PRODUCTS REVIEW - SAIAN NATURAL CLINICAL
1. SAIAN STRAWBERRY CLEANSER 240ml
💡DETAILS: This light and silky foaming cleanser removes surface impurities and all traces of make-up with no irritation. Amazingly refreshing and smooth, this cleanser naturally moisturizes. Hypoallergenic, paraben-free, artificial color-free, artificial fragrance-free. Its beautiful pink color is due to natural Strawberry Oil - a moisturizing fruit oil that protects and nourishes skin and hair. Contains Lycopene, which is high in antioxidants with a small molecule structure that is easily absorbed by the skin. Doesn't irritate eyes, and doesn't dehydrate the skin. Perfect for young and sensitive skin. Like all Saian products, this cleanser is gluten free, despite the Hydrolyzed Wheat Protein Ingredient. Hydrolyzed wheat protein is processed and then re-processed, so much that the offending gluten is removed through this process, thus, rendering it gluten free.
✅RATING: 10/10
🔴MY REVIEW: I have been using this cleanser once a day, almost every morning for the last two months. This cleanser is very gentle, leaves my skin feeling super soft and hydrated. My skin definitely has looked more radiant after using this consistently. Highly recommend.
2. SAIAN ENZYME MASK 4oz + BRUSH
💡DETAILS: This unique and highly effective botanical enzymatic mask is specially formulated to liquefy and remove dead cells and impurities that accumulate on the surface of the skin. The mask's gentle, natural blend lightens the skin, activates cellular function, increases circulation, fades discoloration and leaves the skin feeling and looking fresh, smooth and healthy. Using this clay mask helps to pull out oils, exfoliate, and reduce the appearance of sun damage, wrinkles, cellulite and even stretch marks. Reduces pore size. Perfect for blemished skin, blackheads and even cystic acne. Excellent for soothing skin conditions such as rosacea, eczema, rashes, psoriasis, and acne. Paraben-free, artificial color-free, propylene glycol-free, unscented. No special activator required - mix the powder with warm water and apply for 10-15 mins. ** Soft bristle brush for Enzyme Mask Application.
✅RATING: 10/10
🔴MY REVIEW: I absolutely love this stuff. Works well. Tingles a little but doesn’t burn. My skin felt refreshed and noticeably smoother and healthier after a few applications. Well, I immediately feel a difference in my skin while I rinsing it off. Very smooth skin afterwards. Definitely recommend.
3. SAIAN HYDRATING CELLULOSIC MASK 20gx5
💡DETAILS: This gentle Lyocell mask replenishes the skin’s moisture levels with hyaluronic acid. It reduces the appearance of fine lines and wrinkles with Argireline. This mask’s soft blend of allantoin and seaweed extract soothes, and nourishes the skin without any added parabens, fragrance or color. Store it in the refrigerator and apply after RF treatments or microneedling. Store it in room temperature for daily use. For all skin types including sensitive skin.
✅RATING: 10/10
🔴MY REVIEW: These masks are just wonderful. I feel instant hydration and continue to feel the hydration hours after use. Completely transforms my face and makes it glow and look healthy. Highly recommend.
4. SAIAN BOTANICAL STEM CELL SLEEPING MASK 60ml
💡DETAILS: Saian remarkable Botanical Stem Cell Mask uses the latest stem cell technology to derive powerful actives from Acai Palm, Chinese Basil, and White Oak resource materials. These derivatives impart antioxidant, protectant, and anti-aging benefits. The secret is in this mask’s unique transparent, breathable, nourishing, odorless, and non-sticky film base. Simply apply by smoothing gently over the entire face, avoiding eye area, wait until completely dry, and go to sleep with it on. While you sleep, Saian Botanical Stem Cell Mask sits comfortably on the face, and doesn’t rub off on your pillow. Its hydroscopic and breathable barrier properties ensure the skin locks in moisture, and breathes uninterrupted. It is easy to remove with a light wash, upon waking up. White Oak Bark is a skin-soothing, anti-aging, anti-oxidant and anti-inflammatory ingredient. It is known to absorb toxins and soothe irritated skin. Its anti-oxidant properties make it ideal for anti-aging treatments. Chinese Basil is rich in Omega-3 and Rosmaritic Acid, and exhibits potent anti-oxidant properties. Chinese Basil reduces inflammation and lessens the damage created by free radicals. Acai Berry extract has antioxidants, amino acids, essential fatty acids, fiber, protein, and plant sterols. Native to the tropical Central and South American Amazon, the Acai palm grows in extremely high temperatures, and can withstand intense UV radiation. It’s packed with vitamins A, B1, B2, B3, C.
