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[爆卦]blender上色是什麼？優點缺點精華區懶人包

雖然這篇blender上色鄉民發文沒有被收入到精華區：在blender上色這個話題中，我們另外找到其它相關的精選爆讚文章

在 blender上色產品中有8篇Facebook貼文，粉絲數超過0的網紅，也在其Facebook貼文中提到， 原本在畫 blender 分件手稿 最後忍不住上色了 😂...

　同時也有3部Youtube影片，追蹤數超過1,680的網紅MIMI LAU MAKEUP，也在其Youtube影片中提到，【專業化妝師Mimi】化妝教學~有其他化妝主題想我拍的話，歡迎留言告訴我喔=) 【Eyebrow】 BENEFIT | Goof Proof Brow Pencil 豐盈眉筆 #2 Sofina | AUBE Eyebrow Compact 彩形柔和眉粉組合 #BR811 Kiss Me | He...

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  • blender上色 在 Facebook 的最佳解答

    2020-10-26 02:36:46
    有 86 人按讚

    原本在畫 blender 分件手稿
    最後忍不住上色了 😂

  • 肥媽 Maria cordero

    blender上色 在 肥媽 Maria cordero Facebook 的精選貼文

    2020-10-24 20:57:51
    有 9,551 人按讚

    今日教大家整
    📌炸乳鴿
    📌沙翁
    📌韓式泡菜

    ✨✨✨✨✨✨✨✨✨✨✨✨
    2020 10月25日Live 中英對照食譜
    再一次謝謝義工團，好彩有你地，
    完live 之後有義工的幫忙easycook 上下先可以咁快有食譜睇，辛苦大家😘😘😘😘😘

    ----------------------------------------------------------

    📌燒乳鴿
    材料: 鴿王，乳鴿，BB 鴿 共三隻
    醃料: 五香粉，糖，鹽各一茶匙半，胡椒粉半茶匙
    上色料: 老抽，生抽，酒各一湯匙
    脆皮水: 麥芽，大紅淅醋各一茶匙 ，白醋一湯匙
    做法:
    1 鴿洗淨索乾水後用醃料內外塗勻
    2 將上色料塗勻鴿身後連同剩餘汁液倒入保鮮袋或真空袋醃25分鐘
    3 醃好後塗上脆皮水吊乾或鴿身噴油即可放氣炸鍋內鴿肚向下180度焗12分鐘轉鴿背向下再焗12分鐘
    備註: 鴿王需時15分鐘轉身再焗15分鐘
    鴿腳不要關節位剪(會縮)

    English Version
    Fried Pigeon
    (YouTube video starts at 3:10. Skip 39:11 for air frying. Skip to 52:12 for turning sides. Skip to 59:25 for finished product.)
    Ingredients:
    Pigeons - 3 sizes (or use spring chicken)
    (young pigeon, regular pigeon, and king pigeon. King pigeon is the best, about 1kg, which has more meat, more tender and sweet.)
    (Clean pigeons, trim off feet but not too much to cause shrinkage of skin when cooked, and pat very dry or else the dry marinating ingredients will not stick to the meat and bones for more flavor.)

    Marinate ingredients for 3 pigeons:
    (divide the measurements according to the size of your pigeon)
    Five-Spice powder - 1 ½ tbsp (about 1 tsp for marinating one pigeon 1kg)
    White pepper - ½ tsp
    Sugar - 1 ½ tbsp or more
    Salt - 1 ½ tsp
    Cooking wine - 1 tbsp
    Dark soya sauce - 1 tbsp
    Light soya sauce - 1 tbsp

    Crispy skin mixture ingredients:
    Maltose - 1 tsp (or honey but it will not be as crispy)
    Chinese red vinegar - 1 tsp (or just use white vinegar)
    White vinegar - 1 tbsp

    Methods:
    1. In a bowl, add in five-spice powder, white pepper, sugar, salt, and mix well.

    2. In a large tray, dry rub the interior and exterior of the pigeons with the marinate mixture prepared in Step 1.

    3. Add cooking wine, dark soya sauce, and light soya sauce to the pigeons. Rub well.

    4. Transfer all marinated pigeons to a plastic bag, flatten and seal tight without air inside. Best to use vacuum sealer. Set aside for 25 minutes.

