關於 is homemade one word ，我們在網路上蒐集到這些相關的討論、資訊與評價

🌸 Mimi Daifuku 🌸
.
The word "𝐃𝐚𝐢𝐟𝐮𝐤𝐮 (大福)" in Japanese literally means “𝐆𝐫𝐞𝐚𝐭 𝐋𝐮𝐜𝐤”, which is very apt because one bite of it will certainly put you in a good mood & great luck! 🍀🍀
.
Mimi Daifuku's decadent offerings are delicately carefully crafted that includes a small round mochi made from glutinous rice cake stuffed with a sweet filling. You'll definitely enjoy the chewy texture of the mochi & the smooth, velvety filling within. 😋😋
.
Natural bamboo charcoal is used in the 𝐁𝐚𝐦𝐛𝐨𝐨 𝐂𝐡𝐚𝐫𝐜𝐨𝐚𝐥 𝐒𝐞𝐬𝐚𝐦𝐞 𝐃𝐚𝐢𝐟𝐮𝐤𝐮, & edible 24K gold paint is used to enhance the Daifuku thus making it more tasteful & exquisite. The black sesame filling is fragrant & gooey, and the sweetness completes the Daifuku perfectly! 😍😍
.
Also, not forgetting their 𝐋𝐢𝐦𝐢𝐭𝐞𝐝 𝐄𝐝𝐢𝐭𝐢𝐨𝐧 𝐏𝐮𝐫𝐩𝐥𝐞 𝐒𝐰𝐞𝐞𝐭 𝐏𝐨𝐭𝐚𝐭𝐨 𝐉𝐚𝐩𝐚𝐧𝐞𝐬𝐞 𝐃𝐚𝐢𝐟𝐮𝐤𝐮! The outer skin is sweet potato flavoured, & it's loaded with their homemade sweet potato paste that pairs well together with the Daifuku! 🍠🍠
.
Pre-Order Now for Booking At 👉🏻👉🏻
Facebook Mimi Daifuku
Instagram www.instagram.com/mimi.daifuku
.
.
#FollowMeToEatLa
#daifukukl #ichigodaifuku #mochi #strawberry #purplesweetpotato #sesame #charcoal

🌸Mimi Daifuku 🌸
.
The word "𝐃𝐚𝐢𝐟𝐮𝐤𝐮 (大福)" in Japanese literally means “𝐆𝐫𝐞𝐚𝐭 𝐋𝐮𝐜𝐤”, which is very apt because one bite of it will certainly put you in a good mood & great luck! 🍀🍀
.
Mimi Daifuku's decadent offerings are delicately carefully crafted that includes a small round mochi made from glutinous rice cake stuffed with a sweet filling. You'll definitely enjoy the chewy texture of the mochi & the smooth, velvety filling within. 😋😋
.
Natural bamboo charcoal is used in the 𝐁𝐚𝐦𝐛𝐨𝐨 𝐂𝐡𝐚𝐫𝐜𝐨𝐚𝐥 𝐒𝐞𝐬𝐚𝐦𝐞 𝐃𝐚𝐢𝐟𝐮𝐤𝐮, & edible 24K gold paint is used to enhance the Daifuku thus making it more tasteful & exquisite. The black sesame filling is fragrant & gooey, and the sweetness completes the Daifuku perfectly! 😍😍
.
Also, not forgetting their 𝐋𝐢𝐦𝐢𝐭𝐞𝐝 𝐄𝐝𝐢𝐭𝐢𝐨𝐧 𝐏𝐮𝐫𝐩𝐥𝐞 𝐒𝐰𝐞𝐞𝐭 𝐏𝐨𝐭𝐚𝐭𝐨 𝐉𝐚𝐩𝐚𝐧𝐞𝐬𝐞 𝐃𝐚𝐢𝐟𝐮𝐤𝐮! The outer skin is sweet potato flavoured, & it's loaded with their homemade sweet potato paste that pairs well together with the Daifuku! 🍠🍠
.
Pre-Order Now for Booking At 👉🏻👉🏻
Facebook Mimi Daifuku
Instagram www.instagram.com/mimi.daifuku
.
.
#FollowMeToEatLa
#daifukukl #ichigodaifuku #mochi #strawberry #purplesweetpotato #sesame #charcoal

📺 NEW YOUTUBE EPISODE IS ON: #PAELLA 🥘 let’s travel to Spain! 🇪🇸
From the local taiwanese market to my kitchen, I share with you my favorite homemade paella recipe! One word: Delicious!
Make sure to #SUBSCRIBE !
Link in Bio 🔗
📺新的影片已經上傳！#西班牙燉飯
來、我們一起飛到西班牙！🇪🇸
從傳統市場到我的廚房、我跟你們分享我喜歡的paella食譜！好吃得不得了！
大家別忘記訂閱！📺❤️💛 🔗連結請看我個人資料

Requested by our daughter, we made some soap. It's really easy because it's made with glycerin soap and all you have to do is melt it in the microwave, pour it into a mold, and wait for it to solidify. A word of caution; it's inedible because it's soap!

