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@andersonbado02: Muita gulaaa. 😭 #angola🇦🇴portugal🇵🇹brasil🇧🇷mocambique #fyppppppppppppppppp
Irmãos Sinagoga ㊗️.
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Region: AO
Tuesday 13 October 2026 20:59:46 GMT
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Comments
zélio Chocolate :
Vcs são Insano
2026-10-13 22:24:17
1
Pedrojaime official. com :
Emasby
2026-10-13 21:55:27
0
Pep Si🇦🇴 :
Emanuel 😭🤣🤣🤣🤣
2026-10-17 11:36:46
0
Samuel da Costa 🇦🇴🥋 :
Hee!
2026-10-15 21:38:12
0
3️⃣0️⃣FaT :
cassule Chandy
2026-10-15 17:03:26
0
:
Kkk
2026-10-13 21:10:13
0
Ice5oy✨ :
Chandy😁😁😁
2026-10-15 08:59:43
0
sariane :
2026-10-18 14:52:11
0
~Sissi🌸 :
2026-10-18 19:28:58
0
@Bändïdø chïqüë💀🖤!! :
Gulaaa… 😂😂
2026-10-13 21:32:18
1
Scott 🇧🇷🔞 :
2026-10-14 19:31:55
0
𝓐𝓷𝓼𝓮𝓵𝓶𝓸 𝓴𝓸𝓷𝓭𝓮 :
chandyyyy😅😅😅😂
2026-10-13 21:04:49
0
JM na casa :
😹😹😹
2026-10-13 21:11:10
0
Filipe Goma :
😂😂😂
2026-10-13 21:12:34
1
Monclé✨😎 :
😂😂😂
2026-10-16 20:57:32
0
Latino_grils💗 :
😂
2026-10-14 21:03:14
0
Morino ❤️🥋 :
😅😅
2026-10-14 21:03:09
0
07 :
[Risada aprovada]
2026-10-14 09:35:57
0
𝓗é𝓶𝓮𝓻𝓼𝓸𝓷🥷🏽🕸️. :
😭😂
2026-10-14 08:55:59
0
Paulino Dos Santos :
😂😂
2026-10-14 09:15:21
0
𝖇𝖊𝖓𝖊𝖉𝖎𝖙𝖔. :
😭😭😭
2026-10-14 07:25:36
0
𝓐.𝓜...🎀 :
😂🤣🤣
2026-10-14 05:53:41
0
Grazi.💕✨ :
😂😂😂😂
2026-10-14 05:28:20
0
Aldair HBD :
😂😂😂😂😂
2026-10-13 23:22:53
0
𝕭𝖆𝖗𝖓𝖆𝖇é'🏂 :
🤣🤣
2026-10-14 22:34:24
0
To see more videos from user @andersonbado02, please go to the Tikwm homepage.
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Vệ sinh lồng giặt sạch sẽ giúp đồ giặt thơm hơn. Đặc biệt 3 túi dùng đến nửa năm mà giá chưa tới 100 #giadungtienich #vesinhmaygiat #vesinhlonggiat #taylongmaygiat #saiza #SaleXuanHe #LuotSamChuanSao
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Ingredients (g) Main Dough Japanese bread flour: 1,000 g Fine granulated sugar: 130 g Milk powder: 30 g Fresh yeast: 40 g Salt: 18 g Eggs: 50 g Water: 550 g Fermented butter/oil: 80 g French-style fermented starter dough (old dough): 100 g Danish pastry butter (for lamination): 500 g Filling Caramel sauce: 150 g Sea salt cheese sauce: 250 g Heavy cream: 300 g Caramel Sauce Water: 30 g Fine granulated sugar: 130 g Maltose syrup: 50 g Heavy cream: 100 g Fermented butter/oil: 20 g Salt: 3 g Method 1. Mix the dough: Mix all ingredients until the dough reaches approximately 90% gluten development. Maintain a final dough temperature of 26–27°C (79–81°F). Ferment at room temperature for 20 minutes, flatten the dough, freeze for 1 hour, then refrigerate overnight. 2. Laminate and shape: Divide or weigh out 1,314 g of dough and let it rest for 30 minutes. Roll and laminate to a thickness of 3.5 mm. Cut into strips measuring 4 cm × 14 cm. Stack three strips together, approximately 95 g per assembled piece, then press the base into shape. 3. Proof: Proof at 32°C (90°F) and 80% humidity for 60 minutes. 4. Bake: Bake in a convection oven at 180°C (356°F) for 19 minutes. Sprinkle with granulated sugar and bake for an additional 3 minutes.
Just the sound of the pizza 🍕💥🔥🔥#pizza #pizzalover #pittsburghfoodie #penssylvania #Foodie
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