@ayangs_13: 😛😛😛#taiwan🇹🇼 #fyp #kenshuseijapan🇮🇩🇯🇵🎌 #pmikorea🇮🇩♡🇰🇷

Ayang🍑🔥
Ayang🍑🔥
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Sunday 27 July 2025 23:16:25 GMT
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zaidi_.92
Zaidi :
izin pollowwww kak, biar masuk trus di brandaku😳👍
2025-07-28 05:35:19
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suwalow1234
sopokono :
pinter ki
2025-07-28 04:03:56
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mustofid3
mustofid3 :
😱😱😱
2025-07-28 05:58:54
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sakha5497
mz sakha :
🤪
2025-07-28 05:28:11
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ancur22
ancurrr :
🔥🔥
2025-07-27 23:19:30
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Cream of tomato soup w cheese toasties A classic for a reason, this creamy tomato basil soup is rich, comforting and delicious. Dip those melty cheese toasties in for ultimate joy 8 big toms  1 handful small pomodoro toms  1 white onion  1 small bulb garlic 1/2 tsp salt @Maldon Salt  1/4 tsp pepper A few good glugs of olive oil (evoo) 1 handful fresh basil  3/4 cup double/ heavy cream 1 cup chicken stock (can use veg stock if you like) 2 tsp tomato purée @Mutti Pomodoro  1 tbsp brown sugar  Preheat your oven to 200C/ 400F. Chop your toms in half and onion in quarters. Add to a baking tray with evoo, salt and pepper. Separate the onion slices slightly so they aren’t just four bits. Chop the top of garlic bulb and wrap in tin foil with some evoo. Add to the baking tray and bake for 40 mins, until soft and juicy! Squeeze the garlic out of the skin and add all to a blender. Blend until smooth then add your basil and blend again. Add to a big saucepan with the tomato puree. Mix and then add your cream, mix and then add your chicken stock. Finish with the sugar to balance the acidity. Taste and season further if you wish! Keep the soup warm whilst you make some cheese toasties. I put mozzarella and sharp cheddar in mine and fried it on both sides with lots of butter! Cover your toasties to ensure the cheese melts in the middle. Serve the soup with some parmesan, pepper, evoo and some basil leaves. Dip your toasties in! #tomatosoup #cheesetoastie #soup #soupseason #creamoftomato #tomatoandbasil #souprecipe #winterfood #soupszn
Cream of tomato soup w cheese toasties A classic for a reason, this creamy tomato basil soup is rich, comforting and delicious. Dip those melty cheese toasties in for ultimate joy 8 big toms 1 handful small pomodoro toms 1 white onion 1 small bulb garlic 1/2 tsp salt @Maldon Salt 1/4 tsp pepper A few good glugs of olive oil (evoo) 1 handful fresh basil 3/4 cup double/ heavy cream 1 cup chicken stock (can use veg stock if you like) 2 tsp tomato purée @Mutti Pomodoro 1 tbsp brown sugar Preheat your oven to 200C/ 400F. Chop your toms in half and onion in quarters. Add to a baking tray with evoo, salt and pepper. Separate the onion slices slightly so they aren’t just four bits. Chop the top of garlic bulb and wrap in tin foil with some evoo. Add to the baking tray and bake for 40 mins, until soft and juicy! Squeeze the garlic out of the skin and add all to a blender. Blend until smooth then add your basil and blend again. Add to a big saucepan with the tomato puree. Mix and then add your cream, mix and then add your chicken stock. Finish with the sugar to balance the acidity. Taste and season further if you wish! Keep the soup warm whilst you make some cheese toasties. I put mozzarella and sharp cheddar in mine and fried it on both sides with lots of butter! Cover your toasties to ensure the cheese melts in the middle. Serve the soup with some parmesan, pepper, evoo and some basil leaves. Dip your toasties in! #tomatosoup #cheesetoastie #soup #soupseason #creamoftomato #tomatoandbasil #souprecipe #winterfood #soupszn

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