#JPcosme 🇯🇵 ของดีที่ควรแมส!
ทาต่อเนื่องอาทิตย์เดียวรู้เรื่องเลยจ้ะ!
ผิวเนียน นุ่มมมจนอยากอวด
🟤 มาใหม่กิ๊ง #เซรั่มยีสต์ดำ จาก 𝐊𝐎𝐒É 𝐒𝐄𝐊𝐊𝐈𝐒𝐄𝐈 𝐂𝐋𝐄𝐀𝐑 𝐖𝐄𝐋𝐋𝐍𝐄𝐒𝐒 𝐕𝐢𝐭𝐚𝐥𝐢𝐳𝐢𝐧𝐠 𝐒𝐞𝐫𝐮𝐦
เซรั่มที่ใช้ส่วนผสมจากธรรมชาติ 87% และนางเอกก็คือ “ยีสต์ดำจากลูกพลับแห้ง” ฟังส่วนผสมแล้วน่าสนใจทำไมต้องเป็นลูกพลับแห้ง สรุปให้ฟังค่ะ
🟤 KOSÉ วิจัยเรื่อง Probiotics กว่า 20,000 ชนิดจากอาหารดั้งเดิมของญี่ปุ่น เค้าพบว่า “ยีสต์ดำ” จากลูกพลับแห้งนี่แหละ เป็นสารความงามที่ดีที่สุดในการวิจัยตลอด 36 ปีนี้
🟤 ยีสต์ดำ (Aureobasidium pullulans ferment) จะช่วยรักษา และ เติมความชุ่มชื้นให้ผิว และช่วยให้เกราะป้องกันผิวแข็งแรงขึ้นได้ทั้งภายในและภายนอกของผิวชั้นนอก
- ภายในผิว : เร่งการทำงานของยีนส์ที่ทำหน้าที่ป้องกันผิว และ ช่วยในการผลิตสารความชุ่มชื้นตามธรรมชาติในผิว
- ภายนอกผิว : สร้าง Beta-glucan ที่เป็นเกราะปกป้องผิว
🟤 และใน 1 ขวดนี้ก็อัดแน่นยีสต์ดำมากถึง 750 ล้านตัว! ยังไม่หมดนะ คือสารความงามเค้าแน่นมาก จะมี 𝐈𝐓𝐎𝐖𝐀 ที่เป็น Beauty Ingredient ลิขสิทธิ์ของ KOSÉ อีก ที่จะรวมสารบำรุงผิวเน้นเรื่องชุ่มชื้น และ ผิวแข็งแรง + บวกกับ 𝐂𝐥𝐚𝐫𝐢𝐭𝐲 𝐁𝐨𝐨𝐬𝐭 𝐂𝐨𝐦𝐩𝐥𝐞𝐱 ซึ่งเป็นสารความงามช่วยเรื่องผิวกระจ่างใส ไม่ผสมสีและพาราเบน
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🟤 สรุปคือ เซรั่มนี้ เมื่อใช้ต่อเนื่องอย่างน้อย 1 สัปดาห์ จะเริ่มเห็นผลเรื่องผิวชุ่มชื้นมากขึ้น รวมทั้งดูเปล่งปลั่งมากขึ้น
🟤 เนื้อเค้าบางใส ทาปุ๊ปซึมปั๊ป เมื่อใช้ต่อเนื่องมา 10 วัน ส่วนตัวเราเห็นผลเรื่อง Texture ของผิว จับแล้วรู้สึกถึงความเนียนนุ่มที่เพิ่มมากขึ้น ผิวชุ่มชื้นยิ่งขึ้น เป็นอีกเซรั่มออกใหม่ของโคเซ่ที่น่าใช้และอยากจะแนะนำ
📍 ในไทยมาแล้วนะคะ 50ml 2,950.-
พิกัด : เคาน์เตอร์ KOSÉ ตามห้างสรรพสินค้า และร้าน EVEANDBOY หรือช้อปออนไลน์ที่ LAZADA
https://www.lazada.co.th/shop/kose-official-store/
同時也有97部Youtube影片,追蹤數超過2萬的網紅生かし屋 IKASHIYA CULINARY ART,也在其Youtube影片中提到,ストレート法で作る基本の山食パン(山型食パン・イギリス食パン)の作り方です ストレート法は最初から材料をすべて合わせる作り方で、 メリット:短時間で出来る、風味が良い デメリット:ボリュームが出にくい、でんぷんの老化がはやい=すぐぱさつく という特徴があります おすすめの強力粉は窯伸びの良い...
