關於 in the right side ，我們在網路上蒐集到這些相關的討論、資訊與評價

I'm happy and excited to announce that I'll be speaking at TikTok: The Stage on the 30th September. In this virtual event I'll be sharing my thoughts on Creators & brands “Blend” it together in Tiktok Real Rare Right. Along side other creators in the space sharing their knowledge and know-how. Join the conversation now 📲 at www.TikTokTheStage.com to register at TikTok's inaugural flagship marketing event in Southeast Asia.
.
Share this event with your network and invite them to join us to learn how businesses can grow on TikTok in the exciting new era of joyful customers. 🤩🤩
.
#TikTokTheStage

Mapo Tofu Tsukemen 麻婆豆腐つけ麺 【縁屋 Enishiya, Hong Kong. From Hokkaido】Quite Spicy & bit of fragrant numbness from the Tofu, it's no secret that it often takes a Japanese style shop to nail Sichuan recipes right 👈🏻, even if this brand does 🦐 Hokkaido Prawn 北海道蝦拉麵 ramen. Some of the best native Sichuanese or Japanese-Sichuan chefs are all in Japan...

However this recipe as a whole doesn't combine well, the Tofu pieces are broken up when u dip & mix the ramen noodles in 💔🍜😂. *Sister shop in HK side #大門食堂 has a more normal, non-tsukemen 麻婆豆腐らーめん soup ramen instead. Where the Tofu's are actually on top & makes more inherent sense!

Now on Sale

https://takaya.zaiko.io/e/hanayuishi2021

Live streaming from Konkai-Komyoji Temple in Kyoto

Saturday, October 30, 2021

15:30 Start on fine weather
17:30 Start on rainy weather

Archive video will be available on Zaiko until 23:59, Wednesday 2/11/2021. (You can watch as many times as you want during this period)

NOTICE: *In case of raining, the performance starts at 17:30. You will receive an email from Zaiko if the time is changed on the day.

【Tickets】
2250yen (including 250yen for handling fee)
Available on Zaiko from 1 Oct (Fri) 10:00 - 3 Nov 21:00 (JST)
*You will need to register for a ZAIKO account to purchase tickets.

【Before Watch】
Register and watch guide
https://www.youtube.com/watch?v=BwDzQxC8vlE

☆Please refer to the support page on the ZAIKO website for information on how to watch the show and detailed settings.
https://zaiko.io/support
ーーーーーーーーーーーーーーーーーーーーーー
Tohru Yamasaki
President of T2Generation
Organizer of “TSUKENOKAI”. Tsukeuchi (tsuke percussionist) for Kabuki.Born in Kojima, Kurashiki City, Okayama Pref. on 28 February, 1969. Blood Type: B
1989: Joined in LIFE SOGOBUTAI Co.,Ltd. (formerly known as LIFE Bijutsusha Ltd.) located in Takamatsu City, Kagawa Pref. Autumn 1990: Moved to Tokyo.October 1992: Joined in Pacific Art Center Inc. after working freelance. Assigned to SHINBASHI ENBUJO (theater) to start a career as a tsukeuchi (tsuke percussionist). Since then, engaged in Kabuki performances in and outof Japan. August 2020: Resigned from Pacific Art Center Inc. Established T2Generation to start supporting cultural activities through tsukeuchi performance. Based on the career, trying various performances of art and culture by collaborating with others from different fields.
�Tsuke is one of the sound effects to emphasize the movements and power of the characters on the stage, which impresses the play more effectively. It is often used for the important scenes: when the main character is appearing on stage, changing his/her clothes, when the stage setting changes (stage elevator rises or a building collapses), and to highlight the effect of props.“Oto (sound) wo tsuke-ru” means “adding sound to the play”, which is the reason why it is called “tsuke”. The two wood blocks to make sounds are called “tsuke-uchi”. Tsukeuchi (tsuke percussionist) sits on the stage left (audience’s right side) where he makes sounds using tools, tsuke-ita (tsuke wood board)and tsuke-gi (two wood blocks).
WEBT2Generation https://t-yamasaki.wixsite.com/t2generation
TSUKENOKAI https://t-yamasaki.wixsite.com/tsukenokai

