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@zamajan9922:

🥀SANAM Queen 👑(N)🥀
🥀SANAM Queen 👑(N)🥀
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Region: PK
Friday 26 June 2026 17:35:34 GMT
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user142122878
AK خان :
[Sticker]
2026-06-27 08:59:51
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dawa.jan586
Dawa Jan :
👌👌👌
2026-06-27 18:12:19
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user7279503
Kareeb Khan :
❤️❤️❤️
2026-06-27 16:35:05
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user8206103494888
ijaz khan :
🥰🥰🥰
2026-06-27 02:51:31
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ahmed.gul734
Ahmed Gul :
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2026-06-26 19:59:41
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asadsameerdurrani231
✨Cute ❤️boy💔🥺🥺🥺 :
💔❤️‍🔥😢
2026-06-26 19:30:21
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gullgull6412
Gull Gull6412 :
🥰🥰🥰
2026-06-26 18:58:13
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gullgull6412
Gull Gull6412 :
♥️♥️♥️
2026-06-26 18:58:13
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gullgull6412
Gull Gull6412 :
♥️♥️♥️
2026-06-26 18:57:26
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krishnauu3
Krishna 🥰❤️ :
🥰🥰🥰
2026-06-26 18:17:12
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matiullah.khan772
💖💘💞Mati🌟Ullah🌟 Khan💖💘💞 :
❤️❤️❤️
2026-06-26 17:41:06
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dawa.jan586
Dawa Jan :
💜💜💜
2026-06-27 18:12:23
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To see more videos from user @zamajan9922, please go to the Tikwm homepage.

Other Videos

26-hour brunch. Bread making for me is an iteration over many years. No loaf turns out the same. Recently I’ve been experimenting with slowly fermenting a poolish (50:50 flour:water and a smidge of yeast). It develops interesting flavours and textures. Ultimately, wholemeal is less interesting than white flour – this was 70:30 whole to white. Next time I’ll try the other way round for more satisfying gluten, and speed up the second ferment so the proving process is less boring and I get bigger bubbles. The method: Poolish of 500g wholemeal flour, 500ml water, 5g salt, pinch of yeast. I left that in a cool room for a day / until doubled in size. Then I added 200g white flour, 60ml water, another pinch of yeast, 5g salt. After a few stretches and folds I left it overnight to double in size again. Then I shaped it and left it to prove (double in size). I preheated the cast iron pot, cooked it in the pot with a lid on for 30 mins and then lid off for another 30 mins to develop a nice crust. This was at the oven’s highest temperature. On this point I’d recommend getting to know your oven, watching the loaf for signs of burning. #breadmaking #poolish #brunch #baconandeggs #baking
26-hour brunch. Bread making for me is an iteration over many years. No loaf turns out the same. Recently I’ve been experimenting with slowly fermenting a poolish (50:50 flour:water and a smidge of yeast). It develops interesting flavours and textures. Ultimately, wholemeal is less interesting than white flour – this was 70:30 whole to white. Next time I’ll try the other way round for more satisfying gluten, and speed up the second ferment so the proving process is less boring and I get bigger bubbles. The method: Poolish of 500g wholemeal flour, 500ml water, 5g salt, pinch of yeast. I left that in a cool room for a day / until doubled in size. Then I added 200g white flour, 60ml water, another pinch of yeast, 5g salt. After a few stretches and folds I left it overnight to double in size again. Then I shaped it and left it to prove (double in size). I preheated the cast iron pot, cooked it in the pot with a lid on for 30 mins and then lid off for another 30 mins to develop a nice crust. This was at the oven’s highest temperature. On this point I’d recommend getting to know your oven, watching the loaf for signs of burning. #breadmaking #poolish #brunch #baconandeggs #baking
#explore #fyp #foryou #حزن #yyyyyyyyyyyyyyyyyy
#explore #fyp #foryou #حزن #yyyyyyyyyyyyyyyyyy
#CapCut
#CapCut
@ask_of_franklin I’m so sorry I had to do this first time coming 😂😂😂😂 #creatorsearchinsights #fypシ #Tiktok #fyppppppppppppppppppppppp
@ask_of_franklin I’m so sorry I had to do this first time coming 😂😂😂😂 #creatorsearchinsights #fypシ #Tiktok #fyppppppppppppppppppppppp
#ميسان_ذي_قار_البصرة_بغداد_#لايك_وتعليق_حلوو_مثلك_اكسبلور_
#ميسان_ذي_قار_البصرة_بغداد_#لايك_وتعليق_حلوو_مثلك_اكسبلور_
@golroblox #robloxedit #topupdigorlox #brazildance #robloxfyp
@golroblox #robloxedit #topupdigorlox #brazildance #robloxfyp

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