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@zk_zargoo56: Replying to @shahzaib.khan3326 کالج تہ ڑنگہ بنگہ زی ۔۔ #zk_zargoo56 #fyp #song #Viral #Song #pashto

ᴢᴋ ᴢᴀʀɢᴏᴏ💸
ᴢᴋ ᴢᴀʀɢᴏᴏ💸
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Region: PK
Monday 25 November 2024 06:13:50 GMT
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No Watermark .mp4 (9.75MB) No Watermark(HD) .mp4 (132.75MB) Watermark .mp4 (15.81MB) Music .mp3

Comments

user1838173261717
user1838173261717 :
@8
2024-11-27 15:21:49
0
rabalkaka17
ᕙ(🥹،دردتنہائی،🥹)ᕗ :
R💔i, or. maribi
2024-11-25 06:47:52
2
hanif.jogezai
Hanif Jogezai :
😂😂😂
2024-11-25 19:18:53
2
shallokhan344
Shallokhan344 :
🥰🥰🥰🥰
2024-11-25 18:32:36
2
s270055767003
❤شهزاد نورزهی 🥀 :
🥰🥰🥰
2024-11-25 20:18:46
1
tz_tariqoo
Táriq__Khâñ❤️ :
🥰🥰🥰
2024-11-25 19:53:21
1
shallokhan344
Shallokhan344 :
🥰🥰🥰🥰🥰🥰
2024-11-25 18:32:32
1
shallokhan344
Shallokhan344 :
🥰🥰🥰🥰🥰
2024-11-25 18:32:29
1
m..saleem013
m. saleem :
🥰🥰🥰
2024-11-25 18:24:40
1
user732553284397
user732553284397 :
🥰🥰🥰
2024-12-24 15:14:50
0
user404276578599
📕شاعر نقیب الله امیني📕 :
🥰🥰🥰
2024-12-23 06:52:39
0
user5105799983943
user5105799983943 :
🌺🌺🌺
2024-12-20 13:24:56
0
mewakhan799
mewakhan799 :
🥰
2024-12-05 18:16:11
0
aftab_nasar
Aftab_nasar :
♥️
2024-12-05 06:46:12
0
daneshafghan1
khan :
❤
2024-12-05 06:38:54
0
muhmmad.qaisar8
Muhmmad Qaisar :
❤️❤️❤️
2024-12-04 20:51:59
0
jalaludin_safi
🌹بغلاني🌹بچه🌹ګګ🦅 :
🥰🥰🥰
2024-12-04 20:20:16
0
user536436219
Abdul Hadi :
🥰🥰🥰
2024-12-04 20:01:45
0
ahk1430
AHK KAKAR :
🥰🥰🥰
2024-12-03 09:47:44
0
ihsanatal2
꧁🥀احسان🥀꧂ :
😭😭😭
2024-12-02 16:26:09
0
user708727656298
user708727656298 :
❤️❤️❤️
2024-12-02 09:16:33
0
naseebullah.khan441
Naseebullah Khan :
🥰🥰🥰
2024-12-02 07:19:31
0
user2065347054653
محمد ګل تورن :
❤❤❤
2024-11-30 19:48:44
0
user8845676825551
نور محمد عادل :
🥰🥰🥰
2024-11-30 12:54:41
0
kalimullahkhaksar646412
Kalim Ullah khaksar :
💞💞💞
2024-11-30 06:13:37
0
To see more videos from user @zk_zargoo56, please go to the Tikwm homepage.