HANAYUISHI TAKAYA
TAKAYA, as known as HANAYUISHI, is an artist based inkyoto who combines floristry with art and fashion to create one-of-a kind headdresses. Takaya has invented and developed a technique of tying living plants like flowers.vegetables.fruits.twigs.plants and even taxidermy into hairs to make highly unique and ethereal works - as he describes as a “unity of human and nature.”
Takaya creates his works on the spot,choosing flowers to with cloth or personality of the person. It is an intuitive and spontaneous work that it is almost impossible to plan the design ahead since flowers are living things every bloom is different.every stems has its own line.There is beauty of working with living plants as opposed to dried plants - as if Takaya intensifies the energy of the living plants.the result of his stylings are so vibrant and memorable.
Takaya shows his work through photography and live performance.
Performances are often held in unique locations like Buddhis temples and museums in throughout Japan and Sweden. He has been featured in numerous publications and broadcasts around the world, including Daily Telegraph, Glamour Italia, Holland Herald, and NHK World TV.
Takaya also collaborates with Yumi Katsura, a well-known bridal fashion designer for Yumi Katsura Grand Collection.
http://www.takaya

KONKAI-KOMYOJI TEMPLE
https://www.kurodani.jp/en/

《pop'n music 15 ADVENTURE》
凛として咲く花の如く / Rin to shite saku hana no gotoku / 宛如凜風中綻放的花 / Like a flower that blooms bravely
作詞 / Lyricist：あさき
作曲 / Composer：紅色リトマス（TOMOSUKE）
編曲 / Arranger：紅色リトマス（TOMOSUKE）
歌 / Singer：オカマチコ
翻譯：CH（CH Music Channel）
意譯：CH（CH Music Channel）
English Translation: from the wiki

背景 / Background - 灯篭 - カット:
https://www.pixiv.net/artworks/58137405

上傳你的字幕吧！/ Submit your subtitles here!
https://forms.gle/MSsAM2WHpT31UuUh8

版權聲明:
本頻道不握有任何音樂所有權，亦無任何營利，一切僅為推廣用途。音樂所有權歸原始創作者所有。請支持正版。

Copyright Info:
Be aware this channel is for promotion purposes only without any illegal profit. All music's ownership belongs to the original creators.
Please support the original creator.

すべての権利は正当な所有者/作成者に帰属します。あなたがこの音楽（または画像）の作成者で、この動画に使用されたくない場合はメッセージまたはこのYoutubeチャンネルの概要のメールアドレスにご連絡ください。私はすぐに削除します。

如果你喜歡我的影片，不妨按下喜歡和訂閱，你的支持就是我創作的最大原動力！
If you like my videos, please click like and subscribe! Thx :)

粉絲團隨時獲得最新訊息！
Check my Facebook page for more information!
https://www.facebook.com/chschannel/

中文翻譯 / Chinese Translation :
https://home.gamer.com.tw/creationDetail.php?sn=5270562

英文翻譯 / English Translation :
https://popnmusic.fandom.com/wiki/Rin_to_shite_saku_hana_no_gotoku

