關於 hk100 half ，我們在網路上蒐集到這些相關的討論、資訊與評價

🇸🇬 #Singapore
😋 Mapo Tofu รางวัล Michelin Singapore
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วันก่อน นัดเพื่อนกินข้าวกลางวันแถว Central Area
เพื่อนเสนอร้านนี้ พี่แป๋วเห็นได้ Michelin Bib Gourmand ก็เลยตกลง
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ร้านชื่อ Chen’s Mapo Tofu
หลักๆ ขายอาหารจีนเสฉวนจานด่วน
ชื่อร้านก็บอกอยู่แล้วเนอะว่าเมนูอะไรเป็นซิกเนเจอร์
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ร้านเหมือนจะมีหลายสาขา แต่สาขานี้ได้มิชลินอยู่สาขาเดียว
เป็นร้านแนวกึ่งฟาสต์ฟู้ด
คือ ยืนสั่งที่เคาน์เตอร์หน้าร้าน แล้วเข้ามาหาโต๊ะในร้านนั่งรอ พอออเดอร์เราทำเสร็จแล้วก็เดินไปหยิบ
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เป็นร้านแนวพนักงานออฟฟิศหาข้าวเที่ยงกินเร็วๆ สะดวกๆ ไม่ได้หรูหราอะไร
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ลองสั่งเมนูในภาพ เป็นอาหารชุด เค้าบอกเป็น Signature ก็มี
- ข้าวหน้าเต้าหู้มาโป (half portion)
- ตาม-ตาม-หมี่น (half portion)
- Side dish 1 อย่าง (เลือกผัดผักรวม)
- กำลังมีโปรแถม side dish (ไก่ป๊อปเสฉวน)
- เครื่องดื่ม 1 แก้ว (เลือกน้ำส้มจี๊ด - ไม่มีในภาพ 😆)
ราคา SG$18 (ประมาณ HK$100 หรือ 440 บาท)
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รวมๆ แล้วพี่แป๋วชอบนะ
รสชาติจัดว่าดี กินเพลินๆ ถึงจะไม่ได้ authentic มาก
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เต้าหู้มาโปข้นไปหน่อย แต่ข้าวดี หนึบๆ คล้ายข้าวญี่ปุ่น
ซุปของตามตามหมี่นใสไปนิด แต่รสชาติดี
ไก่ป๊อบกินเพลินมากกกกกก เผ็ดหมาล่าพอปะแล่ม
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นั่งกินไปคิดไป ก็อร่อยดีนะ
แต่อร่อยถึงขั้นได้มิชลินเลยเหรอ?
คิดไปเรื่อยๆ ก็ขี้เกียจคิดละ 😆
คิดมาก หาเรื่องตินู่นนี่นั่น เดี๋ยวจะกลายเป็นไม่อร่อยไปซะฉิบ 😆
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Chen’s Mapo Tofu
6A Shenton Way, #02-29 Downtown Gallery, S068815
เปิดทุกวัน 11.00-20.30 น.
MRT Tanjong Pagar
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#EatwithPalLi #พี่แป๋วพากินเที่ยวสิงคโปร์ฮ่องกง 🇸🇬🇭🇰

今日教大家
📌芝士磨菇雞胸
📌吊燒雞
📌煎鵝肝
📌麵包布丁

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SANISWISS 🇨🇭消毒除油除味（只限香港）
📎https://www.saniswiss-hk-shop.com/

只限馬拉， 新加坡粉絲連結
https://www.lazada.sg/terra-sol/?q=All-Products&langFlag=en&from=wangpu&lang=en&pageTypeId=2
♦️Vip Code:maria 2♦️

Whatsapp🔻64188222
https://wa.me/85264188222?text=%E8%A8%82%E8%B3%BCSaniswiss%E7%94%A2%E5%93%81
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護膚品 及 廚具及枕具購買連結🔗🔗
nine9Nine9 Shop
👉VIP Code : MAMA20
📌http://nine9nine9shop.com
📱Whatsapp:+852 94002845
✉️info@9-beauty.com

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鵝肝和牛凍肉資料👉https://bit.ly/3adssZ3
💥💥💥肥媽粉絲優惠💥💥💥💥
優惠價+套餐折扣+禮物1＋禮物2+免費送貨
$1000送可調式牛油果及水果刮刀
$2000再送扭擰調理夾

