關於 final make 2 ，我們在網路上蒐集到這些相關的討論、資訊與評價

Here are a few early versions of the Battoos dress pattern, with some items that didn't make it into the final design. 🦇 Including: bad luck fortune cookies, bat strawberries and a version of the pattern with pumpkins! I decided to lose the pumpkins so you can wear it all year round (although tbf you can eat pumpkins all year round... pumpkin korroke!!). 🎃 All sizes are now in stock, including size 20. Please check the size guide as the sizing's ever so slightly different to the other dresses: https://www.cakeswithfaces.co.uk/product/battoos-dress/

Best (and most fun😝) part in Smile Makeovers: Matching the set of teeth to the face! 🦷✨

Different facial profiles (and even personality) affects the final veneer form. Refinement usually take up MOST of my clinical time but that’s how we make sure the set of teeth is the PERFECT FIT for the patient’s smile!😁

#video #facebook #veneer #smilemakeover #tiktok #dumdum #dentistry #dental #dentist #teeth #veneers #smile #composite #aestheticdentistry #dumbdumb #teethcare

SEPTEMBER
Last quarter of 2021. Make it a September to remember! ❤️

This picture reminded me of the day I did a presentation as a final exam for a professional image course I took. The topic was BLACK. Do you know the color black can make or break someone if they do not wear it right?

There’s so many things one can learn about colors actually. Follow Advent Image Management to learn more about colors! I do share tips & tricks about image over there 😉
#onceyougoblackyoullnevergoback

#ASMR、#relax、#meatsauce
The origin of this food is Bolognese(Italian food) and is arranged in Japanese style.
It has been changed to suit the taste of Japanese people and is a popular homemade food.
In this video, I used sake and hatcho miso instead of using red wine.

# Chapters and ingredients
0:00 0. Introduction

0:09 1. Slice vegetables
- Celery 40g
- Onion 100g
- Tomato 200g

4:47 2. Season the meat
- Ground beef and pork 500g
- Salt 2g

5:24 3. Stir-fry ingredients
- Olive oil 2 tbsp
- Bay leaf 1 piece
- Sake 150ml
- Hatcho miso 50g

7:53 4. Boil spaghetti
- Spaghetti 100g

8:55 5. Final touch
- Olive oil 1 tsp
- Grated cheese 5g

10:01 6. Behind the Scene

I wanna express the Japanese aesthetic senses through my youtube video.
Please subscribe to my channel!

# Photographic equipment
SONY α7ii ILCE-7M2 https://amzn.to/3b1fxtb
TAMRON 28-75mm F/2.8 DiIII RXD https://amzn.to/2RKfvOL
RODE VideoMic Pro+ https://amzn.to/2GIeVdV
RODE VC1 https://amzn.to/2UffzaY
Manfrotto MKCOMPACTACN-BK https://amzn.to/38YTmlE
MTPIXI-B Manfrotto https://amzn.to/2UgEg6W
SLIK 106594 https://amzn.to/2S6EydH

# Instagram
- https://www.instagram.com/japanese_food_music/

#ASMR、#relax、#coldnoodle
I added soy milk and chili oil to make it into my own version.
It is a perfect food on a hot day!🌶 🌶 🌶

# Chapters and Ingredients
0:00 0. Introduction

0:08 1. Slice shiitake mushroom
- Shiitake mushroom 3 pieces

2:03 2. Make miso based paste
- MIso 2 tbsp
- Sugar 2 tsp
- Sake 30ml
- Sweet rice wine 20ml
- White soy sauce 20ml

3:12 3. Stir-fry ingredients
- Sesame oil 1 tbsp
- Ground chicken 400g
- Dashi soup from kombu & bonito flakes 100ml
- Water mixed with potato starch 30ml

5:37 4. Make soup
- Dashi soup from kombu & bonito flakes 400ml
- Sake 30ml
- Sweet rice wine 30ml
- Sesame seeds 15g
- White soy sauce 20ml
- Soy milk 100ml

7:47 5. Slice Japanese leek
- Japanese leek 20g

9:20 6. Boil cold noodles
- Cold noodles 100g

10:00 7. Final touch
- Chili threads 5g
- Chili oil 5g

I wanna express the Japanese aesthetic senses through my youtube video.
Please subscribe to my channel!

# Photographic equipment
SONY α7ii ILCE-7M2 https://amzn.to/3b1fxtb
TAMRON 28-75mm F/2.8 DiIII RXD https://amzn.to/2RKfvOL
RODE VideoMic Pro+ https://amzn.to/2GIeVdV
RODE VC1 https://amzn.to/2UffzaY
Manfrotto MKCOMPACTACN-BK https://amzn.to/38YTmlE
MTPIXI-B Manfrotto https://amzn.to/2UgEg6W
SLIK 106594 https://amzn.to/2S6EydH

# Instagram
- https://www.instagram.com/japanese_food_music/

#ASMR、#relax、#raindropcake
I made it referencing the sweet that is the specialty in Yamanashi prefecture.
It is called "Mizu Shingen-mochi(水信玄餅)" in Japanese and is only available in summer.

# Chapters and Ingredients
0:00 0. Introduction

0:08 1. Dissolve agar powder in water and boil
- Agar powder 18g
- Water 400ml

2:28 2. Pour in the mold
3:38 3. Make brown sugar syrup
- Brown sugar 100g
- Water 100ml
- Crystal sugar 30g

5:12 4. Final touch
- Soy bean flour 1/2 tsp

6:59 5. Tips :)

In my channel, I'm going to make Japanese cuisine by using Japanese Dashi.
I wanna express the Japanese aesthetic senses through my youtube video.
Please subscribe to my channel!

# Photographic equipment
SONY α7ii ILCE-7M2 https://amzn.to/3b1fxtb
TAMRON 28-75mm F/2.8 DiIII RXD https://amzn.to/2RKfvOL
RODE VideoMic Pro+ https://amzn.to/2GIeVdV
RODE VC1 https://amzn.to/2UffzaY
Manfrotto MKCOMPACTACN-BK https://amzn.to/38YTmlE
MTPIXI-B Manfrotto https://amzn.to/2UgEg6W
SLIK 106594 https://amzn.to/2S6EydH

# Instagram
- https://www.instagram.com/japanese_food_music/