Morning vs Evening Workout. Which one is better?
.
🌞 Morning
Pros -
✅ Less crowded
✅ Kick start your day fresh
✅ Get it done first and you dont have to worry about making time to workout throughout the day
Cons -
❌ Need to wake up a little earlier (good thing actually)
❌ May not be your peak performance
❌ Fatigue throughout the day if you pushed too hard (especially dieting down)
.
🌛Evening
Pros -
✅ Release stress from your uni/work
✅ Easier to find a partner/spotter
✅ Better performance than morning
Cons -
❌ Crowded (hard to do superset, and the rate of getting peeped while showering in the gym is higher)
❌ Easier to make excuses after work (after work happy hour/tired from work)
❌ Harder to sleep after workout (for some, mainly due to the workout adrenaline + their pre-workout caffeine)
Which one is better?
The answer: The best time to workout.... is the time you can commit, the time that fits your schedule.
Because the only bad workout, is the one that didn't happen.
Comment below when is the best time for you to workout!
同時也有30部Youtube影片,追蹤數超過92萬的網紅ochikeron,也在其Youtube影片中提到,The book I bought: Let's make Deco Roll book シリコンシートでデコ★ロール作っちゃお!(シリコンシート付き) Sorry sold out :( https://amzn.to/2v0ZbzU ------------------------------...
peak hour 在 Jordan Yeoh Facebook 八卦
Morning vs Evening Workout. Which one is better?
🌞 Morning
Pros -
✅ Less crowded
✅ Kick start your day fresh
✅ Get it done first and you dont have to worry about making time to workout throughout the day
Cons -
❌ Need to wake up a little earlier (good thing actually)
❌ May not be your peak performance
❌ Fatigue throughout the day if you pushed too hard (especially dieting down)
🌛Evening
Pros -
✅ Release stress from your uni/work
✅ Easier to find a partner/spotter
✅ Better performance than morning
Cons -
❌ Crowded (hard to do superset, and the rate of getting peeped while showering in the gym is higher)
❌ Easier to make excuses after work (after work happy hour/tired from work)
❌ Harder to sleep after workout (for some, mainly due to the workout adrenaline + their pre-workout caffeine)
Which one is better?
The answer: The best time to workout.... is the time you can commit, the time that fits your schedule.
Because the only bad workout, is the one that didn't happen.
Comment below when is the best time for you to workout!
peak hour 在 Jordan Yeoh Facebook 八卦
Morning vs Evening Workout. Which one is better?
🌞 Morning
Pros -
✅ Less crowded
✅ Kick start your day fresh
✅ Get it done first and you dont have to worry about making time to workout throughout the day
Cons -
❌ Need to wake up a little earlier (good thing actually)
❌ May not be your peak performance
❌ Fatigue throughout the day if you pushed too hard (especially dieting down)
🌛Evening
Pros -
✅ Release stress from your uni/work
✅ Easier to find a partner/spotter
✅ Better performance than morning
Cons -
❌ Crowded (hard to do superset, and the rate of getting peeped while showering in the gym is higher)
❌ Easier to make excuses after work (after work happy hour/tired from work)
❌ Harder to sleep after workout (for some, mainly due to the workout adrenaline + their pre-workout caffeine)
Which one is better?
The answer: The best time to workout.... is the time you can commit, the time that fits your schedule.
Because the only bad workout, is the one that didn't happen.
Comment below when is the best time for you to workout!
peak hour 在 ochikeron Youtube 的評價
The book I bought:
Let's make Deco Roll book
シリコンシートでデコ★ロール作っちゃお!(シリコンシート付き)
Sorry sold out :(
https://amzn.to/2v0ZbzU
---------------------------------
Deco Roll Cake
Necessary Equipment:
10-inch square cake pan
electric mixer
2 pastry bags
Ingredients:
((Egg Yolk Batter))
1 egg yolk
35g (1.2oz.) granulated sugar
20ml + 25ml cooking oil
60ml water
a few drops vanilla extract
80g (2.8oz.) cake flour
red food coloring
((Pattern))
1/2 tsp. cake flour for each color
red food coloring
black food coloring
1 egg white
a pinch of cornstarch
((Base Batter))
4 egg whites
30g (1.0oz.) granulated sugar
1 tsp. cornstarch
((Syrup))
2/3 tbsp. granulated sugar
20ml hot water
1/2 tbsp. fruit liquor *optional
((Filling))
150ml heavy whipping cream (fresh cream) *chilled
1 tbsp. granulated sugar
1 tsp. fruit liquor *optional
9 fresh strawberries
Directions:
((Preparation))
1. Cut the silicone baking sheet to fit the size of your square cake pan.
2. Place a paper stencil of your choice under the silicone baking sheet.
3. Grease the silicone baking sheet with cooking oil so that the pattern won't stick to the sheet.
((Egg Yolk Batter))
1. In a bowl, place egg yolk, sugar, and 20 ml cooking oil. Then beat them with an electric mixer until white.
2. Add water, 25ml cooking oil, and a few drops vanilla extract, then mix well. Then sift in cake flour and mix into gruel. *The cake won't crack or break apart in this way.
