@thewrapshop_: Wrapping a Porsche Panamera door in Avery Dennison Gloss Pearl Tutu Pink 🌸 #vinylwrap #carwrap #vinywrapping #carwrapping #porsche

thewrapshop

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Region: US

Tuesday 27 October 2026 14:31:09 GMT

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Comments

🫥 :

getting my car wrapped in the same color next month!

2026-10-28 07:48:30

29

Whoa :

Cost of wrap?

2026-10-28 13:21:11

1

alitiaarrr_ :

lagunya sewajar masang skotlet aja bg

2026-10-28 06:46:35

21

Sandy :

Kalo udh kabarin ya bang gak bisa lama ini besok cwe aku mintak jemput🤣

2026-10-27 17:17:37

52

Wrap Hub Customs LLC :

been following since the beginning of your shop. Massive respect 🤝

2026-10-27 14:42:54

5

Project Joroxi :

what kind of wrap is this bro?

2026-10-28 12:42:47

3

gforceuk1 :

I'd love to get mine wrapped in candy red

2026-10-28 15:49:20

0

Xinaryen89 :

kerjaan gue ini😅

2026-10-28 11:40:51

0

agung☂️ :

warna apa?

2026-10-28 05:50:53

0

GirsangWoi👀 :

sekali sebulan ganti warna

2026-10-28 13:35:06

0

Rasya Pratama :

good mister

2026-10-28 05:50:39

1

Ben 🦋AL :

❤️❤️❤️

2026-10-28 06:33:04

1

drat :

😁😁😁

2026-10-27 21:38:12

1

Fit :

😳😳😳

2026-10-28 15:18:56

0

Rez :

😁😁😁

2026-10-28 14:58:24

0

Donei Il Smith :

😳😳😳

2026-10-28 15:23:20

0

@its.aeron :

😁😁😁

2026-10-28 08:25:56

0

🇰🇮☠︎︎✘ 𝐓𝐎𝐌 ✘☠︎︎🇰🇮 :

🥰🥰🥰

2026-10-28 08:07:55

0

nkmtlftri :

😳😳😳

2026-10-28 18:03:09

0

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#tiktokfood #asmr #cooking Chicken Alfredo Croquettes 🧀✨ Prep Time: 20 mins | Chilling Time: 3 hours 20 mins | Cook Time: 10 mins | Yield: 12-15 croquettes INGREDIENTS 1. Chicken Alfredo Filling * 2 cups cooked chicken, shredded or finely diced * 4 oz low-moisture block mozzarella, cut into 1/2-inch cubes * 4 tbsp unsalted butter * 1/2 cup all-purpose flour * 3 cloves garlic, minced * 1 cup heavy cream * 1/2 cup whole milk * 1 cup Parmesan cheese, freshly grated * 1/8 tsp ground nutmeg * Salt and freshly ground black pepper, to taste * 2 tbsp fresh parsley, finely chopped 2. Double-Dredge Breading & Frying * 1/2 cup all-purpose flour * 3 large eggs, beaten with 1 tbsp water * 2 cups Panko breadcrumbs * Neutral oil for frying (canola, vegetable, or peanut) INSTRUCTIONS 1. Alfredo Base: Melt butter in a saucepan over medium heat. Add garlic and cook 30-60 secs. Whisk in 1/2 cup flour and cook 1-2 mins to make a thick roux. Pour in heavy cream and milk, whisking until smooth. Simmer while stirring until sauce thickens into a paste. Remove from heat and stir in Parmesan, nutmeg, salt, pepper, and parsley. 2. Chill Mixture: Fold chicken into sauce. Spread into an 8x8 dish, press plastic wrap against the surface, and refrigerate 3-4 hours until cold and firm. 3. Stuff & Shape: Scoop 2 tbsp chilled mixture, press a mozzarella cube in the center, wrap to cover completely,and roll into an oval ball. 4. Double-Dredge: Roll croquette in flour, dip in egg wash, and coat in Panko. Dip back into egg wash and roll in Panko a second time. Freeze on a tray for 15-20 mins. 5. Fry: Heat 2 inches of oil to 350 F. Fry croquettes in small batches for 3-4 mins until golden brown. Drain on paper towels, salt, and serve hot! PRO-TIPS * Use block mozzarella to avoid excess moisture that causes bursting. * Maintain 350 F oil temp so the crust crisps while the mozzarella center melts.

#tiktokfood #asmr #cooking Chicken Alfredo Croquettes 🧀✨ Prep Time: 20 mins | Chilling Time: 3 hours 20 mins | Cook Time: 10 mins | Yield: 12-15 croquettes INGREDIENTS 1. Chicken Alfredo Filling * 2 cups cooked chicken, shredded or finely diced * 4 oz low-moisture block mozzarella, cut into 1/2-inch cubes * 4 tbsp unsalted butter * 1/2 cup all-purpose flour * 3 cloves garlic, minced * 1 cup heavy cream * 1/2 cup whole milk * 1 cup Parmesan cheese, freshly grated * 1/8 tsp ground nutmeg * Salt and freshly ground black pepper, to taste * 2 tbsp fresh parsley, finely chopped 2. Double-Dredge Breading & Frying * 1/2 cup all-purpose flour * 3 large eggs, beaten with 1 tbsp water * 2 cups Panko breadcrumbs * Neutral oil for frying (canola, vegetable, or peanut) INSTRUCTIONS 1. Alfredo Base: Melt butter in a saucepan over medium heat. Add garlic and cook 30-60 secs. Whisk in 1/2 cup flour and cook 1-2 mins to make a thick roux. Pour in heavy cream and milk, whisking until smooth. Simmer while stirring until sauce thickens into a paste. Remove from heat and stir in Parmesan, nutmeg, salt, pepper, and parsley. 2. Chill Mixture: Fold chicken into sauce. Spread into an 8x8 dish, press plastic wrap against the surface, and refrigerate 3-4 hours until cold and firm. 3. Stuff & Shape: Scoop 2 tbsp chilled mixture, press a mozzarella cube in the center, wrap to cover completely,and roll into an oval ball. 4. Double-Dredge: Roll croquette in flour, dip in egg wash, and coat in Panko. Dip back into egg wash and roll in Panko a second time. Freeze on a tray for 15-20 mins. 5. Fry: Heat 2 inches of oil to 350 F. Fry croquettes in small batches for 3-4 mins until golden brown. Drain on paper towels, salt, and serve hot! PRO-TIPS * Use block mozzarella to avoid excess moisture that causes bursting. * Maintain 350 F oil temp so the crust crisps while the mozzarella center melts.

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