@dr.aluminium.lb: لو سمحتو لي بدو يسعر ورشة بدو يدفع مصاري ساعتين حسابات وتقلي شكراً ما بقى يمشي الحال#draluminium #aluminium #glass #الومنيوم #زجاج

Dr.aluminium

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Friday 16 October 2026 18:25:10 GMT

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pluton paints (by roy sagh) :

Ma3ak 7a2 fi nes zakiye la ano

2026-10-17 18:01:49

1

#### :

cost engineering

2026-10-17 09:38:02

0

ألَأّأغُأّ🔵 :

You're right, brother.

2026-10-17 14:34:18

1

George :

sa7 ma3ak 7a2

2026-10-16 22:57:09

1

ratedsupersta :

Eza n2ata3o l m3almin ma mnechteghel ma3ak

2026-10-17 12:51:58

6

✝️ tony☝️انا الدولة✝️ :

mazbut hakeeee brooooo

2026-10-16 21:17:35

1

Edd kabban :

hayda l osoul

2026-10-16 20:37:49

1

Chafic 卜人土 :

eh akid w kamen ente lama trouh tes2al l saydale w ma tekhoud dawa lezim tedfa3 🤣aw eza habait tes2al mouhame w t2elo.merci w tfel teb2a dfa3

2026-10-17 08:14:57

5

Ali Mallah 🔨نجار🔨carpenter :

كلام ذهب👍🏻

2026-10-17 08:12:11

2

Cedar mile :

بس هيدا الأصول استدراج عروض مواصفات + سعر وبيربح الأفضل المنافسه بين الشرك طول عمرا موجوده ما تلوم العميل فكر ببناء هرميه جديده للشركه بتربح

2026-10-17 07:13:13

9

abaas12 :

كللام لاغبار عليه منطق 100% هيك عم بصير معنا والله

2026-10-16 20:51:19

11

Ismail :

معك حق بس اديش يادفع على تسعيره

2026-10-17 04:26:47

1

Saeed ahmad :

معك حق

2026-10-17 11:06:41

3

karim :

اعطيه سعر تقديري اول شي على السريع

2026-10-17 04:47:20

1

ابو شهاب للزجاج واللمنيوم :

مية بلمية اي صحيح بس اسالي عافاضي🥰🥰🥰 بنزين وقت وما بعرف شو ليجيب سعر اقل وبالك اخر شي باي حبوب مفكرين قاعدين بس نطرينهم

2026-10-16 18:39:22

6

777 :

هذا الشيء صح

2026-10-17 12:15:17

1

محلات الطاووس :

هد الكلام الصحيح👌

2026-10-17 10:48:54

1

Mark zinon :

كلام منطقي ومعك حق ويتم خصمهم من الحساب الإجمالي في حال الإعتماد والموافقه

2026-10-17 09:17:51

1

user4914473772242 :

اخر شي مرسي ههههههههه

2026-10-17 07:24:49

1

mhammadabdnabe :

مرسي لكن بشوف الوضع وبرجع بحكيك بتكون قارط مشوار ساعتين

2026-10-17 07:31:50

1

fredy :

كلامك صح

2026-10-17 06:20:36

1

Simon Ouba :

Hek sa7

2026-10-17 07:38:10

1

خضر السوري :

والله معك حق

2026-10-17 07:01:22

1

Mohamadkhalife12 :

اصلا هيك الاصول

2026-10-17 06:43:04

1

abbas Gh :

