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

Z.E.N
.
🧘🏻‍♂️🪴🫖🌳🧘🏻‍♂️🫖🪴🌳🧘🏻‍♂️🫖
.
Zen Garden 🪴 🌳🎍
.
New concept Afternoon tea,
Limited edition,
Specially created for this summer,
Starting tomorrow,
(07/2 to 08/31/2021)
.
🪴🎍🌳🧘🏻‍♂️🫖🪴🎍🌳🧘🏻‍♂️🫖
.
Only @parkhyatttokyo
.
At the Peak lounge
(Reservation only)
.
🪴🎍🌳🧘🏻‍♂️🫖🪴🎍🌳🧘🏻‍♂️🫖
.
.
Sweets menu:

“Matcha Green” 🍵🌳
Matcha Financier, MatchaTea Whipped Ganache, Fresh Raspberry
.
“Rose” 🌹🍓
Strawberry Jam, @les_vergers_boiron Rose Tea Infused Namelaka, Madeleine Sponge
.
“Daisy” 🌼🌾
Passion Fruit Jam, White Sesame Namelaka, Dulcey Chocolate Pearls @valrhona_asia
.
“Miyazaki Mango” 🥭🇯🇵
Fresh Mango, Jasmin Tea Cream, Almond Sablé
.
“ Tea-pot” 🇯🇵🫖🍵🌾🍐Genmaicha Tea Mousse, Pear Vanilla Jam, Dark Chocolate Elements @valrhonajapon
.
“Bonsai tree” 🪴🍋🌰
Lemon Cream, Homemade Praliné Crémeux, Parmesan Cookie
.

🪴🎍🌳🧘🏻‍♂️🫖🪴🎍🌳🧘🏻‍♂️🫖
.

#parkhyatttokyo #parkhyatt #hyatt #inahyattworld #worldofhyatt #hyattpastry #hyattpastrychef #japan #tokyo #pht #tokyopastry #japanpastry #frenchpastrychef #patisseriefrancaise #chefjulienperrinet #parkhyatttokyopastryboutique #parkhyatttokyopastryteam #foudepatisserie #carefullysourced #cakesatthepark #valrhona #lesvergersboiron #zen #zenafternoontea #afternoontea #afternoonteazen #zengarden #zenatthepark #hyattafternoontea

Z.E.N
.
🧘🏻‍♂️🪴🫖🌳🧘🏻‍♂️🫖🪴🌳🧘🏻‍♂️🫖
.
Zen Garden 🪴 🌳🎍
.
New concept Afternoon tea,
Limited edition,
Specially created for this summer,
Starting tomorrow,
(07/2 to 08/31/2021)
.
🪴🎍🌳🧘🏻‍♂️🫖🪴🎍🌳🧘🏻‍♂️🫖
.
Only @parkhyatttokyo
.
At the Peak lounge
(Reservation only)
.
🪴🎍🌳🧘🏻‍♂️🫖🪴🎍🌳🧘🏻‍♂️🫖
.
.
Sweets menu:

“Matcha Green” 🍵🌳
Matcha Financier, MatchaTea Whipped Ganache, Fresh Raspberry
.
“Rose” 🌹🍓
Strawberry Jam, @les_vergers_boiron Rose Tea Infused Namelaka, Madeleine Sponge
.
“Daisy” 🌼🌾
Passion Fruit Jam, White Sesame Namelaka, Dulcey Chocolate Pearls @valrhona_asia
.
“Miyazaki Mango” 🥭🇯🇵
Fresh Mango, Jasmin Tea Cream, Almond Sablé
.
“ Tea-pot” 🇯🇵🫖🍵🌾🍐Genmaicha Tea Mousse, Pear Vanilla Jam, Dark Chocolate Elements @valrhonajapon
.
“Bonsai tree” 🪴🍋🌰
Lemon Cream, Homemade Praliné Crémeux, Parmesan Cookie
.

