關於 time left ，我們在網路上蒐集到這些相關的討論、資訊與評價

Had this little duo for about 3 weeks now, it’s been a long time since I used a cushion compact, have enjoyed it.

Never Cake Face:
This one has two sides the purple side is excellent at reducing redness on the face and the color side it’s long lashing but not matte, does not sit in my pores 🙌🏻

Also been testing the Relax and Repair Cream, simple cream that’s great in morning before makeup as the texture left on the skin is very neutral.
.
#gifted #pitanium #beautyshot #hkbeauty #hkbeautyblogger #hkbeautyreview #hkmua #muahk #hkkol #hkinfluencer #microinfluencers #sunlight #kbeauty

We survived 4 days of HBL, and today is also the start of PSLE. 💪

This time round, I never set up any schedule for the girls mainly because I wasn't very ready and since it's only 10 days 说长不长，说短不短. I have so much things not settle yet so I decided to let nature take its course. 🛶 船到桥头自然直。

Day time was pretty manageable, because the girls are busy with online work and homework. I prepare their snacks earlier which I shared on my IGS, or u can swipe left to see.

I started this in May which I shared on my blog (link in bio). Starting, they do not know how to control and finish the snacks before the "school" ends. Too bad no replenish. 😝
After awhile they get a hang of it and don't bother me about snacks, hungry etc.

They only keep calling me for IT stuff (no sound, no screen, change backgrounc) which is getting on my nerves especially when I'm trying to listen to my lecturer talking. 👹

It's not easy for us parents, it's also not easy for the kids.. although it seems like they are enjoying.. but occasionally they miss their friends, the social life they have and their emotions let out channel is greatly affected. Plus the uncertainty for those who are preparing for exam.

Sometimes not having a schedule, letting ourselves to relax awhile, it's good for our mental health.

Not sure how long this "one step forward, 2 steps back" restrictions will last.. 😅 it's good to rethink by changing our mindset so we can handle this pandemic better.

All the best to those who have kids doing PSLE! And may we all stay positive and love. 🥰

I love film-making and hence further my master with Beijing Film Academy, at 33.

After 15 months of waiting with no definite answer when China will open its border to international students, I finally made the decision to stop my studies. I'm doing film distribution & marketing and aims to produce a feature film upon my graduation. I have done one year online class and if I continue Year 2 completely on-line, I seriously doubt if I will make the right connection and have resources to leverage on to produce or finance a film project in Year 3.

A friend from the industry said the scariest part of this lockdown is seeing yourself losing interest in everything you once passionate about. The thought of surviving is so overwhelming that you no longer have energy left for your dreams.

On Monday last week, I submitted my deferment letter and opened a LinkedIn account. Time to re-set, re-start, and re-adjust. Gals & boys, we're all in this together... Sharing is caring, you may share your story too... Let's be kind and support each other! 😌 #lifegoeson #postcovidlife

當鈴鼓聲響起時
是該跟著靈感先生走的時候了…
在音樂路上
進行一場不設限的實驗與冒險

韋禮安WeiBird
全新演繹經典英文單曲《Mr. Tambourine Man》
你準備好一起出發了嗎？

🎧 《Mr. Tambourine Man》數位平台：https://Weibird.lnk.to/MTM
🔔 訂閱韋禮安官方頻道 : https://pse.is/WeiBird_Sub

韋禮安全新演繹英文單曲《Mr. Tambourine Man》致敬民歌搖滾教父 Bob Dylan，這首歌是 Bob Dylan 被改編最多次的經典作品之一，《Mr. Tambourine Man》是一首關於「靈感」的歌曲，韋禮安化身為「鈴鼓手先生」，以輕鬆率性的唱腔和編曲重新詮釋，帶著隨性反叛的冒險精神，透過旋律不疾不徐地恣意地暢想和夢想。

