@soma.hair.style: بعض من لقطات لايف البونتيل .😍 #اكسبلورexplore #هيرستايل #tiktoklive #بونتيل_شعر #ريترو

Soma Hair style

Open In TikTok:

Region: SA

Sunday 27 September 2026 13:36:13 GMT

120601

3527

29

667

Music

Download

No Watermark .mp4 (5.25MB) No Watermark(HD) .mp4 (5.02MB) Watermark .mp4 (0MB) Music .mp3

Comments

نيارة 🩶 :

ماشاءالله حرفيًا قاعده استفيد من شرحك، وصرت اطبق وأضبط التساريح أكثر الله يسسعدك🥺

2026-09-28 00:42:12

7

Hairstylest zainaتساريح شعر :

من فين المليكان ياحلوه ؟

2026-09-28 15:10:08

1

Bella_ Hairstyle :

تسلم يددددك

2026-09-27 15:23:14

2

user4905180870986 :

شكرا

2026-10-05 10:38:20

0

Wed Hm :

الله يسعدك ويرزقك

2026-09-28 21:54:13

0

user6989429643105ام الحلوين :

ممتاز

2026-09-29 22:48:17

0

2.🕷️ :

ماشاءالله مررره حلو سهل🥺🫧

2026-09-28 05:13:45

1

اشششش :

طيب ليش مانحط بكله مطاط

2026-09-28 21:42:57

0

Rahma :

فيه تكمله ؟

2026-09-28 02:53:18

0

butxfjjah5672 :

عشتي

2026-10-03 21:02:47

0

ملكه نفسي 👑 :

ماشاءالله شرحك يدخل القلب

2026-09-28 22:45:10

1

semira 🌚 :

كملي

2026-09-28 22:13:45

0

الزهراء :

مهتمة

2026-09-29 14:25:30

0

إياد الطيب :

لاتقطعي الفيديو اذا ممكن

2026-09-29 19:57:56

0

ba21230 :

طيب نبي تشوف الشكل النهائي

2026-10-04 20:13:05

0

مـريم✨. :

الله يسعدك يارب [قلب أحمر]

2026-09-27 21:29:52

0

manar :

2026-09-29 22:49:26

0

Nies :

واو تسلم ايدك حبيبتي

2026-09-27 14:43:16

0

Non.q :

طيب نبي بديل للنكشه 🙂 شعري تنتف بسببها ليش ماترجعون حركة الصوف! او يكون فيه شعر صناعي صغير نثبته تحت شعرنا ومايبان

2026-10-03 22:49:31

0

@hana Shaban :

جميييله كملي بليز

2026-09-27 17:28:30

0

خليك مستقيم ربي يرضى عنك :

مايجوز اي وحده تسوي بوف مثلان تبي تصلي المفروض تسوي تسريحه من غير بوف

2026-10-04 17:36:30

0

ريم العيدروس :

♥️♥️♥️

2026-10-04 10:36:00

0

🌹الين 🌹 :

🌺🌺🌺

2026-10-02 19:55:49

0

Malak cabas🌹 :

[Red heart][Red heart][Red heart]

2026-09-28 10:55:29

0

فطومه :

♥️♥️♥️

2026-10-02 20:36:30

0

To see more videos from user @soma.hair.style, please go to the Tikwm homepage.

Other Videos

#CapCut

lean is law?

