@bdghor140: Eta sarlei vairal 😝🔥 New algorithm to vairal this video🥷🔥#CapCut #fyp #aesthetic #vairal #attitude

 𝙑𝙤𝙞𝙘𝙚 𝙤𝙛 𝙎𝙖𝙛𝙖

Open In TikTok:

Region: BD

Saturday 01 August 2026 14:11:14 GMT

95865

6231

133

212

Music

Download

No Watermark .mp4 (0.9MB) No Watermark(HD) .mp4 (1.02MB) Watermark .mp4 (1.53MB) Music .mp3

Comments

🖤🖤MD Tashrif Ahmed Arnab🖤🖤 :

jast amiging 💫

2026-08-03 03:53:12

1

Mohammad Juel :

Soooo Ncc🥰

2026-08-02 12:04:09

2

MAFIA GIRL :) 🗿 :

Bhaiya big fan reply den....!!😑🙌🏻👀

2026-08-03 04:55:38

1

💣SBD TUSHAR MAFIA💢 :

fue cubf xunkj

2026-08-02 12:24:20

2

💔,,, ISHAN 💔,,, :

Vaya pliz riplay diben

2026-08-01 14:29:51

1

nahida :

2026-08-01 15:19:25

1

—͞Sɪʏꫝᴍ😚💞 :

1🥰🥰🥰

2026-08-01 14:13:23

2

✧༺(ভন্ড-গেমার)༻✧ :

সেই মামা

2026-08-01 14:19:55

0

Choco berry...🍫 :

aww

2026-08-02 08:33:22

0

🦋_প্রজাপতি_🦋 :

2026-08-03 09:24:41

1

MD সায়মন :

ভাই তোমার বিডিও ওনেক ভালো লাগে ❤️‍🩹

2026-08-01 14:17:54

1

khadiza🎀 :

vaiya naki

2026-08-03 09:51:10

1

Sami 🥂 :

vai ekta hasi de age🙂

2026-08-03 13:58:31

1

Ashraf Rahaman safi :

hi bro

2026-08-03 18:14:07

1

To see more videos from user @bdghor140, please go to the Tikwm homepage.

Other Videos

Frankenstein (2025) | #viral #fyp #edit #movie #cinematok #frankenstein #frankenstein2025 #jacobelordi #cinema

Frankenstein (2025) | #viral #fyp #edit #movie #cinematok #frankenstein #frankenstein2025 #jacobelordi #cinema

#fyppppppppppppppppppppppp #نادين_نسيب_نجيم #explore #fyp #اكسبلور

#fyppppppppppppppppppppppp #نادين_نسيب_نجيم #explore #fyp #اكسبلور

Día 26 explicándote las mejores frases de Minecraft #dia26 #Minecraft #frases #frasch

Día 26 explicándote las mejores frases de Minecraft #dia26 #Minecraft #frases #frasch

Tom Holland X Tame Impala for Spiderman Brand New Day || #spiderman #spidermanbrandnewday #peterparker #tomhollandedit #tameimpala

#CapCut

Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.

Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.

About

Robot
API

Legal

Privacy Policy