@channel7mm: မြန်မာနိုင်ငံမှာရှိတဲ့ပွဲတော်တွေက ဘာတွေလဲ ? 🥇 မိသားစုပြိုင်ပွဲ 🗓️ Sat/Sun ⏰ 6:00PM 📺 Watch on Channel 7 #Channel7 #PyonePlay #မိသားစုပြိုင်ပွဲ #FujiLime #ဖူဂျီသံပုရာဆပ်ပြာခရင်မ် #၃နေရာအစွန်းအတွက်၃မျိုးသုံး

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Region: JP

Tuesday 14 April 2026 05:30:00 GMT

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Comments

kyawmoe11223 :

ကထိန်နဲ့တန်ဆောင်တိုင်ပွဲတော်က မတူဘူးလား 🤔🤔🤔

2026-04-17 15:52:19

25

☁𝐻̮̑𝑡̮̑𝑜̮̑𝑜̮̑✧🐼 :

အိမ်မှာလဲ ဖူဂျီပဲသုံး တြယ် ထပ်မတင်ပါနဲ့တော့

2026-04-14 07:25:01

32

🌻Phyu Thwe🐼🌻 :

ကထိန်မှာ ဖူဂျီ ရောင်းတာတဲ့😐

2026-04-14 10:06:52

19

A :

ကထိန်မှာ အမြဲတမ်းလုပ်တဲ့အရာကဘာလဲ ဖူဂျီနဲ့ အ၀တ်လျှော်တယ်

2026-05-02 11:41:44

10

Konainglin Myalmar :

တန်ဆောင်တိုင်ပွဲတော် ဒီလောက်ညံ့ရသလား

2026-04-14 06:18:09

35

￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴￴ :

ကထိန်မှာဖူဂျီလှူတယ်

2026-04-19 09:18:57

9

Kyaw Min Tun :

ကထိန်ကပွဲတော်မမဟုတ်တာ

2026-04-14 08:42:24

2

 Asahi 🪼 :

လျှော်နေပါပိလို့

2026-06-28 17:31:31

4

May Zin :

ကထိန္🥰

2026-04-14 05:34:14

3

JT♊️♊️ :

၁၂လရာသီကပွဲတော်တွေ ပြောလိုက်ပါတော့လား

2026-04-27 11:03:47

2

M.M.T 🇲🇲 [⚡ LEON⚡ ]..🕸️🔥 :

ကထိန်မှာ ဖူဂျီလုပ်ပါတယ်😁

2026-07-01 07:19:03

2

🐻‍❄️🍒The Bear🍒🐻‍❄️ :

ဖူချီပွဲတော်😁

2026-07-01 13:23:14

1

小姐姐🌻🤗 :

tik tok မှာအများဆုံးတွေ့ ဖူဂျီ😅

2026-05-07 06:18:35

2

亗 𝑹𝒂𝒊𝒏 亗 :

ကထိန် အဖြေကဖူဂျီ

2026-06-29 18:23:11

2

🐸 Jiraiya 🐸 :

ကထိန်မှာဖူဂျီပွဲတော်🗿

2026-06-05 13:17:59

2

ဘယ်သူ့ကိုမမချစ်တတ်တဲ့ငါ😏😏😏 :

ကထိန်မှာဖူဂျီနဲ့အဝတ်လျှော်မယ်😁😁😁

2026-06-06 10:53:48

1

Ko Ye Myint :

ကဆုန်လ ညောင်ရေသွန်းပွဲတော်🥰🙏🙏🙏

2026-06-11 04:36:50

1

minn minn 1997,🇲🇲 🇲🇾 :

အယောက် တစ်ရာက ဘယ်သူတွေလဲ သိချင်တယ် မန်တွေမှာ မတွေ့ရဘူး သူတို့ ဖြေထားတာ ပြောပြရမယ်လေ😂😂😂

2026-04-26 16:17:56

1

Ëmpîřë(MPF) :

ကထိန်မှာ ဘာလုပ်ဖြစ်လဲ ဖူဂျီ😂

2026-04-14 14:24:41

1

Daw Chit :

တန်ဆောင်တိုင်ပွဲ

2026-04-14 06:44:04

1

Aumg Txu Ra Min :

ကထိန်မှာ ဖူဂျီရောင်းတာ🗿

2026-04-14 17:11:17

1

✨❤️KO KHANT❤️✨ :

ကထိန်ဆို ညီမ အမြဲတမ်းလုပ်ဖြစ်တဲ့အရာကဘာလဲ ...???

