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

a day around town 🧚🏻‍♂️ 一整天的環保衣著體會
supporting eco-fashion with @thedorothylau ☘️

first: grand opening of @frey.tailored - sustainable, eco-friendly women’s suits & more. their mission is very inspiring - create suits that hug women and shows off all the right places, are good for the planet, and can be tailor made/tailored on site (as they believe this service shouldn’t only be for men’s suits). the suits are empowering - both lux & functionally comfortable,100% materials, no hidden polyester so pieces are long lasting & won’t be waste.

second: another lovely local sustainable brand @toveandlibra ‘s boutique opening at Fashion Walk! Love supporting local eco conscious brands as a way to reduce carbon footprint. Pieces are made from eco friendly material Tencel. Another great example of classy but comfortable mixed into each piece, great for mix and match capsule collections. they’re also starting an amazing charity and arts&crafts initiative soon to help with dead stock issues! stay tuned. thank you for supporting the 聲之靜 mv shoot & the prestige shoot！

#ootd #lotd #freyhk #toveandlibra #createyourown #freytailoringforwomen #freyisunraveling #ecofashion #sustainablefashion #thefutureisgreen #sustainablefashion #hk #hkig #hkiger #fortheplanet #greenhk #empoweringwomen

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!

Do you like cincalok? 🤗🤗
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Well, cincalok is made up of fermented small shrimps or krill, usually served as a condiment together with chilis, shallots and lime juice. It can be used as marination or added into dishes as well. The shrimp in the pinkish coloured cincalok is readily identifiable and the taste is salty. 🤩🤩
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Tadah! here’s the unique dish Roasted Cincalok Chicken from Quan’s Kitchen. If you love cincalok taste then this dish is for you. The chicken is juicy, aromatic, the marination is just right with cincalok, spices and herbs, then roast to perfection. 😍😍
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✨ Roasted Cincalok Chicken
✨ Torch Ginger Flower Sauce
✨ Roasted Sesame Garlic Potato
✨ Wok Fried Cereal Eggplant with Chili & Curry Leaf
✨ Cameron Highland Spring Mix Salad with Wafu Dressing
✨ Black Glutinous Rice & Coconut Tart
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Four Points by Sheraton Kuala Lumpur, Chinatown introduced their new Family Feasts menu from Quan’s Kitchen – best enjoyed in the comfort of home. Their menu items highlighting spices and ingredients from our surrounding neighbourhood. 💥💥
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Each perfect for 3-4 persons, there will be 3 fresh menu items to choose from; Whole Roasted Cincalok Chicken, Baked Whole Saltwater Seabass with Szechuan Spice, and the Slow-Baked Kam Heong Beef Back Ribs. 🥳🥳
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#cincalokchicken #malaysianfood #quanskitchen #fourpointsbysheraton #fourpointschinatown #kellyeats

#musiclive #house #DJRara
喜歡我的話記得訂閱我的頻道：https://bit.ly/340Fw1o
這是我的音樂實況精華第三集
這集主題是HOUSE沙灘風 大家一起CHILL一下
如果沒有跟到我的實況
想要聽音樂就到Youtube上找 #DJRara

FOLLOW DJ RARA ON SOCIALS AND MUSIC:
INSTAGRAM
https://www.instagram.com/djrara0626/
FACEBOOK
https://m.facebook.com/DJRara0626
TWITCH
https://www.twitch.tv/djraraofficial
SOUNDCLOUD
https://soundcloud.com/b037ze0vcksi

喜歡我的音樂麻煩大家幫助若熙娘娘 DJ Rara投票了🙌🏻
https://djanetop.com/djanes/rara/

你們的一票真的很重要 愛泥們💕
🎉以下是投票方式🎉
按進網址登入FB或google帳號
在搜尋🔍打Rara👉🏻按Vote me
（出現綠色投票成功的英文）
就代表投票成功囉💚
投票繁瑣還麻煩大家幫忙了🦾
愛你們喔~每個月投一次喲🔥

