@amloveprincess:

princess amlove💍

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Saturday 26 September 2026 10:04:54 GMT

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King Bonku :

Love

2026-09-26 10:10:20

0

barden 19@ :

Beautiful 🥰🥰🥰

2026-09-26 10:08:22

1

Abdallah Khamis :

kweli ww unataka ndoa

2026-09-26 10:07:57

0

dula malaga :

love

2026-09-26 12:15:20

0

المايسترو 27 :

🥰🥰

2026-09-27 07:57:19

0

Jose Luis Sanchez :

🥰🥰🥰

2026-09-26 14:35:19

0

Muhamed Ali :

😳😳😳

2026-09-26 11:46:14

0

Dieudonné dakio73@gma :

🍀🍀🍀

2026-09-26 10:08:09

0

fédéral tuyaux # :

🥰🥰🥰

2026-09-26 10:06:23

0

??? :

😏😏😏

2026-09-28 21:12:41

0

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Other Videos

Vitamin Gummies Inmunidad #9811377252 #chemisette #ninacorral

Vitamin Gummies Inmunidad #9811377252 #chemisette #ninacorral

you & me baking cinnamon rolls this fall? 🍂☕️ these were so fluffy recipe : for the tangzhong: ¼ cup milk (60g) 1 tbsp all-purpose flour (8g) whisk together in a small pan over medium-low heat until it thickens into a paste. let cool slightly before adding to the dough. for the dough: ¾ cup WARM milk (180ml) ¼ cup melted butter (57g) ¼ cup granulated sugar (50g) 2¼ active dry yeast (7g) 1 egg + 1 egg yolk tangzhong 3 cups bread flour (360g) 2 tbsp milk powder (15g) ¾ tsp salt (4g) mix the warm milk, sugar, and yeast together and let sit for about 5 minutes until foamy. add in the melted butter, egg, yolk, and tangzhong and mix until combined. add the milk powder, and salt, mix then add the flour gradually. knead until smooth. ( if kneading by hand it may take awhile but try not to add extra flour. if needed, lightly oil your hands and work surface instead.) place in a greased bowl, cover, and let rise until doubled ( don’t overproof!!) roll the dough out into a rectangle, keep it thick about ¾ inch. for the filling: ¼ cup melted butter (57g) ¾ cup brown sugar (180g) 3 tsp cinnamon (8g) mix together and spread evenly over the dough, making sure to reach the edges. cut into strips and roll the dough up somewhat loosely so the centers have room to puff up. for the bottom layer: ¼ cup softened butter (57g) 2 tbsp heavy cream (30g) ½ cup brown sugar (100g) mix together and spread into the bottom of your baking dish. place the rolls into the pan. cover and let rise again for about 25-35 minutes. don’t let them overproof just until slightly puffier pour a little heavy cream around the rolls before baking. bake at 350°F for about 25-30 minutes. ( may take longer depending on your oven ). don’t overbake. if they brown too quickly, tent loosely with foil. for the cream cheese frosting: 2 tbsp softened butter (28g) 4 oz cream cheese, softened (113g) 1 tsp vanilla bean paste (5g) 1-1½ cups powdered sugar (120-180g) whip the butter and cream cheese until fluffy, then mix in the vanilla and powdered sugar until smooth. add a splash of heavy cream if needed for consistency. ( i doubled this ) #cinnamonroll #Recipe #fallbaking #bakingrecipe #baking

you & me baking cinnamon rolls this fall? 🍂☕️ these were so fluffy recipe : for the tangzhong: ¼ cup milk (60g) 1 tbsp all-purpose flour (8g) whisk together in a small pan over medium-low heat until it thickens into a paste. let cool slightly before adding to the dough. for the dough: ¾ cup WARM milk (180ml) ¼ cup melted butter (57g) ¼ cup granulated sugar (50g) 2¼ active dry yeast (7g) 1 egg + 1 egg yolk tangzhong 3 cups bread flour (360g) 2 tbsp milk powder (15g) ¾ tsp salt (4g) mix the warm milk, sugar, and yeast together and let sit for about 5 minutes until foamy. add in the melted butter, egg, yolk, and tangzhong and mix until combined. add the milk powder, and salt, mix then add the flour gradually. knead until smooth. ( if kneading by hand it may take awhile but try not to add extra flour. if needed, lightly oil your hands and work surface instead.) place in a greased bowl, cover, and let rise until doubled ( don’t overproof!!) roll the dough out into a rectangle, keep it thick about ¾ inch. for the filling: ¼ cup melted butter (57g) ¾ cup brown sugar (180g) 3 tsp cinnamon (8g) mix together and spread evenly over the dough, making sure to reach the edges. cut into strips and roll the dough up somewhat loosely so the centers have room to puff up. for the bottom layer: ¼ cup softened butter (57g) 2 tbsp heavy cream (30g) ½ cup brown sugar (100g) mix together and spread into the bottom of your baking dish. place the rolls into the pan. cover and let rise again for about 25-35 minutes. don’t let them overproof just until slightly puffier pour a little heavy cream around the rolls before baking. bake at 350°F for about 25-30 minutes. ( may take longer depending on your oven ). don’t overbake. if they brown too quickly, tent loosely with foil. for the cream cheese frosting: 2 tbsp softened butter (28g) 4 oz cream cheese, softened (113g) 1 tsp vanilla bean paste (5g) 1-1½ cups powdered sugar (120-180g) whip the butter and cream cheese until fluffy, then mix in the vanilla and powdered sugar until smooth. add a splash of heavy cream if needed for consistency. ( i doubled this ) #cinnamonroll #Recipe #fallbaking #bakingrecipe #baking

Cholesterol đang bám trong mạch máu bạn? Những “chiến binh tự nhiên” này sẽ xử lý giúp bạn #cholesterol #timMach#kienthucsuckhoe #thucphamtunhien #yeucotheminh

Cholesterol đang bám trong mạch máu bạn? Những “chiến binh tự nhiên” này sẽ xử lý giúp bạn #cholesterol #timMach#kienthucsuckhoe #thucphamtunhien #yeucotheminh

I will do that for you|🙂🥲 #iam_sajo__ @Geh Geh

I will do that for you|🙂🥲 #iam_sajo__ @Geh Geh

🌿 Croissance naturelle, progrès réel ! Pas de précipitation, pas d'artifice InterLink grandit de manière solide et durable 🌱 🪪 ID : 70229453 Tu apprécie cette approche ? 👇 #InterLink #ITLG #ITL #SustainableGrowth

🌿 Croissance naturelle, progrès réel ! Pas de précipitation, pas d'artifice InterLink grandit de manière solide et durable 🌱 🪪 ID : 70229453 Tu apprécie cette approche ? 👇 #InterLink #ITLG #ITL #SustainableGrowth

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