@prnxm0: น่ารักมากก🫠💘 ( #yammatira #แยมมทิรา #ดารา #fyp )

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Tuesday 16 June 2026 13:39:50 GMT

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mintra :

สวยมาก ทำไมในทีวีไม่ขึ้นกล้อง

2026-06-23 08:49:55

1167

Vipada Wongbuncha :

ตัวจริงสวยกว่าในนี้ 10 เท่า สวยมากกกกก

2026-06-19 15:55:32

545

Natty🫠 :

ดวงใจพิสุน่ารักมากกก

2026-06-30 12:50:27

22

หนิงอยากไปเที่ยว 😘🍀🌻 :

นี่มองว่าดาราคนนี้สวยค่ะ ดูสวยแพง สวยลูกคุณมาก

2026-06-30 15:41:28

23

Sia* :

ทุกวันนี้คนสวยแบบเกาหลีเยอะ หน้าจะบล๊อคเดิมๆ เหมือนกัน แต่คนสวยแบบ ไม่ต้องซ้ำใคร เอกลักษณ์ของตัวเองค่อนข้างจะหายาก ซึ่งคนนี้สวยแบบไม่เดินไปหน้าบ้านแล้วเจออ่ะ สวยยยย

2026-06-27 19:14:33

28

Sugarpump :

มทิราน่ารักมาก

2026-06-21 07:09:51

17

Arjulie09 :

ชอบมากๆตั้งแต่เล่นหนังจักรๆวงๆ แต่เราลืมชื่อเรื่องแล้ว ดาบเจ็ดสีมณีเจ็ดแสงรึเปล่านี่แหละ555

2026-06-29 08:42:50

110

น้ำชามาแล้ว....💕 :

ตอนเล่น เพลิงรักเพลิงแค้นคือสวยเลย

2026-06-27 05:47:37

139

NUY-ARERAT :

แยมน่ารักกก

2026-06-19 14:26:50

11

night owl :

ตามดูซีรีย์อยู่ค่ะ ความสามารถเลิศมากกกกกก หนูลี ริน

2026-06-19 22:41:47

51

SaoSao :

เป็นผู้หญิงที่ดูแพงมากค่ะ

2026-06-23 01:30:50

92

phaphelinshop :

สวย น่ารัก มีเอกลักษณ์ ❤️

2026-06-19 13:41:26

14

Mod Thongploy :

น้องสวยขึ้นน่า

2026-06-19 12:40:11

35

ppappaangg :

เคยเจอตัวจริงครั้งนึง ความสวยคือเกินในทีวีไปร้อยล้าน%ค่ะ

2026-06-28 06:20:38

6

abcdefgggg :

อยากให้ลงGLมีpotentialจะปังมากกก

2026-06-19 14:06:58

7

จริยา ชงกรานต์ทอง :

น้องแยมน่ารักสวยตลอดกาล

2026-06-22 22:21:30

6

Aris ที่ชอบทะเล...😉😆😊 :

ชอบตั้งแต่เล่นเป็นริมาพูดไม่ค่อยชัดน่ารักมาก 🥰

2026-06-26 08:29:14

28

88 :

หน้าสวยมาก พูดสำเนียงอินเตอร์ด้วย ฟันกระต่ายสวย ผิวก็สวย

2026-06-29 19:16:06

8

HBD 01/01🎂 :

หน้าพี่แยมไม่เปลี่ยนเลย ดูพี่ตั้งแต่ประถม ตอนนี้จบมหาลัย ทำงานได้ปีกว่าแล้ว หน้าหนูแซงพี่ไปแล้วค่ะ5555

2026-06-20 09:47:33

16

ธิชา 🔥198🔮✨💸 :

ชอบน่ารักคะ..

2026-06-19 09:11:05

5

โอเด้งของข้า 私のおでん :

แยม มทิราสวยมากกเรื่องเดียวที่ดรอปคือนางทาส นอกนั้นคือออร่าสวยยยยยยย

2026-06-28 02:17:01

8

🦋ฐิตา5454🦋 :

เริ่ดฯต่ะชอบและติดตามมาตลอดยิ้มสวยอ่อนหวานที่สุดค่ะ

2026-07-02 00:43:25

1

Brownie :

ชอบทุกเรื่องที่คุณแยมเล่นเลย ยิ้มมีเสน่ห์มาก

2026-07-09 14:43:03

3

daichi🪷 :

I love her very much

2026-07-07 23:02:01

1

butter noeii :

