關於 baking it software ，我們在網路上蒐集到這些相關的討論、資訊與評價

How about baking Chocolate Lava Cake? 🤩🤩 Lava cakes have always had that oomph factor, especially when the molten chocolate is oozing. 😍😍
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Look how it helps on my online recipe teaching! Hassle-free with this Swift 3 that comes with a bigger display of 16-inch FHD IPS, offers bigger and defintely clearer view. The new Acer Swift 3 is powered by Intel®️ Coreᵀᴹ i7 processors and Intel®️ Iris®️ Xᵉ graphics. 👩🏻‍🍳👩🏻‍🍳
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Not only that, I can also put on some music while I bake, the 512GB storage and up to 16GB onboard RAM, Acer Swift 3 has enough performance power to handle multiple software running at the same time. 🥳🥳
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Get yours now at Acer online store, also available at Shopee at https://bit.ly/2VaqDc8
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#MyAcer #Swift3 #Intel #11thGen #IrisXe #kellyskitchen #kellylifestyle

從不同的角度看矽谷，"Being a Writer in Silicon Valley." 在講求科技、創業、速度的矽谷，一個需要慢慢打磨精鍊的作家是怎麼感受的呢？目前的科技榮景和1849年的掏金熱有什麼相似之處？我過去提到許多矽谷的優缺點，不同角度的觀察又是如何？不論你是軟體工程師、作家、在矽谷工作、在台灣或其他地方生活，相信你都會有所體悟收穫。

```
...
It was a time of paramount uncertainty, and as I procrastinated on my own job search, I found myself researching the gold rush in 1849—because that was why we were here, wasn’t it—to find money? Somewhere in the back of my mind, I recalled Brian mentioning something about dreams and entrepreneurship, but with both of us unemployed, the focus became loud and clear: this was about paying the rent. We had uprooted ourselves from our once stable life and journeyed all the way here, just as gold-seekers did in the nineteenth century. Like them, we had spent a big chunk of our savings on the equivalent of picks, shovels, and pans—the mining supplies, and still we had not uncovered a speck of gold.
...
There have been three phases in my Silicon Valley journey: the panic and desperation that we weren’t ever going to find any gold; the irrational frenzy when I believed I would uncover as much gold as I wanted so long as I kept digging; and now, reality setting in.

It’s been two years since we first arrived, and every day I ask myself what it means, exactly, to live in Silicon Valley. I ask it as I sit in Bay Area’s notorious deadlock traffic, both to and from work. I ask it as a friend loses the bidding war for a two-million-dollar house in Palo Alto, not because he can’t afford the mortgage, but because someone else is paying in full cash. I ask it as a summer intern from Canada tells me he is paying twelve hundred dollars a month to share a house in Mountain View with twenty-three other tenants. They each get a bunk bed and collectively share two bathrooms, so he showers and brushes his teeth at work.

Stories like these are countless, and are the usual topic of conversation both at work and in my social life. I’ve been hearing them from the moment I arrived at Silicon Valley, and I find myself contributing more and more anecdotes, even as I grow sick of them. In my two years, I’ve already seen so many people come and go. Here, everyone is just passing through: there is the influx of hopeful newcomers, like I myself once was, and there is the overwhelming number of people leaving, moving to Seattle, Reno, Portland, San Diego, Tuscan. The reasons for departure are all different but also the same: they can’t afford to buy a house, the schooling is too competitive for their kids, there’s no time for anything but work. I used to listen to these stories with a streak of rebellion, believing I would be the exception to the rule; now, I scoff at my former naiveté.
...
Brian is forever encouraging me to churn out my writing following the “minimum viable product” concept, a golden rule software developers use to push out a new product with just enough features to get by, and then fine-tune it afterwards. There is a print out on our wall of two donuts to explain this theory: one donut is plain—so plain it barely passes for a donut except that there is clearly a hole at the center; the other is the donut of everyone’s dreams, glazed with strawberry icing and rainbow sprinkles. Brian suggests I focus my energy on baking a tray-full of stories that are like the first donut—rudimentary, but functional—before I worry about the fancy decoration. But that’s not how art works, I cry. In art, rarely does one start out with a clear blueprint of the end product in mind. I have to feel my way, maybe work backwards and start with the rainbow sprinkles; I may discover half-way into the process that the donut I’m trying to make is actually a bagel, or even a cake. These are the arguments I make, anyway, to justify why I still haven’t baked all those stories.

But what do I know? My husband may be right, and that may be exactly how I should be writing—after all, it may require an unconventional approach for a writer to continue writing in Silicon Valley.
```

