@gelbyy31: bayi niruin bayi wkwk duy😭 cr: @moonn411 #elzhard #masyaallah #fyp

gelbyy🕷️

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Saturday 15 August 2026 13:00:23 GMT

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Leo_girl🦋 :

padahal adeee masihh bayii ehh gemeesss bangett 😭🤏🏻

2026-08-15 14:00:12

402

MatchaLatte :

2026-08-15 14:39:03

41

Apaajadeh :

bjir setiap bayi live, langsung ada video baru wkwk 😭😭

2026-08-15 14:17:23

127

user116030505 :

suara anak kucing😭🤏🏻

2026-08-15 17:13:21

43

araaa_#💐🌷🪷 :

baru di aplod?

2026-08-16 08:47:50

0

KINDERJOY :

gemess ih adek makin pinter udh bisa apa aja

2026-08-15 14:41:00

18

KK•Yiii :

eldut ama celi semntara LDR dulu yah.😁

2026-08-16 01:17:55

0

Star–beery. :

2026-08-15 14:25:30

1

luvyy_nesza :

ke2 dapet apa nih kak🤭

2026-08-15 13:07:46

1

BANANA I XUA :

😁😁😁

2026-08-16 04:05:14

0

? :

🥰🥰🥰

2026-08-15 13:04:05

0

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pop sound cc:@Mori #euphoria #aestheticedits #multiedits #summeraesthetic #fyp

pop sound cc:@Mori #euphoria #aestheticedits #multiedits #summeraesthetic #fyp

#chillvibes #90svibes #memory #fyp

#chillvibes #90svibes #memory #fyp

Knead it, crave it, bite it #bread #sourdough #burrata 36-hour fermented sourdough, made from scratch and served hot from the oven. Paired with creamy avocado dip, crisp radish slices, homemade basil pesto, juicy burrata, fresh tomatoes, and a drizzle of balsamic. Snack time never looked this good Recipe Sourdough Bread Ingredients: - 1000g Euro Type 55 Strong Bread Flour - 760g Water (700g + 60g) - 270g Levain (your own sourdough starter) - 20g Sea Salt Mix flour and 700g water until combined, then rest for an hour. Add 60g water, starter, and mix. Add salt and knead until smooth. Stretch and fold every hour for 3 hours. Rest for 2 hours, shape into bread basket make sure to flour heavily, and refrigerate overnight. The next day, proof at room temperature for 2 hours before baking. Make sure to start this dough in the morning, so it’s ready for the next day, Can ask a local bakery or a dear friend for their sourdough starter. Guacamole - 12 ripe avocados (≈ 1.8-2kg) - 1 cup red onion, finely chopped (≈ 160g) - 2 cups tomatoes, diced (Roma or cherry, ≈ 300g) - 1 cup fresh cilantro, chopped (≈ 60g) - 4-8 tablespoons lime juice (about 4 limes, ≈ 60-120g) - 4 jalapeños, seeded and finely chopped (optional, ≈ 60g) - Salt and pepper to taste Mash avocados. Add onion, tomatoes, cilantro, lime juice, and jalapeños if using. Mix, season with salt and pepper, and adjust lime juice as needed. Serve immediately. Basil Pesto - 260g toasted pine nuts - 120g fresh lemon juice - 4 small garlic cloves (12g) - 6g sea salt - Freshly ground black pepper - 200g basil leaves - 240g extra-virgin olive oil - 100g Parmesan cheese (optional) Instructions: Blend pine nuts, lemon juice, garlic, salt, and pepper. Add basil and pulse. Slowly drizzle in olive oil until smooth. Add Parmesan if using and blend briefly. Adjust consistency with more olive oil. Use immediately or store in the fridge. #sourdoughbread #homemadebread #fermentedfoods #yummy

Knead it, crave it, bite it #bread #sourdough #burrata 36-hour fermented sourdough, made from scratch and served hot from the oven. Paired with creamy avocado dip, crisp radish slices, homemade basil pesto, juicy burrata, fresh tomatoes, and a drizzle of balsamic. Snack time never looked this good Recipe Sourdough Bread Ingredients: - 1000g Euro Type 55 Strong Bread Flour - 760g Water (700g + 60g) - 270g Levain (your own sourdough starter) - 20g Sea Salt Mix flour and 700g water until combined, then rest for an hour. Add 60g water, starter, and mix. Add salt and knead until smooth. Stretch and fold every hour for 3 hours. Rest for 2 hours, shape into bread basket make sure to flour heavily, and refrigerate overnight. The next day, proof at room temperature for 2 hours before baking. Make sure to start this dough in the morning, so it’s ready for the next day, Can ask a local bakery or a dear friend for their sourdough starter. Guacamole - 12 ripe avocados (≈ 1.8-2kg) - 1 cup red onion, finely chopped (≈ 160g) - 2 cups tomatoes, diced (Roma or cherry, ≈ 300g) - 1 cup fresh cilantro, chopped (≈ 60g) - 4-8 tablespoons lime juice (about 4 limes, ≈ 60-120g) - 4 jalapeños, seeded and finely chopped (optional, ≈ 60g) - Salt and pepper to taste Mash avocados. Add onion, tomatoes, cilantro, lime juice, and jalapeños if using. Mix, season with salt and pepper, and adjust lime juice as needed. Serve immediately. Basil Pesto - 260g toasted pine nuts - 120g fresh lemon juice - 4 small garlic cloves (12g) - 6g sea salt - Freshly ground black pepper - 200g basil leaves - 240g extra-virgin olive oil - 100g Parmesan cheese (optional) Instructions: Blend pine nuts, lemon juice, garlic, salt, and pepper. Add basil and pulse. Slowly drizzle in olive oil until smooth. Add Parmesan if using and blend briefly. Adjust consistency with more olive oil. Use immediately or store in the fridge. #sourdoughbread #homemadebread #fermentedfoods #yummy

#xuhuong

untuk tahun ini perayaan Agustusan, lombanya cukup sama oren,#kemerdekaan #harikemerdekaan

untuk tahun ini perayaan Agustusan, lombanya cukup sama oren,#kemerdekaan #harikemerdekaan

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