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@crescacomfe: 🎵🎶 Pela manhã te buscarei - Fernandinho e Paula.

crescacomfe
crescacomfe
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Region: BR
Friday 06 June 2025 20:22:34 GMT
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Comments

fabriciomessias32
fabriciomessias32 :
❤️de madrugada
2025-07-09 22:38:06
1
monica_reginasilva
monica_reginasilva :
Amém 🙏🏻
2025-06-08 12:40:06
1
thalyttasantos1
thalyttasantos :
🤤
2025-06-07 16:09:42
0
maria.daiane.sant1
Maria daiane Santana andrade :
pois tua mão,me tens sustentado 🙌
2025-06-17 19:08:44
1
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Other Videos

#مطير #مطير_اهل_الثلاث_المعجزات #العبادل #بريه #علوى #المطيري #اكسبلورexplore #explore #fyp #foryou #tiktok #fypシ゚viral
#مطير #مطير_اهل_الثلاث_المعجزات #العبادل #بريه #علوى #المطيري #اكسبلورexplore #explore #fyp #foryou #tiktok #fypシ゚viral
The art of choosing the instagram photo order 🤪🤣 how do you girls decide which order to post your pics? Do you post all same outfit in one post no matter the location or are you the type to post according to your location even if that means your have multiple posts in the same outfit?? #CapCut #fyp #instagramphotoideas #photopose
The art of choosing the instagram photo order 🤪🤣 how do you girls decide which order to post your pics? Do you post all same outfit in one post no matter the location or are you the type to post according to your location even if that means your have multiple posts in the same outfit?? #CapCut #fyp #instagramphotoideas #photopose
مساء النور السائق التونسي . . . . #transport #tunisia #tracker #truck #fyp #الشاحنات_عشق_لاينتهي #الشاحنات #foryou #السائق_المهني
مساء النور السائق التونسي . . . . #transport #tunisia #tracker #truck #fyp #الشاحنات_عشق_لاينتهي #الشاحنات #foryou #السائق_المهني
been too long since i edited him #weakheroclass1 #weakheroclass1edit #whc1 #ahnsuho #ahnsuhoedit #choihyunwook #choihyunwookedit #yeonsieun #yeonsieunedit #parkjihoon #chawoomin #chawoominedit #kyungjunedit #kdrama #kdramaedit #why1sgamora #trending #foryou
been too long since i edited him #weakheroclass1 #weakheroclass1edit #whc1 #ahnsuho #ahnsuhoedit #choihyunwook #choihyunwookedit #yeonsieun #yeonsieunedit #parkjihoon #chawoomin #chawoominedit #kyungjunedit #kdrama #kdramaedit #why1sgamora #trending #foryou
gnt na trend todo mundo faz forçado mesmoo, nao to sendo pick me😭😭😭😭 parem de me xingar
gnt na trend todo mundo faz forçado mesmoo, nao to sendo pick me😭😭😭😭 parem de me xingar
Baking Basics Ep. 12: Chocolate Tempering 🍫 Did you know? Tempered chocolate is set firm, shiny, and snaps when broken into. While untempered chocolate can look dull, streaky, and melt at the touch. The easiest way to temper: The Seed Method 🌱 1️⃣ Gently melt most of your couverture chocolate over a double boiler, stirring until nearly smooth.
2️⃣ Remove from heat, then add your unmelted chocolate ‘seed’ and stir until cooled:
 🤍 White chocolate: ~88–89°F (31–32°C)
 🤎 Milk chocolate: ~86°F (30°C)
 🖤 Dark chocolate: ~88–90°F (31–32°C)
3️⃣ Fish out unmelted chocolate pieces.
4️⃣ Test with a spatula—if it sets shiny and firm after a few minutes, it’s perfectly tempered! Professional Tips: 🥣 Always use a metal bowl and a double boiler for gentle, even heat.
💧 Keep all equipment dry water can cause the chocolate to seize.
🔥 Avoid reheating; if it thickens, just give it short, gentle bursts of heat. Overheating destroys the temper!
🍫 Use couverture chocolate not regular baking chocolate.
✨ Use polycarbonate molds for extra shiny chocolate work. If you want to elevate your baking skills from amateur to professional, then follow me for more real pastry education!
Baking Basics Ep. 12: Chocolate Tempering 🍫 Did you know? Tempered chocolate is set firm, shiny, and snaps when broken into. While untempered chocolate can look dull, streaky, and melt at the touch. The easiest way to temper: The Seed Method 🌱 1️⃣ Gently melt most of your couverture chocolate over a double boiler, stirring until nearly smooth.
2️⃣ Remove from heat, then add your unmelted chocolate ‘seed’ and stir until cooled:
 🤍 White chocolate: ~88–89°F (31–32°C)
 🤎 Milk chocolate: ~86°F (30°C)
 🖤 Dark chocolate: ~88–90°F (31–32°C)
3️⃣ Fish out unmelted chocolate pieces.
4️⃣ Test with a spatula—if it sets shiny and firm after a few minutes, it’s perfectly tempered! Professional Tips: 🥣 Always use a metal bowl and a double boiler for gentle, even heat.
💧 Keep all equipment dry water can cause the chocolate to seize.
🔥 Avoid reheating; if it thickens, just give it short, gentle bursts of heat. Overheating destroys the temper!
🍫 Use couverture chocolate not regular baking chocolate.
✨ Use polycarbonate molds for extra shiny chocolate work. If you want to elevate your baking skills from amateur to professional, then follow me for more real pastry education!

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