@benjikrol: i just noticed the hwart sticker stuck on me in these loll

Benji Krol
Benji Krol
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Region: ES
Monday 26 August 2024 21:30:23 GMT
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annabellitaaaaaaaaa
A🧿 :
Beef with Ben of the week 🤨🏃
2024-08-26 21:35:05
1548
kask8_
Raph :
I never forget why I had a crush on him
2024-08-27 00:55:12
896
wonhee.29illit
user :
you 2020 make up 😥😞
2024-09-02 19:49:00
0
cooldom123
Domonic :
Benji is back on his 2020 vibes lol
2024-08-26 21:33:03
583
junewey7
junewey7 :
The heart sticker was clearly a sign of how much your video made my heart flutter!
2024-08-26 21:34:17
1069
sofifranks
Sofifranks :
En mi cabeza benji es medio argentino, no se por qué
2024-08-26 22:13:24
746
user.iz3
. :
Am I first?
2024-08-26 21:31:21
128
namodachloeprice
ᓭི༏ᓯྀ :
as vezes eu esqueço q ele nasceu no brasil
2024-08-26 21:37:58
148
eptx_isabel134
Eptx_Isabel :
you are so iconic benji
2024-10-22 04:46:48
0
ale_lodge
️ :
ay benji no te había visto bien🫦
2024-08-27 02:33:49
226
benji_fan_4_life
ImASlvt4BenjaminAleksanderKrol :
A heart sticker on Benji is Js necessary🙄 it’s always on him but it moves every day so he doesn’t notice it😋
2024-08-26 21:38:15
37
ellubrica_pan0ch4s
★PÓLUX★[FNAF] :
en mis tiempos namas hacia jetas
2024-08-27 01:17:56
224
mollymaen
🌀𝕸𝖔𝖑𝖑𝖞 🌀 :
I LOVE THE NECKLACE
2024-08-26 21:32:44
32
i.have_mollyinmyvens
🌟🪐《m♡lly w★lly🍟🌝 :
WHAT'S THE BEEF WITH BEN Y'ALL ARE TALKING ABOUT 😭🙏
2024-11-09 04:38:12
1
juan.m300
Miguel :
Mi crush desde el 2020
2024-08-27 03:12:09
65
lilyx1222
Lily :
Why is he so cute thoo
2024-08-30 18:12:41
5
saidacontaa6
— 𝓑ia٭ :
tá lindo vida
2024-08-26 21:46:14
6
ashrdxgray
Ashy Gray :
The heart ❤️
2024-08-27 00:39:45
0
km777n
الكندرالليبي ⭐️🇱🇾 :
اول
2024-08-26 21:33:58
0
leoleomorais
Léo Léo :
lindo 💚💛🇧🇷
2024-08-27 14:14:46
31
kkviis_
kkviis_ :
11 COMMENT LOVE THOSE
2024-08-26 21:41:57
1
iaiiiaa
ia :
amo a los hombres
2024-08-27 06:13:48
12
hazedxchars
hazedxchars :
your so handsome i don’t think u understand
2024-08-26 22:12:11
24
fansdeluly2
maty :
yo y el estamos casados pero el no sabe😻
2025-05-31 14:57:12
2
xazzziel_
Samael🍀 •Siguiendo :
este wey me gusta desde que tengo 15 años jajajaj
2024-08-27 22:24:12
25
To see more videos from user @benjikrol, please go to the Tikwm homepage.

