【Hello Hater】@鬼才做音樂 2021 Ghosician
《Hello Hater》Youtube 高清版MV: https://youtu.be/xyos93gW5e4
The Making Of《Hello Hater》幕後花絮 Youtube高清版: https://youtu.be/RCV8qTt4ktY
《Hello Hater》數位音樂下載 Online Music Download:https://lnk.to/HelloHater
Lyric Version《Hello Hater》動態歌詞版 Youtube高清版 : https://bit.ly/3hSHUio
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Uhh Hello Hater
啊 哈嘍 黑特
Uhh Mother Fxcker
啊 馬德法克
我又來了 (我又來了)
I am here again (I am here again)
我又來了 (我又來了)
I am here again (I am here again)
我又來了來了來了來!
I am here again, again!
我就是教壞囜仔大細 (幹)
I am the bad influencer to the multitudes (Fxck)
袂爽來找恁爸 (來)
If you are upset, come to me (Come)
假的帳號 到處留言
Using fake accounts to leave comments around
面對面陰莖縮進裡面 (咻)
Dick recoils while face to face (Aahs)
我教壞囜仔大細 (吶)
I will influence the multitudes negatively (Nah)
袂爽來找恁爸 (來)
If you are upset, come to me (Come)
確診陽痿 存一支嘴
Impotency leaves you with only a mouth to talk
幹恁阿公ㄟ踹共!
Fxck You, come and face me directly
踹! 呸!
Show up your face!
你頭腦裝洨
Your brain is filled up with semen
眼睛髒看東西都黑掉
Everything looks black in foul eyes
天生雞雞太小 薪水太少
Born with tiny dick, drawing a little salary
只能用鍵盤來高潮
Orgasm only via keyboard
因為想法跟你的不同
As my view is different from yours
所以才能夠比你成功
Therefore I attain greater success than you
看到社會不公 袂爽就講
I would voice up against injustice
你只能跪拜舔騙讚歌頌
You can only truckle and flatter
才不鳥限流被黃標 (想唱啥就唱啥我驕傲)
Never be bothered with restricted flow or yellow tag (I am proud to sing whatever I like)
還開了抖音微博帳號 (有空就麻煩快點舉報)
Registered TikTok and Weibo accounts in addition (Please report when you are available)
整天斷章取義 亂貼標籤
Always misinterpret and label me as you like
根本噁心犯賤 他媽嘴臉
Absolutely disgusting and cheap ugly face
快來黑我 訂閱 分享
Twisted my initial meaning, then subscribe & share my video
害我 每天在賺大錢
Making me tons of money
看見我執迷不悟 刀槍不入
How stubborn and invulnerable I am
脫了你三件內褲
Take off your three briefs
我就是全身的酷 看別人吐
I am damn cool, yet you threw up
Such an outlandish way of gesture
幹恁娘這種程度
Bought bullets cost thirty thousand Pew Pew Pew
買了個銃子 三萬塊嘟嘟嘟嘟
Talkative non-stop, I'll shoot your house
靠北我射你住處
I just need trap but not protection
我只要陷阱 不需要別人的護
Fxck your busybody noisy pig
操你妹雞婆的豬
I am not afraid, I choose to do only serious task
我沒在怕的 我只幹大的
Go to hell bastard, I wanna rebuke till you can't refute
去你的Sucker 壓著你罵的
Consistent tactics similar reply in comments, damn
一貫的伎倆 留言我操
Shut up when you have finished, I deal with big cases
罵完了閉嘴 老子搞大的
I am a sinner never give a shit about moral
我是個罪人 沒在管道德
場子可燥了 沒啥可套的
The place is so boring, nothing is interesting
我只要錢 我不要命
I am willing to risk for money
快給我Shit 而且要Free
Give me shit and it must be free of charge
女兒長大 學床叫
Daughter grown up mature begin to moan
臭婊子幹完 還要
After done first round, initiate another round
小孩照三餐 打掉
Repeated abortion non stop
懶得聽廢話 I’m Bounce
Fed up with the rubbish, goodbye
哈哈 (哈)
Haha (Ha)
幹妳的Bitch啪啪 (蛤?)
Fxck you bitch (Alright?)
