關於 medium close-up ，我們在網路上蒐集到這些相關的討論、資訊與評價

The Summilux-M 21mm f/1.4 ASPH. is the first and only lens with this size and lens speed. The outstanding quality, large angles, and compact dimensions make it a versatile performer. It works from full aperture – with an extremely shallow depth of field and a subject separated from the background - to a medium stop which can sharply and effectively reproduce entire scenes.
The Summilux-M 21mm f/1.4 ASPH. consists of ten lenses in eight groups and incorporates five separate lenses with anomalous partial dispersion. As a result, vignetting and distortion are both excellently corrected. The floating element retains the lenses’ high resolution, even in the close-up range. A patented, rectangular lens hood fits Series VIII filters.

Lens in excellent condition with box and packing.
Shop price: HK$39800 (US$5100)

Welcome Leica Camera / Lens Buy and sell / Trade in
Accept Paypal, Credit Cards, EPS, FPS and cash payments

M&K Kamera
Main shop
Rm.1102 Lee Wai Commercial Building,
1-3A Hart Avenue, T.S.T., Kowloon, Hong Kong.
Business hour: Monday to Saturday 11:30 ~ 20:00
Public holidays 11:30 ~ 19:00, Sunday close
Tel : (+852)2712-6000
WhatsApp:(+852)6688-8290

SimCity Branch:
Shop 331, 3/F, Sim City,
Nos.47-51 Shan Tung Street, Mong Kok,
Kowloon, Hong Kong
Business hour: Tuesday to Saturday 12:00 ~ 21:00
Sunday, Monday, Public holidays 12:00 ~ 20:00
WhatsApp:(+852)6688-8310

Website: https://www.mkkcamera.com
https://www.youtube.com/mkkcameradotcom
https://www.facebook.com/mkkcamera
WeChat ID : mkkamera
Line ID : mkkamera
Instagram : mkkamera

#leica #leicasl #leicam240 #leicacraft #leicalove #leica_world #leicaworld #leicaimages #leica_camera #leicam3 #leicaporn #leicasociety #m10 #leicaM10 #wide_angle

