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Bear-nana tote bags are happening! 🐻🍌 I've been designing a bunch of items that'll make good presents for Christmas, and also some special things for CWF's 10th birthday at the end of October. They'll be coming soon - as always I'll let you know here when they're ready! 🐻🍌
Sienny Yong aka Siennylovesdrawing 👩🏻 is gonna sharing in this new 🆕 #blogpost about her 7️⃣ good habits to #stayhealthy since the global health pandemic happened. Read more via 🌐 https://siennylovesdrawing.wordpress.com/2021/09/28/user-experience-daily-stay-ahead-health-supplement-with-bio-life-nat-b-fizzy/
Do you share some of these good habits❓⁉️
🧡 BiO-LiFE Nat B Fizzy helps SiennyLovesDrawing to stay ahead with her daily routines 🧡🙋🏻♀️🚶🏻♀️🧘🏻♀️🏋🏻♀️👩🏻💻👩🏻🎨👩🏻🏫
She 👩🏻 has been taking this tasty delicious BiO-LiFE Nat B Fizzy healthy supplement drink daily as her energy booster to maintain great 👍🏻 habits while stay home & working from home 👩🏻💻🏡 Its Vitamin B complex contains is helping in alertness & brain 🧠 function, while Vitamin C 1000g contains is boosting her body immune system to protecting her against any harmful virus 🦠 during this global health pandemic
It’s suitable for everyday supplement, personally she loves its easy convenient packaging to bring along while on the go as her energy booster
She always stay ahead & energetic with her daily intake after lunch meal, it keeps her to continue her busy working from home schedule then 😀 Also she rarely fall sick eg. fever, cold etc.
#StayAheadwithNatbFizzy #biolifemy #VitaminBs #VitaminC #DailySupplement #DailyNutrientReplenish #Energy #Vitality #EffervescentTablet #healthy #healthysupplement #stayhealthy #healthylifestyle #healthyliving #health #healthy Bio-Life Malaysia
It has been a super stressful and busy period for me, juggling between multiple projects. I'm always looking forward to the little moments daily, where I can relax and take a breather... Like when I do my skincare!
I’ve been loving KENZOKI, a newly relaunched skincare line from @kenzoparfums which is now more natural, cleaner and sustainable from formula to packaging! KENZOKI draws its inspiration from the Qi philosophy and helps restore the “flows” of youth, hydration and nutrition for healthier and radiant skin.
🌸 With at least 90% natural origin ingredients, KENZOKI is certified Clean At Sephora! The star ingredient – Sacred Lotus is also sustainably sourced and carefully hand-harvested so that it fully retains its powerful skin rejuvenating benefits.
🌸 Beyond the amazing skincare benefits, KENZOKI’s ultra-sensorial, feel-good textures and fragrances help me to unwind after a busy day!
🍃 KENZOKI is now available exclusively at Sephora online and in-stores. Give yourself a treat! Pamper yourself and your skin 🤍
#MyKenzoki #KenzokiSG #sp
歡迎光臨~我是樂筆！
我有一個單身27年的朋友，每天嚷嚷著想結婚，但既然這麼想結婚，為什麼從來沒交過女朋友呢？這天終於邀請他來上節目分享這些年間他是如何保守自己、預備自己、認識自己的～(但真心祝福幼稚的他可以變得符合實際年齡些)
你怎麼看待單身呢？會不會有點害怕、有點著急？有時候覺得自由自在，但有時候又忍不住懷疑自己的價值？單身不代表你不好，只是屬於你的季節尚未到來，不論單身或進入關係，你永遠值得被愛！趁著單身，趕快KO人生的各樣待辦事項，修正自己生命的bug！願每個人都成熟的進到關係中，成為祝福並且建立美好的家庭。
最後，跟聽眾說聲抱歉！不好意思我們平常太熟所以節目裡面講太多幹話，非常很努力才把它們修掉，所以時長只剩下30分鐘😂😂😂
註：基督徒數據王們應該有發現老易說撒拉99歲生以撒，是錯的！以撒在撒拉90歲、亞伯拉罕100歲時出生！這段老易口誤，懇請他的組員、朋友、粉絲(？)與未來老婆不要懷疑他的專業度(嗯，我被逼迫加上這段)。
創世紀17:19你妻子撒拉要給你生一個兒子，你要給他起名叫以撒，我要與他堅定所立的約，作他後裔永遠的約。
Welcome to Sunlight!
