關於 white room photography ，我們在網路上蒐集到這些相關的討論、資訊與評價

柴灣終於有一間可以chill既cafe啦🥰除左有靚咖啡仲有好味既野食😍仲有海景添呀🙆🏻‍♀️最正既一個地方係唔會比人趕走😇當Cafe開得愈來愈多😢卻失掉當初Cafe所帶比人輕鬆既環境😣好多時只係想嘆下啡😞工作一下😭網絡數據好多時都因著種種原因未能提供🥲 @welcome.to.bellis 竟然係有wifi架!!!仲要對著個海嘆著啡做野😩真係孤島珍貴小角落呀lolllll🤤🤤🤤❤️
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日式醬汁鰻魚焗飯🍱醬汁香濃✨鰻魚超級入味同埋鮮嫩
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Angus Cheese Burger🍔肉汁厚實😆個芝士好邪惡呀😝
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Flat White☕佢地既豆係來自Colombia Huila😋係我鍾意既風味☺️好香滑
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Earl Grey Tea🍶個杯勁靚呀🤣酸酸甜甜好清新🌿
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💕佢地由早餐到晚餐都有🙊夜晚又有得睇夜景🌷絕對係各位情侶拍拖好地方😉
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#BellisCafe
地址：柴灣永泰道60號柴灣工業城1期13樓1307室
Address: Room 1307, 13/F, Phase 1, Chai Wan Industrial City, 60 Wing Tai Road, Chai Wan
#柴灣站D出口
#chaiwanstationexitd
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#coffee #cafe #假日好去處 #拍拖好去處 #打卡 #食家 #hkfoodie #foodie #hongkong #hk #hkgirl #blogger #hkblogger #food #fooddiary #iphone #photography #foodphotography #foodshot #discover #foodblogger #instagram #openrice #写真好きな人と繋がりたい #跟著愛麗絲食好西 #香港遊記 #愛麗絲夢遊香港

🤎Coffee time ☕️Take a break time🤎
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📍銅鑼灣。 @cuppingroomhk
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有時候 腦袋塞住 沒靈感時
就找個咖啡廳 喝杯咖啡☕️ 吃個甜點💛
之前公司附近有間 新開的 Cupping room coffee 旗艦店 @cuppingroomhk
聽說咖啡很厲害 而且還有很多好吃的麵包跟食物可以選擇
身爲啡迷的我 趁機會 來去通個腦😂✨
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店面空間很大有2500呎
分爲CReation Bar and Filter Bar
咖啡師會依客戶要求 打造專屬的口味
如果不會選的妳 也可以詢問咖啡師 找到自己的喜愛唷🤎
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不過🤫今天是上班偷溜出來休息片刻
就先來ㄧ杯 Flat white 加個 甜面包🥯
滿足一下😋✨✨✨
嘴滿足了 腦袋也通了 該回去上班了
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#香港 #香港美食 #香港好去處 #香港咖啡店 #hkcoffee #hkcoffeeshop #coffee #coffeetime #coffeshop #kol #hkkol #hkmodel #hkfoodblogger #hkblogger #kol #model #photography #foodpornography #hkfoodie #hkig #twgirl #台灣女生日常 #香港生活 #台灣人在香港

OMG!!! @taparoomhk 開到尖沙咀啦😍今次仲有新既打卡位🙆🏻‍♀️係超級夢幻既燈飾呀✨岩哂各位鍾意打卡既朋友😆至於野食方面🤣尖沙咀都有限定既Menu😛竟然有西班牙日系菜式🤤🤤🤤❤️
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Red Sangria & White Sangria 🍷 特調水果酒配搭剛好🥂Red Sangria 味道比較濃厚而White Sangria比較清新易入口
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Octopus Carpaccio with Sea Grapes🐙尖沙咀先有期間限定係海葡萄呀😝好爽口
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Foie Gras Lollipop with Sake🍶鵝肝醬配清酒真係幾夾🤣呢個賣相好靚呀
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Jamon Serrano & Yuzu Aubergine Roll🍖個ham好正呀🍋配上柚子蜜茄子口感好有層次💕
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Spanish Potato Omlette with Cod Roe🥔係去tapa room既必點菜式☺️夠哂熱辣辣同埋有咬口😇仲要係配明太子醬🌻味道濃郁
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Dessert Platter有西班牙菓茶水信玄餅🍧炸油條同埋肉桂多士🥪個多士好似沙翁咁🌱好得意呀
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#TapaRoom尖沙咀
地址：尖沙咀彌敦道176號The Nate 2樓B號舖
Address: Shop B, 2/F, The Nate, 176 Nathan Road, Tsim Sha Tsui
#佐敦站D出口
#jordanstationexitd
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#bar #restaurant #spanishfood #假日好去處 #打卡 #食家 #hkfoodie #foodie #hongkong #hk #hkgirl #blogger #hkblogger #food #fooddiary #iphone #photography #foodphotography #foodshot #discover #foodblogger #instagram #openrice #写真好きな人と繋がりたい #跟著愛麗絲食好西 #香港遊記 #愛麗絲夢遊香港

