we are bread and jam的八卦，Yahoo名人娛樂都在討論

Dear everyone,

Now that we are almost in total lockdown, with so many people unfortunately losing their jobs, there are people in our community who simply cannot afford the day to day necessities.
If you are concerned about you or your child not being able to eat breakfast, lunch or dinner, please feel free to inbox me with no fear, guilt or shame. I will do what I can to help. Maybe it’s a cooked meal, a box of cereal, milk, bread, sugar, cheese or jam. Whatever it may be, I will try my best to assist.
Do not feel embarrassed or that you’ll be judged. We all need help at times, this is such an unfortunate event and we’re all in this together.
If you are in a position to help one person or a family put a meal on their table, even if it’s just a one off occasion, you may also copy and paste this to your page so others know they can come to you for support.

It’s the small things that sometimes make the biggest difference.

♥️ #spreadthelove #fightcovid19 #weareinthistogether

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(NEW!) Official Instagram: yanglissa.official

東方早餐vs.西方早餐之你吃早餐沒啊:)

最近課堂上學了些食物的單字,每次老師也會詢問每位不同國家的同學分享自己國家的文化～發現東西方光是早餐就非常不一樣了！

就以台灣來說,我覺得早餐大部份的人都會吃溫熱的東西！因為剛起床有點冷就想吃熱的東西暖暖胃,台灣甚至北中南部的早餐也很不同,像南部滿常吃鹹粥控肉飯等等～恬恬大學最愛吃起司聰抓餅配溫的薏仁漿,或是在家蒸個壽桃饅頭配麥片喝～我有點想吃了怎辦:"(

但是西方人早餐超級簡潔有力,很多人一杯咖啡(西班牙人/德國人/義大利人等)就可以解決了！或是有時搭配一點水果或喝牛奶或優格,我跟Fabian早餐也很簡單,星期一到五就是Musli搭配牛奶～

但是！！
西方人在週末很喜歡吃非常豐盛的早餐或早午餐！會喝咖啡還有果汁,再來會有一欄麵包籃放著好多種的麵包供選擇,再搭配火腿起司或是果醬奶油,還會煮水煮蛋/煎蛋來吃,最後再來杯優格做收尾～每次我吃完都真的飽到下午啊！在此時全家人有一起聚餐聊天的機會:)

照片都是我們在家準備的週末早午餐噢！蛋要煎的漂亮就是放入鍋中後就別碰他到蛋白熟,就會有漂亮又流蛋汁的蛋囉:D早餐也是一天中最重要的一餐,營養健康的早餐為你一天打下基礎,大家快跟恬恬分享今天你們吃了什麼早餐吧～

instagram:sportygirl

Eastern breakfast vs. Western breakfast

Recently I learned some food vocabularies in the class. My teach always asks each student to share how is it in their country. I found that eastern and western breakfast are quite different!

In Taiwan, ppl like to eat warm food especially for breakfast. We like to warm up our body from hot food and drinks. Ppl from different cities in Taiwan also have quite different breakfasts like porridge and rice with marinated pork. For me, I ate a lot cheese omelette pancake with hot drink or sometimes I steamed buns. I miss Taiwanese food le la :(

But for western ppl, they can only drink a cup of coffee for breakfast. Sometimes they will drink coffee with milk or eat some fruits and yogurts. Fabian and I also eat very simple during the week. We normally eat musli with milk.

But!!!
Western ppl have a huge breakfast or brunch on weekend. They will drink coffee and juice. They will buy a lot of bread and put them in a basket. On bread, they put ham, cheese or jam with butter. They also cook boiled eggs or fried eggs. At the end ppl also eat yogurt. I feel full every time after this huge breakfast hehehe. But I really like it. Family can have time talking with each other.

Photos were took by me when we had breakfast at home on weekend. How to cook a beautiful and liquid egg yolk? Just put the egg in the pan and wait until egg white is well cooked. Your perfect eggs are ready:) Breakfast is very important for everyone to start their day! Tell or share with me what did you have for breakfast?

