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@h0__lll: #الغابة_السوداء

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Region: TR
Friday 18 September 2026 22:16:48 GMT
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Comments

user85561246
to.be.or.not.to.be :
فهمني
2026-09-19 00:31:17
0
y10n11
لم يتم العثور على حساب :
اي والله حصل
2026-09-19 08:41:08
0
scorpion6938572650126
Gladiateur💯🇩🇿 :
اجل تالمنا مرار وتكرار وبقوة، حتى انهكنا الالم،فذهب الشغف وهدات اللهفة واصبحنا نتذكر يابتسامة خفيفة دون ألم
2026-09-19 07:46:58
0
user7616129293566
قصي الحسناوي :
لا تـحاول التخـطي مــازلـت تتـألـــم !!؟
2026-09-19 04:12:57
0
n6447032
🆈🅾🆄🄽🅴🆂 :
2026-09-22 16:47:16
0
dirgam048
غريب :
مجرم احيك بس قديمه بعملها ونا في ابتداءي😏
2026-09-20 14:25:50
0
general2025
Madawi :
😭😭😭
2026-09-19 23:50:58
0
el.karawaaan
zhran 🇪🇬 :
🥰🥰🥰
2026-09-19 05:18:46
0
marwan4904
MARWAN :
👌👌
2026-09-19 12:20:12
0
ali90456ali
علي احمد :
🥰🥰🥰
2026-09-19 09:54:27
0
juzayiyh.1
𝔸𝕃⋆𝕛𝕦𝕫𝕒𝕪𝕚𝕪𝕙℘ :
✨✨
2026-09-19 08:04:34
0
governor.ceremy
رجل حر :
😎😎😎
2026-09-19 19:15:27
0
ramimorse8
Ra 𓄿𓂼𓂧 My :
❤️❤️❤️
2026-09-18 23:28:34
0
ahmedmhmead939
ahmed :
[إيماءة موافق][إيماءة موافق][إيماءة موافق]
2026-10-23 22:22:41
0
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Other Videos

@marcusmarques.oficial #marcusmarquescy
@marcusmarques.oficial #marcusmarquescy
Glazed Korean Donuts RECIPE BELOW Yield: 12 donuts Ingredients DOUGH 250 ml lukewarm milk (1 cup) 10 g instant yeast (1 tbsp) 20 g granulated sugar (1½ tbsp) 1 large egg 45 g unsalted butter, softened (3 tbsp) 500 g all-purpose flour (4 cups) 5 g salt (1 tsp) sunflower oil (for frying) BUTTER GLAZE 75 g unsalted butter (5⅓ tbsp / 3/4 stick) 100 g powdered sugar (¾ cup) 45 ml milk (3 tbsp) INSTRUCTIONS In a large bowl, combine the lukewarm milk, yeast and sugar. Stir well and let stand for 5 minutes. Add the egg, butter, flour and salt. Knead for 10–12 minutes until smooth. Cover the dough and let it rise for 1 hour, or until doubled in size. Deflate the dough. Divide it into 12 equal pieces of about 75 g (2⅔ oz) each and shape them into balls. Roll each piece into a long rope about 35 cm (14 inches) long, keeping the thickness as even as possible. Hold both ends of the rope and twist them in opposite directions. Bring the two ends together and the dough will naturally twist around itself. Pinch the ends firmly to seal. Don't twist too tightly, since the donuts will expand as they rise and fry. Place the donuts on a sheet of parchment paper. Let them rise for 30 minutes, or until doubled in size. They should look noticeably puffy. Heat the oil in a deep skillet over medium-high heat to 170 °C (340 °F). Fry the donuts in small batches so the oil temperature doesn't drop too much. Fry for 2–3 minutes per side, until golden brown. Drain on paper towels. In a small saucepan over medium-high heat, melt the 75 g (5⅓ tbsp) butter for the glaze. Cook for 3–5 minutes, until it turns light brown and it gives off a nutty scent. Remove from the heat immediately and let cool until lukewarm. In a bowl, whisk together the brown butter, powdered sugar and milk until smooth and slightly thick. If the glaze thickens too much, microwave it for a few seconds to loosen it. Let the donuts cool for a few minutes. Dip the top of each donut into the glaze and let any excess glaze drip off. Allow the glaze to set briefly before serving the donuts. #donuts #koreanfood #food #fyp #glaze
Glazed Korean Donuts RECIPE BELOW Yield: 12 donuts Ingredients DOUGH 250 ml lukewarm milk (1 cup) 10 g instant yeast (1 tbsp) 20 g granulated sugar (1½ tbsp) 1 large egg 45 g unsalted butter, softened (3 tbsp) 500 g all-purpose flour (4 cups) 5 g salt (1 tsp) sunflower oil (for frying) BUTTER GLAZE 75 g unsalted butter (5⅓ tbsp / 3/4 stick) 100 g powdered sugar (¾ cup) 45 ml milk (3 tbsp) INSTRUCTIONS In a large bowl, combine the lukewarm milk, yeast and sugar. Stir well and let stand for 5 minutes. Add the egg, butter, flour and salt. Knead for 10–12 minutes until smooth. Cover the dough and let it rise for 1 hour, or until doubled in size. Deflate the dough. Divide it into 12 equal pieces of about 75 g (2⅔ oz) each and shape them into balls. Roll each piece into a long rope about 35 cm (14 inches) long, keeping the thickness as even as possible. Hold both ends of the rope and twist them in opposite directions. Bring the two ends together and the dough will naturally twist around itself. Pinch the ends firmly to seal. Don't twist too tightly, since the donuts will expand as they rise and fry. Place the donuts on a sheet of parchment paper. Let them rise for 30 minutes, or until doubled in size. They should look noticeably puffy. Heat the oil in a deep skillet over medium-high heat to 170 °C (340 °F). Fry the donuts in small batches so the oil temperature doesn't drop too much. Fry for 2–3 minutes per side, until golden brown. Drain on paper towels. In a small saucepan over medium-high heat, melt the 75 g (5⅓ tbsp) butter for the glaze. Cook for 3–5 minutes, until it turns light brown and it gives off a nutty scent. Remove from the heat immediately and let cool until lukewarm. In a bowl, whisk together the brown butter, powdered sugar and milk until smooth and slightly thick. If the glaze thickens too much, microwave it for a few seconds to loosen it. Let the donuts cool for a few minutes. Dip the top of each donut into the glaze and let any excess glaze drip off. Allow the glaze to set briefly before serving the donuts. #donuts #koreanfood #food #fyp #glaze
Omg I’m #obsessed#musique#choreo#danse#foryou @Alsy
Omg I’m #obsessed#musique#choreo#danse#foryou @Alsy
@rodriigopantera #panteracy #growth
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รุ่นนี้มีกาวในตัว 👁👁✨️ #ขนตาปลอม #ขนตาปลอมมีกาวในตัว #milai #ขนตายาว #ตาสวย
รุ่นนี้มีกาวในตัว 👁👁✨️ #ขนตาปลอม #ขนตาปลอมมีกาวในตัว #milai #ขนตายาว #ตาสวย

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