2026-07-10 14:25:22

0

KAYIN LAY :

လွယ်တယ်ဟ

2026-07-07 16:50:17

0

🆉🅰🅽🍉🇲🇲[🅳🅰🆆🅴🅸]🐉🇲🇾 :

ဖူဂျီ

2026-04-14 06:26:58

0

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Pumpkin Spice Mini Cakes with Cream Cheese Frosting and Pecan Praliné / I used my NIIMBOT B21 Pro to print these cute labels for my boxes, making everything look so much more organized. You can use my promo code ANGIESB21, the link is in my bio! 🧡 Ingredients: For the Pecan Praline - 80g pecans, toasted and chopped up (3/4 cup) - 50g granulated sugar (1/4 cup) - 25g water (2 tablespoons) For the Mini Cakes: - 4 large eggs - 200g light brown sugar (3/4 cup + 2 tablespoons) - 100g granulated sugar (1/2 cup) - 250g pumpkin puree (1 cup) - 120g sunflower oil, or any other neutral oil (1/2 cup) - 150g heavy cream (32% fat) (2/3 cup) - 280g all purpose flour (2 cups + 1/4 cup) - 1/2 teaspoon vanilla bean powder or vanilla bean paste - 2 teaspoons ground cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1 teaspoon fine sea salt - 1 1/2 teaspoons baking powder + 1 teaspoon baking soda For the Frosting: - 150g unsalted butter, at room temperature (1 stick + 2 tablespoons + 1 teaspoon) - 250g powdered sugar or caster sugar (1 cup + 1/4 cup) - 500g cream cheese (2 cups + 1/4 cup) - 150g whipping cream (2/3 cup) - 1 tablespoon vanilla bean paste or vanilla bean powder Instructions: 1. First, prepare the pecan praliné. 2. If your pecans are not toasted, toast them in the oven at 180°C for about 5-7 minutes. 3. Once toasted, roughly chop the pecans and place them on a baking tray lined with parchment paper. 4. To make the caramel, combine the water and sugar in a saucepan. Place over high heat and let the sugar caramelize without stirring until it reaches a beautiful amber color. Be careful not to let it burn. 5. Once the caramel has reached the desired color, pour it over the pecans and let it set for a few minutes. 6. Once completely set, break the pecan caramel into pieces and place them in a powerful food processor. 7. Process until the mixture first turns into finely ground pecans, then continue processing until it turns into a smooth paste. Make sure to scrape down the sides of the food processor from time to time. This should take about 10 minutes, depending on the food processor. 8. Once smooth, transfer the pecan praliné to a separate bowl and set aside. 9. Next, prepare the mini cakes. 10. Preheat the oven to 180°C and grease 12 3-inch mini cake pans with butter. 11. In a large bowl, beat the eggs with the light brown sugar and granulated sugar until pale and fluffy. 12. Add the oil, pumpkin purée and heavy cream, and mix until combined. 13. Add the flour, baking powder, baking soda, salt, vanilla and spices. 14. Mix everything together until just combined. Do not overmix the batter. 15. Divide the batter evenly between the 12 3 inch of the mini cake pans. 16. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean. 17. Once baked, let the mini cakes cool in the pan for about 5 minutes. Then carefully remove them from the pan and place them on a tray or wire rack. Cover them with a clean tea towel and let them cool completely before moving on to the frosting. 18. While the cakes are cooling, prepare the frosting. 19. In a large bowl, beat the sugar and softened butter until smooth and slightly fluffy. 20. Add the cream cheese and vanilla bean powder, and mix until just combined. 21. Lastly, add the heavy whipping cream and mix until the frosting is thick enough to pipe. 22. Once ready, transfer the frosting and pecan praliné into two separate piping bags. 23. Once the cakes have completely cooled, pipe a generous amount of frosting onto each cake. 24. Using the back of a small teaspoon, gently make a well in the center of each frosting mound. Pipe the pecan praliné into each well. 25. Finally, top with some chopped pecans and enjoy! #cakes #recipes #FoodTok #asmrsounds #bakingtok

