#Smartphone chip designer #MediaTek aims to hire over 2,000 new employees through a recruitment campaign targeting soon-to-be-graduates this year, a three-fold increase from previous years as it expects sales to grow in 2022.
https://focustaiwan.tw/business/202109070018

笑聲笑聲，滿載科興，插入你體內……

//印尼七日通報新增1040人死亡，連續四天破單日新增死亡人數紀錄；當日通報新增34379例確診，一個月來官方統計的每日新增確診病例已經上升四倍。印尼政府認為，疫情急遽惡化主因是Delta變種病毒株，但部分醫療專業人員質疑中國科興疫苗的效力。路透七日報導，印尼醫院協會（IHA）指出，印尼醫療工作人員已有95％完整接種疫苗，絕大多數都是科興疫苗，但獨立機構Lapor COVID-19的數據顯示，從六月至今已有131名醫療人員染疫身亡，光是七月就有50位。//

//在印尼負責中國科興疫苗臨床試驗的首席科學家芭琪蒂亞（Novilia Sjafri Bachtiar）7日疑似因為感染COVID-19死亡。印尼媒體「Kumparan news」報導指，芭琪蒂亞是因染疫死亡。另一家印尼媒體「Sindonews」則引述國有製藥公司「BioFarma」內部消息指稱，芭琪蒂亞已依COVID-19規定下葬。//

//根據泰國公共衛生部最近外流的一份會議文件，其中有不具名的官員表示，建議當局不要對前線已打過科興疫苗的醫療人員追加接種美國輝瑞BNT的mRNA疫苗，因為這麼做等於承認科興疫苗沒效，也會讓民眾對科興疫苗失去信心。文件被公開後立即引發熱議，泰國衛生專家呼籲反而更應該讓已在今年2月接種科興疫苗的醫護人員追加接種輝瑞疫苗。泰國衛生部長阿努廷證實這份文件的真實性，但強調這只是專家的一種意見。//

香港專家尚未知道科興對Delta病毒的保護率下降了多少：

//梁子超認為，按復必泰疫苗在以色列的數據，面對Delta病毒的保護率也由九成四降至六成四，雖然保護率下降，但重症及死亡率未有大幅上升。他指，雖然未知科興對Delta病毒的保護率多少，但不論是科興或是復必泰，接種後均可減低重症及死亡率，反映隨着愈來愈多變種病毒株出現，愈難依靠群體免疫去對抗疫情，「自己打針才可保護自己。」//

路透社卻已得到答覆：

//科興發言人劉培成告訴路透社，「初步結果顯示，該疫苗對Delta變體的中和作用『降低了三倍』。」路透社稱，劉提到加強劑注射「可以迅速引起更強、更持久的抗體反應」，但尚未提供數據。//

乜鬼係降低了三倍（Three fold reduction）？如果0.5 fold decrease是指100減至50，3 fold decrease即是降剩多少成？他是想講原有的六成保護率再打一個三折的意思嗎？

作者

【政策簡單說】APEC區域對具數位技能勞工的需求大幅增長‼
　　　　　　　 　　　　　　　　　　　　　　　　　　　　　
根據 #APEC 去年底發行的報告顯示，APEC區域中具有數位技能的工作者雇用數量，在過去三年大幅提升‼勞動力之間的供需差距，並強調APEC經濟體須投資於勞工 #數位技能 提升與再培訓的緊急需求🔥
　　　　　　　　　　　　　　　　　　　　　　　　　
根據 #Linkedin 與Burning Glass Technologies針對APEC區域內有關縮小數位技能差距趨勢與觀察的研究報告，2016年至2019年間，APEC區域內對具數位技能勞工的雇傭率，成長了三倍之多‼
　　　　 　　　　　　　　　　　　　
究竟～ #APEC境內數位技能發展趨勢報告 是如何幫助雇主了解自身在數位時代的準備程度呢🤔？
快上APEC官網一探究竟🏃
💁https://pse.is/3jkjz9
　　　　　 　　　　　　　　　　　 　　　　　　　　　　　
According to a recent report published by APEC, hiring workers with digital skills has grown substantially in the last three years across the APEC region. This report recognizes that the gap between workforce supply and demand and emphasizes the urgent need for member economies to invest in digital upskilling and reskilling of their workforces.
　　　 　　　　　　　　　　 　　　　　　　　　　　　　
Research by #LinkedIn and Burning Glass Technologies in the APEC Closing the Digital Skills Gap Report - Trends and Insights finds that the digital hiring rate across the region increased three-fold between 2016 and 2019.
　　　　　　　　　　　　　　　　　　　　　　　　　　　　
To know more details, please go on the APEC website:
https://pse.is/3jkjz9

Today, I am going to show you my Circle DNA Test Result specifically on Sports & Fitness, Optimal Training Type.

