Gong cha’s Crème de la Crème is their newly launched Crème Brûlée series, consisting of 4 flavours! If you prefer something fruity, give their Strawberry 🍓or Mango 🥭 flavours a try, otherwise you may opt for the other 2 more earthy flavours; Chocolate 🍫 or Taro 🍠

The drink is topped with a layer of Crème Brûlée and torched for that extra caramelised flavour 🍮 in the shape of a 🤍 I personally like the taro creme brûlée the most. It’s super creamy, milky, full of taro flavour and doesn’t leave a powdery feeling in the mouth. It’s on the sweeter side so you can adjust the sugar level accordingly!

What is the stigma with the word VAGINA?

The answer is fear and centuries of misogyny and misunderstanding.

A study found that 65% of women are uncomfortable with using words like vagina and vulva, instead referring to it as “down there”. 45% of women don’t talk about their vaginal health with friends or family (I am the 65% stats), let alone their doctor. 50% of young women can’t correctly label a vagina on a medical diagram.

I teach my children the scientific words to describe their genitals after attending a talk on Sexual Harassment. The reason why most parents fail to see that their child was being sexually abused is due to this stigma as well as the improper usage of the word to describe their privates.

“Karipap” “Berbird” were words taught to these children as tots and so when an “Uncle” touched their genitals, they tried telling their parents but it didn’t really register.

“Ibu..haritu ada orang pegang Karipap adik”

Let’s try it differently.

“Ibu … Uncle tu pegang kemaluan/ faraj / vulva/ zakar/ vagina / penis saya!”

I am pretty sure there would be an immediate reaction, right?

A healthy vagina is paramount to a women’s physical, mental and emotional health. It is INCREDIBLY important that we talk about them and normalise the language. How are we to know what’s normal and what’s not if everyone is so vague about it? Some of the teens I speak to don’t even know that they could pregnant in their first sexual encounter!

Thank you to the naysayers who ‘tsk tsk tsk-ed” sanitary producers @libresse_my which resulted in them withdrawing their ad. This naturally riled up netizens!

Well, good news is Libresse has gained more advertorial exposure and more people are talking about Vaginal health - which was the main objective of their campaign. 😏

Am I offended by the artwork?
No.

People see and interpret things accordingly.

I’ve learnt, that our backgrounds, education and the circle of people that surrounds us makes up our beliefs, our values in life and the personality we breed.

We can’t please everyone can we?

Iklan jap. Use @bobble.it with my code: DAPHNE. They take vaginal health seriously. Stalk them to know more.

Me in my happy place 🤗
-
A few years ago, spending 4 months bouncing around between gyms would have frustrated me 😤 It’s almost impossible to progressively overload exercises when you’re constantly changing machines. Even if the “weight” is the same, there’s a myriad of different factors that will affect the load placed on the target muscles at different contractile lengths.
-
These days I’m just a different type of geek 🤓 I’m obsessed with admiring machines that are designed well, and the challenge of using ones that aren’t 🧩 I embrace the puzzle of optimising a piece of equipment and how the more experience I build doing so, the better rehearsed I am to help answer questions from coaches because I’ve done the thinking in advance 🤔
-
I’ve also learnt that you rarely come up with a great idea first time round. Provided you’re able to keep a mindset of what you currently think not being “the best” and there always being a slightly better solution, the more times you’ve been around the block, questioned your previous thoughts and adjusted the accordingly, the more refined your current thought processes will be 🧐
-
I train to force strong contractions, and I’m pretty sure that if I push myself hard enough I’m not going to get much weaker just because I’m not being a slave to my logbook 📋 Don’t get me wrong - I’m all for tracking and continued improvement in the pursuit of measured progress, and it has its time and place.
-
For me though, to sustain a passion for being in the gym for a lifetime, you have to follow what currently makes being in that environment as stimulating and fulfilling as possible 😃 In the past it’s been overcoming injuries, optimising for sports performance or just chasing numbers. Currently it’s growing my experience and challenging my critical thinking 🔣
-
Kinda cool how fun a place even the most alien and poorly equipped gym can become, once you’re equipped with the knowledge to take getting “creative” in the gym away from coming up with what is essentially resisted choreography 🕺🏻 and towards playing with The Exercise Continuum & The Exercise Equation (two RTS trademarks) ™️