✅RATING: 10/10
🔴MY REVIEW: This’s so lightweight and hydrating. My skin feels light and fresh in the morning, pores are smaller, makes my makeup easy to apply. It soaks in so well there is zero stickiness. Now this’s part of my daily face routine. Definitely recommend.
5. SAIAN DASHA LASH 5ml
💡DETAILS: Achieve Beautiful Eyelashes and Eyebrows with revolutionary Saian Dasha Lash™ with SymPeptide®.
✅RATING: 10/10
🔴MY REVIEW: I’ve been using this for almost three months and it really works. I’m Asian so it’s super common to have sparse, light eyebrows and lashes. I didn’t notice immediate results but after three months there was a filing in of my almost invisible eyebrows and now I no longer need eyebrow pencil. My brows are natural, all me!! I highly recommend this to anyone. Be patient, keep using it everyday and you will be amazed at the results.
📌Disclaimer: I received these products for free in return for providing my honest and unbiased review. Please note that what may work for me, may not work for anyone else. Results may vary from person to person, so please take this into consideration if you decide to try those products.
🔎OFFICIAL WEBSITE - https://saian.net
🔎FACEBOOK - https://m.facebook.com/SaianSkincare/?__tn__=%2Cg
🔎YOUTUBE - https://m.youtube.com/user/SAIANskincare/videos
🔎IG - @saian_skincare
#saianskincare #professionalskincare #esthetician #skincareluxury #naturalskincare #lovekakalovebeauty #hkbeauty #beautyblogger #kakablogs #kakalovekakalovelifeblogs #productreview #shoponline
同時也有32部Youtube影片,追蹤數超過10萬的網紅MONGABONG,也在其Youtube影片中提到,Back with another haul for you guys time and I collated all my random purchases from TaoBao and Shopee over a month! ✨ Also bought some clothes which ...
「transparent film」的推薦目錄:
- 關於transparent film 在 KAKA LAM 嘉嘉 Facebook 的最佳解答
- 關於transparent film 在 Gucci Facebook 的精選貼文
- 關於transparent film 在 Adele Leung 梁雅懿 Facebook 的最佳解答
- 關於transparent film 在 MONGABONG Youtube 的最讚貼文
- 關於transparent film 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳解答
- 關於transparent film 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳貼文
- 關於transparent film 在 'Transparent' Trailer - YouTube 的評價
- 關於transparent film 在 Transparent Film Festival | Facebook 的評價
transparent film 在 Gucci Facebook 的精選貼文
For episode 5 ‘The Neighbours’, Silvia Calderoni wore a transparent chiffon dress with lace and flower details. Captured by Gus Van Sant on other members from the cast interpreting the neighbours, a T-shirt printed on the front with #1921—a reference to the year Gucci was founded—a three-piece GG motif green suit with wide legged cropped pants, waistcoat and jacket detailed with lion head brooches on the lapels and Jackie 1961 bags. Follow the GucciFest fashion and film festival and watch the new episode on.gucci.com/GucciFest_.
transparent film 在 Adele Leung 梁雅懿 Facebook 的最佳解答
In my 10k post after being on Instagram for 10 years, I want to say thank you—what a ride.
How amazing and powerful is expression to re-discover oneself.
I have too much to say but right now I just want to keep it short—I truly love that grand love that you are, even though it is never perfect, mostly misunderstood, but it is always honest, transparent and the truth is, words are not even necessary, to feel it. Thank you for this space to no longer need if anyone gets it or not, agrees or not.
