NHỮNG LỖI SAI TIẾNG ANH MÌNH HAY MẮC
Viết để các bạn rút kinh nghiệm từ mình nha. Mình nghĩ khi giao tiếp thì người ta vẫn hiểu được phần nào, nhưng cứ cố cải thiện và dùng càng đúng càng tốt thì ngại gì nhở? 💓
1. Tớ có tin vui cho cậu đây
❌ I have a good news for you
✅ I have good news for you
“News” (tin tức) như là “water” (nước) á, không đếm được, không dùng “a,an” gì hết trơn. Some news, some water là okla.
2. Anh ấy như thế nào?
❌ How does he like?
✅ What does he look like? (hỏi bề ngoài - note từ look)
✅ What is he like? (hỏi tính cách - note từ is)
3. Tớ sẽ đưa nó cho cậu
❌ I”ll give to you
✅ I”ll give it to you
Mình cứ nhớ bài hát của Sistar “give it to me, oh baby give it to me”, bài hát cứ văng vẳng trong đầu nên sẽ dễ nhớ hơn nàa.
4. Mình mua 3 ổ bánh mì
❌ I bought three breads
✅ I bought three loaves of bread
A slice/piece of bread: một lát/một miếng bánh mì
A loaf of bread: một ổ bánh mì
5. Cửa hàng này mở 24/7
❌ This shop is opened 24/7
✅ The shop is open 24/7
同時也有148部Youtube影片,追蹤數超過37萬的網紅Savoury Days Kitchen,也在其Youtube影片中提到,(English & Vietnamese) This video shows how to make super soft and fluffy HOKKAIDO BREAD? Printable recipe and troubleshootings on my blog: http://www...
bread loaf 在 Culture Trip Facebook 八卦
This Paris boulangerie flaunts the 'baguette magique', a uniquely shaped loaf of bread 🍆
Watch the full Hungerlust series here: https://culturetrip.travel/Y8m8zA
bread loaf 在 海頓媽媽的實驗廚房 Facebook 八卦
⭐#生吐司⭐
需要舒壓的時候,做麵包摸摸麵糰就很療癒啊!❤️這陣子我比較常做的“家常菜”就是生吐司了,其實生吐司流行一陣子,和普通吐司不同的地方就是用了蜂蜜和鮮奶油,和用冷藏發酵的方式。另一個就是吐司皮比較薄,所以把帶蓋吐司溫度降低來烤。調整了自己喜歡的配方比例,做出來的生吐司口感濃郁,很鬆軟,手撕最好吃!大家在家也可以試試看喔❤️ 有些要注意的地方寫在下方食譜裡:
#生吐司食譜 (12兩帶蓋吐司模一個)
1.高筋麵粉260克+速發乾酵母粉3克+鹽4克+糖20克+蜂蜜30克+動物性鮮奶油80克+牛奶80克+水30至40克(水的份量要看麵粉吸水性調整),攪拌至出筋,加入無鹽奶油25克,攪拌至薄膜
2.冷藏發酵12小時(48小時內製作都可以)
3.取出麵糰(不需要回溫就整形比較好操作),分割成三等份,整圓,兩次桿捲,放入吐司模。
4.後發至高度到吐司模9分滿或近乎全滿,蓋上上蓋,180度烤40分鐘(烤溫,時間要看每台烤箱不同自行調整。另外這是帶蓋吐司的烤溫時間,如果沒有帶蓋要縮短時間)
生吐司配方水份比例比較高,加上烤溫低,皮薄、比較軟是正常的喔!
