【我親愛的Zoom視訊客人們】
To My Dear Zoom Clients
我忍了真的⋯⋯真的⋯⋯很久,今天過後實在忍無可忍,一定要叮嚀所有過去和未來的客人們。
我年紀很大了,受不了太大的刺激。
拜託,你們可以Zoom好來嗎?😓😑
一、Zoom視訊的視角 = 拍護照照的視角
護照自2020年起就已成為古董,但大家這一生應該有拍過證件照吧!
對了,就是要頭髮整齊,讓我看到你的雙耳、雙眼、鼻子、嘴巴、頸項和肩膀,到胸部。
我批八字時,需要看整個面相。不要讓你一半的臉掉出鏡頭外,這樣很像鍾無艷,也不要嘴巴不見掉,這樣我很像在跟一條羅漢魚視訊。
我看面相包括看你的嘴巴、牙齒和說話時的嘴形。是的,看相就是需要那麼仔細。
如果你的螢幕太低,那就找書本或舊報紙,把螢幕墊高一點。別讓我整一個小時半只看到你的雙下巴,會把你的面相比例給看錯。
不要一直告訴我不好意思,方法是人想出來的。
•
二、光線
太暗,我看你如見鬼。
太亮,我會看不清你的膚色。
拉開窗簾,不要背向陽光。
有必要的話,就直接開燈!
•
三、勿放什麼椰樹沙灘/金門大橋的虛擬背景圖
什麼虛擬背景圖都不要放啦~
我的家美最重要,我不在乎你的家美不美,我只是來看命的。
如果你的Wi-Fi不是很強,電腦功能不是很厲害,這類的虛擬背景圖會讓你的視訊畫面卡卡的。
有時你轉個身,整個右邊不見了,或部份的頭髮少了,讓我覺得我好像在看恐怖片,嚇人啊~
•
四、環境和聲音
有些海外客人其實非常用心。為了與我視訊,特別去買有麥克風的耳機🎧,讓我能更清楚的聽到他們的聲音。😍
沒有使用耳機和麥克風的客人,往往他們的聲音會有種空氣般的回音,如果他們本身講話又小聲,我的耳機聲量開滿,我還是聽得滿辛苦的
也有香港和馬來西亞客人租過會議室、鐘點房間或單人工作室,就是為了不受家人的干擾,能安心的與我視訊。😍
最有趣的是,去年新加坡阻斷措施時,有位男客人跑到屋外的走廊坐在地上與我視訊。只是外頭風聲有點大,我好幾次都聽不清楚他的聲音。
曾有客人在咖啡廳與我視訊。咖啡廳裡的高談闊論聲和器皿的敲擊聲,頻頻從我的耳機闖進我的耳朵,哇~我的耳朵那時真的是活受罪,還要裝一副氣定神閒的樣子。
天啊,兩次過後,我寧願退錢,也不再見這樣的客人了。耳朵只有一對,我要保護好啊!
在這裡聲明:一般我們買手機時的那種有麥克風的耳機,就已能視訊。沒有戴耳機和麥克風的客人,我一概會拒絕諮詢,把費用原銀奉還。
五、孩子
曾試過諮詢的前20分鐘,一直被女客人的小孩打擾,進來哭著要媽媽主持公道。
如果你家中有六歲以下的兒童,會時不時來敲你的門,我建議你還是先別約我。你這樣會分心,無法聽好我交代的事,而我也得一直等你去安撫你的孩子,就無法在限定時間內看完你的八字,這樣對誰都不公平。
六、我只見客人一人
這個規矩,從我一出道就定下來,也清楚的寫在網站上,根本不用一而再的來試探水溫。
但這兩個星期,還是有客人硬闖關,事先安排自己的配偶/孩子坐在電腦的另一面,要他們聽我講他的八字。
我從不改我的規矩,也沒有八字或風水是我非看不可的。
讀書這麼高,連自己的命都不能自己負責,這已經不是能改到命的人了。
你一定要你的配偶陪你聽,那你需要的不是我來教你改命,是你的配偶來安你的心。
將來若還有這樣的事,我會直接中斷視訊,把錢退回去。
七、「我第一次用Zoom!」
可是從報名那天到今天的諮詢,你有兩個月的時間去摸索。
兩個月,怎麼還是錯誤百出?因為客人根本沒有事先準備和練習。
結果我就這樣等了20分鐘,還得等對方下載軟件。
Zoom不難使用,但如果是你沒有花時間去摸索,就不要撒謊,直接說,我就直接退現錢。
品德是改命的資糧,不要為了自己能脫身就隨便編一個漏洞百出的謊,還說自己是好人。這...不會臉皮太厚了嗎?
