@naeemking_1: پارت 166 دوبله فارسی عزیزان برای حمایت لایک کنید و ریپوست بزنید #سریال_هنوز_17_سالشه #دوبله_فارسی #ترکی #2026

سریال هنوز 17 سالشه

Open In TikTok:

Region: AF

Sunday 06 September 2026 08:15:00 GMT

3667

258

24

10

Music

Download

No Watermark .mp4 (5.54MB) Watermark .mp4 (9.59MB) Music .mp3

Comments

ᴴajɪ 𝐑𝐄𝐈𝐒 :

تو کی هستی که من دوستش دارم. قسمت هایش پخش کن 🤍❕️

2026-09-07 01:48:58

0

𝓐𝓭𝓪 _☆ :

بعدییی لطفا

2026-09-07 15:31:00

0

bashirkarimi429 :

ممنون☺️☺️

2026-09-06 11:20:12

0

Muzhda Kohdamani :

🙏

2026-09-07 14:32:29

0

نظیف الله کندز ی :

🥰🥰🥰

2026-11-08 10:02:47

0

مــقـــــ🎀ـــٰـدس :

❤️❤️❤️

2026-10-31 13:39:36

0

ࣿوحشی🖤 :

😳😳😳

2026-11-01 23:49:27

0

Toba Ehsan yar🦋🌺 :

♥️♥️♥️

2026-09-25 14:03:46

0

𝐘𝐒 :

🥰🥰🥰

2026-09-21 18:17:37

0

𝐘𝐒 :

💗💗💗

2026-09-18 19:49:51

0

شریف الله شرافت :

🥰🥰🥰

2026-09-18 09:01:47

0

کامران غفوری :

🥰🥰🥰

2026-09-11 20:51:00

0

Vosef Safee :

😂

2026-09-07 18:56:52

0

☠️اغا ملنگ🦅 :

🥰🥰🥰

2026-09-07 14:02:55

0

کتاب خانه عمومی :

😂😂😂

2026-09-07 04:53:27

0

WaFa SaHiB 🤍 :

🥰🥰🥰

2026-09-07 04:41:37

0

گرگ سیاه 511 :

🥰🥰🥰

2026-09-07 03:38:38

0

:) :

❤️❤️❤️

2026-09-06 15:55:20

0

𓆩𖡡𓂍ᚖ𝐇𝐀𝐉𝐈𝐎𝐌𝐀𝐑ᚖ𓂍𖡡𓆪 :

❤️❤️❤️

2026-09-06 15:05:22

0

حشمت الله بیگزاده :

❤️❤️❤️

2026-09-06 09:48:03

0

Banoo Mohammadi :

🥰🥰🥰

2026-09-06 09:32:21

0

بـــــدخــ🕸️ـوے پیـنجـ🐺شـرے :

❤️❤️❤️

2026-09-06 09:13:10

0

Hassen Akbari :

🥰🥰🥰

2026-09-06 08:23:48

0

matiullahahmadi462 :

[بوسه فرستادن][بوسه فرستادن][بوسه فرستادن]

2026-10-20 15:57:19

0

To see more videos from user @naeemking_1, please go to the Tikwm homepage.

Other Videos

#global

#الديكورات_الحديثة #placoplatre #tiktokindia #foryou #الشعب_الصيني_ماله_حل😂😂 @TikTokCreators_TH AR deco placo group@knauf & sika oran @Promotion immobilière Kibboua 0675173196

#الديكورات_الحديثة #placoplatre #tiktokindia #foryou #الشعب_الصيني_ماله_حل😂😂 @TikTokCreators_TH AR deco placo group@knauf & sika oran @Promotion immobilière Kibboua 0675173196

$#parati #tiktokviral #fraces #moto #suzuki$
#parati #tiktokviral #fraces #moto #suzuki

