關於 oven temperature ，我們在網路上蒐集到這些相關的討論、資訊與評價

TỔNG HỢP TỪ VỰNG IELTS CHO DẠNG PROCESS TRONG#IELTSWRITING TASK 1
Bài viết tổng hợp các cụm từ hay cho 2 dạng Process: man-made và natural.
🎗PHẦN TỪ VỰNG CHO DẠNG MAN-MADE
- to be dug out of the ground: được đào lên khỏi mặt đất
- to be placed onto a metal grid: được đặt lên 1 vỉ kim loại
- to be put through a roller: được đưa qua băng chuyền
- breaks it into small chunks: đập nó thành những mảnh nhỏ
- to be mixed with: được trộn với
- to be either put in a mould or cut by a wire cutter: hoặc được đưa vào 1 cái khuôn hoặc được cắt bởi 1 cái máy cắt gạch
- well-shaped(adj): có hình dạng đẹp
- to be laid in a drying oven: được đặt vào 1 cái lò nung
- to be then heated in a kiln: được đun nóng trong 1 cái buồng
- moderate temperature: nhiệt độ vừa phải
- to be cooled: được làm nguội
- to be packaged: được đóng gói
- to be transported to…/ to be delivered to …: được vận chuyển đi đâu đó
- to be picked by hand: được hái bằng tay
- to be dried in the sun: được phơi khô dưới ánh nắng mặt trời
- to be sold to …: được bán cho …
- to be harvested: được thu hoạch
🎗PHẦN TỪ VỰNG CHO DẠNG NATURAL
- experience/undergo significant changes: trải qua những thay đổi đáng kể
- pass through three distict physical stages: trải qua ba giai đoạn vật lý khác nhau
- lay a couple of/ a massive number of eggs: đẻ một vài / một số lượng lớn trứng
- begin life as eggs: bắt đầu cuộc sống là những trái trứng
- hatch within 3 to 5 days: nở trong vòng 3 đến 5 ngày
- hatch into …: nở thành con gì
- the hatching process: quá trình nở
- to be … cm in length/ to be … cm long: dài … cm
- vary in size/colours/shapes: đa dạng về kích thước / màu sắc / hình dạng
- to be termed …/ to be commonly called …: được gọi chung là …
- grow to adult size/ grow to maturity/ turn into an adult/ become fully-grown adults: tăng trưởng thành kích thước trưởng thành/ tới giai đoạn trưởng thành
make it to the adult stage: đạt tới giai đoạn trưởng thành
- emerge/appear: xuất hiện
- feeding grounds: khu vực kiếm ăn
- feed on…: ăn cái gì
- external gills/ internal gills: cái mang bên ngoài / cái mang bên trong
- grow the hind legs/ the front legs: mọc chân sau / chân trước
- grow quickly in size/ double in size: phát triển nhanh chóng về kích thước / kích thước gấp đôi
- shed their old skin/ shed their outer layer: thay da cũ / thay lớp ngoài của chúng
- moult several times: thay lông vài lần
- breathe underwater: hít thở dưới nước
- make mass migration across long distances: thực hiện di cư hàng loạt với khoảng cách dài
- the cycle repeats itself/ starts again: chu kỳ lặp lại/ bắt đầu lại
- the life cycle takes/lasts …. days/weeks/…: vòng đời kéo dài …. ngày / tuần / …
- after …days/weeks of development: sau … ngày / tuần phát triển
- normally live for … to … weeks/months/years: thường sống từ … đến … tuần / tháng / năm
- over the course of … days/weeks: trong bao nhiêu ngày / tuần
- to be covered with …: được che phủ, bao phủ bởi …
- build their nests in trees/on the ground: xây dựng tổ của chúng trên cây / trên mặt đất
- under optimal conditions: trong điều kiện tối ưu
- in adverse circumstances: trong các trường hợp bất lợi

PHẦN VÍ DỤ page mình xem tại đây nhé:
https://ielts-nguyenhuyen.com/tu-vung-ielts-writing-task-1-process/
#ieltsnguyenhuyen

Who is ready for Mid-Autumn Festival （中秋節) ? Come and get the lantern with me in Sai Ying Pun!

