關於 liquidy ，我們在網路上蒐集到這些相關的討論、資訊與評價

-（中文版本往下滑！）
Guerlain abeille royale new advanced youth watery oil 3G

It’s a new version! I’ve always love guerlain (whether it’s makeup or skincare) so much because it’s such a luxurious brand! Packaging and the product itself is always gorgeous, and I love the scent too!

This version’s scent is a bit different than the original one, I think I love the original’s scent more🤣 It gives my skin a radiant glow, and it lasts long! With a little amount is enough! The gold particles in it is super cute 🥰! Shake before use would be easier to get them~

Consistency wise, it’s truly “RICH AS AN OIL, LIGHT AS WATER” ! It’s liquidy and multi use! Could be add into any skincare products you already have or foundation that’s too dry on its own! I use it alone in my nighttime routine most of the times because it still need some time to absorb into the skin! I think this product is for cold weather and dry skin!

Texture 👉👉👉

Have you tried any of guerlain’s skincare/makeup before? What are your thoughts on them?
Let me know in the comments down below:)

Wish you all a lovely day 💕
-
#guerlain 皇家蜂王乳平衡油3G

這是新的版本的小金瓶！常常都會有保養品牌的明星商品不斷升級～

✔️質地輕薄
✔️流動性高
✔️保濕力超持久

我單用它過了一個晚上都還是可以感受到皮膚表面的光澤！香味的部分，比起之前的味道更多了尊榮的感覺～官方建議使用步驟是「1搖2滴3彈膚」，因為裡面有金色的球球，搖了之後吸棒比較容易吸到！

使用方式上面，不論是單用、當前導精華、混入平常習慣使用的保養品中、加入對自己來說太乾的粉底裡面使用都可以～千變萬化想怎麼用就怎麼用🤣！我自己是習慣在夜間保養使用，因為是貴鬆鬆的貴婦保養，吸收還是需要一點時間！建議在天氣寒冷肌膚乾燥的時候使用，乾肌推薦！

質地照片和混入粉底的效果👉👉👉

你們有用過嬌蘭的彩妝/保養品嗎？
歡迎在留言區跟我分享🥰

祝你們有美好的一天💗

#skincare #美妝保養 #保養 #保養品 #保養品推薦 #全新小金瓶 #皇家蜂王乳平衡油3G #小蜂農實測 #與雪芙線上開箱 #Guerlaintw #嬌蘭 #Guerlain #1滴彈潤亮 #9倍快轉修護 #guerlainlover #guerlainskincare #guerlainparis #嬌蘭guerlain #嬌蘭皇家蜂王乳平衡油 #小金瓶 #abeilleroyale

Russians are the biggest honey eater I’ve ever met! Within 6 dollars you can get natural, high-quality honey!
Besides honey, if you love jam you will love russian варенье- #Varenye.
A liquidy fruit preserve and also something very very traditional in Russia!

All-Day Breakfast: Scrambled Eggs on top of Toasted Brioche and the side of Salad Greens.

มารื้อฟื้นภาษากันซักโพสต์นะคะ ง่ายๆ โพสต์หน้ากลับภาษาไทยค่ะ😉

I intentionally made this clip without any background music just to prove my point that when making breakfast eggs, you don't need any sizzling sound. Low heat is definitely the key here.

I started off with just a simple salad for the side. Mixing your greens to make your salad interesting. The vinaigrette couldn't be any simpler: a spring of fresh thyme, lemon zest, pinch of salt, couple cracks of black pepper, juice of half a lemon and half a tablespoon of EVOO.

I use 2 eggs and when it comes to breakfast eggs, I prefer half and half, which is no avail in Thailand. So I put equal part of whipping cream and milk to make my own halves. About half a tablespoon of each. Pinch of salt and that's it.

I will only put the heat on for the bread and absolutely no heat for scrambled eggs.

So Medium-Low heat and melt some butter, then toast the bread directly in the pan. Grill to perfection and put it on the plate.

Now, put off the fire. I will only use the carryover heat to scramble the eggs. Seriously, that's all the heat you need to cook the breakfast eggs.

