View allAll Photos Tagged 180ml
Torta de limón y semillas de amapola con Harina de coco!
Ingredientes
200gr de harina de coco
180ml de aceite de coco
180gr de azúcar
5 huevos
1 cucharada de ralladura de limón
1 cucharada de zumo de limón
1 cucharadita de polvo de hornear
1/3 de tasa de coco deshidratado
Semillas de amapola al gusto
japanese chicken karaage alongside brown rice, salad, pickled sweet green pepper and pickled cucumber all seasoned with salt
i liked the look of the karaage dish posted by Kirk K flic.kr/p/2q5MKpR and thought i'd like to make an attempt. i searched for a recipe and found this one tasty.co/recipe/karaage-fried-chicken
i've just found another recipe more informative worth a read japan.recipetineats.com/japanese-fried-chicken-karaage-ch...
and a karaage fish recipe thermosmalaysia.com/recipe/fish-karaage-japanese-fried-ma...
chicken karaage video www.youtube.com/watch?v=k_8fAdx9BNk
i adapted the karaage recipe. i didn't have any potato starch as recommended in the recipe. i replaced with chickpea flour
japanese sake www.sainsburys.co.uk/gol-ui/product/sawanotsuru-japanese-...
the chicken karaage was delicious though next time i'll make the crispy batter thinner and possibly the chicken pieces smaller. tasted great but could have looked better see video www.youtube.com/watch?v=k_8fAdx9BNk
pickled sweet green pepper www.sarsons.co.uk/how-to/pickling/
large sweet green peppers were washed and placed in a large pickling jar. then sarsons pickling vinegar was poured into the jar to completely cover the peppers, left for at least two weeks in the fridge, longer if possible
small cucumbers washed, wiped dry, sliced, placed in pickling jar, covered with sarsons pickling vinegar, eat as and when after two weeks in the fridge, store in the fridge
sarsons clear pickling vinegar www.sainsburys.co.uk/gol-ui/product/sarsons-distilled-pic...
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a new group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
Scan of an 8x10 Negative. Only enhancement is to bump the contrast up slightly to match what I intend to print in the darkroom.
Looking at the two negatives, I thought this was my least favorite of the two photo's I took. Looking at the scan, there is no question, this is my favorite!
Processed in Ilford DD-X using a Jobo 2840 Drum for the standard time. I do the rotation on a Uniroller base, and only use about 180ml per sheet. Scanned using SilverFast 8 and an Epson V850-Pro.
Scan of an 8x10 Negative. Only enhancement is to bump the contrast up slightly to match what I intend to print in the darkroom.
Processed in Ilford DD-X using a Jobo 2840 Drum for the standard time. I do the rotation on a Uniroller base, and only use about 180ml per sheet.
Desperate times call for desperate measures. This means that K-Rudds Alcopop tax has driven girls to making their own! Here are some bottles of skittles vodka that Erin made. I actually haven't tried it yet, other than a little bit of leftovers, which seemed all right. I'll update this later to say how it is (if I remember).
The difference in colour of the two leftmost bottles is clearer than on my other photo, which is good.
The instructions are quite long, but that's because they like to state the obvious an awful lot. It really boils down to this.
1. Separate your skittles into colours
2. Mix 60 skittles and approx. 180mL vodka in empty water bottles
3. Shake the bottles well and leave them overnight.
4. Lots of white residue will be left, filter this out using a coffee filter or similar. Depending how viscous it is you may have to repeat this step.
5. Chill (in freezer) and serve.
Believe it or not, that was an 8 page email that I managed to abbreviate to five lines!
This photo was taken before they've been in the freezer.
Made these this afternoon. Help yourself, first come, first served! 😆
2 cups (300g) S.R.flour
3/4 cup (150g) firmly packed brown sugar
1 cup (150g) fresh or frozen blueberries
1 egg
3/4 cup (180ml) buttermilk
1/2 cup (125ml) vegetable oil.
Preheat oven to moderately hot 200-210 C (Celsius) Grease six hole 3/4 cup (180ml) muffin pan.
Combine flour, sugar & blueberries; in a large bowl; stir in combined remaining ingredients.
Spoon into prepared pan.
Bake in moderately hot oven about 20 minutes.
Makes 6
( Mine actually made ten, slightly smaller pan. )
Fort Columbia, Washington
Built between 1896 and 1898, the battery entered service in 1898. Gun emplacement 1 is on the left, with gun emplacement 2 on the right out of the view of this photo.
Processed in Ilford DD-X using a Jobo 2840 Drum for the standard time. I do the rotation on a Uniroller base, and only use about 180ml per sheet. Scanned using SilverFast 8 and an Epson V850-Pro.
gathering ingredients for japanese karaage
sake bought from sainsburys found on the world food aisle www.sainsburys.co.uk/gol-ui/product/sawanotsuru-japanese-...
i liked the look of the karaage dish posted by Kirk K flic.kr/p/2q5MKpR and thought i'd like to make an attempt. i searched for a recipe and found this one tasty.co/recipe/karaage-fried-chicken
i've just found another recipe more informative worth a read japan.recipetineats.com/japanese-fried-chicken-karaage-ch...
and a karaage fish recipe thermosmalaysia.com/recipe/fish-karaage-japanese-fried-ma...
chicken karaage video www.youtube.com/watch?v=k_8fAdx9BNk
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a new group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
Oysterville, Washington
Processed in Ilford DD-X using a Jobo 2840 Drum for the standard time. I do the rotation on a Uniroller base, and only use about 180ml per sheet. Scanned using SilverFast 8 and an Epson V850-Pro.
2018-11-24_1200dpi_i10
DAIQUIRI:
- Gelo no recipiente
- 180ml de rum branco
- 150ml de suco de limão
- 30ml de calda de açúcar (syrup)
- Decore com tomilho. Passe limão na borda de um copo. Passe a borda do mesmo no açúcar.
Honey Breast Milk Storage Set allows you to easily and conveniently store, organize, and protect your breast milk, so you always know what bottles to feed next, the amounts that you 're pumping, and how much your little one is consuming.
- 7 separate colors
- Modifiable
- Linked version + separate pieces
- Convenient & Versatile tray can be used in fridge, freezer or counter
- Double layer material and built-in double zipper seal to keep your breast milk safely stored in the fridge or freezer.