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中英對照食譜
再一次多謝義工團的幫忙🙇‍♀️🙇‍♀️

💥麵包布丁💥
麵包材料
📌雞蛋2隻
📌提子麵包半個，方包3塊
📌乾提子適量
📌白砂糖70g
📌玉桂粉1/2茶匙
📌鮮奶1杯
📌牛油60g（已溶）
📌焗爐用的長盤
吉士醬材料
（建議用一半份量，除非想整多少少吉士醬另有用途。）
📌蛋黃4隻
📌鷹粟粉30 gram
📌 鮮奶390 ml
📌鮮奶100 ml
📌白砂糖35g
📌 白砂糖2湯匙
📌牛油2茶匙
麵包做法
1. 雞蛋2隻放入大碗用手動打蛋器打均，之後加入白砂糖一起再打均。再加入玉桂粉，鮮奶，牛油，打均。
2. 長盤底掃上牛油。
3. 把提子麵包，方包，乾提子，均勻地鋪滿長盤內。
4. 把已發均的蛋漿倒入長盤內。之後稍等片刻，讓麵包把蛋漿全吸索。
5. 放入焗爐，調較溫度180度，共35分鐘。
吉士醬做法
6. 倒入390 ml鮮奶在平底鑊，加入白砂糖35g，用細火慢慢煮滾至起泡。
7. 另一邊把蛋黃放入大碗內，加入2湯匙白砂糖，用手動打蛋器打均至起泡。
8. 加入鷹粟粉，再打均，再把100 ml鮮奶分2次加入，攪均。
9. 把步驟6的鮮奶離火稍為攤涼大約30秒，之後逐少逐少倒入蛋漿內，邊倒邊攪均。（不可以停止攪均動作）
10. 把步驟9已攪均的鮮奶蛋漿倒回入平底鑊，開細火，再不斷攪均直到杰身，再放入牛油熄，杰身可熄火。
11. 麵包焗好後，放自己喜歡的份量在碟上，再倒入適量已煮好的吉士醬，即成。（如麵包焗好後，吉士醬放涼後太杰身，可以加入少許鮮奶稍為煮熱，稀釋一下吉士醬。）
Bread Pudding with Custard Sauce
(YouTube video starts at 6:49. Skip 44:51 for final process.)
Ingredients:
Eggs - 2
Sugar - 70g
Cinnamon powder - ½ tsp
Milk - 1 cup
Melted butter - 60g
A bowl of mixed raisins and cranberries
Assorted breads - hand tear into small pieces
Custard Sauce ingredients: (suggest to use half portion)
Milk - 390ml
Sugar - 35g
Egg yolks - 4
Sugar - 2 tbsp
Corn flour - 30g
Milk - 100ml
Melted butter - 2 tbsp
Methods:
1. In a mixing bowl, add in 2 eggs and 70g sugar and beat until sugar has melted. Add in 1 tsp cinnamon powder, 1 cup milk, 60g melted butter and mix well. Set aside.
2. Grease a baking pan and add in bread pieces, scatter raisins and cranberries evenly over pan, and pour in batter prepared in Step 1.
3. Wait for batter to soak up by the bread pieces before baking it at 180C (356F) in the oven for about 30 minutes until golden brown.
4. To cook the custard sauce, in a cooking pot, add in 390ml milk, 35g sugar, and turn on LOW heat and cook until the sugar has melted and starting to bubble. Let it cool. Set aside.
5. In another mixing bowl, add in 4 egg yolks, 2 tbsp sugar, and beat until sugar has melted and frothy then add in 30g corn flour, and mix well. Add in 100ml milk in two portions and mix well. Slowly add in the milk batter prepared in Step 4 bit by bit and continue whisking to avoid cooking the egg yolks.
6. Pour the entire batter back to the cooking pot and cook on LOW heat until it has thickened by continuously whisking about 3 minutes and lastly add in 2tbsp of melted butter for the aroma and mix well. Set aside.
7. To serve, scoop couple of spoonful of baked bread on a serving plate. Add WARM custard sauce on top. Serve with ice cream, optional.
If the custard sauce is too thick, just mix in a bit of milk to thin it.
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💥煎鵝肝💥
材料:鵝肝，啤利或青蘋果
調味料:鹽，黑胡椒，白醋
步驟:
1 切好啤利加上白醋 待用
2 鵝肝稍解凍切厚片加麵粉撈勻
3 燒熱鑊不用油放鵝肝煎至香加鹽及胡椒粉，趁鑊熱放啤利煮熱盛起後鵝肝放面
Pan Fried Foie Gras – Goose Liver
(YouTube video starts at 55:47.)
Ingredients:
Goose liver - (defrost and slice into thick slices)
Pear - 1 (peeled and shredded)
White vinegar
Flour
Salt
Black pepper
Methods:
1. In a bowl, add in shredded pear and a bit of white vinegar. Set aside.
2. Coat the goose liver with a think layer of flour.
3. In a frying pan, DO NOT add oil. Turn on MEDIUM - LOW heat and add in goose livers and fry until both sides are golden brown. Transfer to a plate. Sprinkle salt and black pepper on top.
4. In the same frying pan, heat up the shredded pear and white vinegar. Transfer to a serving plate. Place a piece of fried goose liver on top. Serve.
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💥吊燒雞💥
材料: 雞一隻
調味料: 鹽胡椒粉五香粉
脆皮水: 白醋三湯匙，大紅淅醋二湯匙，一大湯匙麥芽糖
步驟:
1 雞捽洗乾淨，撕去肥膏，索乾水，雞身用胡椒粉，多些鹽塗勻，雞肚用鹽，胡椒粉半茶匙，五香粉大半茶匙塗勻醃20-30分鐘
2 雞頭先放滾水中淥10-20秒，手執雞頭用滾水淋雞身至雞皮轉色(不要浸)吊起
3全身塗上脆皮水(包括雞腋下)吹乾，6-8小時內重複以上步驟共三次
備註: 焗爐，氣炸鍋或燒烤爐都可以，時間約半小時
Hang-Dry Crispy Roasted Chicken
(YouTube video starts at 37:51. Skip to 48:59 for final process.)
Ingredients:
Chicken - 1 whole (wash, remove excess fat, and pat VERY dry)
Marinate ingredients:
White pepper - ½ tsp
Salt - more than usual
Five spice powder - ½ tsp or more