00:16 DJ Rara-It,s My World
05:17 Stole The Show-Kygo feat. Parson James
06:14 Carry On (Nicky Romero Remix)-Kygo, Rita Ora
06:36 Happy Now (R3HAB Remix)-Kygo, Sandro Cavazza
07:26 Stranger Things (Alan Walker Remix)-Kygo
08:48 The Truth-Kygo, Valerie Broussard
09:39 Remind Me To Forget (Syn Cole Remix)Kygo, Miguel
11:45 Firestone-Kygo Mix
12:21 Love Again-Dua Lipa (Remix)
13:13 Say So-Doja Cat(Remix)
13:59 You Right-Doja Cat(Remix)
14:39 Peaches Remix
15:12 Bella Ciao Remix
16:00 Ocean (Don Diablo Extended Remix)Martin Garrix
16:33 Grapevine Remix
16:58 BOOM (Extended Mix)Tiësto, Sevenn
17:49 The Middle (Bougenvilla Remix)Zedd, Maren Morris, Grey
18:04 Deep Down Low
18:31 Bounce Generation (Radio Edit)TJR, VINAI Remix
19:32 Pam Pam (Phat Bass) (Extended Mix)Graham Bell
20:03 Comin' To Getcha (Extended Mix)W&W
21:27 1234 (feat. MC Ambush)Afrojack, Fedde Le Grand
21:44 Melbournia (Will Sparks Edit)Timmy Trumpet, Chardy
22:54 Dumb-Timmy Trumpet

■ 更多林子安：
INSTAGRAM：https://www.instagram.com/an__official/
FACEBOOK：https://www.facebook.com/Anviolin/
WEIBO：http://weibo.com/u/6511795600
Spotify：https://spoti.fi/2XmfcLw

各式工作演出邀約請私訊IG或臉書專頁
For business, please send private message to my Instagram or Facebook fan page.

■ 更多【Cover by AnViolin】：https://bit.ly/2vWVtF5

🎶樂譜連結 Sheet Music🎶
https://anviolin.gumroad.com/l/pmvwW
（台灣請用蝦皮）https://shopee.tw/product/260436562/12111477462?smtt=0.260438387-1631860858.9

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陳奕迅《我們》（電影「後來的我們」主題曲）小提琴版本 | Violin cover by AnViolin of《Us》by Eason Chen

電影上映時創造出超～～多金句，陳奕迅的歌聲幫這部電影推到最催淚的程度，整首歌沒有一個愛字，卻充滿了無能為力的愛。
從去年開始的疫情，大家應該更能體會很多事情不一定要等到預設時機才去做，很多話沒馬上說，以後可能沒對象講了。愛情如此，親情更是如此。
用小提琴表現聽起來好像更加淒涼了，希望大家體會出這種遺憾，及時表達愛！

信義區香堤大道街頭演出變成登記制了，想聽我live版演出相關資訊，請追蹤Instagram限時動態！

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Eason Chan's voice def add more tears into the story behind this movie.
Guess everyone would realize that there's no right timing for doing things, even saying I love you to our loved ones, now is just the right time doing that.
The violin cover sounds even more tearful. Enjoy it and d'ont forget to show your love nowwww

Should you have any request regarding cover songs, just comment below and let me know.
Also please share the video and subscribe to my channel https://bit.ly/2EsTGMQ.
Don't forget to click the 🔔 bell to be notified when my videos come out!

Visit me at Taipei Shin Kong Mitsukoshi Xinyi Plaza to enjoy more my live cover songs. Check it out details on my Instagram stories!

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編曲Arrange：林子安 Lin Tzu An
混音mix：林子安 Lin Tzu An
小提琴 Violin: 林子安 Lin Tzu An
攝影師剪接師 Photographer & Film editor: Santon.W
文字編輯 Social media editor/manager: Lily Wu

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🎻Sponsor AnViolin🎻
如果你喜歡我的影片的話，歡迎贊助我，讓我有更多資源去提升畫面與音樂。
贊助連結：
（台灣請用歐付寶）歐付寶：https://p.opay.tw/77sBF
（Via Paypal）Sponsorship：https://www.paypal.me/Anviolin

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【Cover by AnViolin】每週上傳新的小提琴cover影片，
喜歡的話請訂閱我的頻道 https://bit.ly/2EsTGMQ
也記得開啟🔔訂閱通知，按讚留言分享給你家人朋友看！

還想看子安cover什麼歌？留言跟我說 ！

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#陳奕迅
#我們
#AnViolin
#後來的我們violin
#CoverSong
#ViolinCover
#CoverByAn
#林子安
#林子安小提琴

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

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【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


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▼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/

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↓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.