2022 手帳季新品 - 喫茶OURS 貼紙包!
(English at bottom!)
這次除了手帳,我們還會上架好久不見的複合材質貼紙包!用好想念的日本喫茶店當作主題,用水彩繪製的點心和餐點,通通一口氣上菜給你!
好想吃鮮奶油水果三明治喔...(哭出來)
一包裡面會有三種紙質:
模造紙 ( 覆蓋力最好,飽和度中等 )
透明貼紙 ( 覆蓋力低,飽和度最高 )
和紙貼紙 ( 貼起來最自然,飽和度中等 )
會在今晚 (09/15) 21:00 和手帳一起於官方網站登場,敬請期待喔喔喔!
Cafe OURS - mix material sticker pack.
Besides the 2022 journal, this sticker pack will be avaliable too! Image the Japan style old cafe, I draw those meals / drinks for sticker!
There's 3 different material in this pack:
paper / clear / washi
Different opacity, color and texture can handle all scene you want to paste, did you like them?
It will be avaliable at tonight (09/15 wed) 21:00 (GMT+8), see you!
#漢克 #ours森林好朋友 #貼紙 #シール #文具 #文房具 #喫茶 #cafe #watercolor #watercolors
同時也有6部Youtube影片,追蹤數超過40萬的網紅糖餃子Sweet Dumpling,也在其Youtube影片中提到,Hello friends! Today we're going to show you how to make the Portuguese traditional classic creamy sponge cake: Pão de Ló de Ovar. This is definitely...
「old paper texture」的推薦目錄:
- 關於old paper texture 在 Facebook 的最佳解答
- 關於old paper texture 在 柔伊插畫 Zoe Chuang Illustration Facebook 的最佳貼文
- 關於old paper texture 在 Aleff : ART Facebook 的最佳貼文
- 關於old paper texture 在 糖餃子Sweet Dumpling Youtube 的精選貼文
- 關於old paper texture 在 Mateusz Urbanowicz Youtube 的最佳貼文
- 關於old paper texture 在 ochikeron Youtube 的最佳貼文
- 關於old paper texture 在 Old Paper Background For Microsoft Word - Pinterest 的評價
old paper texture 在 柔伊插畫 Zoe Chuang Illustration Facebook 的最佳貼文
|閒聊一下|
過去都只有從文字片面的了解,
手上畫畫的紙張是如何製成,
這還真是第一次實際看到影像。
從一開始還只有紙漿,
到紙張在大機器裡面跑來跑去,
經過很仔細的測試,
最後到達創作者的手中,
真是大開眼界!!!!
本來就很喜歡嘗試用各種不同的水彩紙,
在看完影片以後又更喜歡自己手中的水彩紙了呢!
水彩紙是怎麼做的?!
這是一個有關繪畫用的藝術紙張的製作過程。
St Cuthberts Mill 位在英國,是一間工業革命時期就開始營運的紙廠,專業生產繪畫用的美術用紙。
影片中金屬製成篩網傳送帶(又稱圓網抄造),運轉了一百多年啊,現在這藝術用紙不僅用來繪畫使用,也會做為影像藝術微噴或是顯影的相紙作品來使用。
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St Cuthberts Mill is nestled in the shadow of the Mendip hills in Somerset, England. Paper has been made on this site since the 1700s, utilising the pure waters of the River Axe that issue forth from the cave at Wookey Hole.
With the 100 year-old cylinder mould machine, one of the few left in the world, master papermakers produce beautiful papers with stunning texture and excellent surface stability that are used by artists and photographers world-wide.
This is a story about how the paper is made.
old paper texture 在 Aleff : ART Facebook 的最佳貼文
After almost one year, this two twins is finally meet in person. Lol! Anyway when I looked back at my old portraits drawing, I can see that my color blending is a little bit rough. Now I need to make it look fine and well blend together especially skin tone. Maybe the quality of the paper texture that I need to check as well. Okay work harder next time! #aa #aleffart
old paper texture 在 糖餃子Sweet Dumpling Youtube 的精選貼文
Hello friends! Today we're going to show you how to make the Portuguese traditional classic creamy sponge cake: Pão de Ló de Ovar.
This is definitely one of the most mouth watering piece of sponge cake you have ever seen. Pão de Ló in Portuguese means “Sponge Cake”, it is one of the most popular and traditional dessert in Portuguese. Pão de Ló de Ovar is thought to have originated in a convent in 18th-century. And the sweet is now registered with Protected Geographical Indication by the European Union. Since 2011.
Pão de Ló might have different version, depending on the region of Portuguese, it reflects on the texture and flavor. Pão de Ló de Ovar has unique moist and runny texture, it melts at every bite. The flavor and texture are one-of-a-kinds. We highly recommend you try this “old way” style. Hope you like this video, Enjoy. :)
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/67jLooAb1SA
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How to make Pão de Ló at home,
Portuguese Classic Sponge Cake Recipe
☞ cake mold: ⌀ 18cm Diameter
✎ Ingredients
egg 2, room temperature
egg yolk 5, room temperature
granulated sugar 90g
cake flour 45g
a pinch of salt
lemon zest half
✎ Instructions
1. Wrap outside of pan in a 5 layers of aluminum foil and mold to come up over the edges of the pan.
2. Line with a round baking paper on the bottom and two strips of paper on side. You can also line only one large baking paper as you like.
3. Zest a half of lemon into sugar, rub the sugar and zest mixture between your fingers, working the zest into the sugar.