Whether you have been here 10 years ago, joined or got off half way on the ride,
I truly appreciate that we have met. .
#trulyloveyou
#couldnotlivelessthanmagnificence
#delicateness
#absolutelyfabulous
#grandness
#keepturningitup
#forallofus
#moniquelhuillier
#preloved
#lace
#gown
#nature
#flowers
#joy
#fashion
#photography
#film
#model
#styling
#style
#beauty
#expressioniseverything
Film Director and editor: @tavinchicchart
Creative Director: @adeleleung
Hair: @kolen128
Makeup: @chakkkchu
Stylist: @adeleleung
Assistant: @berryyyaht
Wardrobe: @joinhula
transparent film 在 MONGABONG Youtube 的最讚貼文
Back with another haul for you guys time and I collated all my random purchases from TaoBao and Shopee over a month! ✨ Also bought some clothes which were honestly pretty disappointing ? (just my luck)…. so keep on watching!
Leave your good finds from Shopee / TaoBao in the comments box down below ~ Always love chatting with you guys! ❤️
Catch my other videos here!
??TaoBao Haul 2020: https://www.youtube.com/watch?v=-ZlIPcGCS0Y
??TaoBao Winter Haul: https://www.youtube.com/watch?v=ToJ8u-3si30
PRODUCTS MENTIONED (tried my best to link everything to the best I can but some links have expired and I couldn't retrieve them. So sorry!) :
? Kodak film (Gold 200 & Ultramax 400) : https://shopee.prf.hn/l/rd9ePG4
? Nespresso Dolce Gusto Capsule: https://shopee.prf.hn/l/K3AxAnn
?Chicken Drumstick AirPods Case: https://shopee.prf.hn/l/6PGv55b
? Metallic Solar Airpods Case: https://bit.ly/3sszZLG
? Wireless Keyboard With Trackpad: https://shopee.prf.hn/l/6neGxx4
? Muji-inspired Contact Lens Case: https://shopee.prf.hn/l/62GMkJ9
? 4-tier Transparent Cupboard: https://shopee.prf.hn/l/KmoV29L
? Black & white muscle tank: https://bit.ly/3clTgcg
? White Ribbed Crop Tank: Link unavailable
? Black Puffy Sleeve Ruched Dress: Link unavailable
? White Sweetheart Dress: https://bit.ly/3fhpiI3
? Padded Black Bra Top: https://shopee.prf.hn/l/6neEejX
-————————————————————————————
FOLLOW ME
► Instagram: http://instagram.com/mongabong
► TikTok: www.tiktok.com/@mongabong
► Snapchat: @mongabong
► Blog: www.mongabong.com
► Email: hello@mongabong.com
FAQ
Hello! My name is Mong Chin and I'm from sunny Singapore. I am 1.63m and I am Singaporean Chinese. I speak English, Mandarin and am currently learning Korean in my free time. I love all things beauty and fashion, and I also like to share my life here. I hope you guys enjoy watching my videos!
DISCLAIMER
This video is not sponsored. Some of the links above are affiliate links, which means I may earn a small fee if a sale goes through them. It does not cost you any extra and it helps to support my lil' channel so i can continue creating content for you all ?