《Mr. Tambourine Man》在單曲封面和 MV 設計中特別以六〇年代的復古配色為視覺基調，歌曲旋律從簡單到豐富的層層變化，象徵靈感從點線面的迸發，視覺上更用幾何色塊來呈現樂器的律動。就像《Mr. Tambourine Man》歌曲中一再重複的「I’ll come followin’ you」，對韋禮安來說，沒有靈感時最簡單的解方不是原地等待，而是出發尋找，藉由音樂、電影、書籍，甚至只是烹飪⋯⋯等等生活裡與音樂毫無相關的事情輸入新的刺激，讓身體和腦袋動一動，自然而然就能產生新的創作能量。現在就打開耳朵，準備好一起出發！

------------

♩ 歌詞 Lyrics

Hey, Mr. Tambourine Man, play a song for me
I'm not sleepy and there is no place I'm going to
Hey, Mr. Tambourine Man, play a song for me
In the jingle jangle morning I'll come following you

Though I know that evening's empire has returned into sand
Vanished from my hand
Left me blindly here to stand, but still not sleeping
My weariness amazes me, I'm branded on my feet
I have no one to meet
And the ancient empty street's too dead for dreaming

Hey, Mr. Tambourine Man, play a song for me
I'm not sleepy and there is no place I'm going to
Hey, Mr. Tambourine Man, play a song for me
In the jingle jangle morning I'll come following you

Take me on a trip upon your magic swirling ship
My senses have been stripped
My hands can't feel to grip
My toes too numb to step
Wait only for my boot heels to be wandering

I'm ready to go anywhere, I'm ready for to fade
Into my own parade
Cast your dancing spell my way, I promise to go under it

Hey, Mr. Tambourine Man, play a song for me
I'm not sleepy and there is no place I'm going to
Hey, Mr. Tambourine Man, play a song for me
In the jingle jangle morning I'll come following you

Though you might hear laughing, spinning, swinging madly across the sun
It's not aimed at anyone
It's just escaping on the run
And but for the sky there are no fences facing

And if you hear vague traces of skipping reels of rhyme
To your tambourine in time
It's just a ragged clown behind
I wouldn't pay it any mind
It's just a shadow you're seeing that he's chasing

Hey, Mr. Tambourine Man, play a song for me
I'm not sleepy and there is no place I'm going to
Hey, Mr. Tambourine Man, play a song for me
In the jingle jangle morning I'll come following you

And take me disappearing through the smoke rings of my mind
Down the foggy ruins of time
Far past the frozen leaves
The haunted frightened trees
Out to the windy beach
Far from the twisted reach of crazy sorrow

Yes, to dance beneath the diamond sky
With one hand waving free
Silhouetted by the sea
Circled by the circus sands
With all memory and fate
Driven deep beneath the waves
Let me forget about today until tomorrow

Hey, Mr. Tambourine Man, play a song for me
I'm not sleepy and there is no place I'm going to
Hey, Mr. Tambourine Man, play a song for me
In the jingle jangle morning I'll come following you

-----------

♩ 音樂製作 Song Credit

作詞｜Bob Dylan
作曲｜Bob Dylan
製作人 Producer｜韋禮安 WeiBird、蔡尚文 Aven Tsai
編曲 Arrangement｜保卜．巴督路 Baobu Badulu
吉他 Guitars｜保卜．巴督路 Baobu Badulu
和聲編寫 Chorus Arrangement｜韋禮安 WeiBird
和聲 Chorus｜韋禮安 WeiBird
口琴 Harmonica｜藤井俊充 Toshi Fujii
製作行政 Production Administrator｜廖婧紋 Melrose Liao
錄音工程師 Recording Engineers｜蔡尚文 Aven Tsai (Vocal、Chorus、Harmonica)、單為明 Link Shan (Guitars)
錄音室 Recording Studios｜Awesome Music Studio (Vocal、Chorus、Harmonica)、Lights Up Studio (Guitars)
混音工程師 Mixing Engineer｜宋星凱 Sean M. Sinclair
混音錄音室 Mixing Studio｜ff studio

------------

♩ MV製作 Music Video Credit

美術設計 Art Design | 蘇柔方 JouFang Su
動態設計 Motion Design｜朱詠任 Tino Chu


──♫─ 更多韋禮安 ─────────────────────────

韋禮安 WeiBird FB｜https://www.facebook.com/Weibird.official
韋禮安 WeiBird IG ｜https://www.instagram.com/weibirdmusic/
韋禮安 WeiBird WeiBo 微博｜https://www.weibo.com/weibird

