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@syaffiannanda: Done ,pemasangan biled aes rgb belang + alis rgb belang Vario 160#fyppppppppppppppppppppppp #bileddumai #nurimotordumai #nurisukajadi #modifmotor

Syaffiannada
Syaffiannada
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Sunday 08 November 2026 10:09:51 GMT
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Da li i vama baba uvek povećava godine? 😂 Iskreno, ne znam kad su prošle sve ove godine, ali znam da sam zahvalna na svemu što mi je život doneo do sada. Hvala mojoj porodici, prijateljima i svim dragim ljudima koji su uz mene. ❤️ A posebno hvala vama koji me pratite, podržavate, smejete se sa mnom i svakodnevno ste tu. Bez vas ovo što radim ne bi imalo isti smisao. 🥹❤️ I naravno, hvala vam unapred na svim čestitkama i lepim željama. 🥰
Da li i vama baba uvek povećava godine? 😂 Iskreno, ne znam kad su prošle sve ove godine, ali znam da sam zahvalna na svemu što mi je život doneo do sada. Hvala mojoj porodici, prijateljima i svim dragim ljudima koji su uz mene. ❤️ A posebno hvala vama koji me pratite, podržavate, smejete se sa mnom i svakodnevno ste tu. Bez vas ovo što radim ne bi imalo isti smisao. 🥹❤️ I naravno, hvala vam unapred na svim čestitkama i lepim željama. 🥰
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bro just gave everyone the answer 😭 | @CLASH
bro just gave everyone the answer 😭 | @CLASH
Thấy cưng quá trời du học sinh này 🫠 @Gemini Hùng Huỳnh @Tiệm Gấu Chérie #GeminiHungHuynh #DepMa #fyp #HungHuynh #tiemgaudepmachallenge
Thấy cưng quá trời du học sinh này 🫠 @Gemini Hùng Huỳnh @Tiệm Gấu Chérie #GeminiHungHuynh #DepMa #fyp #HungHuynh #tiemgaudepmachallenge
✨ Taro Baked Milk & Icelandic Cucumber ✨ 芋泥烤奶 & 冰岛黄瓜 ✨ Super easy to make, one sweet & one savory, perfect for everyday! 🍮 Taro Baked Milk Ingredients: 4 eggs, 250g (8.8oz) heavy cream, 250g (8.8oz) milk, 70g (1/3 cup) sugar Taro, purple sweet potato, milk, condensed milk, sugar Steps: 1. Mix eggs, heavy cream, milk and sugar evenly. 2. Sift the mixture and set aside. 3. Cut taro and purple sweet potato into small pieces, steam until soft. 4. Add milk, condensed milk and sugar, mash and mix well. 5. Sift taro for smoother texture, then put into bowls. 6. Pour in the custard. 7. Bake at 180°C (350°F) 20 mins, then 200°C (400°F) 20 mins. 🥒 Icelandic Cucumber Ingredients: Cucumber slices, crab sticks, avocado, mayonnaise, Greek yogurt, light soy sauce Steps: 1. Put all ingredients into a container. 2. Shake and mix well. 3. Done! ✨ 绵密芋泥烤奶 & 清爽冰岛黄瓜 ✨ 做法超简单，甜品配沙拉，好吃又治愈！ 🍮 芋泥烤奶 食材： 鸡蛋4个、淡奶油250g、牛奶250g、糖70g 芋头、紫薯、牛奶、炼乳、糖 步骤： 1. 鸡蛋、淡奶油、牛奶、糖搅拌均匀。 2. 过筛一遍，蛋挞液备用。 3. 芋头、紫薯切小块，蒸至软烂。 4. 加牛奶、炼乳、糖，压碎揉匀。 5. 过筛装碗。 6. 倒入蛋挞液。 7. 180度烤20分钟，再200度烤20分钟。 🥒 冰岛黄瓜 食材： 黄瓜片、蟹肉棒、牛油果、蛋黄酱、希腊酸奶、生抽 步骤： 1. 所有食材放入容器。 2. 摇匀混合。 3. 完成！ #taro #taromilk #tarts #tarotart #cucumbersalad #icelandcucumber #homemadefood #EasyRecipe #芋泥烤奶 #芋泥 #黄瓜
✨ Taro Baked Milk & Icelandic Cucumber ✨ 芋泥烤奶 & 冰岛黄瓜 ✨ Super easy to make, one sweet & one savory, perfect for everyday! 🍮 Taro Baked Milk Ingredients: 4 eggs, 250g (8.8oz) heavy cream, 250g (8.8oz) milk, 70g (1/3 cup) sugar Taro, purple sweet potato, milk, condensed milk, sugar Steps: 1. Mix eggs, heavy cream, milk and sugar evenly. 2. Sift the mixture and set aside. 3. Cut taro and purple sweet potato into small pieces, steam until soft. 4. Add milk, condensed milk and sugar, mash and mix well. 5. Sift taro for smoother texture, then put into bowls. 6. Pour in the custard. 7. Bake at 180°C (350°F) 20 mins, then 200°C (400°F) 20 mins. 🥒 Icelandic Cucumber Ingredients: Cucumber slices, crab sticks, avocado, mayonnaise, Greek yogurt, light soy sauce Steps: 1. Put all ingredients into a container. 2. Shake and mix well. 3. Done! ✨ 绵密芋泥烤奶 & 清爽冰岛黄瓜 ✨ 做法超简单，甜品配沙拉，好吃又治愈！ 🍮 芋泥烤奶 食材： 鸡蛋4个、淡奶油250g、牛奶250g、糖70g 芋头、紫薯、牛奶、炼乳、糖 步骤： 1. 鸡蛋、淡奶油、牛奶、糖搅拌均匀。 2. 过筛一遍，蛋挞液备用。 3. 芋头、紫薯切小块，蒸至软烂。 4. 加牛奶、炼乳、糖，压碎揉匀。 5. 过筛装碗。 6. 倒入蛋挞液。 7. 180度烤20分钟，再200度烤20分钟。 🥒 冰岛黄瓜 食材： 黄瓜片、蟹肉棒、牛油果、蛋黄酱、希腊酸奶、生抽 步骤： 1. 所有食材放入容器。 2. 摇匀混合。 3. 完成！ #taro #taromilk #tarts #tarotart #cucumbersalad #icelandcucumber #homemadefood #EasyRecipe #芋泥烤奶 #芋泥 #黄瓜
😝Squishy phô mai auth 🧀 nó vẫn khác bọt hẳn í mấy bồ #squishy #squishyvaseline #xuhuong #viral
😝Squishy phô mai auth 🧀 nó vẫn khác bọt hẳn í mấy bồ #squishy #squishyvaseline #xuhuong #viral

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