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@marwa_salah_wahdan:

التأسيس مع مس مروه هتبسطهالك
التأسيس مع مس مروه هتبسطهالك
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Region: EG
Monday 01 June 2026 08:25:19 GMT
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Comments

nahlaelhadad2702
تفسير مع نهله الحداد 🌍✈️ :
واحنا love you ♥️🥰
2026-06-01 18:21:51
4
handa1102019
handa1102019 :
شكرا
2026-07-05 12:06:58
0
n6240518
صلي ع النبي🌸 :
ربنا يجعل في ميزان حسناتك
2026-07-05 23:36:46
0
moshira_gamal2
Miss moshera gamal :
we love ❤😘 you
2026-06-03 15:23:02
1
alikalo549
ام شيرو :
شكرا جزيلا اريد المزيد
2026-07-03 20:19:09
0
oshaqueen97
مس/رشا ♥️أكاديمية العب واتعلم :
استاذة
2026-06-01 08:32:03
2
filh297
.. :
الله عليكي حلوه الفيديوهات اللي من النوع ده ياريت تكتري منها🥰
2026-06-01 20:04:56
2
nada_al_anssari
ندى حسام الدين الانصاري :
سلمت يداك
2026-06-22 11:52:05
0
user7012279223358
user7012279223358 :
🥰🥰🥰🥰🥰 قلبي
2026-06-01 15:50:27
0
totazezo24
👑 👑 (ملكة بنقابي) 👑👑 :
عسل العسليات❤️❤️❤️❤️
2026-06-01 22:27:34
0
marwaaxfzno
المروة :
ماشاء الله اللهم بااارك
2026-06-01 14:18:21
0
marwaaxfzno
المروة :
2026-06-01 14:18:15
0
alikalo549
ام شيرو :
🥰🥰🥰🥰🥰🥰🥰
2026-07-03 20:18:57
0
marwaaxfzno
المروة :
🌹🌹🌹🌹
2026-06-01 14:18:11
0
alikalo549
ام شيرو :
❤️❤️❤️❤️
2026-07-03 20:19:00
0
To see more videos from user @marwa_salah_wahdan, please go to the Tikwm homepage.

Other Videos

xuống đườngg
xuống đườngg
🖤 This strapless black dress is everything — so soft, so comfy, and so versatile. I meant to add a belt but couldn’t find the one I wanted… turns out it’s just as perfect without! Easy to throw on casually, but also chic enough to dress up for an elegant occasion. ✨ #LittleBlackDress #WardrobeStaple #EffortlessStyle #ElegantAndEasy #OOTDInspo
🖤 This strapless black dress is everything — so soft, so comfy, and so versatile. I meant to add a belt but couldn’t find the one I wanted… turns out it’s just as perfect without! Easy to throw on casually, but also chic enough to dress up for an elegant occasion. ✨ #LittleBlackDress #WardrobeStaple #EffortlessStyle #ElegantAndEasy #OOTDInspo
😇😊
😇😊
It was privilege to watch u as a kid and throughout my childhood, You will always be the best player of all time and the most meaningful player to me
It was privilege to watch u as a kid and throughout my childhood, You will always be the best player of all time and the most meaningful player to me
Kurangi Ambisi yang Tidak Perlu untuk Fokus dan Kebahagiaan Sejati
Kurangi Ambisi yang Tidak Perlu untuk Fokus dan Kebahagiaan Sejati
Cookie choux, Choux au craquelin
 Cookie top 50g butter 50g sugar 50g flour 1. Mix the butter and sugar until well combined. 2. Add the flour and mix until a dough forms. 3. Transfer the dough between two sheets of parchment paper or plastic wrap. 4. Roll it out to about 3 mm thick. 5. Freeze until firm, then cut out discs slightly larger than your desired choux puff size. 6. Re-roll the leftover dough and cut out more discs. 7. Keep the discs in the freezer until ready to use. Choux dough 120g water 50g butter 75g plain flour, sifted 3-4 eggs 1. Add the water and butter to a pot. 2. Heat over medium heat until the butter has melted and the mixture just begins to simmer. 3. Remove the pan from the heat and add the flour all at once. Stir until a smooth dough forms. 4. Return the pan to medium heat and continue stirring, pressing the dough against the sides and base of the pan to evaporate excess moisture. 5. Cook until a thin film forms on the bottom of the pan. 6. Transfer the dough to a bowl and let it cool slightly. 7. Add the eggs a little at a time, mixing well after each addition before adding more. 8. Continue adding the eggs until the dough is smooth, glossy and slowly falls from the spatula, leaving a
Cookie choux, Choux au craquelin
 Cookie top 50g butter 50g sugar 50g flour 1. Mix the butter and sugar until well combined. 2. Add the flour and mix until a dough forms. 3. Transfer the dough between two sheets of parchment paper or plastic wrap. 4. Roll it out to about 3 mm thick. 5. Freeze until firm, then cut out discs slightly larger than your desired choux puff size. 6. Re-roll the leftover dough and cut out more discs. 7. Keep the discs in the freezer until ready to use. Choux dough 120g water 50g butter 75g plain flour, sifted 3-4 eggs 1. Add the water and butter to a pot. 2. Heat over medium heat until the butter has melted and the mixture just begins to simmer. 3. Remove the pan from the heat and add the flour all at once. Stir until a smooth dough forms. 4. Return the pan to medium heat and continue stirring, pressing the dough against the sides and base of the pan to evaporate excess moisture. 5. Cook until a thin film forms on the bottom of the pan. 6. Transfer the dough to a bowl and let it cool slightly. 7. Add the eggs a little at a time, mixing well after each addition before adding more. 8. Continue adding the eggs until the dough is smooth, glossy and slowly falls from the spatula, leaving a "V" shape hanging from the edge. 9. Transfer the dough to a piping bag. 10. Pipe rounds onto a lined baking tray, then place a frozen cookie disc on top of each one. 11. Bake in a preheated 200°C oven for 30–40 minutes or until the choux puffs are golden brown and well risen. Do not open the oven door during the first 20–25 minutes, as the puffs will collapse. 12. Transfer the baked choux puffs to a wire rack and allow them to cool completely. 13. Poke a small hole in the bottom of each puff and pipe in the chilled pastry cream. Pastry Cream 5 egg yolks 75g sugar 5 tbsp flour 500 ml milk 50 butter Vanilla extract
 1. Heat the milk in a saucepan until warm. 2. Whisk the egg yolks, sugar, and flour together until the mixture becomes pale. 3. Pour half of the warm milk into the yolk mixture, whisking continuously until well combined. 4. Pour the mixture back into the saucepan with the remaining milk. 5. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. 6. Continue cooking for another 2 minutes, whisking constantly to cook out the starch. 7. Remove from the heat and stir in the butter and vanilla. 8. Strain the pastry cream through a fine-mesh sieve onto a shallow tray to remove any lumps and help it cool more quickly. 9. Cover the surface directly with plastic wrap, making sure it touches the pastry cream to prevent a skin from forming. 10. Place an ice pack on top to cool it quickly, then refrigerate for 1–2 hours or until completely chilled and set. 11. Before using, transfer pastry cream to a bowl and whisk with a hand mixer or spatula until smooth and glossy. 12. Transfer the pastry cream to a piping bag and pipe it into the choux puffs. #chouxpastry #chouxaucraquelin #cookiechoux #frenchpastry #homebaking

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