@matchanaay_10: Austria X Spain tomorrow #austria #spain #worldcup #yamal #foryou Lamine is ready//Austria X Spain tomorrow//Best Match Tomorrow

MTC☠️
MTC☠️
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Region: SO
Wednesday 01 July 2026 07:52:18 GMT
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ilkaheda_4ll
£🌟🎒 :
No problem:
2026-07-01 08:13:15
477
laritzaaylin14
laritzaa :
Spain won🥹🫰🏼
2026-07-02 21:06:57
20
lusiamendez61
☆ℒ𝓊𝓈𝒾𝒶☆ :
Spain 2-0 Austria
2026-07-02 20:38:56
7
caashoabdi88
Aisha barca💙❤️👑 :
No problem🇪🇸💪
2026-07-01 09:08:54
42
ondwela190
ondwwla✝️ :
it's like yamal is the main man cause he is not even the topscorer
2026-07-01 11:48:04
5
recr39
PABLO_𝘝𝘉🇩🇪 :
Austria win 1-0
2026-07-01 09:38:54
3
marvelousdebarber1
marvelousdebarber1 :
Let’s get Austria cooked lamine 🔥
2026-07-02 09:21:39
1
sheiqbakar
ᖇIᘔᗩᒪᒪ__10❤️🤴🫶 :
first
2026-07-01 07:56:46
1
karlto44
Kajdo :
who is after 3:0?
2026-07-02 21:13:20
6
dage.boss67edits2
Dage jr 🇧🇷 :
spain is winning
2026-07-01 08:57:39
6
lamineyamal10.22
A S A D 🚩 :
Spain win 🗿
2026-07-01 07:58:27
4
waliur_bijoy
Bijoy :
Real goat
2026-07-01 09:07:49
0
4htle
￴ ￴ ￴ ￴￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴￴ ￴ ￴ :
3-1 spain
2026-07-01 08:42:32
1
sgsariah
Spamzz_sariah_.951 :
I’m going to the game I’m scared
2026-07-01 22:39:00
0
her_ways25
˚ ༘ ೀ⋆。˚𝓪𝓻𝓲𝓲𝓲˚ ༘ ೀ⋆。˚ :
spiannnnnnnnn
2026-07-02 17:42:19
2
dr_esdeekid
ae.barcola :
4-2 spain
2026-07-02 17:06:33
1
edit__zone2
𝓛𝓾𝓺🪄✨ :
2026-07-02 12:32:09
0
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Other Videos

A classic worth mastering, Choux Pastry 101 🤌🏼 - Chocolate Profiteroles  Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the choux: 120g unsalted butter 120ml water 120ml milk 15g caster sugar Pinch salt 155g bread flour 220g egg, whisked For the vanilla custard: 6 egg yolks 225g caster sugar 45g corn flour 375ml milk 375ml cream 1 vanilla bean 45g unsalted butter For the chocolate topping: 300g good quality dark chocolate 100g cream 20g butter  Craquelin: Beat all ingredients in a mixer with a paddle until combined. Roll between baking paper to 2mm thick, freeze 1 hour, cut 5cm rounds, and refrigerate until needed. Choux Puffs: Preheat oven to 180°C. In a saucepan, melt water, milk, butter, sugar and salt over medium–low heat. Add flour and stir until a thick paste forms and pulls away from the pan, about 2–3 minutes. Transfer to a mixer with a whisk and beat 1 minute to cool slightly. Slowly add eggs and whisk 2–3 minutes until smooth and shiny. Pipe 5cm rounds on a tray, top with craquelin, and bake 20–25 minutes until golden. Cool completely. Custard: Whisk yolks, sugar and cornflour until pale. Heat milk, cream, and vanilla in a saucepan to a boil. Slowly whisk into yolk mix, then return to pan and cook, stirring, until thick. Off heat, stir in butter. Cool. Finish: Pipe custard into cooled choux from the side. Melt sugar in a saucepan without stirring until amber. Dip tops of buns into caramel and set aside to cool. Serve.
A classic worth mastering, Choux Pastry 101 🤌🏼 - Chocolate Profiteroles Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the choux: 120g unsalted butter 120ml water 120ml milk 15g caster sugar Pinch salt 155g bread flour 220g egg, whisked For the vanilla custard: 6 egg yolks 225g caster sugar 45g corn flour 375ml milk 375ml cream 1 vanilla bean 45g unsalted butter For the chocolate topping: 300g good quality dark chocolate 100g cream 20g butter Craquelin: Beat all ingredients in a mixer with a paddle until combined. Roll between baking paper to 2mm thick, freeze 1 hour, cut 5cm rounds, and refrigerate until needed. Choux Puffs: Preheat oven to 180°C. In a saucepan, melt water, milk, butter, sugar and salt over medium–low heat. Add flour and stir until a thick paste forms and pulls away from the pan, about 2–3 minutes. Transfer to a mixer with a whisk and beat 1 minute to cool slightly. Slowly add eggs and whisk 2–3 minutes until smooth and shiny. Pipe 5cm rounds on a tray, top with craquelin, and bake 20–25 minutes until golden. Cool completely. Custard: Whisk yolks, sugar and cornflour until pale. Heat milk, cream, and vanilla in a saucepan to a boil. Slowly whisk into yolk mix, then return to pan and cook, stirring, until thick. Off heat, stir in butter. Cool. Finish: Pipe custard into cooled choux from the side. Melt sugar in a saucepan without stirring until amber. Dip tops of buns into caramel and set aside to cool. Serve.

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