不介紹給大家對不起你們的料理-野生鹿肉(Wildragout)

週末我們在Ettlingen用餐，秋天開始也就是打獵的季節，所以很多餐廳在八月底九月初會開始提供野生鹿肉或是山豬料理，德國法規規定只能在秋天打獵，其它季節則是禁止做打獵行為，此目的是為了維護生態平衡！野生動物和眷養豬與牛不同，生長環境健康沒有壓力，食物裡也少了藥物與激素，新鮮度沒有話說啊👍🏼👍🏼👍🏼

鹿肉的口感有點像手撕豬肉一絲一絲的肉組成，但肉質少脂肪所以又稍微硬一點，但卻還可以帶嫩！搭配的醬汁鹹中帶甜又非常的濃郁，讓人想盤子上的醬汁全舔乾淨，一旁有水梨裹上一層曼越莓醬，還有搭配的料理麵團子(Köndeln)，三者可以同時一起吃或是水梨加果醬再搭配鹿肉吃(超級挑逗味蕾啊)～

我跟你保證這是我目前在德國吃過最好吃的料理(除F媽料理外)，吃完這頓我在回家的路上一直念念不忘，還一直重複說：也太好吃了吧！！！！所以大家秋天來德國一定要品嘗鹿肉料理喔 😊

*餐廳就是照片二的黃色建築，料理好吃又餐廳環境優美，簡直雙重享受啊😎😎

餐廳Markengrafen-Keller, Ettlingen:
http://www.markgrafen-keller.de/

The best german dish- Wildragout (wild deer)

Last weekend we went to Ettlingen to have dinner. Ppl can hunt in autumn in Germany. So lots of restaurant offer deer and boar dishes at this season. In order to maintain the ecological balance, ppl only allow to hunt in autumn. Wild animals are different from those kept in cages or limited space, their flesh is without chemicals and hormone. They taste way better and fresher!

Deer tastes somewhat like pulled pork, whose texture is like slices of meat. However, deer has less fat so the flesh is a little hard. But miraculously it can still be tender! The sauce is super yummy. It makes me wanna lick my plate after I finished my meal. Beside the dish there are pear and cranberry jam. Also, there are two bread dumplings (Köndeln). You can either eat these three things together or eat the pear with jam and with the meat.

I have to say it's the best german food I've ever eaten so far. (except for Fabian's mom's dishes) After eating wildragout, I kept saying it's so good the whole way back to home 😆

フリーズドライのストロベリーパウダーにイチゴの粒ジャム、イチゴづくしでいちごパン作りました。牛乳パックを型として使い、あこがれのかわいいキューブ型にしてみました。
クッキーで作った葉っぱをつけたら、あれ・・・柿・・・
でも大丈夫、味は想像以上にイチゴですから！

*レシピ*（7センチのキューブイチゴ 3個分）
１．まず、クッキー生地を作ります。
ボウルに室温に戻した無塩バター 40gを泡立て器で混ぜる。
２．砂糖 30gを加え混ぜる。
３．牛乳 15gを入れ、混ぜる。
４．薄力粉 44g、コーンスターチ 45g、抹茶パウダー 1gを合わせてふるい入れる。
５．生地をひとまとめにし、ラップ等に挟んで6ミリの厚さに伸ばし、冷蔵庫で休ませておく。

６．パン作りに取り掛かります。
強力粉 215g、砂糖 30g、塩 4g、スキムミルク（今回、スキムミルクを切らしていたので、コーヒー用のミルクパウダー）7g、ドライイースト 3g、ぬるま湯（室温の低い日だったので 30度くらい）125gを入れこねる。
２．ザッとひとまとまりになったら、無塩バター 25gを加えこねる。
３．全量 390gからおおよそ200gを取り分ける。丸くまとめ植物油を薄く塗ったボウルに入れる。
４．残りの生地にフリーズドライのストロベリーパウダー 10gを入れて辛抱強くこねる。動画では、少量の水でこねてから加えていますが、そのまま加えたほうがよかったのでは、と後悔しました。いちごフレイバーにこだわらなければ、食用色素でもいいです。
５．ピンク生地も丸くまとめ植物油を薄く塗ったボウルに入る。
６．３と５を30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）。
７．ガス抜きをする。
８．生地をそれぞれ3等分にし、丸め直す。
９．ぬれぶきんを掛け、15分置く。（ベンチタイム）
１０．生地を6✕20センチほどに伸ばし、イチゴの粒ジャム 35gを分けてのせる。
１１．白生地の上にピンク生地をのせ、くるくると巻く。
１２．牛乳パックを利用して作ったキューブ型にオーブンシートを敷き込む。
１３．１２に１１を入れ、輪ゴムを掛け、35度で40分、生地が1.5倍くらいになるまで発酵させる（2次発酵）。
１４．輪ゴムを外し、アルミホイルでピッチリと包む。
１５．190度に予熱したをオーブンで20分焼く。
１６．熱いうちに型から外す。

