Nếu BST Chanel Spring Summer 2020 mang đến một Paris đầy sức trẻ với các cô nàng Parisian năng động, thì sang đến Xuân Hè 2021, Giám đốc nghệ thuật Virginie Viard đưa người xem về một Hollywood tráng lệ vô vàn cảm xúc, được thể hiện qua hình ảnh những cô đào điện ảnh thập niên 60-70 quyến rũ. Châu đoán rằng cảm hứng vintage nhẹ nhàng trong thiết kế của bộ sưu tập này sẽ tiếp tục được Virginie Viard ứng dụng trong collection #CHANELFallWinter 2021/22, trực tiếp trên website của CHANEL vào lúc 4:30pm hôm nay!
Mesmerized by the vibrant colors of #CHANELSpringSummer 2021. I can’t wait for the #CHANEL Fall Winter 2021 show today. The film of the show will be revealed on March 9th 16:30 (GMT+7).
同時也有787部Youtube影片,追蹤數超過17萬的網紅Nanaki Piano,也在其Youtube影片中提到,カノンのコード進行が使われたJ-POP30選です。 Part2はこちら→https://www.youtube.com/watch?v=eBL8Bru3fnk Part3はこちら→https://www.youtube.com/watch?v=d1pd4J8Xn0I カノン / パッヘルベル 世界...
「fall spring」的推薦目錄:
- 關於fall spring 在 Chau Bui Facebook
- 關於fall spring 在 Joey Leong 梁祖仪 Facebook
- 關於fall spring 在 國立清華大學National Tsing Hua University Facebook
- 關於fall spring 在 Nanaki Piano Youtube
- 關於fall spring 在 cook kafemaru Youtube
- 關於fall spring 在 Cooking with Dog Youtube
- 關於fall spring 在 《春去春又來》Spring, Summer, Fall, Winter... and ... - YouTube 的評價
fall spring 在 Joey Leong 梁祖仪 Facebook 八卦
Here are my first photos with the KL night view on my balcony after so long, taken right after the sun set.
Notice my hair! 🖤 I always like to change to a new hair-care set when I finish the previous ones so my hair & scalp never get too used or “immune” to the products. Obviously, I recently have ➊ Summer Rain Shampoo and ➋ Spring Shower Conditioner from @melix_malaysia added to my favorite list. They contain 0% silicone thus giving my hair a fluffy look without weighing it down.
My scalp usually gets oily in the next morning after hair wash but this set slowly helps to prevent oily scalp, remove odor, moisturize the hair and thus slightly control the hair fall too.
Also, one thing I never miss each time I review hair care products: the scent. It's very soft, flowery and soothing🌸 Some say the best perfume is to keep your hair smelling fresh 24/7, I kinda agree. You?
Try it out at: https://bit.ly/3kKbdSD
Consult the scalp expert: https://bit.ly/3dNjqma
#stayfresh #staybeautiful
#ilovemelix #melixdiary
fall spring 在 國立清華大學National Tsing Hua University Facebook 八卦
清華-香港專線今開通
NTHU Sets Up Hotline for University Students in Hong Kong
國立清華大學今(14日)起設立「清華-香港專線」,回答有意來清華就讀的港生及家長相關問題。在香港者請撥886-3-5162464;在台者請撥03-5162464。
因香港情勢令人擔憂,為讓香港大學生能安心完成學業,清華大學接受在香港就讀的台生轉學,也歡迎香港籍學生、外籍學生來清華就讀。清華大學提供優質學習環境、住宿、輔導機制,將盡力協助這些學生完成學業。
由於這學期已經進行到一半,歡迎港生這學期先來清華旁聽,或是使用清華大學的電腦設備連線回原校遠距教學(例如香港科技大學即提供返台學生遠距教學)。下學期開始,歡迎這些學生以交換生的身分繼續在清華學習。若要取得學位,教育部也正專案辦理。
此外,考量來台就讀的學生無法立即找到棲身之處,清華大學盤點宿舍床位,目前有100床可供這波專案學生使用。
清華大學今天稍早已經接到在香港城市大學就讀的台籍學生家長電話,詢問轉學細節。
National Tsing Hua University (NTHU) has recently set up a special phone number for students in Hong Kong and their parents to inquire about transferring to NTHU—the NTHU-Hong Kong Hotline. In Hong Kong, dial 886-3-516-2464; from Taiwan, dial 03-516-2464.
In light of the escalating civil unrest in Hong Kong, special arrangements have been made for Taiwanese university students in Hong Kong to transfer to NTHU, as well as students of all nationality NTHU provides excellent learning environment, quality accommodation, and will facilitate transfer students to complete their studies with minimal interruption. Furthermore, 100 places in the NTHU dormitories are currently available to students coming from Hong Kong.