    5. In a microwavable bowl, add in maltose, Chinese red vinegar, white vinegar, and microwave until melted and mix well. Set aside to add into the pigeons after about 25 minutes of marinating time.

    6. After 25 minutes of marinating time, add the mixture in Step 5 into the plastic bag, reseal it, and rub well.

    7. MUST spray the pigeons with a layer of cooking oil and put it into the basket of the air fryer with the breasts facing up first. Cook it at 180C (356F) for 12 – 15 minutes then turn the pigeons over with the back facing up and continue cooking for another 12 – 15 minutes and reduce heat to 160C (320F).

    Adjust the time according to the size of your pigeons.

    -------------------------------------------------------------
    📌韓國泡菜

    大白菜 1棵
    白蘿蔔 少許(切絲)
    紅蘿蔔 少許(切條）
    蔥 1 棵
    中國韭菜 數條
    鹽 1 茶匙 (調味用);
    大量 (用來醃大白菜及蘿蔔條)
    蘋果 1/4 個 (切大粒）
    雪梨 1/4 個 (切大粒）
    蒜頭 1個(去衣)
    洋蔥 1/4 (橫切幾刀）
    白醋 2-3湯匙
    魚露 2湯匙
    黃糖 2至4茶匙（隨個人口味加減）
    生薑蓉 1湯匙
    韓國辣椒醬 2湯匙
    韓國辣椒粉 4湯匙
    芝麻 (炒香）大約1/4s杯

    做法：
    1) 大白菜切塊用鹽醃至至2至3個小時至軟身，菜梗可對摺並不拆斷便可。然後過清水3次去除鹽份，跟著去除水份(可用手楂出水份或用蔬菜除水篩).放入大盤內備用.
    2) 紅蘿蔔切條、白蘿蔔切絲，用鹽醃兩小時至軟身，過清水,揸乾水，加入大白菜內.
    3)蔥和韭菜切段，加入已放大白菜及蘿蔔的盤內.
    4) 蘋果、雪梨、蒜頭、洋蔥、白醋(2湯匙)、魚露放入攪拌機內磨成汁後，加入韓國辣椒粉、韓國辣椒醬、鹽、糖(先放一茶匙)和姜蓉, 拌勻先試味。此時可依個人口味酌量加入1下匙糖和(或)1湯匙醋再調味。把混好汁料倒入蔬菜內，用手拌均.再試味。此時可再加入餘下的2茶匙糖。最後加入已炒香的芝麻再拌勻，.
    5）將拌好的蔬菜放入玻璃盛器內，蓋好後放雪櫃儲存數天後食用更入味

    Kimchi
    (YouTube video starts at 20:40)
    Ingredients:
    Napa cabbage - 1 head
    White radish - cut into strips
    Carrot - cut into strips
    Green onion - cut into chunks
    Chives - cut into chunks (do not add too many chives)
    Salt - enough to marinate

    Marinate ingredients:
    Apple - ¼
    Pear - ¼ (best to use Asian pear)
    White onion - ¼
    Garlic - 1 bulb (remove skin)
    White vinegar - 2 tbsp or more (adjust to your taste)
    Fish sauce - 2 tbsp
    Korean red hot pepper powder - 4 tbsp or more (adjust to your taste)
    Korean red hot pepper paste - 2 tbsp
    Sugar - 2 ½ tsp or more (adjust to your taste)
    Salt - 1 tsp (adjust to your taste)
    Grated ginger - 1 tbsp
    White sesame seeds - pan fry with no oil until fragrant

    Methods
    1. Marinate the white radish and carrot strips with salt for about 30 minutes. Set aside.

    2. Cut napa cabbage into chunks. Marinate with salt for 2 hours or until the stem is bendable without breaking into pieces. Optional to put weights on top of cabbage chunks to speed up the process of extracting the liquid.

    3. Rinse the napa cabbage chunks 2 to 3 times with clear water and spin dry with a salad spinner. Set aside.

    4. Rinse the white radish and carrot strips with clear water after marinating for 30 minutes, and squeeze dry. Set aside.

