- 5 giờ trước
Danh mục
😹
Vui nhộnPhụ đề
00:00Hãy đăng ký kênh để ủng hộ kênh của mình nhé
00:30Hãy đăng ký kênh để ủng hộ kênh của mình nhé
01:00Hãy đăng ký kênh để ủng hộ kênh của mình nhé
01:02Hãy đăng ký kênh để ủng hộ kênh của mình nhé
01:04Hãy đăng ký kênh để ủng hộ kênh của mình nhé
01:06Beef short ribs are usually cooked one of two ways
01:08Long and slow in a braise
01:10Or fast over a hot grill
01:12And then finished with the sauce
01:14But today Erin's gonna show us a new method
01:16That's kind of a combination of the two
01:18Absolutely Julia, we are gonna do like a hybrid method
01:20It's gonna be the best of both worlds
01:22We're gonna have fall apart, really tender
01:24Beef short ribs and then they're gonna be lacquered
01:26With a sweet tart glaze
01:28So we'll start with four pounds of boneless beef short ribs
01:30And I'm gonna trim one
01:32The beauty of these is that
01:34They're boneless and they're super easy to prep
01:36I'm gonna trim any thick pieces
01:38Of fat from them, I don't wanna go too crazy
01:40If you're gonna braise it a lot of that fat
01:42Will come out naturally in the braising liquid
01:44Yes, okay
01:46So I'm gonna season it with four teaspoons of kosher salt
01:48Now the brand of salt you use here matters
01:50If you have a different brand other than Diamond Crystal
01:52Check our website for the amount you should use
01:56Seasoning all four sides
01:58Four teaspoons of kosher salt
02:00And two teaspoons of ground black pepper
02:02Alright, so now it's time to start the braise
02:06I'm going to add two cups of beef broth
02:08And I'm using a Dutch oven
02:10Adding two cups of dry red wine
02:12Mmm
02:14Yeah, we like a medium to full-bodied red wine
02:16Like a Pinot Noir or a Cabernet Sauvignon
02:18Two tablespoons of soy sauce
02:21Little umami
02:22Umami
02:23And then two tablespoons of white miso
02:25More umami
02:26And now we're adding three tablespoons of brown sugar
02:29So sweet, salty, tangy
02:31Hitting all the flavors
02:32You got it
02:33Now I'm just gonna whisk this together
02:35Alright, so now I'm gonna add two carrots
02:38That I cut into quarter-inch pieces
02:40And one large onion that I sliced thinly
02:43And six sprigs of fresh thyme
02:46Okay
02:47So now I'm just gonna stir that up
02:49Everything's combined
02:50And now in goes the beef
02:52We want them in a single layer
02:54They won't necessarily be submerged
02:56But they will be a nice, tight fit
02:58Okay, so I'm gonna turn this up to high heat
03:00And then bring it up to a simmer
03:01Okay
03:02Alright, Julia, we are up to a simmer
03:05Okay, so now I'm gonna turn this off
03:07And put the lid on
03:08And we are going to put this into a 275-degree oven
03:12On the middle rack for about two and a quarter
03:14To two and three quarters hours
03:21Mmm, I smell it
03:22Oh yeah
03:23Mmm-hmm
03:24Smell the beef
03:25So this is cooked for about two and a half hours
03:27Halfway through I rotated the beef
03:29And just flipped each piece over
03:30Just so that it cooks evenly
03:31Makes sense
03:32And now we're gonna test it for doneness
03:34I just put the fork in and it slides right out
03:37Mmm
03:38These babies are ready
03:39Okay, so now we're going to let this cool to room temperature
03:43And then we're gonna cover it and put it into the refrigerator
03:46Overnight or even up to three days
03:48Oh wow
03:49Yeah, and so what that's gonna do
03:50Is the beef is gonna have time to absorb some of the flavors
03:52And it's also gonna absorb some of the moisture
03:54So they're gonna be extra juicy when ready to glaze
03:56So we developed this make-ahead recipe with convenience in mind
04:01But it also created the opportunity to infuse the beef with more flavor
04:05Here's how that works
04:06First, we braise short ribs for several hours
04:09In a flavorful base of broth, wine, and seasonings
04:12The gentle heat of the oven cooks the meat and turns it tender
04:16The muscle proteins denature then bond to each other
