english recipe的八卦，PINTEREST和Yahoo名人娛樂都在討論

廣式叉燒肉食譜～吃了保證愛上它！English recipe: https://cicili.tv/cantonese-char-siu-2-0-recipe/

過年知道大家都好想我較蒸糕，今次教大家椰汁年糕，我依個版本同傳統有小小唔同， 想知點整就記得睇了，記得交功課呀😁
高清版：https://youtu.be/9EWgIo9y6MQ

椰汁年糕
材料：
📌糯米粉225克
📌沾米粉37克
📌澄麵30克
📌片糖200克大约2片多小小(要弄碎些比较容易煮得溶)
📌水210克
📌椰奶120毫升
📌oil 30克
📌錫纸盆掃上油
📌鍚紙一張
📌紅棗一粒

做法：
1. 先用小火在210g 水中煮溶所有
片糖後, 待涼
2. 將三種麵粉全部一起過篩, 並可
混合在一起備用
3. 將(1)的糖水過篩, 如未涼攪幾下
来降温後才加入椰奶
4. 將(2)的麵粉中間整個洞, 將糖水
分多次慢慢加入及每次攪匀了再
加入另一次
5. 加油入粉漿内可用手動打蛋器或
攪拌機攪至粉漿平滑直至没有粉
粒
6. 讓攪匀的粉漿静止20分鐘(可以
幫助麵粉吸入水份)
7. 將粉漿再次撹匀,然後再過篩倒
入蒸盆, 蓋上錫紙
8. 用蒸爐100度蒸1至1.5小時視乎
粉漿厚度. 如用明火蒸, 大火滾
起後, 用中大火蒸. 注意⚠️不要
太猛火否則容易會有洞在年糕面
蒸完加一粒紅棗在中間, 完成!

肥媽 Maria Cordero
YouTube Live – January 26, 2021 Recipe English Version
Simplified Coconut Chinese New Year Cake (“Nian Gao”)
Flour Ingredients:
Glutinous rice flour - 225g
Wheat starch (“Teng Mein”) - 30g (or replace with cornflour)
Rice flour - 37g
These flours combination will not give you a sticky and hard texture. It will be soft, bouncy, and chewy the next day instead of hard and sticky.

If you wish the make the traditional version, just omit the wheat starch (“Teng Mein”) and rice flour from the recipe and the rest remain the same.

Sweetener ingredient:
Chinese dark brown sugar - 200g or about 2 slabs (break into small pieces so they melt faster)

Liquid ingredients:
Water - 210g
Coconut milk - 120g (for more intense coconut flavor you can use coconut cream)
Oil - 30g or about 2 ½ tbsp

Garnish ingredient:
Chinese red date

Other utensils:
Sifter
Spatula
Whisk
Stand mixer – optional
Balloon whisk - optional
Oiled steam proof pan for steaming
Toothpick
Foil paper or plate to cover the pan

Methods:
1. In a large mixing bowl, you MUST SIFT the glutinous flour, rice flour, wheat starch (“Teng Mein”) into the bowl and mix well. Make a hole in the center. Set aside. This is your flour mixture.

2. In a cooking pot, add in Chinese dark brown sugar pieces, water, and turn on LOW heat to melt the sugar. DO NOT use high heat because it will evaporate the water.

3. Once it starts to boil, TURN OFF the heat and keep stirring to speed up the melting process.

4. Pour the melted sugar through a sifter into a large bowl to make sure there are no hard lumps of sugar left and MUST let it stand to cool to room temperature before mixing with other ingredients. Keep stirring to speed up the cooling process.

5. Once it is almost cool, add in the coconut milk. Mix well. This is your liquid mixture.

6. Add ONLY about ¼ of a cup of the liquid mixture into the well of the flour mixture prepared in Step 1.

7. Mix well with a spatula until all the liquid is absorbed into the flour. Continue with the rest of the liquid mixture by adding about ¼ cup at a time into the flour mixture and mix well before adding the next ¼ cup of liquid mixture. Be patience. **DO NOT add all the liquid into the flour at once.**

8. Once all liquid mixture has been mixed in with the flour, give a final good mix with a whisk and making sure there is no dry flour left.

9. Add the oil and continue mixing with a whisk until the oil is well incorporated into the batter or you can use an electric stand mixer, attached with a balloon whisk, and mix until you get a smooth batter about 1 minute or so on low speed.

10. Leave the batter in the mixing bowl and let it sit and rest for about 20 minutes. This step is VERY IMPORTANT to let the flour absorbs all the liquid and moisture for even flavor and a better tasting cake. This step also replaces the traditional way of laborious kneading of the batter.

