@narokh105: 😭😭😭💔ប្អូនប្រុសបងបានទៅចោលបងរហូតហើយសោកស្ដាយណាស់ដែលបងមកជួយប្អូនមិនទាន់ សូមឱ្យដួងវិញ្ញាណក្ខន្ធរបស់ប្អូន។ បងទៅកាន់សុខគតិភពចុះ។ កើតជាតិណាៗកុំឲ្យអាយុខ្លីដូចជាតិនេះទៀតអី😭😭😭😭😭

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Wednesday 26 June 2024 21:41:19 GMT

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✿꧁ᥫ᭡❧❦小娃娃❧❦꧂✿﷽ :

😭😭😭 Rip

2025-10-20 01:50:40

0

សុក្រ ជាតិ :

កើតអីបង😓

2024-07-21 16:44:34

0

user4058006756317 :

កើតអីបង😭🕊️

2025-12-01 08:23:46

0

វិសាល៚🥰🤍មេ32🤍🥰 :

🥲🥲

2024-06-28 02:17:20

0

G💔 :

គាត់ត្រូវអីបងដ៏ត្រូវបាត់បង់ជីវិត😥😥

2024-06-27 05:01:20

1

Ah phet🥹 :

អោយញុមមួយផង💕

2024-08-17 04:23:56

0

ម៉ាហ្វៀ ស្រុក ស្រែ :

គាត់បុកគ្នាមេនបង😭😭😭😭

2024-07-22 15:44:07

0

Bøňg Chët :

គាត់កើតអីបង🥺

2024-06-27 12:41:16

0

រតនា 👷 :

កើតអីបង 😢

2024-06-27 00:25:13

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បងក្រណាស់អូន👷🏿‍♂️👷🏿‍♂️ :

នៅហ្នឹងគេរកព្រូអត់បង☺️🥺🥺

2024-06-29 04:18:43

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Rom jng✌️ :

RIP

2025-08-22 06:32:55

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Tha Boy👤 :

កើតអីមេ😓

2024-06-27 15:05:41

0

M🤬 :

ប្អូនបងកើតអីបង😳

2024-07-18 06:57:22

0

user27846206715030 :

ចូលរួមលែងទុក្ខផង

2024-07-02 04:39:13

0

ប្រុស៚សា :

កើតអីមេ🥺🥺

2024-06-27 02:52:11

0

Tra Tra Zin❤️ :

គាត់កើតអីបងញុមទើបឃើញបងផុសលេងមួយគាត់សាមុនសោះនឹង🥺

2024-06-29 10:52:15

4

𝑻𝒓𝒖𝒄𝒌.𝑭𝒂𝒎𝒊𝒍𝒚🇰🇭 :

លឿនពេកហើយ🥹

2024-06-28 09:23:10

0

តាកង់ វៃក្មេង🫶💝 :

គាត់កើតអីបង😳

2024-07-03 01:36:09

0

Love Family :

កើតអីបង

2024-06-29 10:06:51

0

user83910966867704 :

កើតអីបង😥

2024-08-10 14:06:44

0

Břő Pïċh :

សោកស្ដាយណាស់បង😭

2024-06-29 13:15:21

0

សម្បត្តិ signal ❤️ :

បងក៏កើតអី😞

2024-06-27 04:53:08

0

Rä🗿 :

គាត់កើតអីបង

2024-07-01 01:23:27

0

user6130554091860 :

កើតអីបង😔

2024-06-30 12:57:36

0

Lay______27 :

