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The "Idle" limited edition prints are now available! Orders can be made at learnandskate.bigcartel.com/product/idle-by-tran.
DETAILS:
- "Idle"
- 16 x 16 inches / 40 x 40 cm
- Edition of 30
- Fine art print on 290gsm paper
- Printed w/ archival pigment
- Hand signed & numbered by artist
- $100 (€90.00)
- ALL PROCEEDS from this sale will help children have access to an education center in Oulan-Bator, Mongolia
❤️✨ LIMITED EDITION PRINT SALE ✨😍
Limited edition prints of my painting "Idle" will be available for purchase this Tuesday! They've been meticulously made by the folks at Static Medium Print & Photo. Roule petit Ougandais and I are super happy to share this with you!
DETAILS:
- "Idle"
- 16 x 16 inches / 40 x 40 cm
- Edition of 30
- Fine art print on 290gsm paper
- Printed w/ archival pigment
- Hand signed & numbered by artist
- $100 (€90.00)
- ALL PROCEEDS from this sale will help children have access to an education center in Oulan-Bator, Mongolia
AVAILABLE THIS TUESDAY, Aug. 6th, 2019.
Order soon: learnandskate.bigcartel.com/product/idle-by-tran
【威廉懷特小教室】之九-2，討論座位的高度與深度
許多建築師在設計階段，並未仔細考慮公共空間中關於「坐」位的空間細節，如坐緣的適當深度與高度。一般來說，適當的高度範圍應在30-90公分間；而讓人坐下來最自在的深度，大約是面寬76.2-91.4公分的平面—是平面兩側都可以讓人坐下來的寬度。太窄的平面，兩個人坐下來的身體距離會顯得尷尬不自在。無法放鬆坐下來情況下，為了不要碰到另一邊的人，身體會有點緊張的往前靠。很可惜，這樣的空間我們很少在公共空間見到。
這樣的理想寬度並不是說，兩倍的寬度一定得容納兩倍的人數，而是空間寬敞、舒服了，人們會有比較高的意願選擇在公共空間坐下來。
Sitting Depth and Height
Many architect do not think of the depth of the banks. Rarely you will find a bench where you can sit to two sides. 30 to 36 inches (1 inch = 2.54 cm) is the best depth for people to sit comfortably. When it’s smaller, it becomes awkward and uncomfortable and you will see the people lean forward.
With a few additional inches of depth builders can double the amount of sitting space. This means not that it will double the amount of people. The advantage of extra space is the social comfort. People get more choices to sit.
The best sitting height for a bench varies between 1 and 3 foot (1 foot = 30.48 cm).
全文詳見：http://eyesonplace.net/2016/07/24/威廉懷特的小都市空間的社會生活。之九-2/
巨大なプレッツェルの中からは、とろ〜りチーズと具材がたくさん！あっと驚くサプライズレシピのご紹介です。
もちもち食感のプレッツェルは食べ応えも抜群！おもてなしにもピッタリです。ぜひ作ってみてくださいね♫
巨大プレツェル♪中にはサプライズ！？
８人分
材料：
ぬるま湯 180ml
砂糖 小さじ1 ½
ドライイースト 小さじ1 ¼
薄力粉 280g＋ 適量 （作業面に振りかける分）
塩 小さじ1 ½
オリーブオイル 大さじ2（二つに分けておく）
クリームチーズ（常温） 225g
パルメザンチーズ 大さじ2
チャイブ（みじん切り） 10g
黒コショウ 小さじ¼
ピザ用トマトソース 大さじ2
棒状チーズ（半分に切る） 2本
ミニペパロニ 大さじ2
ベーコン（焼いてみじん切りにする） 2枚
細切りチェダーチーズ 大さじ2
溶き卵 1個分
粗塩（振りかけ用） 少々
溶かしバター（無塩） 大さじ2
作り方：
1.大きめのボウルにぬるま湯と砂糖を入れて混ぜ合わせる。ドライイーストを加えて泡が立つまで5分置く。
2.薄力粉、塩、オリーブオイル大さじ1を加え、生地がひとまとまりになるまで混ぜる。
3.生地を取り出し、オリーブオイル大さじ1をボウルの内側に塗る。生地をボウルに戻し、キッチンタオルかラップを被せる。暖かい場所で1時間、2倍の大きさに膨らむまで寝かせる。
4.オーブンを200˚Cに予熱しておく。
5.手や麺棒で生地を約75cmx10cmになるように伸ばす。
6.生地の両端2cmを残してクリームチーズを中央に塗る。
7.生地の1/3に、パルメザンチーズ、チャイブ、黒コショウをかける。
8.次の1/3にピザソースを塗って、棒状チーズとミニペパロニをのせる。
9.残りの1/3にベーコンとチェダーチーズをのせる。
