Welcome YG”MM to Our Family!
ยินดีต้อนรับ YG”MM สู่ครอบครัวของเรา นี่คือการเปิดตัวบริษัทใหม่อย่างเป็นทางการ จากสองยักษ์ใหญ่ GMM Grammy และ YG Entertainment ที่จะผนึกกำลังเฟ้นหาและพัฒนาศิลปินสู่ระดับโลก
เป็นกระแสพูดถึงในโลกโซเชียลวงกว้างมาตลอด 1-2 วันที่ผ่านมา และวันนี้ก็ได้ฤกษ์ดี ขอประกาศเปิดตัวบริษัทใหม่ YG”MM (วายจีเอ็มเอ็ม) อย่างเป็นทางการ โดยเป็นการจับมือกันระหว่าง GMM Grammy และ YG Entertainment สองพันธมิตรค่ายเพลงยักษ์ใหญ่จากประเทศไทยและเกาหลีใต้
ที่มีวิชั่นในลักษณะเดียวกัน ซึ่งเป็น “The Best of Asia” นั่นคือ YG Entertainment โดยนำเอาจุดแข็งของทั้ง 2 บริษัทมาร่วมสร้างศิลปินให้ก้าวไกลระดับโลก บอกได้เลยว่านับจากนี้ จะมีแต่ความฮือฮาอย่างแน่นอน
เป้าหมายหลักของ YG”MM คือการเฟ้นหาและพัฒนาศิลปินรุ่นใหม่ให้ไปแตะจุดของคำว่า “มาตรฐานระดับโลก” และยังถือว่าเป็นการสร้างมาตรฐานใหม่ให้กับอุตสาหกรรมเพลงในเมืองไทย ซึ่งไม่ว่าจะเป็น บอยแบนด์ หรือ เกิร์ลกรุ๊ป ก็จะต้องผ่านหลักสูตรการฝึกฝนของ YG Entertainment และ GMM Grammy และพร้อมจะเปิดตัวในอีก 5 ปีข้างหน้า
หลายคนอาจยังสงสัยว่าจะก้าวไปสู่มาตรฐานระดับโลกได้อย่างไร คำตอบก็คือ YG”MM จะมีกระบวนการคัดสรรศิลปินอย่างเข้มข้น ไม่ว่าจะเป็น
1.) การออดิชั่น โดยเหล่าครูชั้นนำจาก YG Entertainment ที่มีศิลปินอย่าง BLACKPINK, 2NE1, BIGBANG อยู่ภายใต้สังกัด
2.) การเทรนนิง โดย “ว่าที่ศิลปิน” จะต้องฝึกหัดและพัฒนาแบบครบวงจรจาก Master Trainer ของ YG Entertainment ทั้งการร้อง การเต้น บุคลิกภาพ ลักษณะนิสัย การตอบคำถามสื่อ มนุษยสัมพันธ์ เป็นต้น
3.) การคิดและวางคอนเซ็ปต์ตามเทรนด์โลก ไม่ว่าจะเป็นเรื่อง DNA และภาพลักษณ์การเป็นศิลปิน คอนเซ็ปต์เพลง การแต่งเพลง มาสเตอริง หรือแม้แต่การสร้างมิวสิกวิดีโอ
4.) การจัดสรรสื่อที่ครอบคลุมครบวงจรทุกรูปแบบ มีการวางแผนกลยุทธ์ภายใต้ Big Data ที่ GMM Grammy มีมากที่สุดในประเทศ
5.) การทำการตลาดเพื่อสร้างรายได้ให้กับศิลปินในทุกช่องทาง
6.) การดูแลลิขสิทธิ์เพลง ซึ่งต้องคืนรายได้กลับสู่คนเบื้องหลังและเบื้องหน้า
และพลาดไม่ได้เด็ดขาด ภายในปีนี้ บริษัทร่วมทุน YG”MM (วายจีเอ็มเอ็ม) จะเปิดออดิชั่นครั้งยิ่งใหญ่เพื่อเฟ้นหาศิลปินหน้าใหม่ และผลักดันสู่การเป็นศิลปินอาชีพระดับโลก ติดตามได้เร็วๆ นี้
#YGMM #GMMGrammy #YGEntertainment
同時也有22部Youtube影片,追蹤數超過60萬的網紅Tasty Japan,也在其Youtube影片中提到,野菜やフルーツをたくさん食べられるレシピ。スライスした食材を天板に並べて焼けば、揚げずにサクサクのチップスが出来上がります! そのままおやつ感覚で食べても、サラダのトッピングにも◎ぜひ作ってみてくださいね♫ 揚げないのにサクサク!フルーツと野菜チップス4種 ■ズッキーニチップス 1人分 材料: ...
