@p.p.k757: #yppppppppppppppppppppppp #ရောက်ချင်တဲ့နေရာရောက်ကွာ😍🤗🤗😅😅 #မင်းတို့idolဖစ်ချင်လို့🤭💖

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@ 𝔐𝔊 𝒇𝒆𝒍𝒊𝒙 ★✰
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Pumpkin coffee cake ✨🍂 Cinnamon filling  - 68g granulated sugar (1/3 cup) - 15g corn starch (2 tbsp) - 2 tsp cinnamon Crumble  - 115g all-purpose flour (1/2 cup + 1 tbsp) - 55g granulated sugar (1/4 cup) - 40g brown sugar (3 tbsp) - 58g unsalted butter, melted (1/4 cup) - 1 tsp cinnamon  Cake  - 220g cake flour (1 3/4 cups) - 200g granulated sugar (1 cup)  - 60g light brown sugar (1/4 cup) - 300g pumpkin puree (1 1/4 cups) - 113g unsalted softened butter (1/2 cup, 1 stick)  - 2 eggs - 65ml buttermilk (1/4 cup)  - 60g sour cream (1/4 cup) - 8g baking powder (2 tsp) - 2g baking soda (1/2 tsp) - 2 tsp cinnamon  - 2 tsp pumpkin spice  - 1/4 tsp nutmeg  - 1/8 tsp all spice - 1/2 tsp salt  - 1 tsp vanilla extract  Cream cheese icing - 56g cream cheese, softened (1/4 cup) - 14g unsalted butter, softened (1 tbsp) - 100g powdered sugar (1 cup) - 16g milk (1 tbsp) use more if too thick - 1/2 tsp vanilla extract  Instructions - Preheat oven to 350°F (180°C). - Grease and line a 9-inch round cake pan. Crumble topping  - In a medium bowl, combine flour, granulated sugar, brown sugar, and cinnamon. - Add the melted butter and mix until a crumbly consistency forms. - Place the bowl in the refrigerator while you prepare the cake. Cake - In a large bowl, whisk together the cake flour, baking soda, baking powder, and salt. Set aside. - In another large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until well combined. - Beat in the eggs until the mixture becomes lighter in color and slightly fluffy. - Mix in the pumpkin purée and vanilla extract until just combined. - Add the buttermilk, sour cream, cinnamon, pumpkin spice, nutmeg, and allspice. Stir until fully incorporated. - Gently fold in the dry flour mixture until just combine. Do not overmix. - Pour half of the batter into the prepared cake pan and spread evenly. - Sprinkle over the cinnamon filling  - Add the remaining batter on top and smooth out evenly. - Sprinkle the chilled crumble topping evenly across the surface. - Bake for 55–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. - Remove from the oven and let cool in the pan for 30–45 minutes. - Once cooled, drizzle with cream cheese frosting • • • #Recipe #baking #pumpkinseason #fallbaking #fyp
Pumpkin coffee cake ✨🍂 Cinnamon filling - 68g granulated sugar (1/3 cup) - 15g corn starch (2 tbsp) - 2 tsp cinnamon Crumble - 115g all-purpose flour (1/2 cup + 1 tbsp) - 55g granulated sugar (1/4 cup) - 40g brown sugar (3 tbsp) - 58g unsalted butter, melted (1/4 cup) - 1 tsp cinnamon Cake - 220g cake flour (1 3/4 cups) - 200g granulated sugar (1 cup) - 60g light brown sugar (1/4 cup) - 300g pumpkin puree (1 1/4 cups) - 113g unsalted softened butter (1/2 cup, 1 stick) - 2 eggs - 65ml buttermilk (1/4 cup) - 60g sour cream (1/4 cup) - 8g baking powder (2 tsp) - 2g baking soda (1/2 tsp) - 2 tsp cinnamon - 2 tsp pumpkin spice - 1/4 tsp nutmeg - 1/8 tsp all spice - 1/2 tsp salt - 1 tsp vanilla extract Cream cheese icing - 56g cream cheese, softened (1/4 cup) - 14g unsalted butter, softened (1 tbsp) - 100g powdered sugar (1 cup) - 16g milk (1 tbsp) use more if too thick - 1/2 tsp vanilla extract Instructions - Preheat oven to 350°F (180°C). - Grease and line a 9-inch round cake pan. Crumble topping - In a medium bowl, combine flour, granulated sugar, brown sugar, and cinnamon. - Add the melted butter and mix until a crumbly consistency forms. - Place the bowl in the refrigerator while you prepare the cake. Cake - In a large bowl, whisk together the cake flour, baking soda, baking powder, and salt. Set aside. - In another large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until well combined. - Beat in the eggs until the mixture becomes lighter in color and slightly fluffy. - Mix in the pumpkin purée and vanilla extract until just combined. - Add the buttermilk, sour cream, cinnamon, pumpkin spice, nutmeg, and allspice. Stir until fully incorporated. - Gently fold in the dry flour mixture until just combine. Do not overmix. - Pour half of the batter into the prepared cake pan and spread evenly. - Sprinkle over the cinnamon filling - Add the remaining batter on top and smooth out evenly. - Sprinkle the chilled crumble topping evenly across the surface. - Bake for 55–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. - Remove from the oven and let cool in the pan for 30–45 minutes. - Once cooled, drizzle with cream cheese frosting • • • #Recipe #baking #pumpkinseason #fallbaking #fyp

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