Korean Pickled Onion

Ingredients:

Onion ---------------------------------- 3 Pcs
Korean Green peppers ------- 3 Pcs
Licorice Root --------------------- 3 slices
Red Date/Jujube --------------- 2 Pcs
Leek ---------------------------------- 1 Stalk
Dried Red Pepper -------------- 1 Pcs
Korean Soy Sauce ------------- 1 Cup
White Vinegar ------------------- 1 Cup
Sugar -------------------------------- 1 Cup
Water ------------------------------- 1 Cup
Plum Syrup ---------------------- 1 Tbsp

YouTube: @Chris Wong Private Kitchen Cooking Channel
IG: https://instagram.com/foodblogchriswong
Facebook: https://www.facebook.com/MyPrivateKitchen.Chriswong/

我的C家廚房！Bon Appétit @Chris Wong Private Kitchen Cooking Channel

Preparation:

1. Put the cut onion, Korean green pepper into a sterilized jar.

2. Prepare a sauce pan, put the Korean soy sauce, white vinegar, sugar, water, plum syrup, licorice root, red date, leek, dried red pepper in it.

3. Cook on medium low heat for 8 - 10 minutes.

4. Pour the sauce into the onion jar.

5. Close the lid and put in under room temperature for one day. Then we can store it in the fridge.

Enjoy

韓式醬漬洋蔥

材料：-

洋蔥(切塊) - 3個
青陽辣椒(切細) - 3隻
甘草 - 3片
紅棗 - 2粒
大蔥 - 1棵
乾紅辣椒 - 1隻
韓式醬油 - 1杯
白醋 - 1杯
糖 - 1杯
水 - 1杯
梅子液 - 1湯匙

1. 將洋蔥塊、青陽辣椒放入已消毒之玻璃瓶內備用。
2. 鍋內加入韓式醬油、白醋、糖、水、梅子液、甘草、紅棗、大蔥、乾紅辣椒，燒開後，中小火煮8-10分鐘；然後注入玻璃瓶內，放於室溫一天，然後置於冰箱內儲存便可。醬漬洋蔥雪凍後即可享用。

小貼士：-
1. 醬油、水、白醋和糖，為最基本的醬漬材料。如果想有更具風味的醬漬汁底，可隨個人喜好加入紅棗、甘草、大蔥、梅子液、乾辣椒等材料，使味道更豐富。
2. 保存期約1個月多。餘下之醬漬汁可重新添加適當之醬油、水、糖和白醋，煮滾後，便可從新醬漬其他食材。

Now on streaming!
https://linkco.re/s8HqVrCZ

＊＊＊＊＊

Torches by maco marets
Produce, Mix & Mastering: TiMT
Recording: Keisuke Mukai

Cast: Sharar Lazima, Putami,
Amin Shirato, Yuga Suzuki, Lina Nakayama,
HIBARI, TOGASHI KANAE, Takaaki Kanasashi,
Yoshiaki Kanasashi, Edo Oliver

Director: Takanobu Watanabe
https://www.instagram.com/takachrome/

Producer: Jun Hirayama
Assistant Director: Tomoyuki Kamada
Art Director: Julie Giesen
Director of Photography: Shuhei Maeno
First Camera Assistant: Shohei Kondo
Second Camera Assistant: Masanori Sato
Gaffer: Ennosuke Mori
Best Boy: Shuhei Akahoshi, Wang Moqi
Hair/Make-up Artist: Yukari Yamamoto
Still Photographer: kuno mirei
Production Assistant: Noemi Minami
Casting Director: Jun Hirayama
Editor: Takanobu Watanabe
Colourist: Yoichi Ishikawa

Special Thanks: Sasazuka Bowl

Produced by NEUT MEDIA CO., LTD
https://www.instagram.com/neutmagazine/
http://neutmagazine.com/
http://neut.tokyo/