00:00　start
0:51 はろくまー/Halokuma(Hello)
1:46 梵天(右)/Brahma(right)
4:14 梵天(左)/Brahma(left)
8:51 竹の耳かき(右)/Bamboo Ear Pick(right)
13:15 竹の耳かき(左)/Bamboo Ear Pick(left)
18:13 スパイラル綿棒(右)/Spiral Cotton Swab Ear Pick(right)
23:19 スパイラル綿棒(左)/Spiral Cotton Swab Ear Pick(left)
28:08 ステンレス耳かき(右)/Stainless Steel Ear Pick(right)
33:12 ステンレス耳かき(左)/Stainless Steel Ear Pick(left)
38:18 指かき(右)/Finger Ear Pick(right)
43:08 指かき(左)/Finger Ear Pick(left)
48:15 ドライバー(右)/Screwdriver(right)
53:38 ドライバー(左)/Screwdriver(left)
58:09 綿棒(右)/Cotton Swab Ear Pick(right)
1:03:16 綿棒(左)/Cotton Swab Ear Pick(left)
1:08:37 レースの手袋(右)/Lace Globe(right)
1:13:16 レースの手袋(左)/Lace Globe(left)
1:18:31 大きいメイクブラシ(右)/Big Makeup Brush(right)
1:20:24 大きいメイクブラシ(左)/Big Makeup Brush(left)
1:22:08 梵天(両耳)/Brahma(both ears)
1:24:34 小さいメイクブラシ(両耳)/Small Makeup Brush(both ears)
1:26:42 シルクの耳かき(右)/Silk Ear Pick(right)
1:28:04 シルクの耳かき(左)/Silk Ear Pick(left)
1:29:40 トゲトゲ耳かき(右)/Spike Ear Pick(right)
1:31:23 トゲトゲ耳かき(左)/Spike Ear Pick(left)
1:35:20 おつくまー/Otsukuma(Thank you for your time.)

作　かず様

▸◂┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈▸◂

🎀コメント欄のお約束🎀

・他の配信者さんの名前を出さない
・トラブル防止のためリスナー同士で会話しない
・配信内容に関係のないコメントはしない
・初見ゲームのネタバレはしない
・スパムや荒らしは無視しましょう
・お約束のことを知らない方への過剰な注意


守れない場合は削除やブロック等で対応させていただきます🐻

🎀Rules for chat room🎀

・Please avoid mentioning other streamer's name when making a comment
・To avoid conflicts, please do not chat with each other
・Please avoid sending out comments that are not related to the stream
・Please don't spoil the contents of games in the stream
・Please ignore spams
・Please do not pay too much attention to those who do not know the rules

Comments that do not follow these rules might get deleted and blocked🐻
I welcome all foreigners, and I hope you can all enjoy the stream

▸◂┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈▸◂

【姫熊情報】

🐻9月シチュエーションボイス
https://react.booth.pm/items/3243804
9/1(水)19:00〜10/1(水)18:59の期間での販売になります！
9/1(水)19:00～9/8(水)18:59までは20％割引で販売中です！

🐻一からプロデュースしたアロマミスト
https://fruitpot.official.ec/items/42204113

🐻ソロオリジナル楽曲
「リトラタンの森」
https://react.booth.pm/items/3188189
「恋スル人魚姫」
https://react.booth.pm/items/3151790

🐻ユニットオリジナル楽曲
CD第二弾：https://react.booth.pm/items/2877364
CD第一弾：https://react.booth.pm/items/2250231
DL：https://react.booth.pm/items/2251353

🐻常設ボイス
ここだけの「励まし」や「キャクブが～❗」ボイス等が買えちゃいます。
https://booth.pm/ja/items/2254694

▸◂┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈▸◂

🐻メンバーシップ加入はこちら
https://www.youtube.com/channel/UC6HjtF2rHZO8gAsX5FXF-Kg/join
名前の横に手描きバッジや絵文字が使用できます💖

