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ابو مورستن
ابو مورستن
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Monday 31 August 2026 01:10:54 GMT
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2026-08-31 02:29:09
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#capcut #capcutpioneer #capcutnow 💕✨ အခမဲ့ AI Photo Editing Tutorial လေးပါ! ရိုးရိုးဓာတ်ပုံတစ်ပုံကို ဒီလို လှပတဲ့ Travel Photo ပုံစံလေးအဖြစ် ဘယ်လိုပြောင်းမလဲ? 📸🌿 AI Photo Editing Tool ကို အသုံးပြုပြီး ဓာတ်ပုံရဲ့ အရောင်၊ အလင်းရောင်၊ နောက်ခံနဲ့ အပြင်အဆင်တွေကို သဘာဝကျကျနဲ့ ပိုလှအောင် ပြင်ဆင်နိုင်ပါတယ် ✨ 🌿 Travel Photo 👗 ရိုးရာဝတ်စုံနဲ့ ဓာတ်ပုံ 💕 နေ့စဉ် Selfie 📸 Portrait Photo ဘယ်လိုဓာတ်ပုံမျိုးမဆို AI နဲ့ အလွယ်တကူ ပြင်ဆင်ပြီး Professional Camera နဲ့ ရိုက်ထားသလို လှပတဲ့ Aesthetic Photo လေးတွေ ဖန်တီးနိုင်ပါတယ် 😍✨ 📲 လုပ်နည်းက👇 👉 ဘယ်ဘက်အောက်ထောင့်က Hypic ကို နှိပ်ပါ 👉 AI Photo Editing Tool ကို ရွေးပါ 👉 ကိုယ့်ဓာတ်ပုံတစ်ပုံ Upload လုပ်ပါ 📸 👉 ကိုယ်ကြိုက်တဲ့ပုံစံအတိုင်း AI နဲ့ ပြင်ဆင်လိုက်ပါ ✨ ✨ ဖန်တီးနိုင်တဲ့ ပုံစံတွေ👇 🌿 Natural Travel Photo 👗 Traditional Outfit Portrait ✨ Natural Portrait 📸 လှပတဲ့ Color Effect 💕 Aesthetic Photo Style ❌ Editing ကျွမ်းကျင်စရာ မလိုပါ ❌ Professional Camera မလိုပါ ✅ ဓာတ်ပုံတစ်ပုံတည်းနဲ့ လှပတဲ့ Travel Photo လေးကို အလွယ်တကူ ဖန်တီးနိုင်ပါတယ် 📸💕 🔥 ရှာဖွေကြတဲ့ Keywords 📸 AI Photo Editor ✨ Hypic AI 🌿 AI Travel Photo 💕 AI Photo Filter 📷 Portrait Enhancement ✨ Aesthetic Photo Effect 🔥 AI Photo Editing Trend 😍 ဒီလို Travel Photo နဲ့ Aesthetic Photo လေးတွေ ဖန်တီးချင်ရင် အခုပဲ စမ်းကြည့်လိုက်ပါ 💕✨ 👇 နောက်မှလုပ်ဖို့ Save ထားပါ 🔖 👇 သူငယ်ချင်းတွေကို Share လုပ်ပါ 💬 👇 နောက်ထပ် AI Photo Tutorial လိုချင်ရင် Comment ရေးခဲ့ပါ 🤩 #fypシ゚ #trending
MUNAFIK: MELAWAN IBLIS mengisah ustad Adam, si spesialis ruqyah, dikenal mampu membantu orang-orang yang diganggu makhluk gaib. Namun semuanya berubah setelah kecelakaan maut merenggut Aini, istrinya, tepat sepulang ia menyelamatkan seorang anak dari gangguan Iblis. Trauma membuat ustad Adam berhenti meruqyah dan memilih mengubur masa lalunya. Sampai Anwar datang meminta bantuannya untuk menyelamatkan Fitri, seorang perawat sekaligus putri Haji Mansur yang merupakan tokoh paling disegani di desa. Awalnya Adam menolak. Tapi pesan terakhir Aini membuatnya kembali terjun ke dunia ruqyah. Masalahnya, gangguan yang dialami Fitri ternyata bukan sekadar teror gaib tapi ada rahasia gelap yang disembunyikan keluarga Mansur. Dan semakin Adam menggali, semakin jelas bahwa semua ini mungkin berkaitan dengan masa lalunya sendiri. Munafik: Melawan Iblis akan tayang di seluruh bioskop pada 3 September 2026 @film.munafik @unlimited_production #FilmMunafik #MunafikMelawanIblis #BahayaJadiMunafik #MunafiknyaIndo #aryasaloka
MUNAFIK: MELAWAN IBLIS mengisah ustad Adam, si spesialis ruqyah, dikenal mampu membantu orang-orang yang diganggu makhluk gaib. Namun semuanya berubah setelah kecelakaan maut merenggut Aini, istrinya, tepat sepulang ia menyelamatkan seorang anak dari gangguan Iblis. Trauma membuat ustad Adam berhenti meruqyah dan memilih mengubur masa lalunya. Sampai Anwar datang meminta bantuannya untuk menyelamatkan Fitri, seorang perawat sekaligus putri Haji Mansur yang merupakan tokoh paling disegani di desa. Awalnya Adam menolak. Tapi pesan terakhir Aini membuatnya kembali terjun ke dunia ruqyah. Masalahnya, gangguan yang dialami Fitri ternyata bukan sekadar teror gaib tapi ada rahasia gelap yang disembunyikan keluarga Mansur. Dan semakin Adam menggali, semakin jelas bahwa semua ini mungkin berkaitan dengan masa lalunya sendiri. Munafik: Melawan Iblis akan tayang di seluruh bioskop pada 3 September 2026 @film.munafik @unlimited_production #FilmMunafik #MunafikMelawanIblis #BahayaJadiMunafik #MunafiknyaIndo #aryasaloka
BOURBON ALMOND PRALINE SWEET POTATO CHEESECAKE Yeah…this is it 🍂 Recipe below OR go to my website through the link in my bio 🤎 
