東京一人旅、2日目・後編中編です！ よろしくお付き合いくださいませ♪ ※「後編」の予定が長くなりすぎて「中編」になりましたｗ ◆Contents◆旅2日目・中編～渋谷なう。って言いたかった～憧れのトラベラーズファクトリー ...

Galaxy Pod Hostel in Reykjavik is the BEST and cheapest hostel for a stopover in Iceland. Read how a space pod converted this introvert to a hostel lover!

The way you vacation just got futuristic.

東京のカプセルホテルが豪華で快適に進化しているのをご存知でしょうか？ 男性専用と思われていたカプセルホテルも、今では女性専用フロアを完備していたり、おしゃれな空間演出をしていたりと注目を浴びています。 各ホテルで有名ブランド寝具を使用していたり、閉塞的なイメージのあるルームを広々とした造りにしたり、女性も嬉しいアメニティが充実していたりと通常のビジネスホテルよりも魅力的な設備やサービスが充実しているのもカプセルホテルが人気のポイントです。 東京のカプセルホテルは、やはり新宿、池袋、渋谷などの繁華街に多いのですが、現在では旅行者の多様化にも備え徐々にエリアを広げている模様です。どのカプセルホテルも駅から近く、「安い・快適・素敵」と揃っていれば大満足ですよね。イベントや観光、出張や終電に乗れない時に、気軽に利用してみてはいかがでしょうか。きっと”いまどき”のカプセルホテルの進化に驚くはずです。 サウナ付き、キャビン型、個室型などなど様々なバリエーションもあり、綺麗や清潔だけではなく、コンセントやWi-Fi（ワイファイ）などこれまでビジネスホテルに宿泊していた方にも満足行くサービスも増えてきています。今回はそんなカプセルホテルの中でもおしゃれで女性にもおすすめしたい施設をまとめました。

George H.W. Bush Intercontinental Airport in Houston is adding four new stylish to its Terminal E that United Airlines customers can enjoy.

Gensler has designed their new offices, located in San Diego, California. Gensler San Diego worked directly with Dempsey Construction to construct their

The Light Therapy Bar is a gorgeous project focused on lights, illusions and human interactions. Is shone its lights during the Frost festival.

SK Telecom opens an interactive retail space in Seoul for its newest tech services.

The Guinness Storehouse’s new brewing floor has been designed by Love, and tells the story of its brewing process through a series of installations.

很好吃的芝士蛋糕食谱，口感不重不轻，中中的刚刚好， 称之为中乳酪蛋糕，一点都不为过！ 首先，要谢谢我的偶像师傅的好介绍，我才有机会认识这么好吃的法式乳酪蛋糕， 我称她为偶像师傅，是一点都不夸张的，因为她的手太巧了，做什么都是美到爆的！ 每每看她在脸书分享的帖，都会欣赏好久，心想怎么可以做到这样美！有点想不通。。哈哈哈！ 这芝士蛋糕的口感，既没有重乳酪蛋糕重，也没有轻乳酪蛋糕轻，所以称之为中乳酪蛋糕， 如果是不喜欢太重或者太轻的乳酪蛋糕口感，这个食谱的口感就刚刚好适中， 芝士控或者好奇宝宝，一定不要错过，因为真的非常好吃！ 食谱取自这里。 材料与做法 奶油芝士Cream Cheese - 250g 牛奶 - 200g 无盐牛油 - 60g 低筋面粉 - 30g 玉米粉 - 30g 蛋黄 - 80g 柠檬汁 - 1大匙 蛋白 - 160g 细砂糖 - 110g 模具 8寸圆形（脱底）模 温度 RINNAI : RO-E6208TA-EM 蒸烘法，以160度，单单上火中层，烤40分钟， 再转至140度，上下火中层继续烤40分钟，或至熟。 （时间温度可依自家的烤箱温度而做更改） 奶油芝士隔水加热搅拌至顺滑无颗粒，加入牛奶搅拌均匀（会用点时间）。 然后取出离开热水。 加入溶化的无盐牛油搅拌均匀，直接筛入面粉搅拌均匀。 加入蛋黄搅拌均匀，加入柠檬汁搅拌均匀。 蛋白用打蛋机一口气以快速搅打至开始产生粗泡，继续搅打至比较细的泡沫， 分3次加入细砂糖，继续搅打至蛋白霜提起时是呈条状（差不多1寸半）， 摇一摇也不会掉下来即可。 蛋白打到这程度，面糊好翻拌且不容易消泡，而且蛋糕体是松软又绵密的。 将1/3的蛋白霜加入芝士糊里搅拌均匀，再把芝士糊倒入剩下的蛋白霜里， 搅拌均匀至顺滑无颗粒即成芝士蛋糕糊。 在蛋糕糊倒入模具时，双手可以提高些倒入蛋糕糊， 可以帮助去除大气孔，再抹平表面即可烘烤。 烘烤中。。。 烘烤完毕继续在炉内焖10分钟慢慢降温，然后取出无需倒扣。 我是冷却之后才脱模，因为没有倒扣所以蛋糕体是会缩回本来面糊的高度的。 当然，这也针对不同烤箱之做法。 ~ENJOY~

Easy step by step make yourself mooncakes at home to celebrate Mid-autumn festival! feature beloved by Taiwanese moncake-yolk pastry! see the recipe here!

