關於 make it right cover ，我們在網路上蒐集到這些相關的討論、資訊與評價

Last year,  I tried and been quite happy with Hyaluronic acid facial fillers, they definitely make a great impact right after but they do disappear gradually and need to be ‘topped up’ every 6 to 12 months to keep your refreshed new face.

I wanted something more longer lasting yet natural looking so @dr.isaac.wong from @the.artisan.clinic suggested @sinclairpharma_apac Ellanse because it's great for individuals with active lifestyles and higher metabolism rate like me. Compared to other fillers, it has longer longevity of result - last up to 2 years and has double action- collagen stimulation + instant volumisation effect.

Swipe to see a side by side comparison where you can see the right side of my face is visibly lifted, tighter and smaller.
In the last few years, I've spotted signs of ageing such as deep lines in my nasolabial fold, sagging skin in my cheeks and lost volume in the under eye causing dark eye circles. The most obvious is my dark eye circle is almost gone in the right eye. This is probably the thing that bothers me the most because people always say "you look very tired' and no concealer can cover my panda eyes.

Although I agree that the most beautiful thing you can wear is confidence, confidence isn’t accepting what you have or embracing your flaws. Who wouldn’t love to look amazing as soon as they wake up without a single bit of makeup on their face? Everyone would – but it’s just not practical or realistic, which is why I’m a major convert to using facial fillers because you get instant results with zero downtime. When fillers are injected properly by a skilled physician, they can be used to sculpt the face and restore a natural, youthful look. Treating with filler is like sculpting with clay and it requires artistry to get the contours right.

Finding an injector with a good artistic eye is similar to finding a good hairdresser, it years to build up the full range of techniques, and @dr.isaac.wong is a KOL in his field (aka an influencer among his doctor peers). I will share more about the treatment experience with Dr Wong in my next post.

Thanks for beautifying ME! ❤️

Without a solid foundation, how can you create anything worthwhile?

This is as true for an architect creating the next Eiffel Tower as it is for a makeup maven creating the right look!

Due to my combination skin, I’ve had to learn this the hard way! Some areas can end up looking too cakey and some too flakey! Might sound nice for a pastry but trust me, it’s not very nice when it’s all there for everyone to see on your visage!

As you can imagine, I was very happy to be introduced to Make Up For Ever's Ultra HD Invisible Cover Foundation offering simultaneously great coverage and a very natural look!

I literally piled it on with the NEW Ultra HD 'fine-as-air' Setting Powder! Not only did I get a great matte and shine free look, perfect for my blush and highlighters, but everything was set and looked great for a whopping 24 hours!

A little dab with their new Velour Puff definitely went a long way and I found that the pointed tip allowed for much more precise application, into every nook and cranny of my face. 😜

I'm wearing the Ultra HD Foundation in R210 Pink Albaster and Ultra HD Setting Powder in 2.2 Light Neutral.

Both items are available at Sephora. Ultra HD Setting Powder ($61), Ultra HD Foundation ($72)

#makeupforeversg @makeupforever

Guard Your Heart with Psalm 91

“I will say of Yahweh, “He is my refuge and my fortress; my God, in whom I trust.” For he will deliver you from the snare of the fowler, and from the deadly pestilence. He will cover you with his feathers. Under his wings you will take refuge. His faithfulness is your shield and rampart. You shall not be afraid of the terror by night, nor of the arrow that flies by day; nor of the pestilence that walks in darkness, nor of the destruction that wastes at noonday. A thousand may fall at your side, and ten thousand at your right hand; but it will not come near you. You will only look with your eyes, and see the recompense of the wicked. Because you have made Yahweh your refuge, and the Most High your dwelling place, no evil shall happen to you, neither shall any plague come near your dwelling. For he will put his angels in charge of you, to guard you in all your ways. They will bear you up in their hands, so that you won’t dash your foot against a stone.” (Psalms‬ ‭91:2-12‬ ‭WEB‬‬)

Remember that true protection comes from the Lord. Meditate on the Scriptures and confess them over yourself and your loved ones. Guard your heart from the fear and worry that is being perpetuated by the media.

