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@yeseniamar1:
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Region: US
Tuesday 15 July 2025 20:24:56 GMT
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Yasmin Martinez :
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2025-07-19 04:47:39
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I’m giving away a FREE tie dye tshirt, winner picks the colors and style! Check out the GIVEAWAY on my profile! #fyp #clarascloset #tiedye
Ingredients: • 100 g glutinous rice flour • 30 g cornstarch • 30 g granulated sugar • 180 g milk • 20 g butter Cream Cheese: • 200 g heavy cream (33–35%) • 300 g cream cheese • 50–60 g powdered sugar • Vanilla or vanilla sugar Filling: • 100 g blueberries • 20–30 g sugar • 5 g cornstarch Instructions: 1. Mix the glutinous rice flour, cornstarch, granulated sugar, and milk until smooth. Cook over low heat in a pan, stirring and gradually thickening the dough until homogeneous. 2. Once the dough has thickened, add the butter and knead until you have a smooth, elastic dough. Whip it until it forms a ball. 3. Wrap the dough ball in plastic wrap and refrigerate for 1 hour. 4. In another bowl, whip the cream, cheese, and sugar until thickened. Refrigerate until ready to use. 5. Combine all ingredients for the berry puree, blend until smooth, and cook over heat. 6. Divide the dough into 8–12 pieces and shape them into balls. Using cornstarch, roll each ball out. Place the dough in a small bowl (this will make it easier to fill the mochi). Form the cream cheese into a base and sides, then add the filling and cover it with cream cheese. Twist the edges of the dough together and trim the ends. 7. Dust the mochi with cornstarch, shape them slightly, and place them in the freezer for a couple of hours. Enjoy your meal! #moti #velcheva #aestheticcooking #foodaesthetic #queenvelcheva #diffusers #velasaromaticas #homefragrances
For the dough: • 500 g of flour • 250 g of butter • 2 eggs • 40 ml of cognac • 10 g of salt • 1 g of pepper For the filling: • Chicken (about 1.8 kg) • 200 g of chicken liver • 1 egg • 50 g of pistachios • Foie gras (3 pieces) • Duck fillet • 12 g of salt • 2 g of pepper • Black garlic oil • Candied garlic to taste • Espelette chili pepper to taste For the jelly: • 100 g of broth • 5 g of gelatin Instructions: 1. Prepare the chicken, and sauté the breast in a pan. Place all bones and cartilage in the oven for 20 minutes at 180°C, then boil them to make broth (add black peppercorns). 2. In the same pan, sauté the chicken liver and foie gras. Pass the chicken liver and breast through a meat grinder. Add the egg, pistachios, salt, pepper, black garlic oil to the minced mixture and mix well. 3. Prepare the dough using a stand mixer. Then add the eggs with cognac and salt. Wrap the finished dough in a bag or plastic wrap and refrigerate. 4. Roll out the dough and cut it into shape. Grease a baking dish with oil and lay out the dough (seal all seams). Place the filling at the bottom, followed by the duck liver and foie gras, then cover with more filling. Brush the edges with beaten egg and cover with rolled-out dough (trim any excess), make light cross cuts on top, and brush with egg. Make three holes on top and insert parchment cylinders into them. 5. Bake for 15 minutes at 220°C until golden brown, then reduce to 180°C and bake for another 30–40 minutes (when the internal temperature reaches 55°C, you can measure it with a thermometer). 6. For the jelly, add gelatin and salt to the broth. Reduce it until the gelatin dissolves. Then pour the broth into the holes and refrigerate to set. Enjoy your meal! #pollo #byvelcheva #aestheticcooking #foodaesthetic #queenvelcheva #reinavelcheva #diffusers
#Louisiana #louisianacheck #fyp #viral #trending #joke
#stitch with @user7k5j7zhz9z This is a big problem in the tattoo industry. #teamdestroy #tattoo
#CapCut #الأمَر متروك للحُسين ورب الحُسين🤍
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