Made a beat, wrote a verse. Free 🍃
I’m tryna get this gwap so my wrist look like that magic,
I don’t fuck around these innanet hoes tragic,
Truth is I see you but don’t ever wanna be you,
These popcorn rappers so see through,
Hell hath no fury like a serpent on this concrete,
Lord Willin’ I’ll be number one as long this heart beats,
Heartbreak kids doing numbers what the fuck you ‘posed to do now?
Get a new style and a new bitch and maybe new sounds, I’m the,
Bob Dylan of this rap shit,
Sing Bobby sing,
Bloody all over the tracklist,
Ring mami rings,
Drippy all over my trap shit,
Bing bada bing,
Do the beat then body that shit,
It’s the realll
Calling one and all,
I’m about this paper,
Text me gua tak angkat,
I might be in the spot wit homies that’s on house alarm,
But free up Greedo 20 years I’m icing out my arm,
Gone,
Jangan sampai gua mula,
The ‘Sona skrrt skrrt macha on his thugger muda,
Aku saran korang jual microphone kat mudah, . Com cause if ya’ll on, confirm kena ludah
同時也有4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 share with you how to make a classic Italian sweet buns: Maritozzi Con La Panna, sweet buns with whipped cream. M...
「icing on the ring」的推薦目錄:
- 關於icing on the ring 在 Kayczar Facebook 的精選貼文
- 關於icing on the ring 在 葡萄牙自由行 Uma Volta em Portugal Facebook 的最佳貼文
- 關於icing on the ring 在 葡萄牙自由行 Uma Volta em Portugal Facebook 的最佳貼文
- 關於icing on the ring 在 糖餃子Sweet Dumpling Youtube 的最讚貼文
- 關於icing on the ring 在 cook kafemaru Youtube 的最佳貼文
- 關於icing on the ring 在 C CHANNEL Art&Study DIY Crafts Handmade Youtube 的最讚貼文
- 關於icing on the ring 在 Icing On The Ring - Home | Facebook 的評價
- 關於icing on the ring 在 Icing on the ring, Favorite engagement rings, Shop ... - Pinterest 的評價
- 關於icing on the ring 在 How to Cover a Round Cake with Fondant | Wilton - YouTube 的評價
icing on the ring 在 葡萄牙自由行 Uma Volta em Portugal Facebook 的最佳貼文
幾天前放上來的一篇小文不見了, 臉書仍然沒有替我跟進, 所以現在唯有再發布一次作為紀錄。已經閱讀過的朋友, 不好意思, 有興趣的話, 就當再多看一遍啦! :-)
(後加: 剛才再發現原來還有另外幾篇文章被臉書消失了!臉書何解會如此?還好我有備份)
The short article that I have posted on here is still missing and Facebook Help Centre still hasn't fixed the problem yet, so I decided to put it up again. For those who have already read it, sorry. You may read it again if you're interested.. :-)
(Added: Just found that in fact some other articles have been made disappeared as well! Gladly, I have back-ups.)
**********************************
Originally posted on Monday December 1.
原文在12月1日星期一發布
【葡萄牙聖誕蛋糕 ~~ 帝王蛋糕】【Portuguese Christmas Cakes ~~ Bolo Rei】
踏入12月, 聖誕氣氛越見濃厚, 很快又會到聖誕節! 在葡萄牙, 除了可以欣賞設計美麗、五顏六色又令人賞心悅目的街頭聖誕燈飾和巨型聖誕樹之外, 還有就是品嘗傳統蛋糕 ~~ 《帝王蛋糕》。《帝王蛋糕》無容置疑是葡萄牙聖誕節的的一大象徵。
December has arrived! Christmas is approaching, and the Christmas atmosphere is becoming stronger and stronger. In Portugal, in addition to enjoying the beautiful and colourful Christmas lights and decorations on the streets and the giant Christmas trees being placed in plazas, one other thing that all Portuguese people would include in celebrating the Christmas ~~ eating the traditional Portuguese cake called Bolo Rei (English: King cake).
