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I love the golden hour in the afternoon ☺️
Schedule book is almost here
Sneak peak of the second cover 🙊
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下午給手帳拍寫真的時候
一束光照進 剛好捕捉到
覺得好美啊～～～
我最喜歡下午的golden hour了
所有喜愛的小物件都灑滿金色的陽光
你們還有在等我的對不對～～～～～
再給你偷看另一個贈送的封面🙊
（對 是贈品😝😝😝
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手帳即將到來✨✨✨
【東奧女子鐵人三項資料】
之前有人問，我上週有寫了一篇男子組與Blummenfelt在東奧的數據與分析，會寫女性的嗎？
其實我很想寫，但資料不全，實在寫不出來。尤其主要資料來源是Strava，但許多人的資料都不是很齊全，包括賽事前五名 Flora Duffy, Georgia Taylor-Brown, Katie Zaferes（只有單車總資料，沒LAP DATA）、Rachel Klamer、Leonie Periault都是有帳號，但幾乎不上傳資料。
昨天有一篇文章，有大概寫了一下Flora Duffy的單車資料，但沒原始資料跟其他人的比對，很難看出什麼有深度的東西來，只有表面資料看看
Speed / Cadence
Average Speed – 22.6 mph
Max Speed – 35.3 mph
Average Cadence – 91
Max Cadence – 127
Power
Average Power (AP) = 226 watts
Normalised Power (NP) ** = 237 watts
Variability Index (NP/AP) *** = 1.04
Peak Power = 623 watts
Power Profile
Peak 10 secs – 473
Peak 30 secs – 346
Peak 1min – 306
Peak 5mins – 255
Peak 10mins – 246
Peak 20mins – 241
Peak 30mins – 235
Peak 1 hour – 229
另外，有看到我上週寫的文章的話，應該知道這些數據不是重點，而是比賽中的sprint，不管是攻擊還是追上集團，那個瓦數才是難的部份。所以在這文中也有截一張功率圖，也是有10幾波到達500w的攻擊（註：Flora約55kg）。
而我也有查到Strava上，Katie Zaferes（第四名，171cm, 63kg）功率資料，AP224w, Max power 772w，還有600w連發。
而且別忘了，那天是下雨天，理論上會怕摔比較保守些，但這些女人們還是殺很兇的。
所以啊，兄弟們，起碼要跟得上東奧女子選手們的瓦數啊！
最後，我很喜歡文中的這句話"‘power is nothing without control"
浩克表示：？？？
｜九月有車交｜
聽講EQA訂車情況相當理想，不過我諗好多人都想知部Model Y咩料先扑搥。Spec、價錢等等都知咗好耐，最關鍵嘅「部真車」今日終於出場，如果你都想睇吓，就要上網登記（條link喺下面）約時間去西九嘅Freespcae睇，不過得幾日啫，即日至8月6號（12nn-9pm）。
今日嘅launch event入面仲有幾個消息，第一係交車時間，Standard Range會最快有車，預計九月交到。相信最多人揀嘅四驅Long Range就要等到年底，而Performance版就再遲少少要出年初。另一個消息係Supercharger聽日開始（8月3號）會玩分時段收費（本來係劃一$3.1/kWh），8am-9pm為之peak hour，照收$3.1/kWh，9pm-8am就會平一半，只收$1.55/kWh。可以預計到，non-peak hour將會有更多人用🤣變返真正嘅peak hour。
無論如何，講多次spec同價錢畀大家知：
Standard Range後驅：455km / 5.6秒 / $329,800
Long Range四驅：542km / 5秒 / $377,800
Performance四驅：528km / 3.7秒 / $468,070
（以上為「一換一」價錢）
登記睇車：http://bit.ly/2Voh2OQ
#Tesla
#ModelY
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Web - www.topgearhk.com
YouTube - www.youtube.com/c/topgearhongkong
電子雜誌（網站及iPad版）- bit.ly/3mF2yDD
電子雜誌（Android版）- bit.ly/32a2LVO
Hello!
Thanks for stopping by.
I am sure most of you have watched countless sourdough videos available out there, and most are mix by hand tutorials.
If you find joy in touching your dough and don’t mind the mess, well, good for you ??
But if you prefer a no-fuss and less messy way without compromising the end result, this recipe is for you!
See, I am impatient. I work a mentally demanding full time job, and when I make sourdough, I don’t like to fuss over them.