「ferment」的推薦目錄:
- 關於ferment 在 Facebook 的最佳貼文
- 關於ferment 在 Mailystyle.com Facebook 的最佳貼文
- 關於ferment 在 Mailystyle.com Facebook 的最佳解答
- 關於ferment 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳貼文
- 關於ferment 在 賓狗單字Bingo Bilingual Youtube 的最佳貼文
- 關於ferment 在 RICO Youtube 的精選貼文
- 關於ferment 在 Ferment the City 發酵城市 - Facebook 的評價
- 關於ferment 在 The Guide to Lacto-Fermentation - YouTube 的評價
ferment 在 Mailystyle.com Facebook 的最佳貼文
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🔔🔔🔔 Bảng thành phần quá đỉnh 🔔🔔🔔
🌿 Chiết xuất lá ngải cứu, cây nhân trần hao (thuộc họ ngải): làm dịu da cực hiệu quả, thúc đẩy sự tuần hoàn máu, qua đó giúp cải thiện quá trình trao đổi chất, giúp nuôi dưỡng làn da của bạn tốt hơn. Ngoài ra còn hỗ trợ làm sáng tone da
🌿 Men Bifida Ferment Lysate : là sản phẩm lên men của vi lợi khuẩn sống Bifidobacterium Longum, một loại vi khuẩn axit lactic hữu ích có trong hệ tiêu hoá của con người. Bifida Ferment Lysate có công dụng làm ẩm, làm mềm da, tăng đề kháng và phục hồi làn da bị tổn thương.
🌿 Sodium Hyaluronate, Betaine (cấp ẩm): hình thành lớp màng giữ ẩm, giúp bề mặt da khỏe mạnh, ngăn hơi ẩm thoát ra ngoài, đồng thời bảo vệ da khỏi kích ứng từ môi trường bên ngoài
🌿 Allantoin (bảo bệ da): thành phần hữu hiệu trong việc làm dịu da, tránh các kích ứng. Đồng thời giúp tái sinh tế bào ở những vùng da bị tổn thương
🌿Chiết xuất diếp xoăn: chứa nhiều loại vitamin như B2, C giúp mang lại làn da hồng hào
🌿 Chiết xuất thân và rễ cây địa đinh: chứa các amino acid thiết yếu cho da
🌿 Dipotassium Glycyrrhizate : thành phần kháng kích ứng
🌿 Squalane: bảo vệ, cấp ẩm, chống lão hóa
🌿 Chiết xuất quả mâm xôi: giảm tổn thương da, ngăn ngừa nám
🌿 Chiết xuất từ quả Acai, hắc mai biển, Quả dâu tây Chile, kỷ tử, việt quất
🌿 Phức hợp xanh: làm dịu cấp ẩm cho da như chiết xuất hoa lavender, cây xô thơm, cúc la mã, chi liên mộc, thanh cúc
ferment 在 Mailystyle.com Facebook 的最佳解答
❌ ALO ALO CỰC PHẨM CẬP BẾN ❌
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🔜 SIÊU CHỐNG LÃO HOÁ – CẢI THIỆN NHĂN – LÀM SÁNG DA
📣 Có thể coi đây là một phiên bản gần như đúp của Tinh chất Este Lauder đã quá nổi tiếng trên toàn thế giới, độ hot của em nó là không thể phủ nhận được. Tinh chất của nhà Young:see này tương tự cả về bao bì lẫn thành phần chính nha.