「1/2 to mm」的推薦目錄:
- 關於1/2 to mm 在 Facebook 的最讚貼文
- 關於1/2 to mm 在 Emma Pham Kitchen Facebook 的精選貼文
- 關於1/2 to mm 在 LoveCath 夏沫 Facebook 的最佳貼文
- 關於1/2 to mm 在 Tasty Japan Youtube 的精選貼文
- 關於1/2 to mm 在 Tasty Japan Youtube 的最佳解答
- 關於1/2 to mm 在 糖餃子Sweet Dumpling Youtube 的最佳貼文
- 關於1/2 to mm 在 How to Convert Inches to Millimeter / Converting ... - YouTube 的評價
- 關於1/2 to mm 在 1/2 or 3/8 or 3/4 inch to mm - YouTube 的評價
1/2 to mm 在 Emma Pham Kitchen Facebook 的精選貼文
NHỮNG LƯU Ý KHI SỬ DỤNG MÁY ÉP CHẬM CHỊ EM NÊN BIẾT
Máy ép chậm đang là mặt hàng gia dụng được nhiều người tiêu dùng ưa chuộng trên thị trường. Sở hữu 1 chiếc máy ép chậm thay thế máy ép nhanh truyền thông đang là lựa chọn sáng suốt của nhiều chị em hiện nay. Tuy nhiên, không phải người tiêu dùng nào cũng sử dụng máy đúng cách, dưới đây Emma sẽ gửi đến các bạn những lưu ý khi sử dụng máy ép chậm giúp tăng tuổi thọ máy, tránh tắc nghẽn khi ép mà Emma đúc rút được trong quá trình sử dụng cùng lời khuyên từ nhà sản xuất, mọi người cùng tham khảo nhé!
1. Kiểm tra kỹ trước khi sử dụng
Trước khi sử dụng, hãy đảm bảo rằng máy đã được lắp ráp đúng cách, các bộ phận của máy ép trái cây chậm phải khít với nhau, không rời rạc lỏng lẻo.
Để tránh tình trạng chập điện hay cháy nổ thì chị em cũng phải đảm bảo máy được lau khô ráo, đặc biệt ở những bộ phận kết nối điện.
2. Cắt ngắn các loại nhiều xơ
Thông thường với các loại củ cứng như cà rốt…các bạn nên thái dọc và nhỏ như hình ngón tay (chiều dài tầm 5-7cm), các loại hoa quả nên bổ miếng nhỏ sao cho vừa họng máy, các loại rau lá cần cắt ngắn hoặc cuộn lại trước khi cho vào.
Các loại rau lá, cần tây, nhiều xơ thớ dọc, cần phải luôn luôn cắt ngắn chừng 1-3 cm, có thể tước bỏ bớt phần xơ để tránh làm tắc máy. Đặc biệt những loại nhiều xơ cứng như cây sả phải cắt ngắn vài mm.
Cần tây, cải cầu vồng, các loại herbs, rau gia vị như bạc hà, parsley, rau mùi… cắt chừng 1-2 cm. Các loại rau lá như kale, bó xôi, cải chíp… chừng 2-3cm.
3. Làm mát nguyên liệu trước khi ép
Ưu điểm của việc làm mát nguyên liệu trước khi ép là cho juice ít bã hơn (vì dễ ép hơn), mát hơn (vì vậy cảm giác ngon hơn juice ở nhiệt độ thường, đặc biệt là trời nóng mùa hè). Tuy nhiên một số loại như cà rốt, bí đỏ, khoai lang, củ đậu nếu cắt trước để tủ lạnh thì cần ngâm cùng nước lọc để nguyên cả hộp đó vào tủ mát, nếu không khi ép sẽ bị khô hơn, cứng hơn cho máy, cho ra ít nước hơn.
