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@agippyee: #pshtbanyuwangi #masukberanda

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Region: ID
Tuesday 23 June 2026 03:58:30 GMT
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jheneselek14
14.08. :
penyesalan ku dulu dua Minggu sebelum pengesahan aku mrotol,, penyesalan itu sampai saat ini pun masih ada sehat² leting 2024
2026-06-25 04:52:37
8
user19421024
hand made :
fokus untuk masa depan anak2ku
2026-06-25 01:36:12
1
paspasan02
wahyu🍃 :
dan aku masih merindukan suasana gedung itu hingga saat ini
2026-06-25 16:06:08
0
swastika.1922
tika :
klu sekarang enak SDH ada ngedung klu dulu tahun 2005 bukan ngedung tp selep tempat padi
2026-06-23 12:26:50
1
xytam999
Nouvan lagiii :
Nyuwon mentahane mas
2026-06-23 10:40:51
0
bgaz.mbr
B🐝🐝 :
nyesel mrotol
2026-06-25 10:14:57
0
sandyhartawan24
Sandy Hartawan Sutra :
nyuwun mentahan mas sng tanpa caption
2026-06-23 14:49:48
0
nopanriskiary
nopan :
@egar @Ha🦖💨@Dominik_70 subuh kemenangan 🥰🪷🥹
2026-06-23 15:33:54
0
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Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.
Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.
#camlanhgiuamuahe #story
#camlanhgiuamuahe #story

➡️ 67 ( 13_14 ) "Whether you conceal your speech or speak it aloud, He certainly knows what is hidden in the hearts. How could He not know His own creation? For He is the Most Subtle, All-Aware." ترجمہ: "تم اپنی بات آہستہ کہو یا بلند آواز سے، وہ تو دلوں کے پوشیدہ راز تک خوب جانتا ہے۔ بھلا وہی نہ جانے جس نے پیدا کیا؟ اور وہی نہایت باریک بین، ہر چیز سے پوری طرح باخبر ہے۔" 📌Har kahani jo kisi insaan ke naam se shuru hoti hai, ek din humein yeh ehsaas zaroor dila deti hai ke asal sahara sirf Allah ki zaat hai. Mohabbat, wafa, khamoshi aur ilzaam—ye sab zindagi ke imtihaan hain. Log hamare alfaaz ko samajh bhi lein, zaroori nahi ke hamare dard ko bhi samajh saken. Magar Allah dilon ke woh raaz bhi jaanta hai jo kabhi zubaan tak nahi aate. Is liye jab dil toot jaye, shikayat logon se nahi, Allah se apni baat kehni chahiye. Wahi Rab hai jo dilon ko jorta hai, aansuon ko dua bana deta hai, aur har takleef ke badle woh sukoon ata karta hai jo kisi insaan ki mohabbat kabhi nahi de sakti. Aakhir mein insaan nahi, Allah hi woh hasti hai jis ke naam se dil ko asli sukoon milta hai aur jis ka faisla har khwahish se behtar hota hai. . . . . . #fypシ゚viral #deen #returnbacktoallah #explorepage #unfreezemyacount

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