＊＊＊＊＊

[lyrics]
かわいた 冷たい空気が肺をみたした
小さな部屋 求めたことば逃げられたまま
目をみひらいた 特別な昨日すりつぶす朝
もううんざりかい 電話みたいにふるえている朝

36度を指すバロメータ
切れたくちびる いかり かむような
退屈な秋雨の隙間で roll up
おどろくそぶりみせぬ my boy ああ！

隣り合わせ かたく身動ぎもせぬ you & me
今日も触れることをためらって
ただ顔をしかめてみせるだけね

盗まれた熱を追え
光らせる チャコールのトーテム

燃えている音を聞いたんだ
それは 消えない 消えない
消えない 火のしらせ
ひらかれたメッセージ
よろこびのほうへ

ばらばらアンバランス
へしおれそうなチョークとあばら
骨は白く 焼けたら灰になる
その景色を夜ごと思い巡らす

やまない咳と甘い会話のなか
真っ暗な森をぼくは読んだ
ひびわれたガラスのセンチメンタル
ちくりと刺す痛みあぶるライター……

若い煙のように そらにのぼるぼくらの季節よ
のどにくすぶる思いも はぜるまで抱きしめていよう

燃えている音を聞いたんだ
それは 消えない 消えない
消えない 火のしらせ
ひらかれたメッセージ
よろこびのほうへ

燃えている音を聞いたんだ
それは 消えない 消えない
消えない 火のしらせ
ひらかれたメッセージ
よろこびのほうへ

［Lyrics / English version］
*Translation / Noemi Minami & Dillon Kuniyoshi Onaka

Dry cold air filled up my lungs
A small room, the words that I have desired remain escaped
Eyes wide open, a morning that grinds precious yesterday
Fed up? the morning shivering like a phone vibrating
Like a barometer that points 36℃
Cut lips as if they bite anger
In between boring autumn rain drops, I roll up
Pretending to be unsurprised, my boy ah!

Next to each other, no movement is made, you & me
Still hesitating to touch
Looking at each other, making a grimace

Follow the stolen heat
Charcoal totem that shines

I heard the sound of burning
It doesn't go away, go away
It doesn't go away, a sign from the fire
Open messages
Towards something better

Broken into pieces, unbalanced
Chalk and ribs about to be broken
White bones, it will become ashes
Thinking about the view in the night

In the middle of continuous coughs and sweet conversations
I read the black forest
Sentiment like broken glasses
A lighter that burns a little pain

Like a young smoke, our season will rise to the sky
Feelings around the throat, let’s hold them in till they rip

I heard the sound of burning
It doesn't go away, go away
It doesn't go away, a sign from the fire
Open messages
Towards something better

I heard the sound of burning
It doesn't go away, go away
It doesn't go away, a sign from the fire
Open messages
Towards something better

＊＊＊＊＊

【maco marets】
▶Official HP: https://www.macomarets.me/
▶Twitter: https://twitter.com/bua_macomarets
▶Instagram: https://www.instagram.com/bua_macomarets
▶soundcloud: https://soundcloud.com/macomarets