04:20While connective tissue softens
04:22Once the meat is cooked through
04:24We let it cool and rest in a savory braising liquid for up to three days
04:28During this resting time, flavor compounds in the liquid
04:32Salt, glutamates, and sugars
04:34Get absorbed into the meat, flavoring it deeply
04:36And the result is succulent braised short ribs
04:39That are seasoned all the way through
04:41Okay, Julia, so this has chilled overnight
04:44The fat has separated and it is solidified
04:47Makes it so easy to remove
04:48So easy, it's like a snap
04:50So I'm just gonna take a slotted spoon and start lifting that fat away
04:54And fat is flavor, so if you do get some pieces in there, that's quite alright
04:59So I'm just gonna take the beef out and put them on a plate
05:02So we're just gonna put those aside
05:04Now I'm gonna take our broth and we're gonna strain out the solids
05:07Okay
05:08So now I'm just pressing the vegetables gently
05:10Just wanna get all the liquid out of there
05:12Making sure we get all that goodness
05:13Mm-hmm
05:15Okay, so now it's time to start making the glaze
05:17All we need is three cups of this
05:19I'm gonna bring this up to a simmer over medium-high heat
05:21And we're gonna reduce this down to one cup
05:24Okay, Julia, it's been 20 minutes
05:26And our broth is reduced down to about a cup
05:28Okay
05:29Okay, so I'm just gonna turn this off
05:30I'm gonna add a third of a cup of balsamic vinegar
05:32That'll punch things up for sure
05:33Oh yeah
05:34And then three tablespoons of molasses
05:37So we have tart and we have sweet
05:39And it still needs to thicken up
05:41So I'm gonna add a slurry
05:43So I have two teaspoons of water
05:45And I'm gonna add it to two and a half teaspoons of cornstarch
05:49Just gonna whisk this
05:51And pour it into our mixture
05:54Now I'm gonna turn this on to medium heat
05:58And we're bringing this up to a simmer
06:00We're gonna cook it for about two minutes
06:02I'm gonna stir it as it thickens
06:04One more ingredient
06:05Now we're gonna add one and a half teaspoons of hot sauce
06:07It's good to add it at the end so it doesn't cook off
06:10All right, so now we're gonna let this cool down
06:12And then we're gonna get to glazing
06:13So this is like the beauty of this recipe
06:15Is that you can make the beef ahead, put it in the fridge
06:17You can make the glaze, put it in the fridge
06:19And then when you're serving your guests
06:21Just pull them both out and go follow the next step
06:24Okay, Julia, so we braised our beef
06:27And now we're going to our second method
06:29Which is gonna be high heat cooking
06:30Okay
06:31Okay, but first I am gonna take the beef
06:33And inspect each piece
06:34I'm looking for big chunks of fat that I might have missed
06:37One more step
06:38It is important that we pat our beef dry
06:40Okay
06:41Because if we don't
06:42Then the glaze that we're gonna put on
06:43Is gonna take longer to thicken and cling
06:46So I'm just gonna give it a little hug
06:48And now onto the glaze
06:50Coat each short rib with glaze on all sides
06:54Be thorough
06:56All right, so our first coat of glaze has been applied
07:01Mm-hmm
07:02Now we're gonna put this into a 450 degree oven
07:04Middle rack for about 20 to 25 minutes
07:06Every five minutes I'm gonna take the pan out of the oven
07:09And give them another coat of glaze
07:11Every time I take it out, I'm gonna coat them
07:13I'm gonna flip them
07:15Every time they go back in the oven
07:17There should be a different side facing down
07:19This is gonna be a process
07:21But the payoff is worth it
07:23We're gonna continue to cook this
07:25And I'm gonna keep taking it out every five minutes
07:27Pasting them until the internal temperature reaches 140
07:33Oh, goodness, Erin
07:35You're kidding me
07:36Those are spectacular
07:38Spectacular looking
07:39I told you so
07:40Have faith
07:41We're basically reheating and we're glazing, right?
