關於 large round brush ，我們在網路上蒐集到這些相關的討論、資訊與評價

“For the last time, you don’t show your bum when taking pictures!” 🤦‍♂️

#Repost IG: @lancelemyconahap
📍 Danum Valley Conservation Area

The Pygmy elephant is the World's smallest subspecies of elephant. They have large ears, round bellies and long tails that may brush the ground as they walk.

Females are smaller than their male counterparts and either lack or have shortened tusks. The tip of a pygmy elephant’s trunk has a single, prehensile finger, which it uses to collect grasses, leaves, fruits and other plants.

#sabah #borneo #malaysia #tourism #photooftheday #nature #fun #photography #beautiful #enchantingsabah #travellater #traveltomorrow #wildlife #elephant #pygmyelephant

-（中文版本往下滑！）
@kumo 구름 brushes! This is a Korean cruelty free and vegan brand! Every brush comes with storage cases so it’s convenient while traveling! The shape maintains well after washing.
Save it first cuz it’s lonnnnnnng!

✨Mellow puff
The packaging is cute ❤️! It’s a normal puff but I think this item should be washed after used just like beauty blenders! So it’s great to have some replacements:)

✨Large powder brush
Above all the facial brushes, this is the one that I recommend the most! For it’s suitable for everyone!

✨Domed foundation brush
I assume this brush suits high liquidity foundation more for the bristles are somewhere between dense and light.

✨Angled brush
This is the only brush I got that has 2 protrude bristles. It doesn’t effect the usability though.

✨Fingertip brush
It more for spot conceal rather than under eye conceal! It doesn’t move the concealer because it’s pretty dense.

✨All-round eyeshadow brush
I love blending brushes and it can also be used as all over eyelid shades.

✨Eyeshadow brush
It’s the most elasticity of all the brushes I’m talking about today. Yet it doesn’t feel like you’re stabbing something on eyes, it’s soft.

✨Tapered blending brush
It can be use for nose contour and the point shades on eyes.

PR
👉👉👉
-
#kumo 刷具分享來了！
這是來自韓國零殘忍和素食的平價刷具品牌～使用人造毛取代天然毛！所有的刷具都不刺！一來的包裝質感就很好，有附網套和獨立的塑膠套，讓外出攜帶更方便！剛打開有微微的味道不過下水後就沒問題👌了！中國製，握柄有異材質拼接的設計質感很好～下水洗過後也沒有炸毛的問題，不用套網套！接下來一一介紹每個刷具～
（內容很多歡迎先收藏❤️）

#柔和氣墊粉撲
兩入一組，有很可愛的夾鏈袋外包裝！粉撲本身就是一般替換性的粉撲，建議敏感肌膚每次沾取氣墊後都要替換喔！降低細菌滋生的可能性～

🌸臉部刷具🌸
#弧形粉底刷
比較適合流動性高的粉底～

#大號散粉刷
適合大面積定妝，取粉力和釋粉力都蠻好的💕臉部刷具中最推薦這把！所有人都適合，不會有踩雷的問題👍

#斜角腮紅刷
這是這次收到唯一一隻有看到有一兩根毛凸出的刷具，但不影響使用～斜角鬆刷刷腮紅修容都很合適！

#指尖刷
比起做眼下遮瑕更適合用來遮局部斑點或痘痘等更小範圍的瑕疵！它有很緊密的刷毛，幾乎不會移動遮瑕的位置～

🌸眼部刷具🌸
#眼影刷
三個眼刷中最有彈力的刷具，但上眼不會覺得硬或是戳眼～

#錐形暈染刷
用來打鼻影可以細緻勾勒線條！也能上眼窩眼尾重點色～推薦想開始嘗試化鼻影的👬

#橢圓眼影刷/多功能刷
作為大面積鋪色和暈染邊界都很合適的鬆刷！暈染刷真的不嫌多😂

謝謝KUMO提供產品❤️

下方有購買連結🔗
【米粒森 】韓星御用彩妝師指定刷具-KUMO
https://lihi1.com/XDwp9

👉👉👉
@milli_kr_pop
#KUMO #kbeauty #makeupbrushes #kumobrush #米粒森 #韓國化妝品 #彩妝刷具 #彩妝粉撲 #메이크업브러쉬 #모공커버메이크업 #컨실러브러쉬 #쿠모핑거팁브러쉬 #핑거팁브러쉬 #코쉐딩브러쉬 #테이퍼드블렌딩브러쉬 #쿠모브러쉬 #쿠모 #구름
#makeup #化妝 #化粧

Vietnamese grilled pork rice rolls with vermicelli, cucumber, mint leaves, grilled onions and cilantro. ❤️

