over the top one piece的八卦，YOUTUBE和Yahoo名人娛樂都在討論

今日教大家
📌芝士磨菇雞胸
📌吊燒雞
📌煎鵝肝
📌麵包布丁

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✉️info@9-beauty.com

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鵝肝和牛凍肉資料👉https://bit.ly/3adssZ3
💥💥💥肥媽粉絲優惠💥💥💥💥
優惠價+套餐折扣+禮物1＋禮物2+免費送貨
$1000送可調式牛油果及水果刮刀
$2000再送扭擰調理夾

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中英對照食譜
再一次多謝義工團的幫忙🙇‍♀️🙇‍♀️

💥麵包布丁💥
麵包材料
📌雞蛋2隻
📌提子麵包半個，方包3塊
📌乾提子適量
📌白砂糖70g
📌玉桂粉1/2茶匙
📌鮮奶1杯
📌牛油60g（已溶）
📌焗爐用的長盤
吉士醬材料
（建議用一半份量，除非想整多少少吉士醬另有用途。）
📌蛋黃4隻
📌鷹粟粉30 gram
📌 鮮奶390 ml
📌鮮奶100 ml
📌白砂糖35g
📌 白砂糖2湯匙
📌牛油2茶匙
麵包做法
1. 雞蛋2隻放入大碗用手動打蛋器打均，之後加入白砂糖一起再打均。再加入玉桂粉，鮮奶，牛油，打均。
2. 長盤底掃上牛油。
3. 把提子麵包，方包，乾提子，均勻地鋪滿長盤內。
4. 把已發均的蛋漿倒入長盤內。之後稍等片刻，讓麵包把蛋漿全吸索。
5. 放入焗爐，調較溫度180度，共35分鐘。
吉士醬做法
6. 倒入390 ml鮮奶在平底鑊，加入白砂糖35g，用細火慢慢煮滾至起泡。
7. 另一邊把蛋黃放入大碗內，加入2湯匙白砂糖，用手動打蛋器打均至起泡。
8. 加入鷹粟粉，再打均，再把100 ml鮮奶分2次加入，攪均。
9. 把步驟6的鮮奶離火稍為攤涼大約30秒，之後逐少逐少倒入蛋漿內，邊倒邊攪均。（不可以停止攪均動作）
10. 把步驟9已攪均的鮮奶蛋漿倒回入平底鑊，開細火，再不斷攪均直到杰身，再放入牛油熄，杰身可熄火。
11. 麵包焗好後，放自己喜歡的份量在碟上，再倒入適量已煮好的吉士醬，即成。（如麵包焗好後，吉士醬放涼後太杰身，可以加入少許鮮奶稍為煮熱，稀釋一下吉士醬。）
Bread Pudding with Custard Sauce
(YouTube video starts at 6:49. Skip 44:51 for final process.)
Ingredients:
Eggs - 2
Sugar - 70g
Cinnamon powder - ½ tsp
Milk - 1 cup
Melted butter - 60g
A bowl of mixed raisins and cranberries
Assorted breads - hand tear into small pieces
Custard Sauce ingredients: (suggest to use half portion)
Milk - 390ml
Sugar - 35g
Egg yolks - 4
Sugar - 2 tbsp
Corn flour - 30g
Milk - 100ml
Melted butter - 2 tbsp
Methods:
1. In a mixing bowl, add in 2 eggs and 70g sugar and beat until sugar has melted. Add in 1 tsp cinnamon powder, 1 cup milk, 60g melted butter and mix well. Set aside.
2. Grease a baking pan and add in bread pieces, scatter raisins and cranberries evenly over pan, and pour in batter prepared in Step 1.
3. Wait for batter to soak up by the bread pieces before baking it at 180C (356F) in the oven for about 30 minutes until golden brown.
4. To cook the custard sauce, in a cooking pot, add in 390ml milk, 35g sugar, and turn on LOW heat and cook until the sugar has melted and starting to bubble. Let it cool. Set aside.
5. In another mixing bowl, add in 4 egg yolks, 2 tbsp sugar, and beat until sugar has melted and frothy then add in 30g corn flour, and mix well. Add in 100ml milk in two portions and mix well. Slowly add in the milk batter prepared in Step 4 bit by bit and continue whisking to avoid cooking the egg yolks.
6. Pour the entire batter back to the cooking pot and cook on LOW heat until it has thickened by continuously whisking about 3 minutes and lastly add in 2tbsp of melted butter for the aroma and mix well. Set aside.
7. To serve, scoop couple of spoonful of baked bread on a serving plate. Add WARM custard sauce on top. Serve with ice cream, optional.
