HI HI TO ALL MY HAPPY ‘TAP” FAMILYYYY ❣️❣️❣️
I haven’t written to you all for such a long time and I do apologize so much for this. I don’t know how TIME FLIES the way it does!
I wanted to share some thoughts on this very momentous and memorable DAY in my life.. I am strolling into the BIG 6 ❤️ today!!! My BRAIN IS EMPTY!!
All I can think of is HOW GRATEFUL I am to the Universe, and to all of YOU, to my LOVING FAMILY, my INCREDIBLE FRIENDS… all this life has brought to me.. that our Planet is so beautiful and there is so much to be thankful and OPEN to.
After 60 years, chasing so many things, experiencing the excitement, ups and downs of almost all of life, months, weeks, days, minutes, seconds… and I realize, all I really desire and want, is a SIMPLE SMILE, WARMTH, UNDERSTANDING, A Heartwarming HUG, A phone call, or now, text to say HI… A Healthy and strong Body, LOTS & LOTS of LAUGHTER, CONNECTION, COMMUNICATION, LOVE, LOVE & LOVE. No matter what circumstances we run into, Rain, Thunder, Protests, Covid, it is absolutely possible to realize that ALL THINGS MUST PASS, and through the most difficult or most ravishing times, we can find comfort in holding the hands of those loving people around us. I know there is still so much more to learn while we are so BLESSED to be a VALUED GUEST on this Earth for such a fleeting moment. I feel I must keep on learning and evolving to be the BEST person I can be.
I realize that when we are born, we need so much love, feeding, nurturing, understanding, and a lot of HELP! When we get old, we need so much love, feeding, tolerance, patience, understanding, and a lot of HELP! There is no difference in the VALUE of each end of the stick. Just what we can do in between that will make ALL the difference and we all have a CHOICE in how we want to write our own, unique, wonderful, heartfelt STORY.
LIFE can be, and IS SO VERY BEAUTIFUL. The Beauty I used to understand doesn’t hold any meaning for me anymore.. The BEAUTY I HOLD TRUE is the LOVE & BEAUTY inside of ME and all the surroundings of the amazing Mother Nature. Each of us, is handcrafted so very intricately, to have all the same physical features, yet not a single one of us is a duplicate of another. We all have a brain to think, yet every single one of us does not think like any other. We ALL have a PATH, yet every one of our paths is different from each other. But we are ALL meticulously woven together, our lives, our actions are all intertwined. Every action we take, affects another. Every tree, every flower, mountain, sea, sky, clouds, animals, and all beloved creatures. We are the unique creatures, blessed with thinking, speaking & doing. I feel I must do everything I can to HONOR this special GIFT from Mother Nature. Beauty is DEEP & ROOTED & everywhere we look. I’m going to embrace everything PapaGOD & the Universe has given me.
I’m SO GRATEFUL for making it this far, in GOOD HEALTH, GOOD SPIRITS, GOOD MIND & BODY. Every day is a SURPRISE to me. Every moment is truly a BLESSING and ever so sacred. I will continue to live each BLESSED day with an open heart, open mind, and open SPIRIT. I will live each day as HIGH as I can go, no matter how low I feel. I will enjoy growing old GRACEFULLY, and make a conscious effort to do and BE the BEST I can be EACH SINGLE DAY, CHERISH & take care of it like a RARE and Beautiful JEWEL, which LIFE & our EARTH IS.
Today I spend with my LOVING FAMILY & MY FRIENDS. Well.. one loving Family is missing and in Mainland, now resting, but working VERY HARD! I’m so proud of Lam because we are so happy that he gets to SHARE his music with a WHOLE NEW GENERATION of wonderful, talented singers. It’s a GREAT BLESSING to sing with these enthusiastic Artists who can make a great difference in the world with their bellowing voices. I watch every episode with great anticipation and I hope you will too! All the Artists create their own Magic with each song & emotions!
I also would like to share with you my real and Authentic physical & Spiritual SELF!!! I just want to BE TOTALLY and ALL OF what is TRULY ME! I hope you all can accept me as I AM, white hair with my cutey wrinkles! Lam really enjoys it cos now I can keep him COMPANY & look like TWINS! I don’t know where my WHOLE self will go from here.. but I’m really going to look forward to all the natural progressions my mind and body will be taking.. just like Mother Nature.. she accepts all that comes to her and embraces it all…just as it is!
