@user95553671986191: 记录收留的小猫宝宝十二月的变化 Recording the changes in the kittens I took in over twelve months#猫 #cat #kittycat #gatto #gato #قطة #chat #кот #catsoftiktok #cats #catlover

你家楼下的小白

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Region: FR

Saturday 22 August 2026 13:21:57 GMT

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Comments

Mr. Anuwat Guenter :

2026-08-23 02:22:40

1174

__ss.314 :

什麼品種

2026-08-22 22:42:28

25

LesungPipit :

😳😳 quite same 😂

2026-08-22 16:20:06

73

Dau iuoi :

làm sao để nó tự cầm bát ăn vậy cả nhà

2026-08-23 01:32:47

367

Lillie 🐰🎀 :

Cùng 1 meo hả

2026-08-23 00:07:05

784

gg :

2026-08-23 01:47:06

55

arsenaut 👨‍🚀🛸 :

kucing motif jaer nih selain penyimpan cadangan lemak yg handal, dia tuh plenger juga

2026-08-23 01:54:16

674

Es 97 :

Kucing mujaer

2026-08-23 05:39:07

0

Hoàng Tuấn Cường :

Nuôi con mèo kiểu gì mặt tròn hay v con mèo trước của t mặt như cái yên xe đạp

2026-08-23 09:29:46

12

ánh nguyett ྀི :

từ mini size thành big size luôn

2026-08-23 00:19:06

51

Ayu Subudhi :

Ini jenis apaaa😩

2026-08-23 09:13:07

7

🐱🐶 :

aahhhh! big cat now☺️

2026-08-24 04:00:41

0

𝔸𝕞𝕞𝕒𝕣 ☕ :

musckin?

2026-08-24 01:08:43

0

joko :

mujaer clingy🤣

2026-08-23 08:07:32

0

黑馬達 :

So cute

2026-08-24 02:41:32

0

Phone Tid :

So cute

2026-08-23 05:31:39

0

Dims :

yg ini malah kurang ajar

2026-08-23 10:03:34

12

AVA CHAO :

從小鼻嘎變成瓦斯桶🤣🤣

2026-08-22 14:37:33

47

Yu_ChiZy :

kecil2 gragas banget

2026-08-23 03:31:19

11

Starlit :

2026-08-23 06:31:31

22

SH :

2026-08-23 17:05:01

7

male.th6 :

Ăn cỡ đó mà k béo lên cũng uổng😂

2026-08-23 06:49:25

7

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dear TikTok team don't under review my account video repost 💯🥺#fyp #netflix #foryou #cillianmurphy #shafy__editor0

dear TikTok team don't under review my account video repost 💯🥺#fyp #netflix #foryou #cillianmurphy #shafy__editor0

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#সবাই_একটু_সাপোর্ট_করবেন_প্লিজ #হাসিররাজকন্যা😊 #supportplzzzz🙏☺ #viewsproblem😭

#সবাই_একটু_সাপোর্ট_করবেন_প্লিজ #হাসিররাজকন্যা😊 #supportplzzzz🙏☺ #viewsproblem😭

I have an itch… specifically for a pumpkin shaped sourdough loaf 🍞🍂 You can find the recipe for my pumpkin spice sourdough loaf down below or in the link in my bio 🤎 Pumpkin spice sourdough Ingredients: ⁃ 100g active sourdough starter ⁃ 250g water ⁃ 7g vanilla extract ⁃ 200g pumpkin puree ⁃ 75g dark brown sugar ⁃ 500g bread flour ⁃ 10g salt ⁃ 5g pumpkin spice Instructions: In a large bowl, combine the active sourdough starter and water. Mix until most of the starter has dissolved. Add the vanilla extract, pumpkin purée, and dark brown sugar. Mix until well combined. Add the bread flour, salt, and pumpkin spice. Using your hands, mix until a shaggy dough forms, making sure there are no dry pockets of flour. Cover and let the dough rest for 1 hour. After the hour is up, perform 4 sets of stretch and folds, spacing each set 30 minutes apart. Once you’ve completed all 4 sets, cover the dough and let it bulk ferment at room temperature for a few hours. Your dough is ready when it has nearly doubled in size, the surface no longer sticks to your finger when gently pressed, and the edges release easily from the bowl. Cover and refrigerate overnight for the cold proof. The next morning, preheat your Dutch oven to 450°F for at least 30 minutes. While the Dutch oven preheats, soak your butcher’s twine in olive oil for 5 minutes. Shape your dough, tie the twine around it to create the pumpkin shape, and score as desired. Bake covered at 450°F for 30 minutes. Remove the lid, reduce the oven temperature to 425°F, and bake for an additional 10–15 minutes, or until the loaf is deep golden brown. Allow the bread to cool for at least 1 hour before removing the twine, slicing, and enjoying! #pumpkinseason #sourdough #fallaesthetic #fallvibes #autumn

I have an itch… specifically for a pumpkin shaped sourdough loaf 🍞🍂 You can find the recipe for my pumpkin spice sourdough loaf down below or in the link in my bio 🤎 Pumpkin spice sourdough Ingredients: ⁃ 100g active sourdough starter ⁃ 250g water ⁃ 7g vanilla extract ⁃ 200g pumpkin puree ⁃ 75g dark brown sugar ⁃ 500g bread flour ⁃ 10g salt ⁃ 5g pumpkin spice Instructions: In a large bowl, combine the active sourdough starter and water. Mix until most of the starter has dissolved. Add the vanilla extract, pumpkin purée, and dark brown sugar. Mix until well combined. Add the bread flour, salt, and pumpkin spice. Using your hands, mix until a shaggy dough forms, making sure there are no dry pockets of flour. Cover and let the dough rest for 1 hour. After the hour is up, perform 4 sets of stretch and folds, spacing each set 30 minutes apart. Once you’ve completed all 4 sets, cover the dough and let it bulk ferment at room temperature for a few hours. Your dough is ready when it has nearly doubled in size, the surface no longer sticks to your finger when gently pressed, and the edges release easily from the bowl. Cover and refrigerate overnight for the cold proof. The next morning, preheat your Dutch oven to 450°F for at least 30 minutes. While the Dutch oven preheats, soak your butcher’s twine in olive oil for 5 minutes. Shape your dough, tie the twine around it to create the pumpkin shape, and score as desired. Bake covered at 450°F for 30 minutes. Remove the lid, reduce the oven temperature to 425°F, and bake for an additional 10–15 minutes, or until the loaf is deep golden brown. Allow the bread to cool for at least 1 hour before removing the twine, slicing, and enjoying! #pumpkinseason #sourdough #fallaesthetic #fallvibes #autumn

#hue #sungan #xh

#hue #sungan #xh

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