早幾日有朋友問我影相靚嘅呢間餐廳喺邊💕
我叫佢等我食評😂
今日終於俾你地等到喇💓
呢度係 @foodcombo_hk
😆大家唔好以為屯門真係得牛牛 🐮
仲有好野食架💕
喺門口望入去已經覺得好靚😍要入去食同影相
同男朋友一齊，可以叫多啲野食🤤
因為食唔曬有佢包底👅
打開lunch menu，好多款式揀
仲有得加錢加配小食、沙律、水果杯等😳
仲要擺得勁靚💕嚴重選擇困難左嘅我心大心細
主菜都未揀好就煩惱埋加咩小食、沙律🤯
好彩💓仲有個Daily set menu😍
全部主菜配好曬沙律、小食、水果
成張相睇到曬擺埋一齊個效果唔洗腦補💓
覺得邊款影相靚就叫🤤
.
我地叫左以下兩set❤️勁豐富、好開心
1️⃣Combo C：有骨豬鞍野菌汁配白酒煮青口（$168）
呢個set係男朋友主力食嘅💓好豐富，有沙律🥗、湯、小食、主菜加水果🤤仲可以去自助水吧自由斟💕首先試佢沙律，係紅菜頭沙律😆有火箭菜、橙肉同紅菜頭，一路唔太食火箭菜同紅菜頭嘅我😂男朋友竟然堅持叫我一定要試下‼️究竟係咩驅使佢冒住我食完會黑面嘅危險都要我試？原來因爲用左橙味 vinaigrette😳好多時出面食都會用黑醋就算，但呢度竟然自己整😍好驚喜💕同個沙律好融合；跟住我仲試埋個青口，平時對出面嘅青口唔抱太大期望，睇個汁顏色就知值唔值得食，睇張close up相，佢嘅汁係黃黃地有少少油份感覺，仲見到有煮淋左、半透明嘅洋蔥粒，代表佢煮嘅時候唔馬虎，唔係求其烚熟再倒白酒落去❌食落去係好香牛油味😍調味亦恰到好處，唔會俾白酒搶曬味👍🏻啲青口肉煮到啱啱好，唔會過龍縮曬水🤤之後再食左啖豬鞍，同個野菌汁好夾，而且大大塊好多肉食😋稍微有少少過熟，未完成保留到啲肉汁，如果煮少一至兩分鐘會更perfect💓但個肉質都算嫩，食落唔會好似平時喺其他地方食嘅煎豬扒咁好韌咬唔開👍🏻
.
2️⃣Combo D：美國安格斯西冷🥩荷蘭汁配南瓜薯餅（$218）
呢個set係我主力食架喇😋成個set送埋黎，見到塊西冷就已經好開心😍大大塊仲要幾厚，我通常食牛都會揀Medium Rare(4成），因為慎防廚師 👨🏻‍🍳煎生左啲/煎熟得滯，Rare（3成）定Medium（5成）我都食到😆💓（食牛扒黎講太有經驗了😂因爲我自己煎都唔係次次拿捏得準確）極速影好相，即刻試試個西冷😆冇錯，我skip左湯同小食，直接食主菜🍽 一切開😍真係4成呀，以往只有男朋友👨🏻‍🍳煎嘅牛扒先至咁精準煎到4成俾我食💓而好多時出街食都好少會煎到，呢個成數好奧妙，處於肉纖維煮熟但未完全睇到出曬黎嘅形態，估唔到呢個價位會俾我食到👍🏻真係以後想平平地食牛扒可以黎呢度☺️唔洗自己煮到出曬汗都有齊「頭湯大甜」❤️南瓜薯餅都幾特別，我之前讀廚考試都整過一樣嘅配搭😆但我就係整南瓜薯蓉～今日試到自己構思嘅炸物版😚又幾好食，南瓜味幾出同幾甜✨好味；至於俾我食牛扒食到幾乎遺忘左嘅華道夫沙律，細細杯有齊曬佢嘅精髓，一啲都唔馬虎！連walnut同提子乾🍇都有，驚喜！
.
整體黎講，呢度地方唔算大，但麻雀雖小五臟俱全👍🏻講緊嘅係有heart嘅廚師、有禮貌嘅服務員、簡潔明亮嘅裝修，食物質素👍🏻最後一定要讚佢地嘅自助飲品區，唔係一般嘅果汁、汽水，而係自家製嘅養生飲品，唔知係會定期轉定點呢？我好鍾意佢地嘅鮮薑紅棗桂圓杞子水（熱），覺得好啱女士飲💕好體貼細心嘅餐廳
.
🍽Food Combo (屯門)
📍屯門鄉事會路88號The Parkville地下6號鋪
.
.
#foodie #吃貨 #吃貨人生 #吃貨女孩 #吃貨日記 #sweet #influencer #microinfluencer #hkig #hkiger #portrait #hkblogger #cute #love #写真 #ありがとう #コーデ #hkfoodie #hkfood #hkblogger #discoverhk #discoverhongkong #foodporn #hkfoodblogger #hkfoodblog #hklifestyle #foodphoto #foodphotography @ Food Combo

Swipe for CLOSE UP! Give me a ⭐️ if you love this look!! 🤩 #makeupbybeeramza
.
.
Products breakdown are as below 😘

BASE
@smashboxcosmetics @sephoramy Primer Water Spray
@haze.care Moisturizer/ SPF
@fentybeauty Pro Filt’r Instant Retouch Primer

FACE
@yslbeauty All Hours Foundation in B25
@designers.re.edit @glossier Wowder Finishing & Setting Powder
@syedfaizalbeauty PIPI - Shading, Blush & Highlight

EYES
@thebodyshopmalaysia Drops of Youth Eye Cream
@urbandecaycosmetics Eyeshadow Primer Potion
@urbandecaycosmetics Born To Run Eye Pallete
@makeupforevermy @makeupforeverofficial Aqua XL Eye Pencil
@maybelline The Falsies Push Up Mascara

BROWS
@nhs_cosmetics Brow Pencil - Medium Brown
@ramzamodedotcom @kissmetik_hq Eyebrow Gel in Auburn
@benefitcosmetics @benefitmalaysia 24-Hr Brow Setter

