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Which M.C.R you like? Left, right, center? All 3?
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Once you're done picking, don't forget to also pick up OREO Sandwich Ice Cream for yourself! How smooth was that? Very smooth because it is cream-flavored ice cream 😎
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+ OREO soft biscuits for you 💙
#OREOSandwichIceCream #DudukRumahMakanAiskrim #NestleIceCream @nestleicecream.my
55-47 kg😭 😭 Thử ngay 10 phút Bụng Không Nghỉ Cho Eo Nhỏ #ryanlongfitness 10 mins Abs Workout NO REST
Link Full Video 😍 😍 😍 : https://youtu.be/BlWlwnNpxHk
*** Các bài tập trong video
00:00 Chuẩn bị
00:20 Leg raise alternating
00:50 Plank pull knee touch hand
01:20 Pull Up Crunch
01:50 Plank side Up Left
02:20 Plank side Up Right
02:50 Elbow touch knee Left
03:20 Elbow touch knee Right
03:50 DB touch legs alternating
04:20 Hand center leg crunch
Now on Sale
https://takaya.zaiko.io/e/hanayuishi2021
Live streaming from Konkai-Komyoji Temple in Kyoto
Saturday, October 30, 2021
15:30 Start on fine weather
17:30 Start on rainy weather
Archive video will be available on Zaiko until 23:59, Wednesday 2/11/2021. (You can watch as many times as you want during this period)
NOTICE: *In case of raining, the performance starts at 17:30. You will receive an email from Zaiko if the time is changed on the day.
【Tickets】
2250yen (including 250yen for handling fee)
Available on Zaiko from 1 Oct (Fri) 10:00 - 3 Nov 21:00 (JST)
*You will need to register for a ZAIKO account to purchase tickets.
【Before Watch】
Register and watch guide
https://www.youtube.com/watch?v=BwDzQxC8vlE
☆Please refer to the support page on the ZAIKO website for information on how to watch the show and detailed settings.
https://zaiko.io/support
ーーーーーーーーーーーーーーーーーーーーーー
Tohru Yamasaki
President of T2Generation
Organizer of “TSUKENOKAI”. Tsukeuchi (tsuke percussionist) for Kabuki.Born in Kojima, Kurashiki City, Okayama Pref. on 28 February, 1969. Blood Type: B
1989: Joined in LIFE SOGOBUTAI Co.,Ltd. (formerly known as LIFE Bijutsusha Ltd.) located in Takamatsu City, Kagawa Pref. Autumn 1990: Moved to Tokyo.October 1992: Joined in Pacific Art Center Inc. after working freelance. Assigned to SHINBASHI ENBUJO (theater) to start a career as a tsukeuchi (tsuke percussionist). Since then, engaged in Kabuki performances in and outof Japan. August 2020: Resigned from Pacific Art Center Inc. Established T2Generation to start supporting cultural activities through tsukeuchi performance. Based on the career, trying various performances of art and culture by collaborating with others from different fields.
WEBT2Generation https://t-yamasaki.wixsite.com/t2generation
TSUKENOKAI https://t-yamasaki.wixsite.com/tsukenokai
HANAYUISHI TAKAYA
TAKAYA, as known as HANAYUISHI, is an artist based inkyoto who combines floristry with art and fashion to create one-of-a kind headdresses. Takaya has invented and developed a technique of tying living plants like flowers.vegetables.fruits.twigs.plants and even taxidermy into hairs to make highly unique and ethereal works - as he describes as a “unity of human and nature.”
Takaya creates his works on the spot,choosing flowers to with cloth or personality of the person. It is an intuitive and spontaneous work that it is almost impossible to plan the design ahead since flowers are living things every bloom is different.every stems has its own line.There is beauty of working with living plants as opposed to dried plants - as if Takaya intensifies the energy of the living plants.the result of his stylings are so vibrant and memorable.
Takaya shows his work through photography and live performance.
Performances are often held in unique locations like Buddhis temples and museums in throughout Japan and Sweden. He has been featured in numerous publications and broadcasts around the world, including Daily Telegraph, Glamour Italia, Holland Herald, and NHK World TV.