#正緣 #真愛 #turelove
月老恩緣，何時出現！？
這一課教大家如何找到你的真命天子，如果你覺得一直都找不到真愛，那麼你就有可能是誤解了正緣的意思了，而且很多人都其實不會看愛情線，上完這一課，讓你人知道愛情線原來要這樣看。

我是簡少年，人稱 新創科技圈的國師
是互聯網創業者，也是專業命理看相風水師
我創立了桃桃喜
歡迎至官網體驗超高準度測算
https://taotaoxi.net
或是參與面相課程
https://course.taotaoxi.net/programs

#fortunetelling #ChineseAstrology #Palm reader

▶ ＣＲＥＷ
出品░░░░░░░░░░░░░░
░░░░░敢不敢娛樂░░░░░
YouTube影片合作聯繫
敢不敢娛樂
claire@dare.tw
line: @063zumet


The Function of Palmistry
Simply put, palmistry is the art of analyzing the physical features of the hands to interpret personality characteristics and predict future happenings. Chiromancy analyses are time-honored: Just as our ancient ancestors gazed into the night sky and created powerful correspondences between the movements of the planets and events here on Earth, palm readers observe how the hand's attributes connect to greater themes. Occult traditions are based on the esoteric axiom "As above, so below," and within palmistry, the palm is accordingly seen as a microcosm of the universe.

150gの強力粉から小さめサイズなら、これくらいのパンが出来ます。
コロネパンも出来ちゃいます!
手ごねが大変な方はこねは、HBでももちろんokです。
手ごねは確かに大変ですが、何度もやってみて慣れてくると
生地のことがだんだんとよく分かるようになって、パンのことが
可愛いなぁと思えるように。
パンは生きてて、自由でその分手がかかります。
動画でも文章でも伝えられない部分もたくさんありますが、良かったら挑戦してみてください。
挑戦したぶんだけ必ずパンのことが分かって進歩します＾＾

れしぴは下にあります。

フォロー&いいね! も お願いします!!!!!!
twitter
https://twitter.com/cookkafemaru
instagram
https://www.instagram.com/kafemaru/?hl=ja
Blogブログ始めました。
右も左も分からずまだまだですが、これから毎日すこしずつ、まとめていきます＾＾
https://ameblo.jp/28280807

==================================================

大人気YouTuber “cook kafemaru”の
「罪深いスイーツ」

Amazonはこちらから購入できます↓↓↓
https://www.amazon.co.jp//dp/4046048948/

「世界一作りやすいおうちスイーツ 」
https://www.amazon.co.jp/dp/4046045116/

もしもお住いの近くの本屋さんになかったら、セブンイレブンの
オムニ7でネット予約し、セブンイレブン店頭受け取りで買うことができます!
=============================================
【Ingredients】
Bread Dough:
★150g Bread flour
★10g Sugar
★1.5g Salt　
★2g Dry yeast

37g water
72g Milk
10g Unsalted butter(room temperature)

*Egg wash
For Sprinkle
*Bread flour (as needed)

●Ganache
◎100g Dark chocolate
◎40g Milk

【Directions】
●Make Ganache
Warm the "◎" ingredients to melt the chocolate and mix.
Cool slightly.
(The ganache needs to cool down a bit to gain thickness.)

●Make Bread Dough
①Combine the dry ingredients (★)and mix together with a whisk.
②Add water,Milk and mix.
③Put it on the table and knead. (10mins)
④Add butter and knead more. (5mins)
⑤Make it round, then leave it at a warm place until it gets twice as bigger. (primary fermentation)
⑥divide it into 10 pieces and make them round.
⑦Cover them with a wet cloth and leave them for 10 mins. (bench time)
⑧After resting, deflate with your hand,and roll out the dough into an oval shape.
⑨Watch the video and make the shape.
⑩Place on baking paper on a baking tray and leave it at a warm place until they get twice as bigger. (secondary fermentation)　
⑪Preheat the oven at 374 °F/190℃.
⑫Bake at 3374 °F/190℃ for 12 minutes.
⑬Place it on a wire rack to cool.
⑭Put the Ganache in a piping bag and fill the bread.

