c++ set insert的八卦，Yahoo名人娛樂都在討論

EP8/SEG.1:

BISKUT COKLAT HOBNOB

BAHAN – BAHAN:

125g Mentega
80g Gula perang
2 sudu besar Corn syrup atau Golden syrup
1/2cawan oats segera
½ cawan rolled oats
4 sudu besar wheat germs
100g Tepung ‘wholemeal’
½ sudu teh soda birkarbonat
½ sudu teh serbuk penaik
½ sudu teh garam

UNTUK SALUTAN:

100g Coklat- dicairkan bersama
1 sudu teh minyak jagung atau mentega

Kaedah:

1. Pukul mentega dan gula perang sehingga sebati.

2. Kemudian masukkan corn syrup dan vanilla. Sebatikan

3. Dalam mangkuk yang berlainan, satukan oats, serbuk penaik, soda birkabonat & garam.

4. Masukkan ke dalam adunan mentega. Kacau sehingga sebati.

5. Gentel & bakar pada suhu 18*C selama 10 – 12 minit.

6. Cairkan coklat. Ambil biskut yang telah siap dibakar & celupkan bahagian atasnya dengan coklat cair.

7. Biarkan set/kering sebelum disimpan
EP8 / SEG. 1:

HOBNOBNOB CHOCOLATE BISCUTE

MATERIAL - MATERIAL:

125 g Butter
80 g of brown sugar
2 tablespoons of Corn syrup or Golden syrup
1/2 cups of oats soon
½ cawan rolled oats
4 tablespoons of wheat germs
100 g Flour 'wholemeal'
½ teaspoon of birkarbonate soda
½ teaspoon of baking powder
½ teaspoon of salt

FOR THE COVER:

100 g Chocolate-melted together
1 teaspoon corn oil or butter

Method:

1. Hit the butter and brown sugar.

2. Then insert corn syrup and vanilla. Sebatikan

3. In a different bowl, unite oats, baking powder, birkabonat soda & salt.

4. Put in the butter mix. Stir it up.

5. Gentel & burn at 18 * C for 10-12 minutes.

6. Cash on chocolate. Pick up a baked cookie & dip the top with liquid chocolate.

7. Let set / dry before storedTranslated

Semlm try membakar kek jelita....tetapi coraknya x brapa nk cantik. Yg penting rasa & gebunya tetap menjadi...😍. Saya sertakan resepi kt bawah kalau ada yg nk cuba 👇

KEK MARBLE GEBU

Bahan²nya ~
==========

BAHAN A
6 biji telur
1 cawan gula caster
1 sb ovelette
1¾ cawan tepung naik sendiri
¼ cawan susu segar
150g butter (cairkan baru timbang)
1 sk esen vanilla

BAHAN B
Pewarna ikut citarasa

Cara²nya ~
=========
Masukkan kesemua bahan A KECUALI butter ke dlm mixer & putarkan sehingga kembang & gebu guna high speed ~warna adunan hendaklah jadi putih gebu.
Kemudian baru masukkan butter yg dah dicairkan tadi (masukkan ketika butter masih suam supaya kek jadi gebu ).
Kacau sebatikan menggunakan senduk / spatula saja.
Setelah sebati bahagikan adunan kpd 2 bahagian.
Satu biarkan warna asal & satu lagi masukkan bahan B.
Sediakan loyang 8" @ 9" yg disapukan butter & lapiklah dengan baking paper.
Bolehlah mula melapis adunan tadi mengikut citarasa anda.
Setelah habis lorekkan atas kek dengan lidi jika suka.
Panaskan oven dulu 5 minit. Setkan suhu 150 ° C masa 50 ~ 1 jam.
Bakar menggunakan rak paling bawah ~ api atas & bawah.
Bila dah 45 minit bolehlah buka oven cucuk dengan lidi kek tadi~ samada dah masak ke belum.
Jika belum masak sambung lagi sehingga cukup 1 jam ~ boleh kurangkan suhu ke 130 ° C jika atas kek dah agak gelap.
Setelah masak sejukkan atas redai & potonglah ikut suka hati....siap & selamat mencuba 😋.
** Suhu & masa boleh adjust ikut oven memasing ye...**
Yesterday I tried baking beautiful cake.... but the pattern is not very pretty. The most important thing is that the taste & fluffy remains... 😍. I include the recipe below if anyone wants to try 👇

