@user3766621162237: #ပါမောက္ခချုပ်ဆရာတော်🙏🙏🙏 #တရားတော်များနာယူနိုင်ပါစေ🙏 #

တရားဓမ္မများ
တရားဓမ္မများ
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Thursday 28 May 2026 11:29:45 GMT
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user295137043
Moe Moe :
2026-05-29 13:43:33
0
kyaw.zayyar.htut
Kyaw zayyar Htut :
ပူဇော်ကန်တော့ပါ၏အရှင်မြတ်စွာဘုရား
2026-06-04 02:36:01
1
oo.lay847
Oo Lay :
သာဓုသာဓုသာဓုပါဘုရား
2026-06-01 11:14:09
1
wednesday3282
Wednesday :
ဒီ video ထဲကအတိုင်းပြောင်းလဲခြင်းမရှိအချိန်တိုင်းစကန့်တိုင်းတစ်စကန့်မနားတမ်းအတိတ် ပစ္စုပ္ပန် အနာဂတ်လုပ် ေဆာင်ချက်လုပ်မယ်လို့ကတိပေးတယ်
2026-05-31 05:24:37
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phoe.la2533
Phoe La :
သာဓု သာဓု သာဓု
2026-06-02 12:30:00
0
nyein.chan.moe17
Nyein Chan Moe :
နေ့တိုင်းရွတ်ဖတ်ပါတယ်ရှင့်ဘုရား🙏🙏🙏
2026-06-12 14:00:09
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chanch190
chanch190 :
ဘုရား
2026-05-30 12:43:50
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kolin4391375
(ÊŘÝX) :
🙏🙏🙏
2026-05-28 14:28:07
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barbertzk
💈Barber💈TZK :
🥰🥰🥰
2026-05-28 16:26:16
1
thurahtu
အန္တရာယ်ပေါင်းကင်းဝေးပါစေ🙏 :
🙏🙏🙏🙏🙏
2026-05-29 03:19:24
1
khin.mi.lay
khin mi lay :
🙏🙏🙏🙏🙏
2026-05-29 02:21:43
1
reyeawoo_official
𝓡𝓮𝔂𝓮𝓪 𝓦𝓸𝓸 ✨ :
🙏🙏🙏
2026-05-29 03:37:56
1
junn12310
ဝေးမောင်ဉီး :
🙏🙏🙏
2026-05-28 22:27:07
1
kohtet202682
Kohtet :
🙏🙏🙏
2026-05-28 16:21:37
1
zawlwinoo5911
ငွေတော်သားလေး :
🙏🙏🙏🙏🙏
2026-05-29 02:42:53
1
chitbaby80
chit :
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2026-05-28 23:26:29
1
eaint.chit88
Eaint Chit :
🙏🙏🙏
2026-05-29 02:41:09
1
mg.htet..wai..hyl
☠☠☠Mg Htet. Wai. Hylan.☠☠☠☠ :
🥰🥰🥰
2026-05-28 14:37:34
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saw.khin612
Saw Khin :
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2026-05-29 03:01:41
1
yin.yin6034
Yin Yin :
🙏🙏🙏
2026-05-28 15:42:46
1
moemoeaye528.com5
♏M♏ :
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2026-05-28 14:45:48
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swe.swe8016
swe swe :
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2026-05-28 14:59:04
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ayeayemyint2607
ညိုချော :
🙏🙏🙏
2026-06-09 03:47:20
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shin.yoon.san64
ရှင်မယ်ဘွေ :
🙏🙏🙏🌷🌷🌷
2026-05-28 14:11:44
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Other Videos

A classic worth mastering, Choux Pastry 101 🤌🏼 - Chocolate Profiteroles  Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the choux: 120g unsalted butter 120ml water 120ml milk 15g caster sugar Pinch salt 155g bread flour 220g egg, whisked For the vanilla custard: 6 egg yolks 225g caster sugar 45g corn flour 375ml milk 375ml cream 1 vanilla bean 45g unsalted butter For the chocolate topping: 300g good quality dark chocolate 100g cream 20g butter  Craquelin: Beat all ingredients in a mixer with a paddle until combined. Roll between baking paper to 2mm thick, freeze 1 hour, cut 5cm rounds, and refrigerate until needed. Choux Puffs: Preheat oven to 180°C. In a saucepan, melt water, milk, butter, sugar and salt over medium–low heat. Add flour and stir until a thick paste forms and pulls away from the pan, about 2–3 minutes. Transfer to a mixer with a whisk and beat 1 minute to cool slightly. Slowly add eggs and whisk 2–3 minutes until smooth and shiny. Pipe 5cm rounds on a tray, top with craquelin, and bake 20–25 minutes until golden. Cool completely. Custard: Whisk yolks, sugar and cornflour until pale. Heat milk, cream, and vanilla in a saucepan to a boil. Slowly whisk into yolk mix, then return to pan and cook, stirring, until thick. Off heat, stir in butter. Cool. Finish: Pipe custard into cooled choux from the side. Melt sugar in a saucepan without stirring until amber. Dip tops of buns into caramel and set aside to cool. Serve.
A classic worth mastering, Choux Pastry 101 🤌🏼 - Chocolate Profiteroles Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the choux: 120g unsalted butter 120ml water 120ml milk 15g caster sugar Pinch salt 155g bread flour 220g egg, whisked For the vanilla custard: 6 egg yolks 225g caster sugar 45g corn flour 375ml milk 375ml cream 1 vanilla bean 45g unsalted butter For the chocolate topping: 300g good quality dark chocolate 100g cream 20g butter Craquelin: Beat all ingredients in a mixer with a paddle until combined. Roll between baking paper to 2mm thick, freeze 1 hour, cut 5cm rounds, and refrigerate until needed. Choux Puffs: Preheat oven to 180°C. In a saucepan, melt water, milk, butter, sugar and salt over medium–low heat. Add flour and stir until a thick paste forms and pulls away from the pan, about 2–3 minutes. Transfer to a mixer with a whisk and beat 1 minute to cool slightly. Slowly add eggs and whisk 2–3 minutes until smooth and shiny. Pipe 5cm rounds on a tray, top with craquelin, and bake 20–25 minutes until golden. Cool completely. Custard: Whisk yolks, sugar and cornflour until pale. Heat milk, cream, and vanilla in a saucepan to a boil. Slowly whisk into yolk mix, then return to pan and cook, stirring, until thick. Off heat, stir in butter. Cool. Finish: Pipe custard into cooled choux from the side. Melt sugar in a saucepan without stirring until amber. Dip tops of buns into caramel and set aside to cool. Serve.

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