傳統地, 葡萄牙人會在聖誕節 (12月25日) 到大約主顯節 (1月6日) 這段時間裡吃《帝王蛋糕》。《帝王蛋糕》其實源於法國, 在19世紀時引進來到葡萄牙。現在依舊在里斯本市中心營業的著名糕餅店 Confeitaria Nacional 就是於1829年首先將Bolo Rei 食譜引入葡萄牙 (Confeitaria Nacional 乃當時葡萄牙君王的御用糕餅店)。
Traditionally, the Bolo Rei is eaten around December 25th (Nativity) until January 6th (Epiphany or "Day of Kings"). The Bolo Rei recipe originated in France and arrived in Portugal during the 19th century. Confeitaria Nacional, which is still operating today in Lisbon city centre, is the first bakery which first introduced this recipe to the country in 1829. (At the time Confeitaria Nacional was the official bakery of the Portuguese monarchy).
帝王蛋糕的主要材料是軟麵團, 加入以葡萄牙砵酒浸泡的葡萄乾、果脯、各種堅果, 還有蠶豆, 搓揉成環形狀, 模擬成一個后冠, 上面放上結晶乾果, 然後烘焙 。烘焙後放涼再撒點糖霜在上面就可享用。
The major ingredients of a Bolo Rei are: a soft dough with raisins, candied and dried fruits, various nuts and fava beans that have all been soaked in port wine. The dough is shaped into a ring that resembles a crown. Put some crystallised fruits on top and then bake in the oven. Allow to cool completely and then dust some icing sugar on top for decoration.
今個月會去葡萄牙旅遊的朋友, 記緊要試試吃這個帝王蛋糕呀! :-)
Remember to try Bolo Rei if you're visiting Portugal this month! :-)
icing on the ring 在 葡萄牙自由行 Uma Volta em Portugal Facebook 的最佳貼文
【葡萄牙聖誕蛋糕 ~~ 帝王蛋糕】【Portuguese Christmas Cakes ~~ Bolo Rei】
踏入12月, 聖誕氣氛越見濃厚, 很快又會到聖誕節! 在葡萄牙, 除了可以欣賞設計美麗、五顏六色又令人賞心悅目的街頭聖誕燈飾和巨型聖誕樹之外, 還有就是品嘗傳統蛋糕 ~~ 《帝王蛋糕》。《帝王蛋糕》無容置疑是葡萄牙聖誕節的的一大象徵。
December has arrived! Christmas is approaching, and the Christmas atmosphere is becoming stronger and stronger. In Portugal, in addition to enjoying the beautiful and colourful Christmas lights and decorations on the streets and the giant Christmas trees being placed in plazas, one other thing that all Portuguese people would include in celebrating the Christmas ~~ eating the traditional Portuguese cake called Bolo Rei (English: King cake).
傳統地, 葡萄牙人會在聖誕節 (12月25日) 到大約主顯節 (1月6日) 這段時間裡吃《帝王蛋糕》。《帝王蛋糕》其實源於法國, 在19世紀時引進來到葡萄牙。現在依舊在里斯本市中心營業的著名糕餅店 Confeitaria Nacional 就是於1829年首先將Bolo Rei 食譜引入葡萄牙 (Confeitaria Nacional 乃當時葡萄牙君王的御用糕餅店)。
Traditionally, the Bolo Rei is eaten around December 25th (Nativity) until January 6th (Epiphany or "Day of Kings"). The Bolo Rei recipe originated in France and arrived in Portugal during the 19th century. Confeitaria Nacional, which is still operating today in Lisbon city centre, is the first bakery which first introduced this recipe to the country in 1829. (At the time Confeitaria Nacional was the official bakery of the Portuguese monarchy).
帝王蛋糕的主要材料是軟麵團, 加入以葡萄牙砵酒浸泡的葡萄乾、果脯、各種堅果, 還有蠶豆, 搓揉成環形狀, 模擬成一個后冠, 上面放上結晶乾果, 然後烘焙 。烘焙後放涼再撒點糖霜在上面就可享用。
The major ingredients of a Bolo Rei are: a soft dough with raisins, candied and dried fruits, various nuts and fava beans that have all been soaked in port wine. The dough is shaped into a ring that resembles a crown. Put some crystallised fruits on top and then bake in the oven. Allow to cool completely and then dust some icing sugar on top for decoration.
