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Don’t be arrogant because of your talent,
You are nobody without Allah’s mercy.
Don’t be proud of your hard work,
You are nothing without Allah’s grace.
Don’t boast about your knowledge,
You’d be lost without Allah’s wisdom.
Have a blessed Friday,
O. Mukhtar O. Mukhlis
#theomarmukhtar
I'm happy and excited to announce that I'll be speaking at TikTok: The Stage on the 30th September. In this virtual event I'll be sharing my thoughts on Creators & brands “Blend” it together in Tiktok Real Rare Right. Along side other creators in the space sharing their knowledge and know-how. Join the conversation now 📲 at www.TikTokTheStage.com to register at TikTok's inaugural flagship marketing event in Southeast Asia.
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Share this event with your network and invite them to join us to learn how businesses can grow on TikTok in the exciting new era of joyful customers. 🤩🤩
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#TikTokTheStage
Happy Birthday @stroxler Thank you for inspiring Me and many more others to DJ with the kindest heart and soul. Thank you for sharing your music and knowledge generously. Most of all…Thank You for playing this track in this set! I’ll remember this FOREVER! Have a wonderful Birthday! 🤍
公司簡介
DataYoo悠由以資料分析與AI技術為核心，結合作物產地、在地生長數據及市場情報，預測生產端到採購端間整體供應鏈之完整風險控管解決方案，並提供農企業集團、金融業者包含銀行及產險業者，發展不同產業互利共生的資料應用服務解決方案。
The core competence of Data Yoo is data analysis and AI technology. By integrating the farm of production, local growing data and market information into the analysis, we are equipped with sufficient knowledge that enables us to predict the comprehensive risk management solution for the whole supply chain, ranging from the production aspect to retailing aspect. Furthermore, we provide “Data Application Service Solution” that facilitates the development of the mutually beneficial symbiosis in different industries to agricultural enterprise groups and financial companies, including banks and property insurance companies.
公司網站
https://datayoo.com.tw/
2021/08/23（紀實型原著）
#Lightbody #共感光體
“共感光體”與
生命的進化、
Evolution-
“Light body common sensation”
/.原著紀實 Rasta Wang x Yellowstix
*片尾
“Taiwan”
/.Yellowstix
https://music.apple.com/us/album/taiwan/1575525214?i=1575525215
*今日章節；Daily Chapter:
「你們要思念上面的事，不要思念地上的事。 但現在你們要棄絕這一切的事，以及惱恨、忿怒、惡毒、毀謗，並口中污穢的言語。 不要彼此說謊；因你們已經脫去舊人和舊人的行為， 穿上了新人。這新人在知識上漸漸更新，正如造他主的形像。 無論做甚麼，都要從心裏做，像是給主做的，不是給人做的， 那行不義的必受不義的報應；主並不偏待人。」
歌羅西書 3:2, 8-10, 23, 25 CUNP-神
「Set your mind on the things that are above, not on the things that are upon the earth. but now do ye also put them all away: anger, wrath, malice, railing, shameful speaking out of your mouth: lie not one to another; seeing that ye have put off the old man with his doings, and have put on the new man, that is being renewed unto knowledge after the image of him that created him: whatsoever ye do, work heartily, as unto the Lord, and not unto men; For he that doeth wrong shall receive again for the wrong that he hath done: and there is no respect of persons.」
Colossians 3:2, 8-10, 23, 25 ASV
（目前專注於療癒及生命紀錄，也恢復線上諮詢及捐款，如需手術請至以下官網詳閱。☀️🙏)
Donation for us as below（樂捐）:
台幣帳號：
戶名：王大囍
銀行代號：808
銀行名稱：玉山銀行內湖分行
帳號：0462968127363
台幣帳號：
銀行代號：048
銀行名稱：王道銀行
帳號：01000115473288
美元帳號：
戶名：王大囍
E.SUN Multi-Currency Deposit
存戶帳號：0015879086033
Dream Walker: RastaWang.com
（夢行者,™，醒夢人）
カヌレの型は、ずっと欲しかったけどけっこうお高い。いつもこの動画で使ったクグロフ型を使ってカヌレを作って楽しんでいました。（ https://youtu.be/JqCU6YOvdCo ）
そんな時に知った100円ショップの情報。たった100円でカヌレの型が買えるなんて！夢みたい！とセリアのシリコーンモールド カヌレ型をずっと探していました。そして、この度、やっとやっと入手することができました！
ずいぶん長いこと探していたセリアのシリコーンモールド カヌレ型だったので、迷いなく4個を即買い。
しかしここで問題が発生。家に帰ってパッケージの裏を見てみたら、そこには衝撃の事実が！
