Search
The "Idle" limited edition prints are now available! Orders can be made at learnandskate.bigcartel.com/product/idle-by-tran.
DETAILS:
- "Idle"
- 16 x 16 inches / 40 x 40 cm
- Edition of 30
- Fine art print on 290gsm paper
- Printed w/ archival pigment
- Hand signed & numbered by artist
- $100 (€90.00)
- ALL PROCEEDS from this sale will help children have access to an education center in Oulan-Bator, Mongolia
❤️✨ LIMITED EDITION PRINT SALE ✨😍
Limited edition prints of my painting "Idle" will be available for purchase this Tuesday! They've been meticulously made by the folks at Static Medium Print & Photo. Roule petit Ougandais and I are super happy to share this with you!
DETAILS:
- "Idle"
- 16 x 16 inches / 40 x 40 cm
- Edition of 30
- Fine art print on 290gsm paper
- Printed w/ archival pigment
- Hand signed & numbered by artist
- $100 (€90.00)
- ALL PROCEEDS from this sale will help children have access to an education center in Oulan-Bator, Mongolia
AVAILABLE THIS TUESDAY, Aug. 6th, 2019.
Order soon: learnandskate.bigcartel.com/product/idle-by-tran
[HAPPY PRICE]
Cath Kidston 韓國店限時超級特價
8月16日6pm 前入數，享 happy price 😃
🌷🌷 $495
🎒🎒Richmond Rose backpack
Details :
🎒Padded & adjustable grab handles
🎒1 external zipped pocket
🎒Internal padded pocket for Laptops up to 13 inches
🎒Zipped fastening
🎒Strap: 79 cm
🎒29.2 x 40 x 11.7cm
#Cathkidston代購
#士多啤梨
#益力多軟糖
🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓
NEW ! 士多啤梨味💖💖
想試嗎?
🍓🍓🍓??🍓🍓🍓🍓🍓🍓
😍😍 Kakao 文具及公仔 📐📎✏✒📏🎨📔?[666856716754319:📓📗??📕📙?]?📚📒??
#kakao代購
#ryan公仔
💖💖💖💖💖💖💖💖💖💖
🇰🇷 韓國 Starbucks 最新SUMMER 冰山系列 ❄❄❄❄❄❄❄❄❄❄ #starbucks代購
#Starbucks杯代購 🐻🐥🐻🐥🐻🐥🐻??🐻??🐻🐥 Etude House 染眉膠
舊客戶優惠 💖💖 $78
新客戶優惠 💖 $88
歡迎 FB inbox / IG direct 訂購❗
#朴信惠
#doctors
#劉慧靜
???? 益力多糖返貨喔~ ??數量有限，快D訂購啦 !! #益力多軟糖
#捲髮器
#太陽的後裔
#宋慧喬
快D落單喔 手快有手慢冇
新假期力推👍 👖👖👖👖👖👖 #痴線褲
#chuu代購 ✨#禮物 #韓國代購 #特價 ✨💕 #hkig #tagforlikes #forlike #likephoto #100likes #likesforlike #4like #likeforalike #hkigshop
♥ Follow me on Facebook: http://www.facebook.com/VansKitchen
♥ Công thức tiếng Việt: http://www.gocbep.com
♥ Full recipe in English: http://www.vanskitchen.net/
♥ Ingredients:
(Makes 16 - 2 ½ inches pâté chauds)
• 2 sheets of Trader Joe’s frozen puff pastry
• 2 tbsp homemade pâté (Check out my video recipe for Pâté: https://www.youtube.com/watch?v=4Hq-PH_aTFI)
• 5 oz ground pork
• ⅓ minced onion
• 2 minced shallots
• ½ tbsp cornstarch
• 1 beaten egg
• fish sauce
• salt
• freshly ground black pepper
• 1 egg yolk mixed with 1 tbsp water
• few tbsp all purpose flour for dusting
-----
♥ Nguyên liệu:
(16 cái bánh đường kính 6 cm)
• 2 miếng bột ngàn lớp đông lạnh hiệu Trader Joe’s
• 2 tbsp muỗng canh pa tê (Video cách làm Pâté: https://www.youtube.com/watch?v=4Hq-PH_aTFI)
• 5 oz thịt heo xay
• ⅓ củ hành tây, cắt nhuyễn
• 2 củ hành ta, cắt nhuyễn
• ½ tbsp muỗng canh bột bắp
• 1 trứng, đánh tan
• nước mắm
• muối
• tiêu xay
• 1 lòng đỏ trộn với 1 muỗng canh nước
• vài muỗng canh bột mì đa dụng làm bột áo
♥ Here are a few of the tools I used in the video:
Peugeot Paris U'Select Pepper Mill: http://amzn.to/1OKZHBJ
Calphalon Tri-Ply Stainless Steel Cookware Set: http://amzn.to/1jTCHBg
♥ Music courtesy of Audio Network
[ENGLISH RECIPE BELOW]
Video có phụ đề tiếng Việt. Bật phụ đề bằng cách nhấn nút CC. Khi xem, các bạn nhớ để chế độ HD (nút bánh xe góc dưới bên phải) để xem video được rõ nét nhất nhé.