LIPS
@yslbeauty Top Secrets Lip Perfector
@ramzamodedotcom @nvdisms Pop That Lips in Ascia

FINISHING
@maybelline Master Fix Setting Spray

same video without music : https://youtu.be/7eHcMPrjvy8

-----------------------------------------------------------------------

Music : (Epidemic Sound)
get 30 day free trial using the link below :)
http://share.epidemicsound.com/FQbHC

#1 // You, Me - Both - Jonatan Mollberg

音楽：Epidemic Sound
下記リンクからサインアップすると、30日間フリートライアルがつきます。
http://share.epidemicsound.com/FQbHC

-----------------------------------------------------------------------

Ingredients:

For the sauce (Kuromitsu)
50g Okinawan black sugar
50g water

For the mochi
50g warabi powder (or it's called bracken starch. You could use other type of starch like tapioca etc... but tastes completely different)
250g water
60g beet sugar (other sugar can be substitution)

roasted soybean powder (kinako)

Instructions:

1. add Okinawan black sugar and water into a sauce pan. gently boil the sauce down to half. set aside.
2. put warabi powder, water and beet sugar into a sauce pan and mix well.
3. heat it on medium or low fire until it thickens. then keep stirring for a few minutes to make the mochi slimier.
4. cover it with kinako(roasted soybean powder) and drizzle the kuromitsu sauce.
5. Enjoy!

-----------------------------------------------------------------------

「材料」

黒蜜
黒糖　50g
水　50g

わらび餅
本わらび粉　50g
水　250g（めっちゃ柔らかめのを作りたい場合は、300gくらいにしても良いかと思います）
てん菜糖　60g

きな粉　適量

「作り方」

１、黒糖と水を鍋に入れて、半量くらいになるまで煮詰めます。
２、本わらび粉と水を鍋に入れ、ダマがなくなるまで混ぜます。てん菜糖を加えます。
３、弱火〜中火で餅状になるまで火にかけます。その後、弱火にして数分間混ぜ続けます。
４、きな粉をまぶして、適当な大きなに切り分けます。
５、エンジョーイ！

-----------------------------------------------------------------------

Website : http://www.peacefulcuisine.com
Instagram：@peaceful_cuisine
Facebook : https://www.facebook.com/peacefulcuisine.ryoya
Other Channel : https://www.youtube.com/c/RyoyaTakashima
App : https://play.google.com/store/apps/details?id=jp.co.c2inc.peacefulcuisine

-----------------------------------------------------------------------

Equipments & etc:

Camera : Fujifilm GFX100
Lens : Fujinon GF45mm f2.8

Lens Filter : Kenko variable NDX 82mm / Kenko MC close-up filter No.1 62mm
Mic：RODE Videomic Pro+
Monitor : Atomos Shinobi
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Edit : Adobe Premiere Pro / Adobe After Effects

-----------------------------------------------------------------------

Original video (with music) : https://youtu.be/m-T3zaNSdoU

-----------------------------------------------------------------------

Ingredients:

For the sauce (Kuromitsu)
50g Okinawan black sugar
50g water

For the mochi
50g warabi powder (bracken starch)
250g water
60g beet sugar (other sugar can be substitution)

roasted soybean powder (kinako)

Instructions:

1. add Okinawan black sugar and water into a sauce pan. gently boil the sauce down to half. set aside.
2. put warabi powder, water and beet sugar into a sauce pan and mix well.
3. heat it on medium or low fire until it thickens. then keep stirring for a few minutes to make the mochi slimier.
4. cover it with kinako(roasted soybean powder) and drizzle the kuromitsu sauce.
5. Enjoy!

