@murahsaengoro: Rate 1-10 seberapa kalian pengen nabok eko #fypp #fypageシ #fypシ゚viral

Murahsaengoro_real
Murahsaengoro_real
Open In TikTok:
Region: ID
Sunday 13 September 2026 10:00:00 GMT
1990180
65142
1116
3879

Music

Download

Comments

seyyulovee
Ismaaa :
eps brpa sih cweknya ngelawan sama mrk berdua, bosan bngat sabar nya🗿
2026-09-13 10:10:31
12539
_kkkkkkkkk00
Hehe :
Ko bisa si siti sabar banget hatinya
2026-09-13 10:34:04
6568
vita.bonita1
Vita Endheell 🐣 :
penting nya peran gua disitu pengen cakar siiii ipehhh 😭🤣
2026-09-13 11:37:24
3646
3.8886
e :
lagian ngapain ngintilin mulu siii
2026-09-13 11:39:52
1102
anjay_1118iq
solace.sky :
part di putusin nya kapan kak? 😭
2026-09-13 11:24:53
1089
zavi12250
Zavi💜 :
Petingnya jasa tampar gua di situ😬
2026-09-13 15:05:06
525
rissamonika20_
rissamonika20_ :
Diliat bikin emosi, ga diliat penasaran🫠
2026-09-14 03:57:22
312
luluuusa
Safira :
Ipeh oposeh😭
2026-09-13 10:30:22
78
pawcipaw__
cipacu :
ga selesai’ nih drama😭
2026-09-13 11:01:35
183
laily_rahmi23
embu zain afiq :
cepetan putus gak!
2026-09-14 01:58:56
52
sellmaaprt
selma :
wlpn konten gua gampar ya [Menangis]
2026-09-13 10:08:58
221
d1k254
🙆🏻‍♀️~dif~😻 :
sini² Ipeh ak tamparr😭🙏🏻
2026-09-15 14:42:02
6
itslaivie2
itslaivie :
udah ah tamatin aja nih gerget banget sama eko
2026-09-13 10:28:48
78
dindareal8
𝒶𝒹𝒾𝓃𝒹𝒶 :
semua pada terbawa emosi sama ekting nya, berarti ekting nya best😭😭
2026-09-22 13:22:28
17
khairazafin
Airfinaa26 :
boring terlalu sabar😭
2026-09-13 10:38:21
6
afwatulqodriyyah
Afwatul Qodriyyah :
kesel banget ada temen kayak gini..
2026-09-13 11:11:51
11
sntprht
산티 🦋 :
episode piro ipeh nde gulung
2026-09-14 12:29:45
7
evakezia31
Eva :
kalau aku jdi tu cewek, langsung pergi, langsung putusin,, ngapain punya cowok yg gak pernah mikirin perasaan pasangan nya
2026-09-15 09:48:25
12
geii.y
gege :
req siti udh sadar kak udh follow
2026-09-13 13:07:32
20
renoo0238
Lulu :
kapan episode diputusin nya kak
2026-09-13 11:13:45
13
shyyzzz_
gicelll_ :
firts
2026-09-13 10:01:28
10
elaaaaa_0013
elaaaaa🪼 :
he ipeh aku gampar ya kmuu🥰🥰
2026-09-13 14:15:20
5
selviana.utari
selviana Utari :
iya episode berapa siti ngelawan ipeh sama eko
2026-09-14 05:23:08
16
nanamoes
nole🕸 :
putusin ga cowonya
2026-09-13 10:44:23
9
mil16young
dobmil16 :
part berapa ceweknya mutusin s cowok, terus ceweknya dapet yang lebih baik setelah putus
2026-09-13 12:05:59
6
To see more videos from user @murahsaengoro, please go to the Tikwm homepage.