07:43So we wanna make sure that the temperature is at 140
07:46141, perfect
07:48Okay, so one last glaze
07:50We wanna give us a fresh glaze before we dive into them
07:54My mouth is like totally watering
07:56It's a good sign
07:58Mm-hmm
07:59So I whipped up some mashed potatoes for you too
08:01You're the best
08:02All right, I'm gonna add a little color
08:04Just chopped parsley or you can use chopped chives
08:06Oh, I can't wait
08:08Look at this meat
08:09Look at that
08:10Just falling apart
08:11Mm-hmm
08:14Mm-hmm
08:15Mm-hmm
08:17Mm-hmm
08:18Mm-hmm
08:19There is so much flavor
08:21I mean the heartiness of the beef short ribs can stand up to it
08:25The glaze
08:26I saw all the ingredients you put into that glaze
08:30A little bit of heat from the hot sauce
08:32Yep
08:33But the molasses and the balsamic
08:34Yep
08:35This is incredible
08:36I'm glad you like it, Julia
08:38You know I don't like it
08:39I love it
08:40You have it, yay
08:41It is
08:42This is spectacular
08:43All right
08:44To make this easy but incredible recipe for short ribs
08:47Braise the beef in an umami-rich broth containing brown sugar, miso, and soy sauce
08:53Let the ribs rest in the braising liquid
08:56Then reduce the liquid into a glaze and reheat the ribs in a hot oven
09:00From America's desk kitchen, a company-worthy recipe with make-ahead built right in
09:05Glazed boneless beef short ribs
09:07This is like a holiday meal, I think
09:09Mm-hmm
09:10Or a Monday night dinner
09:12Preparing food ahead of time makes your life easier
09:21You'll spend less money, you'll have a little less stress, you might even eat healthier
09:26Here are some of our favorite tips and tricks to make meal prep less of a chore
09:31Let's start with the Instant Pot
09:33Pressure cooking is so fast and it's mostly hands-off
09:37This is our winner by Instant Pot, it's the Pro
09:40And it is like having a little sous chef
09:42Pressure cooking has a bad rep from the 50s
09:44When you see the lid going through the ceiling, it's not like that
09:47This is a very smart device that actually helps it be safe and vents safely away from you
09:51On a good Sunday, I'll make one-hour chicken stock, brown rice, steamed broccoli
09:57Don't wash the insert in between
09:59Then I save on dishes and I have Head Start on my week
10:01Yeah, and if I don't get ahead on a Sunday, I'll do it during the week
10:04I get this thing going on tomorrow's dinner while I'm making today's dinner
10:07Alright, let's talk about half sheet pans, rimmed baking sheets, baking sheets
10:11You call these all kind of different things
10:12But there's a reason these are meal prep workhorses
10:15There's a reason there are entire cookbooks dedicated to these pans
10:19Absolutely, this is our winner by Nordicwear
10:21It's really sturdy, it's warp resistant
10:24If you stick in this cooling rack, it becomes a broiler pan
10:27It can collect drips, it can collect fried foods
10:30It's great
10:31And then, this is a great innovation, it's a lid
10:34So if you have made your food, you can just store it right in this pan
10:38And this becomes a big, flat storage container
10:41You can stack things on top of it
10:42You can stack another set of these on top
10:44If it's right in your fridge
10:45Or you can take it to a potluck or something
10:47Love that thing
10:49Let's talk salads
10:51Making salad dressing at home is faster, cheaper, and it tastes better
10:55And I feel like if I make a bottle and this is staring at me
10:58I'm going to eat more salad that week
11:00Absolutely
11:01And you can always use an old jar to do that
11:03But this salad dressing shaker from OXO really was terrific
11:07We tested it and we found it was really practical
11:10It was spill-proof
11:11And you just store that right in the fridge
11:13There's a lot of dripping with old jars
11:15This kind of solves that problem
11:16Yeah, absolutely
11:17But another option is a squeeze bottle
11:19Which, you know, big in restaurants
11:21We use these all the time
11:23This is our winner here from Tablecraft
11:25And it won for a couple reasons
11:26It's very precise
11:27Also, we love the cap
11:28Because it will cover up that right there
11:31Alright, let's talk food storage containers
11:33Food storage containers are super important
11:36They'll keep your food organized
11:37It makes your meal prep so much easier
11:40We love a glass container by OXO
11:43If you want to avoid plastic, this is the way to go
11:45It is leak-proof, microwave-friendly
11:48It goes right in the oven
11:50You can bake in it
11:51And it's nice and sturdy for stacking
11:53We also have a plastic winner
11:56Because glass is heavy
11:57And, you know, it can be breakable
11:59So a plastic winner from Rubbermaid is fantastic
12:01It's lightweight
12:02You can throw it in your bag
12:03You can also put it in the freezer as well
12:06It's not going to shatter
12:07You don't have to worry about that
12:08So this is a great lightweight
12:09Plastic storage container option
12:11It's also completely leak-proof
12:13We filled this up with liquid
12:14And shook it upside down
12:16Nothing came out
12:17This is a great lightweight alternative
12:19Well, let's look at ice trays
12:21Ice trays are just great for all kinds of prepping
12:24You can store all kinds of things like pesto
12:26And herbs and sauces or even mini desserts
12:29This is our winner from OXO
12:31It has a couple small, smart innovations
12:33That really make it better than the typical plain one
12:36So it has a really rigid design, which is nice
12:38You don't spill when you're going to the fridge
12:40The shape of the little pods are also really conducive
12:43To popping things out easily, which can be a total pain
12:46And the lid
12:47It keeps odors out
12:48It keeps whatever you're waiting to freeze
12:50The pesto
12:51It keeps that in
12:52So it's not touching everything in your freezer
12:54Just a couple small, smart innovations
12:56That really make it a great ice cube tray
12:59And don't forget super cubes, which we really like
13:03It's like soup
13:04Super cubes, get it?