-----------------------------------------------------------------------

「材料」

黒蜜
黒糖　50g
水　50g

わらび餅
本わらび粉　50g
水　250g
てん菜糖　60g

きな粉　適量

「作り方」

１、黒糖と水を鍋に入れて、半量くらいになるまで煮詰めます。
２、本わらび粉と水を鍋に入れ、ダマがなくなるまで混ぜます。てん菜糖を加えます。
３、弱火〜中火で餅状になるまで火にかけます。その後、弱火にして数分間混ぜ続けます。
４、きな粉をまぶして、適当な大きなに切り分けます。
５、エンジョーイ！

-----------------------------------------------------------------------

Website : http://www.peacefulcuisine.com
Instagram：@peaceful_cuisine
Facebook : https://www.facebook.com/peacefulcuisine.ryoya
Other Channel : https://www.youtube.com/c/RyoyaTakashima
App : https://play.google.com/store/apps/details?id=jp.co.c2inc.peacefulcuisine

-----------------------------------------------------------------------

Equipments & etc:

Camera : Fujifilm GFX100
Lens : Fujinon GF45mm f2.8

Lens Filter : Kenko variable NDX 82mm / Kenko MC close-up filter No.1 62mm
Mic：RODE Videomic Pro+
Monitor : Atomos Shinobi
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Edit : Adobe Premiere Pro / Adobe After Effects

-----------------------------------------------------------------------

Hi, everyone. :) Today we'll show you how to make a delicious & famous Japanese /Hokkaido biscuit snack: Rum Raisin Butter Sandwich Cookies.

It’s time for cookies!

These crispy sandwich cookies are filled with a flavor rum raisins and a fluffy buttercream frosting. The taste is exquisite!! They are my favorite cookies of all time. And they’re super easy to make too.

In this recipe, we use italian meringue to make the buttercream, and french pastry to make the cookies. Can you imagine how wonderful the taste when combined with rum raisins? I recommend this recipe for you strongly, hope you like this video. Enjoy. :)

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/hpvA6lDhzlQ
------------------------

Rum Raisin Butter Sand Recipe
☞ baking mold: 2" square cookie cutter, can make 20-22 cookies

Ingredients
✎ For Cookies
egg 1
unsalted butter 100g
almond flour 90g, finely ground
powdered sugar 55g
cake flour 110g

✎ For Italian Buttercream
unsalted butter 120g
granulated sugar 55g
water 18g
egg white 30g

✎ For Rum Raisin
rum 40g
raisins 70g

✎ Instructions
☞ Rum Raisins
1. Soak the 70g raisins with hot water and stirring by a scoop for 2-3 minutes to
2. Remove the raisins, drain and pat dry with a paper towel.
3. Prepare a jar or any container with a lid. Place the raisins in the jar and pour 40g Rum. Close up the lid, and give it a shake to let the raisins quickly soak up the rum.

☞ For cookies
1. Cream the softened butter until light and fluffy.
2. Add powdered sugar until well blended and well combined.
3. Add an egg, mix to combine, scraping down the sides of the bowl after each part. It takes time. Be patient. :)
4. Sift almond flour in the bowl, blended to mix well.
5. Sift flour and mix and blend until the dough just begins to come together.But don't over mix.
6. Transfer the dough on a plastic wrap, shape the dough slightly, and chill in refrigerator for 30 minutes.
7. Remove the plastic wrap and roll out the dough to 0.4cm thick. Freeze the dough for 20 minutes.
8. Cut the shapes out of the dough. We use 2" square cutter. You can also cut it into 4x8cm by knife.
9. Preheat the oven to 160C, bake for 15-18 minutes.
10. Remove the cookies from the oven and let them cool completely.

☞ For Italian buttercream
1. Add 30g egg white into to bowl, add a pinch of salt and few drops of lemon juice, whisk them until soft peak.
2. Add 55g sugar and 18g water into a pot and place on medium-low heat until temperature reads 117C. Remove from heat.
3. At the same time, drizzle the sugar syrup into the beaten egg whites slowly and turn the hand mixer to the highest speed until the sugar syrup has been added. Turn the mixer down to low speed until the meringue is completely cool.
4. For a wonderful emulsion, don't put all softened butter in at a time, you can add it in 3 times, and beat in medium speed until butter is combined. Turn the mixer to high speed to beat for extra 2 minutes, then you will get a silky texture buttercream.

----------------------------------------------------------------------
#RumRaisinButterSand
#cookies
#eastrecipes