@anime_kimetsu_official: 【キャラクターCM［我妻善逸］解禁】『劇場版「鬼滅の刃」無限城編第一章猗窩座再来』全国劇場にて公開中！ #鬼滅の刃 #DemonSlayer #anime

アニメ「鬼滅の刃」公式

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Region: JP

Saturday 22 November 2025 03:05:00 GMT

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Comments

うんことうんちの違い :

ここ好き

2025-11-22 03:16:08

2392

りここ（親管理） :

映画見た人↓↓↓

2025-11-22 03:12:18

767

mama :

善逸

2025-11-29 01:35:22

0

ATB :

It's necessary to wait until 2027

2025-11-22 08:35:27

194

🍒🍿 :

出すの？出しちゃうのえー？君本当に公式さんなの？

2025-11-22 03:21:57

5133

ちゃち :

えーそこまで

2025-11-29 04:27:11

1

魑魅 :

公開に4ヶ月経っててもさあ流石に出しすぎやろ😭😭

2025-11-22 05:01:05

595

唯花 :

公式さん、、、もういいの、、もうやめて、、、

2025-11-22 03:58:03

1792

Jerryอยู่ทุกที่ :

อยากเกิดเป็นคนญี่ปุ่น

2025-11-22 04:36:36

6

えびせん :

このBGM出したら反則

2025-11-29 00:10:23

5

Darzer_79 :

Per trailer Guys

2025-11-22 06:23:41

31

のほ :

もういいんですよ公式さん…

2025-11-22 03:07:06

173

ベイちゃん#体操人間🤸‍♂️ :

善逸

2025-11-29 01:51:32

1

蛤 :

2025-11-23 12:57:16

49

Tomioka_san :

I love zenitsu's theme music 💛🧡

2025-11-23 10:29:27

37

なな :

次は猗窩座かな？

2025-11-22 03:06:21

303

プリン :

公開されてないシーンの方が少なそう笑

2025-11-22 04:29:22

173

薯蕷 :

公式さん‼️🥹🥹 ありがとうございます‼️‼️🥲👊🏽 でも公開しすぎじゃない⁉️

2025-11-22 06:47:18

3

💗🤍💚 :

全部だすやん

2025-11-22 03:33:31

27

ピルクル🐈‍⬛️🥛 :

ガチかよ！どこまで出すの公式さん！

2025-11-22 03:09:36

1

基本自由人🧹🦇🍀🍬🍚 :

ここ解禁はやばい

2025-11-22 03:06:03

37

🐕🐈かな👴✨ :

いいの？こんなに出して！？

2025-11-22 03:44:02

2

蝶⌁❤︎ :

きたね！！！！

2025-11-22 05:46:05

4

はるか :