If the custard sauce is too thick, just mix in a bit of milk to thin it.
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💥煎鵝肝💥
材料:鵝肝，啤利或青蘋果
調味料:鹽，黑胡椒，白醋
步驟:
1 切好啤利加上白醋 待用
2 鵝肝稍解凍切厚片加麵粉撈勻
3 燒熱鑊不用油放鵝肝煎至香加鹽及胡椒粉，趁鑊熱放啤利煮熱盛起後鵝肝放面
Pan Fried Foie Gras – Goose Liver
(YouTube video starts at 55:47.)
Ingredients:
Goose liver - (defrost and slice into thick slices)
Pear - 1 (peeled and shredded)
White vinegar
Flour
Salt
Black pepper
Methods:
1. In a bowl, add in shredded pear and a bit of white vinegar. Set aside.
2. Coat the goose liver with a think layer of flour.
3. In a frying pan, DO NOT add oil. Turn on MEDIUM - LOW heat and add in goose livers and fry until both sides are golden brown. Transfer to a plate. Sprinkle salt and black pepper on top.
4. In the same frying pan, heat up the shredded pear and white vinegar. Transfer to a serving plate. Place a piece of fried goose liver on top. Serve.
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💥吊燒雞💥
材料: 雞一隻
調味料: 鹽胡椒粉五香粉
脆皮水: 白醋三湯匙，大紅淅醋二湯匙，一大湯匙麥芽糖
步驟:
1 雞捽洗乾淨，撕去肥膏，索乾水，雞身用胡椒粉，多些鹽塗勻，雞肚用鹽，胡椒粉半茶匙，五香粉大半茶匙塗勻醃20-30分鐘
2 雞頭先放滾水中淥10-20秒，手執雞頭用滾水淋雞身至雞皮轉色(不要浸)吊起
3全身塗上脆皮水(包括雞腋下)吹乾，6-8小時內重複以上步驟共三次
備註: 焗爐，氣炸鍋或燒烤爐都可以，時間約半小時
Hang-Dry Crispy Roasted Chicken
(YouTube video starts at 37:51. Skip to 48:59 for final process.)
Ingredients:
Chicken - 1 whole (wash, remove excess fat, and pat VERY dry)
Marinate ingredients:
White pepper - ½ tsp
Salt - more than usual
Five spice powder - ½ tsp or more
Crispy glazing ingredients:
White vinegar - 3 tbsp
Chinese red vinegar - 2 tbsp
Maltose - 1 tbsp (for glossy crispy skin)
Methods:
1. Marinate the whole chicken with more salt than usual. Marinate only the cavity with five spice powder and white pepper. Let it stand for at least 20 to 30 minutes the most.
2. In a bowl, add in white and red vinegar, maltose, and warm up a bit in the microwave. Stir and mix well with a pastry brush. This is the crispy glazing liquid.
3. In a cooking pot, add water and bring to a boil. Add in the chicken head and neck first by grabbing the back of the chicken and cook for about 20 seconds. With a towel, cover the chicken head and hold tight with one hand over the cooking pot while pouring hot water over the chicken with a ladle with the other hand for about 20 seconds and until the skin turns light yellow.
For roasted duck, add peppercorn, star anise, bay leaf, and sugar to marinate and use the same method as above.
4. Hang the whole chicken for 6 – 8 hours. Place a tray underneath the chicken to collect the drippings. Brush a layer of the crispy glazing liquid over the entire chicken including corners of wings. Repeat this glazing process 3 times during the 6 – 8 hours of dry hanging the chicken.
