@sherok002: #شروق_القاسم #❤❤❤❤❤ #foryou

شروق القاسم💃🏻

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Monday 02 November 2026 14:44:06 GMT

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mahamed :

احلا شوشو

2026-11-02 15:40:55

1

شوشه النواوى :

والله انت بطل يا حكم عسل يا شوشو ❤️

2026-11-02 16:52:55

2

Sakora :

2026-11-02 20:25:23

2

سيودة (طباخ)💥👨‍🍳🥩 :

❤️❤️

2026-11-02 15:29:09

0

🦁محمد كيمو🦁 :

ماتور وفورتيكه

2026-11-02 21:40:16

0

ظلام الليل 🐺 :

ايه دا كلو

2026-11-02 16:08:56

0

Sayed mohamed :

محتاج ست او ام او اخت والنبى افضفض تعالى خاص [يبكي]

2026-11-02 21:00:43

0

MEDOO26 :

العريس هيخش فين دي مش غرفة النوم العريس عايز شروق

2026-11-02 17:02:34

0

محمود الشرشيري :

🥰🥰🥰

2026-11-02 17:01:12

0

مشو الحاوى،🥷🫂 :

🥰🥰🥰

2026-11-02 19:50:13

0

اكرامي :

💓💓💓

2026-11-03 02:15:06

0

رمضان الديب💪 :

💪💪💪

2026-11-02 18:00:28

0

1 :

😂😂😂

2026-11-02 21:14:38

0

دٍوٌقُلَهّ أّبًوٌ عٌقُلَ :

🥰🥰🥰

2026-11-02 17:03:36

0

user1200966755411 :

😂😂😂

2026-11-02 19:17:00

0

مصطفى عرفة :

❤️❤️❤️

2026-11-02 16:25:31

0

الصقر ابو عزام ✌🏼305✌🏼 :

[مؤثر][مؤثر][مؤثر]

2026-11-02 16:46:49

0

مهند فايدى :

😂😂😂

2026-11-02 16:37:32

0

فهيم لكحاشي 🫡 :

💚💚💚

2026-11-02 19:27:37

0

user2204193514630 علي ابو دياب :

[مؤثر][مؤثر][مؤثر]

2026-11-02 21:16:58

0

🫰🫰🦅🦅🦅 :

[وردة][وردة][وردة]

2026-11-02 16:06:56

0

Yasa Murzuq :

🥰🥰🥰

2026-11-02 15:51:22

0

MA7MOUD  :

[Big LOL][Big LOL][Big LOL]

2026-11-02 15:50:11

0

احمد الصعيدي 🇱🇾💪🇪🇬👌 :

❤️❤️❤️

2026-11-02 15:22:54

0

Ahmed Adeel :

❤️❤️❤️

2026-11-02 15:18:33

0

To see more videos from user @sherok002, please go to the Tikwm homepage.

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01/11-11/11 #set #holiday #quysulwhasoo #sulwhasoovn #sulwhasoo

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bandung di jam 4 subuh..

bandung di jam 4 subuh..

