iPhone 12: Apple makes jump to 5G
iPhone 12︰蘋果手機躍升至5G

Apple has confirmed its iPhone 12 handsets will be its first to work on faster 5G networks.
蘋果已證實iPhone 12手機將是首款支援更快的5G網路手機。

The company has also extended the range to include a new "Mini" model that has a smaller 5.4in screen.
蘋果還擴展了其生產線，包含更較小的「Mini」型號，其螢幕尺寸僅5.4吋。

The US firm bucked a wider industry downturn by increasing its handset sales over the past year.
這間美國手機公司在過去一年因銷量提升，克服了全球手機銷量全面下滑的困境

"5G will bring a new level of performance for downloads and uploads, higher quality video streaming, more responsive gaming, real-time interactivity and so much more," said chief executive Tim Cook.
蘋果公司首席執行長提姆庫克（Tim Cook）指出︰「5G將為下載和上傳，更高質量的影片，更細致的遊戲畫面、實時交互功能等提供更多絕佳的性能。」

There has also been a cosmetic refresh this time round, with the sides of the devices getting sharper, flatter edges.
此次蘋果還進行了外觀上的更新，手機側面變得更時尚、更平坦。

However, for the first time none of the devices will be bundled with headphones or a charger. Apple said the move was to help reduce its impact on the environment.
然而，這是第一次機身未搭配耳機和充電器。蘋果公司表示，這是為了減少對環境的影響。

buck(V.)弓背跳躍
downturn(N.)低迷
handset(N.)手機
bundle(V.)搭售

新聞來源10/14 BBC新聞(節選)
新聞原文︰https://www.bbc.com/news/technology-54510361
圖片來源︰蘋果官網
-------------------------------​
英語從現在就開始升級​
https://reurl.cc/v11Evo

https://m.facebook.com/ECBakes/posts/753363278053572

朱古力杯子蛋糕食譜喺呢度呀！詳細做法寫咗喺圖片入面，無Greek yogurt 就用普通原味乳酪(最好預先畢多少少放一陣等佢出少少水，倒走啲水再磅所需份量等佢杰身啲)，無vanilla bean paste可用純雲尼拿香油代替，焗到有小山丘唔夠平坦下次可以試下調低爐温10C，牛油同粉打得唔夠碎就用手指捽下或用刮刀切下佢(牛油粒太大舊cupcake底會滲油架)，用手提打蛋器
最好用超大嘅鋼盤以免牛油同粉飛哂出嚟，想個個大小相同就買個彈弓手柄雪糕畢，啱啱好一平匙一個蛋糕份量㗎。

以上就係最多人問嘅問題同我嘅貼士，我一次過講哂喇！仲有咩問就集中喺度問啦，等睇嘅答嘅都方便啲！未整快啲買料整啦，我呢兩日整咗四打喇～

朱古力食譜(三) -- 簡易朱古力杯子蛋糕
Chocolate recipes (3) -- Easy Chocolate Cupcakes)

快～靚～正～這是我至愛的朱古力杯子蛋糕! 用此配方已經有一段時間了, 到目前為止我仍未找到比它更好的食譜呢! 它令我着迷是因為：

1. 它的朱古力味超濃郁(朱古力粉佔粉類三分一)

2. 做法簡單快捷, 牛油直接從雪櫃取出使用不用置室温放軟, 用大機(stand mixer)的話, 蛋糕糊可在五分鐘內做妥, 而且只用清洗一個大鋼盆(懶人福音～)!

3. 小蛋糕質地鬆軟無比, 减糖配方不會太甜, 與減糖瑞士蛋白奶油霜是絕配! 當然不加任何霜飾也很美味

4. 小蛋糕以水份較少的希臘乳酪為材料. 所以蛋糕糊很杰, 分配入紙模時蛋糕糊絶少滴在桌上, 减少了清潔工作

5. 配方混合使用低筋及中筋麵粉, 因此小蛋糕結構夠紮實可承托(大量的)霜飾重量, 但質地仍然是鬆軟的

This is my favourite chocolate cupcake recipe. I still haven’t found any other recipe better than this yet. I love these babies because of the following:

1. They are so chocolatey (one third of the flour component comes from cocoa powder)

2. They are super fast and easy to make. You simply use cold butter taken right out from the fridge. The preparation time is less than 5 minutes with a stand mixer. And most of all, there is only one dirty mixing bowl to clean up!

3. These cupcakes are crumbly and fluffy without being overly sweet. They pair up nicely with my silky Swiss meringue buttercream which is made with reduced amount of sugar as well. Of course you can enjoy them without any frosting.

