@koujiedits_: Rin edih ll this sucks bro I was lazy ll 120 fps method ll rate this edit ll pls donโ€™t let this flop ll ib : @๐Ÿ—๐ˆ๐๐„ ๐Ÿ€„ ll animation : @Irreng ll anime edit ll smooth zooms and transitions ll blue lock edit ll @โœž๐ƒ๐…๐’โœž @๐‡๐Ž๐•๐„๐‘ @๐™ˆ๐™ค๐™ฃ๐™š๐™ฎ ll #targetaudience #reccommendations #viral #bluelockedit #rin

๐—ž๐—ผ๐˜‚๐—ท๐—ถ
๐—ž๐—ผ๐˜‚๐—ท๐—ถ
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Region: US
Saturday 15 August 2026 20:28:56 GMT
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namieditz2
โœฆ๐‘ต๐‘จ๐‘ด๐‘ฐ :
wanna join a tournament? anyone???
2026-08-21 23:53:36
1
majeedissotuff
majeed :
so many underrated edits sadly
2026-08-15 20:38:01
1
yoitslexx2
๐™‡๐™€๐™“๐™“ :
soo tuff ๐Ÿฅน๐Ÿฅน๐Ÿฅน๐Ÿฅน
2026-08-15 20:40:09
1
llina_angelll
๐‹๐ข๐ง๐š l๊จ„๏ธŽ๏ธŽ :
peakkk
2026-08-21 18:02:12
0
wsh.instinct
\ ๐•ด๐–“๐–˜๐–™๐–Ž๐–“๐–ˆ๐–™ / :
Ok tuff
2026-08-15 20:52:53
1
jurlymori
๐™ˆ๐™ค๐™ง๐™ž :
Ds tufff
2026-08-15 21:32:03
1
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Pumpkin cheesecake brioche danish ๐Ÿ‚ Brioche danish: - 1 cup milk - 2 1/4 tsp instant yeast + 1 tbsp sugar (to activate yeast) - 1/2 cup granulated sugar  - 1 egg  - 1 tbsp vanilla extract  - 3 cups bread flour  - 1/2 tsp salt  - 5 tbsp butter softened  Pumpkin cheesecake filling: - 8 oz cream cheese softened  - 1/2 cup granulated sugar - 2 tsp vanilla extract  - Pinch of salt  - 1/4 cups pumpkin puree - 1 tsp pumpkin spice  - 2 tbsp whole milk  Streusel: - 1/2 cup brown sugar - 1/2 cup all-purpose flour - Pinch of salt  - 2 tbsp melted butter  Glaze:  - 1 cup powdered sugar  - 2 tbsp whole milk  - 1/4 tsp vanilla extract  Instructions: - Start by mixing milk, instant yeast, and sugar. Cover with a damp towel and set aside for 10 minutes to allow the yeast to bloom. - In a large bowl, mix bread flour, salt, sugar, egg, vanilla, and yeast mixture. Using your hands or stand mixer, knead your dough for 10 minutes, add in a tbsp of butter at a time while you knead, and knead for another 5 minutes. Youโ€™ll know your dough is ready when itโ€™s no longer sticky and it passes the window pane test.  - Place in a greased bowl and cover to rest for 1-2 hours or until your dough has doubled in size. Once your dough has doubled, punch it down and transfer to a flat surface and divide dough into 12 equal balls, cover, and rest for another 30 minutes. - Preheat your oven to 350F. In the meantime, start working on streusel and cheesecake filling. In a small bowl, combine flour, sugar, salt, and butter until you have coarse crumbs. In a separate bowl, whip the cream cheese and sugar, then add vanilla, salt, pumpkin puree, pumpkin spice, and milk until smooth, set aside. - Using an item with a flat bottom, press down firmly to create an indentation in the center of your dough ball. Add the pumpkin cheesecake filling in the center, brush the edges with an egg wash, and add the streusel around the edges. - Bake for 20-25 minutes or until the edges are golden brown. In a small bowl, combine powdered sugar, milk, and vanilla until you have glaze. Once the danishes are done baking, allow to cool for 20 minutes. Drizzle the glaze and enjoy!  #pumpkinseason #Recipe #fallrecipes #fallbaking #autumn
Pumpkin cheesecake brioche danish ๐Ÿ‚ Brioche danish: - 1 cup milk - 2 1/4 tsp instant yeast + 1 tbsp sugar (to activate yeast) - 1/2 cup granulated sugar - 1 egg - 1 tbsp vanilla extract - 3 cups bread flour - 1/2 tsp salt - 5 tbsp butter softened Pumpkin cheesecake filling: - 8 oz cream cheese softened - 1/2 cup granulated sugar - 2 tsp vanilla extract - Pinch of salt - 1/4 cups pumpkin puree - 1 tsp pumpkin spice - 2 tbsp whole milk Streusel: - 1/2 cup brown sugar - 1/2 cup all-purpose flour - Pinch of salt - 2 tbsp melted butter Glaze: - 1 cup powdered sugar - 2 tbsp whole milk - 1/4 tsp vanilla extract Instructions: - Start by mixing milk, instant yeast, and sugar. Cover with a damp towel and set aside for 10 minutes to allow the yeast to bloom. - In a large bowl, mix bread flour, salt, sugar, egg, vanilla, and yeast mixture. Using your hands or stand mixer, knead your dough for 10 minutes, add in a tbsp of butter at a time while you knead, and knead for another 5 minutes. Youโ€™ll know your dough is ready when itโ€™s no longer sticky and it passes the window pane test. - Place in a greased bowl and cover to rest for 1-2 hours or until your dough has doubled in size. Once your dough has doubled, punch it down and transfer to a flat surface and divide dough into 12 equal balls, cover, and rest for another 30 minutes. - Preheat your oven to 350F. In the meantime, start working on streusel and cheesecake filling. In a small bowl, combine flour, sugar, salt, and butter until you have coarse crumbs. In a separate bowl, whip the cream cheese and sugar, then add vanilla, salt, pumpkin puree, pumpkin spice, and milk until smooth, set aside. - Using an item with a flat bottom, press down firmly to create an indentation in the center of your dough ball. Add the pumpkin cheesecake filling in the center, brush the edges with an egg wash, and add the streusel around the edges. - Bake for 20-25 minutes or until the edges are golden brown. In a small bowl, combine powdered sugar, milk, and vanilla until you have glaze. Once the danishes are done baking, allow to cool for 20 minutes. Drizzle the glaze and enjoy! #pumpkinseason #Recipe #fallrecipes #fallbaking #autumn

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