小事都不願做好,絕對不會成大器。
八、暈車
有些客人用Ipad或手機來視訊。
重點是,他一支手拿著手機,一支手拿筆寫筆記。他一邊寫,另一支手就一邊搖晃。他做在床上,移動一下,手機就彷彿大海嘯幾下🌊
我一天如果見三個這樣客人,我的視線就搖晃了5個小時。工作完畢後,頭也會痛得厲害,無法完成晚上製片的工作。
沒有自拍器三腳架,也應該有些書本或東西來頂著手機。
各位,多點善心,為我著想一下吧⋯⋯
__________________________
To My Dear Zoom Clients
I have been enduring it for a really really long time. That's it! I am gonna put a stop to this after today and send out this reminder to all my past and future clients.
I am getting on in years, and cannot stand too much stimulation.
Please.... can you guys do a proper Zoom?
Number 1: Going on screen in Zoom = Taking a photograph for your passport.
Since 2020, the passport has become something of an antique but I believe everyone has taken some kind of ID photos! Yes, the ones with your neatly combed trusses where I can see both your ears, nose, mouth, neck, shoulder all the way to your chest.
I would like to see your full face during the Bazi Consultation. Please don't allow half your face to fall off the screen and you end up looking like Zhong Wu Yan! Please also don't hide your mouth making me feel like I am talking to a Arrowana.
When I analyze your facial features, it includes your mouth, teeth and the shape of your mouth while you are talking. Yes, it is down to such level of details.
If your PC / Laptop monitor is too low, please find a book or old newspapers and stack it on top. Please don't let me only see your double chin for that 1.5 hours, as I would probably get the proportion of your face wrong.
Don't keep telling me you are apologetic. Think of a way out.
Number 2: The background lighting.
Too dark, you risk looking like a ghost.
Too bright, I cannot figure out your skin color.
Draw open the curtains, but don't face your back to the sunlight.
If necessary, just turn on the lights!
Number 3: Background images of coconut trees on sandy beaches or the Golden Gate Bridge.
There is no need to put on a virtual background. I only care about how my hone looks, I am not bothered by yours. I am only here to see your Bazi.
If your WIFI signal or your PC / Laptop performance is poor, using the virtual background can often make your Zoom video choppy. Sometimes when you turn your body, one side of your body or some part of your hair will disappear. It's really like one of those spooky movies scaring the wits out of me.
•
Number 4: Background environment and noise.
Some of my overseas clients really put in effort for our Zoom sessions. They bought a headset with a mic so that I can hear them properly and vice versa.
Those that did not use a earphone or a headset often sounded echo-ish, and if they spoke softly, I would have to turn on the volume on my side full throttle and still have a hard time trying to hear them.
There are some clients from Hong Kong and Malaysia who would rent meeting rooms, hotel rooms or private work spaces by the hour so as to reduce any disturbance from others and better focus on the Zoom session with me.
I recalled an interesting incident during the Circuit Breaker last year. A client from Singapore Zoom-ed with me along the corridor outside his house. Most of the time, I was hearing the howling of the winds rather than his voice.
Some clients sat themselves in coffee places for our session. These places are often filled with loud chatters and the clanging of cups and plates, and my ears suffered terribly. Yet, I have to continue to be seen as composed and attentive.