transparent film 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳解答
ハンバーガーバンズの作り方と、ハンバーガーのバリエーション色々です
【材料】
パン生地
・強力粉 300g
・グラニュー糖 25g
・スキムミルク 10g
・塩 6g
・インスタントドライイースト 4.5g
・水 195g
・バター 30g
・白ごま 適量
パテ
・牛ひき肉 400g
・塩 2.5g
・ケチャップ 大さじ1
・炒め玉ねぎ 1/4個分
・黒胡椒 適量
・オールスパイス(あれば) 適量
・ナツメグ(あれば) 適量
・クローブ(あれば) 適量
・全卵、牛乳or豆乳、パン粉 かたさ調整
・チーズ
・レタス
・マヨネーズ+ケチャップ(お好み)
・マスタードバター
【準備】
・パン生地、マスタードバター用のバターを室温においておく
【作り方】
1. 【こね~1次発酵】ボウルにパン生地のバター・白ごま以外をあわせてヘラで混ぜ、まとまったらこねていく
2. 向こうが透けるくらいのグルテン膜が出来たらバターを加えてさらにこね、再度薄いグルテン膜が出来たらこねあがり(こね上げ温度:26℃)
3. 丸めてボウルに入れてラップをし、30℃で60分1次発酵、2倍ほどに膨らむ(指に強力粉をつけて穴をあけたとき、少しだけ穴が縮むが塞がらない)
4. 【分割~ベンチタイム】軽くおさえガス抜きし、45gずつ計量し分割し、きれいな面が表面になるようにして丸め、かたく絞った濡れ布巾をかけてベンチタイム15分
5. 【成形】軽くおさえて円状に平らにし、同様に丸め直し、オーブン用シートを敷いた天板に並べる
6. 【2次発酵】35℃で50分2次発酵(オーブンで発酵させる場合は予熱の時間がかかるので40分くらいで取り出して予熱を開始する)
7. 【焼成/210℃に予熱】オーブンに入れる直前に霧吹きするか溶き卵を塗り、白ごまをのせて210℃に予熱したオーブンで10分焼く
8. 【ハンバーガー】パテの材料を軽く練って合わせて円盤型にして焼いてチーズをのせ、常温に戻したバターにマスタードを混ぜる
9. バンズにマスタードバターを塗り、パテ・レタスなどお好みの具材やソース等を挟んで出来上がり
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【動画でよく使ってる調理器具】
フライパン(20cm):https://amzn.to/2QyY1ny
フライパン(24cm):https://amzn.to/2UtNvz5
フライパン(24cm深型):https://amzn.to/3dj5DEp
鉄フライパン(22cm):https://amzn.to/3a8hqmR
アルミフライパン(24cm):https://amzn.to/3dj6tRz
片手浅型鍋(18cm):https://amzn.to/2QzGXha
片手浅型鍋(21cm):https://amzn.to/2U7ta3o
片手鍋(16cm):https://amzn.to/2QzCj2x
片手鍋(20cm):https://amzn.to/3bd0lZa
ソースパン:https://amzn.to/2U9keuI
まな板:https://amzn.to/2J1fQHI
ガスコンロ:https://amzn.to/3bdtvYa
牛刀:https://www.jikko.jp/fs/jikko/54803
ペティ:https://www.jikko.jp/fs/jikko/54800
撮影機材
カメラボディ:https://amzn.to/2xSXZAd
動画レンズ:https://amzn.to/2UteU3V
写真レンズ:https://amzn.to/2U7HcCb
録音:https://amzn.to/2U9cGYT
※製品のURLはAmazonアソシエイトのリンクを使用しています
--------------------------------------------------------------------------
▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/
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↓using translation software.
[Ingredients]
bread dough
・Bread flour 300 g
・Granulated sugar 25 g
・Skim milk 10 g
・6 g salt
・Instant dry yeast 4.5 g
・195 g water
・Butter 30 g
・White sesame seeds, to taste
Pate
・Ground beef 400 g
・Salt 2.5 g
・1 tbsp ketchup
・1/4 sauteed onion
・Black pepper to taste
・Allspice (if you have) as needed
・Nutmeg (if you have) as needed
・Cloves (if you have) as needed
・Adjust the firmness of the whole egg, milk or soy milk, and bread crumbs.
・Cheese
・lettuce
・Mayonnaise + ketchup (To taste)
・mustard butter
[preparation]
・Leave the bread dough and the butter for the mustard butter at room temperature.
[How to make]
1.[Knead it and let it undergo primary fermentation.] Mix all the ingredients except the butter and white sesame in the bread dough with a spatula. Knead it when it comes together.
2.Once the gluten film is transparent, add butter and continue kneading. Once the gluten film is thin again, it's done kneading (Kneading temperature: 26 ° C).
