關於 the one麵包 ，我們在網路上蒐集到這些相關的討論、資訊與評價

📍Alexander's Steakhouse Los Angeles🇺🇸
One of the best Los Angeles restaurants for celebrating special occasions.
⁡
每道菜我們都很喜歡：
迎賓小點清爽開胃
餐前麵包精緻且頗具質感
和牛海膽吐司軟綿又入口即化
燉帶皮五花豬入味肉質軟嫩帶彈性
牛排鮮嫩多汁珠蔥畫龍點睛
香蕉波本義式奶凍清甜不膩
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📍 @alexanderssteakhousela
🏠 111 N Los Robles Ave, Pasadena, CA 91101
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#follow潘潘吃美國 #美國美食 #洛杉磯美食 #steakhouse #foodie #foodlover #yum #yummy #foodpost #fooddiary #foodblog #foodphotography
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Although there are lots of Italian restaurants in Hong Kong, homemade pasta is not so widely popular as making fresh pasta takes patience and attention to the intricate details of the process. However, you can find every dish made in-house from scratch at Casa Cucina & Bar located at Sai Ying Pun. Formerly of Two- Michelin Guide -starred Amber at The Landmark Mandarin Oriental, Hong Kong Executive Chef Anthony Cheung brings a Cicchetti-inspired menu featuring a limited selection of dishes all made in-house. This restaurant has three floors of intimate dining space which looks like a resort hotel, no wonder it has become an Instagram favorite since its grand opening.

雖然意大利餐廳在香港隨處可見，但手工意粉卻不常見，始終複雜製作過程需要一定的耐性，不過位於西營盤的Casa Cucina & Bar就可找到從頭開始自家製作的手工菜式。大廚Anthony Cheung曾任職香港置地文華東方酒店、米芝連兩星法式餐廳Amber，餐牌選取意大利特色小食文化Cicchetti為創作靈感，選擇不算多，但全都是自家製作。餐廳猶如一幢獨立度假屋，擁有三層空間，難怪開張以來已成為IG打卡熱點。

Burrata $105
This appetizer resembles the "red, white, and green" colors of the Italian flag. The softness and delightful milky aroma of buffalo cheese are irresistible. The seasonings allow the delicate flavor of the cheese to shine through. When cut open, the creamy interior of Burrata is revealed as it slowly seeps from the centre like rich cream. It tastes cool and refreshing and that's why is a great choice for appetizer in summer.

這道前菜仿如意大利國旗的「紅、白、綠」三色，水牛芝士的柔軟與芳香就是它最誘人的魅力，奶香佈滿口腔，簡單調味不喧賓奪主，切開時水牛芝士像奶油般柔滑的內芯緩緩滲出，冰涼清新，是夏天一流的開胃菜。

Duck Ragu Pappardelle $178
This pasta with double-seared duck breast chicken, liver parfait and French yellow wine topped with Parmesan is one of the Casa signature dishes. The biggest difference between fresh pasta and dried pasta is the springy texture which offers an al dente bite. Pappardelle goes wonderfully with a hearty, meaty Duck Ragu sauce.

這道鴨胸肉醬意粉是Casa的招牌菜之一，加入雞肝及法國Vin Jaune黃葡萄酒，再撒上巴馬臣芝士，新鮮現造意粉與乾意粉最大的分別就是彈性中帶點煙韌的麵質，挺身富有Al dente咬口嚼勁，寬帶蛋麵極易掛上濃稠肉汁。

Chicken Parmigiana $168
It is a classic Italian dish of breaded chicken breast covered in melty mozzarella cheese and is served with bright and tangy tomato sauce to provide a contrast to the fried cutlets and rich cheese. The coating is flavorful and crispy.

