@ramymohmed208: انا عبد لله وحر عشان ربي الله #السعوديه🇸🇦 #الكويت🇰🇼 #قطر🇶🇦 #البحرين🇧🇭 #عمان🇴🇲

ramy mohamed
ramy mohamed
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Saturday 25 April 2026 11:40:19 GMT
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user6002107805622
ابو اياد للسياحه :
🥰💯 الرجوله والجدعنه 💯🥰
2026-06-22 09:23:59
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captain_reda_alhdba
كابتن رضاهضبه ᴠͥɪͣᴘͫ 🛡️ :
بن الأصول🌹🌹🌹
2026-04-25 16:09:29
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dyd6jmwxx4fx
dyd6jmwxx4fx :
اخويا اللي واحشني ♥️♥️
2026-05-01 01:10:15
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Homemade Pain au Chocolat (Chocolate Croissants) Ingredients * 300 g flour (≈ 2½ cups) * 150 g cold milk + water mixture (≈ ⅔ cup) * 25 g egg (≈ ½ egg) * 35 g sugar (≈ 3 tbsp) * 25 g softened butter (≈ 2 tbsp) * 3.5 g instant yeast (≈ 1 tsp) * 1 tsp salt * 150 g unsalted butter, for laminating (≈ ⅔ cup) Instructions 1. In a bowl, mix all the dough ingredients except the butter until the dough comes together. Then add the softened butter and knead very well until smooth and elastic. Wrap the dough in plastic wrap and refrigerate overnight. 2. Roll the 150 g butter into a square between parchment paper until cold but flexible. 3. Roll out the chilled dough, place the butter in the center, and enclose it completely. Roll out the dough and make 1 double fold (book fold). Refrigerate for 20 minutes. 4. Roll out the dough again and make 1 simple fold (letter fold). Refrigerate for 1 hour. 5. Roll out the dough into a rectangle, cut into 5 equal pieces, place chocolate inside, and roll gently to shape the Pain au Chocolat. 6. Place on a baking tray lined with parchment paper. Cover loosely with plastic wrap and let rise at room temperature for about 3 hours, or until doubled in size, puffy, and jiggly. 7. Gently brush with egg yolk mixed with a few drops of milk. 8. Bake in a preheated oven at 400°F (204°C) for 8 minutes, then reduce to 365°F (185°C) and continue baking for another 15 minutes. Do not open the oven during the entire baking time. #bread  #croissant #baking #breadtok #homemadebread
Homemade Pain au Chocolat (Chocolate Croissants) Ingredients * 300 g flour (≈ 2½ cups) * 150 g cold milk + water mixture (≈ ⅔ cup) * 25 g egg (≈ ½ egg) * 35 g sugar (≈ 3 tbsp) * 25 g softened butter (≈ 2 tbsp) * 3.5 g instant yeast (≈ 1 tsp) * 1 tsp salt * 150 g unsalted butter, for laminating (≈ ⅔ cup) Instructions 1. In a bowl, mix all the dough ingredients except the butter until the dough comes together. Then add the softened butter and knead very well until smooth and elastic. Wrap the dough in plastic wrap and refrigerate overnight. 2. Roll the 150 g butter into a square between parchment paper until cold but flexible. 3. Roll out the chilled dough, place the butter in the center, and enclose it completely. Roll out the dough and make 1 double fold (book fold). Refrigerate for 20 minutes. 4. Roll out the dough again and make 1 simple fold (letter fold). Refrigerate for 1 hour. 5. Roll out the dough into a rectangle, cut into 5 equal pieces, place chocolate inside, and roll gently to shape the Pain au Chocolat. 6. Place on a baking tray lined with parchment paper. Cover loosely with plastic wrap and let rise at room temperature for about 3 hours, or until doubled in size, puffy, and jiggly. 7. Gently brush with egg yolk mixed with a few drops of milk. 8. Bake in a preheated oven at 400°F (204°C) for 8 minutes, then reduce to 365°F (185°C) and continue baking for another 15 minutes. Do not open the oven during the entire baking time. #bread #croissant #baking #breadtok #homemadebread

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