關於 skin fold ，我們在網路上蒐集到這些相關的討論、資訊與評價

Last year,  I tried and been quite happy with Hyaluronic acid facial fillers, they definitely make a great impact right after but they do disappear gradually and need to be ‘topped up’ every 6 to 12 months to keep your refreshed new face.

I wanted something more longer lasting yet natural looking so @dr.isaac.wong from @the.artisan.clinic suggested @sinclairpharma_apac Ellanse because it's great for individuals with active lifestyles and higher metabolism rate like me. Compared to other fillers, it has longer longevity of result - last up to 2 years and has double action- collagen stimulation + instant volumisation effect.

Swipe to see a side by side comparison where you can see the right side of my face is visibly lifted, tighter and smaller.
In the last few years, I've spotted signs of ageing such as deep lines in my nasolabial fold, sagging skin in my cheeks and lost volume in the under eye causing dark eye circles. The most obvious is my dark eye circle is almost gone in the right eye. This is probably the thing that bothers me the most because people always say "you look very tired' and no concealer can cover my panda eyes.

Although I agree that the most beautiful thing you can wear is confidence, confidence isn’t accepting what you have or embracing your flaws. Who wouldn’t love to look amazing as soon as they wake up without a single bit of makeup on their face? Everyone would – but it’s just not practical or realistic, which is why I’m a major convert to using facial fillers because you get instant results with zero downtime. When fillers are injected properly by a skilled physician, they can be used to sculpt the face and restore a natural, youthful look. Treating with filler is like sculpting with clay and it requires artistry to get the contours right.

Finding an injector with a good artistic eye is similar to finding a good hairdresser, it years to build up the full range of techniques, and @dr.isaac.wong is a KOL in his field (aka an influencer among his doctor peers). I will share more about the treatment experience with Dr Wong in my next post.

Thanks for beautifying ME! ❤️

{IG Giveaway} 'Cause there's somethin' in the way you look at me, it's as if my heart knows you're the missing piece...

With a baby who is on exclusive breastfeeding, the most important item that I bring with me everywhere I go is my nursing cover. Yup, with nearly eight years of breastfeeding experience and being determined to go even further in this journey, I guess I am very accustomed to nursing my baby in public but I always do so under the comfort of my nursing cover.

Over the years, I've tried many different covers but this has got to be my favourite so far - my Paige nursing cover from Lil' Milk Monsters. Made of soft rayon spandex mix, it is stretchy, breathable and soft on the skin.

I can easily fold it up to keep inside my bag as the material is thin and does not occupy much space. The amazing thing is despite its light weight, it is a large, handy nursing cover that provides 360 degrees of coverage - yup, including front, back and both sides. That makes me feel assured when I am breastfeeding and I do not have to constantly tug to adjust it as I am fully covered all the way and it makes me feel really comfortable too.

It also doubles up as a blanket for the baby when we are out and I can even use it as his headrest, a stroller cover or even a scarf too. The black hearts on grey background makes this classic design easy to match. As far as I can tell, it is definitely going to stick with me for a long time.

Quote 'SUMMER10' for 10% off their Regular range cover.

Giveaway!

To fellow breastfeeding mums, I am giving away a nursing cover to one of you. To join, hop over to my IG @ahappymum for more details.

This giveaway ends on 31 May 2359hrs and is open to readers with a valid Singapore address. It is not endorsed by or affiliated with IG in any way. Good luck!

#ahappymum #lilmilkmonsters #nursingcover #breastfeedingmum #sgmum #sggiveaway #giveawaysg #sgcontest #sgig #igsg

Smiling doesn't necessarily mean you are happy. Sometimes, it just means you are strong. ❤ It's the start of a tough phase but together, we will overcome this.

I love Ansel's expression here and seeing his lovely smile always helps to chase away the Monday blues. Thank you for brightening up my day, baby boy.

As the fourth born, he has been wearing hand-me-downs or low-priced clothes bought online. This is because by now, I know how fast they outgrow baby outfits and when you have a big family of six, every cent counts.

Still, many a time, I feel like he has been shortchanged and deserves something better. Thanks to @babycloset.sg, this boy received new outfits from Purebaby's Essential Range which is made of 100% certified organic cotton. Yippee!

