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While the filming crew are hard at work 🤪 Out of the many times i ask my assistant to turn down work that require for me to head out and be around people, the ones i still turn up for are really the ones that i truly believe in ❤️
In short, I'm too old to waste time and my kids are too young for me to die young 😂 So i only do things that i believe in.
It's about time. 想要飞, 不必任何理由. Today might just be a good day for you to do something you've always wanted. Something that makes you happy ❤️
我家四宝。All mine to love and to hold. At least, until they are all grown up. ❤
No one ever said parenting is easy. I knew right from the start that this year would be a challenging one - PSLE for the eldest, having to care for a newborn, handling a clingy boy who is newly promoted to Korkor, dealing w a soon-to-be tween, all while having to solo parent most of the time in the midst of a pandemic.
Yup, some friends called me brave to have a fourth kid at this stage, some said I must be mad, or maybe it's just a combination of the two. 其实，这应该算是我的福气才对。❤ Many told me to get help of some form to make my hectic life easier, then I told them I do have help - from the hubby on weekends and my older kids on weekdays.
Nope, it's not like the kids are always wonderfully behaved nor do they always take the initiative, but they have all stepped up to help out in the house and with the baby - I'd like to think I trained them well over the years - and before we know it, we're just three months away from the end of the year. For that, I'm truly grateful.
It's my 12th year as a stay-at-home mum yet I feel like I still have so much to learn and to improve on. On some days, I sound like a broken record, my fuse is shorter and my patience is cut down. I can blame it on stress, on cabin fever or many other things but like I said in my "Happiness is..." blog post, it's okay to not be okay at times. "We might have lost the battle today but we live to fight another day and tomorrow, we're gonna be victorious."
Mums are humans after all. So am I and so are you. And we are gonna be all right because we are not alone in this journey.
Happy Hump Day, everyone. I call this post 有感而发 and it's not because I had a tough day (most of our days are normal with a mix of both good and bad parts) but because I just wanted to pen my random thoughts. 3 more weeks till the end of PSLE, to all parents who are in the same boat, let's jia you and 向前迈进 together! ❤
#ahappymum #ahappymumtalks #mamaof4 #meandmykids #thankfulforeverything
#blessedtohaveallofyou
Good morning!
So here's something silly I've been wanting to try
With earphones, you can:
🎧 Listen to the left earbud for Baby
🎧 Listen to the right earbud for Call
🎧 Alternate between left and right earbuds
🎧 Or just listen with both at the same time!
These two songs have such similarities in structure that I just had to try this out
It might induce a headache, I apologise
I still hope it brings you even just a tiny little bit of fun!
It's Star Trek Day today
Live long and prosper, everybadeh