Thứ tự/Tuần tự các nguyên liệu đưa vào: Mềm trước, cứng sau; Ít xơ trước, nhiều xơ sau: Ví dụ bạn ép các nguyên liệu mềm và ít xơ thì phải ép theo sau đó là các loại cứng hơn như cà rốt hoặc cần tây nhiều xơ hơn. Mục đích là các loại củ cứng nhiều xơ sẽ đẩy phần bã ra nhiều hơn tránh các loại nguyên liệu mềm hay giữ bã trong máy. Cà rốt, bí đỏ là những loại đẩy bã tốt nhất
Khi ép Sữa Hạt nên ngâm hạt cho mềm trước khi cho vào máy ép
Khi ép, không ấn và cho quá nhiều nguyên liệu cùng lúc vào họng máy bởi vì máy ép chậm chỉ ép được từng miếng nguyên liệu một. Nếu bạn cho quá nhiều nguyên liệu thì sẽ làm máy dễ bị tắc và nước ép bị lẫn nhiều bã hơn. Đó là một trong những nguyên nhân làm giảm tuổi thọ của máy.
Nếu thấy lượng bã vẫn còn ướt (điều này đặc biệt dễ xảy ra khi bạn ép số lượng lớn và liên tục, cửa bã luôn mở ở mức to hơn ‘half-closed’ và ép nhiều nguyên liệu nhiều nước như dưa chuột, dứa…). Bạn có thể thử cho bã vào máy để ép lại lần 2. Sẽ thu được thêm một chút nước nữa.
4. Các loại nguyên liệu tuyết đối không cho vào máy ép:
Mía: tuyệt đối không ép mía
Các loại hột: phải bỏ hết các loại hột cứng và to (xoài, cóc…). Các loại ổi hạt cứng to quá thì cũng nên bỏ hột, nếu ổi hạt không quá to vẫn có thể ép được nhưng cần cắt miếng mỏng.
Sau khi ép các loại quả có hột nhỏ và không quá cứng như nho, thanh long, ổi hột nhỏ, dưa hấu, bí đỏ, lựu … vẫn phải luôn đi kèm theo sau là ép các loại táo hoặc củ quả cứng để đẩy bã ra cùng chứ không ép liên tục các loại quả có hột này được, đề phòng tắc máy.
Chanh leo: lưu ý chanh leo có thể ép toàn bộ phần thịt và hột. Tuy nhiên với mỗi ruột của 1,2 quả chanh leo phải được ép theo sau bởi các loại nguyên liệu khác để cuốn bã hạt chanh leo theo cùng. Nếu chỉ ép nguyên toàn chanh leo máy sẽ tắc cứng vì hạt chanh leo như những hạt cát nhỏ ứ trong máy thì cố lắm mới tháo được ra và máy sẽ bị xước kha khá. Vì vậy không ép liên tục hạt chanh leo.
Không nên ép các loại hột của chanh, bưởi, cam, quýt nếu không muốn nước ép bị đắng ngắt.
Các loại vỏ phải bỏ đi: bỏ các loại vỏ citrus như bưởi, cam, quýt (riêng vỏ chanh thì ép được vì rất thơm nhưng cũng có khả năng nước ép bị đắng nếu không uống ngay), các loại vỏ sần cứng như vỏ dứa, dưa hấu, bí đỏ vỏ chanh leo, các loại vỏ quá dai như củ đậu, bí xanh, dưa lê, dưa lưới, cóc…
Không bỏ các loại đá viên vào trong máy ép vì có thể dẫn đến một số hư hỏng nghiêm trọng cho máy.
Lưu ý: Để nhựa không bị nóng ở chốt ma sát với lưới, giữ cho động cơ máy được bền lâu, không bị vỡ trục thì khi ép liên tục 20-30 (tuỳ từng máy) bạn nên cho máy nghỉ 10-15 phút để làm mát động cơ trước khi tiếp tục ép.
Chúc cả nhà tìm được 1 em máy ép chậm tốt và sử dụng lâu dài nhé!!!
