Rad in Red 🔥

Loving the NEW look of the @armanibeauty To Go Cushion Foundation - I especially like the Rouge Malachite cover I got cause it's minimalistic with a hint of edginess 😍 I also like that the compact has a 180 degree angle opening, I cannot tell you how many mini mirrors I have broken cause of the fixed upright angles on compacts so I'm happy with this new ergonomic 😍

You can shop now from the comfort of your home via Armani Beauty's Facebook page where you can also speak to their Beauty Experts to find your perfect shade.

#ArmaniBeauty #MyArmaniToGo #makeup #cushionfoundation #beautymalaysia #motd #makeupoftheday #portraitphotography

KEK LAPIS PRUNE

Bahan-bahannya:

450g pure salted butter (recommended pkai butter cap tong/SCS)
120g gula kastor
8 biji kuning telur (gred A)
7 biji telur (gred A)
4 sb susu pekat manis
1 sb ovalette
1 sb esen vanilla (boleh gantikan dgn rempah kek kalau suka)
125g tepung Hong Kong (bleh beli dkt baking shop)
1/2 sk baking powder
Buah prune secukupnya

Cara-caranya:
1. Pukul butter dgn gula kastor sehingga kembang (warna sedikit pucat)
2. Masukkan kuning telur satu persatu
3. Masukkan telur satu persatu
4. Masukkan susu pekat manis
5. Masukkan ovalette
6. Masukkan esen vanilla
7. Gaul bersama tepung Hong Kong dan baking powder. Masukkan sedikit demi sedikit ke dlm adunan sehingga habis
8. Lapik loyang 7 x 7 dgn baking paper (supaya kek mudah dikeluarkan)
9. Ambil 2 senduk adunan utk lapisan yg pertama (boleh guna 1 senduk utk dptkan lapis yg lebih nipis). Bakar pd suhu 180 degree celcius, api atas bawah sehingga sedikit coklat.
10. Tambah 2 senduk adunan utk lapisan kedua. Bakar menggunakan api atas shj sehingga sedikit coklat
11. Susun prune setiap slps lapisan kedua
12. Ulang sehingga adunan habis

TIPS PENTING
1. Guna senduk yg sama supaya lapisan kek sekata
2. Bakar kek sehingga sedikit coklat supaya nampak garisan di antara lapis kek
3. Tekan sedikit prune dgn menggunakan jari supaya menjadi leper
4. Kenali oven uolls sebaiknya. Adjust oven mengikut kesesuaian. Jgn tinggal kek dlm tempoh yg lama nanti hangus. So mmg kena berkampung jerr dpn oven smpai kek siap😆

Tempoh penyediaan: 3 jam
@abamfleursdidapo

3 jam 😂😂🥲

This is a project that has been on my mind for over ten years. I can't really put into words how CRAZY it is to see it come alive.
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Come join us for a HECK of a lot of fun as we put a 180-degree spin on classical repertoire! I guarantee that you'll be up dancing throughout the show.
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Tickets available: https://ticket.urbtix.hk/internet/zh_TW/eventDetail/42058
Event Details:
https://www.facebook.com/events/119778756856962
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Ginger Muse 末薑 Music Lab

#蘋果點心 #聖誕party食物 #蘋果批 #聖誕點心

蘋果派是我請朋友來我家時常做的菜式，所以特意選了這個來做和大家Q&A的影片。剛巧蘋果派的餡料由蘋果加入不同的香料如肉桂、丁香、八角和糖煮成，濃濃的香料味就像提示我們聖誕節快到了。
．
這個短片第一次用一邊做菜，一邊回答問題的形式表達，我在準備的時候就像一邊和大家閒談一樣，雖然我們之間很多也未有見過面，在這個影片的製作過程中又好像跟大家的距離拉近了。大部份的問題其實在message已回了，如果沒有放在影片裏請見諒喔，這是因為片長有限而我是隨意將問題放上去的，如遺漏了的請不要介意再給我訊息喔。
．
多謝大家對我的提問，你們所有的問題很有意思呢。如有機會真的很想有機會一起和大家做料理互相交流，想想已感到會是難得的經驗了。
．
製作蘋果派時有以下幾點可以留意喔。
．
* 牛油派皮在製作上，在角落的位置厚度比較難以弄得平均，如利用不同的模具壓平底部和週邊，可令派皮的厚度保持平均。
* 牛油派皮在多次擀皮後可能會軟化而容易付在保鮮膜上，如將麵團再放入冰箱/雪櫃一會，讓麵團變得硬一點又可再次塑型。
* 蘋果派餡用到大量的香料，如果家中沒有其中一款可以直接省去。之前我做的時後只用肉桂粉，今次加上肉桂枝和蘋果同煮，味道更香濃了。
* 在煮好蘋果派餡後可夾起同煮的香料，那便不會影響食感。
．
希望大家喜歡這個食譜吧。