#WSIV #LostinNovember #macomarets

這個在韓國大熱必買的手信真的好吃得很，自家製的更好吃呢。
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又到週末不如一起做這個，年糕質感煙韌Q彈，加上巧克力做出來甜品真的難以抗拒。
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份量（六件）
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材料1 - 濕材料
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牛油60克
黃糖24克
白糖24克
雞蛋半隻
雲尼拿精華 （Vanila Extract）1/4茶匙
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材料2 - 乾材料
中筋麵粉 （All purpose flour）60克
可可粉12克
粟粉1/4茶匙
泡打粉1/8茶匙
鹽1/8茶匙
巧克力粒（小）一湯匙
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材料3 - 年糕
糯米粉40克
糖一茶匙
水約40毫升
鹽1/8茶匙
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材料4 - 裝飾面料
巧克力粒（小）兩湯匙
海鹽1/4茶匙
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做法
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準備
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牛油放置在室溫大約一小時左右，直至可以用匙羹輕易按下。
焗爐預熱至170度。
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1. 製作曲奇麵團
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牛油放在拌碗內，先用刮刀將牛油、白糖及黃糖拌勻，打蛋器調較至中高速打發牛油，直至變成蓬鬆的狀態，顏色變淺，約需數分鐘。
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［Tips: 在打發當中會濺起牛油，所以不時用刮刀刮碗邊，以助牛油放回拌碗內，令材料均勻地打發。］
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加入雞蛋和雲呢拿精華略為拌勻。
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麵粉、粟粉、泡打粉、可可粉和鹽過篩後混合，分批加入濕材料內，拌勻直至看不到粉粒。
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加上兩湯匙的巧克力粒，拌勻。
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用匙羹將約30克的粉團做成球狀，放到已鋪好牛油紙的焗盆內。
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放入雪櫃裏30分鐘，備用。
［Tips: 每個曲奇麵團距離約5-7cm左右，不然曲奇烤焗時膨脹後會連在一起］
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2. 製作年糕
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在一個拌碗內，加入糯米粉、糖、鹽拌勻，先加水30毫升拌勻，看看能否成為麵團，如太乾燥再加水10毫升。
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麵團隔水蒸10分鐘。在桌上鋪上矽膠墊或保鮮紙，戴上膠手套以免粘手，並在墊底的保鮮紙上塗上食用油，將麵團放在矽膠墊上。
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揉麵團數分鐘。
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平均分開麵團，每份約10克，用保鮮紙封好避免變乾燥，年糕便做好，備用。
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3. 整合曲奇及放入焗爐
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從雪櫃裏取出麵團，用手按壓每個麵團，然後放入年糕，再封好麵團，像包湯圓一樣。
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放入已預熱的焗爐以170度焗8分鐘，取出。
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在曲奇麵上，加上兩湯匙的巧克力，然後灑上海鹽。
［Tips: 在曲奇面上放上餡料可以令造型更漂亮，而加上海鹽能提升曲奇的甜味，令味道更富層次感。］
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將曲奇麵團再放入焗爐內，焗8分鐘便完成。

Mochi Cookies
6 pieces
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Wet ingredients
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Unsalted butter 60g
Light brown sugar 24g
White sugar 24g
Egg 1/2
Vanilla Extract 1/4 tsp
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Dry ingredients
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Cake flour/All purpose flour 60g
Cocoa powder 12g
Corn starch 1/4 tsp
Baking powder 1/8 tsp
Salt 1/8 tsp
Chocolate chips 1 tbsp
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Rice cake ingredients
Glutinous rice powder 40g
White sugar 1 tsp
Water 40ml
Salt 1/8 tsp
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Toppings
Chocolate chips 2 tbsp
Sea Salt 1/4 tsp
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Directions
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Preparation
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Bring the butter to room temperature until it is soften.
Pre-heat the oven to 170 degree celsius.
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Make cookie dough
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Mix the butter with brown and white sugar using the electric beater in medium speed until it becomes fluffy and its colour becomes lighter. This creaming process takes about a few minutes.
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Add egg and vanilla extract. Mix well.
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Sift the flour, corn starch, baking powder, cocoa powder and salt. Pour to the wet ingredients in several times. Mix it until it is well blended.
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Add 1 tablespoon of chocolate chips. Mix well.
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Scoop 30g of the cookie dough. Put it on the baking tray lined with the baking sheet.
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Put the tray into the fridge for 30 minutes.
(Put the cookie dough with distance about 5-7cm)

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2. Make rice cake
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Mix glutinous rice cake flour, sugar and salt well. Then add 30ml water, if it is too dry then add 10ml of water on top.
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Steam the dough for 10 minutes. Wear the gloves and prepare for the silicon mat or plastic wrap. Put the dough on the silicon mat.
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Knead the dough for a few minutes.
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Divide the dough evenly, with around 10g each. Use the plastic wrap to cover it up and prevent the rice cake from getting dry.
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Assemble and bake
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Use the palm to press the cookie dough, put the rice cake inside. Fold the edge to seal the dough. Lightly roll it into a ball shape.
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Bake the cookies in 170 degree celsius for 9 minutes.
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Put the chocolate chips on the top of of the cookie dough
Sparkle with sea salt.
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Put the cookie to the oven again and bake for another 8 minutes.


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拍攝用的器材 MY GEAR


影片拍攝 FILMING

Camera/ Sony α7 II
Lens/ Sony Zeiss FE 24-70 f/4
Tripod/ 190XPRO Aluminium 4-Section camera tripod
Editing / imovie

相片拍攝 PHOTOGRAPHY

Camera/ Nikon D700
Lens/ Nikon 105mm f/2.8 micro

背景音樂 MUSIC

Backbay Lounge by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/3408-backbay-lounge
License: http://creativecommons.org/licenses/by/4.0/


#簡易曲奇 #曲奇食譜 #Chocolate Mochi Cookies #クッキーの中に餅