@shantydichinatiktok: BERBAGI REZEKI HARI INI TERASA BERBEDA… ADA CERITA YANG MEMBUAT KAMI MENANGIS ❤️#shanty #shantydichina #shantytiktok #china #indonesia #jakarta

Shanty di china
Shanty di china
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Region: US
Saturday 10 October 2026 07:00:00 GMT
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zuen735
zuen :
Uni ketagihan berbagi,sebelumnya berbagi nasi dn skrng sembako,berkah untuk keluarga uni
2026-10-10 08:35:13
227
fityni3433
Falihah :
Nth lah gw klw lihat konten yg berbagi gak lihat apa2 cuma pokus kapan aku bisa berbagi juga seneng saja gt lihat orang berbagi
2026-10-10 08:56:40
254
sulastry506
sulastry :
sehat slalu uni🥲😥😢 smg rejeki uni, semakin lancar....
2026-10-10 07:30:19
59
usernamedina23
Dina :
tangan kanan memberi tangan kiri tidak perlu tau👍
2026-10-10 07:44:08
27
viebientank
capricorn :
aku pngen punya banyak uang biar aku bisa berbagi rezeki ke yg membutuhkan
2026-10-10 09:00:56
21
user42877044
user5440807316329 :
semoga tambah sukses berkah barokah umur dan rezekinya uni
2026-10-10 08:08:49
25
nvndryt_
nvndryt_ :
orang yg dari kecil susah ga kecukuan dan skrng sudah alhamdulillah cukup bahkan lebih terus bisa ngasih ke orang lain itu terharu unii, karna pernah merasakan apa yg mereka rasakan dulu😭🙏 semangat unii semoga Allah balas yg lebih lagi karna orang yg berbagi gaakan rugi🤲
2026-10-10 10:03:35
22
mamakbhirata
M4hd4 Y25 :
masyaallah uni,sehat slalu lancar trus rejeki nyaa aminnn 😇🙏
2026-10-10 07:24:49
12
bungamerah068
bungamerah068 :
masyaalloh
2026-10-10 09:23:44
2
mbausnah01
mbausnah :
saya dari awal mengikuti uni tapi tak pernah komen
2026-10-10 08:44:11
4
robieprinsandi
RP :
uni berkah selalu yah sehat selalu buat uni shanty dan seluruh keluarga🥺🥺🥺JD ikut terharu nonton YouTube nya hari ini sabtu
2026-10-10 07:58:07
14
azhar.alzaidan
MUHAMMAD AZHAR ALZAIDAN :
unii coba promokan makanan china di indonesiaaa😁
2026-10-10 08:53:11
7
srimulyati0473
🥀❤️‍🔥LEO GIRL❤️‍🔥🥀 :
Semangat dan sukses selalu Mbk shanty ❤️🥰🙏
2026-10-10 11:25:29
2
sygfaqih11
Yanti Love :
hai kangle, semoga berkah uni n sehat selalu 🤲🥰
2026-10-10 11:12:24
1
yantikarrel
yantikarrel :
semangat uni teruslah berbagi
2026-10-10 07:28:45
9
erna64791
erna :
saya juga ikut nangis lihat uni dan mma nangis,seneng lihat uni shanty berbagi rezeki,semoga uni sekeluarga sehat slalu,rezeki nya smakin bertambah, Aamiiin ya Allah yra 🤲🤲🤲🥰🥰🥰🙏
2026-10-10 17:19:27
1
dodisetiawan.com
dodi :
betul banget Bu shanty , harus berbagi kpd sesama kita yg tidak mampu , sebab nnti rezeki kita bisa menghasilkan dua kali lipat. semoga BU shanty bersama keluarga besarnya di INDONESIA maupun di CHINA sehat slalu, diberkati TUHAN , panjang umur, sukses selalu menolong semua orang yang sangat membutuhkan 💞🥰🥰🙏
2026-10-10 11:36:25
1
andidhara
Andi Dhara :
lancarrrrr selalu rezekinya unni🥰
2026-10-10 07:39:10
5
rafi_seeesh88
Mas-Rafi-Imut🫶 :
Sehat sehat selalu ya kk Shanti buat kebaikan kk Shanti yg udh bagikan ke orang"yg tepat
2026-10-10 14:59:39
1
ajid1792
whina🍹 :
koh Jony kmna unty shanty kok g ikut,,,?
