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

Lately with so many cases around, boosting up our immune is crucial! Am glad I have my solutions that works and do you know food also plays a part as well. That's why I opted to swap my regular fresh milk that we simply grab and go at the mart, to a more specific targeted nutrition that will give us extra benefits in return.

Like the ProVital Immuna Plus, the first adult nutritious milk, that is featuring its unique proposition that provide Triple Immunity Protection from yeast beta-glucan, selenium and vitamin C that strengthens the body’s immune function!

More deets on "Activate your Immunity, Activate your Life" on my web https://www.sebrinahyeo.com/2021/08/PROVITAL-Immuna-Plus-Malaysia.html

🇲🇾🇲🇾🇲🇾🇲🇾🇲🇾🇲🇾🇲🇾🇲🇾🇲🇾🇲🇾🇲🇾🇲🇾🇲🇾🇲🇾🇲🇾🇲🇾🇲🇾🇲🇾🇲🇾

Also apart from this campaign, PROVITAL Immuna Plus would like to celebrate the admired efforts of local heroes via “Healthier Malaysians, Stronger Malaysia”, programme that aims to recognise, honour and celebrate ordinary Malaysians doing extraordinary things in making a difference in their communities today. We urge the public to join our efforts in showing our appreciation for inspiring Malaysians who have been championing a cause for the betterment of society by nominating them to be a Local Hero too.

The programme is now open to nominations. The public can nominate deserving Malaysians who have carried out activities or initiatives that serve or meet a community need. Nominations can be submitted via https://forms.gle/7mURUZrv5vrfHyPQ8 from 19 July 2021 until 8 August 2021 midnight. Each Local Hero will receive a one (1) year supply of PROVITAL Immuna Plus adult nutritious milk and have their stories featured on PROVITAL Immuna Plus’ digital platforms.

〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️

Music credits to :
Music: Early Hours
Musician: Ikson

Mead Johnson Nutrition today kicked off their Activate Your Immunity, Activate Your Life campaign by introducing its first adult nutritious milk, PROVITAL Immuna Plus, featuring its unique proposition that provide Triple Immunity Protection from yeast beta-glucan, selenium and vitamin C that strengthens the body’s immune function.

PROVITAL Immuna Plus also would like to celebrate the admired efforts of local heroes who have contributed to society in their own ways as part of the ‘Activate Your Immunity, Activate Your Life’ campaign in conjunction with Malaysia Day.
Known as “Healthier Malaysians, Stronger Malaysia”, this programme aims to recognise, honour and celebrate ordinary Malaysians doing extraordinary things in making a difference in their communities today. We urge the public to join our efforts in showing our appreciation for inspiring Malaysians who have been championing a cause for the betterment of society by nominating them to be a Local Hero too.

The programme is now open to nominations. The public can nominate deserving Malaysians who have carried out activities or initiatives that serve or meet a community need. Nominations can be submitted via https://forms.gle/7mURUZrv5vrfHyPQ8 from 19 July 2021 until 8 August 2021 midnight. Each Local Hero will receive a one (1) year supply of PROVITAL Immuna Plus adult nutritious milk and have their stories featured on PROVITAL Immuna Plus’ digital platforms.

More information: https://www.bettyjourney.com/2021/07/provital-immuna-plus-activate-your.html