4. Beat 2 eggs, 5 egg yolks and a pinch of salt on med-speed for 1 minute.
5. Add sugar in 3 batches, and beat for half minute each time. But after adding the rest of sugar, beat for 10 minutes on mid-speed. At the end, The volume of the egg mixture will become 4 times larger, and the texture will be light, pale and fluffy.
6. Preheat the over to 220°C
7. Sift flour into egg mixture. Gently and carefully whisk on very low speed until smooth.
8. Pour batter into prepared pan and bake for 8 minutes and then lower the temperature to 180°C for 5 minutes, or when it golden brown on the top, and the center should shake a little. Cooking time will be different from oven to oven and with the type of pan you use.
9. Let it sit in the pan until cool, then place in fridge for hours or overnight. Enjoy.
old paper texture 在 Mateusz Urbanowicz Youtube 的最佳貼文
The reference photo I used for this painting: https://imgur.com/a/mQNXI
Just a simple painting I did during a YouTube live stream to memorize an interesting restaurant we saw the other day with Kana.
It’s a tiny place squeezed under a staircase on the platform of Fujisawa station. We were really surprised how small it was (I don’t know why didn’t they make it just a meter or so bigger). It barely fits 4 people that stand while eating their soba or udon noodles.
It also has an vending machine outside with which one selects the food and buys a ticket handed to the person inside. It’s a strange place indeed but looks kind of old so probably it is in operation there for few good years already.
I also painted this to test a paper sample I got recently from Canson - Canson Heritage hot pressed watercolor paper. It’s good paper performing well with watercolors for something with almost no texture. I would recommend it more for paints that use less water, like gouache or poster colors or for more delicate watercolor work (like botanical painting).
Technical details:
* Time: 2h15min
* Paper: Canson Heritage hot pressed watercolor paper
* Pencil lines: Mitsu-Bishi HI UNI 3B
* Colors: my 48 color Schmincke set
* Pen lines: Sakura Micron fineliner 0.4 and 0.3mm
old paper texture 在 ochikeron Youtube 的最佳貼文
♥My COOKBOOK available WORLDWIDE レシピ本もよろしくね♥
https://www.amazon.com/dp/4046014822/
http://www.amazon.co.jp/gp/product/4046014822/ref=as_li_ss_tl?ie=UTF8&camp=247&creative=7399&creativeASIN=4046014822&linkCode=as2&tag=shopping072-22
Amazon Japan may be Cheaper ($10 plus shipping fee).
How to Order My Cookbook from Amazon Japan:
https://www.youtube.com/watch?v=mWsrMmA7AnI
Old version is unlisted since it has a copyright issue.
過去にアップしたものを著作権の都合上編集し直しました。
https://www.youtube.com/watch?v=lxP5Osz0DnY
Roll Cake is a type of sponge cake roll. In Japan, we call it "Roll Cake" however in some other countries people call it Swiss roll, jelly roll, log cake, etc.
This recipe is a very basic one. More roll cake ideas are linked in the end of this video, available on my channel ;)
---------------------------------
Japanese Roll Cake
Difficulty: medium
Time: 60min
Number of servings: 8 pieces
Necessary Equipment:
9-inch square brownie pan
electric mixer
Ingredients:
((Sponge Cake))
2 egg
50g (5&1/2 tbsp.) superfine sugar
35g (4&1/3 tbsp.) cake flour
20g (1&1/3 tbsp.) milk *room temperature
((Filling))
200ml whipping cream
1 tbsp. granulated sugar
some fruits of your choice: strawberry, kiwi, canned fruits are okay!
Directions:
((Sponge Cake))
1. Line the brownie pan with parchment paper. Preheat the oven to 180C (350F).
2. Beat eggs and sugar with a whisk in a bowl. Place it over hot water, melt the sugar, and warm it up to 40C (105F).
3. Then with an electric mixer, beat the warmed mixture on high speed for about 5 minutes until white and fluffy. Then turn down to low and beat for about 2 minutes to set the texture.
4. Sift in flour and fold together with a spatula for about 10 times.
5. Add milk, then fold together with a spatula for about 50 times until combined.
6. Spread the batter into the pan and drop the pan lightly on the counter to raise air bubbles out of the batter.
7. Bake at 180C (350F) for 11-12 minutes till lightly brown. (Depending on the heat of the oven, cooking time may differ, so please watch out.)
8. When it's done, drop the pan lightly to prevent shrinking. Remove the sponge cake from the pan by lifting the parchment paper and place it on a wire rack to cool.
9. When it's cool enough, remove the parchment paper and place the sponge cake on the parchment paper with the brown side up.
((Filling))
1. Combine whipping cream and granulated sugar in a dry clean bowl. Float the bottom of the bowl in ice water, then whisk the cream until it forms a soft peak.
2. Dice the fruits of your choice.
3. Coat the surface of the sponge cake evenly with the cream. Place the fruits over the creamed surface (leave an inch at both ends).
4. Roll the cake in the parchment paper and put in the fridge for over 30 minutes to set.
5. Cut into round pieces to serve. The best way to cut the cake is to use a knife that has been warmed in hot water. Dip the knife in hot water, wipe, and cut. Repeat this each time you cut!
レシピ(日本語)
http://cooklabo.blogspot.com/2011/11/blog-post_18.html
---------------------------------
What is Cake Flour?
http://createeathappy.blogspot.jp/2012/05/what-is-cake-flour.html
Music by
SHWフリー音楽素材
hometown_mixv2
♥Utensils I use in my videos♥
http://astore.amazon.co.jp/shopping072-22
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52 Effective and Free High Resolution Paper Textures - A Designers 'Must Have' Resource! You can never have enough paper textures in your library of design ... ... <看更多>