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https://www.drawnbyjessica.com/collections/on-promotion/products/drawnby-stay-home-stay-safe-colouring-sheet-free
Download and color!!
Teach your child how to stay safe during this outbreak and continue to practise good hygiene too!
[Xmas Giveaway 1.10]
Like flowers that are well taken care of, our skin glow when we shower it with love and good skincare.
At the age of 40, one of my biggest concern has always been the dryness of my skin. To combat this issue, one of the product that I have been using is Utena Premium Puresa Golden Jelly Lotion. This golden gel lotion is packed Royal Jelly Extract, Hyaluronic Acid, Collagen, Adlai Extract, Yeast Extract and Gold Leaf Foil to plump up the skin moisture level, and radiance. Best of all, it is non-sticky and FREE from artificial fragrances & colouring, alcohol, UV absorbent & mineral oil! Together with @utenasingapore, I am blessing 5 winners with a set Utena’s skincare products which include 1 Juicy Cleanse Clay Wash,
1 box of Puresa Sheet Mask and 1 Premium Puresa Golden Jelly Lotion.
To join the contest, simply
1) Follow @utenasingapore
and @mshannahchia
2) like the post and tag 2 friend in the comment section and share with me where can you find #utena besides in @watsonssg.
Contest will end on 19 Dec 2019, 23.59pm. Multiple entries allows but do not tag people you don’t know. The contest is open to anyone who is residing in Singapore. Don’t forget to join my other giveaway to stand a chance to win the grand prize at the end of the month. Sharing the giveaway on Instagram stories as well as to engage in my other posts will gain you extra chance to win the giveaway. Good luck everyone!
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.#mhcxmasgiveaways #utenasg #utenasingapore #premiumpuresa #clozette #beautydiary #beautyessentials #beautyflatlay #beautycommunity #jbeauty #flatlay #flatlays #flatlaystyle #flatlaynation #flatlaytoday #flatlaysquad #flatlaytips #flatlayforever #fromwhereistand
Sekarang dah pun masuk minggu ke-3 cuti sekolah. Minggu ni abam Naufal & I dah berjaya hasilkan bingkai gambar family dan dihiaskan dekat meja study dia. Manakala angah Nufael pula, siap mewarnakan topeng haiwan mengikut kreativiti nya sendiri.
Ibu tak sangka budak Angah ni rupanya pandai mewarna ye? ahaks~😅 Semalam sengaja I bawa colouring sheet & crayon masa keluar having dinner dekat mall sebab tahu dah, kalau makan kat situ memang waiting time dia agak lama dan like usual, budak N² ni pasti macam-macam ragam. Tapi ini kali budak N² manage to sit still hingga pesanan sampai. Pheww~
Terima kasih Dumex Dugro kerana telah memudahkan Syu handle situasi serta mencipta moment berkualiti bersama anak-anak.🤗 Parents! jom komen seberapa banyak aktiviti yang anak² anda suka di ruangan komen.
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Komen terpilih bakal menerima personalised giftbox dari Dumex Dugro macam Syu dapat ni.
#DumexDugroMY�#JadilahLebihLagi
#DugroBersamaSiManja
We made a Gudetama jelly using real egg shells! There were a few moments along the way it looked like it wasn't going to work out but we somehow made it in the end. Take a look!
*Recipe:*
First prepare the eggs
1. Crack open 6 eggs (LL size this time) and remove the insides.
2. Wash shells well.
3. Sterilise with boiling water.
4. Dry thoroughly.
Next we make the shiratama
5. Add 100g of rice flour, 10g of pumpkin flakes and 130g of silken tofu (on this occasion we used 140g), and knead them into the mixture.
6. To make the right colour for Gudetama we add orange food colouring (3 times with a toothpick), and knead the mix again. Then we wrap the mixture to prevent drying.
7. Now we take another 10g of rice flour and mix it with 13g of silken tofu and knead together to make a white batter. Then we again wrap this mixture to prevent drying.
8. Now we use these two mixtures to make the shape of Gudetama. The eyes and mouth are applied by toothpick using black food colouring.
9. Boil in water. Once the shiratama has floated to the service, continue to boil for one more minute.
10. Place in cold water until the heat fades to prevent sticking when you then place it on top of the baking sheet.
Now we can make two types of jelly
11. First, gelatin jelly. Add 40g of sugar and 4g of gelatin power to 200g of boiling water and mix thoroughly to create the liquid gelatin.