3.Round it and put it in a bowl. Wrap it and let it undergo primary fermentation for 60 minutes at 30 ° C. The dough will rise to twice its original size (When I put extra-strength flour on my finger and make a hole, the hole shrinks a little but it won't close.).
4.[Split ~ Bench Time] Lightly press it to release the gas. Measure it to 45 g and divide it. Round it so the clean side becomes the surface. Cover it with a tightly squeezed damp dishcloth and bench it for 15 minutes.
5.[moulding] Lightly press it and flatten it to a circle. Round it in the same way then line it on a baking sheet covered with baking paper.
6.[secondary fermentation] Let it undergo secondary fermentation for 50 minutes at 35 ° C (When fermenting in the oven, it takes time to preheat, so take it out after about 40 minutes and start preheating.).
7.[Bake it/Preheat it to 210 ° C.] Just before putting it in the oven, spray it or coat it with beaten egg. Top it with white sesame and bake it for 10 minutes in the oven preheated to 210 ° C.
8.[Hamburger] Lightly knead the ingredients for the patty and mix it together. Form it to a disk then bake it. Top it with cheese then mix the mustard with the butter that has been brought to room temperature.
9.Spread mustard butter on the buns. Sandwich your favorite ingredients such as pate, lettuce, sauce, etc and it will be complete.

transparent film 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳貼文
シンプルだけどじゅわっと広がるバターとちょうどいい塩加減、ふわふわもちもちのパン生地が美味しい塩パン、塩バターロールの作り方
バターは有塩でも無塩でもOK
有塩の場合はトッピングの塩を調整してください
【材料】
パン生地
・強力粉 300g
・グラニュー糖 25g
・スキムミルク 10g
・塩 5g
・インスタントドライイースト 2g
・水 195g
・バター 20g
・バター(出来れば発酵バター) 7gずつ
・フルール・ド・セルor岩塩 適量
【準備】
・パン生地のバターを室温においておく
・中心に巻く用のバターを7gずつ拍子木状に切り分けて冷蔵庫で冷やしておく
【作り方】
1. 【こね~1次発酵】ボウルにパン生地のバター以外をあわせてヘラで混ぜ、まとまったらこねていく
2. 向こうが透けるくらいのグルテン膜が出来たらバターを加えてさらにこね、再度薄いグルテン膜が出来たらこねあがり(こね上げ温度:26℃)
3. 丸めてボウルに入れてラップをし、30℃で60分1次発酵、2倍ほどに膨らむ
4. パンチを入れる(台に取り出して全体的に軽くおさえて広げ、横に三つ折り→縦に三つ折りしてボウルに戻す)
5. ラップをして再び発酵、30℃で30分、2倍ほどに膨らむ(指に強力粉をつけて穴をあけたとき、少しだけ穴が縮むが塞がらない)
6. 【分割~ベンチタイム】軽くおさえガス抜きし、生地の重さをはかって10等分にするか50gずつ計量し分割する
7. きれいな面が表面になるようにして丸め、かたく絞った濡れ布巾をかけてベンチタイム15分
8. 【成形】軽くおさえて円状に平らにし、奥から1/3くらいを生地を張らせながら手前に折り返し、180℃まわして反対側も同様に折り返す
9. さらに中心に半分に折りたたんでとじ、片方が細くなるように少しのばし、かたく絞った濡れ布巾をかけて10分ほど休ませる
10. 細い方を手前において、半分より奥に向かってめん棒でのばし台にくっつけ、手前を引っ張りながらめん棒でのばす
11. 巻いた時にきれいな面が外側になるようにして再度同じように30cm強にのばし、奥の太い方に切れ込みを入れて左右にも少しのばす
12. 拍子木状にしたバターを切れ込みの手前に置いて1周巻き、両端を整えてゆるく巻いて、最後は指でつまんでとじる
13. 【2次発酵】オーブン用シートを敷いた天板にとじめを下にして並べ、40℃で60分2次発酵(オーブンで発酵させる場合は予熱の時間がかかるので50分くらいで取り出して予熱を開始する)
14. 【焼成/220℃に予熱】オーブンに入れる直前に全体的に霧吹きし、塩をのせて220℃に予熱したオーブンで10分焼いて出来上がり
--------------------------------------------------------------------------
【動画でよく使ってる調理器具】
フライパン(20cm):https://amzn.to/2QyY1ny
フライパン(24cm):https://amzn.to/2UtNvz5
フライパン(24cm深型):https://amzn.to/3dj5DEp
鉄フライパン(22cm):https://amzn.to/3a8hqmR
アルミフライパン(24cm):https://amzn.to/3dj6tRz
片手浅型鍋(18cm):https://amzn.to/2QzGXha
片手浅型鍋(21cm):https://amzn.to/2U7ta3o
片手鍋(16cm):https://amzn.to/2QzCj2x
片手鍋(20cm):https://amzn.to/3bd0lZa
ソースパン:https://amzn.to/2U9keuI
まな板:https://amzn.to/2J1fQHI
ガスコンロ:https://amzn.to/3bdtvYa
牛刀:https://www.jikko.jp/fs/jikko/54803