份量：直徑22cm烤盤

材料
．
蘋果批皮材料
．
中筋麵粉420克
砂糖130克
鹽一茶匙
牛油250g
雞蛋兩隻
．
蘋果批餡料
．
牛油10克
紅蘋果（小）6個
（去皮後淨肉大約600克）
砂糖80克
香草/雲尼拿精華一湯匙
肉桂粉3茶匙
檸檬汁一湯匙
肉桂枝一條
丁香兩粒
八角一粒
粟粉兩湯匙，用70毫升水拌勻
．
蛋液（掃上批面）材料
．
雞蛋半隻
牛奶/水半湯匙

做法
．
批皮
．
牛油從冰箱裏取出，待稍為放軟後，切粒。
牛油和砂糖放入攪拌機或廚師機，以中速(我家的廚師機最快為五度，這裏用二度）攪拌直至拌勻。
加入中筋麵粉以中速拌勻。
雞蛋略為打發後，分三次加入麵團內拌勻。
麵團形成後，分成兩半（批底及批面）用保鮮膜蓋著並塑形至長方型狀，以方便之後成批皮，以保鮮膜包好放在冰箱/雪櫃裏至少30分鐘至過夜。
．
麵團冷卻好後，從冰箱取出待略為軟化後，大約30分鐘，取出其中一塊麵團隔著保鮮膜用麵棍將麵團推開成大約0.5厘米厚批皮。
將批皮蓋在模具上，蓋著保鮮膜，用杯子或模具蓋平批底和週邊位置。放入冰箱，備用。
．
另一份麵團隔著保鮮膜用麵棍將麵團推開成大約0.5厘米厚批皮，?成一厘米闊的長條型，將麵團條做出辮子，做出網型並裁成模具合適大小，放在牛油紙上，放入冰箱，備用。
．
蘋果餡料
．
蘋果去皮，切成薄片。
在一個鍋子裏加入牛油10克，開中火，放入蘋果、砂糖、香草/雲尼拿精華、肉桂粉、檸檬汁、肉桂枝、丁香和八角，不時攪拌以防止結塊。
粟粉兩湯匙加入水70毫升拌勻，加入蘋果內，煮至沸騰。
關火後盛起，蘋果餡料可早一日準備放在冰箱內，令蘋果更有香料味。
．
組合
．
焗爐預熱至180攝氏度。
雞蛋略為打發，和牛奶/水拌勻。
批皮和批面從冰箱內取出，分別均勻擀開。批面擀開後切成一厘米闊長條，編成格紋。批皮放入模具，蘋果餡倒入批皮內，上面蓋上批面。
在批面掃上蛋液。
註：如麵團擀開後變軟，可放在雪櫃/冰箱中待略為凝固後才繼續製作。
放入焗爐以180度焗一小時，直至表面金黃。在週邊蓋上錫紙以防止燒焦。
蘋果批從焗爐取出後放涼，切件後享用。

Apple Pie
Baking tin with 22cm diameter

Ingredients
Apple pie crust ingredients
420g all purpose flour
130g granulated sugar
1 teaspoon of salt
250g of unsalted butter
2 eggs

Apple pie filling ingredients
10g of butter
6 small size apples (about 600g after peeling)
80g granulated sugar
1 tablespoon of vanilla essence
3 teaspoons of cinnamon powder
1 tablespoon of lemon juice
1 cinnamon stick
2 cloves
1 star anise
2 tablespoons of corn starch, mixed with 70ml of water

Other ingredients
1/2 egg
1/2 tablespoon of milk or water

Directions

Pie crust
Take out the butter from the fridge. Cut it into cubes.
Put the butter and granulated sugar into the blender or kitchen machine, blend with medium speed until it is well mixed. Add all purpose flour and mix well.
Beat the egg, put into the dough in three batches.
After the dough is formed. Split the dough into two. Roll the dough in rectangular shape. Cover it up with plastic wrap and put it into the fridge for 30 minutes or overnight.
Take out the dough from the fridge and let it warm for a while . Roll it to 0.5cm thick. Put the dough on the baking tin and cover with plastic wrap. Press the dough evenly with a mold or a cup. Put it into the fridge again and save for later.
Roll another dough to 0.5cm thick. Cut it into stripe and make the net. Put it on the baking paper and store in the fridge and save for later.

