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

*Congratulations to Selena Lim for winning and thanks to everyone who joined the giveaway! More goodies to share soon so stay tuned!*

{Giveaway} Calling all chocolate 🍫 lovers, you are gonna love this too!

While exam revision is important, it is also equally important to relax, eat and be happy! The big girl loves chocolate so I surprised her with this signature Chocolate Mousse Dome from 1more.bite and we were blown away by how delicious it tasted.

Made of 55% Belgium dark chocolate mousse coated with a chocolate mirror glaze and sprinkled with gold flakes, this was the perfect choice for our tea break. The mousse is rich, moist and chocolatey with just the right amount of sweetness. While the filling contains raspberry, the bottom chocolate sponge has chocolate nibs which make every bite of the dome not just tasty but interesting too.

Her reaction was "Yummy, 很好吃!" as her eyes lit up and she took bite after bite. Yup, we definitely love this and give it a thumbs up! Hopefully she has more motivation to carry on studying for her PSLE after the yummy treat, woohoo!

Good news, I am now giving away 2 sets of this Chocolate Mousse Dome! To join,

🍫 Follow A Happy Mum and 1more.bite.

🍫 Like and share this post.

🍫 Comment on why you would like to win and tag at least 3 friends, 1 in each comment. Each counts as an entry.

This giveaway ends on 26 Sep 2359hrs. Note that winners have to self-collect their prizes from the east. One winner will be chosen from FB and the other from IG. This giveaway is not endorsed by or affiliated with FB or IG. Good luck!

#ahappymum #chocolatelovers #chocolatemousse #soyummy #cakelovers #review #yummy #teatime #takeabreak #chocolatemakeseverythingbetter

CÁCH LÀM DẠNG MAP LABELING TRONG #IELTSLISTENING
🎗TỪ VỰNG CHỈ ĐƯỜNG/PHƯƠNG HƯỚNG
- give directions: chỉ đường
- leave the main building: rời khỏi tòa nhà chính
- path: con đường
- take the right-hand path: rẽ vào đường bên phải
- on the left// on the right: bên trái// bên phải
- opposite…// face…: đối diện…
- go past// walk past…: đi ngang qua…
- at the crossroads: tại ngã tư
- turn left// turn right: rẽ trái// rẽ phải
- take the first left// take the first right: rẽ trái tại ngã rẽ thứ nhất// rẽ phải tại ngã rẽ thứ nhất
- take the second left/ take the second right: rẽ trái tại ngã rẽ thứ hai// rẽ phải tại ngã rẽ thứ hai
- on the corner: trong góc
- next to: kế bên
- go straight: đi thẳng
- entrance: lối ra vào
- traffic lights: đèn giao thông
- east/ west/ south/ north: đông/ tây/ nam/ bắc
- roundabout: vùng binh, vòng xoay
- cross the bridge// go over the bridge: băng qua cầu
- go towards…: đi hướng về phía nào
- bend(v): uốn vòng, uốn cong
- walk/ go along…: đi dọc theo…
- at the top of…// at the bottom of…: phía trên…// dưới phía…
- in front of…: phía trước…
- behind = at the back of….: phía sau…
- before you get to…// before you come to…: trước khi bạn đi tới…
- in the middle of…/ in the centre of…: ở giữa…// ở trung tâm…
- to be surrounded by…: được bao quanh bởi…
- at the end of the path: phía cuối con đường
- the main road: tuyến đường bộ chính
- the railway line: tuyến đường xe lửa
- run through…: chạy xuyên qua
- walk through…: đi xuyên qua
- go upstairs// go downstairs: đi lên lầu// đi xuống lầu

PHẦN BÀI TẬP, CÁCH LÀM: https://ielts-nguyenhuyen.com/cach-lam-ielts-listening-map-labelling/

#ieltsnguyenhuyen

(English version at bottom!)
⁡
最近我一直靠著 youtube 上的可麗餅製作影片解饞，最後看一看實在太想吃了，於是就自己挑戰做了一次！🤤🤤🤤
⁡
自己調麵糊，用平底鍋煎餅皮，然後看了一堆影片還是有差，擠上鮮奶油和淋餡料都知道該怎麼做哈哈哈，北海道中澤鮮奶油，最後再加點台南愛文芒果做的果醬，雖然做的不是特別漂亮，但咬下去真的好滿足...
⁡
最後再用油性粉彩畫一次，厚厚的奶油和有光澤的果醬畫起來很療癒，第三張照片則是內餡的擠料方式。下次要挑戰煎的更薄，然後試試別的口味！你喜歡可麗餅嗎？
⁡
My recent pastime is watch crepe making vedio on youtube!
⁡
So I made crepe with home-made mango jam! I'm not a skilled baker, but it's sooooo fun to make deserts!

the third pic is the filling way of crepe, it's fun right?😆

#oilpastel #油性粉彩 #漢克的油性粉彩時間 #漢克 #ours森林好朋友#일러스트 #오일파스 #오일파스텔드로잉 #그림스타그램

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


🌺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://dashgo.co/allthingsmoney

