扶贫? 还是救急? 这是谁的责任?
(长文慎入,想要帮他们的朋友,请看IG STORY 和最下方联系)
不得不承认,人的思维会随着年纪和经历的不同,而有所改变。选美之后我一直专注于教育的慈善活动,因为我相信知识可以改变命运。可是几年前和友人去了柬埔寨看他经营的慈善学校之后,心中有些感慨。我们都相信小孩不能不受教育,可是当地的小孩,“知识”对他们来说只额外的加分,当你亲自去到他们家,看见什么叫真正的“家徒四壁”的时候,也许我们坚持的信念也会动摇,更多的是无奈。
我们常听见“救急不救贫”,是的,我也一直那么认为,因为“长贫难顾”,除非你有能力承诺一辈子。慈善本来就是一件随心的事,我也知道我身边很多朋友,家人,都会定时每个月量力而为,捐一点力所能及的款项或物资给需要帮助的人。
MCO1.0之后,我收到的需要帮助的团体、组织、甚至个人单位不尽其数,一开始我也觉得凭一己之力,能捐多少是多少。购买医疗物资,派盒饭等等,能做就做吧!但这疫情下来,已经接近两年了,再想帮忙,也不知从何帮起。
本来只是想在生日当天干点有意义的事,朋友告诉我某些单位需要呼吸机,可是费用实在很庞大,所以就以姐姐的名义帮她施医赠药,尽一点绵力。后来,得知这个长期帮助无家可归的团体还缺物资,我也就只问了身边几个朋友和赞助商,真的就几个。结果没想到,他们毫不犹豫的直接一口答应,就这样,我突然有了充裕的资金和资源,可以帮助更多的家庭。
(这远比一个人的力量还要强多了,所以简陋的拍了些视频,主要是想让更多的人知道,到底捐款去了哪里?到底我们在帮助些什么人,结果马上就有几个朋友,自发性地在筹备接下来能如何有规划、长期性的帮助他们,实在感恩) 🙏
到了派饭的时间,从来没有想过连吉隆坡市中心,也有超过百人排队领取盒饭。义工们很有经验,也几乎可以认得每一个来领盒饭的人,细问之下才知道,他们会把每一个来的人,每一个家庭,都去调查了背景和真实情况,记录在案。
分发盒饭和食物是一种实时的帮助,和进一步沟通的桥梁,进而再帮他们找落脚之地,安排医疗帮助(如果需要),甚至教他们一技之长,让他们能学习自给自足,将来能在社会上靠自己生存。
但这个疫情下来,本来打散工的人也失业了,有些auntie可以几天没换衣服,有的人,登记时的卡片永远没带,因为他们连个口袋也没有,更何谈放口罩的地方呢?原本打算一人一盒的口罩,变成了一人派一片,让他们每天回来更新。。
突然觉得自己真的很渺小,我们不是超人,扶贫是一条艰难的路,想要改变贫穷,除了救济他们基本的生活需求,还要有教育的扶持,医疗条件的完善,甚至还要有提供就业能力的机会。与其送鱼,倒不如教他们打网捕鱼?
但目前面对失业率激增的状态,是否单靠每个月政府给予的那些微薄的津贴,和私人界自发性捐赠的款项和物资,就能改善呢?
我有些迷茫,这条路还很漫长,需要帮助的人也越来越多。只能把一些小分享记录在案。。
对他们来说,在这个MCO期间为贫困家庭服务的承诺更是一如既往的坚定。这些家庭就包括了小孩、没有住所的人、长者、残障人士和原住民。
您可以通过这两种方式资助:
◼️ MaybankHeart的众筹: bit.ly/2TgfHbu
◼️ 捐赠干粮:米、食油、面粉、即食面、速溶燕麦片、巧克力饮料、奶粉、饼干、炼奶、罐头食品、糖和盐。
📍地址:10, Jalan Seri Rejang 3, Setapak Jaya, 53200 KL(如果您处在县外,请使用快递服务。)
☎️:017-3388 462(需做预约)
请将讯息传送出去,让我们的社会多一份温情,少一个挨饿的人。感谢您给我们当中的弱势群体予以关爱和支持。
During this MCO, our commitment to serve poor families and children, those without homes, the elderly, the disabled and the Orang Asli is as strong as ever. However, we find ourselves unable to meet the high demand for food and essentials – this breaks our heart. To overcome this helplessness, we urgently need food donations and funds.
