08 08:59:31
218
love_love_ktwo_ge
小峠大好き@kotōge :
食われる前に1回やられてるなこれw
2026-08-07 23:50:51
8668
azulux11
azulux11 :
牙出して怒るんじゃなくて『ちょ、やめてマジで』ぐらいのテンションなのがジワる😂
2026-08-08 05:09:44
94
dyamc0gb1vl9
スタコラサッサ :
形状記憶イッヌ
2026-08-08 11:14:46
32
sirent_killer
望月 煌_✧ :
いいなぁ、噛みに行きたい
2026-08-08 13:15:01
23
user9965107211825
くうが👊 :
メロジョイならぬ柴ジョイ
2026-08-08 12:08:57
20
dym9yuhqyieb
REDハンコック :
最初なんで左頬はみでてるんだろと思ってたけど理解したww
2026-08-08 04:16:03
71
userdshd0ywa9a
ケーキ屋の店長 :
常に笑ってて草
2026-08-07 23:55:08
10
3788164270a
。 :
もうこれはほっぺの方から噛まれに行ってる
2026-08-07 23:46:15
10
useryouganpise
フーン :
こんなスクイーズあるよね
2026-08-08 16:08:02
0
mpmddpy2679
mpmddpy2679 :
多分すでに何回かやられてて草
2026-08-09 00:53:46
12
dyiv1s5k1hcu
うまうま :
ブニャ〜ンて伸びて戻らないのね😅
2026-08-07 23:42:38
13
jodejonsson
Long_Neck :
He has no enemies
2026-08-09 09:12:37
49
bubblezzzz2o0300_22
Bubblez :
2026-08-08 07:17:29
6
sorapaap
sorapaap :
形状記憶型で草
2026-08-08 07:27:03
2
kurukidesu
蠢 :
美味しそうだもんね。分かるよ気持ち。
2026-08-09 12:02:17
2
chacha_282828
chacha :
自らおかわりされに言ってるの草ww
2026-08-08 12:16:45
3
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Croissant-Style Bun Ingredients For the Dough: • 1 cup warm water (200 ml) • 1 cup warm milk (200 ml) • ½ tea cup vegetable oil (50 ml) • 1 packet yeast (10 g) • 2 tablespoons sugar (16 g) • 1 tablespoon salt (8 g) • 5½ cups flour (600 g) For Layering: • 125 g butter, softened (room temperature) For the Top: • 1 egg yolk • 1 tablespoon milk ⸻ Instructions 1. Mix all the dough ingredients together and knead until you get a soft dough that does not stick to your hands. 2. Divide the dough into 3 equal pieces. Roll them into balls, cover, and let them rest for at least 10 minutes. 3. Roll out each rested dough piece to about 40–45 cm in diameter. 4. Stack the layers, spreading softened butter between each layer. 5. Divide the stacked dough into 8 equal pieces. Fold them over each other as shown (like in the video). 6. Place the dough in the freezer for 20 minutes. 7. Remove from the freezer and roll it out again to 40–45 cm. 8. Cut into 16 equal triangular pieces. 9. Roll each triangle into a crescent shape and place on a baking tray. 10. Let them rise in a warm place for about 30 minutes, or until doubled in size. 11. Mix the egg yolk and milk, then brush over the tops. 12. Bake in a preheated 170°C (fan) oven for 25–30 minutes, until golden brown. #croissant #pastry #viral #yum #homemadefood
Croissant-Style Bun Ingredients For the Dough: • 1 cup warm water (200 ml) • 1 cup warm milk (200 ml) • ½ tea cup vegetable oil (50 ml) • 1 packet yeast (10 g) • 2 tablespoons sugar (16 g) • 1 tablespoon salt (8 g) • 5½ cups flour (600 g) For Layering: • 125 g butter, softened (room temperature) For the Top: • 1 egg yolk • 1 tablespoon milk ⸻ Instructions 1. Mix all the dough ingredients together and knead until you get a soft dough that does not stick to your hands. 2. Divide the dough into 3 equal pieces. Roll them into balls, cover, and let them rest for at least 10 minutes. 3. Roll out each rested dough piece to about 40–45 cm in diameter. 4. Stack the layers, spreading softened butter between each layer. 5. Divide the stacked dough into 8 equal pieces. Fold them over each other as shown (like in the video). 6. Place the dough in the freezer for 20 minutes. 7. Remove from the freezer and roll it out again to 40–45 cm. 8. Cut into 16 equal triangular pieces. 9. Roll each triangle into a crescent shape and place on a baking tray. 10. Let them rise in a warm place for about 30 minutes, or until doubled in size. 11. Mix the egg yolk and milk, then brush over the tops. 12. Bake in a preheated 170°C (fan) oven for 25–30 minutes, until golden brown. #croissant #pastry #viral #yum #homemadefood
nhảy bài mẹ ❤️ iu thích #lehuynhbaongoc
nhảy bài mẹ ❤️ iu thích #lehuynhbaongoc

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