@madinichar: #tiktok🇧🇫🇧🇫tiktok🇨🇮🇨🇮 #tiktokdebloquemavisibilite #tiktokmali🇲🇱223

Madini 🇧🇫🇨🇮
Madini 🇧🇫🇨🇮
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Region: CI
Friday 09 October 2026 21:29:04 GMT
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super.mc226
la sueur noire 🚭 :
c'est sans crédit juste un petit rappel ☺️
2026-10-09 21:32:11
18
senateurkader
Senateur K D 🇧🇫 🐆🦉 :
Tu es tellement costaud hien 😂
2026-10-26 09:18:32
5
mohamedsawadogoditpg1
mohamedsawadogoditpg1 :
[Puissance][Puissance][Puissance][Puissance][Puissance][Puissance][Puissance][Puissance]fo
2026-10-29 15:13:59
1
user1851586561785
ismael :
non mon vieux je suis fan
2026-10-29 12:20:58
1
zanguirachidou
Le plus jeune 🇳🇪 :
AZRAEL où rien champion vraiment je te kiffe depuis le Niger 🇳🇪🇳🇪..
2026-10-25 14:25:42
5
souletraor
ODG’S☀️ :
Bon arrivé boss
2026-10-09 21:34:14
8
user3461040907142
S Z :
Merci beaucoup
2026-10-10 17:16:31
5
gilbert6750
Toujours GSK :
notre pays sans credit
2026-10-09 23:21:57
7
abdoul8811
abdoul :
tranquille
2026-10-26 19:52:01
1
gouverneur.phyno
Gouverneur Phyno :
Mon VDP
2026-10-09 23:12:01
7
kouassi.baoule72
🥷🥷🥷🥷✊ :
Sans crédit
2026-10-10 16:32:41
4
kindo784
🇧🇫kindo Saïdou 📚🤍🤍 :
frèro🤞
2026-10-09 22:08:26
8
felicite.kab
Felicité :
La fête
2026-10-10 09:02:38
5
flix.edah03
Félix Edah@ :
2026-10-10 00:16:20
7
azizouedraogo4860
Azisko odg 226🇧🇫 :
🥰🥰🥰
2026-10-10 07:19:33
6
zicofish0
🔦✂️ زيكو طيار 🪓 :
2026-10-12 12:17:09
3
bako.soulama
Bako Soulama :
2026-10-10 09:11:11
5
alaskotelecom6
Alaskotlecom9/9 :
2026-10-10 14:03:58
3
capit266
ibrahime traorr :
super
2026-10-13 17:08:35
3
daviddiarra
David Diarra :
🥰🥰
2026-10-15 08:22:11
3
souleymane.chrif3
Le portugais 🇵🇹✨ :
2026-10-11 17:48:33
3
user1851586561785
ismael :
mon vieux toi La Mme es ce que tu tu n'ai pas un militaire Au bf mm
2026-10-29 12:20:15
0
djiguemde.herv
Hervé Djiguemde :
🇧🇫🇧🇫🇧🇫🇧🇫🇧🇫🇧🇫🇧🇫🇧🇫 voudront San crédit fonds propres
2026-10-22 20:09:05
2
hismaelsavadogo
asso :
salut ma start
2026-10-28 23:21:54
1
user24700175911037
kari :
vive IB 🙏🙏🙏🙏🙏❤️❤️❤️❤️❤️
2026-10-27 14:20:44
1
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Other Videos

Little Chocolate Croissant (Brioche) Dough: 260ml Lukewarm milk 38-40°C (310ml if you want to skip egg) 7g instant yeast 20g sugar  1 egg 500g Bread or AP flour (min 12% Protien)  1 tsp salt  100g softened butter  Filling: 100g softened butter  100 dark chocolate chips  20g sugar (I used vanilla) 1 egg with splash water for brushing  Sugar syrup (you can just use honey & melted butter if you prefer) 50g water 50g brown sugar  Whisk milk & yeast, add sugar and egg and whisk again. Add the flour, salt & butter and mix well with a spatula until the flour is all combined you can use a floured hand for this if you find it easier. Cover and rest for 3-5 min so the dough settles down and then fold the dough over itself turning the bowl after each fold. About 10-20 times until it’s soft and supple. You can also knead it if you’re comfortable doing so or have a mixer.  Flip it over, fold in half & cover and rest for 1 hour.  Put your butter in the freezer to cool down  Line a tray with parchment paper  Roll the dough out into a rectangle and spread the butter all over sprinkle chocolate chips & sugar and flatten with your hand. Slice horizontally down the middle and then into thin triangles. Roll up into croissant shape. Place on your baking tray and flatten them down with your hand. Cover and rest 30’min.  Preheat oven to 175C  Brush with egg wash and bake for 13-16 min. brush with syrup as soon as they’re out (if you’re freezing them like me this will keep them really fresh)  Leave in tray for 10 min then on to a cooling rack. To freeze place in an airtight bag AS SOON as they’re cool and freeze. Defrost as many as you need airtight in about 1-2 hours. When we’re going on a day trip I normally pack them in my bag frozen and they’re perfect by snack or lunch time. room temperature airtight as soon as they cool for about 3 days. Enjoy D 🫶🏼 #brioche #batchcooking #fromscratch #lunchbox #breadtok
Little Chocolate Croissant (Brioche) Dough: 260ml Lukewarm milk 38-40°C (310ml if you want to skip egg) 7g instant yeast 20g sugar 1 egg 500g Bread or AP flour (min 12% Protien) 1 tsp salt 100g softened butter Filling: 100g softened butter 100 dark chocolate chips 20g sugar (I used vanilla) 1 egg with splash water for brushing Sugar syrup (you can just use honey & melted butter if you prefer) 50g water 50g brown sugar Whisk milk & yeast, add sugar and egg and whisk again. Add the flour, salt & butter and mix well with a spatula until the flour is all combined you can use a floured hand for this if you find it easier. Cover and rest for 3-5 min so the dough settles down and then fold the dough over itself turning the bowl after each fold. About 10-20 times until it’s soft and supple. You can also knead it if you’re comfortable doing so or have a mixer. Flip it over, fold in half & cover and rest for 1 hour. Put your butter in the freezer to cool down Line a tray with parchment paper Roll the dough out into a rectangle and spread the butter all over sprinkle chocolate chips & sugar and flatten with your hand. Slice horizontally down the middle and then into thin triangles. Roll up into croissant shape. Place on your baking tray and flatten them down with your hand. Cover and rest 30’min. Preheat oven to 175C Brush with egg wash and bake for 13-16 min. brush with syrup as soon as they’re out (if you’re freezing them like me this will keep them really fresh) Leave in tray for 10 min then on to a cooling rack. To freeze place in an airtight bag AS SOON as they’re cool and freeze. Defrost as many as you need airtight in about 1-2 hours. When we’re going on a day trip I normally pack them in my bag frozen and they’re perfect by snack or lunch time. room temperature airtight as soon as they cool for about 3 days. Enjoy D 🫶🏼 #brioche #batchcooking #fromscratch #lunchbox #breadtok

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