🐻ファンクラブ（fanicon）はこちら
https://fanicon.net/fancommunities/1810
PC版とアプリ版があります。fanicon内で「姫熊りぼん」で検索💖
アプリ決済で月額500円または3,000円で入れます。
参加型ゲーム・限定配信・ボイス・イラスト・動画・先行販売などなどあります。

▸◂┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈▸◂

⋈ 登録よろしくお願いします ⋈

⋈ 姫熊りぼん ⋈
* YouTube *
https://www.youtube.com/channel/UC6HjtF2rHZO8gAsX5FXF-Kg
* Twitter *
https://twitter.com/sb_ribon_

▸◂┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈▸◂

⋈ お手紙やプレゼントはこちらから ⋈
〒160-0022　東京都新宿区新宿5-10-15 ツインズ新宿6F
　　　　　　　　株式会社mikai 　姫熊りぼん宛
(注意事項など：https://v-react.com/sending)
※何を送れるのかわからない場合はお問い合わせください

▸◂┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈▸◂

イラスト：はな様

ストレート法で作る基本の山食パン(山型食パン・イギリス食パン)の作り方です

ストレート法は最初から材料をすべて合わせる作り方で、

メリット：短時間で出来る、風味が良い
デメリット：ボリュームが出にくい、でんぷんの老化がはやい＝すぐぱさつく

という特徴があります

おすすめの強力粉は窯伸びの良い「スーパーキングやゴールデンヨット」、老化が遅く風味もいいし窯伸びもいいし作業もしやすい「ベルムーラン」がおすすめです(動画ではベルムーランを使用)


【型生地比容積について】
自分の持っている型に合わせて生地量を調整します
1.5斤と書かれてても1.2斤しかなかったり、型によって全然違うので必須です
この型と容量と生地の比率を型生地比容積といいます

型の容量÷型生地比容積＝生地量

例：1625ml(1斤弱)÷3.5＝約464g
3つに分けて入れる場合は1つあたり464÷3＝155gになります

型生地比容積の目安
角食：3.8～4
山食：3.6前後
(数字が大きいほどふわふわで、数字が小さいほどみっちり)

ベーカーズパーセントと比容積からレシピの調整も出来ますが、
計算が面倒なので粉300gとか多めに作って生地量を食パンに使い
残りの生地は丸パンなどにすると楽だし無駄になりません

型生地比容積についてより詳しくは↓
https://www.ikashiya.com/entry/katakiji-hiyouseki


【材料】
ベーカーズパーセント(合計：194)
・強力粉　100
・砂糖　8
・スキムミルク　3
・塩　2
・インスタントドライイースト　1
・水　72
・バター　8

粉300での分量(1斤目安)
・強力粉　300g
・砂糖　24g
・スキムミルク　9g
・塩　6g
・インスタントドライイースト　3g
・水　216g
・バター　24g

【準備】
・バターを常温においておく
・型に離型油を塗る

【作り方】
1. 【生地作り～1次発酵】バター以外の材料をすべて合わせてグルテン膜が出るまでこね、バターを加えてさらにこねる
2.　より薄いグルテン膜が出るまでこね(こね上げ26℃目安)、丸めてボウルに入れてラップをし30℃で60分発酵させて、打ち粉をして台に取り出す
3.　上から押さえてガスを抜いて広げ、上下左右から3つ折り×2で折りたたみボウルに入れてラップをし、30℃で30分発酵させる
4. 【分割～ベンチタイム】生地量の1/3ずつに分割してガスを抜き、きれいな面が外側にし表面を張らせるように丸める
5.　かたく絞った濡れ布巾をかけて25分ベンチタイム(生地をゆるめて成形しやすくする/残った生地は同様にして丸パンなどに活用)
6. 【成形～2次発酵】めん棒で長方形にのばしつつガスを抜き(周りの気泡は手で潰す)、上下から1/3折りたたんで生地をくっつける
7.　奥から手前に少し張らせるように巻いてとじる(最初芯を作り、トップを持って下にくっつけるイメージで3回転～3回転半)
8.　離型油を塗った型に端→真ん中の順で入れ、蓋をして35℃で50分を目安に2次発酵(オーブンで発酵させる場合は予熱時間を考慮しはやめに取り出す)
9. 【焼成/180℃に予熱】生地が型のギリギリまで膨らんだら発酵完了、180℃に予熱したオーブンで焼成する
10.　180℃で30分を目安に焼き、焼き上がったら台に2～3回落として蒸気を抜き(腰折れを防ぐため)、すぐに取り出し冷ます