Takaya also collaborates with Yumi Katsura, a well-known bridal fashion designer for Yumi Katsura Grand Collection.
http://www.takaya
KONKAI-KOMYOJI TEMPLE
https://www.kurodani.jp/en/
ストレート法で作る基本の山食パン(山型食パン・イギリス食パン)の作り方です
ストレート法は最初から材料をすべて合わせる作り方で、
メリット：短時間で出来る、風味が良い
デメリット：ボリュームが出にくい、でんぷんの老化がはやい＝すぐぱさつく
という特徴があります
おすすめの強力粉は窯伸びの良い「スーパーキングやゴールデンヨット」、老化が遅く風味もいいし窯伸びもいいし作業もしやすい「ベルムーラン」がおすすめです(動画ではベルムーランを使用)
【型生地比容積について】
自分の持っている型に合わせて生地量を調整します
1.5斤と書かれてても1.2斤しかなかったり、型によって全然違うので必須です
この型と容量と生地の比率を型生地比容積といいます
型の容量÷型生地比容積＝生地量
例：1625ml(1斤弱)÷3.5＝約464g
3つに分けて入れる場合は1つあたり464÷3＝155gになります
型生地比容積の目安
角食：3.8～4
山食：3.6前後
(数字が大きいほどふわふわで、数字が小さいほどみっちり)
ベーカーズパーセントと比容積からレシピの調整も出来ますが、
計算が面倒なので粉300gとか多めに作って生地量を食パンに使い
残りの生地は丸パンなどにすると楽だし無駄になりません
型生地比容積についてより詳しくは↓
https://www.ikashiya.com/entry/katakiji-hiyouseki
【材料】
ベーカーズパーセント(合計：194)
・強力粉 100
・砂糖 8
・スキムミルク 3
・塩 2
・インスタントドライイースト 1
・水 72
・バター 8
粉300での分量(1斤目安)
・強力粉 300g
・砂糖 24g
・スキムミルク 9g
・塩 6g
・インスタントドライイースト 3g
・水 216g
・バター 24g
【準備】
・バターを常温においておく
・型に離型油を塗る
【作り方】
1. 【生地作り～1次発酵】バター以外の材料をすべて合わせてグルテン膜が出るまでこね、バターを加えてさらにこねる
2. より薄いグルテン膜が出るまでこね(こね上げ26℃目安)、丸めてボウルに入れてラップをし30℃で60分発酵させて、打ち粉をして台に取り出す
3. 上から押さえてガスを抜いて広げ、上下左右から3つ折り×2で折りたたみボウルに入れてラップをし、30℃で30分発酵させる
4. 【分割～ベンチタイム】生地量の1/3ずつに分割してガスを抜き、きれいな面が外側にし表面を張らせるように丸める
5. かたく絞った濡れ布巾をかけて25分ベンチタイム(生地をゆるめて成形しやすくする/残った生地は同様にして丸パンなどに活用)
6. 【成形～2次発酵】めん棒で長方形にのばしつつガスを抜き(周りの気泡は手で潰す)、上下から1/3折りたたんで生地をくっつける
7. 奥から手前に少し張らせるように巻いてとじる(最初芯を作り、トップを持って下にくっつけるイメージで3回転～3回転半)
8. 離型油を塗った型に端→真ん中の順で入れ、蓋をして35℃で50分を目安に2次発酵(オーブンで発酵させる場合は予熱時間を考慮しはやめに取り出す)
9. 【焼成/180℃に予熱】生地が型のギリギリまで膨らんだら発酵完了、180℃に予熱したオーブンで焼成する
10. 180℃で30分を目安に焼き、焼き上がったら台に2～3回落として蒸気を抜き(腰折れを防ぐため)、すぐに取り出し冷ます
--------------------------------------------------------------------------
【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]
Bakers percent (total: 194)
・Bread flour 100
・Sugar 8
・Skim Milk 3
・Salt 2
・Instant dry yeast 1
・Water 72
・Butter 8
The amount of the flour 300.