Crispy glazing ingredients:
White vinegar - 3 tbsp
Chinese red vinegar - 2 tbsp
Maltose - 1 tbsp (for glossy crispy skin)
Methods:
1. Marinate the whole chicken with more salt than usual. Marinate only the cavity with five spice powder and white pepper. Let it stand for at least 20 to 30 minutes the most.
2. In a bowl, add in white and red vinegar, maltose, and warm up a bit in the microwave. Stir and mix well with a pastry brush. This is the crispy glazing liquid.
3. In a cooking pot, add water and bring to a boil. Add in the chicken head and neck first by grabbing the back of the chicken and cook for about 20 seconds. With a towel, cover the chicken head and hold tight with one hand over the cooking pot while pouring hot water over the chicken with a ladle with the other hand for about 20 seconds and until the skin turns light yellow.
For roasted duck, add peppercorn, star anise, bay leaf, and sugar to marinate and use the same method as above.
4. Hang the whole chicken for 6 – 8 hours. Place a tray underneath the chicken to collect the drippings. Brush a layer of the crispy glazing liquid over the entire chicken including corners of wings. Repeat this glazing process 3 times during the 6 – 8 hours of dry hanging the chicken.
5. Air fry or bake in the oven for first 20 minutes at 200C (392F) for it to brown then reduce heat and bake for further 10 minutes until cooked.
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💥芝士磨菇雞胸💥
村料：
📌雞胸
📌白色草蘑菇 (原個放盆底用在第5步驟。準備一些切碎在第7步驟用)
📌切達芝士 (cheddar cheese)
📌莫扎里拉芝士(mozzarella cheese)
📌蒜頭及乾蔥各一個🧄
📌麵粉
📌牛油
📌欖油
📌牛奶一杯
📌水
調味料：
📌鹽、蒜鹽
📌黑胡椒粉
📌雞粉或菇粉
做法：
1.煮之前先將雞胸浸在加了少許鹽的水中1 小時 (會令它煮後不會鞋)
2.在雞胸中間開一個洞做成一個好似口袋/荷包狀(pocket) *注意不要介斷或介得太深* 萬一荷包的開口介得太大; 可用牙籤連結補救*
3.用鹽或蒜鹽、少許胡椒粉淹雞胸. 因為是雪雞關係所以要放少許雞粉；或可用茹粉
4. 將牛油紙(用錫紙更好)搾一搾再塞入雞胸的荷包內幫助定型，待用
5.白蘑菇原個先放些麵粉炒一炒. 平均分放在盆的底部再加一匙多小小的麵粉撈勻, 另加些黑胡椒，蒜鹽及牛油分小塊平均放在菇面待用
6.用鑊中，加入欖油和牛油先煎雞胸，將雞胸放下定了荷包的型，然後放在盛了蘑菇的盆面上，待用
7.用同一隻煎完雞胸的鑊和油，加入切碎的乾葱及蒜頭各一粒炒香, 加入切碎的蘑菇, 然後再加二小匙麵粉炒幾下，另加入牛奶和少許水再炒熱，倒入荷包和盆內
8.焗之前在盆面放些碎的切達及莫扎里拉芝士（cheddar and mozzarella cheese）
9.將盆放入氣炸煱或焗爐用180度焗10分鐘後，拿出來再放多些芝士再焗5-8分鐘，再焗的時間視乎蘑菇有沒有排出水份
Baked Cheese Mushroom Stuffed Chicken Breast
(YouTube video starts at 22:28. Skip to 52:59 for final process.)
Ingredients:
Chicken breast - 3 pieces (soaked overnight in salt water for tenderness, pat dry and slit a deep hole on the side to create a pocket)
Button mushrooms
Shallot - 1 clove (minced)
Garlic - 1 clove (minced)
Flour
Milk
Marinate ingredients:
White pepper - to taste
Garlic-salt - to taste
Chicken bouillon powder - a pinch (for more flavor for previously frozen poultry)
Black pepper - to taste
Topping ingredients:
Cheddar cheese
Mozzarella cheese
Methods:
1. Marinate chicken breasts with white pepper, garlic-salt, chicken bouillon powder and stuff a piece of parchment paper or aluminum foil paper in the pocket to mould the shape of each of the chicken breasts. Set aside.
2. In a baking pan, add in button mushrooms, flour to coat and mix well, and add in white pepper, garlic-salt, and black pepper to taste. Spread butter pieces on top. Set aside.
3. In a frying pan, add in olive oil, butter, chicken breast with the pocket side down including the parchment paper inside and fry briefly until the shape is formed and lightly fry on all sides then remove the parchment paper. Transfer to a plate and set aside.
4. In the same frying pan with leftover flavor, add in minced shallot and garlic, flour, milk, and cook until well incorporated. Set aside.
5. To assemble, stuff the chicken breast with some button mushrooms and place it on top of the baking pan in Step 2. Pour shallot and garlic sauce inside the pocket of the chicken breast and over the pan. Sprinkle cheese toppings on top.
6. Air fry for 12 minutes at 180C then add more cheese toppings on top and air fry for another minute or longer depending on the moisture from the mushrooms.