🪴🎍🌳🧘🏻‍♂️🫖🪴🎍🌳🧘🏻‍♂️🫖
.
Savory by @ronan.cadorel
.
Temari Sushi 🍣 , Sustainable Salmon, Sudachi, Salmon roe 🐟
.
Water Melon Compote, 🍉
Pickled Plum Cream cheese, Sea Grape
.
Green Tea Soba Roll Sushi,🍣Kuruma Shrimps 🍤, Eggs, Kaviari Kristal Caviar, @kaviari_paris ,Bottarga
.
Green Tea 🍵 Bread 🥖 Sandwiches, Teriyaki Smoked Farm Chicken 🐓 , Lettuce, Cucumber 🥒
.
Monaka Waffle 🧇 Sustainable Seabass 🐟Tartar, Wasabi, Perilla
.
Dorayaki Pancake, Rougié Foie Gras @jocelynjapon , Figs, Summer Truffle from France 🇫🇷
.
Japanese Wagyu beef 🥩 Cutlet Katsu Sando Sandwich, Miso Sauce, Mustard Mayonnaise
.
Grilled Unagi, 🎣Baked Ginger Risotto, Japanese Sancho Pepper 🌿
.
+
Tahiti Vanilla scones
Freshly baked Madeleines
+
“MoMo flower parfait”
🍑🦋🍑🍑🦋🍑🍑🦋🍑🍑
.
.
Fresh Peach, Vanilla Ice Cream, White Peach Jam, Vanilla Rice Pudding, Thyme Jelly
.
🪴
#parkhyatttokyo #parkhyatt #hyatt #inahyattworld #worldofhyatt #hyattpastry #hyattpastrychef #japan #tokyo #pht #tokyopastry #japanpastry #frenchpastrychef #patisseriefrancaise #chefjulienperrinet #parkhyatttokyopastryboutique #parkhyatttokyopastryteam #foudepatisserie #carefullysourced #cakesatthepark #valrhona #lesvergersboiron #zen #zengarden #zenafternoontea #zenatthepark #afternoontea #hyattafternoontea #bezen #zenconcept

Z.E.N
.
🧘🏻‍♂️🪴🫖🌳🧘🏻‍♂️🫖🪴🌳🧘🏻‍♂️🫖
.
Zen Garden 🪴 🌳🎍
.
New concept Afternoon tea,
Limited edition,
Specially created for this summer,
Starting tomorrow,
(07/2 to 08/31/2021)
.
🪴🎍🌳🧘🏻‍♂️🫖🪴🎍🌳🧘🏻‍♂️🫖
.
Only @parkhyatttokyo
.
At the Peak lounge
(Reservation only)
.
🪴🎍🌳🧘🏻‍♂️🫖🪴🎍🌳🧘🏻‍♂️🫖
.
.
Sweets menu:

“Matcha Green” 🍵🌳
Matcha Financier, MatchaTea Whipped Ganache, Fresh Raspberry
.
“Rose” 🌹🍓
Strawberry Jam, @les_vergers_boiron Rose Tea Infused Namelaka, Madeleine Sponge
.
“Daisy” 🌼🌾
Passion Fruit Jam, White Sesame Namelaka, Dulcey Chocolate Pearls @valrhona_asia
.
“Miyazaki Mango” 🥭🇯🇵
Fresh Mango, Jasmin Tea Cream, Almond Sablé
.
“ Tea-pot” 🇯🇵🫖🍵🌾🍐Genmaicha Tea Mousse, Pear Vanilla Jam, Dark Chocolate Elements @valrhonajapon
.
“Bonsai tree” 🪴🍋🌰
Lemon Cream, Homemade Praliné Crémeux, Parmesan Cookie
.

🪴🎍🌳🧘🏻‍♂️🫖🪴🎍🌳🧘🏻‍♂️🫖
.
Savory by @ronan.cadorel
.
Temari Sushi 🍣 , Sustainable Salmon, Sudachi, Salmon roe 🐟
.
Water Melon Compote, 🍉
Pickled Plum Cream cheese, Sea Grape
.
Green Tea Soba Roll Sushi,🍣Kuruma Shrimps 🍤, Eggs, Kaviari Kristal Caviar, @kaviari_paris ,Bottarga
.
Green Tea 🍵 Bread 🥖 Sandwiches, Teriyaki Smoked Farm Chicken 🐓 , Lettuce, Cucumber 🥒
.
Monaka Waffle 🧇 Sustainable Seabass 🐟Tartar, Wasabi, Perilla
.
Dorayaki Pancake, Rougié Foie Gras @jocelynjapon , Figs, Summer Truffle from France 🇫🇷
.
Japanese Wagyu beef 🥩 Cutlet Katsu Sando Sandwich, Miso Sauce, Mustard Mayonnaise
.
Grilled Unagi, 🎣Baked Ginger Risotto, Japanese Sancho Pepper 🌿
.
+
Tahiti Vanilla scones
Freshly baked Madeleines
+
“MoMo flower parfait”
🍑🦋🍑🍑🦋🍑🍑🦋🍑🍑
.
.
Fresh Peach, Vanilla Ice Cream, White Peach Jam, Vanilla Rice Pudding, Thyme Jelly
.
🪴
#parkhyatttokyo #parkhyatt #hyatt #inahyattworld #worldofhyatt #hyattpastry #hyattpastrychef #japan #tokyo #pht #tokyopastry #japanpastry #frenchpastrychef #patisseriefrancaise #chefjulienperrinet #parkhyatttokyopastryboutique #parkhyatttokyopastryteam #foudepatisserie #carefullysourced #cakesatthepark #valrhona #lesvergersboiron #zen #zengarden #zenafternoontea #zenatthepark #afternoontea #hyattafternoontea #bezen #zenconcept

