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

TỔNG HỢP TỪ ĐỒNG NGHĨA PHỔ BIẾN TRONG IELTS WRITING TASK 1 [Kèm bài tập + đáp án chi tiết]
PHẦN TỪ ĐỒNG NGHĨA
- the percentage of ... ≈ the proportion of ...: tỷ lệ ...
- to rise rapidly ≈ to experience a rapid increase: tăng nhanh
- to decrease slowly ≈ to see a slow decline: giảm chậm
- the chart ≈ the line graph/ the pie chart/ the bar chart/ the table/ the process/ ...: biểu đồ ...
- to show ≈ to compare/ illustrate/ give information on/ show key data on ...: thế hiện/ so sánh ...
- the 0 to 14 age group ≈ children aged 14 or under ≈ the youngest group: nhóm tuổi từ 0 tới 14
- the 30 to 50 age group ≈ people aged 30 to 50 ≈ people between the ages of 30 and 50: nhóm tuổi từ 30 tới 50
- the populations of ... ≈ the demographics of ...: dân số của ...
- By contrast, ... ≈ ... illustrate a different pattern: Ngược lại, .../ ... thể hiện xu hướng trái ngược
- Similarly, ... ≈ show a similar pattern: Tương tự vậy, .../ ... thể hiện xu hướng tương tự
while ... ≈ whilst ... ≈ whereas ...: trong khi ...
- in terms of ... ≈ regarding ... ≈ Looking at ..., it can be seen that ...: Khi nói về ...
- over the given period ≈ during this time frame: trong suốt giai đoạn nào đó
- over a 10-year period ≈ over a period of 10 years: trong giai đoạn 10 năm
- from 1990 to 2000 ≈ between 1990 and 2000: từ năm 1990 tới 2000
- in 1990 and 2000 ≈ in two different years, 1990 and 2000: trong 2 năm, 1990 và 2000
- beginning with collecting ... ≈ starting with the collection of ...: bắt đầu bằng việc thu thập ...
- ending with ... being packaged ... ≈ ending at the packing stage: kết thúc ở giai đoạn đóng gói
- to be transported to ... ≈ to be delivered to ...: được vận chuyển tới ...
- the life cycle of ... ≈ the development of ...: vòng đời/ sự phát triển của con gì

PHẦN BÀI TẬP + ĐÁP ÁN page mình xem tại đây nhé: https://ielts-nguyenhuyen.com/20-cum-tu-dong-nghia-trong-ielts-writing-task-1/

Chúc page mình học tốt nè <3
#ieltsnguyenhuyen

So happy to be back at my college hall Chi Sun College for their first high table dinner in a while! How cool to be dressed in a black gown this time. And I had so much fun saying “…back in my days…” to the young HKU students I sat with at the dinner table 😄

Special 👏🏼 for honorable guest 霍啟剛 Kenneth Fok's speech about the impact of sports on politics and the future of the Olympic movement.

Thank you to Rainbow, my senior tutor, and college master Prof. Gabriel Leung for the invitation. Chi Sun will always have a special place in my heart ♥️ Swipe to the end for a photo of me at my last Chi Sun hightable in 2015🤩

If you love sleek and minimalist design and high-quality baby and kids' products, you are in for a deal!

@adertek_babies_kids is having 20% sale from now till 1st Oct 2021 on a curated range of their best-selling products.

Went to @adertek_babies_kids showroom recently to have a look and their products are all so beautiful and innovative. My girls also went crazy with all the toys inside!

I super love their Mutable which is a multi-purpose activity play table in particular. Not only is the table able to to 'grow' with your child (i.e height is adjustable), you can also easily switch out the table top too with the activity boards that come with each table.

Do check out my IGS for more details and don't forget the link to enjoy 20% off items at : https://bit.ly/adertek20 (link in bio)

Ah, the terrible twos... Kali loves to play, she loves to laugh, and she loves to crack jokes. That includes flipping her bowls and plates on the floor.
The first time we introduced her to her first Miniware set, she immediately loved it! We do, too, as it has significantly reduced kiddie clutter at dinner time. Miniware's plates and bowls come with removable, interchangeable suction mats that simply stick to the surface, which comes in handy when Kali tries to push her plates and bowls off the table. It’s definitely a must have!

150gの強力粉から小さめサイズなら、これくらいのパンが出来ます。
コロネパンも出来ちゃいます!
手ごねが大変な方はこねは、HBでももちろんokです。
手ごねは確かに大変ですが、何度もやってみて慣れてくると
生地のことがだんだんとよく分かるようになって、パンのことが
可愛いなぁと思えるように。
パンは生きてて、自由でその分手がかかります。
動画でも文章でも伝えられない部分もたくさんありますが、良かったら挑戦してみてください。
挑戦したぶんだけ必ずパンのことが分かって進歩します＾＾

れしぴは下にあります。

フォロー&いいね! も お願いします!!!!!!
twitter
https://twitter.com/cookkafemaru
instagram
https://www.instagram.com/kafemaru/?hl=ja
Blogブログ始めました。
右も左も分からずまだまだですが、これから毎日すこしずつ、まとめていきます＾＾
https://ameblo.jp/28280807

==================================================

大人気YouTuber “cook kafemaru”の
「罪深いスイーツ」

Amazonはこちらから購入できます↓↓↓
https://www.amazon.co.jp//dp/4046048948/

「世界一作りやすいおうちスイーツ 」
https://www.amazon.co.jp/dp/4046045116/

もしもお住いの近くの本屋さんになかったら、セブンイレブンの
オムニ7でネット予約し、セブンイレブン店頭受け取りで買うことができます!
=============================================
【Ingredients】
Bread Dough:
★150g Bread flour
★10g Sugar
★1.5g Salt　
★2g Dry yeast

37g water
72g Milk
10g Unsalted butter(room temperature)

*Egg wash
For Sprinkle
*Bread flour (as needed)

●Ganache
◎100g Dark chocolate
◎40g Milk

【Directions】
●Make Ganache
Warm the "◎" ingredients to melt the chocolate and mix.
Cool slightly.
(The ganache needs to cool down a bit to gain thickness.)

