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@njhgfl: حفلة حمودي اليونس #الحمداني #الموصل #الغابات #شمس_الاصيل

ذنون الحمداني
ذنون الحمداني
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Region: IQ
Friday 25 October 2024 11:13:05 GMT
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mustf541
اموًَريٍُ باًٍشُإُ :
الف مبروك حبي
2024-10-25 20:25:11
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user2433673483795
دحام الطا يي :
الف الف الف مبروك
2024-10-25 18:59:27
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toto29r3
Tik Tokor :
يا بعد عمري يا خيي ان شاء الله دوم متونس والله يزيل الهم من قلبك يا رب 🤲🏻❤️😘😘
2024-10-25 18:00:41
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user29623688710200
علاوي الجبوري :
🌹🌹🌹
2025-01-04 21:44:49
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__ss251
ابو عمران المختار :
🥰🥰
2024-10-27 18:39:54
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a__aal78
ابو أمير :
🥰🥰🥰
2024-10-27 12:42:46
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ahmed1998q
ابو عثمان الهيبي :
🥰🥰🥰
2024-10-25 17:35:36
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user150532745271
عبد معن الحمد :
🥰🥰🥰
2024-10-25 13:15:26
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as_ad__97
Ahmad al.zain🥺✈️ :
🥰🥰🥰
2024-10-25 11:19:35
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4idkdzjczhfjxddjj1
سفيان الحمداني :
❤❤❤❤
2024-12-05 17:38:54
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samerahmed4060
اعزالناس ابني :
الف مبروك شايفه الخير 🥰🥰
2024-10-25 17:45:41
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Other Videos

SPONGE CAKE WITH BISCOFF AND CREAM #spongecake #food #Recipe #biscoff #cream #cake #tasty #sweet #fy #fyp #foryoupage #foryou CAKE BATTER 75 g flour (all-purpose flour) 35 g cornstarch 3 g baking powder 5 eggs (medium) 100 g granulated sugar 8 g vanilla sugar (1 packet) 0.2 g salt (a pinch) FILLING 80 g biscoff spread CREAM 250 g mascarpone 8 g vanilla sugar (1 packet) 50 g powdered sugar 8 g whipped cream stabilizer (or cornstarch) 250 ml heavy cream (whipped) GARNISH 75 g biscoff spread strawberries Instructions: Place the flour, cornstarch, and baking powder in a bowl and mix well. Sift the mixture twice for an extra airy texture. Break the eggs into a large bowl and add the granulated sugar, vanilla sugar, and salt. Whisk the mixture on the highest speed for 7-10 minutes until light yellow and airy. Sift the flour mixture in three parts over the batter. Gently fold it in with smooth ‘8’ motions to preserve the airiness. Line a baking sheet with parchment paper and lightly grease it. Pour the batter onto the sheet and spread it evenly. Place the cake in a preheated oven at 200°C (392°F). Bake for 7-10 minutes, or until browned. Remove the cake from the oven and cover it with a damp tea towel. Place a cooling rack on top and flip the baking sheet in one smooth motion. Carefully remove the parchment paper. Slice the cake in half. Use the tea towel to gently roll both halves. Let the rolled cake rest in the towel while it cools (at least 30 minutes in the fridge). This helps the cake retain its shape and prevents cracking. In a deep bowl, mix the mascarpone, vanilla sugar, powdered sugar, and whipped cream stabilizer for 1 minute. Gradually add the heavy cream while continuing to mix, until the cream is thick and fluffy. Unroll the cooled cake and spread a thin layer of Biscoff spread on it. Then, spread a layer of cream over it. Cut the cake into strips about 3 cm wide. Take a strip and roll it up. Place the rolled-up cake pieces on a piece of paper. Pipe a small dollop of cream on top. Drizzle the liquid Biscoff spread over the top and garnish with pieces of strawberry.
SPONGE CAKE WITH BISCOFF AND CREAM #spongecake #food #Recipe #biscoff #cream #cake #tasty #sweet #fy #fyp #foryoupage #foryou CAKE BATTER 75 g flour (all-purpose flour) 35 g cornstarch 3 g baking powder 5 eggs (medium) 100 g granulated sugar 8 g vanilla sugar (1 packet) 0.2 g salt (a pinch) FILLING 80 g biscoff spread CREAM 250 g mascarpone 8 g vanilla sugar (1 packet) 50 g powdered sugar 8 g whipped cream stabilizer (or cornstarch) 250 ml heavy cream (whipped) GARNISH 75 g biscoff spread strawberries Instructions: Place the flour, cornstarch, and baking powder in a bowl and mix well. Sift the mixture twice for an extra airy texture. Break the eggs into a large bowl and add the granulated sugar, vanilla sugar, and salt. Whisk the mixture on the highest speed for 7-10 minutes until light yellow and airy. Sift the flour mixture in three parts over the batter. Gently fold it in with smooth ‘8’ motions to preserve the airiness. Line a baking sheet with parchment paper and lightly grease it. Pour the batter onto the sheet and spread it evenly. Place the cake in a preheated oven at 200°C (392°F). Bake for 7-10 minutes, or until browned. Remove the cake from the oven and cover it with a damp tea towel. Place a cooling rack on top and flip the baking sheet in one smooth motion. Carefully remove the parchment paper. Slice the cake in half. Use the tea towel to gently roll both halves. Let the rolled cake rest in the towel while it cools (at least 30 minutes in the fridge). This helps the cake retain its shape and prevents cracking. In a deep bowl, mix the mascarpone, vanilla sugar, powdered sugar, and whipped cream stabilizer for 1 minute. Gradually add the heavy cream while continuing to mix, until the cream is thick and fluffy. Unroll the cooled cake and spread a thin layer of Biscoff spread on it. Then, spread a layer of cream over it. Cut the cake into strips about 3 cm wide. Take a strip and roll it up. Place the rolled-up cake pieces on a piece of paper. Pipe a small dollop of cream on top. Drizzle the liquid Biscoff spread over the top and garnish with pieces of strawberry.
4連チャンあんにゃ🐱髪型おそろちゃん🩷🩷🩷#新羽jk #神奈川 #横浜 #fjk #fyp #おすすめ #制服 #jk #09 #10 #高一
4連チャンあんにゃ🐱髪型おそろちゃん🩷🩷🩷#新羽jk #神奈川 #横浜 #fjk #fyp #おすすめ #制服 #jk #09 #10 #高一
Jaman pada saat bolos disekolah hanya untuk pergi ke ladang bantu emak🥲
Jaman pada saat bolos disekolah hanya untuk pergi ke ladang bantu emak🥲
#animals #deers #backyardvibes #shepherd #ranchlife #Home #views #loveanimals #comparteestevideo💫
#animals #deers #backyardvibes #shepherd #ranchlife #Home #views #loveanimals #comparteestevideo💫


#4u #fyp #xybca #fypage
#4u #fyp #xybca #fypage

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