@s_aba.k: ラブタイプ診断してみた(遅い) #02 #恋爱 #mbti

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Region: JP
Friday 31 October 2025 09:05:46 GMT
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dylm2id9hspi
楓 :
すきすきすきすきすに
2025-11-01 05:10:57
1
akatuki0613
暁🤍ྀི🐕‍🦺 :
やばい メガネ可愛い セット似合ってる🥹💗久しぶりの投稿嬉しい😭💗
2025-10-31 10:51:50
0
yo_kii._l28
ゆうき :
かわいい💕ビジュいい💕メガネ似合いすぎてる!!!💕
2025-10-31 09:17:33
5
kyouhasukiyaki
kyouhasukiyaki :
おひさしぶりの鯖さん!!すきです!!
2025-10-31 14:31:56
0
mdtz0325
N :
ハロウィン仮装しましたか!!?
2025-10-31 13:36:21
0
hn_ll.3o
hana :
わーー!こういう動画好き!長いからいっぱい鯖くんのこと見れて嬉しい^ ̫^
2025-10-31 09:17:54
0
le.i_ra7
le.i_ra7 :
待ってたよぉ〜
2025-10-31 12:55:03
0
yuno_o.i
人生詰んでるんだ㌔💫 :
最高すぎるやんか…😇
2025-10-31 13:39:52
0
04_xv
栞 :
やばい、アカウント変えて久しぶりに流れてきた、漫画女の子アイコンだったパンダですもう忘れてるか、、
2025-11-01 01:16:39
0
user8028624746129
瑠衣 :
めっちゃ優しくて性格良い人やん鯖さん…世の女は何しとる…てかこういう動画もいいね!!
2025-10-31 10:11:19
16
0_lly4
萌 :
わーーお久しぶりです✋🏻こういう投稿新鮮で嬉しい😭😭💕鯖くんの声久々に聞けて嬉しいです߹ ߹鯖くんの恋愛観知れてハッピーです>ᵕ<🎵
2025-10-31 09:29:43
0
chulaumi9221
☆ミ :
そうなの。このイケメン顔が良いだけでなく喋りも上手いしおもしれー男なのよ。下ネタ言うけど
2025-10-31 15:02:46
6
jmw987
あゆ :
さばくん理想すぎてすき
2025-10-31 09:12:11
1
ejh___1026
ERI 🎾👑 :
こういう動画もいい!!
2025-11-02 10:34:34
0
ne_musan
眠 :
ぽすぎる✨私ボス猫だった🎀🐾
2025-10-31 11:08:39
0
dicaprio106
dicaprio106 :
目キラッキラでかわちこい
2025-10-31 09:59:19
0
hn_in15
萌 :
ひさしぶりすぎてうれしい
2025-10-31 12:13:18
1
reik_a0106
れいか :
さばくん会いたかった!ずっと待ってたよ🥹✨💖だいすきです
2025-10-31 09:17:07
0
ibdrgjobcgh35894379853
ミルキィ :
久しぶりに見えれて嬉し〜
2025-10-31 13:15:38
0
user1262755302300
あき :
わーーーかわいーーー
2025-10-31 09:47:27
0
hima_ri314
ひまり。ဗီူဗီူ :
久しぶりの投稿うれしすぎておすすめでてきた瞬間叫んじゃった^^
2025-10-31 10:14:35
0
ha.aa8
むく :
鯖くん待ってた〜🥹🥹メガネビジュで声入り動画嬉しいですჱ̒˶ー̀֊ー́ )
2025-10-31 10:47:52
0
nanaa7710
なな :
久しぶりの投稿うれしい!
2025-10-31 09:23:42
1
skull618_
か。 :
久しぶりで恋愛MBTIなの天才です߹~߹
2025-10-31 13:03:42
0
mdtz0325
N :
わ!!え!お久しぶりすぎて嬉しいです😭😭
2025-10-31 13:34:52
0
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Other Videos

Mini Victoria Sponge Cakes 🍓🍰  Ingredients Unsalted butter: 1 cup (200g), softened, plus extra for greasing Caster sugar: 1 cup (200g) Medium eggs: 4 Self‑raising flour: 1½ cups (200g) Baking powder: 1 tsp Whole milk: 2 tbsp Strawberry jam: 4 tbsp Double cream: 2/3 cup (150ml), whipped to soft peaks Icing sugar: for dusting Method Preheat the oven to 350°F (fan 325°F). Grease a 12‑hole mini sandwich tin or deep muffin tray, lining bases with circles of baking paper. Beat the butter and caster sugar together until very pale and fluffy. Add the eggs one at a time, beating well; if it curdles, add a spoonful of flour. Fold in the flour and baking powder gently, then stir in the milk just until combined. Divide the mixture evenly between the holes and level the tops (make a small dip in the centre to keep them flat). Bake for 15–18 minutes until golden and springy. Cool in the tin for 5 minutes, then turn out and cool completely on a wire rack. Slice each sponge in half horizontally with a serrated knife. Spread the bottoms with jam and pipe or spoon on the whipped cream. Cap with the lids and dust lightly with icing sugar. Serving Information Prep Time: 20 minutes Bake Time: 18 minutes Total Time: 38 minutes Servings: 12 mini cakes Calories: ~280 per mini cake Tips Swap the jam for raspberry or lemon curd for a lovely twist. Add a slice of fresh strawberry before the cream for extra flourish. Freeze unfilled sponge halves for up to 2 months; thaw, then fill before serving. If making ahead, keep filled cakes chilled and let stand 10 minutes before serving for best flavour.
Mini Victoria Sponge Cakes 🍓🍰 Ingredients Unsalted butter: 1 cup (200g), softened, plus extra for greasing Caster sugar: 1 cup (200g) Medium eggs: 4 Self‑raising flour: 1½ cups (200g) Baking powder: 1 tsp Whole milk: 2 tbsp Strawberry jam: 4 tbsp Double cream: 2/3 cup (150ml), whipped to soft peaks Icing sugar: for dusting Method Preheat the oven to 350°F (fan 325°F). Grease a 12‑hole mini sandwich tin or deep muffin tray, lining bases with circles of baking paper. Beat the butter and caster sugar together until very pale and fluffy. Add the eggs one at a time, beating well; if it curdles, add a spoonful of flour. Fold in the flour and baking powder gently, then stir in the milk just until combined. Divide the mixture evenly between the holes and level the tops (make a small dip in the centre to keep them flat). Bake for 15–18 minutes until golden and springy. Cool in the tin for 5 minutes, then turn out and cool completely on a wire rack. Slice each sponge in half horizontally with a serrated knife. Spread the bottoms with jam and pipe or spoon on the whipped cream. Cap with the lids and dust lightly with icing sugar. Serving Information Prep Time: 20 minutes Bake Time: 18 minutes Total Time: 38 minutes Servings: 12 mini cakes Calories: ~280 per mini cake Tips Swap the jam for raspberry or lemon curd for a lovely twist. Add a slice of fresh strawberry before the cream for extra flourish. Freeze unfilled sponge halves for up to 2 months; thaw, then fill before serving. If making ahead, keep filled cakes chilled and let stand 10 minutes before serving for best flavour.

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