When you believe and speak God’s word, God’s power is released in that related area of your life. His words are spirit and life, not just inanimate ink on a page.

A refuge is a place that you flee to after being attacked, while a fortress is a place you can preemptively position yourself to be far from the enemy.

Whether you have been attacked or not, Jesus is your source of safety, protection, and healing.

Someone may say, “What about those Christians that got it? So many in that local church got sick. How can God’s promises be true?”

Well, one needs to believe in God’s promises before he will experience it. They do not manifest for a Christian who is unbelieving and stricken by fear.

We do not know their state of mind at the time when they fell sick, and what their local church teaches about God’s protection. Some do not believe in it.

I like that Psalm 91 specifically shows that we can believe God for protection from everything that the world is afraid of nowadays. We do not have to guess God’s will in this case—it is plainly written.

Even if you hear of news about people getting sick in your neighborhood, God’s word remains true: a thousand may fall at your side, and ten thousand at your right hand, but it shall not come near you.

The enemy probably hates it when you believe this. “What makes you think you are so special? Others are dying and in critical condition, and you have the cheek to say that it cannot come near you?”

You are specially protected if you believe in God’s promises. You are a sanctified child of God who has access to His protection by faith. His angels will be mobilized to guard you in all your ways, to destroy every weapon of the enemy near you.

Sometimes, believers who just stumbled and sinned feel unworthy of experiencing God’s protection. They feel like the hedge of protection has been lifted because they sinned and that God does this to teach them a lesson.

That is a false assumption that is not true under the New Covenant of Grace. Committing sin can cause your conscience to accuse you, but we must know that Grace is all about believing in what Jesus has done at the cross.

You can enjoy God’s protection from all manner of harm because Jesus shed His blood to make you forever righteous and favored in God’s sight. Protection is not a reward that you have to earn through good behavior. It is freely given as part of the salvation package—but you must believe in order to enjoy it!

Actionable Steps:

1. Meditate on Psalm 91 today and see which portion of it resonates deeply with you. Keep it in your heart and mutter it with your mouth throughout the week ahead.

2. Include words from Psalm 91 in your daily prayers for your family in the morning. Before everyone sets off for work or school, take time to tune everyone’s heart to be conscious of God’s lavish protection.

3. Look out for anyone you come across that feels unsafe or fearful because of the current situation. Encourage them with promises from Psalm 91 and tell them that Jesus loves them. There is always a good time to plant seeds of the Gospel in people’s hearts.

Our Patreon community is currently on a Bible Study series called “The Way Forward: How to Thrive Amidst Change”.

In a time of great fear, how can we as Christians thrive when the world is changing the way they do things? Many in the world are depressed and terrified because of the things that are happening around the world; the change ambushed most people so suddenly. Yes there is deep darkness covering the earth, but there is always hope for God’s children.

The Holy Spirit is giving us a word in season, showing us how to tap on the grace that is available now, and how to reign in life, even from your living room. I’m excited to see what He will show us in the days ahead!

This Bible Study series will be compiled into an eBook once we complete it.

Join us as a “God Every Morning” tier or above patron on Patreon to receive this new Bible Study series in our patron WhatsApp group chat. You will also receive the other rewards like devotionals by email every weekday, and all my eBooks. Thank you for sowing into this ministry and being a valuable partner as we “Teach More, Reach More” every day in these end times: http://Patreon.com/miltongohblog

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

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

【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


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

▼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/

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

↓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.

Hello friends! Today we're going to share with you how to make the crispy and golden Belgian fries and the most classic sauce andalouse.

Frites are the most famous and popular snack in the world, but are far more than just a snack in Belgium, it’s a national Belgian symbol. Even Though people called it “French fries”. But believe it or not, these golden brown and crispy fries might be a Belgian creation.

