@hassib.shadman: #حسیب_شادمان🇦🇫🇦🇫 #hassibshadman #افغانی_تیک_تاک #fyp #تیک_تاک_افغانی

Hassib shadman
Hassib shadman
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Monday 10 August 2026 05:30:24 GMT
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bashir.s7
Bashir S :
اگر عبداالله ایرنا بیبند چقدر خوش مشود مگیوید اگر ریاست جمهوری نصیبم نبود در عالم خیالی هم رای مدهوری رقص کردم
2026-09-03 01:32:11
0
johnt3172
Ariana 🌐 :
این ویدئو را عبدالله و گرزی بيشتر از هزار بار ديده اند 😂😂😂
2026-08-22 23:02:59
0
royaroyai
Roya :
چقه خوش شود عبدالله
2026-08-31 11:40:01
0
toji_zenin882
Toji-Zen'in :
صد در صد عبدالله این ویدئو ره بیبینه میگه کاشکی راستی می بود 😂😂😂😂
2026-08-30 17:13:06
0
qoba3
qoba :
that's really really great thanks brother please go hard 🙏
2026-08-10 11:08:35
0
farkhonda.shir
آهـو جان :
2026-08-30 08:09:25
0
yari03102
Yari31 :
بسيارعالي 😂😂😂
2026-08-10 15:37:12
0
mazari2542
💀GetOnMyLVL0🏋️ :
😂😂😂
2026-08-10 20:26:36
0
na2020na25
H~Q=208 :
محقق خلیلی و مزاری را ویدیو شه جور کن
2026-09-03 14:55:00
0
gulbaboona3
gul baboona Relaxing :
داکتر عبدالله اگه ببینه چقدر آرزو کنه کاش حقیقت میبود همرای مدهوری 😂
2026-08-17 18:32:55
0
dark_hunte4
亗 DARK_KING 亗 :
😂😂😂
2026-08-20 20:28:23
0
love2hashmi
Love is the Answer :
🤣🤣🤣
2026-08-11 06:22:35
0
afghanoldfacemz
afghanoldfacemz :
😁😁😁😁😁😁
2026-08-10 22:31:13
0
murwarid_e_daryai
💜{✨️M💫jan✨️}💜 :
😂😂😂😂
2026-08-13 05:56:07
0
timurshahhakimi10
🇦🇫Timur Shah Hakimi🇦🇺 :
😂😂😂
2026-08-10 14:42:19
0
abdulqafar.majroh
AbdulGhafar Majroh :
😁😁😁
2026-08-10 13:25:22
0
user9632994811586
محمد نیکی :
🥰🥰🥰
2026-08-10 09:29:48
0
user9076765179430
ډاکټر نجیب الله لارویان :
😂😂😂
2026-08-10 05:38:23
0
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Other Videos

ooey gooey cinnamon rolls 🤎✨    recipe :   for the tangzhong: ¼ cup milk (60g) 1 tbsp all-purpose flour (8g) whisk together in a small pan over medium-low heat until it thickens into a paste. let cool slightly before adding to the dough. for the dough: ¾ cup WARM milk (180ml) ¼ cup melted butter (57g) ¼ cup granulated sugar (50g) 2¼ active dry yeast (7g) 1 egg + 1 egg yolk  tangzhong 3 cups bread flour (360g) 2 tbsp milk powder (15g) ¾ tsp salt (4g) mix the warm milk, sugar, and yeast together and let sit for about 5 minutes until foamy. add in the melted butter, egg, yolk, and tangzhong and mix until combined. add the milk powder, and salt, mix then add the flour gradually. knead until smooth. ( if kneading by hand it may take awhile but try not to add extra flour. if needed, lightly oil your hands and work surface instead.) place in a greased bowl, cover, and let rise until doubled, try not to over proof.  roll the dough out into a rectangle, keep it thick about ¾ inch. for the filling: ¼ cup melted butter (57g) ¾ cup brown sugar (180g) 3 tsp cinnamon (8g) mix together and spread evenly over the dough, making sure to reach the edges. cut into strips and roll the dough up somewhat loosely so the centers have room to puff up.  for the bottom layer: ¼ cup softened butter (57g) 2 tbsp heavy cream (30g) ½ cup brown sugar (100g) mix together and spread into the bottom of your baking dish. place the rolls into the pan. cover and let rise again for about 25-35 minutes. don’t let them overproof just until slightly puffier  pour a little heavy cream around the rolls before baking. bake at 350°F for about 25-30 minutes. ( may take longer depending on your oven ). don’t overbake. if they brown too quickly, tent loosely with foil. for the cream cheese frosting: 2 tbsp softened butter (28g) 4 oz cream cheese, softened (113g) 1 tsp vanilla bean paste (5g) 1-1½ cups powdered sugar (120-180g) whip the butter and cream cheese until fluffy, then mix in the vanilla and powdered sugar until smooth. add a splash of heavy cream if needed for consistency. ( i doubled this )    #cinnamonroll #Recipe #baking #cinnamonrolls #bakingrecipe
ooey gooey cinnamon rolls 🤎✨ recipe : for the tangzhong: ¼ cup milk (60g) 1 tbsp all-purpose flour (8g) whisk together in a small pan over medium-low heat until it thickens into a paste. let cool slightly before adding to the dough. for the dough: ¾ cup WARM milk (180ml) ¼ cup melted butter (57g) ¼ cup granulated sugar (50g) 2¼ active dry yeast (7g) 1 egg + 1 egg yolk tangzhong 3 cups bread flour (360g) 2 tbsp milk powder (15g) ¾ tsp salt (4g) mix the warm milk, sugar, and yeast together and let sit for about 5 minutes until foamy. add in the melted butter, egg, yolk, and tangzhong and mix until combined. add the milk powder, and salt, mix then add the flour gradually. knead until smooth. ( if kneading by hand it may take awhile but try not to add extra flour. if needed, lightly oil your hands and work surface instead.) place in a greased bowl, cover, and let rise until doubled, try not to over proof. roll the dough out into a rectangle, keep it thick about ¾ inch. for the filling: ¼ cup melted butter (57g) ¾ cup brown sugar (180g) 3 tsp cinnamon (8g) mix together and spread evenly over the dough, making sure to reach the edges. cut into strips and roll the dough up somewhat loosely so the centers have room to puff up. for the bottom layer: ¼ cup softened butter (57g) 2 tbsp heavy cream (30g) ½ cup brown sugar (100g) mix together and spread into the bottom of your baking dish. place the rolls into the pan. cover and let rise again for about 25-35 minutes. don’t let them overproof just until slightly puffier pour a little heavy cream around the rolls before baking. bake at 350°F for about 25-30 minutes. ( may take longer depending on your oven ). don’t overbake. if they brown too quickly, tent loosely with foil. for the cream cheese frosting: 2 tbsp softened butter (28g) 4 oz cream cheese, softened (113g) 1 tsp vanilla bean paste (5g) 1-1½ cups powdered sugar (120-180g) whip the butter and cream cheese until fluffy, then mix in the vanilla and powdered sugar until smooth. add a splash of heavy cream if needed for consistency. ( i doubled this ) #cinnamonroll #Recipe #baking #cinnamonrolls #bakingrecipe

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