我的IG在這裡~ Instagram｜https://www.instagram.com/sarahsmacup/
喜歡今天的影片不要忘了按個讚!
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💲DISCOUNT CODES 折扣碼💲

SIGMA 官方網站(有直接送台灣)
: https://www.sigmabeauty.com/
CODE: SARAHS
💲結帳輸入此碼💲
結帳再打九折
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Vecs Gardenia嘉丹妮爾: https://vecsgardenia.com/
CODE: SARAH
💲結帳輸入此碼💲
結帳再打八五折
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👍🏼影片使用產品 PRODUCTS MENTIONED 👍🏼

00:00開場
03:34 SHEGLAM NUDE BEGINNINGS眼影盤
03:43 SHEGLAM SUNFLOWER HOUR眼影盤
03:54 SHEGLAM 春風眼影盤
04:04 SHEGLAM LOTS TO LAVA眼影盤
04:15 SHEGLAM DEEP FEELINGS眼影盤
04:29 SHEGLAM 海灘日落眼影盤
04:42 SHEGLAM FIN WITHIN 彩妝盤
04:55 SHEGLAM VIVA LA LEOPARD 彩妝盤
05:07 SHEGLAM MAUVE-OLOUS眼影盤
05:23 SHEGLAM PETAL POWER眼影盤
05:37 SHEGLAM FOR BAKE'S SAKE 彩妝盤
05:52 SHEGLAM LUV U SO MATCHA 彩妝盤
06:09 SHEGLAM VERY STRAWBERRY 彩妝盤
06:26 SHEGLAM SMART COOKIE 彩妝盤
06:42 SHEGLAM The CENTURIES眼影盤
07:00 SHEGLAM The AFTERGLOW
11:03 SHEGLAM COMPLEXION PRO持久透氣啞光粉底液# FAIR
11:49 搬運工美妝蛋
13:34 SHEGLAM Newly Reformulated#MADELEINE
14:49 SHEGLAM 色彩綻放的液體腮紅Devoted#Birthday Suit#Risky Business
18:10 SHEGLAM GLOWIN' UP Skin Stick
19:32 SHEGLAM GLOWIN' UP Skin Stick#Wild Love
22:13 SHEGLAM Newly Reformulated-定妝粉 #CAPPUCCINO
24:08 SHEGLAM SKINNY眉筆 #Gray
25:33 SHEGLAM STEREO FACE6色化妝盤 #502 NUDE
27:11 SHEGLAM 透光控油粉 #NUDE PINK
28:42 SHEGLAM NUDE BEGINNINGS眼影盤
29:08 SHEGLAM SUNFLOWER HOUR眼影盤
36:53 SHEGLAM 宇宙水晶啞光唇膏
37:55 SHEGLAM 宇宙水晶啞光唇膏 #LADIES FIRST
以上-10s

38:27 SHEGLAM 宇宙水晶啞光唇膏 #Clouds in my Coffee
39:27 SHEGLAM MATTE ALLURE 口紅#CHIC
40:14 SHEGLAM MATTE ALLURE 口紅#SELF-MADE BABE


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👍🏼刷具清單 BRUSHS 👍🏼:

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◼ 隱形眼鏡 ◼

GEO Hani Gray

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◼ 上衣 ◼

SHEIN

◼ 指甲光療 ◼

◼耳環 項鍊 戒指◼
耳環 手鍊 項鍊 都是
LAZY ANN : https://www.instagram.com/lazyann1993/

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❗❗ This Video is NOT sponsored ❗❗

❗❗ 今日影片非業配❗❗
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相機使用 Canon 80D

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目前我只有在使用IG跟youtube!

Instagram｜https://www.instagram.com/sarahsmacup/

E-mail｜Sarahsmacup@gmail.com

背景音樂Joakim Karud LOVE MODE: https://theartistunion.com/tracks/0a4947

#makeup#beauty #makeuptutorial #makeupartist #makeupart #makeupjunkie #makeupaddict #glammakeup#haul#eyebrows#skincare

Subscribe LadyMoko👉 https://bit.ly/2JUIR6m
Madeleine with salted butter caramel ? You gonna love it !

