1. Home
  2. Detail

@just_leaah_: Dans quel que jours on sort de la prématurité 🥹🤰🏻 #futurmaman #momtobe #pregnant #baby2026 #fyp

𝓛𝓮𝓪🧸
𝓛𝓮𝓪🧸
Open In TikTok:
Region: FR
Monday 15 June 2026 16:46:09 GMT
273
41
2
2

Music

Download

No Watermark .mp4 (1.69MB) No Watermark(HD) .mp4 (1.69MB) Watermark .mp4 (0MB) Music .mp3

Comments

aminatacamara3179
aminatacamara3179 :
salut votre terme c'est quand
2026-06-15 17:22:06
1
To see more videos from user @just_leaah_, please go to the Tikwm homepage.

Other Videos

Feta & Olive Breadssticks RECIPE ⬇️🌷 420ml lukewarm water (38-40°C) 7g instant yeast 1 -2 tsp honey 500g Bread Flour or AP (min 12% Protien) 10g salt Olive oil 160g - 200g Olives (chopped in half) 150g Feta crumbled Whisk the yeast and water, add honey and whisk again. Add flour and salt and mix it really well till the flour is absorbed. Cover rest 20 mins. After 20 min add in the olives and do 4-5 stretch and folds, wet your hand and turn the bowl after each one. Cover and rest 20 mins then add the feta and repeat the stretch and folds. Drizzle a little olive oil, Cover and rest for 1 hour. Add some parchment to 1 or 2 baking dishes and brush with some olive oil. Add a dish to the bottom of the oven with water inside (to create steam) and turn your oven to 240C Pour the dough out onto a really well floured surface. Gently shape it into a rectangle. Not too much to keep the air inside. Flour the top of the dough and cut into strips. If it becomes too sticky while cutting just sprinkle a little more flour. You should make 8-12 of them. Gently lift them onto the baking sheets drizzle a little oil and cover and rest for 15min. Bake for 8 min. Take the water out and bake for another 7-10 min (keep an eye on it) I like to turn the oven to pizza setting towards the end for 3-5 min to make the bottom crispy. Enjoy D 🫶 #breadsticks #breadtok #feta #fyp #breadrecipe
Feta & Olive Breadssticks RECIPE ⬇️🌷 420ml lukewarm water (38-40°C) 7g instant yeast 1 -2 tsp honey 500g Bread Flour or AP (min 12% Protien) 10g salt Olive oil 160g - 200g Olives (chopped in half) 150g Feta crumbled Whisk the yeast and water, add honey and whisk again. Add flour and salt and mix it really well till the flour is absorbed. Cover rest 20 mins. After 20 min add in the olives and do 4-5 stretch and folds, wet your hand and turn the bowl after each one. Cover and rest 20 mins then add the feta and repeat the stretch and folds. Drizzle a little olive oil, Cover and rest for 1 hour. Add some parchment to 1 or 2 baking dishes and brush with some olive oil. Add a dish to the bottom of the oven with water inside (to create steam) and turn your oven to 240C Pour the dough out onto a really well floured surface. Gently shape it into a rectangle. Not too much to keep the air inside. Flour the top of the dough and cut into strips. If it becomes too sticky while cutting just sprinkle a little more flour. You should make 8-12 of them. Gently lift them onto the baking sheets drizzle a little oil and cover and rest for 15min. Bake for 8 min. Take the water out and bake for another 7-10 min (keep an eye on it) I like to turn the oven to pizza setting towards the end for 3-5 min to make the bottom crispy. Enjoy D 🫶 #breadsticks #breadtok #feta #fyp #breadrecipe