🇹🇼Rice Bran Soap Made In Taiwan🧼🍚
I have very sensitive and dry skin. That's why I always make sure to take special care of it.
When I went to see a doctor, I was given steroid cream which has side effect for using too much and medication.
This is my first time using a rice bran soap. It's ideal for gentle cleansing on sensitive and dry skin, which makes it the best product for me.
I'm glad that it’s able to solve my issues without harming my skin with their natural ingredients and even providing so much more benefits.
Overall, it does a good job in soothing and calming my sensitive skin. After a week, I noticed that my skin looks really good.
.
Each piece of six piles of rice bran soap is made from 33 kilograms of rice produced from organic rice, and is injected with yeast ingredients developed by exclusive technology.
.
When used, it can help stimulate the growth of natural beneficial bacteria required by human skin and help skin renew It builds a healthy sebum film, locks in moisture, regulates the skin, and achieves self-repair function. Continuous use can effectively relieve patients' skin itching and dryness, and help patients return to normal life.
.
Usage: When taking a shower, knead six piles of rice bran soap wet water and foam, spread the foam evenly on the body, then let the foam stay on the skin for 5 minutes, and then rinse with water. In addition, for the treatment of key affected areas, after showering or other times, you can also arrange to apply the foam directly on the affected area, and then let it dry naturally. This method can help strengthen the skin repair effect of the affected area and relieve the itching of the affected area.
.
https://www.hktvmall.com/p/H6394001_S_Ricesoap001
.
#RiceBranSoap #Eczema #HKTVmall #六堆 #六堆米糠皂 #抗敏濕疹配方沐浴皂 #抗敏保濕美白配方洗面皂 #去頭皮控頭油增髪配方洗髮皂 #沐浴皂 #洗面皂 #髮皂 #手工皂 #濕疹皂 #濕疹我們分手吧 #濕疹 #敏感皮膚 #皮膚病

ハイジの白パンです。(ハイジがおばあさんに食べさせたかったふわふわの白パン)
なかなかハイジの白パンにならなくて、失敗パンを毎日食べていました、、(家族が)
焼き過ぎて茶色のパンになったり、つけたはずの溝が綺麗に消えていたり（笑）
強力粉は焼き色がつかないようにたっぷり目に、レシピも色々試しました。
おかげで少しだけ手ごねが分かってきたような気がします^^
焼きたての白パンはふわふわもっちりで、ヤギのゆきちゃんやペーターを思い出させてくれます!

インスタにも遊びに来てね～
instagram
https://www.instagram.com/kafemaru/

Ingredients:(8 pieces)
●Bread Dough
250g(8.8oz)Bread flour
20g(0.7oz)Sugar
3g(0.1oz) Salt
3g(0.1oz)Dry yeast
110g(0.7oz)water→(warm)30℃～ 40℃
70g (2.5oz) milk→(warm) 30℃～ 40℃
20g(3.9oz)Unsalted butter (room temperature)

Bread dough
①Add sugar and salt to strong flour and mix, then add yeast and mix again. Then put warmed water and milk, and mix.
※water and milk should be about 40°C (yeast doesn't work well if the temp is higher)
②Mix it well for about 2 min to make a lump.
③Spread the dough (like rubbing on the table). Put butter (room temperature) on the dough and knead.
④Knead and strike the dough for 5~6 min.
⑤When the dough is smooth, put it into a bowl and wrap the top.
It will rise and becomes twice as large. (primary fermentation)
(If your oven has fermentation function, cook the dough at 40°C for 30~40 min. If not, leave it in a warm place until it rises twice as large.)
⑥After the primary fermentation, degass the dough.
⑦Divide the dough into 8 pieces and round them.
⑧Cover the piece with a well-wrung wet cloth and leave them for about 10min.
(bench time)
⑨Don't reshape them, and powder them with a lot of strong flour.
Push in the middle of the dough with a rolling pin to make a furrow.
⑩Put them on a baking sheet. The pieces will rise and become twice as large.(secondary fermentation)
※To avoid drying out, you can put a cup of hot water in the oven.
⑪After the secondary fermentation, powder strong flour on the dough.
⑫Preheat the oven at 180°C, and bake the dough for 12~14 min at 150°C.
⑬When it's baked, brush off the powder and serve!


