Just wanted to post this because I really appreciate @lalacakeland & the effort they put in into their customers’ orders 🙏🏻❤️
I’m a regular paying customer, & found the entire ordering process super fuss-free, customer service 💯 too!
I love how they show their baking & preparation process & I know they use real blueberries for the cake I ordered 😍
Plus it’s vegan-friendly so I can enjoy it without worrying about period cramps 🙈
Video & photo credit to @lalacakeland (I screen recorded from their IGS) cause we had the cake after dinner so it was dark & didn’t get to take very chio photos 🙈 thankfully they took some for us so I could compile them into this video😍🙏🏻
同時也有17部Youtube影片,追蹤數超過236的網紅Jessica Chong-Jhingoree,也在其Youtube影片中提到,Hello! Thanks for stopping by. I am sure most of you have watched countless sourdough videos available out there, and most are mix by hand tutorials...
「fuss about it」的推薦目錄:
- 關於fuss about it 在 Facebook 的最佳貼文
- 關於fuss about it 在 Facebook 的精選貼文
- 關於fuss about it 在 Facebook 的最讚貼文
- 關於fuss about it 在 Jessica Chong-Jhingoree Youtube 的精選貼文
- 關於fuss about it 在 The Meatmen Channel Youtube 的最佳解答
- 關於fuss about it 在 ochikeron Youtube 的最讚貼文
- 關於fuss about it 在 Stereophonics - What's All The Fuss About? (Live) - YouTube 的評價
- 關於fuss about it 在 報章英文成語教室- It was all a fuss about nothing.這一切都是 ... 的評價
fuss about it 在 Facebook 的精選貼文
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fuss about it 在 Facebook 的最讚貼文
Simple fuss-free meal ~ just throw everything into the grill and let it do the magic!✨ 周末到了,清理冰箱剩余的材料,全部拼在一盘~简单懒人餐😜
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Product details/ order here:
https://ninjakitchen.sg/products/ag301?sca_ref=416485.ba2pnGMHdE
Recipe reference 食谱/做法参考:
http://dingoozatfood.blogspot.com/2021/05/grilled-king-oyster-mushroom-with-spicy.html
IG: https://www.instagram.com/mfa_dingoozatfood/
#dingoozatfood #NinjaFoodi #NinjaGrill
fuss about it 在 Jessica Chong-Jhingoree Youtube 的精選貼文
Hello!
Thanks for stopping by.
I am sure most of you have watched countless sourdough videos available out there, and most are mix by hand tutorials.
If you find joy in touching your dough and don’t mind the mess, well, good for you ??
But if you prefer a no-fuss and less messy way without compromising the end result, this recipe is for you!
See, I am impatient. I work a mentally demanding full time job, and when I make sourdough, I don’t like to fuss over them.
Normally, I maximise my yield for each batch by making 4-6 (sometimes 8!) loaves of sourdough, because making 1 or 10 loaves to me takes the same amount of preparation and effort.
Anyway, here’s the recipe.
Enjoy!
Ingredients:
300g Bob’s Artisan Bread Flour (or any high protein bread flour, at least 12-13% protein)
65g starter (tripled, use at peak)
233g water (room temperature)
6g Pink Himalayan Salt (or regular salt)
Method:
1. Autolyse 30 minutes
2. Add starter, mix, wait 15 minutes (I sometimes add salt together with starter when I am not in the mood and still get great results)
3. Add salt, mix, wait 15 minutes
4. Transfer to a bulking dish
5. Coil fold x 1
6. Coil fold x 2
7. Coil fold x 3
8. Coil fold x 4 - skip this step if your dough is strong
9. Leave to bulk
10. Total bulk 4 hours at 28C
11. Final shape
12. Cold retard overnight at 3C - make sure your fridge temperature no more than 3C!
13. Preheat oven at 250C, fan mode, for 1 hour
14. Bake at 250C, fan mode, for 35 minutes, lid close
15. And 250C, fan mode, for 5 minutes, lid off
16. Let bread cool completely before cutting, at least 1 hour
—————————————————————————————
#sourdough #opencrumb #sourdoughbread
Notes:
Always begin with a strong and healthy starter.
