@aha_dayroi: Xe điện 4 bánh Santong L5 đưa đón con đi học #xedien4banh #xediensantongl5 #xediensantong

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Aha đây rồi
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Sunday 20 September 2026 18:25:46 GMT
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lovedickalltime
bơ gờ :
cô ơi trường sau lưng
2026-09-30 03:57:15
54
tanduy5807
chuỗi thua 24/7💔 :
đi xe này mới ngại á
2026-09-27 05:01:45
1518
kiranasumii
Chí Hạo :
mưa xéo cũng như ko
2026-09-29 10:57:18
255
bchliu8
Liễu :
Đường thì chật chọi , mua chi mấy chiếc này , dựng vô nhà cũng chiếm chổ
2026-09-30 04:49:18
2
baohonggaming_6th10
Báo Hồng gaming❌ :
ông shipper:
2026-09-30 04:44:50
5
nia_slay_iu_nag
Nia_slay💤 :
khổ thằng shipper
2026-09-29 10:10:20
26
l05.10.2009l
T :
Xe này đi làn ô tô hay xe máy
2026-09-30 04:43:02
4
ruby.nguyn055
Ngọc cô độc đọc đắc nhân tâm :
Born or hero hero?
2026-09-29 23:57:14
9
nhidaulong
yenn nhyy :
người ko ướt Sách vở ướt
2026-09-30 04:24:22
7
6868tbh
Anh ba trợn :
Mới chạy ra đầu đường..... bị thổi lại, tịch thu xe lun 😅😅😅
2026-09-30 04:44:58
1
nhjmxau
nhím ngớ~ :
k ngại nắng mưa nhưng ngại với trường 😞
2026-09-30 04:35:14
2
igxsit
𝕸𝖎̀ 𝖑𝖆̆́𝖈 𝖑𝖚̛̣𝖚 đạn:)) :
Trường học tên ảo thế 😅
2026-09-25 05:53:58
86
lechidung799
Le Chi Dũng PQ :
ra duong giao thông thì sao
2026-09-30 02:19:47
1
nhtdark
Người bat :
Ship kiểu j v?
2026-09-30 04:01:29
3
.hoangitnoi
Hoàng ít nói :
Không sợ nắng mưa sợ mỗi công an [Cười to tán thành]
2026-09-30 02:00:24
4
user_thkim4
th kim~🐹🐣 :
hôg v ms ngại á
2026-09-27 06:32:56
22
hong.nguyen6129
Kim Hồng 198xxx :
mua xe quan trong chạy được ko.cong an phạt nè
2026-09-29 11:29:02
0
namvovan008
Đệ nhất :
em
2026-09-21 02:02:49
0
lin061107
Bò :
Xe xăng hay điện đây
2026-09-27 06:34:59
1
phongle5348
Phong Le :
Mưa uot thay me luôn chu che mua gi
2026-09-30 01:08:21
1
cuahangtiktok.tiktokshop
Cửa Hàng Tik Tok :
🥺
2026-09-29 18:50:34
2
an.nguyn6548
Lý Huỳnh My :
hai bên thoáng thế kia mà k ngại nắng mưa?
2026-09-29 03:04:24
1
his.hi209
hishi :
mua cái xe máy r mua thêm cái ô là xog
2026-09-29 09:32:08
3
kieenkieen15
Kallen :
Thôi mặc áo mưa cho lành
2026-09-27 11:37:38
0
vietanhh1008
🫶 :
Thk học sinh đằng sau sao biến mất v -)
2026-09-29 12:01:38
4
To see more videos from user @aha_dayroi, please go to the Tikwm homepage.

