@mindestcore: Discipline yourself. #mentality #mindset #motivation

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Sunday 25 February 2024 19:29:19 GMT

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Comments

🎀✨️Madison mm2✨️🎀 :

I wanted to scroll when the first clip😭

2025-07-18 22:21:18

0

s.l.a.d.e.dt5 🥷 :

name first video

2024-02-26 19:46:39

17

Βαγγελης🔘 :

first

2024-02-25 19:38:17

6

HUSHER :

song?

2024-02-29 18:31:53

32

. :

stay hard 💯💯

2024-03-25 20:48:25

28

mindset.billionair :

Great video! Chase hour dreams!❤️

2024-02-26 08:01:55

10

wrestling champ :

i started my discipline like 2 years ago

2024-02-28 11:36:39

58

Darksazee :

plz song

2024-03-02 11:35:18

27

TTvEr2113 :

Real💯💯💯💯

2025-05-03 20:51:10

0

kholid..sayang. :

good king 😎🤝🚨🚨🚨🚨🚨🚨🚨🔥🔥🔥🔥🔥🔥🔥🔥🔥

2024-02-28 10:34:29

0

JesusChristHaveMercyOnMeSinner :

to long intro

2024-02-26 17:58:33

44

smuby29 :

Jinxy

2024-03-02 06:17:06

14

Stipa_23 :

too long intro

2024-03-07 08:39:20

0

j💫 :

real

2024-05-25 02:58:29

0

yusufcevahir6 :

To long intro

2024-02-26 02:42:12

18

lion :

motivation

2024-03-01 11:32:15

0

《Zülfüqar》 :

yheaaaaa I am Türkish yheeeaaa😫🖤

2024-02-29 18:59:23

0

Rex3⌀3 :

I knew I was about to hit with one of those motivation type video as soon as I see the pfp💀🙏

2024-03-18 00:01:05

0

M3x1(@nD13g0 :

Bro I scrollled down and then it turned black so I came back

2024-03-19 00:16:29

15

Sebasdagoat :

bring this fyp back

2024-07-31 03:06:51

0

Albie Springate :

Thank you.

2024-02-25 21:13:31

13

Benjamin Frankenstein Grandiös :

Bro was not Mewtwo

2024-09-27 14:57:44

0

☦︎ 🇹🇭 Shiba_zov 🇷🇺 ☦︎ :

I like this video🗿

2024-03-02 15:30:37

0

mattpaddylarry :

It’s a good tactic. You have to learn how to dance in the rain.

2024-03-04 20:49:45

10

To see more videos from user @mindestcore, please go to the Tikwm homepage.

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Got my hands on some nice butter ❤️ makes lamination easier. Same pastry cream batch used from the creme brulee donuts, it keeps well in the fridge for about a week. Pastry Cream: 1/2 Vanilla Bean 1/2 Liter Milk 1/4 tsp salt 120g Granulated Sugar 4 Tbsp Cornstarch 2 Large Eggs 50g Butter (unsalted) Add milk and salt to a saucepan, and heat on medium/high until nearly boiling, stirring frequently. In a separate bowl, whisk eggs, sugar, and cornstarch until smooth. Slowly add 1/3 of the hot milk to the egg mixture while whisking, then pour back into the saucepan, continuing to whisk. Heat and continuously stir for 2-3 minutes until thickened. Move to a clean bowl through a fine mesh sieve. Let cool for 5-10 minutes, whisking occasionally. Add butter in 10g pieces and whisk until dissolved. Transfer to a shallow dish, cover with plastic wrap, and refrigerate for up to 1 week. Croissant dough 300g Bread flour 200g all purpose flour 220g Whole Milk 350g poolish (see below) 13g Salt 40g Sugar 5g active dry yeast (1.5tsp) 220g Butter (unsalted) for lamination Poolish: This is yeast, flour and water mixed and fermented before you add it to the dough. 175g bread flour 175g water (warm, not hot) 3g yeast (1tsp) Mix and ferment for 2 hours at room temperature or overnight in fridge (preferred) Method: In a large bowl add the milk, warm it up for 30 seconds on high in the microwave. Add poolish and mix to combine. In a separate container, add flours. If your starter/poolish are from fridge, warm up the flour in the microwave for 30 seconds. Add salt, sugar, yeast, stir to combine. Add flour mixture to the large bowl with the milk mixture, and stir with a fork until shaggy mess forms then use wet hands to knead the dough in the bowl. Wet your hands several times while kneading. Optional proof: Move the dough to a clean bowl and let proof in warm area for 30 minutes. Stretch and fold the dough into itself several times and let it proof for 30 more minutes . Repeat the folding process. flatten the dough, wrap and place in freezer for 3 hours. Prepare your butter block : Flatten 200 g of butter inside the sheet of parchment paper. Use rolling pin to flatten it to 0.5-1cm. Let the butter block cool in fridge for 30 minutes before lamination. Flatten the dough on a floured surface . Place the butter block in the center and fold the dough on both ends to seal the butter inside. Roll out the dough to about 1-2cm thick. Fold each end toward the center. Then fold again like a book. Place in freezer for 20 minutes. Roll out the dough back to 1-2cm thick. Fold the dough into thirds this time. Wrap and place in freezer for 2 hours. You can also let it freeze fully and defrost overnight in fridge. #food #asmr #croissant #pastry #custard #Recipe #fyp

