@suijang: ❤️#สตอรี่ความรู้สึก #CapCut

Suijang
Suijang
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Monday 17 November 2025 04:07:52 GMT
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thongkoon8
ตาสันขี้หนาว :
❤❤❤
2025-11-19 12:12:45
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jasmine.2565
Jasmine :
❤️❤️❤️
2025-11-17 10:14:35
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leosoda3si
Leo&Soda3si :
❤️❤️❤️❤️
2025-11-17 09:44:49
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malisuijang
Mali :
❤️❤️❤️
2025-11-17 07:54:44
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user3693048920811
เจี๊ยบแร้วไง :
❤️❤️❤️
2025-11-17 05:16:08
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souwalee7
souwalee :
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2025-11-17 05:09:35
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Replying to @itz.ivyy GLUTEN FREE SEEDED BREAD: the most yummiest and nourishing bread on the planet in my opinion 🙃 I’ve been making it regularly over the past few years- it’s that good!! Wish I came up with this genius recipe by Josey Baker DRY INGREDIENTS 2 1/4 cups (235g) rolled oats 1 cup (160g) sunflower seeds 1/2 cup (65g) pumpkin seeds 3/4 cup (90g) almonds 3/4 cup (120g) flax seeds 1/3 cup (20g) psyllium husk 3 tbsp (25g) chia seeds 2 tsp (12g) sea salt WET INGREDIENTS 2 tbsp (40g) maple syrup 1/4 cup (55g) olive oil 2 +1/2 cups (600g) water Preheat oven to 350F. Spread sunflower, pumpkin, flax and almonds on baking tray and bake for 15-20 min until brown. Stir to mix half way through. Pour all dry ingredients into a big mixing bowl. Add toasted nuts and seeds, mix to combine. Add wet ingredients. Mix everything together thoroughly. The mixture will start to come together and get very thick as the chia seeds and psyllium husk absorb all the water. Scoop out the mixture into an oiled loaf pan (9 or 8 inch x 4 //20 x 10cm). Then cover and place in the fridge for a few hours or overnight. Preheat your oven to 400F. While oven is heating remove bread from fridge and let it get to room temperature. Bake bread for about one hour. When it’s baked, gently remove bread from loaf pan and let cool down on a cooking rack. (Make sure to let it cool down before you slice in) #breadrecipes #gfbread #glutenfreebread  #glutenfreerecipes #breadbaking  #seededbread #healthybread  #glutenfreebaking
Replying to @itz.ivyy GLUTEN FREE SEEDED BREAD: the most yummiest and nourishing bread on the planet in my opinion 🙃 I’ve been making it regularly over the past few years- it’s that good!! Wish I came up with this genius recipe by Josey Baker DRY INGREDIENTS 2 1/4 cups (235g) rolled oats 1 cup (160g) sunflower seeds 1/2 cup (65g) pumpkin seeds 3/4 cup (90g) almonds 3/4 cup (120g) flax seeds 1/3 cup (20g) psyllium husk 3 tbsp (25g) chia seeds 2 tsp (12g) sea salt WET INGREDIENTS 2 tbsp (40g) maple syrup 1/4 cup (55g) olive oil 2 +1/2 cups (600g) water Preheat oven to 350F. Spread sunflower, pumpkin, flax and almonds on baking tray and bake for 15-20 min until brown. Stir to mix half way through. Pour all dry ingredients into a big mixing bowl. Add toasted nuts and seeds, mix to combine. Add wet ingredients. Mix everything together thoroughly. The mixture will start to come together and get very thick as the chia seeds and psyllium husk absorb all the water. Scoop out the mixture into an oiled loaf pan (9 or 8 inch x 4 //20 x 10cm). Then cover and place in the fridge for a few hours or overnight. Preheat your oven to 400F. While oven is heating remove bread from fridge and let it get to room temperature. Bake bread for about one hour. When it’s baked, gently remove bread from loaf pan and let cool down on a cooking rack. (Make sure to let it cool down before you slice in) #breadrecipes #gfbread #glutenfreebread #glutenfreerecipes #breadbaking #seededbread #healthybread #glutenfreebaking

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