Wishing you a great day, and as always, stay safe!
#TriedToBeAJButLookLikeAPervert
#TheCall #BackstreetBoys
#BabyOneMoreTime #BritneySpears
@リンネル チャンネル リンネル 11月号増刊 特別付録のオサムグッズのシリコーンケーキ型を使ってスノースキン月餅を作ってみました。見た目はスノースキン感は弱いですが、月餅🥮の型がなくても、シリコン型で作れたのがポイント。伸びのよい柔らかな餅皮とホワイトチョコのミルキー感がとっても合います。包みやすい餅皮なので同量の餡でも包みやすいです。型離れのポイントは打ち粉。片栗粉を型や餅皮の側面に多めに振ってください。くっつかずに作業できます。型に餅が貼り付き、1回、失敗してしまいました。
昔から大好きだったオサムグッズ。付録でシリコン型が手に入るなんていい時代なんだ。
*レシピ*（およそ64mlの型 6個分）
ホワイトチョコ餡を作ります
１．ホワイトチョコ 42gを溶かす。
２．白あん 150gを入れ混ぜる。
３．6等分にする。
４．お好みにパウダーで着色する。
今回、かぼちゃパウダー・紫芋パウダー・いちごパウダー 各2g、バタフライピーパウダー・抹茶 各1gで着色しています。もちろんそのままでもOKです。
５．ラップで丸く包み、冷蔵庫または冷凍庫で冷やしておく。
餅皮を作ります。
６．耐熱ボウルに白玉粉 24g、水 96gを入れ粒がなくなるまで混ぜる。
７．加糖練乳 24g、サラダオイル 24gと上新粉 24g、薄力粉 8g、上白糖 24gをあわせてフルイ入れ、泡立て器で混ぜる。
８．ふんわりラップをして、600wの電子レンジで50秒加熱し泡立て器で混ぜる。
９．その後、20秒加熱を3回繰り返し、その都度、泡立て器で混ぜる。
１０．更に20秒加熱を3回繰り返し、その都度、今度はゴムベラで混ぜる。
１１．更に今度はラップをしないで、1分30秒加熱し混ぜないでそのまま粗熱を取る。
１２．片栗粉を広げたバットなどに（11）を6等分する。
１３．ラップの間に（12）を伸ばす。
１４．（5）を包む。
１５．シリコン型に押し込む。
１６．冷蔵庫で冷やす。
１７．型から取り出す。
１８．でけた。かわいいうまい。オサムグッズかわいい。永遠だな。
I made snow skin mooncakes using the silicone cake mold of OSAMU GOODS. It doesn't look like snow skin, but the key is that it can be made with a silicone mold even if you don't have a mooncake 🥮 mold.The milky texture of the white chocolate goes well with the soft and stretchy rice cake skin. Since it is a rice cake skin that is easy to wrap, it is easy to wrap even the same amount of bean paste. The key to mold release is flour. Sprinkle more potato starch on the sides of the mold and the rice cake skin. You can work without sticking. Mochi stuck to the mold and I failed once. I've always loved OSAMU GOODS. It's a good time to get a OSAMU GOODS silicone mold in a magazine freebie.
* Recipe * (for 6 molds of about 64 ml)
Make white chocolate bean paste.
1.Melt 42g of white chocolate.
2.Mix in 150g of white bean paste.
3.Divide into 6 equal parts.
4.Color with powder as desired. This time, I used 2g each of pumpkin powder, purple sweet potato powder, and strawberry powder, and 1g each of butterfly pea powder and matcha. Of course, you can leave them as they are.
5.Wrap in plastic wrap and chill in the refrigerator or freezer.
Make mochi skin.
6.Put 24g of Shiratamako and 96g of water in a heat-resistant bowl and mix until there are no grains.
7.Add 24g of sweetened condensed milk, 24g of salad oil, 24g of Joshinko, 8g of cake flour, and 24g of white sugar, and mix with a whisk.
8.Wrap it gently, heat it in a 600w microwave oven for 50 seconds, and mix it with a whisk.
9.Repeat heating for 20 seconds 3 times, mixing with a whisk each time.
10.Repeat heating for another 20 seconds three times, each time mixing with a rubber spatula.
11.Furthermore, without wrapping this time, heat for 1 minute and 30 seconds and remove the heat as it is without mixing.
12.Divide (11) into 6 equal parts on a tray with potato starch spread.
13.Spread (12) between sheets of plastic wrap.
14.Wrap (5).
15.Press into the silicon mold.
16.Chill in the refrigerator.
17.Remove from the mold.
18.It's done. Cute and delicious. OSAMU GOODS are eternal.