Got my hands on some nice butter ❤️ makes lamination easier. Same pastry cream batch used from the creme brulee donuts, it keeps well in the fridge for about a week. Pastry Cream: 1/2 Vanilla Bean 1/2 Liter Milk 1/4 tsp salt 120g Granulated Sugar 4 Tbsp Cornstarch 2 Large Eggs 50g Butter (unsalted) Add milk and salt to a saucepan, and heat on medium/high until nearly boiling, stirring frequently. In a separate bowl, whisk eggs, sugar, and cornstarch until smooth. Slowly add 1/3 of the hot milk to the egg mixture while whisking, then pour back into the saucepan, continuing to whisk. Heat and continuously stir for 2-3 minutes until thickened. Move to a clean bowl through a fine mesh sieve. Let cool for 5-10 minutes, whisking occasionally. Add butter in 10g pieces and whisk until dissolved. Transfer to a shallow dish, cover with plastic wrap, and refrigerate for up to 1 week. Croissant dough 300g Bread flour 200g all purpose flour 220g Whole Milk 350g poolish (see below) 13g Salt 40g Sugar 5g active dry yeast (1.5tsp) 220g Butter (unsalted) for lamination Poolish: This is yeast, flour and water mixed and fermented before you add it to the dough. 175g bread flour 175g water (warm, not hot) 3g yeast (1tsp) Mix and ferment for 2 hours at room temperature or overnight in fridge (preferred) Method: In a large bowl add the milk, warm it up for 30 seconds on high in the microwave. Add poolish and mix to combine. In a separate container, add flours. If your starter/poolish are from fridge, warm up the flour in the microwave for 30 seconds. Add salt, sugar, yeast, stir to combine. Add flour mixture to the large bowl with the milk mixture, and stir with a fork until shaggy mess forms then use wet hands to knead the dough in the bowl. Wet your hands several times while kneading. Optional proof: Move the dough to a clean bowl and let proof in warm area for 30 minutes. Stretch and fold the dough into itself several times and let it proof for 30 more minutes . Repeat the folding process. flatten the dough, wrap and place in freezer for 3 hours. Prepare your butter block : Flatten 200 g of butter inside the sheet of parchment paper. Use rolling pin to flatten it to 0.5-1cm. Let the butter block cool in fridge for 30 minutes before lamination. Flatten the dough on a floured surface . Place the butter block in the center and fold the dough on both ends to seal the butter inside. Roll out the dough to about 1-2cm thick. Fold each end toward the center. Then fold again like a book. Place in freezer for 20 minutes. Roll out the dough back to 1-2cm thick. Fold the dough into thirds this time. Wrap and place in freezer for 2 hours. You can also let it freeze fully and defrost overnight in fridge. #food #asmr #croissant #pastry #custard #Recipe #fyp

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Magic #波多野結衣 @hatano_yui_ #NiceAdult

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#zaxo_duhok_hewler_slemani_hawler_karkuk @layl4.____.offic4lفۆڵۆی کەن

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