1. Home
  2. Detail

@m___d404: مخيم النسيين#بني هلال

الدشن404..!
الدشن404..!
Open In TikTok:
Region: SA
Sunday 27 October 2024 00:04:47 GMT
4900
162
7
57

Music

Download

No Watermark .mp4 (1.56MB) No Watermark(HD) .mp4 (1.56MB) Watermark .mp4 (0MB) Music .mp3

Comments

aa_5tf
Ą :
لتصحيح الرمز 705
2025-03-10 16:22:02
0
user60692407125330
،.Salman. :
🥰🥰🥰🥰🥰🥰🥰🥰
2024-11-19 13:57:08
0
user2812861131873
غريب ساكن بلاده :
👍👍👍
2025-01-24 21:37:23
0
dyqwxuxsvwgs
سموكند :
ونعم وسبعة انعااااام ي نسيين
2024-10-27 21:42:14
3
m___d404
الدشن404..! :
ماعليك زود
2024-10-27 21:47:59
0
zaledocx8ro
⊀. هيهـآت •♩💛 🇸🇦 '♩❋ :
حي ذا الشوف
2024-10-29 07:12:44
0
To see more videos from user @m___d404, please go to the Tikwm homepage.

Other Videos

The best brioche is vegan and super easy to make. Here is the recipe: Vegan Brioche Yield: approximately 900 g dough (1 large loaf or 12–14 buns) Ingredients * 400 g strong white bread flour * 200 g plant milk (soy milk works particularly well) * 170 g vegan butter, softened * 80 g caster sugar * 14 g fine sea salt * 12 g fresh yeast (or 4 g instant dry yeast) * 40 g neutral vegetable oil Method 1. Prepare the dough * Place the flour, sugar and yeast in the bowl of a stand mixer fitted with a dough hook. * Add the plant milk and vegetable oil. * Mix on low speed until a rough dough forms. 2. Develop the gluten * Increase to medium speed and knead for 6–8 minutes. * Add the salt and continue mixing for a further 2 minutes. 3. Incorporate the butter * Add the softened vegan butter gradually, a little at a time, allowing each addition to be absorbed before adding more. * Continue kneading for 8–10 minutes until the dough becomes smooth, glossy and elastic. It should pull away cleanly from the sides of the bowl. 4. First fermentation * Transfer the dough to a lightly oiled container. * Cover and leave to rise at room temperature until doubled in size, approximately 1½–2 hours. 5. Cold proof * Gently knock back the dough. * Cover and refrigerate overnight (minimum 8 hours). This makes the dough easier to shape and improves flavour. 6. Shape * Shape into a loaf, braid, or individual brioche buns. * Place in buttered moulds or loaf tins. 7. Final proof * Leave to prove at 24–26°C until doubled in size and very light to the touch, approximately 2–3 hours. 8. Bake * Brush with a mixture of soy milk and a little maple syrup for shine. * Bake: * Loaf: 170°C fan for 28–35 minutes. * Buns: 170°C fan for 14–18 minutes. * The brioche should be deep golden brown and reach an internal temperature of around 92–94°C.
The best brioche is vegan and super easy to make. Here is the recipe: Vegan Brioche Yield: approximately 900 g dough (1 large loaf or 12–14 buns) Ingredients * 400 g strong white bread flour * 200 g plant milk (soy milk works particularly well) * 170 g vegan butter, softened * 80 g caster sugar * 14 g fine sea salt * 12 g fresh yeast (or 4 g instant dry yeast) * 40 g neutral vegetable oil Method 1. Prepare the dough * Place the flour, sugar and yeast in the bowl of a stand mixer fitted with a dough hook. * Add the plant milk and vegetable oil. * Mix on low speed until a rough dough forms. 2. Develop the gluten * Increase to medium speed and knead for 6–8 minutes. * Add the salt and continue mixing for a further 2 minutes. 3. Incorporate the butter * Add the softened vegan butter gradually, a little at a time, allowing each addition to be absorbed before adding more. * Continue kneading for 8–10 minutes until the dough becomes smooth, glossy and elastic. It should pull away cleanly from the sides of the bowl. 4. First fermentation * Transfer the dough to a lightly oiled container. * Cover and leave to rise at room temperature until doubled in size, approximately 1½–2 hours. 5. Cold proof * Gently knock back the dough. * Cover and refrigerate overnight (minimum 8 hours). This makes the dough easier to shape and improves flavour. 6. Shape * Shape into a loaf, braid, or individual brioche buns. * Place in buttered moulds or loaf tins. 7. Final proof * Leave to prove at 24–26°C until doubled in size and very light to the touch, approximately 2–3 hours. 8. Bake * Brush with a mixture of soy milk and a little maple syrup for shine. * Bake: * Loaf: 170°C fan for 28–35 minutes. * Buns: 170°C fan for 14–18 minutes. * The brioche should be deep golden brown and reach an internal temperature of around 92–94°C.
#اكسبلور #الانتشار_السريع #ترند#fypシ #viral
#اكسبلور #الانتشار_السريع #ترند#fypシ #viral
🤝#fyp
🤝#fyp
@Dra. Michelle Pioker Você está vivendo seu potencial com plenitude? Ou está se deixando limitar por causa de outras pessoas, do ambiente, ou até mesmo por causa dos pensamentos intrusivos. Tente se questionar, e entender que só você tem o poder pra mudar isso. #michellepiokercy #motivacional #reflexao Escolha ser a virada da sua família! Pegue o livro na bio da @Dra. Michelle Pioker
@Dra. Michelle Pioker Você está vivendo seu potencial com plenitude? Ou está se deixando limitar por causa de outras pessoas, do ambiente, ou até mesmo por causa dos pensamentos intrusivos. Tente se questionar, e entender que só você tem o poder pra mudar isso. #michellepiokercy #motivacional #reflexao Escolha ser a virada da sua família! Pegue o livro na bio da @Dra. Michelle Pioker
Ou veu manifester ? Envoye à moin un DM ! ✨ #fyp #974 #🇷🇪 #manifestation #lareunion974🇷🇪
Ou veu manifester ? Envoye à moin un DM ! ✨ #fyp #974 #🇷🇪 #manifestation #lareunion974🇷🇪
🚨DISPONIBLE MAINTENAT 🛒DM POUR SHOP ☎️0758121968 #montre #couplemixte #cotedivoire🇨🇮 #tendance #venteenligne
🚨DISPONIBLE MAINTENAT 🛒DM POUR SHOP ☎️0758121968 #montre #couplemixte #cotedivoire🇨🇮 #tendance #venteenligne

About

Legal