13:05This thing is terrific
13:07You can freeze soups, sauces, stews
13:09And then you pop out the cubes and they fit right into a freezer storage bag
13:16Which is great
13:17You can put this right into the freezer
13:19You can stack it
13:20You can then go and use this again to freeze the next thing
13:23Pop that out, stack it
13:25And so within a few days, you can have a big pile of stuff that's just ready
13:29Single serving portions
13:30Boom, boom, boom, you're done
13:31Mm-hmm
13:32Like leftovers
13:33I often have like just this amount leftover
13:35Pop it in there and then you have dinner prep
13:37For full testing results and more information, head to our website
13:46A batch of fresh baked dinner rolls straight from the oven
13:49It is one of my very favorite things
13:52There's the aroma
13:53There's that big waft of steam when you crack one open
13:56The buttery yeasted flavor
13:58And there's a lot of work that goes in beforehand
14:01So what if you could craft a yeasted dinner roll
14:03That you could bake and take straight from the freezer anytime you want?
14:06Well, let's ask Sam because she's here and she's got all the solutions
14:11I sure do, Bridgette
14:12I'm so excited to show you this recipe because these are super make-ahead friendly
14:16To the point where you are just 10 minutes away from having a perfectly baked dinner roll
14:21On your table any day of the week
14:23Love it
14:24We are starting with a half a cup of water
14:26And we're going to add three tablespoons of bread flour
14:29And I'm going to whisk this together right into my mixing cup
14:32So in order to create this paste, which is called tangzhong by the way
14:37We are going to microwave it
14:39Okay
14:40But I just want to make sure that we get all the lumps out with my little baby whisk
14:44I'm going to pop this into the microwave for 48 to 80 seconds
14:48Whisking every 20 seconds until it gets to a nice thick paste like consistency
14:52Okay, great
14:55Alright, we're getting there
14:56Oh yeah, you can see a little bit
14:58It's starting to gel together
15:00Exactly
15:01I think another 20 seconds should do it
15:03Okay, great
15:10Oh, so you can see a crazy difference in that paste
15:14It's nice and thick
15:15And this might kind of seem like an odd way to start a bread dough
15:18But this is very, very wonderful to use for a bread dough
15:21Particularly these rolls that are going to get baked twice
15:23Okay
15:24This flour and water paste is going to add a lot more moisture to our rolls
15:27Without making the dough too wet
15:29You know what I mean?