日文歌詞 / Japanese Lyrics :
春深く夢の輪郭を　ぼかして　行き過ぎて　舞い戻る　
花びらは仕草を追いかけ　薄明かりの下で　密やか

つまさきであやす月の兎は踊り
星の間を飛び回る　口笛吹き

飛沫　あがる　わたし　掛ける
追いかける星は　まわる　まわる　ちいさなつぼみ

さいて　さいて　月にお願い　おだやかな影に薄化粧
しらず　しらず　えいや！と投げた　つぼみは行方知れず　のまま

見下ろして小さくなった雲の間に
芽を出した線香花火　つぶらな夢

飛沫　あがる　火花　翔る
問いかけた星は　かわる　がわる　顔を変えた

さいて　さいて　くるりとまわる　舞姫の如く　たまゆらに
思い思いに動く影と　背中を合わせて　ああ　走る！

弧を描き　影は延びる　陽炎の先に
さいた　あった！　まあるい花が

さいた　さいた　星の欠片が　月の裏側で泣いていた
気付かぬうちに　隠れていた兎も　また弧　描く

さいて　さいて　月にお願い　おだやかな影に薄化粧
しらず　しらず　えいや！と投げた　つぼみは　行方知れず

さいて　さいた　風に揺られて　おだやかな坂は薄化粧
下駄鳴らして口笛合わせ　凛として　はんなりの　こころ

中文歌詞 / Chinese Lyrics :
春意正深，浸暈了夢的輪廓，花瓣紛飛、舞態極妍
薄曉微光下靜悄地，飄揚的繁華隨著動作飛繞於身

月兔墊著爪稍舞蹈
吹著口哨，在群星間來回穿梭

水濺花揚，我奔跑著
追逐的明星，正轉啊、轉動著，恰似幼嫩的花蕾

「綻放吧、綻放吧！」向月娘祈禱，並為靜宓的月影淡施薄妝
「不明白、不明白呀！」唉聲嘆氣，始終無從知曉，渺小花蕾的蹤跡

因俯瞰而微渺的從雲間隙
綻放恰似花蕾的線香煙火，燃著甜美的夢

激起水沫、揚起火花
於此叩問的繁星，一張接著一張，反覆變換面貌

「綻放吧、綻放吧！」反覆迴旋，猶如稍縱即逝的輕巧舞女般
想念著、想念著的那個身影，與記憶形影交織，就這樣走吧！

舒展身姿、描繪形影，在此驕陽之前——
凜然地綻放了一朵，好完滿的花啊

綻放吧、綻放吧，於月娘身後哭泣的、宙海繁星的殘片
卻沒有注意到，躲著的兔兒也再度描起新月的身姿

「綻放吧、綻放吧！」向月娘祈禱，並為靜宓的月影淡施薄妝
「不明白、不明白呀！」唉聲嘆氣，始終無從知曉，渺小花蕾的蹤跡

「綻放吧！綻放啦！」風兒搖曳，為沉靜的丘壑淡施薄妝
木屐鳴響、口哨伴歌，凜冽綻放的是，那顆明潔絢爛之心

英文歌詞 / English Lyrics :
The outline of spring's deep dream
That had blurred way too much returns to me
When the flower petals chased after my moves,
Quiet under the dim twilight

Balancing on tiptoe, moon rabbits dance,
Whistling and flying through the stars

In a splash of color,
I begin chasing
A star spinning round,
Spinning round, a small flower bud

"Bloom, bloom!" I begged of the moon,
"And dress the gentle shadows in your light makeup."
But I never knew, never knew, augh! I give up!
I still don't know where this little flower bud will end up.

Looking down through the shrinking clouds of smoke,
A sparkler suddenly blossomed to life
In a blinding dream.

In a splash of color,
Sparks begin
And the strange stars
One after another, changed their faces

Bloom, bloom! Twirl right around
Like a ballerina for a fleeting moment
But I think, I think something's moving in the shadows
From behind my back, ah, run away!

The arc of shadow drawn
On the moon extends beyond the heat haze
And, it bloomed already! Into a round flower,

It bloomed, it bloomed! Fragments of stars
Cried on the other side of the moon and unnoticed to me,
The hidden rabbits continued
To draw an arc

"Bloom, bloom!" I begged of the moon
"And dress the gentle shadows in your light makeup."
But I never knew, never knew, augh! I give up!
I don't know these little flower buds,

But they bloom, they bloomed!
Blowing in the wind, dressing the gentle hill in light makeup
Their footsteps ring, whistling to one another
From their dignified, quietly beautiful hearts.

Don't forget to turn on the bell icon for future uploads 🔔✔️
西洋音樂愛好者✨這裡不會有冗長的介紹文卻是個讓你挖歌的好地方😎

追蹤Gina music社群挖掘更多音樂🌹
facebook👉 https://www.facebook.com/Ginamusicland
instagram👉https://www.instagram.com/ginamusic_yujia/
spotify 歌單👉https://open.spotify.com/playlist/2EfPjFfdqN8NzUwj1XNoZC
kkbox👉https://www.kkbox.com/tw/tc/profile/GqICYlKUZnCZyC0RO7


🌺贊助GINA讓頻道走得更長久•̀.̫•́✧
Donate and support my channel👉https://p.opay.tw/WSwM8


想讓更多人認識你的聲音嗎?歡迎投稿😎
Submit your music 👉ginamusictaiwan@gmail.com
For business inquiries about copyright issues, photos and song submissions,
please contact👉 https://www.facebook.com/Ginamusicland
____________________________________________________
Social Media:

▶ Download / Stream link : https://lowly.ffm.to/shadow

👑William Black:
https://soundcloud.com/williamblack
https://www.facebook.com/itswilliamblack
https://www.instagram.com/williamblack/

👑Skeez:
https://www.instagram.com/skeez/

---------------------------------------------------------------------------------

Lyrics:

I wrote a song so long ago
很久以前 我寫了一首歌
About a women I never known
關於一個我從未見過的女人
Long hair and deep blue eyes (Yeah, yeah)
她有著長長的秀髮與碧藍的雙眼
I asked her name when she walked on by
當她從我身邊走過 我問及她的名字