منبهات مزعجه ، فيه اسوأ من كذا ؟ 😅
منبهات مزعجه ، فيه اسوأ من كذا ؟ 😅


SWEET CINNAMON BREAD WITH CREAM #food #Recipe #cinnamon #cream #sweet #tasty #bread #DIY #fy #fyp #foryoupage DOUGH 150 ml milk (lukewarm) 50 ml water (lukewarm) 25 g white granulated sugar 8 g vanilla sugar (1 sachet) 7 g instant yeast (1 sachet or 1 tablespoon) 1 egg (medium) 40 ml sunflower oil 450 g flour (all-purpose) 4 g salt (⅔ teaspoon) CINNAMON MIXTURE 85 g unsalted butter 140 g brown sugar 15 g cinnamon powder (1 tablespoon) CREAM 500 g mascarpone 150 g powdered sugar 5 ml vanilla extract EXTRA caramel Instructions: In a large bowl, mix the lukewarm milk, lukewarm water, white granulated sugar, vanilla sugar, and instant yeast. Stir well. Add the beaten egg and mix again. Then add the sunflower oil, flour, and salt. Mix thoroughly and knead the dough for 10-12 minutes until smooth and elastic. Cover the bowl and let the dough rise in a warm spot for 1 hour, or until it doubles in size. Deflate the dough and divide it into 9 equal pieces (about 83 g each). Shape each piece into a ball. Roll out each ball into a square sheet of approximately 14 x 14 cm. Spread about 26 g of the cinnamon mixture evenly over each square. Roll the dough tightly into a thin roll. Pinch the seam tightly with your fingers to seal the roll and prevent the filling from spilling out. Fold the roll in half, bringing the ends together to form a loop. Pinch the ends together. Using a sharp knife, make a deep cut along the folded side of the loop, without cutting through completely. Twist one side of the cut loop outward to reveal the cinnamon layers. Shape it evenly. Place on a baking sheet lined with parchment paper. Let the dough rise for 30 minutes in a warm spot, or until doubled in size. Preheat the oven to 200°C (392°F). Bake the cinnamon bread for 12-15 minutes, or until golden brown. Keep a close eye on them, as every oven differs. Remove from the oven, cover with a clean tea towel. Cream Filling: In a large bowl, mix the mascarpone, powdered sugar, and vanilla extract until smooth and thick. Fill a piping bag with the cream (don’t forget the nozzle). Slice the cooled cinnamon rolls in half. Generously fill them with the mascarpone cream and, if desired, add a drizzle of caramel for extra flavor. Yields: 9 rolls Preparation Time: 2 hours 15 minutes
SWEET CINNAMON BREAD WITH CREAM #food #Recipe #cinnamon #cream #sweet #tasty #bread #DIY #fy #fyp #foryoupage DOUGH 150 ml milk (lukewarm) 50 ml water (lukewarm) 25 g white granulated sugar 8 g vanilla sugar (1 sachet) 7 g instant yeast (1 sachet or 1 tablespoon) 1 egg (medium) 40 ml sunflower oil 450 g flour (all-purpose) 4 g salt (⅔ teaspoon) CINNAMON MIXTURE 85 g unsalted butter 140 g brown sugar 15 g cinnamon powder (1 tablespoon) CREAM 500 g mascarpone 150 g powdered sugar 5 ml vanilla extract EXTRA caramel Instructions: In a large bowl, mix the lukewarm milk, lukewarm water, white granulated sugar, vanilla sugar, and instant yeast. Stir well. Add the beaten egg and mix again. Then add the sunflower oil, flour, and salt. Mix thoroughly and knead the dough for 10-12 minutes until smooth and elastic. Cover the bowl and let the dough rise in a warm spot for 1 hour, or until it doubles in size. Deflate the dough and divide it into 9 equal pieces (about 83 g each). Shape each piece into a ball. Roll out each ball into a square sheet of approximately 14 x 14 cm. Spread about 26 g of the cinnamon mixture evenly over each square. Roll the dough tightly into a thin roll. Pinch the seam tightly with your fingers to seal the roll and prevent the filling from spilling out. Fold the roll in half, bringing the ends together to form a loop. Pinch the ends together. Using a sharp knife, make a deep cut along the folded side of the loop, without cutting through completely. Twist one side of the cut loop outward to reveal the cinnamon layers. Shape it evenly. Place on a baking sheet lined with parchment paper. Let the dough rise for 30 minutes in a warm spot, or until doubled in size. Preheat the oven to 200°C (392°F). Bake the cinnamon bread for 12-15 minutes, or until golden brown. Keep a close eye on them, as every oven differs. Remove from the oven, cover with a clean tea towel. Cream Filling: In a large bowl, mix the mascarpone, powdered sugar, and vanilla extract until smooth and thick. Fill a piping bag with the cream (don’t forget the nozzle). Slice the cooled cinnamon rolls in half. Generously fill them with the mascarpone cream and, if desired, add a drizzle of caramel for extra flavor. Yields: 9 rolls Preparation Time: 2 hours 15 minutes


About

Legal