今個月會去葡萄牙旅遊的朋友, 記緊要試試吃這個帝王蛋糕呀! :-)
Remember to try Bolo Rei if you're visiting Portugal this month! :-)
icing on the ring 在 糖餃子Sweet Dumpling Youtube 的最讚貼文
Hello friends! Today we're going to share with you how to make a classic Italian sweet buns: Maritozzi Con La Panna, sweet buns with whipped cream.
Maritozzi are gorgeous and delicious Italian cream buns. It's a kind of soft and light brioche style bun which is sliced in half, then filled with whipped cream! You can easy to get one in Rome's pastry shops or coffee shops. Usually people enjoy it with coffee for breakfast. Or even for afternoon tea.
Maritozzi buns are originally found in the Lazio region in Rome and date back to the Middle Ages. They're made with yeast, flour, egg, sugar, butter, honey, salt, and orange zest. There is a tradition that a boyfriend or future husband gives his lover these sweet cream buns as a sign of his love, or hides a ring inside the bun. So romantic. If you love cream buns, you need to try it. Enjoy :)
📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/Ltrmtpc7EqA
----------
How to make Maritozzi Con La Panna
Maritozzi Con La Panna Recipe
☞ Yield: Serve 5
✎ Ingredients
bread flour 167g
unsalted butter 25g
granulated sugar 27g
medium egg 2
instant yeast 2.2g
salt 2.3g
honey 7g
an half orange zest
milk 45g
✎ Instructions
1. In a large bowl, add milk (room temp), a teaspoon of the total quantity of sugar and instant yeast and 15g of the total quantity of flour together, mix well to create a smooth paste. Cover with plastic wrap and let rest for 30 minutes in a warm spot.
2. Then add egg mixture, the remaining of sugar, honey and orange zest into the bowl, mix to combine.
3. Add the remaining of flour and salt, combine the ingredients, incorporating the flour bit by bit.
4. Transfer the dough to the work surface, the dough will be sticky but try not to add too much flour, a little is fine, just knead until it becomes a ball, it should come together nicely. You can use a scraper to collect the dough.
5. Add the softened butter, press the dough out in a way on the work surface to help blending the ingredients together, then scrape the dough back into the center, and continue to press the dough again until fully incorporated.
6. Next, use the slap and fold method to knead the dough, just pick up the dough and slap it down, then fold it over, and repeat again, until the dough is smooth and soft. You can also use a mixer for this procedure.
7. Place the dough ball in a bowl and cover with a plastic wrap in a warm place for about 2 hours or until doubled in size.
8. Turn the dough onto a work surface. Divide the dough into pieces of 55g for each. Degas them gently, rolling each bun into a small round shape. Place them one by one onto a baking sheet with baking paper. Cover with a tea towel or plastic wrap loosely, let them rise for 30 minutes in a warm spot.
9. When ready to bake, preheat the oven to 200ºC, brush the maritozzo with an egg wash and bake for about 12~14 mins, or until golden on top.
10. Once baked, let the buns cool completely.
11. Cut the bread in half without cutting through. Open slightly and fill with fresh whipped cream, and dust with icing sugar.
12. Enjoy.
-----------------------------------------------------------------------
Chapter:
00:00 opening
00:32 Ingredients
01:25 yeast
02:46 Make the dough
05:07 1st kneading(about 4~6 mins)
05:50 add butter, and 2nd kneading(7~8 mins)
07:02 let rise until it doubles in size(about 2~3 hours)
09:23 2nd rise(about 30 mins)
09:40 egg wash, baking time and temp
10:41 Fill the maritozzi with whipped cream
-----------------------------------------------------------------------
#Maritozzo
#Maritozzi
#easydessert
More Info:
https://www.sweet-dumpling.com
FB Page:
https://www.facebook.com/sweet.dumpling.studio/

icing on the ring 在 cook kafemaru Youtube 的最佳貼文
This is really light and fluffy when freshly-baked! It's even moister the next day and still soft! Great for breakfast or as a snack.