Goodness me, after 2 of such experiences, I decided that I rather refund these clients and never see them again. I have only 1 pair of ears and I want to protect them at all costs!
A normal earpiece that comes with the purchase of a handphone is good enough for Zoom video calls. For clients who do not have a earpiece/headset and a mic, I would end the consultation and refund the monies.
•
Number 5: Children
There was once where a session with a female client was repeatedly disrupted by her kids, running in crying for their mother to settle their quarrels. If you have children below 6 years of age, and likely to interrupt our session, I suggest you don't book a consultation with me.
You will be distracted, unable to focus on my advice and I have to wait for you to clear up the situation with your children, eating into the allowable time for me to complete the consultation. This is unfair to both you and me.
•
Number 6: I only meet one person, that is the Client.
I have set this requirement the day I stepped into this line of work, and it is clearly written in my booking form. There is no need to try your luck under any circumstances.
But in the space of 2 weeks, there were some clients who rode their luck and got their spouse / child to sit on the other side of the screen to listen in on our consultation.
I never change my stance, and there is no single client that I cannot afford to lose.
If you insist to have your spouse sit in, it is apparent that you do not need me to help transform your destiny. Rather you really need your spouse to put your heart at ease.
If such things happen the next time, I will end the session immediately and refund the fees.
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Number 7: "My first time using Zoom"
But you have 2 full months to prepare before our actual consultation. You did not end up wasting time exploring the software and I wasted 20 mins waiting for you to download the software.
Zoom is an easy software to use but if you did not spend the time to familiarize yourself with it, please quit the lies and tell me directly. I will refund the consultation fees on the spot.
Our moral ethics serve as the foundation for our transformation. Stop weaving web of lies to get out of sticky situations, and still claim that you are a good person. Isn't this too thick-skinned?
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Number 8: Giddy spells
Some clients use Ipad or their handphones for the Zoom session. Crucially, they hold the device with one hand, and take notes with the other. As they write, the other hand holding the phone becomes shaky. If he is doing that on his bed, his handphone would shake like a tsunami wave every time he changes his position.
If I see 3 such clients within a day, it would be 5 hours of shaking visuals for me. That would mean a splitting headache at the end of my work day, and not being able to work on my videos at night.
Even if you don't have a tripod stand, at least prop up the device with a book or something.
Please everyone, please be kind and have mercy on me......
同時也有1部Youtube影片,追蹤數超過3萬的網紅EAT AT HOME 食・家,也在其Youtube影片中提到,#蘋果點心 #聖誕party食物 #蘋果批 #聖誕點心 蘋果派是我請朋友來我家時常做的菜式,所以特意選了這個來做和大家Q&A的影片。剛巧蘋果派的餡料由蘋果加入不同的香料如肉桂、丁香、八角和糖煮成,濃濃的香料味就像提示我們聖誕節快到了。 . 這個短片第一次用一邊做菜,一邊回答問題的形式表達,我在準備...
