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@hunaalabraj: البرج الذي لا يتبع القطيع #الخريطة_الفلكية #الخريطة_الميلادية #الخريطة_التوافقية #الخريطة_السنوية #تحليل_الخريطة_الفلكية #أبراهام_لينكولن #تاريخ_برج_الدلو #الفلك #مريخ_الحمل #المريخ_في_الحمل #عطارد_الدلو #المريخ #كوكب_المريخ #المشتري #اورانوس #بلوتو #عطارد #زحل #نبتون #سهم_الاعداء #الطالع #تصحيح_الطالع #الدلو #هنا_الأبراج #hunaalabraj #تاروت #ليليث #كايرون #جونو #هيمنة_الدلو #مواقع_الدلو #الزهرة_في_الدلو #تاروت_المنفصلين #تاروت_ابراج #قمر_الجوزاء #زهرة_الدلو #مشتري_السرطان #نبتون_الدلو #اورانوس_الدلو #تحليل_الخريطه_الفلكية #الدلو #الحمل #الجوزاء #القوس #الاسد #الحوت #الميزان #العقرب #الثور #السرطان #العذراء #الجدي #البيوت_الفلكية #زحل_الجوزاء #الاتصالات_الفلكية #زحل_الاسد #زحل_الاول #اقتران #تربيع #تثليث #تسديس #مقابل #الخماسي #ليلى_عبداللطيف

hunaalabraj
hunaalabraj
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Thursday 08 August 2024 17:10:30 GMT
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வேதனை💔🥹 #tamilvideo #tamil #tamillyrics #tamilstatus #tamilsonglyrics #tamilbgm #tamillovesong #tamilsong #tamilactress #tamilmusic #tamilcinema #tamilsongs #tamilmusically #tamillove #tamillovestatus #thalapathy #tamilan #tamilmovie #tamily #kollywood #tamilactors #tamilwhatsappstatus #vijaytv #Love #tamilmemes #tamillovesongs #tamillovefailure #lovefailure #kollywoodcinema #tamilnadu #அவளின்_வரிகள் #ownhandwriting #ownedit
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Don’t you cry everything is gonna be alright. 🙌🫂#fyp #explore #sad #deepthoughts #cry #facts #deep #foryour
Don’t you cry everything is gonna be alright. 🙌🫂#fyp #explore #sad #deepthoughts #cry #facts #deep #foryour
مش باقي غيري في المكان♥. ɴᴏ. ᴍᴜꜱɪᴄ/بدون موسيقي''♡. #متابعه♡ #تصميمي♡
مش باقي غيري في المكان♥. ɴᴏ. ᴍᴜꜱɪᴄ/بدون موسيقي''♡. #متابعه♡ #تصميمي♡
BISCOFF STRAWBERRY CHEESECAKE #biscoff #strawberry #cheesecake #Recipe #food #cake #fy #tiktokfood #fyp #foryou #foryoupage COOKIE DOUGH 250 gr Biscoff cookies 95 gr unsalted butter CHEESECAKE BATTER 900 gr cream cheese 100 gr yogurt (Greek) 135 gr granulated sugar 8 gr vanilla sugar (1 packet) 45 gr cornstarch 3 egggs (large) STRAWBERRY MIXTURE 250 gr strawberries 80 gr granulated sugar TOPPING 200 gr Biscoff spread GARNISH Biscoff spread Biscoff cookies strawberries Grind the Biscoff cookies finely in a food processor. Melt the unsalted butter in a saucepan over low heat. In a deep bowl, combine the finely ground Biscoff cookies with the melted butter until you get a cohesive mixture. Take a springform or baking pan and line it with parchment paper. Press the cookie dough evenly into the bottom of the pan (you can use the bottom of a spoon as a tool). Place the cookie dough in the refrigerator for a while. In a skillet, combine the strawberries and sugar over medium-high heat. Bring to a boil and cook for 5-7 minutes or until the strawberries become soft. Stir regularly. Take a bowl and place a sieve over it. Add the strawberry mixture to the sieve and press it down with a spatula or spoon to strain it. Transfer the strawberry mixture to a pastry bag. In a deep bowl, combine the cream cheese, yogurt, sugar, and vanilla sugar. Mix for 1 minute until well combined. Sift the cornstarch over the mixture and mix for another minute. Put away the mixer and use a spatula from now on. Add the eggs one at a time, folding them gently into the cheesecake batter. Spoon half of the cream cheese mixture over the cookie dough and spread it evenly. Distribute the strawberry mixture on top. Spoon the remaining cheesecake batter over the strawberries and spread it evenly. Place the Biscoff cheesecake with strawberry filling in a preheated oven at 125 ℃ (257 ℉). Bake for 60 minutes or until the edges are set and the center still has a slight jiggle. Turn off the oven and leave the cheesecake in the oven for 1 hour. This helps prevent the cheesecake from collapsing or cracking. Remove the Biscoff cheesecake with strawberry filling from the oven and refrigerate it, covered, preferably overnight. Melt the Biscoff spread in a saucepan over low heat, stirring continuously. Pour the melted Biscoff spread over the cheesecake. Refrigerate the Biscoff-strawberry cheesecake, covered, for 30-45 minutes or until the Biscoff spread is firm. Cut the Biscoff-strawberry cheesecake into beautiful rectangles. Pipe lines of Biscoff on the cheesecake and garnish with Biscoff cookie crumbs and strawberries. Tips: Adjust sugar to taste. Replace vanilla sugar with vanilla extract. I used a 28x18 cm (11x7 inch) springform pan. You can also use frozen strawberries. If so, thaw the strawberries before using them and drain any excess liquid. Allow the cream cheese and yogurt to come to room temperature for a smoother and airier mixture. Add the eggs one at a time and avoid overmixing. Overmixing can create air bubbles, which can lead to cracks in the cheesecake. When decorating the cheesecake, you can get creative. In addition to Biscoff cookie crumbs and strawberries, you can also add a bit of molten chocolate or whipped cream for extra flair.