紅玉をレンチンしてフィリングを作ったら、生クリームたっぷりの贅沢な生地で包んで、アップルリングに^^
形は不格好ですが、味よしなのでボツにせずに出すことにしました。
紅玉にはお砂糖は少なめにしてあえて甘酸っぱい感じにしました。
少しきゅんとする味わい深いパンです♡
チャンネル登録お願いします♪ Subscribe to my channel
https://www.youtube.com/user/soramomo0403
【Ingredients】18cm Aluminum Ring Mold Pan
★200g Bread flour
★20g Sugar
★3g Salt
★6g Non-Fat Dry Milk Powder
100g water
3g Dry yeast
50g Heavy Whipping cream(35% fat )
20g Unsalted butter(room temperature)
-egg wash-
Add 1/2 egg and 1 tsp water and whisk very well.
*non melting powdered sugar
The best milk temperature for the dough: About 30℃ for spring and autumn. About 10℃ for summer, and about 45℃ for winter.
For the filling:
Apple(200g)
30gGranulated sugar
5gLemon juice
①Peel and core the apple, and cut into small pieces.
②Put the apples into a bowl and add the sugar.
③Wrap loosely with plastic wrap.
④Microwave (600W) for 5 minutes.
⑤Add the lemon juice and let it cool.
【Directions】
①Combine water, and dry yeast.
②Combine the dry ingredients (★)and mix together with a whisk.
③add the ① and Heavy Whipping cream and mix.
④Put it on the table and knead. (10mins)
⑤Add butter and knead more. (5mins)
⑥Make it round, then leave it at a warm place until it gets twice as bigger. (primary fermentation)
⑦punch it down and form it into a ball. Cover with a damp cloth and let rest for 15 minutes.
⑧Roll the dough into a rectangle with the long.
(Dust with flour if it sticks)
⑨Spread the filling on the dough, leaving 3cm of the top edge free. (adding some cinnamon sugar or raisins at this point makes it really good!)
⑩Roll it up, starting from the edge nearest you. Pinch the seam firmly to close and secure, or it will fall apart!
⑪Grease a ring pan lightly with butter. Cut the roll into 8 pieces with a sharp knife.
⑫First,arrange pieces on the top and bottom of each side of the pan.
Put the remaining pieces in the gaps, cover with a damp cloth and leave it at a warm place until they get twice as bigger. (secondary fermentation)
⑬Brush the apple rings with egg wash and bake at 350°F (180°C) for about 22 minutes, until golden brown.
⑭Remove from the pan and place it on a wire rack to cool.
⑮Sprinkle with non melting powdered sugar using a tea strainer (or drizzle on the icing)Happy Baking!
【材料】18cm エンゼル型
★強力粉 200g
★砂糖 20g
★塩 3g
★6g スキムミルク
水 100g
3g ドライイースト(赤サフ)
生クリーム(脂肪分35%) 50g
無塩バター(室温) 20g
*溶けない粉糖
-塗り玉-
卵(L)1/2個に水小さじ1を加えてよく混ぜる
*水の適温:
春・秋は、約30℃、夏は、約10℃、冬は約45℃です。
フリング:
りんご(200g)
グラニュー糖 30g
レモンジュース 5g
①りんごはよく洗って皮をむき、小さく切る。
②耐熱ボウルに入れて砂糖を振り入れる。
③ラップをする。
④600wレンジで5分加熱する。
⑤レモン汁を加えて冷ます。
鍋でもok!
