12.9 mon “😱”
　
まだ月曜日。。
　
#落花生 #ムンクの叫び
#Peanuts #TheScream
　
───────────────
《Exhibition info》
　
【small MUJI vol.1“Miniature”】
11.8 fri - 2.29 sat
at MUJI Kamppi Helsinki
https://www.muji.com/smallmuji/miniature/en/
　
───────────────
《Coming Soon》
　
【微型展 2.0 台中站】
MINIATURE LIFE EXHIBITION2 in Taichung
12.20 fri - 3.1 sun
at 台中文化部文化資產園區 國際展演館
https://kham.com.tw/application/UTK02/UTK0201_.aspx?PRODUCT_ID=N06FC1OD
　
【MINIATURE LIFE展 in 宮崎】
MINIATURE LIFE EXHIBITION in Miyazaki
12.27 fri - 1.8 wed
at 宮崎山形屋
https://www.nhk-sc.or.jp/event/contents/miniature_life_miyazaki.html
　
【MINIATURE LIFE展 in 千葉】
MINIATURE LIFE EXHIBITION in Chiba
12.28 sat - 1.8 wed
at そごう千葉店
https://www.sogo-seibu.jp/chiba/topics/page/20191228tatsuyatanaka.html

Salon du Chocolat 2018 / 年度甜點與巧克力盛事「巴黎巧克力大展」（中文請按「繼續閱讀」）

As what I've said in the previous post, it was such a busy weekend! I visited the Salon du Chocolat on Sunday with a couple of good friends, including Claire from Bonheur Bonne Heure Pâtisserie. What I find great about the Salon is that besides all the brands and participants, there are lots of pastry shows where talented chefs demonstrate their techniques and the audience also get the chance to taste their wonderful work. I attended the sessions of the chef Yann Brys (pâtisserie Tourbillon), Jérémy Del Val (Dalloyau), and Maxime Frédéric (Four Seasons Hotel George V). I also joined Claire's interview of chef Jérémy afterwards. Hopefully we visit Tourbillon and George V later this month so that I could tell you more about it.

This year at the Salon also witnessed the rising influence of the Japanese gastronomy. An “espace Japon” (Japan area) is created especially for Japanese pastry chefs and chocolatiers to demonstrate how they work with chocolate. We’ve watched Junichi Mistubori, a Japanese wagashi master, demonstrated how to make “nerikiri” (練り切り) wagashi and the chrysanthemum
scissor-cutting skills (はさみ菊).

Talking about Taiwan, this is the second year that we have Yu Chocolatier attending the Salon. They were so popular that all their chocolates in sachés were almost sold out on the second day. They’ve received lots of new customers as well as old ones who got to know them last year and loved them so much that they came back without hesitation. The chocolates made of Taiwan’s specialties such as black sesame oil and black peanuts impressed picky tasters and great chefs alike, including Chef Jérémy Del Val from Dalloyau. Unfortunately when the chef came to Yu’s booth once again near the end of the Salon he couldn’t get anything since everything was sold out early on.

I wish I could share with you more what I’ve seen on Sunday, for instance, the incredible chocolate show pieces and the Christmas cakes (bûches de noël) this year, but as I’ve been totally occupied, please make sure to follow me on Instagram (@applespoon) for more real-time photos and videos. I’ll try my best to share more news with you here when I have more time!

上週日與幾位好友前往巴黎的巧克力大展，很幸運地參與到了好幾場甜點大師們的甜點示範，包括MOF Yann Brys、DALLOYAU主廚Jérémy Del Val、與Four Seasons Hotel George V Paris的主廚 Maxime Frederic。在台後與幾位主廚都打了招呼，接下來本月預計會與Bonheur Bonne Heure Pâtisserie by Claire L. 的主廚Claire一起去參訪這幾位主廚的店與餐廳。

另外當然不能忘記我們的Yu Chocolatier 畬室 法式巧克力甜點創作，今年第二年來到巴黎巧克力展，空前受到歡迎，袋裝巧克力第二天就幾乎賣光、更有不少去年的顧客回訪。我幸運地搶下最後一盒巧克力禮盒！