BISCOFF STRAWBERRY CHEESECAKE #biscoff #strawberry #cheesecake #Recipe #food #cake #fy #tiktokfood #fyp #foryou #foryoupage COOKIE DOUGH 250 gr Biscoff cookies 95 gr unsalted butter CHEESECAKE BATTER 900 gr cream cheese 100 gr yogurt (Greek) 135 gr granulated sugar 8 gr vanilla sugar (1 packet) 45 gr cornstarch 3 egggs (large) STRAWBERRY MIXTURE 250 gr strawberries 80 gr granulated sugar TOPPING 200 gr Biscoff spread GARNISH Biscoff spread Biscoff cookies strawberries Grind the Biscoff cookies finely in a food processor. Melt the unsalted butter in a saucepan over low heat. In a deep bowl, combine the finely ground Biscoff cookies with the melted butter until you get a cohesive mixture. Take a springform or baking pan and line it with parchment paper. Press the cookie dough evenly into the bottom of the pan (you can use the bottom of a spoon as a tool). Place the cookie dough in the refrigerator for a while. In a skillet, combine the strawberries and sugar over medium-high heat. Bring to a boil and cook for 5-7 minutes or until the strawberries become soft. Stir regularly. Take a bowl and place a sieve over it. Add the strawberry mixture to the sieve and press it down with a spatula or spoon to strain it. Transfer the strawberry mixture to a pastry bag. In a deep bowl, combine the cream cheese, yogurt, sugar, and vanilla sugar. Mix for 1 minute until well combined. Sift the cornstarch over the mixture and mix for another minute. Put away the mixer and use a spatula from now on. Add the eggs one at a time, folding them gently into the cheesecake batter. Spoon half of the cream cheese mixture over the cookie dough and spread it evenly. Distribute the strawberry mixture on top. Spoon the remaining cheesecake batter over the strawberries and spread it evenly. Place the Biscoff cheesecake with strawberry filling in a preheated oven at 125 ℃ (257 ℉). Bake for 60 minutes or until the edges are set and the center still has a slight jiggle. Turn off the oven and leave the cheesecake in the oven for 1 hour. This helps prevent the cheesecake from collapsing or cracking. Remove the Biscoff cheesecake with strawberry filling from the oven and refrigerate it, covered, preferably overnight. Melt the Biscoff spread in a saucepan over low heat, stirring continuously. Pour the melted Biscoff spread over the cheesecake. Refrigerate the Biscoff-strawberry cheesecake, covered, for 30-45 minutes or until the Biscoff spread is firm. Cut the Biscoff-strawberry cheesecake into beautiful rectangles. Pipe lines of Biscoff on the cheesecake and garnish with Biscoff cookie crumbs and strawberries. Tips: Adjust sugar to taste. Replace vanilla sugar with vanilla extract. I used a 28x18 cm (11x7 inch) springform pan. You can also use frozen strawberries. If so, thaw the strawberries before using them and drain any excess liquid. Allow the cream cheese and yogurt to come to room temperature for a smoother and airier mixture. Add the eggs one at a time and avoid overmixing. Overmixing can create air bubbles, which can lead to cracks in the cheesecake. When decorating the cheesecake, you can get creative. In addition to Biscoff cookie crumbs and strawberries, you can also add a bit of molten chocolate or whipped cream for extra flair.
استخدمو القالب 🖤#CapCut
استخدمو القالب 🖤#CapCut

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