@haider.property7: HOUSE FOR RENT 🏠 4 Rooms ( Double Story ) 📍 Location: Niazi Town / Street 01 / Rothas Hall / Rawalpindi Cantt ✨ Details: 4 Rooms+ Drawing Open Space ⚡ Facilities: Electricity (Separate Meter) Gas ( 🚫 ) Water ( Boring ) 💰 Rent: PKR 45,000 per month 📞 Available for a small family 👤Haider Property Advisor: . . . . . . . Haider.property7 #highlight #post #tictok #viral #comprodopequeno

HAIDER REAL ESTATE

Open In TikTok:

Region: PK

Tuesday 21 July 2026 08:17:32 GMT

35155

412

34

106

Music

Download

No Watermark .mp4 (13.26MB) No Watermark(HD) .mp4 (9.45MB) Watermark .mp4 (24.44MB) Music .mp3

Comments

Muhammad Shaheer :

bai hamara ghar b rent py lgwa dyen Girja Road near Bank of Punjab double story 6 marla hy

2026-08-11 17:44:01

2

Iqra shams :

kaha hai bhai

2026-08-07 14:57:00

3

DANi baba 333 :

available han

2026-08-25 08:37:31

1

Fida Muhammad :

ye abhi Available hy

2026-09-06 17:43:00

2

Hussain Khan :

location

2026-07-21 13:15:03

2

عباسی 🏴 :

number

2026-08-08 10:49:41

1

𝐔𝐬𝐞𝐫𝐧𝐨𝐭𝐟𝐨𝐮𝐧𝐝 :

available..

2026-08-31 12:43:03

2

Her Little World 🌷 :

ground floor 20k me mil jay ga small family couple k lia ?

2026-07-22 07:01:45

2

Sardar zeshan :

kedr han gar

2026-07-21 18:13:42

2

raja jahanzaib :

Available hy Ghar

2026-07-21 11:00:31

2

MUSA KHALID :

bhai koi kum rent wala 3 rooms ka ghr b dikhaen

2026-07-21 16:50:19

2

mehndi by mahi :

availible hai?

2026-07-27 12:25:08

2

Madehaabrar Abrar :

contact number

2026-07-23 08:50:54

1

imranshekh122 :

Kiya rant hai

2026-07-21 12:24:01

2

SHAHNAWAZ AHMED :

contact number plz

2026-07-22 12:26:30

2

Gulaly Khan :

30 k tk hojaega

2026-07-21 17:58:39

1

Iqra shams :

mil sakta hai bhai

2026-08-08 08:34:40

2

عباسی 🏴 :

number share kryn apna

2026-07-29 15:38:27

1

S🌸🍂🐨 :

sir 2 room gala available h kiya under 15k range

2026-07-25 16:23:36

1

raja jahanzaib :

Aslam o Alikum bhai

2026-07-21 11:00:18

1

SanaBilal || blogger 🔥 :

Bhai how to contact

2026-07-22 22:09:34

1

Rana hamza :

location and rent?

2026-07-26 10:29:31

2

Zainab Fatima :

Niazi town shalyvelly se Kitna door hy?

2026-07-22 03:39:30

1

HaMID RAjpo0T✨♨️🔥💫 :

Bhai APNA num send krain

2026-07-21 17:14:21

1

Rashid Bhatti :

Ka rant ha

2026-07-21 12:54:43

0

To see more videos from user @haider.property7, please go to the Tikwm homepage.

Other Videos

coi hết vid nheeee ảnh cuối chinhhh lắm nha=))) #xhhhhhjhhhhhhhhhhhhhhhhhhhh #xhtiktok #xhtiktok2022

coi hết vid nheeee ảnh cuối chinhhh lắm nha=))) #xhhhhhjhhhhhhhhhhhhhhhhhhhh #xhtiktok #xhtiktok2022