Emma tặng kèm một số công thức nước ép cùng Link mua chung 1 số dòng ép chậm tốt cho chị/em nếu cần: https://forms.gle/46kEZJEoeTUrbD8f6
Cre:st
1/2 to mm 在 LoveCath 夏沫 Facebook 的最佳貼文
每天測量體脂,輕鬆記錄每日進展
(✨文末附優惠碼✨)
疫情困擾咗大家成年有多,大家都紛紛擔心自己的健康,那怕抵抗力不夠。夏沫也因此做起Yoga來,可是不知道進度如何,有了這部RENPHO Premium智能體脂磅之後,就對身體狀況一目了然,仲可以將家人的資料一起記錄下來,齊齊保持健康體魄。
這部RENPHO Premium智能體脂磅,更是全球Amazon體脂磅銷量第一,支援Apple Health、Google health、Samsung Health、Fitbit熱門應用程式及Apple Watch應用。細細部好慳位,初次使用先用USB 充電 2 小時,就可以用好多次。
Premium智能體脂磅加入ITO 透明電膜塗層技術,利用電學傳導和光學透明的組合令身體與金屬電極傳感器相比,可確保精確的測量和更時尚的外觀
使用前需下載專屬RENPHO應用程式測量身體年齡,身體數據就會實時傳送到 App,以圖表記錄數值,方便易睇,可以更有效地完成健康目標!性價比高。
將智能體脂磅放在堅硬,平坦且穩定的地板上進行測量。赤腳站立在傳感器上以獲取準確的數據。
(抱歉,害羞的腳趾要遮起來😚)
開啟手機藍牙及RENPHO應用程式,便會即時計算全面身體數據。1-2秒便可精準掌握13項身體數據:體重、身體質量指數、體脂比例、身體含水量、骨骼重量、無脂體重、肌肉質量、骨骼質量、蛋白質、基礎代謝率、皮下脂肪、內臟脂肪和代謝年齡,給您最精確的測量。
一測才知道夏沫的內臟脂肪只有1,BMI卻偏低,體重是剛剛達標,肌肉量及基礎代謝率也偏低。這樣便可以對症下藥,作出適當調節去增加不足的地方。
每個數據按下去,便可看到自己是屬於不足、標準、充足。
夏沫立即捉蝦子餅來測一下,果然,他是偏肥了🤣🤣🤣🤣,哈哈哈哈,要他努力運動才行。當然我也將他的記錄加在應用程式內,方便時刻鞭策佢嘅進度。呵呵😂
這部Premium智能體脂磅還有一個特別之處,有專為運動員而設的運動員模式,運動員的肌肉量通常比一般人大得多,骨骼也較厚。由於身體結構的差異,普通成年人和運動員之間測得的結果會有所不同。這個設計夠晒貼心。
產品規格
- 承受重量:0.1kg〜180kg
- 尺寸:280 x 230 x 25 mm
- 電源:USB充電(充電時間約2小時)
每次文末都會有夏沫粉絲優惠俾大家🥰
🌟按以下👇🏻連結購買便可享有5%折扣
別忘了輸入折扣優惠碼啊🥰
購買連結
https://hk.renpho.com/?ref=m_xxwgjeyrep
優惠券代碼 LOVECATH
優惠期:4 Feb 2021 to 31 Dec 2021
對了,夏沫是用過這部RENPHO MINI按摩槍覺得很不錯,才對此品牌信心大增,有興趣也可看一下以下分享文章🥰
RENPHO MINI按摩槍輕鬆解決肌肉酸軟
https://girlssss.com/46964/lovecath/
@renphohk #renpho #體脂磅 #肌肉訓練 #脂肪燃焼 #脂肪 #體重管理 #運動 #yoga #sportygirl #yogagirl #girlsssstory
#lifestyleblogger #portrait #hkiger
#igdaily #hkkol #lifestyle #keepfit
#bodyfat #happylife #helloworld #happymoments #girlstalk #discoverhongkong
1/2 to mm 在 Tasty Japan Youtube 的精選貼文
野菜やフルーツをたくさん食べられるレシピ。スライスした食材を天板に並べて焼けば、揚げずにサクサクのチップスが出来上がります!
そのままおやつ感覚で食べても、サラダのトッピングにも◎ぜひ作ってみてくださいね♫
揚げないのにサクサク!フルーツと野菜チップス4種
■ズッキーニチップス
1人分
材料:
ズッキーニ 大1本
オリーブオイル 大さじ2
塩 小さじ1/4
コショウ 小さじ1/2
ガーリックパウダー 小さじ1/2
作り方:
1. オーブンを200˚Cに予熱しておく。
2. 天板にクッキングシートを敷く。ズッキーニを3-6mm程度の厚さに切り、天板に並べる。
3. 小皿に塩、コショウ、ガーリックパウダーを入れて混ぜ合わせる。
4. (2)にオリーブオイルを刷毛で塗ってから(3)を振る。裏返してもう一方の面も同様にする。
5. オーブンで25-35分焼く。(途中で一度裏返す)きつね色になったらオーブンから取り出す。常温まで冷ましたら、完成!
