@smniverse: GUYS WE ARE SO BACK! #seungmin #straykids #stay

𝓶𝓲𝓷𝓷𝓲𝓮
𝓶𝓲𝓷𝓷𝓲𝓮
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Sunday 19 October 2025 13:25:22 GMT
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ssshhhh_16
沈黙 :
deja vu
2025-10-19 13:44:29
183
seungmins_tea_time
⋆🐾°𝓢𝓮𝓾𝓷𝓰𝓶𝓲𝓷𝓪𝓱⋆🐾° :
He was serving the whole time
2025-10-19 14:07:53
48
_ssaxm1n
✮ :
the vibes like VENOM MV🔥
2025-10-19 14:30:51
13
paulypoog
paulypoog :
he is the MOMENT
2025-10-19 13:39:38
12
yassshikaaa
yassshikaaa :
YESSSSSSS IM SO READYYYY
2025-10-19 16:06:43
2
czarynaramos.___
Czaryna 🐶 :
It's giving mafia vibes🥹🫶🏻
2025-10-19 13:58:55
6
constanza_0170
Constanza :
Omgg
2025-10-19 20:19:42
0
marsel_stay
SEU22MIN 楽も :
СЫНМИНОЗАВИСИМОСТЬ
2025-10-19 14:07:46
1
loloovi5
loloovi5 :
seungmin ♥️♥️♥️♥️♥
2025-10-19 13:47:14
3
deepinswww3
патологоаноотом.🚩 :
переводчика мне
2025-10-19 13:42:37
4
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Sfogliatella Napoletana | A True Neapolitan Icon 🇮🇹 Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com If you enjoy my recipes, please follow and share to help my channel grow — your support means everything! The Sfogliatella Napoletana is one of the most loved pastries from Naples — flaky, buttery layers that shatter with each bite, revealing a creamy semolina and ricotta filling scented with citrus. It’s the kind of pastry that defines Neapolitan mornings — best enjoyed with a strong espresso and a sweet memory of home. Makes 13–16 pastries For the dough: • 500g flour (00) • 200ml water • 8g salt • 150g butter (approx.) For the filling: • 400ml water • 150g semolina (not flour) • 400g ricotta • 8g salt • Candied fruits (optional) • Icing sugar to finish Instructions: In a bowl, mix water, salt, and flour for about 10 minutes until smooth. Transfer to the bench and compact by hand. Pass through a pasta machine 3–4 times on the widest setting to compact the dough. Cover with plastic wrap and let rest for 1 hour. Meanwhile, make the filling: bring water and salt to a boil, then whisk in semolina until thick. Transfer to a bowl, cool completely, then add ricotta and sugar. Mix until creamy and smooth. After the dough has rested, roll it again through the pasta machine from widest to thinnest setting. Wrap around a rolling pin, brushing butter between layers as you roll. Press gently to compact, then slice into 1–2 cm thick rounds. Flatten each piece into the classic shell shape, fill to the top with ricotta cream, and bake at 200°C for 20–25 minutes, until golden and crisp. Dust with icing sugar and enjoy the authentic taste of Naples! Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com 👉 If you enjoy my videos, I’d really appreciate your support — even a small gesture makes a big difference. You can follow, share, or buy me a coffee at: ko-fi.com/cookingwithtucci #cookingwithtucci #sfogliatella #neapolitanfood #italianpastry #fyp
Sfogliatella Napoletana | A True Neapolitan Icon 🇮🇹 Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com If you enjoy my recipes, please follow and share to help my channel grow — your support means everything! The Sfogliatella Napoletana is one of the most loved pastries from Naples — flaky, buttery layers that shatter with each bite, revealing a creamy semolina and ricotta filling scented with citrus. It’s the kind of pastry that defines Neapolitan mornings — best enjoyed with a strong espresso and a sweet memory of home. Makes 13–16 pastries For the dough: • 500g flour (00) • 200ml water • 8g salt • 150g butter (approx.) For the filling: • 400ml water • 150g semolina (not flour) • 400g ricotta • 8g salt • Candied fruits (optional) • Icing sugar to finish Instructions: In a bowl, mix water, salt, and flour for about 10 minutes until smooth. Transfer to the bench and compact by hand. Pass through a pasta machine 3–4 times on the widest setting to compact the dough. Cover with plastic wrap and let rest for 1 hour. Meanwhile, make the filling: bring water and salt to a boil, then whisk in semolina until thick. Transfer to a bowl, cool completely, then add ricotta and sugar. Mix until creamy and smooth. After the dough has rested, roll it again through the pasta machine from widest to thinnest setting. Wrap around a rolling pin, brushing butter between layers as you roll. Press gently to compact, then slice into 1–2 cm thick rounds. Flatten each piece into the classic shell shape, fill to the top with ricotta cream, and bake at 200°C for 20–25 minutes, until golden and crisp. Dust with icing sugar and enjoy the authentic taste of Naples! Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com 👉 If you enjoy my videos, I’d really appreciate your support — even a small gesture makes a big difference. You can follow, share, or buy me a coffee at: ko-fi.com/cookingwithtucci #cookingwithtucci #sfogliatella #neapolitanfood #italianpastry #fyp

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