・Bread flour 300 g
・Sugar 24 g
・Skim milk 9g
・Salt 6g
・Instant dry yeast 3g
・Water 216 g
・Butter 24 g
[Preparation]
・Leave the butter at room temperature.
・Spread mold release oil on the mold.
[How to make]
1. [Making the dough ~ primary fermentation] Mix all the ingredients except butter and knead it until the gluten film comes out. Add butter and knead it more.
2. Knead it (knead it up to around 26 °C) until a thinner gluten film comes out. Round it and put it in a bowl. Cover it with a plastic wrap and let it ferment for 60 minutes at 30 °C. Dust it with flour and take it out on a counter top.
3. Press down from the top to release the gas and spread it out. Fold it 3 times from top, bottom, left and right. Put it in a bowl and wrap it then ferment it for 30 minutes at 30 °C.
4. [Divide ~ bench time] Divide it to 1/3 of the amount of the dough then release the gas. Round it so the clean side is on the outside and the surface will stretch.
5. Cover it with a tightly squeezed damp dishcloth and bench it for 25 minutes (loosen the dough to make it easier to shape it/use the rest of the dough in the same way for round bread, etc.).
6. [Shaping ~ Secondary fermentation] Stretch it to a rectangle with a rolling pin and release the gas (crush the air bubbles around it with your hand). Fold it from the top and bottom to 1/3 and stick the dough together.
7. Roll it up and close it so that it is slightly stretched from the back to the front (Make the core first and hold the top and stick it on the bottom. Turn it around 3-3.5 times.).
8. Put it in the mold spread with mold release oil in the order of the edge to the center. Cover the lid and let it undergo secondary fermentation at 35 °C for around 50 minutes (take it out without considering the preheating time if you are fermenting it in the oven).
9. [Bake/Preheat to 180 °C] When the dough rises to the edge of the mold, the fermentation is complete. Bake it in the oven preheated to 180 °C.
10.Bake it at 180 °C for around 30 minutes. When it finishes baking, drop it on a counter 2 ~ 3 times to remove the steam (to prevent it from breaking around the waist). Take it out immediately and let it cool.
飛利浦抗敏清淨除濕機DE5205是功夫家庭的秘密武器
Our Kungfu family has a secret weapon to share with you all—
幫助我們日常打怪而且全年無休！
It helps us fight monsters daily and does not rest!
平時忙著導演編劇工作，武術指導，戲劇學校營運的功夫家庭，健康是最重要的大事，空氣品質尤其重視！一向以 teamwork 方式共同承擔家務的我們：功夫爸爸負責清水箱，功夫媽媽負責清洗濾網，空氣清淨指數則交給 Kali看就行了（看著飛利浦先生身上的圈圈，都要blue才是好空氣歐，其他顏色都no no）
For our Kungfu family, usually busy with acting, directing, screenwriting, teaching martial arts, and running an actor’s studio, health is the most important thing; and air quality is at the top of that list! As a martial arts family, we always do everything as a team: Kungfu poppa is responsible for the cleaning the water tank, Kungfu Momma is responsible for cleaning the filter, and the air purification index is left to Kali. (She checks out the circle on Mr. Philips: blue is clean air and other colors are a no-no!)
自從用了飛利浦 #DE5205 (諧音我愛你我)一台搞定3件事，多功能的原廠設定 #抗敏 #清淨 #除濕 好簡單! 大幅改善生活品質，讓住在山區的我們超級仰賴它!有了二寶之後，家裡的溼度和空氣品質真的要注意，我們更把 #飛利浦抗敏清淨除濕機 帶去月子中心再帶回來，根本是生活中的 Must啊!推薦所有有寶寶的家庭可以入手一台!(兩台也可以!)
Ever since we used Philips #DE5205 (the model number is Chinese homonym for I love you and me together), it simplifies everything, it’s multi-functional factory settings are 3 in 1. #preventsmold #purifiestheair #dehumidifies Living in the mountains, it totally transformed our or life and we rely on it so much! After having the second baby, we really need to be more cautious, we even took #Phillips to the postpartum center and then brought it back. It definitely is a must-have in our household! It is highly recommended that you get one (or two) if you have babies!