■さつまいもチップス
1人分
材料:
さつまいも 大1個
オリーブオイル 大さじ4
塩 小さじ1/2
コショウ 小さじ1/2
乾燥タイム 小さじ1
作り方:
1. オーブンを200˚Cに予熱しておく。
2. さつまいもを3-6mm程度の厚さに切り、ボウルに入れる。
3. (2)にオリーブオイルを入れてあえるように混ぜる。塩、コショウ、タイムを加えてさらに混ぜ合わせる。
4. 天板にクッキングシートを敷き、(3)を均一に並べる。
5. オーブンで25-35分焼き、途中で一度裏返す。きつね色になったらオーブンから取り出す。常温になるまで冷ましたら、完成!
■ケールチップス
2人分
材料:
ケール 1束
オリーブオイル 大さじ2
塩 小さじ1/4
コショウ 小さじ1/4
パプリカパウダー 小さじ1/4
作り方:
1. オーブンを180˚Cに予熱しておく。
2. ケールの葉の部分を太い茎からちぎり取り、食べやすい大きさに切ってボウルに入れる。
3. (2)にオリーブオイルを入れる。小皿に塩、コショウ、パプリカパウダーを入れて混ぜ合わせ、(2)に加えて混ぜ合わせる。
4. 天板にクッキングシートを敷き、(3)を均一に並べる。
5. オーブンで10-15分焼く。葉の縁が薄茶色になり、焼きあがったらオーブンから取り出す。常温になるまで冷ましたら、完成!
■りんごチップス
1人分
材料:
りんご 2個
オイルスプレー、または油
シナモン 小さじ1
作り方:
1. オーブンを180˚Cに予熱しておく。
2. 天板にクッキングシートを敷く。りんごを3-6mm程度の厚さに切り、天板に並べる。
3. りんごにオイルスプレーをする、または油を塗る。シナモンを振る。
4. オーブンで30分焼き、途中で一度裏返す。薄くきつね色になったらオーブンから取り出す。常温まで冷ましたら、完成!
Baked Fruit & Veggie Chips 4 Ways
■Zucchini Chips
for 1 serving
Ingredients:
1 large zucchini
2 tablespoons olive oil
¼ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
Preparation:
1. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
2. Cut the zucchini into ⅛- to ¼-inch (3- to 6-mm) slices. Arrange on the baking sheet, ensuring the slices aren't overlapping, otherwise they won't dry out properly. Brush the slices with olive oil, then season with salt, pepper, and garlic powder. Flip the slices over and repeat.
3. Bake for 25-35 minutes, flipping halfway, until golden brown. Let cool to room temperature. The zucchini will continue to get crispier as they cool.
4. Enjoy!
■Sweet Potato Chips
for 1 serving
Ingredients:
1 large sweet potato or yam
4 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
1 teaspoon dried thyme
Preparation:
1. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
2. Cut the sweet potato into ⅛-inch to ¼-inch (3- to 6-mm) slices. In a medium bowl, toss the sweet potato slices with olive oil until fully coated. Add the seasonings and toss to coat. Arrange the slices on a baking sheet without overlapping the potatoes.
3. Bake for 25 - 35 minutes, flipping halfway, until golden brown. Let the slices cool to room temperature.
4. Enjoy!
■Kale Chips
for 2 servings
Ingredients:
1 bunch kale
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
Preparation:
1. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
2. Remove the kale leaves from the thick stems, then chop into bite-size pieces. In a medium bowl, top the kale with the olive oil. Mix the seasonings and add to the kale. Toss until fully coated.
3. Arrange seasoned kale on a baking sheet, ensuring the chips don't overlap. Bake for 10-15 minutes, until the edges are brown, but not burnt. Let cool to room temperature.
4. Enjoy!
■Apple Chips
for 1 serving
Ingredients:
2 apples
nonstick cooking spray or oil
1 teaspoon cinnamon
Preparation:
1. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
2. Cut the apples into ⅛- to ¼-inch (3-to 6-mm) slices. Arrange on the baking sheet. Spray the slices with nonstick spray or brush with oil. Then, sprinkle with cinnamon.