【材料】白パン8個
●パン生地
強力粉　250g
砂糖　20g
塩　3g
ドライイースト　3g
水　110g→30℃～40℃位
牛乳　70g→30℃～40℃位
無塩バター　20g

【作り方】
パン生地
①強力粉に砂糖、塩を加えて混ぜ、イーストも加えて混ぜたら、温めた水と牛乳を加えて混ぜ合わせる。
②ひとかたまりになるまで、2分位よく混ぜる。(カードを使って生地をまとめながらやるとよい)
③台にこすりつけるように生地を伸ばし、室温に戻したバターを生地に乗せて、包み込んだらまたこねる。
④生地をこねる、たたくを繰り返す。
⑤生地が滑らかになったら、ボウルなどに入れて一時発酵させる。
生地が2倍に膨らめばok。
（オーブンに発酵機能があれば40℃で30～40分、なければ暖かい場所に置き2倍に膨らむまで）
⑥一時発酵が終わったら、生地のガスを抜き、8分割にして、丸める。
⑦乾燥しないように上に固く絞ったふきんなどを被せて、10分ほどそのまま置く。(ベンチタイム)
⑧丸めなおさずにそのまま、たっぷりの強力粉をつけて、麺棒で真ん中をぎゅっと押して溝をつける。
(溝のつけ方が甘いと発酵後に溝が消えます、逆に細いものでぎゅっとやりすぎると、パン生地が二つに離れてしまったりします)
⑨これを、天板に並べて二次発酵させる。
生地が2倍に膨らめばok。
（オーブンに発酵機能があれば40℃で30～40分、なければ暖かい場所に置き2倍に膨らむまで）
※乾燥しないように、オーブンにはコーヒーカップなどに入れた熱いお湯を中に置いておくとよい。
⑩発酵が終わったら、上から強力粉をふる。
⑪オーブンを180℃に温めて、150℃に下げて、12～14分焼く。
⑫焼きあがったら、刷毛で上の粉を落として、出来上がり♪

memo
苺ジャムと水切りヨーグルトをはさんでも美味しい～!
白パンは白く焼きあげるために、バターの代わりにショートニングを使うレシピもありますが個人的には、バターがおススメ。

♥FOLLOW ME HERE♥
https://www.facebook.com/ochikeron
https://plus.google.com/111926234494130917642
http://twitter.com/ochikeron
http://instagram.com/ochikeron/

Dinner Rolls (aka Tear 'n' Share Bread) is going viral in Japan ;)

Perfect for upcoming holiday events!!!

---------------------------------
Dinner Rolls

Difficulty: Easy
Time: 2hrs or more
Number of servings: 18cm (7inch) square cake pan

Ingredients:
280g (9.9oz.) bread flour
1 tbsp. sugar
1 tsp. dry yeast
1 tsp. salt
180ml milk *room temperature
3 tbsp. unsalted butter *room temperature

Directions:
((Kneading))
1. You want all the ingredients at room temperature.
2. In a large bowl, place bread flour, sugar, salt, dry yeast, and salt. Keep the dry yeast away from the salt as the salt will kill the dry yeast.
3. Gradually mix in milk, use your hand to mix together until formed. Transfer the dough to the counter and knead until sticky and well formed.
4. Add butter, stretch the dough for a few times using your palms, fold it in half, turn it around (90C), and stretch again. Repeat and knead until smooth, without adding any extra flour for 10-15 minutes). The dough should be very elastic which when stretched becomes almost translucent.
((1st Proving / Proofing / Rising))
5. Lightly oil a large bowl. Form the dough into a ball and place it in the bowl seam side down. Cover the bowl with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 30-60 minutes or until it has doubled or tripled in size. (In winter, you can use the proof function on your home oven!)
6. While proofing, grease the pan with some oil or butter, OR line with parchment paper.
((Knock-Back & Bench Time / Resting))
7. Place the dough onto a floured surface and punch out the air with your palm.
8. Divide it into 16 equal pieces using a bench scraper or a knife. Quickly form them into balls.
9. Place them on a baking sheet, cover with plastic wrap (to keep the surface of the dough from drying out), and rest for 15 minutes. The dough is surprised because you punched, so please let them rest for a while before you start shaping.
((Shaping))
10. Form the dough again into balls and place it in the square pan.
((2nd Proving / Proofing / Rising))
11. Cover with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for about 30 minutes or until they have doubled in size. (In winter, you can use the proof function on your home oven!)
12. Preheat the oven to 180C (350F).
((Baking))
13. Bake at 180C (350F) for about 20 minutes or more.
14. Remove from the pan and place it on a wire rack to cool.