In this video, we are going to tell you the secret to making the perfect Belgian fries. There is no fancy skill to make these crispy fries, the only tip is double-fried. So easy, right? By the way, once the fries are ready to golden perfection, don’t forget to try the most classic sauce with it. We strongly recommend sauce andalouse, which is a mix of peppers, mayonnaise, tomato paste, also the most famous topping with fries in Belgium. Let’s get started.

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/  
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio/

-----------------------------------------------------------------------
How to make Belgian Fries and Sauce Andalouse

📍  Ingredients
☞ For fries
large potato 1, about 260~280g
salt 1g
sunflower oil or any deep-frying oil

☞ For Sauce andalouse
mayonnaise 125g
salt 0.8g (about ⅛ tbs)
tomato paste 14g (about 1 tbs)
onion 9g (about 1tbs)
red pepper 9g (about 1tbs)
green pepper 9g (about 1tbs)
fresh lemon juice 4g (about ½ tbs)

📍 Instructions
☞ For Sauce Andalouse
1. Chop red pepper, green pepper and onion finely.
2. In a medium bowl with mayonnaise, add the tomato paste, black pepper, salt, chili powder, finely chopped onion, red pepper, green pepper and lemon juice, then mix all the ingredients together. Cover with plastic wrap and place in the fridge for at least one hour.

☞ For fries
3. Brush and rinse potatoes under cool water, then peel the skin and dry it in a clean dish towel.
4. Cut the potatoes into discs in 1cm thickness, then cut the discs into fries into 1cm squares.
5. Wash them in cold water two or three times until the water just becomes clear.
6. Dry them with a towel or kitchen paper until they are completely dry.
7. Pour the oil in a deep fryer and when the temperature reaches 150°C, fry the potatoes for 3 minutes.
8. Take the fries out of the fryer and transfer them into a baking tray which is lined with kitchen paper. Let the kitchen paper absorb the excess oil. Let the fries cool down for about 20 minutes.
9. Reheat the fryer to reach 190°C, and fry the fries for 2-3 minutes or until they are crispy and golden.
10. Take them out of the oil. Sprinkle it with salt. Serve with Sauce Andalouse.
-----------------------------------------------------------------------
Chapter:
00:00 opening
00:34 Ingredients
01:27 How to make sauce andalouse
03:29 prepare potatoes
06:10 first fry
08:40 final fry
-----------------------------------------------------------------------
#BelgianFrites
#FrenchFries
#SauceAndalouse

WITHOUT YOU - The Kid LAROI (lyrics)

You cut out a piece of me, and now I bleed internally
Left here without you (no, no, no), without you (ooh, ooh)
And it hurts for me to think about what life could possibly be like
Without you (no, no, no), without you (no, no)
I can't believe that you wouldn't believe me
Fuck all of your reasons
I lost my shit, you know I didn't mean it
Now I see it, you run and repeat it
And I can't take it back, so in the past is where we'll leave it, uh
So there you go, oh
Can't make a wife out of a ho, oh
I'll never find the words to say I'm sorry
But I'm scared to be alone
You cut out a piece of me, and now I bleed internally
Left here without you (no, no, no), without you (ooh, ooh)
And it hurts for me to think about what life could possibly be like
Without you (no, no, no), without you (no, no)
Oh-oh, woah-oh, oh-oh, woah
Oh-oh, woah-oh, oh-oh, woah
Without you, without you, ooh
Oh-oh, woah-oh, oh-oh, woah
Oh-oh, woah-oh, oh-oh, woah
Without you, without you
It's gon' be hard here on my own
And even harder to let you go, I
Really wish that we, could've got this right
So here I go, oh
Can't make a wife out of a ho, oh
I'll never find the words to say I'm sorry
But I'm scared to be alone (oh)
You cut out a piece of me, and now I bleed internally
Left here without you (no, no, no), without you (ooh, ooh)
And it hurts for me to think about what life could possibly be like
Without you (no, no, no), without you (no, no)
Oh-oh, woah-oh, oh-oh, woah
Oh-oh, woah-oh, oh-oh, woah
Without you, without you (no, no, no