1. Home
  2. Detail

@welcomri: 🤲 #foryoupage#bismilahirahmanirahim#fyp

PAKRI
PAKRI
Open In TikTok:
Region: ID
Thursday 02 October 2025 07:57:50 GMT
85811
1651
64
358

Music

Download

No Watermark .mp4 (2.47MB) No Watermark(HD) .mp4 (1.6MB) Watermark .mp4 (0MB) Music .mp3

Comments

ventour_rachmazaeni
VENTOUR RACHMA ZAENI :
pak ustad tolong bimbing pak samuri baca al fatihah nih
2025-10-08 23:42:21
3
anton.riyanto.jakalara
PERMATA HATI// :
sya akn yuuupoort.. mbah samuri..
2025-10-02 13:03:18
5
hermansyah2363
🕳HRMNSYH💤💦 :
live mobile legend aja kek
2025-10-04 16:07:30
2
lgt.harahap83
𝙏𝙞𝓰𝓪.𝘽 :
[sticker]
2025-10-14 11:54:53
1
r.cipta_
R_cipta :
Aaaaaaamiiiin
2025-10-03 07:01:50
1
_palala._85
👑..pALaLa..👑 :
amiiin
2025-10-02 16:01:09
1
saifudinzuhri027
mas u :
Aamiin
2025-10-02 11:20:06
1
rostiane.real
anne :
aminnn .
2025-10-02 13:31:33
1
regxakun3
Celeng?disini 😝 :
pertama
2025-10-02 08:01:22
1
may661278
May :
tertawa terus 😂😂😂
2025-10-16 01:49:24
0
abietriasandi
Wong Biyen :
ws ngopi ta urong mbah
2025-10-15 14:43:11
0
putra.sunda679
💫💥Pejuang Sinyal📶💥💫 :
alfatehah., lailahaillah
2025-10-13 12:49:27
0
ellano_devatar
кσσн мєнσηg :
tolong kasih yupoort ya gaes yaa...🤣🤣🤣
2025-10-10 15:02:56
0
shandayani80
Mak Yani :
tolong ajak ngaji pak T Mbah kung
2025-10-12 18:45:22
0
user980761504124
anak biasa :
Asalamualaikum Pak Ri
2025-10-02 11:40:49
0
mr.kzazk
🥶🥶🥵 :
mbah puron pilos sukro
2025-10-03 14:14:13
0
imengameng2
bos kecil💥💥 :
amin
2025-10-11 02:07:32
0
galangla
Galang La :
empon angsal berkat nopo dereng mbah😂
2025-10-08 22:45:07
0
dadanwildan17
da :
Aamiin
2025-10-07 15:28:19
0
fakhrur_raja_katabra
Lek Alung :
Salam Teko Dawuan Lesti
2025-10-04 11:50:39
0
shamsoelll
Adityanrchy :
Aamiiinnnn
2025-10-10 19:26:01
0
wagiyem55
user9950640292744 :
amin bah
2025-10-04 03:56:30
0
pulupuluu696
P :
panjang umur mbah 🤲
2025-10-07 17:27:19
0
masyetno86
Maz Yetno :
Alhamdulillah adem Mbah e Ale mireng Kulo dungo alfatihah
2025-10-02 12:56:04
0
waryono.waryono4
Waryono Waryono🇮🇩 :
amiin👍👍👍
2025-10-02 12:28:58
0
To see more videos from user @welcomri, please go to the Tikwm homepage.

Other Videos

Đi trực lễ nào😅
Đi trực lễ nào😅
gojo was a menace . . . Music: 1998 phantom - nightfxrce ib: @rickky.fx Tags: #gojo #gojousatoru #edit #jujutsukaisen #anime I hope this was worth the wait!
gojo was a menace . . . Music: 1998 phantom - nightfxrce ib: @rickky.fx Tags: #gojo #gojousatoru #edit #jujutsukaisen #anime I hope this was worth the wait!
versi slow
versi slow
perasaan baru kemarin syuting dishanghai sekarang udh selesai aja😭, terimakasi esf family semoga klo ada season baru mem nya tetap kalian, jangan pada asing ya🥹🫶🏻 #wangyuwen #gongjun #chenxingxu #liuyuning #wowtheworld
perasaan baru kemarin syuting dishanghai sekarang udh selesai aja😭, terimakasi esf family semoga klo ada season baru mem nya tetap kalian, jangan pada asing ya🥹🫶🏻 #wangyuwen #gongjun #chenxingxu #liuyuning #wowtheworld
@Rabab elbani
@Rabab elbani
Mixing sourdough. 🤗 Three years ago when I started sourdough and hand mixing my tendonitis came back and I‘d say for over a year I only used a mixer to try and heal my hands from constant pain. Last year I started hand mixing again and thankfully my hands are not hurting as much anymore and I get to enjoy hand mixing again. Even though (if done correctly) there will be no difference in the final dough between hand and mixer dough, I do appreciate hand mixing for being closer to the dough and learn more about it‘s structure and what happens at each step as you (and your muscles) can literally feel it. Every once in a while with bigger batches of 3-4 loaves like this one the pain does come back though so I try to slow down the mixing and realize that speed does not really matter. The dough does most of the work on its own and it‘s just important to incorporate all ingredient well enough. This dough is 70% bread flour, 25% whole wheat and 5% whole rye, 1200g in total. The total flour amount is used to calculate amounts using bakers percentages. So for example if the recipe calls for 20% starter that would be 20% of 1200g which is 240g. I started by mixing all flour with 80% water until the flour is fully absorbed and no lumps are tangible. 1h later I added 1/3 rye starter and 2/3 wheat starter, 20% in total. I often mix my starters and find that it makes for a more complex taste. The dough rested 40min after that. With the 2% salt I also add 5% water bringing this dough to 85% hydration. At this last mixing I look for a smooth consistency with enough gluten development that the dough starts coming of the sides more easily. It then rests again until I move to the folds. I‘ll post a reel about folding and shaping tomorrow. #breadtok #doughtherapy #sourdough #patience #foryou #Videoleap
Mixing sourdough. 🤗 Three years ago when I started sourdough and hand mixing my tendonitis came back and I‘d say for over a year I only used a mixer to try and heal my hands from constant pain. Last year I started hand mixing again and thankfully my hands are not hurting as much anymore and I get to enjoy hand mixing again. Even though (if done correctly) there will be no difference in the final dough between hand and mixer dough, I do appreciate hand mixing for being closer to the dough and learn more about it‘s structure and what happens at each step as you (and your muscles) can literally feel it. Every once in a while with bigger batches of 3-4 loaves like this one the pain does come back though so I try to slow down the mixing and realize that speed does not really matter. The dough does most of the work on its own and it‘s just important to incorporate all ingredient well enough. This dough is 70% bread flour, 25% whole wheat and 5% whole rye, 1200g in total. The total flour amount is used to calculate amounts using bakers percentages. So for example if the recipe calls for 20% starter that would be 20% of 1200g which is 240g. I started by mixing all flour with 80% water until the flour is fully absorbed and no lumps are tangible. 1h later I added 1/3 rye starter and 2/3 wheat starter, 20% in total. I often mix my starters and find that it makes for a more complex taste. The dough rested 40min after that. With the 2% salt I also add 5% water bringing this dough to 85% hydration. At this last mixing I look for a smooth consistency with enough gluten development that the dough starts coming of the sides more easily. It then rests again until I move to the folds. I‘ll post a reel about folding and shaping tomorrow. #breadtok #doughtherapy #sourdough #patience #foryou #Videoleap

About

Legal