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@not11822: #audit #foryou #fyp #police

not118
not118
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Monday 03 November 2025 11:07:32 GMT
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No Watermark .mp4 (11.94MB) No Watermark(HD) .mp4 (13.71MB) Watermark .mp4 (12.4MB) Music .mp3

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user7265529741395
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2025-11-03 18:26:56
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2025-11-07 01:57:23
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A perfect products under 100 I will repeat again🧴🎀 فولو = تشوفوني تاني💗🎀 #منتجات_للبشرة #رخيص_وكويس #شامبو #ايفا #fyyy
A perfect products under 100 I will repeat again🧴🎀 فولو = تشوفوني تاني💗🎀 #منتجات_للبشرة #رخيص_وكويس #شامبو #ايفا #fyyy
#dance #groove #pilates #workout #model
#dance #groove #pilates #workout #model
Classic Chocolate Chip Croissants Ingredients * 315 g flour (≈ 2⅔ cups) * 150 g cold milk + water mix (≈ ⅔ cup) * 25 g egg (≈ ½ large egg) * 35 g sugar (≈ 3 tbsp) * 25 g softened butter (≈ 2 tbsp) * 4 g instant yeast (≈ 1 tsp) * 1 tsp salt * 80 g mini chocolate chips (≈ ½ cup) * 160 g unsalted butter, for laminating (≈ ⅔ cup) Instructions 1. In a bowl, add all the ingredients except the butter and salt. Mix until the dough comes together, then add the softened butter and salt and knead until smooth and elastic. Flatten the dough, add the mini chocolate chips, and knead gently just until they are evenly distributed. Cover and refrigerate for at least 6 hours. 2. Roll the 160 g butter into a soft square (pliable, not melted). Enclose it in the dough and make a double fold, then roll it out and do a simple fold. Rest for 1 hour in the refrigerator. 3. Roll the dough into a large rectangle, cut it into 3 long strips, then divide each strip into 6 triangles. Roll each triangle not too tightly. Cover and proof for 3+ hours, until puffy and jiggly. 4. Brush with egg yolk mixed with a little milk. Bake at 400°F (205°C) for 4 minutes, then reduce the temperature to 350°F (175°C) and bake for 12–15 minutes, or until deeply golden brown. #croissant#croissantts #bread #baking #breadtok
Classic Chocolate Chip Croissants Ingredients * 315 g flour (≈ 2⅔ cups) * 150 g cold milk + water mix (≈ ⅔ cup) * 25 g egg (≈ ½ large egg) * 35 g sugar (≈ 3 tbsp) * 25 g softened butter (≈ 2 tbsp) * 4 g instant yeast (≈ 1 tsp) * 1 tsp salt * 80 g mini chocolate chips (≈ ½ cup) * 160 g unsalted butter, for laminating (≈ ⅔ cup) Instructions 1. In a bowl, add all the ingredients except the butter and salt. Mix until the dough comes together, then add the softened butter and salt and knead until smooth and elastic. Flatten the dough, add the mini chocolate chips, and knead gently just until they are evenly distributed. Cover and refrigerate for at least 6 hours. 2. Roll the 160 g butter into a soft square (pliable, not melted). Enclose it in the dough and make a double fold, then roll it out and do a simple fold. Rest for 1 hour in the refrigerator. 3. Roll the dough into a large rectangle, cut it into 3 long strips, then divide each strip into 6 triangles. Roll each triangle not too tightly. Cover and proof for 3+ hours, until puffy and jiggly. 4. Brush with egg yolk mixed with a little milk. Bake at 400°F (205°C) for 4 minutes, then reduce the temperature to 350°F (175°C) and bake for 12–15 minutes, or until deeply golden brown. #croissant#croissantts #bread #baking #breadtok
🔥 This trend is everywhere, so we had to create our own version! Our take on this iconic Lady Gaga sound — with our own energy, style, and a little dance magic. ✨🖤 What do you think of our version? 👀💃 #DanceTrend #LadyGaga #Judas #OurVersion #DanceVideo @Marina Mikheeva @Mikheev Family @YouTube @1MILLION @Lady Gagita
🔥 This trend is everywhere, so we had to create our own version! Our take on this iconic Lady Gaga sound — with our own energy, style, and a little dance magic. ✨🖤 What do you think of our version? 👀💃 #DanceTrend #LadyGaga #Judas #OurVersion #DanceVideo @Marina Mikheeva @Mikheev Family @YouTube @1MILLION @Lady Gagita
لما احد يدق عليك ويزعجك ويصير بثر ههههههههه
لما احد يدق عليك ويزعجك ويصير بثر ههههههههه


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