@yazan..zarour: شو عم تشتغلو هل ايام .. 💥💃💃#catsoftiktok #اقتبسات #tiktokindia #ترند #fyp #عبراتكم_الفخمه📿📌 #f @فارس محمد 🎼

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Tuesday 12 November 2024 19:17:55 GMT
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ali_haydar11
Ali haydar :
So pretty🌹
2024-11-12 21:35:26
3
parq25
@2–3q :
شلون الوضع جماعت السماعات😂
2024-11-22 20:39:57
10
khalednidalalsmadi
خالد نضال الصمادي :
اسم الاغنيه
2024-11-13 23:06:19
8
jdjsowbwo
🤍 :
كيفك ياحبيب 😁
2024-11-13 14:51:10
6
oo_m.4
ال علي :
ما تحطلي ع تعليقي قلب قلي اسمها كاملة 🙂
2024-11-13 09:09:04
9
user9791274772505
قلبي حزين ، :
فتح تنزيل بعد كلبي 😂😂🥰🥰
2024-11-17 13:50:08
8
mahernabhan
Maher Nabhan :
ممكن اسم الغنية🙏🏼
2024-11-13 08:18:54
7
userwk2fpau3ys
قحطان خلف :
طالب ماجستير وعقبال الدكتوراء
2024-11-12 20:04:10
6
lz.op81
ʟ̤ɾʅ᎗ɹ̣⅃ↄȋ⅃ȋ🤎🗞 :
انا بياع جبس 😂🙂
2024-11-12 19:54:04
6
userwk2fpau3ys
قحطان خلف :
ياويلي شوهذا الذووق
2024-11-12 19:55:48
5
akrm0254
Akrm :
ذكرني بسوريا
2024-11-16 21:55:23
4
muhammadalf28
محمد الفيتر ديالى قرية الأسود :
يـ هنيال الجمال الشالته عـيونك سلآم الله عليهن لا يـحسدونك،
2024-11-13 18:56:58
4
userwk2fpau3ys
قحطان خلف :
ممكن إسم الأغنيه
2024-11-12 19:56:42
4
user46354310907045
زكي جابر :
هههه
2024-11-15 14:55:20
3
c_l_o_u_a_505
ۿډڪٰ اެݪم࣬نٰبٚجَي٘ :
شو اسم الاغني يا بشاررر
2024-11-13 16:33:19
3
abcdefg1807oman.7726
انترناشونال عمان 🇴🇲 :
عيوووونك
2024-12-02 19:27:54
2
zsafvh
حيدر :
يابه الشامه موضوع ثاني💕[yummy][lovely]
2024-11-26 18:21:08
2
mgd.919
أبًـــوٌ آمًـــيَــر :
نوم
2024-11-23 16:27:16
2
hosammawas
Hosam Mawas :
سميرة
2024-11-22 23:51:03
2
yassersy0
yasser.helal :
والله بدها أول 🥰
2024-11-16 18:06:37
2
user5869847161316
تِؤبَـᬼ⍣⃟،ششـᩚ⃐⑅⃝ᬼ‍ني :
معمل راحة 😁
2024-11-16 12:13:32
2
user56199810784766
انا أسطورة :
اخ قلبي يوجعني
2024-11-15 21:30:14
2
abo_watan_xc_919
ابــو وطــن 🖤👑 :
دراسة😁
2024-11-14 21:45:12
2
s_hiq313
الرجل المهذب313 :
🕺🕺🕺🕺🕺🕺💃💃💃💃 شد
2024-11-14 20:59:30
2
jk_dt
احمد بن محمد🇸🇾 :
تجارة
2024-11-14 08:50:51
2
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GIANT BROWN BUTTER CINNAMON TWIST My heaven ✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (serves 12-15): Dough: - 3/4 cup milk of choice (180ml), warmed (~110F) - 2 1/2 tsp (11g) active dry yeast @redstaryeast  - 1 egg, at room temperature - 1/3 cup (76g) salted butter, very softened (almost melted) - 1/4 cup (55g) granulated sugar, divided  - 2 1/2 cups (350g) bread flour @King Arthur Baking (substitution: all-purpose flour) - 1/2 tsp (3g) salt Brown Butter Cinnamon Filling: - 1/4 cup (58g) salted butter - 1/2 cup (120g) brown sugar - 1 tbsp (8g) cinnamon - 1/3 cup (80ml), heavy cream, for pouring over Brown Butter Cream Cheese Glaze: - 4oz cream cheese, softened @Philly Cream Cheese  - 1/4 cup (58g) salted butter, brown and cooled - 1 cup (120g) powdered sugar - 1 tsp (4g) vanilla extract or paste - Optional: 2-3 tbsp (30ml-45ml) milk of choice Instructions: Start by activating the yeast and preparing the dough. Pour the warm milk into a the bowl of a stand mixer or large bowl. Add 1 tbsp (12g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 3-5 minutes, until frothy.  Then, add the egg, butter, and the rest of the sugar. Mix until combined.  Add in the flour and salt, and mix or knead with your hands until barely combined. Allow to rest for 5 minutes so the flour can soak up the liquids.  Then, transfer to a stand mixer with the dough hook attached, or pour the dough mixture onto a floured surface and knead for 5-7 minutes, until elastic and smooth.  Place the dough into a lightly greased large bowl. Cover and allow to rise in a warm environment for 30 minutes, or until doubled in size.  Line a large baking sheet with parchment paper. Prepare the brown butter filling. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 minutes). Remove from heat and immediately pour into a small bowl. Place into the fridge to cool and harden up slightly.  Then, mix in the brown sugar and cinnamon until fully combined. Set aside. Once the dough doubled, turn it onto a floured surface. Use a rolling pin to roll the dough out into a 12x8” rectangle.  Spread the brown butter cinnamon filling across the entire surface of the dough, leaving a 1/4” border around the edges.  Starting from the long end of the rectangle, tightly roll the dough up into a log, pinching the ends to seal.  