@hawi0498: Selam🥰🫶@Hawi#etophiya_tik_tok #etophiya_tik_tok #etophiya_tik_tok #oromotiktok❤️💚❤️ethiopiantiktok #oromotiktok❤️💚❤️ethiopiantiktok

Hawi

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Wednesday 23 September 2026 16:01:42 GMT

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Beti Magersa :

lubu

2026-09-23 16:26:58

0

Ke2ket club 💥💥 :

lubbuu

2026-09-23 19:45:23

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sabbontu jiimaa🤌🫶 :

2026-09-23 19:36:17

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Wabii Bulchaa :

😁😁😁

2026-09-23 21:06:32

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KIYAA Commndo🤝🇪🇹 :

🥰🥰

2026-09-23 20:40:29

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@abuti man :

🥰🥰🥰

2026-09-23 19:51:52

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Abbee$/$ :

😍😍😍

2026-09-23 19:27:47

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☠𝐃𝐔𝐑𝐄𝐄 𝐃4𝐃📸🎧 :

🥰🥰🥰

2026-09-23 18:19:23

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🇧🇷Bona🍊walaga🔥💞 :

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2026-09-23 17:23:44

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Jirenyaa mrehtu :

🥰🥰🥰

2026-09-23 16:48:32

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Ebbo GD :

🥰🥰🥰

2026-09-23 16:25:35

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Ebã mãn ✝️ :

❤️❤️❤️

2026-09-23 16:05:20

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Tolee man :

🥰🥰🥰

2026-09-23 16:04:36

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jiroo warra galaan :

🥰🥰🥰

2026-09-23 16:04:21

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wabii naggasu :

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2026-09-23 22:27:46

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#fyp #riyadh #اليوم_الوطني_السعودي

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بابێ من هەبوو ناڤێ وی ل سەر دەفتەرا ژیانامن و لدیڤ ناڤێ من دیار بوو بەلێ گەرماتییا دەستێن وی و ئارامییا سوزا وی چ جار نەبوونه‌ بەشەک ژ بیرهاتنێن من تشتێ ژهەمیا ب زەحمەتر نە نەبوونا بابی یە بەلێ هەبوونا وی یە ب شێوەیەکی کو بێدەنگی و ساریا وی جهێ دلوڤانیا وی بگریت هەبوونا بابی من ب بێ دلوڤانی ، ب بهارەکا بێ گول بو ئەز ل سیبەرا وی دگەریام ، بەلێ تشتەک ژبلی تاریاتییا دیرکەڤتنا وی ل دیڤ نەمابو #islamicreminder #islamic_video #dad #bab

بابێ من هەبوو ناڤێ وی ل سەر دەفتەرا ژیانامن و لدیڤ ناڤێ من دیار بوو بەلێ گەرماتییا دەستێن وی و ئارامییا سوزا وی چ جار نەبوونه‌ بەشەک ژ بیرهاتنێن من تشتێ ژهەمیا ب زەحمەتر نە نەبوونا بابی یە بەلێ هەبوونا وی یە ب شێوەیەکی کو بێدەنگی و ساریا وی جهێ دلوڤانیا وی بگریت هەبوونا بابی من ب بێ دلوڤانی ، ب بهارەکا بێ گول بو ئەز ل سیبەرا وی دگەریام ، بەلێ تشتەک ژبلی تاریاتییا دیرکەڤتنا وی ل دیڤ نەمابو #islamicreminder #islamic_video #dad #bab

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Desolé pour l’image qui tremble un peu 😂🙏🏽 l’effet de la grosse caisse sur le podium. 😅 #musicgospel #drum #praiseandworship

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Basque Burnt Cheesecake San Sebastián 🤤 Pan: round 20 cm (8 inch), minimum 7 cm (2.75 inch) high Recipe • Cream cheese (full-fat, Philadelphia-style, 26–33% fat): 600 g (21 oz / ~2⅔ cups) • Granulated sugar: 180 g (¾ cup + 2 tbsp) • Whole eggs (room temperature): 4 large (≈220 g without shells / ~7.75 oz) • Heavy cream 33–36%: 300 g (300 ml / 1¼ cups) • Wheat flour or cornstarch: 15 g (2 tbsp) • Vanilla (optional, minimal): ½ tsp Method Line the pan with 2 sheets of baking parchment, extending 5–6 cm (2–2.5 inch) above the rim. Cream cheese must be fully softened (20–22°C / 68–72°F). Smoothness at this stage determines final texture. Mix cream cheese, sugar, and vanilla using paddle or low-speed whisk just until smooth. Add eggs one at a time, mixing on low speed. Whisk cornstarch into the cream first. Add cream gradually to the batter. Let batter rest 10 minutes, then strain through a fine sieve to remove micro-lumps and air bubbles. Batter should fill the pan at least 75–80% height. Baking Bake at 240–250°C (465–480°F), top & bottom heat, no fan, for 30–35 minutes. Bake until: • Top is deeply caramelized, almost burnt • Center has a strong wobble (like thick custard) • Internal temperature (center): 68–72°C (154–162°F) Cooling Remove from oven and cool at room temperature for 1–1.5 hours. Transfer to refrigerator uncovered for minimum 6 hours, ideally overnight. Serving Cut with a hot knife for clean slices. #cheesecake #sansebastian #Recipe #burntcheesecake

Basque Burnt Cheesecake San Sebastián 🤤 Pan: round 20 cm (8 inch), minimum 7 cm (2.75 inch) high Recipe • Cream cheese (full-fat, Philadelphia-style, 26–33% fat): 600 g (21 oz / ~2⅔ cups) • Granulated sugar: 180 g (¾ cup + 2 tbsp) • Whole eggs (room temperature): 4 large (≈220 g without shells / ~7.75 oz) • Heavy cream 33–36%: 300 g (300 ml / 1¼ cups) • Wheat flour or cornstarch: 15 g (2 tbsp) • Vanilla (optional, minimal): ½ tsp Method Line the pan with 2 sheets of baking parchment, extending 5–6 cm (2–2.5 inch) above the rim. Cream cheese must be fully softened (20–22°C / 68–72°F). Smoothness at this stage determines final texture. Mix cream cheese, sugar, and vanilla using paddle or low-speed whisk just until smooth. Add eggs one at a time, mixing on low speed. Whisk cornstarch into the cream first. Add cream gradually to the batter. Let batter rest 10 minutes, then strain through a fine sieve to remove micro-lumps and air bubbles. Batter should fill the pan at least 75–80% height. Baking Bake at 240–250°C (465–480°F), top & bottom heat, no fan, for 30–35 minutes. Bake until: • Top is deeply caramelized, almost burnt • Center has a strong wobble (like thick custard) • Internal temperature (center): 68–72°C (154–162°F) Cooling Remove from oven and cool at room temperature for 1–1.5 hours. Transfer to refrigerator uncovered for minimum 6 hours, ideally overnight. Serving Cut with a hot knife for clean slices. #cheesecake #sansebastian #Recipe #burntcheesecake

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