broadview Illinois #news #protest #chicago #marines

broadview Illinois #news #protest #chicago #marines

Always lurking 👁️ #babetheint #facecard #MoodSwings #popsmoke #🇲🇲

Always lurking 👁️ #babetheint #facecard #MoodSwings #popsmoke #🇲🇲

Brioche with Nuts 🌰 Today I’m baking brioche in an oblong Dutch oven from @KooK 🥰 For the dough: Butter – 65 g Dry yeast – 4 g Milk – 30 g Flour – 320 g Honey – 50 g (can be replaced with sugar) Eggs – 3 Salt – 3 g Vanilla extract – 2 tsp For the filling: Nuts (I used walnuts) – 260 g Powdered sugar – 60 g Butter – 60 g For brushing: 1 egg yolk + 1 tbsp milk Dissolve the yeast in slightly warm milk. In a bowl, combine flour, salt, eggs, honey, vanilla extract, and the milk with yeast. Knead the dough. It’s easier to do with a stand mixer since the dough will be quite stiff at first, but it’s also possible by hand. Knead until smooth and elastic (about 15 minutes in a mixer). Let the dough rest for 15 minutes. Cut 65 g of cold butter into cubes. Start kneading again, adding 2–3 cubes at a time. Only add more butter once the previous portion is fully incorporated. Shape the dough into a ball, place it in a large bowl, and cover with plastic wrap. There are two proofing options: • In the refrigerator for 8–12 hours • At room temperature for 2–3 hours Cold proofing gives the brioche a richer flavor. 1. You can knead the dough in the evening, refrigerate overnight, then in the morning shape it, let it rise for about 2 hours, and bake. 2.Or knead during the day, let it double in size at room temperature (2–3 hours), shape it, let it rise again, and bake. Toast the walnuts, let them cool, then chop them. Roll the dough into a rectangle no thicker than 1 cm. Spread the softened butter (60 g) over the surface, then sprinkle with the walnut and powdered sugar mixture. Roll it up into a log and cut it lengthwise. Shape the brioche as shown in the video. Cover the dough with a lid or plastic wrap to prevent drying, and let it rise again. This usually takes about half the time of the first rise. If the first rise took 3 hours, the second will take about 1.5 hours. Brush with the egg yolk and milk mixture. You can bake the brioche in a pan or without one. Bake in a preheated oven at 180°C (355°F) for 30–50 minutes. Check doneness with a skewer—it should come out clean—or with a thermometer: the internal temperature should be 94–96°C (201–205°F). If the top browns too quickly, cover with foil and continue baking. Let it cool, then enjoy ❤️

Brioche with Nuts 🌰 Today I’m baking brioche in an oblong Dutch oven from @KooK 🥰 For the dough: Butter – 65 g Dry yeast – 4 g Milk – 30 g Flour – 320 g Honey – 50 g (can be replaced with sugar) Eggs – 3 Salt – 3 g Vanilla extract – 2 tsp For the filling: Nuts (I used walnuts) – 260 g Powdered sugar – 60 g Butter – 60 g For brushing: 1 egg yolk + 1 tbsp milk Dissolve the yeast in slightly warm milk. In a bowl, combine flour, salt, eggs, honey, vanilla extract, and the milk with yeast. Knead the dough. It’s easier to do with a stand mixer since the dough will be quite stiff at first, but it’s also possible by hand. Knead until smooth and elastic (about 15 minutes in a mixer). Let the dough rest for 15 minutes. Cut 65 g of cold butter into cubes. Start kneading again, adding 2–3 cubes at a time. Only add more butter once the previous portion is fully incorporated. Shape the dough into a ball, place it in a large bowl, and cover with plastic wrap. There are two proofing options: • In the refrigerator for 8–12 hours • At room temperature for 2–3 hours Cold proofing gives the brioche a richer flavor. 1. You can knead the dough in the evening, refrigerate overnight, then in the morning shape it, let it rise for about 2 hours, and bake. 2.Or knead during the day, let it double in size at room temperature (2–3 hours), shape it, let it rise again, and bake. Toast the walnuts, let them cool, then chop them. Roll the dough into a rectangle no thicker than 1 cm. Spread the softened butter (60 g) over the surface, then sprinkle with the walnut and powdered sugar mixture. Roll it up into a log and cut it lengthwise. Shape the brioche as shown in the video. Cover the dough with a lid or plastic wrap to prevent drying, and let it rise again. This usually takes about half the time of the first rise. If the first rise took 3 hours, the second will take about 1.5 hours. Brush with the egg yolk and milk mixture. You can bake the brioche in a pan or without one. Bake in a preheated oven at 180°C (355°F) for 30–50 minutes. Check doneness with a skewer—it should come out clean—or with a thermometer: the internal temperature should be 94–96°C (201–205°F). If the top browns too quickly, cover with foil and continue baking. Let it cool, then enjoy ❤️

So funny 😅❤️

So funny 😅❤️

About

Robot
API

Legal

Privacy Policy