It's really 一分钱一分货 (you get what you pay for) and I am impressed by the softness and comfort of these clothing. It is breathable, gentle on the baby's delicate skin and easily the best quality outfits he has so far.

I love the classic zip growsuits because not only is it soft to feel but easy to wear too. All you have to do is put in the hands and legs, and zip all the way up (yes, no more press studs!). There is even a safety fold for the zip too, how functional and thoughtful this design is. Well, this boy definitely looks happy in his new growsuit, doesn't he?

It was a pleasant surprise to see how the clothes were packed in recycled wrapping paper, thumbs up to @babycloset_sg for being eco-friendly and using sustainable packaging.

Let's all remember to smile today, yeah? Jia you, everybody! 我们行的! ❤

#ahappymum #sgorganicbabyessentials #thebabyclosetsg #purebaby @absoluteprsg @purebabyorganic #mediadrop #precioussmile #笑笑没烦恼 #alwayslookonthebrightsideoflife

人参を皮ごとすりおろして加えた栄養満点キャロットケーキです。
材料が色々入った分だけケーキは深い味わいになります。
キャロットケーキなのにうっとりするおいしさに＾＾
材料をそろえたらボウルに順番に入れてよく混ぜる!
パウンド型でこんな美味しいキャロットケーキが焼けます。
ぜひ作ってみて!

レシピは下にあります↓
==================================================
最新刊も発売中～本屋さんで見てもらえると嬉しいです!
みんなぜひぜひ買ってねーーーー!!!

大人気YouTuber “cook kafemaru”の
「罪深いスイーツ」
おかげ様で2刷になりました。

Amazonはこちらから購入できます↓↓↓
https://www.amazon.co.jp//dp/4046048948/
==================================================
「世界一作りやすいおうちスイーツ 」
もおかげ様で10刷になりました。
どうもありがとうございます。

Amazonで購入できます。↓↓↓
https://www.amazon.co.jp/dp/4046045116/

もしもお住いの近くの本屋さんになかったら、セブンイレブンの
オムニ7でネット予約し、セブンイレブン店頭受け取りで買うことができます!
=============================================

【Ingredients】 7in(18cm)×3in(8cm)loaf pan
For Carrot Cake
2 Eggs
80g Rice Bran Oil(or Oil of your choice)
1 tsp Lemon juice
50g  Cane sugar(or Granulated sugar)
120g   Carrot, grated

★100g Cake flour
★50g  Almond flour
★4g Baking powder

45g Rum raisins
50g  Walnuts, roasted
For Topping
15g sliced almonds　

【Directions】
①Pour hot water onto the raisins to soften. Drain off the hot water.
Cut the walnuts into small pieces.
Carefully wash the carrot (Don’t peel the skin)
Grate the carrot coarsely.
②Put eggs in a large bowl and mix well.
③Add the vegetable oil (little by little)and mix well with a whisk for 2 mins until combined.
④Add lemon juice and cane sugar.
After adding all, mix well.
⑤Add the carrot and mix well with a spatula.
⑥ Add all of the dry ingredients(★) and fold until the powderiness disappears.Fold it 15-20 times.
⑦Add raisins and walnuts,mix.
Put it into the prepared pan.
⑧Line up the sliced almonds on top.
⑨Bake at 180℃ / 356°F for 35-40 minutes.
⑩Remove the cake from the pan while it's warm and wrap it with plastic wrap.
When cooled thoroughly,slice and serve. 

***れしぴ置き場***

【材料】18cm×8cm×H6cm パウンド型　1台分
For Carrot Cake
卵(L) 2個
米油  80g
(またはお好みのオイルで、ココナッツや太白ごま油など)
レモン汁  小さじ  1
きび砂糖(or グラニュー糖) 50g
すりおろした人参 120g

★薄力粉  100g
★アーモンドプードル  50g
★ベーキングパウダー  4g  
ラムレーズン  45g
胡桃、ロースト  50g
For Topping
スライスアーモンド  15g

