關於 dumpling由來 ，我們在網路上蒐集到這些相關的討論、資訊與評價

#說說端午 #端午節該不該祝人快樂

作為馬來國中的資深逃學威龍，我幾乎不去上課外的華文課，偶爾乖乖入座是因為沒地方玩去，但從不交功課；這樣的爛學生，華文考試還是全班第一的威水史，講出來都沒人信。

因為那是位很古板守舊的退休老師，愛說教，愛引據古文，我挺煩他每次看到我都要念一輪。

雖然樣子記不清，可我近30年來，每到端午節我都會想起他。

#端午節不說快樂，是他教的。

我試回想當初他的說法，他大慨是說端午節是紀念偉大愛國詩人屈原投江的日子，是要祭祀、紀念，怎麼可以祝人快樂呢？

那時我站起來反駁，很多節日由來都是因為戰爭、起義、死傷更是嚴重，難道後世人就不能快樂慶祝？年獸還吃人咧！

老師當下是生氣的，但忘了說什麼，因為我只為自己敢敢頂撞暗爽一輪。（每思至此皆悔不當初）（年少愚蠢衝動之白羊）

至於入行當個媒體人，一到端午我還是不自覺地寫安康，客戶修改為快樂我也會予以糾正解釋，都是後話了。

翻查典故，關於端午節的起源，有許多種說法，但 #端午節最先和屈原沒有半毛錢關係。

早在先秦時代，五月就被視為惡月。那時的氣候比現在更加濕熱，疾病很容易盛行，醫療水平低下的古人就很忌諱它。尤其是五月五日，最為不吉，被視為惡日，生下的孩子還會被遺棄。

所以，端午節本來被認為是〝惡月惡日〞。在中國，端午節的一系列活動，如懸掛艾草、沐浴香湯、在手腕腳腕上纏五色絲、飲雄黃酒、掛鍾馗像等等都是為了驅邪除病。

魏晉南北朝以後，屈原、伍子胥、曹娥等人物才慢慢與端午節發生聯繫，使得這個節日逐漸具有了歷史、政治、倫理的文化內容。

在馬來西亞，我們少了闢邪驅病的習俗，更多是龍舟競渡、吃粽子。

英文 Happy Dragon Boat Festival、Happy Dumpling Festival大慨也是這樣解吧。

我們是更傾向於使端午節往慶典和娛樂方向發展，這天就該快樂的曬粽子啊！

從前，端午節是各種瘟疫、災害、蛇蟲並出的時候，人們要祈求平安、禳解災異，加上屈原典故，就多互祝〝安康〞。

如今，疫情當下，身邊的人都能平平安安，健健康康，才是最最最要緊啊。

當然，節日嘛還是要快樂的過，所以此文無論快樂或安康吉祥如意事事順意都嘛ok最重要是你喜歡就好！（幹嘛要有結論）

祝大家 #端午節安康

#圖文有符：福建老母客家白粽打孖上

咩話，竟然睇晒？？！（一定係你今日好得閒，除非唔係）（或者你堅係鐘意睇我肺up，除非唔係）

Follow my IG／tiktok：#malaimui77
FB：#馬拉妹講飲講食 #馬拉妹出閘 #馬拉妹 #認清商標 #提防假冒 #只此一家 #別無分頁 #FoodhuntMY #BloggerMakan #BloggerMalaysia #malaimuidotcom #好吃的吃多一點 #不好吃的多少吃一點

🛶Happy Dragon boat festival 🛶

端午節即將結束，來聽聽Sonia 怎麼用英文說端午節的由來吧！

粽子=Rice dumpling
龍舟=Dragon boat
粽葉=Bamboo leaves
糯米=Sticky rice

#現學現賣
#繼續在家養病

#2020端午節快樂 #HappyDragonBoatFestival
為什麼媽媽的端午節早上真的都好忙喔!!!
大家都達成了所有端午節成就了嗎?
我們已經都CHECK囉!!所以多米躺平睡午覺去了~

☑一早去傳統菜市場買 #艾草跟菖蒲
☑回到家趕緊開始煮 #午時水
☑把驅邪三寶掛到門口
☑午時一到馬上抓多米去洗澡
☑接著趕緊 #立蛋
☑午餐就用完美的 #粽子結束

▍
呼~~~~這過程還要順便跟多米小姐介紹解釋端午節的由來、認識節日的英文，你說當媽容易嗎?
🛶Leaf | 葉子
🛶Mushroom | 香菇
🛶Pork | 豬肉
🛶Peanuts | 花生
🛶Yolk | 蛋黃
🛶Rice | 米飯
🛶Rice dumpling | 粽子
🛶Dragon boat | 龍舟
🛶Dragon boat race | 滑龍舟比賽
🛶The rice dumpling is in the shape of a triangle. | 粽子是三角形的

大家端午節完成了那些呢??
#整個城市都是我的學習場
#多米玩什麼
BABY MARKET felt toys 不織布玩具超市
Lingumi
迪士尼美語世界

Hello friends! Today we're going to share with you how to make a classic French dessert: Financier (Financier aux Amandes).