Recipe:

1. Cut glycerin soap into pieces between one to two centimeters. It can be cut easily because it's so soft.
2. Place (1) into a heat resistant container and heat for about ten seconds in a microwave oven. If it's not completely melted, you can heat for a few additional seconds while keeping an eye on it.
3. Use food coloring to dye (2). Gel coloring can be used as it is, but it is rather difficult to apply. I recommend using it after dissolving with a small amount of water.
4. If you want to add a fragrance, now would be the time to do it. I used essential oils. (You can also use aroma oils or plant extracts).
5. Pour the mixture into a mold.
6. Take it out when it solidifies (about one hour later) and let it dry for about a day.

Points to note:
・Stir gently to prevent bubbles from forming.
・ Essential oils should be added at a ratio of 0.5% to 2% of the amount of glycerin soap. One drop of essential oil is about 0.05ml. For 100ml of glycerin soap, add about 10 to 30 drops of essential oil. They can be added bit by bit.
・If the soap starts to harden while you're in the middle of preparing it, reheat it again in the microwave before pouring it into the mold.
・If small bits and pieces (like strawberry stems or the dark lines of watermelon) fall out, you can readjust them just before the soap solidifies.
・When pouring into the mold, large bubbles formed on the surface can be erased by spraying anhydrous ethanol.
・The seeds were made by placing black soap on an oven sheet and stamping them out using a straw.
・If you want to make an opaque soap, add a small amount of white glycerin soap chips (0.5gm for 100gm of glycerin soap). It can be added when you are melting the soap in the oven, or can be added afterwards as well.

娘に頼まれて石鹸を作りました。うちにあった昔の石けんおもちゃの型を使いました。電子レンジで溶かし、型に流して入れて固めるだけでできるグリセリンソープを使って作るので、とっても簡単です。夏休みの自由研究にも良さげです。石鹸なので食べられません。ご注意ください。

*レシピ*
１．グリセリンソープを1～2センチ角に切る。柔らかいので簡単に切る事ができます。
２．耐熱容器に１を入れ、電子レンジで10秒ほど 加熱する。溶け切らない時は様子を見ながら追加で加熱する。
３．２を食用色素で着色する。ジェル状の着色料は、そのまま使うこともできますが、若干、溶けにくいです。少量の水に溶いてから加えるとよいです。
４．香りをつけたい時はこのタイミングで加える。エッセンシャルオイルを使いました。（アロマオイルや植物エキスでもOK）
５．型に流し込む。
６．固まったら（1時間ほど）型から取り出し、1日ほど乾燥させる。

ポイント
・かき混ぜる時は気泡ができないように優しくかき混ぜること。
・エッセンシャルオイルはグリセリンソープの0.5～2％加えるとよい。エッセンシャルオイルの1滴はおよそ0.05ml。グリセリンソープ 100mlに10滴～30滴、様子を見ながら加えるとよい。
・作業中に石鹸がかたくなってしまったら、再度電子レンジで加熱して溶かしてから型に流し入れてください。
・細かい部分（いちごのヘタ部分やスイカの黒い線）が飛び出してしまった時は、柔らかいけれど、固まりかけのタイミングで直すことができます。
・型に流し込んだ時に、表面にできた大きな泡は、無水エタノールを霧吹きすると消すことができます。
・種は、オーブンシートに薄く作った黒い石鹸をストローで型抜きして作りました。
・不透明な石鹸を作りたい時は、グリセリンソープ 白の色チップをほんの少量加える。電子レンジで溶かす時に一緒に加える事もできますが、溶かした後から加えることもできます。

Soft and delicious bread with squash kneaded.
It has squash paste filling inside.
It's shaped into a cute pumpkin with cooking kite string.
南瓜を練り込んだふわふわでとっても美味しいパンを焼きました。
ﾊﾟﾝの中にも南瓜あんを入れました^^
料理用のたこ糸を使って可愛い南瓜の形にしています。

チャンネル登録お願いします♪ Subscribe to my channel
https://www.youtube.com/user/soramomo0403
Please visit my instagram too!
インスタはこちら!
instagram
https://www.instagram.com/kafemaru/

【Ingredients】6 pieces
200g Bread flour
20g sugar
3g salt
3g Dry yeast
10g　starch syrup
70g milk
30g water
*combine milk and water
(Use cold water (milk ) in summer time,35℃ water( milk )in winter time)
20g　Unsalted butter
230g squash (seeds removed)
*10g sugar for squash paste
*cooking kite string
(powder the string with strong flour)

