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
同時也有856部Youtube影片,追蹤數超過2萬的網紅生かし屋 IKASHIYA CULINARY ART,也在其Youtube影片中提到,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...
making of film 在 Facebook 的最讚貼文
【LifeinTaiwan is looking for an intern】
Hello everyone,
I love being a Youtuber. I love the freedom it gives me and appreciate the connection it gives me to my ever-so-supportive audience. I began the channel 4 years ago and never imagined it would be more than a small hobby or side project that I would do in my spare time in order to allow my son in South Africa, William, to watch his Daddy sharing his Life in Taiwan with him and anyone else who wants to watch.
I have been so blessed that although the channel and myself have had some ups and downs over the years, the channel has grown to a size where I feel that I am now able to offer somebody the opportunity to join me and share the journey I am taking through the Youtube world. For 4 years, over countless hours I have created 300 videos and grown to the channel to a quarter of a million subscribers all by myself. Video conception, writing, planning, producing, filming, editing, subtitling and re-editing have all been done by myself with the occasional welcome assistance from friends who have stepped in when I have required help. Thank you to everyone who has helped me get to this point.
However, it has recently become apparent that I need help. The constant strive for ideas and pressure to create interesting, watchable videos has pushed me to the limit of what one person can do in order to provide the best content for the viewers here in Taiwan and around the world. This is in addition to the fact that as a foreigner in Taiwan, I often find myself needing the help of a Taiwanese person to prevent making some basic mistakes that would otherwise go unnoticed.
Therefore, in order to show you a higher level of content and better quality videos, I have decided to invite an intern to join me! 💪
What kind of person am I looking for?
- Those who are interested in marketing, film creativity, script writing and filming. Students studying in these fields are also welcome.
- Those who usually watch youtube videos and understand the Youtube space
- Those who have lived or studied overseas or have cross-cultural experience are preferred
- Those able to communicate fluently in English
- Those who want to know more about the YouTube space and accumulate experience in the social media field
- Somebody who wants to learn more about the video creation process and develop their skills in video production
- Somebody in Taichung City
What do I need help with?
- Assistance in planning videos for Youtube
- Advice and opinions on video topics
- Help with writing video scripts
- Assist in filming and production.
What am I offering?
- Salary: Part time salary is negotiable
- Bonus: Video view targets will earn bonus pay
- Working time: 10-15 hours per week
- Flexible schedule if I find the perfect person
Please send a CV and a motivation letter to the address below.
Subject Line: Lifeintaiwan Intern
Applications without CV & Motivation Letter cannot be processed.
[email protected]
making of film 在 Facebook 的最佳貼文
Q1: What is success mean to you?
I'm not sure what defines success, for me, success or failure is just a “phenomenon” that keeps changing. “Everything with form is unreal; if all forms are seen as unreal, the Tathagata will be perceived.” There is no rule to achieve success, we don’t know whether or not we can succeed before we start exploring.
Q2: How did you get into film and media? Can you tell me about your childhood?
As a child, I was obsessed with children's literature and illustrations, it was the reason I decided to study Design in HK PolyU. My first scriptwriting class in School of Creative Media, was a turning point. Dr. Tam Ka Ming’s teachings guided me towards the film industry. All I know is that I couldn’t help but follow my desire to use a camera to tell stories. It’s what led me drifting down this life-long career path. At the age of 23, I filmed my first movie, “High Noon". It portrays the dilemma of teens becoming adults and stepping into society.
Q3: How do you approach story or scene as a director, and what do you want to achieve on set?
The motifs of my movies are youth, growth, desire, bright and dark sides of human nature.
I think making movie is a journey of “Discovery”, “Recovery” and “Being”. Youth and teen growth is not only the topic for my debut, it is the topic of life that I concern.
Q4: Why you also started a talent agency? You also produce, why you choose to do so many things?
When I started my company Dumb Youth, my 1st intention was to protect those artists. Then I realize that a part of my role in life is to embrace my life with my "companions". I believe that the people and things around us coexists in the same space for a reason. I live by the Kahlil Gibran quote: “And all work is empty save when there is love”.
Q5: What inspires you about the film world and in HK Film Industry?
Love and Death, Lust and Desire, Humanity and Spirituality, lightness, heaviness and thickness.