FLUFFY MARBLE CAKE

The ingredients ~
==========

MATERIAL A
6 eggs
1 cups of sugar caster
1 sb ovelette
1¾ cups of flour up by myself
¼ cups of fresh milk
150 g butter (just weighing it down)
1 sk vanilla vanilla essence

MATERIAL B
Dyes follow the taste

The ways ~
=========
Put all the ingredients A EXCEPT butter into the mixer & spin it until it blooms & fluffy using high speed ~ the color of the mix should be white and fluffy.
Then put in the butter that was melted just now (insert it when the butter is still warm so that the cake becomes fluffy).
Fucked up using a spatula / spatula.
After mixing the mix into 2 parts.
One let the original color & another insert B material.
Prepare the 8 ′′ @ 9 ′′ brass with butter & cover it with baking paper.
Can start layering the mix just now according to your taste.
After finish lorek the cake with stick if you like.
Heat up the oven for 5 minutes. Set the temperature of 150° C time 50 ~ 1 hours.
Burn using bottom shelf ~ top & bottom fire.
When it's already 45 minutes you can open the oven and poke the cake stick just now ~ whether it's cooked yet.
If you haven't cooked yet continue until 1 hours ~ can reduce the temperature to 130° C if the cake is darker.
After cooking cool down on redai & cut it according to your heart.... ready & good luck trying 😋.
** Temperature & time can be adjusted according to the oven to each other...**Translated

[科學]EVA的凌波居然在看分子生物學啊

ML：高中就知道他在看分生，我高中還不知道這是3小耶...
城鄉差距lol

#科學 #漫畫 #EVA #分子生物學 #FB文章
https://www.facebook.com/photo.php?fbid=918808428144537&set=a.470385776320140.108135.100000461649877&type=3&theater

高中的時候看 EVA 就注意到凌波竟然在看分子生物的書 QQ
當時深受震懾，沒想到 14 歲的凌波早就超越我們這些老骨頭了 (宅
一直以來，除了左下角的 pBR322 我認得外一直都不知道她在讀什麼
今天剛好看到 reddit 有人在討論，所以就忍不住研究了一下XD

將 C 圖的序列認得出來的片段拿去 BLAST 後，對到了 EPO，不僅長度和頁面中的序列相同(193aa)，A 圖的 exon/intron 模式也和人類的 EPO 相同。
http://www.ncbi.nlm.nih.gov/gene/2056 (看 graphic)
B 圖是其 mRNA/cDNA

D 圖的 vector 的 backbone 是 pBR322，其 insert 有 LTR 夾著，看起來應該是用來轉型 mammanlian cell 的 lenti virus vector。

由於 EPO 需要正確的醣基化才能有良好的活性和穩定性，以 EVA 動畫推出年代的技術確實只能在 mammalian cell line 生產 EPO

所以凌波女神在看的頁面應該是有關以哺乳動物細胞株異源表現治療貧血用的人類紅血球生成蛋白

忍不住用破英文在 reddit 回文了 XD
http://www.reddit.com/…/comments/2hm9xr/what_is_rei_reading/

話題の業務スーパーの“タピオカドリンク”。品切れ・入荷未定で、ずっと買えなかったけど、とうとう入手しました！
外でいろんなタピオカドリンクを娘とよく飲むけど、それに比べてもこの商品はフツーにおいしい！しかも牛乳と氷を入れるだけ、極太ストローまでついてる手軽さがまた すごい！
今回、この“タピオカドリンク”をやわやわの飲めるゼリーにアレンジ。氷に見立てたナタデココを浮かべて、びっくりデザートにしてみました。時代は令和となりましたが、タピオカとナタデココ、奇しくも平成を代表するスイーツの共演となりました。