🟤 Công dụng:
💋Hỗ trợ dưỡng ẩm sâu, đồng thời ngăn da mất nước.
💋 Giảm rõ rật các dấu hiệu ltuổi tác trên da, giảm nhăn da, làm dầy các rãnh.
💋 Hỗ trợ da săn chắc, tăng đàn hồi, da trông trẻ hơn, rạng rỡ hơn.
💋 Phục hồi da mạnh mẽ cho làn da rạng rỡ, trẻ trung.
💋 Phục hồi da mạnh mẽ cho làn da rạng rỡ, trẻ trung
🟤 Thành phần chính:
🍀 Men Bifida (hàm lượng tăng gấp 35 lần so với phiên bản trước đó hãng tung ra): sản phẩm lên men của vi lợi khuẩn sống Bifidobacterium Longum, một loại vi khuẩn axit lactic hữu ích có trong hệ tiêu hoá của con người. Bifida Ferment Lysate có công dụng làm ẩm, làm mềm da, tăng đề kháng và phục hồi làn da bị tổn thương, giúp làn da sáng đều màu hơn
🍀 Peptide hàm lượng cao 10,000ppm: giúp da căng mọng, làm đầy các rãnh nhăn ở miệng, trắm và xung quanh mắt.
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♨️ Cách sử dụng: Sau bước toner, lấy 1 lượng vừa đủ lên mặt và cổ, mát xa đều cho tinh chất hấp thụ vào da
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❌ Link web: mailystyle.com
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ferment 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳貼文
ストレート法で作る基本の山食パン(山型食パン・イギリス食パン)の作り方です
ストレート法は最初から材料をすべて合わせる作り方で、
メリット:短時間で出来る、風味が良い
デメリット:ボリュームが出にくい、でんぷんの老化がはやい=すぐぱさつく
という特徴があります
おすすめの強力粉は窯伸びの良い「スーパーキングやゴールデンヨット」、老化が遅く風味もいいし窯伸びもいいし作業もしやすい「ベルムーラン」がおすすめです(動画ではベルムーランを使用)
【型生地比容積について】
自分の持っている型に合わせて生地量を調整します
1.5斤と書かれてても1.2斤しかなかったり、型によって全然違うので必須です
この型と容量と生地の比率を型生地比容積といいます
型の容量÷型生地比容積=生地量
例:1625ml(1斤弱)÷3.5=約464g
3つに分けて入れる場合は1つあたり464÷3=155gになります
型生地比容積の目安
角食:3.8~4
山食:3.6前後
(数字が大きいほどふわふわで、数字が小さいほどみっちり)
ベーカーズパーセントと比容積からレシピの調整も出来ますが、
計算が面倒なので粉300gとか多めに作って生地量を食パンに使い
残りの生地は丸パンなどにすると楽だし無駄になりません
型生地比容積についてより詳しくは↓
https://www.ikashiya.com/entry/katakiji-hiyouseki
【材料】
ベーカーズパーセント(合計:194)
・強力粉 100
・砂糖 8
・スキムミルク 3
・塩 2
・インスタントドライイースト 1
・水 72
・バター 8
粉300での分量(1斤目安)
・強力粉 300g
・砂糖 24g
・スキムミルク 9g
・塩 6g
・インスタントドライイースト 3g
・水 216g
・バター 24g
【準備】
・バターを常温においておく
・型に離型油を塗る
【作り方】
1. 【生地作り~1次発酵】バター以外の材料をすべて合わせてグルテン膜が出るまでこね、バターを加えてさらにこねる
2. より薄いグルテン膜が出るまでこね(こね上げ26℃目安)、丸めてボウルに入れてラップをし30℃で60分発酵させて、打ち粉をして台に取り出す
3. 上から押さえてガスを抜いて広げ、上下左右から3つ折り×2で折りたたみボウルに入れてラップをし、30℃で30分発酵させる
4. 【分割~ベンチタイム】生地量の1/3ずつに分割してガスを抜き、きれいな面が外側にし表面を張らせるように丸める
5. かたく絞った濡れ布巾をかけて25分ベンチタイム(生地をゆるめて成形しやすくする/残った生地は同様にして丸パンなどに活用)
6. 【成形~2次発酵】めん棒で長方形にのばしつつガスを抜き(周りの気泡は手で潰す)、上下から1/3折りたたんで生地をくっつける
7. 奥から手前に少し張らせるように巻いてとじる(最初芯を作り、トップを持って下にくっつけるイメージで3回転~3回転半)
8. 離型油を塗った型に端→真ん中の順で入れ、蓋をして35℃で50分を目安に2次発酵(オーブンで発酵させる場合は予熱時間を考慮しはやめに取り出す)
9. 【焼成/180℃に予熱】生地が型のギリギリまで膨らんだら発酵完了、180℃に予熱したオーブンで焼成する
10. 180℃で30分を目安に焼き、焼き上がったら台に2~3回落として蒸気を抜き(腰折れを防ぐため)、すぐに取り出し冷ます