１７．５を型抜きし、180度に予熱したオーブンで15分焼く。
１８．アイシングやチョコレートで１７を１６に貼り付ける。
１９．できた。切ってみて。柿じゃないのよ。

We made strawberry bread that is filled with strawberries by making a jam using freeze-dried strawberry powder. We used a milk carton as the mold to make it into a cute cubic shape.

After putting on the leaf made out of cookie, wait... is that a persimmon...? But that's okay, the taste is more 'strawberry' than you can imagine!

*Recipe* (Makes 3 Cubic Strawberries of 7cm)

First, we prepare the cookie dough.

1. Whisk 40 g of unsalted butter that has been left at room temperature.
2. Add 30g of sugar and mix.
3. Add 15g of milk and mix.
4. Sieve 44g of cake flour, 45g of cornstarch, and 1g of green tea powder together.
5. Collect the dough into a lump and stretch it to a thickness of about 6mm before keeping it in the refrigerator.

We will now start to make the bread.

1. Add 125g of lukewarm water (about 30 degrees since the room temperature is quite low today) to 215g of strong flour, 30g of sugar, 4g of salt, 7g of skim milk (we are using milk powder for coffee this time as we could not get skim milk), 3g of dry yeast, and knead.
2. Once all the ingredients are mixed well together, add 25g of unsalted butter and knead.
3. Take about 200g from the total of 390g, round the dough, and place it in a bowl that has been thinly coated with vegetable oil.
4. Put 10g of the freeze-dried strawberry powder into the remaining dough and knead slowly. We added the powder after kneading the dough with a small amount of water in the video, but regretted it as it was better to knead it in just as it is. You can simply use food coloring if you are not particular about having the strawberry flavor.
5. Round the pink dough and place it in a bowl that has been thinly coated with vegetable oil.
6. Leave 3 and 5 at 30 degrees for 40 minutes, and ferment them until they become about double the size (first fermentation).
7. Release the air.
8. Split the dough into three equal portions and make them round.
9. Cover with a wet cloth for 15 minutes (bench time).
10. Extend the dough to about 6 x 20cm, and put 35g of strawberry jam on each of them.
11. Put the pink dough on top of the white dough and roll them up.
12. Use the milk carton to shape them into cubes before putting them onto the oven sheet.
13. Put 11 in 12, attach with rubber bands, and ferment at 35 degrees for 40 minutes until the dough reaches about 1.5 times its size (second fermentation).
14. Remove the rubber bands and wrap them tightly in aluminum foil.
15. Preheat to 190 degrees and bake in the oven for 20 minutes.
16. Remove them from the molds while they are still hot.
17. Shape 5 and bake in an oven that has been preheated to 180 degrees for 15 minutes.
18. Stick 17 to 16 using either icing or chocolate.
19. It's all done. Try it! I guarantee it's not a persimmon.

