@ununchayshow: Dòng chảy của boi phố 🫠 #HYO #HYOMINIFANMEETING #HYOLOGRAM #viral

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Sunday 08 November 2026 19:16:20 GMT

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couple của toi phải REAL :

cá thể boy phố vượt trội

2026-11-09 01:52:21

632

Bởi vì mình là mình 🍭🎀 :

nhớ con doraemon quá à

2026-11-08 23:16:12

187

°❀⋆meo meo.ೃ࿔*:･ :

[Nhãn dán] hẹ hẹ hẹ

2026-11-09 02:07:35

38

Hương Ginious :

Ta nói là em nó có mỗi cái giọng là trầm thôi

2026-11-09 01:13:36

131

Chua cay một chút mới ngon😂 :

Cụ Sinh còn sợ😂

2026-11-09 05:02:18

14

Bùi Bích Phương675 :

Thằng bé có sỉn ko ta

2026-11-09 02:46:33

19

ZO88 - CÙNG BẬT CẢM XÚC :

Boy phố vượt trội hả Hyo😂

2026-11-09 06:26:37

5

EmyeuRHyCAp :

Boi phố lâu năm

2026-11-09 04:07:12

4

Bảo.... :

ôi thôi út

2026-11-08 22:43:42

8

🌽Nh.y🪼 :

vẫn chưa thoát khỏi con doraemon 🤣

2026-11-09 00:28:17

5

Vĩ’i Xù’u🇻🇳🇹🇼 :

Mô Phật🤣

2026-11-08 23:53:51

0

MEOW :

phần chưa chiếu của giải cứu thế giới 🤣🤣

2026-11-09 07:38:46

1

Dollar9x :

Múa quạt dẽo vãi 😂

2026-11-09 06:10:15

1

𐙚 𝓣𝓻𝓾𝓬𝓛𝓪𝓶 𐙚 :

boy phố vượt trội

2026-11-09 04:16:26

1

Siluan Do :

kưng Hyo quá [Ấm lòng][Ấm lòng][Ấm lòng]

2026-11-09 01:54:26

0

Dieu My💢❤️‍🔥 :

Cũng khớp đó

2026-11-09 04:19:29

1

Y Linh :

Không thoát ra được 🤭🤭

2026-11-09 04:26:25

1

Junjun_embes🐣 :

Từ con doraemon là tui đã biết nhỏ k chừa đường lấy vk r

2026-11-09 11:04:50

0

Chuongiay Chuon :

😂

2026-11-09 00:39:40

1

68GameBai Vua Săn Hũ Online :

Phải tập lâu lắm mới nhảy cuốn như v

2026-11-09 04:18:49

1

1984 :

giọng bô xe mặt cute hyo😁😁😁

2026-11-09 04:28:31

1

Hồng Nhun😈 :

Ai tên hiếu cx dễ thưng dị hả tr😂

2026-11-09 05:09:04

1

tra my :

tưởng ổng trầm

2026-11-09 13:30:17

0

thư14ne :

ʕʘ̅͜ʘ̅ʔ

2026-11-09 12:26:53

0

𝕭ờ 𝕹𝖌ọ𝖈 :

vc chưa chồng ơi:))

2026-11-09 12:59:56

0

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CHEESY POTATO POCKETS Ingredients POTATO DOUGH 500 g (1.1 lb) potatoes, about 450 g (1 lb) once peeled 1 large egg 5 g (1 tsp) salt 50 g (½ cup) shredded mozzarella 2 g (⅔ tsp) garlic powder 0.5 g (1 tsp) dried parsley 1 g (⅓ tsp) ground black pepper 1 g (⅓ tsp) cayenne pepper 150 g (1¼ cup) all-purpose flour sunflower oil or another neutral oil, for shaping CHEESE FILLING 150 g (1½ cups) shredded mozzarella 75 g (⅓ cup) cream cheese, softened Instructions Measure out all the ingredients. Peel the potatoes and cut them into even-sized pieces. Bring a pot of water to a boil, add the potatoes and cook for 15–20 minutes, until tender. Drain them and let them steam dry for a few minutes. Put the slightly cooled potatoes in a large bowl and mash them until smooth. Add the egg, salt, shredded mozzarella, garlic powder, dried parsley, black pepper, cayenne pepper and flour. Knead until smooth. In a separate bowl, mix the mozzarella and cream cheese until combined. Divide the cheese filling into 8 portions of about 25-30 g (1 oz) each. Roll each into a ball and flatten it slightly. Grease your hands with oil. Divide the potato dough into 8 equal portions. Take one portion and press it into a round disc. Place a portion of cheese filling in the center of the dough. Fold the dough around the filling and pinch the seams closed. Shape it into a round and press flat. Line a plate or baking sheet with parchment paper and dust it lightly with flour. Place the shaped potato cakes on it so they don’t stick. Repeat with the rest of the dough and filling. Heat a splash of oil in a skillet over medium-low heat. Fry the potato cakes until golden brown on both sides, turning them often. Drain briefly on paper towels. Serve warm, while the cheese filling is soft and melty. #cheese #food #EasyRecipe

CHEESY POTATO POCKETS Ingredients POTATO DOUGH 500 g (1.1 lb) potatoes, about 450 g (1 lb) once peeled 1 large egg 5 g (1 tsp) salt 50 g (½ cup) shredded mozzarella 2 g (⅔ tsp) garlic powder 0.5 g (1 tsp) dried parsley 1 g (⅓ tsp) ground black pepper 1 g (⅓ tsp) cayenne pepper 150 g (1¼ cup) all-purpose flour sunflower oil or another neutral oil, for shaping CHEESE FILLING 150 g (1½ cups) shredded mozzarella 75 g (⅓ cup) cream cheese, softened Instructions Measure out all the ingredients. Peel the potatoes and cut them into even-sized pieces. Bring a pot of water to a boil, add the potatoes and cook for 15–20 minutes, until tender. Drain them and let them steam dry for a few minutes. Put the slightly cooled potatoes in a large bowl and mash them until smooth. Add the egg, salt, shredded mozzarella, garlic powder, dried parsley, black pepper, cayenne pepper and flour. Knead until smooth. In a separate bowl, mix the mozzarella and cream cheese until combined. Divide the cheese filling into 8 portions of about 25-30 g (1 oz) each. Roll each into a ball and flatten it slightly. Grease your hands with oil. Divide the potato dough into 8 equal portions. Take one portion and press it into a round disc. Place a portion of cheese filling in the center of the dough. Fold the dough around the filling and pinch the seams closed. Shape it into a round and press flat. Line a plate or baking sheet with parchment paper and dust it lightly with flour. Place the shaped potato cakes on it so they don’t stick. Repeat with the rest of the dough and filling. Heat a splash of oil in a skillet over medium-low heat. Fry the potato cakes until golden brown on both sides, turning them often. Drain briefly on paper towels. Serve warm, while the cheese filling is soft and melty. #cheese #food #EasyRecipe

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