@sandronedearest: #fyp #faceclaim #game #genshin #GenshinImpact

𑣲𝓼
𑣲𝓼
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Region: US
Tuesday 18 August 2026 19:20:44 GMT
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faultyfangs
mylo :
hu tao has always looked like chuu in my mind
2026-08-22 06:26:04
1
ondruskovq
v :
idk who baizhu is but i want him.
2026-08-22 08:16:46
2
ineedtosleeprn2
Pluhpluh🩻 :
OMG THANK YOU realistic people not those super edited Pinterest photos 😭
2026-08-22 11:47:59
2
iiivwl
C :
Bird lady is perfect
2026-08-22 09:53:59
1
_swiftfeathers_
evan/swift :
genshin whitewashed them so bad i legit forgot they're supposed to be asian 💀
2026-08-19 04:47:19
120
robtruths
robin :
Finally someone who doesn’t say zhongli looks like a german guy 😭😭
2026-08-21 11:05:28
79
stelevizion7
Stelevizion 🦂 :
That is NOT the baby Zhongli 😭
2026-08-21 15:29:38
6
tybaltshusband
ꉂ ` 𝗝𝗮𝗰𝗸𝘀𝗼𝗻 ‘ ✘ :
Zhongli’s cast is so fucking fine omggg
2026-08-21 20:25:32
8
bitderpy
derpy :
yanfei is so accurate!!
2026-08-18 19:40:14
27
fungits
Annie :
these are soooo good everyone always makes ningguang too young/soft looking
2026-08-21 19:25:08
6
sandronedearest
𑣲𝓼 :
actors & actresses used • Zhongli - Tony Leung Chiu-Wai • Zibai - Bai Lu • Xianyun - Michelle Yeoh • Ganyu - Liu Yifei • Xiao - Xu Kai • Yanfei - Esther Yu • Shenhe - Ni Ni • Ningguang - Gong Li • Keqing - Zhou Ye • Beidou - Sun Li • Xiangling - Zhao Lusi • Xingqiu - Joseph Zeng(Zeng Shunxi) • Chongyun - Arthur Chen(Chen Feiyu) • Xinyan - Amandla Sternberg • Hu Tao - Tian Xiwei • Yunjin - Zhou Xun • Yelan - Maggie Cheung • Baizhu - Chen Xingxu • Gaming - Wang Anyu • Lanyan - Zhang Miaoyi
2026-08-18 19:22:45
24
07.jewels
Haru :
I LOVE THESEEEE
2026-08-21 00:55:28
1
westpinkasian
Moongel :
I feel like shenhe is albinos idk why
2026-08-21 20:12:58
6
hydro_sharky38
★♪ (Mycroft lover) :
YES BAIZHU OMG EVERYONE FORGETS HIM
2026-08-21 13:43:58
8
jellyfish_faariii__
♫ lumi 🍨 :
ningguang as her would be lethal
2026-08-20 22:40:07
6
dionasgoldendoom
🦋🌺Joanne Grace Joestar🪷🌊 :
666th video saved to my Genshin Impact folder
2026-08-20 19:13:51
3
di_weiss0
di_weiss0 :
Чем вас обидел Чжун ли??????????
2026-08-21 16:09:06
0
liscencedbag
Astr✝️☮️ :
Wouldn’t Xinyan be blasian?
2026-08-21 17:53:50
1
bermudatrianglee
bea :
Not coming for your face claim at all!!! But does anyone else love the idea of Lu Yuxiao as Ningguang?
2026-08-21 15:42:58
4
int3rstell4
Kitty :
Ive never seen someone so correct before these are IMPECCABLE
2026-08-21 14:52:57
1
To see more videos from user @sandronedearest, please go to the Tikwm homepage.