*レシピ*（満水状態 220ml カップ 4個分）
１．粉ゼラチン 10gを50gの水に振り入れておく。
２．業務スーパーの冷凍“タピオカドリンク”3袋を解凍する。湯煎で約4分。
３．タピオカとミルクティーの素を分け、タピオカをカップに入れておく。
４．牛乳 500mlを人肌（40度）に温める。
５．１を600wの電子レンジで様子を見ながら加熱し、粉ゼラチンを溶かす。（沸騰させない）
６．４に５を入れ混ぜる。
７．３のミルクティーの素も入れ混ぜる。
８．氷水にあて、混ぜながら冷やす。
９．３のカップに８を流し入れる。
１０．冷蔵庫で20分ほど冷やし、表面がやっと固まってきたら氷に見立てたナタデココ 110gを入れる。付属のストローも入れ、しっかりと冷やす。
１１．できあがり。うっまい。

For a while we were unable to purchase the popular "Tapioca Drink" carried by Gyomu Super due to it being out of stock, but we finally got our hands on it!

We've tried tapioca drinks from various shops with our daughter and this product is just as delicious! On top of that, it's as simple as adding in milk and ice, plus it comes with its own wide straw!

This time we thought we would turn this "Tapioca Drink" into a soft drinkable jelly. We wanted to try making a surprise dessert with ice cube-shaped Nata de Coco (coconut jelly product) floating in it. While the period is now Reiwa, tapioca and Nata de Coco are two sweets that have, oddly enough, become representative of the Heisei period.

*Recipe* (for four full 220 ml cups)

1. Sift 10 g of powdered gelatin into 50 g of water and set aside.
2. Defrost three bags of Gyomu Super's frozen "Tapioca Drink." This will take about 4 minutes over a double boiler.
3. Separate the tapioca from the milk tea, put the tapioca in a cup and set aside.
4. Heat 500 ml of milk until warm (40°C).
5. Heat the water and gelatin mixture in a microwave at 600 W to dissolve the powdered gelatin (keep an eye on it and do not let it boil).
6. Combine the warm milk with the water and gelatin mixture.
7. Stir in the milk tea from Step 3 of the recipe.
8. Continue stirring the mixture over an ice bath to cool.
9. Pour the mixture into three cups.
10. Cool in the refrigerator for about 20 minutes. Once the surface has finally solidified, add 110 g of ice cube-shaped nata de coco. Insert the straws included and chill well.
11. All done. Delish!

#タピオカ #ミルクティー #ナタデココ #レシピ #bubbletea #boba

We baked a roll that looks like an ice cream cone, and it's shaped like a teddy bear. It's filled with dreams and a soft custard cream.
It's okay if it doesn't turn out flawlessly, those imperfections can be cute in their own way. That's Moso style!
*Recipe* (Makes 6 rolls)
Making the custard cream
1. Mix 10 g of pastry flour, 3 g corn starch, and 40 g caster sugar.
2. Blend in 200 g of milk.
3. Blend in two egg yolks.
4. Use a sieve to strain the mixture into a heat resistant bowl, then cover loosely with plastic wrap.
5. Heat the mixture for two minutes in a 600w microwave, then stir and heat again for 40 seconds (keep an eye on it while heating, and stop when the custard reaches the consistency you prefer)
6. Remove from the microwave and stir. Add a few drops of vanilla essence and 10 g of unsalted butter, stir.
7. Cover tightly with plastic wrap, and set aside to cool.

