@sardor_king511: #sardor_gangster

👑Sardor_Sultan511👑
👑Sardor_Sultan511👑
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Saturday 27 June 2026 16:20:05 GMT
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kolya_qr
kesha_qr :
2026-06-27 19:39:29
27
user5975093377446
пари :
Оооо куштты менде тортулденмын🥰
2026-06-27 16:42:38
29
guzalina_2
gozalina9697 :
Каракалпакстан 🥰🥰
2026-06-28 05:33:53
10
user7592932516712
Сагынбай Ержанов :
Қарақалпақ 🥰🥰🥰🥰🥰🥰
2026-06-28 09:31:31
2
oqilov17
oqilov,, :
мужик
2026-06-27 16:27:30
8
012....aqtaw....012
012.Актау_Навес.012 :
17 секунд
2026-06-27 16:48:30
6
wwwww.ssssss6
Одинокий... :
Молодец Сардор такую добрую слова респект 🤟🤟🤟🤟🤟
2026-06-27 16:46:01
4
tenel.aljanov
Tenel Aljanov :
маладес рахымет Алла коллайды
2026-06-28 01:43:54
1
safaev.sanjar
Л И Д Е Р :
ХОРАЗИМ ГУЧЧЧЧЧЧЧЧЧЧЧВВВВВ
2026-06-27 18:24:19
1
dayko06.11
🤴DAYKO🤴 :
1🥰
2026-06-27 16:23:30
0
090jilgi
ЕСҚАЛИ :
🎤 голосовое сообщение (0.23)
2026-06-27 18:45:41
1
dilya.kuvatova
Dilya Kuvatova :
2026-06-27 16:30:34
1
jake80805
jake :
2026-06-28 09:43:45
0
user8175023238441
усман :
мужик
2026-06-28 10:54:13
0
qizqma72
🦅hoji🦅 :
2026-06-28 10:57:52
0
nargiza.82_
Нази :
ракмет ❤️❤️
2026-06-28 12:09:10
0
ikram.sultanov16
Крес :
МУЖИК
2026-06-27 16:25:26
0
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Other Videos

Fluffy Flatbreads & Lemon Posset Recipes👇🏼🍋 Flatbreads: 14 g dried yeast 650 g white bread flour 4 tsp sugar 50 g melted butter 300 ml Greek yoghurt Add 250ml lukewarm water to a jug, then stir in the yeast and leave for 5 mins. Add the flour, sugar, butter, yoghurt and a pinch of salt to a large mixing bowl, then pour in the yeast and water mixture. Stir to combine into a rough dough, then knead on a lightly floured surface for 10 minutes until smooth and elastic. If the dough is sticky, sprinkle with more flour. Place in a bowl, cover and leave to rise for 1 hour.  Transfer the dough onto a lightly floured surface and cut into 12 equal sized balls. Heat a large frying pan over high heat, then roll the dough balls out one at a time, stretching them with your fingers so they have a thick edge and thinner centre. Fry without oil in the pan for a few mins each side until they’re golden and puffed up. Once cooked, brush with extra melted butter and sprinkle with herbs. Lemon Possets: 800 ml pure or double cream 200 g caster sugar zest and juice of 5 lemons Combine the cream, sugar and lemon zest in a medium saucepan. Heat over medium–low heat for 3–4 minutes, stirring regularly until the sugar has dissolved and the cream is just hot to the touch but not boiling. Remove from the heat and leave to cool for 2 minutes, then stir in the lemon juice. If you’d like the lemon possets to be completely smooth, you can strain out the zest using a fine sieve. Pour or ladle the mixture into 8 glasses or ramekins (about 150 ml capacity). Transfer to a tray and chill in the fridge for 6–8 hours, or ideally overnight. 🎵 - Talk of the Town, Theo Gerard (via Uppbeat) . . . #cookingfromscratch #homecooking #midsummer
Fluffy Flatbreads & Lemon Posset Recipes👇🏼🍋 Flatbreads: 14 g dried yeast 650 g white bread flour 4 tsp sugar 50 g melted butter 300 ml Greek yoghurt Add 250ml lukewarm water to a jug, then stir in the yeast and leave for 5 mins. Add the flour, sugar, butter, yoghurt and a pinch of salt to a large mixing bowl, then pour in the yeast and water mixture. Stir to combine into a rough dough, then knead on a lightly floured surface for 10 minutes until smooth and elastic. If the dough is sticky, sprinkle with more flour. Place in a bowl, cover and leave to rise for 1 hour. Transfer the dough onto a lightly floured surface and cut into 12 equal sized balls. Heat a large frying pan over high heat, then roll the dough balls out one at a time, stretching them with your fingers so they have a thick edge and thinner centre. Fry without oil in the pan for a few mins each side until they’re golden and puffed up. Once cooked, brush with extra melted butter and sprinkle with herbs. Lemon Possets: 800 ml pure or double cream 200 g caster sugar zest and juice of 5 lemons Combine the cream, sugar and lemon zest in a medium saucepan. Heat over medium–low heat for 3–4 minutes, stirring regularly until the sugar has dissolved and the cream is just hot to the touch but not boiling. Remove from the heat and leave to cool for 2 minutes, then stir in the lemon juice. If you’d like the lemon possets to be completely smooth, you can strain out the zest using a fine sieve. Pour or ladle the mixture into 8 glasses or ramekins (about 150 ml capacity). Transfer to a tray and chill in the fridge for 6–8 hours, or ideally overnight. 🎵 - Talk of the Town, Theo Gerard (via Uppbeat) . . . #cookingfromscratch #homecooking #midsummer

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