7 7 inches in cm的八卦，Yahoo名人娛樂都在討論

Smoke in the Mountain, 17.7 x 20.87 inches, 1994 Taipei ©
山坳籃煙 （雙溪）53x45 cm , 1994 台北

1994 is the year that I started private teaching at the National Studio in Taipei. We started with classical bust study, then head portrait drawing, still life oil painting, portrait oil painting and figurative oil painting. All the teaching was done through live demonstration.
1994年是在＂國家畫室＂個人教學的第一年，從鉛筆石膏像素描開始，然後是頭像素描，靜物油畫，油畫人像，最後是油畫人體。 全程都是寫生訓練。

Because I taught on Mondays and Tuesdays, so plein air painting trips could only be scheduled over the weekend. A student of mine took me to this place. It’s behind the Jiu Fen mountains, very serene and off the beaten track. I told the student who was driving to stop as soon as I saw the scene.
由於都是每星期一、二的晚上上課，風景寫生課就只得另外安排在假日白天。 這個地方還是學生帶路開車去的。那是九份山的背後，蠻幽靜的一處山坳，山林茂密，人跡少至。我一見到眼前這番風景馬上叫停，就此下車尋點。

This painting was done as demonstration for teaching purposes. I intended to demonstrate how one could minimize the use of oil in oil painting process by using bristle brushes and thick layers of paint. The oil paint in itself contains a lot of oil. In addition, the paint without mixing in oil has richer colors.
這張畫完全是示範教學的作品，有很明確的針對性：就是針對畫油畫過程中用油過多的毛病而大量使用了豬鬃筆，厚塗法，幾乎不用油，因為，油畫顏料中已經具有相當飽和的油份。另外，未摻油的顏料色性更微妙更豐富。

Smoke in the Mountain, 17.7 x 20.87 inches, 1994 Taipei ©
山坳籃煙 （雙溪）53x45 cm , 1994 台北

1994 is the year that I started private teaching at the National Studio in Taipei. We started with classical bust study, then head portrait drawing, still life oil painting, portrait oil painting and figurative oil painting. All the teaching was done through live demonstration.
1994年是在＂國家畫室＂個人教學的第一年，從鉛筆石膏像素描開始，然後是頭像素描，靜物油畫，油畫人像，最後是油畫人體。 全程都是寫生訓練。

Because I taught on Mondays and Tuesdays, so plein air painting trips could only be scheduled over the weekend. A student of mine took me to this place. It’s behind the Jiu Fen mountains, very serene and off the beaten track. I told the student who was driving to stop as soon as I saw the scene.
由於都是每星期一、二的晚上上課，風景寫生課就只得另外安排在假日白天。 這個地方還是學生帶路開車去的。那是九份山的背後，蠻幽靜的一處山坳，山林茂密，人跡少至。我一見到眼前這番風景馬上叫停，就此下車尋點。

This painting was done as demonstration for teaching purposes. I intended to demonstrate how one could minimize the use of oil in oil painting process by using bristle brushes and thick layers of paint. The oil paint in itself contains a lot of oil. In addition, the paint without mixing in oil has richer colors.
這張畫完全是示範教學的作品，有很明確的針對性：就是針對畫油畫過程中用油過多的毛病而大量使用了豬鬃筆，厚塗法，幾乎不用油，因為，油畫顏料中已經具有相當飽和的油份。另外，未摻油的顏料色性更微妙更豐富。

4/4 was my darling's birthday, so I made this shortcake for him :)

I received many requests for shortcake, so I'm finally making this tutorial!!!

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Strawberry Shortcake (Birthday Cake Recipe)

Difficulty: medium
Time: 2 hours (6 hours or a day cooling time)
Number of servings: 1 cake

Necessary Equipment:
18cm (7.1-inch) round cake pan
electric mixer

Ingredients:
((Sponge Cake))
2 eggs *room temperature
60g (2.1oz.) granulated sugar
60g (2.1oz.) cake flour
20g (0.7oz.) melted unsalted butter
((Syrup))
20ml hot water
1/2 tbsp. granulated sugar
1 tsp. rum *kirsch, brandy, or any kind of liquor you like
((Decoration))
fresh strawberries
300ml fresh cream (heavy whipping cream)
1&1/2 tbsp. granulated sugar
a few drops vanilla extract
1 tbsp. rum *kirsch, brandy, or any kind of liquor you like

