@kanch.ki.guriya63: 🙂🔥تعلیم حاصل کرنے کا ارادہ تو نیک تھا، بس محترمہ کا فیشن سینس نصاب سے کچھ زیادہ ہی آگے نکل گیا۔ #fyp #unfrezzmyaccount #fyppppppppppppppppppppp #like #repost

دینی مسلمة🤍

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Region: PK

Saturday 03 October 2026 21:26:37 GMT

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عشق امام مہدی عج :

allah pak sub ko hidayt dy

2026-10-04 04:09:18

4

گورش چانڑیہ🌊 :

han Ji asy ha

2026-10-04 05:32:16

1

Muhammad Usman :

bus Allah sa Dua ha hadyat ka Liya Masallah beautiful dress for you

2026-10-03 21:37:02

1

kàshf :

mari teacher kahti hai Pakistan sirf name ka hi اسلامی جمہوریہ پاکستان ہے

2026-10-04 05:53:04

0

- 🔥🤍انصاف پسند꧊𓂃〬⃝̥𝆺𝆭𔘓. :

Baji Pakistan k naam bdnam na kro SB same nai oty Pakistan mein

2026-10-04 02:59:04

3

queen 💕👑 :

astkfreolallah

2026-10-04 06:20:10

0

emam student :

🥰🥰🥰

2026-10-04 02:10:29

1

Advocate ABDULSAMAD DON (LEO) :

😂😂😂

2026-10-04 08:44:07

0

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i’m loving this #fyp

i’m loving this #fyp

MOQ for our mini pouch is 30packs- N24,000 Available in 3 different variants: Ripe,crunchy and sweet Ripe,crunchy and spicy Unripe and savory To order:- WhatsApp 070-3102-7655 OR IG- Debbies_delightconfectionaries Location- Ikorodu,Lagos Delivery is nationwide #debbiesdelightconfectionaries #plantainchipsinlagos #wholesaler #blowthisup

MOQ for our mini pouch is 30packs- N24,000 Available in 3 different variants: Ripe,crunchy and sweet Ripe,crunchy and spicy Unripe and savory To order:- WhatsApp 070-3102-7655 OR IG- Debbies_delightconfectionaries Location- Ikorodu,Lagos Delivery is nationwide #debbiesdelightconfectionaries #plantainchipsinlagos #wholesaler #blowthisup

مستنيكي يحمرا 😍🔴 #team_fav🏹🦅 #tefa🏹 #الزمالك #الزمالك_مدرسة_الفن_والهندسة #الاهلي

مستنيكي يحمرا 😍🔴 #team_fav🏹🦅 #tefa🏹 #الزمالك #الزمالك_مدرسة_الفن_والهندسة #الاهلي

Raspberry cheesecake donuts ✨ Ingredients Donuts - 435g bread flour (3 cups + 2 tbsp) - 68g granulated sugar (1/3 cup) - 185g whole milk (3/4 cup) - 60g unsalted butter, softened (4 tbsp) - 7g active dry yeast (2 1/4 tsp) - 2 large eggs - 1 tsp vanilla extract - 1/2 tsp salt - Canola oil for frying Raspberry jam - 300g raspberries (about 2 cups) - 225g granulated sugar (1 cup + 2 tbsp) - Juice of 1/2 lemon - Cornstarch slurry Cheesecake filling - 5 oz cream cheese, softened - 250g powdered sugar (2 cups) - 57g unsalted butter, softened (4 tbsp) - 45g heavy cream (3 tbsp) - 2 tsp vanilla extract - 1 dolop of raspberry jam - 1/4 tsp salt Raspberry sugar - 15g freeze dried raspberries, blended (about 1 cup) - 120g granulated sugar (1/2 cup) Instructions - In a large bowl, bloom the yeast with 1 tbsp honey in the warm milk for 5–10 minutes, or until foamy - Add eggs, sugar, vanilla extract and mix until well combined. - Add the flour and salt, then mix until a shaggy consistency - Transfer the dough to a lightly floured surface (or use a stand mixer) and knead for 10–20 minutes, adding 1 tbsp of softened butter at a time until fully incorporated. Continue kneading until the dough is smooth, elastic, and passes the windowpane test. - Transfer dough to a lightly greased bowl, cover, and let rise 1–1½ hours, or until doubled in size. - While the dough rises, make the raspberry jam by cooking the raspberries, sugar, and lemon juice until thick. Add a cornstarch slurry if needed. Let cool. - Beat together the cream cheese, butter, powdered sugar, heavy cream, vanilla, salt, and a dollop of raspberry jam until fluffy. Refrigerate both fillings while the dough rises, then let them sit at room temperature before filling. - Punch down dough and separate into 12 balls (weighing 65g each) - Place the dough balls on a parchment-lined baking tray, leaving space between each. - Cover loosely and let rise for 30–40 minutes, or until puffy. When gently poked, the dough should slowly spring back, leaving a slight indentation. - In a large skillet heat oil to 315–335°F (aim for 330°F) - Fry the donuts, flipping every 30–45 seconds, until evenly golden brown and cooked through (about 2–3 minutes total). - Transfer the donuts to a wire rack to drain for 1–2 minutes. - Mix the freeze-dried raspberry powder with the sugar, then coat the warm donuts. - Poke a hole in each donut, then pipe in the raspberry jam followed by the cheesecake filling. • • • #baking #recipes #recipeideas #bakingideas #donuts