Here are two ways you can contribute:
◼️ Crowdfunding donation via MaybankHeart: bit.ly/2TgfHbu
◼️ Food donation: rice, cooking oil, flour, instant noodles, instant oats, chocolate-based drink, milk powder, biscuits, condensed milk, canned food, salt and sugar
📍10, Jalan Seri Rejang 3, Setapak Jaya, 53200 KL
☎️:017-3388 462
同時也有192部Youtube影片,追蹤數超過93萬的網紅Ytower Cooking channel,也在其Youtube影片中提到,📌買COPPER CHEF 黃金旗艦組+廚房紙巾*1 按這裡 → https://lihi1.cc/PEXzX 麵皮材料: A 高筋麵粉 240公克/ strong flour 240g 糯米粉 160公克/ glutinous rice flour 160g 細砂糖 20公克/sugar 20...
「strong flour」的推薦目錄:
- 關於strong flour 在 Facebook 的最讚貼文
- 關於strong flour 在 Facebook 的最讚貼文
- 關於strong flour 在 Facebook 的最佳解答
- 關於strong flour 在 Ytower Cooking channel Youtube 的最讚貼文
- 關於strong flour 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳貼文
- 關於strong flour 在 Jessica Chong-Jhingoree Youtube 的最讚貼文
- 關於strong flour 在 37: What is Strong Flour? - Bake with Jack - YouTube 的評價
- 關於strong flour 在 包包日記- Coco milk 140g Strong flour 185g Coco 20g Butter ... 的評價
strong flour 在 Facebook 的最讚貼文
Last cravings satisfied! Finally! 😂 Yam Cake by mom! Super yummy n delicious 🥰 I’m lucky to have a super mom who can cook so well uh! Hahaha ❤️
Recipe for Yam Cake
Ingredients A
800g - 850g Yam (cut into small cubes)
2 - 3 Shallots (chopped finely)
80g of Dried Shrimps (washed, and pre fried)
Ingredients B - For Batter
900g Water
450g Rice Flour
4tbsp of Corn Flour/ Tapioca Flour
1 tsp of Salt
2 tbsp of Sugar
1 - 2 tbsp of White Pepper (up to preference how strong you want)
1 tsp of Chicken Stock
4 tbsp of Cooking Oil
Ingredients C - For Topping
100g of Fried Shallots
100g of Fried Dried Shrimps (Crispy)
2-3pcs of Big Red Chillies (chopped)
1 - 2 cups of Spring Onions (chopped)
1. Heat up a pan with some Oil, using medium flames, fry the chopped Shallots (Ingredients A) until slightly brown
2. Add yam (small cubes) and Fried Dried Shrimps in. Fry till fragrant
3. On a separate bowl, mix everything listed in Ingredients B till it become a batter
4. Pour the batter into the pan and cook over medium flames until slightly thickens
5. Coat steaming tray with a layer of oil before pouring in the batter
6. Steam for 45mins - 1 hour over medium flames
7. Set aside to cool before cutting
8. Sprinkle topping (Ingredients C) before serving
9. Best served with chilli sauce
👩🏻🦱IG: https://www.instagram.com/p/CPc-tUPJTUF/?utm_medium=copy_link
strong flour 在 Facebook 的最佳解答
My Radish Cake is ready! Just had it for supper! Hahaha. So satisfyingly delicious!! 😋😋😋
Recipe:
Blend Ingredients A:
600-800g Radish (cut into cubes)
100g Dried Shrimps (washed, and pre fried)
400g Water
Mix blended ingredients A with all these ingredients below:
360g Rice Flour
90g Corn Flour/ Tapioca Flour
1 tsp of Salt
2 tbsp of Sugar
1 - 2 tbsp of White Pepper (up to preference how strong you want)
1 tsp of Chicken Flavouring
4 tbsp of Cooking Oil
1. Cook batter over medium flames on a pan until slightly thickens
2. Coat steaming tray with a layer of oil before pouring in the batter
3. Steam for 45mins - 1 hour over medium flames
4. Set aside to cool before cutting
5. Deep fry/ Pan fry until golden brown
6. Serve hot with chilli sauce
strong flour 在 Ytower Cooking channel Youtube 的最讚貼文
📌買COPPER CHEF 黃金旗艦組+廚房紙巾*1 按這裡 → https://lihi1.cc/PEXzX
麵皮材料:
A
高筋麵粉 240公克/ strong flour 240g
糯米粉 160公克/ glutinous rice flour 160g
細砂糖 20公克/sugar 20g
吉士粉 30公克/ custard powder 30g
酵母粉 5公克/ yeast 5g
泡打粉 5公克/ baking powder 5g
水 340公克/water 340g
B
油 1茶匙/oil 1tsp.
