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@huongthanh737: #huongthanh737 #🤣🤣🤣 #vuivemoingay❤️ #giaitri #hottiktok_xuhuong
𝓗𝓾𝓸𝓷𝓰𝓣𝓱𝓪𝓷𝓱737
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Region: VN
Saturday 12 September 2026 23:18:30 GMT
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Comments
giao nail :
có đồ để cầm là sướng rồi ,còn tui có gì đâu mà cầm
2026-09-15 04:00:37
0
Bí Bo :
Noi đúng mà
2026-09-14 15:08:55
0
Tịnh Ngọc 11268 :
😂😂😂 Có duyên
2026-09-14 17:12:07
0
🎶 LÊU 😜LÊU 🎤 :
🤣 giọng nói cute ghê 🥰
2026-09-15 11:46:12
0
𝕽iηg :
Kkkk
2026-09-15 05:58:02
0
út na :
kk
2026-09-15 06:10:47
0
Liên :
qua trời luôn
2026-09-15 02:07:25
0
Nguyet Nguyễn :
dễ thương quá
2026-09-15 08:50:20
0
ngaphan315 :
Kkk
2026-09-14 15:01:29
0
thuhien :
thầy nói đúng nha,ka
2026-09-15 04:26:37
0
Vy Tran :
😂
2026-09-14 16:35:15
0
Bánh tráng ăn vặt mê ly :
đúng mà miễn làm sao có tiền cầm là đc 😁😁😁
2026-09-15 02:58:23
0
thuy vân btbenhi :
chửi thề mà nghe cũng thấy thương
2026-09-15 04:41:35
0
Thi Mai :
😂😂😂kkkk
2026-09-13 01:36:16
2
Thùy trang :
😂😂😂
2026-09-13 02:28:14
1
Lê Kim :
kkk
2026-09-14 13:38:23
0
Trang nguyễn 🫡🫡🫡66.BA :
😂😂
2026-09-15 11:08:38
0
huyen :
😂😂😂Đúng quá
2026-09-14 09:09:03
0
Cam Hong Nguyen :
😂😂😂
2026-09-15 16:11:03
0
thaothao131110 :
đúng ròi 🤣🤣
2026-09-15 16:15:09
0
Chính mình :
ổng nói đúng ma🤣🤣
2026-09-14 12:28:41
0
hai huu :
😂
2026-09-13 01:20:47
0
To see more videos from user @huongthanh737, please go to the Tikwm homepage.
Other Videos
The BEST sourdough protein croissant loaf 🥐🍞✨ Soft, buttery, fluffy, and made with simple real-food ingredients + a little extra protein from Greek yogurt and egg whites. No seed oils, no refined sugar, no weird additives 🤌 Sourdough Protein Croissant Loaf Ingredients • 300 g flour • 120 g plain Greek yogurt • 90 g egg whites • 100 g sourdough discard • 20–40 g filtered water • 85 g grass-fed butter, softened • 7 g sea salt Directions 1. Mix sourdough discard, Greek yogurt, egg whites, and 20 g water. 2. Add flour + salt and mix into a dough. Add a little more water only if needed. 3. Knead for 6–8 minutes, then rest covered for 30 minutes. 4. Roll into a rectangle, spread with 1/3 of the butter, and fold into thirds. 5. Repeat the roll + butter + fold process 2 more times with the remaining butter. 6. Cover and let ferment at room temperature for about 4–6 hours, until puffier. 7. Shape into a loaf and place in a parchment-lined loaf pan. 8. Let rise another 2–4 hours, until noticeably puffy. 9. Bake at 375°F for 35–45 minutes until golden and baked through. 10. Let cool for at least 20–30 minutes before slicing. SO good warm or toasted with grass-fed butter 🧈🥐 Save this one for your next sourdough bake 🤍
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