Cool down the pan a little bit by melting a little butter, then pour in the beaten egg. Fluffing the egg with a spatular or a whisk or chopsticks, whatever turns you on. Don't cook through, you need the egg to be fluffy and a little liquidy. I now sprinkle some cayenne pepper onto it. No black pepper cause I prefer the red dust to the black dots on my eggs.

Put everything together. Make it pretty. Breakfast is cute and yummy. And you can enjoy it any time of the day. I used to drive to the diner at 2am to enjoy a piece of toast and omelette. Well, it's my thing. Breakfast is my fuel😘😋

#WhatIEatToday

カフェで食べるようなおしゃれなクレープが、おうちで簡単に作れるレシピをご紹介します。たっぷりのクリームやフルーツで、いつものおやつタイムが格上げ出来ちゃいますよ♪
中に入れる具材を変えればアレンジ無限大！ぜひ作ってみてくださいね♫

お家でカフェ気分～♪ クレープ４種

■基本のクレープレシピ

約9枚分
材料：
薄力粉　250g
卵　3個
溶かしバター　55g
グラニュー糖　大さじ3
牛乳　720 ml

作り方：
1. 薄力粉、卵、バター、グラニュー糖を大きめのボウルに入れて軽く混ぜる。
2. 5回に分けて牛乳を入れる。牛乳を加える度にダマがなくなるまでよくよく混ぜる。
3. フライパンを中火にかける。生地を約 95ml流し込み、フライパンを傾かせながら広げる。
4. 裏がきつね色になったらひっくり返す。端がカリッとなったら皿に移し、乾燥しないようにペーパータオルを被せる。

■チョコレートいちごクレープ

2人分
材料：
クレープ　2枚
チョコレートヘーゼルナッツスプレッド　115g
いちご（スライスしたもの）　10個
粉砂糖　少々

作り方：
1. クレープの半分にチョコレートヘーゼルナッツスプレッドを塗り、その上にいちご半量をのせる。
2. 半分に折り、更に半分に折って三角形を作る。
3. 同じものをもう一つ作る。二つのクレープを皿に盛り付け、お好みで粉砂糖をふるいかけたら、完成！

■ベリーチーズケーキクレープ

2人分
材料：
クレープ　2枚
ラズベリー　125g
ブルーベリー　100g
ブラックベリー　150g
レモン汁　大さじ2
砂糖　50g
粉砂糖　40g＋適量（盛り付け用）
クリームチーズ（常温）　225g

作り方：
1. ラズベリー、ブルーベリー、ブラックベリー、レモン汁、砂糖を鍋に入れ、中火にかけながら混ぜる。沸騰してから更に2分煮た後、火から下ろして冷ます。
2. 粉砂糖40gとクリームチーズを混ぜ合わせ、滑らかにする。
3. (2)をクレープの半分に塗り、その上に(1)をのせる。
4. 半分に折り、更に半分に折って三角形を作る。
5. 同じものをもう一つ作る。二つのクレープを皿に盛り付け、お好みで粉砂糖をふるいかけたら、完成！

■キャラメルバナナクレープ

2人分
材料：
クレープ　2枚
バター115g
ブラウンシュガー　220g
シナモン　小さじ1
バナナ（スライスしたもの）　3本
ホイップクリーム　適量
キャラメルソース　適量

作り方：
1. ブラウンシュガーとバターを鍋に入れて火にかけ、煮立つまで混ぜる。
2. (1)にシナモンとバナナを加えて混ぜる。火から下ろして冷ます。
3. (2)をクレープの半分に載せる。半分に折り、更に半分に折って三角形を作る。
4. 同じものをもう一つ作る。二つのクレープを皿に盛り付け、お好みでホイップクリームとキャラメルソースをトッピングしたら、完成！

■スモアクレープ

2人分
材料：
クレープ　2枚
グラムクラッカー　適量
チョコレート　適量
マシュマロ　適量
チョコレートシロップ　適量

作り方：
1. クレープの半分にグラムクラッカー、チョコレート、マシュマロをのせる。
2. 半分に折り、更に半分に折って三角形を作る。
3. 175˚Cに温めたオーブンで 10分焼き、冷ます。
4. チョコレートシロップと砕いたグラムクラッカーをトッピングしたら、完成！

Crepes 4 Ways

Base Crepe Recipe
for 2 servings

Ingredients:
2 cups all-purpose flour(250 g)
3 eggs
¼ cup butter(55 g), melted
3 tablespoons granulated sugar
3 cups milk(720 mL)

Preparation:
1. In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
2. Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
3. Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
4. In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
5. To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
6. Cook until the edges are starting to slightly crisp.
7. Remove from heat and cover with a paper towel to make sure the crepes stay moist.

