@bader_nh: ناري 🔥🩵 #بدر_الحسينان

bader_nh
bader_nh
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Region: KW
Sunday 29 December 2024 18:05:58 GMT
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summerjoy128
Summer :
The new trend 🔥🩵
2024-12-29 18:40:40
6
onlyhamedd
onlyhamedd :
🩵🩵🩵
2024-12-29 18:14:21
3
salemborubayea
salemborubayea :
I love you
2025-01-01 13:12:25
1
ll0sh1
𝑆ℎُ :
بدور🩵🩵🩵🩵🩵🩵
2024-12-29 18:11:27
1
dash4566
dash🌊 :
On fire 🔥🔥🔥🩵
2024-12-29 18:09:51
1
rav22en
♛ :
الله🩵🩵🩵
2024-12-29 18:31:23
1
aldiva834
Al Diva Rashed :
Amazing 👌👌👌 ❤️❤️❤️
2025-01-25 21:31:13
0
axmedova95_
⚜️AXMEDOVA⚜️ :
Song name pls
2025-01-25 07:10:28
0
saraa15392
saraa15392 :
he won the trend of this song!! 💙💙🩵🩵
2025-01-05 06:46:33
0
aqeeelstar
aqeeelstar :
التصوير 👌👏🏻👏🏻👏🏻
2024-12-29 20:35:56
3620
user926089656
بنت بغداد ✨️🇮🇶 :
اذا تحب نارو الفديو جديد لبس ازرق
2024-12-29 18:15:27
563
om_bader_b
Om_bader :
حبيبي 🌹🙌🏼
2024-12-29 18:10:52
1082
anoodturkii
3noud🇦🇪 :
شو عنده راجو
2025-01-25 12:26:09
182
aya135711
𝓐𝔂𝓪🦋 :
عادي نبدل الياء واو 🦦؟
2024-12-29 18:25:52
444
malk16h
Malk🦋. :
اذا تحب نارو البس الفيديو الجاي ازرق
2024-12-29 18:09:25
134
fraolaa5
frote :
قصدك نارو😭👍
2024-12-30 09:43:06
26
l2.ayo
أيـــــــّو📸 :
🦦اول مره احس فيديو بيرفكتتتتت بكلشي ✨
2024-12-29 18:36:12
105
only.gmr
قمر :
ماي بيبي 🩵🩵🩵🩵
2024-12-29 18:41:40
130
46fkfsqdtg3
🌚 🤙🏻dade :
كاتب نارر تره قصده نارو
2024-12-30 11:33:37
11
2v.i.v
𝐒𝐀𝐆𝐀|🇮🇶 :
الفيديو ينعاد وحده ليشش😭😭😭🏃🏻‍♀️
2024-12-29 18:48:46
60
art_zo._.za
𝐍ı𝐒𝐀𝐍 𝐆ü𝐙𝐄𝐋𝐈 𖠵 :
يمعودين كل وحدة كاتبة ادا تحب فلان البس فلان لون خل نتفق ع لون واحد هيج منعرف 😂
2024-12-29 18:28:04
60
rasha_rasha123m
rasha 💙N :
بس الفراري مشتاقين اذكرني🥺🥺
2024-12-29 19:29:04
76
To see more videos from user @bader_nh, please go to the Tikwm homepage.

Other Videos

CARAMEL CHEESECAKE #food #Recipe #cheesecake #caramel #cake #tasty #fy #fyp #foryou #foryoupage CHEESECAKE BATTER 800 g cream cheese 200 g crème fraîche (or sour cream) 120 g granulated sugar 8 g vanilla sugar (1 packet) 40 g cornstarch 4 medium eggs FILLING Bastogne cookies (or gingersnap/biscoff) 150 g caramel TOPPING 150 g white chocolate 75 ml heavy cream (unwhipped) 25 g caramel Instructions: Place the cream cheese, crème fraîche, granulated sugar, vanilla sugar, and cornstarch in a large mixing bowl. Mix until smooth. Add the eggs one at a time, gently folding each into the batter to keep it airy. Line the bottom of a springform pan with parchment paper. Crumble a layer of Bastogne cookies and spread them evenly over the base. Pour half of the cheesecake batter over the cookies and smooth it out. Spread 75 g of caramel over the batter. Add another layer of Bastogne cookies and another 75 g of caramel. Finally, pour the remaining cheesecake batter on top and smooth the surface. Preheat the oven to 125°C (257°F). Bake the cheesecake for 60–65 minutes, until the edges are set and the center still jiggles slightly. Turn off the oven and let the cheesecake sit inside for 1 hour to prevent cracking. Allow the cheesecake to cool completely. Heat the heavy cream until just below boiling point. Remove from heat and add the chopped white chocolate. Let it sit for 1 minute, then stir until smooth. Pour the ganache over the cooled cheesecake. Drizzle drops of caramel over the ganache. Use a toothpick to create a decorative pattern. Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to set. Slice the cheesecake into neat pieces. Garnish with extra caramel, whipped cream, or fresh strawberries if desired.
CARAMEL CHEESECAKE #food #Recipe #cheesecake #caramel #cake #tasty #fy #fyp #foryou #foryoupage CHEESECAKE BATTER 800 g cream cheese 200 g crème fraîche (or sour cream) 120 g granulated sugar 8 g vanilla sugar (1 packet) 40 g cornstarch 4 medium eggs FILLING Bastogne cookies (or gingersnap/biscoff) 150 g caramel TOPPING 150 g white chocolate 75 ml heavy cream (unwhipped) 25 g caramel Instructions: Place the cream cheese, crème fraîche, granulated sugar, vanilla sugar, and cornstarch in a large mixing bowl. Mix until smooth. Add the eggs one at a time, gently folding each into the batter to keep it airy. Line the bottom of a springform pan with parchment paper. Crumble a layer of Bastogne cookies and spread them evenly over the base. Pour half of the cheesecake batter over the cookies and smooth it out. Spread 75 g of caramel over the batter. Add another layer of Bastogne cookies and another 75 g of caramel. Finally, pour the remaining cheesecake batter on top and smooth the surface. Preheat the oven to 125°C (257°F). Bake the cheesecake for 60–65 minutes, until the edges are set and the center still jiggles slightly. Turn off the oven and let the cheesecake sit inside for 1 hour to prevent cracking. Allow the cheesecake to cool completely. Heat the heavy cream until just below boiling point. Remove from heat and add the chopped white chocolate. Let it sit for 1 minute, then stir until smooth. Pour the ganache over the cooled cheesecake. Drizzle drops of caramel over the ganache. Use a toothpick to create a decorative pattern. Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to set. Slice the cheesecake into neat pieces. Garnish with extra caramel, whipped cream, or fresh strawberries if desired.

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