    5. In a blender, add in apple, pear, white onion, garlic, white vinegar, fish sauce, and puree well. Set aside.

    6. In a big mixing tub, add in green onion, chive, napa cabbage, white radish, and carrot pieces. Add in the mixture from Step 5. Add in Korean chili powder and chili paste. Add in grated ginger. Mix well with hands, taste test, and add more seasoning as needed.

    7. Transfer to a storage container. Mix in the white sesame seeds and is ready to eat as is or the longer you store it the tastier it will become.

    __________________________________

    甜品_沙翁
    📌高筋麵粉 50克
    📌低筋麵粉 50克
    📌糯米粉 20克
    📌牛奶150克
    📌水 50克
    📌菜油 4湯匙
    📌蛋4 隻
    📌糖 1 茶匙
    📌肉桂粉 *如不喜歡可以不用*
    📌鹽 半茶匙

    做法：
    1. 鍋內注入水，奶和菜油, 開火(不要太大火）煮至滾
    2.將3隻粉(高筋麵粉、低筋麵粉和糯米粉)撈在一起拌勻，加入糖和鹽
    3.將#2的麵粉用篩慢慢加入煮滾了的#1鍋內，一直攪拌直到煮熟會變成透明. 注意⚠️煮時要不停攪拌
    4.再將鍋內全部粉糰倒入廚師機/麵包機, 攪拌到成一個糰狀(如果沒有機可用4隻筷子自己手動攪)
    5.將雞蛋族隻加入#4 並一直不停攪伴直至見到很好洞(空氣). 注意⚠️要將麵糊打得夠鬆否則炸出來會不夠鬆
    6.加油入鑊中開火煮熱，同時準備一張吸油紙及一隻大🥣加入砂糖和肉桂粉拌勻
    7.將兩隻不銹鋼匙(或用雪糕勺 ice cream scoop會更圓更靚)在油中浸一下再用它們舀起一匙#5 的麵糊放入熱油中炸, 然後拿起放在吸油紙
    8.再將#7剛炸完的麵球放回鑊中炸至爆開
    9.炸完再洒上砂糖和肉桂粉-沙翁完成!

    Chinese Sugar Egg Puffs
    (YouTube video starts at 43:15.)
    Ingredients:
    Water - 50ml
    Milk - 150ml
    Vegetable cooking oil - 4 tbsp
    Sugar - 1 tsp
    Salt - ½ tsp

    Eggs - 4 whole eggs (add in one at a time)

    Bread flour - 50g
    Cake flour - 50g (also known as low gluten flour)
    Glutinous rice flour - 20g

    Toppings:
    Icing sugar - a bowl
    Cinnamon powder, optional - a small dish

    Methods:
    1. In a cooking pot, add in water, milk, vegetable cooking oil, and turn on LOW heat. Add in sugar and salt. Keep stirring to mix well and cook until it boils.

    2. In a mixing bowl, add bread flour, cake flour, and glutinous rice flour. Mix well. Slowly sift flour mixture into the cooking pot and keep stirring and cook until it is transparent on LOW heat.

    3. Transfer the dough to an electric stand mixer or handheld mixer and mix until it becomes a smooth dough and cool to the touch. This will avoid cooking the eggs when added later.

    Optional to mix manually by hand with four chopsticks or a whisk.

    4. Add one egg to the stand mixer and mix until well incorporated. Continue with the remaining three eggs. Adding in ONE at a time and mix until smooth, fluffy, and has lots of air bubbles.

    5. Prepare a plate covered with a paper towel for soaking up excess oil. Set aside.

    6. In a large bowl, add in icing sugar, cinnamon powder, and mix well. This is to sprinkle on the puffs when fried. Set aside.

    7. Heat up a wok, add enough oil for deep frying on LOW heat. Scoop a spoonful of batter, smooth batter with another spoon, and drop it in the hot oil. Optional to use oiled ice cream scoop to create a ball shape.

    8. Fry until the puffs turn golden brown on both sides and float to the top. Transfer puffs to paper towel to soak up excess oil. Return the fried puffs back to the wok and fry again the SECOND time until they split open with honeycomb texture inside.