With a sharp knife, cut through the center of the dough log, down the length, keeping about a 1” attached to one end. With the cut side up, twist the dough ropes around each other and tuck the ends under. Place the twist onto the prepared baking sheet. Loosely cover the pan with plastic wrap and then a tea towel, and allow to proof in a warm environment for ~45 minutes, until puffy and risen. While proofing, preheat the oven to 350F. Once proofed, warm the heavy cream and pour all over the twist. Bake at 350F for 20-25 minutes, until golden. Remove and cool slightly.  While cooling, make the glaze by beating together all of the ingredients in a medium bowl, until smooth. Drizzle the glaze all over the twist. Slice and serve warm. Enjoy! #giantbrownbuttercinnamontwist #brownbutter #brownbuttercinnamonrolls #cinnamontwist #cinnamonrolls #homemade #homemadecinnamonrolls #cinnamonrollrecipe #thebestcinnamonrolls  #fluffycinnamonrolls #softcinnamonrolls #baking #creamcheese #creamcheeseicing #Breakfast #brunch #snack #dessert #cinnamonroll #gooeycinnamonrolls #brownbuttercinnamonfilling #brownbuttercreamcheeseicing #brownbuttercreamcheeseglaze #creamcheeseicing #creamcheeseglaze #giantcinnamonroll
GIANT BROWN BUTTER CINNAMON TWIST My heaven ✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (serves 12-15): Dough: - 3/4 cup milk of choice (180ml), warmed (~110F) - 2 1/2 tsp (11g) active dry yeast @redstaryeast - 1 egg, at room temperature - 1/3 cup (76g) salted butter, very softened (almost melted) - 1/4 cup (55g) granulated sugar, divided - 2 1/2 cups (350g) bread flour @King Arthur Baking (substitution: all-purpose flour) - 1/2 tsp (3g) salt Brown Butter Cinnamon Filling: - 1/4 cup (58g) salted butter - 1/2 cup (120g) brown sugar - 1 tbsp (8g) cinnamon - 1/3 cup (80ml), heavy cream, for pouring over Brown Butter Cream Cheese Glaze: - 4oz cream cheese, softened @Philly Cream Cheese - 1/4 cup (58g) salted butter, brown and cooled - 1 cup (120g) powdered sugar - 1 tsp (4g) vanilla extract or paste - Optional: 2-3 tbsp (30ml-45ml) milk of choice Instructions: Start by activating the yeast and preparing the dough. Pour the warm milk into a the bowl of a stand mixer or large bowl. Add 1 tbsp (12g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 3-5 minutes, until frothy. Then, add the egg, butter, and the rest of the sugar. Mix until combined. Add in the flour and salt, and mix or knead with your hands until barely combined. Allow to rest for 5 minutes so the flour can soak up the liquids. Then, transfer to a stand mixer with the dough hook attached, or pour the dough mixture onto a floured surface and knead for 5-7 minutes, until elastic and smooth. Place the dough into a lightly greased large bowl. Cover and allow to rise in a warm environment for 30 minutes, or until doubled in size. Line a large baking sheet with parchment paper. Prepare the brown butter filling. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 minutes). Remove from heat and immediately pour into a small bowl. Place into the fridge to cool and harden up slightly. Then, mix in the brown sugar and cinnamon until fully combined. Set aside. Once the dough doubled, turn it onto a floured surface. Use a rolling pin to roll the dough out into a 12x8” rectangle. Spread the brown butter cinnamon filling across the entire surface of the dough, leaving a 1/4” border around the edges. Starting from the long end of the rectangle, tightly roll the dough up into a log, pinching the ends to seal. With a sharp knife, cut through the center of the dough log, down the length, keeping about a 1” attached to one end. With the cut side up, twist the dough ropes around each other and tuck the ends under. Place the twist onto the prepared baking sheet. Loosely cover the pan with plastic wrap and then a tea towel, and allow to proof in a warm environment for ~45 minutes, until puffy and risen. While proofing, preheat the oven to 350F. Once proofed, warm the heavy cream and pour all over the twist. Bake at 350F for 20-25 minutes, until golden. Remove and cool slightly. While cooling, make the glaze by beating together all of the ingredients in a medium bowl, until smooth. Drizzle the glaze all over the twist. Slice and serve warm. Enjoy! #giantbrownbuttercinnamontwist #brownbutter #brownbuttercinnamonrolls #cinnamontwist #cinnamonrolls #homemade #homemadecinnamonrolls #cinnamonrollrecipe #thebestcinnamonrolls #fluffycinnamonrolls #softcinnamonrolls #baking #creamcheese #creamcheeseicing #Breakfast #brunch #snack #dessert #cinnamonroll #gooeycinnamonrolls #brownbuttercinnamonfilling #brownbuttercreamcheeseicing #brownbuttercreamcheeseglaze #creamcheeseicing #creamcheeseglaze #giantcinnamonroll

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