Happy friday. I have finally finished my three written exams for this semester. It was a hard week and I’m glad it’s over.
Today I’m playing with watercolor and was actually inspired by my methods book. 200 more words
This is an oldie but a goodie. I found these pictures when going through an old folder in my photo account online. I got 2 sets of some shades from the Nina Ultra Pro Sultry Samba Collection a few years ago and I remember selling one set off to a nice reader. 179 more words
Crème Pâtissière（英文 Custard / 中文 奶黄），是甜品制作中常用的creme，并且可以与其他材料混合产生新的creme。Crème Pâtissière 分为两种，一种是较稀的安哥拉斯酱（Creme anglaise），另一种是相对浓稠的卡士达酱（Creme Patissiere）。
Crème Pâtissière 通常来说 有三种基本配方，不同点在于用FARINE (面粉) 或用MAIZENA (吉士粉) 、用全蛋或者蛋黄。
配方1: LAIT 奶 1L, SUCRE 糖 200-250g, FARINE 面粉 100g, OEUFS 全蛋 4 (或者 JAUNES D'OEUFS 蛋黄 6) 配方2: LAIT 奶 1L, SUCRE 糖 200-250g, FARINE 面粉 50g, MAIZENA 吉士粉 50g, OEUFS 全蛋 4 (或者 JAUNES D'OEUFS 蛋黄 6) 配方3: LAIT 奶 1L, SUCRE 糖 200-250g, MAIZENA 吉士粉 50g, OEUFS 全蛋 4 (或者 JAUNES D'OEUFS 蛋黄 6) 52 more words
This polish both delights and horrifies me. The fact that I have X ♥ Rouge means I have achieved Rouge status at Sephora… which is nice, since there are a few perks that come along with that, but simultaneously horrifies me when I realize I reached Rouge in 211 more words