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The dark and inspirational world of early fairy tales casts a magical pall across the Autumn-Winter 2021-2022 collection on.dior.com/aw21-22 by Maria Grazia Chiuri, enigmatically evoked in this Dior Magazine 35 editorial. References to 'Alice in Wonderland' abound, from the puffed blouses and mirror symbolism to a rose-strewn checkerboard gown, part of the sensational eveningwear offering that ranges from romantically distressed to full-on feminine glamour.
© Julia Hetta
韓劇《海岸村恰恰恰》申敏兒同款設計師品牌⏩⏩ AND YOU FAIRFAX Puffed shoulder waist tuck detail shirt dress 泡泡袖襯衫式長洋裝/連身裙🧡🧡
二款可選，申敏兒穿的是粉色
尺吋~1和2號，示範MODEL身高177穿1號
有想買的親估可再私訊向小金登記😃😃
🌼🌼因粉絲專頁觸及率低，很多親估反映看不到新發的貼文😅😅
可加入LINE群組或是加入小金新開的社團
https://www.facebook.com/groups/754718342079964
即可FOLLOW最新商品或折扣資訊哦😎😎
➡️➡️官網公告粉色賣得太好了，10/5之後才會開始出貨，到台灣時間預計10月底或11月初，可以等候的話再登記哦
其它色付款完成後約2週至一個月左右到貨，若有提早到會再通知，想要早點到貨(2週內)需另外加錢單獨寄送哦‼️‼️
🌈🌈匯款/填單等相關問題請參考👇👇
https://www.facebook.com/notes/%E6%9C%80%E6%84%9B%E5%B0%8F%E9%87%91%E9%9F%93%E5%9C%8B%E5%95%86%E5%93%81%E4%BB%A3%E8%B3%BC/%E9%9F%93%E5%9C%8B%E4%BB%A3%E8%B3%BC%E9%9C%80%E7%9F%A5%E6%B3%A8%E6%84%8F%E4%BA%8B%E9%A0%85/2569731476626116/?av=1402986163300659&eav=AfYPfvN7CW0FwSqAhe9BEvklgrQVTbucY99cY7sE44NYOkikUwKsZM1vNS2zUma56cKcqbumRq66ZVC_EvWZW0k8
Discover the new Macrocannage format of the House's characteristic quilting for Dior Autumn-Winter 2021-2022 on.dior.com/aw21-22 by Maria Grazia Chiuri. In these campaign images, its puffed-up proportions delineate 'Dior St Honoré' and 'Dior Caro' bags, as well as standout jackets, while the 'Mizza' leopard motif decorates a skirt and Dior silk scarf worn with a fleecy signature anorak.
© Elizaveta Porodina
大好きな昭和の香りのする「あんドーナツ」を作りました。
生地は薄力粉とベーキングパウダー、卵、砂糖の4つ。
お菓子作りの基本形みたいな感じです。
今ほど和菓子も洋菓子もバラエティーに富んでなかった頃、「あんドーナツ」は3時のおやつには最高のスイーツだったはず!
昔のおやつも作って食べてみると、その素朴な味にすこし人間らしくなれるような気がします＾＾
敢えて不便な生活を楽しむように、昔のおやつも手作りしてみると違った感覚が戻ってくるのが面白い!
レシピは下にあります↓
フォロー&いいね! も お願いします!!!!!!
twitter
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instagram
https://www.instagram.com/kafemaru/?hl=ja
Blogブログ始めました。
良かったら遊びにきてください＾＾
https://ameblo.jp/28280807
==================================================
大人気YouTuber “cook kafemaru”の
「罪深いスイーツ」
Amazonはこちらから購入できます↓↓↓
https://www.amazon.co.jp//dp/4046048948/
「世界一作りやすいおうちスイーツ 」
https://www.amazon.co.jp/dp/4046045116/
もしもお住いの近くの本屋さんになかったら、セブンイレブンの
オムニ7でネット予約し、セブンイレブン店頭受け取りで買うことができます!
=============================================
【Ingredients】make 10 cakes
40g Whole egg
40g Cane sugar
110g Cake flour
Baking powder 2g
200g Tsubu-an’(Sweet Azuki Paste)
*Oil for frying
*for finish Cane sugar
【Directions】
①Roll the ‘Tsubu-an’ (Sweet Azuki Paste) into small balls.
②Combine Eggs and Sugar in a bowl and stir.
③Sift cake flour, baking powder together and mix .
④Cut dough into 10 pieces and make them round.
⑤Flatten of the dough and place one ball of Azuki paste in centre and draw the edges up to enclose.
⑥Heat Oil to about 160°C～170℃ and deep-fry doughnuts until puffed and golden each side.
***Keep the temperature of the oil about 160 to 170°C.
⑦Coat doughnuts with Sugar.