作為一道經典的意大利菜，裹著麵包糠的雞胸肉以半熔的Mozzarella芝士舖面， 配合酸酸甜甜的番茄醬，與炸雞和濃郁的芝士形成鮮明對比，外層炸漿香脆可口。

Braised Ox Cheek $218
Slow-cooking is perfect for ox cheek meat which is a thick working muscle. It turns this tough meat into a wonderfully rich and tender delicacy. Ox cheek is braised in red wine, every mouthful is juicy and luscious. It matches in a perfect way with the deep, warm, complex flavours of red wine.

牛面頰肉原是一種厚實的肌肉，所以非常適合用來慢煮，將原本堅韌的牛肉變得柔軟入味，加入紅酒燉煮，每一口鮮嫩多汁，完美搭配紅酒那種深沉、溫暖、複雜的酒香。

Tiramisu $58
Tiramisu is a rich treat blending the bold flavors of cocoa and espresso, the cake melts in the mouth without being too sweet.

提拉米蘇融合了苦香可可和濃縮咖啡粉，蛋糕質感入口即化，不會過於甜膩。

Tofu Panna Cotta $58
This panna cotta does not taste like usual because it is inspired by Hong Kong's favourite "Tofu Fa", made with fresh tofu and topped with a toffee-like-sweet syrup made with red sugar and light soy sauce. Its delicate sweetness and smooth tofu texture make it a perfect treat at the end of a meal.

奶凍與傳統口味有所不同，由於啟發自香港人氣小食豆腐花，奶凍是以新鮮豆腐製成，融合以黃糖及淡豉油製成、如拖肥糖般的甜糖漿，其細膩有層次的甜味和吹風可破的軟滑豆腐質地為晚餐完美作結。

#casacucinahk #casacucina #casacucinabar #SaiYingPun #西營盤 #homemadepasta #手工意粉 #foodie #foodporn #hkfoodie

#伊菲
「融四歲，能讓梨！菲三歲，能幹嘛？」
今天晚飯後
在跟網美講解孔融讓梨的故事🥸

媽媽：
「所以孔融四歲的時候，就知道要友愛哥哥！」
「自願把大的梨子讓給哥哥。」
What about you,meimei?
What would you do?
(那妳呢？妳會怎麼做？）

網美：
I would give the big one to mummy.
And the small one to daddy.
(我會把大的梨子給媽媽，小的給阿爸）
媽媽感動的不得了
妳各位，我有沒有說過 #女兒生起來

我再問：
What about yourself?
(那妳自己吃什麼？）
網美：
It’s ok.I’ll just have some bread.
(沒關係，我吃麵包就好）🍞

我：
What about Eli?
（那伊萊吃什麼呢？）

網美：
他吃大X

🤣🤣🤣🤣🤣🤣🤣🙃🙃🙃🙃
#哥哥情何以堪
#哥哥還說她很幽默
#附上瘋女照片她真的很瘋癲

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#麵包口罩 #防疫生活 #Melondemelon

關掉熒幕的Live | 感受熱烈的Life

Orange陳慧恬2021年全新單曲《我們這群傻瓜》, 挑戰復古迪斯科搖滾，制造憂郁群體免疫。二十一世紀是全民網路生活時代，每人都有一部手機，更新每一天的動態；看別人直播惡搞遊戲，想要拯救流量觸及率；網紅八點檔越演越烈，網民捧爆米花追連續劇；食物要先拍照，因為贊比較重要。

這些你嘲諷過嗎？唾棄過嗎？覺得自己與他們不同嗎？

我們其實都一樣，我們只是不太像，用各自的方法在螢幕背後創造自己的人生平臺，管理自己的生活帳號，會去在意留言、贊數、轉發、或者有沒有人真的關註自己。有時候當主角，有時候當觀眾。去探窺還是被探窺，去追捧還是被追捧，我們都是一群被優越感牽著鼻子走的傻瓜。

