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@se_shamim_143: তার শেষ কথা..!😅😅#se_shamim_143 #emotionalclip #romantic #natokclip #foryou @TikTok @TikTok Bangladesh @_𝐀𝐊 𝐀𝐊𝐀𝐒𝐇_

SE SHAMIM
SE SHAMIM
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Region: SA
Monday 09 November 2026 04:34:18 GMT
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miajo43
⎯͢★⎯⃝🍒❥সিঁলেঁটিঁ পাঁগঁলি⋆⃝:🍒 :
🥰🥰🥰🥰
2026-11-09 04:46:02
8
storyinlife02
—͟͟͞͞★🖤⃝🦋 শেষ কথা 𓂃ᥫ᭡ :
নাটকের নাম
2026-11-09 07:21:35
1
shamim_gaming6
মুরগি চোর গেমিং :
🥺
2026-11-09 04:49:57
5
ak_akash_7060
_𝐀𝐊 𝐀𝐊𝐀𝐒𝐇_ :
🖤
2026-11-09 04:38:40
6
a_couple_b
~𝑫𝒖𝒂𝒂🤍 :
- আসসালামু আলাইকুম..!🩷😌
2026-11-09 09:03:19
0
farabibuzz_41
Farabi Buzz ✨ :
❤️
2026-11-09 04:43:41
6
torikulssk0
🌸 Rakib 🌸 SSK team 👑🎧 :
🥺🥺🥺
2026-11-09 05:11:02
3
storyinlife02
—͟͟͞͞★🖤⃝🦋 শেষ কথা 𓂃ᥫ᭡ :
2026-11-09 07:19:31
1
shamim_687
~SHAMIM_07 :
😒
2026-11-09 04:52:03
3
md.sajib.islam706
Md.Sajib.islam :
2026-11-09 06:35:52
1
sathi_akhtar21
সাথী আক্তার :
🥺
2026-11-09 05:20:50
1
seema1k1
seema1k1 :
🥺
2026-11-09 06:23:53
1
seema1k1
seema1k1 :
2026-11-09 06:24:01
2
s.h.a.n.t.o200
☺️☺️☺️ছোট নবাব ☺️☺️☺️ :
☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️
2026-11-09 04:46:27
6
aklaraju342
ANOWAR 😡 🇦🇷 🥰🇧🇩 :
🥰🥰🥰
2026-11-09 04:40:55
5
sani06697
সামিনুল :
[Heartwarming][Heartwarming][Heartwarming]
2026-11-09 07:57:48
1
user1285391550760
👉🍁Dream gril👸🍁👈 :
[Heartwarming][Heartwarming][Heartwarming][Crying][Crying][Crying][Heart eyes][Heart eyes][Hug][Hug]
2026-11-09 04:40:27
3
kuranaralo1
কোরআন তেলাওয়াত 🤲 :
🥰🥺
2026-11-09 04:53:05
2
user1572972738
𝑀𝑑 𝑅𝑢𝑏𝑒𝑙 𝐻𝑜𝑠𝑠𝑎𝑖𝑛 :
🤩🤩🤩
2026-11-09 05:58:00
2
rajahmed9242
rajahmed9242 :
🥰🥰🥰🥰😂😂😂😂😂😂
2026-11-09 08:20:46
0
riyajul296
মূল্যহীন.! :
[Red heart][Red heart][Red heart]
2026-11-09 09:02:48
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nainaive
Nai naive :
😳😳😳
2026-11-09 09:02:00
0
md.ahmadullah.ras
Md Hridoy Khan :
🥰🥰🥰
2026-11-09 08:02:09
0
tipukhan1484
Tipu sultan002 :
🥰🥰🥰
2026-11-09 09:47:01
0
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Never trust a pastry recipe written in cups and tablespoons. They measure volume, not weight. With dry ingredients that's a problem, because a cup of flour is 125g if you spoon it in and 155g if you dig into the bag and up to 195g if you pack it in. Same cup, same flour, 70g apart. This choux should be 220g egg to 155g flour. Measured in cups it came out to 190. Nobody did anything wrong, that's just what happens when you round twice. Pastry is chemistry, and chemistry does't work unless the numbers are right. - Choux Buns Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the choux: 120g unsalted butter 120ml water 120ml milk 15g caster sugar Pinch salt 155g bread flour 220g egg, whisked Craquelin: Beat all ingredients in a mixer with a paddle until combined. Roll between baking paper to 2mm thick, freeze 1 hour, cut 5cm rounds, and refrigerate until needed. Choux Puffs: Preheat oven to 180°C. In a saucepan, melt water, milk, butter, sugar and salt over medium–low heat. Add flour and stir until a thick paste forms and pulls away from the pan, about 2–3 minutes. Transfer to a mixer with a whisk and beat 1 minute to cool slightly. Slowly add eggs and whisk 2–3 minutes until smooth and shiny. Pipe 5cm rounds on a tray, top with craquelin, and bake 20–25 minutes until golden. Cool completely.
Never trust a pastry recipe written in cups and tablespoons. They measure volume, not weight. With dry ingredients that's a problem, because a cup of flour is 125g if you spoon it in and 155g if you dig into the bag and up to 195g if you pack it in. Same cup, same flour, 70g apart. This choux should be 220g egg to 155g flour. Measured in cups it came out to 190. Nobody did anything wrong, that's just what happens when you round twice. Pastry is chemistry, and chemistry does't work unless the numbers are right. - Choux Buns Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the choux: 120g unsalted butter 120ml water 120ml milk 15g caster sugar Pinch salt 155g bread flour 220g egg, whisked Craquelin: Beat all ingredients in a mixer with a paddle until combined. Roll between baking paper to 2mm thick, freeze 1 hour, cut 5cm rounds, and refrigerate until needed. Choux Puffs: Preheat oven to 180°C. In a saucepan, melt water, milk, butter, sugar and salt over medium–low heat. Add flour and stir until a thick paste forms and pulls away from the pan, about 2–3 minutes. Transfer to a mixer with a whisk and beat 1 minute to cool slightly. Slowly add eggs and whisk 2–3 minutes until smooth and shiny. Pipe 5cm rounds on a tray, top with craquelin, and bake 20–25 minutes until golden. Cool completely.

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