What's included in your purchase
- 6oz. / 180ml breast milk storage bags
- 5oz. / 150ml breast milk bottles
- 2.7oz. / 80ml Breast Milk Container
- Storage tray
📌 Honey -
japanese sake bought from sainsburys found on the world food aisle www.sainsburys.co.uk/gol-ui/product/sawanotsuru-japanese-...
i liked the look of the karaage dish posted by Kirk K flic.kr/p/2q5MKpR and thought i'd like to make an attempt. i searched for a recipe and found this one tasty.co/recipe/karaage-fried-chicken
i adapted the karaage recipe. i didn't have any potato starch as recommended in the recipe. i used chickpea flour
i've just found another recipe more informative worth a read japan.recipetineats.com/japanese-fried-chicken-karaage-ch...
and a karaage fish recipe thermosmalaysia.com/recipe/fish-karaage-japanese-fried-ma...
chicken karaage video www.youtube.com/watch?v=k_8fAdx9BNk
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a new group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
Congrats to @tyfig for winning our Tag 3 Giveaway! You win an IPV 3 Li + 180mL bottle, and @slowone269 @btmoore2000 @jamclouds5000 all win sample packs. Please DM us to claim your prizes.
Photo by @parok.kz #myman #milkman #vape #vaping #vapelyfe #vapelife #vapeporn #vgod #vapehooligans #vapefam #vapecommunity #vapenation #vapesociety #vapeon #vapestagram #instavape #subohm #eliquid
591 Likes on Instagram
17 Comments on Instagram:
tachini69: Congrats buddy.
raidermac83: ROCKET MAN 🚀 YUMMMMM
amidonbronte: Congrats!!!
bufahad7733: 😎👍
DAIQUIRI:
- Gelo no recipiente
- 180ml de rum branco
- 150ml de suco de limão
- 30ml de calda de açúcar (syrup)
- Decore com tomilho. Passe limão na borda de um copo. Passe a borda do mesmo no açúcar.
Congratulations to @mollypop1989 for winning day 3 of the 1HW photo challenge.
・・・
You could win an IPV 3 Li + 180ml bottle of My Man and other great prizes. Simply take a cool photo and use #1HW and #MYMAN
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568 Likes on Instagram
13 Comments on Instagram:
onehitwondereliquid: @mollypop1989 yes, we'll contact you on Monday when our office opens. Congrats on the win!
official_vape_memes: #OVMMOB
mollypop1989: Awesome thank you @onehitwondereliquid
yazeed.59: @zooozaq_rmd
From @q8_bluebird - All for one & One for all
#muffinman #milkman #vape #vaping #vapeporn #vapelove #vapenation #vgod #vapehooligans #vapelyfe #vapelife #vapefam #vapestagram #instavape #vapecommunity #vapesociety #eliquid #subohm #ejuice #vapeon
566 Likes on Instagram
26 Comments on Instagram:
halfdeadvapor: @onehitwondereliquid sending dm
instagram.com/mourad.k.aldeeb: @onehitwondereliquid if you give me a special offer I'll
halfdeadvapor: @onehitwondereliquid check your messages I sent the info
q8_bluebird: Just for clarification, i have it all in 180ml , and a am almost don't vape any other brands but @onehitwondereliquid
The beautiful crema of the Pereira Single Estate coffee. It should look like liquid chocolate with a nice sheen in the bubbles as in this photo. This is the crema of the very first pourover in a Hario V60.
Proces:
- Clean filter with 95°C water, pour out excess water
- Add 10 to 12 grams of ground coffee
- Add 30ml (one single covering amount) of water on the first pour, let it bubble and degas
- Pour on the remaining 180ml of water in a clockwise motion, prefereably within 2 minutes.
- Drink!
Congrats @vaped_outt for being selected as the Day 2 winner of the 1HW photo challenge! ・・・
You could win an IPV3 Li + 180ml bottle of My Man and more! Just take a cool photo and post it with #1HW and #MYMAN
#vape #vapelife #vapeporn #vapecommunity #vapeoftheday #1HW #muffinman #rocketman #onehitwondereliquid #eliquid #vapeallday #calivapers #eastcoastvapers #njvapers #vapenation #instavape #vapedaily #MYMAN #mutation #cloudchasing #cloudchaser #vapeporn #vapestagram #subohm
548 Likes on Instagram
33 Comments on Instagram:
onehitwondereliquid: @cmateyko @dolly_love_ we include free 15ml bottles of all our flavors with T Shirt orders on our website
cmateyko: Thanks. ..that's good to know
vaped_outt: Emailed and DMed you guys about my confirmation... have had it since Monday and still says the package hasn't been picked up.
vaped_outt: @onehitwondereliquid
Nguồn gốc xuất xứ
Được thiết kế tại
Vương quốc Anh
Được sản xuất tại
Vương quốc Anh
Giai đoạn phát triển
Giai đoạn
0 tháng trở lên
Dụng cụ đi kèm
Ly trữ 180ml/6oz
10 (có thể sử dụng lại) Cái
Nắp
10 Cái
Đầu nối
2x
Khối lượng và kích thước
Kích thước
158x194x80 mm
From @alec_neff - Bringing the big boys out @onehitwondereliquid #vape #vapelifestyle #vapelife #vapes #vaper #vapehooligans #vapeporn #vapenation #vapecommunity #InstaVape #instagood #picoftheday #instagram #vapefamous #vapefam #vapegram #vgod #smoketricks #vapebending #cloudchasing #subohm #instavideo #calivapers #girlswhovape #milkman #vapepics #CoilPorn #vaping #improof #notblowingsmoke
747 Likes on Instagram
27 Comments on Instagram:
vapor_anonymous: Milk man is the best to me my man is so close to first then muffin man is 3 rocket man is to tart for my taste but everyone is deff for sure but most get tired of rocket in 2 days
vapor_anonymous: $50-$69.99 for 180ml bottle bit cheaper buying this way though sense avg 30ml is $15-$25 crazy price for 2 days of juice. That's why we make it I get 30ml for $1.50
instagram.com/arc.distro: Pretty cool
fuzeless: is the muffin man in the above picture an authentic OneHitWonder ? I recently bought MyMan eliquid from local reseller the cap looks like exactly like the one shown in the picture, not child proof. so I'm wondering.
Within weeks of the outbreak of war in August 1914 the Royal Naval Air Service (RNAS) was operating armoured cars in Flanders. They soon discovered that Rolls-Royces were the most durable and reliable and by Christmas of that year a new, turreted version had been built. This proved so successful that in 1920, when the War Office required new armoured cars they more or less copied the original Admiralty design.