Normally, I maximise my yield for each batch by making 4-6 (sometimes 8!) loaves of sourdough, because making 1 or 10 loaves to me takes the same amount of preparation and effort.
Anyway, here’s the recipe.
Enjoy!
Ingredients:
300g Bob’s Artisan Bread Flour (or any high protein bread flour, at least 12-13% protein)
65g starter (tripled, use at peak)
233g water (room temperature)
6g Pink Himalayan Salt (or regular salt)
Method:
1. Autolyse 30 minutes
2. Add starter, mix, wait 15 minutes (I sometimes add salt together with starter when I am not in the mood and still get great results)
3. Add salt, mix, wait 15 minutes
4. Transfer to a bulking dish
5. Coil fold x 1
6. Coil fold x 2
7. Coil fold x 3
8. Coil fold x 4 - skip this step if your dough is strong
9. Leave to bulk
10. Total bulk 4 hours at 28C
11. Final shape
12. Cold retard overnight at 3C - make sure your fridge temperature no more than 3C!
13. Preheat oven at 250C, fan mode, for 1 hour
14. Bake at 250C, fan mode, for 35 minutes, lid close
15. And 250C, fan mode, for 5 minutes, lid off
16. Let bread cool completely before cutting, at least 1 hour
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#sourdough #opencrumb #sourdoughbread
Notes:
Always begin with a strong and healthy starter.
Make sure your dough has increased 50% in size.
As beginners, I know it is very hard to determine if your dough has finished its bulk fermentation based on the look and feel, due to the lack of experience. I know that feeling very well, because I was once that lost, clueless beginner myself.
After tinkering with sourdough for about a year, I have come up with a rough timing guide for bulk fermentation based on room/kitchen temperature, well, sort of like a cheat sheet, so you can get the hang of sourdough bread making and get good results every time.
Remember, bulk fermentation starts when starter is mixed into the dough.
Hope this helps!
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23C = 6 1/2 hours
24C = 6 hours
25C = 5 1/2 hours
26C = 5 hours
27C = 4 1/2 hours
28C = 4 hours
29C = 3 1/2 hours
30C = 3 hours
31C = 2 1/2 hours
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Instagram:
Personal // https://instagram.com/puterijessica
Soap Making // https://instagram.com/thesoapproject
Sourdough // https://instagram.com/thefoodprojectmy
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Purchase Links:
Bob’s Artisan Bread Flour // https://www.amazon.com/Bobs-Red-Mill-Artisan-Ounces/dp/B019IKHF3M
Pink Himalayan Salt // https://www.amazon.com/HQOExpress-Organic-Pink-Himalayan-Salt/dp/B07QQL7VHP/ref=mp_s_a_1_6?dchild=1&keywords=himalayan+pink+salt&qid=1623762046&sr=8-6
Tanita Kitchen Scale // https://www.amazon.com/TANITA-Tonita-digital-cooking-KD-321/dp/B002WBTFDI
Tanita Room Thermometer // https://www.amazon.co.jp/-/en/Tanita-Thermometer-Humidity-Digital-Tabletop/dp/B010CK4Z9Y
Ikea Foljsam Bulking Dish // https://www.amazon.com/IKEA-503-112-69-Följsam-Clear-Glass/dp/B07L4L1YQC/ref=mp_s_a_1_3?dchild=1&keywords=ikea+foljsam&qid=1623762611&sr=8-3
Bread Banneton // https://www.amazon.co.uk/Banneton-Brotform-Rising-Proofing-Proving/dp/B01CCLAPQS
Bread Lame // https://www.amazon.com/UPKOCH-Wooden-Slashing-Plastic-Protective/dp/B081YNTM23/ref=mp_s_a_1_35?dchild=1&keywords=bread+lame&qid=1623930160&sr=8-35
Kuhn Rikon Bread Knife // https://www.amazon.com/Kuhn-Rikon-FBA_23505-Bread-Knife/dp/B009DOAINS
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Equipment Used:
Camera // iPhone XS Max
Mic // Shure MV88
Video Editing // InShot Pro
Audio Editing // Cubase Pro 10.5
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Music Credits:
Music by frumhere - the broken heart gang - https://thmatc.co/?l=23888EC7
Intro Music:
Music: Intro
Musician: Jeff Kaale
トゥンカロンのご紹介です！
アイスとベリーを挟み、トゥンカロンのならではのボリューム感を出しました！
赤とピンクで仕上げてインスタ映え間違いなし♡
とっても美味しいので、ぜひ作ってみてくださいね♪
いちごトゥンカロンアイス