🥲🥲

2024-06-27 09:57:51

0

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Beef Wellington! The ultimate showstopper for your holiday table 🎄✨ with buttery, flaky pastry and perfectly cooked tenderloin wrapped in savory mushroom duxelles and prosciutto. #holidayrecipes #ChristmasDinner #BeefWellington #ChristmasRecipes Ingredients: 2 lbs beef tenderloin center cut canon (ask your butcher) 1-2 T avocado oil for searing Salt Pepper 6 slices prosciutto Dijon (optional) Pastry Dough: 1 1/2 cups + 1 Tbsp bread flour 3/4 cup butter (6oz) cubed cold butter 1/2 tsp salt 1/4 cup ice cold water Mushroom Duxelles: 8 oz shallots (about 3 or 4) 1 lb Mushrooms, cremini 6 Tbsp butter 1 tsp thyme leaves 1 Tbsp minced Pasrley 1/4 cup Sherry wine Salt and pepper tt Egg Wash: 1 egg +1 tsp water Make your pastry dough: Add flour, salt and cold cubed butter to a counter top mixer and using a paddle, combine on lowest speed until the butter is turned into crumbs and all the flour is incorporated. Pour in your ice water and mix until combined. Place dough onto counter and form into a ball then flatten, wrap with plastic wrap and chill. Portion a 2lb center cut (Chateaubriand) from a whole beef tenderloin or ask your butcher. Pat dry, season heavily with salt and pepper. Sear on all sides in avocado oil. Roast in a 150F oven until you have an internal temp of 115F (for rare +) OR 125F (medium rare), refrigerate. (Alternatively, you can also cook sous vide at 130F for 3 hours) Prep your mushroom duxelles: Mince 8oz shallots and finely chop 1lb cremini mushrooms. Mince 1 tsp thyme and 1 Tbsp parsley. Sautee shallots and mushrooms in 6 Tbsp butter until almost all moisture has evaporated. Add thyme and cook until fragrant (about 2 minutes longer). Deglaze with wine. Cook until pan is dry, add minced parsley, season with salt and pepper and set aside to cool. Roll out a sheet of plastic wrap. Lay out 6 slices of prosciutto in the center slightly overlapping then spread on your mushroom duxelles. Place beef in the center (optional: brush with dijon) then pull up the prosciutto on the beef with the help of the plastic wrap. Roll tightly in the plastic wrap creating a tight seal. Refrigerate. Roll out a sheet of pastry dough big enough to fit around the Wellington on parchment paper. Remove Wellington from fridge, remove plastic wrap and place in the center of the mushroom duxelles spread. Brush egg wash on the top section. Pull up the bottom section of the dough onto the Wellington then pull the top over. Gently press the dough together then flip the Wellington over to seam side down. Press down the extra dough on the sides then slice off excess. Fold the remaining edges underneath. Place Wellington on a parchment lined sheet pan, cover with plastic wrap and chill in the fridge until ready to cook. Optional: If making the decorative lattice, you will need to double your pastry dough recipe. Roll out dough and use a pastry roller cutter. Trim off them edges then gently place on your Wellington. Add rosemary sprigs in the holes for an extra festive touch. Cover and chill until ready to cook. Brush egg wash on Wellington and cook in a 425F oven for 25 minutes. Once crust is golden brown, cover loosely with foil and lower heat and cook until the internal reaches 115F Allow to rest then slice and serve. TIP: I like to measure my canon lengthwise side to side then the circumference by using butchers twine this will help me determine the size I need to make my prosciutto bed and pastry sheet.