糖粉材料:
黑糖 80公克/ dark brown sugar 80g
肉桂粉 1茶匙/ cinnamon powder 1tsp.
細砂糖 40公克/sugar 40g
堅果碎粒 50公克/ minced nuts 50g
作法:
1.所有麵皮材料的粉類加入攪拌盆中,再倒入水,揉約3分鐘至成糰有筋性。
2.加入油揉勻防沾黏,再蓋上保鮮膜,靜置發酵約40分鐘。
3.所有糖粉材料混合拌勻成內餡。
4.取出發酵好的麵糰,揉出空氣後手沾油,分出一個約80公克的麵糰。
5.包入作法3約15公克的內餡,捏緊整形成圓形。
6.熱鍋,倒入2大匙油,放入包好的麵糰,稍微煎至表面金黃後翻面。
7.用玻璃壓蓋將餅稍微壓平成扁平圓形狀,讓餅均勻受熱。煎至餅表面金黃定型後再將壓蓋拿起。
8.煎約3~5分鐘至餅略膨脹即可。
-
楊桃美食網
http://www.ytower.com.tw
Youtube
https://www.youtube.com/user/ytower01
Facebook
https://www.facebook.com/ytower01
strong flour 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳貼文
濃厚美味しい本格ティラミスの作り方
本格的な感じで作りますが、簡単お手軽な作り方も紹介しています
市販のビスケットでインスタントコーヒーを使い、卵黄なしでも作れますのでぜひ~
【材料】
サヴォイアルディ(市販のビスケットで代用可)
・卵黄 2個
・グラニュー糖(卵黄用) 15g
・卵白 2個
・グラニュー糖(卵白用) 30g
・薄力粉 50g
・粉糖 適量
ザバイオーネ
・卵黄 2個
・グラニュー糖 25g
・マルサラ酒(甘口) 40g
(ラム酒やアマレットなど他の洋酒でもOK)
ザバイオーネ・クリーム
・マスカルポーネチーズ 200g
・グラニュー糖 50g
・ホワイトチョコ(お好み) 20g
・ザバイオーネ 全量
・マルサラ酒 お好みの量
・生クリーム 150g
エスプレッソ液
・エスプレッソ(濃いめのインスタントやドリップコーヒーで代用可)
・グラニュー糖 お好みの量
・マルサラ酒 お好みの量
仕上げ
・ココアパウダーやコーヒーパウダー 適量
【準備】
・粉糖、薄力粉はふるって使う
・オーブンを180℃に予熱する
・クリームを作る少し前にマスカルポーネを常温に出しておく
【作り方】
1. 【サヴォイアルディ/180℃に予熱】ボウルに卵黄2個・グラニュー糖15gを泡立て器ですり混ぜる
2. 別のボウルに卵白2個を入れて白っぽくなるまで泡だて、グラニュー糖30gのうち半分を入れて泡立てる
3. ツヤが出てきたら残りのグラニュー糖を加え、角が立つまで泡立てメレンゲを作る
4. 卵黄の方にメレンゲの半量を入れてざっと馴染むまで混ぜ、薄力粉50gをふるい入れる
5. ヘラに持ち替えて粉っぽさが無くなる直前くらいまでさっくり切り混ぜ、残りのメレンゲを加える
6. あまり泡を潰さないように切り混ぜ、なめらかに混ざったら丸口金をつけた絞り袋に入れる
7. オーブン用シートを敷いた天板に棒状に絞り出し、粉糖を全体にふるいかけ、消えた頃にもう1回粉糖をふるいかける
8. 180℃に予熱したオーブンで20~25分を目安に、軽く色づくまで焼いて冷ましておく
9. 【ザバイオーネ】ボウルに卵黄2個・グラニュー糖25g・マルサラ酒40gを合わせて混ぜる
10. 鍋で加熱した沸騰しないくらいのお湯で湯煎にかけ、混ぜながら70℃程度まで温める(より殺菌を意識するなら80℃)
11. 温度が上がると泡が消えとろみつく、湯煎から外し好みでふんわり泡立ててもOK
12. 【ザバイオーネ・クリーム】ボウルにマスカルポーネチーズ200gをほぐし、グラニュー糖50gをすり混ぜる
13. 溶かしたホワイトチョコ20g・ザバイオーネをなめらかに混ぜ、好みでマルサラ酒も加え混ぜる
14. 生クリーム150gを軽く角が立つまで泡だて、↑に半量ずつ加えてなめらかに切り混ぜる
15. 【エスプレッソ液】エスプレッソor濃い目に作ったコーヒーに、好みでグラニュー糖・マルサラ酒を混ぜておく
16. 【仕上げ】容器にサヴォイアルディ(ビスケット)を敷き、エスプレッソ液を染み込ませる(もしくは染み込ませてから容器に入れる)
17. ザバイオーネ・クリームを入れて均し、エスプレッソ液を染み込ませたサヴォイアルディ→ザバイオーネ・クリームと重ねていく
18. 冷蔵庫で冷やし固め、仕上げにココアパウダーやコーヒーパウダーをふるいかけて出来上がり
--------------------------------------------------------------------------
▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/
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↓using translation software.