Apple filling
Slice the apple.
Put 10g of butter in a cooking pot. Turn on the heat to medium. Put sugar, vanilla essence, cinnamon powder, lemon juice, cinnamon stick, cloves, star anise and stir it to prevent it clogs.
Mix the corn starch with the water and put it into the apple. Cook until it boils.
Turn off the heat and cool down a little bit.
The apple filling can be stored in the fridge for later use or it can be used right after it cooks.

Assemble
Pre-heat the oven to 180 degree celsius.
Beat half egg and mix well with 1/2 tablespoon of milk or water.
Take out the pie crust from the fridge and put the cooked apple inside. Cover with another pie crust on the top. Brush with the egg wash.
Bake the pie for 1 hour in 180 degree celsius. Cover the edge with tin foil to prevent it burns.
Cool the apple pie in room temperate for a while after baking. Cut it into slice and serve.

______________________________________________________

SOCIAL MEDIA

Instagram：https://www.instagram.com/eatathomehk/
Facebook：https://www.facebook.com/eatathomehk/
Blog：http://www.eatathome.hk/

MY GEAR

影片拍攝 Filming：

Camera/ Sony α7RII
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 Background Music:

“One” by @Sarah Kang Music on artlist.io
“Summer Is for Falling in Love - Instrumental Version” by @Sarah Kang Music on artlist.io

Imagine:

The price forms a huge bullish candle and it breaks out of resistance.

And you're thinking:

"Man! I better quickly buy before I miss the boat."

So, you buy!

But the moment you clicked buy, it seems there's a "mysterious" force preventing the price from moving higher.

The next thing you know…

The market does a 180-degree reversal and collapsed lower.

But you hold onto your trade, hoping it will rebound higher.

Well, it doesn't and instead, dropped even lower.

You've no choice but to cut your loss and move on.

But just when you exited the trade, the market rallies higher and make new highs.

Wtf!?

Now…

If the above sounds like you, then it's because you're making this breakout trading mistake.

But don't worry because it's easy to fix.

I explain more in today's training, so go watch it right now...

** FREE TRADING STRATEGY GUIDES **

The Ultimate Guide to Price Action Trading: https://www.tradingwithrayner.com/ultimate-guide-price-action-trading/

The Monster Guide to Candlestick Patterns: https://www.tradingwithrayner.com/candlestick-pdf-guide/

** PREMIUM TRAINING **

Pro Traders Edge: https://www.tradingwithrayner.com/pte/

Pullback Stock Trading System: https://pullbackstocktradingsystem.com/

食譜： https://bit.ly/3hOChQy

材料：
急凍雞槌 9隻
日式唐揚炸雞粉 半包
沙律菜 適量
車厘茄 2粒

調味汁：
可樂 100毫升
黑糖 半湯匙
生抽 1湯匙

做法：
1.雞槌解凍後，洗淨及徹底抹乾水分。平均地沾上唐揚炸雞粉，入爐180度焗18分鐘至金黃色。
2.下油，油滾，放入雞槌炒勻，倒入調味汁材料煮滾，炆煮5-8分鐘，直至醬汁收乾。
3.上碟，在中間鋪上沙律菜及車厘茄，即成。


Brown Sugar & Cola Chicken Drumsticks
Ingredients：
9 frozen chicken drumsticks
1/2 pack of Japanese Karaage powder
Some Salad vegetables
2 cherry tomatoes

Sauce：
100ml Cola
1/2 tbsp brown sugar
1 tbsp light soy sauce

Steps:
1.Defrost the chicken drumsticks. Wash and wipe dry. Add Japanese Karaage powder and mix well with chicken drumsticks evenly. Bake for 18 minutes with 180 degree Celsius until golden color.
2.Heat oil to boil. Add the chicken drumsticks and seasoning sauce. Mix well and cook to boil. Stew for 5-8 minutes until the sauce is thickened.
3.Dish up. Place the salad vegetables and cherry tomatoes in the middle. Ready to serve.


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? 8折全年睇《蘋果》即慳$121！
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