【Directions】
●preparation for squash
Cut the squash into bite-size, then heat and soften it in the microwave.
Remove the rind, and mash the squash, then divide it into 80g and 120g.
Cut the rind into 2cm pieces (6 pieces) for decoration.
Add sugar to the squash for the paste, heat it in the microwave to dry and harden.
(when the paste is cool, divide it into 6 and make them round.)
①Put strong flour, sugar, and salt in a bowl, and blend with fingers.
②Add yeast, starch syrup, milk and water.
③Mix it with a hand, then add the squash (for dough) and mix.
④Put the dough on a table and knead. (within 10 mins)
⑤Add butter and knead more until the dough is smooth.
⑥Round the dough, and leave it at a warm place until it becomes twice as large. (primary fermentation)
⑦After the primary fermentation, degass the dough and divide it into 6, then round each.
⑧Cover the dough with a wet cloth and leave it for 15 mins. (bench time)
⑨Degass the dough, put the squash paste in, and round each beautifully.
⑩Put the kite string loosely around each of ⑨.
Bring the end to the bottom of the bread dough.
⑪Leave the dough at a warm place until each one becomes twice as large. (secondary fermentation)
⑫After the secondary fermentation, sprinkle strong flour (not on the ingredients) on.
⑬Stick the squash rind in the center.
⑭Preheat the oven at 180°C, and turn down to 160°C, then bake the dough for 12~13 mins.
⑮Cool the bread on a cake cooler. When it's cool, remove the string and serve!

Refers to a commonly available variety of Asian squash which is known as ‘kabocha squash’ or ‘Japanese pumpkin.’
Squat and round, and characterized by its sweet, dense and starchier taste than butternut squash.
The most common variety used in home cooking contains vibrant orange flesh within a hard green skin.
Kuri kabocha squash, which is particularly sweet, is one of the most popular varieties.
The word is occasionally used to refer to Western pumpkins.
In Japan, kabocha squash are harvested during summer to fall and available in the winter. Often used in side-dishes, soups, stews, and desserts.

【材料】6個
強力粉　200g
砂糖　20g
塩　3g salt
ドライイースト　3g
水飴　10g
牛乳　70g
水　30g
*牛乳と水は合わせておく。
（夏は冷水：冬は３５度位に）
無塩バター　20g　
南瓜は種を除いて約230g
*南瓜餡用に砂糖10g
*料理用たこ糸
(たこ糸には強力粉をまぶしておく)

【作り方】
●南瓜の下ごしらえ
南瓜は一口大に切って、電子レンジで柔らかくする。
皮を取り除いて潰したら、80gと120gに分ける。
生地用に加えるのは80gです、申し訳ありません。
また、南瓜の水分によりかなり違ってきますので調整してください。
皮は飾り用に2cm長さに小さくカットして6個用意しておく。
餡用の南瓜は砂糖を加えて電子レンジで加熱して水分を飛ばして、丸めやすい固さにする。
(餡が冷めたら、6個に分けて丸めておく)

①ボウルに強力粉、砂糖、塩を入れて、指でなじませるように混ぜる。
②ここに、イースト、水飴を入れて、牛乳と水も加える。
③手で混ぜたら、生地用の南瓜を加えて混ぜる。
④台の上に生地を移して、捏ねる。(10分以内にすること)
⑤バターを加えて、更によくこねる。生地がなめらかになればok
⑥丸めて、暖かい所に置いて２倍の大きさになるまで、一次発酵
⑦一時発酵終了後、生地のガス抜きをして、6個に分割して、丸める
⑧濡れ布巾を被せて15分ベンチタイム
⑨生地のガスを抜き、南瓜餡を包んで綺麗に丸める
⑩⑨にタコ糸を緩めに巻く。
巻き終わりは、パン生地の下になるようにする。
⑪暖かい所に置いて２倍の大きさになるまで、二次発酵
⑫二次発酵が終わったら、分量外の強力粉を上から振る。
⑬南瓜の皮を中心に刺す。
⑭180℃に温めたオーブンを160℃に下げて12～13分焼く。
⑮ケーキクーラーの上で冷まし、冷めたら、タコ糸を外して出来上がり。

Get ‘Asiany’ Merch at our new merch store!: https://standard.tv/kentobento

Support us on Patreon: https://patreon.com/kentobento

★ 10 Things You Didn’t Know About NATTO: https://youtu.be/Hyuyk7GJgd8
★ 10 Things You Didn't Know About RAMEN: https://youtu.be/p4TEixig6Vw
★ 5 WEIRD Japanese Food Trends on Social Media: https://youtu.be/ozp9SjNJa0c
★ 7 POPULAR Japanese Dishes That Are NOT Actually Japanese: https://youtu.be/7gdkq7_KZdo
★ Ramune Prank FAIL: https://youtu.be/nTdOIyWW5NM

