Today marks the last day of my husband's 2 weeks leave. He's complaining that he didnt get to rest at all in this 2 weeks! I cant disagree. It is often more tiring looking after a child all day than going to work. Especially when it's her birthday week! I'm glad we had this 2 weeks though. It was tiring no doubt, but we had spent it so productively with lots of family activities! We are spent, but to see her grinning from ear to ear, and jumping with joy (literally) whenever we are out, makes it all worth it. That is what gives me strength and energy to wake up every morning and to plan the day for her.
Darling, have u forgotten that ,u married a very ON wife? Haha!
What I'm gonna miss the most is definitely our almost-daily picnic. It's nowhere fancy - just the park in front of our house. Eating nothing fancy - just different variety of oats that she eats every morning. While she eats her oats, I'll eat my BCM from the nearby coffeeshop, in a bowl no less(picnic with style Lol!). And @deon.woo will have his toast.
We will hang out at the park, play with her human friends and furry friends. She'll play ball or crawl around the grass patch with them. This morning @jojoleeyl and @kiaanvithal came by too for a short play!
Ah, simple pleasures. But so precious. I'll miss our mornings at the park together @deon.woo.
#sheilalovesherlife #wearethewoosim
#babyWooLaLa
#familyof3 #SSmotherhoodjourney #parenthood #singapore #outdoorbaby
同時也有62部Youtube影片,追蹤數超過2萬的網紅生かし屋 IKASHIYA CULINARY ART,也在其Youtube影片中提到,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...
「leave out all the rest」的推薦目錄:
- 關於leave out all the rest 在 Facebook 的最佳貼文
- 關於leave out all the rest 在 Calista Leah Liew Facebook 的最讚貼文
- 關於leave out all the rest 在 Facebook 的最佳解答
- 關於leave out all the rest 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳貼文
- 關於leave out all the rest 在 ochikeron Youtube 的最佳解答
- 關於leave out all the rest 在 The Meatmen Channel Youtube 的最讚貼文
- 關於leave out all the rest 在 Linkin Park - Leave Out All The Rest - B3 留言 | Dcard 的評價
- 關於leave out all the rest 在 [中譯] Leave Out All The Rest - 看板LinkinPark | PTT偶像團體區 的評價
- 關於leave out all the rest 在 .Leave Out All The Rest – Linkin Park... - Forever-Twilight: 的評價
- 關於leave out all the rest 在 [Vtub] SUGAROCK 翻唱Leave Out All The Rest - c_chat 的評價
- 關於leave out all the rest 在 Text of “Leave Out All the Rest” by Linkin Park - Open Lyrics ... 的評價
leave out all the rest 在 Calista Leah Liew Facebook 的最讚貼文
Thinking of what to eat every day is tough, especially when you can't leave the house, so lemme suggest you check out www.knowheretoeat.com cz all of this was SO yummy, and you can get 19% off too! 😍🎉
What I tried:
- Quack-Whack Pizza
- Marvelous Mutton Biryani
- Rendang ber-Bao
Thanks for sending this over Knowhere Bangsar , I'm excited to try the rest of the menu soon ❤️
#knowherebangsar #yumyuminmytum #klfoodie #malaysianfusion #CalistaEats #sp
leave out all the rest 在 Facebook 的最佳解答
I have a confession.
I can't put my baby down for naps. I nv could from the day she was born.
When Layla was just born, she had so much trouble napping. She'd only nap for 5mins a day, sometimes none at all. During my confinement period, it was my CN who'd put her down for nap. I took the time to rest while she napped. After she left, my helper took over. Over time, Layla got use to it and would only associate her to naps. My helper became her sleep prop. When she was younger, we would sometimes nap together with her latching on me. But now, she doesnt even want to do that anymore. She's ok with me at night, but nv in the day. When my helper goes on leave, She'd be sooo tired but refuse to sleep. The only way is to put her in a carrier and walk ard until she's asleep.
Frankly, im really bummed about it. My insecurities surfaced. I feel like I'm not good enough. I question my ability as a mother.
What mother can't put their baby to sleep?
I kept telling Deon that i wanna retrain her, so that she associates me to nap. But that also means i have to put her through distress when she's already found a sweet routine. He also said that eventually when she starts school, she will need to learn to sleep on her own. But, can i wait tt long when i feel so stressed wherever my helper goes on leave?
I question myself... do i want to retrain her for my ego or for real practical reason. I don't have the answer.
I know it's so silly to condemn myself for this one thing when i do so well in almost everything else.
Motherhood brings out underlying issues in a woman that you never knew existed.
Fellow moms, if u think ive got it altogether bcos i always look so happy and collected in my ig. Think again. I'm really just a regular mom with my regular insecurities.