11. Preheat the steam oven to 100C (212F).

12. After 20 minutes, mix the batter again with a spatula because flour will fall to the bottom of the bowl again after a waiting period.

13. You MUST SIFT the batter again into a bowl. This will make sure you get a smooth cake after.

14. Pour the batter into an oiled steam proof pan. Flatten any bubbles on the top surface with a toothpick. Cover the pan with a foil paper or plate to prevent condensation drippings.

15. Steam for 1 hour to 1 ½ hour depending on the thickness of your batter in the pan. Prefer to over steam instead of under steam.

DO NOT steam on high heat to prevent bubbles formed on the top surface of your cake when done.

16. The cake is done when you stick a bamboo stick into the center of the cake and comes out clean.

17. Garnish with a red date by placing it in the center of the cake.

ลองเข้าไปติดตามภาคภาษาอังกฤษได้ที่นี่นะครับ

Thaksin Shinawatra in Private Discussion
World Policy Institute Global Leader Briefing Series Thinking Points
World Policy Institute, 9th March 2016, New York

———————————————————

Excellencies, Distinguished Guests, Ladies and Gentlemen,

I must thank you World Policy Institute for providing me an opportunity to share my thought on the challenges that revolve around the economic, regional and global implications of how Thailand will make its way through a period of transition and change.

We all know that no society in the twenty-first century can sustain any form of “progress” in the well-being of its people without at least two basic foundations:
The first one is political stability. The second one is the ability to create economic activities that allow growth and readiness to shift its creativities to sustain wealth.

Ladies and Gentlemen,

Let me tell you the tale of the two cities, which is not written by Charles Dickens. It is the tale of parallel progress of Washington D.C. and Beijing. Each has its own history, pain and loathing. As the years go by, the two cities have been seen as rivals which offers competing models for growth and prosperity.

One is Free Market-Capitalism with the so-called “Open Democracy” as the foundation of its economic model. The other one is State-Led Capitalism with the central control system by one party.

Both of the models have proven to be successful in a very dramatic way from the past to the present. Admitting that the Chinese model was fitting to the change of attitude among the leadership of the country at that time, in parallel with the change of economic model in the West, in which the definition of “free trade” benefits China’s shifting position from a close market to a semi-open market.

But we must admit also that both models are now having to adjust itself to the new reality; the reality of dramatic change in speed and character of technology for industrial production; the change from “a country-based product” to “network of global design, global sourcing,and global production for just one product”. This extraordinary change upends the “normal” internal economic adjustment of the country and made it very difficult to find a simple economic adjustment.

We must recognize that advancement in the wealth management technique and technology also upend the normal linkage between capital and changes in production. However, we probably agree, that one common threat for survival in this present so-called “New Normal” is either you have the ability and willingness to change or you don’t. Thailand, like the other countries, cannot get away from this New Normal in the international context.

Ladies and Gentleman,

There is a tale of a poor English teacher in China who soared to the list of the world’s wealthiest people. He neither built a big factory nor invested in any production facility. But, people paid for his service simply to reach the network of supply and demand on a grand scale. I believe, he must feel thank you to the internet.

Ladies and Gentleman,

Amid the global economic slowdown, the pattern of trade has significantly changed. Due to the development of information technology infrastructure and increasing number of population who is able to access to the internet, e-commerce has become a new engine that sustains growth for both developed and developing economies. According to UNCTAD’s report last year, the value of global business-to-business (B2B) e-commerce in 2013 exceeded $15 trillion USD. While global business-to-consumer (B2C) e-commerce still accounted for an estimated $1.2 trillion USD, this segment has grown at a rapid pace; especially in the Asia and Oceania region where B2C segment is expected to surge from 20 to 37 percent between 2013 to 2018. Due to the incremental growth of cross-border e-commerce trade, international postal deliveries of small packets and parcels have risen by 48 percent between 2011 to 2014 globally.

For both Asia and the West, I believe these numbers provide us with clues for the new growth opportunities where “access to networks” is the key: meaning, the networks of consumers and factors of production across geographical boundaries. Unlike the economy of twentieth century when “access to centers” is the rules of the game, today, businessmen who do not have big factories and are not the owners of multinational corporations, can manage to reach and satisfy the needs of their customers worldwide through networks of production and distribution with an assist of the new communication technology. Today’s economy is increasingly decentralized. Consumption and production are more and more dispersed. We could imagine that an American producers can sell their products online directly to consumers in the western part of China without having to spend business hours in Beijing or Shanghai. Vice versa, a Chinese producer can bypass New York to offer their products to customers in New England and Mid-Atlantic states. The network economy has provided the people, both in small and large businesses, with the ability to produce and access to consumers at lower costs. We, as a global community, must put special emphasis on how each country can invest and share risk with the people to create growth collectively.