【作り方】
①レーズンはお湯をかけて柔らかくし、お湯を切っておく。
胡桃はフライパンやトースターでローストして細かく切る。
人参は皮付きのまま良く洗って粗くすりおろす。
②ボウルに卵を割り入れ良く混ぜる
③米油を少しずつ加えて2分ほどよく混ぜる。
④レモン汁ときび砂糖を加えてよく混ぜる。
⑤人参を加えてゴムベラで混ぜる。
⑥粉類(★)をすべてふるって加え、粉っぽさが無くなるまで15-20回混ぜる。
⑦最後にレーズンと胡桃を加えて混ぜる。
パウンド型に流し入れる。
⑧上にスライスアーモンドを乗せる。
⑨180℃に温めたオーブンで35-40分焼く。
⑩粗熱が取れて手で触れるくらいになったら、ラップをするか、ビニール袋に入れて冷ます。
完全に冷めたらスライスしてどうぞ＾＾

***京にんじん(金時にんじん)を使いました、紅色で栄養価も高く甘みも強いのでおススメです。
***今回はお子さんも食べられるといいと思い、スパイスは敢えて入れていません。
良かったらシナモン、ナツメグ、カルダモン、オールスパイスなど加えてみてください＾＾

トゥンカロンのご紹介です！
アイスとベリーを挟み、トゥンカロンのならではのボリューム感を出しました！
赤とピンクで仕上げてインスタ映え間違いなし♡
とっても美味しいので、ぜひ作ってみてくださいね♪

いちごトゥンカロンアイス
4個分

材料：
アーモンドプードル 110g
粉砂糖 200g
卵白（室温に戻す）大3個分
グラニュー糖 50g
食紅（赤） 2滴
いちごアイスクリーム 475g
ラズベリー 12個

作り方:
1. ボウルにアーモンドプードルと粉糖を振るい入れる。

2. 違うボウルに卵白を入れてハンドミキサーで泡立てる。白っぽくなってきたらグラニュー糖を3回に分けて加え、ツノが立つまで泡立てて、しっかりとしたメレンゲを作る。

3. (2)に(1)と食紅を加え入れ、粉気がなくなるまでさっくりと混ぜる。焼く時に厚みを出すため、混ぜすぎないように気をつける。

4. 絞り袋に(3)を入れ、クッキングシートをしいた天板に直径8cmほどの円形に絞り出す。天板を少し高い位置から2-3回落として空気を抜き、1時間乾かす。

5. オーブンを140度に予熱しておく。

6. (4)を触って指に生地がつかないか確認する。オーブンで15分焼く。クッキングシートから簡単に剥がせるようになったら取り出して冷ます。

7. (6)を2枚1組にする。小さめのアイスクリームスクープでいちごアイスクリームをのせたらラズベリーをのせ、2枚目で挟んで完成！


Strawberry Macaron Ice Cream Sandwich
for 4 sandwiches

Ingredients:
1 cup superfine almond flour(110 g), if unable to find superfine, pulse almond flour in a food processor first
1 ¾ cups powdered sugar(200 g)
3 large egg whites, room temperature
¼ cup granulated sugar(50 g)
2 drops red food coloring
1 pt strawberry ice cream(475 g)
12 raspberries

Preparation:
1. Line a baking tray with parchment paper.

2. Using a fine mesh sieve, sift together the almond flour and powdered sugar in a medium bowl. Discard any large pieces that remain in the sieve.

3. In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form.

4. Add a third of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks.

5. Add another third of the sugar and beat again until egg whites are back to stiff peaks. Repeat with the remaining sugar, beating until whites are shiny and fluffy.

6. Add the sifted flour and sugar to the bowl with the egg whites. Add 2 drops of food coloring. With a rubber scraper, fold the mixture into the egg whites, about 35-45 strokes, or until the batter falls on itself but a slight peak remains.

7. NOTE: Do not over-mix or batter will be too thin and runny.

8. Fill a piping bag fitted with a round tip.

9. Pipe batter onto prepared baking tray into 3-inch (8 cm) disks.

10. Lift and drop the baking tray onto a hard surface 2-3 times to smooth out the batter and knock out any air bubbles. Allow macarons to rest at room temperature for one hour, until a skin forms on the surface.

11. Preheat oven to 275˚F (140˚C).

12. After about one hour, gently brush the top a macaron with your finger to check that a skin has formed. The batter should not stick to your finger, if it does, allow to set for an additional 15 minutes.

