1. Home
  2. Detail

@alnissabeautysaloon2: #with sabeen sameer#meet

alnissabeautysaloon2
alnissabeautysaloon2
Open In TikTok:
Region: PK
Sunday 09 August 2026 16:44:47 GMT
437
46
11
1

Music

Download

No Watermark .mp4 (3.49MB) No Watermark(HD) .mp4 (2.75MB) Watermark .mp4 (0MB) Music .mp3

Comments

rs.salon0
R.S SloN :
MRI pyri naveeda api bht achi hn ye
2026-08-09 17:53:39
0
rs.salon0
R.S SloN :
such main api bht achi hn bht pyr krti care krti hn betion ki trn km b sekhati hn bht pyr sy in k Bry jtna bolun km h bht achi teacher hb
2026-08-09 18:44:15
0
labia3311
ziddi ladki 💕💞 :
☺️☺️☺️
2026-08-09 17:43:12
0
mianprince5515
Mian prince :
🥰🥰🥰
2026-08-09 17:15:14
0
arhamjani106
arhamjani106 :
🥰🥰🥰
2026-08-09 17:11:28
0
uzma.umer1
Uzma Umer :
👍👍👍
2026-08-09 18:14:01
0
To see more videos from user @alnissabeautysaloon2, please go to the Tikwm homepage.

Other Videos

ليلى🏡 #oldies #houses #oldhouses #musiclyrics #architecture
ليلى🏡 #oldies #houses #oldhouses #musiclyrics #architecture
koyan turanci magana rubutu da karantawa
koyan turanci magana rubutu da karantawa
معكم خريجة 2027رسميا من غير شر الحمدلله انها اخر سنه💃💃#اكسبلور #ناصر_القصبي #fyq #القصبي
معكم خريجة 2027رسميا من غير شر الحمدلله انها اخر سنه💃💃#اكسبلور #ناصر_القصبي #fyq #القصبي
BLACKBERRY & PISTACHIO CRUMBLE CAKE Honestly one of the easiest cakes I’ve ever made. Full recipe in the comments or written on my substack. Recipe:

You’ll need: 10” round cake tin Butter for greasing 1 tbsp fine semolina + 1 tbsp caster sugar (mixed, in a bowl) For the cake batter: 100g caster sugar 75g dark brown sugar 100g butter (soft, at room temp) 85ml light olive oil or vegetable oil 3 medium eggs 210g self-raising flour 1 tsp baking powder 1 tsp vanilla extract/paste 50g pistachios 50g ground almonds 85g full fat/5% Greek yoghurt 3 handfuls fresh blackberries For the crumble: 50g pistachios 50g plain flour 50g caster sugar 50g cutter (cold, cubed) 1 heaped tsp pistachio paste (or 1 tsp almond extract if you don’t have) Method: 1. Add both lots of pistachios into a mini blender and blend to a fine flour. Remove 50g and keep the other 50g in the blender. 2. Preheat the oven to 180c (160 fan). 3. Cream the butter, sugar and oil together for 2 mins until light and fluffy. 4. Beat in the eggs one by one. Once incorporated beat in the yoghurt and vanilla until completely combined. 5. Fold in the ground pistachios you reserved earlier, the ground almonds, baking powder, a pinch of salt and the self raising flour. Fold and mix until combined. 6. When smooth, leave this to sit whilst you make the crumble. 7. In the blender from earlier with the rest of the pistachios, add the flour, butter, caster sugar, pistachio paste and a pinch of salt. Pulse until incorporated. The mixture should look like play dough or wet sand. 8. Grease the baking tin and sprinkle with the semolina and caster sugar mixture. 9. Back to the cake batter. Fold in the 3/4 of your blackberries and then pour the batter into the tin and smooth it out so it reaches the sides. Scatter the remainder over the top and then pinch and place the crumble mixture over the top of this. 10. Place this in the centre of the oven for 1 hr and 15 mins, turning half way through. If the crumble starts to get a bit dark then tent with foil. A toothpick or wooden skewer should come out moist, with a few crumbs. If wet, return to the oven for 5 mins at a time until cooked through. #blackberries #thomasstraker #pistachio #crumble #cakes
BLACKBERRY & PISTACHIO CRUMBLE CAKE Honestly one of the easiest cakes I’ve ever made. Full recipe in the comments or written on my substack. Recipe:

You’ll need: 10” round cake tin Butter for greasing 1 tbsp fine semolina + 1 tbsp caster sugar (mixed, in a bowl) For the cake batter: 100g caster sugar 75g dark brown sugar 100g butter (soft, at room temp) 85ml light olive oil or vegetable oil 3 medium eggs 210g self-raising flour 1 tsp baking powder 1 tsp vanilla extract/paste 50g pistachios 50g ground almonds 85g full fat/5% Greek yoghurt 3 handfuls fresh blackberries For the crumble: 50g pistachios 50g plain flour 50g caster sugar 50g cutter (cold, cubed) 1 heaped tsp pistachio paste (or 1 tsp almond extract if you don’t have) Method: 1. Add both lots of pistachios into a mini blender and blend to a fine flour. Remove 50g and keep the other 50g in the blender. 2. Preheat the oven to 180c (160 fan). 3. Cream the butter, sugar and oil together for 2 mins until light and fluffy. 4. Beat in the eggs one by one. Once incorporated beat in the yoghurt and vanilla until completely combined. 5. Fold in the ground pistachios you reserved earlier, the ground almonds, baking powder, a pinch of salt and the self raising flour. Fold and mix until combined. 6. When smooth, leave this to sit whilst you make the crumble. 7. In the blender from earlier with the rest of the pistachios, add the flour, butter, caster sugar, pistachio paste and a pinch of salt. Pulse until incorporated. The mixture should look like play dough or wet sand. 8. Grease the baking tin and sprinkle with the semolina and caster sugar mixture. 9. Back to the cake batter. Fold in the 3/4 of your blackberries and then pour the batter into the tin and smooth it out so it reaches the sides. Scatter the remainder over the top and then pinch and place the crumble mixture over the top of this. 10. Place this in the centre of the oven for 1 hr and 15 mins, turning half way through. If the crumble starts to get a bit dark then tent with foil. A toothpick or wooden skewer should come out moist, with a few crumbs. If wet, return to the oven for 5 mins at a time until cooked through. #blackberries #thomasstraker #pistachio #crumble #cakes
го гулять?
го гулять?
burco gobolki xamasada iyo ficilka ilbaxnimada somaliland 🔥 🦁 🫡 ♥️ #somalilandtiktok💚🤍❤ #togdheersomaliland💚💬❤💚💬❤💪 #burcotogdhersomaliland💚🤍❤️ #viesproblem😭💔 #100millionviews
burco gobolki xamasada iyo ficilka ilbaxnimada somaliland 🔥 🦁 🫡 ♥️ #somalilandtiktok💚🤍❤ #togdheersomaliland💚💬❤💚💬❤💪 #burcotogdhersomaliland💚🤍❤️ #viesproblem😭💔 #100millionviews

About

Legal