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【動画でよく使ってる調理器具】
フライパン(20cm):https://amzn.to/2QyY1ny
フライパン(24cm):https://amzn.to/2UtNvz5
フライパン(24cm深型):https://amzn.to/3dj5DEp
鉄フライパン(22cm):https://amzn.to/3a8hqmR
アルミフライパン(24cm):https://amzn.to/3dj6tRz
片手浅型鍋(18cm):https://amzn.to/2QzGXha
片手浅型鍋(21cm):https://amzn.to/2U7ta3o
片手鍋(16cm):https://amzn.to/2QzCj2x
片手鍋(20cm):https://amzn.to/3bd0lZa
ソースパン:https://amzn.to/2U9keuI
まな板:https://amzn.to/2J1fQHI
ガスコンロ:https://amzn.to/3bdtvYa
牛刀:https://www.jikko.jp/fs/jikko/54803
ペティ:https://www.jikko.jp/fs/jikko/54800
撮影機材
カメラボディ:https://amzn.to/2xSXZAd
動画レンズ:https://amzn.to/3t7sfPB
写真レンズ:https://amzn.to/2U7HcCb
録音:https://amzn.to/2U9cGYT
※製品のURLはAmazonアソシエイトのリンクを使用しています
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▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/
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↓using translation software.
[Ingredients]
Bakers percent (total: 194)
・Bread flour 100
・Sugar 8
・Skim Milk 3
・Salt 2
・Instant dry yeast 1
・Water 72
・Butter 8
The amount of the flour 300.
・Bread flour 300 g
・Sugar 24 g
・Skim milk 9g
・Salt 6g
・Instant dry yeast 3g
・Water 216 g
・Butter 24 g
[Preparation]
・Leave the butter at room temperature.
・Spread mold release oil on the mold.
[How to make]
1. [Making the dough ~ primary fermentation] Mix all the ingredients except butter and knead it until the gluten film comes out. Add butter and knead it more.
2. Knead it (knead it up to around 26 °C) until a thinner gluten film comes out. Round it and put it in a bowl. Cover it with a plastic wrap and let it ferment for 60 minutes at 30 °C. Dust it with flour and take it out on a counter top.
3. Press down from the top to release the gas and spread it out. Fold it 3 times from top, bottom, left and right. Put it in a bowl and wrap it then ferment it for 30 minutes at 30 °C.
4. [Divide ~ bench time] Divide it to 1/3 of the amount of the dough then release the gas. Round it so the clean side is on the outside and the surface will stretch.
5. Cover it with a tightly squeezed damp dishcloth and bench it for 25 minutes (loosen the dough to make it easier to shape it/use the rest of the dough in the same way for round bread, etc.).
6. [Shaping ~ Secondary fermentation] Stretch it to a rectangle with a rolling pin and release the gas (crush the air bubbles around it with your hand). Fold it from the top and bottom to 1/3 and stick the dough together.
7. Roll it up and close it so that it is slightly stretched from the back to the front (Make the core first and hold the top and stick it on the bottom. Turn it around 3-3.5 times.).
