@habibazaik: ازاي تعملي ريفي#العنايه_بالشعر #شعر #fyyyyyyyyyyyyyyyy #حراره #ويفي

Habiba zaki/حبيبه ذكي ✨️🧸

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Region: EG

Wednesday 11 March 2026 19:37:31 GMT

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Comments

𝕁𝕆𝕁𝕆♡ :

انا ببدا بالجنب الاصعب علشان اكون في كامل نشاطي😂

2026-03-14 18:01:13

97

ام فرج🫆 :

اثبت الويفي ازاي انا مجرد ما باجي افكه بالمشط أو الفرشه بيرجع مفرود عادي

2026-03-20 16:33:24

35

يسـرا :

ليه الشعر مبيمشيش في المكوه وبيقفش عليها

2026-03-18 06:59:13

18

aya :

ليه بتلفي لفه متلفي دايركت حبيبه اي السبب

2026-03-11 20:40:25

19

Marwa M7md61 :

معايا بيبي ليس مركه بي بي ليس بفكر ابعها و اجيب تورنيدو عايزه رائيك

2026-03-22 02:40:52

0

alaaahmedfahmy161 :

القصة اليمين مشكلة حياتي

2026-03-21 00:37:46

1

Damiana Shehata :

اخليها على درجه حراره ايه

2026-03-12 21:40:16

1

Haidy☣️ :

وهي لفوق كدا اسهل ولا لما تبقا مايلة لتحت؟ عشان ساعات مبتظبطش مني ومبتعملشش

2026-03-11 21:16:48

8

radwa :

انا بحبك حقيقي

2026-03-12 04:59:09

1

رؤ✨ :

مش شغاله معيا ليه

2026-03-11 19:46:01

2

Ratanya :

كيف الفيديو بتاعي

2026-04-02 19:05:46

0

الملكة :

المكوه دي حلوه بفكر اطلبها ؟

2026-03-11 22:46:29

0

Christina refaat :

بيفك علطول مش بيكمل 10 دقائق ويبقى ليس تانى

2026-03-18 21:43:15

2

jazmine :

هو ينفع نوع بيبي ليث معين

2026-03-14 20:44:06

0

Mona Mostafa791 :

الفيديو ظهرلي وانا لسة مخلصة شعري حالاً يخربيت سوء الحظ 😂

2026-03-21 01:35:17

1

Gana Arefa :

تحفه اووي🥰🥰

2026-04-07 22:40:28

0

. :

بجد نفسي اشتري بيبي ليس حلوه قولي علي حاجه فعلا تكون كويسه ومحتاجش الصالون

2026-03-24 21:49:28

0

Damiana Shehata :

البيبي ليس بتاعتي عريضه مش بعرف اعمل بيها

2026-03-12 21:40:36

1

RANON💞 :

ممكن درجه صبغه شعرك ونوعها بللليزز

2026-07-13 11:23:23

0

khadiga taha :

اوكيه

2026-03-14 10:36:44

0

🪩 :

ليه لما بعمها كدا دايماً بتتفك وبحط سبراي مثبت وكل حاجه بتثبت و اول ما اخرج برا البيت تتفك ؟؟

2026-04-27 21:14:30

0

wd🤍 :

لون الصبغه خير مو قبل فتره غمقتيه؟؟

2026-07-02 18:18:51

0

Marwa waly :

ف وقته هجربها 🥰

2026-04-13 12:16:17

0

Aya🦋 :

ثنكيو❤️❤️

2026-06-22 13:11:18

0

Γιουστίνα Μάχερ :

ممكن نوع مثبت حلو

2026-03-12 03:38:55

0

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Mystery Bag - Pure Canadian Maple Syrup So I whipped up my Maple Portuguese Custard Tarts - ½ cup (110g) maple sugar ⅓ cup (85ml) water ¼ cup (35g) plain flour ⅔ cup (170ml) full cream milk ⅔ cup (170ml) cream 1 vanilla bean, split lengthways and seeds scraped 3 free-range egg yolks 1 sheet frozen puff pastry, just thawed 1 tablespoon maple cinnamon sugar (maple sugar mixed with ground cinnamon) 2 tablespoons pure Canadian maple syrup Preheat the oven to 220°C and grease a muffin tin with canola spray or butter. In a saucepan over medium heat, combine the maple sugar and water, and bring it to a boil. Cook for 6 minutes, stirring occasionally to stop the mixture from catching on the bottom. While the sugar syrup is cooking, combine the flour and half the milk in a small bowl, and whisk until completely smooth. Place the remaining milk along with the cream, vanilla bean, and seeds in a saucepan over low heat and bring just to a boil. Remove the pan from the heat and slowly strain the mixture over the flour mixture in the bowl. Stir to combine, then add the egg yolks, pure Canadian maple syrup, and mix again to combine. Finally, slowly pour in the sugar syrup to finish your custard. Set the mixture aside. Dust a clean, dry surface with flour, then lay out the pastry sheet. Sprinkle the maple cinnamon sugar over the top, then carefully roll the pastry into a log. Cut into 12 even pieces, then use a rolling pin to roll out into rounds with an 8-centimetre diameter. Press the pastry rounds into the muffin tin and three-quarters fill each one with custard. Bake for 10–12 minutes or until the custard just starts to blister. These are best enjoyed warm from the oven.

Mystery Bag - Pure Canadian Maple Syrup So I whipped up my Maple Portuguese Custard Tarts - ½ cup (110g) maple sugar ⅓ cup (85ml) water ¼ cup (35g) plain flour ⅔ cup (170ml) full cream milk ⅔ cup (170ml) cream 1 vanilla bean, split lengthways and seeds scraped 3 free-range egg yolks 1 sheet frozen puff pastry, just thawed 1 tablespoon maple cinnamon sugar (maple sugar mixed with ground cinnamon) 2 tablespoons pure Canadian maple syrup Preheat the oven to 220°C and grease a muffin tin with canola spray or butter. In a saucepan over medium heat, combine the maple sugar and water, and bring it to a boil. Cook for 6 minutes, stirring occasionally to stop the mixture from catching on the bottom. While the sugar syrup is cooking, combine the flour and half the milk in a small bowl, and whisk until completely smooth. Place the remaining milk along with the cream, vanilla bean, and seeds in a saucepan over low heat and bring just to a boil. Remove the pan from the heat and slowly strain the mixture over the flour mixture in the bowl. Stir to combine, then add the egg yolks, pure Canadian maple syrup, and mix again to combine. Finally, slowly pour in the sugar syrup to finish your custard. Set the mixture aside. Dust a clean, dry surface with flour, then lay out the pastry sheet. Sprinkle the maple cinnamon sugar over the top, then carefully roll the pastry into a log. Cut into 12 even pieces, then use a rolling pin to roll out into rounds with an 8-centimetre diameter. Press the pastry rounds into the muffin tin and three-quarters fill each one with custard. Bake for 10–12 minutes or until the custard just starts to blister. These are best enjoyed warm from the oven.

bukan sekedar bunga, tapi banyak manfaatnya #bibitbungasedapmalam #bungasedapmalam

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Dieem dulu napa kek

Dieem dulu napa kek

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