***れしぴ置き場***
【材料】10個
全卵 40g
きび砂糖 40g
薄力粉 110g
ベーキングパウダー 2g
粒あん 200g
*揚げ油
まぶす用のきび砂糖 適量
【作り方】
①粒あんは丸めておく。
②ボウルに溶いた卵と砂糖を入れて混ぜる。
③薄力粉とベーキングパウダーをふるい入れて混ぜる。
④打ち粉をふったまな板の上などに生地を取り出し
カットしやすいように棒状にし、10等分にして丸める。
***きっちり作りたいときは、重さを量ってから10等分にしてください。
⑤生地を平らにして、中央に粒あんを置き、端を引き上げるようにして包む。
***ひだ状に重なる部分を指で押しながら綴じるようにすると、全体の厚みがそろうようになります。
⑥油を160℃～170℃に熱し、ドーナツの表面が膨らみ、黄金色になるまで揚げる。
***油の温度は160℃～170℃をキープします。
あまり高い温度で揚げてしまうと生地が焦げてしまってすぐに黒くなりますので、注意です。
⑦揚がったら油を切り、熱いうちに砂糖をまぶす。
***冷めてしまうと砂糖がくっつかなくなるので、3個くらいずつ、ゆっくりと揚げて砂糖をまぶすを繰り返すのが理想です。
●あんこはお好みのものでどうぞ。
白あん、こしあん、抹茶あんなど。
●少ない油だと油の温度の上がるのが早いです、こまめに調整してください。
●お砂糖もお好みのもので。
動画ではミネラルが豊富でコクのでるきび砂糖を使っていますが
上白糖、グラニュー糖でもどうぞ。
❤追蹤吳世康⬇️
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為什麼我要拍成這樣？
當時我應該瘋了吧...
原唱：Billie Eilish
作詞：Billie Eilish & FINNEAS
作曲：Billie Eilish & FINNEAS
歌詞：
White shirt now red, my bloody nose
Sleepin', you're on your tippy toes
Creepin' around like no one knows
Think you're so criminal
Bruises on both my knees for you
Don't say thank you or please
I do what I want when I'm wanting to
My soul? So cynical
So you're a tough guy
Like it really rough guy
Just can't get enough guy
Chest always so puffed guy
I'm that bad type
Make your mama sad type
Make your girlfriend mad type
Might seduce your dad type
I'm the bad guy
Duh
I'm the bad guy
❖Like, Comment, Share & Subscribe❖
#billieeilish #badguy #翻唱 #唱歌 #流行音樂 #翻唱歌曲 #流行歌曲
#抖音翻唱 #吳世康 #Cover #抖音歌曲 #tiktok #抖音熱門歌曲
Hello friends! Today we're going to share with you how to make a flourless chocolate cloud cake. (Richard Sax's Chocolate Cloud Cake)
This is an amazing cake, it came out perfect and very tasty. Everyone loved it. It really is the easiest, most delightfully velvety cake in the world, especially with the whipped cream! It just cannot go wrong! At least, this one is foolproof for us. 😊
Chocolate Cloud Cake uses just four ingredients – chocolate, eggs, butter, and sugar, all of them to make a crunchy-on-the-outside, airy-on-the-inside cake. Like a magic.
This cake was a classic dessert of the writer and cooking instructor Richard Sax. We cut down the sugar to make it not too sweet, and the mousse-like consistency tastes perfect. Never thought gluten free could be so yummy? Please try it. You will be so impressed by this cake. We urge all chocolate lovers to try this recipe.
📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio
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/Wv0v8zpE2ew
----------
How to make Chocolate Cloud Cake
Here is the Chocolate Cloud Cake Recipe
☞ Pan Size: round pan, diameter is 15cm, height is 6cm
✎ Ingredients
📍For Cake
70% bittersweet chocolate 113g
unsalted butter 55g, at room temperature
egg 3 (M~L size)
granulated sugar 100g
Cointreau Orange Wine 10g
📍For Topping
whipping cream 180g
powdered sugar 15g
** cocoa powder and chocolate shavings for garnish
✎ Instructions
1. Line the bottom and side of the round pan with parchment paper.
2. Add the chocolate chips in a mixing bowl. Pour some water into the saucepan and the water not touching the bowl. Then bring the water to a boil and reduce the heat to very low.
3. Set the chocolate bowl over the simmering saucepan. When it’s melted, remove the bowl from the heat, and then let the butter melt in the warm chocolate until smooth.
4. Separate 2 eggs in two bowls, one for egg yolk, another for egg white. Add a whole egg and half amount of sugar (about 50g) into the egg yolk bowl and whisk until combined.
5. Then add the egg yolk mixture into the warm chocolate, gently and slowly whisk until mixed well. Set aside.
6. Beat the 2 egg whites for about 1 minute, then add the remaining 50g of sugar in 3 batches, beat for 30 seconds each time, then switch to very low speed to beat until glossy soft peaks (not too stiff) for 30 seconds to 1 minute.
7. Gently fold about one third of meringue into the chocolate mixture, then fold in the remaining merinque to lighten it until well combined.
8. Pour the batter into the baking pan and bake for 18-22 minutes or until the top is puffed and cracked and the centre is no longer wobbly.
9. Let the cake cool in the pan on a rack, the middle will sink as it cools.
10. Whip the 180g of cream and 15g of powdered sugar together with a handheld mixer until soft but not stiff peaks form.
11. Fill the crater of the cake with the whipped cream, and lightly dust the top with cocoa powder. Enjoy.
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Chapter:
00:00 opening
00:31 Ingredients
01:09 preparation
01:41 make chocolate ganache
04:01 make chocolate batter
05:51 Meringue
07:06 how to make chocolate cloud cake batter and baking
09:15 deco and taste
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#ChocolateCloudCake
#RichardSax
#easyrecipes
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