10.具材を生地で包み、継ぎ目と端を摘んで完全に閉じる。転がしながら軽く伸ばす。
11.生地で「U」の形を作り、両端をツイストさせながら交差して「U」の下部分に付ける。
12.クッキングシートを敷いた鉄板に移す。表面に溶き卵を塗って塩をふる。
13.きつね色になるまで25～30分焼く。
14.10分冷まし、溶かしバターを塗ったら、完成！
Giant Multi-Stuffed Soft Pretzel
for 8 servings
Ingredients:
¾ cup warm water(180 mL)
1 ½ teaspoons sugar
1 ¼ teaspoons active dry yeast
2 ¼ cups all-purpose flour(280 g)
1 ½ teaspoons salt
2 tablespoons olive oil, divided
8 oz cream cheese(225 g), softened
2 tablespoons shredded parmesan cheese
¼ cup fresh chives(10 g), chopped
¼ teaspoon freshly cracked pepper
2 tablespoons pizza sauce
2 sticks mozzarella cheese, halved, lengthwise
2 tablespoons mini pepperoni
2 strips bacon, cooked and chopped
2 tablespoons shredded cheddar cheese
1 egg, beaten
coarse salt, for sprinkling
2 tablespoons unsalted butter, melted
Preparation:
1.In a large bowl, whisk together the water and sugar. Add the yeast and let rest for 5 minutes, until it starts to foam.
2.Add the flour, salt, and 1 tablespoon of oil, and mix thoroughly until the dough comes together.
3.Remove the dough, grease the bowl with the remaining tablespoon of olive oil, then return the dough to the bowl and cover with a dish towel or plastic wrap. Let sit in a warm place for 1 hour, until the dough has doubled in size.
4.Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
5.Using your fingers or a rolling pin, stretch or roll the dough out into a long, thin strip, about 30 inches (76 cm) long and 4 inches (10 cm) wide.
6.Spread the softened cream cheese down the middle of the dough strip, leaving a 1-inch (2 cm) border on each end.
7.Sprinkle the Parmesan, chives, and black pepper over the first third of the cream cheese on the dough strip.
8.Spread the pizza sauce over the middle third of cream cheese. Place the mozzarella and pepperoni over the sauce.
9.Sprinkle the bacon and cheddar cheese over the cream cheese on the last third of the dough strip.
10.Fold and pinch the dough around the cheese fillings along the entire strip, ensuring the ends are closed. Roll slightly to seal and lengthen.
11.Carefully form a pretzel shape by taking the ends of the strip, making a “U” shape, twisting the ends around each other, and connecting the ends to the bottom of the “U” shape.
12.Transfer the pretzel to the prepared baking sheet and brush with egg wash. Sprinkle with coarse salt.
13.Bake for 25-30 minutes, or until golden brown.
14.Cool for 10 minutes, then brush with melted butter before serving.
15.Enjoy!
#TastyJapan #レシピ
MUSIC
Licensed via Audio Network
Today we're going to show you how to make the incredibly crispy, buttery and melt in your mouth French butter cookies-- Palets Bretons.
Palets Bretons is a famous French butter biscuits from Brittany. It's thick about 1.5cm with pretty cross pattern. It's slightly salty, but very delicious and easy to make, and perfect for teatime. Also it's ideal for the tart shells.