媽媽生的臭俗辣 (臭俗辣)
Born to be a coward (Coward)
爸爸生的破麻 (Fxcked up)
Born to be a whore (Fxcked up)
留言區的廢物那些笨豬沒有惡意
All these comments left by the pigs are senseless
但是就是為了能在網路上面To The Top
Just to catch attention online
需要的是共鳴 才能發現
Demand for support, debunk the myth
佩服你的勇氣沒有準備還想Fxck
Salute your courage of simply fooling around
按你讚 快給我笑 (給我笑)
Give you Like, smile to me please (Smile to me)
討論度還在堆高 (長高)
Discussion is getting more intense (Growing)
把你爸媽Shut Down
Shut down your mom and dad
緬甸街中和Town (栗子)
Myanmar Street in Chunghe Town (Chestnut)
聽我的歌 每天看我的影片
Listen to my songs and watch my videos every day
像吞我的洨 然後吃我的大便
Like drink my semen and eat my poo
媒體就愛 報導轉貼
Media loves broadcast and re-post
你恨死恁爸 一直打臉
You hate me to death but slap in your own face
Hey Hater Loser Keyboard Warrior
嘿 黑特 魯蛇 键盘侠
You Mother Fxcker Come and Lick My Shit
馬德法克快來舔我的大便!
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#Namewee #黃明志 #HelloHater
同時也有9部Youtube影片,追蹤數超過2萬的網紅生かし屋 IKASHIYA CULINARY ART,也在其Youtube影片中提到,ちょっぴり工夫しつつ簡単おいしい和風な納豆パスタ 動画の最後では全然絡まってないけど、最後に納豆があまり残らないよ!本当だよ! 【材料】 ・オリーブオイル 大さじ1 ・にんにく 1かけ ・茹で汁 大さじ2~ ・生姜の皮 あれば1かけ分 ・鰹節 1/2パック ・パスタ 80g ・醤油 小さじ1/2...
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take leaves or take leave 在 Facebook 的精選貼文
Traveling Through People — 02
with Patcha Kitchaicharoen
We’re all beautifully connected with each other
by a love for travel.
Sometimes it’s not just meant to seeking around the world,
but a whole world of someone’s mind.
The journey can change you, that might hurt sometimes,
or can even break your heart or leaves a beautiful mark on your memory, you will take it within your heart, your body, your soul and you leave something good behind...
.
‘การเดินทางผ่านผู้คน’
.
การเดินทางท่องไปในโลกของใครสักคนเป็นสิ่งที่น่าตื่นเต้นไม่น้อยกว่าการเก็บกระเป๋าลากออกจากบ้าน มันเป็นเสน่ห์ที่น่าดึงดูดมากๆ สำหรับเราคงพูดได้เต็มปาก เพราะด้วยรู้สึกดีทุกครั้งเวลาได้มีส่วนร่วม ได้ฟังประสบการณ์ มุมมอง และแลกเปลี่ยนความคิดเห็นกันผ่านบทสนทนาเหล่านั้น จะว่าเป็นเสน่ห์เฉพาะตัวของใครของมันก็คงได้ เพราะแต่ละเรื่องราวจะถูกเล่าออกมาแตกต่างกันออกไป ต่อให้ไปเที่ยวสถานที่เดียวกัน เวลาเดียวกัน แต่เราต่างคนต่างเสพบริบทได้ไม่เหมือนกัน และนั่นเองที่เราคิดว่ามันคือหัวใจสำคัญที่ทำให้เรื่องของแต่ละมันคนพิเศษ… พิเศษในแบบของตัวเอง
.
อย่างที่บอกเราว่าโลกอาจไม่สวยงามและมีชีวิตชีวาได้เลย หากไม่มีการบอกเล่าต่อ
.
Traveling Through People ครั้งนี้เราคิดถึงพี่แพรว Patcha Preaw ขึ้นมาเป็นคนแรกๆที่อยากไปนั่งคุยด้วย ด้วยความที่เราสองคนรู้จักพี่แพรวอยู่แล้ว เคยสังสรรค์กันเป็นครั้งคราวตามงานปาร์ตี้มหาลัย ในฐานะรุ่นน้องเราเห็นพี่แพรเติบโตขึ้นเรื่อยๆ ผ่านประสบการณ์มากมายทั้งในเรื่องการทำงาน ความรัก และชีวิตส่วนตัวอื่นๆ เรามองว่าสิ่งเหล่านั้นมันหล่อหลอมให้พี่แพรวแข็งแรง สวยงามอย่างพอดีพอเหมาะอย่างที่เป็นจนถึงทุกวันนี้ ซึ่งแน่นอนว่ามันไม่มีอะไรได้มาอย่างง่ายดาย แต่ชีวิตนั้นเองที่ขัดเกลาให้เราเป็นเราในทุกวันนี้
.
