@kinyatta81: #viralvideos #manchesterunited #victoria #manchesterunitedfans #fypシ゚viral🖤tiktok #@podfather #manchester #fyp

kinyatta

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Region: UG

Thursday 02 January 2025 10:35:45 GMT

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Comments

Fa1968ris :

Is it a jock or real news

2025-01-02 18:11:51

5

Paul :

Victor must come to man united we don’t have proper strikers scored goals 😁

2025-01-03 13:09:45

46

Mulindwa Umar :

He is a good player but don't expect a lot from him because of low scoring chances created at the pitch

2025-01-02 17:20:11

14

power of health ug :

The striker I want at United 🙏🙏

2025-01-10 10:44:34

1

ELVIS EMMANUEL. UG. :

Am Elvis 17yrs and me i want to join ur club i am a footballer i tried to contact u but u do reply am in Uganda in the club called mukoko fc in kalung

2025-01-06 09:17:59

1

Mr Zidolicious :

Is this true

2025-01-03 10:07:28

5

Francis :

but sometimes people here used to lier,, so is this true story?😊

2025-01-03 05:20:50

2

Alvohtalia :

well come to Manchester united

2025-01-02 17:29:04

24

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It is time to shape our sourdough bread. Today we are going to be shaping a boule, which is the round loaf you will think of when someone says sourdough (you know, the one with the ear - more on that tomorrow). I want to note that in this video I have purposely shaped more than I normally would as I wanted to try and demonstrate the method as clearly as possible. ***** TL:DR - pre-shape is an optional, but in my opinion an essential, step for the home baker. It add’s extra strength to your dough. To shape a boule you want to use a push and pull action with cupped hands. Cold proof up to 72 hours. ***** Woo hoo! We are really close to bake day! Start by lightly stretching your dough out, but you don’t want to go too thin. Some bakers may use the term “lamination” at this point, but I don’t do this and strongly would recommend you don’t. By stretching the dough out as thin as it will go you are essentially risking undoing all of that wonderful work that happened in the bulk fermentation! Start with the letter fold, give the ends a pinch and roll up like a burrito. You then want to use cupped hands and use a push and pull motion (and go light on the flour - the more flour on your surface, the less your dough will be able to use the worktop to attach to and build tension). You want to pull the dough towards you, with cupped hands, and then push it away and do it again. You want to do this a few times until you can feel that tension has been achieved. Give it a little pat for good luck and rest. The bench rest allows the gluten to relax and allow you to do the final shaping. Do the same again as above but a little more gently this time, as you don’t want to de-gas the dough at all. I am using a bowl and a clean tea towel (bleach stained and all, so you can see it’s really clean!) dusted with rice flour. An optional stage is stiching your dough (essentially creating more tension). It is now time for your cold proof. This is an optional stage, but you will see tomorrow what a cold proof dough looks like (spoiler - blisters for days!). Cold proof can be stretched to around 72 hours but that really is the longest I would go, as the gluten will then start to break down. My sweet spot is 12-36 hours. #sourdough #sourdoughhelp #sourdoughtips #sourdoughbread #sourdoughstarter #sourdoughbeginner #sourdoughshaping #viral #fyp #bread #breadtok

It is time to shape our sourdough bread. Today we are going to be shaping a boule, which is the round loaf you will think of when someone says sourdough (you know, the one with the ear - more on that tomorrow). I want to note that in this video I have purposely shaped more than I normally would as I wanted to try and demonstrate the method as clearly as possible. ***** TL:DR - pre-shape is an optional, but in my opinion an essential, step for the home baker. It add’s extra strength to your dough. To shape a boule you want to use a push and pull action with cupped hands. Cold proof up to 72 hours. ***** Woo hoo! We are really close to bake day! Start by lightly stretching your dough out, but you don’t want to go too thin. Some bakers may use the term “lamination” at this point, but I don’t do this and strongly would recommend you don’t. By stretching the dough out as thin as it will go you are essentially risking undoing all of that wonderful work that happened in the bulk fermentation! Start with the letter fold, give the ends a pinch and roll up like a burrito. You then want to use cupped hands and use a push and pull motion (and go light on the flour - the more flour on your surface, the less your dough will be able to use the worktop to attach to and build tension). You want to pull the dough towards you, with cupped hands, and then push it away and do it again. You want to do this a few times until you can feel that tension has been achieved. Give it a little pat for good luck and rest. The bench rest allows the gluten to relax and allow you to do the final shaping. Do the same again as above but a little more gently this time, as you don’t want to de-gas the dough at all. I am using a bowl and a clean tea towel (bleach stained and all, so you can see it’s really clean!) dusted with rice flour. An optional stage is stiching your dough (essentially creating more tension). It is now time for your cold proof. This is an optional stage, but you will see tomorrow what a cold proof dough looks like (spoiler - blisters for days!). Cold proof can be stretched to around 72 hours but that really is the longest I would go, as the gluten will then start to break down. My sweet spot is 12-36 hours. #sourdough #sourdoughhelp #sourdoughtips #sourdoughbread #sourdoughstarter #sourdoughbeginner #sourdoughshaping #viral #fyp #bread #breadtok

#ludzie #życie #prawda #świat #miłość #przyjazn #❤️

#ludzie #życie #prawda #świat #miłość #przyjazn #❤️

Black wool! When a shearer finds some black wool on a sheep they generally call it out so the wool handler can remove it. This is because white wool is preferred as it can be dyed any colour and if there is a small amount of black wool it will show up clearly in lighter coloured yarn. On merinos like this we will also raddle(coloured mark) the sheep so the farmer doesn't keep the sheep for breeding as it's lambs are likely to also have black spots. #wool #naturalfibers #shearing #bladeshearing #sheep #traditionalskills #newzealand #merino #nzmerino

Black wool! When a shearer finds some black wool on a sheep they generally call it out so the wool handler can remove it. This is because white wool is preferred as it can be dyed any colour and if there is a small amount of black wool it will show up clearly in lighter coloured yarn. On merinos like this we will also raddle(coloured mark) the sheep so the farmer doesn't keep the sheep for breeding as it's lambs are likely to also have black spots. #wool #naturalfibers #shearing #bladeshearing #sheep #traditionalskills #newzealand #merino #nzmerino

🦁@Jaxpena #lewatberanda #bismillahfyp #xyzbca #fyp #fyppppppppppppppppppppppp #4u #4upage #4upage #CapCut

🦁@Jaxpena #lewatberanda #bismillahfyp #xyzbca #fyp #fyppppppppppppppppppppppp #4u #4upage #4upage #CapCut

my holy grail bremodddd #fyp #fypシ゚ #foryou #foryoupage #bremod

my holy grail bremodddd #fyp #fypシ゚ #foryou #foryoupage #bremod

my type fr (can do any positions) || #federicovalverde #valverde #realmadrid #hanasq #harusq #foryou #foryoupage

my type fr (can do any positions) || #federicovalverde #valverde #realmadrid #hanasq #harusq #foryou #foryoupage

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