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@__ma1126ru__: YES （丸ちゃんアングル） 丸ちゃんのキャラメルボイス最高ჱ̒^._.^） #丸山隆平#関ジャニ#YES#おすすめ#運営さん大好き

𝘮𝘢𝘳𝘶
𝘮𝘢𝘳𝘶
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Region: JP
Monday 10 April 2023 11:10:35 GMT
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No Watermark .mp4 (13.03MB) No Watermark(HD) .mp4 (6.71MB) Watermark .mp4 (11.79MB) Music .mp3

Comments

abe.maru8393
丸山🧡阿部💚Love💕 :
優しい笑顔と目を見せてくれたと思ったら、真剣な目もしてくるからドキドキが止まりません。丸ちゃんは目で妻を射止める天才です！！
2024-11-22 13:06:02
2
ymymymy956
ymymymy956 :
表情管理がやっぱりプロなんだなって実感する。あんなに普段ふざけ散らかしてるのにこれはズルい…
2023-04-14 02:17:05
23
chiyomin248
千 :
表情がやばい🥰
2023-04-11 02:03:32
9
oshigatoutoi112651921
Ora :
始まりの顔イケメンすぎてびっくりした
2023-04-10 13:54:53
22
user70804517629590
user70804517629590 :
😁
2025-05-29 23:05:25
0
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Flourless Strawberry & Ricotta Cake | Light, Creamy, and Naturally Gluten-Free 🍓🍰 If you enjoy my recipes and would like to support my channel, you can donate any amount on my Ko-fi page — every gesture helps me keep creating content ❤️ 👉 ko-fi.com/cookingwithtucci A creamy ricotta base topped with a luscious homemade strawberry syrup — this cake is soft, light, and completely flourless. It’s one of those desserts that feel indulgent yet delicate, perfect for any time of the day. Ingredients (20cm cake): For the cake: • 750g (26 oz) ricotta • 130g (4.6 oz) sugar • 70g (2.5 oz) potato starch • 1 egg • Vanilla extract (optional) For the strawberry syrup: • 500g (17 oz) strawberries • 3 tbsp white sugar How to Make It: In a bowl, combine ricotta, sugar, potato starch, egg, and vanilla until smooth. Butter a 20cm cake mold, pour in the mix, level it, and bake for 40–50 minutes at 170°C (340°F). Meanwhile, make the syrup by cooking chopped strawberries and sugar in a pan over low heat for about 10 minutes, until thick and glossy. Let the cake cool completely, then top with the warm syrup. A melt-in-your-mouth ricotta cake with the natural sweetness of fresh strawberries — simply irresistible. Find more traditional Italian desserts like this at 👉 www.cookingwithtucci.com #cookingwithtucci #strawberryricottacake #italiandessert #glutenfreecake #italianrecipes
Flourless Strawberry & Ricotta Cake | Light, Creamy, and Naturally Gluten-Free 🍓🍰 If you enjoy my recipes and would like to support my channel, you can donate any amount on my Ko-fi page — every gesture helps me keep creating content ❤️ 👉 ko-fi.com/cookingwithtucci A creamy ricotta base topped with a luscious homemade strawberry syrup — this cake is soft, light, and completely flourless. It’s one of those desserts that feel indulgent yet delicate, perfect for any time of the day. Ingredients (20cm cake): For the cake: • 750g (26 oz) ricotta • 130g (4.6 oz) sugar • 70g (2.5 oz) potato starch • 1 egg • Vanilla extract (optional) For the strawberry syrup: • 500g (17 oz) strawberries • 3 tbsp white sugar How to Make It: In a bowl, combine ricotta, sugar, potato starch, egg, and vanilla until smooth. Butter a 20cm cake mold, pour in the mix, level it, and bake for 40–50 minutes at 170°C (340°F). Meanwhile, make the syrup by cooking chopped strawberries and sugar in a pan over low heat for about 10 minutes, until thick and glossy. Let the cake cool completely, then top with the warm syrup. A melt-in-your-mouth ricotta cake with the natural sweetness of fresh strawberries — simply irresistible. Find more traditional Italian desserts like this at 👉 www.cookingwithtucci.com #cookingwithtucci #strawberryricottacake #italiandessert #glutenfreecake #italianrecipes

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