Fujifilm X-T4即將推出，美國訂價折合約HK$13,000，呢個價錢你deal唔deal先？ 以下是漏出的規格：

Number of effective pixels 26.1 millions pixels

Image sensor
23.5mm x15.6mm (APS-C) X-Trans CMOS 4 with primary color filter.

Sensor Cleaning system Ultra Sonic Vibration

Storage media
SD memory card (-2GB) / SDHC memory card (-32GB) / SDXC memory card (-512GB) UHS-I / UHS-II / Video Speed Class V90

File Format
Still image JPEG: Exif Ver.2.3, RAW: 14bit RAW (RAF original format) TIFF: 8/16bit RGB

Number of Recorded Pixels
L: (3:2) 6240 x 4160 / (16:9) 6240 x 3512/ (1:1) 4160 x 4160 M: (3:2) 4416 x 2944/ (16:9) 4416 x 2488/ (1:1) 2944 x 2944 S: (3:2) 3120 x 2080 / (16:9) 3120 x 1760 / (1:1) 2080 x 2080

Movie
MOV (MPEG-4 AVC/H.264, HEVC/H.265, Audio: Linear PCM / Stereo sound 24bit / 48KHz sampling), MP4 (MPEG-4 AVC/H.264, Audio: AAC)

Sensitivity
Standard output sensitivity: AUTO1 / AUTO2 / AUTO3 (up to ISO12800) / ISO160-12800 (1/3 step)
Extended output sensitivity: ISO80/100/125/25600/51200

Exposure control
TTL 256-zone metering, Multi / Spot / Average / Center Weighted

Exposure Modes
P (Program AE) / A (Aperture Priority AE) / S (Shutter Speed Priority AE) / M (Manual Exposure)

Exposure compensation
-5.0EV – +5.0EV 1/3EV step

Movie recording
-2.0EV – +2.0EV

Image Stabilizer Mechanism
Image sensor shift mechanism with 5-axis compensation

Image Stabilizer Compensation Effect
Maximum 6.5 stops (based on CIPA standard. Pitch/yaw shake only. With XF35mmF1.4 R lens mounted.)

Digital Image Stabilizer
Yes (movie mode only)

IS Mode Boost
Yes (movie mode only)

Face / Eye detection AF
Yes

Shutter type
Focal Plane Shutter

Mechanical Shutter
P mode: 4sec. to 1/8000sec. A mode: 30sec. to 1/8000sec. S/M mode: 15min. to 1/8000sec. Bulb mode: up to 60min.

Electronic Shutter
P mode: 4sec. to 1/32000sec. A mode: 30sec. to 1/32000sec. S/M mode: 15min. to 1/32000sec. Bulb mode: 1sec. Fixed

Electronic Front Curtain Shutter
P mode: 4sec. to 1/8000sec. A mode: 30sec. to 1/8000sec. S/M mode: 15min. to 1/8000sec. Bulb mode: up to 60min.

Mechanical + Electronic Shutter
P mode: 4sec. to 1/32000sec. A mode: 30sec. to 1/32000sec. S/M mode: 15min. to 1/32000sec. Bulb mode: up to 60min.

E-Front + Mechanical Shutter
P mode: 4sec. to 1/8000sec. A mode: 30sec. to 1/8000sec. S/M mode: 15min. to 1/8000sec. Bulb mode: up to 60min
Electronic front curtain shutter works until 1/2000sec.

E-Front + Mechanical + Elec. Shutter
P mode: 4sec. to 1/32000sec. A mode: 30sec. to 1/32000sec. S/M mode: 15min. to 1/32000sec. Bulb mode: up to 60min.
Electronic front curtain shutter works until 1/2000sec, Mechanical shutter works until 1/8000sec.

Movie Shutter
FHD: 1/8000sec. to 1/4sec.
DCI4K/4K: 1/8000sec. to 1/24sec. (depends on the frame rate)

Synchronized shutter speed for flash
1/250sec. or slower

Continous Shooting
Approx. 30fps [Only electronic shutter, 1.25 x Crop ] (JPEG: 60 frames Lossless compressed RAW / Compressed RAW: 35 frames Uncompressed RAW: 33 frames)
Approx. 20fps [Only electronic shutter, 1.25 x Crop ] (JPEG: 114 frames Lossless compressed RAW / Compressed RAW: 37 frames Uncompressed RAW: 34 frames)
Approx. 10fps [Only electronic shutter, 1.25 x Crop ] (JPEG: 500 frames Lossless compressed RAW / Compressed RAW: 48 frames Uncompressed RAW: 39 frames)

Approx. 20fps [Only electronic shutter ] (JPEG: 79 frames Lossless compressed RAW / Compressed RAW: 36 frames Uncompressed RAW: 34 frames)
Approx. 15fps (JPEG: 110 frames Lossless compressed RAW / Compressed RAW: 38 frames Uncompressed RAW: 35 frames)

Approx. 10fps (JPEG: 164 frames Lossless compressed RAW / Compressed RAW: 44 frames Uncompressed RAW: 37 frames)
Approx. 8fps (JPEG: 200 frames Lossless compressed RAW / Compressed RAW: 49 frames Uncompressed RAW: 39 frames)

Pre-shot
Approx. 30fps [Only electronic shutter, 1.25 x Crop ] (max. 20 frames while half press, max. 20 frames after full press, total max. 40 frames) Pre-shot: Approx. 20fps [Only electronic shutter, 1.25 x Crop ] (max. 20 frames while half press, max. 37 frames after full press, total max. 57 frames) Pre-shot: Approx. 10fps [Only electronic shutter, 1.25 x Crop ] (max. 10 frames while half press, max. 300 frames after full press, total max. 310 frames)