#Recipe Details (14-16 servings): Crust: - 2 1/2 cups (350g) crushed Biscoff cookies (sub: graham crackers) - 1/2 cup (113g) salted butter, melted Sweet Potato Cheesecake Filling: - 24oz (3 blocks) cream cheese, room temp - 1/2 cup (120g) brown sugar - 1/2 cup (110g) granulated sugar - 3 eggs, room temp - 2 cups (480g) sweet potato puree, room temp - 2/3 cup (150g) Greek yogurt or sour cream, room temp - 1 1/2 tsp (6g) vanilla bean paste or extract - 1 tsp (2g) cinnamon - 1 tsp (2g) pumpkin pie spice - 1/2 tsp (3g) salt Bourbon Almond Praline Topping: - 3/4 cup (171g) salted butter - 3/4 cup (165g) granulated sugar - 3 tbsp (60g) maple syrup - 1 1/2 tbsp (23ml) heavy cream - 1 1/2 tbsp (12g) all-purpose flour - 1 1/2 cups (165g) sliced almonds - 1 tsp (4g) vanilla bean paste or extract - 1 tsp (4g) almond extract - Optional: 1-2 tbsp (15-30ml) bourbon whiskey Instructions: Preheat the oven to 350F. Grease a 9” springform pan or cheesecake pan with butter, then line the bottom with a parchment paper circle. Set aside. Start by preparing the crust. In a medium bowl, stir together the crushed cookies and melted butter until the crumbs are coated in the butter and resemble wet sand. Press the crumbs into the bottom and 3/4 of the way up the sides of the prepared pan, using a small measuring cup to flatten and smooth out. Bake at 350F for 12-13 mins. Then remove from the oven and let cool while you make the cheesecake filling. Reduce the oven temp to 325F. Set a medium pot of water on the stove over high heat to start boiling. Cheesecake filling: In a large bowl, beat the cream cheese to smooth. Add both the sugars and beat for another minute until well combined, creamy and smooth. Whisk in the eggs, one at time, adding the next egg only after the previous is fully incorporated. Once all of the eggs are incorporated, add the sweet potato puree, Greek yogurt, vanilla, cinnamon, pumpkin pie spice, and salt. Whisk until well combined. At this point, the batter should be very smooth and creamy! Tightly wrap the bottom of the springform pan with at least 2-3 layers of foil. I also like to use a few slow cooker liners and place them around the bottom to really prevent water from seeping into the bottom of the pan! Pour the sweet potato cheesecake batter into the pan, on top of the Biscoff cookie crust. Then smooth out the top with a regular or offset spatula. I like to tap the pan on the counter a few times to release any air bubbles. Place the cheesecake pan in the center of a larger roasting pan. Then pour the boiling/hot water into the larger roasting pan until it reaches about halfway up the sides of the cheesecake pan. Carefully transfer the cheesecake to the oven. Bake at 325F for 80-90 mins, or until the edges have set but the middle still slightly jiggles when shaken. Once done, turn the oven off and prop a wooden spoon in the oven door to keep it cracked. Leave the cheesecake in the warm oven for 1 hr. Then, remove from the oven and allow it to cool to room temperature (~1-2 hrs). After cooled, cover the top of the cheesecake pan tightly; place into the refrigerator to chill for at least 4 hrs or overnight. Once ready to serve, prepare the bourbon almond praline topping. In a medium saucepan over medium heat, add the butter, sugar, maple syrup, heavy cream, and flour. Mix until the butter is melted and the sugar is dissolved. Then, mix in the sliced almonds. Bring the mixture to a simmer while continuously stirring, until it is slightly bubbling. Continue to cook for 3-5 mins, until it resembles a light caramel color and is gooey. Remove from heat and mix in both extracts and the bourbon (if using). Start with 1 tbsp of bourbon, taste, and add more as desired. Release the cheesecake from the pan. Pour the almond praline topping all over the surface and spread into an even layer. Slice & serve. Enjoy! #cheesecake #fallrecipe #sweetpotato
BOURBON ALMOND PRALINE SWEET POTATO CHEESECAKE Yeah…this is it 🍂 Recipe below OR go to my website through the link in my bio 🤎 