Other Videos

FLUFFY BUENO BUNS #food #recipe #bueno #buns #chocolate DOUGH 270 ml lukewarm milk 16 g vanilla sugar (2 tbsp, or 1 tsp vanilla extract) 25 g granulated sugar 9 g instant yeast 70 ml sunflower oil 1 egg (M) 500 g all-purpose flour 5 g salt (about 1 tsp) FOR BRUSHING 1 medium egg (beaten) FILLING 250 g hazelnut spread GARNISH 200 g white chocolate 25 g dark chocolate Add the lukewarm milk, vanilla sugar, sugar, and yeast to a large bowl. Mix well and let stand for 5 minutes. Add the sunflower oil and the beaten egg. Mix well. Add the flour and salt. Knead for 10–12 minutes until smooth. Cover the dough and let it rise for 1 hour in a warm spot, or until doubled in size. Deflate the dough and divide it into 14 equal pieces of about 60 g each. Shape into balls. Place the dough balls on a baking tray lined with parchment paper. Brush them with the beaten egg. Let rise again for 30 minutes, or until visibly doubled in size. Bake the buns in a preheated oven at 200 °C (390 °F) for 12–18 minutes, until golden brown. Let cool completely. Turn a cooled bun upside down so the bottom is facing up. Use a stick or skewer to make a hole and create space for the filling. Pipe the hazelnut spread into the bun until well filled. Melt the white chocolate using a double boiler. Dip the top of each bun into the melted white chocolate and place them on parchment paper. Decorate with thin drizzles of dark chocolate and let the chocolate set completely. Tips Use lukewarm milk (37 °C / 98.6 °F). Do not skip the second rise. This rise ensures soft and fluffy buns. They should look visibly puffy before going into the oven. Let the buns cool completely before filling. Replace the vanilla sugar with vanilla extract if desired. Fill the buns with any filling you like, such as pistachio spread, speculoos, chocolate spread, etc. Preparation Time Preparing, kneading, and shaping: 30 minutes First and second rise: 1 hour and 30 minutes Baking time: 12–18 minutes Cooling, filling & decorating: 30 minutes
FLUFFY BUENO BUNS #food #recipe #bueno #buns #chocolate DOUGH 270 ml lukewarm milk 16 g vanilla sugar (2 tbsp, or 1 tsp vanilla extract) 25 g granulated sugar 9 g instant yeast 70 ml sunflower oil 1 egg (M) 500 g all-purpose flour 5 g salt (about 1 tsp) FOR BRUSHING 1 medium egg (beaten) FILLING 250 g hazelnut spread GARNISH 200 g white chocolate 25 g dark chocolate Add the lukewarm milk, vanilla sugar, sugar, and yeast to a large bowl. Mix well and let stand for 5 minutes. Add the sunflower oil and the beaten egg. Mix well. Add the flour and salt. Knead for 10–12 minutes until smooth. Cover the dough and let it rise for 1 hour in a warm spot, or until doubled in size. Deflate the dough and divide it into 14 equal pieces of about 60 g each. Shape into balls. Place the dough balls on a baking tray lined with parchment paper. Brush them with the beaten egg. Let rise again for 30 minutes, or until visibly doubled in size. Bake the buns in a preheated oven at 200 °C (390 °F) for 12–18 minutes, until golden brown. Let cool completely. Turn a cooled bun upside down so the bottom is facing up. Use a stick or skewer to make a hole and create space for the filling. Pipe the hazelnut spread into the bun until well filled. Melt the white chocolate using a double boiler. Dip the top of each bun into the melted white chocolate and place them on parchment paper. Decorate with thin drizzles of dark chocolate and let the chocolate set completely. Tips Use lukewarm milk (37 °C / 98.6 °F). Do not skip the second rise. This rise ensures soft and fluffy buns. They should look visibly puffy before going into the oven. Let the buns cool completely before filling. Replace the vanilla sugar with vanilla extract if desired. Fill the buns with any filling you like, such as pistachio spread, speculoos, chocolate spread, etc. Preparation Time Preparing, kneading, and shaping: 30 minutes First and second rise: 1 hour and 30 minutes Baking time: 12–18 minutes Cooling, filling & decorating: 30 minutes

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