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❤️🔥台灣現貨商品 免等 免費 新鮮剛抵台❤️🔥
法國🇫🇷 超人氣愛馬仕腮紅 現貨 四款可以選擇
🎀粉絲優惠價2280元 ［37，32，23，19］
✅瑰麗粉紅腮紅的質地細緻柔軟，為肌膚抹上一層半透明的粉紅。
✅腮紅的主要配方是礦物性的粉末、維生素 E，好比絲綢的質地精緻輕盈。顏色以不同深淺的玫瑰色為主，擦起來則是宛如絲綢的微光感。
#37 Rose Poivre亞洲限定色 3個
波斯之夜，披上辛香的胡椒粉紅，活潑中不失含蓄、溫柔中帶點俏麗。
#32 Rose Pommette 2個
充滿活力的明亮粉紅，雙頰泛起的紅潤容光
#23 Rose Blush 4個
揉合珊瑚調的粉紅，清晨時山楂花的清新色調。
#19 Rose Abricot 5個
略帶橙調的粉紅，猶如陽光照射下的杏子，一縷可口的璀璨光輝。
法國杏桃 vs 被疑氣的愛文芒果
法國杏桃 Abricot 盛產ing，市場上買了一箱洗手想來做果醬，跟我臉書生活日記專頁已久的粉絲們，應該很難相信ㄧ年半前超級少下廚的版主我如今竟然變成這樣農民👨🌾閒會性格～Orz（採紅菱 呀採紅菱～農村曲 伴奏響起）。
知道這樣一箱4公斤的杏桃多少錢嗎？
答案：「8歐元！」
這價格恐怕只能在巴黎咖啡廳裡嗑塊甜點🍮Orz...。
雖然是已熟成要做果醬用的杏桃，但仍可直接食用，嚐起來像內藏蜜糖的果實超甜，帶著杏桃特有綿綿濃郁果香氣息～😋，ㄧ下子順嘴不小心ㄧ口氣吃了十個😱Orz...罪過...🙏🏽。
但比起夏天常有機會吃的杏桃，其實更想念台灣的水果，尤其是法國這邊罕見吃不到的芭樂、蓮霧、釋迦、龍眼、玉荷包...之前看國內新聞說網路謠傳屏東枋山愛文芒果有毒，一夕間湧進的退訂，讓農家一整年的辛苦化為烏有，真想大家真是身在福中不知福，愛文芒果是我多朝思夢想的珍果呀！（在巴黎買過非洲進口不怎樣的芒果兩顆7歐元😱）
想到去年三月法國剛封城時，也是擔心蔬果會沾染病毒，連自來水都懷疑，買來還特別放在陽光下曝曬、噴酒精刷洗Orz，但時間一長就懶了，法國日增上萬例感染時還不是每次都水沖一沖就食，這樣吃了一年多還不是沒事？！
病毒的傳染途徑是透過溫暖的人體直接對沖，水果本身只能說但是又無奈，更何況可剝皮紅黃可口的愛文芒果🥭？（淚）！
今日午茶～杏桃塔（杏仁奶油內餡）
Tarte au abricot et crème d’amande
Abricot tarte with Almond filling
現在正是杏桃盛產的季節，決定用當季水果烤個杏桃塔當今日午茶點心
有別於平常在家簡單的塔皮，這次多加了杏仁粉，吃起來更香更酥脆
內餡我用杏仁奶油來搭配新鮮的杏桃一起烤
成品不甜不膩，吃完沒有罪惡感（完全自欺欺人🤣）
連小E的好朋友都吃完一整塊。阿姨我感動的要流淚了😭
話說小E好朋友就是多數家長眼中的歪嘴雞，很多東西都不吃，所以很瘦小，難得有他喜歡而且吃完的東西，今天他吃完一整塊塔，竟然有種獲得國王認可後的驕傲啊😆😆😆
沒想到挑嘴的人激發了我想要突破盲腸的鬥志
Hello friends! Today we're going to show you how to make a classic french dessert: Weekend Cake, aka Travel Cake or French pound cake.(cake week-end au pamplemousse, Gâteau de Voyage, pound cake)
Weekend Cake, or even Travel Cake, what a lovely name for such a simple dessert. Both of them are translated from french “Cake Week-end” and “Gâteau de Voyage”, it is similar to pound cake, or you can call it French pound cake. But there are still some differences. Pound cake is traditionally made with a pound of flour, butter, eggs, and sugar, and is to use softened butter, but french weekend cake is to use melted butter.