紅玉を使ったので皮も加えています。皮を入れることでほんのり
ルビー色に。
【作り方】
①水にドライイーストを入れてよく混ぜる。
②★印の材料をボウルに入れて泡だて器でぐるぐる混ぜる。
③ボウルに①と生クリームを加えて混ぜる。
④台の上に取り出してこねる(10分)
⑤バターを加えてさらにこねる(5分)
⑥丸くして綴じ目を下にして、ボウルに入れて上から固く絞った濡れ布巾を被せて、2倍の大きさになるまで暖かい場所に置いておく。(一次発酵)
オーブンに発酵機能があれば35℃で35分ほどでOk
⑦2倍になったらボウルから取り出して生地を手で押して、生地のガス抜きをして丸めなおし、再び濡れ布巾を被せて15分置いておく。(ベンチタイム)
⑧生地を20cm × 25cm位の大きさに伸ばし伸ばす。
⑨上端3cmほど開けてりんごを乗せる。
(お好みでここでシナモンをふったり、レーズンを乗せても◎)
⑩手前から生地を巻いていき、リンゴが乗っていないところを巻き終わりにして、生地を手でつまんでしっかりと綴じる。
⑪ロール状になった生地を8つにカットして、バターを塗った型に並べる。
⑫はじめ型の4か所に入れてから残りの生地を隙間にいれる。2倍の大きさになるまで暖かい場所に置いておく。
(二次発酵)
⑬刷毛で卵液を塗り、180℃に温めたオーブンで22分ほど焼く。
⑭型から取り出してワイヤーラックの上で冷ます。
⑮完全に冷めたら上に溶けない粉糖をふる。
(アイシングを絞っても◎)

icing on the ring 在 C CHANNEL Art&Study DIY Crafts Handmade Youtube 的最讚貼文
【Materials】
· Plastic bag with zipper seal
· Glue
· Acrylic paint White / Pink
· Water
· Eyedropper
· Resin clay yellow ocher
·clear file folder
· Clay pusher
· Heart cookie cutter
· Scissors
·gloves
· Bamboo skewers
· Eye pin
· Instant glue
· Flat pliers
· Ribbon parts
·chain
Round jump ring
· Key holder parts
【Steps】
■ How to make icing part
1) Place glue, white paint, pink paint in a ratio of 2: 1: 1 in a plastic bag, and add 5 to 7 drops of water with a dropper.
* Make in a viscosity that when you scoop with bamboo skewer, the corner will not stand
2) Close the bag, mix it like massaging
■ How to make cookie part
3) Roll resin clay and crush it with pusher
4) Cut out in heart shape with cookie cutter and dry it (You can proceed to the next step in about 3 hours. Complete drying takes about 1 day)
5) Cut a little part of the corner of bag with icing and draw a pattern on cookie
6) Dry icing (about 1 day)
7) Apply adhesive to eye pin and insert into cookie
8) Completed when connecting with ribbon parts and key holder parts with round jump ring!
まるで本物を作っているような方法で、楽しくフェイクスイーツを作ってみませんか?♪
シンプルで可愛いチャームに仕上がります!
【必要なもの】
・チャック付きポリ袋
・ボンド
・アクリル絵の具 白/ピンク
・水
・スポイト
・樹脂粘土 イエローオーカー(100円ショップ)
・クリアファイル
・粘土プッシャー(ホームセンター、通販)
・抜き型 ハート
・ハサミ
・手袋
・竹串
・9ピン
・瞬間接着剤
・平ヤットコ
・リボンパーツ
・チェーン
・丸カン
・キーホルダーパーツ
【手順】
■アイシング部分の作り方
1)ポリ袋にボンド、白い絵の具、ピンクの絵の具を2:1:1ほどの割合で入れ、水をスポイトで5〜7滴入れる
※竹串ですくってみて、角が立たなくなるくらいの粘度にする
2)袋のチャックを閉めて、揉むようにして混ぜる
■クッキー部分の作り方
3)樹脂粘土を丸めて置き、プッシャーで押しつぶす
4)抜き型でハート型に抜き、乾燥させる(3時間程度で次の工程に進めます。完全乾燥は約1日)
5)アイシングの袋の角を少し切り、クッキーに模様を描いていく
6)アイシングを乾燥させる(約1日)
7)9ピンに接着剤を塗り、クッキーに差し込む
8)丸カンでリボンパーツ、キーホルダーパーツと接続したら完成!
水が多すぎても少なすぎても扱いが難しくなってしまうので、様子を見つつアイシングを作りましょう♪

icing on the ring 在 Icing on the ring, Favorite engagement rings, Shop ... - Pinterest 的推薦與評價
Sep 27, 2019 - LA's favorite engagement ring shop in the heart of the Jewelry District. Discover made to order rings with lab diamonds, earth diamonds ... ... <看更多>
icing on the ring 在 How to Cover a Round Cake with Fondant | Wilton - YouTube 的推薦與評價

... #fondant #wiltoncakes #cakedecorating TOOLS: Cake Boards: http://bit.ly/2XEPjZG Wilton Decorator Icing : http://bit.ly/2Nvw6Ww Fondant: ... ... <看更多>
icing on the ring 在 Icing On The Ring - Home | Facebook 的推薦與評價
Located in the heart of the Los Angeles Jewelry District, Icing on the Ring is a family owned and operated business with the largest selection of engagement ... ... <看更多>