My friend, single for 27 years, is always yelling that he wants to get married. Why he never gets a girlfriend although he wants to get married? Finally I ask him to share how he keeps himself, prepares himself and knows himself these years~(Wish him meets the actual age)
What do you think about singledom? Are you a little afraid of or anxious? Sometimes you feel free but sometimes feel worthless? Being single doesn’t mean you’re not good enough, instead, meaning that it’s not quite ready yet. No matter you’re single or not, you’re always worthy of love! Get your to-do list down ASAP when you’re single, and “debug” your life! Hope you guys become mature first and then take off the single, bless others and found families.
Lastly, I’m sorry! Because we’re so familiar that we talk trash too much. I’m trying hard to delete so there are only 30 minutes left in the episode. 😂😂😂
Note: If you’re Christians, you may find that Ethan is wrong for saying “Sarah bore Isaac when she was 99 years old.” Isaac was born when Sarah was 90 years old and Abraham was 100 years old. It’s a slip of the tongue. Hope his group members, friends, fans(?) and the wife in the future believe his professionalism(Well, I’m forced to add it.)
Genesis 17:19 King James Bible
And God said, Sarah thy wife shall bear thee a son indeed; and thou shalt call his name Isaac: and I will establish my covenant with him for an everlasting covenant, and with his seed after him.
📁節目收聽方式：
Apple Podcast、KKBOX、Spotify 🔍歡迎光臨
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主持人兼編輯 Host/Editor/：樂筆
剪接師 Sound Editor：Papa.H
翻譯 Translator：Youli
I've been talking to you in inaudible whispers!
You feel sleepy before you understand 😴
I want you to concentrate on healing yourself when you sleep or want to relax ⭐️
Thank you always for watching! Comments and good are really give me vitality
Sweet dreams💕 Good night (˘ ˘). o ○
Thank you for your support🌸 https://www.patreon.com/ASMRCham
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カヌレの型は、ずっと欲しかったけどけっこうお高い。いつもこの動画で使ったクグロフ型を使ってカヌレを作って楽しんでいました。（ https://youtu.be/JqCU6YOvdCo ）
そんな時に知った100円ショップの情報。たった100円でカヌレの型が買えるなんて！夢みたい！とセリアのシリコーンモールド カヌレ型をずっと探していました。そして、この度、やっとやっと入手することができました！
ずいぶん長いこと探していたセリアのシリコーンモールド カヌレ型だったので、迷いなく4個を即買い。
しかしここで問題が発生。家に帰ってパッケージの裏を見てみたら、そこには衝撃の事実が！
なんと『耐熱温度以下であっても20分以内で使用してください』との説明書き。カヌレって1時間連続加熱がほぼ常識。これどうすりゃいいのよ！と考えて、苦肉の方法で焼成しています。焼き、腰折れ、色々と改善の余地ありなのですが、材料は16個分ぴったりの卵液量で、しかも卵黄1個で作れるように調整しました。焼き菓子と蝉の声のアンバランスもお楽しみください。
*レシピ*（3.5 ✕ H3.5センチのミニカヌレ16個/400ml分）
薄力粉：70g
Mサイズの卵の卵黄：1個分
グラニュー糖：115g
牛乳：250g
ラム酒：10g
バニラオイル：3振り
無塩バター（型に塗る用）：適量
１．薄力粉 70gをフルっておく。
２．ボウルに卵黄 1個分（Mサイズの卵の卵黄 20g）を溶く。
３．グラニュー糖 115gを入れ混ぜる。
４．60℃に温めた牛乳 250gを（3）に少し加え混ぜる。
５．（1）を加え混ぜる。混ぜすぎないこと。
６．（4）の残りの牛乳を加え混ぜる。
７．ラム酒 10gとバニラオイル 3振り加え混ぜる。
８．アミで濾す。
９．冷蔵庫で12〜24時間休ませる。
１０．卵液を冷蔵庫から出し、1時間ほどおき、常温にしておく。
１１．カヌレ型に無塩バターをちょっと多めに塗り、冷蔵庫に入れておく。
１２．オーブンは220℃にしっかり予熱しておく。
１３．（10）の常温にした卵液を静かに底から混ぜる。
１４．（11）の型に流し入れる。
１５．220℃に予熱したオーブンで20分焼く。
１６．一旦取り出し3分待つ。
１７．再び、220℃に予熱しておいたオーブンに入れ、170℃に変更し20分焼く。
１８．再び、一旦取り出し3分待つ。
１９．再び、170℃に予熱したオーブンで20分焼く。
