[心得] 鬆蜜粉壓成蜜粉餅
手機發文,排版見諒
去年週年慶敗了YSL超模跟限量玫瑰蜜粉
http://i.imgur.com/TZEsDaj.jpg
蜜粉雖然只有15G,但包裝好大好厚,
根本無法帶出門,
看過破碎粉餅重壓的方法後,
決定把鬆蜜粉壓成蜜粉餅看看。
1.準備空粉盒
http://i.imgur.com/y6jxmgw.jpg
姊姊以前送我的DHC玫瑰粉餅(已吃光)
粉盒我很喜歡,捨不得丟,
至於粉餅.....不太好用容易厚粉。
2.把鬆粉倒進去
http://i.imgur.com/DkB8sf5.jpg
裡面的蓋子打不開,只好慢慢敲,
攪拌棒是抹吐司果醬用的。
3.確定好粉量後倒入酒精
(我居然忘記拍照了)
總之就是攪拌成泥狀,
酒精一點一點的加,
邊加邊攪拌
4.壓
http://i.imgur.com/SEr2Z5b.jpg
等表面乾硬後(用手指碰不會黏在手指上)
舖衛生紙、拿差不多形狀的輕輕壓
5.乾燥
http://i.imgur.com/dpAnarv.jpg
等酒精乾燥~
然後就可以帶出門了~
萬歲 \0.0/
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沾粉完全不影響喔
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用起來沒差喔~
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沒有比例耶,就慢慢加酒精攪到泥巴樣,酒精放太多只是風乾要久一點,不影響喔。
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※ 編輯: amigo75369 (220.129.97.131), 08/22/2015 01:22:42
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