👑Cheat Codes
https://www.instagram.com/CheatCodes
https://www.facebook.com/cheatcodes
https://twitter.com/cheatcodesmusic

👑Tove Styrke
https://www.instagram.com/tovestyrke
https://www.facebook.com/tovestyrke
https://twitter.com/tovestyrke

👑Travis Barker
https://www.instagram.com/travisbarker

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

Lyrics:

Some days, feel like the bottom of the ocean
有時 宛若身處汪洋底部
I'm getting too deep and I don't know if
我陷得太深 我不知是否
It gets any better when I see the light, light
當我看見光芒 一切會有所好轉
The only thing that I want is a distraction
我想要的唯一便是能讓我分心
I just can't explain the way I'm actin'
我只是無法解釋我的所做所為
I know it'll hit me when it all slows down, down
我清楚 當一切慢下來我便會恍然大悟

Scared to be all alone
害怕孑然一身的時光
Can no one else hear?
無人能聽到我的呼喊
I gotta be lonely for the night
我只好孤獨度過今夜
I'm stuck on my mind
我困在我的腦海之中
But I want outside
但我卻渴望邁步走出
So I'ma get it right
所以我將要改寫正確

Like ooh (Ha)
高唱著
All the things that money can do
既然金錢能為所欲為
Why be sad when I can I buy something new?
為何我能夠買新東西時還愁眉苦臉
I don't even care if I'm wastin' my time
我根本不管我是否在浪費時間
I don't even care like ooh, ooh, ooh
我根本就不在乎

I don't take a break, I'm always crashin'
我從不休息 我永遠處於崩潰狀態
I'm scared of the things that wouldn't happen
我杞人憂天 擔心著不會發生的事
Like what if the sun came shootin' out the sky, the sky
就比如 如果太陽射中溜出了天空

Scared to be all alone
害怕孑然一身的時光
Can no one else hear?
無人能聽到我的呼喊
I gotta be lonely for the night
我只好孤獨度過今夜
I'm stuck on my mind
我困在我的腦海之中
But I want outside
但我卻渴望邁步走出
So I'ma get it right
所以我將要改寫正確

Like ooh
高唱著
All the things that money can do
既然金錢能為所欲為
Why be sad when I can I buy something new?
為何我能夠買新東西時還愁眉苦臉
I don't even care if I'm wastin' my time
我根本不管我是否在浪費時間
I don't even care like ooh, ooh, ooh
我根本就不在乎
All the things that money can do
既然金錢能為所欲為
Why be sad when I can I buy something new?
為何我能夠買新東西時還愁眉苦臉
I don't even care if I'm losin' my mind
我根本不管我是否正失去理智
I don't even care
我根本就不在乎

Scared to be all alone
害怕孑然一身的時光
Can no one else hear?
無人能聽到我的呼喊
I gotta be lonely for the night
我只好孤獨度過今夜
I'm stuck on my mind
我困在我的腦海之中
But I want outside
但我卻渴望邁步走出
So I'ma get it right
所以我將要改寫正確

Like ooh
高唱著
All the things that money can do
既然金錢能為所欲為
Why be sad when I can I buy something new?
為何我能夠買新東西時還愁眉苦臉
I don't even care if I'm wastin' my time
我根本不管我是否在浪費時間
I don't even care like ooh, ooh, ooh
我根本就不在乎
All the things that money can do
既然金錢能為所欲為
Why be sad when I can I buy something new?
為何我能夠買新東西時還愁眉苦臉
I don't even care if I'm losin' my mind
我根本不管我是否正失去理智
I don't even care
我根本就不在乎

No, I don't care
不 我根本就不在乎

歌詞翻譯 : LUXURI

#CheatCodes #AllThingsCanDo #Lyrics #TravisBarker #ToveStyrke

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.

カヌレの型は、ずっと欲しかったけどけっこうお高い。いつもこの動画で使ったクグロフ型を使ってカヌレを作って楽しんでいました。（ https://youtu.be/JqCU6YOvdCo ）
そんな時に知った100円ショップの情報。たった100円でカヌレの型が買えるなんて！夢みたい！とセリアのシリコーンモールド カヌレ型をずっと探していました。そして、この度、やっとやっと入手することができました！
ずいぶん長いこと探していたセリアのシリコーンモールド カヌレ型だったので、迷いなく4個を即買い。
しかしここで問題が発生。家に帰ってパッケージの裏を見てみたら、そこには衝撃の事実が！
なんと『耐熱温度以下であっても20分以内で使用してください』との説明書き。カヌレって1時間連続加熱がほぼ常識。これどうすりゃいいのよ！と考えて、苦肉の方法で焼成しています。焼き、腰折れ、色々と改善の余地ありなのですが、材料は16個分ぴったりの卵液量で、しかも卵黄1個で作れるように調整しました。焼き菓子と蝉の声のアンバランスもお楽しみください。
*レシピ*（3.5 ✕ H3.5センチのミニカヌレ16個/400ml分）
薄力粉：70g
Mサイズの卵の卵黄：1個分
グラニュー糖：115g
牛乳：250g
ラム酒：10g
バニラオイル：3振り
無塩バター（型に塗る用）：適量

