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WeLab Bank又出咗新優惠啦!今次呢個優惠超級實用啊,只要用WeLab Debit卡去指定嘅麵包餅店消費滿HK$20,就會有HK$10現金回贈,買早餐好啱用!
基本上所有收卡code係麵包舖/餅店都有份!官網到仲有個「包」你有賞優惠嘅商戶列表,其實呢個表我諗係所有WeLab已知包店收卡MCC code,咁WeLab就寫咗出嚟(但其實我覺得唔止呢啲商戶有回贈)
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(優惠由WeLab Bank獨立提供,WeLab Bank與任何麵包餅店間並無任何合夥、贊助、隸屬關係或其他安排。麵包餅店可全權酌情決定是否接受以WeLab Debt Card 結算付款。)
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cake by maria 在 Facebook 的最佳貼文
過年知道大家都好想我較蒸糕,今次教大家椰汁年糕,我依個版本同傳統有小小唔同, 想知點整就記得睇了,記得交功課呀😁
高清版:https://youtu.be/9EWgIo9y6MQ
椰汁年糕
材料:
📌糯米粉225克
📌沾米粉37克
📌澄麵30克
📌片糖200克大约2片多小小(要弄碎些比较容易煮得溶)
📌水210克
📌椰奶120毫升
📌oil 30克
📌錫纸盆掃上油
📌鍚紙一張
📌紅棗一粒
做法:
1. 先用小火在210g 水中煮溶所有
片糖後, 待涼
2. 將三種麵粉全部一起過篩, 並可
混合在一起備用
3. 將(1)的糖水過篩, 如未涼攪幾下
来降温後才加入椰奶
4. 將(2)的麵粉中間整個洞, 將糖水
分多次慢慢加入及每次攪匀了再
加入另一次
5. 加油入粉漿内可用手動打蛋器或
攪拌機攪至粉漿平滑直至没有粉
粒
6. 讓攪匀的粉漿静止20分鐘(可以
幫助麵粉吸入水份)
7. 將粉漿再次撹匀,然後再過篩倒
入蒸盆, 蓋上錫紙
8. 用蒸爐100度蒸1至1.5小時視乎
粉漿厚度. 如用明火蒸, 大火滾
起後, 用中大火蒸. 注意⚠️不要
太猛火否則容易會有洞在年糕面
蒸完加一粒紅棗在中間, 完成!
肥媽 Maria Cordero
YouTube Live – January 26, 2021 Recipe English Version
Simplified Coconut Chinese New Year Cake (“Nian Gao”)
Flour Ingredients:
Glutinous rice flour - 225g
Wheat starch (“Teng Mein”) - 30g (or replace with cornflour)
Rice flour - 37g
These flours combination will not give you a sticky and hard texture. It will be soft, bouncy, and chewy the next day instead of hard and sticky.
If you wish the make the traditional version, just omit the wheat starch (“Teng Mein”) and rice flour from the recipe and the rest remain the same.
Sweetener ingredient:
Chinese dark brown sugar - 200g or about 2 slabs (break into small pieces so they melt faster)
Liquid ingredients:
Water - 210g
Coconut milk - 120g (for more intense coconut flavor you can use coconut cream)
Oil - 30g or about 2 ½ tbsp
Garnish ingredient:
Chinese red date
Other utensils:
Sifter
Spatula
Whisk
Stand mixer – optional
Balloon whisk - optional
Oiled steam proof pan for steaming
Toothpick
Foil paper or plate to cover the pan
Methods:
1. In a large mixing bowl, you MUST SIFT the glutinous flour, rice flour, wheat starch (“Teng Mein”) into the bowl and mix well. Make a hole in the center. Set aside. This is your flour mixture.
2. In a cooking pot, add in Chinese dark brown sugar pieces, water, and turn on LOW heat to melt the sugar. DO NOT use high heat because it will evaporate the water.
3. Once it starts to boil, TURN OFF the heat and keep stirring to speed up the melting process.
4. Pour the melted sugar through a sifter into a large bowl to make sure there are no hard lumps of sugar left and MUST let it stand to cool to room temperature before mixing with other ingredients. Keep stirring to speed up the cooling process.
5. Once it is almost cool, add in the coconut milk. Mix well. This is your liquid mixture.
6. Add ONLY about ¼ of a cup of the liquid mixture into the well of the flour mixture prepared in Step 1.
7. Mix well with a spatula until all the liquid is absorbed into the flour. Continue with the rest of the liquid mixture by adding about ¼ cup at a time into the flour mixture and mix well before adding the next ¼ cup of liquid mixture. Be patience. **DO NOT add all the liquid into the flour at once.**
8. Once all liquid mixture has been mixed in with the flour, give a final good mix with a whisk and making sure there is no dry flour left.
