@ardikarbitt67:

ArdiWaras.

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Region: ID

Monday 26 October 2026 06:52:12 GMT

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25898

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Music

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Comments

prendapan_🇩🇪 :

otw ngehack pintu surga😹

2026-10-26 07:48:38

2699

Aku_BintangLaut :

jaga dompet kalian woi😹

2026-10-26 10:16:03

1422

Scratch👻 :

noob vs pro vs hacker😹

2026-10-26 10:13:24

430

yare :

beda sendiri

2026-10-26 06:55:29

1074

𝙇𝙮𝙣𝙭𝙯𝙯 ⚡ 𝟳𝟳𝟳 🚀 :

Intel vs hacker

2026-10-28 11:57:47

1

sukuna :

kalo ini cospeli apa si

2026-10-26 09:31:53

230

𝙃𝙞𝙡𝙯𝙙𝙧𝙤𝙭 :

cosplay ini ardi dah polow😹

2026-10-26 07:24:09

108

Aditya Prayoga :

joker or hacker?

2026-10-28 09:11:03

1

Manuzia778_RBX :

anonymous

2026-10-28 12:00:53

1

ripandi218 :

hacker

2026-10-28 12:49:49

1

ZAMM_🔥『 CMH』 :

cameramen :

2026-10-28 06:13:43

2

Uchiha Sasuki🤓 :

inimah sekali gerak bisa menang cosplay dia

2026-10-26 09:01:11

59

ikramm#mbudd😹 :

yang di video haker yang di bahas 😹😹

2026-10-28 03:17:43

61

ojan_lix :

sv Adit

2026-10-26 08:39:34

25

Jam Naim :

hacker😹

2026-10-28 00:20:53

1

eji :

alan Walker cuy

2026-10-26 09:32:22

26

gelooo :

mengalahkan outfit sekitarnya 🥶

2026-10-26 07:43:37

38

່ :

kaya kurir paket yang sering anterin paket gw🗿🗿

2026-10-26 10:46:14

33

PALZZ SOK ASIK 😹 :

pernah satu angkot alhamdulilah dompet aman

2026-10-28 05:12:33

11

Patrick pemburu suki☝🏻🤓😈😨 :

tolong pegang tas nya erat"

2026-10-26 08:45:25

19

mega.kalimantan :

alam angker

2026-10-26 10:03:40

14

mbeeekkkk :

kalo ini

2026-10-26 10:52:55

5

@rakzxl!èe :

pernah se dompet, reflek megang angkot

2026-10-28 10:26:53

15

rey :

ada si alan

2026-10-26 10:10:47

9

lipp tw nyawit :

katanya di grup gak jadi 😹

2026-10-26 11:10:46

5

To see more videos from user @ardikarbitt67, please go to the Tikwm homepage.

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#creatorsearchinsights #createsightinsight

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#lyricsvideo #song #applemusic #fypシ

Lol, I just got roasted by Airlearn 😭 #airlearn #airlearnpartner #learnturkish

Lol, I just got roasted by Airlearn 😭 #airlearn #airlearnpartner #learnturkish

Briochets Veneziane alle Mandorle Recipe 🤍 These Italian buns are soft, airy, and topped with almond slices 😍🤍 📝 Ingredients: For the Dough: - 300 g flour (Type 405) - 50 g sugar - 1 teaspoon vanilla extract - A pinch of salt - 7 g dry yeast - 100 ml lukewarm milk - 1 egg (size M) - 80 g butter, softened For the Glaze and Decoration: - 1 egg (for brushing) - 50 g blanched almond slices - Pearl sugar - Powdered sugar for dusting 🤍 Instructions: 1. In a large bowl, add the flour and make a well in the center. Pour in the dry yeast, a bit of the sugar, and 1 tablespoon of lukewarm milk into the well. Cover and let it sit until it becomes frothy. 2. Add the remaining sugar, vanilla extract, salt, egg, and softened butter to the bowl. Knead everything into a smooth dough. The dough should be elastic and slightly sticky. 3. Cover the dough and let it rise in a warm place for about 1-2 hours until it has doubled in volume. 4. Preheat the oven to 180°C (356°F). 5. Turn the dough out onto a lightly floured surface and divide it into about 15 equal pieces. Shape each piece into a ball and place them on a baking sheet lined with parchment paper. Lightly flatten the balls. Cover them and let them rise again for about 30 minutes. 6. Beat the egg and brush it over the top of each briochet. Sprinkle with blanched almond slices and pearl sugar if desired. 7. Bake the briochets in the preheated oven for about 15-20 minutes until they are golden brown. 8. Remove the briochets from the oven and let them cool on a wire rack. Dust with powdered sugar before serving. Enjoy your Briochets Veneziane alle Mandorle! 🤍

Briochets Veneziane alle Mandorle Recipe 🤍 These Italian buns are soft, airy, and topped with almond slices 😍🤍 📝 Ingredients: For the Dough: - 300 g flour (Type 405) - 50 g sugar - 1 teaspoon vanilla extract - A pinch of salt - 7 g dry yeast - 100 ml lukewarm milk - 1 egg (size M) - 80 g butter, softened For the Glaze and Decoration: - 1 egg (for brushing) - 50 g blanched almond slices - Pearl sugar - Powdered sugar for dusting 🤍 Instructions: 1. In a large bowl, add the flour and make a well in the center. Pour in the dry yeast, a bit of the sugar, and 1 tablespoon of lukewarm milk into the well. Cover and let it sit until it becomes frothy. 2. Add the remaining sugar, vanilla extract, salt, egg, and softened butter to the bowl. Knead everything into a smooth dough. The dough should be elastic and slightly sticky. 3. Cover the dough and let it rise in a warm place for about 1-2 hours until it has doubled in volume. 4. Preheat the oven to 180°C (356°F). 5. Turn the dough out onto a lightly floured surface and divide it into about 15 equal pieces. Shape each piece into a ball and place them on a baking sheet lined with parchment paper. Lightly flatten the balls. Cover them and let them rise again for about 30 minutes. 6. Beat the egg and brush it over the top of each briochet. Sprinkle with blanched almond slices and pearl sugar if desired. 7. Bake the briochets in the preheated oven for about 15-20 minutes until they are golden brown. 8. Remove the briochets from the oven and let them cool on a wire rack. Dust with powdered sugar before serving. Enjoy your Briochets Veneziane alle Mandorle! 🤍

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