Raspberry cheesecake donuts ✨ Ingredients Donuts - 435g bread flour (3 cups + 2 tbsp) - 68g granulated sugar (1/3 cup) - 185g whole milk (3/4 cup) - 60g unsalted butter, softened (4 tbsp) - 7g active dry yeast (2 1/4 tsp) - 2 large eggs - 1 tsp vanilla extract - 1/2 tsp salt - Canola oil for frying Raspberry jam - 300g raspberries (about 2 cups) - 225g granulated sugar (1 cup + 2 tbsp) - Juice of 1/2 lemon - Cornstarch slurry Cheesecake filling - 5 oz cream cheese, softened - 250g powdered sugar (2 cups) - 57g unsalted butter, softened (4 tbsp) - 45g heavy cream (3 tbsp) - 2 tsp vanilla extract - 1 dolop of raspberry jam - 1/4 tsp salt Raspberry sugar - 15g freeze dried raspberries, blended (about 1 cup) - 120g granulated sugar (1/2 cup) Instructions - In a large bowl, bloom the yeast with 1 tbsp honey in the warm milk for 5–10 minutes, or until foamy - Add eggs, sugar, vanilla extract and mix until well combined. - Add the flour and salt, then mix until a shaggy consistency - Transfer the dough to a lightly floured surface (or use a stand mixer) and knead for 10–20 minutes, adding 1 tbsp of softened butter at a time until fully incorporated. Continue kneading until the dough is smooth, elastic, and passes the windowpane test. - Transfer dough to a lightly greased bowl, cover, and let rise 1–1½ hours, or until doubled in size. - While the dough rises, make the raspberry jam by cooking the raspberries, sugar, and lemon juice until thick. Add a cornstarch slurry if needed. Let cool. - Beat together the cream cheese, butter, powdered sugar, heavy cream, vanilla, salt, and a dollop of raspberry jam until fluffy. Refrigerate both fillings while the dough rises, then let them sit at room temperature before filling. - Punch down dough and separate into 12 balls (weighing 65g each) - Place the dough balls on a parchment-lined baking tray, leaving space between each. - Cover loosely and let rise for 30–40 minutes, or until puffy. When gently poked, the dough should slowly spring back, leaving a slight indentation. - In a large skillet heat oil to 315–335°F (aim for 330°F) - Fry the donuts, flipping every 30–45 seconds, until evenly golden brown and cooked through (about 2–3 minutes total). - Transfer the donuts to a wire rack to drain for 1–2 minutes. - Mix the freeze-dried raspberry powder with the sugar, then coat the warm donuts. - Poke a hole in each donut, then pipe in the raspberry jam followed by the cheesecake filling. • • • #baking #recipes #recipeideas #bakingideas #donuts

#capcutvelocityedits✅✅viral #CapCut #hòmđanhộc

#capcutvelocityedits✅✅viral #CapCut #hòmđanhộc

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