2026-10-10 13:28:42
1
haerunisa522
haerunisa522 :
sekarang SDH di Indonesia yah kak
2026-10-10 10:54:03
2
utisasha
sasa :
Monggo .silahkan .kak
2026-10-10 11:11:47
1
idaayu082
ida ayu :
Masya Allah tabarakallah.. semoga terus mengalir rejeki Uni.. dan semoga bisa menular ke Aku bisa berbagi seperti Uni🤲
2026-10-10 16:14:53
1
queenofhappiness085
Queen of Happines :
Makin ksini makin seneng nonton konten uni,,aplgi mamaku tiap hari ampe hbs di youtube 🌹
2026-10-10 16:30:11
1
istrisahkimseokjin97
💐🌸Cipit🌸💐 :
sekarang jadi suka lihat uni shanty, apalgi sama kangle gemes banget🥰
2026-10-10 12:10:14
1
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there’s just something about a fresh loaf of sourdough coming out of the oven that never gets old. i think i’ll always be a little obsessed with this process.                                            classic round loaf - 1,000 g 365 g water 100 g active sourdough starter 525 g bread flour 10 g salt classic loaf tin - 930 g 345 g water 100 g active sourdough starter 475 g bread flour 10 g salt instructions mix water and active starter together, then add flour and salt. mix until everything is incorporated and there are no dry spots. cover and rest for 1 hour. do your first set of stretch and folds, pulling each side of the dough up and folding it over itself. cover and rest 30 minutes. repeat for a total of 3-4 sets of stretch and folds, about 30 minutes apart. cover and let the dough bulk ferment until it has noticeably risen, looks puffy and has bubbles around the edges. don’t go strictly by the clock - temperature makes a huge difference. for a round loaf, turn the dough onto the counter, shape it into a tight round and place seam-side up in a floured banneton. cover and refrigerate overnight or a couple hours.  for a loaf tin, shape the dough into a log and place seam-side down in a greased or parchment-lined loaf tin. cover let proof again, or cold proof if desired.  round loaf: preheat dutch oven at 500°f for 45-60 minutes. turn oven down to 425°f, turn cold dough onto parchment and add decorative scoring. place crumpled foil or a layer of rice under the parchment to help prevent the bottom from getting too dark. bake covered for 10 minutes, remove and add your expansion score, then cover and bake another 25 minutes. remove lid and bake about 10 more minutes, or until golden and the internal temperature reaches 205°f. loaf tin: score if (write down the middle and bake at 425°f. i usually keep mine covered for about 40 minutes, then uncover for around 5 minutes or until the top is nicely browned. let your bread cool completely before slicing. #sourdough #sourdoughbread #sourdoughrecipe #sourdoughforbeginners #breadmaking
there’s just something about a fresh loaf of sourdough coming out of the oven that never gets old. i think i’ll always be a little obsessed with this process. classic round loaf - 1,000 g 365 g water 100 g active sourdough starter 525 g bread flour 10 g salt classic loaf tin - 930 g 345 g water 100 g active sourdough starter 475 g bread flour 10 g salt instructions mix water and active starter together, then add flour and salt. mix until everything is incorporated and there are no dry spots. cover and rest for 1 hour. do your first set of stretch and folds, pulling each side of the dough up and folding it over itself. cover and rest 30 minutes. repeat for a total of 3-4 sets of stretch and folds, about 30 minutes apart. cover and let the dough bulk ferment until it has noticeably risen, looks puffy and has bubbles around the edges. don’t go strictly by the clock - temperature makes a huge difference. for a round loaf, turn the dough onto the counter, shape it into a tight round and place seam-side up in a floured banneton. cover and refrigerate overnight or a couple hours. for a loaf tin, shape the dough into a log and place seam-side down in a greased or parchment-lined loaf tin. cover let proof again, or cold proof if desired. round loaf: preheat dutch oven at 500°f for 45-60 minutes. turn oven down to 425°f, turn cold dough onto parchment and add decorative scoring. place crumpled foil or a layer of rice under the parchment to help prevent the bottom from getting too dark. bake covered for 10 minutes, remove and add your expansion score, then cover and bake another 25 minutes. remove lid and bake about 10 more minutes, or until golden and the internal temperature reaches 205°f. loaf tin: score if (write down the middle and bake at 425°f. i usually keep mine covered for about 40 minutes, then uncover for around 5 minutes or until the top is nicely browned. let your bread cool completely before slicing. #sourdough #sourdoughbread #sourdoughrecipe #sourdoughforbeginners #breadmaking

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