Ladies and Gentleman,

Another tale is about the rebirth of a road that nobody cares since the Portuguese discovered a possible sea route from Europe to Asia. The Portuguese did offer an alternative trade route with substantial margins for the goods carried. Although you might lose half of the cargoes on the way, you still did not lose your shirt. Since the demand for spices were overwhelming, the merchant marines heavily charge everybody.

Ladies and Gentleman,

The heavy-load transport through the sea has been with us till now, and the land routes from Asia to Europe have been neglected. If the world’s economy is thriving like the good old days, probably, not so many people would be interested in finding an alternative in life. But, since the situation goes awry, I believe, any country should consider all possibilities.

Ladies and Gentlemen,

Today, there are two major initiatives that, I think, have great potential to accelerate growth and leverage “quality of growth” that brought into being by the emergence of network economy. One is the China-led “One Belt, One Road” (OBOR) plan to develop transport and logistics connectivity encompassed some 60 countries, which include about 50 percent of the world’s GDP. And, the other is the US-led Trans-Pacific Partnership Agreement (TPP) between 12 Pacific Rim countries, which account for more than 40 percent of the world’s GDP. I have not seen these two initiatives as antagonistic, but rather a kind of two parallel processes that, at a certain point, will create mutual economic benefits for Asia and the West.

We must overcome the stereotype that perceive China and the US as merely the two opposing political superpowers. In reality, the economic development during the past decade has shown us how far these two major economies are interdependent. China is the largest foreign holder of US government securities with $1.24 trillion USD worth. With the total trade volume of $521 billion USD in 2014, the US is China’s biggest trade partner. Total US foreign direct investment (FDI) in China stood at $65.77 billion USD at the end of 2014, while the Chinese FDI in the US is estimated to have reach $11.9 billion USD.

Given this interdependence in mind, I believe Southeast Asia- the region that sits in between the two great initiatives of the two major economies- must put special emphasis on how to enhance the mutual economic benefits with its counterparts. For Southeast Asia in the twenty-first century, the geopolitics should be about how to reinforce the networks of wealth creation for the people that stretch across national and regional borders.

Ladies and Gentlemen,

Let me tell you the last tale about a Thai restaurant. No matter how many times the master chef tries to teach his protege, the young man keeps making mistakes in mixing the ingredients. Customers are kept waiting, hungry and mad. Once the customers are served, half of them get diarrhea afterward. The moral of this tale is one must make the written recipe right.

Ladies and gentlemen,

While some people may underline the unique characteristics of Thailand in terms of its history and developmental path, the country itself cannot avoid to come to terms with the global challenges of the twenty-first century. For half a century, the Thai economy has incrementally integrated into global economy. Values of Thailand’s exports per GDP and FDI in the country have shown us clearly how far the growth of Thai economy has been interwoven with the fate of global economy.

Against this context, we shall consider Thailand’s draft constitution with a very simple question: will the latest draft constitution “enable” the country to grow and become stronger in the present world? Or, will the latest draft constitution provide Thailand with a sufficient institutional infrastructure for investment, production, cooperation, and businesses?

Ladies and Gentlemen,

Due to the framework set out by the latest draft constitution, it is difficult to foresee a government that is responsive to the people and the challenges of the twenty-first century. According to the new draft, the 200-seat upper house, or Senate, will be appointed by the so-called “experts”. The Senate will also have greater powers to block legislation. Regarding the Constitutional Court, its scope of jurisdiction will be expanded. The Court will have the power to examine cases based on petitions filed directly by individuals, without the requirement that an actual dispute being brought by political organs or other courts.

If we consider the doctrine of separation of powers as the foundation for growth and stability, the critical issue that we shall examine is whether the judicial power will trespass the provinces of legislature/ and executive or not? For a government to be able to manage the economy against the global slowdown, I do hope that there will be no over-enforcement of the judicial power. Experiences of several countries show us that, if unchecked, judicial review can be inappropriately used as “delaying tactic”; thus, in turn, become an impediment to economic policy implementation.

Ladies and Gentlemen,

I believe that the foundation for the country to create growth and prosperity is to build trust in the global community. The constitution shall protect the rule of law and provide at least a minimum level of freedom of speech that facilitates economic cooperation between the people and the global community. Trade and investment cannot flourish if there is no certain degree of confidence provided by the rule of law. Against the transition and change, Thailand must reevaluate its strength and weakness. The country shall find a sensible way to regain its political stability and economic dynamism. I have only proposed the way of how should we think of the phenomena that is the world today.