✒Recipe （18 pieces）
00:00 Intro
00:27 Butter 65g
00:33 2 Eggs
00:38 Sugar 60g
00:48 Lemon juice 25g
00:50 Some Lemon zest
00:57 T45 Flour 90g
01:00 Baking powder 5g
Bake with 170°C for 15~20 minutes.

Thanks for watching, hope you enjoy my video!💞
Please give the video a thumbs up👍, subscribe my channel and turn on the notification bell🔔 !:)

＊Other recipe videos you may be interested＊
✅Matcha Sablé Breton Cookies (French Salted Butter Cookies) : https://youtu.be/tlJWNNe7cuI
✅Matcha Terrine Recipe: https://youtu.be/rxkFTa6zrQM
✅Matcha Diamond Cookies Recipe: https://youtu.be/h0MkTT8w_MQ
✅Molten Matcha Cheese Tart Recipe: https://youtu.be/hPedI1ntdTg
✅Matcha Basque Burnt Cheesecake Recipe: https://youtu.be/2xcK33E6ijk
✅BEST Banana Vegan Matcha Cake Gluten-Free Vegan Recipe: https://youtu.be/OFY5_evsuSg
✅Matcha Green Tea Caramel Pudding Recipe：https://youtu.be/pRi8jLxveZk
✅BEST MATCHA CINNAMON ROLL RECIPE IN THE WORLD：https://youtu.be/sn6HLUBgtbk

📌More Moko：
Blog : https://ladymoko.com/
FanPage : https://www.facebook.com/lovedach
Instagram：https://www.instagram.com/ladymoko_com/
Contact：lovelydach@hotmail.com

I'm sure you'll like the matcha taste madeleine!.
京都嵐山の観光名所、「竹林の小径」を歩いて来ました。
頭上に広がる真っすぐに真っすぐに伸びた何万本と言う竹。
心が浄化されます。
今回は京都をイメージして抹茶味のマドレーヌを焼いてみました。
日本の素晴らしい景色と食物にありがとう＾＾
「おばんざい」も最高でした♡

作ってみたいよーって思った人は
レシピは下にあります↓


★　　★　　★

レシピ本が8刷になりました。
購入して作って下さった皆様、どうもありがとうございます。
新たな楽しい報告のために今、色々と進めています＾＾

「大人気YouTuber “cook kafemaru”の
　世界一作りやすいおうちスイーツ」
Amazonで購入できます。↓↓↓
https://www.amazon.co.jp/dp/4046045116/

もしもお住いの近くの本屋さんになかったら、セブンイレブンの
オムニ7でネット予約し、セブンイレブン店頭受け取りで買うことができます!

【Ingredients】width3.1in cupcake molds 5 servings
1 Egg(large)
40g Granulated sugar
15g  Honey
45g  Cake flour
6g  Matcha
1/3tsp  Baking powder
40g  Melted butter

【Directions】
①Crack an egg into a bowl. Mix it with a whisk.
②Warm it at a double-boiler at 40°C until it is body temperature.
(when it's body temperature, remove the bowl from the double-boiler.)
③Add sugar and honey and mix well.
④Combine flour, Matcha and baking powder sift into the bowl. Mix well with a rubber spatula.
⑤Add  the melted butter.
⑥Pour the batter into cupcake molds.( about 80% full)
⑦preheat the oven to 374 °F/190℃,then reduce the to 356 °F/180℃ degrees and bake for 356 °F/180℃ 10-11min.
⑧Cool completely on wire rack.

*The flavor of the madeleines won't have settled yet when they are fresh out of the oven, so be sure to let them rest for half a day or more before enjoying them. As time passes, they become moist, and take on a nice sheen on the surface.
 

【材料】長い方の幅が8cm深さ2cmのカップ5個分
卵(L) 1個
グラニュー糖  40g
ハチミツ  15g
薄力粉 45g
抹茶  6g
ベーキングパウダー  小さじ1/3
溶かしたバター  40g

【作り方】
①ボウルに卵を割り入れる。泡立て器で混ぜる。
②40℃くらいのお湯につけて人肌くらいに温める。温まったら湯せんから外す。
指を入れてみて温まっていればokですが温めすぎないように注意します。
③ボウルに砂糖とハチミツを入れて泡立て器で白っぽくなるまで
よく混ぜる。
④薄力粉、抹茶、ベーキングパウダーをふるい入れて、ゴムベラで混ぜる。
⑤最後に溶かしバターを加えて混ぜる。
⑥生地を型にスプーンなどですくって入れる(型の8分目くらいまで)
⑦190℃に温めたオーブンを180℃に下げて10－11分焼く。
⑧ケーキクーラーの上で冷ます。

*半日以上休ませてからの方が味が落ち着いて美味しくなります。
乾燥しないようにビニール袋やタッパーに保存してください。