Make sure your dough has increased 50% in size.
As beginners, I know it is very hard to determine if your dough has finished its bulk fermentation based on the look and feel, due to the lack of experience. I know that feeling very well, because I was once that lost, clueless beginner myself.
After tinkering with sourdough for about a year, I have come up with a rough timing guide for bulk fermentation based on room/kitchen temperature, well, sort of like a cheat sheet, so you can get the hang of sourdough bread making and get good results every time.
Remember, bulk fermentation starts when starter is mixed into the dough.
Hope this helps!
=========================================
23C = 6 1/2 hours
24C = 6 hours
25C = 5 1/2 hours
26C = 5 hours
27C = 4 1/2 hours
28C = 4 hours
29C = 3 1/2 hours
30C = 3 hours
31C = 2 1/2 hours
—————————————————————————————
Instagram:
Personal // https://instagram.com/puterijessica
Soap Making // https://instagram.com/thesoapproject
Sourdough // https://instagram.com/thefoodprojectmy
—————————————————————————————
Purchase Links:
Bob’s Artisan Bread Flour // https://www.amazon.com/Bobs-Red-Mill-Artisan-Ounces/dp/B019IKHF3M
Pink Himalayan Salt // https://www.amazon.com/HQOExpress-Organic-Pink-Himalayan-Salt/dp/B07QQL7VHP/ref=mp_s_a_1_6?dchild=1&keywords=himalayan+pink+salt&qid=1623762046&sr=8-6
Tanita Kitchen Scale // https://www.amazon.com/TANITA-Tonita-digital-cooking-KD-321/dp/B002WBTFDI
Tanita Room Thermometer // https://www.amazon.co.jp/-/en/Tanita-Thermometer-Humidity-Digital-Tabletop/dp/B010CK4Z9Y
Ikea Foljsam Bulking Dish // https://www.amazon.com/IKEA-503-112-69-Följsam-Clear-Glass/dp/B07L4L1YQC/ref=mp_s_a_1_3?dchild=1&keywords=ikea+foljsam&qid=1623762611&sr=8-3
Bread Banneton // https://www.amazon.co.uk/Banneton-Brotform-Rising-Proofing-Proving/dp/B01CCLAPQS
Bread Lame // https://www.amazon.com/UPKOCH-Wooden-Slashing-Plastic-Protective/dp/B081YNTM23/ref=mp_s_a_1_35?dchild=1&keywords=bread+lame&qid=1623930160&sr=8-35
Kuhn Rikon Bread Knife // https://www.amazon.com/Kuhn-Rikon-FBA_23505-Bread-Knife/dp/B009DOAINS
—————————————————————————————
Equipment Used:
Camera // iPhone XS Max
Mic // Shure MV88
Video Editing // InShot Pro
Audio Editing // Cubase Pro 10.5
—————————————————————————————
Music Credits:
Music by frumhere - the broken heart gang - https://thmatc.co/?l=23888EC7
Intro Music:
Music: Intro
Musician: Jeff Kaale
fuss about it 在 The Meatmen Channel Youtube 的最佳解答
Hello homecooks!
Hope you are excited about the upcoming Chinese New Year as much as we are! Today we will be sharing with you a Staple, Must-Have recipe this CNY, Mala & Tomato Soup Bases. Hotpot is the easiest and fuss-free thing to prepare and the most vital part of this dish will definitely be the Soup Bases.
These 2 soup bases are fairly easy to prepare and the best part is you can make a big batch of the pastes and store it! This way, you can enjoy freshly made soup bases through CNY!
All the spices can be found easily in the supermarket, if not the chinese herb store. We used normal chillis instead of the szechuan ones and it WORKS! However, the Chilli Flakes are crucial in creating the fragrance of the Mala Soup base. The most ideal ones are definitely the SzeChuan Chilli Flakes followed by Korean Chilli Flakes.