用影片及文字幫大家整理一下 #DE5205的優勢，請看！
Check our video to learn about the advantages of #DE5205.
高濾除、高效能、高安全 It’s high-filtration, high-efficiency, high-safety
1. 奈米級0.02濾淨力：抗敏級HEPA濾網，德國IUTA認證可有效濾除至最小PM0.02細懸浮粒子，提升空氣品質
Nano-level 0.02 Filtration: Anti-allergic HEPA filter, German IUTA certified, which can effectively filter down to the smallest PM0.02 fine suspended particles, and improves air quality
2. 大容量除溼：每日13 公升大除溼力
Large capacity dehumidifier: 13 liters water capacity per day
3. 四種智能模式：舒適濕度/連續除濕/乾衣模式/空氣淨化，按照需求變換功能
Four smart modes: comfortable humidity/continuous dehumidification/drying mode/air purification, changes functions according to needs
4.一級節能標準：節能再退稅 $1,200
Level 1 Energy Conservation Standard: Energy-saving and tax rebate $1,200
功夫爸爸最愛：水箱提把，方便好提不漏水（當作是微量級健身）
Kungfu Poppa’s favorite: the water tank handle, which is convenient and easy to carry and does not leak (as a micro-level fitness)
功夫媽媽最愛：底部滾輪，白天移到遊戲間超方便
Kungfu Momma’s favorite: the bottom scroll wheel is super convenient to move to the game room during the day
功夫大寶最愛：空氣品質燈，因為看到藍燈就是保護了妹妹
Kungfu Big Baby’s favorite: air quality light, because seeing the blue light is to protect her sister
功夫小寶最愛：低噪音運轉，才29分貝耶！讓我可以安心呼呼大睡
Kungfu Little Baby’s favorite: low noise operation, only 29 decibels! So she can sleep peacefully
立即購買還享有兩年全球保固喔
Click the link below to get a free two-year worldwide warranty:
https://reurl.cc/0Dbd7M
如果想到櫃上實際看看的話可以參考以下連結
Or go directly to the store to check it out here:
https://www.store-philips.tw/v2/Shop/StoreList/1956
#Philips #飛利浦 #抗敏清淨除濕機 #DE5205 #三重功效 #抗敏 #清淨 #除濕
SNSで話題！おにぎらずのレシピをご紹介します！
海苔に切り込みを入れて、4つのスペースにごはんとおかずをのせて折り畳むだけのおにぎらずがとってもお手軽で話題になってます♪
今回は3種類ご紹介！
お好みに合わせてぜひ作ってみてくださいね。
3種の折りたたみおにぎらず
■明太クリームチーズ
2人分
材料：
明太子 1腹
クリームチーズ 30g
リーフレタス 10g
しらす 大さじ2
大葉 3枚
ごはん（炊いたもの）120g
のり 1枚
作り方：
1. 炊いたご飯は半等分し、片方にしらす、もう片方に刻んだ大葉を入れて混ぜておく。
2. のりの下半分にハサミで切り込みを入れたら、4つの面になるように左下からしらすご飯、手でちぎったクリームチーズと切り込みを入れて手で広げた明太子、シソご
飯、リーフレタスを時計回りに乗せる。
3. 最初にしらすご飯を乗せた部分を上に折りたたむ。次にクリームチーズ明太子の部分を右側にパタンと折りたたみ、最後に大葉ご飯の部分を下にパタンと折りたたんだら、ラップでしっかりと全体を包み、半分に切ったら完成！
■ゆで卵とサラダチキン
2人分
材料：
ゆで卵 1個
サラダチキン 15g
にんじん 15g
リーフレタス 10g
マヨネーズ 適量
ごはん（炊いたもの）120g
のり 1枚
作り方：
1. サラダチキンは食べやすい大きさに裂く。にんじんは千切りにする。
2. のりの下半分にハサミで切り込みを入れたら、4つの面になるように左下からご飯（60g）とマヨネーズ、ご飯(60g)とゆで卵、サラダチキンとにんじん、リーフレタスを時計回りに乗せる。
3. 最初にご飯とマヨネーズを乗せた部分を上に折りたたみ、卵が馴染むように手で軽くおさえる。次にゆで卵の部分を右側にパタンと折りたたみ、最後にサラダチキンとにんじんの部分を下にパタンと折りたたんだら、ラップでしっかりと全体を包み、半分に切ったら完成！
■スクランブルエッグとスパム
2人分
材料：
スパム 1枚(厚さ1cm程度)
卵 1個
アボカド 1/4個
油 少々
ケチャップ 適量
ごはん（炊いたもの）120g
のり 1枚
作り方：
1. アボカドは縦半分に切り、皮と種を除いたら7mm程度の厚みになるようにスライスする。
