@a_5k._: ؟؟؟؟

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Wednesday 18 December 2024 13:13:51 GMT

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. ᷂زيـزِي ᰔ . :

اليحَب الثاني من صُدك ميهمه الشكل ، ويحَبه بہ ٰ ڪُل حالاته 💗💗💗💗💗💗.

2024-12-18 14:35:04

26

miila_.aiila :

اخاف يسألني ليش حليان😅

2024-12-18 21:49:53

5

R :

شــفته وحَيـل مـتغيـر وسـلته وڪلته لـيش هلـڪد ذبلأن عـيونه لـــحَبهن ذبلأنات قـــــهر وࢪبي💔✨

2024-12-19 09:19:34

5

ڨـيونا |¦ 𝑭𝒊𝒐𝒏𝒂 🌪️ :

ليش ؟؟😔❤️

2024-12-20 10:47:38

3

* :

صدك ليش ذبلان🤔

2024-12-18 21:43:51

4

zig189580 :

هاذي مو بميسان؟!

2024-12-20 08:34:43

3

يَقين :

ليش ذبلان؟

2024-12-19 19:50:25

4

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Other Videos

#hot #newsanchor

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#កូនអ្នកកំពង់ចាម #អតរឹកទេ

#កូនអ្នកកំពង់ចាម #អតរឹកទេ

MINI PECAN CARAMEL CHEESECAKES #kookmutsjes #Ramadan #Ramadan2023 #foryou #fy #fyp #trending #viral #cheesecake #pecan #caramel #food PECAN FILLING 75 gr pecans 50 gr brown sugar 1 egg white (m) CRUST 75 gr tea biscuits 75 gr unsalted butter CHEESECAKE BATTER 400 gr cream cheese 50 gr sour cream 75 gr white caster sugar 8 gr vanilla sugar a pinch of salt 30 gr cornstarch 2 eggs (m) PECAN CARAMEL 40 ml water 80 gr granulated sugar 100 gr heavy cream 40 gr unsalted butter 75 gr pecans Put the pecans (75 grams), brown sugar and egg white in a food processor. Mix until fine. Put the mixture in a piping bag and set aside. Melt the unsalted butter and grind the tea biscuits. Put the ground tea biscuits in a deep bowl and add the melted butter. Mix well. Take a silicone baking mould and fill it with the cookie dough (about 14 grams per cheesecake). Flatten it with a glass. This way you prevent the cookie dough from sticking and you press everything firmly. Repeat the process. Add the cream cheese and sour cream to a deep bowl. Mix for a minute. Add the white caster sugar, vanilla sugar, salt and cornstarch. Mix together for a minute. Put the mixer aside and use the spatula from now on. Lightly beat the eggs one by one with the spatula (do not use a mixer, as it will whip the batter too much). Back to the silicone mould. Fill it with a layer of cheesecake batter over the cookie dough (15 grams) and pipe some pecan filling in the center (12 grams). Finish with another layer of cheesecake batter (35 grams). Place the mini cheesecakes in a preheated oven at 115 ℃ for about 22 to 25 minutes. Turn off the oven and let the cheesecakes slowly cool down in the oven. Keep the oven door closed to prevent the cheesecakes from cracking. PECAN CARAMEL: Do not cut the pecans (75 grams) too small. Bring the water and sugar to a boil in a pan over medium heat for 5 minutes. Once the sugar has dissolved completely, turn up the heat. Cook for 5 minutes or until the sugar/water mixture has turned brown. Once this happens, turn off the heat. Add the heavy cream and unsalted butter while stirring. Mix well. Add the pecans and let it sit for a while until the caramel thickens.

MINI PECAN CARAMEL CHEESECAKES #kookmutsjes #Ramadan #Ramadan2023 #foryou #fy #fyp #trending #viral #cheesecake #pecan #caramel #food PECAN FILLING 75 gr pecans 50 gr brown sugar 1 egg white (m) CRUST 75 gr tea biscuits 75 gr unsalted butter CHEESECAKE BATTER 400 gr cream cheese 50 gr sour cream 75 gr white caster sugar 8 gr vanilla sugar a pinch of salt 30 gr cornstarch 2 eggs (m) PECAN CARAMEL 40 ml water 80 gr granulated sugar 100 gr heavy cream 40 gr unsalted butter 75 gr pecans Put the pecans (75 grams), brown sugar and egg white in a food processor. Mix until fine. Put the mixture in a piping bag and set aside. Melt the unsalted butter and grind the tea biscuits. Put the ground tea biscuits in a deep bowl and add the melted butter. Mix well. Take a silicone baking mould and fill it with the cookie dough (about 14 grams per cheesecake). Flatten it with a glass. This way you prevent the cookie dough from sticking and you press everything firmly. Repeat the process. Add the cream cheese and sour cream to a deep bowl. Mix for a minute. Add the white caster sugar, vanilla sugar, salt and cornstarch. Mix together for a minute. Put the mixer aside and use the spatula from now on. Lightly beat the eggs one by one with the spatula (do not use a mixer, as it will whip the batter too much). Back to the silicone mould. Fill it with a layer of cheesecake batter over the cookie dough (15 grams) and pipe some pecan filling in the center (12 grams). Finish with another layer of cheesecake batter (35 grams). Place the mini cheesecakes in a preheated oven at 115 ℃ for about 22 to 25 minutes. Turn off the oven and let the cheesecakes slowly cool down in the oven. Keep the oven door closed to prevent the cheesecakes from cracking. PECAN CARAMEL: Do not cut the pecans (75 grams) too small. Bring the water and sugar to a boil in a pan over medium heat for 5 minutes. Once the sugar has dissolved completely, turn up the heat. Cook for 5 minutes or until the sugar/water mixture has turned brown. Once this happens, turn off the heat. Add the heavy cream and unsalted butter while stirring. Mix well. Add the pecans and let it sit for a while until the caramel thickens.

#bike chori ko video#2081/9/7#😢

#bike chori ko video#2081/9/7#😢

#في هذا اليوم

#في هذا اليوم

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