#SSmotherhoodjourney #ssfoodforthoughts #babyWooLaLa #motherhood #firsttimemom #8months3weeks
leave out all the rest 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳貼文
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】
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アルミフライパン(24cm):https://amzn.to/3dj6tRz
片手浅型鍋(18cm):https://amzn.to/2QzGXha
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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
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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
--------------------------------------------------------------------------
▼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/
--------------------------------------------------------------------------
↓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.
leave out all the rest 在 ochikeron Youtube 的最佳解答
Very easy, fluffy yet delicious pancakes 🥞
To make it thick, you don't want to mix the batter completely (leave meringue lumps), but kids say it tastes better (not eggy) when the batter is mixed evenly. Either way, the fluffiness does not change. Try out and see for yourself 😉
---------------------------------
5-Ingredient Soufflé Pancakes
Difficulty: Easy
Time:20min
Number of servings: 3 pancakes
Ingredients:
1 egg
2 tbsp. milk
2 tbsp. all purpose flour
1/3 tsp. baking powder
1 tbsp. granulated sugar
Directions:
1. Separate egg white and egg yolk, put the egg white in the freezer to cool while doing the step 2.
2. Place egg yolk, milk, flour, baking powder, and vanilla extract (if preferred) in a bowl and mix well.
3. Place egg white in a big bowl and beat with an electric mixer, add sugar little by little, beat until stiff peaks form.
4. Add 1/3 of meringue in the egg yolk mixture and blend well. Then add it into the rest of the meringue, cut through the batter to mix. *To make it thick, you don't want to mix the batter completely (leave meringue lumps), but kids say it tastes better (not eggy) when the batter is mixed evenly. Either way, the fluffiness does not change.
5. Heat cooking oil in a frying pan, pour in the batter, add 3 teaspoons of water in the empty spots, cover and cook on low until water dries out and bottoms are cooked.
6. Flip them over. Again, add add 3 teaspoons of water in the empty spots, cover and cook on low until done.
7. Serve on a plate, dust with powdered sugar and garnish with whipped cream if you like.
レシピ(日本語)
https://cooklabo.blogspot.com/2021/06/Souffle-Pancakes.html
---------------------------------
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.
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NO MORE hard copies... those who got one are lucky!
♥More Written Recipes are on my BLOG♥
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leave out all the rest 在 The Meatmen Channel Youtube 的最讚貼文
⬇️ Ingredients below ⬇️
While the traditional Bolo bao recipes (aka pineapple buns / 菠萝包 / 菠蘿包) don’t actually use pineapples, our recipe adds real pineapples for an extra tangy sweetness. These buns are made even better with Farmhouse fresh milk from Australia (https://bit.ly/3ewvcoc), giving them a natural milky flavour.
In this video, we’ve used a BOSCH Kitchen Machine, and you can see how the accessories really supports with your baking journey.
Purchase Farmhouse milk this month (until 13 June 2021), and stand a chance to be one of ten lucky winners to bring this nifty machine home!
To participate, check out the instructions here: https://www.themeatmen.sg/pineapple-buns
⬇️ Ingredients here ⬇️
200g Bread flour
3g Yeast
150g Farmhouse Fresh milk
15g Condensed milk
3g Salt
23g Unsalted butter (cut into cubes)
Bolo Topping:
35g Sugar
35g Salted butter (room temperature)
½ Egg (beaten)
1 tsp Vanilla extract
3 Pineapple rings, approx. 115g
95g Cake flour
13g Dry milk powder
⅛ tsp Baking soda
⅛ tsp Baking powder
Egg wash:
½ Egg (beaten
----
P.S. We’ve got recipes for all your Singaporean and Asian favourites on our channel. Hit subscribe and share them with your friends.
P.P.S. Can’t find a recipe you like? Drop us a comment or ping us on our socials.
----
Get cooking with us:
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Pinterest: https://www.pinterest.com/TheMeatMenSG
----
Timestamps:
0:00 Bolo buns with real pineapples
0:25 Prepare flour mixture for dough
1:10 Knead dough and leave to rest
1:27 Blend pineapples into puree
1:49 Prepare pineapple dough for crust
3:25 Assemble doughs and bake
leave out all the rest 在 [中譯] Leave Out All The Rest - 看板LinkinPark | PTT偶像團體區 的推薦與評價
大家好!以前對Linkin Park 印象是從Numb 這首歌開始, 後來聽了Minutes to midnight 專輯,就更加喜歡Linkin Park 了! 當初聽那張專輯時,最喜歡的就是Leave Out All ... ... <看更多>
leave out all the rest 在 .Leave Out All The Rest – Linkin Park... - Forever-Twilight: 的推薦與評價
... <看更多>
leave out all the rest 在 Linkin Park - Leave Out All The Rest - B3 留言 | Dcard 的推薦與評價
Linkin Park - Leave Out All The Rest. https://www.youtube.com/watch?v=Z6KKlRzvmZ0 其實很早以前就很喜歡這首了這兩天又把這首歌挖出來聽小的時候只是覺得很好聽但 ... ... <看更多>