這場有清楚的姐姐大人跟帥哥Aim君，對話真的很有趣請務必看看XD
https://youtu.be/NKYU0yOxX1c

Alhamdulillah, all praise is due to The Almighty…our kitchen is finally done! Just a few tiny bits and bobs left to do here and there - but at least it is now up and running! We are all super excited, especially the kids after having to live without a kitchen for more than 3 months since we officially moved to #TheOldForgeCottage 🏡

Well to be honest, it was more than 3 months actually. Cos since the renovation work started way back in January, we’ve been extremely busy and haven’t had much time to cook. But now the wait is over and we can finally enjoy home cooked food again. I must say that I really admire the patience of The Omar Mukhtar, Fatimah & Ali right from the beginning of our reno-journey up until now - never did they complain about food nor anything at all - bless them!

We can never thank Allah enough for the countless bounties He blessed our family with. Alhamdulillah for everything and every little thing too. Up to the lovely scent of that little bouquet of freshly picked lavenders from our neighbour’s garden. We are beyond blessed 💜

Love,
Mrs Mom
#wisemomsays

WORK IN PROGRESS…

Yes, we’ve been living without a kitchen for a while now. Alhamdulillah, the kids have been very patient and coping well adjusting to our new life under construction. Thanks to Mr Dad for always reminding us all to cherish every moment we have and enjoy the journey cos this will all be part of our memories. One day we will look back at times like this and have stories to be shared in the future - priceless!

We have almost completed 2 out of 4 buildings at #TheOldForgeCottage 🏡 Just a few bits and bobs left for these 2 buildings. We are now working on the 3rd building which is where our kitchen is located. This building used to be the stables for horses back in the olden days. The blacksmith which was the owner of the cottage would keep the horses in the stables while he worked on the horseshoes in his forge.

So yeah, this particular building is not easy and straightforward as back in the olden days, they didn’t have proper tools to make the building all straight with perfect angles. Period properties are always tricky to work on but trust me, it is all worth every effort! Can’t wait for the kitchen to be finished. We are all craving for home cooked food…😭

‘Reel-y’ hungry,
Mrs Mom
#wisemomsays

皆さんこんにちは篠田麻里子ん家へようこそ！
今日は涼しくなったのでお散歩ブイログ撮ってみました！

もっとこれからリンクコーデやオシャレも楽しめるようになってくるので楽しみです✨

こちらの動画は「スケッチャーズジャパン合同会社」とのタイアップです。
SKECHERS JAPAN ウェブサイト：https://www.jp.skechers.com/
スケッチャーズジャパンが発売しているBOBSラインは2018年から売り上げの一部をNPO法人ALMAさんへ寄付し、犬や猫を殺処分から救う活動に役立てています。
ALMAウェブサイト：http://alma.or.jp/

BOBS BEACH BINGO
カラーMLT・TPMT
価格：4,900円（税抜）

SKECHERS X James Goldcrown
BOBS TOO COZY
カラーHPK・BKMT・BKMT
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BOBS SPORT FLUTTER
カラーOFNV
価格：7,500円（税抜）

HEART LIGHTS
カラーPKMT
価格：4,900円（税抜）

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【YouTubeについてお問い合わせ】
MIHA
https://www.miha.co.jp/

※外ロケ動画は撮影・投稿許可を得ております。
#VLOG#親子コーデ#リンクコーデ

Hello!
Thanks for stopping by.

I am sure most of you have watched countless sourdough videos available out there, and most are mix by hand tutorials.

If you find joy in touching your dough and don’t mind the mess, well, good for you ??

But if you prefer a no-fuss and less messy way without compromising the end result, this recipe is for you!

See, I am impatient. I work a mentally demanding full time job, and when I make sourdough, I don’t like to fuss over them.

Normally, I maximise my yield for each batch by making 4-6 (sometimes 8!) loaves of sourdough, because making 1 or 10 loaves to me takes the same amount of preparation and effort.

Anyway, here’s the recipe.
Enjoy!

Ingredients:
300g Bob’s Artisan Bread Flour (or any high protein bread flour, at least 12-13% protein)
65g starter (tripled, use at peak)
233g water (room temperature)
6g Pink Himalayan Salt (or regular salt)

Method:
1. Autolyse 30 minutes
2. Add starter, mix, wait 15 minutes (I sometimes add salt together with starter when I am not in the mood and still get great results)
3. Add salt, mix, wait 15 minutes
4. Transfer to a bulking dish
5. Coil fold x 1
6. Coil fold x 2
7. Coil fold x 3
8. Coil fold x 4 - skip this step if your dough is strong
9. Leave to bulk
10. Total bulk 4 hours at 28C
11. Final shape
12. Cold retard overnight at 3C - make sure your fridge temperature no more than 3C!
13. Preheat oven at 250C, fan mode, for 1 hour
14. Bake at 250C, fan mode, for 35 minutes, lid close
15. And 250C, fan mode, for 5 minutes, lid off
16. Let bread cool completely before cutting, at least 1 hour
—————————————————————————————
#sourdough #opencrumb #sourdoughbread