3. Bake for 30 minutes, flipping halfway, until lightly golden brown. Let cool to room temperature.
4. Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
1/2 to mm 在 Tasty Japan Youtube 的最佳解答
かぼちゃをたっぷり使った2種類のスイーツ♫おもてなしにもピッタリなレシピです!
甘くて濃厚な口あたりは、ハマってしまう美味しさです。ぜひ作ってみてくださいね♫
パンプキンパイシェイクを作るには...♡
パンプキンパイ
8人分
材料:
◾️パイ生地
薄力粉 250g + 作業台用に少々
シナモン 小さじ2
塩 小さじ1
ショートニング 170g(2cm角に切っておく)
氷水 大さじ6
◾️フィリング
砂糖 200g+大さじ2
シナモン 大さじ1+1つまみ
生姜パウダー 小さじ1/2
クローブ(粉末) 小さじ 1/2
塩 小さじ3/4
卵 大3個
かぼちゃピューレ 425g
無糖練乳 270ml
ホイップクリーム、またはアイスクリーム(盛り付け用)
材料:
1. パイ生地を作る。大きめのボウルに薄力粉、シナモン、塩を入れて混ぜ合わせる。ショートニングを加え、ペイストリーブレンダーかナイフ二本を使って切るように混ぜ合わせる。ショートニングがグリンピース位の大きさになるまで続ける。
2. 氷水を大さじ1ずつ加え、優しく混ぜる。生地がまとまるまで繰り返す。
3. 作業台の上にラップを広げ、(2)をのせる。丸くなるように形を整えてラップで包む。冷蔵庫で30分冷やす。
4. オーブンを220 ̊Cに予熱しておく。
5. フィリングを作る。小さめのボウルに砂糖、シナモン、生姜、クローブ、塩を加えて混ぜ合わせる。
6. 大きめのボウルに卵を割り入れて混ぜる。かぼちゃピューレと(5)を加えて混ぜる。無糖練乳を注ぎ入れてさらに混ぜる。
7. 薄力粉を振りかけた作業台に(3)を出し、麺棒で6mmの厚さの円形に伸ばす。麺棒と作業台に薄力粉をまぶし続けながらベタつかないようにする。直径24cmのパイプレートに移し、はみ出でいる部分を下に折り込む。端を指で成形して波型にする。(生地はできるだけ冷たくしておきたいため、手で触りすぎないよう、気を付ける。)
8. (6)を(7)に入れる。
9. オーブンで15分焼き、温度を180 ̊Cに下げてさらに40分ほど焼く。パイプレートを動かすと中心部が少し揺れるくらいになったら、取り出す。
10. ワイヤーラックの上に置いて、2時間ほど冷ます。
11. カットしてホイップクリームかアイスクリームを添えたら、完成!
パンプキンパイ シェイク
1人分
材料:
生クリーム 120ml
粉砂糖 大さじ1
パンプキンパイ スパイス 小さじ1/2 + 盛り付け用に少々
メープルシロップ 大さじ1 + 小さじ1
パンプキンパイ 1切れ
バニラアイス 225g
作り方:
1. ボウルに生クリーム、粉砂糖、パンプキンパイ・スパイス、メープルシロップ小さじ1を入れる。ツノが立つまで泡立て器で混ぜる。
2. ブレンダーにパンプキンパイ、バニラアイス、メープルシロップ大さじ1を入れ、滑らかになるまでブレンドする。
3. グラスに(2)を注いて(1)をトッピングする。パンプキンパイ・スパイスをかけたら、完成!
Here is what you'll need!
---
Old-Fashioned Pumpkin Pie
for 8 servings
Ingredients:
◾️PIE DOUGH
2 cups all-purpose flour(250 g), plus more for dusting
2 teaspoons cinnamon
1 teaspoon kosher salt
¾ cup shortening(170 g), cubed
6 tablespoons ice water
◾️FILLING
1 cup sugar(200 g), plus 2 tablespoons
1 tablespoon ground cinnamon, plus a pinch
1 ½ teaspoons ground ginger
½ teaspoon ground cloves
¾ teaspoon kosher salt
3 large eggs
15 oz canned pumpkin puree(425 g)
1 cup evaporated milk(240 mL), plus 2 tablespoons
whipped cream, or ice cream for serving
Preparation:
1.Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
2.Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
3.Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
4.Preheat the oven to 425˚F (220˚C)
5.Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
6.In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
7.Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn’t stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
8.Pour the filling into the pie shell.