จริงๆ การถ่ายทำนี้เกิดขึ้นตั้งแต่เมื่อกลางปีที่แล้ว เราใช้เวลานานมากจริงๆ ในการคัด ตัดต่อ เพราะวันนั้นจำได้ว่าสิ่งที่เราคุยกันมันเยอะแยะไปหมด และไร้สาระไม่น้อยด้วย 555 ขอบคุณพี่แพรวอีกครั้งที่ให้เราได้ไปเที่ยวเล่นนั่งคุยด้วย มันสนุกมากๆ และสปาเกตตี้กุ้ง เมนูจาก #girlwhotrytocook อร่อยจนกินหมดจานเลย
.
และตอนนี้พี่แพรวกำลังออกเดินทางอีกครั้ง เพื่อเติมเต็มและสานต่อกับโปรเจกต์ส่วนตัวเราสองคนหวังว่าจะได้กลับมานั่งฟังเรื่องสนุกๆ ของพี่แพรวอีก เราขอฝาก Travelling Through People ของตอนนี้เอาไว้เผื่อได้เป็นจุดประกายเล็กๆ ให้ชีวิตได้รู้สึกมีพลังขึ้นมากับช่วงที่เราโหยหาการเดินทางมากยิ่งกว่าครั้งไหนๆ
.
With love,
from Mars
.
#ABOVETHEMARS
#TRAVELLINGTHROUGHPEOPLE
take leaves or take leave 在 KAKA LAM 嘉嘉 Facebook 的最佳貼文
TOP5 MONTHLY FAVORITES MAR 2021
1. LION NONIO MOUTH WASH SPICY MINT 600ml
💡DETAILS: [Origin Japan] Long Lasting Fresh Breath + Easy to taste flavour, no 'irritate' feeling compared with other mouthwash + NONIO spicy mint flavor, contains alcohol formula, it will keep your mouth long lasting fresh + The mouthwash stays in the mouth for 20 seconds to kill bacteria and keep your breath long lasting fresh + Kill Bad Breath Bacteria + Anti-bacteria ingredient Cetylpyridinium Chloride (CPC) reaches all corners of the tongue and mouth, kills bad breath bacteria that cause bad odor in the mouth + Long-lasting Anti-bacteria + Anti-bacteria ingredient Cetylpyridinium Chloride (CPC) kills 'bad breath bacteria' floating in the mouth for a long time, continuously preventing bacteria growth and keeping mouth total clean
🔴MY REVIEW: It leaves my mouth minty fresh for hours after rinsing my mouth with it. I feel that it cleans my mouth very thoroughly, and my teeth feel smooth and sparkly afterwards. With proper brushing, flossing and the use of this mouth wash I no longer have periodontal disease, I do not bleed when I brush and my mouth feels fresh, clean and healthy after every brush. Definitely recommend.
2. LION NONIO TOOTHPASTE SPICY MINT 130g
💡DETAILS: [Origin Japan] Triple action for halitosis + Double cleansing ingredients, decompose and remove 'bad breath biofilm' + LSS ingredients to prevent bad breath + Fresh and sweet American natural peppermint, mixed with rich and soft green mint; blending NONIO with different coolness, intensity, and sweetness to make the breath long lasting fresh
🔴MY REVIEW: Minty fresh. I’m very sensitive to toothpaste but this product has been gentle to my mouth and gums so far. It works great and makes my mouth feel very clean. The taste is good and makes my breath smell good.
3. PANTENE TOTAL DAMAGE CARE TREATMENT 15ml x 5pcs
💡DETAILS: [Origin Thailand] Helps prevent future split ends and reduce protein loss to stop the damage progression. For people with split end / dry / damaged hair.
🔴MY REVIEW: My hair was brittle dry and needed some over due moisture. I truly need my hair trimmed but unfortunately due to COVID-19, I can’t go out for a haircut for the time being. My hair was doing more than breaking at the ends, it was literally coming out in because my ends are horribly split. These ampoules work miracles. I put a shower cap over my hair and left it on 15 minutes. Soft, shiny hair that smells terrific and doesn’t look like over processed straw. I always get compliments after conditioning my hair with these. Highly recommend.