#SnowSkinMooncakes #recipe #月餅 #作り方 #オサムグッズ #リンネル #雑誌付録
カヌレの型は、ずっと欲しかったけどけっこうお高い。いつもこの動画で使ったクグロフ型を使ってカヌレを作って楽しんでいました。（ https://youtu.be/JqCU6YOvdCo ）
そんな時に知った100円ショップの情報。たった100円でカヌレの型が買えるなんて！夢みたい！とセリアのシリコーンモールド カヌレ型をずっと探していました。そして、この度、やっとやっと入手することができました！
ずいぶん長いこと探していたセリアのシリコーンモールド カヌレ型だったので、迷いなく4個を即買い。
しかしここで問題が発生。家に帰ってパッケージの裏を見てみたら、そこには衝撃の事実が！
なんと『耐熱温度以下であっても20分以内で使用してください』との説明書き。カヌレって1時間連続加熱がほぼ常識。これどうすりゃいいのよ！と考えて、苦肉の方法で焼成しています。焼き、腰折れ、色々と改善の余地ありなのですが、材料は16個分ぴったりの卵液量で、しかも卵黄1個で作れるように調整しました。焼き菓子と蝉の声のアンバランスもお楽しみください。
*レシピ*（3.5 ✕ H3.5センチのミニカヌレ16個/400ml分）
薄力粉：70g
Mサイズの卵の卵黄：1個分
グラニュー糖：115g
牛乳：250g
ラム酒：10g
バニラオイル：3振り
無塩バター（型に塗る用）：適量
１．薄力粉 70gをフルっておく。
２．ボウルに卵黄 1個分（Mサイズの卵の卵黄 20g）を溶く。
３．グラニュー糖 115gを入れ混ぜる。
４．60℃に温めた牛乳 250gを（3）に少し加え混ぜる。
５．（1）を加え混ぜる。混ぜすぎないこと。
６．（4）の残りの牛乳を加え混ぜる。
７．ラム酒 10gとバニラオイル 3振り加え混ぜる。
８．アミで濾す。
９．冷蔵庫で12〜24時間休ませる。
１０．卵液を冷蔵庫から出し、1時間ほどおき、常温にしておく。
１１．カヌレ型に無塩バターをちょっと多めに塗り、冷蔵庫に入れておく。
１２．オーブンは220℃にしっかり予熱しておく。
１３．（10）の常温にした卵液を静かに底から混ぜる。
１４．（11）の型に流し入れる。
１５．220℃に予熱したオーブンで20分焼く。
１６．一旦取り出し3分待つ。
１７．再び、220℃に予熱しておいたオーブンに入れ、170℃に変更し20分焼く。
１８．再び、一旦取り出し3分待つ。
１９．再び、170℃に予熱したオーブンで20分焼く。
２０．オーブンから取り出し、型のまま10分おく。
２１．網に取り出す。
２２．でけた。
オーブン温度を
220℃を230℃に 170℃を180℃に上げ、もっとカリカリに焼けるように再挑戦したいです。
改善の余地ありだけど、家族がおいしいと言ってくれたからよし。しかし、このカヌレ型かわいい。ゼリーやチョコレートにも使いたいわ。
#Seria #カヌレ型 #カヌレ #作り方
I've always wanted a canelé mold, but they are quite expensive. I always enjoyed making cannulae using the kouglof mold used in this video. ( https://youtu.be/JqCU6YOvdCo )
That's when I learned about a 100 yen shop information. How can you buy a canelé mold for only 100 yen? It's like a dream! I've been looking for the Seria Silicone Canele molds for a long time. And now I've finally, finally got one!
I've been looking for these molds for a long time, so I bought 4 of them right away without hesitation.
But here's the problem. When I got home and looked at the back of the package, I found a shocking fact! It said, "Please use within 20 minutes even if the temperature is below the heat resistant temperature." It's almost common knowledge that canelés should be heated continuously for an hour. I thought to myself, "What am I supposed to do?"
Thinking that, somehow I managed to bake it.
There is a lot of room for improvement in the baking process, but I have adjusted the ingredients so that I can make 16 canelés with exactly the right amount of egg liquid, and only one egg yolk.
Please enjoy the imbalance between the baked goods and the cicadas' voices.
* Recipe * (3.5 ✕ H3.5 cm mini canelés 16 pieces / 400 ml)
Cake flour: 70g
Egg yolk of M size egg: 1
Granulated sugar: 115g
Milk: 250g
Rum: 10g
Vanilla oil: 3 shakes
Unsalted butter (for applying to mold): Appropriate amount
1.Sift 70g of cake flour.
2.In a bowl, beat the yolk of one egg (20g of yolk from a medium egg).
