@donkeyjobs: … and relax 😮‍💨 #relaxing #xyzbca #asmrgarden #fyp #satisfying #handyman #worktrousers #fypシ #foryou #foryoupage #oddlysatisfying #viral #fypage #CleanTok #fy #duet #tiktok #lfl #worktrouserstiktok #worktrousersarepeng

donkeyjobs
donkeyjobs
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Thursday 08 September 2022 17:54:58 GMT
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user4504089373751
user4504089373751 :
😂Not good👎🏿
2022-09-08 18:07:28
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user4504089373751
user4504089373751 :
Make more practice little man😂
2022-09-08 18:08:09
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Pumpkin Crème Brûlée When I say this is heavenly, don’t just take my word for it; try it yourself. Ingredients: - 4 small pumpkins - 480 ml heavy cream (2 cups) - 3 egg yolks - 120 ml brown or regular sugar (1/2 cup) - 2 cinnamon sticks - A few cloves - 1-2 star anise - 10 ml vanilla extract (2 tsp) - 6-9 grams of white sugar for the crust (2-3 tsp) 1. Prepare the Pumpkins:  Start by cutting the tops off the pumpkins and removing all the seeds from the inside. If you have a dog, you can roast the tops and seeds and add them to their meal. 2. Create Pumpkin Bowls:    Using a small, sharp knife, carefully shave the insides of the pumpkins to create bowls. Reserve the shavings for the filling. 3. Prepare the Filling:    In a saucepan over low heat, combine the cream and all the spices. Incorporate the pumpkin shavings, stirring well. Let the mixture simmer for 5-7 minutes, then remove from heat. Whisk in the egg yolks, ensuring thorough mixing. Let the mixture cool for 5 minutes. 4. Bake:    Strain the mixture and pour the cream into the prepared pumpkin bowls. Place the pumpkins in a large, deep baking dish. Add water to cover the pumpkins halfway up the sides. Bake in a preheated oven at 160°C (320°F) for 2 hours. 5. Finish & Serve: To serve, sprinkle a little less than 1 teaspoon of white sugar on top of each pumpkin. Use a kitchen torch to caramelize the sugar. If you don’t have a kitchen torch, set the oven to low broil and place the pumpkins inside just long enough to lightly caramelize the tops. Enjoy!
Pumpkin Crème Brûlée When I say this is heavenly, don’t just take my word for it; try it yourself. Ingredients: - 4 small pumpkins - 480 ml heavy cream (2 cups) - 3 egg yolks - 120 ml brown or regular sugar (1/2 cup) - 2 cinnamon sticks - A few cloves - 1-2 star anise - 10 ml vanilla extract (2 tsp) - 6-9 grams of white sugar for the crust (2-3 tsp) 1. Prepare the Pumpkins: Start by cutting the tops off the pumpkins and removing all the seeds from the inside. If you have a dog, you can roast the tops and seeds and add them to their meal. 2. Create Pumpkin Bowls: Using a small, sharp knife, carefully shave the insides of the pumpkins to create bowls. Reserve the shavings for the filling. 3. Prepare the Filling: In a saucepan over low heat, combine the cream and all the spices. Incorporate the pumpkin shavings, stirring well. Let the mixture simmer for 5-7 minutes, then remove from heat. Whisk in the egg yolks, ensuring thorough mixing. Let the mixture cool for 5 minutes. 4. Bake: Strain the mixture and pour the cream into the prepared pumpkin bowls. Place the pumpkins in a large, deep baking dish. Add water to cover the pumpkins halfway up the sides. Bake in a preheated oven at 160°C (320°F) for 2 hours. 5. Finish & Serve: To serve, sprinkle a little less than 1 teaspoon of white sugar on top of each pumpkin. Use a kitchen torch to caramelize the sugar. If you don’t have a kitchen torch, set the oven to low broil and place the pumpkins inside just long enough to lightly caramelize the tops. Enjoy!

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