The chassis is the 40/50hp Silver Ghost, slightly modified with stronger rear springs and twin Michelin steel disc wheels at the back. Armour covers the engine and crew compartment with hinged doors at the front to protect the radiator. The turret, which is turned by hand, contains a single Vickers water-cooled machine-gun. The rear section is an open tray, flanked by wooden lockers for the stowage of tools and other small items.
This particular car left Derby Works in 1920 and was armoured at Woolwich Arsenal. It served with No. 5 Armoured Car Company of the Tank Corps, first in Ireland and then in Scarborough from 1922. In 1927 our Rolls-Royce went with the Company to Shanghai during an international emergency and in 1929 it was in Egypt. Here it served for some time with the 12th Royal Lancers and 11th Royal Hussars. By 1939 it was back in Britain, undertaking anti-invasion patrols along the coast of East Anglia. It came to the Tank Museum via the School of Tank Technology after the war where it has been used on many special and official occasions. In May 1997 it was employed to transport Her Majesty, Queen Elizabeth II, during her visit to the Tank Museum.
The original turreted pattern of Rolls Royce was built on a strengthened commercial chassis in September 1914. This pattern, with slightly different bodywork, more vision slits and aluminium pistons was introduced on the 1920 Silver Ghost chassis. The turret was slightly higher and the car had disc-type wheels.
Issued new to 5th Armoured Car Company in Dublin in January 1921 (formed May 1920 from 17 Tank Battalion). Served in Ireland until 1922, then in Scarborough until 1927. It was shipped to Shanghai in 1927 and formed part of the British contingent of the League of Nations International Force. It then served in Egypt from 1929 to 1932, with the R.T.C. The 5th Armoured Car Company were re-equipped with light tanks in 1932 so the car was handed over to the 12th Royal Lancers (Prince of Wales') and on their departure to the U.K. in 1934 to the 11th Hussars (PrinceAlbert's Own). In 1938 they changed the Rolls Royce cars for the new Morris AC9 and this car was shipped back to the U.K. It was issued to the 1st Derbyshire Yeomanry in 1939, and took part in anti-invasion partrols along the north-east coast. In 1940 it was trnasferred to the D&M School at the Army AFV School, at Bovington. In 1946 it was handed over to the present Tank Museum. The car is painted as it was in Shanghai in 1927, one of four cars of No. 4 Section, 5ACC. The commander of the section was Lieut. G.W. Richards, MC
Precise Name: Armoured Car, Rolls Royce 1920 Pattern Mark I
Other Name:
DESCRIPTION
The Rolls Royce armoured car is almost a legend: introduced by the Royal Naval Air Service in 1914 modified versions were still in service with the 11th Hussars in the North African desert in 1940-41. In between they were also used by the Royal Air Force in Iraq and Egypt.
The Naval version proved so successful that when, in 1920, the Army needed new armoured cars the War Office perpetuated the Naval version with a few modifications. The chassis is that of the 40/50hp Rolls Royce Silver Ghost modified with stronger rear springs and twin Michelin disc wheels at the back and single disc wheels at the front. The engine was fitted with aluminium pistons. The engine and crew compartment is armoured and has hinged doors at the front to protect the radiator. The turret, turned by hand, mounts a single Vickers water-cooled machine gun. The rear of the body is an open tray flanked by wooden lockers for the stowage of tools and the crew’s kit.
A modified version of the 1920 Pattern was produced as the 1920 Pattern Mark IA. This had a commander’s cupola on the turret while the Vickers machine gun was carried in a ball mounting. The Mark IA was superseded by the 1924 Pattern that had a redesigned armoured body and a similar turret to the Mark IA.
At the beginning of the Second World War in September 1939 the British Army still had 42 Rolls Royce Armoured Cars 1920 Pattern Mark I, 10 of the 1920 Pattern Mark IA and 24 1924 Pattern cars. Most of these were used for training in Britain. However the 11th Hussars in Egypt were equipped with a ‘modernised’ version. This had an open topped turret armed with a Boys anti-tank rifle, a Bren light machine gun and a smoke discharger. The Hussars used these cars in action with Italian forces during the successful early campaign in Libya.
The chassis of the Tank Museum’s exhibit was built at Rolls Royce’s Derby works in 1920 and armoured at Woolwich Arsenal. It had a long and varied career.
Issued to No. 5 Armoured Car Company of the Tank Corps it served first in Ireland and then, from 1922, at Scarborough. It then went with No. 5 Company to Shanghai in 1927 to help protect the International Settlement during an outbreak of fighting between Chinese factions. By 1929 the Museum’s car was in Egypt with No. 5 Company. In 1932 it was transferred to the 12th Lancers and then in 1934 to the 11th Hussars before being shipped back to Britain in 1938. After the start of World War II the 1st Derbyshire Yeomanry used it for anti-invasion patrols along the North East coast. It escaped wartime scrap metal drives and was given to the Museum in 1946. Here it has been used on many special and official occasions, notably to transport Her Majesty Queen Elizabeth II during her visit to the Tank Museum in May 1997.
The Rolls Royce car is currently painted in the markings of number four section, No.5 Armoured Car Company, Shanghai, 1927, commanded by Lieutenant G.W. Richards, MC.
FURTHER READING
Fletcher D.; Mechanised Force, British tanks between the wars; ISBN 0 11 290487 4; HMSO, London, 1991
Fletcher D.The Rolls-Royce Armoured Car ISBN1 84908 580 9 Osprey Publishing 2012.
White B. T.; British Tanks and Fighting Vehicles 1914-1945; SBN 7110 0123 5; Ian Allan, London, 1970.
Summary text by Mike Garth V1.0
VEHICLES Features
Wheeled - 4x2
Tracks/Wheels
Machine Gun - .303 Vickers Machine Gun
Armament - Main Weapon Type
Rolls Royce 6 cylinder, water-cooled
Engine
4 Forward, 1 Reverse
Transmission
Leaf Spring
Suspension
Vehicle Statistics
4
Number (Crew)
4.25tons
Weight (Overall)
60mph
Maximum (Speed - Road)
Petrol
Type (Fuel)
180ml
Radius (Range)
9mm
Maximum (Armour Thickness)
.303in
Calibre (Main Gun)
80bhp
Power (Engine Output)
22gall
Volume (Fuel)
Number (Projectile)
5m
Length (Overall)
1.9m
Width (Overall)
2.3m
Height (Overall)
#Repost @s.quimby
・・・
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579 Likes on Instagram
6 Comments on Instagram:
jimbaer921: Laughed the first time I saw a 180ml bottle, now wondering if you guys make bigger ones😗💨
fxckjustiin: @limpy.gonzo i want that juice!
