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@1101_ndt: Tóc bồng bềnh thì mới tự tin 😚 #graceandglow #daugoikho

Ng Doan Trang
Ng Doan Trang
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Region: VN
Friday 04 September 2026 08:17:42 GMT
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Comments

siuthui81
siuthưi81 :
nhìn cưng ghê🥰
2026-09-06 06:18:13
0
sokheng.somnang
sokheng somnang :
hev
2026-09-04 08:20:34
1
minguynet.312
liều thuốc độc :
đã múc
2026-09-06 04:47:24
0
tltthuy
gái dăm quận tân phú :
hay v tr
2026-09-06 11:14:05
0
nht.k.em91
Nhật kí em 🪝🦋 :
ĐỌC TÊN EM ĐI ANH
2026-09-04 11:19:19
0
dinhsangvuong009
Vương Rồng Đen :
😅😅😅
2026-09-06 07:09:15
0
dinhsangvuong009
Vương Rồng Đen :
😅😅😅
2026-09-06 19:07:52
0
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Other Videos

ngủ #playtogether #fyp #xh
ngủ #playtogether #fyp #xh
ਭੈ ਵਿਚਿ ਸੂਰਜੁ ਭੈ ਵਿਚਿ ਚੰਦੁ ॥ In the Fear of God, the sun shines, and in the Fear of God, the moon reflects. ਕੋਹ ਕਰੋੜੀ ਚਲਤ ਨ ਅੰਤੁ ॥ They travel millions of miles, endlessly.🙏🏻
ਭੈ ਵਿਚਿ ਸੂਰਜੁ ਭੈ ਵਿਚਿ ਚੰਦੁ ॥ In the Fear of God, the sun shines, and in the Fear of God, the moon reflects. ਕੋਹ ਕਰੋੜੀ ਚਲਤ ਨ ਅੰਤੁ ॥ They travel millions of miles, endlessly.🙏🏻




giọt nước mắt của quái vật thiên tài đã đánh thức được quỷ vương bất tử và viết nên lịch sử 3 năm liên tiếp #t1 #keria #faker #fyp #foryou
giọt nước mắt của quái vật thiên tài đã đánh thức được quỷ vương bất tử và viết nên lịch sử 3 năm liên tiếp #t1 #keria #faker #fyp #foryou
100% Hydration Focaccia Ingredients 100% bread flour/tipo 00 (min. 12.5% protein) 100% water 22% levain 2.2% salt 2% olive oil Mix water and flour and let sit for 1-2h. Mix in starter until fully incorporated and let rest for 40min. Mix in salt and olive oil and let rest for 30min. It‘s important to choose a mixing style here that also builds gluten like the rubaud method or slap and folds. 5-6 folds every 20-30min. Put in an oiled container and into the fridge for 12-48h. Take out and let about double in size. Drop into an oiled baking pan and let sit for 30min. Top with oil, herbs and seeds and dimple excessivley. 🤗 Bake for 10min at 260°C and 10-15min at 230°C. #focaccia #sourdough #crystalbread #opencrumb #doughtherapy #foryou
100% Hydration Focaccia Ingredients 100% bread flour/tipo 00 (min. 12.5% protein) 100% water 22% levain 2.2% salt 2% olive oil Mix water and flour and let sit for 1-2h. Mix in starter until fully incorporated and let rest for 40min. Mix in salt and olive oil and let rest for 30min. It‘s important to choose a mixing style here that also builds gluten like the rubaud method or slap and folds. 5-6 folds every 20-30min. Put in an oiled container and into the fridge for 12-48h. Take out and let about double in size. Drop into an oiled baking pan and let sit for 30min. Top with oil, herbs and seeds and dimple excessivley. 🤗 Bake for 10min at 260°C and 10-15min at 230°C. #focaccia #sourdough #crystalbread #opencrumb #doughtherapy #foryou

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