4. ROSE PETAL JAM 180g
💡DETAILS: Mandarin Oriental, Hong Kong's Rose Petal Jam has been a signature item since it was introduced at The Mandarin Cake Shop in 1987. The recipe is a closely guarded secret and a must-have for visitors and locals alike. Mandarin Oriental, Hong Kong's iconic Rose Petal Jam makes a wonderful gift and is best served with their warm scones and clotted cream during Afternoon Tea service, or as an accompaniment to freshly baked madeleines.
🔴MY REVIEW: This rose petal jam is absolutely delicious. The consistency is mellow and smooth, yet not too thick. The sweetness is great. With its refined aroma and delectable taste, it’s a perfect choice to enjoy on toast or on scones with hot chocolate drink, coffee or tea.
5. KOCOSTAR LIP MASK 20 PATCHES BOX [ROSE + CHERRY BLOSSOM]
💡DETAILS: [ROSE LIP MASK (revitializing & luscious)] Rose scented hydrogel lip patch that deeply hydrates and nourishes dry, chapped lips and adds elegant glow. [CHERRY BLOSSOM LIP MASK (firming & vitality)] Unscented hydrogel lip patch that deeply hydrates and nourishes dry, chapped lips and rejuvenates the surrounding skin.
🔴MY REVIEW: I absolutely love these lip masks. I leave them on for about 15 to 20 minutes maybe longer sometimes if I’m not busy. And immediately after removing them I instantly see how plump my lips are. Relaxing is key with these lip masks.
📌Disclaimer: The above review is purely personal opinion. Not everyone likes what I like. Please note that what may work for me, may not work for anyone else. Results may vary from person to person, so please take this into consideration if you decide to try those products.
🔎WEBSITE - https://nonio.lion.co.jp
🔎WEBSITE - https://www.lion.co.jp/en/
🔎FACEBOOK - https://zh-hk.facebook.com/lion.NONIO/
🔎IG - @lion_nonio
🔎WEBSITE - https://pantene.com/en-us
🔎FACEBOOK - https://www.facebook.com/PanteneNA/
🔎IG - @pantene
🔎WEBSITE - https://pantene.jp/ja-jp
🔎FACEBOOK - https://www.facebook.com/Pantene.JP/
🔎IG - @pantene_jp_official
🔎WEBSITE - https://hongkong.mandarinorientalshop.com
🔎FACEBOOK - https://www.facebook.com/MandarinOrientalHongKong/
🔎IG - @mo_hkg
🔎WEBSITE - http://kocostar.co.kr
🔎WEBSITE - http://kocostar.com
🔎FACEBOOK - https://www.facebook.com/kocostar.co.kr
🔎IG - @kocostar_korea
🔎IG - @kocostar
#lion #nonio #pantene #mandarinoriental #kocostar #top5 #monthlyfavorites #beautyblogger #kakablogs #kakalovekakalovelife #productreview #shoponline
take leaves or take leave 在 生かし屋 IKASHIYA CULINARY ART Youtube 的精選貼文
ちょっぴり工夫しつつ簡単おいしい和風な納豆パスタ
動画の最後では全然絡まってないけど、最後に納豆があまり残らないよ!本当だよ!
【材料】
・オリーブオイル 大さじ1
・にんにく 1かけ
・茹で汁 大さじ2~
・生姜の皮 あれば1かけ分
・鰹節 1/2パック
・パスタ 80g
・醤油 小さじ1/2
・納豆 1パック
・納豆のタレor白だし 小さじ1/2~1
・たくあん 5mmスライス1枚
・大葉 1~2枚
・卵黄 1個
・オリーブオイル(仕上げ用) 大さじ1
【準備】
・にんにくの芽を取ってをスライスする
・たくあんを粗みじんくらいにする
・大葉を細切りにする
・納豆を半割りくわいに粗く包丁でたたき、納豆のタレ小さじ1/2・たくあんを混ぜる
【作り方】
1. 塩分濃度1%の沸騰したお湯でパスタを茹でる(早ゆでの場合はにんにくを加熱してからが○)
2. フライパンにオリーブオイル大さじ1・スライスしたにんにくを入れて中火にかけ、ふつふつしてきたら弱火に落とす
3. じっくり色づくまで加熱し、全体がきつね色になりかけくらいでにんにくの半分をペーパーに取り出す(にんにくチップになる)
4. 全体的ににんにくが色づいたらパスタの茹で汁大さじ1を加え、生姜の皮・鰹節1/2パックを入れて置いておく
5. パスタが茹で上がったら生姜の皮を取り出し、パスタをソースと合わせて醤油小さじ1/2を加え、茹で汁で濃度を調整する
6. 味を見てちょうどよくなったらお皿に盛り、納豆・大葉・卵黄をトッピングし、オリーブオイルをかけて出来上がり
#納豆パスタ #納豆スパゲッティ
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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.
