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@ryanmonty4283: watch yo jet g #peak #wicked #fyp

ryanmonty42
ryanmonty42
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Region: US
Thursday 26 June 2025 19:49:30 GMT
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No Watermark .mp4 (2.6MB) Watermark .mp4 (2.7MB) Music .mp3

Comments

ckscorched
chris :
nobody talking about what he said in the beginning??? 😭
2025-07-06 16:07:07
714
lessozov
Alexberg lesshead :
😂 He was really trying to save you
2025-06-26 22:27:47
2424
laynottfound._
✨ :
wait what was said BEFORE the explosion? asking for a friend
2025-07-16 07:07:20
0
sykoticsage
SykoticSage :
is this a vr game?
2025-07-09 00:36:26
1
somethingintheguey
liz<3 :
tea
2025-07-08 04:18:24
1
carti.rblx314
KeoIsCool🫩😝💀 :
ITS ON BEAT THO
2025-07-10 18:14:20
13
game_merc
Game-Merc :
Why is this funnier the second time 🤣
2025-06-30 02:15:46
684
firefistdre6
FireFistDre :
😂😂😂😂😂 my PC gets here on Tuesday. I can’t wait. But ayo, pause, that conversation is wild 😂😂😂
2025-07-13 21:02:01
1
nevabetta
🖤🌙Emily ✨🖤 :
Is this a Michael bay movie? 💥
2025-07-11 04:54:16
2
adorable.garden
Adorable Garden :
y didn't u catch him 😭😭😭
2025-07-04 17:57:46
14
jake_koll
JDK :
Rip 🥲
2025-06-26 20:38:39
32
chickenbokkbokk
chickenbokkbokk :
what were they talking about bro
2025-07-08 20:09:48
94
sergentcompton
Sergentcompton :
hahaahah oh my gosh lol
2025-07-11 22:48:33
1
ima_good_guy11092
get_good_bro :
do it with the original video
2025-07-10 07:50:04
0
jjjohnweak
johnweak :
he wanted to help you but he cant help himself
2025-07-09 17:03:54
10
eltonecorona
Queso🪐Fresho :
the music 😂😂😂
2025-07-15 02:56:45
1
somethingintheguey
liz<3 :
famous
2025-07-08 04:18:29
1
castinglok
Castinglok :
@Yang damn this was me wondering what that thing was 😭
2025-07-10 17:44:51
0
mark.hernandez549
Mark :
@Steve Ruiz @Yulo3097
2025-07-10 19:57:06
1
elisifio
eli :
🥰🥰🥰
2025-07-10 09:05:11
1
jaysrike
Lucifer Morningstar :
@Guts
2025-07-10 01:44:53
1
sazzyhoney
sazzy :
👀
2025-07-02 07:15:46
1
inuyashaub7
inuu🐕 :
@King Macbeth @Nugraha Darmawan
2025-07-15 13:07:24
0
weebie8
Chas 🌹 :
@Maxy😼
2025-07-12 02:51:58
0
makyu9414
makyu :
@nicole⋆˚☆˖°
2025-07-09 18:04:10
0
To see more videos from user @ryanmonty4283, please go to the Tikwm homepage.

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trio kocak 🗿🤣#narutoshippuden #narutochojishikamaru#margakagenou#margaverse#margavcg#foryourpage #lewatberandafyp
trio kocak 🗿🤣#narutoshippuden #narutochojishikamaru#margakagenou#margaverse#margavcg#foryourpage #lewatberandafyp
לא ניתן לזה יד…#foryou #פוריו
לא ניתן לזה יד…#foryou #פוריו
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١٢:١٥صَ،بالعِفتني هَذا حَالي. #عباراتكم #حياة🖤 #باسم_الكربلائي #انته_دومك_عله_بالي #قصائد_واشعار
come with me to get my first Russian manicure at @look.at.me.sf ✨ #russianmanicure #shortnails #shortnailinspo
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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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