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rosiliyastore :

mentap

2024-12-11 12:53:21

1

⚜️{"DaN"}⚜️ :

izin pos

2024-12-07 15:07:16

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andikalele :

ijin pos

2024-12-14 02:48:49

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Ida farida :

ijin pos

2025-04-29 06:43:32

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jasa :

ijin poss

2024-12-09 03:30:24

2

DUA putra :

moso loh booos

2025-02-28 12:56:15

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HuDDa(SyamsulCicul) :

ijin pos

2024-12-05 10:16:25

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konda0799 :

hadir

2024-12-08 11:19:33

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Aku Gila :

ijin pos

2024-12-08 15:29:22

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B£N| ^ B£N| :

ijin save 🙏

2025-02-27 06:10:13

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Jumm :

apa nama game nya bang

2025-02-07 12:46:17

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Black :

izin pos

2024-12-07 11:10:38

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#~Sixx`Nine~# :

mantap 👍👍

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Abdul Hadi :

👍👍👍💪💪💪💪

2024-12-11 03:00:18

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Niken dedes :

🥰🥰🥰

2024-12-09 11:27:02

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Santi27@ :

😁

2025-08-09 23:12:44

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iyong_28 :

🙏

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Nabil am 01 :

😜

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JM :

👍

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Andi :

🔥🔥🔥🔥

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Abby Barbozas :

❤❤❤

2024-12-15 00:45:46

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Irda Yanti :

😁😁😁

2024-12-12 14:45:01

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Irda Yanti :

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2024-12-06 07:32:48

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2024-12-05 03:57:22

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

Other Videos

The Best All-Butter Pie Dough is SUPREME (and extra flaky thanks to a clever trick borrowed from croissant-making) 🥧🧈😮 RECIPE 👇 3 1/2 cups all-purpose flour 2 tablespoons sugar 1 1/2 teaspoons kosher salt 3 sticks (1 1/2 cups) cold unsalted butter, cut into pieces and frozen 1/2 cup chilled vodka 2 tablespoons apple cider vinegar 5 tablespoons ice water, plus more if needed Pulse the flour, sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl. Combine the vodka, vinegar and 4 tablespoons of the ice water in a small bowl. Drizzle the wet ingredients over the dough, then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1-tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Pat the dough into a 1-inch-thick block. Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) 3 more times; this creates layers of butter in the dough that produce a wonderfully flaky crust. Divide the dough in half and form into 1-inch-thick discs; wrap each disc tightly in plastic wrap. Refrigerate at least 3 hours and preferably overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.

The Best All-Butter Pie Dough is SUPREME (and extra flaky thanks to a clever trick borrowed from croissant-making) 🥧🧈😮 RECIPE 👇 3 1/2 cups all-purpose flour 2 tablespoons sugar 1 1/2 teaspoons kosher salt 3 sticks (1 1/2 cups) cold unsalted butter, cut into pieces and frozen 1/2 cup chilled vodka 2 tablespoons apple cider vinegar 5 tablespoons ice water, plus more if needed Pulse the flour, sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl. Combine the vodka, vinegar and 4 tablespoons of the ice water in a small bowl. Drizzle the wet ingredients over the dough, then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1-tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Pat the dough into a 1-inch-thick block. Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) 3 more times; this creates layers of butter in the dough that produce a wonderfully flaky crust. Divide the dough in half and form into 1-inch-thick discs; wrap each disc tightly in plastic wrap. Refrigerate at least 3 hours and preferably overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.

#sungjinwoo #sololeveling #animeedit #sakurasqd #takayama_squad #tokamisquad ★ upload method ★ TG: @editing_news

#sungjinwoo #sololeveling #animeedit #sakurasqd #takayama_squad #tokamisquad ★ upload method ★ TG: @editing_news

#محمد_مه_لا_فايق_شارزوري

#محمد_مه_لا_فايق_شارزوري

A bolsa americana é impressionante! A mais alta da história, subiu quase 42%, um mercado que já não está barato… . . #cafécomferri #clipfyleague #clipfyferri @Café com Ferri | Podcast @cafecomferriofc

A bolsa americana é impressionante! A mais alta da história, subiu quase 42%, um mercado que já não está barato… . . #cafécomferri #clipfyleague #clipfyferri @Café com Ferri | Podcast @cafecomferriofc

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