13. Bake cookies in preheated oven for 15 minutes, or until the macarons peel away from the parchment when lifted.

14. Allow the macaron shells to cool completely.

15. Using a small ice cream scoop, scoop ice cream and put onto the bottom side of the macaron shell. Place raspberries in between ice cream scoops, and sandwich together with a similarly sized macaron.

16. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

Cer korang try makan risoles ayam ni masa tengah rangup dan panas, kena pulak inti ayam dalam tu yang padat. Fuhhh, sekali makan pasti nak lagi!

Resepi Risoles Ayam Ala Indonesia, Lembut Di Dalam & Rangup Di Luar

//Bahasa Melayu
--------------------------------------------------------------------------------------------

Resepi Risoles Ayam Ala Indonesia

Bahan-bahan (Inti)

1 cwn isi ayam (dipotong dadu)

1 biji bawang merah

2 ulas bawang putih

1/2 susu segar

1 biji kentang (dipotong dadu)

1 cwn sayur campur

garam (secukup rasa)

1/2 sk lada hitam

1 sk tepung jagung


Bahan-bahan (Kulit Risoles)

200 gm tepung gandum

1 biji telur

40 gm minyak jagung

1/2 sk garam

2 sk gula

1 cwn susu segar


Bahan-bahan (Menggoreng)

2 cwn serbuk roti

2 biji telur

minyak masak (secukupya)


Cara memasak

1. Inti: Tuangkan minyak masak dan tumis bawang putih dan bawang merah sehingga naik bau.

2. Kemudian, masukkan ayam yang telah dipotong dadu. Masak seketika.

3. Masukkan sayur campur dan kentang. Masak sehingga lembut.

4. Masukkan susu segar. Masak sehingga pekat.

5. Perasakan dengan garam, lada hitam dan masukkan tepung jagung. Kemudian angkat dan ketepikan.

6. Kulit Risoles: Campurkan tepung gandum, minyak jagung, susu segar, telur, garam dan gula.

7. Kacau sehingga semua campuran sebati dan tidak berketul.

8. Kemudian, oleskan minyak, tuangkan satu senduk adunan ke dalam pan dan biarkan masak pada suhu sederhana.

9. Angkat dan letakkan inti di tengah-tengah. Lipat bahagian bawah, kiri dan kanan ke dalam dan gulung kemas.

10. Celupkan risoles tersebut ke dalam telur dan salutkan dengan serbuk roti.

11. Goreng sehingga keperang-perangan.

12. Angkat dan toskan lebihan minyak.

13. Risoles Ayam siap untuk disajikan.


//English
--------------------------------------------------------------------------------------------

Indonesian Style Chicken Rissole Recipe, Crispy & Juicy At The Same Time!

Try eat this crispy rissole while still hot with full of tasty chicken filling. You will definitely crave more.

Indonesian Style Chicken Rissole Recipe

Ingredients (Filling)

1 cup of chicken breast (diced)

1 whole red onion

2 cloves garlic

1/2 cup of fresh milk

1 whole potato (diced)

1 cup of mixed vegetable

salt (to taste)

1/2 tsp black pepper

1 tsp of corn flour


Ingredients (Rissole Skin)

200 gm wheat flour

1 egg

40 gm corn oil

1/2 tsp of salt

2 tsp of sugar

1 cup of fresh milk


Ingredients (Frying)

2 cups of bread crumbs

2 eggs

cooking oil (as needed)


Cooking methods 

1. Filling: Pour in the cooking oil and saute garlic and red onion until fragrant.

2. Next, add in diced chicken breast. Cook for a while.

3. Add potato and mix vegetables. Cook until softened.

4. Add fresh milk. Let them simmer until thickened.

5. Season with salt,  black pepper and add corn flour. Then remove from heat and set aside.

6. Rissole Skin: Mix wheat flour together with egg, corn oil, fresh milk, egg, salt and sugar.

7. Mix all the ingredients until well combined and not lumpy.

8. Then, apply cooking oil, scoop one ladle of the batter into the pan and let it cook on medium heat.

9. Remove from heat and place the filling at the center. Fold the bottom, right, and left edges inward then roll them upward neatly.

10. Dip rissole into the egg and coat with bread crumbs.

11. Fry at medium heat until golden brown.

12. Remove from heat and pat dry the excess oil.

13. Indonesian Style Chicken Rissole is now ready to be served.


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