Late November is the middle of the fall semester in Taiwan, and prospective transfer students for the spring semester are welcome to visit NTHU during the second half of this semester to audit classes and gather information. It’s also possible for transfer students to use NTHU’s computer facilities to participate in distance learning programs run by a school in Hong Kong, such as the one currently run by the Hong Kong University of Science and Technology. Qualified students can enroll for the spring semester, as a special case exchange student. The Ministry of Education is working on a mechanism to help students to obtain a degree in a Taiwanese university.
NTHU has recently received a phone call from the parents of a Taiwanese student at the City University of Hong Kong asking for details on transferring.
fall spring 在 Nanaki Piano Youtube 的評價
カノンのコード進行が使われたJ-POP30選です。
Part2はこちら→https://www.youtube.com/watch?v=eBL8Bru3fnk
Part3はこちら→https://www.youtube.com/watch?v=d1pd4J8Xn0I
カノン / パッヘルベル
世界に一つだけの花 / SMAP
にじいろ / 絢香
少年時代 / 井上陽水
Dragon Night / SEKAI NO OWARI
さくらんぼ / 大塚愛
勇気100% / 光GENJI
さくら(独唱) / 森山直太朗
木綿のハンカチーフ / 太田裕美
翼をください / 赤い鳥
終わりなき旅 / Mr.Children
恋におちて -Fall in love- / 小林明子
涙そうそう / 夏川りみ
壊れかけのRadio / 徳永英明
Butter-Fly / 和田光司
HOWEVER / GLAY
12月のLove song / GACKT
春~spring~ / Hysteric Blue
負けないで / ZARD
小さな恋のうた / MONGOL800
クリスマス・イブ / 山下達郎
明日への扉 / I WiSH
上からマリコ / AKB48
ハナミズキ / 一青窈
愛をこめて花束を / Superfly
マーメイドラプソディー / SEKAI NO OWARI
ENDLESS RAIN / X JAPAN
糸 / 中島みゆき
ROCKET DIVE / hide with Spread Beaver
TOMORROW / 岡本真夜
Twitter
https://twitter.com/Nanaki_007
メインチャンネル
https://www.youtube.com/c/NanakiOfficial
fall spring 在 cook kafemaru Youtube 的評價
This is really light and fluffy when freshly-baked! It's even moister the next day and still soft! Great for breakfast or as a snack.
紅玉をレンチンしてフィリングを作ったら、生クリームたっぷりの贅沢な生地で包んで、アップルリングに^^
形は不格好ですが、味よしなのでボツにせずに出すことにしました。
紅玉にはお砂糖は少なめにしてあえて甘酸っぱい感じにしました。
少しきゅんとする味わい深いパンです♡
チャンネル登録お願いします♪ Subscribe to my channel
https://www.youtube.com/user/soramomo0403
【Ingredients】18cm Aluminum Ring Mold Pan
★200g Bread flour
★20g Sugar
★3g Salt
★6g Non-Fat Dry Milk Powder
100g water
3g Dry yeast
50g Heavy Whipping cream(35% fat )
20g Unsalted butter(room temperature)
-egg wash-
Add 1/2 egg and 1 tsp water and whisk very well.
*non melting powdered sugar
The best milk temperature for the dough: About 30℃ for spring and autumn. About 10℃ for summer, and about 45℃ for winter.
For the filling:
Apple(200g)
30gGranulated sugar
5gLemon juice
①Peel and core the apple, and cut into small pieces.
②Put the apples into a bowl and add the sugar.
③Wrap loosely with plastic wrap.
④Microwave (600W) for 5 minutes.
⑤Add the lemon juice and let it cool.
【Directions】
①Combine water, and dry yeast.
②Combine the dry ingredients (★)and mix together with a whisk.
③add the ① and Heavy Whipping cream and mix.
④Put it on the table and knead. (10mins)
⑤Add butter and knead more. (5mins)
⑥Make it round, then leave it at a warm place until it gets twice as bigger. (primary fermentation)
⑦punch it down and form it into a ball. Cover with a damp cloth and let rest for 15 minutes.
⑧Roll the dough into a rectangle with the long.
(Dust with flour if it sticks)
⑨Spread the filling on the dough, leaving 3cm of the top edge free. (adding some cinnamon sugar or raisins at this point makes it really good!)
⑩Roll it up, starting from the edge nearest you. Pinch the seam firmly to close and secure, or it will fall apart!
⑪Grease a ring pan lightly with butter. Cut the roll into 8 pieces with a sharp knife.
⑫First,arrange pieces on the top and bottom of each side of the pan.
Put the remaining pieces in the gaps, cover with a damp cloth and leave it at a warm place until they get twice as bigger. (secondary fermentation)
⑬Brush the apple rings with egg wash and bake at 350°F (180°C) for about 22 minutes, until golden brown.
⑭Remove from the pan and place it on a wire rack to cool.