I wonder if I can remotely understand the meaning of life by now? I want to TAP (THINK ACTPOSITVE) at all times making others HAPPY & be HAPPY to see others HAPPY! I understand there is NO RIGHT or WRONG in any of our actions whether positive or negative, but only the divine consequences of those actions we choose. I feel we are BLESSED to be here with a DIVINE PURPOSE which is to help ourselves & each other. To preserve and maintain this amazing PLANET & EARTH. To evolve ourselves, & each generation, so they can pass the baton and also evolve the Earth! I also feel we are definitely NOT ALONE! NEVER! We are always in the SOOTHING, EMBRACING arms of the Divine Source Universe, and when we feel we don’t know where to turn, PapaGOD is ALWAYS there for us, ready to give us whatever we want in the deepest of our hearts with the utmost sincerity. Everything we receive is in its Divine Timing, and Divine Perfection.
With that.. HAPPYNESS & GREAT HEALTH TO ALL OF YOU FOREVER AND ALWAYS and LOVE YOURSELF as well as LOVE ALL THOSE and EVERYTHING AROUND YOU! BELIEVE ME.. ALL WE HAVE and NEED IS LOVE!!!!
MUAH MUAH MUAH with 60 YEARS OF BLESSINGS! YEHHHHHH!!!!
ALL MY LOVE!! SALLY!!!
PS. I had a great wonderful party with best of FRIENDS TONITE❣️❣️ Came home and took some selfies to shock all of U❣️❣️ My HAPPY DECADE HAPPY 6💜 GIRL (⁉️) look❣️❣️ CHEERS EVERYONE❣️❣️❣️🌹🌹🧚🏽♀️🧚🏽♀️🧚🏽♀️
HI HI 快樂的 “TAP” 大家庭 ❣️❣️
已經很久沒有給大家寫信了,對此我深表歉意。不知道時間怎麼就這樣過去了!
我想在生命中這個非常重要和難忘的日子和大家分享一些想法和感觸 —— 今天我悠然邁入了以6字開頭的歲月!! ❤️ 大腦一片空白!!
我所能想到的是對上天,對你們每一位,對親愛的家人,對不可思議的朋友們 —— 對生命所贈與我的這一切 —— 所懷有的深深感激。我們所生活的星球如此美麗,實在有太多太多需要去感謝、感激,去敞開心扉擁抱。
60年過去了,我也曾經追逐過很多,在每月每週每日每分每秒中,經歷了生命可能賦予的幾乎所有激動和起落,而如今我意識到,自己真正渴望和想要的,只是一個簡單的微笑,溫暖,理解,一個暖心的擁抱,一通電話,或者現在更流行的,問好的一條短信.. 一個健康強壯的身體,很多很多笑聲,連結,交流,愛,愛,以及,愛。無論我們遇到怎樣的狀況 —— 下雨、雷電、抗議、疫情,一直要謹記於心的是,無論如何,這一切終將過去;在最困難或最開心的時刻,我們都能握住身邊人的手,並從中找到最大的安慰或共鳴。能得此幸運,在如此短暫的一剎,來到地球做她的尊貴旅客,我知道還有太多東西需要學習,感覺自己必須不斷學習成長,才能成為最好的自己。
我也意識到,出生的時候,我們需要很多愛,需要被餵食物,需要關懷、滋養、理解,需要很多幫助!變老後,我們也需要很多愛,需要被餵食物,需要寬容、耐心、理解,需要很多幫助!人生兩端的價值,並沒有任何分別。只有在中間段,我們能選擇如何去書寫屬於自己的,獨特的,精彩的,發自內心的故事;而也正是在中間段所做的選擇,決定了我們會有怎樣的人生。
生活可以,也確實是非常美麗的。我曾經所理解的美,對於現時的我而言,已經沒有了當初的意義。現在,我所抱持的真正的美,是內心的愛與美,以及令人驚嘆的大自然所賦予的,環繞著我們的一切。每個人都好似複雜精緻的手工藝品,雖然有著相同的身體特徵,但沒有一個人是另一個人的複製品。我們都有大腦可以思考,但每個人和其他人想的都不同。我們都有要走的人生之路,但每個人的道路各不相同。然而,大家又被如此精心地連結在一起,彼此的生活和行為交織在一起。我們採取的每一個行動,都不可避免地影響著他人,甚至影響著每一棵樹,每一朵花;影響著山、海、天空、雲朵、動物,和所有其他可愛生靈。我們是獨一無二的存在,有福氣擁有思考、講話和行動的能力。所以我感覺自己必須盡所能去致敬和珍視這份來自自然的特殊禮物。美深深根植於我們目光所及的每處。我將擁抱上天和世界贈與我的一切。
我很感激人生走到了這裡,健康,精神,頭腦和身體都很好。每一天對我來說都是驚喜。每一刻都是充滿祝福和神聖的。我將繼續以開放的心靈、開放的思想和開放的精神去過好每一天。我會盡力去把每天過到最好,儘管有時候也會感覺低落。我將享受優雅地變老,有意識地努力在每天做到自己的最好,也成為最好的自己,珍惜和照顧匆匆而過的每日,好似它們是稀有又美麗的珠寶;而其實,生命和地球也的確如此。
今天我會和我愛的家人們和朋友們一起度過。對的,一位有愛家人不在這裡,他在內地,現在有空休息一下,但一直都在非常努力地工作! 我為Lam 感到驕傲,因為大家都非常開心他有機會同新一代如此出色、才華橫溢的年輕歌手們分享他的音樂。與這些富有激情的藝術家們一起唱歌是一種巨大的幸福;年輕一代的歌聲將給這個世界帶來改變。每一期節目我都有充滿期待地觀看,希望你們也會看!所有的藝術家們都在用每首歌和感情創造著自己的魔法!
