❤️✨ 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
同時也有4部Youtube影片,追蹤數超過37萬的網紅Savoury Days Kitchen,也在其Youtube影片中提到,(in ENGLISH - hướng dẫn tiếng Việt) This video shares with you how to make JAPANESE STRAWBERRY SHORTCAKE. The cake is so fluffy, tender and moist, whi...
35 cm to inches 在 Savoury Days Kitchen Youtube 的最佳貼文
(in ENGLISH - hướng dẫn tiếng Việt) This video shares with you how to make JAPANESE STRAWBERRY SHORTCAKE. The cake is so fluffy, tender and moist, which goes perfectly with fresh strawberries and whipped cream. Printable recipe coming soon on my website: www.ricenflour.com
EQUIPMENT: One Square pan of 9 x 13 inches (22 x 33 cm) – however, a bit smaller (for example: 8 x 12 inches/ 20 x 30 cm) or bigger pan can be used instead.
INGREDIENTS
A. For the Cake
4 egg yolks (18 - 20 gr/yolk) – room temperature
20 gram (1-1/2 tablespoons) caster/ ultrafine sugar
some drops of strawberry flavor
1/4 tsp red food color
40 ml (2-2/3 tablespoons) milk - room temperature
40 gram (3 tablespoons) vegetable oil
3 ml (1/2 teaspoon) vanilla extract
30 gram (1/4 cup) all purpose flour
30 gram (3 tablespoons) corn starch
4 egg whites (30 - 35 gr/egg white) – at room temperature
a pinch of salt
1/4 teaspoon cream of tartar – or substituted by lemon juice or white vinegar of equivalent amount
60 gram (4-1/2 tablespoons) caster/ ultrafined sugar - sifted
B. For the Filling
200 ml (3/4 cup + 3 Tbsp) cold whipping cream (35 - 40% fat)
23 gram (1-1/2 tablespoons) caster/ ultrafined sugar - sifted
150 g strawberries for filling plus more berries for decor
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Mời các bạn xem công thức đầy đủ, danh sách nguyên liệu và tổng hợp các lưu ý, bí quyết khi làm bánh.... tại website: http://www.savourydays.com/cach-lam-banh-kem-dau-tay-kem-video/
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MUSIC
1. Heartwarming by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100207
Artist: http://incompetech.com/
2. Divertimento K131 by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100533
Artist: http://incompetech.com/
3. Hyperfun by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400038
Artist: http://incompetech.com/
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35 cm to inches 在 Savoury Days Kitchen Youtube 的最佳貼文
This video shows you how to make a beautiful cake with vertical layers - decor with buttercream roses. English instructions with subtitles (press CC to activate it).
Follow me on Pinterest: https://www.pinterest.com/RicenFlour/
or Instagram: https://www.instagram.com/savourydaysvn/
* INGREDIENTS (pan: 15 x 10 inches/ 38 x 25.5 cm)
A. For the cake:
5 egg yolks (18-20g/ yolk) - room temperature
20 gram caster sugar
50 gram oil
50 ml milk
1/2 tsp vanilla extract
1/8 tsp Wilton red-red icing color
45 gram all purpose flour
25 gram corn starch
5 gram cocoa powder
5 egg white (30~35 gram/ egg white) - at room temperature
a pinch salt
1/2 tsp cream of tartar
80 gram caster sugar - sifted
B. Cream cheese frosting and fruit fillings
100 gram cream cheese (I use Philadelphia original cream cheese) - at room temperature
100 ml whipping cream (35~40% fat) - cold
30 gr caster sugar
1/4 tsp vanilla extract
200 gram fresh strawberry
C. Buttercream frosting: 350~400 gram (about 1.5 of the recipe at this tutorial) https://www.youtube.com/watch?v=Db_5BTvy5r4
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Mời các bạn xem công thức đầy đủ và các lưu ý tại bài viết này: http://www.savourydays.com/cach-lam-banh-kem-nhieu-tang-doc-trang-tri-kem-bo-hoa-hong/. Video có phụ đề tiếng Việt, các bạn bật CC để xem phụ đề nhé.
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MUSIC:
1. Rags 2 Riches Rag by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://audionautix.com/
2. Circus Waltz - Silent Film Light by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100291
Artist: http://incompetech.com/
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35 cm to inches 在 Savoury Days Kitchen Youtube 的精選貼文
[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/
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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.
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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)
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35 cm to inches 在 35 cm to inches? - YouTube 的推薦與評價
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