Directions:
((Sponge Cake))
1. Line the round cake pan with parchment paper. Preheat the oven to 170C (338F).
2. Beat eggs with wire whisk in a metal bowl. Mix sugar and place it over a bowl of hot water and melt the sugar and warm them up to body temperature. Then remove from the hot water and beat the batter on high speed with an electric mixer until white and fluffy. Then on low speed, beat for about a minute to set the texture.
3. Sift in flour little by little and gently cut through the mixture with wire whisk until somewhat combined. Then using spatula, sprinkle melted butter, and quickly lift up the batter to mix.
4. Pour the batter from heights of 11 inches (30 cm) into the pan (like ribbon) and drop the pan lightly on the counter to raise the air bubbles out of the batter.
5. Bake at 170C (338F) for 25 minutes.
6. Place a cutting board and a paper towel on a wire rack. Then place the cake pan upside down and cool with the pan on top.
7. When it's completely cool, wrap with plastic wrap and rest the sponge cake in the fridge for a few hours. *you can store it in the fridge for 2 to 3 days and decorate the cake when needed
((Syrup))
1. Mix granulated sugar and hot water until dissolved. Then mix rum (if you like).
((Decoration))
1. Combine fresh cream, granulated sugar, vanilla extract, and rum (if you like) in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.
2. Slice the sponge cake crosswise into 2 layers. Gently brush the sponge cake with syrup (brush all the surfaces which will be coated with cream).
3. Place one layer of the sponge cake on a plate. Coat the surface of the sponge cake evenly with the cream. Place cut strawberries over the creamed surface. Then coat again with the cream. Place another layer of sponge cake, and frost top and side with the cream. Garnish with strawberries.
4. Rest the cake in the fridge for 1 or 2 hours before you serve. In this way, you can easily cut the cake.

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/04/blog-post_18.html
---------------------------------

This sponge cake was a success!
Happy 37th birthday to my darling XOXO

What is Cake Flour?
http://createeathappy.blogspot.jp/2012/05/what-is-cake-flour.html

Music by
Josh Woodward
Midnight Sun
Josie Has the Upper Hand - Instrumental
http://www.joshwoodward.com/

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Today we're going to show you how to make the incredibly crispy, buttery and melt in your mouth French butter cookies-- Palets Bretons.

Palets Bretons is a famous French butter biscuits from Brittany. It's thick about 1.5cm with pretty cross pattern. It's slightly salty, but very delicious and easy to make, and perfect for teatime. Also it's ideal for the tart shells.

Before to make palets Breton, you need some pastry rings, but if you don't have that, don't worry, use the muffin pan, you will get the same delicious result. Hope you like this video. Enjoy! :)

#stayhomewithme

This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/NY5e5oeTEc4
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Palets Breton Recipe
☞ This recipe can make 8~9 cookies

✎ Ingredients
unsalted butter 120g, soften at room temperature
powdered sugar 70g
all-purpose flour 130g
baking powder 2g
egg yolk 25g, about 1.5 egg yolks
rum 10g
fleur de sel 1g

✎ Instructions
1. Place the butter at room temperature for 30 to 60 minutes until it’s quite soft.
2. Mix the egg yolks and rum together in a large bowl.
3. Sift sugar into the bowl,  whisk until the mixture are pale and thick.
4. Add the soften butter into the mixture, mix until well combined.
5. Sift the flour and baking powder into the bowl. With the rubber spatula, gently cut down from the center of the bottom twice, then scrape the side and rotate to fold the batter over the top. Repeat folding several times until the flour has disappeared.
6. Transfer the cookie dough onto the plastic wrap, cover it and gently press the dough to flatten, then chill for 20 minutes.
7. Take the dough out of the fridge and roll it out between two sheets of parchment to a thickness of about 1/3 inches (1.5 cm). Freeze for 1 hours.
8. Using a cookie cutter of about 5.5cm in diameter, cut the dough into small disks.
9. Place the dough disks on the baking tray, leave a little bit of space in between each cookies.
10.  In a small bowl, add several drops of milk into egg yolk and mix well. Brush the cookies with the egg wash and chill for 20 minutes.
11. Meanwhile, lightly butter the baking rings about 6cm in dia, 5cm in height, set aside.
12. Brush the cookies with the egg wash again, then use the back of a fork to create the cross pattern. In the process, if the dough become soft, place in the fridge for a few minutes to harden.
13. Put the buttered pastry rings to fit the cookies, preheat the oven to 160°C, bake for 28-30 minutes, remove the rings and bake for 3-5 minutes or until golden brown.
14. Carefully place the cookies on a cooling rack until completely cool.