わんちゃん全部繋げたらだいたい映画になる説

2025-11-22 07:14:52

690

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Have you tried Pan de Surf in Siargao? 🍞 Well, you can now try it anytime at home! There’s something nostalgic about going out early in the morning to buy freshly baked bread from the panaderia that leaves us with a warm feeling for the rest of the day. 😌 We featured this during our last visit in Siargao, so watch the full video on our channel to learn more about its origins and the people who continue to bake it fresh every day on the island! 🏄‍♀️ Recipe in the comments! PAN DE SURF/ PAN DE TOTOY Ingredients: 4 cups (480g) all-purpose flour ¾ cup (150g) sugar 7g yeast 1¼ cups (300ml) milk, lukewarm ½ cup (120ml) vegetable oil ½ teaspoon salt Filling: 2 cups shredded coconut ¾ cup brown sugar 1 cup Coconut milk 1 tbsp flour, dissolved in ¼ cup milk 1 cup water For the egg wash 1 tablespoon water 1 egg (beaten) Procedure: 1. In a large bowl, sift together the flour and sugar. Mix in the instant dry yeast. Pour in salt, oil, and milk. Use a spatula or wooden spoon to mix until it forms a dough. 2. Move the dough to a flat surface and knead for about 5 minutes. If it’s too sticky, rub a little oil on your hands. If it’s dry, add a touch more oil. Keep kneading until it’s smooth and easy to work with. 3. Place the dough in a greased bowl, cover with plastic wrap or a clean towel, and let it rise for 30-60 minutes, or until it’s almost doubled in size. 4. While the dough rises, make the filling! In a pan, combine desiccated coconut, sugar, coconut milk, water, butter and vanilla extract. Cook over low heat until most of the liquid is absorbed. For a stickier filling, dissolve 1 tbsp of flour in ¼ cup milk and stir it in, cooking for another 2-3 minutes until thick and sticky. Let it cool slightly when done. 5. After the dough has risen, punch it down gently and place it on a flat surface. Divide it in half, then roll each half into a log. Cut each log into 6 pieces giving you a total of 24 pieces. 6. Take each piece, flatten it with your palm, and put a tablespoon of coconut filling in the center. Wrap the dough around the filling and pinch it shut. Place each filled dough, seam-side down, on a baking sheet with a little space in between. 7. Cover the filled dough with a towel and let them rest for 20-30 minutes. 8. Bake in a preheated oven of 340°F (170°C) for 10 minutes. Take them out, brush with egg wash, and bake for another 5 minutes until golden brown. #fyp #featrmedia #siargao #pandesurf #filipinofood

Have you tried Pan de Surf in Siargao? 🍞 Well, you can now try it anytime at home! There’s something nostalgic about going out early in the morning to buy freshly baked bread from the panaderia that leaves us with a warm feeling for the rest of the day. 😌 We featured this during our last visit in Siargao, so watch the full video on our channel to learn more about its origins and the people who continue to bake it fresh every day on the island! 🏄‍♀️ Recipe in the comments! PAN DE SURF/ PAN DE TOTOY Ingredients: 4 cups (480g) all-purpose flour ¾ cup (150g) sugar 7g yeast 1¼ cups (300ml) milk, lukewarm ½ cup (120ml) vegetable oil ½ teaspoon salt Filling: 2 cups shredded coconut ¾ cup brown sugar 1 cup Coconut milk 1 tbsp flour, dissolved in ¼ cup milk 1 cup water For the egg wash 1 tablespoon water 1 egg (beaten) Procedure: 1. In a large bowl, sift together the flour and sugar. Mix in the instant dry yeast. Pour in salt, oil, and milk. Use a spatula or wooden spoon to mix until it forms a dough. 2. Move the dough to a flat surface and knead for about 5 minutes. If it’s too sticky, rub a little oil on your hands. If it’s dry, add a touch more oil. Keep kneading until it’s smooth and easy to work with. 3. Place the dough in a greased bowl, cover with plastic wrap or a clean towel, and let it rise for 30-60 minutes, or until it’s almost doubled in size. 4. While the dough rises, make the filling! In a pan, combine desiccated coconut, sugar, coconut milk, water, butter and vanilla extract. Cook over low heat until most of the liquid is absorbed. For a stickier filling, dissolve 1 tbsp of flour in ¼ cup milk and stir it in, cooking for another 2-3 minutes until thick and sticky. Let it cool slightly when done. 5. After the dough has risen, punch it down gently and place it on a flat surface. Divide it in half, then roll each half into a log. Cut each log into 6 pieces giving you a total of 24 pieces. 6. Take each piece, flatten it with your palm, and put a tablespoon of coconut filling in the center. Wrap the dough around the filling and pinch it shut. Place each filled dough, seam-side down, on a baking sheet with a little space in between. 7. Cover the filled dough with a towel and let them rest for 20-30 minutes. 8. Bake in a preheated oven of 340°F (170°C) for 10 minutes. Take them out, brush with egg wash, and bake for another 5 minutes until golden brown. #fyp #featrmedia #siargao #pandesurf #filipinofood

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