我也想和你們分享真實的自我——外在與內在,容貌及心靈!!! 我只想做完完全全的,真正的自己!希望你們能夠接受這樣的我,白頭髮,和可愛的皺紋! Lam 很喜歡我這樣,因為現在我可以和他作伴,我們看上去像雙胞胎! 我不知道我的整個自我會從這裡走向何方,但對接下來身心將會經歷的所有自然旅程,我真心期待… 就好像大自然一樣,她接受並擁抱一切如它們本初的樣子!
我好奇自己現在是否可以算作大概開始理解人生的意義呢?我想做TAP (THINK ACTPOSITVE),隨時通過正面積極的思考和行動為他人帶去開心,而看到他人開心也會令我感到開心!我明白我們的任何行為,無論是積極或是消極的,都無關對錯;只是,不可避免的,選擇的行為都會帶來相應的結果。我感覺帶著神聖的目的來到這裡是一份福祉,而這個目的就是助人助己,是保護和維繫這個不可思議的星球,是持續進化發展自己和每一代人,這樣他們就可以繼續把進化地球的接力棒傳遞下去! 我也感覺到我們絕對不是孤獨的!從來都不是!我們一直都被上天撫慰著,擁抱在臂膀中。當感覺不知道如何走下去,上天總會在我們身邊,以最大的誠意給予我們內心深處最渴望的所有。我們得到的一切都有它神聖的時間表,都遵循著神聖的完美安排。
以上… 祝愿大家永遠幸福開心健康,愛自己,愛周圍的所有人,愛周圍的一切!相信我… 我們所擁有的和需要的一切,就是愛!!!!
MUAH MUAH MUAH with 60 YEARS OF BLESSINGS! YEHHHHH!!!!
ALL MY LOVE!! SALLY!!!
PS. 今晚我和最好的朋友們開了最棒的Party ❣️❣️❣️ 回到家後拍了幾張自拍,肯定會驚到你們 ❣️❣️❣️ 我的快樂第6個10年 💜 GIRL (⁉️) look❣️❣️❣️ 大家乾杯 ❣️❣️❣️🌹🌹🧚🏻♀️🧚🏻♀️🧚🏻♀️
同時也有679部Youtube影片,追蹤數超過2,830的網紅Tracy L. 紙上旅行,也在其Youtube影片中提到,#手帳使用心得 #學生手帳 #工作手帳 #手帳新手 決定好2022年要用什麼手帳了嗎? 在這支影片中,我分享了9個我所使用過的手帳品牌的使用心得 在不同的時期選擇用不一樣的手帳 其實都不需要自己嘗試過才能慢慢找到屬於自己的手帳 預算很重要 挑選適合自己的手帳也很重要! 歡迎在下方跟我說你正在考慮本...
「how to thinking」的推薦目錄:
how to thinking 在 All Things Fashion Facebook 的最讚貼文
Almost the weekend...😊 and I'll be doing absolutely nothing, as I was away last weekend & away next weekend, I'm looking forward to relaxing 😴 today was all about meeting a new client who wants to update his style & wardrobe. Are you thinking about your Autumn/Winter wardrobe? Not sure how to wear layers?? Its not to late to have a chat...www.michellesanfilippo.com
#getintouch #bookinnow #autumnfashion #stylistlife #lovemyjob❤️ #newclients #personalstylist #imageconsultant #stylistbristol #whatimwearing #mystyle #mestylingme #Sanfilippostyle #allthingsfashion
how to thinking 在 DavidKo Learning Journey Facebook 的最讚貼文
[介紹看板方法的相關書籍]
對於想要學習看板方法的朋友, 常常問到有哪些書籍可以參考,
他們總覺得市面上好像很少書籍介紹 Kanban method
因此, 我特地整理了相關書籍出來.