Auto Bracketing
AE Bracketing (Frames: 2, 3, 5, 7, 9 Step: by 1/3EV step, up to +/-3EV steps) Filmsimulation bracketing (Any 3 types of film simulation selectable)
Dynamic Range Bracketing (100%, 200%, 400%)
ISO sensitivity Bracketing ( +/-1/3EV, +/-2/3EV, +/-1EV)
White Balance Bracketing ( +/-1, +/-2, +/-3)
Focus Bracketing (AUTO, MANUAL)

Focus Mode
Single AF / Continuous AF / MF

Focus Type
Intelligent Hybrid AF (TTL contrast AF / TTL phase detection AF)

Focu Low-Light Performance
Contrast: -3.0EV Phase Detection: -6.0EV (XF35mmF1.4 attached)

Focus AF Frame Selection
Single point AF: EVF / LCD: 13×9 / 25×17 (Changeable size of AF frame) Zone AF: 3×3 / 5×5 / 7×7 from 91 areas on 13×9 grid
Wide/Tracking AF, AF-S: Wide / AF-C: Tracking All

White Balance
Auto (WHITE PRIORITY, AUTO, AMBIENCE PRIORITY), / Custom1-3 / Color temperature selection (2500K-10000K) / Preset: Fine, Shade, Fluorescent light (Daylight), Fluorescent light (Warm White), Fluorescent light (Cool White), Incandescent light, Underwater

Self-timer
10sec. / 2sec.

Interval Timer Shooting
Yes (Setting: Interval, Number of shots, Starting time)

Flash Sync Mode
1ST CURTAIN / 2ND CURTAIN / AUTO FP(HSS) (excl. EF-X8)

Flash Mode
TTL (TTL AUTO (P mode) / STANDARD / SLOW SYNC. ) / MANUAL / COMMANDER / OFF (When EF-X8 is set)
TTL (TTL AUTO (P mode) / STANDARD / SLOW SYNC. ) / MANUAL / MULTI / OFF (When SHOE MOUNT FLASH is set)

Hot Shoe
Yes (Dedicated TTL Flash compatible)

Viewfinder
0.5 inch approx. 3.69 millions dots OLED Color Viewfinder
Coverage of viewing area vs. capturing area: approx. 100%
Eyepoint: approx. 23mm (from the eyepiece lens)
Diopter adjustment: -4-+2m-1 (lockable)
Magnification: 0.75 x with 50mm lens (35mm equivalent) at infinity and diopter set to -1m-1
Diagonal angle of view: approx. 38 Degree (Horizontal angle of view: approx. 30 Degree )
Built-in eye sensor

LCD monitor
3.0 inch, aspect ratio 3:2, approx. 1.62 millions dots touch screen color LCD monitor (approx. 100% coverage)

Movie Recording File Format
MOV (MPEG-4 AVC/H.264, HEVC/H.265, Audio: Linear PCM / Stereo sound 24bit / 48KHz sampling)
MP4 (MPEG-4 AVC/H.264, Audio: AAC)

Movie Recording Compression
All Intra/Long-GOP

DCI4K/4K 29.97p/25p/24p/23.98p 400Mbps Full HD (2048 x1080)/ Full HD (1920 x1080) 59.94p/50p/29.97p/25p/24p/23.98p 200Mbps

Movie File Size/Frame Rate/Rec. Time
[DCI 4K (4096 x2160)]59.94p/50p/29.97p/25p/24p/23.98p 400Mbps/200Mbps/100Mbps 59.94p/50p: up to approx. 20min. 29.97p/25p/24p/23.98p: up to approx. 30min
[4K (3840 x2160)]59.94p/50p/29.97p/25p/24p/23.98p 400Mbps/200Mbps/100Mbps 59.94p/50p: up to approx. 20min. 29.97p/25p/24p/23.98p: up to approx. 30min
[Full HD (2048 x1080)] 59.94p/50p/29.97p/25p/24p/23.98p 200Mbps/100Mbps/50Mbps up to approx. 30min.
[Full HD (1920 x1080)] 59.94p/50p/29.97p/25p/24p/23.98p 200Mbps/100Mbps/50Mbps up to approx. 30min.

[Full HD (1920 x1080) High speed rec.] 240p / 200p 200Mbps(recording) up to approx. 3min. 120p / 100p 200Mbps(recording) up to approx. 6min.Film Simulation mode
18 modes (PROVIA/Standard, Velvia/Vivid, ASTIA/Soft, Classic Chrome, PRO Neg.Hi, PRO Neg.Std, Black & White, Black & White+Ye Filter, Black & White+R Filter, Black & White+G Filter, Sepia, ACROS, ACROS+Ye Filter, ACROS+R Filter, ACROS+G Filter, ETERNA/Cinema, Classic Neg, ETERNA BLEACH BYPASS) Monochromatic ColorClarity Setting
+/-5 steps
HDR Mode
AUTO, 200%, 400%, 800%, 800% +

Grain Effect
Roughness: STRONG, WEAK, OFF Size: LARGE, SMALL

Color Chrome Effect STRONG, WEAK, OFF

Color Chrom Effect Blue STRONG, WEAK, OFF

Dynamic Range Setting Still
AUTO, 100%, 200%, 400%
ISO restriction (DR100%: No limit, DR200%: ISO320 or more, DR400%: ISO640 or more)