尤其近年我們來到了疫情時期，社交媒體更是晉升為熱鬧的虛擬城市，豢養正負能量、真假新聞與人性善惡對決的地方。絕望的蔓延比病毒的傳播還可怕。

不如用這首歌讓一切暫時下線。臉上那一塊雀斑，不修圖！跳舞那一刻搖擺，是痛快！
饒善強與王藍茵首次聯合製作Orange陳慧恬2021搖擺單曲《我們這群傻瓜》，編曲採用電子合成器作為主要音色，再架上詼諧又充滿活力的歌詞表達，企圖創造新世代與Old School的文化撞擊，想要向年輕人表達：let’s do something real！這次朝向“熱量”概念，以豐富的玩味感出發，從靈魂到肉身都要熱起來，跳起來，疫起宅在家醞釀傻瓜抗體。

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《我們這群傻瓜 B Like Us》

感冒 口罩 開水配白麵包
拍個照發新聞稿

雪糕 化掉 文青沒有煩惱
手機要餵飽就好

當每個人都一樣
我們跟每個人都不像
不需要正能量
但需要更多熱量
身體才發～燙～！

現在跟著音樂翻滾吧 我們這群傻瓜
製造訊號干擾只為流一點汗
躲在裡面做怪咖標本被欣賞
不如跳出玻璃框

現在跟著音樂翻滾吧 我們這群傻瓜
讓青春鬆散的骨架操練起來
什麼都不用思考來碰撞和跌倒
讓心臟熱血地跳

媽寶 野貓 零死角在撒嬌
賺幾個表情符號

沒完 沒了 明星分手和好
鍵盤的口水是砲

當每個人都一樣
我們跟每個人都不像
不需要正能量
但需要更多熱量
身體才發～燙～！

現在跟著音樂翻滾吧 我們這群傻瓜
製造訊號干擾只為流一點汗
躲在裡面做怪咖標本被欣賞
不如跳出玻璃框

現在跟著音樂翻滾吧 我們這群傻瓜
讓青春鬆散的骨架操練起來
什麼都不用思考來碰撞和跌倒
讓心臟熱血地跳

一起翻滾吧！

** ****

音樂製作名單 MUSIC PRODUCTION CREDITS

演唱 LEAD VOCAL | Orange 陳慧恬
作曲 COMPOSER | 饒善強 & 王藍茵
作詞 LYRICIST | 王藍茵 & 周明駿
制作 PRODUCER | 饒善強 & 王藍茵
編曲 ARRANGEMENT | Jackey Yow
吉他 GUITAR | Jamie Wilson
低音吉他 BASS GUITAR | Daniel Foong
合音 BACKING VOCAL | Anna 莊啟馨
配唱制作 VOCAL PRODUCER | Haw Vee
GUITAR RECORDED by Haw Vee @ Studio 21
BASS RECORDED by Haw Vee @ musicHaws HomeStudio
VOCAL RECORDED by QE Lim @ Qactus Studio
混音 MIXING | Jackey Yow @ Monster Music
母帶後期制作 MASTERING | CL Toh @ Mastering One
OP | Monster Music Production 怪獸音樂制作 / Jumuro Music Sdn. Bhd. 巨木音樂有限公司
SP | Universal Music Publishing Sdn. Bhd
發行 PUBLISHER | Monster Music Production怪獸音樂制作
ISRC：MY-OT2-21-10002

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音樂錄影帶製作名單 MV PRODUCTION CREDITS