3.Mix in 115g of granulated sugar.
4.Add a little from 250g of warmed milk (60℃) to (3) and mix.
5.Add (1) and mix. Do not mix too much.
6.Add the remaining milk from (4) and mix.
7.Add 10g of rum and 3 shakes of vanilla oil.
8.Strain through a mesh.
9.Let it rest in the refrigerator for 12 to 24 hours.
10.Remove the egg mixture from the refrigerator and allow it to come to room temperature for about an hour.
11.Grease a canelé mold with a little more unsalted butter and put it in the refrigerator.
12.Preheat the oven to 220℃.
13.Gently mix the egg liquid at room temperature in (10) from the bottom.
14.Pour the mixture into the mold of (11).
15.Bake in a preheated oven at 220℃ for 20 minutes.
16.Take it out and wait 3 minutes.
17.Place in the preheated oven again at 220℃, change the temperature to 170℃, and bake for 20 minutes.
18.Take it out again and wait for 3 minutes.
19.Bake again in a preheated oven at 170℃ for 20 minutes.
20.Remove from the oven and leave the mold for 10 minutes.
21.Take it out to the net.
22.It's done.
I'd like to try again to raise the oven temperature from 220°C to 230°C and from 170°C to 180°C, so that it bakes more crispy. There's room for improvement, but my family said it was delicious, so that's good. By the way, these cannelé molds are cute. I want to use them for jelly and chocolate.
00:00 消化不良 (Bad Digestion)
03:51 白飯 (Baifun)
07:14 都有體會 (Experienced That)
11:15 鏡子 (Mirror)
Bad Digestion, a four-song EP from Taiwanese hip-hop innovator/songwriter Leo Wang, is a snapshot of life in Taiwan -- or anywhere, for that matter -- in 2021.
Let's start with a familiar everyday scene: you're sitting at a table, chopsticks in one hand, phone in the other. You're shoveling down food with one hand, swiping through emotion and drama with the other.
All this grease and gripe, day in, day out, will eventually get to you. This idea inspired the reggae-driven title track, on which Leo sings: "It's emotion, it's hunger, it's fate, all pulling on me / All these mundane things in the world -- I just want to break free."
Time for a digestif, then. The Taiwanese don't agree on everything, but they agree a meal is always good with white rice, or "Baifun." This cut is Leo's ode to Taiwan's great uniter, and his backing band feeds us a generous serving, dripping with funk.
When the world's hard to swallow, one can medicate, but one can also meditate, as Leo does on the last two songs. The space jazz-rock-infused "Experienced That" reminds us of our cosmic selves, as we are constantly pushed and pulled between positive and negative forces. "Mirror" closes the EP with a morsel of common wisdom worth remembering: when we look at other people, what we actually see is a reflection of ourselves.
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Bad Digestion is a release from KAO!INC., and was produced by Jerry Li, who also contributes on electric guitar, and features Adriano Moreira on drums, Eugene Yu (UG) on bass, Tseng-Yi Tseng on keyboard, and Minyen Hsieh on saxophones.
released June 24, 2021
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1. 消化不良 (Bad Digestion)
作詞 Lyrics：王之佑 Leo Wang
作曲 Compose：王之佑 Leo Wang、高飛 Adriano Moreira
製作人 Producer：李權哲 Jerry Li
編曲 Arranger：高飛 Adriano Moreira、李權哲 Jerry Li
爵士鼓 Drums：高飛 Adriano Moreira
電貝斯 Bass：俞友楨 UG
主奏吉他 Lead Guitar：李權哲 Jerry Li
節奏吉他 Rhythm Guitar：高飛 Adriano Moreira
鋼琴/風琴 Piano/B3 Organ：曾增譯 Mike Tseng
合成器 Synth：李權哲 Jerry Li
打擊樂 Percussion：李權哲 Jerry Li
和聲 Background Vocals：王之佑 Leo Wang、李權哲 Jerry Li、王彥博 NOTBADYB
O.P.：顏社企業有限公司 KAO!INC.
