@anaknya_mas_joko: Ke pasar cuman beli daun pisang!!

anaknya mas joko

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Region: ID

Saturday 17 October 2026 12:08:04 GMT

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Comments

Musang Pandan :

“Karna gabisa bikin rendang, pakenya nugget” 😂😂

2026-10-17 15:04:33

3

Christhopher Imannuel🐦🇮🇩 :

ka tlong dong toturial cara bikin bayi tabung

2026-10-17 12:57:41

2

Thursday :

pernah makan naget sebanyak itu, pala keleyengan

2026-10-17 14:06:34

3

ABANG BUNCIT :

Lagi Viral Nugget Pake Sambel Ijo

2026-10-18 13:59:05

1

Bangijaammm :

kirain daon pisangnya mau dioseng mpok.

2026-10-17 14:47:20

1

EVA LEELIN 💞 :

iye ye 👍🤩

2026-10-17 13:36:31

1

AStarBluu :

2026-10-17 12:10:00

1

Elarfnn :

pertamaaa

2026-10-17 12:09:46

1

kingss :

pertama

2026-10-17 12:09:48

1

mariyam :

liat KK mkn jd laper 😁

2026-10-17 12:53:08

1

Syaluna Luna :

Ke 5

2026-10-17 12:20:44

1

Nengsih Sih :

deket tmpat tinggal sya ka d pasrum😊

2026-10-17 16:02:06

1

sasia :

7

2026-10-17 12:23:20

1

rayenn :

pasar rumput jualan rumput ga kak?

2026-10-17 12:43:19

1

alskdjfhfjskakdldld :

2026-10-17 12:09:56

0

Racuun Wanita :

enak bgt mpok .. ngiler liat nya

2026-10-18 11:42:27

0

Sefta Shafira 🙋🏻‍♀️ :

mantep bgt ini

2026-10-17 12:42:00

1

putri karlina15 :

absen dulu 😁

2026-10-17 12:44:59

1

musaad sayudi :

kak tinggal dmna deh? soalnya pas pake outfit ini ketemuuu kamu lagi naik motor boncengan ke arah pasrum

2026-10-19 05:47:22

0

boru jawa🙏 :

masih sepiii mpok,enak bener🤤🤤

2026-10-17 12:19:22

1

To see more videos from user @anaknya_mas_joko, please go to the Tikwm homepage.

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Sourdough Inclusion Loaf: Chili Crunch, Cheese + Scallions Ingredients: • 100g active starter (⅓ cup) • 350g water (1½ cups) • 500g flour (4 cups) • 10g salt (1¾ tsp) • 30g chili crunch (2 Tbsp) • 125g cheese, shredded or cubed (about 1 cup) • 2–4 scallions, sliced (½-1 cup) *Optional: You can add extra cheese, chili crunch and scallions during shaping if you want. Step 1: Mix the dough Mix starter + water until combined. Add flour + salt and mix until a shaggy dough forms. Wet hands and knead dough for a few minutes. Step 2: Rest Cover and rest for 1 hour. Step 3: 1st Stretch & Fold + Chili Crunch  Drizzle chili crunch over dough and do stretch & folds and coil folds until combined. Cover and let rest for 30 minutes. Step 4: 2nd Stretch & Fold + Cheese & Scallions Add 1/2 the cheese and all the scallions. Do coil folds until incorporated. Add rest of cheese and do additional coil folds until combined. Cover and let rest for 30 minutes. Step 5: Coil Folds + Finishing Bulk Fermentation Do a set of coil folds. Cover dough and let it finish bulk fermenting at room temp. Step 6: Shape Gently stretch dough into rectangle. Add additional chili crunch, cheese and scallions (optional). Shape dough gently. Step 7: Cold Proof Put dough in proofing basket and cold proof in fridge. Step 8: Preheat Preheat oven to 450 (with empty dutch oven inside) for 45 minutes. Step 9: Score & Bake Score the dough. Bake at 450 for 30-35 minutes with the lid on. Remove lid, bake at 450 for 8-15 minutes (until desired golden crust) Step 10: Cool Let loaf cool for 1-2 hours I hope you love this loaf as much as I do! #sourdough #sourdoughbread #sourdoughtok #sourdoughbaking #breadinclusions

Sourdough Inclusion Loaf: Chili Crunch, Cheese + Scallions Ingredients: • 100g active starter (⅓ cup) • 350g water (1½ cups) • 500g flour (4 cups) • 10g salt (1¾ tsp) • 30g chili crunch (2 Tbsp) • 125g cheese, shredded or cubed (about 1 cup) • 2–4 scallions, sliced (½-1 cup) *Optional: You can add extra cheese, chili crunch and scallions during shaping if you want. Step 1: Mix the dough Mix starter + water until combined. Add flour + salt and mix until a shaggy dough forms. Wet hands and knead dough for a few minutes. Step 2: Rest Cover and rest for 1 hour. Step 3: 1st Stretch & Fold + Chili Crunch  Drizzle chili crunch over dough and do stretch & folds and coil folds until combined. Cover and let rest for 30 minutes. Step 4: 2nd Stretch & Fold + Cheese & Scallions Add 1/2 the cheese and all the scallions. Do coil folds until incorporated. Add rest of cheese and do additional coil folds until combined. Cover and let rest for 30 minutes. Step 5: Coil Folds + Finishing Bulk Fermentation Do a set of coil folds. Cover dough and let it finish bulk fermenting at room temp. Step 6: Shape Gently stretch dough into rectangle. Add additional chili crunch, cheese and scallions (optional). Shape dough gently. Step 7: Cold Proof Put dough in proofing basket and cold proof in fridge. Step 8: Preheat Preheat oven to 450 (with empty dutch oven inside) for 45 minutes. Step 9: Score & Bake Score the dough. Bake at 450 for 30-35 minutes with the lid on. Remove lid, bake at 450 for 8-15 minutes (until desired golden crust) Step 10: Cool Let loaf cool for 1-2 hours I hope you love this loaf as much as I do! #sourdough #sourdoughbread #sourdoughtok #sourdoughbaking #breadinclusions

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Kalo kamu mau jadi siapa nih guys @onestate_rp #OneStateIn

Kalo kamu mau jadi siapa nih guys @onestate_rp #OneStateIn

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