New Mid-Autumn Festival Shopping Vlog is ready! Watch till the end to see which lantern we bought at last: https://youtu.be/gV0pRlIv2Qs

There is a number a paper offering stores near Queen's Road West, Sai Ying Pun 西營盤皇后大道西. Every year before the Mid-Autumn festival, the street becomes a Lantern Street! One thing we found disappointing is that the quality of the handmade lantern dropped. Swipe to see the last 2 photos, those are the rabbit and goldfish lanterns we found 4 years ago.

Don’t forget to check out 卓越食品餅店, which is right opposite to these Lantern shop for the Piggy biscuit #豬籠餅 #豬仔餅, which was once a very popular Mid-autumn festival snack!

Bakers used to bake a small portion of mooncake dough to test the temperature of the oven. To sell off leftover mooncake dough, bakers make it into the shape of piggy, goldfish, and sold them in tiny colourful pig cages.

Mid Autumn festival falls on the 15th day of the eighth lunar month (falls on 21st September, 2021 in western calendar). On this full moon (which symbolizes family reunion) night, family members gather to eat mooncakes, play lanterns and enjoy the moon.

How to go: Take MTR to Sai Ying Pun station, Exit A1 西營盤皇后大道西

#explorehongkong_SaiYingPun
#explorehongkong_festival
#explorehongkong_中秋節

#hk #hongkong #🇭🇰 #香港 #hktravel #hktraveller #hktravelbloggers #hongkongtravel #hktrip #香港旅遊 #香港旅行 #explorehongkong #discoverhongkong #hkstyle #travelgram #香港好去處 #travelasia #燈籠 #中秋節 #傳統燈籠 #MidAutumnFestival #Lantern

泰式炆牛肉炒可

1 featherblade 牛嘅部位 (@goldenpighk 可以訂)

Braising Sauce 炆汁材料
12 tablespoons Oyster Sauce 蠔油
6 tablespoons dark soy 老抽
6 tablespoons light soy 生抽
8 tablespoons sugar 砂糖
300ml water 水


Stir Fry 炒河材料:
300-400g Flat Rice Noodles 愛你炒嘅河粉
2 tablespoons vegetable oil 菜油
3-4 cloves garlic, minced 蒜頭
2-3 Bird’s eye chilies 指天椒
1/2 onion 洋蔥或者乾燥
2 spring onions 蔥花
3-4 sprigs of fresh green peppercorns 青胡椒請
1 cut Thai Basil 金不換
Fried garlic 炸蒜
Fried onions 炸洋蔥
你可以加你鍾意炒嘅菜都得

用中火煎塊牛肉每一邊. Bring the featherblade to room temperature and gently sear all sides.
加晒啲炆汁材料 同埋夠牛肉落一個大煲裏面Place in a large braising pot and then mix in the braising sauce and bring to a boil.
冚蓋放落個焗爐用125度局黃至三個鐘. 喺爐頭用細火蚊兩至三個鐘都得㗎. Transfer the pot into an oven set at 125C and braise for 2 hours, turning half way through.
啲牛肉炆完之後就可以走如何瞓啦. 用個鑊去炒香啲蒜蓉洋蔥蔥同指天椒. 你都可以落一半嘅金不換派籌. In a hot wok, fry the garlic, onions, chilies, some spring onions and Thai basil.
加啲河粉跟住用炆牛肉椰汁加埋落去濕炒
Add the flat noodles and add some of the braising liquid as stir frying.
呢啲新鮮金不換放埋落去咁就可以貸款啦. 切啲牛肉放上去跟住可以加啲炸蒜同埋啲炸洋蔥新鮮金不換同指天椒都得㗎Place in a plate and add some nice slices of featherblade.
Serve with some fresh Thai basil, coriander, fried garlic and onions
唔鍾意食辣嘅都唔使落辣椒都好好味㗎👍

煮完之後影張相同我分享呀🤩

#cooking #beef #sustainablebeef

牛乳の代わりにアーモンドミルクを加えた
バター不使用のオイルマフィンです。
バターなしでもふんわりしっとり♡なのが嬉しい＾＾
生地にもアーモンドをたっぷり入れたので、ほんとうにしっとりな焼き上がりです。
自立する紙のカップで焼くときは、生地は入れすぎないように注意してください。
家のオーブンはクセがあるので、途中必ず前後入れ替えないと丸く焼けないんですが、今日はタイミングを逃してしまい、全員リーゼント風になってしまいました、(´；ω；`)ｳｩｩ
↑リーゼントって通じるのだろか。