#strawberry #bread #recipe #cube #ASMR #oddlysatisfying #relaxing #soothing #therapeutic #Japan #四角 #いちご #パン #作り方 #レシピ #音フェチ #苺

(English & Tiếng Việt) This dinner rolls are super popular in Vietnam thanks to their crispy, thin crust with soft and fluffy texture inside. The French Toast is my favourite solution when we can't eat up all of the rolls so some of them get stale after days. I hope you'll enjoy both of them :)

MY OTHER SOFT BREAD & BUNS TUTORIALS:

1. How to make soft and fluffy HOKKAIDO MILK BREAD: https://youtu.be/ta6ViUlx-CE
2. Authentic FRENCH BRIOCHE (recipe from Le Cordon Bleu Paris): https://youtu.be/yIP8sqYgKgk
3. Mexican coffee buns - PAPPAROTI: https://youtu.be/L2jfbrcInfg
4. Soft & Fluffy PUMPKIN DINNER ROLLS: https://youtu.be/WlVWZbOUXIs
5. Soft MILK BUNS/ DINNER ROLLS recipe: https://youtu.be/VOFxfz1lsPc

INGREDIENTS

* For the dinner rolls (make 7 medium dinner rolls)

260 g/ 2 cups bread flour
20 g (1 tbsp + 1 tsp) sugar
2 g (1/2 tsp) salt
80 ml (1/3 cup) milk
80 ml (1/3 cup) water
15 g (1 tbsp) unsalted butter – melted
5 g (1 tsp) oil
5 g (1.5 tsp) instant dry yeast

* For the french toast (2 servings)

2 dinner rolls
1 medium egg (60 g including shell)
70 ml (1/3 cup less 2 tsp) milk
10 g (2 tsp) sugar
2 ml (1/4 tsp) vanilla extract
10 g (2 tsp) butter (to fry)
honey/ maple syrup/ jam to serve with toast
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Mời các bạn xem thêm các lưu ý khi làm bánh cùng danh mục nguyên liệu tại www.savourydays.com

1. Cách làm bánh mì tươi http://www.savourydays.com/cach-lam-banh-mi-tuoi/
2. Cách làm French toast: http://www.savourydays.com/cach-lam-french-toast-banh-mi-chien-trung-sua/

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MUSIC
1. Acoustic Guitar 1 by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://audionautix.com/
2. Barroom Ballet - Silent Film Light 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=USUAN1100310
Artist: http://incompetech.com/

Hi, everyone. :) Today we'll show you how to make the Queen's scones (British Scones).

Scones are biscuit-like pastries, are often cut into round shape or wedges. According to the scone's history, it became popular and an essential part of the fashionable ritual of tea time in England Anna, the Duchess of Bedford, and now it's an English tradition known as  "Afternoon Tea"

In England, scones are served at "cream tea" in the late morning or with afternoon tea. You might hear this: What goes on a scone first? Jam or clotted cream? There's much debate about it. For us, we prefer cream first. :-)

In this video, we follow the recipe of the former royal chef Darren McGrady, but we reduce the sugar just a little bit. The ingredient are simple and recipe is easy to make. Use this recipe, you can make the Queen's scones at home. Hope you like this video. Enjoy. :-)

#stayhomewithme

This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/HV5UFLep8UA
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Queen's Favourite Scones Recipes
☞ cutting size: Ø5.3cm, can make 6~7 scones

✎ Ingredients
all-purpose flour 210g
granulated sugar 50g
a pinch of salt
baking powder 8g
cold unsalted butter 55g, cut into small cubes
cold whole 㔹milk 85ml
half egg, cold
one egg yolk for brushing

✎ Instructions
1. Sift flour, sugar, salt and baking powder together in a large bowl, and mix well.
2. Add the frozen butter cubes, then rub in with your floured fingers until the mix looks like fine bread crumbs. Place in the refrigerator for 5-10 minutes.
3. We just need half egg, so crack an egg into a small bowl and whisk it into a homogenous mixture, then split in half.
4. Add beaten egg and pour half milk, this stage you don't need to add too much milk, just lightly bring all ingredients together.
5. Keep adding the milk until the dough comes together. It's really important that we don't overwork to knead it, once the dough come together, put the dough onto the table.
6. Dusting a little flour, just knead it a little bit, then lightly roll the dough to an inch thick.
7. Using a well-floured round cookie cutter to cut the dough. Gently brush the top of scones with egg yolk.
8. Preheat the oven to 180C, and bake for 20~22 minutes.
9. Remove the baked scones form the oven and let cool, then serving with clotted cream and jam. Enjoy.

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#scones
#BritishDessert
#eastrecipes
#JEmarble
#Pastryboard
#Amazon