２０．オーブンから取り出し、型のまま10分おく。
２１．網に取り出す。
２２．でけた。
オーブン温度を
220℃を230℃に 170℃を180℃に上げ、もっとカリカリに焼けるように再挑戦したいです。
改善の余地ありだけど、家族がおいしいと言ってくれたからよし。しかし、このカヌレ型かわいい。ゼリーやチョコレートにも使いたいわ。
#Seria #カヌレ型 #カヌレ #作り方
I've always wanted a canelé mold, but they are quite expensive. I always enjoyed making cannulae using the kouglof mold used in this video. ( https://youtu.be/JqCU6YOvdCo )
That's when I learned about a 100 yen shop information. How can you buy a canelé mold for only 100 yen? It's like a dream! I've been looking for the Seria Silicone Canele molds for a long time. And now I've finally, finally got one!
I've been looking for these molds for a long time, so I bought 4 of them right away without hesitation.
But here's the problem. When I got home and looked at the back of the package, I found a shocking fact! It said, "Please use within 20 minutes even if the temperature is below the heat resistant temperature." It's almost common knowledge that canelés should be heated continuously for an hour. I thought to myself, "What am I supposed to do?"
Thinking that, somehow I managed to bake it.
There is a lot of room for improvement in the baking process, but I have adjusted the ingredients so that I can make 16 canelés with exactly the right amount of egg liquid, and only one egg yolk.
Please enjoy the imbalance between the baked goods and the cicadas' voices.
* Recipe * (3.5 ✕ H3.5 cm mini canelés 16 pieces / 400 ml)
Cake flour: 70g
Egg yolk of M size egg: 1
Granulated sugar: 115g
Milk: 250g
Rum: 10g
Vanilla oil: 3 shakes
Unsalted butter (for applying to mold): Appropriate amount
1.Sift 70g of cake flour.
2.In a bowl, beat the yolk of one egg (20g of yolk from a medium egg).
3.Mix in 115g of granulated sugar.
4.Add a little from 250g of warmed milk (60℃) to (3) and mix.
5.Add (1) and mix. Do not mix too much.
6.Add the remaining milk from (4) and mix.
7.Add 10g of rum and 3 shakes of vanilla oil.
8.Strain through a mesh.
9.Let it rest in the refrigerator for 12 to 24 hours.
10.Remove the egg mixture from the refrigerator and allow it to come to room temperature for about an hour.
11.Grease a canelé mold with a little more unsalted butter and put it in the refrigerator.
12.Preheat the oven to 220℃.
13.Gently mix the egg liquid at room temperature in (10) from the bottom.
14.Pour the mixture into the mold of (11).
15.Bake in a preheated oven at 220℃ for 20 minutes.
16.Take it out and wait 3 minutes.
17.Place in the preheated oven again at 220℃, change the temperature to 170℃, and bake for 20 minutes.
18.Take it out again and wait for 3 minutes.
19.Bake again in a preheated oven at 170℃ for 20 minutes.
20.Remove from the oven and leave the mold for 10 minutes.
21.Take it out to the net.
22.It's done.
I'd like to try again to raise the oven temperature from 220°C to 230°C and from 170°C to 180°C, so that it bakes more crispy. There's room for improvement, but my family said it was delicious, so that's good. By the way, these cannelé molds are cute. I want to use them for jelly and chocolate.
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