@mnyangr: 🫩#edit #aftereffects #jugg #fyp

muné
muné
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Region: GB
Thursday 25 June 2026 16:42:20 GMT
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viperbiter
viperbiter :
Effects crashing after effects, preview taking 10 years to load, tiktok putting your video on your own fyp telling you to promote ❤️
2026-07-14 02:29:42
72
emeryens
emery :
sapphire shakes are rng idc
2026-07-14 05:01:48
36
vfxmap
vfxmap :
bro turn on your frame blending💔💔
2026-07-13 22:30:08
29
ivyorenn
k :
coming to terms with the fact that i’ll never understand shakes 😭
2026-07-14 13:54:02
1
rebelliune
luciel :
tiktok promote mocking me🫩
2026-07-14 02:08:54
28
kumo.gee
kumogee :
Tiktok just freezing my views and shit 🫩💔
2026-07-14 10:51:49
0
desire_989
Edward Robinson :
mfs made an ig post calling me a struggling editor 😭
2026-06-30 02:44:29
93
will_aep
*will :
Every time I open after effects my brain just goes blank but when I listen to music I get the craziest ideas for an edit😭
2026-07-14 15:40:20
1
ayrxlllawrce
Nzzh :
How to use S_shake bro✌️😭
2026-07-11 20:55:14
6
ziloh.ae
ziloh.ae :
You edit to make it out the trenches? 😭
2026-07-14 06:55:34
0
bigblackj1
bigblackj1 :
S_shake works when it wants to work
2026-07-14 11:39:42
3
renvias
renvias :
no fr i genuinely might quit editing
2026-07-14 11:42:17
0
junbieo
junbieo :
but we stay ballin
2026-07-14 09:43:32
0
offizens
offi :
I’ve just done this twice today
2026-06-25 19:33:18
15
sayko.fx
sayko :
genuinely why I quit
2026-07-14 09:32:36
2
emilioskiii
️emil.io :
wtf even is s shake
2026-07-11 22:17:14
0
selfabsfx
♣️NINA™ :
the time remap shi is so real anyone got any tips🫩🫩
2026-07-14 10:26:29
3
pnkjce
pnkjce :
not me, yall be safe tho
2026-07-14 03:12:44
2
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Other Videos

Miso mushroom pasta - 20 minute to make !! She’s speedy and delicious 🍄‍🟫 I always have miso in my fridge as miso soup is one of my fave breakfasts but adding miso to noodles/pasta is also very delicious  Serves 4 400g pasta 100g shiitake mushrooms 300g chestnut mushrooms 6 garlic cloves 10g fresh ginger 1 banana shallot 2 tbsp butter 4 tbsp crispy shallot chilli oil + 2 tbsp of just oil (from the chilli oil jar) @Mama Yu  3-4 tbsp miso paste (saltiness and flavour can depend on brand)
150ml single cream 1 tbsp soy sauce 1 lemon 2 tbsp honey 20g fresh coriander 15g garlic chives  Salt and pepper, to taste 
Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Reserve the pasta water and add a tbsp of just the oil (from the chilli oil) to the pasta to prevent sticking. While the pasta cooks, slice the mushrooms. Also, mince the garlic and thinly slice the ginger and shallot. In a large wok/pot over medium-high heat, add butter and the sliced mushrooms and fry until they release moisture and start to brown. Push the mushrooms to the edge of the wok to create a gap in the centre. Add a tbsp of just the oil from the chilli oil to the centre of the wok along with the garlic, ginger and shallot and sauté until fragrant and slightly golden. Add miso along with two ladles of reserved pasta water and stir until the miso dissolves. Add the drained pasta to the pan along with the double cream, soy sauce, juice of a lemon, honey and four tablespoons of chilli oil. Toss everything together until the pasta is coated and the sauce is creamy. Add more pasta water if needed. Turn off the heat and stir in the chopped coriander. Plate up and garnish with extra chilli oil and sliced chives.
Miso mushroom pasta - 20 minute to make !! She’s speedy and delicious 🍄‍🟫 I always have miso in my fridge as miso soup is one of my fave breakfasts but adding miso to noodles/pasta is also very delicious Serves 4 400g pasta 100g shiitake mushrooms 300g chestnut mushrooms 6 garlic cloves 10g fresh ginger 1 banana shallot 2 tbsp butter 4 tbsp crispy shallot chilli oil + 2 tbsp of just oil (from the chilli oil jar) @Mama Yu 3-4 tbsp miso paste (saltiness and flavour can depend on brand)
150ml single cream 1 tbsp soy sauce 1 lemon 2 tbsp honey 20g fresh coriander 15g garlic chives Salt and pepper, to taste 
Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Reserve the pasta water and add a tbsp of just the oil (from the chilli oil) to the pasta to prevent sticking. While the pasta cooks, slice the mushrooms. Also, mince the garlic and thinly slice the ginger and shallot. In a large wok/pot over medium-high heat, add butter and the sliced mushrooms and fry until they release moisture and start to brown. Push the mushrooms to the edge of the wok to create a gap in the centre. Add a tbsp of just the oil from the chilli oil to the centre of the wok along with the garlic, ginger and shallot and sauté until fragrant and slightly golden. Add miso along with two ladles of reserved pasta water and stir until the miso dissolves. Add the drained pasta to the pan along with the double cream, soy sauce, juice of a lemon, honey and four tablespoons of chilli oil. Toss everything together until the pasta is coated and the sauce is creamy. Add more pasta water if needed. Turn off the heat and stir in the chopped coriander. Plate up and garnish with extra chilli oil and sliced chives.

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