關於 method way ，我們在網路上蒐集到這些相關的討論、資訊與評價

Hi everyone, my personal website has been upgraded and I like it very much.👇

lochanpeng.com
There are my art reviews and reports over the years (in the process of collating)
There are also my works. In particular, my works will no longer be classified in series on the website, but in chronological classification. This is also in line with my perception of creativity in recent years. If the relationship between the work and the person is one in the present, then do the ten-year-long series mean that the person has not changed in the past ten years?
So for me, the series is a kind of framework, and it can even be said to be a shackle. Also because my website works are classified by chronology, I have also seen that the difference in my life course is completely reflected in my works-some years of creation are very colorful, Some years are very gloomy, some years are particularly obsessed with huge works, and some years have suffered setbacks in life. These are all very interesting to me. Creation is like breathing to me.
At the same time, I have been thinking about this part of the newly completed online course area for a long time. Is it necessary to have a promotion month and various marketing methods like when working with industry platforms in the past?
In the end, I decided not to do this.
I hope that the students who take my course can see my value rather than being attracted by the 20% discount. I hope that our relationship can be more purely focused on learning. Rather than let your head keep thinking about whether there is a cheaper way.
At the same time, designing and selling are very laborious. Abandoning the sales method, I will go back to the original point and focus on my creation, making better courses, and replying to your homework in the group. Just do this well.
I think this is my consistent way of doing things.
The new courses have just been established, and I will continue to add them in the future. Welcome to join my membership. You will receive all kinds of information updated on the website as soon as possible, including my exhibitions, new works, and new courses.
☆The course video will be converted to 1080P pixels from 10/1☆

I am so proud of Layla! When she first started Heguru Method @ HarbourFront], she couldn't even last 1 round of flash cards even when they were going at such a fast pace! Today, she managed to sit through 2.5 rounds! The best part about it is how she would ask for more, I don't even need to force her to sit down, and of course when she's done, i let her be. Always at her own time and pace.

Thank you @playlearngrow.sg for these few stacks of flash cards of veggies, body parts, fruits, animals etc. i love that they are pictures of real things instead of graphics, and love it even more that it's printed in both Mandarin and English. It's gonna be so useful to teach her through Heguru Method @ HarbourFront] style!

It's been a few months since Layla went for classes as her current sleeping schedule doesn't match the class timing. But we've still been practising at home, so hopefully when she resume classes, she'll have more fun at it!

Be mindful, Mamas. Motherhood isn't a competition. I'm only just sharing Layla's growing process and what we do at home for fun. Always let your child lead the way, they will show you what they like, and what they are capable of!

#sheilalovesherlife #SSmotherhoodjourney
#babyWooLaLa
#1yearold #motherhood #sspositivepsychology #consciousparenting

I am so proud of Layla! When she first started Heguru Method @ HarbourFront], she couldn't even last 1 round of flash cards even when they were going at such a fast pace! Today, she managed to sit through 2.5 rounds! The best part about it is how she would ask for more, I don't even need to force her to sit down, and of course when she's done, i let her be. Always at her own time and pace.

Thank you @playlearngrow.sg for these few stacks of flash cards of veggies, body parts, fruits, animals etc. i love that they are pictures of real things instead of graphics, and love it even more that it's printed in both Mandarin and English. It's gonna be so useful to teach her through Heguru Method @ HarbourFront] style!

It's been a few months since Layla went for classes as her current sleeping schedule doesn't match the class timing. But we've still been practising at home, so hopefully when she resume classes, she'll have more fun at it!

Be mindful, Mamas. Motherhood isn't a competition. I'm only just sharing Layla's growing process and what we do at home for fun. Always let your child lead the way, they will show you what they like, and what they are capable of!

#sheilalovesherlife #SSmotherhoodjourney
#babyWooLaLa
#1yearold #motherhood #sspositivepsychology #consciousparenting

タムスライムさんの「おもちっく～苺チョコ～」
Slime@TAMR's "Omochic ~ Strawberry Chocolate ~".

