@its_niruko: УРАА, видео про систему дизайнера ! Да я просто ангел 🛐 #thegreatestestatedeveloper #системавсемогущегодизайнера #ksaver #lloydfrontera #fyp

Niruko
Niruko
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Region: BY
Sunday 20 September 2026 07:09:36 GMT
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sonia018_1
Ким⚰️Докча :
мне так нравилось наблюдать за Ллойдоффикацией Ксавьера, это просто шедевр😂
2026-09-20 08:21:10
382
oyblyayaebaletuplanetu
solyarka :
мой сынок
2026-09-20 07:16:05
65
catsellll
catsell :
абсолютно всё графство через это прошло. я удивлен что Ксавьер держался так долго
2026-09-20 15:04:58
77
user5698782579145
||×|| :
Лойд это вода, воду пьют все... ОН ЗАРАЖАЕТ ВСЕХ ЧЕРЕЗ ВОДУ!!!
2026-09-20 14:38:00
44
infernum.555
メⁱⁿᶠᵉʳⁿᵘᵐメ :
2026-09-20 10:58:43
23
user6218489753272
РойХарпер :
когда он использовал технику железной маски, я чуть с кровати не вывалился от смеха
2026-09-20 14:57:18
20
notuser2729
Notuser :
2026-09-20 08:23:55
10
jessikaoska
Джесс Ос :
воздействию подвержены все кто может
2026-09-20 15:49:48
1
firence03
firence03 :
2026-09-20 14:42:55
0
_ha_ru_ko_
Haruko :
[Внимание! Системное уведомление!] [Пользователь "Ксавьер" получил навык "Железноеb@льный шаринган" и "Пizдёж 999 лвл"] [Продолжайте в том же духе, уважаемый пользователь!]
2026-09-20 12:40:07
1
ok678ok
ооо :
😁
2026-09-20 19:30:31
0
alaster_86
Alaster_86 :
@STALKER
2026-09-20 13:50:56
0
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Other Videos

HOT CHILI CHICKEN BURGERS #food #recipe #chicken #burger #sweetchili #foodtok #spicy #ramadan #ramadan2025 #iftar DOUGH 250 ml milk (lukewarm) 7 g instant yeast (1 tablespoon) 30 g hot chili sauce 1 egg (m) 475 g flour (all-purpose flour) 8 g salt (1⅓ teaspoon) 40 g nacho chips (finely ground) 30 g unsalted butter CHICKEN MIXTURE 400 g chicken thighs 3 g salt (½ teaspoon) 3 g cayenne pepper (1 teaspoon) 4 g onion powder (1⅓ teaspoon) 2 g black pepper (⅔ teaspoon) 25 g hot chili sauce FLOUR MIX 75 g flour (all-purpose flour) 1 g salt (⅙ teaspoon) 2 g black pepper (⅔ teaspoon) 3 g onion powder (1 teaspoon) COATING 2 eggs (m) 160 g nacho chips EXTRA 1 egg (m) for brushing Grind the nacho chips (200 g) finely in a food processor. Set aside 40 g for the dough. In a bowl, combine the lukewarm milk, yeast, and hot chili sauce. Mix well and let rest for 5 minutes. Add the beaten egg and mix well. Then add the flour, salt, finely ground nacho chips, and butter. Knead for 10-12 minutes until smooth. Cover the dough and let it rise in a warm spot for 1 hour, or until it has doubled in size. Wash and cut the chicken thighs into pieces and place them in a bowl. Add salt, cayenne powder, onion powder, black pepper, and hot chili sauce. Mix well and let it marinate. In a separate bowl, mix the flour, salt, black pepper, and onion powder. Beat the eggs in another bowl. First, coat the chicken in the flour mix, then dip it into the beaten egg, and finally coat it with the finely ground nacho chips. Place the chicken on a baking tray lined with parchment paper. Deflate the dough and divide it into 12 equal pieces. Shape them into balls. Roll each ball out with a rolling pin into a circle of about 13 cm. Beat an extra egg. Fold the dough in half and brush the top with the beaten egg. Dip the dough in the finely ground nacho chips and place it on a baking tray lined with parchment paper. Let the dough rise for 30 minutes, or until doubled in size. Heat a shallow layer of sunflower oil (about 2 cm) in a frying pan over medium heat (175°C). Fry the buns on both sides until golden brown. Drain on paper towels. Bake the chicken in a preheated oven at 175°C for 25-30 minutes. Open the buns and fill them with sauce, lettuce, and the baked chicken.
HOT CHILI CHICKEN BURGERS #food #recipe #chicken #burger #sweetchili #foodtok #spicy #ramadan #ramadan2025 #iftar DOUGH 250 ml milk (lukewarm) 7 g instant yeast (1 tablespoon) 30 g hot chili sauce 1 egg (m) 475 g flour (all-purpose flour) 8 g salt (1⅓ teaspoon) 40 g nacho chips (finely ground) 30 g unsalted butter CHICKEN MIXTURE 400 g chicken thighs 3 g salt (½ teaspoon) 3 g cayenne pepper (1 teaspoon) 4 g onion powder (1⅓ teaspoon) 2 g black pepper (⅔ teaspoon) 25 g hot chili sauce FLOUR MIX 75 g flour (all-purpose flour) 1 g salt (⅙ teaspoon) 2 g black pepper (⅔ teaspoon) 3 g onion powder (1 teaspoon) COATING 2 eggs (m) 160 g nacho chips EXTRA 1 egg (m) for brushing Grind the nacho chips (200 g) finely in a food processor. Set aside 40 g for the dough. In a bowl, combine the lukewarm milk, yeast, and hot chili sauce. Mix well and let rest for 5 minutes. Add the beaten egg and mix well. Then add the flour, salt, finely ground nacho chips, and butter. Knead for 10-12 minutes until smooth. Cover the dough and let it rise in a warm spot for 1 hour, or until it has doubled in size. Wash and cut the chicken thighs into pieces and place them in a bowl. Add salt, cayenne powder, onion powder, black pepper, and hot chili sauce. Mix well and let it marinate. In a separate bowl, mix the flour, salt, black pepper, and onion powder. Beat the eggs in another bowl. First, coat the chicken in the flour mix, then dip it into the beaten egg, and finally coat it with the finely ground nacho chips. Place the chicken on a baking tray lined with parchment paper. Deflate the dough and divide it into 12 equal pieces. Shape them into balls. Roll each ball out with a rolling pin into a circle of about 13 cm. Beat an extra egg. Fold the dough in half and brush the top with the beaten egg. Dip the dough in the finely ground nacho chips and place it on a baking tray lined with parchment paper. Let the dough rise for 30 minutes, or until doubled in size. Heat a shallow layer of sunflower oil (about 2 cm) in a frying pan over medium heat (175°C). Fry the buns on both sides until golden brown. Drain on paper towels. Bake the chicken in a preheated oven at 175°C for 25-30 minutes. Open the buns and fill them with sauce, lettuce, and the baked chicken.

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