⑮Sprinkle with non melting powdered sugar using a tea strainer (or drizzle on the icing)Happy Baking!
【材料】18cm エンゼル型
★強力粉 200g
★砂糖 20g
★塩 3g
★6g スキムミルク
水 100g
3g ドライイースト(赤サフ)
生クリーム(脂肪分35%) 50g
無塩バター(室温) 20g
*溶けない粉糖
-塗り玉-
卵(L)1/2個に水小さじ1を加えてよく混ぜる
*水の適温:
春・秋は、約30℃、夏は、約10℃、冬は約45℃です。
フリング:
りんご(200g)
グラニュー糖 30g
レモンジュース 5g
①りんごはよく洗って皮をむき、小さく切る。
②耐熱ボウルに入れて砂糖を振り入れる。
③ラップをする。
④600wレンジで5分加熱する。
⑤レモン汁を加えて冷ます。
鍋でもok!
紅玉を使ったので皮も加えています。皮を入れることでほんのり
ルビー色に。
【作り方】
①水にドライイーストを入れてよく混ぜる。
②★印の材料をボウルに入れて泡だて器でぐるぐる混ぜる。
③ボウルに①と生クリームを加えて混ぜる。
④台の上に取り出してこねる(10分)
⑤バターを加えてさらにこねる(5分)
⑥丸くして綴じ目を下にして、ボウルに入れて上から固く絞った濡れ布巾を被せて、2倍の大きさになるまで暖かい場所に置いておく。(一次発酵)
オーブンに発酵機能があれば35℃で35分ほどでOk
⑦2倍になったらボウルから取り出して生地を手で押して、生地のガス抜きをして丸めなおし、再び濡れ布巾を被せて15分置いておく。(ベンチタイム)
⑧生地を20cm × 25cm位の大きさに伸ばし伸ばす。
⑨上端3cmほど開けてりんごを乗せる。
(お好みでここでシナモンをふったり、レーズンを乗せても◎)
⑩手前から生地を巻いていき、リンゴが乗っていないところを巻き終わりにして、生地を手でつまんでしっかりと綴じる。
⑪ロール状になった生地を8つにカットして、バターを塗った型に並べる。
⑫はじめ型の4か所に入れてから残りの生地を隙間にいれる。2倍の大きさになるまで暖かい場所に置いておく。
(二次発酵)
⑬刷毛で卵液を塗り、180℃に温めたオーブンで22分ほど焼く。
⑭型から取り出してワイヤーラックの上で冷ます。
⑮完全に冷めたら上に溶けない粉糖をふる。
(アイシングを絞っても◎)
fall spring 在 Cooking with Dog Youtube 的評價
How to Make Teuchi Udon (serves 3~4) 手打ちうどんの作り方 字幕表示可 https://cookingwithdog.com/recipe/udon-noodles/
300g Udonko - Wheat Flour w/ protein content 9.0~9.5% (10.6oz)
15g Salt (0.529oz)
130ml Water (4.40 fl oz)
50g Corn Starch or Potato Starch (1.76oz)
Mentsuyu - Noodle Soup
- Seasonings -
Spring Onions
Grated Ginger
Grated White Sesame Seeds
- Cooking Items -
Ziploc (27x27cm / 10x10 inch)
Pastry Board (46x53cm / 18x21 inch)
Rolling Pin (46cm Ø 3cm / 18 inch Ø 1.18 inch)
Note: It was 75°F (24°C) on the day of shooting and the fermentation time depends on the temperature. To get the rough idea for fermentation time, rest the dough in a plastic bag for 2 hours in spring and fall, 30 to 60 minutes in summer and over 3 or 4 hours in winter.
<材料> 3〜4人分うどん用
小麦粉:300g(タンパク質9.0~9.5の中力粉でも良い)
塩:15g
水:130ml
打ち粉(コーンスターチか片栗粉。うどん用小麦粉でも良い):50g位
(コーンスターチや片栗粉は麺と麺がくっつきにくい。作ってすぐ茹でる場合は小麦粉でも良い)
麺つゆ
薬味:適量
青ねぎ
おろし生姜
白すりごま
<使用したもの>
•Ziplocの様な食品用の厚手の袋:使用したのは27.3x26.8cm
•麺打ち台 46×53cm
•麺棒 直径3cm、46cm長さ
http://youtube.com/cookingwithdog
http://facebook.com/cookingwithdog
http://google.com/+cookingwithdog
http://twitter.com/cookingwithdog
fall spring 在 《春去春又來》Spring, Summer, Fall, Winter... and ... - YouTube 的八卦
2022/10/21起,各大線上平台皆可收看✨ #MOD|#HamiVideo|#MyVideo|#friDay影音|#CATCHPLAY|#LiTV線上影視 《春去春又來》 ☆ 2004奧斯卡最佳 ... ... <看更多>