Other Videos

▎Brioche Sandwich with Sous Vide Steak Rib Section (or Choice of Meat): 1. Ingredients      • 1.2 kg rib section on the bone      • 2 1/2 sprigs of herbs   2. Place the meat in a vacuum bag, add the herbs, and cook the meat sous vide for 1.5 hours at 57°C. Tangzhong: 1. Ingredients      • 100 g water      • 30 g flour   2. Mix everything together and place in a small saucepan over medium heat.   3. Stir constantly until the mixture thickens into a sticky paste.   4. Remove from heat and let it cool.   5. Continue with the following steps. Egg Mixture: 1. Ingredients      • 1 egg      • A little water      • A pinch of flake salt   2. Combine everything and whisk or mix until smooth.   3. Cover and refrigerate until needed. Buns: 1. Ingredients      • 2 eggs      • 130 g water      • 160 g unsalted butter, cubed and cold      • 8 g dry yeast      • 470 g flour      • Prepared tangzhong      • 65 g potato starch      • 35 g skimmed milk powder      • 8 g sea salt      • 85 g granulated sugar      • Prepared egg mixture   2. In a bowl, mix the dry yeast, water, and skimmed milk powder, whisking until fully dissolved. Let it sit for 5 minutes.   3. In a large bowl, combine the flour, potato starch, salt, and sugar until homogeneous.   4. Add the yeast mixture, butter, tangzhong, and eggs to the dry ingredients.   5. Mix until a uniform dough forms, then continue kneading until the dough passes the windowpane test (about 10-12 minutes on high speed using a mixer).   6. Cover the dough with a towel or plastic wrap and let it rise for 1.5 hours or until doubled in size.   7. After rising, deflate the dough and divide it into desired portions.   8. Shape each portion by folding the edges inward, turning it over, and forming tight balls or buns with a smooth surface.   9. Place on a baking sheet lined with parchment paper.   10. Let it rest for another 2 hours until the dough doubles in size again.   11. Preheat the oven to 165°C.   12. Brush with the egg mixture and bake for 12-18 minutes or until cooked through. Pear Vanilla Jam: 1. Ingredients      • 2 pears, peeled, cored, and diced      • Corresponding amount of sugar for jam (1:1 ratio)      • 1 vanilla bean, split and seeds extracted      • 1-2 sprigs of thyme      • A piece of butter      • White wine vinegar (for seasoning)      • Flake salt (for seasoning)   2. Puree the pears into a smooth paste and weigh the total amount.   3. Add the pear puree, jam sugar (equal amount to pear puree), vanilla bean, seeds, and thyme to a saucepan.   4. Cook according to the instructions on the jam sugar package (usually about 4 minutes at boiling).   5. Add a piece of butter, a little white vinegar, and a pinch of flake salt.   6. Allow to cool completely.   7. Whip again until smooth and light in texture.   8. Transfer to an oil jar (or container) and refrigerate until needed. Truffle Mayonnaise: 1. Ingredients      • 250 g oil      • 2 egg yolks      • 1 tsp Dijon mustard      • 1 tsp lemon juice      • 1/2 tsp granulated sugar      • 16 g summer truffle, finely grated      • White wine vinegar (for seasoning)   2. Whisk together the egg yolks, mustard, lemon juice, and sugar.   3. Gradually add the oil while continuously whisking to emulsify (a blender can also be used).   4. Once emulsified, season with white wine vinegar, flake salt, and freshly grated truffle. Garnishes and Final Touches: 1. Ingredients      • Prepared brioche buns      • Prepared sous vide steak      • Prepared truffle mayonnaise      • Prepared pear vanilla jam      • 100-200 g arugula      • Olive oil      • 100 g Parmesan cheese, thinly sliced      • 12-20 g summer truffle, thinly sliced   2. In a large skillet, add olive oil and sear the sous vide steak on both sides.   3. Slice the buns. 4. After resting, slice the steak to your desired thickness and season with black pepper and salt. #foodaesthetic #aestheticcooking #reinavelcheva #byvelcheva #diffusers #velasaromaticas #foodtutorial
▎Brioche Sandwich with Sous Vide Steak Rib Section (or Choice of Meat): 1. Ingredients • 1.2 kg rib section on the bone • 2 1/2 sprigs of herbs 2. Place the meat in a vacuum bag, add the herbs, and cook the meat sous vide for 1.5 hours at 57°C. Tangzhong: 1. Ingredients • 100 g water • 30 g flour 2. Mix everything together and place in a small saucepan over medium heat. 3. Stir constantly until the mixture thickens into a sticky paste. 4. Remove from heat and let it cool. 5. Continue with the following steps. Egg Mixture: 1. Ingredients • 1 egg • A little water • A pinch of flake salt 2. Combine everything and whisk or mix until smooth. 3. Cover and refrigerate until needed. Buns: 1. Ingredients • 2 eggs • 130 g water • 160 g unsalted butter, cubed and cold • 8 g dry yeast • 470 g flour • Prepared tangzhong • 65 g potato starch • 35 g skimmed milk powder • 8 g sea salt • 85 g granulated sugar • Prepared egg mixture 2. In a bowl, mix the dry yeast, water, and skimmed milk powder, whisking until fully dissolved. Let it sit for 5 minutes. 3. In a large bowl, combine the flour, potato starch, salt, and sugar until homogeneous. 4. Add the yeast mixture, butter, tangzhong, and eggs to the dry ingredients. 5. Mix until a uniform dough forms, then continue kneading until the dough passes the windowpane test (about 10-12 minutes on high speed using a mixer). 6. Cover the dough with a towel or plastic wrap and let it rise for 1.5 hours or until doubled in size. 7. After rising, deflate the dough and divide it into desired portions. 8. Shape each portion by folding the edges inward, turning it over, and forming tight balls or buns with a smooth surface. 9. Place on a baking sheet lined with parchment paper. 10. Let it rest for another 2 hours until the dough doubles in size again. 11. Preheat the oven to 165°C. 12. Brush with the egg mixture and bake for 12-18 minutes or until cooked through. Pear Vanilla Jam: 1. Ingredients • 2 pears, peeled, cored, and diced • Corresponding amount of sugar for jam (1:1 ratio) • 1 vanilla bean, split and seeds extracted • 1-2 sprigs of thyme • A piece of butter • White wine vinegar (for seasoning) • Flake salt (for seasoning) 2. Puree the pears into a smooth paste and weigh the total amount. 3. Add the pear puree, jam sugar (equal amount to pear puree), vanilla bean, seeds, and thyme to a saucepan. 4. Cook according to the instructions on the jam sugar package (usually about 4 minutes at boiling). 5. Add a piece of butter, a little white vinegar, and a pinch of flake salt. 6. Allow to cool completely. 7. Whip again until smooth and light in texture. 8. Transfer to an oil jar (or container) and refrigerate until needed. Truffle Mayonnaise: 1. Ingredients • 250 g oil • 2 egg yolks • 1 tsp Dijon mustard • 1 tsp lemon juice • 1/2 tsp granulated sugar • 16 g summer truffle, finely grated • White wine vinegar (for seasoning) 2. Whisk together the egg yolks, mustard, lemon juice, and sugar. 3. Gradually add the oil while continuously whisking to emulsify (a blender can also be used). 4. Once emulsified, season with white wine vinegar, flake salt, and freshly grated truffle. Garnishes and Final Touches: 1. Ingredients • Prepared brioche buns • Prepared sous vide steak • Prepared truffle mayonnaise • Prepared pear vanilla jam • 100-200 g arugula • Olive oil • 100 g Parmesan cheese, thinly sliced • 12-20 g summer truffle, thinly sliced 2. In a large skillet, add olive oil and sear the sous vide steak on both sides. 3. Slice the buns. 4. After resting, slice the steak to your desired thickness and season with black pepper and salt. #foodaesthetic #aestheticcooking #reinavelcheva #byvelcheva #diffusers #velasaromaticas #foodtutorial

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