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@nesynak: حضرتوا حلقة جديدة 🙈❣️؟ #doğanınkanunu #قانون_الطبيعة #مسلسلات_تركية #اكسبلور

Nesynak
Nesynak
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Region: TR
Wednesday 24 June 2026 21:01:01 GMT
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Comments

2eijx
❣️ :
المسلسل احداثه غبيه والبطل اوفرررر
2026-06-25 05:02:00
77
ii_w6
𝚂 :
احب البيران وتمثيله ومافوت له مسلسل بس المشكله ايزجي تمثيلها بارد لو اختارو ممثله ثانيه بيطلع احلى مسلسل 🫩
2026-06-25 02:27:28
83
da.19963
دودو :
الاغنيه جايه ضبط😂👌
2026-06-25 13:16:55
4
a_uaba2
غيداء 🌸 :
ما احب المسلسلات البطله تعطي وجه للبطل
2026-06-25 12:18:22
3
razan.mashaly
رزان :
لائقة عليها الشخصيه اول مره تعجبني في مسلسل
2026-06-25 05:57:55
10
iishug_
شـوُق :
احس السبب صار اوفر خلاص!!!
2026-06-25 12:03:24
3
mee_na187
𝓡𝓾𝓺𝓪𝔂𝔂𝓪𐙚 :
شوكت نزلت
2026-06-25 12:56:38
0
asinat_nour
✨Ãsįñāt_Ñoûr✨ :
اسوء ممثلة ثقيلة بزاف مسلسل على جالها منيش باغيا نتبعه
2026-06-25 11:13:10
5
zh_2.9
..... :
هسه خلصت الحلقه
2026-06-25 12:44:38
0
7e.o_17
إيـــــمـــان عـــــودة🤎. :
اسم المسلسل وينن بقدر اتابعو
2026-06-25 07:59:27
1
ghazal.arar86
Ghazal Arar🦦 :
شو صار ؟
2026-06-24 23:30:30
3
kjhskgi7
جمان :
كل شكد تنزل حلقه؟
2026-06-25 11:15:24
0
soso14336
💛💙 :
حزنت عليها
2026-06-25 04:34:40
1
tigertv4k
مـتـجـر وقـت الـسـهـر🇸🇦🍿🎬 :
2026-06-25 14:38:28
0
yamengeueo
Son yaz💗 :
الحلقة ررررررائعة😔
2026-06-25 04:37:00
1
ritarslkc6b
Rita :
وشمن حلقة هادي ؟
2026-06-25 13:51:57
0
zahraa___m29
زهراء :
بعدني ماشفت الحلقه
2026-06-25 13:05:32
0
zahraebrahim82
زهراء :
ليش طردها ما شفت الحلقة ؟!
2026-06-25 05:45:16
0
user102205647832
الجليله🌸 :
اول مره تعجبني هالمره صدمتني كفو ايزجي👍🏻
2026-06-25 07:40:24
4
alaq_or_ri09
ـ ♯ ꩜ ﮼عبدالمطلوب،العبدلي🇺🇾. :
امتا بينزل مدبلج
2026-06-25 02:55:09
0
abdallah.mekky3
Abdallah Mekky :
يا جدعان اقسم بالله مسلسل عبيط فشخ انا مش مصدق كميه العبط والقصه اصلا اللي مبني عليها كل ده حاجه اخر عبط
2026-06-25 06:58:16
3
lamia.fleur0
Lamia Fleur :
بالمشهد الاول البيران عم يشبه تشاتاي بشكل كبييير
2026-06-25 13:59:19
0
myssaali2
🌊M :
لييشش طردها
2026-06-25 14:07:40
0
mouthanamalshalaan
muthana Mohammed :
♥️♥️♥️♥️♥️♥️
2026-06-24 22:21:36
1
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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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