But I'm still wondering, stumbling around
可我仍百思不解 我為何這般搖曳不定
No one never hears me screaming out
從來沒有人聽到我的呼喊聲
Might as well just walk around the town
還不如直接在鎮上走走
And now my shadow walks right by my side
如今我已然被陰影籠罩
Only friend that I'ma see tonight
只有夜幕降臨 才能看到我的朋友
Wonder if I'll ever see the sign
不知道我是否會看到這個標誌

But she's gotta hold on to me
而她會來到這 將我攬在懷裡
And she took the soul out of me
然後帶走我的靈魂
I don't wanna, I don't wanna go, I don't wanna leave
可我不想 就這麼離去
I don't wanna be better on my own
也不願再這般孤寂
I don't wanna go, I can never leave
我不願離去 不想撒手人寰
But I really think you're better off alone
但我真的覺得 你不如孑然一身
Better off alone
獨自生活更好

And now my drinking days are over
如今我不再酗酒成性
I promise that I'll be sober
我發誓我會清醒過來
And I hope I see you this time around
而我希望這次能看到你

And now my shadow walks right by my side
此刻我已然被陰影籠罩
Only friend that I'ma see in the night
只有夜幕降臨 才能看到我的朋友
Wonder if I'll ever see the sign
不知道我是否會看到這個標誌

But she's gotta hold on to me
而她會來到這 將我攬在懷裡
And she took the soul out of me
然後帶走我的靈魂
I don't wanna, I don't wanna go, I don't wanna leave
可我不想 就這麼離去
I don't wanna be better on my own
也不願再這般孤寂
I don't wanna go, I can never leave
我不願離去 不想撒手人寰
But I really think you're better off alone
但我真的覺得 你不如孑然一身

Better off alone
孑然一身
Better off alone (Ooh)
最好是獨自一人
Better off alone
獨自生活更好
Ooh-oh

歌詞翻譯 : Cepohalm

#WilliamBlack #Shadow #Skeez #Lyrics #輕電音

ストレート法で作る基本の山食パン(山型食パン・イギリス食パン)の作り方です

ストレート法は最初から材料をすべて合わせる作り方で、

メリット：短時間で出来る、風味が良い
デメリット：ボリュームが出にくい、でんぷんの老化がはやい＝すぐぱさつく

という特徴があります

おすすめの強力粉は窯伸びの良い「スーパーキングやゴールデンヨット」、老化が遅く風味もいいし窯伸びもいいし作業もしやすい「ベルムーラン」がおすすめです(動画ではベルムーランを使用)


【型生地比容積について】
自分の持っている型に合わせて生地量を調整します
1.5斤と書かれてても1.2斤しかなかったり、型によって全然違うので必須です
この型と容量と生地の比率を型生地比容積といいます

型の容量÷型生地比容積＝生地量

例：1625ml(1斤弱)÷3.5＝約464g
3つに分けて入れる場合は1つあたり464÷3＝155gになります

型生地比容積の目安
角食：3.8～4
山食：3.6前後
(数字が大きいほどふわふわで、数字が小さいほどみっちり)

ベーカーズパーセントと比容積からレシピの調整も出来ますが、
計算が面倒なので粉300gとか多めに作って生地量を食パンに使い
残りの生地は丸パンなどにすると楽だし無駄になりません

型生地比容積についてより詳しくは↓
https://www.ikashiya.com/entry/katakiji-hiyouseki


【材料】
ベーカーズパーセント(合計：194)
・強力粉　100
・砂糖　8
・スキムミルク　3
・塩　2
・インスタントドライイースト　1
・水　72
・バター　8

粉300での分量(1斤目安)
・強力粉　300g
・砂糖　24g
・スキムミルク　9g
・塩　6g
・インスタントドライイースト　3g
・水　216g
・バター　24g

【準備】
・バターを常温においておく
・型に離型油を塗る

【作り方】
1. 【生地作り～1次発酵】バター以外の材料をすべて合わせてグルテン膜が出るまでこね、バターを加えてさらにこねる
2.　より薄いグルテン膜が出るまでこね(こね上げ26℃目安)、丸めてボウルに入れてラップをし30℃で60分発酵させて、打ち粉をして台に取り出す
3.　上から押さえてガスを抜いて広げ、上下左右から3つ折り×2で折りたたみボウルに入れてラップをし、30℃で30分発酵させる
4. 【分割～ベンチタイム】生地量の1/3ずつに分割してガスを抜き、きれいな面が外側にし表面を張らせるように丸める
5.　かたく絞った濡れ布巾をかけて25分ベンチタイム(生地をゆるめて成形しやすくする/残った生地は同様にして丸パンなどに活用)
6. 【成形～2次発酵】めん棒で長方形にのばしつつガスを抜き(周りの気泡は手で潰す)、上下から1/3折りたたんで生地をくっつける
7.　奥から手前に少し張らせるように巻いてとじる(最初芯を作り、トップを持って下にくっつけるイメージで3回転～3回転半)
8.　離型油を塗った型に端→真ん中の順で入れ、蓋をして35℃で50分を目安に2次発酵(オーブンで発酵させる場合は予熱時間を考慮しはやめに取り出す)
9. 【焼成/180℃に予熱】生地が型のギリギリまで膨らんだら発酵完了、180℃に予熱したオーブンで焼成する
10.　180℃で30分を目安に焼き、焼き上がったら台に2～3回落として蒸気を抜き(腰折れを防ぐため)、すぐに取り出し冷ます