5. Air fry or bake in the oven for first 20 minutes at 200C (392F) for it to brown then reduce heat and bake for further 10 minutes until cooked.
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💥芝士磨菇雞胸💥
村料：
📌雞胸
📌白色草蘑菇 (原個放盆底用在第5步驟。準備一些切碎在第7步驟用)
📌切達芝士 (cheddar cheese)
📌莫扎里拉芝士(mozzarella cheese)
📌蒜頭及乾蔥各一個🧄
📌麵粉
📌牛油
📌欖油
📌牛奶一杯
📌水
調味料：
📌鹽、蒜鹽
📌黑胡椒粉
📌雞粉或菇粉
做法：
1.煮之前先將雞胸浸在加了少許鹽的水中1 小時 (會令它煮後不會鞋)
2.在雞胸中間開一個洞做成一個好似口袋/荷包狀(pocket) *注意不要介斷或介得太深* 萬一荷包的開口介得太大; 可用牙籤連結補救*
3.用鹽或蒜鹽、少許胡椒粉淹雞胸. 因為是雪雞關係所以要放少許雞粉；或可用茹粉
4. 將牛油紙(用錫紙更好)搾一搾再塞入雞胸的荷包內幫助定型，待用
5.白蘑菇原個先放些麵粉炒一炒. 平均分放在盆的底部再加一匙多小小的麵粉撈勻, 另加些黑胡椒，蒜鹽及牛油分小塊平均放在菇面待用
6.用鑊中，加入欖油和牛油先煎雞胸，將雞胸放下定了荷包的型，然後放在盛了蘑菇的盆面上，待用
7.用同一隻煎完雞胸的鑊和油，加入切碎的乾葱及蒜頭各一粒炒香, 加入切碎的蘑菇, 然後再加二小匙麵粉炒幾下，另加入牛奶和少許水再炒熱，倒入荷包和盆內
8.焗之前在盆面放些碎的切達及莫扎里拉芝士（cheddar and mozzarella cheese）
9.將盆放入氣炸煱或焗爐用180度焗10分鐘後，拿出來再放多些芝士再焗5-8分鐘，再焗的時間視乎蘑菇有沒有排出水份
Baked Cheese Mushroom Stuffed Chicken Breast
(YouTube video starts at 22:28. Skip to 52:59 for final process.)
Ingredients:
Chicken breast - 3 pieces (soaked overnight in salt water for tenderness, pat dry and slit a deep hole on the side to create a pocket)
Button mushrooms
Shallot - 1 clove (minced)
Garlic - 1 clove (minced)
Flour
Milk
Marinate ingredients:
White pepper - to taste
Garlic-salt - to taste
Chicken bouillon powder - a pinch (for more flavor for previously frozen poultry)
Black pepper - to taste
Topping ingredients:
Cheddar cheese
Mozzarella cheese
Methods:
1. Marinate chicken breasts with white pepper, garlic-salt, chicken bouillon powder and stuff a piece of parchment paper or aluminum foil paper in the pocket to mould the shape of each of the chicken breasts. Set aside.
2. In a baking pan, add in button mushrooms, flour to coat and mix well, and add in white pepper, garlic-salt, and black pepper to taste. Spread butter pieces on top. Set aside.
3. In a frying pan, add in olive oil, butter, chicken breast with the pocket side down including the parchment paper inside and fry briefly until the shape is formed and lightly fry on all sides then remove the parchment paper. Transfer to a plate and set aside.
4. In the same frying pan with leftover flavor, add in minced shallot and garlic, flour, milk, and cook until well incorporated. Set aside.
5. To assemble, stuff the chicken breast with some button mushrooms and place it on top of the baking pan in Step 2. Pour shallot and garlic sauce inside the pocket of the chicken breast and over the pan. Sprinkle cheese toppings on top.
6. Air fry for 12 minutes at 180C then add more cheese toppings on top and air fry for another minute or longer depending on the moisture from the mushrooms.