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#FrenchDessert
#paletsBretons
#easyRecipes

ぜひ作ってみてくださいね！

マカロンタワー
40個分

材料：

■マカロン生地

粉糖 420g

アーモンドプードル 240g

卵白 8個分

グラニュー糖 200g

■ジンジャー

クローブ 小さじ1/2

ジンジャー 小さじ1/2

ナツメグ 小さじ1/2

シナモン 小さじ1/2

オールスパイス 小さじ1/2

■レッドベルベット

ココアパウダー 大さじ1/2

食用色素（赤）適量

■フィリング

無塩バター(室温に戻す) 225g

クリームチーズ 225g

塩 小さじ1/4

クローブ 小さじ/12

シナモン 小さじ1/2

ナツメグ 小さじ1/2

バニラエクストラクト 小さじ1/2

牛乳 大さじ4

粉砂糖 960g

発砲スチロールのコーン (直径13cm×高さ38cm)

爪楊枝

作り方：

1.マカロン生地を作る。ボウルに粉糖、アーモンドプードルを入れて混ぜ合わせる。

2.別のボウルに卵白を入れてハンドミキサーで泡立てる。白っぽくなったらグラニュー糖を加えてツノが立つまで泡立て、しっかりとしたメレンゲを作る。

3.(2)に(1)を加えて、ゴムベラで粉気が無くなるまでさっくりと混ぜ、半量を別のボウルに移す。

4.片方のボウルに、クローブ、ジンジャー、ナツメグ、シナモン、オールスパイスを加え、さっくりと混ぜる。

5.残りのボウルに、ココアパウダー、食用色素を加え、さっくりと混ぜる。

6.絞り袋に(4)、(5)をそれぞれ入れ、クッキングシートを敷いた天板に直径4cmほどの円形に絞り出す。天板を少し高い位置から2-3回落として空気を抜き、1時間乾かす。

7.オーブンは150℃に余熱しておく。

8.(6)を150℃のオーブンで20分焼く。焼きあがったら10分ほど冷ます。

9.フィリングを作る。ボウルにバター、クリームチーズを加え、クリーム状になるまで泡立てる。

10.(9)に塩、クローブ、シナモン、ナツメグ、バニラエクストラクト、牛乳を加えて混ぜ、粉糖を少しずつ加えて滑らかになるまで混ぜたら絞り袋に入れておく。

11.(8)を2枚1組にし、内側に(10)を絞り出してサンドし、冷蔵庫で6時間ほど冷やす。

12.発砲スチロールのタワーに爪楊枝を刺し、(11)を交互に刺したら、完成！


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(English Recipe)

Holiday Macaron Tower

Ingredients
for 40 macarons

MACARON BATTER

3 ½ cups powdered sugar, sifted (420 g)
2 ½ cups superfine almond flour, sifted (240 g)
8 egg whites, cold
1 cup granulated sugar (200 g)
GINGERBREAD FLAVOR

½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground allspice
RED VELVET FLAVOR

½ tablespoon cocoa powder
1 teaspoon red gel food coloring
MACARON FILLING

1 cup unsalted butter, room temperature (225 g)
1 cup shortening (225 g)
¼ teaspoon kosher salt
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon vanilla extract
4 tablespoons eggnog
8 cups powdered sugar, sifted (960 g)
SPECIAL EQUIPMENT

1 styrofoam cone, 5 in by 15 in (13 cm by 38 cm)
toothpick

Preparation
Make the macaron batter: In a large bowl, whisk together the powdered sugar and almond meal. Set aside.
In a separate large bowl, beat the egg whites with an electric hand mixer until the egg whites stay stuck to the sides of the bowl when tilted.
Add the granulated sugar and beat until soft peaks form.
Gradually add the dry ingredients to the whipped egg whites and fold with a rubber spatula until just combined.
Transfer half of the batter to another bowl.
Make the gingerbread flavor: To one bowl, add the cloves, ginger, nutmeg, cinnamon, and allspice, and gently fold to combine.
Make the red velvet flavor: To the other bowl, add the cocoa powder and red food coloring, and gently fold to combine.
Transfer the batters to 2 separate piping bags or zip-top bags.
Pipe a bit of batter in each of the 4 corners of the baking sheet, then lay a piece of parchment paper on top and press against the batter dots to seal. Pipe the batter onto the baking sheet in ¾-inch (2 cm) circles, spacing about ½ inches (1 ¼ cm) apart. Gently tap the baking sheet against the counter to release any air bubbles.
Let the macarons rest at room temperature for 1 hour, until a skin forms on the surface.
Preheat the oven to 300˚F (150˚C).
Bake the macarons for 20 minutes.
Make the filling: In a large bowl, cream together the butter and shortening until smooth.
Add the salt, cloves, cinnamon, nutmeg, vanilla, and eggnog, and beat to incorporate. Add the powdered sugar, a bit at a time, and beat until well combined and the filling is smooth.
Transfer the eggnog filling to a piping bag or zip-top bag.
Pipe the filling onto a macaron, then sandwich with another macaron. Repeat with the remaining ingredients.
Let the macarons rest in the refrigerator for at least 6 hours, or overnight.
To assemble the tower, insert a toothpick into the styrofoam cone, leaving ½-inch (1 ¼ cm) exposed. Gently press a macaron onto the toothpick. Repeat around the rest of the cone with the remaining macarons.
Enjoy!