[Ingredients]
Savoie Ardi (store-bought biscuits can be substituted)
・Two egg yolks
・Granulated sugar (for the egg yolk) 15 g
・Egg whites 2 pieces
・Granulated sugar (for egg whites) 30 g
・Cake flour 50 g
・Powdered sugar as needed
Zabaione
・Two egg yolks
・Granulated sugar 25 g
・Marusara Sake (sweet) 40 g
(You can also use other foreign liquors such as rum or amaretto.)
Sabaione Cream
・Mascarpone cheese 200 g
・Granulated sugar 50 g
・White chocolate (optional) 20 g
・Sabaione total amount
・Marsala Sake, as much as you like
・Heavy cream 150 g
espresso solution
・Espresso (strong instant or drip coffee can be substituted)
・Granulated sugar as much as you like
・Marsala Sake, as much as you like
Finish
・Appropriate amount of cocoa powder or coffee powder
[How to make]
1. [Savoie Hardy/Preheat to 180 °C] Mix 2 egg yolks and 15 g of granulated sugar with a whisk.
2. Add 2 egg whites in a different bowl and whip it until it becomes whitish. Add half of 30 g of granulated sugar and whip it.
3. Add the rest of the granulated sugar when it glazes. Whip it until it peaks to make a meringue.
4. Add half of the meringue to the egg yolk and mix it until it blends in. Sift in 50 g of weak flour.
5. Switch to a spatula and lightly mix it until the powdery feel is gone. Add the rest of the meringue.
6. Mix it so it doesn't crush the bubbles too much. Add it in a piping bag with a round cap when it mixes smoothly.
7. Squeeze it out into a stick shape on a baking sheet covered with baking paper. Sift the powdered sugar entirely. Sift it once again when it disappears.
8.Bake it in the oven preheated to 180 °C for around 20 to 25 minutes until it lightly browns then let it cool.
9. [The Baione] Mix 2 egg yolks, 25 g of granulated sugar, and 40 g of marsala sake in a bowl.
10. Boil it in hot water heated in a pot until it doesn't boil. Warm it to around 70 °C as you mix it (80 °C if you want to sterilize more).
11. The bubbles will disappear and thicken when the temperature rises. You can remove it from the hot water and whip it softly if you'd like.
12. [The Baione Cream] Loosen 200 g of mascarpone cheese in a bowl and mix in 50 g of granulated sugar.
13. Mix 20 g of melted white chocolate and zabaione smoothly. Add marsala sake if you'd like and mix it.
14. Whisk 150 g of whipped cream until it lightly forms peaks. Add half of it at a time to ↑ and mix it smoothly.
15. [Espresso liquid] Mix granulated sugar and marsala sake to your liking with espresso or strong coffee.
16. [Finish] Lay out the savoie aldi (biscuit) in the container and let it soak in the espresso liquid (or let it soak then put it in the container).
17. Add the Xabione cream and flatten it. Layer it with Savoiardi soaked with espresso then Xabione cream.
18. Chill it in the fridge to harden it. Finish it off by sifting cocoa powder or coffee powder and it will be complete.
strong flour 在 Jessica Chong-Jhingoree Youtube 的最讚貼文
Hello!
Thanks for stopping by.
I am sure most of you have watched countless sourdough videos available out there, and most are mix by hand tutorials.
If you find joy in touching your dough and don’t mind the mess, well, good for you ??
But if you prefer a no-fuss and less messy way without compromising the end result, this recipe is for you!
See, I am impatient. I work a mentally demanding full time job, and when I make sourdough, I don’t like to fuss over them.
Normally, I maximise my yield for each batch by making 4-6 (sometimes 8!) loaves of sourdough, because making 1 or 10 loaves to me takes the same amount of preparation and effort.
Anyway, here’s the recipe.
Enjoy!
