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Coconut Pandan Waffles recipe: http://danangcuisine.com/?p=523
Note: If you obmit the coconut flakes, you only need to use 1 cup coconut milk. This recipe makes 3 waffles with 20 cm (8 inch) diameter
【威廉懷特小教室】之九-2，討論座位的高度與深度
許多建築師在設計階段，並未仔細考慮公共空間中關於「坐」位的空間細節，如坐緣的適當深度與高度。一般來說，適當的高度範圍應在30-90公分間；而讓人坐下來最自在的深度，大約是面寬76.2-91.4公分的平面—是平面兩側都可以讓人坐下來的寬度。太窄的平面，兩個人坐下來的身體距離會顯得尷尬不自在。無法放鬆坐下來情況下，為了不要碰到另一邊的人，身體會有點緊張的往前靠。很可惜，這樣的空間我們很少在公共空間見到。
這樣的理想寬度並不是說，兩倍的寬度一定得容納兩倍的人數，而是空間寬敞、舒服了，人們會有比較高的意願選擇在公共空間坐下來。
Sitting Depth and Height
Many architect do not think of the depth of the banks. Rarely you will find a bench where you can sit to two sides. 30 to 36 inches (1 inch = 2.54 cm) is the best depth for people to sit comfortably. When it’s smaller, it becomes awkward and uncomfortable and you will see the people lean forward.
With a few additional inches of depth builders can double the amount of sitting space. This means not that it will double the amount of people. The advantage of extra space is the social comfort. People get more choices to sit.
The best sitting height for a bench varies between 1 and 3 foot (1 foot = 30.48 cm).
全文詳見：http://eyesonplace.net/2016/07/24/威廉懷特的小都市空間的社會生活。之九-2/
▼Ingredients
Ø18cm
120g biscuits
60g melted butter
400g creamcheese (Full fat)
120g granulated sugar
200g sour cream or 100g heavy cream + 100g yogurt
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
200g raspberres
40g granulated sugar
1tbsp water
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times
180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times
180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times
180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
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-Français
Ø18cm
Biscuits 120g
60g de beurre fondu
400g de à cream cheese 30% de MG (
KIRI ou M&S Full Fat Soft Cheese)
120g de sucre
200 g de crème fraîche épaisse ou sour cream
150ml de crème liquide entière
2 oeufs
2 cuillères à soupe d'amidon de maïs
1,5 cuillère à soupe d'extrait de vanille
1/4 jus de citron
200g de framboises
40g de sucre cristallisé
1 cuillère à soupe d'eau
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-Español
Ø18cm
120g de galletas
60g de margarina derretida
400 g de queso crema
120g de azucar blanca
200g de crema agria
150g de crema espesa
2 huevos
2 cucharadas de maizena
1 1/2 cucharada de vainilla
1/4 de jugo de limon
200g de frambuesas
40g de azúcar blanca y 1 cucharada de agua.
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■１８cmケーキ型の分量
ビスケット 120ｇ
溶かしバター 60ｇ
クリームチーズ 400ｇ
グラニュー糖 120ｇ
サワークリーム 200ｇ
又は 生クリーム100ｍｌとヨーグルト100ｇで代用可
生クリーム 150ｍｌ(植物性生クリーム不可)
卵 2個
コーンスターチ 大さじ2
バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴
レモン汁 １/4個分
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▼Ingredients
Ø18cm
120g biscuits
60g melted butter
400g creamcheese (Full fat)
120g granulated sugar
200g sour cream or 100g heavy cream + 100g yogurt
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
200g raspberres
40g granulated sugar
1tbsp water
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) 1.5 times
18 cm (7 inch) → 24 cm (9.4 inch) 2 times
18 cm (7 inch) → 15 cm (6 inch) 0.66 times
■１８cmケーキ型の分量
ビスケット 120ｇ
溶かしバター 60ｇ
クリームチーズ 400ｇ
グラニュー糖 120ｇ
サワークリーム 200ｇ
又は 生クリーム100ｍｌとヨーグルト100ｇで代用可
生クリーム 150ｍｌ(植物性生クリーム不可)
卵 2個
コーンスターチ 大さじ2
バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴
レモン汁 １/4個分
--------------------------------------------------------------------
After subscribing to my channel, if you click the bell mark, you can receive new video notifications.
I would be grateful if I could get thumbs up!
SUBSCRIBE→https://bit.ly/2Re4VzS
-----------------------------------------------------------------
We post unpublished photos and videos on YouTube to the Instagram. I also have a preview of the next new video, so please do follow it ~
https://www.instagram.com/emojoiecuisine
Facebook
https://www.facebook.com/emojoie
Twitter
http://twitter.com/emojoie
Emojoie Cuisine Recipe Book(In Japanese)
https://amzn.to/2QlThzJ
After subscribing to my channel, if you click the bell mark, you can receive new video notifications.
I would be grateful if I could get thumbs up!
SUBSCRIBE→https://bit.ly/2Re4VzS
--------------------------------------------------------------------
We post unpublished photos and videos on YouTube to the Instagram. I also have a preview of the next new video, so please do follow it ~
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Facebook
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Twitter
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▼Ingredients 15 cm
Whole eggs 2 pieces
Granulated sugar 60 g
Milk 15ml
Cake flour 60 g
Water 30 ml
Granulated sugar 15 g
2 teaspoon brandy (optional)
Heavy cream 400ml(35~40% fat)
Granulated sugar 32 g
170 ° C 25 min
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Conversion guide
15 cm (6 inch) → 18 cm (7 inch) 1.4 to 1.5 times
15 cm (6 inch) → 21 cm (8.2 inch) 1.8 to 2 times
15 cm (6 inch) → 24 cm (9.4 inch) 2.3 to 2.5 times
18 cm (7 inch) → 21 cm (8.2 inch) 1.4 to 1.5 times
18 cm (7 inch) → 24 cm (9.4 inch) 1.8 to 2 times
18 cm (7 inch) → 15 cm (6 inch) 0.65 to 0.7 times
* You can also calculate based on eggs. For example, if the original recipe is for mold in 18cm diameter and 3 eggs used for it, to convert the recipe for 15cm mold, you can reduce 1 egg and only use 2/3 (0.66 times) of other ingredients.
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* Preheating is necessary. Even if the recipe was written without "preheat oven ...", you must preheat the oven, and please start baking when the oven reaches a set temperature.
* The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe is only a guide. Please check the degree of baking stuff before taking it out from the oven, and then take it out.
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