Weekend cake is actually a plain looking cake, made in a simple way, and the cake structure is firmer and less fragile, so it's ideal for a 3-4 days trip, or a weekend friend gathering dessert. This recipe is from Le Cordon Bleu, but we’ve made some adjustments. Hope you like this video. :-) Enjoy.
This rich, double-glazed pound cake is made in the classic French style. In fact, the recipe came from the Cordon Bleu cooking school in Paris.
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/fH8N7YnLWAM
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How to make Le Grapefruit Weekend Cake Recipe
French pound cake Recipe
☞ Pan size: 14x7cm
✎ Ingredients
☞ For the cake
egg 2
grapefruit 1
granulated sugar 80g
cake flour 85g
a pinch of baking powder
unsalted butter 80g, melted
** For grease a pan: 10g of melted butter, 20g of flour
☞ For the apricot glaze
nappage abricot 25g
water 25g
☞ For the grapefruit syrup
Grapefruit juice 30g
powdered sugar 18g
✎ Instructions
1. Brush the melted butter evenly on the base and edges of a pan. Dust the inside the pan with flour, then tip out and discard any excess flour.
2. Add hot water in a medium bowl, place the butter pieces in a stainless steel bowl, put the bowl in the hot water and cover a cloth, set aside and keep warm.
3. Add 80g sugar in a bowl, zest an half of grapefruit into it. Then rub the grapefruit zest and sugar together with your fingers until fragrant and combined.
4. In a large mixing bowl, add two eggs and grapefruit sugar, whisk them together for 7~8 minutes until the egg mixture is pale and fluffy. If you use hand electric mixer, then beat on medium speed for 2 minutes, then change to low speed for 1 minute.
5. Sift the flour and baking powder into the egg mixture, and gently fold until you have a smooth batter.
6. Pour the melted butter into the bowl, mix until fully incorporated and the texture is a little bit glossy.
7. Fill three-quarters full with batter. Tap the pan 1 or 2 times to cause the air bubbles to rise to the surface.
8. Pour melted butter in a small tray, and dip the melted butter with scraper, then gently touch the center of the batter to create a butter line.
9. Preheat the oven to 170°C and bake for 30~35 minutes. Remove the cake from the pan and place it onto a cooling rack and leave to cool.
10. Use a small pan to melt the apricot and water over low heat. Brush the top with warm apricot glaze and leave for minutes while making grapefruit syrup.
11. For the grapefruit syrup, mix together the grapefruit juice and icing sugar. Brush the syrup over the side of the cake, then refrigerate for 1-2 hours.
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#FrenchDessert
#PoundCake
#easyRecipes
#ChristmasMarket #MarchédeNoël #聖誕市集 #France
聖誕節又稱耶誕節，譯名為「基督彌撒」
西方傳統節日，在每年12月25日是慶祝基督教創始人耶穌基督生日的日子
/
【聖誕老人的傳說】
聖誕老人的原名叫尼各老(Nicolaus)
大約在三世紀末期，出生在小亞細亞地方，他品行端正，又受到良好的教育
成年後，他便入修道院後來成為一名神父
不久他的父母去世了，他便把全部家產都變賣了，施捨給窮人
當時有一貧窮人家，家中有三個女兒，長女20歲、次女18歲、小女16歲
只有次女身體健壯，生的又聰明美麗，另兩個女兒體弱多病
於是父親想把次女賣掉來維持生活，聖尼各老得知後，就來安慰他們
到夜裡 ，尼各老就偷偷裝了三襪子金子，悄悄地分別放在三個女孩的床頭
第二天，三姐妹發現了金子，都喜出望外，不但還清了債務，生活也無憂無慮了，後來知道金子是尼各老送的，那天正值聖誕節，就請他到家中表示感謝。
/
以後每逢聖誕節，人們就講述這故事，孩子們聽了，都很羨慕，希望聖誕老人也給他們送來禮物，於是就有了上述的傳說。
原文網址：https://kknews.cc/history/5923jo2.html
.
那就來看看法國聖誕市集到底有什麼好吃的呢?
！更正04:06 法文Abricot 英文Apricot
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Abricot est la première conciergerie du coeur qui vous accompagne dans votre quête du bonheur. 81 avenue de la République, 75011. ... <看更多>