3. Add red food coloring until you reach your desired pink color.
((Pattern))
1, In two small bowls, place 1 tsp. each of the Egg Yolk Batter.
2. Add red and black food coloring, and 1/2 tsp. cake flour in each bowl.
3. Meringue: In a different bowl, whip egg white with an electric mixer until soft peaks form. Add a pinch of cornstarch and continue beating until stiff peaks form.
4. Add 2 tbsp. each of Meringue (3.) into each color (2.) and mix well.
5. Transfer each batter to pastry bags and snip off the end. Then trace the pattern. First, trace the flowers in black and bake in the oven at 170C (338F) for 30 sec. Second, fill in the flowers in pink, trace polka dots with pink and black, then bake in the oven at 170C (338F) for 1.5 min. * Bake until the surface is done. If it's under-baked, just add 30 sec. each until the surface dries out.
((Base Batter))
1, Meringue: In a large bowl, whip egg whites with an electric mixer, until soft peaks form. Then add the leftover meringue and whip them together. Add sugar and whip until stiff glossy peaks form. Then add cornstarch and continue beating until firm peaks form. *If it's thick enough, you can turn the bowl upside down without them sliding out.
2. Add Meringue (1.) into the Egg Yolk Batter 1/3 at a time. Mix until the batter continuously drips back into the bowl like a ribbon when you scoop it up with the spatula. *If the batter is too thick, it will create air holes when baked.
3. Pour and spread the batter into the cake pan. Drop the pan lightly on the counter and tap the bottom of the pan to raise the air bubbles out of the batter. Bake in the oven at 170C (338F) for about 14 min.
4. When it's done, cut around the pan sides where there is no silicone baking sheet. Then cover with parchment paper, flip upside down, and place it on a wire rack. Remove the silicone baking sheet, cover with another parchment paper, and leave to cool.
((Syrup))
1. Mix granulated sugar and hot water until dissolved. Then mix liqueur if you like.
2. Flip the cake upside down, and remove the parchment paper at the back. To roll the cake nice and round, cut off both ends diagonally.
3. Make shallow cuts on the surface, approximately 2cm (2/3-inch) apart. Gently brush the cake with syrup.
((Filling))
1. Combine fresh cream, granulated sugar, and liquor (if you like) in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a stiff peak.
2. Coat the surface of the cake evenly with the cream (leave an inch at the top). Then place cut strawberries.
3. Roll up the cake. Twist the ends of the parchment paper to look like a candy wrapper.
4. Chill the cake roll in the fridge for more than an hour. *It becomes really delicious on the next day when the cake and the cream are set.
5. Cut off the both ends and reshape.
6. When you are ready to eat, cut into round pieces. The best way to cut the cake is to use a knife that has been warmed in hot water. Dip the knife in hot water, wipe, and cut. Repeat this each time you cut!
↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/03/blog-post.html
---------------------------------
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peak hour 在 ochikeron Youtube 的評價
Mille crêpe is a cake made with many layers of crêpe (thin pancake). Mille means "a thousand" in French. Although it is written in French, it is originated in Japan (I found this info on the Net). And of course, it is a very popular cake in Japan!!!
I was so lazy that I made only 8 crepes and cut into half to make a half-round cake. hehe You will see how I did that in the end of the video ;)
I used nutella and whipped cream for the fillings.
They were absolutely delicious :D
Of course you don't have to make Mille Crepe. You can just wrap your favorite filling in a sheet of crepe and enjoy!
---------------------------------
Nutella Mille Crêpe Cake
Difficulty: Easier than you think!
Time: 20min
Number of servings: half round cake
Necessary Equipment:
26cm (10.2inch) frying pan
Ingredients:
((8 crêpes))
2 eggs *room temperature
100g (3.5oz.) cake flour
2 tbsp. granulated sugar
2 tbsp. melted butter
250ml milk *room temperature
a few drops vanilla extract
((fillings))
nutella (chocolate hazelnut spread)
200ml fresh cream (heavy whipping cream)
1 tbsp. granulated sugar
Directions:
((8 crêpes))
1. Sift the flour in a bowl. Add sugar and egg, and mix well with a wire whisk.
2. Add half the milk and melted butter, and mix well. Strain the batter to remove lumps. Then add the rest of the milk and a few drops vanilla extract, and mix until smooth.