《聖所 ：編號89757 ：Wonderland》組曲終於誕生。音樂響起，我踏上舞台的那一刻，內心感觸一擁而上；彷彿 過去、現在、未來 在那一刻同時進行著。我瞬間明白了：「時間」在我的人生軸上，原來毫無侷限。

15年前，我用音樂闡述了一段橫跨千年的唯美愛情故事。而這十幾年來，我反覆透過音樂、影像作品來表達自己，企圖透過重新定義自己的過程中實踐我的想像：希望有一天，能夠把我的作品拼湊成一個完整的故事。

《Wonderland》可以算是這完整的故事的終結篇，卻也與此同時，開啟了另一扇通往未知的門。

在此想對歷年來的工作團隊、JFJ樂手們、Dance Soul團隊，以及為我打造裝、容的團隊致上最誠摯的感謝，我們共同完成了這個階段的篇章！

A surge of emotions flowed through me as I stepped onstage to perform the Wonderland medley (Sanctuary:89757:Wonderland). It felt like the past, present, and future coming together all at once. In that moment I finally understood that for me, time had become non linear.

Almost 15 years ago, I had begun writing a story about a love that would transcend “A Thousand Years”. Over the years, I would constantly redefine myself through different visual and musical works, and I imagine these works would one day, piece by piece, come together to tell a more wholesome story.

“Wonderland” would be the finishing touch to this concept, yet at the same time, also the portal to a new chapter.

To my entire team, the JFJ Band, Dance Soul crew, and my stylists, thank you for the hours and dedication put it in to make this possible!

DANCE SOUL crew:

Choreography 編舞老師：大目 DaMove

Choreo Assistant 助教老師：小虎 Tiger Hsu

Dancers 舞者：

廖佩儂 Shilo Liao
許復翔 Dash Hsu
蔡一鳳 Phoenix Tsai
黎孝芳 Marques Li
衛羿芃 Ponpon Wei
李昀珊 Sandy Lee
吳育洋 Jesper Wu
李承達 Charles Lee

JFJ Band 樂隊:

Guitar 1 吉他手1：黎明鑫
Guitar 2 吉他手2：黃冠龍
Keys 鍵盤手：林柏光
Bass 貝斯手：簡道生
Drums 鼓手：黃顯忠
Backing Vocals 合聲：李雅微 薛詒丹 張義欣
Programmer：魏百謙

Stylist 造型師： 韓忠偉 Justin Han、JJ 林俊傑

Outer and Top 外套和內搭網狀長背心：COMME des GARÇONS
Jeans 褲子：DRKSHDW BY RICK OWENS
Boots 靴子：RICK OWENS

#thisismywonderland
#林俊傑wonderland
#這就是我的wonderland
#林俊傑新歌首唱

#國際戰線【黃之鋒x鄺頌晴｜投稿《華盛頓郵報》：北京立法宣告「一國兩制」死亡】

Oped of Joshua Wong & Glacier Kwong in Washington Post: This is the final nail in the coffin for Hong Kong’s autonomy (Scroll down for English)

《港版國安法》從醞釀到正式宣佈，至今只是不夠一個星期的時間，形勢相當緊迫與嚴峻，爭取國際盟友反對惡法已是爭分奪秒的事情。當路透社報道白宮消息人士表明考慮制裁，當下國際戰線手足必然會推波助瀾，我亦繼昨晚在英國《獨立報》發表文章後，與鄺頌晴在《華盛頓郵報》發表文章，爭取西方政界關注，切實執行對香港官員制裁。

同時，有幾句說話想講。

就係想多謝俾我拖咗落水一齊寫文夾專欄嘅鄺頌晴，要知道自從國安法宣佈左之後，呢個唔知有冇追溯期嘅惡法，根本就能夠隨時以言入罪，分分鐘呢篇外媒投稿文章，都能夠成為所謂叛國或者顛覆國家嘅證據。

無錯，國際戰線嘅成本係提高左唔少，但家陣香港都去到存亡號召嘅境地，別無他選都只能夠頂硬上。所以，無論有無同我合作，取態定位一唔一樣，甚至我認唔認識都好，依家仲會開樣開名，所謂「喺枱面上」嘅國際戰線手足，希望大家都可以俾多啲鼓勵佢哋每一位。

https://www.washingtonpost.com/opinions/2020/05/24/this-is-final-nail-coffin-hong-kongs-autonomy/

————————————————

中國全國人民代表大會（全國人大）公布了一份與香港《國安法》相關的決定草案，聲稱有關草案可以「建立健全的法律制度和執行機制」，以及「維護香港特別行政區的國家安全」。一旦通過，此決定草案將授權全國人大常委會，在完全繞過香港本地立法程序的情況下，直接在香港實施惡法。字面上，《國安法》的目的是禁止任何分裂國家丶顛覆國家政權丶恐怖活動以及境外勢力干預香港事務的活動。然而，此舉實為香港本已千瘡百孔丶極度脆弱的「高度自治」以及公民自由再添上致命的一擊。