9.Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
10.Cool the pie on a wire rack for 2 hours.
11.Slice and serve with whipped cream or ice cream.
12.Enjoy!
Pumpkin Pie Milkshake
for 1 serving
Ingredients:
½ cup heavy cream(120 mL)
1 tablespoon powdered sugar
½ teaspoon pumpkin pie spice, plus more for garnish
1 tablespoon maple syrup, plus 1 teaspoon, divided
1 slice Tasty's pumpkin pie
1 ½ cups vanilla ice cream(225 g)
Preparation:
1.In a medium bowl, combine the heavy cream, powdered sugar, pumpkin pie spice, and 1 teaspoon maple syrup. Whip with an electric hand mixer until medium peaks form.
2.In a blender, combine the pumpkin pie, remaining tablespoon of maple syrup, and the ice cream. Blend until smooth.
3.Pour the milkshake into a glass and top with a dollop of whipped cream and a sprinkle of pumpkin pie spice.
4.Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
1/2 to mm 在 糖餃子Sweet Dumpling Youtube 的最佳貼文
嗨!大家好,我是 Cassandre, 今天的『食不相瞞』,我們要跟大家分享一款超萌、大人小孩都會愛不釋手的聖誕小點心:迷你薑餅屋杯緣子。(Mini gingerbread house mug topper/薑餅人)。
不知道是因為聖誕音樂都很好聽,還是聖誕節就是有一種魔力,會讓人心情平靜,自然喜悅。是說根本也沒有過節的習慣,但總是忍不住想買個美美的手作花圈掛在門上,而塵封一年的聖誕專輯又被拿來當作12月工作時的背景音樂,還特別在 Nexflix 找了好幾部聖誕主題的影集跟電影來看,看來人是喜歡節慶的。
今年的聖誕影片我們把它獻給了薑餅屋,而且是超萌超可愛的迷你薑餅屋杯緣子,做過一次就明白為何畫薑餅屋或薑餅人可以成為聚會派對的主題了,因為真的太有趣了,連童心未泯的阿公阿媽都玩得不亦樂乎。做好的薑餅屋杯緣子超級適合搭配熱可可享用,或者小朋友放學回來,給一杯牛奶再附贈一個迷你薑餅屋點心,他們會吃得津津有味。當然,當作家裡的聖誕裝飾或交換禮物也保證讓人會心一笑。
這次的薑餅食譜我們使用了新鮮的薑取代薑粉,很喜歡它自然溫暖的辛香氣,聽說薑有助薑餅屋的保存,單吃餅乾也非常美味。希望大家會喜歡這支影片,一起來玩薑餅屋吧~祝大家聖誕快樂。
這支影片還有無人聲的 #ASMR 版本:
https://youtu.be/lQb1jL-L-tU
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迷你薑餅屋杯緣子怎麼作呢?
下面是這款迷你薑餅屋杯緣子做法與食譜(還有皇室糖霜和自製擠花袋的做法):
🎄 準備工作:
➊ 一個薑餅屋的模型,可以自己設計或下載我們的範本 ⇣ (大門的寬度要大於杯子的厚度)
📌 模型連結:
https://drive.google.com/file/d/16UvJW9EbfkjbUShTVKdqI1HlU194e-7c/view
➋ 最少兩個糖霜擠花袋,擠口 2 mm 為黏著用,擠口 1.5 mm 為畫圖用
🎄 Note:
➊ 用不完的皇室糖霜請用保鮮膜完全服貼於糖霜表面,密封冷藏
➋ 薑餅若有點受潮,可以烤箱預熱100°C, 烘烤5~10 分鐘,把餅乾裡的濕氣除去
🎄 份量:這份麵團搭配模型可以製作 14~16 個可愛超萌的小薑餅屋
✎ 材料 / Ingredients
🎄 薑餅餅乾
無鹽黃油 125g, 軟化
三溫糖 90g, 也可用黑糖或紅糖
糖蜜(molasses) 58g
室溫雞蛋 1顆
中筋麵粉 370g