Mời các bạn xem công thức cụ thể và các chú ý để thành công tại link bài viết ở Savoury Days: http://www.savourydays.com/recipe/cach-lam-banh-cuon-cau-vong/
------
BAKING PAN: Square pan 9 x 13 inches (22 x 33 cm). However, this recipe can be used for slightly smaller or slightly larger pans.
INGREDIENTS
A. For the cake
- 4 egg yolks (18 - 20 gr/ yolk) - room tempt.
- 20 gram sugar
- 40 ml milk
- 40 gram oil
- 1/2 teaspoon vanilla extract
- 30 gram all purpose flour
- 30 gram corn starch
- 4 egg white (30 - 35 gr/ egg white) - room tempt
- a pinch of salt
- 3/8 teaspoon cream of tartar (measured with 1/2 tsp and 1/4 tsp) - can be substitute with lemon juice or vinegar - same amount
- 60 gram sugar - sifted
B. Filling
- 125 ml whipping cream 35 - 40% fat
- 20 gram sugar
- any kinds of fruits you like (I used mangoes, pineapples and canned cherries in small cubes)
* NOTES for Success
1. Egg white, the bowl that has egg white and the whisks should not have any strokes of fat such as yolks, oil, butter... otherwise the egg white will not be able to turn foamy (or be whipped to stiff)
2. Sometimes, if you whip the egg white to too stiff peak, the white will be quite lumpy when you fold it into the yolk mixture. A solution is to slightly stir it with a wire whisk so that it dissolves into the yolks, then continue folding with a spatula (you can also fold with a wire whisk if you'd like).
3. The baking temperature and time may change depending on your oven. Some oven has unevenly heat (upper heat is higher than bottom heat or vice versa). So the best way is to watch your cake. Make sure that there is no crack on the surface of the cake while it's baking. When your finger touches the cake, it springs back is a very good sign showing that the cake is ready to be taken out of the oven.
-------------
MUSIC
1. Classical Carnivale by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://www.twinmusicom.org/
2. If I had a chicken (Kevin McLeod)
みんな大好きチョココロネ♡
よく見たらアイスのコーンに似てるかも？
アイスとコロネが一緒に食べられるなんて…幸せすぎるっ！
最高に贅沢なひんやりスイーツを、ぜひ作ってみてくださいね♪
手作りコロネアイスクリーム
８人分
材料：
お湯 120ml
グラニュー糖 大さじ2 + 小さじ1 （分けておく）
ドライイースト 小さじ2 ¼
薄力粉 375g + 適量 （必要に応じて）
塩 ひとつまみ
牛乳 (温めておく) 120ml
無塩バター (溶かしておく) 大さじ5
卵黄 (室温に戻しておく) 大2個
オリーブオイル 大さじ1
溶き卵 大1個分
盛り付け用
グラニュー糖 200g
シナモンパウダー 小さじ2
チョコレート (溶かしておく) 225g
レインボースプリンクル お好みで
アイスクリーム
作り方：
1.大きなボウルにお湯とグラニュー糖小さじ1を入れて混ぜる。そこにドライイーストを振り入れ、泡が立つまで5分ほど休ませる。
2.薄力粉、グラニュー糖大さじ2と塩を合わせてふるいにかけ、(1)に加える。
3.温めた牛乳、溶かしバター大さじ3、卵黄を加える。生地がボール状になるまでかき混ぜる。生地に粘り気がある場合は、薄力粉を足す。
4.生地の外側がなめらかになり、指で押さえると跳ね返るまで、5分ほどこねる。
5.ボウルにオリーブオイルを塗り、生地をボウルに戻してラップで覆う。
6.生地が2倍の大きさになるまで、1時間ほど室温で置いておく。
7.オーブンを190°Cに予熱しておく。
8.生地を8等分に切る。
9.生地を太く長い帯状に丸める。
10.アルミホイルのシートを半分に折り、右下隅から斜めに巻き始めてコーン型を作る。計8個のコーンを作る。
11.各アルミコーンの周りに帯状の生地を巻きつける。
