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@dollermusic1: #CapCut Hees Xamari#QamarSugaani #Maryanabuu #Music_Somali_live

Doller Music 🎶
Doller Music 🎶
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Region: SO
Friday 29 May 2026 10:40:29 GMT
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Comments

fadumo.abdi387
ismahaan :
qamar waa jini
2026-05-30 07:56:47
80
qalanjoqurux88
QalanjoQurux :
Wow qamar is not easy 😂😂
2026-05-31 11:50:31
14
nasro.abdi62
Nasro Abdi :
qamar well came kabeebeey aboowe♥️
2026-06-15 22:16:08
0
wadani745
M.H.D WADANI🇬🇲⚔️🇯🇲 :
hada fahmin farta taag
2026-06-03 06:28:28
7
quen_nadiya1
BB NAZAl🦋 :
Kabeebey ❤️
2026-05-30 06:51:47
5
ridwaanabdielmi
Ridwa :
ayyy hesta magaceyga kujiro 🥰
2026-05-30 18:14:46
5
inagarad30
Dagan👸🏽❤️ :
❤️💃🏻
2026-05-30 16:19:31
2
saaabo11
Saaabo🦋🥺 :
kaligiisa kun karonoww🫶😩
2026-05-31 09:21:47
3
jaamac.maxamed826
xaawo ko :
❤️❤️❤️❤️❤️
2026-05-31 10:13:54
1
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Other Videos
#قهر_الرجال #اجبراتت📮 #مجرد________ذووووووق🎶🎵💞 #capcut #البصيلي
#قهر_الرجال #اجبراتت📮 #مجرد________ذووووووق🎶🎵💞 #capcut #البصيلي
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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