925stunna: #milkman is better imo but it's good
mr_dlux: Bought a bottle today and it's already 1/4 gone. Soooooo freaking good it's insane!!!
[MYC 14] BÀI HỌC VỠ LÒNG CHO VIỆC CHỌN BÌNH SỮA - KINH NGHIỆM MANG THAI
#binhsua #cachchonbinhsua #kichcobinhsua #tieuchuanbinhsua #numvu
Cộng Đồng Chia sẻ kinh nghiệm làm mẹ.
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Chăm sóc sức khoẻ mẹ sau sinh : goo.gl/cPMDwf
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(www.youtube.com/yt/copyright/...)
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We do NOT own all the materials as well as footages used in this video. Please contact kenhmeyeucon@gmail.com for copyright matters!
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THAM KHẢO CÁC VIDEO HAY BÀ BẦU
[MYC 15] BẢO QUẢN SỮA MẸ NHƯ THẾ NÀO CHO ĐÚNG
www.youtube.com/watch?v=RdSrQ...
[MYC 16] BỎ TÚI NHỮNG THỰC PHẨM TỐT CHO BÀ BẦU
www.youtube.com/watch?v=1lPTj...
[MYC 17] CÁCH PH N BIỆT CÁC CƠN CO THẮT CHUYỂN DẠ
www.youtube.com/watch?v=whV58...
[MYC 18] CÁCH CHĂM SÓC CUỐNG RỐN CHO BÉ SƠ SINH
www.youtube.com/watch?v=SWM0R...
[MYC 19] CHO TRẺ ĂN SỮA CHUA NHƯ THẾ NÀO THÌ HỢP LÝ
www.youtube.com/watch?v=b5HJ4...
“BÀI HỌC VỠ LÒNG” VỀ CÁCH CHỌN BÌNH SỮA
Bình sữa, các phương tiện khử trùng và nước sạch là những phần không thể thiếu khi bạn cho bé sử dụng sữa công thức. Những lưu ý khi chọn bình sữa dưới đây sẽ giúp mẹ chuẩn bị được những khẩu phần sữa an toàn cho bé.
Đóng x
1. Bình sữa nhựa tốt hơn
Hai chất liệu chính để làm bình sữa là nhựa và thủy tinh. Thủy tinh dễ vỡ, nên để đảm bảo an toàn cho bé, bạn nên chọn bình sữa bằng nhựa.
[MYC 14] BÀI HỌC VỠ LÒNG CHO VIỆC CHỌN BÌNH SỮA - KINH NGHIỆM MANG THAI
Bình sữa nhựa
Lưu ý, bạn cần kiểm tra thông tin sản phẩm và chỉ chọn loại nhựa được cam kết không chứa BPA – bởi đây là hóa chất nhân tạo, có thể ngấm vào sữa gây ảnh hưởng xấu đến sức khỏe và sự phát triển của bé như: có khả năng làm cho não và hệ sinh dục của bé phát triển bất thường, SỮA
[MYC 14] BÀI HỌC VỠ LÒNG CHO VIỆC CHỌN BÌNH SỮA - KINH NGHIỆM MANG THAI
Tiếp đến, kiểm tra độ trơn láng của mặt trong bình để chắc chắn chùi rửa dễ dàng. Trên bình sữa cần có vạch đánh dấu dung lượng rõ ràng và không dễ bị phai.
Dấu hiệu an toàn khi mua bình sữa bằng nhựa
Một điều cần thận trọng là khi bình sữa bằng nhựa có ký hiệu sau thì chúng ta không nên mua vì đây là nhựa không an toàn:
Bình sữa thủy tinh
Nguyên liệu thủy tinh nhìn chung an toàn hơn bằng nhựa. Bình sữa thủy tinh còn dẫn truyền nhiệt tốt, dễ cọ rửa. Tuy nhiên, do trọng lượng sẽ nặng hơn bình nhựa nên có thể gây khó khăn cho bé khi cầm bú.
Bạn sẽ cần ít nhất 3 bình sữa lớn có đầy đủ nắp đậy, nắp vặn
và núm vú cùng những vật dụng hỗ trợ khác
2. Núm vú của bình sữa
Tiếp theo chất liệu của bình sữa, phần núm vú cũng cần được kiểm tra. Có 3 lưu ý chính cho bạn về núm vú khi chọn mua và khi đã sử dụng bình sữa.
Dòng chảy của sữa qua núm vú: Bạn cần kiểm tra nhãn mác để đảm bảo núm vú có tốc độ chảy phù hợp với lứa tuổi của bé. Điều này ảnh hưởng khá nhiều đến quá trình bú sữa của bé. Một núm vú được thiết kế cho bé lớn hơn có thể làm bé sơ sinh nghẹt thở vì không kịp nuốt do lượng sữa chảy nhanh và quá nhiều.
Khi sử dụng lần đầu, bạn thử chốc ngược bình sữa và xem sữa có chảy ra từng giọt với tốc độ ổn định hay không? Nếu dòng chảy quá chậm, bé có thể mệt mỏi trước khi bú hết sữa trong bình. Một bé cần 15- 30 phút để uống hết 1 bình sữa.
Hình dạng núm vú: Tiếp đến, bạn cần xem xét hình dạng núm vú – nhiều nhà sản xuất cho rằng núm vú mà họ sản xuất là bản sao chính xác của núm vú mẹ. Nhưng không có bằng chứng nào cho thấy loại hình dạng nào là tốt, phù hợp nhất. Theo thời gian, bạn sẽ khám phá ra được loại núm vú nào phù hợp với con mình.
Kiểm tra núm vú có bị dẹt không: Không khí sẽ theo vào miệng khi bé uống sữa. Nếu nhìn thấy núm vú bị dẹt ra khi bé bú, bạn nên nới lỏng nắp bình 1 chút.
Tóm lại, không chỉ chất liệu mà các phần cụ thể của bình sữa đều cần được mẹ kiểm tra để chắc chắn rằng việc cho bé dùng sữa công thức sẽ diễn ra an toàn, mang lại sự phát triển đúng như mong đợi.
3. Lựa chọn kích cỡ phù hợp
Kích cỡ của bình sữa phụ thuộc vào độ tuổi của bé, bình nhỏ từ 50ml đến 120ml cho bé dưới 3 tháng tuổi, bình trung từ 120ml đến 180ml cho bé dưới 1 tuổi, bình lớn từ 180ml đến 250ml cho bé từ 1 tuổi trở lên.