15:30I'm going to transfer this to the bowl of our stand mixer
15:33You can see that this is very hot still
15:35Because it took a little steam bath in that microwave
15:38And I'm also going to add 3 quarters of a cup of milk
15:42Now this is cold milk
15:43They're kind of working with each other here
15:45The warmth of the tangzhong, the chill of the milk
15:48Because you don't want to add yeast to that hot tangzhong
15:51Because it would just kill it
15:52Exactly
15:53So we'll give this a whisk
15:56I love when two ingredients work hand in hand
15:59Aw
16:02That's the best kind of dinner rolls
16:05It ends in friendship
16:06Yes
16:07All right, so I whisked this just to make sure there's no lumps of our flour paste
16:12So now we're going to add two teaspoons of yeast
16:14You can use instant or rapid-rise yeast here
16:17Okay
16:18I'm also going to add one large egg
16:20Add a little richness
16:21Mmm
16:23And we're also going to add two and two-thirds cups of bread flour
16:26Okay
16:27And now we're ready to mix our dough together
16:29All right, I have my dough hook here
16:31And we're just going to mix this on low speed for about one to two minutes
16:36To get the ingredients incorporated together
16:39Okay
16:40It's been just a couple minutes, you can see that our dough has come together
16:46Yep, just come together there
16:47Exactly
16:48So now we're going to let this take a bit of a snooze
16:51A little bit of a nap
16:52We want this to sit here in our bowl for 15 minutes
16:56Okay
16:57Now this is called autolyse
16:58By giving it time to just rest without us touching it or doing anything
17:02We're allowing some of that gluten to start developing
17:04Creating that nice chew for our dinner rolls
17:06Great
17:07All right, it's been 15 minutes
17:09And you can already see a big difference
17:11It's fully hydrated
17:12Fully hydrated
17:13A little slumpy
17:14Exactly
17:15Well, it's just waking up from a nap, you know
17:17That's right
17:18So now we are ready to add two tablespoons of granulated sugar
17:22Now, of course, yeast feeds off of sugar
17:25This is a needy roll because it had a nap and now it needs to eat
17:28Exactly
17:29It needs a little snack
17:30Yes
17:31The sugar is also going to help create deeper flavor
17:33And some nice browning when we end up baking our bread
17:35And I'm also going to add one and a quarter teaspoons of salt
17:38Okay
17:39The salt is going to help set that fermentation rate for the rolls
17:41Okay
17:42Which is going to give us that really nice fine crumb
17:44Lovely, okay
17:45So now we're going to mix this on medium-low for about five minutes
17:48We are five minutes in
17:50And now we're ready to add two tablespoons of unsalted butter at room temperature
17:55And we're going to add this one at a time with the mixer still running
17:58Okay
17:59Until they get incorporated
18:00All right, so once our butter is fully incorporated, we're going to keep mixing it on medium-low for about five minutes until our dough is smooth and elastic
18:07Okay, great
18:08All right, Bridget, it has been five minutes
18:11It looks super elastic, super smooth
18:13Mmm, looks beautiful
18:15And now we're going to transfer our dough to a lightly floured counter, we just don't want to, of course, have any stickage here
18:20Okay
18:21I'm actually going to use this bowl scraper, this is really useful for getting doughs that are soft and sticky
18:26Yes
18:27Out of sticky situations
18:29Okay, so now we're just going to knead this into a ball, so I'm just kind of taking the top of the ball, pressing it into the center
18:36This is very fun to play with, to be honest
18:39Yes
18:40It's the best part of bread baking
18:41I'm having a great time
18:42So now we're going to place this seam side down in a bowl
18:47Now I've already greased this bowl, just to prevent, again, more sticking
18:51But before we top it with plastic, I am going to also just lightly spray the top so it doesn't dry out
18:56Okay
18:57And now we're going to cover it with our plastic wrap
18:59So we're just going to let this sit on the counter for about an hour until it doubles in volume
19:03Okay
19:04It's been an hour, Bridget
19:06That is beautiful
19:07She's puffed up a lot
19:08Definitely doubled
19:09Exactly what we're looking for
19:10The first thing we want to do before we cut and shape our rolls is to press on it
19:16Okay
19:17Not only is this very satisfying to do, but this is expelling any of that extra air, which is going to ensure that we have a nice fine crumb with our rolls
19:25So now that we've done that, I'm going to transfer our dough to our counter
19:29And now we're just going to shape our dough into an 8-inch square
19:33Just kind of pressing with my hands
19:36So we're looking for 8
19:38Great
19:39And by 8, awesome
19:41Alright, so we're now going to cut our dough into 16 equal pieces
19:45So we're going to do 4 by 4
19:48Now I am eyeballing this using my bench scraper