12. Next there's agar jelly. Add 25g of sugar and 6g of agar into a saucepan and mix well. Then gradually mix in 200g of water, taking care to avoid creating lumps. Next heat the saucepan until just as the water starts to boil to create the liquid agar jelly.
13. Place the Gudetama from step 10 into the eggs from step 4, then pour in the liquid jelly. To make sure Gudetama is in the dead centre of the eggs, we inserted 10 dried cellophane noodles with the ends bent downwards, propped up with clothespins, which kept it from sinking into the jelly.
14. Cool for 3-4 hours in the freezer.
15. Once nice and soft, pull out the cellophane noodles and remove them from the shell.
If you use jelly made from gelatin powder you end up with a softer consistency that starts to melt after a few hours at room temperature. Agar jelly results in a firmer consistency, a certain degree of transparency and also maintains its shape at room temperature. Make whichever Gudetama you'd like best!
For the eggs placed in the gelatin jelly only, we lightly coated the insides with salad oil.
本物の卵の殻にぐでたまのゼリー作りました。途中、何度かめげそうになりましたが、最後までなんとかたどり着きました。ご覧ください。
*レシピ*
型にする卵のからの準備をします
１．卵（今回、LLサイズ）6個に穴を開け中身を取り出す。
２．よく洗う。
３．沸騰したお湯で煮沸消毒する。
４．乾かしておく。
白玉作ります
５．白玉粉 100g、かぼちゃフレーク 10gに絹ごし豆腐 130g～（今回は140g）を様子を見ながら加えこねる。
６．ぐでたま色にするためにオレンジの食用色素加え（爪楊枝で3回）こねる。乾かないようにラップをかける。
７．白玉粉 10gに絹ごし豆腐 13gを加えこね、白色の生地も作る。乾かないようにラップをかける。
８．２と３でぐでたまの形を作る。目と口は黒の食用色素で爪楊枝を使って描きました。
９．沸騰した湯で茹でる。白玉が浮いてきてから1分茹でると茹で上がり。
１０．冷水にとり、粗熱がとれたらオーブンシートの上に並べるとくっつきにくい。
2種類のゼリーを作ります。
１１．ゼラチンゼリー
熱湯 200gに砂糖 40g、粉ゼラチン 4gを混ぜ、ゼリー液を作る。
１２．アガーゼリー
鍋に砂糖 25g、アガー 6g混ぜる。水 200gをダマにならないように少しずつ加え混ぜる。火にかけ、沸騰手前で火を止め、ゼリー液を作る。
１３．４に１０を入れ、１１と１２を注ぐ。ぐでたまを卵の真ん中にするために、乾燥春雨の先端を折り曲げたものを１０に差し込み、洗濯ばさみで支え、ゼリー液に沈んでしまわないようにしました。
１４．冷蔵庫で２～３時間冷やす。
１５．柔らかくなった乾燥春雨を切り取り、殻から取り出す。
粉ゼラチンゼリーの方が質感が柔らかく、時間が経つと室温で溶け出す。アガーゼリーはしっかりとした質感で透明度も高く室温でも形状を保てる。お好みのぐでたまをお楽しみください。
ゼラチンゼリーを入れた卵の方だけ、内側にサラダ油を薄く塗りました。
#ぐでたま #Gudetama #OddlySatisfying #ASMR #Eggs #Recipe
MATERIALS
・Plastic sheets
・Scissors
・Shallow paper plates
・Water
・Threads
・Replacement bottles
・Food colouring...blue
・Glitter powder
STEPS
1. Trim a sheet of plastic paper in square shape
2. Place the square paper in a paper plate, pour some water in then seal with thread properly
3. Cut the bag handle couple of times to make it look like legs of a jellyfish
4. Fill some water as well as few drops of food colouring in a replacement bottle
5. Place the water-filling bag in the bottle then add few spoons of glitter powder
6. Fill up the water then put on the lid to finish
【用意するもの】
・ビニールシート
・ハサミ
・紙皿
・水
・紐
・詰め替え用ボトル
・食用色素…青
・ラメ粉
【作り方】
①ビニールシートを正方形にカットする
②紙皿に入れて水を注いだら紐で縛る
③ハサミで切り込みを入れてクラゲを施す
④詰め替え用ボトルに水と食用色素を入れる
⑤クラゲを入れてラメ粉を加える