「out of shape意思」的推薦目錄:
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- 關於out of shape意思 在 Ying C. 一匙甜點舀巴黎 Facebook 的最讚貼文
- 關於out of shape意思 在 喬的英文筆記 Joe's English Learning Notes Facebook 的最佳貼文
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out of shape意思 在 Ying C. 一匙甜點舀巴黎 Facebook 的最讚貼文
[Paris pastry shop / 巴黎甜點店] Maison Plume • Pâtisserie (For English, please click "see more")
還記得幾個禮拜以前我們討論過「#為什麼法式甜點需要鑑賞」嗎?那時候我曾經提到希望「#甜或不甜」不會再是評判一個甜點是否好吃的主要標準,畢竟法式甜點能夠品味的部分太多,從作品本身的製作細節、風味搭配,到主廚理念、創意、過往創作,甚至整個淵遠流長的歷史發展,都可以是欣賞的重點。不過,那之後我仍然收到不少回應,希望我能分享「#最不甜」的甜點...正好我前陣子去了一家以「無添加糖、無麩質、有機」為號召的甜點店,可以和大家介紹一下。
「有機」、「無麩質」等都是近幾年巴黎飲食界最流行的關鍵詞,不過甜點店要做到「無添加糖」還是比較前衛,Maison Plume 是其中一家。所謂「無添加糖」(sans sucre ajouté)意思是指「不在食材原有的甜味額外加入人工製糖」,所以利用食材本身的甜味、本來就有糖分的水果、果汁等等都是可以接受的。有些號稱「無糖」的店家會使用蜂蜜或是龍舌蘭糖漿等來代替砂糖,但位於巴黎的瑪黑區 Maison Plume 卻在女主廚 Tara Pidoux 的堅持下一概不使用。
這家以淡紫色為主要視覺的甜點店風格雅致,以「plume」(羽毛)為名,更暗示了作品輕盈無負擔的特色。店中所有的甜點從慕斯蛋糕、塔、泡芙、沙布列餅乾等,都使用橢圓形的模具,以符合「羽毛」的整體形狀。當天我和朋友們總共選了三樣甜點:開心果泡芙(Chou Pistache)、香草核桃塔(Plume Vanille-Pécan)、西洋梨杏仁塔(Plume Poire-Amandine),外觀呈現非常細緻美麗,也吃得出選材的用心。最妙的是我的德國朋友在吃了幾口之後,竟然說出所有台灣人都會說的一句話:「嗯,好吃!而且不會太甜!」不過我是覺得有加入西洋梨的那一款因為有水果天然的芳香和甜度,整體比較平衡,我自己點的那一個香草核桃塔因為沒有糖,所以底下的沙布列不夠濕潤、較為乾燥鬆碎,堅果的香氣如果能有多一點糖襯托,會更為明顯。
「減糖」議題在法國一直有不少討論,但我個人認為,如果是品嚐甜點,有糖是應該的。甜味是愉悅感非常重要的來源、人類為什麼發展出吃甜點的文化正是奠基於此。適宜的甜度能夠更好地發揮許多食材的特色,風味會比完全不加糖來得更為豐富,更不用提許多甜點元素如蛋白霜等,沒有足夠的糖量根本無法成功製作。只不過把握甜度是專業,還需要考慮到各地的消費者口味、主廚本人的主觀意見等,也是一門藝術。不過許多人因為健康的需求,確實需要控制糖量攝取,完全不加糖的甜點應該造福了不少顧客。
接下來就請大家點開照片欣賞;追求「不甜」的台灣消費者們,也別忘了把這家店記起來喔!
🔖 延伸閱讀:
為什麼法式甜點需要鑑賞:https://tinyurl.com/y54dacbu
手把手教你如何鑑賞檸檬塔:https://tinyurl.com/y3ht8tt2
甜點作為藝術品:https://tinyurl.com/t62yj2r
*****
Still remember that we’ve discussed “why tasting is needed when having French pastries” several weeks ago? I mentioned that I hope one day “sweet or not” will no longer be a major criteria to judge whether a pastry / dessert is good not for certain people since there’re so many parameters and details to appreciate, such as the visual presentation, match of flavours, the philosophy and creativeness of the chefs, as well as the long history of the development of French pastries as a whole. But I still got lots of feedbacks asking me to recommend where to find the “least sweet” pastries and desserts in Paris. I happened to visit a pastry shop making organic pastries free of sugar and gluten a while ago, so here you are!
“Bio” (organic), “sans gluten” (gluten-free), etc. are some keywords that you can’t miss when you talk about the food scene in Paris in recent years. But it is still quite edgy for a pastry shop to offer pastries free of sugar. Maison Plume is one of the very few of them. “Sugar free” actually means “no sugar added”. Using the natural sweetness of the ingredients, fruits, and juices are a common strategy. Some people might use honey or agave syrup as an alternative sweetener, but at Maison Plume, the female chef Tara Pidoux takes none of them.
