@manoj_manjil_mahara: #CapCut रुवाउनुमा आफन्तहरूकै बढि हात हुने गर्छ यहाँ🤔🥲जो अक्सर भन्नेे गर्छन् हॉसि रहनु तिमि हॉसेको धेरैं सुहाउँछ, हो तीनै मान्छेहरुले रूवाइ दिएको पत्तै नहुने रहेछ🥲🙏जति बेला रुवाए यी नयन हरुले सधैं एकान्त खोजी रहे🥲🥲🙏🏻 #trending #trendingvideo #foryou #foryoupage #grow #nepalitiktok #manoj_manjil_mahara

Manoj Manjil Mahara
Manoj Manjil Mahara
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Region: AE
Sunday 11 June 2023 06:20:38 GMT
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itsmeganga2
Ganga shrestha ❤️✌️ :
heart touching
2023-06-11 06:38:09
0
samjhanakhanalphu
samjhanakhanalphu :
hone🥰🥰
2023-06-11 07:31:31
0
sitapariyar2397
sitapariyar27 :
heart touching 😳😳
2023-06-11 08:35:38
0
laxmi_ghimire7
❤️Laxmi♥️ :
heart touching ho ne sir 😢
2023-06-11 06:24:33
0
user5328124004387
@मगर प्रिती गोर्खाली 99 :
heart touching hajur🙏😭😭😭🤦100% honi👍️👍️👍️👍️
2023-06-11 08:41:15
0
ashishbhusal8
Ashish bhusal🇯🇵 :
heart touching 😳😳😳😳😳😳
2023-06-11 11:36:16
0
bhandari66664
कल्पना🌿🕊️ :
Wow so heart touching 😭😭😭
2023-06-11 08:53:53
0
acharyalaxmi15
Angel laxmi 15 :
heart touches
2023-06-11 10:44:12
0
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Other Videos

Swiss Meringue Buttercream (the best buttercream for cake decorating in my opinion) 🤍 Ingredients 300g caster sugar 200g egg whites 400g unsalted butter, cubed and softened 1 tbsp vanilla extract (or vanilla bean paste) Pinch of fine sea salt (approx. 1/8 tsp) 1. In the bowl of a stand mixer, combine the sugar and eggwhites. Place over a small saucepan of simmering water, stirring constantly until the mixture reaches 70°C and the sugar is completely dissolved. (Do not let the bottom of the bowl touch the water.)  2. Remove from the heat and using the whisk attachment of your stand mixer, beat on medium-high speed until it reaches stiff glossy peaks and the bowl is cool to the touch (approximately 10 minutes). Switch over to the paddle attachment and on low speed, add in the butter, one cube at a time. Mix on low-medium speed for 7-10 minutes until silky smooth. Add vanilla extract and salt, and mix for a further 1-2 minutes to combine.  *If your buttercream splits, it’s usually because the butter is too cold, but there is an easy solution. Simply take out a few tablespoons of the buttercream and microwave for 5 seconds until very soft. Add back into the bowl and continue mixing on low speed to bring it back together. Tips for a perfect result every time: - Weigh your ingredients accurately. - Use a digital candy thermometer to get accurate temperature reading of meringue mixture. - Use a stand mixer not handheld beaters as you need both a whisk and paddle attachment. - Make sure butter is at room temperature and very soft, but not melted. #swissmeringuebuttercream #smbc #buttercream #cake #cakedecorating #swissmeringue #buttercreamfrosting
Swiss Meringue Buttercream (the best buttercream for cake decorating in my opinion) 🤍 Ingredients 300g caster sugar 200g egg whites 400g unsalted butter, cubed and softened 1 tbsp vanilla extract (or vanilla bean paste) Pinch of fine sea salt (approx. 1/8 tsp) 1. In the bowl of a stand mixer, combine the sugar and eggwhites. Place over a small saucepan of simmering water, stirring constantly until the mixture reaches 70°C and the sugar is completely dissolved. (Do not let the bottom of the bowl touch the water.)  2. Remove from the heat and using the whisk attachment of your stand mixer, beat on medium-high speed until it reaches stiff glossy peaks and the bowl is cool to the touch (approximately 10 minutes). Switch over to the paddle attachment and on low speed, add in the butter, one cube at a time. Mix on low-medium speed for 7-10 minutes until silky smooth. Add vanilla extract and salt, and mix for a further 1-2 minutes to combine. *If your buttercream splits, it’s usually because the butter is too cold, but there is an easy solution. Simply take out a few tablespoons of the buttercream and microwave for 5 seconds until very soft. Add back into the bowl and continue mixing on low speed to bring it back together. Tips for a perfect result every time: - Weigh your ingredients accurately. - Use a digital candy thermometer to get accurate temperature reading of meringue mixture. - Use a stand mixer not handheld beaters as you need both a whisk and paddle attachment. - Make sure butter is at room temperature and very soft, but not melted. #swissmeringuebuttercream #smbc #buttercream #cake #cakedecorating #swissmeringue #buttercreamfrosting

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