#Recipe Details (14-16 servings): Crust: - 2 1/2 cups (350g) crushed Biscoff cookies (sub: graham crackers) - 1/2 cup (113g) salted butter, melted Sweet Potato Cheesecake Filling: - 24oz (3 blocks) cream cheese, room temp - 1/2 cup (120g) brown sugar - 1/2 cup (110g) granulated sugar - 3 eggs, room temp - 2 cups (480g) sweet potato puree, room temp - 2/3 cup (150g) Greek yogurt or sour cream, room temp - 1 1/2 tsp (6g) vanilla bean paste or extract - 1 tsp (2g) cinnamon - 1 tsp (2g) pumpkin pie spice - 1/2 tsp (3g) salt Bourbon Almond Praline Topping: - 3/4 cup (171g) salted butter - 3/4 cup (165g) granulated sugar - 3 tbsp (60g) maple syrup - 1 1/2 tbsp (23ml) heavy cream - 1 1/2 tbsp (12g) all-purpose flour - 1 1/2 cups (165g) sliced almonds - 1 tsp (4g) vanilla bean paste or extract - 1 tsp (4g) almond extract - Optional: 1-2 tbsp (15-30ml) bourbon whiskey Instructions: Preheat the oven to 350F. Grease a 9” springform pan or cheesecake pan with butter, then line the bottom with a parchment paper circle. Set aside. Start by preparing the crust. In a medium bowl, stir together the crushed cookies and melted butter until the crumbs are coated in the butter and resemble wet sand. Press the crumbs into the bottom and 3/4 of the way up the sides of the prepared pan, using a small measuring cup to flatten and smooth out. Bake at 350F for 12-13 mins. Then remove from the oven and let cool while you make the cheesecake filling. Reduce the oven temp to 325F. Set a medium pot of water on the stove over high heat to start boiling. Cheesecake filling: In a large bowl, beat the cream cheese to smooth. Add both the sugars and beat for another minute until well combined, creamy and smooth. Whisk in the eggs, one at time, adding the next egg only after the previous is fully incorporated. Once all of the eggs are incorporated, add the sweet potato puree, Greek yogurt, vanilla, cinnamon, pumpkin pie spice, and salt. Whisk until well combined. At this point, the batter should be very smooth and creamy! Tightly wrap the bottom of the springform pan with at least 2-3 layers of foil. I also like to use a few slow cooker liners and place them around the bottom to really prevent water from seeping into the bottom of the pan! Pour the sweet potato cheesecake batter into the pan, on top of the Biscoff cookie crust. Then smooth out the top with a regular or offset spatula. I like to tap the pan on the counter a few times to release any air bubbles. Place the cheesecake pan in the center of a larger roasting pan. Then pour the boiling/hot water into the larger roasting pan until it reaches about halfway up the sides of the cheesecake pan. Carefully transfer the cheesecake to the oven. Bake at 325F for 80-90 mins, or until the edges have set but the middle still slightly jiggles when shaken. Once done, turn the oven off and prop a wooden spoon in the oven door to keep it cracked. Leave the cheesecake in the warm oven for 1 hr. Then, remove from the oven and allow it to cool to room temperature (~1-2 hrs). After cooled, cover the top of the cheesecake pan tightly; place into the refrigerator to chill for at least 4 hrs or overnight. Once ready to serve, prepare the bourbon almond praline topping. In a medium saucepan over medium heat, add the butter, sugar, maple syrup, heavy cream, and flour. Mix until the butter is melted and the sugar is dissolved. Then, mix in the sliced almonds. Bring the mixture to a simmer while continuously stirring, until it is slightly bubbling. Continue to cook for 3-5 mins, until it resembles a light caramel color and is gooey. Remove from heat and mix in both extracts and the bourbon (if using). Start with 1 tbsp of bourbon, taste, and add more as desired. Release the cheesecake from the pan. Pour the almond praline topping all over the surface and spread into an even layer. Slice & serve. Enjoy! #cheesecake #fallrecipe #sweetpotato
#secwancantik #surabaya #satpamindonesia #fyppage #fyp
#secwancantik #surabaya #satpamindonesia #fyppage #fyp
ダンスザグローブ🩵✨ 私はカメラで撮りたかったので、母が頑張って動画撮ってくれた🫶#ダンスザグローブ #ディズニーシー25周年 #スパークリングジュビリー
ダンスザグローブ🩵✨ 私はカメラで撮りたかったので、母が頑張って動画撮ってくれた🫶#ダンスザグローブ #ディズニーシー25周年 #スパークリングジュビリー

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