Ingredients (450g toast loaf pan/ with lid):
bread flour 260g+ instant dry yeast 3g+salt 4g+sugar 20g+honey 30g+whipping cream 80g+whole milk 80g+water 30-40g+butter 25g
Bake at 180°C for 40min (with lid)
bread loaf 在 Savoury Days Kitchen Youtube 的評價
(English & Vietnamese) This video shows how to make super soft and fluffy HOKKAIDO BREAD? Printable recipe and troubleshootings on my blog: http://www.ricenflour.com/recipe/how-to-make-hokkaido-milk-bread-recipe/
* Tool: 1 loaf pan 25 x 5 x 7 cm
* Ingredients:
• 270 gr bread flour - sifted
• 30 gr cake flour - sifted
• 5 gr instant yeast
• 15 gr milk powder
• 40 gr sugar
• 4 gr salt
• 25 gr egg
• 125 - 140 gr milk - cool
• 75 gr whipping cream (30 - 40% fat) - cool
* Note:
- If you don't have cake flour, you can substitute them with all purpose flour or bread flour (same quantity). The amount of milk, therefore, needs to be adjusted depending on the type of flour used (flour with higher protein ratio needs more milk/ liquid in general).
- To have 25 gr egg, lightly whisk one egg and measure 25 gr. The remaining egg can be used for egg wash.
- The instant yeast shouldn't touch sugar or salt or they will die.
-----------
Video có phụ đề tiếng Việt, các bạn bật nút CC để xem phụ đề. Chọn Setting/ Language/ Vietnamese để xem tiếng Việt nhé.
Công thức cụ thể và các lưu ý mời các bạn xem tại site Savoury Days: http://www.savourydays.com/banh-mi-sua-hokkaido-hokkaido-milky-bread/
* Lưu ý:
- Trong video mình dùng 1/2 định lượng công thức đăng tại blog
- Khuôn bánh của mình có kích thước 25 x 5 x 7 cm.
---------------
Music: Clear Air - Somewhere Sunny by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100626
Artist: http://incompetech.com/
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bread loaf 在 Yuka Kinoshita木下ゆうか Youtube 的評價
提供:雪印メグミルク株式会社
ご当地のおいしさを引き立てよう。ご当地ネオパンレシピ47、見てね♪
http://www.neosoft-brand.com/neopan/
Hello, my name is Kinoshita Yuka! I love eating.
OoGui (eating a lot) is my channel's main focus. I often do a social eating live (Mukbang)
Today,I ate Iwate Prefecture Thin slices of beef Sandwich ,Gunma Prefecture miso bread and Kanagawa Prefecture Honey Toast A La Mode, Using Neopan-Recipe, with a lot mayonnaise, cheese and other ingredient, about 2 Loaves . It was so easy in how to make and incredibly delicious in taste!!!
木下ゆうかLINEスタンプ2でたよ!!!ᐠ( ᐢᐢ )ᐟ
https://store.line.me/stickershop/product/1265744/ja
LINEアプリ内の、スタンプショップで『木下ゆうか』と検索すると出てきます!
セカンドチャンネル作りました!∩^ω^∩
木下ゆうかのゆるちゃん!/YukaKinoshita2
https://www.youtube.com/channel/UCjpPqow_Rlv0A9RePeJ6nAA
⭐️2016木下ゆうかオリジナルグッズができました!\(﹡ˆOˆ﹡)/
【Tシャツ&パーカーが追加されたよ!】https://uuum.skiyaki.net/yuka_kinoshita
【はらぺこパズル】ごはんに恋をした
[iOS]http://bit.ly/2aWQUDK
[Android]http://bit.ly/2btZ3eP
木下ゆうか:“Yuka Kinoshita” Japanese
⭐️[[TURN ON CC FOR SUBTITLES]] ⭐️
for more fully subtitled videos click here bit.ly/YukaEats
⭐️Thank you Aphexx(@aphexx9 )-English subtitles
⭐️Thank you Range o(@orange0204)-Chinese subtitles
⭐️Thank you Waza_leji(Ieji_San) -Arabic subtitles
⭐️Thank you Taejun Lee -Korean subtitles
⭐️Thank you Jane-Korean subtitles
⭐️Thank you Jennii-Japanese subtitles
⭐️Thank you Mei Lin-Vietnamese subtitles!