Homemade Overnight Cinnamon Rolls 🌀🌀 Recipe below and linked in my bio. More tips and tricks, icing recipe, freezing instructions, and a full printable version are available on my website sallysbakingaddiction.com MAKES 12 Dough: -1 cup (240ml) whole milk, warmed to about 110°F (43°C) -2/3 cup (133g) granulated sugar, divided -1 and 1/2 Tablespoons (14g) active dry or instant yeast (2 standard packets) -1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces -4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed -2 large eggs, at room temp -1/2 teaspoon salt Filling: -1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temp -2/3 cup (133g) packed light or dark brown sugar -1 and 1/2 Tablespoons ground cinnamon 1. For the dough: Whisk the warm milk, 2 Tablespoons of sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow mixture to sit for 5–10 minutes or until foamy on the surface. If you do not own a mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. 2. Add the remaining sugar and the butter and beat on medium speed until the butter is slightly broken up. Add about 1 cup (125g) of the flour, the eggs, and salt and beat on low speed for 30 seconds. Scrape down the sides of the bowl, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. Dough will be soft. If it seems too sticky and clings to the sides of the bowl instead of forming a rough mass around the dough hook or spoon, add more flour, 1 Tablespoon at a time, and continue to mix until the dough pulls away from the sides of the bowl. 3. Keep the dough in the mixer (and switch to the dough hook if you used the paddle) and beat on low speed for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. 4. Lightly grease a large bowl with oil, butter, or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover tightly. Allow to rise at room temperature for 1 and 1/2 to 2 hours or until doubled in size. 5. Grease the bottom and sides of a 9×13-inch baking dish (glass or metal) or line it with parchment. 6. Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into a 12×18-inch rectangle. If the dough keeps shrinking as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier. 7. For the filling: Spread the softened butter all over the dough. In a small bowl, mix the brown sugar and cinnamon together then sprinkle evenly on top. Tightly roll up the dough to form an 18-inch-long log. With an extra-sharp knife, cut into 12 even rolls, about 1.5 inches thick. Arrange in the prepared baking pan. 8. Cover the pan and allow the rolls to rise until puffy, about 1 hour. 9. Preheat the oven to 350°F (177°C). 10. Bake for about 25–28 minutes or until they are lightly browned on top, rotating the pan halfway through. Remove pan from the oven and place pan on a cooling rack for about 10 minutes before icing.

Homemade Overnight Cinnamon Rolls 🌀🌀 Recipe below and linked in my bio. More tips and tricks, icing recipe, freezing instructions, and a full printable version are available on my website sallysbakingaddiction.com MAKES 12 Dough: -1 cup (240ml) whole milk, warmed to about 110°F (43°C) -2/3 cup (133g) granulated sugar, divided -1 and 1/2 Tablespoons (14g) active dry or instant yeast (2 standard packets) -1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces -4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed -2 large eggs, at room temp -1/2 teaspoon salt Filling: -1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temp -2/3 cup (133g) packed light or dark brown sugar -1 and 1/2 Tablespoons ground cinnamon 1. For the dough: Whisk the warm milk, 2 Tablespoons of sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow mixture to sit for 5–10 minutes or until foamy on the surface. If you do not own a mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. 2. Add the remaining sugar and the butter and beat on medium speed until the butter is slightly broken up. Add about 1 cup (125g) of the flour, the eggs, and salt and beat on low speed for 30 seconds. Scrape down the sides of the bowl, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. Dough will be soft. If it seems too sticky and clings to the sides of the bowl instead of forming a rough mass around the dough hook or spoon, add more flour, 1 Tablespoon at a time, and continue to mix until the dough pulls away from the sides of the bowl. 3. Keep the dough in the mixer (and switch to the dough hook if you used the paddle) and beat on low speed for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. 4. Lightly grease a large bowl with oil, butter, or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover tightly. Allow to rise at room temperature for 1 and 1/2 to 2 hours or until doubled in size. 5. Grease the bottom and sides of a 9×13-inch baking dish (glass or metal) or line it with parchment. 6. Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into a 12×18-inch rectangle. If the dough keeps shrinking as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier. 7. For the filling: Spread the softened butter all over the dough. In a small bowl, mix the brown sugar and cinnamon together then sprinkle evenly on top. Tightly roll up the dough to form an 18-inch-long log. With an extra-sharp knife, cut into 12 even rolls, about 1.5 inches thick. Arrange in the prepared baking pan. 8. Cover the pan and allow the rolls to rise until puffy, about 1 hour. 9. Preheat the oven to 350°F (177°C). 10. Bake for about 25–28 minutes or until they are lightly browned on top, rotating the pan halfway through. Remove pan from the oven and place pan on a cooling rack for about 10 minutes before icing.

#gymskin #kick

This isn’t a setup — this is a takeover. Black Vision City = power on your screen ⚡ Save this & comment “YES” for the full setup guide. #androidcustomization #samsungsetup #phonewallpaper #s25ultra #androidsetup

This isn’t a setup — this is a takeover. Black Vision City = power on your screen ⚡ Save this & comment “YES” for the full setup guide. #androidcustomization #samsungsetup #phonewallpaper #s25ultra #androidsetup

About

Robot
API

Legal

Privacy Policy