Pumpkin Spice Mini Cakes with Cream Cheese Frosting and Pecan Praliné / I used my NIIMBOT B21 Pro to print these cute labels for my boxes, making everything look so much more organized. You can use my promo code ANGIESB21, the link is in my bio! 🧡 Ingredients: For the Pecan Praline - 80g pecans, toasted and chopped up (3/4 cup) - 50g granulated sugar (1/4 cup) - 25g water (2 tablespoons) For the Mini Cakes: - 4 large eggs - 200g light brown sugar (3/4 cup + 2 tablespoons) - 100g granulated sugar (1/2 cup) - 250g pumpkin puree (1 cup) - 120g sunflower oil, or any other neutral oil (1/2 cup) - 150g heavy cream (32% fat) (2/3 cup) - 280g all purpose flour (2 cups + 1/4 cup) - 1/2 teaspoon vanilla bean powder or vanilla bean paste - 2 teaspoons ground cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1 teaspoon fine sea salt - 1 1/2 teaspoons baking powder + 1 teaspoon baking soda For the Frosting: - 150g unsalted butter, at room temperature (1 stick + 2 tablespoons + 1 teaspoon) - 250g powdered sugar or caster sugar (1 cup + 1/4 cup) - 500g cream cheese (2 cups + 1/4 cup) - 150g whipping cream (2/3 cup) - 1 tablespoon vanilla bean paste or vanilla bean powder Instructions: 1. First, prepare the pecan praliné. 2. If your pecans are not toasted, toast them in the oven at 180°C for about 5-7 minutes. 3. Once toasted, roughly chop the pecans and place them on a baking tray lined with parchment paper. 4. To make the caramel, combine the water and sugar in a saucepan. Place over high heat and let the sugar caramelize without stirring until it reaches a beautiful amber color. Be careful not to let it burn. 5. Once the caramel has reached the desired color, pour it over the pecans and let it set for a few minutes. 6. Once completely set, break the pecan caramel into pieces and place them in a powerful food processor. 7. Process until the mixture first turns into finely ground pecans, then continue processing until it turns into a smooth paste. Make sure to scrape down the sides of the food processor from time to time. This should take about 10 minutes, depending on the food processor. 8. Once smooth, transfer the pecan praliné to a separate bowl and set aside. 9. Next, prepare the mini cakes. 10. Preheat the oven to 180°C and grease 12 3-inch mini cake pans with butter. 11. In a large bowl, beat the eggs with the light brown sugar and granulated sugar until pale and fluffy. 12. Add the oil, pumpkin purée and heavy cream, and mix until combined. 13. Add the flour, baking powder, baking soda, salt, vanilla and spices. 14. Mix everything together until just combined. Do not overmix the batter. 15. Divide the batter evenly between the 12 3 inch of the mini cake pans. 16. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean. 17. Once baked, let the mini cakes cool in the pan for about 5 minutes. Then carefully remove them from the pan and place them on a tray or wire rack. Cover them with a clean tea towel and let them cool completely before moving on to the frosting. 18. While the cakes are cooling, prepare the frosting. 19. In a large bowl, beat the sugar and softened butter until smooth and slightly fluffy. 20. Add the cream cheese and vanilla bean powder, and mix until just combined. 21. Lastly, add the heavy whipping cream and mix until the frosting is thick enough to pipe. 22. Once ready, transfer the frosting and pecan praliné into two separate piping bags. 23. Once the cakes have completely cooled, pipe a generous amount of frosting onto each cake. 24. Using the back of a small teaspoon, gently make a well in the center of each frosting mound. Pipe the pecan praliné into each well. 25. Finally, top with some chopped pecans and enjoy! #cakes #recipes #FoodTok #asmrsounds #bakingtok

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