2003年，香港政府意圖以本地立法程序，強推與《國安法》性質相近的23條時，遭到廣泛社會強烈反對，因而宣佈撤回方案。在如此具爭議性的議案面前，暴露了香港政府欠缺民主荃礎。十多年後，香港政府及中央政府的正當性在2019年的反修例運動當中，再次面對挑戰。

然而，正當國際社會忙於對抗疫情，北京卻藉此機會對香港的自治作出一連串的打壓。它先是將中聯辦對香港的「監督權」制度化，現在全國人大更是繞過香港立法會的立法程序，將港版《國安法》直接放在《基本法》附件三，稍後由香港政府公布實施。

香港2019年的運動得以持續多時，有賴三條不同的戰線：街頭抗爭丶議會選舉以及國際遊說的工作。北京以「國家安全」為名，引入一系列的法律條文，一方面藉此取得不受制約的權力，任意打壓示威者以及選舉候選人，另一方面則可以隔絕香港與國際社會之間的連結，阻撓外界對香港的支持。

與此同時，北京已經進一步加強在港的政治宣傳工作，不管示威和平與否，多次指是「本土恐怖主義」抬頭。這亦意味著，於接下來的日子，示威者會極易墮入新《國安法》的規管，並且面對更嚴苛的法律制裁。令人更為擔憂的是，這條法案亦表明針對境外勢力「干預香港事務」。這意味著，不論是議員或抗爭者，單單因為曾經參與國際遊說工作，就可能會被剝奪參選的資格，甚至面臨監禁。而國際非政府組織（INGOs）以及其他組織丶團體，他們的員工以及資產均可能遭受法律清算。

在沒有一個妥當、民意基礎的立法程序下，定義含糊的法律用詞像「分裂國家」以及「顛覆國家」極易會被用作打壓、迫害的工具，侵害我們與生俱來的自由和權利，包括言論自由、集會自由以及宗教自由。所有對於中國以及香港政府的批評，甚至只是支持香港運動的聲音，極有可能被視為分裂或顛覆國家的行為，受到法律制裁。這種寒蟬效將會持續發酵，城內將會出現大量的自我審查，而這種審查勢將蔓延至國際社會。

香港的自由─不論是她作為國際金融中心的角色，還是她充滿生命力的公民社會─都關係到國際社會的利益。再者，基本法所承諾的「一國兩制」丶「高度自治」以及普選，本就得到國際法下所簽訂的《中英聯合聲明》認可。是次中央政府自上而下推行的《國安法》已經不只是香港的本地事務，更是對國際社會的威嚇，讓其噤聲。

一直以來，香港是異見者丶思想破格的人以及革新者的容身之所。縱然面對著日益強大的中國，我們堅持發聲，道出真相。在疫症期間，中國已經顯示出它實為流氓政權的真面目。而在過去一年，我們一直站在對抗中國極權的最前線。

我們衷心希望，世界並不會因中國承諾的經濟利益而妥協，犧牲一直所秉持的核心價值——亦即對人權的尊重；不應因疫情所帶來的經濟衰退，而靠攏日益橫蠻的中國威權。經濟貿易應建立於平等和公平的基礎之上，而非透過威脅以及霸凌來達致。我們呼籲美國執行《香港人權民主法》，歐盟通過《全球馬格尼茨基人權問責法》，對中國實施制裁，以及在即將與中國達成的貿易協議內加入與香港人權狀況相關的條款。

我們再一次懇請世界與香港同行。

————————————————

Beijing has just hammered the final nail in the coffin for Hong Kong’s autonomy. The promise of “one country, two systems” is dead.

Last week, the National People’s Congress (NPC) introduced a draft decision that purports to “establish and improve the legal system and enforcement mechanisms” to “safeguard national security” in Hong Kong. Once passed, the decision will empower the NPC’s Standing Committee to entirely bypass the local legislative process in Hong Kong and implement the infamous “national security law” in the city. On paper, this law aims at prohibiting any act of secession, subversion against the central government, terrorism and foreign interference with Hong Kong affairs. It constitutes, however, a devastating blow to Hong Kong’s already fragile autonomy and civil liberties.

Back in 2003, the Hong Kong government’s forceful attempt to pass a similar piece of legislation in the local legislature was met with uproar from civil society and was aborted. The undemocratic nature of the government proved to be its Achilles’ heel.