#slimetamr #タムスライム

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【タイムテーブル】

0:00 〜 OP

0:30 〜 本編開始　
the beginning of the main part

0:56 〜 触り始め　
begin to touch

1:36 〜 容器から出す　
take out of a container

1:38 〜 片手で触る　
touch with one hand

2:05 〜 両手でガッツリ遊ぶ　
play with both hands

4:47 〜 あたたたたたたいむ
mochiyo beam

4:50 〜 もこもこテクスチャーで遊ぶ
play with a fluffy texture

5:05 〜 もこもこにして容器に還元　
fluff up and return to the container

5:10 〜 もこもこばちばち　
fluffy & nice bubble pops

───────────────────

【テロップ書き起こし】

大人気テクスチャーのおもちっくシリーズのいちごチョコ味！
Strawberry chocolate flavor of the popular texture “omochic” series!

いちごのクレイチップを振りかけていきます
Let's sprinkle strawberry clay chips!

ＭＭの可愛いチャームを乗せます
Put the cute MM charm on the slime.

んがわいいいいい！！
Suuuuper cute!!!!

こちらは特殊な製法と特殊なクレイを採用しているテクスチャーです
This texture uses a special making method and a special clay.

初めはグロッシー感強めなもちもちテクスチャーです
At the first, itis a glossy chewy texture.

分厚くて、ポキポキ音がとても気持ちがいいです
It's thick and I'm very satisfied with the popping sound.

手離れがいいので片手でも遊びやすいです！
It's easy to peel off from hands, so it's easy to play with one hand!

クレイだけどツヤがあるのでタップ音が気持ちいです
It's clay slime, but it's glossy, so the tapping sound is satisfying.

滑らかでとろとろな一面もあります
There is also a smooth and oozy side.

分厚いのでバブル音が力強いです
Because it is thick, the bubble sound is powerful!

膜のハリが強い！！
The firmness of the film is strong!

滑らか〜〜
Smooth ~~

ストレッチーだけどよく伸びてくれます！
It's elastic but stretches well!

このバブル音が最高すぎます！
These bubble sounds are too great!

この伸び方がまさにお餅っぽいです！
This way of stretching is just like mochi!

暖かくてよく伸びる柔らかいお餅にそっくりです
It touchs just like a soft mochi that is warm and stretches well.

口いっぱいに頬張ってハムハムしたいですね〜
I want to chew with my mouth full.

アタタタタタタタァァッッ！！
Hissatsu! Mochiyo Beam!!!!

香りは私の大好きな苺チョコの香りでした！
The scent was my favorite strawberry chocolate scent!

２倍以上に膨らんで、クレイ感が強くなります！
It swells more than twice and the clay feeling becomes stronger!

最初はあんなにシックだったのに、ジュワジュワ音が鳴り出しました！
At first it was so thick, but it started to make a sizzle sound!

そして細かいバブル音がとっても気持ちがいいです！
The fine bubble sound is very satisfying!

ここからは細かいバブル音とシズル音をお楽しみください！
Enjoy the fine bubble and sizzle sounds from here!

それでは引き続きASMRをお楽しみ下さい！
Please continue to enjoy ASMR!

ごちそうさまでした！
Thank you for the meal!lol

ご視聴ありがとうございました！
Thank you for watching!!!!

───────────────────

サブチャンネル【もちよの研究室】はコチラ！
↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓
https://www.youtube.com/channel/UCWmSQDBSNQTX6kpFm6lYLnw

Instagram・ twitter・Tiktok・BASE shop・メルカリはこちら！
↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓
https://linktr.ee/mochiyoslimestore

スライムの提供についてはコチラ！
↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ https://www.instagram.com/s/aGlnaGxpZ2h0OjE3ODQ4ODU4NzU3MDI2MzA3?igshid=1hr3jy34zfnpo&story_media_id=2286885986591781571

イヤフォンやヘッドフォンをして聴いて頂くとよりいい音で楽しめるかとおもいますので、是非に😎

また、画面右上のチョンチョンチョンのとこから画質を1080pに設定して動画を見ていただけると、高画質でお楽しみ頂けます💪💪

───────────────────

どうもこんびんは！
もちよすらいむです🧜🏻‍♀️

素敵なスライマーさんのスライムのレビューや、自分で作ったスライムの動画などのASMRを中心に、いろいろなジャンルの動画を上げていきたいと思います！

【ごめんちゃいズ】
＊更新が突然途絶える可能性があります🙇‍♀️
＊慢性鼻炎でして、呼吸音が入ってしまうことがあります🤦‍♀️
＊机に爪がコツンと当たる音が入ってしまうことがあります🙇‍♀️
＊実家暮らしなので、稀に家族の出す生活音が紛れ込んでしまいます🙇‍♀️