According to my Circle DNA Test Result, which I can see on the app:

Consider the following:
Based on your genetic results, you have an even split between power, endurance and strength. You could benefit from training evenly across these training types.
For muscle development use high volumes at low intensities such as sets of 15-20 reps with 60 seconds rest completed 3 times. Engage in steady state training to develop fitness, an example of this is continuous cardiovascular exercise such as cycling or running for 30 minutes or more.

About Optimal Training Type
Evidence shows that how we respond to exercise is influenced by genetics. It won't be the whole picture alone, but it will be a part of the picture. Variations in our genetic profile can help explain why some people see a better response to different types of exercise. Following a genetically-guided exercise program has shown up to three fold improvements in training compared to genetically mismatched training.
Remember
This is a look at how your genetic profile might affect the rate at which you respond to different intensities of exercise, this should not be used to change your goal, but may help better personalise your most effective route to achieving that goal.
#CircleDNA

シンプルだけどじゅわっと広がるバターとちょうどいい塩加減、ふわふわもちもちのパン生地が美味しい塩パン、塩バターロールの作り方

バターは有塩でも無塩でもOK
有塩の場合はトッピングの塩を調整してください


【材料】
パン生地
・強力粉　300g
・グラニュー糖　25g
・スキムミルク　10g
・塩　5g
・インスタントドライイースト　　2g
・水　195g
・バター　20g

・バター(出来れば発酵バター)　7gずつ
・フルール・ド・セルor岩塩　適量

【準備】
・パン生地のバターを室温においておく
・中心に巻く用のバターを7gずつ拍子木状に切り分けて冷蔵庫で冷やしておく

【作り方】
1. 【こね～1次発酵】ボウルにパン生地のバター以外をあわせてヘラで混ぜ、まとまったらこねていく
2.　向こうが透けるくらいのグルテン膜が出来たらバターを加えてさらにこね、再度薄いグルテン膜が出来たらこねあがり(こね上げ温度：26℃)
3.　丸めてボウルに入れてラップをし、30℃で60分1次発酵、2倍ほどに膨らむ
4.　パンチを入れる(台に取り出して全体的に軽くおさえて広げ、横に三つ折り→縦に三つ折りしてボウルに戻す)
5.　ラップをして再び発酵、30℃で30分、2倍ほどに膨らむ(指に強力粉をつけて穴をあけたとき、少しだけ穴が縮むが塞がらない)
6. 【分割～ベンチタイム】軽くおさえガス抜きし、生地の重さをはかって10等分にするか50gずつ計量し分割する
7.　きれいな面が表面になるようにして丸め、かたく絞った濡れ布巾をかけてベンチタイム15分
8. 【成形】軽くおさえて円状に平らにし、奥から1/3くらいを生地を張らせながら手前に折り返し、180℃まわして反対側も同様に折り返す
9.　さらに中心に半分に折りたたんでとじ、片方が細くなるように少しのばし、かたく絞った濡れ布巾をかけて10分ほど休ませる
10.　細い方を手前において、半分より奥に向かってめん棒でのばし台にくっつけ、手前を引っ張りながらめん棒でのばす
11.　巻いた時にきれいな面が外側になるようにして再度同じように30cm強にのばし、奥の太い方に切れ込みを入れて左右にも少しのばす
12.　拍子木状にしたバターを切れ込みの手前に置いて1周巻き、両端を整えてゆるく巻いて、最後は指でつまんでとじる
13. 【2次発酵】オーブン用シートを敷いた天板にとじめを下にして並べ、40℃で60分2次発酵(オーブンで発酵させる場合は予熱の時間がかかるので50分くらいで取り出して予熱を開始する)
14. 【焼成/220℃に予熱】オーブンに入れる直前に全体的に霧吹きし、塩をのせて220℃に予熱したオーブンで10分焼いて出来上がり

