@moluvy: #bts #btsarirangworldtour2026 #bangtan #btsarmy #fyp

𝒎𝒊𝒏𝒚𝒊𝒏⋆

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Monday 21 September 2026 13:11:00 GMT

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Comments

♡nada♡ :

miss them🥹

2026-09-21 18:05:15

2

user91159887163697 :

guys who made this remix please 🥺? I love it 😩💖💗

2026-09-21 15:34:16

3

𝓷𝔂𝔁𝓲𝓲⁷ :

why do I feel like crying

2026-09-21 14:09:39

2

𝕁𝕜𝕡𝕙𝕠𝕣𝕚𝕒 :

THE AUDIO 🔥

2026-09-21 13:15:41

5

𝙳 𝙴 𝙼 𝙸ʲᵏ :

SO GOODDDD QUEEN 💖

2026-09-21 13:38:58

2

𝒕𝒉𝒗✰ :

LOVE THIS SO MUCH BBY

2026-09-21 13:19:33

3

☆Isa⁷ :

Mis pelaitos los amo muchísimos, gracias por llegar a mi vida, por siempreee estarán en mi corazón 💜😭

2026-09-21 18:24:46

3

🌷_Bunny_Kook_🐰97_ :

2026-09-21 15:22:57

1

𝒍𝒆𝒂.ᐟ :

LOVE IT 💓

2026-09-21 13:23:58

1

@Lusianabts7 :

BTS7 💜💜💜💜💜💜💜

2026-09-21 13:15:20

2

raff :

uri bangtan🫂🥹

2026-09-21 14:08:47

2

luvkoo :

IN LOVEEE

2026-09-21 18:09:45

1

Misdahibrahim🐣🤏🏻 :

[Menghangatkan hati]

2026-09-21 15:12:27

1

bunnyy97 :

My talented girl 🥹

2026-09-21 16:02:26

1

𝐶𝑎𝑟𝑎 𝑛𝑢𝑡s❣ :

Sayang-sayang aku🤗

2026-09-21 14:48:41

1

𝙳 𝙴 𝙼 𝙸ʲᵏ :

LOVEE THISSS💖💖

2026-09-21 13:39:08

2

𝕁𝕜𝕡𝕙𝕠𝕣𝕚𝕒 :

SO GOODDDD QUEEN 🔥🔥

2026-09-21 13:15:33

2

𝒕𝒉𝒗✰ :

audionya

2026-09-21 13:19:22

4

bunnyy97 :

Oh... this is so beautiful edits 🔥

2026-09-21 16:02:02

1

𝓖𝓪𝓵𝓪𝔁𝔂 :

this remix😭

2026-09-21 14:20:27

1

𝐶𝑎𝑟𝑎 𝑛𝑢𝑡s❣ :

BEAUTIFUL EDITS JUST LIKE YOU BABY

2026-09-21 14:48:16

1

HLH 92234 :

💜💜💜BTS💜ARMY💜FOREVER💜💜💜

2026-09-21 15:26:33

2

Celestial_soul ✨ :

2026-09-21 15:45:47

1

𝕛𝕛𝕖𝕠𝕟𝕨𝕚𝕝𝕝𝕪 ♡ :

Song choicee 🫠🥹🥹

2026-09-21 14:14:16

1

𝕛𝕛𝕖𝕠𝕟𝕨𝕚𝕝𝕝𝕪 ♡ :

ALWAYSS BAGUSS DEKKK 🥰

2026-09-21 14:14:02

0

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Other Videos

Michelin Meals You'll Actually Make Ep. 1 | Butternut Squash Gnocchi with Sage & Prosciutto From @stefano_secchi & @michelinguide , adapted by me Ingredients (2–3 servings) For the gnocchi: • 1 cup butternut squash purée* • ~1 cup all-purpose flour (may need more or less) • ¼ teaspoon pumpkin pie spice or nutmeg • Semolina or AP flour (for dusting) *Roast cubed butternut squash at 350°F (175°C) until very soft, then blend until smooth. If watery, strain through cheesecloth before using. For the sauce: • 2–3 tablespoons unsalted butter • 4–5 sage leaves • 1 slice prosciutto, thinly sliced • Grated Parmesan, to finish Method 1. Make the dough: In a large bowl, add flour, squash purée, and spice. Mix together until combined. If the dough comes together with flour left in the bowl, that’s fine. If it’s sticky, add a little more flour. Knead briefly until you have a soft, smooth dough ball. 2. Shape the gnocchi: Roll into ½-inch ropes (“snakes”) on a floured surface. Cut into bite-sized pieces with a bench scraper. Roll each piece over the back of a fork to make ridges. Place on a tray dusted with semolina so they don’t stick. (At this stage you can freeze them for later.) 3. Cook the gnocchi: Bring salted water to a boil. Add gnocchi and cook until they float, about 3 minutes. Reserve 1 cup pasta water. 4. Make the sauce: In a skillet over medium heat, melt butter until lightly browned and nutty. Add sage leaves and prosciutto, cooking just ~30 seconds until fragrant. 5. Combine: Add cooked gnocchi straight to the pan with a splash of pasta water. Toss vigorously for ~15 seconds to coat. 6. Finish: Serve hot with grated Parmesan.

Michelin Meals You'll Actually Make Ep. 1 | Butternut Squash Gnocchi with Sage & Prosciutto From @stefano_secchi & @michelinguide , adapted by me Ingredients (2–3 servings) For the gnocchi: • 1 cup butternut squash purée* • ~1 cup all-purpose flour (may need more or less) • ¼ teaspoon pumpkin pie spice or nutmeg • Semolina or AP flour (for dusting) *Roast cubed butternut squash at 350°F (175°C) until very soft, then blend until smooth. If watery, strain through cheesecloth before using. For the sauce: • 2–3 tablespoons unsalted butter • 4–5 sage leaves • 1 slice prosciutto, thinly sliced • Grated Parmesan, to finish Method 1. Make the dough: In a large bowl, add flour, squash purée, and spice. Mix together until combined. If the dough comes together with flour left in the bowl, that’s fine. If it’s sticky, add a little more flour. Knead briefly until you have a soft, smooth dough ball. 2. Shape the gnocchi: Roll into ½-inch ropes (“snakes”) on a floured surface. Cut into bite-sized pieces with a bench scraper. Roll each piece over the back of a fork to make ridges. Place on a tray dusted with semolina so they don’t stick. (At this stage you can freeze them for later.) 3. Cook the gnocchi: Bring salted water to a boil. Add gnocchi and cook until they float, about 3 minutes. Reserve 1 cup pasta water. 4. Make the sauce: In a skillet over medium heat, melt butter until lightly browned and nutty. Add sage leaves and prosciutto, cooking just ~30 seconds until fragrant. 5. Combine: Add cooked gnocchi straight to the pan with a splash of pasta water. Toss vigorously for ~15 seconds to coat. 6. Finish: Serve hot with grated Parmesan.

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