[Material]
・1 tbsp olive oil
・1 clove of garlic
・2 tablespoons of boiling water
・1 piece of ginger skin if you have it
・1/2 pack of dried bonito flakes
・Pasta 80 g
・1/2 tsp soy sauce
・Natto (fermented soybeans) 1 pack
・Natto sauce or shiro-dashi 1/2 to 1 teaspoon
・Pickled radish 1 slice 5mm
・1 ~ 2 shiso leaves
・1 egg yolk
・Olive oil (for finishing) 1 tablespoon
[preparation]
・Remove the garlic shoots and slice it.
・Roughly mince the takuan.
・Finely chop the shiso leaves.
・Cut the natto in half and pound it roughly with a knife. Mix 1/2 teaspoon of the natto sauce and takuan.
[How to make]
1.Boil the pasta in 1% salt boiling water (When boiling quickly, heat the garlic first.).
2.Add 1 tablespoon of olive oil and sliced garlic in a pan and heat it over medium-heat. When it starts to bubble, lower the heat.
3.Heat it thoroughly until it browns. Take out half of the garlic on a paper when it becomes light brown (Be made into garlic chips).
4.Add 1 tablespoon of the pasta cooking water when the garlic browns entirely. Add the skin of the ginger and 1/2 pack of dried bonito flakes and leave it.
5.When the pasta is boiled, remove the ginger skin, mix the pasta with the sauce, add 1/2 teaspoon of soy sauce, and adjust the concentration with the water used to boil it.
6.Check the taste and serve it on a plate when it becomes just right. Top it with natto, shiso and egg yolk. Pour olive oil and it will be complete.
take leaves or take leave 在 Spice N' Pans Youtube 的最佳解答
We Singaporeans literally do not get tired of having curry chicken. We love love love curry chicken! We have curry chicken at parties. We have curry chicken for lunch and dinner. Our version of curry chicken is slightly different from the usual Malay or Indian curry. You gotta try it to understand what I’m talking about.
See the ingredient list below for your easy reference.
We would like to give special thanks to Greenpan for letting us try out their high quality non-stick Dutch Oven Pot in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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xoxo
Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 8 pax
Ingredients (A)
—-
3 red onions
2 stalks of lemongrass (only white stem)
3 pieces of red chilli (remove seeds)
1.5 thumb size of young ginger
1 thumb size of fresh turmeric
1 thumb size of galangal
10-12 pieces of shallots
5 cloves of garlic
5 pieces of candlenut
16 pieces of dried chilli (rehydrated & deseeded)
2 tablespoons of cooking oil
Ingredients (B)
—————
1 tablespoon of cumin (dry roasted & grounded)
1 tablespoon of coriander seeds (dry roasted & grounded)
2 tablespoons of meat curry powder
A handful of curry leaves
2 teaspoons of salt
Ingredients (C)
————
1 kg of whole chicken
650g of potatoes
1 litre of water
0.5 teaspoon of sugar
3 teaspoons of salt
660ml of Ayam brand coconut milk (2 packs)
Steps
———-
Blend ingredients A into a paste then fry until the oil separates from the paste. This frying step will take about 20 mins. Add some oil when frying.
Once the rempah paste is stir fried, add ingredients B and stir fry to mix well.
Then add chicken and fry for a while, followed by the potatoes.
Add water and simmer for 30-35 minutes or until the potatoes are soft.
Slowly stir in the coconut milk and bring to a gentle simmer then turn off the flame.
Leave the curry in the pot for 30 mins before serving.
===
GreenPan Dutch Oven: https://amzn.to/2X82yhq
===
If you like this recipe, you might like these too:
Singapore Chicken Satay
http://www.youtube.com/watch?v=Xe9_ihBpvbI
Singapore Satay Sauce
https://youtu.be/uxQw4-8W8xc
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
take leaves or take leave 在 cook kafemaru Youtube 的最佳解答
コッペパン | Koppe pan
Koppe pan is Japan’s take on bread rolls or hot dog buns and characterized by a moist, springy texture.
It’s an extremely popular snack!
きょうはコッペパンを焼きました。
外で食べる予定でサンドイッチにしました。
動画には出ていませんが、餡バターもサンドしました。
どれも良き♡
しかーーーーし、あいにくの雨模様。
ってことでお昼のランチで家の中で食べました。
野菜サンドは玉ねぎドレシングがいいアクセントになって絶品!
