![]() My goal is not to become a 3d artist in the industry, it’s purely for a hobby, so it has to be fun. So it’s important to understand my self-learning goals: I guess this is the challenge of self-learning nowadays, when all information is accessible, how to find the ones that can actually help you is not that straight forwards. Here’s only one catch, although these lessons are free, one has to do their own research to find the best one for themselves. So here's my learning process during roughly a month period.Įven completely new to Blender but thanks to the internet, I should be able to learn the basic controls, 3d modeling terms, and workflow with many free tutorials online. Isn’t this the most socialist thing in the digital world? I wish someone can challenge the empire of Adobe just like that. Not only that, the wonderful open-source community allows it to be developed so fast, that every new version delivers solutions that could compete with the industry giants. I can't believe how easy to learn the basics compare with my experience before. The hardware was also a problem, instead of painfully waiting for one image to be rendered for two hours, I rather pick up a pen and draw something on paper straight away.įinally, Blender refreshed my view towards 3D software. Not only because I simply can’t afford the expensive software, but also I felt like, as an artist, there would be a million steps in between before I can actually express myself in 3D form, it just too much effort. The reason it took me a decade to put myself together again to learn it, was non-arguably down to the traumatized memory of the Maya course I took back in the Uni. ![]() Sprinkle the surface with icing sugar.Learning 3D software back in early 2000 was not an easy task. Decorate with a few slices of lemon, and the remaining yoghurt sweetened with a little icing sugar. Continue cooking for another 20-25 minutes, then let cool. Gently remove the baking paper with the beans from the base and pour over the lemon cream. Meanwhile, mix 2 jars of FAGE Total yoghurt with the two eggs, remaining yolk, sugar and lemon zest. Bake for 15 minutes in a pre-heated oven at 180☌. Line the base with a sheet of moistened and wrung out baking paper, filled with about 200 grams of baking beans (the weight of the beans will keep the dough from rising while cooking). Press into to the edges, trim the excess and prick the base with a fork. Roll out the dough on a floured surface, forming a disc gently transfer the dough to a 22 cm pie tin (preferably with a removable bottom). Form a ball, flatten it a little and let rest in the fridge, wrapped in foil, for half an hour. Place the flour in a blender, along with the icing sugar, chilled butter in small pieces, 1 egg yolk and two tablespoons cold water: blend until a crumbly mixture is formed, then work with your hands on a board. You have to try this delicious citrussy pie made woth our thick and creamy FAGE Total yoghurt □□ INGREDIENTS 160 g plain flour 60 g icing sugar for the pastry 75 g butter, chilled 2 eggs 2 egg yolks 570 g FAGE Total Yoghurt Zest of 1 lemon, grated 50 g sugar Lemon slices to decorate STEPS 1. ![]() Once the tart has set firmly, slice into uniform squares and garnish with dollops of whipped cream, cherries and toasted coconut flakes. Pour the tart mixture over the biscuit base and refrigerate for 4-5 hours or overnight for best result. Add the pineapple to the yoghurt jelly mixture and stir well. ![]() Drain the tin of Rhodes Quality Pineapple Crush. Add the yoghurt to the cooled jelly and whisk to mix. Add 1 cup of cold water to the jelly and stir until cooled. Sprinkle the content of the Rhodes Quality Trotters Pineapple Flavoured Jelly into a large mixing bowl filled with 1 cup of boiling water and stir for 2-3 minutes until the jelly powder has dissolved completely. Add into the base of a greased serving dish (30x20cm) and press firmly. Combine the crushed biscuits with the melted butter and stir to combine. Add the biscuits to a resealable plastic bag and crush using a rolling pin. 5-Ingredient Pineapple Jelly Tart □ Refreshing, light, easy to make & delicious! #ad #pineapplejellytart Ingredients □ 1 pack (200g) coconut flavoured biscuits 60g butter, melted 2 packs Rhodes Quality Trotters Pineapple Flavoured Jelly 1kg plain double cream yoghurt 1 tin Rhodes Quality Pineapple In Light Syrup Method □ 1. ![]()
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