Dynamic Range Setting Movie
100%, 200%, 400%
ISO restriction (DR100%: No limit, DR200%: ISO320 or more, DR400%: ISO640 or more)

Advanced Filter
Toy camera, Miniature, Pop color, High-key, Low-key, Dynamic tone, Soft focus, Partial color (Red / Orange / Yellow / Green / Blue / Purple)

Wireless Transmitter Standard
IEEE802.11b/g/n (standard wireless protocol)

Wireless Transmitter Encryption
WEP / WPA / WPA2 mixed mode

Wireless Encryption Access mode Infrastructure

Bluetooth Standard
Bluetooth Ver 4.2 (Bluetooth low energy)

Bluetooth Operating frequency
2402 – 2480MHz (Center frequency)

Terminal

Digital interface: USB Type-C (USB3.2 Gen1x1)
HDMI output: HDMI micro connector (Type D)
Other: 3.5mm, stereo mini connector (Microphone) / 2.5mm, Remote Release Connector, Hot shoe, Synchronized terminal

Power supply
NP-W235 Li-ion battery (included)

Battery life for still images
Approx. 600 frames (Economy Mode), approx. 500 frames (Normal Mode) When XF35mmF1.4 R is set.

Actual battery life of movie capture Face detection is set to OFF
[4K] approx. 85min. (29.97p) [Full HD] approx. 95min. (59.94p)

Continuance battery life
Face detection is set to OFF
[4K] approx. 110min. (29.97p)
[Full HD] approx. 130min. (59.94p) (movie capture)

Operating Temerature
-10 Degree C-+40 Degree C

Operating Humidity
10%-80% (no condensation)

Battery
Li-ion battery NP-W235

Starting up period Approx. 0.39sec.

Dimensions (D x W x H)
63.8 x 134.6 x 92.8 mm

Weight
Approx. 607g (including battery and SD memory card) Approx. 526g (excluding battery and SD memory card)

#ヒロアカ
#ヒロトラ
#ガチャ　

2021年5月19日配信開始の最新スマホゲーム
「僕のヒーローアカデミアULTRA IMPACT」
公式サイト：https://heroaca-ui.bn-ent.net/
©堀越耕平／集英社・僕のヒーローアカデミア製作委員会　©BANDAI NAMCO Entertainment Inc.



■紹介していただきました！
「好きなことを追求し、仕事にする。 ”複業家” アキラ」
VALU公式note：https://blog.valu.is/n/n768ecc42001e

■サブチャンネル（編集部屋＝H部屋）
https://www.youtube.com/channel/UCRuz6Nx0bp1QijBneoHjPyA
（フレンド募集とかだべり動画とか出したりする不毛なチャンネルだけど登録してくれると嬉すぃ）

■ラスクラ系再生リストのリスト
●アリーナで強くなりたいアナタへ
MOGISATA再生リスト
https://youtube.com/playlist?list=PLWWKmytSqDQagrPGPY2HLmcQGO-F5By42

●ユニットの育成で迷ってるアナタヘ
ユニット別戦力評価＆育成テンプレシリーズ再生リスト
https://www.youtube.com/playlist?list=PLWWKmytSqDQbjQvw0t2Hdx2-g_K8MvH-m

●ラスクラの世界観にどっぷりハマりたいアナタへ
シリーズラスクラ談義再生リスト
https://youtube.com/playlist?list=PLWWKmytSqDQaOrXVNSvgMP4VbDbgjIRef

●アキラのライブがもう一度見たいアナタヘ
※ライブ配信は通常のナンバリングに含まれていません
https://www.youtube.com/playlist?list=PLWWKmytSqDQbUY75oxDj__O4co3v-9jT3


本日紹介したゲームはこちら
iOS/Android向けアプリ「ラストクラウディア」（2019年4月15日配信開始）
http://to0.be/NC5Qsc

＞フォローお願いします＜
アキラのゲーム部屋Twitterアカウント
https://twitter.com/YOUTUBERComeonn

＞ユニット別オススメスキルセットまとめ＜
https://matome.naver.jp/odai/2157681588327196401
＞幻英の塔攻略実況まとめ＜
https://matome.naver.jp/odai/2157923674480627801

■2020/05/21アプデ内容まとめ（白メル・ポックル等潜在覚醒6突破等）
http://arikastudio.work/2020/05/20/rasukura-289/

■2020/04/30アプデ内容まとめ（DrSTONEコラボ等）
http://arikastudio.work/2020/04/29/rasukura-288/
■2020年4月23日アプデ内容まとめ（ステップアップ英雄祭等）
http://arikastudio.work/2020/04/22/rasukura-287/
■2020年4月16日アプデ内容まとめ（1thアニバ・ローランド＆エルドラ実装）
http://arikastudio.work/2020/04/15/rasukura-286/
■2020年4月9日アプデ内容まとめ（アニバーサリーマッチ等）
http://arikastudio.work/2020/04/08/rasukura-285/
■2020年3月30日アプデ内容まとめ（遠征・錬金所等追加）
http://arikastudio.work/2020/03/29/rasukura-279/
■2020年3月26日アプデ内容まとめ（聖剣伝説コラボ復刻）
http://arikastudio.work/2020/03/25/rasukura-277/
■2020年3月19日アプデ内容まとめ（マザーソウル付きガチャ）
http://arikastudio.work/2020/03/18/rasukura-273/
■2020年3月12日公式ツィート（ユーザーアンケート）
https://twitter.com/YOUTUBERComeonn/status/1239370238489051136?s=20
■2020年3月12日アプデ内容まとめ（アリーナ正式オープン）
http://arikastudio.work/2020/03/11/rasukura-271/
■2020年3月5日アプデ内容まとめ（ゴーレム使いクレア登場）
http://arikastudio.work/2020/03/04/rasukura-266/
■2020年2月27日アプデ内容まとめ（ザイクス・英晶・GOD級追加等）
http://arikastudio.work/2020/02/26/rasukura-262/
■2020年2月20日アプデ内容まとめ（100万人突破・幻英の塔フロア追加塔）
http://arikastudio.work/2020/02/19/rasukura-260/