Making the Roll (can be kneaded by hand)

8. Knead a mixture of 100 g bread flour, 50 g pastry flour, 10 g caster sugar, 2 g salt, 2 g dry yeast, 3 g purple sweet potato powder, 50 g milk, and 50 g water (it was a cool day, so we warmed the milk and water up to about 30°C (86°F))
9. When it has formed a rough dough, add 8 g of unsalted butter, and knead until smooth.
10. Form the dough into a ball, and place it into a bowl that has been thinly coated with vegetable oil. Let ferment for 40 minutes at 35°C (95°F). The dough should be twice its original size (first rise).
11. Punch down the dough.
12. Remove 17 g of dough for the ears, and divide the remaining dough into six equal parts (each should be about 40 g). Cut the dough for the ears into 12 equal portions. For each of the 18 pieces, stretch out the dough from the smooth surfaces, then tuck the cut surface inside and form a ball.
13. Cover with a damp towel, and let sit for 15 minutes (bench rest)
14. Reform the dough into a teardrop shape, and insert it into an ice cream cone.
15. Add notches using scissors, and attach the ears. Use skewers or something similar to hold the ears in place and ensure they don't fall off.
16. Let the dough ferment for 30 minutes at 35°C (95°F). It should grow to 1.5 times the original size (second rise).
17. Preheat oven to 180°C (356°F), then lower the temperature to 150°C (302°F) and bake for 16 minutes.
18. Add white chocolate while the rolls are still hot.
19. Once the white chocolate has almost completely hardened, draw the faces using chocolate.
20. Place the custard from step 7 in a pastry bag, and fill the rolls. They should be able to fit a little over 20 g.
21. All done. Even if they turn out a bit warped they're still cute!

アイスクリームみたいなパン焼きました。しかも、くまさん。
中には夢とゆるいカスタードクリームが詰まってます。
きちっと できなくても そこが可愛さになる、それが妄想スタイルです。

*レシピ*（6個分）

カスタードクリーム作ります
１．薄力粉 10g、コーンスターチ 3g、上白糖 40gを入れ混ぜる。
２．牛乳 200gを入れ混ぜる。
３．卵黄 2個も入れ混ぜる。
４．耐熱ボウルに３を網で濾し、ふんわりとラップを掛ける。
５．600wの電子レンジで2分加熱し、いったん混ぜ、再び40秒加熱する。（好みのかたさまで様子を見ながら加熱してください）
６．取り出したら混ぜ、バニラエッセンス 数滴と無塩バター 10gを加え混ぜる。
７．ラップをぴっちりと密着させて掛け冷ましておく。

パンを作ります（手でも捏ねても作れます）
８．強力粉 100g、薄力粉 50g、上白糖 10g、塩 2g、ドライイースト 2g、紫芋パウダー 3g、牛乳 50g、水 50g（牛乳と水は室温の低い日だったので 30度くらいに温めました）を合わせて捏ねていく。
９．ザッとひとまとまりになったら、無塩バター 8gを加え、なめらかになるまで捏ねる。
１０．丸くまとめ植物油を薄く塗ったボウルに入れ、35度で40分、生地が2倍くらいになるまで発酵させる（1次発酵）。
１１．ガス抜きをする。
１２．生地を耳分17gを取り分け、残りを6等分（1個あたり およそ40g）にする。耳部分を12等分に切り分ける。全18個は、なめらかな面の生地を引っ張って、切り口が内側になるように摘んで丸める。
１３．ぬれぶきんを掛け、15分置く。（ベンチタイム）
１４．涙型に丸め直し、アイスクリームコーンに入れる。
１５．ハサミで切込みを入れ、耳をつける。竹串などでさらに抑え、耳が落ちないようにする。
１６．35度で30分、生地が1.5倍くらいになるまで発酵させる（2次発酵）。
１７．180度に予熱したをオーブンの温度を150度に下げ16分焼く。
１８．熱いうちに丸いホワイトチョコレートをつける。
１９．ホワイトチョコレートがほぼ固まったら、チョコレートで顔を描く。
２０．７を絞り袋に入れ、１９に絞り入れる。20g強入ります。
２１．でけた。ブサイクでもいびつでもかわいいのだ。

#teddybear #icecream #bread #roll #アイスクリーム #アイスクリームコーン #パン

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