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@_nishan_7h: #foryoupage

Nishan🧃
Nishan🧃
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Tuesday 13 October 2026 13:02:43 GMT
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princemejbah_1m
🔪mejbah Uddin.!🍷 :
তুমি যদি বুঝতে আমি তোমাকে আমার নিজের থেকেও বেশি ভালোবেসেছি আর তুমি বোকা আমার ভালবাসাকে তুচ্ছ ভেবে চলে গেছো বোকা...! ❤️‍🩹
2026-10-13 13:22:10
0
alokalok5294
Alok ALok💔❤️ :
@Fiuu 🐣
2026-10-13 16:54:43
2
ujjoldebnath22
उज्ज्वल देव नाथ :
🥰🥰🥰
2026-10-13 17:36:38
0
abdunnurtoslim4
Abdun Nur Toslim :
💔💔💔
2026-10-13 13:52:18
0
md..faysal.1424
⚡FC⚡ :
@Okay shifuu😘
2026-10-13 16:20:08
0
as.ha.dul5
AS HA DUL ☪️✨ :
@PAYEL💢 ❤️‍🩹
2026-10-13 15:55:24
0
ahadahmed264
🖤A i r y a n 🖤 :
@Minha.CBzতুমি যদি বুঝতে আমি তোমাকে আমার নিজের থেকেও বেশি ভালোবেসেছি আর তুমি বোকা আমার ভালবাসাকে তুচ্ছ ভেবে চলে গেছো বোকা...! ❤️‍🩹
2026-10-13 15:29:25
0
mhammd.nym
🕸️-ﬡคყεო :
😭
2026-10-13 17:13:51
0
sadiya.akter0707
🎀 Maya sorkar 🎀 :
[Pink heart][Pink heart][Pink heart]
2026-10-13 13:39:03
0
a_h_m_e_d_4011
𝐒ɪ𝙹ꫝ𝐧녕💦 :
❤️❤️❤️
2026-10-13 13:17:15
0
asif12as
🕷️.A_S_I_F.🕷️ :
[Heartwarming][Heartwarming][Heartwarming]
2026-10-13 18:01:23
0
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اللهم ارزقنا شفاعة نبيك محمد ﷺ .. ✨🦋 #اعادة_النشر🔃 #متابعه #تيك_توك #اكسبلورexplore #الحمدلله_دائماً_وابداً
اللهم ارزقنا شفاعة نبيك محمد ﷺ .. ✨🦋 #اعادة_النشر🔃 #متابعه #تيك_توك #اكسبلورexplore #الحمدلله_دائماً_وابداً
Butterfly Baklava (The Easy Way 🤓) My water glass measure is 200 ml My tea glass measure is 100 ml This recipe yields 2 trays 🫶🏻 Ingredients 200 grams yogurt (4 tablespoons; the yogurt should be firm, not watery) 500 grams flour (4 heaped water glasses) 1 tablespoon vinegar 1 teaspoon baking powder 2 eggs 50 grams butter (melted) 1 tea glass vegetable oil (100 ml) A pinch of salt 300 grams starch (for dusting between layers) 350 grams clarified butter (or melted butter—just don't add the foam from the top to the dessert) 🙌🏻 Milk Cream Filling 4 tablespoons semolina 2 water glasses milk 2 tablespoons granulated sugar Cook everything together and let it cool (if it becomes too stiff after cooling, loosen the consistency by adding a little milk at a time). Syrup 4 water glasses granulated sugar 3.5 water glasses water Quarter of a lemon First, place the syrup and lemon on the stove; once it starts boiling, reduce the heat and simmer for 20 minutes (keep the lid closed, and definitely don't squeeze the lemon juice into the syrup—it will turn sour 😂). You want a thick syrup; it should be warm—just a step above cold 🌡️. For the dough, mix the liquid ingredients first, then add the flour gradually (every flour behaves differently; the dough should be soft—if it's too sticky/runny, add a little more flour). Divide the dough into 2 equal pieces and let them rest for 10 minutes; then, using flour, roll them out—not too thinly... Roll it out (aim for the thickness of lavash bread; be aware that if you roll it too thin, it won't open up properly once it meets the starch 🙌🏻). Sprinkle generously with starch, trim and fold the edges as shown in the video, and let the dough rest like that for 20 minutes. Press down on the rested dough to release the air and roll it out as wide as you can. Now, use your rolling pin like a ruler to cut the dough, spread the cream filling in the center, add whole walnuts to the ends, shape it, and place it on your tray. Add the fat/butter over the top (it might seem like a lot, but the fat is what makes this pastry puff up). Preheat your oven to 160°C (without the fan) and bake slowly for about 55 minutes to an hour. Once out of the oven, wait 10 minutes for the initial heat to dissipate. Make sure your syrup is lukewarm, then bring the two
Butterfly Baklava (The Easy Way 🤓) My water glass measure is 200 ml My tea glass measure is 100 ml This recipe yields 2 trays 🫶🏻 Ingredients 200 grams yogurt (4 tablespoons; the yogurt should be firm, not watery) 500 grams flour (4 heaped water glasses) 1 tablespoon vinegar 1 teaspoon baking powder 2 eggs 50 grams butter (melted) 1 tea glass vegetable oil (100 ml) A pinch of salt 300 grams starch (for dusting between layers) 350 grams clarified butter (or melted butter—just don't add the foam from the top to the dessert) 🙌🏻 Milk Cream Filling 4 tablespoons semolina 2 water glasses milk 2 tablespoons granulated sugar Cook everything together and let it cool (if it becomes too stiff after cooling, loosen the consistency by adding a little milk at a time). Syrup 4 water glasses granulated sugar 3.5 water glasses water Quarter of a lemon First, place the syrup and lemon on the stove; once it starts boiling, reduce the heat and simmer for 20 minutes (keep the lid closed, and definitely don't squeeze the lemon juice into the syrup—it will turn sour 😂). You want a thick syrup; it should be warm—just a step above cold 🌡️. For the dough, mix the liquid ingredients first, then add the flour gradually (every flour behaves differently; the dough should be soft—if it's too sticky/runny, add a little more flour). Divide the dough into 2 equal pieces and let them rest for 10 minutes; then, using flour, roll them out—not too thinly... Roll it out (aim for the thickness of lavash bread; be aware that if you roll it too thin, it won't open up properly once it meets the starch 🙌🏻). Sprinkle generously with starch, trim and fold the edges as shown in the video, and let the dough rest like that for 20 minutes. Press down on the rested dough to release the air and roll it out as wide as you can. Now, use your rolling pin like a ruler to cut the dough, spread the cream filling in the center, add whole walnuts to the ends, shape it, and place it on your tray. Add the fat/butter over the top (it might seem like a lot, but the fat is what makes this pastry puff up). Preheat your oven to 160°C (without the fan) and bake slowly for about 55 minutes to an hour. Once out of the oven, wait 10 minutes for the initial heat to dissipate. Make sure your syrup is lukewarm, then bring the two "lovers" together 🫂; it will absorb the syrup in about 4–5 hours. Bon appétit—see you later, I'm off now! 🙋🏻‍♀️ The shaping idea is from @chefinkosesi; I’d be very happy if you followed and supported her—she’s incredibly talented, and you won’t regret it! 🫶🏻 #butterflybaklava #dessert #syrupdesserts #Recipe

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