For Hong Kong Film industry, I think the creativity and imagination always inspire me the most, and most importantly, people here have the ability to find humor amongst adversity.
Thanks Prestige HK 🙏🏼🤍
Makeup & Hair for Heiward
Thanks Makeup - @tammyau_makeup 🤍
Hair - @jayyeung.theedge 🤍
#Repost @prestigehk
On the #prestige40under40 list this year, Heiward Mak is a talented film director, producer, scriptwriter and artist manager. She recounts her incredible journey in the film industry via the link in bio.
Video - @whats.in.the.bozz
Editing - @novisuals
Photo - @studio.incline
Makeup/Makeup Assistant
@jenny.tziong & Venus Ngan
Hair - @domanictao
@prestigehk 🥂 #prestigehk40under40 #prestigehk #40under40 #bmwhongkong #breguethk #rareskinfuel #amihongkong
making of film 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳解答
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
--------------------------------------------------------------------------
▼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/
--------------------------------------------------------------------------
↓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.
making of film 在 Eiki Akiyama Youtube 的最讚貼文
This time we visited one of the most mysterious islands you'll ever find in Japan. It is located in the central region of Japan, taking almost 3 hours from Osaka through countless mountains. But once you arrive, there awaits a breathtaking view that you'll never forget.
Thank you Thule for believing in my vision and making this project come to life.
To learn more about Thule and their amazing products, check out the link below!
https://www.thule.com/ja-jp/luggage/travel-duffel-bags
If you want to learn more about my travels, check out my other socials!
Instagram - https://www.instagram.com/eiki_akiyama/
Work - [email protected]
Mai Yamada - https://www.instagram.com/maidon513/
Ryuto Tamashiro - https://www.instagram.com/ryuto_tamashiro/
【Other Videos】
Rediscover Japan - A different side of Japan
https://youtu.be/8q4JoAivW-I
Against the Waves - A story behind Kaiki Yamanaka (A Surfer's Documentary)
https://youtu.be/066L83m4bi8
Follow What You Love
https://youtu.be/Ye5yp4YPGlM
【About Myself】
I guess I'm a filmmaker, adventure photographer, storyteller, and content creator...
I'm based in Tokyo, doing freelance video work for both Japanese and international clients.
My interest for video grew when I first went backpacking on my own. In the beginning it was just for fun, but I slowly found myself loving to express through visuals.
#Japan #travel #cinematic
making of film 在 もちよ/ mochiyo Youtube 的最讚貼文
タムスライムさんの「おもちっく~苺チョコ~」
Slime@TAMR's "Omochic ~ Strawberry Chocolate ~".
#slimetamr #タムスライム
───────────────────
【タイムテーブル】
0:00 〜 OP
0:30 〜 本編開始
the beginning of the main part
0:56 〜 触り始め
begin to touch
1:36 〜 容器から出す
take out of a container
1:38 〜 片手で触る
touch with one hand
2:05 〜 両手でガッツリ遊ぶ
play with both hands
4:47 〜 あたたたたたたいむ
mochiyo beam
4:50 〜 もこもこテクスチャーで遊ぶ
play with a fluffy texture
5:05 〜 もこもこにして容器に還元
fluff up and return to the container
5:10 〜 もこもこばちばち
fluffy & nice bubble pops
───────────────────
【テロップ書き起こし】
大人気テクスチャーのおもちっくシリーズのいちごチョコ味!
Strawberry chocolate flavor of the popular texture “omochic” series!
いちごのクレイチップを振りかけていきます
Let's sprinkle strawberry clay chips!
MMの可愛いチャームを乗せます
Put the cute MM charm on the slime.
んがわいいいいい!!
Suuuuper cute!!!!
こちらは特殊な製法と特殊なクレイを採用しているテクスチャーです
This texture uses a special making method and a special clay.
初めはグロッシー感強めなもちもちテクスチャーです
At the first, itis a glossy chewy texture.
分厚くて、ポキポキ音がとても気持ちがいいです
It's thick and I'm very satisfied with the popping sound.
手離れがいいので片手でも遊びやすいです!
It's easy to peel off from hands, so it's easy to play with one hand!
クレイだけどツヤがあるのでタップ音が気持ちいです
It's clay slime, but it's glossy, so the tapping sound is satisfying.
滑らかでとろとろな一面もあります
There is also a smooth and oozy side.