9. Add the oil and continue mixing with a whisk until the oil is well incorporated into the batter or you can use an electric stand mixer, attached with a balloon whisk, and mix until you get a smooth batter about 1 minute or so on low speed.
10. Leave the batter in the mixing bowl and let it sit and rest for about 20 minutes. This step is VERY IMPORTANT to let the flour absorbs all the liquid and moisture for even flavor and a better tasting cake. This step also replaces the traditional way of laborious kneading of the batter.
11. Preheat the steam oven to 100C (212F).
12. After 20 minutes, mix the batter again with a spatula because flour will fall to the bottom of the bowl again after a waiting period.
13. You MUST SIFT the batter again into a bowl. This will make sure you get a smooth cake after.
14. Pour the batter into an oiled steam proof pan. Flatten any bubbles on the top surface with a toothpick. Cover the pan with a foil paper or plate to prevent condensation drippings.
15. Steam for 1 hour to 1 ½ hour depending on the thickness of your batter in the pan. Prefer to over steam instead of under steam.
DO NOT steam on high heat to prevent bubbles formed on the top surface of your cake when done.
16. The cake is done when you stick a bamboo stick into the center of the cake and comes out clean.
17. Garnish with a red date by placing it in the center of the cake.
cake by maria 在 陳映之 Facebook 的最佳解答
本來設定應該是在倫敦的拍攝,但最後還是在台北\上海兩地拍攝完成,第一次用遠端連線拍攝,好像跟現場拍攝一樣累,感謝製片勇哥的安排
這首作曲是小時候的英國男團Take that的Gary Barlow,真的好可惜,原本有機會在倫敦合作到的...
謝謝 張信哲 哲哥讓我用奇怪的方式拍片,首次用雷射儀來掃描人跟場景,下次有機會用這個技術拍完整支好了,感謝 遊樂製品 ChillProduction Krish 以及團隊的支援,讓點雲圖有了生命,感謝再次合作的 林映唯 小美 ,每一個鏡頭都要定住不動五分鐘以上~
「A Matter of Love」
Client: 潮水音樂 Tide Music
Executive Producer: 何啟弘
Marketing Director: Joy Chen
Artist Management: 曹思宇 / 鄧學澤
Artist Manager: 周啟剛
Makeup Artist & Hair Stylist: 蘇鵬
Director: 陳映之 Chen Ying Chih
Producer: 葉鑑濤
Art Director: 孫霓
Art Assistant: 周昀佑
D.P.: 陳映之
Assistant Cameraman: 鎖震峰 / 陳星豪
Gaffer: 楊景浩
Best Boy: 楊朝翔 / 呂佑凱
Production Co-ordinator: 林煜翔 / 徐鵬森@沛視特美學影像工作室
3D Scanning Operator: 眼球兄弟資訊有限公司
Shooting Assistant: 錢承榆
Cast: 林映唯
Talent Manager: 致豪
Stylist: 蔡靜瑶 Charlie Tsai
Makeup Artist: 王霖
Makeup Assistant: Van
Hair Stylist: Odye
Hair Assistant: Allen
Clothes: Dleet
Shanghai Crew
Producer: 張正勇
Camera Operator: 陳彥
Film Editor: 陳映之
VFX: 遊樂製品
Lyrics: Tim Rice
Composer: Gary Barlow
Produced by: Jim Lee 李振權 ( 主動音樂有限公司 Working Master )
Arranged and All Instruments played by: King Pan NG 伍敬彬
Recorded & Mixed by: Jim Lee 李振權
Drums & Percussion By: Brendan Buckley / engineering by Brendan Buckley at Layer Cake Studio, Los Angeles
String Arranged by: King Pan NG 伍敬彬
Strings: Concertmaster: Desislava Cholakova
1st violins: Julita Kirova / Boyan Kirilov / Miroslav Raichev
2nd violins: Stefan Hinov / Lilyana Yakimova / Maria Madoleva / Rosen Ivanov
Violas: Elena Chomakova / Georgi Stoyanov / Asya Stoyanova
Cello: Konstantin Evtimov / Nina Sokolova / Vesela Pandinova
Conductor: Nikolo Kotzev
Strins recorded by: Plamen Penchev
Production Coordination: Jeanna Chang 張英倫
Recording Studios: 白金錄音室 Platinum Studio / Sofia Session Studio
Mixing Studio: 白金錄音室 Platinum Studio
https://youtu.be/i_blUtU5Li0