http://www.everywritersresource.com/being-a-writer-in-silicon-valley/

This afternoon, I got to meet the masterminds behind Le Cookie Lab , two software engineers decoding the secrets of a perfect cookie recipe. I try felt their passion for cookies and bringing new concepts to the community. Making cookies may seem like a baking 101, but what seems the simplest is most likely the hardest the master. Unlike those giant cookies that you'll get from cafes, which you can probably only finish half and stuff yourself with the rest cause you paid for it, I actually prefer cookies in smaller size, but better quality! Not only satisfies my cravings, but I know I had a good one... 🤤

#cookies #foodphotography

ラム酒香るしっとりほろりな栗の渋皮煮入りパウンドケーキ、栗のテリーヌです


【材料】
18cmパウンド型
・バター　100g
・きび砂糖orグラニュー糖　70g
・はちみつ　15g
・塩　ちょっぴり
・卵黄　2個
・全卵　1個
・薄力粉　60g
・アーモンドパウダー　30g
・ベーキングパウダー　2g
・栗の渋皮煮　8個
・ラム酒　適量

【準備】
・バターを室温で柔らかくする
・パウンド型に敷き紙を敷く
・栗の渋皮煮の表面のシロップをペーパーで拭っておく
・薄力粉、アーモンドパウダー、ベーキングパウダーはふるって使う
・オーブンを170℃に予熱する

【作り方】
1.　ボウルに柔らかくしたバター100gをほぐし、泡立て器で砂糖70gをすり混ぜ、はちみつ15g・塩ちょっぴりも混ぜる
2.　卵黄2個を1個ずつ混ぜ、溶いた卵1個分も少しずつ加えて混ぜ合わせる
3.　薄力粉60g・アーモンドパウダー30g・ベーキングパウダー2gをふるい入れ、ヘラに持ちかえてさっくり混ぜ合わせる
4.　粉っぽさがなくなってツヤが出たら半分を敷き紙を敷いたパウンド型に詰め、栗の渋皮煮を並べる
5.　残りの生地を詰めて表面を均し、170℃に予熱したオーブンで40～45分、竹串をさして生地がついてこなくなれば焼き上がり
6.　粗熱が取れたら取り出し、お好みの量のラム酒を刷毛で塗り、ラップに包んで馴染ませて出来上がり

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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
片手浅型鍋(21cm)：https://amzn.to/2U7ta3o
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ペティ：https://www.jikko.jp/fs/jikko/54800

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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


--------------------------------------------------------------------------

▼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]
18 cm pound cake mold
・Butter 100 g
・Raw cane sugar or granulated sugar 70 g
・Honey 15 g
・A bit of salt
・Two egg yolks
・One whole egg
・Cake flour 60 g
・Almond powder 30 g
・Baking powder 2g
・Simmered Chestnuts (8)
・Rum, to taste

[Preparation]
・soften butter at room temperature
・Cover the pound cake mold with baking paper.
・Wipe the syrup on the inner skin of the chestnut with a paper towel.
・Sift weak flour, almond powder and baking powder.
・Preheat the oven to 170 °C.

[How to make]
1. Loosen 100 g of softened butter in a bowl, grind and mix 70 g of sugar with a whisk, and mix 15 g of honey and a bit of salt.
2. Mix 2 egg yolks one by one. Add 1 beaten egg little by little and mix.
3. Sift in 60 g of weak flour, 30 g of almond powder and 2 g of baking powder, and lightly mix it together with a spatula.
4. When the powdery feel is gone and the gloss comes out, cover half and stuff it in a pound cake mold covered with paper. Arrange the chestnuts simmered in their inner skins.
5. Stuff the rest of the dough and flatten the surface. Poke it with a bamboo skewer and bake it for 40 to 45 minutes in an oven preheated to 170 °C if the dough doesn't stick then it will be complete.
6. Take it out when it cools down. Brush it with your favorite amount of rum. Wrap it in a plastic wrap and it will be complete.