Khi mua bình sữa cho bé nên chú ý tới van thông hơi, điều này cũng quan trọng vì nó giúp bé không bị nuốt không khí vào bụng và tiêu hóa dễ dàng hơn.
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Result of the first pie, which I baked twice:
I misunderstood the recipe and more or less foulded the eggyolks in. I saw my mistake when the first (this) pie went into the oven. After half an hour I took it out, completely ruined. The filling had split, it was like a melted butter soup. I poured the hot mess into a bowl, whisked it like crazy, put it back into the oven and baked it for another 20 minutes or so. This was the result. And funnily enough, people preferred this pie over the other one that was much more like t was supposed to. :-)
MOMOFUKU’S CRACK PIE
This pie calls for 2 x 25cm pie tins.
Cookie for crust
85g flour (2/3 cup plus 1 tablespoon = 3 ounces x 28.3g)
1/8 t baking powder
1/8 t baking soda
1/4 t salt
113g butter (1 stick = 113g)
71g light brown sugar (1/3 cup = 2,5 ounce x 28.3g)
35g sugar (3T = 1,25 ounces x 28.3g)
1 egg
100g rolled oats (1 cup = 3.5 ounce x 28.3g)
1.Heat the oven to 190°C (375F)
2.In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3.In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
4.Whisk the egg into the butter mixture until fully incorporated.
5.With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
6.Spread the mixture onto a 22x33cm (9x13-inch) baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.
Crust
Crumbled cookie for crust
57g butter ( ¼ cup = ½ stick = ½ x 113g)
21g brown sugar (1,5 T = 0,75 ounces x 28.3g)
1/8 t salt
Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between two 25cm (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.
Filling
300g sugar (1½ cups = 10.5 ounces x 28.3g)
200g light brown sugar (3/4 cup plus a scant 3 T = 7 ounces x 28.3g)
1/4 t salt
21g milk powder (1/3 cup plus 1 t = 3/4 ounce x 28.3g)
226g melted (1 cup = 2 sticks = 2x 113g)
200 ml (heavy) cream (3/4 cup plus a scant 2 T = 0,75 x 240ml = 180ml + 20ml)
1 t vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish
1.Heat the oven to 177°C (350F).
2.In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
3.Gently whisk in the egg yolks, being careful not to add too much air.
4.Divide the filling evenly between the 2 prepared pie shells.
5.Bake the pies, one at a time, for 15 minutes, then reduce the heat to 162°C (325F) and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
6.Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.
PS I’ve included my calculations to grams and milliliters, so it’s easier to spot mistakes, if there are any. You never know. Stupid American system.
A quick and dirty shot of a home made Frappuccino (minus the cream).
Colours tweaked in Photoshop with added text.
Nikon D50, Nikkor 28mm f/2.8AIS
ISO 200, f/4, 1/640s
SB600 @ 24mm, 1/32
CTR-301P
Makes 5x 250ml servings.
Ingredients:
Use your favourite ground (filter) coffee (60g).
In this case I used Starbucks House Blend. It has a sweeter taste, with a hint of chocolate.
I typically use Sainsbury's Continental coffee, which is quite a robust flavour, but not harsh.
100ml Vanilla Syrup (or Caramel syrup). Can be hard to find, but I am using Fabbri Vanilla Syrup.
Strong vanilla ice cream (think Cornish style) can be used with a little sugar as a substitute.
2pints (1litre) Milk (full fat or half).
Couple of ice cubes.
Boiling water
Funnel
Coffee Filter Paper
Large glass jar (litre ish)
Glass bottle, with stoppper
The coffee concentrate: (Makes enough for 5 servings)
Measure out 60 grams of coffee into a large and wide (litre-ish size) strong glass jar.
In my case I use an old Kenko instant coffee jar.
Boil 300ml of water in a kettle. Allow to cool slightly (as you should when adding to any coffee, instant or otherwise).
Pour into the jar with the ground coffee.
Use a large desert spoon to stir all of the coffee around and make sure it is all well saturated.
Cover the jar with a sheet of double of tripple folded cling-film, and screw the jars lid on.
Wait for the coffee to go cold, with occasional gentle shaking of the jar to move the coffee about a little. This can be done every now and then, say 30mins or so.
When cold, filter the contents through regular filter paper and a funnel into a glass (or known non-flavour leeching plastic) container. I use an old Bulmers/Magners cider bottle.
Try to get the ground coffee into the paper before the liquid runs through. This helps to hold a little more flavour as the liquid filters through.
[The Starbucks HouseBlend is quite light and course, which makes the filter process very quick - 5minutes]
Stopper the bottle with a resealable bottle stop (readily available and cheap in supermarkets).
This can be stored in the refrigerator for up to 1week.
The drink:
Pour about 40-50ml of coffee concentrate into a cocktail shaker.
Add 10-25ml of vanilla syrup (to taste)
Add 180ml of cold full fat milk (or half fat if you give a damn).
Drop in a couple of ice cubes.
Shake like Elvis, and strain into your glass of choice, and serve.
The drink can be developed further:
Crushed ice, or use a blender for the ingredients.
Ice cream can be added as well, which will cut down the amount of vanilla syrup.
Single cream can be included, pushing up the calories!
Chocolate sauce would make things go in a more Mocha direction.
Fresh whipped cream would just make things look that much nicer.
[MYC 21] CÁCH CHỌN SỮA CHO BÉ
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THAM KHẢO VIDEO HAY CHO BÀ BẦU
[MYC 22] CHUẨN BỊ ĐỒ TRƯỚC KHI SINH
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[MYC 23] ĐIỂM DANH CÁC SẢN PHẨM THAI GIÁO TỐT CHO BÀ BẦU
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[MYC 24] MÁCH BÀ BẦU 5 BÀI TẬP THỂ DỤC LÝ TƯỞNG
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[MYC 25] CÁCH BẾ TRẺ SƠ SINH ĐÚNG CÁCH
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[MYC 26] VAC XIN CẦN TIÊM TRƯỚC KHI SINH
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KINH NGHIỆM CHỌN SỮA BỘT TỐT NHẤT CHO BÉ YÊU
Các tiêu chí để chọn sữa công thức cho bé không chỉ có một vài thứ, tuy nhiên, quan trọng bậc nhất vẫn là biết được các thành phần dinh dưỡng, xem nó có phù hợp với nhu cầu phát triển của bé hay không. Không phải bé nào cũng có thể hợp với loại sữa mẹ mua về, bởi vậy việc tìm hiểu xem con mình đang cần gì (chiều cao hay cân nặng, các loại vitamin nào…) là vô cùng quan trọng.