Named after “plume” (“feather” in French), Tara makes pastries that are as light as feather. Almost everything is in feather shape, including mouse cakes, tarts, choux pastry, and sablé biscuits, etc. The day when I visited, my friends and I picked the Chou Pistache, Plume Vanille-Pécan, and Plume Poire-Amandine. All of them are very delicate in their presentations and are made with quality ingredients that you could really taste. One interesting thing is, after the first several bites, my German friends announced, “Hmmm, they’re really delicious! Not so sweet!”, just as what we hear all the time in Taiwan. But for me, I actually preferred the Poire-Amandine that is sweet enough, thanks to the pears, to add some depth and layers to the overall taste. The sablé base of the “Plume Vanille-Pécan” that I had was crumbly but a bit dry. The nutty flavour of the pastry could actually be more pronounced if there was a little more sweetness.
Sugar reduction has been a topic of debate, even in France. But I personally think sugar is necessary since we’re talking about desserts and pastries. Sweetness is strongly linked to pleasure, which lays the foundation of the development of pastries and desserts. Proper sweetness could actually bring out the best of many ingredients that might taste plain when sugar is absent, not to mention the fact that sugar is an essential factor to succeed many pastry components, such as meringue. Nevertheless, sugar level control is an art that the taste of customers and opinions and beliefs of pâtissiers have to be taken into consideration as well. Given the rising health concern, the emergence of no sugar pastries and desserts is indeed a wonderful news for many.
Click on the photos and get to know more about the shop and the pastries. Don’t forget to note it down if you’re also opt for low- or no-sugar pastries!
🔖 You might also be interested:
Why "tasting" is needed when we enjoy French pastries: https://tinyurl.com/y54dacbu
How to taste a lemon tart: https://tinyurl.com/y3ht8tt2
Pastries and desserts as artworks: https://tinyurl.com/t62yj2r
#yingspastryguide #paris #maisonplumepatisserie #yingc
out of shape意思 在 喬的英文筆記 Joe's English Learning Notes Facebook 的最佳貼文
英文的慣用語 (idiom) 就像中文的成語,常常意思跟表面不同,對於非母語人士必須要多加練習。喬今天整理了36個慣用語分享給同學們:
☛ a dime a dozen 常識、非常常見的事情
☛ beat around the bush 迂迴的暗示某個事實 (通常是指令人不舒服的事)
☛ a blessing in disguise 一件看似是壞事,但其實是好事的事
☛ better late than never 遲到也比沒有到好
☛ bite the bullet 硬著頭皮
☛ break a leg 祝好運
☛ Call it a day. 結束工作/學習/學校的一日
☛ cut 某人 some slack 請某人不要這麼批判
☛ cutting corners 偷工減料
☛ Easy does it. 慢慢來
☛ get out of hand 失控
☛ get your act together 認真做否則就離開
☛ give 某人 the benefit of the doubt 相信某人所說的話
☛ go back to the drawing board 重新開始
☛ hang in there 不要放棄
☛ hit the sack 上床睡覺
☛ It’s not rocket science. 這不複雜
☛ let 某人 off the hook 不要讓某人對某事是必須負責的
☛ make a long story short 簡短說某事
☛ miss the boat 太晚了
☛ No pain, no gain. 付出多少,就會得到多少
