@drmuhammedessam: اوعي تعمل دايت بس اديني ١٠ اسابيع

dr muhammedessam

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Region: EG

Wednesday 07 October 2026 10:02:04 GMT

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Comments

zahraa :

7اكتوبر اساعه 3:26

2026-10-07 12:26:34

12

✨غرآآم✨ :

انا اول ما عقلي بترجم انو دايت ببوظ كل حاجة هجرب ويمكن انجح

2026-10-07 18:21:37

14

سألقى الله بقلبٍ سليم 🤍 :

انا نفسي اخس 🥺🥺

2026-10-07 16:31:26

3

Yasseen وTiTo123 :

انته خليت الحياة سهله اوى دا بجد

2026-10-07 19:25:37

2

Rayan :

طب هتروح مقاومة الأنسولين؟ 🥺🥺🥺

2026-10-07 21:27:24

1

Amy⚘ :

8 اكتوبر

2026-10-08 01:32:32

0

joalia :

لما تابعتك لاول مرة نجحت باني نزلت وزني بس نزل ٣ كيلو بس

2026-10-07 10:36:52

4

Nor Amin :

احسن دكتور بجد 🥰

2026-10-07 13:41:05

2

🧜‍♂️ :

كنت عايزة اسال عن صحة معلومة تدةن الجسم بيبتدي يحرق بعد نصف ساعة حركة او تمارين.هل دا حقيقي

2026-10-08 01:18:26

0

taha alniami :

انا مش قادرة نوقف حلويات 🥺

2026-10-07 16:07:15

2

Elham Emad :

والله وغيرت حياتي للأفضل

2026-10-07 12:34:23

2

فاطمة :

نبلش من بكرا💕🫶🏻

2026-10-07 21:20:52

1

الله رفيقي .A :

٧ اكتوبر

2026-10-07 11:43:07

1

amouna :

حتى و انا عندي مقاومة انسولين

2026-10-07 21:57:25

0

Tah23ani :

٨ اكتوبر الساعه ١٢:٤٩ ص

2026-10-07 21:49:28

0

Hnoo :

7/10

2026-10-07 12:35:08

1

وافوض امري الى الله🤲 :

كلام حلو

2026-10-07 21:04:26

0

Sheakar Elgebaly :

7/10

2026-10-07 14:19:51

0

Monalisa :

٧/اكتوب

2026-10-07 19:07:28

0

logine :

ارجوك انا من مغرب عمري 30 عام وزني 78 ام طفل واحد عمره 6سنوات انا العندي من انتفاخ البطن عند تنول أكل ارجوك اش أعمال اعندي ولله عيت من كل تجربة سعدني

2026-10-07 19:10:29

0

nayriaelshahat1 :

ممكن نظام لأسابيع لان توها

2026-10-07 19:07:50

0

Azza Salah :

انا حبدأ السبت ١٠ اكتوب

2026-10-07 22:01:39

0

Amy⚘ :

انا حقيقي ممكن اخس

2026-10-08 01:33:33

0

Fatma Safwat :

7/10

2026-10-07 20:17:58

0

sherin ismail :

٧/١٠

2026-10-07 14:26:37

0

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

Other Videos

Soft & Fluffy Homemade Donuts Ingredients: Lukewarm Milk: 150 ml / ⅔ cup / 5 oz Sugar: 30 gm / ⅛ cups / 1 oz Active Dry Yeast: 5 gm / 1.5 teaspoons / 0.18 oz Eggs: 2 medium (60 gm each) / 120 gm Bread Flour: 400 gm / 3 1/4 cups / 14 oz Salt: 1/2 teaspoon Soft Unsalted Butter: 40 gm / 3 tablespoon / 1.4 oz Method: Step 1: Activate the Yeast Start by activating the yeast. Use 150 ml of lukewarm milk (just warm to the touch) and half of our sugar—about 15 grams. Stir in 5 grams of active dry yeast and let it sit for 10–15 minutes until it foams. If it doesn’t foam, check your milk temperature or yeast freshness. Step 2: Mix Dry Ingredients In a large bowl, combine 400 grams of bread flour with the rest of the sugar and 1/2 teaspoon of salt. Bread flour adds that perfect chew to your donuts. A little trick: mix the dry ingredients well, ensuring even flour distribution. Step 3: Combine Wet Ingredients Once your yeast is foamy, add in 2 room-temperature eggs, then mix it with the dry ingredients. Room-temp eggs help maintain dough consistency for a pillowy texture. Step 4: Begin Kneading Add the wet mix to your dry ingredients and knead for 4–5 minutes. It’ll be a bit sticky at first—don’t worry! A sticky dough leads to tender donuts. If kneading by hand, avoid adding too much flour; use a light touch instead. Step 5: Add Butter and Knead Gradually add 40 grams of soft, unsalted butter while continuing to knead. Knead for another 15 minutes until the dough is soft and elastic. This extra time is key for developing gluten, giving your donuts that airy, fluffy quality. Step 6: First Rise Let the dough rise in a warm place until doubled in size, about an hour. If your kitchen is cool, pop the bowl in the oven with the light on—just don’t turn the oven on! This gentle warmth is perfect for rising. Step 7: Shape the Donuts After the dough has doubled, punch it down gently and roll it to about 1/2-inch thick. Use a donut cutter, or improvise with a cup for the donut and a small cutter for the hole. Cut once keeps them tender. Step 8: Second Rise Place the cut donuts on a lined tray and allow them to rise for another hour until puffy. For the classic look, make a small hole in the middle after the second rise, or leave them as they are. Give them a final 10-minute rest as you heat the oil. Step 9: Heat the Oil Heat oil to 150°C–160°C, a bit lower than usual for that pillowy softness. Frying at this temperature keeps them airy, not greasy. Step 10: Frying Carefully fry a few donuts at a time for about 2 minutes on each side until golden. Place each donut on a wire rack to drain, keeping them light and airy. For sugar-coated donuts, roll them in sugar while warm. If glazing, wait until they’ve cooled slightly for a smooth, even coating. Please note: 1- Your donuts may overproof due to too much time, high temperatures, excess yeast, or high humidity. Always proof in a controlled environment, monitor closely, and stop once the dough doubles in size. 2- Hard donuts can result from over kneading, under proofing, low fat or liquid, or overfrying. Use soft dough, proof properly, and fry at 150°C–160°C for the best results. Quick Tips: Keep the milk just warm, not hot, to avoid killing the yeast. Resist adding extra flour if the dough feels sticky—lightly flour your hands instead. Always allow for a second rise; it’s essential for that cloud-like texture. #homemadedonuts #donutrecipe #sweettreats #bakingtips #creatorsearchinsights