Lượng sữa cần thiết cho các bé dưới 1 tuổi:
- Trẻ sơ sinh (1 tháng tuổi): 60-80ml/ bữa x 7-8 bữa/ngày (500-600ml/ngày)
- Trẻ từ 2-4 tháng tuổi: 100-120ml/ bữa x 6-7 bữa/ngày (700-800ml/ngày)
- Trẻ 5-6 tháng tuổi: 150-180ml/ bữa x 5- 6 bữa/ngày (800-1000ml/ngày)
- Trẻ 6-12 tháng: Ngoài các bữa ăn bổ sung như bột, cháo xay, trẻ vẫn cần phải uống thêm 500-600ml sữa/ngày, chia làm 3-4 bữa tùy theo mức độ uống của trẻ. Giai đoạn này trẻ uống sữa công thức loại II. Sữa loại này có thành phần các chất dinh dưỡng cao hơn sữa công thức loại I, nhất là chất đạm để phù hợp với sự tăng trưởng và phát triển của trẻ, nếu vẫn cứ dùng sữa công thức I thì trẻ sẽ chậm lớn do thiếu chất đạm. Các mẹ chỉ nên pha sữa của bé với nước ấm và pha theo tỉ lệ đã hướng dẫn trên bao bì, không phải bà mẹ nào cũng có thể đủ sữa nuôi con. Cũng bởi vì thế mà một giải pháp được đưa ra chính là dùng sữa công thức. Tuy nhiên, giữa hàng ngàn loại sữa, điều khiến các ông bố bà mẹ trăn trở chính là loại sữa nào tốt nhất cho con mình.
- Các tiêu chí để chọn sữa công thức cho bé không chỉ có một vài thứ, tuy nhiên, quan trọng bậc nhất vẫn là biết được các thành phần dinh dưỡng, xem nó có phù hợp với nhu cầu phát triển của bé hay không. Không phải bé nào cũng có thể hợp với loại sữa mẹ mua về, bởi vậy việc tìm hiểu xem con mình đang cần gì (chiều cao hay cân nặng, các loại vitamin nào…) là vô cùng quan trọng.
1. Chọn sữa bột cho con dựa vào bảng so sánh nồng độ các chất trong sữa bò, sữa mẹ và sữa công thức
Có một thực tế mà bạn cần biết đó là hầu hết sữa công thức cho trẻ sơ sinh đều làm từ sữa bò (một số ít làm từ sữa dê và đậu nành), nhưng để có được thành phẩm sữa đến tay các mẹ thì cần có rất nhiều khâu.
2. Chọn sữa cho bé thông qua bảng thành phần của một số hãng sữa Nhật uy tín
Để chọn được loại sữa tốt nhất cho con, mẹ cần phải biết, con cần công thức sữa như thế nào, hàm lượng các chất ra sao. Dưới đây là bảng so sánh nồng độ các chất có trong sữa bò nguyên kem, sữa mẹ và sữa công thức theo phân tích của các nhà khoa học Nhật Bản, một trong những nước đi đầu trong công nghệ sản xuất sữa công thức cho trẻ.
Nếu mẹ nào thích các hãng sữa Nhật, tin tưởng vào chất lượng sữa Nhật, có thể tham khảo thêm bảng thành phần trong các loại sữa Nhật sau đây để biết thêm nhiều thông tin dinh dưỡng hơn, nhằm lựa chọn được cho con mình sữa công thức an toàn và tốt nhất.
3. Hiểu một số đặc điểm của các hãng sữa nổi tiếng Nhật Bản giúp lựa chọn được loại sữa bột phù hợp
Một số đặc điểm của các hãng sữa nổi tiếng này có thể kể đến như sau:
- Sữa Glico đặc hơn các sữa khác, giúp bé tăng cân tốt hơn. Tuy nhiên, thành phần glico đạm nhiều nên khiến cơ địa bé nóng trong, hay khó tiểu, dễ táo bón. Nếu bé nhạy cảm với thành phần đạm thì mẹ nên cho bé uống ít sữa Glico.
- Sữa Morinaga lại giúp bé tiêu hóa tốt nhất so với các sữa còn lại, nên sẽ hợp với các bé nào dễ bị táo bón. Bởi có thể tiêu hóa tốt, bé sẽ hấp thu dinh dưỡng tốt. Mẹ nên cho bé uống đều đặn giúp phát triển hệ xương và cơ của bé.
Cộng Đồng Chia sẻ kinh nghiệm làm mẹ.
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Chả giò là món ăn rất được yếu thích bởi tính khô vừa mà không béo, dễ thực hiện, ngoài ra hiện nay trên các siêu thị hay cửa hàng tiện lợi thì chả giò đống hộp được bán rất nhiều có nhiều loại chay, mặn, loại thì chả giò rế, loại thì chả giò đậu xanh. Ăn thì ăn nhưng bạn không biết bánh tráng để cuốn được chả giò thì được làm như thế nào, bạn muốn tìm hiểu và làm thử cho gia đình ăn, vậy thì hãy cùng theo dõi hướng dẫn dưới đây để làm ra được bánh tráng đậu xanh dùng để cuốn chả giò nhé.
Cách làm bánh tráng đậu xanh cuốn chả giò (Ảnh: Internet)
Nguyên liệu cần có
Bột mì đa dụng: 250gr
Bột đậu xanh: 50g
Dầu ăn
Muối
Nước
Cách làm bánh tráng đậu xanh
Bước 1: Cho 250gr bột mì vào tô, trộn tiếp 50gr bột đậu xanh cho nữa muỗng cà phê muối vào trộn đều, rồi cho tiếp 180ml nước nóng vào. Cho từ từ nước nóng vào rồi đảo đều bột, cứ làm vậy cho đến hết nước.
Bước 2: Nhào bột cho đến khi bột trở nên dẻo không dính tay thì cho vào tô, lấy màn thực phẩm bọc lại, để bột nghỉ khoảng 45 phút cho bột nở ra.
Bước 3: Lấy bột ủ ra để lên mặt phẳng đã rắc bột mì lên để giúp bột không bị dính vào bề mặt. Nhào bột cho đều tay, đến khi thấy bột dẻo, nặng tay là được.
Bướ 4: Chia bột thành 2 phần bằng nhau, lấy mỗi phần bột nặn thành hình trụ rồi chia tiếp mỗi phần làm 4 phần nhỏ. Chú ý khi làm 1 phần thì phần kia dùng màn thực phẩm bọc lại để giữ ẩm không thôi thì bột bị khô. Dùng cán để cán từng miếng ra thành hình tròn, mỏng. Cứ làm đều như vậy cho đến hết bột.