■黒メルザと白メルザの育成優先度の話
https://youtu.be/ulPQCeK2TPU

■2020年2月13日アプデ内容まとめ（ティンキリ追加・バレンタインイベント本選）
http://arikastudio.work/2020/02/12/rasukura-256/

■新ストーリークリア後の隠し要素・押し出しダボーン・海賊船レグニス号・暗号解説
http://arikastudio.work/2020/01/31/rasukrua-17/

■ロダール大陸「迷いの森」の攻略解説
http://arikastudio.work/2020/01/30/rasukura-246/

■2020年2月6日アプデ内容まとめ（バレンタインイベント追加）
http://arikastudio.work/2020/02/05/rasukrua-19/

■2020年1月30日アプデ内容まとめ（新ストーリー追加・リリー追加）
http://arikastudio.work/2020/01/29/rasukura-244/

■2020年1月23日アプデ内容（バレンタインガールズセレクション予選詳細）
http://arikastudio.work/2020/01/22/rasukura-243/
■2020年1月16日アプデ内容まとめ
http://arikastudio.work/2020/01/15/rasukura-241/

■2020年1月9日アプデ内容まとめ
http://arikastudio.work/2020/01/08/rasukura-240/

■2019年12月26日アプデ内容まとめ
http://arikastudio.work/2019/12/25/rasukura-238/
■2019年12月19日アプデ内容まとめ
http://arikastudio.work/2019/12/18/rasukura-236/

■2019年12月17日ラスクラTVクリスマス・スペシャル最新情報まとめ
http://arikastudio.work/2019/12/18/rasurua/
■2019年12月12日アプデ内容まとめ
http://arikastudio.work/2019/12/11/rasukura-232/
■2019年12月5日アプデ内容まとめ
http://arikastudio.work/2019/12/04/rasukura-221/
■2019年11月21日アプデ内容まとめ
http://arikastudio.work/2019/11/21/rasukura-201/
■2019年11月14日アプデ内容まとめ
http://arikastudio.work/2019/11/13/rauskura-2/
■2019年11月7日アプデ内容まとめ
http://arikastudio.work/2019/11/06/rasukura-168/
■2019年10月31日アプデ内容まとめ
http://arikastudio.work/2019/10/31/rasukura-156/
■ラスクラ HALF Anniversary キャンペーン内容まとめ
http://to0.be/J1KvJ7
■2019年10月10日アプデ内容まとめ（聖剣伝説コラボ後半）
http://to0.be/X6piU9
■2019年9月30日実装予定：聖剣伝説コラボ詳細
http://arikastudio.work/2019/09/25/rasuu/
■2019年8月15日アプデ内容まとめ
http://arikastudio.work/2019/08/15/rasukura-104/
■2019年7月31日アプデ内容まとめ
http://arikastudio.work/2019/07/31/rasukura-91/
■2019年7月25日アプデ内容まとめ
http://arikastudio.work/2019/07/25/rasukura-84/
■2019年7月24日公式生放送での新情報まとめ
http://arikastudio.work/2019/07/24/rasukrua-5/
■2019年7月18日アプデ内容まとめ
http://arikastudio.work/2019/07/17/rasuku-4/
■2019年7月11日アプデ内容まとめ
http://arikastudio.work/2019/07/11/rasukrua-3/
■2019年7月4日アプデ内容まとめ
http://arikastudio.work/2019/07/03/rasukura-64/
■2019年6.27アプデ内容まとめ
http://arikastudio.work/2019/06/26/rasuskura/


ご視聴ありがとうございます。
日々の生活を動画にして投稿しています。
イベントプロデュース、SNSセミナー講師、プロモーションコンサル、謎解き脱出ゲームの制作等々個人で請負をしています。
ご相談はTwitterからいつでもどうぞ(´・ω・｀)ノb

サブチャンネル（H部屋）
https://www.youtube.com/channel/UCRuz6Nx0bp1QijBneoHjPyA

▶ ????????: ???? ????
⠀⠀https://www.facebook.com/ChefAndyDark/

▶ ?????????: @????_????
⠀⠀https://www.instagram.com/Andy_Dark/

▶ ???????:
​⠀⠀https://www.youtube.com/AndyDark/

▶ ?????:
⠀⠀contact@andydark.hk

⫸ ?????/ ????? ??? ??? ???????? ????????. ⫷

◤?? ??????? ??? ???? ??????.
????????? ?? ?? ???????.◢
☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
入讀過藍帶的人猶如便利店一樣，總有一個在身邊。鄰居陳師奶也是丶老闆的女兒也是丶我！也！是！
但那又怎樣？其實要做出美食，最重要是誠意和心思。以傳統方法做出來的法式洋蔥湯，雖然要花大半天由牛骨開始熬製，但這些在別人眼中極為繁複的步驟，卻是我們喜歡煮食的人最享受的時光!