4 The cake batter is thick as Greek yogurt is used, meaning absolutely no drippy mess when you transfer the batter into the cupcake liners.

5. The recipe calls for a combination of all-purpose and cake flours. As a result, the cupcakes will be sturdy enough to withstand the weight of the frosting (even a generous amount) but yet retain a super fluffy texture.

傳統蛋糕的做法(creaming method)是先將軟化牛油加糖打至鬆化, 再將蛋逐顆加入攪拌, 最後才將粉類及奶類隔着分次加入攪拌. 此配方做法有點特别, 用的是two-stage mixing method (或reverse creaming method). 意思是先將牛油與所有乾性材料拌匀, 然後才將其他濕性材料一次性加入拌勻. 當麵粉被牛油包裹着時, 就不會因過度攪拌而出筋, 因此蛋糕質地會變得很鬆軟. 蛋糕在焗的過程中沒有像傳統方法一樣有牛油加糖打發後做成的氣泡協助膨脹上升, 所以蛋糕會較平坦, 不會有小山丘的形狀出現, 有利於擠上各種霜飾. 倘若同一個配方以不同做法去做的話, 無論在成品的高度、蛋糕結構及口感上均有分别. 未試過用two-stage mixing method做蛋糕的話, 可以用自己常用的蛋糕配方改一改次序來做一個對比. 或許你會像我一樣愛上這個方便快捷的方法!

Cakes are traditionally made with the creaming method. You beat softened butter and sugar until pale and fluffy, incorporate the eggs one at a time, then add in flour and milk alternatively and mix until just combined. With this method you are sacrificing some tenderness because of the mixing. The cupcakes I share with you today are made a bit differently, namely with the two-stage mixing or the reverse creaming method. Dry ingredients are first combined with fats and later followed by the incorporation of liquid ingredients. When the flour is coated by fats (butter in this case), the formation of gluten is inhibited. The result is a tender cake with a velvety crumb. Cakes made this way also rise with a flatter dome and not as high as one made with the creaming method, in which the rise is created by the tiny air bubbles created during the creaming process. With the same recipe, you will get different results in terms of height, texture and mouthfeel. If you never heard of this mixing method, try one with a cake recipe you have baked before. Compare the results and see which method you prefer.

簡易朱古力杯子蛋糕 (可做12個小蛋糕或36個迷你小蛋糕)
Easy Chocolate Cupcakes (makes 12 regular or 36 mini cupcakes )

材料 Ingredients
中筋麵粉 All purpose flour 60g
低筋麵粉 Cake flour 30g
無糖可可粉 Unsweetened cocoa powder 50g
泡打粉 Baking powder 3/4 tsp
蘇打粉 Baking soda 1/2 tsp
鹽 Salt 1/4 tsp
砂糖 Granulated sugar 120g
凍牛油, 切小丁 Butter, cold, cut in cubes 114g (1 stick)
大蛋 Eggs, large 2
原味希臘乳酪 Plain Greek yogurt 120g
Vanilla bean paste 1 tsp

詳細圖解做法請進入圖片
Please click into each picture for detailed instructions

減糖版瑞士蛋白奶油霜食譜可參考這裏:
Recipe for Swiss meringue buttercream (made with reduced amount of sugar) can be found here:
https://www.facebook.com/ECBakes/posts/746045415452025

備註
1. 可用純雲尼拿油或雲尼拿籽取替vanilla bean paste
2. 可用普通乳酪取替希臘乳酪. 但普通乳酪水份較多, 蛋糕糊會較稀
3. 這是减糖配方, 嗜甜的可增加糖量
4. 食譜參考並改良自 Baking a moment simply perfect chocolate cupcakes

Notes
1. Vanilla bean paste may be replaced with vanilla bean or pure vanilla extract.
2. Greek yogurt may be replaced with regular yogurt. Regular yogurt is more watery so batter will not be as thick.
3. I have tweaked the original recipe a bit and reduced the sugar amount. You may add more sugar if you prefer a sweeter taste.
4. This recipe is adapted from simply perfect chocolate cupcakes by Baking a moment (http://bakingamoment.com/simply-perfect-chocolate-cupcakes/)