Cán bột thành từng miếng mỏng tránh quá mỏng bánh tráng khi chín sẽ dễ rách ( Ảnh: Internet)
Bước 5: Trải một miếng màn bọc thực phẩm ra, cho miếng bột đã cán lên, sau đó lấy dầu quét lên mặt trên của miếng bột, cho tiếp miếng bột đã cán khác lên trên miếng bột mới làm xong, vẫn quét dầu, cứ làm tiếp tục đến khi hết bột thì thôi.
Bước 6: Dùng cây cán bột cán lại một lần nữa các lớp bột đã xếp, cứ việc cán cho độ dài vừa thích đừng lo lắng bột dính vào nhau vì đã có 1 lớp dầu ăn ngăn cách các lớp bột. Sau khi cán xong thì lấy một cái tô có đường kính vừa các lớp bột, đặt xuống và lấy dao cắt bỏ đi những cạnh rìa dư ra của bột.
Bước 7: Những chiếc bột đã cắt cứ để nguyên vậy cho vào giấy bạc cuộn chặt lại, rồi cho vào nồi hấp cách thủy khoảng 15 phút. Vì bột đã được nhào bằng nước ấm nên chỉ cần thời gian ngắn để hấp cách thủy là bột đã chính.
Bước 8: Lấy bánh tráng xuống và lột từng lớp bánh tráng đậu xanh ra là đã hoàn thành thành phẩm.
Với những chiếc bánh tránh đậu xanh đã làm xong thì với nhân để cuốn các bạn đã chuẩn bị trước như thịt heo xay, nấm mèo, mộc nhĩ, cà rốt, khoai môn,… nêm nếm gia vị rồi các bạn cuốn lại đem đi chiên lên là bạn đã có món bánh tráng đậu xanh cuốn giả giò.
>>> Xem thêm: Cách chiên khoai tây với bột chiên giòn
Chả giò được làm từ bánh tráng tự tay làm cũng không khác gì mua ngoài tiệm (Ảnh: Intetnet)
Thay vì đi mua bánh tráng đậu xanh để cuốn thì bạn cũng có thể tự tay làm bánh tráng mà không cần công phu như những các trung tâm sản xuất bánh tráng lớn, không cần phải lo về việc an toàn thực phẩm khi bạn đi mua chả giò đã làm sẵn bán bên ngoài. Tuy có hơi vất vả nhưng chính tay mình làm ra thật ý nghĩa phải không nào. Các bạn hãy vào bếp trổ tài khéo tay làm cho gia đình cùng thưởng thức cho các bữa ăn chính hay ăn vặt đều ngon. Chúc các bạn thành công!
Các bạn nếu yêu thích nấu ăn có thể xem tại đây để có thể cập nhật các thông tin về chương trình đào tạo nghề kỹ thuật chế biến món ăn.
via Kỹ Thuật – Cooking Blog kythuatcooking.wordpress.com/2018/09/11/cach-lam-banh-tra...
How to make delicious Matcha Latte!
Ingredients:
40ml of milk
20ml of water
1 tea spoon of sugar
1 tea spoon of Matcha
Put Matcha powder and suger in a tall cup. Add 20ml of hot water and beat well with the capucchino maker. Pour 180ml of hot milk. Recommended Match is Drink Matcha 100g of The Matcha House Europe.
At work, they make me eat lunch, and I'm not gonna eat their lunch, so I have to bring my own, and it's ever so troublesome, but whaddya gonna do.
I decided this week to try making some soup ahead of time, freeze it, and have enough for lunch every day. I've not made soup before, and I've not frozen soup I've made, soooooo this is a first!
Mushroom Barley Soup
Blend in a soup pot over high heat:
-50ml of oil
-15ml of butter
Add:
-680grams of mushrooms (I estimated, so I may have used too much, and it was consequently more shroom and less soup) (I used white button mushrooms, brown button/chestnut mushrooms, enoki, nameko and dried shiitake.) (Let the dried shiitake soak in hot tap water for 20 minutes to rehydrate. Save the water.) (You can use whatever mushrooms you like, though.)
-120ml of chopped shallots
Cook, stirring often, until the mushrooms are wilted, about 5 minutes. Add:
-50ml of wine
-thyme
Reduce the heat to low and cook, stirring and scraping brown bits off the bottom of the pot, for 5 minutes. Stir in:
-1L of Beef Stock/consommé (if you're using dried mushrooms, and you saved the water, mix your stock powder/goo/cube with the saved mushroom water for SUPER MUSHROOM BEEF BROTH WOOOO)
-180ml of pearl barley (大麦 in Japanese, find it in the 'stuff to stir in to your rice before you cook it' section of the supermarket)
-salt and pepper, not too much
Bring to a boil, reduce the heat, cover, and simmer until the barley is tender, 45 minutes to an hour, depending on your stove, your pot, your barley, etc.
I'm not sure how it ought to be. As I mentioned, I may have over shroomed, and desoupied the soup. Alternatively, the nameko may have served to thicken the soup. Either way, it was quite thick and chunky, but that's how I like it. Sticks to the spoon instead of my shirt. :P
paul Hollywood's sausage roll!! Ready to bake
Ingredients
For the rough puff pastry
225g/8oz plain flour
½ tsp salt
200g/7oz butter, chilled and cubed
180ml/6fl oz chilled water
½ lemon, juice only
For the onion chutney
2 onions, sliced
2 tbsp caster sugar
2 tbsp balsamic vinegar
For the filling
600g/1lb 5oz sausagemeat
1 tbsp chopped fresh thyme
salt and freshly ground black pepper
For the glaze
1 free-range egg, beaten
Preparation method
Sift the flour and salt into a large bowl and add the butter. Mix the butter around with a large metal spoon to coat it in flour. Be careful to keep the butter in lumps.
Mix the water and lemon juice together in a jug and gradually pour it into the flour and butter mixture.
Using a round-tipped knife, cut across the contents of the bowl several times, turning the bowl continuously as you chop the butter into the flour, until the dough comes together. The dough is very wet at this point.
Tip it onto a lightly floured work surface and quickly shape it into a rectangle about 30cmx20cm/12inx8in. With the pastry vertically on the board, fold the bottom third of the pastry up onto the middle third, then the top third down onto the other thirds. Wrap in cling film and chill for 10 minutes.
Bring the pastry out of the fridge and with the folded edge to the sides, roll the pastry again into the same proportions as the original narrow rectangle and fold in the same way again. Chill again. Repeat this twice more. After the last folding stage, wrap the pastry in cling film and chill in the fridge for two hours.