Recipe Link: http://themeatmen.sg/homemade-mala-tomato-soup-base/
From The Meatmen, wishing everybody an Advanced Happy Chinese New Year! :)
Do hit the like button if you like this recipe and subscribe if you haven't already done so! We will be updating daily until the 12th of February so turn on your notification bell and look forward to the new CNY recipes! Also, if you cooked one of our recipes, do take a photo and tag us on our Instagram @themeatmensg
Until then, Happy cooking ~
#meatmensg #chinesenewyear #SoupBase #MalaSoup #sgfoodies #shiok #simplerecipes #cnyrecipes #TomatoSoup
00:00 - 00:14 B-Roll
00:15 - 00:19 Mala Soup Base
00:20 - 00:45 Grounded Spice
00:46 - 01:04 Chilli Paste
01:05 - 02:29 Mala Soup Base Paste
02:30 - 02:37 Tomato Soup Base
02:38 - 02:58 Release Aromatics
02:59 - 03:12 Add Fresh Tomatoes & Paste
03:13 - 03:41 Season & Add Chicken Stock
03:42 - 03:55 Strain Tomato Soup before Serving
03:56 - 04:15 Add 2 Cups of Mala Paste & Chicken Stock to Serve
04:16 - Start Adding your Favourite Ingredients & Enjoy!
fuss about it 在 ochikeron Youtube 的最讚貼文
No-fuss family dish kids and adults will love 😋
You can arrange this dish with regular taro potatoes, or regular potatoes or a radish kind.
Perfect for everyday meal and Bento box!
Because its shape and pattern are like a shrimp, we call this taro potato Ebi-Imo (shrimp potato). It is in season from November through January. My neighbor gave me some beautiful Ebi-Imo, so I decided to make this dish for my family. I hope this idea helps 👍
---------------------------------
Chicken Mince Simmered Ebi-Imo (Shrimp-Shaped Taro Potatoes) Recipe
Difficulty: Easy
Time: 30min
Number of servings: 4
Ingredients
600g (1.3lb.) Ebi-Imo (shrimp potato)
300g (0.7lb.) minced chicken
3 tbsp. green peas (cooked/frozen/canned)
salt
400ml Dashi broth
A
* 4 tbsp. soy sauce
* 2 tbsp. Sake
* 2 tbsp. sugar
* 1 tbsp. ginger juice
1 tbsp. cooking oil
B
* 1 tbsp. corn/potato starch
* 1 tbsp. water
Directions:
1. Peel and cut Ebi-Imo in bite-size chunks. Parboil in salted water to remove bitter taste then rinse to remove slimy texture. *When you use regular potato, this procedure is not necessary but it improves flavor.
2. Heat cooking oil in a pot, and cook minced chicken until no longer pink.
3. Add Ebi-Imo and Dashi stock, and bring to a boil. When it comes to a boil, remove the foam.
4. Add the seasonings (A), and cook until the potatoes are soft for about 10~15 minutes.
5. Stop the heat, add starch diluted with water, then heat again until thick.
6. Lastly, add green peas, and cook until hot.
レシピ(日本語)
https://cooklabo.blogspot.com/2021/02/Chicken-Mince-Simmered-Potatoes.html
---------------------------------
Music by
YouTube Audio Library
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fuss about it 在 報章英文成語教室- It was all a fuss about nothing.這一切都是 ... 的美食出口停車場
It was all a fuss about nothing.這一切都是庸人自擾. 6 Shares. Pages Liked by Page. 道地學英文Learning English American Way. 9.5K likes this. ... <看更多>
fuss about it 在 Stereophonics - What's All The Fuss About? (Live) - YouTube 的美食出口停車場
Stereophonics - What's All The Fuss About? (Live). 267,412 views267K views. Dec 7, 2017. 2.8K. Dislike. Share. Save. Stereophonics Official. ... <看更多>