📝 Grilled pork rice rolls recipe
• 7 ounces/200 g rice flour
• 2 ounces/60 g tapioca flour
• 1/2 teaspoon salt
• 1/2 cup/125 ml vegetable oil
• 4 cloves garlic, minced
• 10 1/2 ounces/ 300 g minced pork
• 1/2 teaspoon sugar
• 1 pound, 2 ounces/ 500 g pork terrine, finely sliced
• 2 cucumbers, sliced
• 1 bunch perilla, leaves plucked
• 1 bunch fresh Vietnamese mint leaves
• 1 bunch fresh mint and cilantro plucked
• 2 Thai chili peppers

📝 Grilled pork rice rolls recipe (1 serving):
• Mix tapioca flour with rice flour, along with salt and 600 ml cold water. Whisk it up until flour dissolves and forms a smooth batter.
• Now heat a nonstick frying pan over medium heat, then add 2 tablespoons of oil. Fry the garlic and shallots and then add the pork, sugar, fish sauce and a pinch of salt and pepper. Stir-fry for 2 minutes and set it aside.
• Brush a round tray with oil and place it beside the stove.
• Heat a large nonstick frying pan over medium heat, coat the base of the pan with oil. Pour a small ladleful (2 to 3 tbsp) batter into the pan, turning the pan in a circular motion to cover the base with a thin layer of batter. Cover the pan with a lid and cook for 25 seconds. Remove the lid and slide the thin noodle sheet onto your oiled tray.
• Scoop 1 tbsp of pork onto the noodle sheet, fold both sides in, then fold over to form a roll. Transfer to a plate. Repeat.
• Top the rolls with fresh herbs, fried shallots, and cucumber and Thai peppers.
• Devour as you wish with spicy fish sauce.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
📝 Spicy Fish Sauce Recipe:
• 2 tbsp fish sauce
• 8 tbsp water
• 2 tbsp sugar
• 2 tbsp fresh lime or lemon juice
• 1 tbsp sambal sauce
• 1 tbsp chili oil
• 2 Thai chili peppers diced
• 2 garlic cloves diced
• Mix and dip away!

📍Homemade by the wifey @travelfoodstyle❤️⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
#davidthefoodie #foodie #food #vietnamesefood #vietnam #vietnamese #cooking #homemade #fresh #healthyfood #foodporn #delicious #lunch #dinner #breakfast #brunch #nomnom #foodblogger #homecooking #eatthis #quarantine #cookingrecipe #recipe #springrolls

甘辛い照り焼きソースを絡めた牛肉とブロッコリーはご飯と相性ぴったり！
外は香ばしく焼き上げてカリカリ食感が楽しめます♪
ぜひ作って見てくださいね！

牛肉とブロッコリーの焼きおにぎり
12個分

材料：
白ごはん　4合分
■ソース
しょうゆ　120ml
はちみつ　85g
しょうが（みじん切り）　小さじ1/2
にんにく（みじん切り）　1片分
■具
サラダ油　大さじ1＋大さじ2
牛もも肉（角切りステーキ）　225g
塩　小さじ1/2
コショウ 　小さじ1/2
玉ねぎ（みじん切り）　小1/2個
ブロッコリー（粗みじん切り）　150g
コーンスターチ　大さじ1
水　大さじ1
白ごま　大さじ1/2
しょうゆ　120ml
青ねぎ（小口切り）　盛り付け用

作り方：
1. 白ごはんを4合炊く。

2. ソースを作る。カップにしょうゆ、はちみつ、しょうが、にんにくを入れ、よく混ぜる。

3. 具を作る。フライパンにサラダ油大さじ1を入れ、中火で熱す。牛肉、塩、コショウ を加え、焼き色がつくまで炒める。一度フライパンから牛もも肉を取り出す。

4. フライパンに玉ねぎとブロッコリーを入れ、玉ねぎが半透明になるまで炒めたら(2)を加える。

5. 小皿にコーンスターチと水を入れて混ぜ合わせ、 (4)に回しかける。ブロッコリーが柔らかくなってソースにとろみがつくまで、2-3分煮る。

6. (3)をフライパンに戻し入れ、白ごまを振りかける。混ぜたら火から下ろす。

7. 直径13cm程のボウルにラップを敷き、大さじ2の白ごはんをボウルの内側に押しつける。

8. 真ん中に(6)を大さじ1/3入れ、ごはんをかぶせる。ラップをボウルから剥がし、おにぎりを三角形に整形する。残りのごはんと具材で繰り返す。

9. フライパンにサラダ油大さじ2を入れ、中火で熱す。おにぎり2-3個をフライパンに入れ、焼き色がつくまで両面1-2分ずつ焼く。

10. 刷毛でしょうゆを全面に塗り、さらに焼く。

11. 青ねぎを振りかけたら、完成！

===

Beef and Broccoli Rice Balls
for 12 servings

Ingredients:
■RICE
3 cups japanese short grain rice(600 g)
3 cups water(720 mL)
■STIR FRY SAUCE
1/2 cup soy sauce(120 mL)
1/4 cup honey(85 g)
1/2 teaspoon ginger, minced
1 clove garlic, minced
■FILLING
1 tablespoon vegetable oil
1/2 lb boneless round steak(225 g), diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 small yellow onion, finely chopped
1 cup broccoli(150 g), finely chopped
1 tablespoon cornstarch
1 tablespoon water
1/2 tablespoon sesame seeds
2 tablespoons vegetable oil
1/2 cup soy sauce(120 mL)
scallion, thinly sliced, for garnish

