Phasmophobia is Pure Torture After This Update…

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In this video I tried out Phasmophobia for the first time and my friends decides to make sure I never forgot it

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My TikTok – https://www.tiktok.com/@dyssooo?is_from_webapp=1&sender_device=pc
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Outro Song – https://www.youtube.com/watch?v=0YTYnzYSgs0

The Crew:
– Bloom’s Channel – https://www.youtube.com/@blccm
– Divided’s Channel – https://www.youtube.com/@Dividedii

Business Inquiries – [email protected]

#funny

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48 thoughts on “Phasmophobia is Pure Torture After This Update…”

  37. Cool! Anyways,heres a cookie recipe.

    The cookie dough is made from your standard cookie ingredients: flour, leavener, salt, sugar, butter, egg, and vanilla. It’s the ratios and temperature of those ingredients that make this recipe stand out from the rest.

    Melted butter: Melted butter produces the chewiest cookies. It can, however, make your baked cookies greasy, so I made sure there is enough flour to counteract that. And using melted butter is also the reason you don’t need a mixer to make these cookies, just like these pumpkin chocolate chip cookies and M&M cookie bars.
    More brown sugar than white sugar: More brown sugar than white sugar: The moisture in brown sugar promises an extra soft and chewy baked cookie. White granulated sugar is still necessary, though. It’s dry and helps the cookies spread. A little bit of spread is a good thing.
    Cornstarch: Why? Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies.
    Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk. The extra egg yolk adds richness, soft tenderness, and binds the dough. You will need 1 egg + 1 egg yolk, at room temperature. See the recipe Notes for how to bring your eggs to room temperature quickly. The dough will be soft and the chocolate chips may not stick because of the melted butter. Just keep stirring it; I promise it will come together. Because of the melted butter and extra egg yolk, the slick dough doesn’t even look like normal cookie dough! Trust the process…1. Chill the dough. Chilling the cookie dough is so important in this recipe! Unless you want the cookies to spread into a massive cookie puddle, chilling the dough is mandatory here. It allows the ingredients to settle together after the mixing stage but most importantly: cold dough results in thicker cookies. Cover the cookie dough and chill for at least 2–3 hours and even up to 3–4 days.

    After chilling, the dough is quite solid, so let it sit at room temperature for 10 minutes (to soften it up slightly) before shaping. (No time to chill? Make these soft & chewy chocolate chip cookie bars instead!)

    Further reading: How to Prevent Cookies from Spreading
    2. Roll the cookie dough balls extra tall. After the dough has chilled, scoop out a ball of dough that’s 3 Tablespoons for XL cookies or about 2 heaping Tablespoons (1.75 ounces or 50g) for medium/large cookies. I usually use this medium cookie scoop and make it a heaping scoop. But making the cookie dough balls tall and textured, rather than wide and smooth, is my tried-and-true trick that results in thick and textured-looking cookies. We’re talking thick bakery-style cookies with wrinkly, textured tops. Your cookie dough should look less like balls and more like, well, lumpy columns, LOL.

    Another Success Tip: When you remove the cookie dough from the refrigerator, the dough may be slightly crumbly. Scooping and then shaping it with warm hands keeps it intact.

    In short, here are the secrets to soft&chewy chocolate chip cookies:

    Cornstarch helps product soft and thick cookies.
    Using more brown sugar than white sugar results in a moister, softer cookie.
    An extra egg yolk increases chewiness.
    Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness. It’s a trick we use for cake batter chocolate chip cookies, too.
    Using melted butter (and slightly more flour to counteract the liquid) increases chewiness.
    Chilling the dough results in a thicker cookie. Almost as thick as peanut butter oatmeal chocolate chip cookies, or their gluten free counterparts, flourless peanut butter oatmeal cookies

    Reply

  43. Any horror game these three play no matter how scary it is you guys never fail to make it funny as hell that i cant even breath a single part of air in my lungs and on god i love yall so much that if i see a new vid from you,bloom or divided i click it faster than the flash on god bro

    Reply

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