Ingredients:
300g Bob’s Artisan Bread Flour (or any high protein bread flour, at least 12-13% protein)
65g starter (tripled, use at peak)
233g water (room temperature)
6g Pink Himalayan Salt (or regular salt)
Method:
1. Autolyse 30 minutes
2. Add starter, mix, wait 15 minutes (I sometimes add salt together with starter when I am not in the mood and still get great results)
3. Add salt, mix, wait 15 minutes
4. Transfer to a bulking dish
5. Coil fold x 1
6. Coil fold x 2
7. Coil fold x 3
8. Coil fold x 4 - skip this step if your dough is strong
9. Leave to bulk
10. Total bulk 4 hours at 28C
11. Final shape
12. Cold retard overnight at 3C - make sure your fridge temperature no more than 3C!
13. Preheat oven at 250C, fan mode, for 1 hour
14. Bake at 250C, fan mode, for 35 minutes, lid close
15. And 250C, fan mode, for 5 minutes, lid off
16. Let bread cool completely before cutting, at least 1 hour
—————————————————————————————
#sourdough #opencrumb #sourdoughbread
Notes:
Always begin with a strong and healthy starter.
Make sure your dough has increased 50% in size.
As beginners, I know it is very hard to determine if your dough has finished its bulk fermentation based on the look and feel, due to the lack of experience. I know that feeling very well, because I was once that lost, clueless beginner myself.
After tinkering with sourdough for about a year, I have come up with a rough timing guide for bulk fermentation based on room/kitchen temperature, well, sort of like a cheat sheet, so you can get the hang of sourdough bread making and get good results every time.
Remember, bulk fermentation starts when starter is mixed into the dough.
Hope this helps!
=========================================
23C = 6 1/2 hours
24C = 6 hours
25C = 5 1/2 hours
26C = 5 hours
27C = 4 1/2 hours
28C = 4 hours
29C = 3 1/2 hours
30C = 3 hours
31C = 2 1/2 hours
—————————————————————————————
Instagram:
Personal // https://instagram.com/puterijessica
Soap Making // https://instagram.com/thesoapproject
Sourdough // https://instagram.com/thefoodprojectmy
—————————————————————————————
Purchase Links:
Bob’s Artisan Bread Flour // https://www.amazon.com/Bobs-Red-Mill-Artisan-Ounces/dp/B019IKHF3M
Pink Himalayan Salt // https://www.amazon.com/HQOExpress-Organic-Pink-Himalayan-Salt/dp/B07QQL7VHP/ref=mp_s_a_1_6?dchild=1&keywords=himalayan+pink+salt&qid=1623762046&sr=8-6
Tanita Kitchen Scale // https://www.amazon.com/TANITA-Tonita-digital-cooking-KD-321/dp/B002WBTFDI
Tanita Room Thermometer // https://www.amazon.co.jp/-/en/Tanita-Thermometer-Humidity-Digital-Tabletop/dp/B010CK4Z9Y
Ikea Foljsam Bulking Dish // https://www.amazon.com/IKEA-503-112-69-Följsam-Clear-Glass/dp/B07L4L1YQC/ref=mp_s_a_1_3?dchild=1&keywords=ikea+foljsam&qid=1623762611&sr=8-3
Bread Banneton // https://www.amazon.co.uk/Banneton-Brotform-Rising-Proofing-Proving/dp/B01CCLAPQS
Bread Lame // https://www.amazon.com/UPKOCH-Wooden-Slashing-Plastic-Protective/dp/B081YNTM23/ref=mp_s_a_1_35?dchild=1&keywords=bread+lame&qid=1623930160&sr=8-35
Kuhn Rikon Bread Knife // https://www.amazon.com/Kuhn-Rikon-FBA_23505-Bread-Knife/dp/B009DOAINS
—————————————————————————————
Equipment Used:
Camera // iPhone XS Max
Mic // Shure MV88
Video Editing // InShot Pro
Audio Editing // Cubase Pro 10.5
—————————————————————————————
Music Credits:
Music by frumhere - the broken heart gang - https://thmatc.co/?l=23888EC7
Intro Music:
Music: Intro
Musician: Jeff Kaale
strong flour 在 包包日記- Coco milk 140g Strong flour 185g Coco 20g Butter ... 的推薦與評價
Coco milk 140g Strong flour 185g Coco 20g Butter 15g Sugar 15g Salt 3g Yeast 3g Mode6 #1002. ... <看更多>
strong flour 在 37: What is Strong Flour? - Bake with Jack - YouTube 的推薦與評價
Why STRONG flour ? What's the point? Can't I just used plain flour? No you can't. Well, actually you could but it wouldn't be half as good. ... <看更多>