詳しいレシピ↓
https://www.youtube.com/watch?v=umkL0Rj_4WE

#Shorts

【材料】
・冷凍パイシート　適量(100gもしくは10cm×10cmが4枚くらい)
・バナナ　2本
・バター、グラニュー糖　適量
・溶き卵or卵黄(照り用)

【準備】
・オーブンを210℃に予熱する

【作り方】
1.　冷凍パイシートを食べやすい大きさにカットし、オーブン用シートを敷いた天板に並べる
2.　バナナを輪切りしてパイシートの上に並べ、余白部分に溶き卵or卵黄を塗る
3.　バナナの上にバターをのせてグラニュー糖をかけ、210℃に予熱したオーブンで10分焼いた後、180℃に下げてもう10分焼いて完成！

--------------------------------------------------------------------------

▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/

--------------------------------------------------------------------------

↓using translation software.

[Ingredients]
・Frozen puff pastry (about 100 g or 4 pieces of 10 cm x 10 cm)
・2 bananas
・Butter, granulated sugar to taste
・Beaten egg or egg yolk (for glazing)

[Preparation]
・Preheat the oven to 210 °C.

[How to make]
1. Cut the frozen pie sheet to a size that is easy to eat and arrange it on a baking sheet covered with baking paper.
2. Cut the banana into round slices and line them up on the pie sheet. Spread beaten egg or egg yolk on the margin.
3. Place the butter on top of the banana, sprinkle with granulated sugar, bake in an oven preheated to 210 °C for 10 minutes, then lower to 180 °C and bake for another 10 minutes to finish!

冷凍パイシートにのっけて焼くだけで出来る、簡単バナナパイです
バナナ以外のフルーツでも、お手軽さくさくです！


【材料】
・冷凍パイシート　適量(100gもしくは10cm×10cmが4枚くらい)
・バナナ　2本
・バター、グラニュー糖　適量
・溶き卵or卵黄(照り用)

【準備】
・オーブンを210℃に予熱する

【作り方】
1.　冷凍パイシートを食べやすい大きさにカットし、オーブン用シートを敷いた天板に並べる
2.　バナナを輪切りしてパイシートの上に並べ、余白部分に溶き卵or卵黄を塗る
3.　バナナの上にバターをのせてグラニュー糖をかけ、210℃に予熱したオーブンで10分焼いた後、180℃に下げてもう10分焼いて完成！

--------------------------------------------------------------------------

【動画でよく使ってる調理器具】
フライパン(20cm)：https://amzn.to/2QyY1ny
フライパン(24cm)：https://amzn.to/2UtNvz5
フライパン(24cm深型)：https://amzn.to/3dj5DEp
鉄フライパン(22cm)：https://amzn.to/3a8hqmR
アルミフライパン(24cm)：https://amzn.to/3dj6tRz
片手浅型鍋(18cm)：https://amzn.to/2QzGXha
片手浅型鍋(21cm)：https://amzn.to/2U7ta3o
片手鍋(16cm)：https://amzn.to/2QzCj2x
片手鍋(20cm)：https://amzn.to/3bd0lZa
ソースパン：https://amzn.to/2U9keuI
まな板：https://amzn.to/2J1fQHI
ガスコンロ：https://amzn.to/3bdtvYa
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
写真レンズ：https://amzn.to/2U7HcCb
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]
・Frozen puff pastry (about 100 g or 4 pieces of 10 cm x 10 cm)
・2 bananas
・Butter, granulated sugar to taste
・Beaten egg or egg yolk (for glazing)

[Preparation]
・Preheat the oven to 210 °C.

[How to make]
1. Cut the frozen pie sheet to a size that is easy to eat and arrange it on a baking sheet covered with baking paper.
2. Cut the banana into round slices and line them up on the pie sheet. Spread beaten egg or egg yolk on the margin.
3. Place the butter on top of the banana, sprinkle with granulated sugar, bake in an oven preheated to 210 °C for 10 minutes, then lower to 180 °C and bake for another 10 minutes to finish!