@tajik_bacha1212: TAJIK _MUSIC 🎵🕺🤭💃🥰😂🤭😍🇹🇯♥️#music #dance #tajikistan🇹🇯 #Trend #fyr #bobojon💪🏿 #🥰♥️🥀♥️🥰♥️♥️♥️♥️♥️🥀🥀🥀🥀 @𝓕𝓲𝓵𝓶𝔂 𝓲 𝓼𝓮𝓻𝓲𝓪𝓵𝔂 🥰♥️🤭🇹🇯

🇹🇯PERSIAN🇮🇷MUSIC🇦🇫🫂♥️
🇹🇯PERSIAN🇮🇷MUSIC🇦🇫🫂♥️
Open In TikTok:
Region: TJ
Saturday 29 August 2026 03:19:05 GMT
25978
762
26
113

Music

Download

Comments

user6737229522406
парвиз :
Классно музыка
2026-08-29 08:59:45
2
sumaypindouduo_shop
Умар :
хамира Ай гучо скачать Кунем? нависен охи ëвем?
2026-08-30 14:44:42
1
mexti131
Mexti :
2026-08-30 13:57:13
1
user4737420148141
басир :
лубов
2026-08-30 10:22:09
1
maqsudahomidova
maqsudahomidova :
Мадина красавица
2026-08-29 08:28:49
1
jasurraximov629
Jasur Raximov :
👍
2026-08-29 05:40:28
1
user6713550766737
Rumiy :
Мадина фуквахт дизга хушруй ве
2026-08-30 13:29:46
1
bilolbilol3297
Bilol [email protected] 1 :
ба пеш сахнат корои точикисто 👏🏻👏🏻
2026-08-30 04:33:53
1
user8581290333861
мамадгадо мамадгадоев :
мадина
2026-08-29 14:58:03
1
ustotytk
усто ТӮТК :
так держать ребята .супер. ТОҶИКИСТОН БА ПЕШ!!!
2026-08-30 18:26:45
0
mexti131
Mexti :
2026-08-30 13:57:40
1
mexti131
Mexti :
2026-08-30 16:15:03
1
mexti131
Mexti :
2026-08-30 16:14:41
1
mexti131
Mexti :
2026-08-30 16:14:29
1
mexti131
Mexti :
2026-08-30 13:57:26
0
abdviio.www5959
AБДУЛЛОЧОН :
Зур бощи
2026-08-29 06:14:19
1
user3097970129372
user3097970129372 :
Мадиначон бехтарин 🙌 🤲 🙌 🤲 🙌 🤲 🙌 🤲 🙌 🤲 🙌 🤲 🙌
2026-08-29 08:33:19
1
user1676819876861
рахмонов а.а :
🥰🥰🥰🥰🥰
2026-08-29 11:13:51
2
user8193460381703
Badiev Azizjon :
🤗🤗🤗
2026-08-29 05:46:38
1
user1042144653076
дд :
🥰🥰🥰
2026-08-29 04:08:18
1
olimakmedov
2 . 15 . 1 . 30 :
😂😂😂
2026-08-29 14:33:27
1
samiullah.mohamma06
Samiullah Mohammadi :
😳😳😳
2026-08-29 19:06:54
1
To see more videos from user @tajik_bacha1212, please go to the Tikwm homepage.

Other Videos

FERRERO ROLL CAKE BITES #food #recipe #chocolate		 CAKE BATTER 5 eggs (m) 100 g dark brown sugar 8 g vanilla sugar (1 sachet) 25 ml sunflower oil 90 g all-purpose flour 20 g cocoa powder FILLING 250 g mascarpone 200 g chocolate spread COATING 250 g milk chocolate 15 g hazelnuts, chopped Prepare all the ingredients. Place the eggs, dark brown sugar, and vanilla sugar in a large bowl. Beat for 7–10 minutes on the highest setting, or until the mixture is light and fluffy. Add the sunflower oil and mix briefly. Sift the flour and cocoa powder over the batter. Gently fold them into the batter. Do not mix for too long, so the batter remains light and airy. Line a baking sheet with parchment paper and lightly grease the parchment paper. Spread the cake batter evenly over the baking sheet. Place the cake in a preheated oven at 200°C (390°F). Bake for 7–10 minutes, or until the cake is cooked through. Remove the cake from the oven and immediately place a clean, damp tea towel over it. Carefully turn the cake and remove the parchment paper. Immediately roll up the warm cake using the tea towel or a sheet of parchment paper. Rolling the cake while it is still warm helps prevent it from cracking later. Let the rolled cake chill in the refrigerator for at least 30 minutes. Meanwhile, beat the mascarpone together with the chocolate spread until smooth. Set aside. Remove the rolled cake from the refrigerator and carefully unroll it. Spread the mascarpone filling evenly over the cake, leaving the edges slightly uncovered. Roll the cake tightly. Wrap the rolled cake in parchment paper and refrigerate until thoroughly chilled, so the filling remains firm. Melt the milk chocolate using a double boiler. Stir the chopped hazelnuts into the melted chocolate. Using a sharp knife, cut the cake into equal slices. Coat each slice of cake with the chocolate mixture. Place the slices on a sheet of parchment paper and refrigerate until the chocolate coating has completely hardened. Keep the chocolate bites refrigerated before serving.
FERRERO ROLL CAKE BITES #food #recipe #chocolate CAKE BATTER 5 eggs (m) 100 g dark brown sugar 8 g vanilla sugar (1 sachet) 25 ml sunflower oil 90 g all-purpose flour 20 g cocoa powder FILLING 250 g mascarpone 200 g chocolate spread COATING 250 g milk chocolate 15 g hazelnuts, chopped Prepare all the ingredients. Place the eggs, dark brown sugar, and vanilla sugar in a large bowl. Beat for 7–10 minutes on the highest setting, or until the mixture is light and fluffy. Add the sunflower oil and mix briefly. Sift the flour and cocoa powder over the batter. Gently fold them into the batter. Do not mix for too long, so the batter remains light and airy. Line a baking sheet with parchment paper and lightly grease the parchment paper. Spread the cake batter evenly over the baking sheet. Place the cake in a preheated oven at 200°C (390°F). Bake for 7–10 minutes, or until the cake is cooked through. Remove the cake from the oven and immediately place a clean, damp tea towel over it. Carefully turn the cake and remove the parchment paper. Immediately roll up the warm cake using the tea towel or a sheet of parchment paper. Rolling the cake while it is still warm helps prevent it from cracking later. Let the rolled cake chill in the refrigerator for at least 30 minutes. Meanwhile, beat the mascarpone together with the chocolate spread until smooth. Set aside. Remove the rolled cake from the refrigerator and carefully unroll it. Spread the mascarpone filling evenly over the cake, leaving the edges slightly uncovered. Roll the cake tightly. Wrap the rolled cake in parchment paper and refrigerate until thoroughly chilled, so the filling remains firm. Melt the milk chocolate using a double boiler. Stir the chopped hazelnuts into the melted chocolate. Using a sharp knife, cut the cake into equal slices. Coat each slice of cake with the chocolate mixture. Place the slices on a sheet of parchment paper and refrigerate until the chocolate coating has completely hardened. Keep the chocolate bites refrigerated before serving.

About