    9. Transfer to paper towel to soak up excess oil. Sprinkle icing sugar/cinnamon powder mixture on top. Serve.

  • Priti makeup 【wawa】 劉光馨

    blender上色 在 Priti makeup 【wawa】 劉光馨 Facebook 的最佳解答

    2020-08-29 22:46:12
    有 42 人按讚

    這裡是影片（重發～再沒高畫質大家可以到IG看唷）～要到前一篇po文玩抽獎唷👉🏻

    文末抽獎
    ＜簡單5關鍵，打造茶系透明知性感妝容＞往左滑有使用圖解
    說起LUNASOL，以前在model時期幾乎人手一盤啊～
    高質感的質地和顏色的呈現
    真的不管是使用者或是被使用者都覺得美爆了～
    然後包裝還是鏡面玫瑰金有沒有太美了一點啊～～

    《晶巧霓光眼彩盒 08》
    《EYE COLORATION 08》
    細緻滑順的粉末非常好推勻，細微均勻的光澤用無名指也可以畫得很棒唷～手指不靈活的捧油用附上的柔軟小刷具也能下手的很精準～
    1.用A灰色打底製造深邃度後
    2.用B橘色當表現色大範圍上在眼窩與臥蠶
    3.再用C香檳色提亮眼頭與上眼影前端邊緣
    4.D深咖啡色則用來勾勒眼尾下置
    上色區塊圖畫給大家囉～請享用

    《魅力豐潤艷唇膏 10》
    《PLUMP MELLOW LIPS 10》
    客人或者是來上課的學生都常會有一個問題就是：怕顏色較重的唇膏的顏色
    因為擔心配上日常妝感或裝扮會太過於突兀，或者是不習慣較強烈的妝感，
    LUNASOL這款口紅完全出乎妳我的意料之外，除了不用多說的美好保濕度 ，透明感卻帶有絕佳的顯色度這點超優秀，可以隨疊擦的次數調整飽和度，所以如果想要有別於日常或者是以往淡妝的形象，增加自己的知性感，這款微醺酒紅顏色我真的覺得太棒了～
    圖片中的唇色大約是疊擦三次的感覺

    《魅力無邊眼彩筆 05》
    《SECRET SHAPER FOR EYES 05》
    滑順的筆觸配上陰影色調，
    拉眼線除了不兇還有迷濛感～
    而且陰影調拿來畫眼尾下置完全剛剛好的美～
    還有大家最關心的防汗防水防油，她也都表現的很棒棒～
    早上9點畫完到晚上9點洗澡，
    過程本人眼線一直好好的～👍🏻
    ☆TIP：避免妝前眼周保養品上太多、眼周需薄上蜜粉等等粉狀產品，才能維持所有眼妝的持久度唷

    《絢彩立體顏彩盤 EX02》
    《CHIC CONSCIOUS BLENDER EX02》
    粉質滑順、透明自然的健康光澤橘～
    用內附柔軟刷具從鬢角往蘋果肌回刷就能打造融入膚色的立體感～超級簡單！！！
    用上部兩條打亮色即可額外補充澎亮度唷～

    《晶巧凝色指采 09》
    《NAIL POLISH 09》
    這到底是什麼神仙顏色啊~
    而且公關怎麼知道我最喜歡的就是白色系哈哈哈
    我真的對於白色啊裸色的指采非常的有好感~
    就很好搭衣服啊~
    然後這一款指彩美爆了!
    就像蛋白石一樣的顏色透透的~
    而且均勻度和持久度很好 ~
    顏色就像幫指甲穿上一層薄紗～～～好仙~
    圖片色是無技巧疊擦兩次效果😆

    這次的每樣產品都具有能和肌膚融為一體的透明感，顏色疊擦也不會太過於濃烈，簡單就能創造出非常好的漸層感，非常好使用～覺得知性度大大UP～新手老手都不用怕失手( ^３^ )╱~~　

    http://www.kanebo-event.com.tw/lunasol/2020/autumn/

    #LUNASOL #秋限定 #眼影教學 #唇膏試色 #wawa老師教化妝 #pritimakeup

    【抽獎方式】
    ✔追蹤我的IG或FB粉絲團
    ✔按讚本文，及留言你最喜歡的示範部位
    活動時間：即日起至2020/09/06止
    公佈時間：2020/09/09
    活動獎品：LUNASOL 2020秋彩妝正貨一份(不挑款)/名額一位

    佳麗寶 Kanebo Taiwan

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