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@souhailyoussef1: #كبور فاتيحة#🤣🤣🤣🥰🥰 🇲🇦❤🤍💯💪#اكسبلورخلي معاك متابعة 🥰🥰

سهيل ابو ياسر😎
سهيل ابو ياسر😎
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Friday 10 July 2026 19:22:26 GMT
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hamid.bgfbs
Hamid BG :
😂😂😂😂
2026-07-13 18:13:33
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soumiasoumi75
bébé et les petits :
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2026-07-10 20:43:27
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najib.rahwat
najib rahwat :
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2026-07-11 09:14:48
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user3297013815841
user3297013815841 :
😂😂😂
2026-07-11 00:23:17
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maroccaina
RABIA MAROCCO 🇲🇦SAFI :
😂😂😂
2026-07-11 15:44:28
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hassanouv2023
hassanouv :
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2026-07-10 19:26:24
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oum.aya7
♥ỖǗṂ ÃŴĹÃĎĮ🎀 :
😂😂😂😂😂😂
2026-07-10 19:25:52
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mohamed.folan5
Mohamed Folan :
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2026-07-11 13:36:14
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bouchaibhajjoum
. :
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2026-07-10 23:41:36
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user72216814196152
user72216814196152 :
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2026-07-10 22:17:45
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azeddine.zad
Azeddine Zad :
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2026-07-10 20:36:37
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lhamdoulilah40
Racha( 🇲🇦) :
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2026-07-11 18:13:17
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This simple system has been the key to our market gardening success. With stakes and string, we have straight lines. With straight lines we eliminate guesswork and get closer to maximum efficiency. In small-scale farming, Efficiency = Profitability and Profitability = Long-Term Success 🎥 Link in bio for full video on YouTube! • • • #northcarolina #northcarolinafarm #regenerativeagriculture #regenerativeag #charlotte
This simple system has been the key to our market gardening success. With stakes and string, we have straight lines. With straight lines we eliminate guesswork and get closer to maximum efficiency. In small-scale farming, Efficiency = Profitability and Profitability = Long-Term Success 🎥 Link in bio for full video on YouTube! • • • #northcarolina #northcarolinafarm #regenerativeagriculture #regenerativeag #charlotte
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#fypage #trend #video #viraltiktok #soleil☀️ 😂😂
ask you girlfriend now 😏 #fypシ #fyp #yourpage #allpage #goviral
ask you girlfriend now 😏 #fypシ #fyp #yourpage #allpage #goviral
TXT - Deja Vu #txt #dejavu #kpop #kpopsongs #foryoupage
TXT - Deja Vu #txt #dejavu #kpop #kpopsongs #foryoupage
Run it back | @rx’ #fyp #footballedit #lamineyamal #worldcup2026
Run it back | @rx’ #fyp #footballedit #lamineyamal #worldcup2026
Red Velvet x Cinnamon Scrolls - the combo you never knew you needed 🤤 Ever wondered what makes red velvet? It’s just a splash of red food colouring with a subtle blend of cocoa with a tangy twist, usually from a cream cheese frosting. - Red Velvet Cinnamon Rolls Makes 12 For the dough: 3 cups bread flour (375g) 1 teaspoon salt (5g) 3 tablespoons caster sugar (35g) 2 teaspoons dried yeast (6g) 1 large egg 75 grams unsalted butter, softened ¾ cup full cream milk (185ml) 2tsp (10ml) red food colouring 1tbsp (20g) cocoa power 1 tablespoon vegetable oil (20ml) For filling: 250g butter, softened 75g brown sugar 2tsp cinnamon powder 1 egg For the Icing: 200g cream cheese 100g butter 210g icing sugar Combine all the dough ingredients in a mixer with a dough hook and mix for about 10 to 15 minutes, until the dough is smooth and shiny. Place the dough in a greased bowl and let it bulk proof for around an hour, or until it doubles in size. For the filling, mix all the filling ingredients using an electric mixer with a paddle attachment until well combined. After the dough has proofed, roll it out on a lightly floured surface to about half a centimeter thick. Spread the filling evenly over the dough. Roll it up tightly, then cut it into 12 equal pieces. Place them on a lined baking tray and let them proof again until doubled in size. Bake at 180°C for 20 to 30 minutes, or until cooked through. To make the glaze, mix all the icing ingredients with a paddle attachment, then microwave until it’s runny. Drizzle it over the slightly cooled scrolls, and they’re ready to serve!
Red Velvet x Cinnamon Scrolls - the combo you never knew you needed 🤤 Ever wondered what makes red velvet? It’s just a splash of red food colouring with a subtle blend of cocoa with a tangy twist, usually from a cream cheese frosting. - Red Velvet Cinnamon Rolls Makes 12 For the dough: 3 cups bread flour (375g) 1 teaspoon salt (5g) 3 tablespoons caster sugar (35g) 2 teaspoons dried yeast (6g) 1 large egg 75 grams unsalted butter, softened ¾ cup full cream milk (185ml) 2tsp (10ml) red food colouring 1tbsp (20g) cocoa power 1 tablespoon vegetable oil (20ml) For filling: 250g butter, softened 75g brown sugar 2tsp cinnamon powder 1 egg For the Icing: 200g cream cheese 100g butter 210g icing sugar Combine all the dough ingredients in a mixer with a dough hook and mix for about 10 to 15 minutes, until the dough is smooth and shiny. Place the dough in a greased bowl and let it bulk proof for around an hour, or until it doubles in size. For the filling, mix all the filling ingredients using an electric mixer with a paddle attachment until well combined. After the dough has proofed, roll it out on a lightly floured surface to about half a centimeter thick. Spread the filling evenly over the dough. Roll it up tightly, then cut it into 12 equal pieces. Place them on a lined baking tray and let them proof again until doubled in size. Bake at 180°C for 20 to 30 minutes, or until cooked through. To make the glaze, mix all the icing ingredients with a paddle attachment, then microwave until it’s runny. Drizzle it over the slightly cooled scrolls, and they’re ready to serve!

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