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【動画でよく使ってる調理器具】
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片手浅型鍋(18cm)：https://amzn.to/2QzGXha
片手浅型鍋(21cm)：https://amzn.to/2U7ta3o
片手鍋(16cm)：https://amzn.to/2QzCj2x
片手鍋(20cm)：https://amzn.to/3bd0lZa
ソースパン：https://amzn.to/2U9keuI
まな板：https://amzn.to/2J1fQHI
ガスコンロ：https://amzn.to/3bdtvYa
牛刀：https://www.jikko.jp/fs/jikko/54803
ペティ：https://www.jikko.jp/fs/jikko/54800

撮影機材
カメラボディ：https://amzn.to/2xSXZAd
動画レンズ：https://amzn.to/2UteU3V
写真レンズ：https://amzn.to/2U7HcCb
録音：https://amzn.to/2U9cGYT

※製品のURLはAmazonアソシエイトのリンクを使用しています


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▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/

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↓using translation software.

[Material]
bread dough
・Bread flour 300 g
・Granulated sugar 25 g
・Skim milk 10 g
・5g salt
・Instant dry yeast 2g
・195 g water
・Butter 20 g

・Butter 7g each
・Full de Ser or rock salt as needed

[How to make]
1.Mix all of the bread dough except the butter in a bowl with a spatula. Knead it when it comes together.
2.Once the gluten film is transparent, add butter and continue kneading. Once the gluten film is thin again, it's done kneading (Kneading temperature: 26 ° C).
3.Round it and put it in a bowl. Cover it with a plastic wrap. Let it undergo primary fermentation for 60 minutes at 30 ° C and it will rise to around twice its original size.
4.punch (Take it out on a stand, lightly press it all over and spread it out, fold it horizontally in three, fold it vertically in three and put it back in the bowl.)
5.Cover with plastic wrap and let rise again, then bake at 30 ° C for 30 minutes until it doubles in size (When I put extra-strength flour on my finger and make a hole, the hole shrinks a little but it won't close.).
6.Lightly press it to release the gas. Measure the weight of the dough and divide it to 10 equal parts or measure 50 g each and divide it.
7.Round it so the clean side becomes the surface. Cover it with a tightly squeezed damp dishcloth and bench it for 15 minutes.
8.Lightly press it down and flatten it to a circle. Roll it back to the front while stretching around 1/3 of the dough from the back. Rotate it to 180 ° C then fold the other side in the same way.
9.Fold it in half and close it. Stretch it a bit so one side becomes thinner. Cover it with a tightly squeezed damp dishcloth and let it rest for around 10 minutes.
10.Place the thin side in front of you and stretch it from the half towards the back with a rolling pin. Attach it to the stand and stretch it with a rolling pin while pulling the side in front of you.
11.When rolling it, make sure that the beautiful side is on the outside and stretch it again to a little more than 30 cm in the same way. Make a cut on the thick side in the back and stretch it a little on the left and right.
12.Place the clap-shaped butter in front of the cut and roll it around. Adjust both ends and roll it loosely then pinch it with your finger at the end and close it.
13.Put the dough on a baking sheet covered with baking paper, with the seam side down, and let it undergo secondary fermentation for 60 minutes at 40 ° C (When fermenting in the oven, it takes time to preheat, so take it out after about 50 minutes and start preheating.).
14.[Preheat it to 220 ° C] Spray it entirely just before putting it in the oven. Add salt and bake it for 10 minutes in the oven preheated to 220 ° C and it will be complete.

2016 心．光明遠大 法鼓山大事記

In 2016, Dharma Drum Mountain has achieved a great deal in its Three-fold Education efforts. The Liang Emperor’s Repentance Rite held at Nung Chan Monastery celebrated its 20th anniversary, while the Great Compassion Liberation Rite of Water and Land has entered its 10th year. The Master Sheng Yen’s Chronicle, compiled and edited for over a decade, was finally published, while the 68-year-old Humanity Magazine has released its 400th issue. Meanwhile, the Great Vow Bridge and the School History Hall of the Dharma Drum Institute of Liberal Arts were inaugurated, and the Lanyang Practice Center, after nine years of planning and construction, completed. These events witnessed our endeavor to help purify human minds in society and build a pure land on earth.