Notes:
Always begin with a strong and healthy starter.
Make sure your dough has increased 50% in size.
As beginners, I know it is very hard to determine if your dough has finished its bulk fermentation based on the look and feel, due to the lack of experience. I know that feeling very well, because I was once that lost, clueless beginner myself.
After tinkering with sourdough for about a year, I have come up with a rough timing guide for bulk fermentation based on room/kitchen temperature, well, sort of like a cheat sheet, so you can get the hang of sourdough bread making and get good results every time.

Remember, bulk fermentation starts when starter is mixed into the dough.

Hope this helps!
=========================================
23C = 6 1/2 hours
24C = 6 hours
25C = 5 1/2 hours
26C = 5 hours
27C = 4 1/2 hours
28C = 4 hours
29C = 3 1/2 hours
30C = 3 hours
31C = 2 1/2 hours
—————————————————————————————
Instagram:
Personal // https://instagram.com/puterijessica
Soap Making // https://instagram.com/thesoapproject
Sourdough // https://instagram.com/thefoodprojectmy
—————————————————————————————
Purchase Links:
Bob’s Artisan Bread Flour // https://www.amazon.com/Bobs-Red-Mill-Artisan-Ounces/dp/B019IKHF3M

Pink Himalayan Salt // https://www.amazon.com/HQOExpress-Organic-Pink-Himalayan-Salt/dp/B07QQL7VHP/ref=mp_s_a_1_6?dchild=1&keywords=himalayan+pink+salt&qid=1623762046&sr=8-6

Tanita Kitchen Scale // https://www.amazon.com/TANITA-Tonita-digital-cooking-KD-321/dp/B002WBTFDI

Tanita Room Thermometer // https://www.amazon.co.jp/-/en/Tanita-Thermometer-Humidity-Digital-Tabletop/dp/B010CK4Z9Y

Ikea Foljsam Bulking Dish // https://www.amazon.com/IKEA-503-112-69-Följsam-Clear-Glass/dp/B07L4L1YQC/ref=mp_s_a_1_3?dchild=1&keywords=ikea+foljsam&qid=1623762611&sr=8-3

Bread Banneton // https://www.amazon.co.uk/Banneton-Brotform-Rising-Proofing-Proving/dp/B01CCLAPQS

Bread Lame // https://www.amazon.com/UPKOCH-Wooden-Slashing-Plastic-Protective/dp/B081YNTM23/ref=mp_s_a_1_35?dchild=1&keywords=bread+lame&qid=1623930160&sr=8-35

Kuhn Rikon Bread Knife // https://www.amazon.com/Kuhn-Rikon-FBA_23505-Bread-Knife/dp/B009DOAINS
—————————————————————————————
Equipment Used:
Camera // iPhone XS Max
Mic // Shure MV88
Video Editing // InShot Pro
Audio Editing // Cubase Pro 10.5
—————————————————————————————
Music Credits:
Music by frumhere - the broken heart gang - https://thmatc.co/?l=23888EC7

Intro Music:
Music: Intro
Musician: Jeff Kaale

——🥦【純素蜂巢蛋糕食材】🥦——
焦糖水：
砂糖 185g
滾水 250g

自製純素奶油 90g
植物性鮮奶油 50g
楓糖漿 15g
素蛋液 4份
(Bobs Red Mill Egg Replacer 素蛋粉 4 tbsp + 水 8 tbsp)
低筋麵粉145g
小蘇打粉 1tsp

方形烤模 一個

——🍴【步驟】🍴——
1.鍋子倒入砂糖，開小火加熱至融化。
2.在砂糖融化的同時，準備滾水250c.c.。
3.將滾水分3~5次，倒入融化的糖水中。
4.加完滾水後攪拌均勻，防止黏底，並將糖水放涼，備用。
5.軟化自製素奶油，加入植物性奶油、楓糖液。
6.使用調理棒攪拌均勻。
7.使用素蛋粉調製素蛋液，攪拌均勻靜置1分鐘。
8.分四次加入素蛋液並攪拌均勻至無顆粒。
9.過篩低筋麵粉及小蘇打粉。
10.均勻攪拌後分四次加入糖水，並將攪拌好的麵糊過篩。
11.在方形烤模內部鋪上麵粉，使蛋糕較容易脫模。
12.倒入方模內靜置45分鐘。
13.烤箱上火 180°C / 356℉ 烤40分鐘。

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