另外, 也附上一本我翻譯的書籍的 link
大家可以參考看看
英文
(1) Kanban: Successful Evolutionary Change for Your Technology Business
(2) Kanban from the Inside: Understand the Kanban Method, connect it to what you already know, introduce it with impact
(3) Kanban Maturity Model: A Map to Organizational Agility, Resilience, and Reinvention
(4) Fit for Purpose: How Modern Businesses Find, Satisfy, & Keep Customers
(5) Essential Kanban Condensed
(6) Real-World Kanban: Do Less, Accomplish More with Lean Thinking
(7) Kanban in Action
(8) Kanban and Scrum - making the most of both (Enterprise Software Development)
(9) Lean from the Trenches: Managing Large-Scale Projects with Kanban
(10) Making Work Visible: Exposing Time Theft to Optimize Work & Flow
繁中
(1) 看板實戰:用一張便利貼訓練出100分高效率工作團隊
(2) 揪出時間小偷的看板管理法:微軟、Zara、HP……這樣精實流程,免做虛工、省時有餘裕,部屬被動變主動
(3) 精益開發與看板方法
(4) 如何把看板和 Scrum 發揮到極致
https://www.slideshare.net/ssusere62027/scrum-238018873/ssusere62027/scrum-238018873
簡中
(1) 看板方法:科技企業漸進變革成功之道
(2) 看板實戰
(3) 精益開發實戰:用看板管理大型項目
(4) 精益產品開發:原則、方法與實施
(2021/10) JKD 流看板方法 – 以視覺化和持續改善來管理開發流程
日期: 2021/10/30-31
時間: 09:00-17:00
課程介紹
https://kojenchieh.pixnet.net/blog/post/556961212
報名網址:
https://forms.gle/E2dtrvfUtTRVp7Sk7
how to thinking 在 Tracy L. 紙上旅行 Youtube 的最佳貼文
#手帳使用心得 #學生手帳 #工作手帳 #手帳新手
決定好2022年要用什麼手帳了嗎?
在這支影片中,我分享了9個我所使用過的手帳品牌的使用心得
在不同的時期選擇用不一樣的手帳
其實都不需要自己嘗試過才能慢慢找到屬於自己的手帳
預算很重要 挑選適合自己的手帳也很重要!
歡迎在下方跟我說你正在考慮本手帳唷 還是已經買了好了?
-------------------- 品牌相關連結 --------------------
基本上搜尋🔍品牌關鍵字都可以找到購買方式
找一個自己最喜歡的方式購入陪伴你2022的手帳吧!
Hobonichi ほぼ日手帳
日本官網 Website https://www.1101.com/store/techo/en/
Instagram https://www.instagram.com/hobonichi1101/
1.01 Design 原子手帳
Instagram https://www.instagram.com/1.01design/
購物連結 https://shopee.tw/1.01design
旅人手帳 Traveler's notebook
Instagram https://www.instagram.com/travelers_company/?hl=en
https://www.instagram.com/travelers_factory/
女人迷 Womany
預購手帳連結 https://shop.womany.net/products/2022-planner?utm_source=instagram&utm_medium=referral&utm_campaign=2022pwt_20210816_ig_bios&stm=8je3tt93uv991qaswcpc0816q
Instagram https://www.instagram.com/womany/
你好工作室 Hello Studio
官網 Website https://www.hellostudio-shop.co/
Instagram https://www.instagram.com/hellostudiotw/
無印良品 MUJI
官網 Website https://www.muji.com/tw/activity/210902/
Instagram https://www.instagram.com/muji_taiwan/
寄思 thinking of you book
官網 Website https://www.nanakaro.com/
Instagram https://www.instagram.com/thinkingofyoubook/
Midori / Dairy系列
日本官網 Website https://www.midori-store.net/
Instagram https://www.instagram.com/midori_designphil/
旅人手帳2022年主題公布
https://www.instagram.com/p/CTBnbPQLBO7/
星巴克手帳 Starbacks
官網 Website https://www.starbucks.com.tw/home/index.jspx?r=42
手帳購買連結 https://www.starbucks.com.tw/onlineshopping/catalog.jspx?catalog=105
Chapters章節
0:00 片頭
0:23 品牌分享順序
0:30 簡單介紹影片內容
1:34 手帳使用職業類別
2:09 一日一頁 vs 其他格式
2:30 Hobonichi ほぼ日手帳
5:39 空白 / 子彈筆記
5:56 1.01 Design 原子手帳
8:03 手帳 直式/橫式
8:12 旅人手帳 Traveler's notebook
10:42 女人迷 Womany
13:21 你好工作室 Hello Studio
14:03 手帳配置
14:43 無印良品 MUJI
15:53 TN 空白本 / 可畫畫
16:26 寄思 thinking of you book
20:28 Midori / Dairy系列
24:36 品牌手帳價格整理
28:11 旅人手帳2022年主題公布
28:20 總結
28:38 插播! 星巴克手帳 Starbacks
29:20 總結
音樂 / Music: Cocktail Hour
演出者 / Performer: Aaron Kenny
https://www.youtube.com/channel/UCVAggfwI4hnkA2WO6-xC06Q/
剪輯軟體 / editing tool: Premiere Pro
-----------------------------------------------
Hello! I am Tracy!
