@mionamia: 📸 🧡 #locket #locketapp #locketwidget

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Saturday 10 June 2023 10:29:48 GMT

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Lorena :

ime app?

2023-06-10 10:43:17

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"kāLmã TâūhēēD" The Onness,greatness and Power of ALLAH #kalma #learning #kidslearning #adultlearning #Allah #one #easy #children #learn #kidsjoy

RED VELVET CAKE (NO OVEN BAKED) #redvelvet #Recipe #food #cake #nobake #foodtiktok #tiktokfood #fy #fyp #foryou #foryoupage RED VELVET BATTER 3 eggs (m) 200 g granulated sugar 8 g vanilla sugar pinch of salt 125 ml sunflower oil 175 ml buttermilk red gel food coloring 210 g all-purpose flour 10 g cocoa powder 7 g baking soda 7 ml vinegar CREAM 250 g mascarpone 50 g granulated sugar 8 g vanilla sugar (1 sachet) 16 g cream stiffener 500 ml heavy cream Break the eggs into a deep bowl. Add the sugar, vanilla sugar, and salt. Mix until it turns light yellow. Add the sunflower oil and mix until well combined. Add the buttermilk and the gel food coloring. Mix for 30 seconds. Sift the flour and cocoa powder into the bowl. Mix until smooth. In a separate bowl, combine the baking soda and vinegar. Mix well and add it to the red velvet batter. Fold the mixture into the batter. Divide the batter into three parts (280 grams of batter per cake). Heat a frying pan over medium heat (induction level 5). Grease it well and place a sheet of parchment paper on it. Add the red velvet batter and spread it evenly. Cook covered for 7-10 minutes. Repeat this process with the remaining batter. Allow the red velvet cake to cool. In a deep bowl, combine the mascarpone, sugar, vanilla sugar, and whipped cream stabilizer. Mix well. Gradually add the unwhipped heavy cream and mix until the filling forms stiff peaks. Transfer the filling to a piping bag and refrigerate for a while. Take a layer of cake and place it on a cake board. Pipe a layer of cream onto the cake and spread it evenly. Place another layer of cake on top. Pipe another layer of cream and spread it well. Place the final cake layer on top. Pipe cream on top and spread it evenly over the red velvet cake, including the sides. Decorate the red velvet cake as desired. Pipe a dollop of filling on top and garnish with red velvet crumbs. Cut the red velvet cake into beautiful slices.

RED VELVET CAKE (NO OVEN BAKED) #redvelvet #Recipe #food #cake #nobake #foodtiktok #tiktokfood #fy #fyp #foryou #foryoupage RED VELVET BATTER 3 eggs (m) 200 g granulated sugar 8 g vanilla sugar pinch of salt 125 ml sunflower oil 175 ml buttermilk red gel food coloring 210 g all-purpose flour 10 g cocoa powder 7 g baking soda 7 ml vinegar CREAM 250 g mascarpone 50 g granulated sugar 8 g vanilla sugar (1 sachet) 16 g cream stiffener 500 ml heavy cream Break the eggs into a deep bowl. Add the sugar, vanilla sugar, and salt. Mix until it turns light yellow. Add the sunflower oil and mix until well combined. Add the buttermilk and the gel food coloring. Mix for 30 seconds. Sift the flour and cocoa powder into the bowl. Mix until smooth. In a separate bowl, combine the baking soda and vinegar. Mix well and add it to the red velvet batter. Fold the mixture into the batter. Divide the batter into three parts (280 grams of batter per cake). Heat a frying pan over medium heat (induction level 5). Grease it well and place a sheet of parchment paper on it. Add the red velvet batter and spread it evenly. Cook covered for 7-10 minutes. Repeat this process with the remaining batter. Allow the red velvet cake to cool. In a deep bowl, combine the mascarpone, sugar, vanilla sugar, and whipped cream stabilizer. Mix well. Gradually add the unwhipped heavy cream and mix until the filling forms stiff peaks. Transfer the filling to a piping bag and refrigerate for a while. Take a layer of cake and place it on a cake board. Pipe a layer of cream onto the cake and spread it evenly. Place another layer of cake on top. Pipe another layer of cream and spread it well. Place the final cake layer on top. Pipe cream on top and spread it evenly over the red velvet cake, including the sides. Decorate the red velvet cake as desired. Pipe a dollop of filling on top and garnish with red velvet crumbs. Cut the red velvet cake into beautiful slices.