sugar cookie cinnamon rolls 🎄✨ recipe: 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. cinnamon roll dough: ¾ cup warm milk (180ml) ¼ cup melted butter (57g) ¼ cup granulated sugar (50g) 2¼ tsp active dry yeast (7g) 1 egg + 1 egg yolk 1 tsp almond extract 1 tsp cake batter extract tangzhong 3 cups bread flour (360g), plus up to ½ cup (60g) as needed 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 the melted butter, egg, egg yolk, and tangzhong. mix until combined. add the milk powder and salt, then gradually add the flour. start with 3 cups and add more as needed until you have a soft, smooth dough. i ended up using about 3½ cups total. if kneading by hand, try not to add too much extra flour. lightly oil your hands and work surface if needed. place in a greased bowl, cover, and let rise until doubled, being careful not to overproof. sugar cookie filling: ½ cup salted butter, softened (113g) ¾ cup granulated sugar (150g) 1 egg 1 tsp vanilla extract ½ tsp almond extract ¼ tsp butter extract (optional) 1¼ cups all-purpose flour (150g) 1 tsp cinnamon ¼ tsp salt cream together the softened butter and sugar until fluffy. mix in the egg, vanilla, almond extract, and butter extract. gradually add the flour and and salt until a soft cookie dough forms. assembling the rolls: once the cinnamon roll dough has doubled in size, roll it out into a rectangle, keeping it about ¾ inch thick. spread the sugar cookie dough evenly over the surface. sprinkle Christmas nonpareils over the sugar cookie layer. cut the dough into approximately 12 strips, then roll each strip individually. arrange the rolls in a lined baking dish. cover and let rise again for about 25–35 minutes, until slightly puffier. don’t let them overproof. before baking: heavy cream, for brushing lightly brush the tops of the rolls with heavy cream before baking. bake at 350°F for about 25–30 minutes, or until cooked through. baking time may vary depending on your oven. if they brown too quickly, tent loosely with foil. sugar cookie frosting: ½ cup softened salted butter (113g) 2 oz cream cheese, softened (57g) 2 cups powdered sugar (240g) 1 tsp vanilla bean paste ½ tsp almond extract ¼ tsp butter extract (optional) 1–2 tbsp heavy cream, as needed whip the butter and cream cheese until fluffy. add the powdered sugar, vanilla, almond extract, and butter extract. mix until smooth and fluffy, adding heavy cream as needed to reach your desired consistency. spread over the slightly warm rolls and finish with extra Christmas sprinkles! #christmas #sugarcookies #cinnamonrolls #Recipe #baking

sugar cookie cinnamon rolls 🎄✨ recipe: 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. cinnamon roll dough: ¾ cup warm milk (180ml) ¼ cup melted butter (57g) ¼ cup granulated sugar (50g) 2¼ tsp active dry yeast (7g) 1 egg + 1 egg yolk 1 tsp almond extract 1 tsp cake batter extract tangzhong 3 cups bread flour (360g), plus up to ½ cup (60g) as needed 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 the melted butter, egg, egg yolk, and tangzhong. mix until combined. add the milk powder and salt, then gradually add the flour. start with 3 cups and add more as needed until you have a soft, smooth dough. i ended up using about 3½ cups total. if kneading by hand, try not to add too much extra flour. lightly oil your hands and work surface if needed. place in a greased bowl, cover, and let rise until doubled, being careful not to overproof. sugar cookie filling: ½ cup salted butter, softened (113g) ¾ cup granulated sugar (150g) 1 egg 1 tsp vanilla extract ½ tsp almond extract ¼ tsp butter extract (optional) 1¼ cups all-purpose flour (150g) 1 tsp cinnamon ¼ tsp salt cream together the softened butter and sugar until fluffy. mix in the egg, vanilla, almond extract, and butter extract. gradually add the flour and and salt until a soft cookie dough forms. assembling the rolls: once the cinnamon roll dough has doubled in size, roll it out into a rectangle, keeping it about ¾ inch thick. spread the sugar cookie dough evenly over the surface. sprinkle Christmas nonpareils over the sugar cookie layer. cut the dough into approximately 12 strips, then roll each strip individually. arrange the rolls in a lined baking dish. cover and let rise again for about 25–35 minutes, until slightly puffier. don’t let them overproof. before baking: heavy cream, for brushing lightly brush the tops of the rolls with heavy cream before baking. bake at 350°F for about 25–30 minutes, or until cooked through. baking time may vary depending on your oven. if they brown too quickly, tent loosely with foil. sugar cookie frosting: ½ cup softened salted butter (113g) 2 oz cream cheese, softened (57g) 2 cups powdered sugar (240g) 1 tsp vanilla bean paste ½ tsp almond extract ¼ tsp butter extract (optional) 1–2 tbsp heavy cream, as needed whip the butter and cream cheese until fluffy. add the powdered sugar, vanilla, almond extract, and butter extract. mix until smooth and fluffy, adding heavy cream as needed to reach your desired consistency. spread over the slightly warm rolls and finish with extra Christmas sprinkles! #christmas #sugarcookies #cinnamonrolls #Recipe #baking

#jungkook

About

Robot
API

Legal

Privacy Policy