⑥最後に水を足してフタを閉めればできあがり！
いちごマンのクッキーを作ってTokyoOtakuModeのCreators Meetingに持って行きました。（いちごマンの作り方 ⇒ http://youtu.be/56dZkVLueyU ）楽曲はそこでいただいたP∴Rhythmatiq プリズマティックさんの「七色グラデーション」です。その他の曲はiTunes でチェック! ⇒ http://itun.es/i6xJ4xh
If you don't know who the Strawberry Men are, watch this video: http://youtu.be/56dZkVLueyU
These are the cookies we brought to the TokyoOtakuMode Creators Meeting. The music at the end is Nanairo Gradation by P∴Rhythmatiq, vocals by Hatsune Miku. Check it out on iTunes here: http://itun.es/i6xJ4xh
Moso's Amazon Store⇒ http://astore.amazon.co.jp/ytstore-22
Facebook⇒ http://www.facebook.com/mosogourmet
Twitter⇒ http://twitter.com/mosogourmet
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*Recipe*
The video shows how to make a large batch of these cookies. The recipe below is for a small, easy-to-make batch.
Pink Dough (Strawberry flavor)
1. Add red food colouring into 235g of cake flour and sift together.
2. Knead 100g salt-free room temperature butter until it becomes creamy.
3. Add 70g powdered sugar and mix until it becomes soft.
4. Add and mix one egg yolk and vanilla essence.
5. Add the flour from (1), 60g of strawberry jelly, and a pinch of salt. Mix until they clump together.
6. Wrap and leave in the refrigerator for 30 minutes.
Plain Dough
7. Sift 200g of cake flour.
8. Knead 100g of salt-free room temperature butter until it becomes creamy.
9. Add 70g powdered sugar and mix until it becomes soft.
10. Mix in one egg yolk and vanilla essence.
11. Add the flour from (7), 35g of almond powder, and a pinch of salt there. Mix until they clump together.
12. Wrap and leave in the refrigerator for about 30 minutes.
13. Remove dough from the refrigerator, flatten with rolling pin to 6 mm thickness, and cut out shapes with your favorite cookie cutters.
14. Line up cookies on a baking sheet and bake about 11 minutes in oven preheated to 170 degrees Celsius.
If it is baked too much, it is not kawaii.
If it is not baked enough, it is not delicious.
Bake carefully while looking at the state.
*レシピ*
＊動画中では、大量のクッキーを作っています。
レシピでは、作りやすい分量で説明します。
ピンク生地✕３、プレーン生地✕２で動画中と同じ分量になります。
ピンク生地（苺味）
１．薄力粉235gに赤の食用色素を適量入れ、一緒にふるっておく。
２．室温でやわらかくしておいた無塩バター100gを
クリーム状になるまで練る。
３．粉砂糖70gを加えてふんわりするまで混ぜる。
４．卵黄１個分とバニラエッセンスを加えて混ぜる。
５．１とトッピングゼリーのストロベリー60g、塩 ひとつまみを
入れてひとまとまりになるまで混ぜる。
６．ラップに包んで、冷蔵庫で30分くらい休ませる。
プレーン生地
７．薄力粉200gをふるっておく。
８．室温でやわらかくしておいた無塩バター100gを
クリーム状になるまで練る。
９．粉砂糖70gを加えてふんわりするまで混ぜる。
１０．卵黄１個分とバニラエッセンスを加えて混ぜる。
１１．7とアーモンドパウダー35g、塩 ひとつまみを
入れてひとまとまりになるまで混ぜる。
１２．ラップに包んで、冷蔵庫で30分くらい休ませる。
１３．冷蔵庫から休ませた生地を取り出して、
めん棒で6ミリの厚さに伸ばし、好きな型で抜く。
１４．天板にオーブンシートを敷き１３を並べ、
170度に予熱したオーブンで11分ほど焼く。
焼き色がつきすぎるとかわいくなくて
焼きがあまいとさっくりしたクッキーにならないので、
様子を見ながら焼く。
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