สวยแบบหวานๆ อ่า อยากหน้าแบบนี้ 🥺

2026-08-10 10:12:41

1

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Other Videos

لو قدرتي يوم سافرتي الحنين شوقي و الحنين جريتو باليل فوق ربابة.! # wadALkeri #ودالنصري_الخراافي #النصري_ملك_الطمبور #جمهور_الخرافي_لايك_متابعه🔥 #حركة_الاكسبلوررر #السودان_مشاهير_تيك_توك

لو قدرتي يوم سافرتي الحنين شوقي و الحنين جريتو باليل فوق ربابة.! # wadALkeri #ودالنصري_الخراافي #النصري_ملك_الطمبور #جمهور_الخرافي_لايك_متابعه🔥 #حركة_الاكسبلوررر #السودان_مشاهير_تيك_توك

Chinh phục trọn vẹn những khung cảnh của chiếc thác “hidden gem

Chinh phục trọn vẹn những khung cảnh của chiếc thác “hidden gem" đẹp và vắng người tại Tà Xùa mà chỉ cần 1 chiếc OPPO Find X10 đồng hành Video có chứa nội dung được tài trợ bởi nhãn hàng #OPPOFindX10Series #ThatNhuMatThay #ContentCreatorChoice #OPPOxHasselblad #ShotonOPPO

This is a preparation video Portokalopita 🛒 Ingredients For the Cake 1 lb (450g) phyllo dough, thawed 4 large eggs 1 cup (200g) granulated sugar 1 cup (240ml) olive oil (or vegetable oil) 1 cup (240ml) plain Greek yogurt (full-fat is best!) ⅔ cup (175ml) fresh orange juice (from about 2 oranges) Zest of 2 oranges 1 tbsp (15g) baking powder 1 tsp (5g) baking soda 1 tbsp (15ml) vanilla extract ½ tsp salt 1 tbsp olive oil (for greasing the pan) For the Syrup 2 cups (400g) granulated sugar 2 cups (480ml) water (or a mix of water and orange juice) ⅔ cup (175ml) fresh orange juice Zest of 1 orange 1 cinnamon stick 1 tsp orange blossom water (optional – for a floral note) 1 tsp fresh lemon juice For Serving (Optional) Ground cinnamon (for sprinkling) Chopped walnuts or pistachios (for garnish) Whipped cream or Greek yogurt 👨‍🍳 Method 1. Dry the Phyllo (Essential Step!) Drying the phyllo is crucial to prevent a dense, clumpy texture and achieve that signature bouncy, chewy bite. Option A (Oven – Recommended for speed): Preheat your oven to 200°F (95°C). Scrunch each phyllo sheet loosely like an accordion and place on a baking sheet. Bake for 15 minutes, then carefully flip the sheets to dry the other side, and continue baking for about 5 more minutes until completely dry and crisp they should crumble easily when touched. Option B (Air-Dry – Traditional): Tear the phyllo sheets into small pieces, spread them out on a tray, and leave them at room temperature for 1.5 hours or overnight to dry out completely. Pro tip: The phyllo must be bone-dry – this allows it to absorb the batter and syrup without becoming mushy! 2. Make the Syrup (First!) In a medium saucepan, combine the sugar, water, orange juice, orange zest, cinnamon stick, and lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat to a simmer and cook for 15 minutes, until slightly thickened. Remove from heat, stir in the orange blossom water (if using), and let the syrup cool completely. This is key the syrup must be cool when poured over the hot cake! 3. Make the Cake Batter Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33 cm) baking dish with olive oil. In a small bowl, combine the sugar and orange zest. Rub with your fingers until the mixture is very fragrant and the sugar becomes orange-tinged about 30 seconds. This releases the essential oils from the zest. In a large bowl, whisk together the eggs and olive oil until well combined. Add the yogurt, orange juice, and vanilla, and whisk until smooth. Whisk in the sugar-zest mixture, baking powder, baking soda, and salt until fully incorporated. 4. Combine Phyllo and Batter Break the dried phyllo pieces into the egg mixture in handfuls. Use a spatula to crunch and fold the phyllo into the batter until all pieces are submerged and coated. Don't overmix you want some texture! The batter will be thick and paste-like. 5. Bake Pour the batter into the prepared pan and smooth the top with a spatula. Refrigerate for 10 minutes this helps the phyllo absorb the liquid before baking. Bake for 40–50 minutes, until the cake is deeply golden brown and a tester inserted in the center comes out clean. 6. Soak with Syrup Let the cake rest for 2 minutes after removing from the oven. Using a skewer or the handle of a fork, poke holes all over the surface of the cake. Slowly pour the cooled syrup evenly over the hot cake you may hear it hiss, which is a good sign! Let the cake cool completely for at least 2 hours (or overnight) so it absorbs all the syrup. 7. Serve Slice and serve the cake at room temperature or slightly chilled. Traditionally, it's served with a generous dollop of Greek yogurt, a scoop of vanilla ice cream, or a spoonful of whipped cream to balance the sweetness.