今年日本甜點師與巧克力品牌的勢力愈加龐大，巴黎巧克力展特別為他們開闢了一個日本專區「espace Japon」，我們也在此欣賞到了和菓子大師三堀 純一 junichi mitsubori的現場剪菊與練切示範。

最近實在忙得焦頭爛額，還有很多照片與影音來不及與大家分享（例如世界巧克力大師比賽與今年巴黎的聖誕節蛋糕），更別提要整理並寫成文字。要請大家暫時多加注意我的Instagram @applespoon，上面會有最新、最快的分享與各種直播！我還有很多新消息想和大家upate！

👉🏻👉🏻🍰 https://www.instagram.com/applespoon

#yingspastryguide #yingc #paris #salonduchocolat

#來談談嬰兒怎麼學英文？

其實就是將英文融入生活
可以佈置生活情境
雖然在台灣還是以中文為主流
畢竟爸媽阿公阿嬤也沒有強到可以一直跟嬰兒用英文對話
那麼～就用英文的音檔來協助，隨時播放英文歌曲或story，而且選取教材很重要，教材合適，小朋友接受度更高。

大概在小湯圓8-9個月的嬰兒時期，媽媽大概是頭腦被打到，選了一套貴鬆鬆的教材，其實早在老大圓圓時，就已經接觸過這套，只是當時覺得很貴，也覺得錢很多沒處花的人才會買！但沒想到，過了三年後，再次接觸，還是買了⋯這時就後悔自己沒有早點買🙄️

其實使用上一直以姐姐為主，小湯圓就一直在旁邊聽，從一開始沒反應，到了淺綠色時，小湯圓聽到某幾首歌，會反應特別激動，像是Hey! Mr. Strongman & The hippopotamus!到現在的Who took the peanuts?

現在小湯圓會走了，開始會跟姐姐一起搶step by step的教材和書本，雖然她還不會說話，頂多也只是會叫爸爸媽媽，但我真的很期待，她以後的爆發力，應該是更勝姊姊！

同時很感謝我的顧問，總能給予很棒的建議，並且有很多點子，讓我們更開心玩英文
如果剛好有在找迪士尼的顧問，可以找他諮詢，真心推薦！

https://m.facebook.com/wfclub.zippy/
#感謝Bunny麻
#迪士尼美語

*中文在下面

Tofu pudding (豆花 Dou Hua) is my favourite Taiwanese snack, and I miss it ever so much in London. Since I learned how to make amazing homemade soy milk (the recipe is here: www.youtube.com/watch?v=NYXYNJQmxxY&t=37s), I asked myself why not try to make some 豆花？

It was a huge success! If I had known earlier that making 豆花 was easy, I would not have suffered all these years (or bought the super expensive 豆花 in Chinatown😅 )

豆花 is like a super silky, tender, delicate tofu. In Taiwan, we normally have it as a dessert: the sugar syrup is a must and for toppings, you can choose from traditional choices beans, peanuts, taro ... to bubbles (tapioca pearls), taro balls etc...

You can also replace the syrup with soy milk, but I highly recommend you add some warm ginger syrup. It will definitely warm you up in winter!

豆花是我最喜歡的甜點之一，簡單樸實冬夏皆宜。我最喜歡的豆花店是師大附近的鎮江號，跟小時候常駐巷口的一位豆花伯做的豆花（可惜豆花伯已仙逝QQ)

原本從沒想過我會自己做豆花，但某次在亞超瞄到熟石膏粉之後，就熊熊燃起了豆花魂。抱著應該會失敗的心情戰戰兢兢的做了人生第一鍋的豆花，成品卻是成功到差點抱著鍋子痛哭。

趁記憶猶新趕忙做了第二鍋順便拍成影片，這一大鍋豆花後來被聞豆而來的友人獨自吞完半鍋，由此可證品質還算有保障。

我小時候學到的豆腐作法就是使用熟石膏粉，但網路上對石膏粉的評價不一。我個人覺得熟石膏粉做的豆花口感、味道跟洋菜或吉利丁版的是完全不同層次，完全就是記憶中軟軟嫩嫩豆味飄飄的豆花，再搭上薑汁糖水跟珍珠，真的幸福無比。