生地作りは順に混ぜていくだけなので、初心者さんでも簡単!
ひとくちサイズで沢山焼けたら、ぜひ家族や
お友達にもお裾分けしましょう♪

レシピは下にあります↓

フォロー&いいね! も お願いします!!!!!!
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instagram
https://www.instagram.com/kafemaru/?hl=ja
Blogブログ始めました。
良かったら遊びにきてください＾＾
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【Ingredients】Make 12 Muffins
50g Almond Milk　
30g Oil
45g Cane sugar　
1 Egg (50g)room temperature
60g Cake flour　
40g Almond flour　
3g Baking powder　

15g Sliced almonds　

【Directions】
Preparation:
Preheat the oven to 338 °F/170℃.

①Crack the eggs into a small bowl and mix well.
②Place almond milk in a bowl.
③Add the oil little by little and mix well.
④Add the egg and mix well.
⑤Add sugar and mix.
⑥Add the sifted flour,almond flour, baking powder and mix.
⑦Put the cake batter in each cup. Top with Sliced almonds.
⑧Bake at 170℃ for about 16 minutes.
***Depending on your oven, it may be difficult to brown, but if you bake it too long, it will lose its moisture and become hard.

***れしぴ置き場***

【材料】12個(1個のサイズ:約直径2.8cm高さ3cm)
アーモンドミルク 50g
米油 30g
きび砂糖 45g
卵　1個(50g)室温
薄力粉 60g
アーモンドプードル 40g
ベーキングパウダー 3g

スライスアーモンド 15g

***れしぴ置き場***

【作り方】
準備:
オーブンは170℃に温めておく。

①小さなボウルに卵を割り入れ、よく混ぜる。
②ボウルにアーモンドミルクを入れる。
③米油を少しずつ加えてよく混ぜる。
④①の卵を加えて混ぜる。
⑤砂糖を加えてよく混ぜる。
⑥薄力粉、アーモンドプードル、ベーキングパウダーをふるい入れてぐるぐる混ぜる。
⑦生地をマフインカップに入れ、上にスライスアーモンドを乗せる。
⑧170℃で約16分焼く。
***オーブンによっては焼き色が付きにくいかも知れませんが、長く焼きすぎると水分が飛んで固くなるので、焼きすぎないようにします。調整してください＾＾
少し冷ましてまだ温かいうちに、袋に入れて保存します。

●材料について
*クセのないお好みのOil でOkです
*焼き上がりの色味とコクが出る味の点からきび砂糖
をおススメしていますが、グラニュー糖でもOK
*Mサイズ位だと思いますが、最近の卵は大きさがまちまちなことが多いので面倒でなければ量ってください～

ラム酒香るしっとりほろりな栗の渋皮煮入りパウンドケーキ、栗のテリーヌです


【材料】
18cmパウンド型
・バター　100g
・きび砂糖orグラニュー糖　70g
・はちみつ　15g
・塩　ちょっぴり
・卵黄　2個
・全卵　1個
・薄力粉　60g
・アーモンドパウダー　30g
・ベーキングパウダー　2g
・栗の渋皮煮　8個
・ラム酒　適量

【準備】
・バターを室温で柔らかくする
・パウンド型に敷き紙を敷く
・栗の渋皮煮の表面のシロップをペーパーで拭っておく
・薄力粉、アーモンドパウダー、ベーキングパウダーはふるって使う
・オーブンを170℃に予熱する

【作り方】
1.　ボウルに柔らかくしたバター100gをほぐし、泡立て器で砂糖70gをすり混ぜ、はちみつ15g・塩ちょっぴりも混ぜる
2.　卵黄2個を1個ずつ混ぜ、溶いた卵1個分も少しずつ加えて混ぜ合わせる
3.　薄力粉60g・アーモンドパウダー30g・ベーキングパウダー2gをふるい入れ、ヘラに持ちかえてさっくり混ぜ合わせる
4.　粉っぽさがなくなってツヤが出たら半分を敷き紙を敷いたパウンド型に詰め、栗の渋皮煮を並べる
5.　残りの生地を詰めて表面を均し、170℃に予熱したオーブンで40～45分、竹串をさして生地がついてこなくなれば焼き上がり
6.　粗熱が取れたら取り出し、お好みの量のラム酒を刷毛で塗り、ラップに包んで馴染ませて出来上がり

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▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
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http://www.ikashiya.com/
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↓using translation software.