19:50But if you really wanted to make sure that all of your rolls were even, you could weigh them individually
19:54In which case you're looking for 1 and 3 quarters ounce per roll
19:57Okay
19:58So now we are ready to roll our rolls
20:00Now I'm going to just take one of our pieces here
20:03And I did have a little bit flour over here
20:05So I want to make sure that I'm using a flourless counter space
20:08We're really relying on the friction of having no flour on the counter
20:12And I'm just going to take my hand and kind of loosely cup the ball
20:16And what we're looking for is a taut ball
20:19Alright, so I have a sheet pan here prepared with parchment
20:23As you'll see, this is a pretty sticky dough
20:25So if you need to use a little bit of flour, that's fine
20:27Just don't go too much
20:28And all 16 of these are going to go on our sheet pan
20:31Five, then six, and then five
20:33So now we're going to cover them with more plastic wrap
20:36And let them sit on the counter for about 45 minutes to an hour
20:39Until they double in size again
20:41Look how great they look
20:42Sensational
20:43Doubled in size
20:44Yes
20:45Which means that they are ready for the first bake
20:47Okay
20:48I have my oven rack at the middle position at 300 degrees
20:50We're not looking for a lot of color here
20:52Okay
20:53All we're looking to do is set the structure of the crumb
20:55So we're going to bake these for about 14 to 16 minutes
20:58Until they register anywhere from 170 to 175 degrees
21:02Oh
21:04Look at them, they're blonde
21:07They are so blonde, but they smell great
21:09They smell incredible
21:11Now you can see some of these rolls are touching
21:13Yes
21:14That's okay
21:15They're very delicate at this point
21:16So we don't want to mess with them
21:17Okay
21:18But I will tempt them
21:19Because again, we were looking for anywhere from 170 to 175 degrees
21:23172
21:24Perfect
21:25Before we do anything else
21:26We're going to let them sit on the counter for about 30 to 45 minutes until they cool
21:29Then we'll transfer them to the freezer for about 30 minutes to an hour until they're frozen solid
21:34And then we're going to transfer them to a zipper lock bag and keep them in our freezer for up to six weeks
21:40I have my zipper lock bag of six frozen dinner rolls
21:45They are rock solid
21:46So now we are just 10 minutes away from having freshly baked bread on the table
21:50This is the last step
21:51Okay
21:52Okay
21:53Take me through it
21:54So I have a sheet pan here with some parchment
21:56If you had a toaster oven and just wanted to bake one or two at a time, you could do that as well
22:00So now we're going to bake these at 425 degrees with the oven rack in the middle position for 8 to 10 minutes
22:05Within that time, these are going to thaw brown and iron out some of those wrinkles that we see on the rolls
22:10Okay, perfect
22:12Oh my goodness
22:14Nine minutes later
22:15Beautiful
22:16Stunning
22:17We do have to wait just five more minutes to let them cool and then we can dive in
22:23Oh, these look beautiful, but I'm hoping it's time to eat
22:27It sure is
22:28And look at that
22:29Big and fluffy
22:31Never would have thought that was frozen
22:33No, never
22:34Incredible
22:35Never
22:36The smell is out of this world
22:38Just got some nice soft butter
22:40You can tell it's still warm because the butter is starting to melt
22:43All right, take a wee piece here
22:45Oh, listen to that crackling top
22:52Mmm
22:53It's so good
22:55Tender
22:57Tender as a baby's hug
22:58That is one of the plushest, most tender interiors
23:03But I'm loving this crispness
23:05And I bet you that's that twice baking
23:07These are exceptional dinner rolls, period
23:10And the fact that they're make-ahead just puts them to the top of my list
23:14Where you are
23:15I very much appreciate it
23:18So if you'd like to make dinner rolls way ahead of time
23:21Start by creating a flour paste using the microwave
23:25Parbake the rolls until just set before cooling and freezing
23:29Then bake the rolls straight from the freezer
23:31Whenever you want
23:32How many you want
23:33For just ten minutes until they're deep golden brown
23:36So from America's Test Kitchen
23:38Make way ahead dinner rolls
23:40You can get this recipe
23:42And all the recipes from this season
23:44Along with product reviews and select episodes
23:47And those are all available on our website
23:49America's Test Kitchen dot com slash tv
23:53Slash dinner roll
23:54Back at it
23:56Back at it
23:57And let's get some those
24:02If you do
24:04Make members
24:05As a matter of mind
24:06You can fit
24:07Because you're ahouse
24:08Which is what you want
24:10A
24:15Make a hard Nina
24:17Let's do
24:19Make quickly
24:20Make a hardра operations
24:22Before
Được khuyến cáo
1:06:47
|
Sắp Tới
1:06:50
1:34:38
49:12
46:09
2:03:39
1:23:29
1:42:46
1:17:59
2:03:54
1:19:59
2:03:38
2:03:44
1:42:59
1:43:09
2:03:20
1:26:13
2:03:16
2:03:35
1:23:37
2:00:24
1:22:20
1:14:54
Hãy là người đầu tiên nhận xét