豆腐民の頭が爆発する #プロセカ #編集 #創作 #ダイダイダイダイダイキライ

豆腐民の頭が爆発する #プロセカ #編集 #創作 #ダイダイダイダイダイキライ

#foryou אני ואישתי

#foryou אני ואישתי

Hehe im remaking that one chain #yuri #yuriddlc #yuricosplay #yuriddlccosplay #ddlc #ddlccosplay #dokidokiliteratureclub #cosplay #cosplayer

Hehe im remaking that one chain #yuri #yuriddlc #yuricosplay #yuriddlccosplay #ddlc #ddlccosplay #dokidokiliteratureclub #cosplay #cosplayer

BASBOUSA CHEESECAKE #cheesecake #cake #basbousa #food #Recipe #tiktokfood #foodtiktok #fy #fyp #foryou CAKE 3 eggs (m) 75 g granulated sugar pinch of salt 125 ml sunflower oil 75 g yogurt 175 g fine semolina 5 g baking powder CHEESECAKE 500 g cream cheese 85 g granulated sugar 8 g vanilla sugar (1 packet) pinch of salt 35 g cornstarch 2 eggs (m) SYRUP 175 g water 175 g granulated sugar 20 g lemon juice (half a lemon) GARNISH finely ground pistachio nuts Beat the eggs together with the sugar and salt for a minute. Add the sunflower oil, milk, fine semolina, and baking powder. Mix all the ingredients together until smooth batter forms. Grease the baking paper-lined cake tin well. Add a portion of the batter (250 grams). Place the cake in the preheated oven at 150°C for about 12 minutes. Add the cream cheese to a deep bowl. Beat the cream cheese for a minute. Add the sugar, vanilla sugar, salt, and cornstarch. Mix them together for a minute. Set aside the mixer and use a spatula from now on. Add the eggs one by one using the spatula (do not use the mixer, as it will whip the batter). Remove the cake from the oven and spread the cream cheese mixture on top. Spread it evenly. Transfer the remaining batter (350 g) to a piping bag. This step is important! Pipe the remaining semolina batter over the cream cheese mixture. Place the cake in the preheated oven at 150°C for about 50 minutes or until the cake is cooked. Each oven works differently, so keep an eye on it. Bring the water and sugar to a boil in a pan. Stir until combined. Turn off the heat and add the lemon juice. Let it cool. Pour the sugar syrup over the semolina cheesecake. Let it soak in for a few hours (preferably overnight). Garnish the semolina cheesecake with finely ground pistachio nuts.

BASBOUSA CHEESECAKE #cheesecake #cake #basbousa #food #Recipe #tiktokfood #foodtiktok #fy #fyp #foryou CAKE 3 eggs (m) 75 g granulated sugar pinch of salt 125 ml sunflower oil 75 g yogurt 175 g fine semolina 5 g baking powder CHEESECAKE 500 g cream cheese 85 g granulated sugar 8 g vanilla sugar (1 packet) pinch of salt 35 g cornstarch 2 eggs (m) SYRUP 175 g water 175 g granulated sugar 20 g lemon juice (half a lemon) GARNISH finely ground pistachio nuts Beat the eggs together with the sugar and salt for a minute. Add the sunflower oil, milk, fine semolina, and baking powder. Mix all the ingredients together until smooth batter forms. Grease the baking paper-lined cake tin well. Add a portion of the batter (250 grams). Place the cake in the preheated oven at 150°C for about 12 minutes. Add the cream cheese to a deep bowl. Beat the cream cheese for a minute. Add the sugar, vanilla sugar, salt, and cornstarch. Mix them together for a minute. Set aside the mixer and use a spatula from now on. Add the eggs one by one using the spatula (do not use the mixer, as it will whip the batter). Remove the cake from the oven and spread the cream cheese mixture on top. Spread it evenly. Transfer the remaining batter (350 g) to a piping bag. This step is important! Pipe the remaining semolina batter over the cream cheese mixture. Place the cake in the preheated oven at 150°C for about 50 minutes or until the cake is cooked. Each oven works differently, so keep an eye on it. Bring the water and sugar to a boil in a pan. Stir until combined. Turn off the heat and add the lemon juice. Let it cool. Pour the sugar syrup over the semolina cheesecake. Let it soak in for a few hours (preferably overnight). Garnish the semolina cheesecake with finely ground pistachio nuts.

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