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@almarketera: ⁨ الـ Branding✨ مش لوجو ولا ألوان ولا شكل حلو وبس الـ Branding إحساس الناس بالبراند لما يشوفوه أو يسمعوا عنه لو فهمت البراندينج صح هتعرف ليه ناس بتتختار براند حتى لو مش الأرخص وليه في براندات الناس بتثق فيها من غير تفكير ؟ #Branding #Marketing #almarketera #hebamhran هبه_مهران⁩

Heba mhran
Heba mhran
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Region: EG
Monday 06 July 2026 17:27:02 GMT
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darkmochaaa__
ꩇׁׅ݊ᨵׁׅᝯׁhׁׅ֮ɑׁׅ֮. :
please check your DM
2026-07-11 12:49:58
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abo_fayad_l82
abo fayad l82 :
❤️❤️❤️❤️❤️❤️❤️❤️❤️
2026-07-06 17:30:29
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সবাই আবারও রেডি হয়ে যাও আগামী ১৬ তারিখ রাত একটা আমাদের প্রিয় টিম আর্জেন্টিনা মাঠে নামতাছে
সবাই আবারও রেডি হয়ে যাও আগামী ১৬ তারিখ রাত একটা আমাদের প্রিয় টিম আর্জেন্টিনা মাঠে নামতাছে
ای گلی دارم که در ایران نباشد لیلا #آهنگ #افغانی #آهنگ_عاشقانه #آهنگ_جدید #عاشقانه #آهنگ #foryoutrick #viraltiktok #viralvideo #afg #song #جديد #تاجیک_هزاره_ازبک_پشتون_ترکمن🇦🇫 #پروانی___________دیزاین🖤🤍💚🦁 #
ای گلی دارم که در ایران نباشد لیلا #آهنگ #افغانی #آهنگ_عاشقانه #آهنگ_جدید #عاشقانه #آهنگ #foryoutrick #viraltiktok #viralvideo #afg #song #جديد #تاجیک_هزاره_ازبک_پشتون_ترکمن🇦🇫 #پروانی___________دیزاین🖤🤍💚🦁 #
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.
Membalas @lovemingiii makeup tutorial!!! • Concealer: Skintific (Shade Vanilla) • Cream blush: O.TWO.O blush stick (Shade 06) • Loose powder: Ultima II (Shade Light) • Contour: Focallure face palette (CL02) • Powder blush: MS Glow (Shade Rosche) • Eyeshadow: Luxcrime (Shade Rose Royale) • Eyeliner: Urracx Face Palette (Varian Jasmine) • Mascara: UNNY CLUSB (BLACK) • Inner Corner Highlight: Focallure Face Palette (CL02) • Lashes: Beautyplan (Varian Virgo) • Softlens: Recipe (Varian Creamy Grey) • Lips: Luxcrime Eyeshadow (Shade Rose Royale) + Reveline Lip Glass #yumekoism #makeuptutorial #makeuplook #creatorsearchinsights
Membalas @lovemingiii makeup tutorial!!! • Concealer: Skintific (Shade Vanilla) • Cream blush: O.TWO.O blush stick (Shade 06) • Loose powder: Ultima II (Shade Light) • Contour: Focallure face palette (CL02) • Powder blush: MS Glow (Shade Rosche) • Eyeshadow: Luxcrime (Shade Rose Royale) • Eyeliner: Urracx Face Palette (Varian Jasmine) • Mascara: UNNY CLUSB (BLACK) • Inner Corner Highlight: Focallure Face Palette (CL02) • Lashes: Beautyplan (Varian Virgo) • Softlens: Recipe (Varian Creamy Grey) • Lips: Luxcrime Eyeshadow (Shade Rose Royale) + Reveline Lip Glass #yumekoism #makeuptutorial #makeuplook #creatorsearchinsights
🇪🇸 spain vs belgium 🇧🇪
🇪🇸 spain vs belgium 🇧🇪
اكره الشخص اليجذب علـيه 💔👍🏻#العراق_السعوديه_الاردن_الخليج #الموصل_دهوك_اربيل_بغداد_كركوك
اكره الشخص اليجذب علـيه 💔👍🏻#العراق_السعوديه_الاردن_الخليج #الموصل_دهوك_اربيل_بغداد_كركوك

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