●Make Bread Dough
①Combine the dry ingredients (★)and mix together with a whisk.
②Add water,Milk and mix.
③Put it on the table and knead. (10mins)
④Add butter and knead more. (5mins)
⑤Make it round, then leave it at a warm place until it gets twice as bigger. (primary fermentation)
⑥divide it into 10 pieces and make them round.
⑦Cover them with a wet cloth and leave them for 10 mins. (bench time)
⑧After resting, deflate with your hand,and roll out the dough into an oval shape.
⑨Watch the video and make the shape.
⑩Place on baking paper on a baking tray and leave it at a warm place until they get twice as bigger. (secondary fermentation)　
⑪Preheat the oven at 374 °F/190℃.
⑫Bake at 3374 °F/190℃ for 12 minutes.
⑬Place it on a wire rack to cool.
⑭Put the Ganache in a piping bag and fill the bread.

*Baking time will vary according to your oven so please adjust accordingly.
*Be careful not to let the dough dry out when you are letting it rise or rest.
*When the dough is too moist and sticky, powder the dough a little.

***れしぴ置き場***

【材料】
●パン生地:
★強力粉 150g
★砂糖 10g
★塩 1.5g　
★ドライイースト 2g
水 37g
牛乳 72g

無塩バター (室温) 10g

*塗り卵
*強力粉(適量)

●ガナッシュ
牛乳で作る簡単ガナッシュです。
◎ビターチョコ 100g
◎牛乳　　40ｇ

【作り方】
●ガナッシュを作る
チョコと牛乳をボウルに入れて湯せんにかけて溶かしたら、よく混ぜて滑らかにする。
冷やして絞りやすい固さにして、絞り袋に入れておく。
●丸型コロネにクッキングシートをカットしたものを巻いておく。
*型に直接塗るよりやりやすいです。
●パンを作る
①ボウルに材料(★)を入れて泡立て器で混ぜる。
②水、牛乳、を加えて混ぜる。
ここで水分が足りないようなら加えてもok.
時期や乾燥状態によっても同じ材料でも変わって来ます。
小さじ1程度を加えて状態をみてください。
③テーブルの上に置きこねる。 （約10分）
***頑張ってこねてください＾＾
④バターを加えてさらにこねる。 （約5分）
***生地がつるんとしてツヤが出たらok。
⑤丸めて、2倍になるまで暖かいところに置く。（一次発酵）
⑥生地のガスを抜き、10個に分けて丸める。
⑦濡れた布巾などを被せて、10分間置く。 （ベンチタイム）
***傷んだ生地を休ませます。
⑧手でかるく押してたまったガスを優しく抜き、生地を円形に伸ばし両端から折ってつまんで留める。
4つ出来たら今度は手のひらで細長く伸ばしていく。
これをコルネ型に巻き付けていく。
巻き始めは少しパン生地を重ねるようにしながら巻き付けていき、最後の巻き終わりはしっかりと生地をつまんで留めておく。
巻き始めと巻き終わりは同じライン上になるようにすると、この部分を下にしておくことができるので、うまく調整してください。
⑨残り6個は丸める。
(動画では1個をアンパンマンにしています)
⑩ベーキングペーパーの上に並べたら2倍大きくなるまで暖かい場所に置きます。 （二次発酵）
***乾燥しないように濡れ布巾やビニールなどを被せます
⑪オーブンを190℃に予熱する。
コロネの方には、溶き卵を塗り、丸いパンには強力粉をふりかけてからカミソリなどで切り込みを入れる、切り込みにオリーブオイルを数滴たらす。
***オイルを垂らすとクープが開きます。
⑫190℃のオーブンで12分ほど焼く。
⑬焼き上がったらケーキクーラーなどの上で冷ます。
⑭冷めたら、ガナッシュを絞って出来上がり♪

This summer, we've been to Amagi Kogen 🗻 It is an Onsen (hot spring) resort located at an altitude of 1000m. The view of “Mt. Fuji, Suruga Bay / Sagami Bay” from here is spectacular! There is no obstruction around 360 degrees and it is a great place to see the “starry sky". Many activities for the whole family, from children to the elderly!

- Star Field
- Kids Playground
- Adventure Playground
- Dog Park
- Tennis
- Table Tennis
- Golf
- Bouldering
etc...

IT is AN AMAZING PLACE TO AVOID CROWDS AND RELAX!
https://www.harvestclub.com/Un/Hotel/Am/index.html#gsc.tab=0

Other kids' favorite vacation videos:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NkJ96UbTJVa5Lsp_UZzEtUo

Music by
YouTube Audio Library

Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.

♥FOLLOW ME HERE♥
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NO MORE hard copies... those who got one are lucky!

♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/

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