*Baking time will vary according to your oven so please adjust accordingly.
*Be careful not to let the dough dry out when you are letting it rise or rest.
*When the dough is too moist and sticky, powder the dough a little.

***れしぴ置き場***

【材料】
●パン生地:
★強力粉 150g
★砂糖 10g
★塩 1.5g　
★ドライイースト 2g
水 37g
牛乳 72g

無塩バター (室温) 10g

*塗り卵
*強力粉(適量)

●ガナッシュ
牛乳で作る簡単ガナッシュです。
◎ビターチョコ 100g
◎牛乳　　40ｇ

【作り方】
●ガナッシュを作る
チョコと牛乳をボウルに入れて湯せんにかけて溶かしたら、よく混ぜて滑らかにする。
冷やして絞りやすい固さにして、絞り袋に入れておく。
●丸型コロネにクッキングシートをカットしたものを巻いておく。
*型に直接塗るよりやりやすいです。
●パンを作る
①ボウルに材料(★)を入れて泡立て器で混ぜる。
②水、牛乳、を加えて混ぜる。
ここで水分が足りないようなら加えてもok.
時期や乾燥状態によっても同じ材料でも変わって来ます。
小さじ1程度を加えて状態をみてください。
③テーブルの上に置きこねる。 （約10分）
***頑張ってこねてください＾＾
④バターを加えてさらにこねる。 （約5分）
***生地がつるんとしてツヤが出たらok。
⑤丸めて、2倍になるまで暖かいところに置く。（一次発酵）
⑥生地のガスを抜き、10個に分けて丸める。
⑦濡れた布巾などを被せて、10分間置く。 （ベンチタイム）
***傷んだ生地を休ませます。
⑧手でかるく押してたまったガスを優しく抜き、生地を円形に伸ばし両端から折ってつまんで留める。
4つ出来たら今度は手のひらで細長く伸ばしていく。
これをコルネ型に巻き付けていく。
巻き始めは少しパン生地を重ねるようにしながら巻き付けていき、最後の巻き終わりはしっかりと生地をつまんで留めておく。
巻き始めと巻き終わりは同じライン上になるようにすると、この部分を下にしておくことができるので、うまく調整してください。
⑨残り6個は丸める。
(動画では1個をアンパンマンにしています)
⑩ベーキングペーパーの上に並べたら2倍大きくなるまで暖かい場所に置きます。 （二次発酵）
***乾燥しないように濡れ布巾やビニールなどを被せます
⑪オーブンを190℃に予熱する。
コロネの方には、溶き卵を塗り、丸いパンには強力粉をふりかけてからカミソリなどで切り込みを入れる、切り込みにオリーブオイルを数滴たらす。
***オイルを垂らすとクープが開きます。
⑫190℃のオーブンで12分ほど焼く。
⑬焼き上がったらケーキクーラーなどの上で冷ます。
⑭冷めたら、ガナッシュを絞って出来上がり♪

? Seafood Bak Chang Recipe Video: https://youtu.be/60R-cE2aJFM
➡️ Bak Chang Playlist: https://youtube.com/playlist?list=PLYOBHxuy1wS2m1A_rb1dYBaIw8Lf01-ht

Follow Chef Ross' easy steps to get your Bak Chang beautifully wrapped!

After rinsing and soaking dried bamboo leaves and strings in water overnight until slightly soft:
1️⃣ Overlap 2 leaves at the halfway point of each.
2️⃣ Fold through a V-shape into a cone. Ensure that the tip of the cone is sealed with the excess leaves folded in.
3️⃣ Fill coned leaves with 2 spoonfuls of uncooked glutinous rice, followed by the ingredients and more uncooked glutinous rice until cone is full. (Depending on the size of your leaves, adjust the spoonfuls accordingly. The idea is a 1:1:1 ratio of rice to ingredients to rice.)
4️⃣ When filled, form a C-shape with your dominant hand to cup the bottom of the cone.
5️⃣ Using your non-dominant hand, fold the excess leaves over the open area of the cone.
6️⃣ Continue folding the excess leaves around the cone / pyramid shape.
7️⃣ Over 2 points of the cone / pyramid, tie strings around and a knot to secure the dumplings.
8️⃣ Steam / boil dumplings and enjoy!

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