出品 PUBLISHER | ORANGE 陳慧恬
製作 PRODUCTION HOUSE | Seed. Creatives
導演 DIRECTOR | Jenn Chia (@soimjenn)
副導 ASSISTANT DIRECTOR | Gwen Neng
攝影指導 DIRECTOR OF PHOTOGRAPHY | Paul Leong
攝影助理 CAMERA ASSISTANT | Jonathan Liddell
製作人 PRODUCER | Gwen Neng & Roselyn Khoo
美術指導 ART DIRECTOR| Roselyn Khoo
美術助理 ART ASSISTANT | Jesslyn Khoo
燈光師 GAFFER | Paul Leong
燈光助理 BEST BOY (LIGHTS) | James Gabriel Fernandez / Brian Teng
製作助理 PRODUCTION ASSISTANT | Foo Chan Seng
前期剪輯 OFFLINE EDITOR | Jenn Chia / Paul Leong
後期剪輯 ONLINE EDITOR | Paul Leong / Foo Chan Seng
後期調色 COLORIST | Paul Leong
手寫歌詞 HANDWRITTING LYRICS | Wakaka Xuan Lin
編舞 CHOREOGRAPHER | Jessica Ting
舞者 DANCER | Jessica Ting / Kimmy Leng / Elaine Chiam / Wong Qiao Mei
歌手化妝師 MAKEUP ARTIST (SINGER) | Rae Seok @ PLIKA Makeup
歌手髮型師 HAIR STYLIST (SINGER) | Cody Chua / Juno Ko
舞者化妝師 MAKEUP ARTIST (DANCER) | Sharman Yee @ PLIKA Makeup
舞者髮型師 HAIR STYLIST (DANCER) | Katie Kung
服裝贊助 WARDROBE SPONSOR | JORYA / The WonderLand Fashion / Wonder Me
平面攝影 PHOTOGRAPHER | Nash Lee
幕後花絮製作 BEHIND THE SCENES | Wakaka Xuan Lin

特別感謝 ✨這兩年下來在籌劃這首歌MV過程中曾給過寶貴意見和幫助的友人們 、這十多年來打理我的三千根頭毛的理髮師Jimmy Cheng @ JMC Hair Studio PJ 、親愛的Oppa Omma（Fabian & Vina） 、還有last but not least 的句號王，你知我知啦；）

** ****

藝人經紀 ARTIST MANAGEMENT
Grey Chin @ The WonderLand+
?+60162254268 ?[email protected]

** ****

? 數位音樂 MUSIC STREAMING PLATFORMS
https://lnkfi.re/Blikeus

** ****

Orange陳慧恬
FB: https://www.facebook.com/OrangeTanHui...
IG: https://www.instagram.com/orangetanhu...

The WonderLand+
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#Orange陳慧恬 #我們這群傻瓜 #Blikeus
#Orange陈慧恬 #我们这群傻瓜

⬇️ Ingredients below ⬇️

While the traditional Bolo bao recipes (aka pineapple buns / 菠萝包 / 菠蘿包) don’t actually use pineapples, our recipe adds real pineapples for an extra tangy sweetness. These buns are made even better with Farmhouse fresh milk from Australia (https://bit.ly/3ewvcoc), giving them a natural milky flavour.

In this video, we’ve used a BOSCH Kitchen Machine, and you can see how the accessories really supports with your baking journey.

Purchase Farmhouse milk this month (until 13 June 2021), and stand a chance to be one of ten lucky winners to bring this nifty machine home!

To participate, check out the instructions here: https://www.themeatmen.sg/pineapple-buns

⬇️ Ingredients here ⬇️
200g Bread flour
3g Yeast
150g Farmhouse Fresh milk
15g Condensed milk
3g Salt
23g Unsalted butter (cut into cubes)

Bolo Topping:
35g Sugar
35g Salted butter (room temperature)
½ Egg (beaten)
1 tsp Vanilla extract
3 Pineapple rings, approx. 115g
95g Cake flour
13g Dry milk powder
⅛ tsp Baking soda
⅛ tsp Baking powder

Egg wash:
½ Egg (beaten

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P.S. We’ve got recipes for all your Singaporean and Asian favourites on our channel. Hit subscribe and share them with your friends.

P.P.S. Can’t find a recipe you like? Drop us a comment or ping us on our socials.

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Timestamps:
0:00 Bolo buns with real pineapples
0:25 Prepare flour mixture for dough
1:10 Knead dough and leave to rest
1:27 Blend pineapples into puree
1:49 Prepare pineapple dough for crust
3:25 Assemble doughs and bake