Other Videos

Chocolate Cake Ingredients- Dry: 1⅓ c AP flour, ½ c + 2 tbsp Dutch cocoa, ¼ c black cocoa, ¼ tsp baking powder, ¼ tsp baking soda, ½ tsp salt Sugars: ¾ c + 1 tbsp granulated sugar, ½ c light brown sugar Wet: 2 eggs + 1 yolk, ½ c vegetable oil, 4 tbsp browned salted butter, ½ c + 2 tbsp full-fat sour cream, 2 tsp vanilla, ⅓ c hot coffee, 100g dark chocolate (melted), 40g milk chocolate (melted) Add-In: 150g peanut butter chips Instructions- 1. Preheat oven to 315°F. Grease two 6-inch cake pans. 2. Whisk dry ingredients. 3. Whisk sugars, browned butter, and oil. Add eggs, yolk, sour cream, and vanilla. 4. Whisk in melted chocolate, then coffee. 5. Fold dry into wet until just combined. Fold in peanut butter chips. 6. Divide between pans and bake about 50 minutes. 7. Cool, trim domes, and slice each cake into 2 layers. Peanut Butter White Chocolate Mousse Ingredients- 120g toasted white chocolate, 70g white chocolate (melted), ¼ c creamy peanut butter, 2 egg yolks, ⅓ tsp salt, ¾ tsp vanilla, 1 tbsp cold water, 1 tsp gelatin, ¼ c heated heavy cream, ½ c cold heavy cream, 2 egg whites, pinch cream of tartar, 2 tbsp sugar Instructions- 1. Toast white chocolate at 250°F for 30–40 min, stirring every 5–10 min. 2. Mix toasted and melted white chocolate; cool slightly. 3. Whisk in yolks, peanut butter, salt, and vanilla. 4. Bloom gelatin in water 5 min. 5. Stir gelatin into hot cream, then whisk into chocolate mixture. 6. Whip cold cream to stiff peaks. 7. Whip egg whites, cream of tartar, and sugar to stiff peaks. 8. Fold whipped cream into chocolate mixture in 2 additions. 9. Fold in egg whites in 2 additions. Peanut Butter Ribbon Ingredients- ¾ c creamy peanut butter, melted Chocolate Frosting Ingredients- ¾ c whole milk, 4 tbsp flour, ⅔ c sugar, ⅓ c Dutch cocoa, 2 tbsp black cocoa, ½ tsp vanilla, 1 stick salted butter, 6 oz cream cheese, ⅓ c powdered sugar, 1¼ c heavy cream, ⅓ c Dutch cocoa, ½ c powdered sugar, 50g crushed Sheila’s Brownie Brittle Instructions- 1. Cook milk, flour, sugar, and cocoas over medium heat until very thick (5–7 min). Cool. 2. Beat butter, vanilla, cream cheese, and ⅓ c powdered sugar until fluffy. 3. Beat in cooled pudding mixture; whip until smooth. 4. Whip heavy cream, cocoa, and ½ c powdered sugar to stiff peaks. Fold in brownie brittle. 5. Fold whipped cream mixture into pudding mixture. Ganache Ingredients- 60g dark chocolate, 170g milk chocolate, 180ml heavy cream, 2 tbsp corn syrup Instructions- 1. Place chocolate in a bowl. 2. Heat cream and corn syrup until steaming. 3. Pour over chocolate, rest 1 min, whisk smooth. 4. Let thicken about 1 hour. Assembly- 1. Place first cake layer on a board and wrap with acetate. 2. Spread with ganache, then mousse. 3. Spoon peanut butter over mousse and swirl. 4. Repeat with remaining layers. 5. Refrigerate overnight. 6. Remove acetate and frost cake. 7. Smear peanut butter over portions of the frosting and smooth. 8. Let sit 10–15 min before serving.
Chocolate Cake Ingredients- Dry: 1⅓ c AP flour, ½ c + 2 tbsp Dutch cocoa, ¼ c black cocoa, ¼ tsp baking powder, ¼ tsp baking soda, ½ tsp salt Sugars: ¾ c + 1 tbsp granulated sugar, ½ c light brown sugar Wet: 2 eggs + 1 yolk, ½ c vegetable oil, 4 tbsp browned salted butter, ½ c + 2 tbsp full-fat sour cream, 2 tsp vanilla, ⅓ c hot coffee, 100g dark chocolate (melted), 40g milk chocolate (melted) Add-In: 150g peanut butter chips Instructions- 1. Preheat oven to 315°F. Grease two 6-inch cake pans. 2. Whisk dry ingredients. 3. Whisk sugars, browned butter, and oil. Add eggs, yolk, sour cream, and vanilla. 4. Whisk in melted chocolate, then coffee. 5. Fold dry into wet until just combined. Fold in peanut butter chips. 6. Divide between pans and bake about 50 minutes. 7. Cool, trim domes, and slice each cake into 2 layers. Peanut Butter White Chocolate Mousse Ingredients- 120g toasted white chocolate, 70g white chocolate (melted), ¼ c creamy peanut butter, 2 egg yolks, ⅓ tsp salt, ¾ tsp vanilla, 1 tbsp cold water, 1 tsp gelatin, ¼ c heated heavy cream, ½ c cold heavy cream, 2 egg whites, pinch cream of tartar, 2 tbsp sugar Instructions- 1. Toast white chocolate at 250°F for 30–40 min, stirring every 5–10 min. 2. Mix toasted and melted white chocolate; cool slightly. 3. Whisk in yolks, peanut butter, salt, and vanilla. 4. Bloom gelatin in water 5 min. 5. Stir gelatin into hot cream, then whisk into chocolate mixture. 6. Whip cold cream to stiff peaks. 7. Whip egg whites, cream of tartar, and sugar to stiff peaks. 8. Fold whipped cream into chocolate mixture in 2 additions. 9. Fold in egg whites in 2 additions. Peanut Butter Ribbon Ingredients- ¾ c creamy peanut butter, melted Chocolate Frosting Ingredients- ¾ c whole milk, 4 tbsp flour, ⅔ c sugar, ⅓ c Dutch cocoa, 2 tbsp black cocoa, ½ tsp vanilla, 1 stick salted butter, 6 oz cream cheese, ⅓ c powdered sugar, 1¼ c heavy cream, ⅓ c Dutch cocoa, ½ c powdered sugar, 50g crushed Sheila’s Brownie Brittle Instructions- 1. Cook milk, flour, sugar, and cocoas over medium heat until very thick (5–7 min). Cool. 2. Beat butter, vanilla, cream cheese, and ⅓ c powdered sugar until fluffy. 3. Beat in cooled pudding mixture; whip until smooth. 4. Whip heavy cream, cocoa, and ½ c powdered sugar to stiff peaks. Fold in brownie brittle. 5. Fold whipped cream mixture into pudding mixture. Ganache Ingredients- 60g dark chocolate, 170g milk chocolate, 180ml heavy cream, 2 tbsp corn syrup Instructions- 1. Place chocolate in a bowl. 2. Heat cream and corn syrup until steaming. 3. Pour over chocolate, rest 1 min, whisk smooth. 4. Let thicken about 1 hour. Assembly- 1. Place first cake layer on a board and wrap with acetate. 2. Spread with ganache, then mousse. 3. Spoon peanut butter over mousse and swirl. 4. Repeat with remaining layers. 5. Refrigerate overnight. 6. Remove acetate and frost cake. 7. Smear peanut butter over portions of the frosting and smooth. 8. Let sit 10–15 min before serving.

About