☛ on the ball 做得很棒
☛ pull 某人’s leg 吼騙某人、開某人玩笑
☛ Pull yourself together. 請你冷靜
☛ So far so good. 目前為止都好
☛ Speak of the devil. 當說到某人,某人就碰巧出現
☛ That’s the last straw. 我已經沒有耐心了
☛ the best of both worlds 最理想的情況
☛ Time flies when you’re having fun. 當你很享受時,時間會飛快消逝
☛ to get bent out of shape 感到沮喪
☛ to make matters worse 讓情況更糟
☛ under the weather 生病了
☛ We’ll cross that bridge when we come to it. 現在不要談論這問題
☛ wrap you head around 某事 理解某個複雜的事情
☛ You can say that again. 說得也對,我同意
☛ Your guess is as good as mine. 我沒有想法、我不知道
--
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out of shape意思 在 EAT AT HOME 食・家 Youtube 的精選貼文
#蘋果點心 #聖誕party食物 #蘋果批 #聖誕點心
蘋果派是我請朋友來我家時常做的菜式,所以特意選了這個來做和大家Q&A的影片。剛巧蘋果派的餡料由蘋果加入不同的香料如肉桂、丁香、八角和糖煮成,濃濃的香料味就像提示我們聖誕節快到了。
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這個短片第一次用一邊做菜,一邊回答問題的形式表達,我在準備的時候就像一邊和大家閒談一樣,雖然我們之間很多也未有見過面,在這個影片的製作過程中又好像跟大家的距離拉近了。大部份的問題其實在message已回了,如果沒有放在影片裏請見諒喔,這是因為片長有限而我是隨意將問題放上去的,如遺漏了的請不要介意再給我訊息喔。
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多謝大家對我的提問,你們所有的問題很有意思呢。如有機會真的很想有機會一起和大家做料理互相交流,想想已感到會是難得的經驗了。
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製作蘋果派時有以下幾點可以留意喔。
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* 牛油派皮在製作上,在角落的位置厚度比較難以弄得平均,如利用不同的模具壓平底部和週邊,可令派皮的厚度保持平均。
* 牛油派皮在多次擀皮後可能會軟化而容易付在保鮮膜上,如將麵團再放入冰箱/雪櫃一會,讓麵團變得硬一點又可再次塑型。
* 蘋果派餡用到大量的香料,如果家中沒有其中一款可以直接省去。之前我做的時後只用肉桂粉,今次加上肉桂枝和蘋果同煮,味道更香濃了。
* 在煮好蘋果派餡後可夾起同煮的香料,那便不會影響食感。
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希望大家喜歡這個食譜吧。
份量:直徑22cm烤盤
材料
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蘋果批皮材料
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中筋麵粉420克
砂糖130克
鹽一茶匙
牛油250g
雞蛋兩隻
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蘋果批餡料
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牛油10克
紅蘋果(小)6個
(去皮後淨肉大約600克)
砂糖80克
香草/雲尼拿精華一湯匙
肉桂粉3茶匙
檸檬汁一湯匙
肉桂枝一條
丁香兩粒
八角一粒
粟粉兩湯匙,用70毫升水拌勻
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蛋液(掃上批面)材料
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雞蛋半隻
牛奶/水半湯匙
做法
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批皮
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牛油從冰箱裏取出,待稍為放軟後,切粒。
牛油和砂糖放入攪拌機或廚師機,以中速(我家的廚師機最快為五度,這裏用二度)攪拌直至拌勻。
加入中筋麵粉以中速拌勻。
雞蛋略為打發後,分三次加入麵團內拌勻。
麵團形成後,分成兩半(批底及批面)用保鮮膜蓋著並塑形至長方型狀,以方便之後成批皮,以保鮮膜包好放在冰箱/雪櫃裏至少30分鐘至過夜。
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麵團冷卻好後,從冰箱取出待略為軟化後,大約30分鐘,取出其中一塊麵團隔著保鮮膜用麵棍將麵團推開成大約0.5厘米厚批皮。
將批皮蓋在模具上,蓋著保鮮膜,用杯子或模具蓋平批底和週邊位置。放入冰箱,備用。
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另一份麵團隔著保鮮膜用麵棍將麵團推開成大約0.5厘米厚批皮,?成一厘米闊的長條型,將麵團條做出辮子,做出網型並裁成模具合適大小,放在牛油紙上,放入冰箱,備用。
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蘋果餡料
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蘋果去皮,切成薄片。
在一個鍋子裏加入牛油10克,開中火,放入蘋果、砂糖、香草/雲尼拿精華、肉桂粉、檸檬汁、肉桂枝、丁香和八角,不時攪拌以防止結塊。
粟粉兩湯匙加入水70毫升拌勻,加入蘋果內,煮至沸騰。
關火後盛起,蘋果餡料可早一日準備放在冰箱內,令蘋果更有香料味。
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組合
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焗爐預熱至180攝氏度。
雞蛋略為打發,和牛奶/水拌勻。
批皮和批面從冰箱內取出,分別均勻擀開。批面擀開後切成一厘米闊長條,編成格紋。批皮放入模具,蘋果餡倒入批皮內,上面蓋上批面。