This is a preparation video Portokalopita 🛒 Ingredients For the Cake 1 lb (450g) phyllo dough, thawed 4 large eggs 1 cup (200g) granulated sugar 1 cup (240ml) olive oil (or vegetable oil) 1 cup (240ml) plain Greek yogurt (full-fat is best!) ⅔ cup (175ml) fresh orange juice (from about 2 oranges) Zest of 2 oranges 1 tbsp (15g) baking powder 1 tsp (5g) baking soda 1 tbsp (15ml) vanilla extract ½ tsp salt 1 tbsp olive oil (for greasing the pan) For the Syrup 2 cups (400g) granulated sugar 2 cups (480ml) water (or a mix of water and orange juice) ⅔ cup (175ml) fresh orange juice Zest of 1 orange 1 cinnamon stick 1 tsp orange blossom water (optional – for a floral note) 1 tsp fresh lemon juice For Serving (Optional) Ground cinnamon (for sprinkling) Chopped walnuts or pistachios (for garnish) Whipped cream or Greek yogurt 👨‍🍳 Method 1. Dry the Phyllo (Essential Step!) Drying the phyllo is crucial to prevent a dense, clumpy texture and achieve that signature bouncy, chewy bite. Option A (Oven – Recommended for speed): Preheat your oven to 200°F (95°C). Scrunch each phyllo sheet loosely like an accordion and place on a baking sheet. Bake for 15 minutes, then carefully flip the sheets to dry the other side, and continue baking for about 5 more minutes until completely dry and crisp they should crumble easily when touched. Option B (Air-Dry – Traditional): Tear the phyllo sheets into small pieces, spread them out on a tray, and leave them at room temperature for 1.5 hours or overnight to dry out completely. Pro tip: The phyllo must be bone-dry – this allows it to absorb the batter and syrup without becoming mushy! 2. Make the Syrup (First!) In a medium saucepan, combine the sugar, water, orange juice, orange zest, cinnamon stick, and lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat to a simmer and cook for 15 minutes, until slightly thickened. Remove from heat, stir in the orange blossom water (if using), and let the syrup cool completely. This is key the syrup must be cool when poured over the hot cake! 3. Make the Cake Batter Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33 cm) baking dish with olive oil. In a small bowl, combine the sugar and orange zest. Rub with your fingers until the mixture is very fragrant and the sugar becomes orange-tinged about 30 seconds. This releases the essential oils from the zest. In a large bowl, whisk together the eggs and olive oil until well combined. Add the yogurt, orange juice, and vanilla, and whisk until smooth. Whisk in the sugar-zest mixture, baking powder, baking soda, and salt until fully incorporated. 4. Combine Phyllo and Batter Break the dried phyllo pieces into the egg mixture in handfuls. Use a spatula to crunch and fold the phyllo into the batter until all pieces are submerged and coated. Don't overmix you want some texture! The batter will be thick and paste-like. 5. Bake Pour the batter into the prepared pan and smooth the top with a spatula. Refrigerate for 10 minutes this helps the phyllo absorb the liquid before baking. Bake for 40–50 minutes, until the cake is deeply golden brown and a tester inserted in the center comes out clean. 6. Soak with Syrup Let the cake rest for 2 minutes after removing from the oven. Using a skewer or the handle of a fork, poke holes all over the surface of the cake. Slowly pour the cooled syrup evenly over the hot cake you may hear it hiss, which is a good sign! Let the cake cool completely for at least 2 hours (or overnight) so it absorbs all the syrup. 7. Serve Slice and serve the cake at room temperature or slightly chilled. Traditionally, it's served with a generous dollop of Greek yogurt, a scoop of vanilla ice cream, or a spoonful of whipped cream to balance the sweetness.

In case you were wondering 🤪 #OscarsAtHome #squadgoals🔥 #letsbefriends #MomsofTikTok #sobertiktoking #noreally #imsober 😂

In case you were wondering 🤪 #OscarsAtHome #squadgoals🔥 #letsbefriends #MomsofTikTok #sobertiktoking #noreally #imsober 😂

##رهط_تل_اسبع_اشقيب_عرعره_حوره_هداج__

##رهط_تل_اسبع_اشقيب_عرعره_حوره_هداج__

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#باب_الحارة #معتز_باب_الحاره #خاطر#باب_الحارة

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