⭐️Thank you Alice M (@YannaBurton)-French subtitles
If you've captioned/subbed one of my videos please inform me via E-mail. Thank you
⭐️エンディングなどのイラストは、ケイジェーさんに書いていただきました!(Twitter @K__j_344)
http://t.co/rWRrlpd5Pc
⭐️中国語の字幕を作ってくれてるRange oさんがチョコエッグをまとめたサイトを作ってくれました!
https://sites.google.com/a/origin-rise.twbbs.org/origin-rise/chocoegg
こちらは年表だよ!
https://sites.google.com/a/origin-rise.twbbs.org/origin-rise/mochiko
Thank you Mr. Range o!
⭐︎FOLLOW ME
Twitter https://twitter.com/mochiko0204
Facebook https://www.facebook.com/pages/%E6%9C%A8%E4%B8%8B%E3%82%86%E3%81%86%E3%81%8B-KinoshitaYuka/825093884226382
大食いが不思議な方は是非この動画を観てください!
http://www.youtube.com/watch?v=wJ3qb8tTUlM&sns=em
I’m also a competitive eater as a job.
Please let me know via email or comment if you have any requests what you want me to try or you wanna have a food battle with me!
素材提供 PIXTA
お仕事の依頼はこちらにメールください(﹡ˆᴗˆ﹡)
Please contact me if you have any job requests.
[email protected]
Thank you for supporting in making subtitle.
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bread loaf 在 Rosalina's Kitchen 蘿潔塔的廚房 Youtube 的評價
無需機器,無敵好吃的手揉白吐司,柔軟有彈性!吃過會想再吃!
有字幕記得打開喔! 新增 中文簡體字幕/ 英文字幕
English subtitle
★喜歡我創作的料理影片嗎?不要忘了訂閱我的頻道喔~
https://www.youtube.com/channel/UCcb9uxCoIgw7RQjQnlgd0Xw
追蹤我的FACEBOOK: https://www.facebook.com/rosalinakitchen/
###########
這一款手揉帶蓋白吐司,沒有加雞蛋也沒有用鮮奶,材料無敵簡單,作法也無敵簡單!只要利用水合的方式讓麵粉跟水自己產生麵筋就可以輕鬆揉麵了!揉著揉著,甩個幾下,不自覺的都會揉上癮~哈
我覺得做帶蓋的吐司,最讓我挫折的就是容積率問題(數學不好的人太慘了@@)
因為一開始不知道要裝多少麵粉才會剛剛好,就用烘焙店給的麵粉數量來做,結果吐司吃起來比較扎實,不是很喜歡。
算了老半天,自己一次又一次的測試,一開始麵粉太少,沒辦法剛好在吐司模型裡面滿版XDD然又做一次,麵團發酵太久又凸出去模型,沒辦法蓋蓋子XD
經過幾次的挑戰,才調整出剛剛好的比例!
其實大家都不用像我這麼笨,我是最後才了解容積率怎麼算的XD
😋有關吐司容積率問題:
我的吐司模型是 10X12X22 日本製矩形吐司模,2640ml容量
❤️吐司的容積率就是 長X寬X高 (公分)
例如:10 X 12X 22=2640ml
然後2640再除以3.8的膨脹率(或者4),算出來的答案就是這個吐司模型可以裝的麵團重量。
(660克)我的麵團最後重量是600克
知道麵團的重量那麵粉呢??其實麵團的重量就是把所有材料總加就是囉!!
(白吐司的水分通常我會控制在麵粉的0.6左右,當然更高的水分也可以,只是會更黏手不太好捏)
然後另外一個重點就是,第二次發酵的時後,一定要提早8分滿時蓋上蓋子,不然吐司就會一直往上長,沒辦法蓋蓋子了~~
#白吐司 #手揉吐司 #水合法吐司 #免揉吐司 #吐司作法
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bread loaf 在 Basic Homemade Bread Recipe: How to Make It - Taste of ... 的相關結果
2 loaves (16 pieces each). If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously ... ... <看更多>
bread loaf 在 The Easiest Loaf of Bread You'll Ever Bake 的相關結果
Ingredients · 4 1/2 to 5 cups (540g to 600g) King Arthur Unbleached Bread Flour · 1 tablespoon (11g) granulated sugar · 2 1/4 teaspoons instant yeast · 2 1/2 ... ... <看更多>