Soft & Fluffy Homemade Donuts Ingredients: Lukewarm Milk: 150 ml / ⅔ cup / 5 oz Sugar: 30 gm / ⅛ cups / 1 oz Active Dry Yeast: 5 gm / 1.5 teaspoons / 0.18 oz Eggs: 2 medium (60 gm each) / 120 gm Bread Flour: 400 gm / 3 1/4 cups / 14 oz Salt: 1/2 teaspoon Soft Unsalted Butter: 40 gm / 3 tablespoon / 1.4 oz Method: Step 1: Activate the Yeast Start by activating the yeast. Use 150 ml of lukewarm milk (just warm to the touch) and half of our sugar—about 15 grams. Stir in 5 grams of active dry yeast and let it sit for 10–15 minutes until it foams. If it doesn’t foam, check your milk temperature or yeast freshness. Step 2: Mix Dry Ingredients In a large bowl, combine 400 grams of bread flour with the rest of the sugar and 1/2 teaspoon of salt. Bread flour adds that perfect chew to your donuts. A little trick: mix the dry ingredients well, ensuring even flour distribution. Step 3: Combine Wet Ingredients Once your yeast is foamy, add in 2 room-temperature eggs, then mix it with the dry ingredients. Room-temp eggs help maintain dough consistency for a pillowy texture. Step 4: Begin Kneading Add the wet mix to your dry ingredients and knead for 4–5 minutes. It’ll be a bit sticky at first—don’t worry! A sticky dough leads to tender donuts. If kneading by hand, avoid adding too much flour; use a light touch instead. Step 5: Add Butter and Knead Gradually add 40 grams of soft, unsalted butter while continuing to knead. Knead for another 15 minutes until the dough is soft and elastic. This extra time is key for developing gluten, giving your donuts that airy, fluffy quality. Step 6: First Rise Let the dough rise in a warm place until doubled in size, about an hour. If your kitchen is cool, pop the bowl in the oven with the light on—just don’t turn the oven on! This gentle warmth is perfect for rising. Step 7: Shape the Donuts After the dough has doubled, punch it down gently and roll it to about 1/2-inch thick. Use a donut cutter, or improvise with a cup for the donut and a small cutter for the hole. Cut once keeps them tender. Step 8: Second Rise Place the cut donuts on a lined tray and allow them to rise for another hour until puffy. For the classic look, make a small hole in the middle after the second rise, or leave them as they are. Give them a final 10-minute rest as you heat the oil. Step 9: Heat the Oil Heat oil to 150°C–160°C, a bit lower than usual for that pillowy softness. Frying at this temperature keeps them airy, not greasy. Step 10: Frying Carefully fry a few donuts at a time for about 2 minutes on each side until golden. Place each donut on a wire rack to drain, keeping them light and airy. For sugar-coated donuts, roll them in sugar while warm. If glazing, wait until they’ve cooled slightly for a smooth, even coating. Please note: 1- Your donuts may overproof due to too much time, high temperatures, excess yeast, or high humidity. Always proof in a controlled environment, monitor closely, and stop once the dough doubles in size. 2- Hard donuts can result from over kneading, under proofing, low fat or liquid, or overfrying. Use soft dough, proof properly, and fry at 150°C–160°C for the best results. Quick Tips: Keep the milk just warm, not hot, to avoid killing the yeast. Resist adding extra flour if the dough feels sticky—lightly flour your hands instead. Always allow for a second rise; it’s essential for that cloud-like texture. #homemadedonuts #donutrecipe #sweettreats #bakingtips #creatorsearchinsights

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