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

I finally get to taste the new High Fibre Chick’n by PHUTURE 😋😋😋
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It is the First Chick’n made with fibre on earth that contains ridiculously high and quality plant fibres!!
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Without compromising on the essential nutrients and taste, I am truly enjoyed this meat-free alternative that does not just taste like the real thing, it is also free of preservatives, has no added sugar and MSG.
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Besides that, I am glad to know that High Fibre Chick’n also serves a greater vision towards promoting the food and environmental sustainability of our mother earth.
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Interested to try? High Fibre Chick’n is available for LIMITED Daily Delivery, so order online now via orderhfc.com (only applicable for selected areas).
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Read more ➡️ foodmsia.com/2021/09/phuture-introduces-plant-based-high-fibre-chickn
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#HighFibreChickn
#AyamHighFibre
#OneIsEnough
#EarnYourPhuture
#Phuture
Phuture Daging

I finally get to try 太二酸菜鱼 today! They have more than 300 stores in China and have recently opened their first SG restaurant in Jewel Changi Airport. Their Suan Cai Yu comes in a huge plate with the tender fish slices swimming in a pool of soup, brimming with red chillis, Sichuan peppercorn and pickled cabbage. Very shiok!

這個月照寶寶比想像中還要累
因為除了要照顧寶寶也要照顧老婆
頭兩個禮拜美根只能躺在床上不能動
她除了餵母奶以外什麼都不能做
我也完全沒時間做任何事情
我連吃飯都會忘記
有一點時間可以睡覺就會睡覺
懷孕系列終於分享完了!!
趕快去主頻道看新片😍
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This month has been crazy hectic. I knew having a newborn would be tough but I never imagined it to be this tough. Thank goodness for my amazing wife. She’s been taking care of Lil Bacon (aka breastfeeding nonstop). I try to help out as much as possible, but it still feels like we never have enough time to finish anything. I even forget to eat and sleep, so whenever I get a chance to nap, I always take it. Even if it’s only for 5 minutes with my baby girl. The final video in our pregnancy series is finally up. Check out the new vlog on the channel!

窗外一遍又一遍重複的風景
總是好奇卻不夠勇敢看清
明知見一面少一面是時間的真理
卻又必須分離

宇宙會趨向混亂直到死亡
我努力抓住那把秩序的槳
但願能夠穩定地和你在這小路上
划出一道光

當終於雙手合十臣服於時代的巨浪
原來信仰是如此脆弱且易逝的呀
可親愛的你卻從未真正地離開我身旁
我們的地方是如此穩固如此的堅強

途中短暫停靠的美麗的人哪
多渴望你們留在我的枝枒
但每個生命終究都有自己的計劃
我無從解答

當終於雙手合十臣服於時代的巨浪
原來信仰是如此脆弱且易逝的呀
可親愛的你卻從未真正地離開我身旁
我們的地方是如此穩固如此堅強

原來信仰是如此脆弱且易逝的呀
我們的地方是如此穩固如此的堅強

The scenery outside the window repeats again and again
I'm always curious but never brave enough to see it through
Knowing that the time we meet each other will only be less and less
Still we have to be parted

The universe tends to be chaotic until its death
I try the best I can to hold the paddle of my order
Wish I could be with you stably along the way
Illuminating the darkness while we’re rowing

When I finally surrender to the billow of the time
I come to realize how fragile our belief can be as it vanishes
But my dearest friend, you never leave me and are always by my side
How firm and steady our place is

You, beautiful people who make a brief stop at my station
How I desire that you’d stay on my branches
However every life has its own plans
And there's no way I'll be able to know the answer to them


When I finally surrender to the billow of the time
I come to realize how fragile our belief can be as it vanishes
But my dearest friend, you never leave me and are always by my side
How firm and steady our place is

作詞 ｜裘詠靖
作曲 ｜裘詠靖
製作人｜黃榮毅
編曲｜椅子樂團
錄音｜邢銅 @ 55 TEC Studio
混音｜Andy Baker @Yuchen Studio
母帶後期｜Andy Baker @Yuchen Studio
封面設計｜Fuling Chang Illustrations / 章芙菱

カヌレの型は、ずっと欲しかったけどけっこうお高い。いつもこの動画で使ったクグロフ型を使ってカヌレを作って楽しんでいました。（ https://youtu.be/JqCU6YOvdCo ）
そんな時に知った100円ショップの情報。たった100円でカヌレの型が買えるなんて！夢みたい！とセリアのシリコーンモールド カヌレ型をずっと探していました。そして、この度、やっとやっと入手することができました！
ずいぶん長いこと探していたセリアのシリコーンモールド カヌレ型だったので、迷いなく4個を即買い。
しかしここで問題が発生。家に帰ってパッケージの裏を見てみたら、そこには衝撃の事実が！
なんと『耐熱温度以下であっても20分以内で使用してください』との説明書き。カヌレって1時間連続加熱がほぼ常識。これどうすりゃいいのよ！と考えて、苦肉の方法で焼成しています。焼き、腰折れ、色々と改善の余地ありなのですが、材料は16個分ぴったりの卵液量で、しかも卵黄1個で作れるように調整しました。焼き菓子と蝉の声のアンバランスもお楽しみください。
*レシピ*（3.5 ✕ H3.5センチのミニカヌレ16個/400ml分）
薄力粉：70g
Mサイズの卵の卵黄：1個分
グラニュー糖：115g
牛乳：250g
ラム酒：10g
バニラオイル：3振り
無塩バター（型に塗る用）：適量