2. スパムをフライパンに乗せて油を乗せずに中火で加熱し、両面に焼き色をつける。スパムを取り出したフライパンに油をひいたら溶いた卵を加えて弱〜中火でスクランブルエッグを作る。
3. のりの下半分にハサミで切り込みを入れたら、4つの面になるように左下からご飯(60g)、ご飯(60g)とスクランブルエッグとケチャップ、アボカド、スパムを時計回りに乗せる。
4. 最初にご飯を乗せた部分を上に折りたたむ。次にスクランブルエッグの部分を右側にパタンと折りたたみ、最後にアボカドの部分を下にパタンと折りたたんだら、ラップでしっかりと全体を包み、半分に切ったら完成！
===
Fold In Onigiri With 3 Fun Fillings
◆Mentai with cream cheese
Servings: 2
INGREDIENTS
1 piece Mentaiko
30g cream cheese
10g lettuce
2 tablespoons Shirasu-whitebait
3 perilla leaves (Shiso)
120g steamed rice
1 dried seaweed
PREPARATION
1. Divide steamed rice into two bowls. Mix Shirasu with one bowl. Mix chopped Shiso with another bowl.
2. Make a slit in the center bottom of the dried seaweed. Place Shirasu-mixed rice on the bottom left of the seaweed, cream cheese and mentaiko on top left, Shiso-mixed rice on top right, and lettuce on bottom right.
3. Fold in the seaweed with rice and fillings, staring from bottom left (Shirasu-mixed rice). Wrap tightly with a food wrap. Cut into halves.
4. Enjoy!
◆Egg and chicken salad
Servings: 2
INGREDIENTS
1 boiled egg
15g salad chicken
15g carrot
10g lettuce
Some mayonnaise
120g steamed rice
1 dried seaweed
PREPARATION
1. Shred salad chicken into small pieces. Cut carrot into thin strips.
2. Make a slit in the center bottom of the dried seaweed. Place half of steamed rice (60g) and mayonnaise on the bottom left of the seaweed, rest of the rice (60g) and the boiled egg on top left, chicken and carrot pieces on top right, and lettuce on bottom right.
3. Fold in the seaweed with rice and fillings, staring from bottom left (rice and mayonnaise). Wrap tightly with a food wrap. Cut into halves.
4. Enjoy!
◆Spam with scrambled eggs
Servings: 2
INGREDIENTS
1 slice (1cm) spam
1 egg
1/4 avocado
Some oil
Some ketchup
120g steamed rice
1 dried seaweed
PREPARATION
1. Cut the avocado into halves and remove the pit. Slice it into 7mm pieces.
2. Cook the spam in a pan over medium heat. Make sure to cook both sides. Heat the oil in the pan and cook the egg over low to medium heat.
3. Make a slit in the center bottom of the dried seaweed. Place half of steamed rice (60g) on the bottom left of the seaweed, rest of the rice (60g), scrambled eggs, and ketchup on top left, avocado slices on top right, and the spam on bottom right.
3. Fold in the seaweed with rice and fillings, starting from bottom left. Wrap tightly with a food wrap. Cut into halves.
4. Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
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