分厚いのでバブル音が力強いです
Because it is thick, the bubble sound is powerful!
膜のハリが強い!!
The firmness of the film is strong!
滑らか〜〜
Smooth ~~
ストレッチーだけどよく伸びてくれます!
It's elastic but stretches well!
このバブル音が最高すぎます!
These bubble sounds are too great!
この伸び方がまさにお餅っぽいです!
This way of stretching is just like mochi!
暖かくてよく伸びる柔らかいお餅にそっくりです
It touchs just like a soft mochi that is warm and stretches well.
口いっぱいに頬張ってハムハムしたいですね〜
I want to chew with my mouth full.
アタタタタタタタァァッッ!!
Hissatsu! Mochiyo Beam!!!!
香りは私の大好きな苺チョコの香りでした!
The scent was my favorite strawberry chocolate scent!
2倍以上に膨らんで、クレイ感が強くなります!
It swells more than twice and the clay feeling becomes stronger!
最初はあんなにシックだったのに、ジュワジュワ音が鳴り出しました!
At first it was so thick, but it started to make a sizzle sound!
そして細かいバブル音がとっても気持ちがいいです!
The fine bubble sound is very satisfying!
ここからは細かいバブル音とシズル音をお楽しみください!
Enjoy the fine bubble and sizzle sounds from here!
それでは引き続きASMRをお楽しみ下さい!
Please continue to enjoy ASMR!
ごちそうさまでした!
Thank you for the meal!lol
ご視聴ありがとうございました!
Thank you for watching!!!!
───────────────────
サブチャンネル【もちよの研究室】はコチラ!
↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓
https://www.youtube.com/channel/UCWmSQDBSNQTX6kpFm6lYLnw
Instagram・ twitter・Tiktok・BASE shop・メルカリはこちら!
↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓
https://linktr.ee/mochiyoslimestore
スライムの提供についてはコチラ!
↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ https://www.instagram.com/s/aGlnaGxpZ2h0OjE3ODQ4ODU4NzU3MDI2MzA3?igshid=1hr3jy34zfnpo&story_media_id=2286885986591781571
イヤフォンやヘッドフォンをして聴いて頂くとよりいい音で楽しめるかとおもいますので、是非に😎
また、画面右上のチョンチョンチョンのとこから画質を1080pに設定して動画を見ていただけると、高画質でお楽しみ頂けます💪💪
───────────────────
どうもこんびんは!
もちよすらいむです🧜🏻♀️
素敵なスライマーさんのスライムのレビューや、自分で作ったスライムの動画などのASMRを中心に、いろいろなジャンルの動画を上げていきたいと思います!
【ごめんちゃいズ】
*更新が突然途絶える可能性があります🙇♀️
*慢性鼻炎でして、呼吸音が入ってしまうことがあります🤦♀️
*机に爪がコツンと当たる音が入ってしまうことがあります🙇♀️
*実家暮らしなので、稀に家族の出す生活音が紛れ込んでしまいます🙇♀️
動画を見てくださりありがとうございます💕
是非チャンネル登録をして、これからももちよの動画をお楽しみください💁♀️
───────────────────
#もちよすらいむ #mochiyoslime #べらちゃんのslimeしばき部屋 #slime #asmr #asmrsounds #asmrslime #スライム #音フェチ #音フェチ動画 #音フェチスライム #clayslime #slayslime #butterslime #cloudcream #thickslime #thickie #thickieslime #fluffyslime #clearslime #slusheeslime #slushieslime #fishbowlslime #crunchyslime #slimejapan #スライムジャパン #sakuraslime #さくらスライム #aisu屋さん #tiaslime #slimeogproof #ogslimeproof #aobaslime #awesomeslimeproof #awesomeslime #slimefantasies #slimefantasiesproof
#rodemslime #rodemslimeproof #mooncottonslime #slimebyktmproof
making of film 在 How to Make a Movie - Learn About Film 的相關結果
The moviemaking process has three main stages: pre-production (planning), production (filming), and post-production (editing and sharing). Pre-production is the ... ... <看更多>
making of film 在 Filmmaking - Wikipedia 的相關結果
Filmmaking or film production is the process by which a motion picture is produced. Filmmaking involves a number of complex and discrete stages, ... ... <看更多>