@tekninjaaa: Miss of 2022 to miss of 2026 😭 @Viggle.AI #worldcup #fifaworldcup #harrykane #england #viggletemplate

Tekninja
Tekninja
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Region: US
Tuesday 23 June 2026 23:00:04 GMT
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lacadam2
ADAMMM :
Kane for the win!
2026-06-24 01:04:11
3
ryzex_rp
mavn! :
Tekninja I fkn love you bro 😭🔥
2026-06-24 00:50:50
2
teckninjaaa
teckninjaaa :
England would need a goal to win the game and Harry Kane would be in the midfield instead of playing up top 😂✌
2026-06-23 23:05:55
4
defyonael
￴￴ ￴￴￴ ￴￴ ￴￴ ￴￴ ￴￴ ￴￴ :
Now show the ai version
2026-06-24 00:02:52
1
kurumisoloyourwaifu1
PhongsimpKurumi :
Harry Kane this match:
2026-06-24 02:10:00
0
l00ph0les
UncLoop :
2026-06-23 23:06:06
60
genfukaku
GenFukaku :
Put a yes option RNNNN I have a duty in these genes
2026-06-23 23:55:47
0
imruthly
ruthly :
Kane think he built for the wc like mbappe😭✌
2026-06-24 00:29:11
1
byglut
Glut :
2026-06-24 00:05:15
1
junnno123
Junn™‣ :
referee must love fish and chips the way bro ignored foul from england 😹😹💔
2026-06-24 01:52:08
0
ryanexcelexpert
ryanexcelexpert :
@joaonpn ong i told u ghana was winning
2026-06-23 23:34:05
3
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Basics done right. Garlic bread focaccia. Golden, soft inside, crisp edges, no shortcuts. - For the Focaccia Dough: 510 g bread or pizza flour (Tipo 00 preferred) 7 g dried yeast 12 g salt 350 ml cold water 20 g caster sugar 40 ml extra virgin olive oil For the Confit Garlic: 2 whole garlic bulbs 300 ml extra virgin olive oil For the Garlic Compound Butter: 120 g unsalted butter, very soft 6–8 cloves confit garlic 1 tablespoon finely chopped flat-leaf parsley 1 teaspoon finely chopped thyme 1 teaspoon finely chopped rosemary Fine salt, to taste To Finish 120–150 g grated cheese (mozzarella, parmesan, or a mix) Confit garlic oil, as needed Method For the dough, add the cold water, sugar and yeast to the bowl of a stand mixer and stir briefly. Add the flour and mix with a dough hook on low speed until combined. Add the salt and olive oil and mix for 4–5 minutes until smooth and elastic. Cover and prove at room temperature until doubled, about 60–90 minutes. For the confit garlic. Place the peeled garlic cloves and olive oil in a small saucepan. Cook on the lowest heat possible until the garlic is completely soft and pale golden, about 45–60 minutes. Cool, then strain, reserving both the garlic and the oil. Mix the softened butter with the chopped confit garlic, parsley, thyme and rosemary. Season lightly with salt. Roll the proved dough into a rectangle about 1.5 cm thick. Spread generously with the garlic butter, scatter over the cheese, then roll up tightly. Slice and place cut side up into a lined baking tin. Prove again until doubled and pillowy. Spoon over some confit garlic oil and gently dimple the dough. Bake at 190 °C for around 35-45 minutes. Halfway through baking, spoon the remaining butter over the top, add extra cheese, and continue baking until deeply golden and cooked through.
Basics done right. Garlic bread focaccia. Golden, soft inside, crisp edges, no shortcuts. - For the Focaccia Dough: 510 g bread or pizza flour (Tipo 00 preferred) 7 g dried yeast 12 g salt 350 ml cold water 20 g caster sugar 40 ml extra virgin olive oil For the Confit Garlic: 2 whole garlic bulbs 300 ml extra virgin olive oil For the Garlic Compound Butter: 120 g unsalted butter, very soft 6–8 cloves confit garlic 1 tablespoon finely chopped flat-leaf parsley 1 teaspoon finely chopped thyme 1 teaspoon finely chopped rosemary Fine salt, to taste To Finish 120–150 g grated cheese (mozzarella, parmesan, or a mix) Confit garlic oil, as needed Method For the dough, add the cold water, sugar and yeast to the bowl of a stand mixer and stir briefly. Add the flour and mix with a dough hook on low speed until combined. Add the salt and olive oil and mix for 4–5 minutes until smooth and elastic. Cover and prove at room temperature until doubled, about 60–90 minutes. For the confit garlic. Place the peeled garlic cloves and olive oil in a small saucepan. Cook on the lowest heat possible until the garlic is completely soft and pale golden, about 45–60 minutes. Cool, then strain, reserving both the garlic and the oil. Mix the softened butter with the chopped confit garlic, parsley, thyme and rosemary. Season lightly with salt. Roll the proved dough into a rectangle about 1.5 cm thick. Spread generously with the garlic butter, scatter over the cheese, then roll up tightly. Slice and place cut side up into a lined baking tin. Prove again until doubled and pillowy. Spoon over some confit garlic oil and gently dimple the dough. Bake at 190 °C for around 35-45 minutes. Halfway through baking, spoon the remaining butter over the top, add extra cheese, and continue baking until deeply golden and cooked through.

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