關於 top line bottom line ，我們在網路上蒐集到這些相關的討論、資訊與評價

BossMind x 千頌C 專欄

早晨，晨早流流有文，好明顯係因為噚晚寫時已夜深。好啦，今朝同大家講TVB（511）份半年業績，又搵吓啲得意小觀察。

1：循例睇bottom line，半年講緊蝕2.8億元，其實好咗架啦，上年同期係蝕2.9億，相差只係954.2萬元。假如上年沒有政府「保就業」筆錢呢？其實係蝕少咗4300萬元，條大數係好咗…少少。睇Top Line，半年12.48億收入，都比上年同期多咗，多咗2195萬。

2：我都明，大家都會好關心TVB有冇廣告，業績其中一句，係好正能量：「香港電視廣播的廣告收入由3.5億元增加31%至4.6億元，增幅令人鼓舞。」不過，睇業績來講，想知一間公司係咪真係做得好，永遠都要睇埋行家條數。沒有比較就沒有傷害，電盈（008）旗下免費電視Viu，半年做2.56億元生意，其中廣告收入1.88億元，比上年同期多咗66％，仲鼓舞。

3：正所謂無記正能量，業績話收視「遙遙領先所有其他本地免費電視營運商。」仲話「無綫電視在業界保持強勢領導地位，在年輕觀眾群及高收入觀眾群中佔據的觀眾份額分別達到85%及88%。」年輕觀眾群？真？不過當我諗到，後生仔傾吓偈嘅後生仔都年過40，我又好似明白了甚麼。

4：繼續無記正能量，通告指，「為加強綜藝節目製作實力，本集團委任娛樂界兩位著名資深演藝人曾志偉及王祖藍加入高級管理層，兩人於香港及中國內地的內容創作及直播帶貨方面均具有豐富經驗，且於娛樂界擁有廣闊的人脈資源。」其實想講好耐，佢兩位空降入去後，頭炮個節目名叫《開心大綜藝》，個名，好老尷。

5：有一點係，TVB 其中一個強項－－中港合拍劇又點呢？期內來自聯合製作劇集項目之收入減少，導致聯合製作收入由1.4億元減至9100萬元。呢度減啲，嗰度又減啲，上半年來自中國內地業務的總收入由3.56億減至2.98億元。

6：TVB 上星期公佈「食士多神Deal」，就知佢好著緊Big Big Shop。咁就當然，因為期內大台網及電子商貿的收入，減15%至5200萬元；按年少賺41％至得返1800萬。想知到底有幾多人幫襯，就要睇商品交易總值，條數係按年增加10%至6200萬元，訂單數目98,700，平均訂單值約627元。沒有二次比較就沒有二次傷害，hktvmall 今年6月條數，以日計算，平均每日訂單已經有36,500單，平均每日訂單總商品交易額1,640萬元，成個6月訂單總商品交易額4.93億元。

7：TVB 條數，就大約係咁上下。不過重中之重係，大家唔好忘記「食士多神Deal」條款，如果成功交易，交易代價用2億，但只有7000萬係俾cash，另外仲有1.3億找數方法係，派啲藝人去幫士多賣廣告，當係廣告費填咗條數佢。如果take 埋注資option，total 就要喺士多收「收返」2.3億廣告費。

留意返，雖然2.3億唔會100%同一次過入帳，但純for 比較用，TVB半年廣告收入，只係4.6億。

8：結論係，TVB財技，好過好多藝人嘅演技。冇咩事，我返去睇Viu。

by千頌C
http://fb.com/winbigwok

最後，記得follow 晒我哋呀
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#BossMind #港股 #tvb #ztore #地產 #財經 #熊市 #財務自由 #投資 #牛市

唔係見到股價先咁講嘅，今朝喺無線做訪問都係咁話（⚠️更正：revenue／收入係top line，profit／盈利係bottom line，寫嘅時候調轉左，講嘅時候就無錯）