Preparation:
1. Make the rice: Wash the rice in a medium bowl of water, draining and refilling until the water is clear. Pour the washed rice into a large pot and add 3 cups (720 ml) of fresh water. Let soak for 30 minutes.

2. Place the rice on the stove over medium-high heat and bring to a boil. Cover, reduce the heat to low, and simmer for 12 minutes, or until all of the water is absorbed by the rice. Turn off the heat and let the rice rest with the lid on for 10 minutes, then fluff the rice and set aside until ready to use.

3. Make the stir fry sauce: In a liquid measuring cup or medium bowl, combine the soy sauce, honey, ginger, and garlic. Whisk to combine.

4. Make the filling: Heat the vegetable oil in a medium pan over medium heat. Add the beef, salt, and pepper and cook until the meat is browned and cooked all the way through, 3-4 minutes. Remove the beef from the pan.

5. Add the onion and broccoli to the same pan. Cook for 2-3 minutes, until slightly tender. Add the stir fry sauce. Combine the cornstarch and water in a small bowl and stir until cornstarch dissolves. Pour into the pan. Cook for 2-3 minutes more, or until the sauce is thick and the broccoli is tender.

6. Return the beef to the pan, add the sesame seeds, and stir until thoroughly combined. Remove the pan from the heat.

7. Line a 5-inch (13 cm) diameter bowl with plastic wrap. Scoop two tablespoons of rice into the bowl and use the back of a spoon (or your fingers) to flatten in an even layer against the inside of the bowl.

8. Add a ½ tablespoon of filling and top it off with a little more rice. Use the plastic wrap to mold the rice around the filling. Unwrap and use your hands to shape the rice into a triangle. Repeat with the remaining rice and filling.

9. In a medium pan, heat the vegetable oil over medium-high heat. Add 2-3 rice triangles to the pan and fry on each side for 1-2 minutes, or until the rice is crispy and starting to turn golden brown.

10. Brush soy sauce on all sides of the triangles and fry each side for another 1-2 minutes, or until dark golden brown. Repeat with the remaining triangles.

11. Sprinkle the rice triangles with scallions, then serve.

12. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

トゥンカロンのご紹介です！
アイスとベリーを挟み、トゥンカロンのならではのボリューム感を出しました！
赤とピンクで仕上げてインスタ映え間違いなし♡
とっても美味しいので、ぜひ作ってみてくださいね♪

いちごトゥンカロンアイス
4個分

材料：
アーモンドプードル 110g
粉砂糖 200g
卵白（室温に戻す）大3個分
グラニュー糖 50g
食紅（赤） 2滴
いちごアイスクリーム 475g
ラズベリー 12個

作り方:
1. ボウルにアーモンドプードルと粉糖を振るい入れる。

2. 違うボウルに卵白を入れてハンドミキサーで泡立てる。白っぽくなってきたらグラニュー糖を3回に分けて加え、ツノが立つまで泡立てて、しっかりとしたメレンゲを作る。

3. (2)に(1)と食紅を加え入れ、粉気がなくなるまでさっくりと混ぜる。焼く時に厚みを出すため、混ぜすぎないように気をつける。

4. 絞り袋に(3)を入れ、クッキングシートをしいた天板に直径8cm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。

5. オーブンを140度に予熱しておく。

6. (4)を触って指に生地がつかないか確認する。オーブンで15分焼く。クッキングシートから簡単に剥がせるようになったら取り出して冷ます。

7. (6)を2枚1組にする。小さめのアイスクリームスクープでいちごアイスクリームをのせたらラズベリーをのせ、2枚目で挟んで完成！


Strawberry Macaron Ice Cream Sandwich
for 4 sandwiches

Ingredients:
1 cup superfine almond flour(110 g), if unable to find superfine, pulse almond flour in a food processor first
1 ¾ cups powdered sugar(200 g)
3 large egg whites, room temperature
¼ cup granulated sugar(50 g)
2 drops red food coloring
1 pt strawberry ice cream(475 g)
12 raspberries

Preparation:
1. Line a baking tray with parchment paper.

2. Using a fine mesh sieve, sift together the almond flour and powdered sugar in a medium bowl. Discard any large pieces that remain in the sieve.