More than 15 years later, the legitimacy of the local and central governments faced yet another major challenge amid the 2019 anti-extradition bill movement. But now, Beijing has taken advantage of the global covid-19 pandemic and initiated a series of assaults against Hong Kong’s autonomy while the international community has its hands tied by the virus. It first attempted to institutionalize the “supervisory power” of China’s Liaison Office in the city. The NPC is now further attacking “one country, two systems” by circumventing Hong Kong’s Legislative Council: It legislates by way of inserting the national security law directly to the Annex III of the Basic Law, Hong Kong’s constitution, which will later simply be promulgated by the Hong Kong government.

Three elements helped sustain the 2019 movement: street protests, local electoral institutions and international advocacy efforts. By introducing a series of legal instruments in the name of national security, Beijing wields massive discretionary power to punish protesters and electoral candidates on the one hand, and to cut off Hong Kong from the international society and its crucial support on the other.

Beijing has stepped up its propaganda efforts in Hong Kong by framing the recent protests, peaceful or otherwise, as terrorism. In the future, under the national security law, protesters might easily be subject to much more draconian legal punishments. Worse still, the law explicitly takes aim at foreign interventions “meddling in Hong Kong affairs.” Not only can activists or legislators who have participated in international advocacy efforts be barred from running in elections or even imprisoned, international nongovernmental organizations and other organizations, including their personnel and assets, can also be subject to legal persecution.

Ultimately, without a proper democratic legislative procedure, vague legal terms such as “secession” and “subversion” easily devolve into repressive tools that intrude on our fundamental freedoms and rights, including freedom of speech, assembly and religion. It is not implausible that any criticism against the Chinese or Hong Kong governments — or even demonstration of support for the Hong Kong movements — will soon be construed as a subversive act, punishable by law. This chilling effect will eventually snowball: It starts with widespread self-censorship in the city and then spills over its borders into the rest of the world.
The liberty of the city — from its role of international financial hub to the vibrancy of its civil society — has always been important to the interests of the international community. Furthermore, the promises of “one country, two systems,” “high degree of autonomy” and universal suffrage enshrined in the Basic Law are backed by the Sino-British Joint Declaration, which was recognized under international law. Top-down insertion of the national security law goes beyond a local matter in Hong Kong: It is intended to silence the will of the international community.

Historically, Hong Kong has been the safe haven for the dissident, the liberal-minded and the nonconformist; we speak truth to an increasingly powerful China. Amid the virus, China has revealed its true colors as a rogue state. And in the past year, we have been standing at the forefront against China’s encroaching authoritarianism.

We sincerely hope that the international community will not give in to the economic benefits China has to offer and sacrifice respect for human rights. The economic recession brought by the virus ought not to be resolved through succumbing to China’s encroaching authoritarianism; trade happens on equal and fair terms but not threatening and bullying. We urge the U.S. government to execute the Hong Kong Human Rights and Democracy Act, impose sanctions on China and include human rights terms in relation to Hong Kong into trade treaties they are about to conclude with China.
We ask you, once again, to stand with Hong Kong.

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When I made Hot Cake (Japanese Pancake), I received many requests for the recipe from scratch, so here is the recipe.

---------------------------------
How to Make Pancakes From Scratch

Difficulty: Easy
Time: 20min
Number of servings: 6 pancakes

Ingredients:
A
* 100g cake flour
* 3 tbsp. sugar
* 1 tbsp. corn starch
* 1/2 tbsp. baking powder
* a pinch of salt
1 egg
100ml milk
1 tbsp. cooking oil
maple syrup
butter

Directions:
1. Sift in dry ingredients (A) in a bowl and mix well with a whisk.
2. Beat an egg in a different bowl, add milk, and mix well.
3. Add the dry ingredients (1.) 1/3 at a time, and mix just until blended.
4. Add cooking oil and mix again. *DO NOT mix too much!
5. Cover with plastic wrap and leave to set for 5 minutes.
6. Meanwhile, heat a non-stick frying pan over medium heat. Place the pan on a wet towel to cool down the pan a little bit.
7. Turn the heat down to low, place the pan, pour about 1/2 ladle of the batter onto the pan, and cook until bubbles appear on the surface.
8. Flip with a spatula, then cook for a minute until browned on the other side. Repeat the steps to complete the rest.
9. Place a piece of butter on top and pour some maple syrup.

