@agzzz06: #petaniindonesia🇮🇩🇮🇩🇮🇩🌿🌿

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Saturday 24 October 2026 14:23:11 GMT
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wkierrgueieh
wkierrgueieh :
pernah ketemu buah kek gini, tinggi sama, cuma buah nya lebi besar dikit dri ini, ampun lah, sekali masak langsung 5 tandan, mau di gimanain pun tetep gamau lepas, bahkan sudah potong pelepah pun masih nyangkut, ampun lah mending tanam buah sedang aja aku, capek buah besar kek yangambi tuh
2026-10-25 04:34:24
1
mhmmdmaqribi
A :
itu songgo berapa bg 2 atau 1
2026-10-25 04:39:09
0
dinarawan0
dinarawan0 :
varietas apA
2026-10-24 18:59:18
0
salwanopen2213
salwanopen2213 :
lambat
2026-10-25 03:16:09
0
asiie3691_6
Henszie @asie :
Ini sawit merek apa
2026-10-25 01:04:58
0
imahamimah17
UMI ANI :
Mantap buahnya lebat, semoga semuanya berkah Aamiiin..
2026-10-25 00:48:39
0
user3433318702682
hussy :
apakah si pelepah pendek themba mas
2026-10-24 18:00:10
0
rahmanbasuky
Mas Tani :
emang gacor sj5
2026-10-25 00:26:36
1
rahmanbasuky
Mas Tani :
sang gacor sj5
2026-10-25 00:27:04
1
sawit.kaltara
SAWIT KALTARA 01 :
[Suka][Suka]
2026-10-25 01:46:30
0
umikulsum22278
mbaku :
👍
2026-10-24 21:51:21
0
mawidarmawan
mawidarmawan :
[Suka][Suka][Suka]
2026-10-24 17:22:45
0
user7551045555080
Ell :
🔥🔥
2026-10-25 00:53:35
0
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#tiktokfood #asmr #Recipe CINNAMON ROLL FRENCH TOAST 🍞 Makes 3 stacks, or 6 servings INGREDIENTS For the French toast:
120 ml whole milk
60 ml heavy cream
3 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
12 g granulated sugar
Pinch of salt
1/2 tsp ground nutmeg, optional
12 slices white sandwich bread For the cinnamon filling:
100 g light brown sugar
1 1/2 tsp ground cinnamon
85 g unsalted butter, softened
1/2 tsp vanilla extract
Pinch of salt For the vanilla cream cheese icing:
113 g full-fat block cream cheese, softened
120 g powdered sugar, sifted
1/2 tsp vanilla extract
15-30 ml whole milk
Small pinch of salt For cooking:
20 g unsalted butter
1 tbsp neutral oil METHOD 1. Beat the cream cheese until completely smooth. Mix in the powdered sugar, vanilla and salt. Add the milk gradually, starting with 15 ml, until the icing falls from a spoon in a thick ribbon. 2. Stir the brown sugar and cinnamon into the softened filling butter. Add the vanilla and salt, mixing until evenly combined. 3. Arrange the bread in 3 groups of 4 slices. Divide the filling among 9 slices and spread evenly. Build each stack with 3 filled slices, filling-side up, then cover with a plain slice. Press gently and trim the crusts with a serrated knife. 4. Whisk the eggs with the sugar, cinnamon, vanilla, salt and optional nutmeg. Gradually whisk in the milk and cream, then pour into a shallow dish. 5. Heat a little cooking butter and oil in a nonstick pan over medium-low heat. Briefly dip one stack into the custard, turning to coat every surface. Let the excess drip off and transfer straight to the pan. 6. Cook the two broad sides for about 3-4 minutes each, until golden and the filling is warm. Support the stack with tongs and brown each narrow edge for 30-60 seconds, until the egg coating is set. Lower the heat if it browns too quickly. Repeat with the remaining stacks, adding butter and oil as needed. 7. Rest on a wire rack for 1 minute, then spoon over the icing. Slice each stack in half and serve warm.
#tiktokfood #asmr #Recipe CINNAMON ROLL FRENCH TOAST 🍞 Makes 3 stacks, or 6 servings INGREDIENTS For the French toast:
120 ml whole milk
60 ml heavy cream
3 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
12 g granulated sugar
Pinch of salt
1/2 tsp ground nutmeg, optional
12 slices white sandwich bread For the cinnamon filling:
100 g light brown sugar
1 1/2 tsp ground cinnamon
85 g unsalted butter, softened
1/2 tsp vanilla extract
Pinch of salt For the vanilla cream cheese icing:
113 g full-fat block cream cheese, softened
120 g powdered sugar, sifted
1/2 tsp vanilla extract
15-30 ml whole milk
Small pinch of salt For cooking:
20 g unsalted butter
1 tbsp neutral oil METHOD 1. Beat the cream cheese until completely smooth. Mix in the powdered sugar, vanilla and salt. Add the milk gradually, starting with 15 ml, until the icing falls from a spoon in a thick ribbon. 2. Stir the brown sugar and cinnamon into the softened filling butter. Add the vanilla and salt, mixing until evenly combined. 3. Arrange the bread in 3 groups of 4 slices. Divide the filling among 9 slices and spread evenly. Build each stack with 3 filled slices, filling-side up, then cover with a plain slice. Press gently and trim the crusts with a serrated knife. 4. Whisk the eggs with the sugar, cinnamon, vanilla, salt and optional nutmeg. Gradually whisk in the milk and cream, then pour into a shallow dish. 5. Heat a little cooking butter and oil in a nonstick pan over medium-low heat. Briefly dip one stack into the custard, turning to coat every surface. Let the excess drip off and transfer straight to the pan. 6. Cook the two broad sides for about 3-4 minutes each, until golden and the filling is warm. Support the stack with tongs and brown each narrow edge for 30-60 seconds, until the egg coating is set. Lower the heat if it browns too quickly. Repeat with the remaining stacks, adding butter and oil as needed. 7. Rest on a wire rack for 1 minute, then spoon over the icing. Slice each stack in half and serve warm.

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