Before to make palets Breton, you need some pastry rings, but if you don't have that, don't worry, use the muffin pan, you will get the same delicious result. 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/NY5e5oeTEc4
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Palets Breton Recipe
☞ This recipe can make 8~9 cookies
✎ Ingredients
unsalted butter 120g, soften at room temperature
powdered sugar 70g
all-purpose flour 130g
baking powder 2g
egg yolk 25g, about 1.5 egg yolks
rum 10g
fleur de sel 1g
✎ Instructions
1. Place the butter at room temperature for 30 to 60 minutes until it’s quite soft.
2. Mix the egg yolks and rum together in a large bowl.
3. Sift sugar into the bowl, whisk until the mixture are pale and thick.
4. Add the soften butter into the mixture, mix until well combined.
5. Sift the flour and baking powder into the bowl. With the rubber spatula, gently cut down from the center of the bottom twice, then scrape the side and rotate to fold the batter over the top. Repeat folding several times until the flour has disappeared.
6. Transfer the cookie dough onto the plastic wrap, cover it and gently press the dough to flatten, then chill for 20 minutes.
7. Take the dough out of the fridge and roll it out between two sheets of parchment to a thickness of about 1/3 inches (1.5 cm). Freeze for 1 hours.
8. Using a cookie cutter of about 5.5cm in diameter, cut the dough into small disks.
9. Place the dough disks on the baking tray, leave a little bit of space in between each cookies.
10. In a small bowl, add several drops of milk into egg yolk and mix well. Brush the cookies with the egg wash and chill for 20 minutes.
11. Meanwhile, lightly butter the baking rings about 6cm in dia, 5cm in height, set aside.
12. Brush the cookies with the egg wash again, then use the back of a fork to create the cross pattern. In the process, if the dough become soft, place in the fridge for a few minutes to harden.
13. Put the buttered pastry rings to fit the cookies, preheat the oven to 160°C, bake for 28-30 minutes, remove the rings and bake for 3-5 minutes or until golden brown.
14. Carefully place the cookies on a cooling rack until completely cool.
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#FrenchDessert
#paletsBretons
#easyRecipes
(in ENGLISH - hướng dẫn tiếng Việt) This video shares with you how to make JAPANESE STRAWBERRY SHORTCAKE. The cake is so fluffy, tender and moist, which goes perfectly with fresh strawberries and whipped cream. Printable recipe coming soon on my website: www.ricenflour.com
EQUIPMENT: One Square pan of 9 x 13 inches (22 x 33 cm) – however, a bit smaller (for example: 8 x 12 inches/ 20 x 30 cm) or bigger pan can be used instead.
INGREDIENTS
A. For the Cake
4 egg yolks (18 - 20 gr/yolk) – room temperature
20 gram (1-1/2 tablespoons) caster/ ultrafine sugar
some drops of strawberry flavor
1/4 tsp red food color
40 ml (2-2/3 tablespoons) milk - room temperature
40 gram (3 tablespoons) vegetable oil
3 ml (1/2 teaspoon) vanilla extract
30 gram (1/4 cup) all purpose flour
30 gram (3 tablespoons) corn starch
4 egg whites (30 - 35 gr/egg white) – at room temperature
a pinch of salt
1/4 teaspoon cream of tartar – or substituted by lemon juice or white vinegar of equivalent amount
60 gram (4-1/2 tablespoons) caster/ ultrafined sugar - sifted
B. For the Filling
200 ml (3/4 cup + 3 Tbsp) cold whipping cream (35 - 40% fat)
23 gram (1-1/2 tablespoons) caster/ ultrafined sugar - sifted
150 g strawberries for filling plus more berries for decor
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Mời các bạn xem công thức đầy đủ, danh sách nguyên liệu và tổng hợp các lưu ý, bí quyết khi làm bánh.... tại website: http://www.savourydays.com/cach-lam-banh-kem-dau-tay-kem-video/
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MUSIC
1. Heartwarming 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=USUAN1100207
Artist: http://incompetech.com/
2. Divertimento K131 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=USUAN1100533
Artist: http://incompetech.com/
3. Hyperfun 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=USUAN1400038
Artist: http://incompetech.com/
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