Chocolate Strawberry Crepes
for 2 servings

Ingredients:
½ cup hazelnut spread(115 g)
10 strawberries, sliced
powdered sugar, to garnish

Preparation:
Spread half of the chocolate hazelnut spread on half of the crepe.
Lay half of the strawberries on the chocolate spread.
Fold the other half of the crepe on top of the strawberries, then fold the crepe in half.
Repeat with the other crepe.
Enjoy!

Berry Cheesecake Crepes
for 2 servings

Ingredients:
1 cup raspberry(125 g)
1 cup blueberry(100 g)
1 cup blackberry(150 g)
2 tablespoons lemon juice
¼ cup sugar(50 g)
¼ cup powdered sugar(40 g)
8 oz cream cheese(225 g), 1 block, softened
powdered sugar, to garnish

Preparation:
1. In a pot over medium heat, combine all the berries with the lemon juice and the sugar, stirring until the mixture comes to a boil.
2. Cook for about 2 minutes, then remove from heat and cool completely.
3. Mix the cream cheese with the powdered sugar until smooth.
4. Spread half of the cream cheese mixture on one side of the crepe.
5. Spread half of the berries on top of the cream cheese.
6. Fold the crepe over the berries, then fold in half.
7. Repeat with the other crepe.
8. Serve with powdered sugar.
9. Enjoy!

Caramel Banana Crepes
for 2 servings

Ingredients:
½ cup butter(115 g)
1 cup brown sugar(220 g)
1 teaspoon cinnamon
3 bananas, sliced
whipped cream, as desired
caramel sauce, as desired

Preparation:
1. In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
2. Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
3. Remove from heat and cool.
4. Spread half of the banana mixture on half of one crepe.
5. Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
6. Repeat with the other crepe.
7. Serve with whipped cream and a drizzle of caramel sauce.
8. Enjoy!

S'mores Crepes
for 2 servings

Ingredients:
graham cracker, as desired
chocolate, as desired
marshmallow, as desired
chocolate syrup, to garnish

Preparation
1. Add graham crackers, chocolate, and marshmallows to crepe. Fold crepe over twice.
2. Bake at 350˚F (175˚C) for 10 minutes.
3. Remove from heat and cool.
4. Serve with chocolate syrup and crumbled graham crackers.
5. Enjoy!

#TastyJapan #レシピ

MUSIC
Licensed via Audio Network

Hello everyone! Today we'll share with you how to make one of our favorite cookies: French Sablé Jam Cookies. (Sablés à la Confiture)

This sablés cookie is a must try Holiday Season.
French sablés dough makes wonderful tart shells or cookies, and is a versatile pastry staple. Make for cookies, the taste is like shortbread biscuits, the texture is delicate, crumbly, buttery and tender. This recipe’s idea is from Le Cordon Bleu, but we’ve made some adjustments.

To make these dedicated jam-filled cookies, you need to prepare two sizes of cutters. Big one and small one, in this video we use a 6cm scalloped round cutter with a 2cm hearty cutter, you can use any shape of cutter as you like.  In addition to jam, It's perfect to hold soft fillings like pastry cream or chocolate ganache. Hope you this video. Enjoy. : )

This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/c8H-MVfD4nY
---------------------------------------------------------------------------------------------
How to make French Sablé Jam Cookies Recipe
Sablés à la Confiture Recipe

Yields: 10 sets
Tools：Φ 6cm scalloped round or round cutter,  and a Φ 2cm cutter

✎ Ingredients
☞  For pâte sablée / cookies dough
all purpose flour 100g
unsalted butter 60g, roughly cut into chunks
powdered sugar 30g
almond flour 13g
a pinch of salt
half an small egg or 20g, can whisk the egg and measure out 20g