4個分
材料：
アーモンドプードル 110g
粉砂糖 200g
卵白（室温に戻す）大3個分
グラニュー糖 50g
食紅（赤） 2滴
いちごアイスクリーム 475g
ラズベリー 12個
作り方:
1. ボウルにアーモンドプードルと粉糖を振るい入れる。
2. 違うボウルに卵白を入れてハンドミキサーで泡立てる。白っぽくなってきたらグラニュー糖を3回に分けて加え、ツノが立つまで泡立てて、しっかりとしたメレンゲを作る。
3. (2)に(1)と食紅を加え入れ、粉気がなくなるまでさっくりと混ぜる。焼く時に厚みを出すため、混ぜすぎないように気をつける。
4. 絞り袋に(3)を入れ、クッキングシートをしいた天板に直径8cmほどの円形に絞り出す。天板を少し高い位置から2-3回落として空気を抜き、1時間乾かす。
5. オーブンを140度に予熱しておく。
6. (4)を触って指に生地がつかないか確認する。オーブンで15分焼く。クッキングシートから簡単に剥がせるようになったら取り出して冷ます。
7. (6)を2枚1組にする。小さめのアイスクリームスクープでいちごアイスクリームをのせたらラズベリーをのせ、2枚目で挟んで完成！
Strawberry Macaron Ice Cream Sandwich
for 4 sandwiches
Ingredients:
1 cup superfine almond flour(110 g), if unable to find superfine, pulse almond flour in a food processor first
1 ¾ cups powdered sugar(200 g)
3 large egg whites, room temperature
¼ cup granulated sugar(50 g)
2 drops red food coloring
1 pt strawberry ice cream(475 g)
12 raspberries
Preparation:
1. Line a baking tray with parchment paper.
2. Using a fine mesh sieve, sift together the almond flour and powdered sugar in a medium bowl. Discard any large pieces that remain in the sieve.
3. In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form.
4. Add a third of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks.
5. Add another third of the sugar and beat again until egg whites are back to stiff peaks. Repeat with the remaining sugar, beating until whites are shiny and fluffy.
6. Add the sifted flour and sugar to the bowl with the egg whites. Add 2 drops of food coloring. With a rubber scraper, fold the mixture into the egg whites, about 35-45 strokes, or until the batter falls on itself but a slight peak remains.
7. NOTE: Do not over-mix or batter will be too thin and runny.
8. Fill a piping bag fitted with a round tip.
9. Pipe batter onto prepared baking tray into 3-inch (8 cm) disks.
10. Lift and drop the baking tray onto a hard surface 2-3 times to smooth out the batter and knock out any air bubbles. Allow macarons to rest at room temperature for one hour, until a skin forms on the surface.
11. Preheat oven to 275˚F (140˚C).
12. After about one hour, gently brush the top a macaron with your finger to check that a skin has formed. The batter should not stick to your finger, if it does, allow to set for an additional 15 minutes.
13. Bake cookies in preheated oven for 15 minutes, or until the macarons peel away from the parchment when lifted.
14. Allow the macaron shells to cool completely.
15. Using a small ice cream scoop, scoop ice cream and put onto the bottom side of the macaron shell. Place raspberries in between ice cream scoops, and sandwich together with a similarly sized macaron.
16. Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
In this adventure me and Patrick hike our way through the stunning English National Park called Peak District. A mountainous place filled with amazing hiking trails and stunning natural beauty, we decided to find the perfect golden hour location to wild camp and capture an image with our disposable cameras.
In this cinematic hiking vlog we explore Peak District via hiking. Starting our adventure at Winnats Pass and then hiking over the summit of Mam Tor. After having a great lunch with an awesome view of the Peak District we hiked to Kinder Scout. Here we did some wild camping and watched the sunset.
During this whole hiking adventure we used a disposable camera to capture our experience in the Peak District. It was a wonderful way to capture these memories forever but still allow us to be present in the moment.
I really hope you enjoy this hiking vlog and I hope you can go out and have an adventure too; no matter how big or small!
#hiking #adventure
- MORE CONTENT -
My other videos:
https://www.youtube.com/user/SHOOTANDCHOP
Insta:
https://www.instagram.com/joshtheinternofficial/
Facebook:
https://www.facebook.com/joshtheinternofficial/
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