[Ingredients]
18 cm pound cake mold
・Butter 100 g
・Raw cane sugar or granulated sugar 70 g
・Honey 15 g
・A bit of salt
・Two egg yolks
・One whole egg
・Cake flour 60 g
・Almond powder 30 g
・Baking powder 2g
・Simmered Chestnuts (8)
・Rum, to taste

[Preparation]
・soften butter at room temperature
・Cover the pound cake mold with baking paper.
・Wipe the syrup on the inner skin of the chestnut with a paper towel.
・Sift weak flour, almond powder and baking powder.
・Preheat the oven to 170 °C.

[How to make]
1. Loosen 100 g of softened butter in a bowl, grind and mix 70 g of sugar with a whisk, and mix 15 g of honey and a bit of salt.
2. Mix 2 egg yolks one by one. Add 1 beaten egg little by little and mix.
3. Sift in 60 g of weak flour, 30 g of almond powder and 2 g of baking powder, and lightly mix it together with a spatula.
4. When the powdery feel is gone and the gloss comes out, cover half and stuff it in a pound cake mold covered with paper. Arrange the chestnuts simmered in their inner skins.
5. Stuff the rest of the dough and flatten the surface. Poke it with a bamboo skewer and bake it for 40 to 45 minutes in an oven preheated to 170 °C if the dough doesn't stick then it will be complete.
6. Take it out when it cools down. Brush it with your favorite amount of rum. Wrap it in a plastic wrap and it will be complete.

甘いかぼちゃとリッチなクリームチーズを掛け合わせた2層のチーズケーキ！
ザクザク食感のシナモンクランブルがアクセントになっています♪
ぜひ作ってみてくださいね！

かぼちゃチーズケーキ
12個分

材料：
溶かしバター　大さじ6
グラハムクラッカー（砕いておく）10枚
クリームチーズ（常温）905g
卵　4個
バニラエクストラクト　小さじ1
砂糖　300g
かぼちゃ（つぶしてピュレ状にしておく）425g

■トッピング用クランブル
バター　115g
薄力粉　125g
ブラウンシュガー　110g
シナモン　大さじ1

作り方：
1.ボウルに溶かしバターと砕いたグラハムクラッカーを入れ、よく混ぜる。

2. 23x33cmのスクエア型に(1)を入れ、カップの底で平たくする。冷蔵庫に入れて冷やす。

3. 大きめのボウルにクリームチーズ、卵、バニラエクストラクト、砂糖を入れ、滑らかになるまで混ぜる。

4.(2)のスクエア型を冷蔵庫から取り出して(3)を半分流し込み、冷凍する。

5. オーブンを160˚Cに予熱しておく。

6. (3)の残り半分にかぼちゃを入れ、よく混ぜる。

7. 冷凍庫から(4)を取り出し、(6)をのせる。へらで表面を平らにならす。

8. オーブンで30分焼く。

9. トッピング用クランブルを作る。ボウルにバター、薄力粉、ブラウンシュガー、シナモンを入れ、湿った砂のようになるまで混ぜる。

10. チーズケーキをオーブンから取り出す。(9)を振りかけ、てオーブンに戻して25分焼く。

11. オーブンからチーズケーキを取り出し、粗熱が取れるまで完全に冷ましたら、完成！冷蔵庫で冷やしたらさらに美味しくなります。

===

Pumpkin Cheesecake Bars
Servings: 12

INGREDIENTS
6 tablespoons butter, melted
10 graham crackers, crushed
32 oz cream cheese(905 g), at room temperature
4 eggs
1 teaspoon vanilla
1 ½ cups sugar(300 g)
15 oz pumpkin puree(425 g), 1 can

■CRUMBLE TOPPING
½ cup butter(115 g)
1 cup flour(125 g)
½ cup brown sugar(110 g)
1 tablespoon ground cinnamon

PREPARATION
1. In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.

2. Cover the bottom of a greased 9 x13-inch (23x33 cm) baking pan with the graham cracker mixture and spread evenly. Chill.

3. In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.

4. Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.

5. Preheat the oven to 325˚F (160˚C).

6. Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
7. Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.

8. Bake for 30 minutes.

9. Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.

10. Top the cheesecake with the crumble topping and bake for another 25 minutes.

11. Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.

12. Enjoy!

#TastyJapan

#レシピ

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