The chef Thomas Keller wrote "they are my favorite of the classic petit-four cakes". Also, financiers are one of my favorite French bakery treats. They're buttery, moist, nutty and delicious. This delicate cake doesn't need any fancy ingredients, and super easy to make, they are perfect for afternoon tea or a party finger dessert. It’s our must-try french cake. Enjoy. :)

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio

This is an #ASMR​​ ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/ccsCTC7Rrd4
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How to make Classic French Financier
Classic French Financier Recipe

☞  we use 6 cavity mold, each cavity size: 8 x 4.5 x 2cm

✎ Ingredients
powdered sugar 70g
almond flour 30g
walnut 10g
egg white 80g (about 2 large eggs)
all purpose flour 20g
baking powder 0.5g (a pinch)
brown butter/beurre noisette 42g (need about 60g unsalted butter)
honey 6g

✎ Instructions
1. Butter the pan, and chill in the refrigerator for at least 20 minutes.
2. Grind the walnuts in a food processor, pulse until the nuts are as finely ground, be careful not to grind them to paste.
3. Separate the eggs and weigh 80g of egg white.
4. To make the brown butter. Add 60g of unsalted butter in a small saucepan over medium low heat for minutes until the milk solids have sunk to the bottom and have begun to turn light brown. Once the color begins to turn amber color, remove from heat.
5. Pour the brown butter through a strainer, and weight 42g of butter, set aside and keep warm.
6. In a large bowl, sift the powdered sugar, then sift the flour, almond flour and baking powder.
7. Add grind walnut with all dry ingredients, mix well.
8. Add honey and egg white, whisk until combined.
9. Pour the very warm brown butter, whisk together until the butter is incorporated and the batter is smooth
10. Pour the batter into the pans, filling them about 2/3.
11. Preheat the oven to 200°C，bake for 13-14 minutes or until the tops and the edges are golden brown.
12. Once baked, cool the financiers for minutes, and then turn them onto a wire rack to cool completely.
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Chapter:
00:00 Opening
00:37 Ingredients
01:24 Preparation
04:28 Make Brown butter(beurre noisette)
06:33 Financier Batter
10:01 Baking
10:14 let cool and taste
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#Financier
#FrenchDesserts
#easyRecipes

嗨！大家好，我是 Cassandre, 今天的『食不相瞞』，我們要跟大家分享一款既簡單又好吃，非常適合當作居家常備點心的法式小糕點：費南雪金磚蛋糕 (金融家蛋糕/Financier Aux amandes)。

一放完農曆春節的長假，我們很興奮地給大家獻上閃耀著細細光澤的金磚蛋糕費南雪，也以這款味蕾上的〝金磚〞給大家的財運添個好彩頭。

不管你習慣稱它是費南雪、金融家蛋糕還是金磚蛋糕，它絕對是一道烘焙新手跟老手都會想一做再做的法式經典，原因也很簡單，因為它幾乎無技巧和難度可言，而且完全不需要打發，從乾料到濕料也不過是攪勻再攪勻，且整個攪拌的過程不到十分鐘；若硬要挑出它比較困難的地方，煮焦化奶油或許略為麻煩(就是要另外煮好)，可比起煮焦糖，它又顯得容易許多，但香氣真是迷人，會煮上癮^^！

費南雪金磚蛋糕零技巧又如此簡單快速，味道卻無比美味，真是相見恨晚的法式經典。值得一提的是它口感比瑪德蓮濕潤鬆軟，因為有焦化奶油的加持，吃起來齒頰留香，真心是一款好吃的糕點，喜歡常溫蛋糕的朋友，一定要試試哦！

📍 歡迎追蹤我們的IG: https://www.instagram.com/sweetdumplingofficial/
📍 也歡迎加我們FB: https://www.facebook.com/sweet.dumpling.studio

這支影片還會有無人聲的 #ASMR​ 版本：
https://youtu.be/0vbhKG_RIII
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費南雪金磚蛋糕 怎麼作呢？
下面是這款 法式費南雪蛋糕 的做法與食譜：

☞ 烤盤尺寸：六連模, 單格尺寸8 x 4.5 x 2cm

✎ 材料 / Ingredients
純糖粉 70g
蛋白 80g (約兩顆大型雞蛋的蛋白)
杏仁粉 30g
無鹽奶油 60g (製作焦化奶油，取 42 克使用)
中筋麵粉 20g
核桃 10g
蜂蜜 6g
泡打粉 0.5g(約一小撮)
*另外準備一小塊奶油來塗抹烤盤