動画を見てくださりありがとうございます💕
是非チャンネル登録をして、これからももちよの動画をお楽しみください💁‍♀️

───────────────────

#もちよすらいむ #mochiyoslime #べらちゃんのslimeしばき部屋 #slime #asmr #asmrsounds #asmrslime #スライム #音フェチ #音フェチ動画 #音フェチスライム #clayslime #slayslime #butterslime #cloudcream #thickslime #thickie #thickieslime #fluffyslime #clearslime #slusheeslime #slushieslime #fishbowlslime #crunchyslime #slimejapan #スライムジャパン #sakuraslime #さくらスライム #aisu屋さん #tiaslime #slimeogproof #ogslimeproof #aobaslime #awesomeslimeproof #awesomeslime #slimefantasies #slimefantasiesproof
#rodemslime #rodemslimeproof #mooncottonslime #slimebyktmproof

今天給大家分享一個豆角非常好吃又簡單的做法，需要準備：豆角、食用鹼、洋蔥、食鹽、黃豆醬、甜麵醬、生抽、雞蛋。這樣做出來的豆角，用來做蓋澆飯或者蓋澆面，下飯又好吃。
【小穎美食】豆角切成小丁，淋入3個雞蛋，和紅燒肉一樣香，每次米飯都不夠吃
更多精彩視頻看這裡👇👇
豆角正確做法：https://youtu.be/-2srzDKXT2c
豆腐出鍋比紅燒肉還香：https://youtu.be/815ctE6KsqQ
豆角最好吃的做法：https://youtu.be/MPLi418J9dQ
豆角和洋蔥做法：https://youtu.be/D99XVuVwEx8
-------------------------------------------------- --
See more exciting videos here👇👇
The correct method of beans: https://youtu.be/-2srzDKXT2c
Tofu out of the pot is more fragrant than braised pork: https://youtu.be/815ctE6KsqQ
The best way to eat snap beans: https://youtu.be/MPLi418J9dQ
How to make beans and onions: https://youtu.be/D99XVuVwEx8
#小穎美食#XiaoyingCuisine#XiaoyingCooking#豆角
喜歡小穎的可以點擊：https://xiaoyingmeishi.page.link/dingyue
大家好，歡迎大家來到小穎美食，我平常特別喜歡做菜，熱愛美食。我會在這裡每天分享一道菜，大家可以學習試著去做下，希望大家的生活可以越來越美好。喜歡美食的朋友們可以訂閱下噢。記得點擊小鈴鐺🔔
【猪肉，五花肉系列🥩】https://xiaoyingmeishi.page.link/zhurou
【饼类，可当早餐🥟】https://xiaoyingmeishi.page.link/bingleizaocan
【素食主义者🥒】https://xiaoyingmeishi.page.link/sushi
【糕点、甜食类🎂】https://xiaoyingmeishi.page.link/tianshi
【主食类🍝】https://xiaoyingmeishi.page.link/zhushi
【自制零食系列🍟】https://xiaoyingmeishi.page.link/lingshi
【海鲜类🦐】https://xiaoyingmeishi.page.link/haixian
【鸡鸭鱼肉系列🍖】https://xiaoyingmeishi.page.link/jiya
【秘制羹汤类🥧】https://xiaoyingmeishi.page.link/tanggeng
【凉菜系列👻】https://xiaoyingmeishi.page.link/liangcai
【自制酱类，超下饭】https://xiaoyingmeishi.page.link/yanzhi

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
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#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
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Instagram:
Personal // https://instagram.com/puterijessica
Soap Making // https://instagram.com/thesoapproject
Sourdough // https://instagram.com/thefoodprojectmy
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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
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Equipment Used:
Camera // iPhone XS Max
Mic // Shure MV88
Video Editing // InShot Pro
Audio Editing // Cubase Pro 10.5
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Music Credits:
Music by frumhere - the broken heart gang - https://thmatc.co/?l=23888EC7

Intro Music:
Music: Intro
Musician: Jeff Kaale