You can wrap in a plastic wrap and freeze to eat later.
Microwave for a minute and you can enjoy fresh and fluffy pancake :)

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/08/blog-post.html
---------------------------------

How to Make Hotcake (ホットケーキの作り方)
http://www.youtube.com/watch?v=95dYm8M2o3w

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#JapaneseCooking #Pancake

#Chocolate #Bar #ChocolateCake #Recipe #ASMR #OddlySatisfying
It's simply a chocolate cake made with pancake mix topped with chocolate bars. That's all there is, and it's really easy! The cake is topped with chocolate while it's still warm, so the chocolate melts over it just right. Now, if the cake is too hot, the chocolate may become too runny, or the cake may bloom too much once it's cooled. The speed of the work: because it took a bit of time for us to top the cake with chocolate (because we had to shoot at the same time), the chocolate looks just right. We'd say it was timed well, although it's quite hard to tell. Try to let the cake cool off just a bit before topping it with chocolate!
*Recipe* (for one 14x11cm square-shaped piece that's 2.8cm thick)
１．Cut the chocolate bar. Use a heated knife for a clean cut. You can dip the knife in boiling water, too (make sure to wipe the knife dry, though). Be careful not to burn yourself! Make sure to protect your hands by wearing gloves, etc.
２．Beat 50 grams of unsalted butter (left in room temperature) in a mixer.
３．Add 40 grams of granulated sugar and mix it.
４．Add 1 beaten egg to the mixture over several times, and mix every time you add it.
５．Sift 50 grams of hot cake mix and 20 grams of cocoa powder into the bowl.
６．Use a rubber spatula to mix it well.
７．Pour it into a mold. Since the dough will rise in the middle while it's baked, it's a good idea to recess the middle.
８．Bake in an oven preheated to 170°C (338°F) for 20 minutes.
９．Use a bamboo skewer to check if it's fully baked. If you see nothing stuck to the skewer after pulling it out, it's done.
１０．Take the cake out and flip it (so the bottom faces the top) while it's still warm.
１１．Arrange the chocolate pieces from step 1. You can also add pre-made chocolate shapes (like hearts or Anpanman) sold in supermarkets to make it even more adorable.
１２．Once the cake cools off, put it in the fridge to harden the chocolate.
１３．Cut it into pieces to mass-produce Valentine's day presents! It's guaranteed to taste great, too!

ホットケーキミックスを使って作る簡単チョコケーキにチョコレートバーをのせただけ。ただそれだけのチョコケーキ作ってみました。ケーキが焼きあがってまだ温かいうちにチョコレートをのせるのでチョコがいい具合に溶けてくっついてくれます。ケーキが熱すぎるとチョコが溶け過ぎたり、冷えた時にブルームが浮いたりしてしまうので、そこがポイント。作業のノロイ 妄想グルメが、撮影をしながらチョコを並べてちょうどいい感じ。そんなタイム感で。わかりづらいですが。そんな感じでお願いします。

*レシピ*（14✕11センチ角型 1個分 ちなみに厚さ 2.8センチ）
１．板チョコを切る。温めた包丁を使うとわりかしキレイに切れる。熱湯で温めてもよい（その際は水分を拭き取ってから使う）。軍手をするなどして、やけどに気をつけて！
２．室温に戻しておいた、無塩バター 50gを泡立て器で混ぜる。
３．グラニュー糖 40gを入れ混ぜる。
４．溶き卵 1個を数回に分けて入れ、その都度 混ぜる。
５．ホットケーキミックス 50gとココアパウダー 20gをふるい入れる。
６．ゴムベラでさっくりと混ぜる。
７．型に入れる。焼き上がり中央がふくらむので、真ん中を凹ませるとよい。
８．170度に予熱したオーブンで20分程焼く。
９．焼き上がりを竹串をさして確認する。何もついてこなければ大丈夫。
１０．温かいうちに底が上になるよう、そっとケーキを取り出す。
１１．１のチョコレートを並べていく。ハートの形やアンパンマンチョコなど、お好みの市販品を並べてもかわいいと思います。
１２．粗熱が取れたら、冷蔵庫で冷やしチョコレートをかためる。
１３．切り分けてバレンタインのプレゼント 大量生産に！間違いのない味です。それにしても また、生地が分離しちゃったよ。反省。