朱古力酥粒鬆餅 Chocolate Streusel Muffins
簡單快捷的鬆餅, 亮點是上面鬆脆的酥粒哦！這次EC將傳統鬆餅食譜來個大翻身, 減糖、用杏仁粉及無糖可可粉代替部份麵粉來減低碳水化合物及增加食用纖維含量、在鬆餅上洒上燕麥片而非較甜的朱古力粒…變身後的鬆餅更加有營養和健康！
This is a quick and simple recipe for muffins with crunchy oat streusel topping. I tweaked a basic muffin recipe by reducing the sugar amount. Carbohydrates is reduced and the fiber amount is increased by the replacement of some white flour with ground almond and unsweetened cocoa powder. Instead of chocolate chips (which is sweeter), oat streusel is sprinkled on top of the muffins. The outcome is a more nutritious and healthier muffins.
朱古力酥粒鬆餅 Chocolate Streusel Muffins
(可做九至十二個 makes 9 to 12)
材料 Ingredients
鬆餅 For Muffins:
(A)
中筋麵粉 All purpose flour 1 C (120 g)
杏仁粉 Ground almond 1/2 C (60 g)
無糖可可粉 Unsweetened cocoa powder 1/2 C (45 g)
泡打粉 Baking powder 1 tsp
小蘇打粉 Baking soda 1 tsp
鹽 Salt 1/2 tsp
(B)
黃糖 Light brown sugar, packed 6.5 Tbsp (80 g)
大蛋 Large egg 1 (55g)
原味乳酪 Plain yogurt 1 C (240 g)
芥花籽油或菜油 Canola or vegetable oil 1/4 C (57 g)
雲尼拿油 Pure Vanilla extract 1 tsp
燕麥香酥粒 Oat Streusel Topping:
燕麥片 Old-fashioned rolled oat 2 Tbsp
中筋麵粉 All purpose flour 2 Tbsp
黃糖 Light brown sugar 1 Tbsp
無鹽牛油 Unsalted butter 20 g
做法 Directions
做酥粒 For topping
黃糖、燕麥片和麵粉放進大碗中拌勻. 加入切碎的牛油用手指頭將所有材料捽勻至麵包糠狀. 蓋好放在雪櫃備用
In a large bowl, combine brown sugar, oats and flour and mix well. Add butter pieces and rub in with fingertips until mixture resembles bread crumbs. Cover and keep in fridge until ready to use.
做鬆餅 For muffins
焗爐預熱425ºF/220ºC. 烤模抹油備用
Preheat oven to 425ºF/220ºC. Grease muffin pan with oil.
把A料一起混合過篩放進鋼盤內, 將粉由中心向外推形成粉牆
Sift (A) in a mixing bowl. Mix well then make a well in the center.
把B料放進另一鋼盤拌勻. 將濕料倒進乾料粉牆中, 用膠刮輕手攪拌至剛好混合. 不要過度攪拌否則鬆餅質地會過實. 此時麵糊應是杰身而且並不順滑
Whisk (B) together in another mixing bowl. Pour mixture over dry ingredients and stir with a spatula until just combined. DO NOT OVERMIX or you will get dense muffins. Batter will be thick and lumpy.
將麵糊平均勺入模內(EC用彈弓手柄的雪糕勺), 在表面撒上事先準備好的酥粒
Divide batter evenly among greased muffin pan (I use a spring-loaded ice cream scoop). Sprinkle topping over the batter.
入爐以425ºF/220ºC焗5分鐘, 再將温度調低至375ºF/190ºC焗多10至12分鐘至熟, 或以竹簽插入鬆餅中心, 如拿出來竹簽沒沾麵糊即可. 若想鬆餅表面像杯子蛋糕般平坦及平滑則全程用350ºF/175ºC焗, 時間要加長 ***焗爐火力有別, 請自行調節温度及時間***
Bake in preheated oven at 425ºF/220ºC for 5 minutes then reduce temperature to 375ºF/190ºC and bake for another 10 to 12 minutes or until a toothpick inserted in the center of muffin comes out clean. If you prefer a flatter, smoother top like a cupcake, bake at 350ºF/175ºC all the way for a longer time. ***Oven temperature and baking time vary so use your own judgement***
出爐五分鐘後可將鬆餅取出置鐵架放涼
Cool muffins in pan for 5 minutes then transfer to wire rack to cool completely.
版權所有, 如需引用, 請註明出處
If you want to republish this recipe, please link back to this post.