8. Put it in the mold spread with mold release oil in the order of the edge to the center. Cover the lid and let it undergo secondary fermentation at 35 °C for around 50 minutes (take it out without considering the preheating time if you are fermenting it in the oven).
9. [Bake/Preheat to 180 °C] When the dough rises to the edge of the mold, the fermentation is complete. Bake it in the oven preheated to 180 °C.
10.Bake it at 180 °C for around 30 minutes. When it finishes baking, drop it on a counter 2 ~ 3 times to remove the steam (to prevent it from breaking around the waist). Take it out immediately and let it cool.
ferment 在 賓狗單字Bingo Bilingual Youtube 的最佳貼文
【喝的瑜珈 葡萄王康普茶】
風靡國外,連韓國全智賢、BTS、美國Lady Gaga都在喝的康普茶,
台灣也有啦!
葡萄王紅茶菌發酵,添加雙纖及鳳梨酵素,促進代謝的好幫手!
吳姍儒心纖推薦 https://pse.is/3k8zsz
專屬優惠碼:BINGOGK
1【kombucha tea 康普茶】 - 名詞
Kombucha tea is thought to originate in China or Japan.
2 【ferment 發酵】- 動詞
Kombucha is a fermented tea.
3【colony 群體;菌落】 - 名詞
Kombucha is a colony of bacteria and yeast.
葡萄王, 康普茶, Lady Gaga, 全智賢, 紅茶, 健康, 飲料
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https://www.instagram.com/bingobilingual_bb
賓狗的 FB
https://www.facebook.com/bingobilingual
陪賓狗錄 podcast:
https://www.youtube.com/c/BingoBilingual
(側錄影片)
【Podcast的廣告效益 - 學生問卷】
5-10 分鐘,幫學生一個忙,還可以抽獎喔!
學術單位:國立臺北商業大學 企業管理系 研究所與大學部學生
抽獎資格:只要有在 Podcast 節目中聽過廣告內容的經驗,填寫問卷並留下Email,都有機會參加抽獎!
抽獎禮物:7-11百元禮券*10位
問卷連結:https://forms.gle/ZZAfiwotkmQRbpiaA
*問卷皆採匿名方式,請安心填寫
你想要高品質中英對照新聞嗎?訂閱風傳媒,就能隨意暢讀華爾街日報的新聞,中英對照喔!原價一年一萬四,立刻降到三千九,趕快透過賓狗的專屬連結訂閱吧: https://events.storm.mg/member/BGWSJ/
跟賓狗 Line 聊天:
https://line.me/ti/g2/AnkujGhzM4qHqycKmUd9Nw?utm_source=invitation&utm_medium=link_copy&utm_campaign=default
在 KKBOX 收聽賓狗:
https://podcast.kkbox.com/channel/4tuXnkLJpEDF7ypC6S?lang=tc
ferment 在 RICO Youtube 的精選貼文
#ASMR #BREAD #COOKINGASMR
❊ Bread
· 110g milk
· 30g sugar
· 4g Yeast
· 250g high-gluten flour
· 3g salt
· 1 egg
· Knead for 8 minutes and then add 20g [Unsalted butter knead until smooth]
· Ferment for 1 hour
· Knead for 3 minutes
· Ferment for 30 minutes
· Bake at 180°C for 20 minutes
❊ Cream cheese spread
· 200g cream cheese
· 30g sugar
· 50g butter
❊ Garlic Sauce
· 30g unsalted butter
· 50g garlic
· 30g condensed milk
· 1 egg
· 20g honey
· 5g Chopped green onions
· Bake at 160°C for 10 minutes
✦ If you like my video, subscribe to YouTube's RICO channel. ✦
https://www.youtube.com/channel/UCHV8lZJsXdW8lOFr2z8WPcg
See more dishes made by RICO in the magical world,
✎Welcome to leave your valuable information ✎
Thank you ☺ ♡
see more RICO can track (˶˙º̬˙˶)୨⚑"
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