🐽

#微盟集團 #閱文集團

CÁCH LÀM DẠNG MAP LABELING TRONG #IELTSLISTENING
🎗TỪ VỰNG CHỈ ĐƯỜNG/PHƯƠNG HƯỚNG
- give directions: chỉ đường
- leave the main building: rời khỏi tòa nhà chính
- path: con đường
- take the right-hand path: rẽ vào đường bên phải
- on the left// on the right: bên trái// bên phải
- opposite…// face…: đối diện…
- go past// walk past…: đi ngang qua…
- at the crossroads: tại ngã tư
- turn left// turn right: rẽ trái// rẽ phải
- take the first left// take the first right: rẽ trái tại ngã rẽ thứ nhất// rẽ phải tại ngã rẽ thứ nhất
- take the second left/ take the second right: rẽ trái tại ngã rẽ thứ hai// rẽ phải tại ngã rẽ thứ hai
- on the corner: trong góc
- next to: kế bên
- go straight: đi thẳng
- entrance: lối ra vào
- traffic lights: đèn giao thông
- east/ west/ south/ north: đông/ tây/ nam/ bắc
- roundabout: vùng binh, vòng xoay
- cross the bridge// go over the bridge: băng qua cầu
- go towards…: đi hướng về phía nào
- bend(v): uốn vòng, uốn cong
- walk/ go along…: đi dọc theo…
- at the top of…// at the bottom of…: phía trên…// dưới phía…
- in front of…: phía trước…
- behind = at the back of….: phía sau…
- before you get to…// before you come to…: trước khi bạn đi tới…
- in the middle of…/ in the centre of…: ở giữa…// ở trung tâm…
- to be surrounded by…: được bao quanh bởi…
- at the end of the path: phía cuối con đường
- the main road: tuyến đường bộ chính
- the railway line: tuyến đường xe lửa
- run through…: chạy xuyên qua
- walk through…: đi xuyên qua
- go upstairs// go downstairs: đi lên lầu// đi xuống lầu

PHẦN BÀI TẬP, CÁCH LÀM: https://ielts-nguyenhuyen.com/cach-lam-ielts-listening-map-labelling/

#ieltsnguyenhuyen

1つの生地でいろいろ作れる惣菜パンのレシピ
ウインナーパン、ツナマヨパン、たまごハムパン等を作ってます


【材料】
生地
・強力粉　300g
・砂糖　30g
・スキムミルク　10g
・塩　5g
・インスタントドライイースト　3g
・水　204g
・バター　40g

たまごサラダ
・茹で卵　3個
・マヨネーズ　大さじ2
・オリーブオイル　大さじ1
・塩　ひとつまみ
・胡椒　少々

ツナマヨ
・ツナ缶　小1缶
・マヨネーズ　大さじ1
・塩　少々～ひとつまみ
・黒胡椒　少々

その他具材例
・ほうれん草やピーマンなど
・ベーコンやウインナーやハム
・チーズやマヨネーズ

【準備】
・バターを室温に置いておく

【作り方】
1. 【こね～1次発酵】生地のバター以外の材料を合わせてヘラで混ぜ、まとまったら台に取り出してこねていく
2.　グルテン膜が出来るまでこねたらバターを加えてちぎるようにして馴染ませ、再び薄いグルテン膜が出来るまでこねる
3.　丸めてボウルに入れてラップをし、30℃で50分を目安に2倍ほどに膨らむまで1次発酵(指で粉を付けて穴をあけ、穴が少しだけ縮んで元に戻らなければOK)
4. 【具材の準備】ベーコンは1cm角にカットし、ほうれん草は熱湯でさっと茹でて流水で冷やし、しっかり水気を絞って2cmほどにカットする
5. 【分割～ベンチタイム】生地を1個60gずつに分割し、ガスを抜いて丸めてかたく絞った濡れ布巾をかけてベンチタイム15分
6. 【成形～2次発酵】

・楕円：手のひらで生地を円形で潰してのばし上下から1/3ずつ折りたたみ、さらに中心で折り合わせてとじる
・丸：ガス抜きして丸め直す
・ハム：ハムよりひと回り大きく手のひらで生地を円形で潰してのばし、ハムを置いてくるくると巻き、両端を合わせるように折ってとじ、縦にして端から1/3を残して切れ込みを入れて円形に広げる

7.　オーブン用シートを敷いた天板に並べ、35℃で45分を目安に2次発酵(オーブンで発酵する場合、予熱時間を考慮しはやめに取り出す)
8. 【焼成/220℃に予熱】

・楕円：カミソリやナイフで中心に切れ込みを入れ、上に具材をのせる
・丸：頂点にハサミで十字に切れ込みを入れ、少し広げて具材をのせる
・ハム：上にチーズやたまごサラダをのせる(シンプルにそのまま焼いてもOK)
(照りを出したい場合、好みで溶いた全卵を塗る)

9.　220℃に予熱したオーブンで13分を目安に、底面に焼き色がつくまで焼いて出来上がり

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※製品のURLはAmazonアソシエイトのリンクを使用しています


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▼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/

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↓using translation software.