入坑大概七八年!喜歡玩文具、寫手帳、拼貼、玩封蠟。
2021年服役手帳: 寄思&Traveler's Notebook
(之前也使用過Midori A5, 星巴克手帳, Hobonichi A5 / A6)
最近開始勇敢地讓興趣成為工作,持續努力中:)
〃合作邀約 tracyliao0@gmail.com
〃Instagram: @_tracysjournal_
https://www.instagram.com/_tracysjournal_
〃紙上旅行 官網 / Instagram
https://www.travelingonpaper.com/
https://www.instagram.com/_travelingonpaper_/
⌲ 更多影片
新手必看!拼貼技巧不藏私大公開!開箱的包裝怎麼收進手帳?|Journal & Collage with me
https://youtu.be/sFrFjf3rU-o
❝ Hello July ❞ 旅人手帳封面拼貼,迎接2021下半年!|TN Journal cover Deco
https://youtu.be/PdglBUFdk-o
❝ 手帳控的素材 ❞ 如何使用日付?|How to use date print
https://youtu.be/uC7Lk2LJc24
❝ Journal flip through ❞ Traveler's notebook 2020 | 翻翻旅人手帳
https://youtu.be/OTBaCfEMnQ8
❝ 手帳是什麼?❞ 給手帳新手入坑的最重要建議!公開手帳黑歷史..|What is Journal?
https://youtu.be/cZkn2aY8Cwo

how to thinking 在 Tracy L. 紙上旅行 Youtube 的最讚貼文
#Journalflipthrough #旅人手帳 #Travelersnotebook2020
最近才拍了我的2020翻翻手帳影片 (要遲到多久XD)
給自己一支影片作為紀錄 希望你們也會喜歡囉
音樂 / Music: Si Señorita
演出者 / Performer: Chris Haugen
https://www.youtube.com/channel/UCjwz2-ZuVjGfpf3pahuTkSw
剪輯軟體 / editing tool: Premiere Pro
-----------------------------------------------
Hello! I am Tracy!
入坑大概七八年!喜歡玩文具、寫手帳、拼貼、玩封蠟。
2021年服役手帳: 寄思&Traveler's Notebook
(之前也使用過Midori A5, 星巴克手帳, Hobonichi A5 / A6)
最近開始勇敢地讓興趣成為工作,持續努力中:)
〃合作邀約 tracyliao0@gmail.com
〃Instagram: @_tracysjournal_
https://www.instagram.com/_tracysjournal_
〃紙上旅行 官網 / Instagram
https://www.travelingonpaper.com/
https://www.instagram.com/_travelingonpaper_/
⌲ 更多影片
❝ 手帳控的素材 ❞ 如何使用日付?|How to use date print
https://youtu.be/uC7Lk2LJc24
❝ Hello July ❞ 旅人手帳封面拼貼,迎接2021下半年!|TN Journal cover Deco
https://youtu.be/PdglBUFdk-o
◈ 一月文具大賞番外篇 ◈ 新手必看!拼貼技巧不藏私大公開!開箱的包裝怎麼收進手帳?|Journal & Collage with me
https://youtu.be/sFrFjf3rU-o
✦ 手帳開箱 ✦ 開始寫手帳了嗎?2021的手帳: #旅人手帳 Traveler's Notebook | Journal Unboxing
https://youtu.be/carmv1alv0M
✦ 手帳開箱 ✦ 開始寫手帳了嗎?2021的手帳: {小枝} 寄思 x 茄子先生 Thinking of you book | Journal Unboxing https://youtu.be/Y6X_Xh9elRA

how to thinking 在 MosoGourmet 妄想グルメ Youtube 的最讚貼文
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.