新玉ねぎならではじゃっ。
しゃきしゃきレタスやトマトのアイコもさいこー。
今どきの野菜って深い。
コッペパン作ってみてね^^
チャンネル登録お願いします♪ Subscribe to my channel
https://www.youtube.com/user/soramomo0403
【Ingredients】6 Bread rolls
★160g Bread flour
★40g Cake flour
★12g Sugar
★3g Salt
★6g Non-Fat Dry Milk Powder
●135g Milk
●3g Dry yeast
15g Unsalted butter(room temperature)
*The best milk temperature for the dough: About 30℃ for spring and autumn. About 10℃ for summer, and about 40-45℃ for winter.
-Egg Sandwich-
Boiled egg
Apple(diced)
Japanese mayonnaise
salt pepper
Shiso leaves
-Vienna sausage Sandwich-
Vienna sausage(soy sauce seasoned)
whole-grain mustard
lettuce
Japanese mayonnaise
-Vegetables Sandwich-
Broccoli sprouts
Cherry tomato
cucumber(salad dressing)
Red radish
-Prosciutto Sandwich-
Prosciutto
Cream cheese
Purple cabbage
*Salted butter
【Directions】
①Combine milk and dry yeast.
②Combine the dry ingredients (★)and mix together with a whisk.
③Add ①and mix.
④Put it on the table and knead. (10mins)
⑤Add butter and knead more. (5mins)
⑥Make it round, then leave it at a warm place until it gets twice as bigger. (primary fermentation)
⑦Degas the dough from ⑥, divide it into 6 pieces and make them round.
⑧Cover them with a wet cloth and leave them for 15 mins. (bench time)
⑨Roll the dough out with a rolling pin about 10 wide x 15 cm long. Roll the long sides of the dough in towards the center and fold in.
⑩Fold the dough in half, seal closed and flip it over. Place on a baking sheet lined with parchment paper and leave it at a warm place until they get twice as bigger. (secondary fermentation)
⑪Bake it in the preheated oven (190°C) for about 14 mins.
When the tops are browned they're good to go!
⑫ Place it on a wire rack to cool.
*Baking time will vary according to your oven so please adjust accordingly.
*Be careful not to let the dough dry out when you are letting it rise or rest.
*If you don't seal the seams securely closed, they'll come apart during the 2nd rising.
【材料】6個
★強力粉160g
★薄力粉40g
★砂糖12g
★塩3g
★スキムミルク6g
●牛乳135g
●ドライイースト3g
無塩バター(室温)15g
-Egg Sandwich-
ゆで卵
林檎(角切り)
マヨネーズ
塩、胡椒
大葉
-Vienna sausage Sandwich-
ウィンナー(オリーブオイルで焼いて醤油味付け)
粒マスタード
レタス
マヨネーズ
-Vegetables Sandwich-
ブロッコリースプラウト
プチトマト
ラディッシュ
-Prosciutto Sandwich-
生ハム
クリームチーズ
紫キャベツ
*有塩バター
【作り方】
①牛乳とドライイーストを混ぜる。
②ボウルに材料(★)を入れて泡立て器で混ぜる。
③①を粉の中央に加えて混ぜる。
④テーブルの上に置きこねる。 (約10分)
⑤バターを加えてさらにこねる。 (約5分)
生地にツヤが出たらok。
⑥丸めて、2倍になるまで暖かいところに置く。(一次発酵)
⑦生地のガスを抜き、6つに分けて丸める。
⑧濡れた布巾などを被せて、15分間置く。 (ベンチタイム)
⑨生地をガス抜き麺棒で幅10×長さ15 cmの大きさにする。
中央に向かって折り、折り返す。
⑩生地を二つ折りにして、しっかりと綴じる。(ここでしっかり綴じないと二次発酵後に外れてきてしまいます)綴じ目下にして、天板に並べ、2倍になるまで暖かいところに置いておく。 (二次発酵)
⑪190℃に温めたオーブンで14分焼く。
こんがり焼き色がつけばok!
⑫ワイヤーラックの上に置いて冷ます。
*焼く時間はオーブンによって異なりますので、それに応じて調整してください。
*発酵中やベンチタイム、成形時は生地が乾燥しないよう気を付けて下さい。(乾燥するとパンが膨らみません、手早くやること、濡れ布巾などを被せるのも乾燥を防いでくれます)
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