* To keep the surface of the dough from drying out, a wet towel is okay but plastic wrap is easier!

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/09/blog-post_29.html
---------------------------------

Music by
YouTube Audio Library
Thingamajig

FYI (products I used in my videos):
http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22

♥Original T-SHIRTS♥
http://shop.herrohachi.com/product/dericious-taiyaki-herro-x-ochikeron
http://shop.herrohachi.com/product/create-eat-happy-herro-x-ochikeron

♥Visit my Blog for more Recipes♥
http://createeathappy.blogspot.com/

♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://www.lettuceclub.net/mypage/toukou_top.html?user_code=00153826
http://twitter.com/alohaforever

♥and of course SUBSCRIBE♥
http://www.youtube.com/ochikeron

♥FOLLOW ME HERE♥
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
http://instagram.com/ochikeron/

Tear 'n' Share bread is going viral in Japan, so I decided to make the most requested Cinnamon Rolls recipe ;)

---------------------------------
Tear 'n' Share Cinnamon Rolls

Difficulty: Easy
Time: 2hrs or more
Number of servings: 18cm (7inch) square cake pan

Ingredients:
280g (9.9oz.) bread flour
1 tbsp. sugar
1 tsp. dry yeast
1 tsp. salt
180ml milk *room temperature
3 tbsp. unsalted butter *room temperature
filling
* 40g (1.4oz.) unsalted butter *room temperature
* 50g (1.8oz.) brown sugar
* 2 tsp. cinnamon powder
* 40g (1.4oz.) raisins
* 40g (1.4oz.) chopped walnuts
icing
* 50g (1.8oz.) powdered sugar (confectioner's sugar)
* 2 tsp. water

Directions:
((Kneading))
1. You want all the ingredients at room temperature.
2. In a large bowl, place bread flour, sugar, salt, dry yeast, and salt. Keep the dry yeast away from the salt as the salt will kill the dry yeast.
3. Gradually mix in milk, use your hand to mix together until formed. Transfer the dough to the counter and knead until sticky and well formed.
4. Add butter, stretch the dough for a few times using your palms, fold it in half, turn it around (90C), and stretch again. Repeat and knead until smooth, without adding any extra flour for 10-15 minutes). The dough should be very elastic which when stretched becomes almost translucent.
((1st Proving / Proofing / Rising))
5. Lightly oil a large bowl. Form the dough into a ball and place it in the bowl seam side down. Cover the bowl with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 30-60 minutes or until it has doubled or tripled in size. (In winter, you can use the proof function on your home oven!)
6. While proofing, line the cake pan with parchment paper. Mix the filling.
((Knock-Back & Shaping))
7. Place the dough onto a floured surface and punch out the air with your palm.
8. Flatten out the dough using a rolling pin to about 30cm×40cm (12inchx16inch). Spread the filling evenly over the entire surface of the dough. Tightly roll up the dough and pinch to close. Cut the roll into 16 pieces using a dough scraper. Place them on the cake pan.
((2nd Proving / Proofing / Rising))
9. Cover with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for about 30 minutes or until they have doubled in size. (In winter, you can use the proof function on your home oven!)
10. Preheat the oven to 180C (350F).
((Baking))
11. If you want, brush milk on top before baking to make it nice and brown.
12. Bake at 180C (350F) for about 25 minutes.
13. Remove from the pan and drizzle icing over the warm rolls (icing firms up quickly). Enjoy straight out of the oven ;)

* To keep the surface of the dough from drying out, a wet towel is okay but plastic wrap is easier!

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/08/blog-post_28.html
---------------------------------

Music by
YouTube Audio Library
Kevin MacLeod
Daily Beetle

FYI (products I used in my videos):
http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22

♥Original T-SHIRTS♥
http://www.youtube.com/watch?v=FFsQE0qd_4w

♥Visit my Blog to know more about ME♥
http://createeathappy.blogspot.com/

♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever

♥and of course SUBSCRIBE♥
http://www.youtube.com/ochikeron