Other Videos
no need for this verse
no need for this verse
ما قويت😢😢😢#joongdunk #netjames #omling #🏳️‍🌈 #🇹🇭 #Fortbeat
ما قويت😢😢😢#joongdunk #netjames #omling #🏳️‍🌈 #🇹🇭 #Fortbeat
Bouncy 🫶🏼
Bouncy 🫶🏼
Japanese Milk Bread 🍞 Ingredients - 325g (about 11.5 oz) bread flour - 7g (¼ oz) yeast - 120ml (4 fl oz) milk - 30g (1 oz) unsalted butter, room temperature - 5g (⅛ oz) salt - 40g (1.4 oz) sugar - 1 egg Method 1. Start by making the tangzhong: add 25g of flour and 100ml of water to a pan over medium heat. Mix until you have a thick, sticky paste. Transfer this into a small container, cover, and leave in the fridge to cool completely. 2. Warm the milk to approximately 30°C (86°F) and add the yeast and sugar. Mix until dissolved. Place the flour in the bowl of a stand mixer fitted with the dough hook attachment. Add the egg, tangzhong, and the warm milk yeast mixture. Start to mix on medium-low speed. 3. After 4-5 minutes, the dough should start to look smooth and stop sticking to the sides of the bowl. At this point, add the salt and room temperature butter and continue to mix until the salt and butter are completely absorbed. 4. Place the dough into a bowl and cover with an airtight lid or cling film. Leave to prove for 1.5-2 hours or until the dough has doubled in size. 5. Once the dough has doubled, place it on the bench and knead a few times to knock back. Cut the dough into 3 even pieces, flatten each dough ball out into an oblong shape, and roll tightly onto itself so you end up with a rugby ball shape. 6. Place the 3 dough balls into a 450g bread tin (approximately 10.2x11.5x20 cm) and cover with the lid. Let it prove for 1-2 hours or until it has doubled in size again. Preheat the oven to 180°C (356°F). 7. Once proved, bake in the preheated oven for 30 minutes with the lid on. After cooking, remove from the oven and open the lid but leave in the tin for 30 minutes on a rack before removing and allowing to cool completely before slicing. #baking #bread #Recipe #fypシ #viral #japenese
Japanese Milk Bread 🍞 Ingredients - 325g (about 11.5 oz) bread flour - 7g (¼ oz) yeast - 120ml (4 fl oz) milk - 30g (1 oz) unsalted butter, room temperature - 5g (⅛ oz) salt - 40g (1.4 oz) sugar - 1 egg Method 1. Start by making the tangzhong: add 25g of flour and 100ml of water to a pan over medium heat. Mix until you have a thick, sticky paste. Transfer this into a small container, cover, and leave in the fridge to cool completely. 2. Warm the milk to approximately 30°C (86°F) and add the yeast and sugar. Mix until dissolved. Place the flour in the bowl of a stand mixer fitted with the dough hook attachment. Add the egg, tangzhong, and the warm milk yeast mixture. Start to mix on medium-low speed. 3. After 4-5 minutes, the dough should start to look smooth and stop sticking to the sides of the bowl. At this point, add the salt and room temperature butter and continue to mix until the salt and butter are completely absorbed. 4. Place the dough into a bowl and cover with an airtight lid or cling film. Leave to prove for 1.5-2 hours or until the dough has doubled in size. 5. Once the dough has doubled, place it on the bench and knead a few times to knock back. Cut the dough into 3 even pieces, flatten each dough ball out into an oblong shape, and roll tightly onto itself so you end up with a rugby ball shape. 6. Place the 3 dough balls into a 450g bread tin (approximately 10.2x11.5x20 cm) and cover with the lid. Let it prove for 1-2 hours or until it has doubled in size again. Preheat the oven to 180°C (356°F). 7. Once proved, bake in the preheated oven for 30 minutes with the lid on. After cooking, remove from the oven and open the lid but leave in the tin for 30 minutes on a rack before removing and allowing to cool completely before slicing. #baking #bread #Recipe #fypシ #viral #japenese
اللهم ثبت لنا قدم صدق عندك مع الحسين 🥹💔. #ليلة #الجمعة #شيعة #بغداد
اللهم ثبت لنا قدم صدق عندك مع الحسين 🥹💔. #ليلة #الجمعة #شيعة #بغداد

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