[Ingredients]
[Ingredients]
dough
・Bread flour 300 g
・Sugar 30 g
・Skim milk 10 g
・Salt 5g
・Instant dry yeast 3g
・Water 204 g
・Butter 40 g

Egg salad
・Boiled eggs, 3 pieces
・2 tablespoons mayonnaise
・Olive oil 1 tablespoon
・a pinch of salt
・a pinch of pepper

Tuna Mayonnaise
・small can of tuna
・1 tablespoon mayonnaise
・a pinch of salt
・a pinch of black pepper

Examples of other ingredients
・Spinach, green pepper, etc.
・Bacon, wiener sausages, ham
・Cheese or mayonnaise

[Preparation]
・leave the butter at room temperature

[How to make]
1. [Knead ~ Primary fermentation] Mix all the ingredients except the butter of the dough together with a spatula. Take it out on a counter and knead it.
2. Knead it until the gluten film is formed then add butter and tear it to mix it together. Knead it again until a thin gluten film is formed.
3. Round it and put it in a bowl then wrap it. Let it undergo primary fermentation at 30 °C for around 50 minutes until it expands to around 2 times its size (Dust it with your finger and make a hole. It will be fine if the hole shrinks a bit and it doesn't return to its original shape.).
4. [Preparation of the ingredients] Cut the bacon into 1cm cubes, quickly boil the spinach in hot water and cool it under running water, squeeze out the moisture well and cut it into 2cm pieces.
5. [Divide ~ bench time] Divide the dough to 60 g each. Release the gas and round it. Cover it with a tightly squeezed damp dishcloth and bench time is 15 minutes.
6. [Shaping ~ Secondary Fermentation]

・Ellipse: Crush the dough into a circle with your palm and stretch it. Fold it from the top and bottom 1/3 at a time. Fold it in the center and close it.
・Round: Release the gas and round it again.
・Ham: Crush and stretch the dough in a circle with the palm of your hand one size larger than the ham. Place the ham and roll it up. Fold it so that both ends are joined. Make it vertical and make a cut leaving 1/3 from the edge and spread it out in a circle.

7. Line them up on a baking sheet covered with baking paper. Let it undergo secondary fermentation at 35 °C for around 45 minutes (When fermenting in the oven, take it out without considering the preheating time.).
8. [Baking/Preheating to 220 °C]

・Ellipse: Make a cut in the center with a razor or knife and place the ingredients on top.
・Round: Make a cross cut on the top with scissors, spread it out a little and put the ingredients on it.
・Ham: Top with cheese or egg salad (or simply bake)
(If you want to make it shiny, apply beaten whole egg if you like.)

9.Bake it in the oven preheated to 220 °C for around 13 minutes until the bottom browns and it will be complete.

Hi~大家好，我是May，歡迎來到我的yt channel
擁有翹臀無疑是每個女孩的夢想，臀部不僅影響我們的身形外觀，在日常活動中更扮演重要角色，鍛煉臀部有許多好處 包涵改善下背疼痛 、增加髖關節的穩定性、在整體比例而言也會使我們的雙腿更為修長。
.
那麼，要如何鍛鍊出兼具外觀以及功能的翹臀呢？世界知名翹臀專家Bret Contreras將下肢的鍛煉主要分為- 垂直式負重、水平式負重 以及橫向/水平面外開。 影片中介紹精華的12個居家練臀動作(分上/下集)含初階/進階tips:

0:00 intro
0:46 我推薦的阻力帶
1:49 臀部基本構造
2:22 三大動作分類
3:09 阻力臀推 & 阻力臀橋
5:15 阻力負重臀橋
5:56 阻力深蹲講解
7:12 阻力停頓深蹲
7:23 阻力負重深蹲
8:40 坐姿開腿講解
9:32 阻力恰恰
10:16 站姿阻力前後點步
10:28 阻力跨步移動
10:59 怪獸行走
11:16 負重阻力跨步移動
11:37 驢子踢腿
12:20 外開小狗踢腿
13:36 居家美臀微型電子書介紹
.
7/26上午10點-7/30 晚上12點 早鳥預購88折
獨家聯名豹紋翹臀圈(附贈居家美臀電子書) 連結：
https://www.mayyoufit.com/pages/may-u-fit-collection
.
Line官方帳號專屬ID： @mayufit
https://lin.ee/tiQ1zgb
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Bra top: Teamjoined 藕粉短背心(有內襯!) 折扣碼「may8572fit」
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https://www.teamjoined.com.tw/products/joined-reflective-logo-high-waisted-fitted-shorts-black
.
書籍參考:
the Glute Lab: The Art and Science of Strength and Physique Training by Bret Contreras

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健身初學女孩必看！人氣觀念影片▶ https://youtube.com/playlist?list=PLol39BuP8rM_llhEej42eRX9SnogqW8yz
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Music by Mark Generous - Orange And Pomegranate - https://thmatc.co/?l=EB628185
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Hello friends! Today we're going to share with you how to make a flourless chocolate cloud cake. (Richard Sax's Chocolate Cloud Cake)

This is an amazing cake, it came out perfect and very tasty. Everyone loved it. It really is the easiest, most delightfully velvety cake in the world, especially with the whipped cream! It just cannot go wrong! At least, this one is foolproof for us. 😊

Chocolate Cloud Cake uses just four ingredients – chocolate, eggs, butter, and sugar, all of them to make a crunchy-on-the-outside, airy-on-the-inside cake. Like a magic.

This cake was a classic dessert of the writer and cooking instructor Richard Sax. We cut down the sugar to make it not too sweet, and the mousse-like consistency tastes perfect. Never thought gluten free could be so yummy? Please try it. You will be so impressed by this cake. We urge all chocolate lovers to try this recipe.

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio

This is an #ASMR​​​​​​​ ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/Wv0v8zpE2ew
----------
How to make Chocolate Cloud Cake
Here is the Chocolate Cloud Cake Recipe

☞  Pan Size: round pan, diameter is 15cm, height is 6cm

✎ Ingredients
📍For Cake
70% bittersweet chocolate 113g
unsalted butter 55g, at room temperature
egg 3 (M~L size)
granulated sugar 100g
Cointreau Orange Wine 10g

📍For Topping
whipping cream 180g
powdered sugar 15g
** cocoa powder and chocolate shavings for garnish

✎ Instructions
1. Line the bottom and side of the round pan with parchment paper.
2. Add the chocolate chips in a mixing bowl. Pour some water into the saucepan and the water not touching the bowl. Then bring the water to a boil and reduce the heat to very low.
3. Set the chocolate bowl over the simmering saucepan. When it’s melted, remove the bowl from the heat, and then let the butter melt in the warm chocolate until smooth.
4. Separate 2 eggs in two bowls, one for egg yolk, another for egg white. Add a whole egg and half amount of sugar (about 50g) into the egg yolk bowl and whisk until combined.
5. Then add the egg yolk mixture into the warm chocolate, gently and slowly whisk until mixed well. Set aside.
6. Beat the 2 egg whites for about 1 minute, then add the remaining 50g of sugar in 3 batches, beat for 30 seconds each time, then switch to very low speed to beat until glossy soft peaks (not too stiff) for 30 seconds to 1 minute.
7. Gently fold about one third of meringue into the chocolate mixture, then fold in the remaining merinque to lighten it until well combined.
8. Pour the batter into the baking pan  and bake for 18-22 minutes or until the top is puffed and cracked and the centre is no longer wobbly.
9. Let the cake cool in the pan on a rack, the middle will sink as it cools.
10. Whip the 180g of cream and 15g of powdered sugar together with a handheld mixer until soft but not stiff peaks form.
11. Fill the crater of the cake with the whipped cream, and lightly dust the top with cocoa powder. Enjoy.
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Chapter:
00:00 opening
00:31 Ingredients
01:09 preparation
01:41 make chocolate ganache
04:01 make chocolate batter
05:51 Meringue
07:06 how to make chocolate cloud cake batter and baking
09:15 deco and taste
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#ChocolateCloudCake
#RichardSax
#easyrecipes