S.P.：Sony Music Publishing（Pte）Ltd, Taiwan Branch
ISRC：TWI452100044
2. 白飯 (Baifun)
作詞 Lyrics：王之佑 Leo Wang
作曲 Compose：王之佑 Leo Wang、高飛 Adriano Moreira、俞友楨 UG
製作人 Producer：李權哲 Jerry Li
編曲 Arranger：高飛 Adriano Moreira、俞友楨 UG、李權哲 Jerry Li 、王昱辰 Yuchain Wang
爵士鼓 Drums：高飛 Adriano Moreira
電貝斯 Bass：俞友楨 UG
電吉他 Guitar：李權哲 Jerry Li
電鋼琴 Wurlitzer：曾增譯 Mike Tseng
電鋼琴 Fender Rhodes：李權哲 Jerry Li
打擊樂 Percussion：李權哲 Jerry Li
高音薩克斯風/次中音薩克斯風 Soprano/Tenor Saxophones：謝明諺 Minyen Hsieh
長號 Trombone：林庭揚 Brandon Lin
和聲 Background Vocals：王之佑 Leo Wang、李權哲 Jerry Li
O.P.：顏社企業有限公司 KAO!INC.
S.P.：Sony Music Publishing（Pte）Ltd, Taiwan Branch
ISRC：TWI452100045
3. 都有體會 (Experienced That)
作詞 Lyrics：王之佑 Leo Wang
作曲 Compose：王之佑 Leo Wang、高飛 Adriano Moreira、俞友楨 UG
製作人 Producer：李權哲 Jerry Li
編曲 Arranger：高飛 Adriano Moreira、俞友楨 UG、李權哲 Jerry Li
爵士鼓 Drums：高飛 Adriano Moreira
電貝斯 Bass：俞友楨 UG
電吉他/古典吉他 Electric/Nylon Guitars：李權哲 Jerry Li
電鋼琴/合成器 Electric Piano/Synthesizer：曾增譯 Mike Tseng
高音薩克斯風 Soprano Saxophone：謝明諺 Minyen Hsieh
O.P.：顏社企業有限公司 KAO!INC.
S.P.：Sony Music Publishing（Pte）Ltd, Taiwan Branch
ISRC：TWI452100046
4. 鏡子 (Mirror)
作詞 Lyrics：王之佑 Leo Wang
作曲 Compose：王之佑 Leo Wang、高飛 Adriano Moreira、俞友楨 UG、曾增譯 Mike Tseng
製作人 Producer：李權哲 Jerry Li
編曲 Arranger：俞友楨 UG、李權哲 Jerry Li
爵士鼓 Drums：高飛 Adriano Moreira
電貝斯 Bass：俞友楨 UG
電吉他 Guitar：李權哲 Jerry Li
鋼琴 Piano：曾增譯 Mike Tseng
高音薩克斯風/次中音薩克斯風 Soprano/Tenor Saxophones：謝明諺 Minyen Hsieh
長號 Trombone：林庭揚 Brandon Lin
和聲 Background Vocals：李權哲 Jerry Li、王彥博 NOTBADYB
O.P.：顏社企業有限公司 KAO!INC.
S.P.：Sony Music Publishing（Pte）Ltd, Taiwan Branch
ISRC：TWI452100047
拍攝/影像合成 Video Production：呂儀婷 51
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Leo王《消化不良》已全面上架：https://rock-mobile.lnk.to/leobd
｜數位平台｜
iTunes & Apple Music
YouTube Music
Spotify
KKBOX
MyMusic
friDay音樂
LINE Music
JOOX
QQ音樂
酷狗
酷我
bandcamp
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｜實體通路｜
顏社官方商店
https://kao-inc.com/product/baddigestion
博客來
誠品
五大唱片
佳佳唱片(中華、漢口）
奮死唱片
小白兔唱片
元氣唱片行
M@M Records
海肯零七 Jr. 黑卡雜誌工作室
TCRC Records
鼓樓唱片
老頭唱片
#Leo王 #消化不良