--------------------------------------------------------------------------

【動画でよく使ってる調理器具】
フライパン(20cm)：https://amzn.to/2QyY1ny
フライパン(24cm)：https://amzn.to/2UtNvz5
フライパン(24cm深型)：https://amzn.to/3dj5DEp
鉄フライパン(22cm)：https://amzn.to/3a8hqmR
アルミフライパン(24cm)：https://amzn.to/3dj6tRz
片手浅型鍋(18cm)：https://amzn.to/2QzGXha
片手浅型鍋(21cm)：https://amzn.to/2U7ta3o
片手鍋(16cm)：https://amzn.to/2QzCj2x
片手鍋(20cm)：https://amzn.to/3bd0lZa
ソースパン：https://amzn.to/2U9keuI
まな板：https://amzn.to/2J1fQHI
ガスコンロ：https://amzn.to/3bdtvYa
牛刀：https://www.jikko.jp/fs/jikko/54803
ペティ：https://www.jikko.jp/fs/jikko/54800

撮影機材
カメラボディ：https://amzn.to/2xSXZAd
動画レンズ：https://amzn.to/3t7sfPB
写真レンズ：https://amzn.to/2U7HcCb
録音：https://amzn.to/2U9cGYT

※製品のURLはAmazonアソシエイトのリンクを使用しています


--------------------------------------------------------------------------

▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/

--------------------------------------------------------------------------

↓using translation software.

[Ingredients]
Bakers percent (total: 194)
・Bread flour 100
・Sugar 8
・Skim Milk 3
・Salt 2
・Instant dry yeast 1
・Water 72
・Butter 8

The amount of the flour 300.
・Bread flour 300 g
・Sugar 24 g
・Skim milk 9g
・Salt 6g
・Instant dry yeast 3g
・Water 216 g
・Butter 24 g

[Preparation]
・Leave the butter at room temperature.
・Spread mold release oil on the mold.

[How to make]
1. [Making the dough ~ primary fermentation] Mix all the ingredients except butter and knead it until the gluten film comes out. Add butter and knead it more.
2. Knead it (knead it up to around 26 °C) until a thinner gluten film comes out. Round it and put it in a bowl. Cover it with a plastic wrap and let it ferment for 60 minutes at 30 °C. Dust it with flour and take it out on a counter top.
3. Press down from the top to release the gas and spread it out. Fold it 3 times from top, bottom, left and right. Put it in a bowl and wrap it then ferment it for 30 minutes at 30 °C.
4. [Divide ~ bench time] Divide it to 1/3 of the amount of the dough then release the gas. Round it so the clean side is on the outside and the surface will stretch.
5. Cover it with a tightly squeezed damp dishcloth and bench it for 25 minutes (loosen the dough to make it easier to shape it/use the rest of the dough in the same way for round bread, etc.).
6. [Shaping ~ Secondary fermentation] Stretch it to a rectangle with a rolling pin and release the gas (crush the air bubbles around it with your hand). Fold it from the top and bottom to 1/3 and stick the dough together.
7. Roll it up and close it so that it is slightly stretched from the back to the front (Make the core first and hold the top and stick it on the bottom. Turn it around 3-3.5 times.).
8. Put it in the mold spread with mold release oil in the order of the edge to the center. Cover the lid and let it undergo secondary fermentation at 35 °C for around 50 minutes (take it out without considering the preheating time if you are fermenting it in the oven).
9. [Bake/Preheat to 180 °C] When the dough rises to the edge of the mold, the fermentation is complete. Bake it in the oven preheated to 180 °C.
10.Bake it at 180 °C for around 30 minutes. When it finishes baking, drop it on a counter 2 ~ 3 times to remove the steam (to prevent it from breaking around the waist). Take it out immediately and let it cool.