※ ※ ※ Subtitles function ※ ※ ※
The videos have English and Japanese subtitles. Turning on subtitles will show you the instructions and commentary. Please enjoy the video with subtitles ♪

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＊Baking powder is not needed for this recipe.
Important for success is to make a firm meringue(But not too much) and don't to overmix the batter. These two things are important to make the cake puffy.

▼Ingredients
● 18cm 【square】 cake pan
100g cake flour or all purpose flour
100g unsalted butter
100g milk
6 egg yolks
Vanilla extract
6 egg whites
100g sugar
Baking in a hot water bath
150℃(302°F) 60min.

● 15 cm【square】or 18 cm【Round】cake pan
65g cake flour or all purpose flour
65g unsalted butter
65g milk
4 egg yolks
Vanilla extract
4 egg whites
65g sugar
Baked in hot water bath
150 ° C 50 to 55 min.

●18 cm *7.5cm*H8cm【Pound cake】 cake pan
35g cake flour or all purpose flour
35g unsalted butter
35g milk
2 egg yolks
Vanilla extract
2 egg whites
35g sugar
Baking in a hot water bath
150℃(302°F) 30-35min.

● 20cm 【square】 cake pan
115g cake flour or all purpose flour
115g unsalted butter
115g milk
7 egg yolks
Vanilla extract
7 egg whites
115g sugar
Baking in a hot water bath
150℃(302°F) 65-70min.


* 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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This is a violation of ”YouTubeFairUse” and will be dealt with accordingly.

#Castella #TaiwaneseCastella

เฟอร์บี้เค้ก | Furby Cake

เจ้าเฟอร์บี้ตุ๊กตาหน้าตาน่ารักกำลังเป็นเป็นที่นิยมมากๆในตอนนี้ จาดีเลยลองทำออกมาเป็นเค้กดูบ้างซึ่งด้านในจะมีไส้เป็นช็อคโกเเลตอัดแน่น ส่วนสีสัน รูปร่าง หน้าตา น่ารักมากค่ะ เหมาะที่จะทำเบิร์ดเดย์น้องๆ หรือ ผู้ใหญ่ก็ยังได้ค่ะ ^^

http://www.foodtravel.tv/recipe.aspx?viewid=1892

Ingredient and How to cook, Please visit our English website.

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วัตถุดิบเฟอร์บี้เค้ก Furby Cake

เวลาไม่รวมอบเค้ก 1 ชั่วโมง
สำหรับ 4 ตัว

1. เนื้อเค้กสูตรเค้กนมเย็น 1 สูตร หรือ เลือกเนื้อเค้กตามชอบเลยค่ะ
2. วิปปิ้งครีม 400 มิลลิลิตร
3. chocolate เลือกตามชอบได้เลยค่ะ 230 กรัม
4. ฟองดอง 400 กรัม
5. สีผสมอาหาร เลือกสีตามชอบเลย
6. เกล็ดน้ำตาลเเต่งหน้าเค้ก ตามชอบ

อุปกรณ์ที่ใช้

1.กรรไกร
2.พลาสติกเเร๊ป
3.ตัวตัดวงกลมขนาดต่างๆ
4.ถุงบีบครีม
5.หัวบีบครีม
6.ไม้นวดเเป้ง
7.ฐานหมุนเเต่งเค้กพายยาง
8.ชามผสม
9.ช้อน