---------

► JAPANESE CANDY & SNACK SUBSCRIPTION BOX (TOKYO TREAT WEBSITE):
https://tokyotreat.refersion.com/c/f4... (affiliate)
COUPON CODE: KENTOBENTO7 (9% discount off first premium box)
*FREE shipping worldwide

- Here's a video of us unboxing a Tokyo Treat box: https://youtu.be/k2-zl5rM9_c

----------

10 THINGS YOU DIDN'T KNOW ABOUT RAMUNE ラムネ (JAPANESE MARBLE SODA)

Ramune is a popular carbonated soft drink from Japan - one of the modern symbols of the Japanese summer.

Some people call it the most complicated soft drink in the world, but it’s really quite simple. The drink is pressure sealed with a marble from the inside, and you have this 'pushy device' that you push inside the neck to dislodge the marble.

1) RAMUNE WAS INVENTED BY A SCOT

In 1884 during the Meiji period, this Scottish dude, Alexander Cameron Sim, had his own Pharmaceutical company in Kobe. Apparently it was a trend amongst pharmacists to invent their own drink concoctions. Some were hits, some were misses. Sim's drink - named Mabu soda at the time, mabu meaning marble - was a massive hit. Eventually the name was changed to Ramune and the drink was sold nationwide. Ramune is an epic Japanese drink, so it’s no surprise Sim has his very own monument in Kobe.

2) RAMUNE WAS JAPAN'S FIRST EVER SOFT DRINK

We’re talking about the first mainstream commercialised soft drink in Japan. It wasn’t Coke. It wasn’t Ginger Ale. It was Ramune.

3) RAMUNE IS HEALTHIER THAN COKE

One reason Ramune has been growing in popularity is cause of the lower calorie and carbohydrate count. Although these levels can differ depending on the Ramune flavour. People trying to lose weight sometimes drink Ramune as a substitute for Coke or for any other regular soft drink.

4) PEOPLE INITIALLY THOUGHT RAMUNE DRINKS WERE BOMBS

Back in the 1850s, Matthew C. Perry, a Commodore of the United States Navy (who played a leading role in the opening of Japan to the West), brought carbonated sodas over to Japan. Perry and co. presented these special beverages as gifts.

A Johnny Knoxville type crew member thought it would be a funny idea to shake up some of the fizzy sodas before offering them to the Japanese. After it exploded in their faces, many thought they were bombs! It almost started a war.

Later on, when commercial Ramune was released to the public, many people were suspicious of this foreign mystery drink that may or may not explode in your face like a bomb. Not to mention carbonation was unheard of.

5) RAMUNE USED TO BE UNPOPULAR

It wasn’t called Ramune at the beginning. It was called ‘Remon Sui’ which directly translates to lemon water.

Eventually the name was changed to Remoneedo, which is the straight Japanese pronunciation of the word ‘lemonade’. And later on shortened to just Ramune. The drink then became a massive hit.

6) RAMUNE WAS ORIGINALLY MARKETED AS A PREVENTION FOR CHOLERA

This is bullcrap, but along with the Ramune name change, this bit of false marketing helped its popularity.

7) THERE ARE OVER 36 FLAVOURS OF RAMUNE

Ramune is super popular, but after the influx of newer soft drinks into the marketplace, like Coke, Fanta, Sprite, etc; the Ramune higher ups felt they needed to spice things up.

There are fruit flavours like banana, blueberry, grape, orange, green apple, kiwi, peach, pineapple, plum, cherry, coconut, mango, melon, pomelo, watermelon, raspberry, strawberry and lychee. Then there’s vanilla, chocolate, candy, root beer and coke flavours.

More WTF ones include champagne, bubble gum, green tea, chill oil, brussels sprout, corn cream stew (soup), teriyaki, curry, octopus, takoyaki, kimchi, squid ink and wasabi.

8) RAMUNE WITHOUT THE MARBLE ISN'T RAMUNE

Apparently Ramune is only Ramune if it comes in that uniquely shaped bottle (called a codd-neck bottle) with the marble in it.

9) YOU CAN MAKE RAMUNE AT HOME

*watch vid for instructions*

10) RAMUNE USED TO BE THE WORLD'S MOST DANGEROUS SOFT DRINK

Kids wanted the marble, and were willing to break the glass bottle to get it. Nowadays bottles are unbreakable and kiddy-proof so are no longer dangerous.

-----

**We do videos on interesting 'Asiany' topics

FOLLOW US ON SOCIAL MEDIA
► Twitter: https://twitter.com/kentobento2015
► Facebook: https://www.facebook.com/kentobento2015