3. In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form.

4. Add a third of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks.

5. Add another third of the sugar and beat again until egg whites are back to stiff peaks. Repeat with the remaining sugar, beating until whites are shiny and fluffy.

6. Add the sifted flour and sugar to the bowl with the egg whites. Add 2 drops of food coloring. With a rubber scraper, fold the mixture into the egg whites, about 35-45 strokes, or until the batter falls on itself but a slight peak remains.

7. NOTE: Do not over-mix or batter will be too thin and runny.

8. Fill a piping bag fitted with a round tip.

9. Pipe batter onto prepared baking tray into 3-inch (8 cm) disks.

10. Lift and drop the baking tray onto a hard surface 2-3 times to smooth out the batter and knock out any air bubbles. Allow macarons to rest at room temperature for one hour, until a skin forms on the surface.

11. Preheat oven to 275˚F (140˚C).

12. After about one hour, gently brush the top a macaron with your finger to check that a skin has formed. The batter should not stick to your finger, if it does, allow to set for an additional 15 minutes.

13. Bake cookies in preheated oven for 15 minutes, or until the macarons peel away from the parchment when lifted.

14. Allow the macaron shells to cool completely.

15. Using a small ice cream scoop, scoop ice cream and put onto the bottom side of the macaron shell. Place raspberries in between ice cream scoops, and sandwich together with a similarly sized macaron.

16. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

Hello friends! Today we're going to share with you how to make a classic Italian sweet buns: Maritozzi Con La Panna, sweet buns with whipped cream.

Maritozzi are gorgeous and delicious Italian cream buns. It's a kind of soft and light brioche style bun which is sliced in half, then filled with whipped cream! You can easy to get one in Rome's pastry shops or coffee shops. Usually people enjoy it with coffee for breakfast. Or even for afternoon tea.

Maritozzi buns are originally found in the Lazio region in Rome and date back to the Middle Ages. They're made with yeast, flour, egg, sugar, butter, honey, salt, and orange zest. There is a tradition that a boyfriend or future husband gives his lover these sweet cream buns as a sign of his love, or hides a ring inside the bun. So romantic. If you love cream buns, you need to try it. Enjoy :)

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio

This is an #ASMR​​​​​ ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/Ltrmtpc7EqA
----------
How to make Maritozzi Con La Panna
Maritozzi Con La Panna Recipe

☞  Yield: Serve 5

✎ Ingredients
bread flour 167g
unsalted butter 25g
granulated sugar 27g
medium egg 2
instant yeast 2.2g
salt 2.3g
honey 7g
an half orange zest
milk 45g

✎ Instructions
1. In a large bowl, add milk (room temp), a teaspoon of the total quantity of sugar and instant yeast and 15g of the total quantity of flour together, mix well to create a smooth paste. Cover with plastic wrap and let rest for 30 minutes in a warm spot.
2. Then add egg mixture, the remaining of sugar, honey and orange zest into the bowl, mix to combine.
3. Add the remaining of flour and salt, combine the ingredients, incorporating the flour bit by bit.
4. Transfer the dough to the work surface, the dough will be sticky but try not to add too much flour, a little is fine, just knead until it becomes a ball, it should come together nicely. You can use a scraper to collect the dough.
5. Add the softened butter, press the dough out in a way on the work surface to help blending the ingredients together, then scrape the dough back into the center, and continue to press the dough again until fully incorporated.
6. Next, use the slap and fold method to knead the dough, just pick up the dough and slap it down, then fold it over, and repeat again, until the dough is smooth and soft. You can also use a mixer for this procedure.
7. Place the dough ball in a bowl and cover with a plastic wrap in a warm place for about 2 hours or until doubled in size.
8. Turn the dough onto a work surface. Divide the dough into pieces of 55g for each. Degas them gently, rolling each bun into a small round shape. Place them one by one onto a baking sheet with baking paper. Cover with a tea towel or plastic wrap loosely, let them rise for 30 minutes in a warm spot.  
9. When ready to bake, preheat the oven to 200ºC, brush the maritozzo with an egg wash and bake for about 12~14 mins, or until golden on top.
10. Once baked, let the buns cool completely.
11. Cut the bread in half without cutting through. Open slightly and fill with fresh whipped cream, and dust with icing sugar.
12. Enjoy.
-----------------------------------------------------------------------
Chapter:
00:00 opening
00:32 Ingredients
01:25 yeast
02:46 Make the dough
05:07 1st kneading(about 4~6 mins)
05:50 add butter, and 2nd kneading(7~8 mins)
07:02 let rise until it doubles in size(about 2~3 hours)
09:23 2nd rise(about 30 mins)
09:40 egg wash, baking time and temp
10:41 Fill the maritozzi with whipped cream
-----------------------------------------------------------------------
#Maritozzo
#Maritozzi
#easydessert

More Info:
https://www.sweet-dumpling.com

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