ペティ:https://www.jikko.jp/fs/jikko/54800
撮影機材
カメラボディ:https://amzn.to/2xSXZAd
動画レンズ:https://amzn.to/2UteU3V
写真レンズ:https://amzn.to/2U7HcCb
録音:https://amzn.to/2U9cGYT
※製品のURLはAmazonアソシエイトのリンクを使用しています
--------------------------------------------------------------------------
▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/
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↓using translation software.
[Material]
bread dough
・Bread flour 300 g
・Granulated sugar 25 g
・Skim milk 10 g
・5g salt
・Instant dry yeast 2g
・195 g water
・Butter 20 g
・Butter 7g each
・Full de Ser or rock salt as needed
[How to make]
1.Mix all of the bread dough except the butter in a bowl with a spatula. Knead it when it comes together.
2.Once the gluten film is transparent, add butter and continue kneading. Once the gluten film is thin again, it's done kneading (Kneading temperature: 26 ° C).
3.Round it and put it in a bowl. Cover it with a plastic wrap. Let it undergo primary fermentation for 60 minutes at 30 ° C and it will rise to around twice its original size.
4.punch (Take it out on a stand, lightly press it all over and spread it out, fold it horizontally in three, fold it vertically in three and put it back in the bowl.)
5.Cover with plastic wrap and let rise again, then bake at 30 ° C for 30 minutes until it doubles in size (When I put extra-strength flour on my finger and make a hole, the hole shrinks a little but it won't close.).
6.Lightly press it to release the gas. Measure the weight of the dough and divide it to 10 equal parts or measure 50 g each and divide it.
7.Round it so the clean side becomes the surface. Cover it with a tightly squeezed damp dishcloth and bench it for 15 minutes.
8.Lightly press it down and flatten it to a circle. Roll it back to the front while stretching around 1/3 of the dough from the back. Rotate it to 180 ° C then fold the other side in the same way.
9.Fold it in half and close it. Stretch it a bit so one side becomes thinner. Cover it with a tightly squeezed damp dishcloth and let it rest for around 10 minutes.
10.Place the thin side in front of you and stretch it from the half towards the back with a rolling pin. Attach it to the stand and stretch it with a rolling pin while pulling the side in front of you.
11.When rolling it, make sure that the beautiful side is on the outside and stretch it again to a little more than 30 cm in the same way. Make a cut on the thick side in the back and stretch it a little on the left and right.
12.Place the clap-shaped butter in front of the cut and roll it around. Adjust both ends and roll it loosely then pinch it with your finger at the end and close it.
13.Put the dough on a baking sheet covered with baking paper, with the seam side down, and let it undergo secondary fermentation for 60 minutes at 40 ° C (When fermenting in the oven, it takes time to preheat, so take it out after about 50 minutes and start preheating.).
14.[Preheat it to 220 ° C] Spray it entirely just before putting it in the oven. Add salt and bake it for 10 minutes in the oven preheated to 220 ° C and it will be complete.

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