@chalee_kuki: งอม🙂#freefire #ag #ewc #freefire_lover #นักแข่งฟีฟาย@AG.SAIFA @BRU.WASSANA

CHALEESR'

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Saturday 18 July 2026 15:14:50 GMT

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Comments

SAHADAT HOSSAIN 🇧🇩 :

Titain Esports club 😅 tec blade💔

2026-07-19 05:34:17

2

bakakuki🇲🇾 :

camoback strong saifa

2026-07-19 04:52:58

1

พนา ชอบใช้ตังค์ไปวันๆ 💸😱🤔 :

สายฟ้าคงบอกรองแชมป์อีกแล้วหรอตัวกู 🥺

2026-07-18 22:03:47

51

ฟอฟลุ๊คแมววัด :

ตอนนี้AGต้องการแค่แชมป์BR แต่ไม่ใช่ว่าไม่เต็มที่ แต่ดวงไม่เคยเป็นใจเลย สายฟ้าอาจจะเสียใจเพราะเป็นแค่พระรองมาตลอด3รายการติด

2026-07-19 09:33:29

3

Matias :

Pero.... a LATAM por fin se le da demostrar de hasta donde puede llegar y que no nos tengan como una región mediocre, ya que siempre tuvimos las peores posiciones, pero hoy Lyon hizo historia y es una brecha para que LATAM entre entre las más grandes regiones como lo son Tailandia y Brasil

2026-07-19 01:56:51

18

lu :

los amo, pero LATAM se lo merecía ya❤️

2026-07-19 04:48:20

6

PTF.GODGUS :

สงสารสายฟ้า ทีมAGเป็นรองแทบทุกรอบ แต่ทีมAGยังเป็นที่1ในใจหลายๆคนนะพี่สายฟ้า

2026-07-19 00:20:40

10

King nasir :

sekarang agal udah tau rasanya jadi rrq sama" hampir juara ffws global dan ewc

2026-07-19 08:27:12

4

๖๗ :

ละเป็นEWC ปีสุดท้ายด้วย

2026-07-19 06:38:55

4

hanz1 :

jujur aku kasihan bngt ama saifa karena mereka udh konsisten bngt setiap turnamen tetapi di gagalin mulu setiap mereka udh champion rush tetap susah karena presur yg mereka dapatkan saat udh champion rush

2026-07-19 03:46:15

8

-777 :

sumpah saifa sih udah gg banget bro wajar dia sedih banget

2026-07-19 06:03:13

4

jaturanon06 :

ถ้ามีเดอะครุตคงดีครับ

2026-07-19 03:44:29

0

kaiser_💔 :

บุรีรัมเข้ารอบปะคับ

2026-07-18 22:44:22

2

１３Ｋ┇ZEE NER ツ (หัวแคลน) :

ที่ไหนได้เข้ารอบครับ

2026-07-18 23:17:33

1

มาเตโอ88 :

bruแม่งโดนบังลงตัด

2026-07-19 04:39:23

3

d :

ราชาแห่งอันดับสอง AG

2026-07-19 07:55:26

1

Sukonlawatn_08 :

พี่สายฟ้าแกคาดหวังเยอะคับ ไม่แปลกที่แกจะเสียใจ

2026-07-19 06:07:31

1

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Mystery Bag - Pure Canadian Maple Syrup So I whipped up my Maple Portuguese Custard Tarts - ½ cup (110g) maple sugar ⅓ cup (85ml) water ¼ cup (35g) plain flour ⅔ cup (170ml) full cream milk ⅔ cup (170ml) cream 1 vanilla bean, split lengthways and seeds scraped 3 free-range egg yolks 1 sheet frozen puff pastry, just thawed 1 tablespoon maple cinnamon sugar (maple sugar mixed with ground cinnamon) 2 tablespoons pure Canadian maple syrup Preheat the oven to 220°C and grease a muffin tin with canola spray or butter. In a saucepan over medium heat, combine the maple sugar and water, and bring it to a boil. Cook for 6 minutes, stirring occasionally to stop the mixture from catching on the bottom. While the sugar syrup is cooking, combine the flour and half the milk in a small bowl, and whisk until completely smooth. Place the remaining milk along with the cream, vanilla bean, and seeds in a saucepan over low heat and bring just to a boil. Remove the pan from the heat and slowly strain the mixture over the flour mixture in the bowl. Stir to combine, then add the egg yolks, pure Canadian maple syrup, and mix again to combine. Finally, slowly pour in the sugar syrup to finish your custard. Set the mixture aside. Dust a clean, dry surface with flour, then lay out the pastry sheet. Sprinkle the maple cinnamon sugar over the top, then carefully roll the pastry into a log. Cut into 12 even pieces, then use a rolling pin to roll out into rounds with an 8-centimetre diameter. Press the pastry rounds into the muffin tin and three-quarters fill each one with custard. Bake for 10–12 minutes or until the custard just starts to blister. These are best enjoyed warm from the oven.

Mystery Bag - Pure Canadian Maple Syrup So I whipped up my Maple Portuguese Custard Tarts - ½ cup (110g) maple sugar ⅓ cup (85ml) water ¼ cup (35g) plain flour ⅔ cup (170ml) full cream milk ⅔ cup (170ml) cream 1 vanilla bean, split lengthways and seeds scraped 3 free-range egg yolks 1 sheet frozen puff pastry, just thawed 1 tablespoon maple cinnamon sugar (maple sugar mixed with ground cinnamon) 2 tablespoons pure Canadian maple syrup Preheat the oven to 220°C and grease a muffin tin with canola spray or butter. In a saucepan over medium heat, combine the maple sugar and water, and bring it to a boil. Cook for 6 minutes, stirring occasionally to stop the mixture from catching on the bottom. While the sugar syrup is cooking, combine the flour and half the milk in a small bowl, and whisk until completely smooth. Place the remaining milk along with the cream, vanilla bean, and seeds in a saucepan over low heat and bring just to a boil. Remove the pan from the heat and slowly strain the mixture over the flour mixture in the bowl. Stir to combine, then add the egg yolks, pure Canadian maple syrup, and mix again to combine. Finally, slowly pour in the sugar syrup to finish your custard. Set the mixture aside. Dust a clean, dry surface with flour, then lay out the pastry sheet. Sprinkle the maple cinnamon sugar over the top, then carefully roll the pastry into a log. Cut into 12 even pieces, then use a rolling pin to roll out into rounds with an 8-centimetre diameter. Press the pastry rounds into the muffin tin and three-quarters fill each one with custard. Bake for 10–12 minutes or until the custard just starts to blister. These are best enjoyed warm from the oven.

رابط برنامج موجة الروح والخلعه في صفحة الحساب 🤍✔️#العصب_الحائر #موجة_الروح #جرثومة_المعدة #الخلعه #القولون_العصبي

رابط برنامج موجة الروح والخلعه في صفحة الحساب 🤍✔️#العصب_الحائر #موجة_الروح #جرثومة_المعدة #الخلعه #القولون_العصبي

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