วิธีทำเฟอร์บี้เค้ก Furby Cake

1. นำเนื้อเค้กที่ได้เตรียมไว้มาตัดโดยใช้ที่ตัดวงเเหวนวงกลม
2. เมื่อตัดออกมาตามขนาดที่ต้องการเเล้ว นำเนื้อเค้กชั้นกลางลำตัวเจาะด้วยพิมพ์วงเเหวนอีกรอบ เพื่อเป็นชอ่งสำหรับใส่ใส
3. นำวิปปิ้งครีมที่เตรียมไว้มาบีบลงที่ชั้นฐานด้านล่างก่อนเเละประกอบชั้นต่อไปด้วยครีมจนครบทุกชั้น
4. เมื่อครบทุกชั้นเเล้วนำใส้ที่เตรียมไว้ใส่ลงด้านใน (ช็อคโกเเลต หรือ บลาวนี่ตามชอบ)
5. หลังจากนั้นบีบครีมเเละปิดเนื้อเค้กชั้นบนที่ตัดไว้ เป็นอันเสร็จขั้นตอนการประกอบตัวเค้ก
6. บีบครีมเเละปาดครีมจนทั่วตัวขนมเค้ก
7. นำวิปครีม ที่เหลือมาผสมสีตามที่ต้องการ เเละใส่ถุงบีบหัวจีบเล็ก
8. บีบครีมจนทั่วตัวเค้กเเละพักไว้
9. เริ่มทำส่วนประกอบต่างๆได้เเก่ ตา ปาก หู เเละ ขา ของ ชิ้นเค้ก โดยการผสมสี ลงบนฟองดอง ให้ได้สีตามที่ต้องการ
10. เริ่มปั้นขาด้วยการปั้นเป็นวงรี3ชิ้นเท่าๆกัน เเละนำมาติดกัน3ชิ้น จะได้ขา1ขา
11. ปั้นหู ด้วยการรีดฟองดองให้เป็นเเผ่นขนาดที่ต้องการ เเละใช้กรรไกรหรือมีดตัดออกมาให้เป็นรูปหู
12. ส่วนปาก เริ่มจากปั้นครึ้งทรงกลมเเละพักไว้ ปั้นวงกลมที่มีขนาดเท่าชิ้นเเรก2ชิ้น ชิ้นที่1เป็นปากล่าง เเละชิ้นที่2เป็นลิ้น นำทั้ง3มาประกอบรวมกัน จะได้ส่วนปากค่ะ
13. เริ่มทำตา ปั้นวงกลมเป็นดางตาเเละใส่เเววตาสีขาวเเละน้ำตารประกอบกัน ปั้นเปลือกตาเป็นครึ่งวงกลมมาเเปะ ลงบนตา เเละหลังจากนั้น รีดฟองดอง เป็นเเผ่นบางวาง ตาที่ปั้น ไว้ลงบนฟองดอง รีดฟองดองอีก1แผ่นเเละเจาะให้มีขนาดเท่ากับดางตา นำเเปะทับที่ด้านบน หลังจากนั้นตัดออกมาเป็นชิ้นขนาดเท่าที่ต้องการ
14. เมื่อได้ครบทุกส่วนเเล้วนำมาประกอบกันเนื้อเค้ก จะได้เค้กน่ารักๆเเล้วค่ะ

คัพเค้กโคน | Cupcake Cone

คัพเค้กโคน Cupcake Cone คัพเค้กที่ทำออกมาหน้าตาเหมือนไอศกรีมโคน หน้าตาน่ารักน่าทาน เหมาะกับ Party เด็กๆ

http://www.foodtravel.tv/recipe.aspx?viewid=1203

Ingredient and How to cook, Please visit our English website.

http://en.foodtravel.tv/recfoodShow_Detail.aspx?viewId=845

วัตถุดิบคัพเค้กโคน Cupcake Cone

ส่วนผสมสำหรับ: 6 ชิ้น

1. เนื้อเค้กจากสูตร Little Sweet Cupcake 1/2 สูตร
2. โคนไอศกรีม 6 โคน
3. เนยเค็ม 500 กรัม
4. น้ำตาลไอซิ่ง 300 กรัม
5. นมผง 2 ชต.
6. สีผสมอาหาร ตามชอบ
7. กลิ่นวนิลา 1 1/2 ชช.
8. ลูกกวาดตามชอบ

อุปกรณ์ที่ใช้

1. ถุงบีบหน้าเค้ก
2.พายยาง
3.ชามผสม
4.ตัวตัดคุกกี้วงกลม
5.มีด
6.ช้อน

วิธีทำคัพเค้กโคน Cupcake Cone

1. เริ่มเตรียมครีมด้วยการเทเนยอุณหภูมิห้องลงในชามผสม
2. ใช้ไม้พายยางคนจนเนยดูเป็นครีม
3. ใส่ไอซิ่ง นมผง และกลิ่นวนิลา คนจนส่วนผสมรวมเป็นเนื้อเดียว
4. ใส่สีตามชอบ ตักใส่ถุงบีบ
5. นำเนื้อเค้กที่เตรียมไว้มาตัดด้วยตัวตัดวงแหวนให้ได้ขนาดเท่ากับด้านในของโคนไอติมและด้านบน เมื่อเตรียมครบทั้งหมดเริ่มประกอบเค้กโคน
6. ใส่ลูกกวาดตามชอบของด้านล่างสุด
7. ใส่ครีมลงไปพอทั่วก้นชิ้น
8.วางเค้กที่ตัดให้ได้ขนาดลงในชั้นล่าง
9. บีบครีมทับอีกชั้น
10. วางเนื้อเค้กชั้นบน
11. บีบครีมให้ทั่วตามชอบ
12.โรยเกล็ดน้ำตาล ช็อคโกแลตหรือลูกกวาด