For the onion chutney, place the onions, caster sugar and balsamic vinegar into a medium saucepan. Cook gently, over a low heat, stirring occasionally, for 15 – 20 minutes or until the onions are soft, translucent and lightly caramelised.
Place the sausagemeat, chopped thyme, salt and freshly ground black pepper into a large bowl and mix thoroughly.
When the pastry is ready to use, if it is very firm, allow it to warm in the room for a few minutes.
Pre-heat oven to 220C/425F/Gas 7. Cover a large baking sheet with baking parchment.
Place the pastry onto a lightly floured board and roll out to a rectangle about 36cmx30cm/15inx12in. Cut into 6 even rectangles measuring about 12cmx15cm/5inx6in.
On the short side of each small rectangle place a cylinder of seasoned sausage meat weighing about 100g/3½oz. Spread some onion chutney onto the remaining pastry.
Wet the short edge of the pastry with a little water and roll up the sausagemeat in the pastry. Place onto the lined baking sheet with the seam underneath. Repeat with the remaining sausagemeat and pastry.
Glaze each sausage roll with the beaten egg. Diagonally slash each sausage roll on the top seven times.
Cook for 30 - 35 minutes or until the pastry is golden-brown and the sausage is cooked through. Eat warm or cold.
MOMOFUKU’S CRACK PIE
This pie calls for 2 x 25cm pie tins.
Cookie for crust
85g flour (2/3 cup plus 1 tablespoon = 3 ounces x 28.3g)
1/8 t baking powder
1/8 t baking soda
1/4 t salt
113g butter (1 stick = 113g)
71g light brown sugar (1/3 cup = 2,5 ounce x 28.3g)
35g sugar (3T = 1,25 ounces x 28.3g)
1 egg
100g rolled oats (1 cup = 3.5 ounce x 28.3g)
1.Heat the oven to 190°C (375F)
2.In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3.In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
4.Whisk the egg into the butter mixture until fully incorporated.
5.With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
6.Spread the mixture onto a 22x33cm (9x13-inch) baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.
Crust
Crumbled cookie for crust
57g butter ( ¼ cup = ½ stick = ½ x 113g)
21g brown sugar (1,5 T = 0,75 ounces x 28.3g)
1/8 t salt
Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between two 25cm (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.
Filling
300g sugar (1½ cups = 10.5 ounces x 28.3g)
200g light brown sugar (3/4 cup plus a scant 3 T = 7 ounces x 28.3g)
1/4 t salt
21g milk powder (1/3 cup plus 1 t = 3/4 ounce x 28.3g)
226g melted (1 cup = 2 sticks = 2x 113g)
200 ml (heavy) cream (3/4 cup plus a scant 2 T = 0,75 x 240ml = 180ml + 20ml)
1 t vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish
1.Heat the oven to 177°C (350F).
2.In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
3.Gently whisk in the egg yolks, being careful not to add too much air.
4.Divide the filling evenly between the 2 prepared pie shells.
5.Bake the pies, one at a time, for 15 minutes, then reduce the heat to 162°C (325F) and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
6.Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.
PS I’ve included my calculations to grams and milliliters, so it’s easier to spot mistakes, if there are any. You never know. Stupid American system.
MOMOFUKU’S CRACK PIE
This pie calls for 2 x 25cm pie tins.
Cookie for crust
85g flour (2/3 cup plus 1 tablespoon = 3 ounces x 28.3g)
1/8 t baking powder
1/8 t baking soda
1/4 t salt
113g butter (1 stick = 113g)
71g light brown sugar (1/3 cup = 2,5 ounce x 28.3g)
35g sugar (3T = 1,25 ounces x 28.3g)
1 egg
100g rolled oats (1 cup = 3.5 ounce x 28.3g)
1.Heat the oven to 190°C (375F)
2.In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3.In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
4.Whisk the egg into the butter mixture until fully incorporated.
5.With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
6.Spread the mixture onto a 22x33cm (9x13-inch) baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.
Crust
Crumbled cookie for crust
57g butter ( ¼ cup = ½ stick = ½ x 113g)
21g brown sugar (1,5 T = 0,75 ounces x 28.3g)
1/8 t salt
Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between two 25cm (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.
Filling
300g sugar (1½ cups = 10.5 ounces x 28.3g)
200g light brown sugar (3/4 cup plus a scant 3 T = 7 ounces x 28.3g)
1/4 t salt
21g milk powder (1/3 cup plus 1 t = 3/4 ounce x 28.3g)
226g melted (1 cup = 2 sticks = 2x 113g)
200 ml (heavy) cream (3/4 cup plus a scant 2 T = 0,75 x 240ml = 180ml + 20ml)
1 t vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish
1.Heat the oven to 177°C (350F).
2.In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
3.Gently whisk in the egg yolks, being careful not to add too much air.
4.Divide the filling evenly between the 2 prepared pie shells.
5.Bake the pies, one at a time, for 15 minutes, then reduce the heat to 162°C (325F) and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
6.Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.
PS I’ve included my calculations to grams and milliliters, so it’s easier to spot mistakes, if there are any. You never know. Stupid American system.
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www.lpchang.comRoom1805, Zhongguancun Science and Technology Building, No. 2911 North Zhongshan Road, Shanghai, China
1.Product name: zisha teapot shop
2.Place of origin:Yixing China
3.Material:purple sands,red clay,zisha,pottery,ceramic
4.Function:red/oolong tea drinking,handcrafted gift for teapot lovers/tea enthusiast,home decor accessories,antique teapot collection
5.Features:no harmful metal element,completely handmade teapot crafts
6.Volume:180ml
7.Width 12.6cm,Height 6.8cm,Dial 8.2cm
8.Color:purple
9.Packing:gift box
10.5-10 days shipping by EMS,DHL or FEDEX,15-25 days shipping by China post
11.Wholesale or OEM is welcome
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1.Item name:flower coffee cup
2.Place of origin:China
3.Material: franz porcelain
4.Function: coffee/milk/cappuccino drinking,creative holiday/birthday gifts,home decor accessories,cup collection.
5.Feature point:this porcelain coffee cup has flower figurine design,it's handmade artwork,looks amazing.
6.Include one cup,one plate and one spoon
7.Cup size:9x8.5cm,plate size:17cm,spoon size:14cm
8.volume:180ml
9.gift box packing
10.5-10days shipping by EMS,DHL or Fedex,14-25days by China post
11.also offer wholesale and OEM
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