小蘇打 5g (約1茶匙)
鹽 2.5g (約1/2茶匙)
生薑泥 10g
肉桂粉 1.5g
肉豆蔻粉 1g
🎄 皇室糖霜 (royal icing)
香草精 1.5g
純糖粉 200g, 過篩無結塊
蛋白粉 7.5g
溫開水 25g~30g
✎ 做法 / Instructions
🎄 薑餅餅乾
1. 料理盆裡加入軟化奶油、糖與糖蜜,以中速攪段至泛白膨鬆
2. 加入打散的雞蛋與生薑泥,以中速攪打到所有材料混合均勻、完全乳化
3. 將麵粉、小蘇打、肉桂粉、肉豆蔻粉與鹽過篩
4. 拌入過篩後的乾粉,充份拌勻到完全結團並看不見乾粉
5. 將麵團移到揉麵板上,稍微揉壓讓它形成表面光滑的麵團,然後用保鮮膜包裏住,送進冰箱冰一個小時
6. 烤箱預熱 170°C
7. 將冰過的麵團放在案板上,切出要使用的份量,其餘還用不到的再用包鮮膜包好拿去冷藏。在揉麵板上撒一點點麵粉,將麵團擀成 3 mm 的厚度
8. 在麵皮上撒點薄粉防止沾黏,把房子的模型放上去,切割用的刀子也沾點粉防沾,每片模型都要切兩份,請注意,大門切好後先不要移除,烤好後再切,這樣大門較不會變形
9. 烘烤10分鐘,或直到餅乾變硬且完全上色,不同的烤箱烘烤時間可能不同,尺寸大的薑餅屋烘烤時間也會增加
10. 出爐後,趁餅乾還軟的時候將大門移除,然後置於冷卻架上完全放涼
🎄 皇室糖霜
1. 將 200g 的純糖粉、7.5g 的蛋白粉篩入打發盆裡
2. 再加入1.5g 的香草精與 25g 的溫開水,以中速攪打 5 分鐘,打到軟性接近硬性的程度。25g 的水量差不多可以打出適合畫線跟黏著用的稠度,但空氣中的乾濕度可能會影響,若覺得糖霜太乾,可以再加幾滴水,太濕則加糖粉來調整
3. 把糖霜填入擠花袋裡,如果家裡沒有適合的細花嘴,那可以像影片裡教的用烘焙紙自製擠花袋,這次會用到兩個擠花袋,擠口剪成直徑 2mm 適合黏合用,1.5mm則適合用來畫線、畫裝飾。
🎄 組合
1. 薑餅屋要先從前後門以及兩側開始做,在前門的背後靠近兩邊畫兩條糖霜,然後立起來,並分別黏上左右側邊
2. 接著再黏上後門那片薑餅,薑餅屋的基本結構就完成了,在黏上屋頂前,先靜置最少15分鐘,讓房子略為穩固
3. 動作輕巧的黏上屋頂,黏好後建議放置過夜讓糖霜完全乾燥變硬後,隔天再來畫裝飾
4. 可以用糖霜甚至是加了色素的糖霜來裝飾薑餅屋,要華麗、要簡單都請隨意,這就是製作薑餅屋最大的樂趣,畫好後請最少靜置一個小時,靜置時間愈久,糖霜會愈硬愈穩固,請留意『不同地區的濕度不同,乾燥時間也會不同』哦
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影片章節:
00:00 開場
00:32 食材介紹
01:28 製作薑餅麵團
04:52 分割麵團,擀麵與裁切薑餅屋、薑餅人模型
07:29 烤箱設定,出爐放涼
08:04 製作皇室糖霜
09:00 製作簡易擠花袋
09:49 組合薑餅屋與裝飾
12:01 成品展示(薑餅屋杯緣子)
12:39 迷你薑餅屋製作技巧分享
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片中聖誕音樂使用:
* Kevin MacLeod創作的「Deck the Halls」是依據 創用 CC (姓名標示) 4.0 授權使用。 https://creativecommons.org/licenses/by/4.0/
來源: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100263
演出者: http://incompetech.com/
更詳盡的作法與 Tips,可以參考我們的食譜網站喔:
更多的食譜:
https://tahini.funique.info
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#薑餅屋
#皇室糖霜
#聖誕甜點
本片是以 Panasonic Lumix GX85/GX80 4K 影片拍攝。
鏡頭:
Panasonic LEICA DG SUMMILUX 15mm F1.7,
Panasonic LUMIX G 25mm F1.7 ASPH.
More Info:
https://www.sweet-dumpling.com
FB Page:
https://www.facebook.com/sweet.dumpling.studio/
1/2 to mm 在 1/2 or 3/8 or 3/4 inch to mm - YouTube 的推薦與評價
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