✎ 做法 / Instructions
1. 準備一小塊軟化的無鹽奶油塗抹費南雪烤模的內部，抹好後送進冰箱冷藏最少20分鐘
2. 把10克的核桃打碎，儘可能細碎，但要小心不要打過度而成泥狀
3. 分蛋，取80克的蛋白備用
4. 來做焦化奶油，將60克的無鹽奶油切成小塊，放進鍋裡以中火加熱，並不時攪動。沸騰後轉中小火，一旦顏色變深又聞到濃郁的堅果香就可以離火了
5. 把煮好的焦化奶油過濾，秤出42克的焦化奶油，保溫備用
6. 將糖粉先過篩，接著把麵粉、杏仁粉跟泡打粉一起過篩
7. 加入核桃碎與所有的乾料一起混合均勻
8. 倒入蜂蜜和蛋白，用打蛋器充份混勻(蛋白亦可分兩次加入)
9. 加入仍然很溫熱但不燙手的焦化奶油，攪拌至非常滑順有光澤的質地
10. 把麵糊倒入烤模約2/3的高度，約莫是六、七成滿
11. 烤箱預熱200°C，烘烤13-14分鐘，或烤到金黃上色
12. 出爐後倒扣出蛋糕，讓蛋糕在層架上放涼。現做現吃是費南雪最佳賞味的方式

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影片章節 ：
00:00 開場
00:37 食材介紹
01:24 前置作業準備
04:28 製作焦化奶油(榛果奶油的做法)
06:33 費南雪蛋糕/麵糊的做法
10:01 烤箱溫度與時間設定(費南雪烤箱縮時影片)
10:14 出爐
11:02 費南雪試吃
11:18 製作技巧分享
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更詳盡的作法與 Tips，可以參考我們的食譜網站喔：

更多的食譜：
https://tahini.funique.info
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#費南雪蛋糕
#法式甜點
#簡易甜點

本片是以 Panasonic Lumix GX85/GX80 4K 影片拍攝。
鏡頭：
Panasonic LEICA DG SUMMILUX 15mm F1.7,
Panasonic LUMIX G 25mm F1.7 ASPH.

More Info:
https://www.sweet-dumpling.com

FB Page：
https://www.facebook.com/sweet.dumpling.studio/

Hello friends! Today we're going to share with you how to make a classic carrot cake and velvety cream cheese frosting.

Be honest, we’ve never tried a carrot cake before, until we found this recipe. We’re so surprised that It’s so easy and super super yummy. Everybody loves it. This cake is totally different from sponge cake or chiffon cake, it’s dense, super soft and deeply moist. And adding the walnuts in the batter is the perfect combination.

Carrot cake is an old fashioned dessert. Many food historians believe carrot cake originated from Europeans in the Middle Ages, when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar. Even use it to make desserts.

This recipe is from the famed Rose Bakery in Paris. Their carrot cake is the best selling item in each of its locations in Paris, London, New York, Tokyo, Seoul and etc. And now it’s also our best ever carrot cake. We invite you to enjoy and explore this new cake.

This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/ZqjaopvxLPg
---------------------------------------------------------------------------------------------
How to make Carrot Cake Recipe
Carrot Cake Recipe Recipe

☞ Cake pan size: 15cm/ 6inch

✎ Ingredients
☞ For the cake
carrots 250g, peeled
egg 2, at room temperature
granulated sugar 112g
vegetable oil 150ml (133g)
all-purpose flour 150g
ground cinnamon 1.3g (1/2 tsp)
baking powder 2g (1/2 tsp)
baking soda 1.5g (1/4 tsp)
salt 1.6g (1/4 tsp)
walnuts 75g

☞ For the icing
cream cheese 125g, at room temperature
unsalted butter 62g, at room temperature
vanilla extract 2g (¼ tsp)
powdered sugar 30g

✎ Intructions
1. Preheat the oven to 170˚C
2. Butter the cake pan and line its base with a parchment paper.
3. Roughly chop the walnuts and then place them into the food processor, use the pulse function so you don’t end up with walnut paste.
4. Peel the carrots and remove the top and bottom. Cut into small chunks. Place the carrot chunks into the food processor, finely grated. Or grate the carrots on the small holes of grater. Set aside.
5. In a large bowl, combine flour, baking soda, baking powder, ground cinnamon and salt together, mix well.
6. Beat the eggs and sugar on medium speed for 3 minutes with an electric hand mixer, until fluffy and a bit of light.
7. Gradually pour in the oil little by little while beating constantly until fully combined.
8. Add the carrots and fold evenly by spatula, then add the dry ingredients into the mixture until just to incorporate. Finally fold in the walnuts.
9. Pour the mixture into the prepared pan and bake for about 45~50 minutes or until a knife or sticker inserted in the center comes out clean.
10. Remove from the oven and let cool in the pan, once the pan is cool to the touch, remove the cake from the pan and let cool completely on the rack.
11. Make the icing. Beat the butter with vanilla extract, till smooth, then add the cream cheese and beat for a few minutes till the mixture is well combined. Add the powdered sugar and mix well.
12. When the cake is cold, ice the top with the icing, it can be as smooth or rough as you like.
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Chapter:
00:00 opening
00:30 Ingredients
01:15 Butter the pan
01:50 Preparing the ingredients
04:31 Make the Carrot Cake batter
08:30 Baking
09:03 Make the icing
10:45 Icing the cake
11:33 Carrot Cake taste
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#CarrotCake
#HealthyDessert
#easyRecipes