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我是哥倫布！我是在加拿大長大的香港人！現在喜歡在 YouTube 做出有趣好懂的英文教學內容。
YouTube 頻道外，我在 2020 年創立了 English.Cool 英文庫，目前已成為台灣/香港地區 No.1 英文教學資訊網站！

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1.
Taiwan is not in Thailand!
台灣不是在泰國裡面的！

2.
Taiwan is a beautiful island located off the coast of Mainland China.
台灣是一個美麗的島嶼，位於中國大陸沿海。

3.
Taiwan is in an earthquake zone, so every year it experiences many earthquakes.
台灣處於地震帶，每年都會經歷多次地震。

4.
The central and eastern parts of the island are covered in mountain ranges.
該島的中心地區和東部地區都覆蓋著山脈。

5.
The western part of the island is flatter, and so that is where most of the population lives.
該島的西部地區比較平坦，因此這是大部分人口居住的地方。

6.
Climate.
氣候。

7.
Taiwan has a tropical climate.
台灣是熱帶氣候。

8.
Summers are hot and humid.
夏天炎熱潮濕。

9.
And every summer, several typhoons pass through Taiwan.
每年夏天，會有幾個颱風經過台灣。

10.
And Winters in Taiwan are kind of cold.
台灣的冬天有點冷。

11.
People.
人。

12.
Taiwan has a population of 23 million.
台灣有2300萬人口。

13.
Most of the population are Han Chinese.
大多數人口是漢族人。

14.
Within the Han Chinese, many are descendants of the Hoklo people.
在漢族人中，許多人是閩南人的後裔。

15.
And many are also descendants of the Hakka people.
許多人也是客家人的後裔。

16.
And the rest are descendants of the waishengren, who came to Taiwan during the Chinese Civil War.
其餘的都是在中國內戰期間來到台灣的外生人的後裔。

17.
Taiwan is also home to many indigenous people(s).
台灣也是許多原住民的家園。

18.
There are a total of 16 indigenous tribes in Taiwan.
台灣共有16個原住民種族部落。

19.
Language.
語言。

20.
The official language of Taiwan is Mandarin Chinese.
台灣的官方語言是國語。

21.
And the writing system is Traditional Chinese.
書寫系統是繁體中文。

22.
Apart from Mandarin, many Taiwanese people also speak Taiwanese Hokkien, also known as, simply, Taiwanese.
除了普通話外，許多台灣人也講閩南語，簡稱台灣人。

23.
And some also speak Hakka.
有些人也會說客家話。

24.
Many Taiwanese people are also very good at English.
許多台灣人也非常擅長英語。

25.
In fact, a lot of people love to learn English.
事實上，很多人都喜歡學習英語。

26.
And a lot of people also love to watch gelunbufayinku.
而且很多人也喜歡看哥倫布發音庫。

27.
Attractions.
旅遊景點。

28.
There are many things to do and places to visit in Taiwan.
在台灣有許多事情和景點可以去遊玩。

29.
For instance: Taipei 101.
例如：台北101。

30.
Taipei 101 is one of the tallest buildings in the world.
台北101大樓是世界上最高的建築之一。

31.
The National Palace Museum houses many national treasures.
國立故宮博物館藏有許多國寶。

32.
Taiwan night markets offer delicious Taiwanese snacks.
台灣夜市提供美味的台灣小吃。

33.
Sun Moon Lake offers beautiful scenery.
日月潭有很漂亮風景。

34.
Ximending is vibrant neighborhood that is great for shopping!
西門町是一個充滿活力的社區，非常適合購物！

35.
Taiwan numba one!
台灣NO.1！

36.
Let’s go over what I love about Taiwan.
讓我們回顧一下我對台灣的熱愛。

37.
Taiwanese people are extremely friendly, nice, polite, and hospitable.
台灣人非常友善、善良、有禮貌、熱情好客。

38.
I’m always amazed at how friendly and nice people here are.
我總是對這裡友好和善良的人感到驚訝。

39.
I think Taiwanese has the nicest people in the world.
我認為台灣人擁有世界上最好的人。

40.
The subway system here is very clean and efficient.
這裡的地鐵系統非常乾淨、高效。

41.
Taiwanese cuisine is delicious.
台灣菜很美味。

42.
Taiwanese bubble tea is world famous. The pearls are chewy and its just great, you gotta try it.
台灣的珍珠奶茶聞名世界。珍珠很耐嚼而且真的很棒，你們一定要嘗試看看。

43.
Living in Taiwan is also very safe and very convenient. There are restaurants and convenience stores everywhere.
住在台灣也很安全、也很方便。到處都有餐廳和便利店。

44.
Taiwan has a national health insurance program.
台灣有國家健康保險計劃。

45.
It provides universal coverage.
健保提供全面的照護。

46.
Healthcare here is cheap, efficient, and of high quality. Everybody loves it here!
這裡的醫療保健便宜、高效、高品質。每個人都對健保讚賞！