sugar cookie cinnamon rolls 🎄✨ recipe: tangzhong: ¼ cup milk (60g) 1 tbsp all-purpose flour (8g) whisk together in a small pan over medium-low heat until it thickens into a paste. let cool slightly before adding to the dough. cinnamon roll dough: ¾ cup warm milk (180ml) ¼ cup melted butter (57g) ¼ cup granulated sugar (50g) 2¼ tsp active dry yeast (7g) 1 egg + 1 egg yolk 1 tsp almond extract 1 tsp cake batter extract tangzhong 3 cups bread flour (360g), plus up to ½ cup (60g) as needed 2 tbsp milk powder (15g) ¾ tsp salt (4g) mix the warm milk, sugar, and yeast together and let sit for about 5 minutes until foamy. add the melted butter, egg, egg yolk, and tangzhong. mix until combined. add the milk powder and salt, then gradually add the flour. start with 3 cups and add more as needed until you have a soft, smooth dough. i ended up using about 3½ cups total. if kneading by hand, try not to add too much extra flour. lightly oil your hands and work surface if needed. place in a greased bowl, cover, and let rise until doubled, being careful not to overproof. sugar cookie filling: ½ cup salted butter, softened (113g) ¾ cup granulated sugar (150g) 1 egg 1 tsp vanilla extract ½ tsp almond extract ¼ tsp butter extract (optional) 1¼ cups all-purpose flour (150g) 1 tsp cinnamon ¼ tsp salt cream together the softened butter and sugar until fluffy. mix in the egg, vanilla, almond extract, and butter extract. gradually add the flour and and salt until a soft cookie dough forms. assembling the rolls: once the cinnamon roll dough has doubled in size, roll it out into a rectangle, keeping it about ¾ inch thick. spread the sugar cookie dough evenly over the surface. sprinkle Christmas nonpareils over the sugar cookie layer. cut the dough into approximately 12 strips, then roll each strip individually. arrange the rolls in a lined baking dish. cover and let rise again for about 25–35 minutes, until slightly puffier. don’t let them overproof. before baking: heavy cream, for brushing lightly brush the tops of the rolls with heavy cream before baking. bake at 350°F for about 25–30 minutes, or until cooked through. baking time may vary depending on your oven. if they brown too quickly, tent loosely with foil. sugar cookie frosting: ½ cup softened salted butter (113g) 2 oz cream cheese, softened (57g) 2 cups powdered sugar (240g) 1 tsp vanilla bean paste ½ tsp almond extract ¼ tsp butter extract (optional) 1–2 tbsp heavy cream, as needed whip the butter and cream cheese until fluffy. add the powdered sugar, vanilla, almond extract, and butter extract. mix until smooth and fluffy, adding heavy cream as needed to reach your desired consistency. spread over the slightly warm rolls and finish with extra Christmas sprinkles! #christmas #sugarcookies #cinnamonrolls #Recipe #baking

sugar cookie cinnamon rolls 🎄✨ recipe: tangzhong: ¼ cup milk (60g) 1 tbsp all-purpose flour (8g) whisk together in a small pan over medium-low heat until it thickens into a paste. let cool slightly before adding to the dough. cinnamon roll dough: ¾ cup warm milk (180ml) ¼ cup melted butter (57g) ¼ cup granulated sugar (50g) 2¼ tsp active dry yeast (7g) 1 egg + 1 egg yolk 1 tsp almond extract 1 tsp cake batter extract tangzhong 3 cups bread flour (360g), plus up to ½ cup (60g) as needed 2 tbsp milk powder (15g) ¾ tsp salt (4g) mix the warm milk, sugar, and yeast together and let sit for about 5 minutes until foamy. add the melted butter, egg, egg yolk, and tangzhong. mix until combined. add the milk powder and salt, then gradually add the flour. start with 3 cups and add more as needed until you have a soft, smooth dough. i ended up using about 3½ cups total. if kneading by hand, try not to add too much extra flour. lightly oil your hands and work surface if needed. place in a greased bowl, cover, and let rise until doubled, being careful not to overproof. sugar cookie filling: ½ cup salted butter, softened (113g) ¾ cup granulated sugar (150g) 1 egg 1 tsp vanilla extract ½ tsp almond extract ¼ tsp butter extract (optional) 1¼ cups all-purpose flour (150g) 1 tsp cinnamon ¼ tsp salt cream together the softened butter and sugar until fluffy. mix in the egg, vanilla, almond extract, and butter extract. gradually add the flour and and salt until a soft cookie dough forms. assembling the rolls: once the cinnamon roll dough has doubled in size, roll it out into a rectangle, keeping it about ¾ inch thick. spread the sugar cookie dough evenly over the surface. sprinkle Christmas nonpareils over the sugar cookie layer. cut the dough into approximately 12 strips, then roll each strip individually. arrange the rolls in a lined baking dish. cover and let rise again for about 25–35 minutes, until slightly puffier. don’t let them overproof. before baking: heavy cream, for brushing lightly brush the tops of the rolls with heavy cream before baking. bake at 350°F for about 25–30 minutes, or until cooked through. baking time may vary depending on your oven. if they brown too quickly, tent loosely with foil. sugar cookie frosting: ½ cup softened salted butter (113g) 2 oz cream cheese, softened (57g) 2 cups powdered sugar (240g) 1 tsp vanilla bean paste ½ tsp almond extract ¼ tsp butter extract (optional) 1–2 tbsp heavy cream, as needed whip the butter and cream cheese until fluffy. add the powdered sugar, vanilla, almond extract, and butter extract. mix until smooth and fluffy, adding heavy cream as needed to reach your desired consistency. spread over the slightly warm rolls and finish with extra Christmas sprinkles! #christmas #sugarcookies #cinnamonrolls #Recipe #baking

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