@meiik051: Tưởng phim mới ra hôm qua không á =)) #crashlandingonyou #huynbin #sonyejin #fyp #xuhuong

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Monday 12 October 2026 11:17:48 GMT

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🦭 :

dễ gì mà bỏ ẻm đc

2026-10-12 12:49:06

10

Huyền trang :

Chúng mày ơi t cày 6 lần rồi , t dnay bận , t k thể cày lần 7 nữa nhg mà cuốn quáaa

2026-10-16 10:10:47

1

mê các cô đẹp 🤤 :

có thể là cày lạii

2026-10-12 12:52:21

1

Khánh Vương :

U mê phim và 2 vợ chồng nhà Binjin

2026-10-12 13:05:01

3

user6436233416432 :

Trong lúc chờ phim Variety thì xem lại phim này

2026-10-13 08:40:59

0

𝙩𝙤𝙞 𝙡𝙖 𝙋𝙝𝙪 𝙉𝙝𝙖𝙣 :

hmmm

2026-10-12 12:47:34

1

user6436233416432 :

[Vương miện]

2026-10-12 13:37:28

1

el menorAngel Luna :

🥰🥰🥰

2026-10-13 02:35:25

0

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Once you’ve had a fresh flour tortilla, it’s hard to go back to store bought. These aren’t your abuelas recipe but they’re incredible. Recipe below 👇🏽 TORTILLAS DE HARINA YIELD: 72 (50g tortillas) 1,575g AP Flour 750g water @ 125F 575g lard, @ 125F 45g baking powder 40g Diamond Crystal kosher salt 30g sugar Combine flour, salt, baking powder, and sugar in a large bowl and mix well with a wooden spoon. Add the lard while stirring, then the water. When incorporated, use your hands to scrape the excess dough off of the wooden spoon and knead the dough with your hands until smooth, 3-5 minutes (you can also do the above in a standing mixer fitted with a dough hook). The dough should be tacky, but not sticky. Form into a ball, then wrap in plastic wrap. Set aside at room temperature for 1 hour to allow the flour to fully hydrate. When ready to proceed, pinch off 50g portions just larger than golf balls from the dough mass. On a lightly floured surface, flatten the balls with your hands, then roll to thin, 8 to 10-inch disks. Rest the dough as needed (I rest mine 24 hour but have had great results with a 48 hour rest). I like to roll each piece about halfway, then move on to the next one; when all the pieces have been rolled, the first piece will be rested a bit, making it easier to complete rolling. Set the raw tortillas aside. Heat a comal, inverted wok, or cast iron skillet over medium high heat. When the pan is quite hot to the touch (a surface thermometer will read about 375F), place a raw tortilla flat on the hot pan. Cook until the dough starts to bubble across its surface and is browned in spots, 30-45 seconds. Flip using your hands or a spatula and cook for another 30-45 seconds. Transfer to a tortilla warmer or clean kitchen towel and repeat the process with remaining tortillas. Serve immediately.

Once you’ve had a fresh flour tortilla, it’s hard to go back to store bought. These aren’t your abuelas recipe but they’re incredible. Recipe below 👇🏽 TORTILLAS DE HARINA YIELD: 72 (50g tortillas) 1,575g AP Flour 750g water @ 125F 575g lard, @ 125F 45g baking powder 40g Diamond Crystal kosher salt 30g sugar Combine flour, salt, baking powder, and sugar in a large bowl and mix well with a wooden spoon. Add the lard while stirring, then the water. When incorporated, use your hands to scrape the excess dough off of the wooden spoon and knead the dough with your hands until smooth, 3-5 minutes (you can also do the above in a standing mixer fitted with a dough hook). The dough should be tacky, but not sticky. Form into a ball, then wrap in plastic wrap. Set aside at room temperature for 1 hour to allow the flour to fully hydrate. When ready to proceed, pinch off 50g portions just larger than golf balls from the dough mass. On a lightly floured surface, flatten the balls with your hands, then roll to thin, 8 to 10-inch disks. Rest the dough as needed (I rest mine 24 hour but have had great results with a 48 hour rest). I like to roll each piece about halfway, then move on to the next one; when all the pieces have been rolled, the first piece will be rested a bit, making it easier to complete rolling. Set the raw tortillas aside. Heat a comal, inverted wok, or cast iron skillet over medium high heat. When the pan is quite hot to the touch (a surface thermometer will read about 375F), place a raw tortilla flat on the hot pan. Cook until the dough starts to bubble across its surface and is browned in spots, 30-45 seconds. Flip using your hands or a spatula and cook for another 30-45 seconds. Transfer to a tortilla warmer or clean kitchen towel and repeat the process with remaining tortillas. Serve immediately.

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