--------------------------------------------------------------------------

【動画でよく使ってる調理器具】
フライパン(20cm)：https://amzn.to/2QyY1ny
フライパン(24cm)：https://amzn.to/2UtNvz5
フライパン(24cm深型)：https://amzn.to/3dj5DEp
鉄フライパン(22cm)：https://amzn.to/3a8hqmR
アルミフライパン(24cm)：https://amzn.to/3dj6tRz
片手浅型鍋(18cm)：https://amzn.to/2QzGXha
片手浅型鍋(21cm)：https://amzn.to/2U7ta3o
片手鍋(16cm)：https://amzn.to/2QzCj2x
片手鍋(20cm)：https://amzn.to/3bd0lZa
ソースパン：https://amzn.to/2U9keuI
まな板：https://amzn.to/2J1fQHI
ガスコンロ：https://amzn.to/3bdtvYa
牛刀：https://www.jikko.jp/fs/jikko/54803
ペティ：https://www.jikko.jp/fs/jikko/54800

撮影機材
カメラボディ：https://amzn.to/2xSXZAd
動画レンズ：https://amzn.to/3t7sfPB
写真レンズ：https://amzn.to/2U7HcCb
録音：https://amzn.to/2U9cGYT

※製品のURLはAmazonアソシエイトのリンクを使用しています


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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
▼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]
Bakers percent (total: 194)
・Bread flour 100
・Sugar 8
・Skim Milk 3
・Salt 2
・Instant dry yeast 1
・Water 72
・Butter 8

The amount of the flour 300.
・Bread flour 300 g
・Sugar 24 g
・Skim milk 9g
・Salt 6g
・Instant dry yeast 3g
・Water 216 g
・Butter 24 g

[Preparation]
・Leave the butter at room temperature.
・Spread mold release oil on the mold.

[How to make]
1. [Making the dough ~ primary fermentation] Mix all the ingredients except butter and knead it until the gluten film comes out. Add butter and knead it more.
2. Knead it (knead it up to around 26 °C) until a thinner gluten film comes out. Round it and put it in a bowl. Cover it with a plastic wrap and let it ferment for 60 minutes at 30 °C. Dust it with flour and take it out on a counter top.
3. Press down from the top to release the gas and spread it out. Fold it 3 times from top, bottom, left and right. Put it in a bowl and wrap it then ferment it for 30 minutes at 30 °C.
4. [Divide ~ bench time] Divide it to 1/3 of the amount of the dough then release the gas. Round it so the clean side is on the outside and the surface will stretch.
5. Cover it with a tightly squeezed damp dishcloth and bench it for 25 minutes (loosen the dough to make it easier to shape it/use the rest of the dough in the same way for round bread, etc.).
6. [Shaping ~ Secondary fermentation] Stretch it to a rectangle with a rolling pin and release the gas (crush the air bubbles around it with your hand). Fold it from the top and bottom to 1/3 and stick the dough together.
7. Roll it up and close it so that it is slightly stretched from the back to the front (Make the core first and hold the top and stick it on the bottom. Turn it around 3-3.5 times.).
8. Put it in the mold spread with mold release oil in the order of the edge to the center. Cover the lid and let it undergo secondary fermentation at 35 °C for around 50 minutes (take it out without considering the preheating time if you are fermenting it in the oven).
9. [Bake/Preheat to 180 °C] When the dough rises to the edge of the mold, the fermentation is complete. Bake it in the oven preheated to 180 °C.
10.Bake it at 180 °C for around 30 minutes. When it finishes baking, drop it on a counter 2 ~ 3 times to remove the steam (to prevent it from breaking around the waist). Take it out immediately and let it cool.