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@weleyew38: #ራያ_ራዩማ🌽🌾🌽🌾 @💫🩸𝕞𝕦𝑙𝑢𝖉𝖊𝑡𝑢a🦅💚🧡❤🌾

💫🩸𝕞𝕦𝑙𝑢𝖉𝖊𝑡𝑢a🦅💚🧡❤🌾
💫🩸𝕞𝕦𝑙𝑢𝖉𝖊𝑡𝑢a🦅💚🧡❤🌾
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Region: SA
Thursday 02 July 2026 17:21:24 GMT
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tig.24
𝐓𝐢𝐠_ራያ🩸🦅 :
እግዚአብሔር ይማርሽ ❤😌
2026-07-02 18:20:13
4
user4004883216627
መህሩ💫ነኝ💫ይፋቴዋ :
ፈጣሪ ይማርሽ🙏🙏🙏🙏🙏
2026-07-02 21:34:46
3
user2311682696214
ህልሜ ነዉ የዋሸኝ🤕🤛 :
ራያነቴ🫶👏😇💯🌾🥹
2026-07-02 20:44:06
1
melat.alemayew0
melat alamayehu :
🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
2026-07-02 23:01:14
0
saarah123000
እርግባ🙎 :
ወሎ🥰
2026-07-02 19:50:08
0
dybnwy2fqlsm
ልኑር 💔 ለናቴ :
🥰🥀🥰🥀🥰🥀🥰🥀🥰🥀🥰🥀🥰🥀🥰🥀🥰🥀🥰🥀🥰🥀🥰🥀🥰🥀🥰🥀🥰🥀🥰🥀🥰🥀🥀🥰🥀🥰🥀🌾🥰🌾🥰🌾🥰🌾🥰🌾🥰🌾🥰🌾🥀🌾🥀🌾🙏🥀🙏🥀🙏🥀🙏🥀🙏🥀
2026-07-02 19:29:02
1
melat.alemayew0
melat alamayehu :
እህት ጌጥ እመቤቴ ትድርሥልሽ🥰🥰🥰🥰🥰 ይህ ቀን ይመለሥ
2026-07-02 23:02:04
0
zofan.zofan01
ቅንነትንጅ ክፍትንአትመኝ :
ወልደያ መልካቆሌ አየትዝታ
2026-07-02 22:07:57
1
sami.abeniz
sami :
እግዝኣብሔር ከክፉ ሁሉ ይፈውሲሽ ምህረቱ ይላክልሽ🥰🥰🥰
2026-07-03 01:47:47
0
andebetfenta3
andebetfenta :
ፈጣሬ ይማርሽ
2026-07-03 02:13:36
0
user7696367280712
ልኑር ለልጅ እዩ ፍቅር :
ፈጣሪ የማርሽ
2026-07-02 23:24:22
0
ghfgu298
ወድሜ💔ስብራቴ😭🖤💔 :
ፈጣሪ ይማርሽ
2026-07-02 20:02:24
0
lm3411124
ቁጥር 🤳 አጠይቁኝ። ✍️✌️ :
እንዳው ምን ደረሰች ይሕቺ ድምፃዊ 🥹🥹🥲🥲የኔ ወርቅ 😢 አይይይ
2026-07-03 01:00:07
0
pkpk5524
Abi.🔇🩸🦋 :
@ቲንሿ ነኝ የAb💗እህት💫💗 @>𝕞𝕒𝕜𝕚🦋💙 @Bilen የራያዋ🌾🌾🌾🌾🌽🌽🌽🌽 @Ami ✝️ @kalkidan.S "16" @??? @𝑨𝒎𝒆𝒏 21🦋 🥺
2026-07-03 01:23:44
0
desu.man84
desu man :
🥰🥰🥰
2026-07-02 17:42:17
0
user2934745883593
ቅነዉ➳ ልቫ👄🦋 :
🥰🥰🥰
2026-07-03 01:40:15
0
user25627743251300
ሳለ ሚካኤል :
🥰🥰🥰🥰🥰🥰
2026-07-02 23:39:34
0
user1544783829707
ዬወለጋዉ መበረቅ :
🥰🥰🥰
2026-07-02 17:29:08
0
To see more videos from user @weleyew38, please go to the Tikwm homepage.

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大会中にガチ喧嘩ドッキリしたら… #荒野行動 #荒野の光 @ぜにす🐋 @せなくんっ！🌏💥 @ざくぅ🦋 @れの🐬🐑
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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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