Other Videos

💕I made an updated macaron tutorial so I could address some of the most frequently asked questions from my original tutorial. I know I haven’t posted in forever but I have plans to make some more fun and helpful videos! Macaron Recipe:  Measure in grams with a kitchen scale. Equal parts room temperature egg whites and granulated sugar  Optional egg white powder = 0.04 x egg white weight 4 egg whites (130g) will yield 30-34 macarons. Egg white weight multiplied by 1.2 = almond flour and powdered sugar weights Wipe down your mixing bowl, whisk, silicone mat, spatula, and piping tip with white vinegar. This removes any oils or residue that can ruin your merengue. Separate your eggs and let egg whites come to room temperature. Weigh the granulated sugar.  Add egg white powder (optional) and combine. Sift the almond flour and powdered sugar and combine with a whisk. Whisk egg whites on low speed until frothy bubbles form. Add in half of the sugar and egg white powder mixture and mix on low speed for a few minutes. Add in the rest of the sugar and turn the mixer up to speed 4 for 10 minutes. Add gel or powder color (no oil-based color) Increase the speed to 6 for 3-5 minutes. Remove the whisk and swirl it around the bowl to check for stiff peaks. Pour in half of the almond flour and powdered sugar mixture. Gently combine until the dry ingredients are incorporated into the merengue. Add the rest of the dry ingredients and continue to incorporate. Use your spatula to press the batter against the side of the bowl.  Continue this process until the batter flows off the spatula like a ribbon. Pour the batter into a piping bag fitted with a #12 piping tip. Pipe the batter onto a baking tray lined with a silicone mat or parchment paper. If your tray has sides, flip it upside down to allow for better airflow. Tap the bottom of the tray to pop air bubbles. Use a toothpick to pop any bubbles on the surface. Leave the tray to rest at room temperature until the shells are dry enough to gently touch them without the batter sticking to your finger. Bake at 300F for 18-20 minutes. Cool completely before removing them from the mat. Pipe your filling.  I like to use a Wilton 1A or 4B tip. Sandwich your macarons and put them in an airtight container in the fridge to mature for 24 hours. Enjoy!! #macaronsoftiktok #macarons #frenchmacarons #baketok #baking #macarontutorial #bakingtutorial
💕I made an updated macaron tutorial so I could address some of the most frequently asked questions from my original tutorial. I know I haven’t posted in forever but I have plans to make some more fun and helpful videos! Macaron Recipe: Measure in grams with a kitchen scale. Equal parts room temperature egg whites and granulated sugar Optional egg white powder = 0.04 x egg white weight 4 egg whites (130g) will yield 30-34 macarons. Egg white weight multiplied by 1.2 = almond flour and powdered sugar weights Wipe down your mixing bowl, whisk, silicone mat, spatula, and piping tip with white vinegar. This removes any oils or residue that can ruin your merengue. Separate your eggs and let egg whites come to room temperature. Weigh the granulated sugar. Add egg white powder (optional) and combine. Sift the almond flour and powdered sugar and combine with a whisk. Whisk egg whites on low speed until frothy bubbles form. Add in half of the sugar and egg white powder mixture and mix on low speed for a few minutes. Add in the rest of the sugar and turn the mixer up to speed 4 for 10 minutes. Add gel or powder color (no oil-based color) Increase the speed to 6 for 3-5 minutes. Remove the whisk and swirl it around the bowl to check for stiff peaks. Pour in half of the almond flour and powdered sugar mixture. Gently combine until the dry ingredients are incorporated into the merengue. Add the rest of the dry ingredients and continue to incorporate. Use your spatula to press the batter against the side of the bowl. Continue this process until the batter flows off the spatula like a ribbon. Pour the batter into a piping bag fitted with a #12 piping tip. Pipe the batter onto a baking tray lined with a silicone mat or parchment paper. If your tray has sides, flip it upside down to allow for better airflow. Tap the bottom of the tray to pop air bubbles. Use a toothpick to pop any bubbles on the surface. Leave the tray to rest at room temperature until the shells are dry enough to gently touch them without the batter sticking to your finger. Bake at 300F for 18-20 minutes. Cool completely before removing them from the mat. Pipe your filling. I like to use a Wilton 1A or 4B tip. Sandwich your macarons and put them in an airtight container in the fridge to mature for 24 hours. Enjoy!! #macaronsoftiktok #macarons #frenchmacarons #baketok #baking #macarontutorial #bakingtutorial

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