在批面掃上蛋液。
註:如麵團擀開後變軟,可放在雪櫃/冰箱中待略為凝固後才繼續製作。
放入焗爐以180度焗一小時,直至表面金黃。在週邊蓋上錫紙以防止燒焦。
蘋果批從焗爐取出後放涼,切件後享用。
Apple Pie
Baking tin with 22cm diameter
Ingredients
Apple pie crust ingredients
420g all purpose flour
130g granulated sugar
1 teaspoon of salt
250g of unsalted butter
2 eggs
Apple pie filling ingredients
10g of butter
6 small size apples (about 600g after peeling)
80g granulated sugar
1 tablespoon of vanilla essence
3 teaspoons of cinnamon powder
1 tablespoon of lemon juice
1 cinnamon stick
2 cloves
1 star anise
2 tablespoons of corn starch, mixed with 70ml of water
Other ingredients
1/2 egg
1/2 tablespoon of milk or water
Directions
Pie crust
Take out the butter from the fridge. Cut it into cubes.
Put the butter and granulated sugar into the blender or kitchen machine, blend with medium speed until it is well mixed. Add all purpose flour and mix well.
Beat the egg, put into the dough in three batches.
After the dough is formed. Split the dough into two. Roll the dough in rectangular shape. Cover it up with plastic wrap and put it into the fridge for 30 minutes or overnight.
Take out the dough from the fridge and let it warm for a while . Roll it to 0.5cm thick. Put the dough on the baking tin and cover with plastic wrap. Press the dough evenly with a mold or a cup. Put it into the fridge again and save for later.
Roll another dough to 0.5cm thick. Cut it into stripe and make the net. Put it on the baking paper and store in the fridge and save for later.
Apple filling
Slice the apple.
Put 10g of butter in a cooking pot. Turn on the heat to medium. Put sugar, vanilla essence, cinnamon powder, lemon juice, cinnamon stick, cloves, star anise and stir it to prevent it clogs.
Mix the corn starch with the water and put it into the apple. Cook until it boils.
Turn off the heat and cool down a little bit.
The apple filling can be stored in the fridge for later use or it can be used right after it cooks.
Assemble
Pre-heat the oven to 180 degree celsius.
Beat half egg and mix well with 1/2 tablespoon of milk or water.
Take out the pie crust from the fridge and put the cooked apple inside. Cover with another pie crust on the top. Brush with the egg wash.
Bake the pie for 1 hour in 180 degree celsius. Cover the edge with tin foil to prevent it burns.
Cool the apple pie in room temperate for a while after baking. Cut it into slice and serve.
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MY GEAR
影片拍攝 Filming:
Camera/ Sony α7RII
Lens/ Sony Zeiss FE 24-70 f/4
Tripod/ 190XPRO Aluminium 4-Section Camera Tripod
Editing / iMovie
相片拍攝 Photography:
Camera/ Nikon D700
Lens/ Nikon 105mm f/2.8 micro
背景音樂 Background Music:
“One” by @Sarah Kang Music on artlist.io
“Summer Is for Falling in Love - Instrumental Version” by @Sarah Kang Music on artlist.io
![post-title](https://i.ytimg.com/vi/yppdI-zEW9Q/hqdefault.jpg)
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