كلام من ذهب عم يلعبو الزباين بلمعلمين

2026-10-17 06:50:10

0

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MINI RASPBERRY CHEESECAKES WITH CHOCOLATE Makes 36 pieces COOKIE DOUGH 135 g unsalted butter, softened (9½ tbsp / 1 stick + 1½ tbsp) 90 g powdered sugar (¾ cup) 1/2 tsp vanilla extract pinch of salt 1 large egg 350 g all-purpose flour (2¾ cups) 3 g baking powder (¾ tsp) RASPBERRY SAUCE 200 g fresh or frozen raspberries (1⅔ cups) 90 g granulated sugar (scant ½ cup) CHEESECAKE FILLING 500 g full-fat block cream cheese, softened (two 8-oz blocks + 3 tbsp) 80 g granulated sugar (⅓ cup + 1 tbsp) 1 tsp vanilla extract 25 g cornstarch (3 tbsp) 2 large eggs, room temperature WHITE CHOCOLATE COATING 400 g white chocolate, chopped (14 oz) 5 g freeze-dried raspberries, crushed (¼ cup) Instructions Beat the softened butter, powdered sugar, vanilla and salt until smooth. Add the egg and mix briefly. Add the flour and baking powder and knead into a smooth dough. Divide the dough into 36 pieces of about 18 g (1 heaping tablespoon) and roll each into a ball. Place one ball in each cup of a greased muffin tin. Press the dough down and up the sides with your fingers to form a small cup. Combine the raspberries and sugar in a skillet over medium heat. Bring to a boil and cook for 7-10 minutes, stirring often, until slightly thickened. Press the mixture through a fine-mesh sieve with a spatula. Transfer the sauce to a piping bag. Beat the cream cheese, sugar and vanilla for 1 minute. Sift in the cornstarch and beat for 1 more minute. Switch to a spatula and fold in the eggs one at a time, mixing until combined. Spoon a thin layer of cheesecake filling into each cookie cup. Pipe a little raspberry sauce in the center, then cover with another layer of filling. Bake in a preheated oven at 165°C (330°F) for 20-25 minutes, until the edges are set and the centers have a slight jiggle. Let the cheesecakes cool in the pan for 15 minutes, then transfer them to a rack to cool completely. Cover and refrigerate for at least 5-6 hours, or preferably overnight, so they set and the flavors come together. Melt the white chocolate gently over a double boiler. Stir in the crushed freeze-dried raspberries. Dip the top of each cold cheesecake into the chocolate and place it on a sheet of parchment paper. Let the chocolate set completely. #cheesecake #weekend #sweet #raspberry #food

MINI RASPBERRY CHEESECAKES WITH CHOCOLATE Makes 36 pieces COOKIE DOUGH 135 g unsalted butter, softened (9½ tbsp / 1 stick + 1½ tbsp) 90 g powdered sugar (¾ cup) 1/2 tsp vanilla extract pinch of salt 1 large egg 350 g all-purpose flour (2¾ cups) 3 g baking powder (¾ tsp) RASPBERRY SAUCE 200 g fresh or frozen raspberries (1⅔ cups) 90 g granulated sugar (scant ½ cup) CHEESECAKE FILLING 500 g full-fat block cream cheese, softened (two 8-oz blocks + 3 tbsp) 80 g granulated sugar (⅓ cup + 1 tbsp) 1 tsp vanilla extract 25 g cornstarch (3 tbsp) 2 large eggs, room temperature WHITE CHOCOLATE COATING 400 g white chocolate, chopped (14 oz) 5 g freeze-dried raspberries, crushed (¼ cup) Instructions Beat the softened butter, powdered sugar, vanilla and salt until smooth. Add the egg and mix briefly. Add the flour and baking powder and knead into a smooth dough. Divide the dough into 36 pieces of about 18 g (1 heaping tablespoon) and roll each into a ball. Place one ball in each cup of a greased muffin tin. Press the dough down and up the sides with your fingers to form a small cup. Combine the raspberries and sugar in a skillet over medium heat. Bring to a boil and cook for 7-10 minutes, stirring often, until slightly thickened. Press the mixture through a fine-mesh sieve with a spatula. Transfer the sauce to a piping bag. Beat the cream cheese, sugar and vanilla for 1 minute. Sift in the cornstarch and beat for 1 more minute. Switch to a spatula and fold in the eggs one at a time, mixing until combined. Spoon a thin layer of cheesecake filling into each cookie cup. Pipe a little raspberry sauce in the center, then cover with another layer of filling. Bake in a preheated oven at 165°C (330°F) for 20-25 minutes, until the edges are set and the centers have a slight jiggle. Let the cheesecakes cool in the pan for 15 minutes, then transfer them to a rack to cool completely. Cover and refrigerate for at least 5-6 hours, or preferably overnight, so they set and the flavors come together. Melt the white chocolate gently over a double boiler. Stir in the crushed freeze-dried raspberries. Dip the top of each cold cheesecake into the chocolate and place it on a sheet of parchment paper. Let the chocolate set completely. #cheesecake #weekend #sweet #raspberry #food

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@BELLI 👑🇧🇷🏆 #segredodaginga #belli #belliclipfy #copadomundo #2026

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