Nowadays, you’ll always have a friend who has graduated from Le Cordon Bleu. Your next-door neighbour Mrs Chan, the daughter of your boss and me! But hey, why does that matter? The secret to making food taste good is with the giving of love and comfort. When it comes to making this authentic French onion soup, you’ll probably have to spend more than half a day to craft the beef stock. However, it is these intricate and time-consuming steps that makes cooking for a loved one so special and worthwhile.
☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
食譜
材料 ???????????
——————————
【牛高湯 Beef Stock】
牛骨 Beef Bone 6 kg
洋蔥 Onion 200 g
甘荀 Carrot 200 g
西芹 Celery 100 g
香草 Herbs (Parsley, Rosemary, etc.) 30 g
蒜頭 Garlic 2 cloves
水 Water 5 L

【洋蔥湯 Onion Soup】
牛高湯 Beef Stock
洋蔥 Onion 2.5 kg
牛油 Butter 200 g
麵粉 Flour 100 g
迷迭香 Rosemary 20 g
法包 Baguette 1 pc
芝士 Emmental Cheese 10 slices
調味 Salt & Pepper "

做法 ??????
——————————
~~ Coming Soon! ~~

☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
??? ????????:
#法式洋蔥湯
#OnionSoup
#AndyDark
#MadeByAndyDark

▶ ????????: ???? ????
⠀⠀https://www.facebook.com/SirAndyDark/

▶ ?????????: @????_????
⠀⠀https://www.instagram.com/Andy_Dark/

▶ ???????:
​⠀⠀https://www.youtube.com/AndyDark/

▶ ?????:
⠀⠀contact@andydark.hk

⫸ ?????/ ????? ??? ??? ???????? ????????. ⫷

◤?? ??????? ??? ???? ??????.
????????? ?? ?? ???????.◢
☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
唔理咩名，呢道甜品出場，的確可以令到一個飯局或派對生色不少。不過除咗傳統嘅蓮蓉餡，你又有無諗過俾啲新意，幫佢加塊菠蘿包嘅脆皮，同轉個花生醬做餡呢？快啲跟住我Andy Dark嘅片試整呢道充滿驚喜嘅甜品啦！

Whatever you want to call it, this dessert would definitely steal the limelight at any occasion. Instead of using traditional fillings such as lotus seed paste, have you thought about enhancing sago puddings with a crispy pineapple bun crust and peanut butter? Let’s get started! Watch this video now and learn how to make this charming Chinese dessert with a twist!
☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
食譜
材料 ???????????
——————————
【西米布甸】
西米 Sago 1/2 Cup
牛奶 Milk 250 ml
砂糖 Sugar 75 g
牛油 Butter 20 g
蛋黃 Egg Yolks 3 pcs
粟粉 Corn Starch 30 g
雲喱拿 Vanilla 1 pc
花生醬 Peanut Butter 5-7 tbsp

【菠蘿包皮】
牛油 Butter 50 g
砂糖 Sugar 50 g
蛋黃 Egg Yolks 1 pc
臭粉 Ammonia 1/4 tsp
泡打粉 Baking Powder 1/4 tsp
低筋麵粉 Cake Flour 100 g

做法 ??????
——————————
1. 首先滾水煮西米，中大火煮20至30分鐘至完全透明。
2. 在一個鍋內，先將牛奶，一半的砂糖和牛油一起煮滾。
3. 同時在另一個碗中加入糖和蛋黃，將它們拌勻至淡黃色，再加入粟粉攪拌。
4.當奶燒滾後，便加入蛋漿，一邊攪拌一邊加入。再將西米倒進蛋漿，倒入另一個鍋開火慢慢整成稠身。
5. 先薄薄鋪一層在一個可以放進焗爐的盤子，再放上花生醬，用匙羹壓平，再加入漿遮蓋，把表面抹平便可。
6. 再做菠蘿包皮。先將牛油和糖攪勻，加入蛋黃拌勻 ，低筋麵粉、臭粉和泡打粉拌勻。放進雪櫃冷凍至少一小時。
7. 一小時後，將壓平的菠蘿包皮放在西米布甸上，掃蛋漿在皮上，攝氏200度焗約25分鐘便成！

1. Cook the sago in a pot of boiling water in mid-high heat for 20-30 minutes until they are all transparent.
2. Pour in the milk, half of the sugar and butter into a pot, and bring them to a boil.
3. Mix the sugar and yolks together in a bowl. When the sugar is dissolved, add the corn starch and mix well.
4. When the milk is boiling, pour it into the egg mixture right the way while keep stirring it. Then add the sago into the egg mixture. Pour everything back into a pot and cook over low heat until thicken.
5. Put a thin layer of pudding onto a bakeable-ware. Put the peanut butter in the middle and flatten it. Cover the filling with more pudding. Smoothen the surface and let it cool.
6. Make the pineapple bun crust. Mix the butter and sugar together. Add the yolk and mix well. Add the ammonia, baking powder and cake flour incorporate everything. Store in the fridge for at least an hour.
7. After one hour, flatten the dough and place it over the pudding. Egg wash the top and bake it at 200C for 25 minutes. Done!

☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
??? ????????:
#西米焗布甸
#花生醬
#SagoPudding
#AndyDark
#MadeByAndyDark