3. Cover with a plastic wrap and leave the batter to stand at room temperature for 30 minutes.
4. Use a nonstick pan, or wipe the surface of the frying pan with a thin layer of cooking oil using a paper towel. Heat the pan on medium, pour a ladleful of the crepe batter into the pan, slowly move the pan in a circular motion to spread the batter evenly.
5. Cook the crepe until the edges begin to dry, then flip the crepe over and cook the other side for about 10 seconds.
6. Leave them to cool completely.
((fillings))
1. Combine fresh cream and granulated sugar in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.
2. Place one layer of crepe on a plate. Spread the cream. Place another layer of crepe, and spread nutella. Repeat until you have used all the crepes.
3. Rest the cake in the fridge for 1 hour and cut into half. Spread nutella (use it as a glue) and place the other half on top to make a half round mille crepe cake.
4. Then again rest in the fridge until chilled and nutella hardens up. In this way, you can easily cut the cake.
レシピ(日本語)
http://cooklabo.blogspot.jp/2012/05/blog-post_19.html
---------------------------------
What is Cake Flour?
http://createeathappy.blogspot.jp/2012/05/what-is-cake-flour.html
Music by
Josh Woodward
Home Improvement
http://www.joshwoodward.com/
http://www.youtube.com/joshwoodward
♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!
♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
♥and of course PLEASE SUBSCRIBE♥
http://www.youtube.com/user/ochikeron?sub_confirmation=1
peak hour 在 ochikeron Youtube 的評價
♥FOLLOW ME HERE♥
https://www.facebook.com/ochikeron
https://plus.google.com/111926234494130917642
http://twitter.com/ochikeron
http://createeathappy.blogspot.com/
http://instagram.com/ochikeron/
Shortcake (Shotokeki) is a Japanese layered sponge cake with strawberries and whipped cream.
http://www.youtube.com/watch?v=RE8uha6l32M
Instead of baking sponge cake, I baked plain cupcakes :)
I bought the teacup-shaped silicone molds set on sale and it was only 500yen (5 bucks)!!!
Of course you can use regular baking cups and serve them in teacups or mugs to enjoy this idea ;)
---------------------------------
How to Make Teacup Shortcakes
Difficulty: easy
Time: 1 hour
Number of servings: 8 (5cm/2inch) baking cups
Necessary Equipment:
electric mixer
Ingredients:
((Cupcakes))
150ml heavy whipping cream (fresh cream) *chilled
2 eggs *room temperature
120g (4.2oz.) granulated sugar
180g (6.3oz.) cake flour
1/2 tsp. baking powder
((Syrup))
20ml hot water
1/2 tbsp. granulated sugar
1 tsp. rum *kirsch, brandy, or any kind of liquor you like
((Decoration))
150ml heavy whipping cream (fresh cream) *chilled
1 tbsp. granulated sugar
a few drops of vanilla extract
1/2 tbsp. rum *kirsch, brandy, or any kind of liquor you like
8 fresh strawberries
powdered sugar (confectioner's sugar)
Directions:
((Cupcakes))
1. Preheat the oven to 180C (350F).
2. Place the chilled heavy whipping cream in a bowl. Whip the cream with an electric mixer until it forms a stiff peak.
3. In a different bowl, place eggs and sugar. Then beat them with an electric mixer until white and fluffy.
4. Add the cream (2.) into the egg mixture (3.), and mix well with a wire whisk.
5. Sift in flour and baking powder. Gently mix with a wire whisk or a spatula until combined.
6. If you are using silicone cupcake molds (cooking sprays may slightly discolor the mold), lightly oil each mold. Then spoon the mixture into the cups up to 80% full. Bake at 180C (350F) for 20-25 minutes.
7. Place the cakes on a wire rack to cool completely.
((Syrup))
1. Mix granulated sugar and hot water until dissolved. Then mix rum (if you like).
((Decoration))
1. Gently brush the cupcakes with syrup.
2. Combine heavy whipping cream, granulated sugar, vanilla extract, and rum (if you like) in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.
3. Transfer the whipped cream to a pastry bag fitted with a round tip (or snip off the end), then pipe it onto the cupcakes.
4. Garnish with strawberries, and sprinkle with powdered sugar.
You can store cupcakes in the fridge for up to 3 days. But decorate them before you eat them.
レシピ(日本語)
http://cooklabo.blogspot.jp/2013/02/blog-post_13.html
---------------------------------
Music by
Josh Woodward
Incoherent
http://www.joshwoodward.com/
FYI (products I used in my videos):
http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22
♥Original T-SHIRTS♥
https://www.youtube.com/watch?v=FFsQE0qd_4w
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://www.lettuceclub.net/mypage/toukou_top.html?user_code=00153826
http://twitter.com/alohaforever
♥and of course SUBSCRIBE♥
http://www.youtube.com/ochikeron
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