☞ For filling
jam 80g
**  powdered sugar O.P. for garnish

Instructions
☞ For the dough
1. Whisk the egg and measure out 20g of the mixture, it's what we need.
2. Sieve the flour, powdered sugar, almond flour and a pinch of salt together and add into a large mixing bowl. Stir to combine.
3. Add the cubed butter, mix all ingredients using your fingers and palm of your hands to create a coarse sandy texture.
4. Add the egg and mix until all come together, then fold the dough and push it gently with your hand, repeat again and again until the surface is smooth.
5. Transfer the dough onto a baking paper and cover with another one, roll out to 3mm thickness and freeze for 1 hour.
6. Cut dough into desired shapes, then cut a small hole in the middle of 1/2 cookies for filling the jam. We use a 6cm scalloped round cutter and a 2cm heart cutter, you can use the cutter you have or you like.
7. Preheat the oven to 160C, bake for 12~14 minutes or until golden and cooked through. The baking time depends on the size of cookies. Let't cool on a wire rack.

☞ For the filling
1. Heat the jam in a small saucepan until the texture becomes liquidy. Turn off the heat and let cool.

☞ For assembling
1. Dust the cookie with a hole with powdered sugar evenly.
2. Spread a layer of jam on the bottom sable biscuits, but not too thick, using a teaspoon to place a small dollop of jam onto it. Finally, cover a cookie with a hole to close off the cookie sandwich. Set aside for minutes to let the jam dry a little. Enjoy.

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#FrenchDessert
#SableJamCookies
#easyRecipes

ぜひ作ってみてくださいね！

三角形のひと口クレープ

18個分

材料：

■クレープ生地

小麦粉 250g
グラニュー糖 大さじ3
卵 3個
溶かしバター（無塩） 55g
牛乳 720ml

■トッピング

ヘーゼルナッツチョコレートスプレッド 大さじ10
ホイップクリーム 60g
バナナ（スライス） 1本
いちご（スライス）　5個

粉糖 お好みで

作り方：

1.ボウルに小麦粉、グラニュー糖、卵、溶かしバターを加えて混ぜ合わせる。

2.牛乳を4回に分けて加え、なめらかになるまで混ぜる。

3.(2)を目の細かいザルで濾して、冷蔵庫で30分ほど冷やす。

4.フライパンにお玉1杯ほど流し入れ、全体にのばす。ふつふつと気泡が出てきたら裏返し、1分ほど焼く。取り出して粗熱を取り、残りの生地も同様に焼く。

5.クレープを半分に切る。片方にヘーゼルナッツスプレッドを塗り、端にバナナを1切れのせる。半分に折りたたみ、端から三角形になるように折りたたむ。もう片方にホイップクリームを塗り、端にいちごを1切れのせ、同様に折りたたむ。

6.器に盛って粉糖をかけ、ホイップクリームを添えたら、完成！

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(English Recipe)

Crêpe Triangle Pockets
Makes 18-20 pockets

Ingredients
2 cups all-purpose flour
3 tablespoons granulated sugar
3 large eggs
¼ cup (½ stick) unsalted butter, melted
3 cups whole milk
10 tablespoons chocolate hazelnut spread
1 cup whipped cream, plus more for serving
1 banana, sliced
5 halved strawberries

Preparation
In a large bowl, stir together the flour, sugar, eggs, and melted butter.
Add ½ cup of milk at a time, stirring vigorously, making sure that each addition is completely incorporated and that the batter is smooth before adding more milk.
Strain the batter through a fine mesh sieve into another large bowl. The batter should be very liquidy and have no lumps. Rest in the fridge for at least 30 minutes, up to overnight.
In a medium nonstick pan over medium heat, pour ⅓ cup of the batter in the center, and swirl the batter around to reach the edges of the pan.
Cook the crêpe until bubbles rise to the surface and the bottom is golden brown, about 3 minutes. Flip and cook on the other side until the edges start to crisp slightly, about 1 minute more.
Transfer the crêpe to a wire rack to cool. Repeat with the remaining batter.
Cut the crêpes in half. Spread chocolate hazelnut spread or whipped cream evenly over each crepe half, then place a slice of banana or strawberry half on the right edge. Fold up the bottom of the crêpe, then fold toward the left side to make triangular shape. Repeat with the remaining ingredients.
Serve with whipped cream.
Enjoy!