なんと『耐熱温度以下であっても20分以内で使用してください』との説明書き。カヌレって1時間連続加熱がほぼ常識。これどうすりゃいいのよ！と考えて、苦肉の方法で焼成しています。焼き、腰折れ、色々と改善の余地ありなのですが、材料は16個分ぴったりの卵液量で、しかも卵黄1個で作れるように調整しました。焼き菓子と蝉の声のアンバランスもお楽しみください。
*レシピ*（3.5 ✕ H3.5センチのミニカヌレ16個/400ml分）
薄力粉：70g
Mサイズの卵の卵黄：1個分
グラニュー糖：115g
牛乳：250g
ラム酒：10g
バニラオイル：3振り
無塩バター（型に塗る用）：適量
１．薄力粉 70gをフルっておく。
２．ボウルに卵黄 1個分（Mサイズの卵の卵黄 20g）を溶く。
３．グラニュー糖 115gを入れ混ぜる。
４．60℃に温めた牛乳 250gを（3）に少し加え混ぜる。
５．（1）を加え混ぜる。混ぜすぎないこと。
６．（4）の残りの牛乳を加え混ぜる。
７．ラム酒 10gとバニラオイル 3振り加え混ぜる。
８．アミで濾す。
９．冷蔵庫で12〜24時間休ませる。
１０．卵液を冷蔵庫から出し、1時間ほどおき、常温にしておく。
１１．カヌレ型に無塩バターをちょっと多めに塗り、冷蔵庫に入れておく。
１２．オーブンは220℃にしっかり予熱しておく。
１３．（10）の常温にした卵液を静かに底から混ぜる。
１４．（11）の型に流し入れる。
１５．220℃に予熱したオーブンで20分焼く。
１６．一旦取り出し3分待つ。
１７．再び、220℃に予熱しておいたオーブンに入れ、170℃に変更し20分焼く。
１８．再び、一旦取り出し3分待つ。
１９．再び、170℃に予熱したオーブンで20分焼く。
２０．オーブンから取り出し、型のまま10分おく。
２１．網に取り出す。
２２．でけた。
オーブン温度を
220℃を230℃に 170℃を180℃に上げ、もっとカリカリに焼けるように再挑戦したいです。
改善の余地ありだけど、家族がおいしいと言ってくれたからよし。しかし、このカヌレ型かわいい。ゼリーやチョコレートにも使いたいわ。
#Seria #カヌレ型 #カヌレ #作り方
I've always wanted a canelé mold, but they are quite expensive. I always enjoyed making cannulae using the kouglof mold used in this video. ( https://youtu.be/JqCU6YOvdCo )
That's when I learned about a 100 yen shop information. How can you buy a canelé mold for only 100 yen? It's like a dream! I've been looking for the Seria Silicone Canele molds for a long time. And now I've finally, finally got one!
I've been looking for these molds for a long time, so I bought 4 of them right away without hesitation.
But here's the problem. When I got home and looked at the back of the package, I found a shocking fact! It said, "Please use within 20 minutes even if the temperature is below the heat resistant temperature." It's almost common knowledge that canelés should be heated continuously for an hour. I thought to myself, "What am I supposed to do?"
Thinking that, somehow I managed to bake it.
There is a lot of room for improvement in the baking process, but I have adjusted the ingredients so that I can make 16 canelés with exactly the right amount of egg liquid, and only one egg yolk.
Please enjoy the imbalance between the baked goods and the cicadas' voices.
* Recipe * (3.5 ✕ H3.5 cm mini canelés 16 pieces / 400 ml)
Cake flour: 70g
Egg yolk of M size egg: 1
Granulated sugar: 115g
Milk: 250g
Rum: 10g
Vanilla oil: 3 shakes
Unsalted butter (for applying to mold): Appropriate amount
1.Sift 70g of cake flour.
2.In a bowl, beat the yolk of one egg (20g of yolk from a medium egg).
3.Mix in 115g of granulated sugar.
4.Add a little from 250g of warmed milk (60℃) to (3) and mix.
5.Add (1) and mix. Do not mix too much.
6.Add the remaining milk from (4) and mix.
7.Add 10g of rum and 3 shakes of vanilla oil.
8.Strain through a mesh.
9.Let it rest in the refrigerator for 12 to 24 hours.
10.Remove the egg mixture from the refrigerator and allow it to come to room temperature for about an hour.
11.Grease a canelé mold with a little more unsalted butter and put it in the refrigerator.
12.Preheat the oven to 220℃.
13.Gently mix the egg liquid at room temperature in (10) from the bottom.
14.Pour the mixture into the mold of (11).
15.Bake in a preheated oven at 220℃ for 20 minutes.
16.Take it out and wait 3 minutes.
17.Place in the preheated oven again at 220℃, change the temperature to 170℃, and bake for 20 minutes.
18.Take it out again and wait for 3 minutes.
19.Bake again in a preheated oven at 170℃ for 20 minutes.
20.Remove from the oven and leave the mold for 10 minutes.
21.Take it out to the net.
22.It's done.
I'd like to try again to raise the oven temperature from 220°C to 230°C and from 170°C to 180°C, so that it bakes more crispy. There's room for improvement, but my family said it was delicious, so that's good. By the way, these cannelé molds are cute. I want to use them for jelly and chocolate.
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