12.マフィン型に生地を巻きつけたコーンを尖った部分を上にして並べる。溶き卵を塗る。
13.焼き色がつくまで18−20分焼く
14.10分冷ます。
15.大きな皿にシナモンパウダーと残りのグラニュー糖を入れ混ぜておく。
16.残りの溶かしバターをコーンに塗る。
17.慎重にアルミホイルを剥がす。
18.シナモンシュガーの上でコーンを転がす。
19.コーンの中に溶かしたチョコレートを流し入れ、余分なチョコレートは滴り落とす。上にアイスクリームをのせる。お好みでコーンのふちを溶けたチョコレートにつけ、レインボースプリンクルの上で転がし、アイスクリームを上にのせたら、完成！
---
『Cinnamon Sugar Donut Cones』
for 8 servings
Ingredients
½ cup warm water(120 mL)
2 tablespoons granulated sugar, plus 1 teaspoon, divided
2 ¼ teaspoons active dry yeast
3 cups all-purpose flour(375 g), plus more as needed
1 pinch salt
½ cup warm milk(120 mL), of your choice
5 tablespoons unsalted butter, melted, divided
2 large egg yolks, room temperature
1 tablespoon olive oil
1 large egg, beaten
FOR SERVING
1 cup granulated sugar(200 g)
2 teaspoons ground cinnamon
1 cup chocolate(225 g), melted
rainbow sprinkle, optional
ice cream
Preparation
1.In a large bowl, stir together the water and 1 teaspoon sugar.
2.Sprinkle the yeast over the water mixture and rest for 5 minutes, or until it becomes foamy.
3.Sift together the flour, 2 tablespoons sugar, and the salt over the
yeast mixture.
4.Add the milk, 3 tablespoons melted butter, and the egg yolks. Stir until the dough comes together in a ball. Add more flour if dough is too sticky.
5.Knead the dough for five minutes, or until the dough is smooth on the outside and springs back when pressed on with your fingers.
6.Grease bowl with the oil, return the dough to the bowl, and cover with plastic wrap.
7.Let rise for one hour at room temperature, or until the dough has doubled in size.
8.Preheat the oven to 375°F (190°C).
9.Cut the dough into eight equal parts.
10.Roll out each piece of dough into a long, thick strip.
11.Fold a sheet of aluminum foil in half and, starting from the bottom right hand corner, roll into a cone shape, measuring 6 inches (15 cm) long and about ⅛-inch (3 mm) thick around the opening. Repeat to make 7 more cones.
12.Wrap the dough strips around each aluminum cone.
13.Arrange the cones point-up in a muffin tin. Brush with egg wash.
Bake for 18-20 minutes, or until golden brown.
14.Cool for 10 minutes.
15.On a large plate, mix the cinnamon with the remaining sugar.
16.Brush the cones with the remaining melted butter.
17.Carefully remove the aluminum foil.
18.Roll the cone in cinnamon sugar.
19.Fill the cone with melted chocolate, letting the excess drip out. Top with ice cream, or dip the edge in chocolate, then roll in rainbow sprinkles, if desired. Top with ice cream.
20.Enjoy!
#TastyJapan #レシピ
MUSIC
Licensed via Audio Network
16 cm to inches 在 16 cm in inches - YouTube 的八卦
0:00 / 2:45•Watch full video. Live. •. Scroll for details. 16 cm in inches. 9,892 views9.8K views. Oct 4, 2018. 59. Dislike. Share. Save. ... <看更多>