１．薄力粉 70gをフルっておく。
２．ボウルに卵黄 1個分（Mサイズの卵の卵黄 20g）を溶く。
３．グラニュー糖 115gを入れ混ぜる。
４．60℃に温めた牛乳 250gを（3）に少し加え混ぜる。
５．（1）を加え混ぜる。混ぜすぎないこと。
６．（4）の残りの牛乳を加え混ぜる。
７．ラム酒 10gとバニラオイル 3振り加え混ぜる。
８．アミで濾す。
９．冷蔵庫で12〜24時間休ませる。

１０．卵液を冷蔵庫から出し、1時間ほどおき、常温にしておく。
１１．カヌレ型に無塩バターをちょっと多めに塗り、冷蔵庫に入れておく。
１２．オーブンは220℃にしっかり予熱しておく。
１３．（10）の常温にした卵液を静かに底から混ぜる。
１４．（11）の型に流し入れる。
１５．220℃に予熱したオーブンで20分焼く。
１６．一旦取り出し3分待つ。
１７．再び、220℃に予熱しておいたオーブンに入れ、170℃に変更し20分焼く。
１８．再び、一旦取り出し3分待つ。
１９．再び、170℃に予熱したオーブンで20分焼く。
２０．オーブンから取り出し、型のまま10分おく。
２１．網に取り出す。
２２．でけた。
オーブン温度を
220℃を230℃に　170℃を180℃に上げ、もっとカリカリに焼けるように再挑戦したいです。
改善の余地ありだけど、家族がおいしいと言ってくれたからよし。しかし、このカヌレ型かわいい。ゼリーやチョコレートにも使いたいわ。

#Seria #カヌレ型 #カヌレ #作り方

I've always wanted a canelé mold, but they are quite expensive. I always enjoyed making cannulae using the kouglof mold used in this video. ( https://youtu.be/JqCU6YOvdCo )
That's when I learned about a 100 yen shop information. How can you buy a canelé mold for only 100 yen? It's like a dream! I've been looking for the Seria Silicone Canele molds for a long time. And now I've finally, finally got one!
I've been looking for these molds for a long time, so I bought 4 of them right away without hesitation.

But here's the problem. When I got home and looked at the back of the package, I found a shocking fact! It said, "Please use within 20 minutes even if the temperature is below the heat resistant temperature." It's almost common knowledge that canelés should be heated continuously for an hour. I thought to myself, "What am I supposed to do?"
Thinking that, somehow I managed to bake it.
There is a lot of room for improvement in the baking process, but I have adjusted the ingredients so that I can make 16 canelés with exactly the right amount of egg liquid, and only one egg yolk.
Please enjoy the imbalance between the baked goods and the cicadas' voices.

* Recipe * (3.5 ✕ H3.5 cm mini canelés 16 pieces / 400 ml)
Cake flour: 70g
Egg yolk of M size egg: 1
Granulated sugar: 115g
Milk: 250g
Rum: 10g
Vanilla oil: 3 shakes
Unsalted butter (for applying to mold): Appropriate amount

1.Sift 70g of cake flour.
2.In a bowl, beat the yolk of one egg (20g of yolk from a medium egg).
3.Mix in 115g of granulated sugar.
4.Add a little from 250g of warmed milk (60℃) to (3) and mix.
5.Add (1) and mix. Do not mix too much.
6.Add the remaining milk from (4) and mix.
7.Add 10g of rum and 3 shakes of vanilla oil.
8.Strain through a mesh.
9.Let it rest in the refrigerator for 12 to 24 hours.

10.Remove the egg mixture from the refrigerator and allow it to come to room temperature for about an hour.
11.Grease a canelé mold with a little more unsalted butter and put it in the refrigerator.
12.Preheat the oven to 220℃.
13.Gently mix the egg liquid at room temperature in (10) from the bottom.
14.Pour the mixture into the mold of (11).
15.Bake in a preheated oven at 220℃ for 20 minutes.
16.Take it out and wait 3 minutes.
17.Place in the preheated oven again at 220℃, change the temperature to 170℃, and bake for 20 minutes.
18.Take it out again and wait for 3 minutes.
19.Bake again in a preheated oven at 170℃ for 20 minutes.
20.Remove from the oven and leave the mold for 10 minutes.
21.Take it out to the net.
22.It's done.

I'd like to try again to raise the oven temperature from 220°C to 230°C and from 170°C to 180°C, so that it bakes more crispy. There's room for improvement, but my family said it was delicious, so that's good. By the way, these cannelé molds are cute. I want to use them for jelly and chocolate.

みなさん　やと　この　popping cooking やりました😊　
やぱ　むずかしい　みなさん　わかい　とき　やた　ですか？？？
hi everyone finally I was able to to the popping cooking challenge it’s quite difficult 😂

0:00　オープニング（Opening）
0:34　開封（OpendBox）
0:53　メロンゼリー（MelonJelly）
1:24　フルーツゼリー（FruitsJelly）
4:10　ホイップクリーム（WhippedCream）
4:35　スポンジケーキ（SpongeCake）
5:17　飾り付け（Decoration）
6:29　実食（Let's Try！）
6:36　実食：メロンゼリー（MelonJelly）
6:59　実食：クッキー（Cookie）
7:26　実食：ケーキ（Cake）
8:26　エンディング（Ending）

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