🎶 準備食材 Ingredients:

1. 新鮮豆漿 Fresh soy milk 1.5L (please do not use the supermarket brands, they taste 100% different. If you can, make your own. If you do not have time, at least buy fresh soy milk from an Asian shop)

2. 熟石膏粉 Gypsum powder 1.5 Tablespoons (中國城購入 I bought it in Chinatown, but you also can buy it online)

3. 地瓜粉/太白粉 Potato starch / sweet potato starch 1.5 Tablespoons

4. 水 Water 75ml


🎶 糖水跟豆花料 Ingredients for syrup and toppings:

1. 糖 Sugar 適量
2. 水 Water 適量
3. Tapioca pearls and others


🎶 工具 Tools:
- 食品用溫度計 Food thermometer
- 乾淨的布 Clean tea towel



🎶 糖水製作方式：
我糖水是先把糖加入一咪咪的水用火煮到焦糖化，等糖變成胡珀色就沖入少許熱水（這步驟小心燙傷），再稍微熬煮一下之後糖水就完成了。我這次加入一點磨碎的薑泥，變成薑汁糖水，配豆花很讚唷！



(☞ ͡° ͜ʖ ͡°)☞ 追蹤我認真經營的IG:
https://www.instagram.com/wenn.derkuchen/

(☞ ͡° ͜ʖ ͡°)☞ 看看我的深度文章：
https://reurl.cc/oLjDgq



#tofupudding #Taiwanesefood #vegandessert #vegan #豆花 #自製豆花 #Duohua

緊鄰代官山，沿途聚集雜貨選物店及咖啡館，目黑區是許多人造訪東京時必訪的地點，從JR目黑站走出來往池尻大橋方向，延著目黑川走，全長約莫三公里的路程，在河岸兩旁種滿了近千棵的櫻花樹，每年春天賞櫻的季節，這裡便會聚集了來自各地的賞櫻遊客，稱得上是全東京最舒適的徒步區域之一，這次我們要帶大家走訪目黑川周邊7家特色咖啡館，賞櫻喝咖啡，體驗慢活的樂趣。

Onibus Coffee Naka-Meguro▼鐵道旁的獨棟咖啡館
Starbucks Reserve Roastery▼最新開幕星巴克臻選烘焙工坊
Sidewalk Stand▼緊鄰櫻花道工業風咖啡店
Artless Craft Tea & Coffee▼設計感咖啡店
Blue Buttle▼舒適空間不用人擠人
PEANUTS CAFÉ▼史奴比迷ㄧ定要來朝聖

店家資訊及介紹 http://bit.ly/2FcIhRU

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Thai Green Papaya salads

「泰式青木瓜沙律」

Ingredients:

Green Papaya..............................................1 Pcs
Cherry Tomatoes (Halved).........................10 Pcs
Green Long Beans (Segmented)................2 Stalks
Dried Shrimps..............................................1.5 Tbsp
Roasted Peanuts.........................................1.5 Tbsp
Onion (Finely Sliced)...................................1/4 pcs
Cooked Preserved Salty Egg.......................1 pcs

Marinades:

Thai Red Chilies.........................................2 Pcs
Garlic..........................................................2 Cloves
Fresh Lime Juice........................................2 Tbsp
Fish Sauce..................................................1.5 Tbsp
Palm Sugar.................................................1 Tbsp
Tamarind Sauce..........................................2 tsp

Methods:

1. Add Thai Red Chilies and Garlic into Mortar and Pestle, keep Pounding until mashed. Add the rest of Marinades and mix well.

2. Add Cherry Tomatoes, Green Long Beans, Onion and Dried Shrimps in the Mortar and Pestle. Give a few gentle press to those ingredients to release their flavors.

3.Put them on a nice plate, serve together with Roasted Peanuts and Cooked Preserved Salty Egg.

Beautiful! Enjoy!

中文食譜 :
https://www.facebook.com/MyPrivateKitchen.Chriswong/videos/1918897988380503/

FOR MORE DETAILS PLEASE VISIT OUR FACEBOOK PAGE @我的C家廚房！Bon Appétit
https://www.facebook.com/MyPrivateKitchen.Chriswong/