@gogogehan: #CapCut #برج_الاسد #صفات_الابراج #الشعب_الصيني_ماله_حل😂😂 #creatorsearchinsights @برج الاسد ♌️🦁 @ابراج وتوقعات

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Wednesday 01 July 2026 11:46:28 GMT

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مأمنه بالله ❤️🤲❤️ :

@كيهعص:اللهم لك الحمد مااحد يقدر لنا بفضل الله

2026-07-04 02:04:18

1

I.B Collection :

اسد

2026-07-02 11:48:49

4

nounou napi :

اسد اللهم لاحسد🌹🥰

2026-07-01 18:05:47

6

حمادة اسماعيل :

صدقت واحسنت أنا الاسد واللهم لأ حسد

2026-07-02 18:29:26

6

ألفا :

👑👑👑👑👑 كفو

2026-07-01 23:16:28

3

ابو روناء :

يله بينا

2026-07-03 12:05:43

2

⭐☆ 𝓕𝓮𝓵𝓵𝓪 ☆⭐ :

2026-07-01 16:10:14

1

Picasso tofiq Ali♌♌♌🦁🦁🦁 :

💐💐💐💐💐💐💐

2026-07-02 04:22:43

1

bassam for pledges :

انا لاسد ومن شر كل حسد

2026-07-02 10:43:51

1

الذيب الفلاسي🇦🇪💛 :

2026-07-03 04:03:26

2

إبن الأصول الحر 🦅🔥💪 :

صح الصح لسانك

2026-07-01 23:17:15

1

عمرو ♥️ القلب الطيب♥️ :

تمام

2026-07-01 13:34:36

1

اللهم صلي علي النبي 🌹❤️ :

باءذن الله

2026-07-04 05:25:25

0

غانم999 ♌️ً :

علي حق💪❤️

2026-07-03 13:10:39

2

𝕾𝕬 𝕭𝖊𝖗 :

❤️❤️❤️

2026-07-01 12:57:36

0

Al-Khaz'aliyah :

✌🏻

2026-07-03 04:14:08

0

كيهعص :

اللهم لك الحمد مااحد يقدر لنا بفضل الله

2026-07-02 08:34:07

2

Hamama EL kHwaga☝️🦁 :

2026-07-01 14:49:26

1

mone1988gemil.com :

💪💪🌹طبعا

2026-07-02 23:15:26

2

Mohanad El Asser :

صح يا جوجو

2026-07-03 13:24:16

2

@Umrashed898 :

اكيد صح

2026-07-01 23:39:02

1

Saif Lion الأخلاق شعاري :

برجي والله لا نركع إلا لله وكل ما في فكري على لساني وكلمة الحق على طرف لساني

2026-07-03 21:16:24

0

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Chia sẻ với mọi người nơi khám chữa mắt uy tín nhé 💓#BenhvienChuyenkhoaMatCaoThang #CTE #JCI

Chia sẻ với mọi người nơi khám chữa mắt uy tín nhé 💓#BenhvienChuyenkhoaMatCaoThang #CTE #JCI

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Dessert sorted with my Creme Brûlée Cream Puffs, who wants one? 😋 - Creme Brûlée Choux Puffs Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the Choux Puffs: 125ml milk 125ml water 1tbsp vanilla essence 15g caster sugar 110g unsalted butter 165g plain flour Pinch of sea salt 5 eggs 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 brulee topping: 600g caster sugar For the craquelin: Mix all ingredients in a mixer until combined. Roll between baking paper to 2 mm thick, freeze for 1 hour, then cut 5 cm rounds. Keep chilled. For the choux puffs: Preheat oven to 180°C. Heat water, milk, butter, sugar and salt until melted. Add flour and stir into a thick paste, cooking for 2–3 minutes until it pulls from the sides. Transfer to a mixer and beat for 1 minute to cool slightly. Add eggs gradually and mix until smooth and shiny. Pipe 5 cm rounds onto a tray, top with craquelin, and bake for 20–25 minutes until deep golden. Cool completely. For the custard: Whisk yolks, sugar and cornflour until pale. Bring milk, cream and vanilla to the boil, pour over yolks while whisking, then return to heat and cook until thick. Stir in butter and cool in the fridge until completely cold. To finish: Pipe custard into choux buns. Melt sugar to an amber caramel, dip each bun carefully, allow to set, then serve.

Dessert sorted with my Creme Brûlée Cream Puffs, who wants one? 😋 - Creme Brûlée Choux Puffs Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the Choux Puffs: 125ml milk 125ml water 1tbsp vanilla essence 15g caster sugar 110g unsalted butter 165g plain flour Pinch of sea salt 5 eggs 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 brulee topping: 600g caster sugar For the craquelin: Mix all ingredients in a mixer until combined. Roll between baking paper to 2 mm thick, freeze for 1 hour, then cut 5 cm rounds. Keep chilled. For the choux puffs: Preheat oven to 180°C. Heat water, milk, butter, sugar and salt until melted. Add flour and stir into a thick paste, cooking for 2–3 minutes until it pulls from the sides. Transfer to a mixer and beat for 1 minute to cool slightly. Add eggs gradually and mix until smooth and shiny. Pipe 5 cm rounds onto a tray, top with craquelin, and bake for 20–25 minutes until deep golden. Cool completely. For the custard: Whisk yolks, sugar and cornflour until pale. Bring milk, cream and vanilla to the boil, pour over yolks while whisking, then return to heat and cook until thick. Stir in butter and cool in the fridge until completely cold. To finish: Pipe custard into choux buns. Melt sugar to an amber caramel, dip each bun carefully, allow to set, then serve.

yg terlihat baik belum tentu setia #quotes #katakata #foryou #tiktok #fypシ

yg terlihat baik belum tentu setia #quotes #katakata #foryou #tiktok #fypシ

Masjid Al haram Makkah Al mukarma #pageforyou #foryoupage #makkah

Masjid Al haram Makkah Al mukarma #pageforyou #foryoupage #makkah

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