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Safety has remained a top priority for Uber and over the years, the technology company has developed a number of features dedicated to the safety of drivers and delivery people on the platform. “We are constantly pushing to do more on safety and as delivery continues it is important that Uber Eats can continue to […]
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3D Art, Illustration, Lettering, Procreate, Adobe Illustrator, Adobe Photoshop, Maxon Cinema 4D, Octane Render
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We offer a collection of sculptural and dimensional art for walls online. Shop our diverse selection of different styles and textures; metal, driftwood, & more.
Graphic Artist / Co-founder at Bosque Studio.
U54A-30039 U53A-30056 佐川急便㈱ 2020.5.30 東京タ 佐川急便が所有するコンテナ。 1枚目のSGH(佐川ホールディングス)ロゴが付いているコンテナは、同社の貸切列車「スーパーレールカーゴ」専用のコンテナ。 2枚目は機関車牽引の列車に積まれ、九州などで運用される。
かわいい猫やおしゃれな猫のイラストを描いています。
A decadent dessert masterpiece emerges, featuring a unique blend of flavors and textures. A creamy vanilla bean panna cotta sits atop a delicate almond macaron shell, offering a harmonious combination of silky and crunchy elements. The panna cotta is elegantly adorned with a vibrant assortment of fresh berries, including raspberries, blueberries, and strawberries, adding bursts of juicy sweetness. Delicate edible flowers are delicately placed around the dessert, lending a touch of elegance and beauty. A drizzle of velvety passion fruit sauce completes the presentation, providing a tangy and exotic flavor that perfectly complements the richness of the panna cotta.
[:hk]https://www.youtube.com/watch?v=7uqghez-o_8 你的關注給我最大的鼓勵，訂閱肥丁 YouTube 頻道 喜歡烘焙麵包的朋友，可能都聽過「湯種」麵包。「湯種」是烘焙述語。「湯」在日本語裡有熱水，泡溫泉的意思；「種」為麵種之意。將麵粉加溫水放在爐上加熱，使麵粉裡的澱粉糊化，糊化煮熟的麵糊便是「湯種」。 剛剛出爐的麵包最是鬆軟，但隨著擺放時間延長，麵包的水份流失，澱粉質老化，隔夜麵包變得又冷又硬，口感變差。 湯種法在麵糰裡加入熟麵糊，鎖住大量的水份，提高麵包的持水量，使麵包氣泡细化。利用湯種製作的麵包倍加柔軟，特別輕盈，組織更有彈性，麵包撕開後能有片狀羽毛或拉絲的效果。由於保濕時間得以延長，所以湯種麵包很耐放，放上兩三天仍可保持鬆軟的口感。 在家做饅頭，習慣揉一大盤麵糰做多一點，放著慢慢吃，但是饅頭放涼或過夜後變硬，美味程度大減，熊貓先生每次看到隔夜饅頭就會一面嫌棄，不吃又很浪費。湯種既可以讓麵包柔軟好吃，放在饅頭裡，會不會有一樣的效果？我用65度湯種法，將麵粉加水後加熱至攝氏 65 度，使澱粉糊化，增多吸水量，加進主麵糰一起揉，後面的步驟和普通饅頭無異，整形，發酵，蒸熟。結果一試驚艷，真的超綿超軟，即使兩三天之後，不加熱冷著吃，一樣是綿密柔軟的口感。 春天到了，玫瑰花開了，小小加工，做成經典網紅玫瑰花饅頭，每一口都吃得心花怒放。用抺茶粉和紫地瓜粉調出漸變色，清新脫俗，夢幻精緻。每一片玫塊花擀薄需時，做型饅頭在擀壓後，由於麵糰裡面加入了酵母，捲起來時容易產生氣泡，肥丁沒有特別的妙招，只是將未用的麵糰通通丟去急凍，讓酵母睡覺就不會產生氣泡，只要在 1 ~ 2 小時內完成整形，麵糰不結冰就沒問題，若是結冰了轉移到冷藏室退冰就可以了。不幸發現饅頭表面有氣泡，也不用灰心，用針刺穿氣泡，蒸好的麵糰一樣光滑。 抺茶玫瑰饅頭 （份量 28 個） 湯種 中筋麵粉 All Purpose Flour 50 g 無糖豆漿 Unsweetened Soy Milk 260 g ◤材料 中筋麵粉 All Purpose Flour 600 g Demerara 原蔗糖 Demerara Raw Cane Sugar 30 g 速發酵母 Instant Yeast 3 g 無糖豆漿 Unsweetened…
студийная сьемка, черно белая фотография, циклорама
From natural materials to minimalist layouts, these 29 Japanese bathroom ideas will inspire you to combine timeless elements with contemporary touches for a unique and harmonious design.
A decadent dessert masterpiece emerges, featuring a unique blend of flavors and textures. A creamy vanilla bean panna cotta sits atop a delicate almond macaron shell, offering a harmonious combination of silky and crunchy elements. The panna cotta is elegantly adorned with a vibrant assortment of fresh berries, including raspberries, blueberries, and strawberries, adding bursts of juicy sweetness. Delicate edible flowers are delicately placed around the dessert, lending a touch of elegance and beauty. A drizzle of velvety passion fruit sauce completes the presentation, providing a tangy and exotic flavor that perfectly complements the richness of the panna cotta.