１．薄力粉 70gをフルっておく。
２．ボウルに卵黄 1個分（Mサイズの卵の卵黄 20g）を溶く。
３．グラニュー糖 115gを入れ混ぜる。
４．60℃に温めた牛乳 250gを（3）に少し加え混ぜる。
５．（1）を加え混ぜる。混ぜすぎないこと。
６．（4）の残りの牛乳を加え混ぜる。
７．ラム酒 10gとバニラオイル 3振り加え混ぜる。
８．アミで濾す。
９．冷蔵庫で12〜24時間休ませる。

１０．卵液を冷蔵庫から出し、1時間ほどおき、常温にしておく。
１１．カヌレ型に無塩バターをちょっと多めに塗り、冷蔵庫に入れておく。
１２．オーブンは220℃にしっかり予熱しておく。
１３．（10）の常温にした卵液を静かに底から混ぜる。
１４．（11）の型に流し入れる。
１５．220℃に予熱したオーブンで20分焼く。
１６．一旦取り出し3分待つ。
１７．再び、220℃に予熱しておいたオーブンに入れ、170℃に変更し20分焼く。
１８．再び、一旦取り出し3分待つ。
１９．再び、170℃に予熱したオーブンで20分焼く。
２０．オーブンから取り出し、型のまま10分おく。
２１．網に取り出す。
２２．でけた。
オーブン温度を
220℃を230℃に　170℃を180℃に上げ、もっとカリカリに焼けるように再挑戦したいです。
改善の余地ありだけど、家族がおいしいと言ってくれたからよし。しかし、このカヌレ型かわいい。ゼリーやチョコレートにも使いたいわ。

#Seria #カヌレ型 #カヌレ #作り方

I've always wanted a canelé mold, but they are quite expensive. I always enjoyed making cannulae using the kouglof mold used in this video. ( https://youtu.be/JqCU6YOvdCo )
That's when I learned about a 100 yen shop information. How can you buy a canelé mold for only 100 yen? It's like a dream! I've been looking for the Seria Silicone Canele molds for a long time. And now I've finally, finally got one!
I've been looking for these molds for a long time, so I bought 4 of them right away without hesitation.

But here's the problem. When I got home and looked at the back of the package, I found a shocking fact! It said, "Please use within 20 minutes even if the temperature is below the heat resistant temperature." It's almost common knowledge that canelés should be heated continuously for an hour. I thought to myself, "What am I supposed to do?"
Thinking that, somehow I managed to bake it.
There is a lot of room for improvement in the baking process, but I have adjusted the ingredients so that I can make 16 canelés with exactly the right amount of egg liquid, and only one egg yolk.
Please enjoy the imbalance between the baked goods and the cicadas' voices.

* Recipe * (3.5 ✕ H3.5 cm mini canelés 16 pieces / 400 ml)
Cake flour: 70g
Egg yolk of M size egg: 1
Granulated sugar: 115g
Milk: 250g
Rum: 10g
Vanilla oil: 3 shakes
Unsalted butter (for applying to mold): Appropriate amount

1.Sift 70g of cake flour.
2.In a bowl, beat the yolk of one egg (20g of yolk from a medium egg).
3.Mix in 115g of granulated sugar.
4.Add a little from 250g of warmed milk (60℃) to (3) and mix.
5.Add (1) and mix. Do not mix too much.
6.Add the remaining milk from (4) and mix.
7.Add 10g of rum and 3 shakes of vanilla oil.
8.Strain through a mesh.
9.Let it rest in the refrigerator for 12 to 24 hours.

10.Remove the egg mixture from the refrigerator and allow it to come to room temperature for about an hour.
11.Grease a canelé mold with a little more unsalted butter and put it in the refrigerator.
12.Preheat the oven to 220℃.
13.Gently mix the egg liquid at room temperature in (10) from the bottom.
14.Pour the mixture into the mold of (11).
15.Bake in a preheated oven at 220℃ for 20 minutes.
16.Take it out and wait 3 minutes.
17.Place in the preheated oven again at 220℃, change the temperature to 170℃, and bake for 20 minutes.
18.Take it out again and wait for 3 minutes.
19.Bake again in a preheated oven at 170℃ for 20 minutes.
20.Remove from the oven and leave the mold for 10 minutes.
21.Take it out to the net.
22.It's done.

I'd like to try again to raise the oven temperature from 220°C to 230°C and from 170°C to 180°C, so that it bakes more crispy. There's room for improvement, but my family said it was delicious, so that's good. By the way, these cannelé molds are cute. I want to use them for jelly and chocolate.