Beef Wellington! The ultimate showstopper for your holiday table 🎄✨ with buttery, flaky pastry and perfectly cooked tenderloin wrapped in savory mushroom duxelles and prosciutto. #holidayrecipes #ChristmasDinner #BeefWellington #ChristmasRecipes Ingredients: 2 lbs beef tenderloin center cut canon (ask your butcher) 1-2 T avocado oil for searing Salt Pepper 6 slices prosciutto Dijon (optional) Pastry Dough: 1 1/2 cups + 1 Tbsp bread flour 3/4 cup butter (6oz) cubed cold butter 1/2 tsp salt 1/4 cup ice cold water Mushroom Duxelles: 8 oz shallots (about 3 or 4) 1 lb Mushrooms, cremini 6 Tbsp butter 1 tsp thyme leaves 1 Tbsp minced Pasrley 1/4 cup Sherry wine Salt and pepper tt Egg Wash: 1 egg +1 tsp water Make your pastry dough: Add flour, salt and cold cubed butter to a counter top mixer and using a paddle, combine on lowest speed until the butter is turned into crumbs and all the flour is incorporated. Pour in your ice water and mix until combined. Place dough onto counter and form into a ball then flatten, wrap with plastic wrap and chill. Portion a 2lb center cut (Chateaubriand) from a whole beef tenderloin or ask your butcher. Pat dry, season heavily with salt and pepper. Sear on all sides in avocado oil. Roast in a 150F oven until you have an internal temp of 115F (for rare +) OR 125F (medium rare), refrigerate. (Alternatively, you can also cook sous vide at 130F for 3 hours) Prep your mushroom duxelles: Mince 8oz shallots and finely chop 1lb cremini mushrooms. Mince 1 tsp thyme and 1 Tbsp parsley. Sautee shallots and mushrooms in 6 Tbsp butter until almost all moisture has evaporated. Add thyme and cook until fragrant (about 2 minutes longer). Deglaze with wine. Cook until pan is dry, add minced parsley, season with salt and pepper and set aside to cool. Roll out a sheet of plastic wrap. Lay out 6 slices of prosciutto in the center slightly overlapping then spread on your mushroom duxelles. Place beef in the center (optional: brush with dijon) then pull up the prosciutto on the beef with the help of the plastic wrap. Roll tightly in the plastic wrap creating a tight seal. Refrigerate. Roll out a sheet of pastry dough big enough to fit around the Wellington on parchment paper. Remove Wellington from fridge, remove plastic wrap and place in the center of the mushroom duxelles spread. Brush egg wash on the top section. Pull up the bottom section of the dough onto the Wellington then pull the top over. Gently press the dough together then flip the Wellington over to seam side down. Press down the extra dough on the sides then slice off excess. Fold the remaining edges underneath. Place Wellington on a parchment lined sheet pan, cover with plastic wrap and chill in the fridge until ready to cook. Optional: If making the decorative lattice, you will need to double your pastry dough recipe. Roll out dough and use a pastry roller cutter. Trim off them edges then gently place on your Wellington. Add rosemary sprigs in the holes for an extra festive touch. Cover and chill until ready to cook. Brush egg wash on Wellington and cook in a 425F oven for 25 minutes. Once crust is golden brown, cover loosely with foil and lower heat and cook until the internal reaches 115F Allow to rest then slice and serve. TIP: I like to measure my canon lengthwise side to side then the circumference by using butchers twine this will help me determine the size I need to make my prosciutto bed and pastry sheet.

ลืมกันหรือยัง😁😂#ตรอ110i #set_by_laeh🍃 #fahud_overhaul💻 #loh_anudach⚙️ #เวฟลำหิน

ลืมกันหรือยัง😁😂#ตรอ110i #set_by_laeh🍃 #fahud_overhaul💻 #loh_anudach⚙️ #เวฟลำหิน

Casa espetacular em condomínio de Valinhos. 3 suítes, escritório, marcenaria na casa toda. Quintal grande, piscina. R$ 1.870.000,00

Casa espetacular em condomínio de Valinhos. 3 suítes, escritório, marcenaria na casa toda. Quintal grande, piscina. R$ 1.870.000,00

Siempre humilde #contenido #videoviral #paratii #estadosparawhatsapp #Cumbia

Siempre humilde #contenido #videoviral #paratii #estadosparawhatsapp #Cumbia

Hitam bukan sembarang hitam. Kipas mini Goojodoq gfs002 warna hitam ini lebih menyala 🔥 Yap, kipas mini yg satu ini ada senternya guys. Jd kalau beli type ini lebih untung! Karena bisa kipasan dan juga senternya bisa digunakan saat mati lampu di rumah. Kecepatan anginnya gak perlu diragukan lagi, anginnya kenceng dan batreinya awet 4000 mAh. Cuss.. buruan beli sebelum stoknya habis! #kipasmini #kipasportable #goojodoq #goojodoqgfs002 #minifan

Hitam bukan sembarang hitam. Kipas mini Goojodoq gfs002 warna hitam ini lebih menyala 🔥 Yap, kipas mini yg satu ini ada senternya guys. Jd kalau beli type ini lebih untung! Karena bisa kipasan dan juga senternya bisa digunakan saat mati lampu di rumah. Kecepatan anginnya gak perlu diragukan lagi, anginnya kenceng dan batreinya awet 4000 mAh. Cuss.. buruan beli sebelum stoknya habis! #kipasmini #kipasportable #goojodoq #goojodoqgfs002 #minifan

LMAO | 120fps quality by @deevsplays #codm #codmobile #callofdutymobile #fyp

LMAO | 120fps quality by @deevsplays #codm #codmobile #callofdutymobile #fyp

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