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@alhmdala96:

مكتب تل بنات للطاقة الشمسية
مكتب تل بنات للطاقة الشمسية
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Region: IQ
Friday 06 November 2026 17:03:54 GMT
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mr.danial.d.mho
Mr.Danial D.Mho :
عمل رائع جدا بالتوفيق ابن العم
2026-11-06 20:23:56
0
arme0264
ابن الدفاع :
باشه
2026-11-06 21:12:49
0
rade7760
مكتب تل بنات التقني :
🥰🥰🥰
2026-11-06 19:38:07
0
odayyousif3
ابو ايهم 🌹🌹 :
❤️❤️❤️❤️❤️❤️
2026-11-06 17:57:37
0
sherwan1
شيـــروان المليكي :
🥰🥰🥰
2026-11-06 21:44:24
0
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Memhrey 🥹✔️#eritreantiktok🇪🇷🇪🇷habesha #ኣይርደኣናንዩ_እምበር_ክንፋቶ_መዓት_ኢና #eritreanmusic❤️🇪🇷🇪🇷🇪🇷🇪🇷🇪🇷 #ethiopian_tik_tok🇪🇹🇪🇹🇪🇹🇪🇹 #tigraytiktok🇻🇳🇻🇳tigraytiktok #oromotiktok #wedijebeli🇪🇷 #eritreanmotivation #abrahamafewerki🤴🇪🇷🥺king #eritreancomedy😂😂🇪🇷 #eritreanmusic❤️🇪🇷🇪🇷🇪🇷🇪🇷🇪🇷#asmera🇪🇷♥️#laza_erey🇪🇷
Memhrey 🥹✔️#eritreantiktok🇪🇷🇪🇷habesha #ኣይርደኣናንዩ_እምበር_ክንፋቶ_መዓት_ኢና #eritreanmusic❤️🇪🇷🇪🇷🇪🇷🇪🇷🇪🇷 #ethiopian_tik_tok🇪🇹🇪🇹🇪🇹🇪🇹 #tigraytiktok🇻🇳🇻🇳tigraytiktok #oromotiktok #wedijebeli🇪🇷 #eritreanmotivation #abrahamafewerki🤴🇪🇷🥺king #eritreancomedy😂😂🇪🇷 #eritreanmusic❤️🇪🇷🇪🇷🇪🇷🇪🇷🇪🇷#asmera🇪🇷♥️#laza_erey🇪🇷
The REAL Japanese cheesecake 312g Cream cheese 56g unsalted butter 73g caster sugar 188g cream 6 egg yolks 80g cake flour (or 64g plain + 16 corn flour) Pinch salt 1 tsp Vanilla 30g lemon juice 6 egg whites 1/4 tsp cream of tartar 73g caster sugar Pre-heat your oven to 180°C Add the cream cheese, butter, sugar, cream to a microwave safe bowl and heat for 60 seconds at a time, stirring between, until smooth and homogenous. Allow to cool for a few minutes, then whisk in the egg yolks, one at a time. Making sure each yolk is fully combined before adding the next. Sift in the flour then add the vanilla and lemon juice. Whisk to combine. Set aside to cool down. Don’t put this in the fridge, it’s easier to fold in the egg whites when it is warm Using an electric mixer, beat the egg whites and cream of tartar with a pinch of salt, gradually adding the sugar until stiff peaks. Fold egg whites into the cream cheese mixture. Starting with a small amount of egg whites whisked through the cream cheese. This will make the two combine easier. Add the remaining egg whites in 2-3 stages to avoid larger clumps floating around. Transfer into a lined, spring-form cake tin, wrapped with foil on the outside. Tap gently on the bench to knock out any large air bubbles. Pour hot water into a roasting tray until it reaches half way up the cake tin. Bake at 180°C for 40 minutes then reduce the temperature to 150°C and bake for another 10-15 or until the top is browned and the cheesecake jiggles, like when jelly is set. Cool the cake inside the oven with the door cracked for at least 30 minutes to avoid the cake collapsing. Serve straight away for a warm and super fluffy cheesecake. It’s like thousands of bubbles pop when you eat it. Alternatively cool it down in the fridge before serving. This changes the texture and becomes closer to regular cheesecake but is still lighter. #soufflecheesecake #japanesecheesecake #baking #letsgetbaked
The REAL Japanese cheesecake 312g Cream cheese 56g unsalted butter 73g caster sugar 188g cream 6 egg yolks 80g cake flour (or 64g plain + 16 corn flour) Pinch salt 1 tsp Vanilla 30g lemon juice 6 egg whites 1/4 tsp cream of tartar 73g caster sugar Pre-heat your oven to 180°C Add the cream cheese, butter, sugar, cream to a microwave safe bowl and heat for 60 seconds at a time, stirring between, until smooth and homogenous. Allow to cool for a few minutes, then whisk in the egg yolks, one at a time. Making sure each yolk is fully combined before adding the next. Sift in the flour then add the vanilla and lemon juice. Whisk to combine. Set aside to cool down. Don’t put this in the fridge, it’s easier to fold in the egg whites when it is warm Using an electric mixer, beat the egg whites and cream of tartar with a pinch of salt, gradually adding the sugar until stiff peaks. Fold egg whites into the cream cheese mixture. Starting with a small amount of egg whites whisked through the cream cheese. This will make the two combine easier. Add the remaining egg whites in 2-3 stages to avoid larger clumps floating around. Transfer into a lined, spring-form cake tin, wrapped with foil on the outside. Tap gently on the bench to knock out any large air bubbles. Pour hot water into a roasting tray until it reaches half way up the cake tin. Bake at 180°C for 40 minutes then reduce the temperature to 150°C and bake for another 10-15 or until the top is browned and the cheesecake jiggles, like when jelly is set. Cool the cake inside the oven with the door cracked for at least 30 minutes to avoid the cake collapsing. Serve straight away for a warm and super fluffy cheesecake. It’s like thousands of bubbles pop when you eat it. Alternatively cool it down in the fridge before serving. This changes the texture and becomes closer to regular cheesecake but is still lighter. #soufflecheesecake #japanesecheesecake #baking #letsgetbaked
Nos contacts sont en bio pour tout achat de Moulins moderne disponible immédiatement à la boutique à stock limité
Nos contacts sont en bio pour tout achat de Moulins moderne disponible immédiatement à la boutique à stock limité
Happy birthday to me! 🎂🎀🤍. . . . . . . . . . #عيد_ميلادي #عيد_ميلاد #كيك #ورد #اكسبلور
Happy birthday to me! 🎂🎀🤍. . . . . . . . . . #عيد_ميلادي #عيد_ميلاد #كيك #ورد #اكسبلور
@Fábio Teruel #palavrafabioteruel #oracao
@Fábio Teruel #palavrafabioteruel #oracao
Kẻ mạnh thì không phàn nàn về hoàn cảnh. Photo: @CHỤP ẢNH SÀI GÒN. Váy: @Nhìn là Lumi ✨ #hatmuoicuabien #ngththuyz
Kẻ mạnh thì không phàn nàn về hoàn cảnh. Photo: @CHỤP ẢNH SÀI GÒN. Váy: @Nhìn là Lumi ✨ #hatmuoicuabien #ngththuyz

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