說到充滿幸福粉紅泡泡的點心，你一定不能錯過「Tiramisù ♡」不僅免烤箱，做法還超簡單，即使是新手也絕對能有信心完成！

Flat lay conceptual mid-autumn festival still life on coloured background. Translation on text appear in image: Mid-autumn.

When I first saw this recipe at Zoe's blog, I thought it's really interesting as it differs from the usual mooncakes which use lotus paste as fillings and I bookmarked it right away! :) When I saw it at Karen's blog few days ago, I was even more determined to try it out! This baked custard mooncakes are really popular in Hong Kong and are selling like hot cakes! Thanks to Master Chef Ye ( 葉潤發師傅) who is the creator of this delectable pastry mooncake. He was inspired by the Fried Custard Bun (炸奶黃包) which was so well received in the hotel restaurant where he used to work and successfully created the mooncake version after his tenth attempt. The mid-autumn festival is just around the corner, here's wishing everyone 中秋节快乐！ Baked Custard Mooncakes 强力推荐酥皮奶黄月饼 (recipe adapted and modified from blogger friends' blogs- Bake for Happy Kids and Luv Sweet and Savory) Ingredients: (makes 14 pieces using 50g mooncake mould ) Smooth and Milky Custard Filling (Makes about 300g) 25g butter, softened at room temperature (I used 30g) 60g caster sugar 3 egg yolks from 80g eggs, roughly beaten (I used one whole egg 65g) 1 tbsp condensed milk (I used 25g) 40ml cream (I omitted) 60ml coconut milk (I used 100g Ayam brand's coconut milk) 20g all purpose flour (I used organic unbleached flour) 15g custard powder 10g tapioca flour (I used potato starch) 奶黄馅材料：(我用50克的月饼模做了 14个 ) 25g 牛油 ( 我用30克 ) 60g 幼糖 3粒蛋黄取之80克蛋 (我用一粒65克全蛋液） 一大匙炼乳 (我用25克） 40毫升 奶油 (我没放） 100毫升 椰奶 (我用100克Ayam牌子的椰奶） 20克 普通面粉 (我用有机无漂白面粉） 15克 卡士达/吉士粉 10克 木薯粉（我用马铃薯淀粉） Methods 方法 : 1. In a small bowl, combine flour, custard powder and potato starch. In another bowl, use a wooden spoon, beat the butter and sugar until light and combined. While beating, add egg gradually and beat until combined. Beat in condensed milk, cream and coconut milk. Sift flour mixture into the egg yolk mixture and mix until combined. 1。在一个小碗里，混合面粉，吉士粉和马铃薯淀粉。另一个碗，用木勺，搅拌牛油和糖直到蓬松。逐渐加入鸡蛋打至混合，再加入炼乳，奶油和椰奶，搅拌均匀。混合粉类筛入蛋黄糊中拌匀。 2. Pour the mixture into a heat resistance container and steam over medium heat for 25 mins with stirring in every 5 mins. Set aside for mixture to cool a little. 2。将拌好的奶黄馅糊倒入钢碗，放入水滚的蒸锅中蒸约25分钟，蒸的过程，每5分钟要搅拌一次， 让馅均匀的蒸熟。放一旁稍微待冷。 3. While the custard is still warm, wear a vinyl glove (powder free and food service grade) to massage it until smooth. Then wrap it in cling wrap and chill it in the refrigerator for about half an hour. Mixture can be kept in the fridge up to a week before baking. 3。等温度变温后，戴上手套（无粉，适合食品用）按摩奶黄馅至更细滑。然后再包上保鲜纸，放进冰箱冷藏半小时。奶黄馅可以保存在冰箱里长达一个星期。 Buttery Mooncake Pastry 100g butter, softened at room temperature (I used 120g) 30g shortening, (I omitted) 90g icing sugar (I reduced to 60g) 1 small egg, 60g, roughly beaten (I used 65g) 220g all purpose flour (I used organic unbleached flour) 35g custard powder 1/4 tsp baking powder 月饼皮材料： 100克 牛油，软化在室温下（我用120克） 30克 白油，(我没放） 90克 糖粉（我用60克） 1粒蛋 60克，稍微搅打 (我用65克) 220克 中筋面粉 (我用有机无漂白面粉） 35克 卡式达/吉士粉 1/4小茶匙 发粉 Egg wash for surface: 1 egg yolk + 1 tsp milk, mix well and strained. 蛋液： 蛋黄1个 + 1汤匙牛奶, 搅拌均匀后过滤。 1. Using an electric mixer, cream butter and sugar until light and fluffy. While beating, add beaten egg gradually and beat until well combined. (I used a hand whisk to beat) 1。用电动搅拌器，搅打牛油和糖直到蓬松。逐渐加入鸡蛋打至混合。（我用手搅拌器） 2. Sift flour, custard powder and baking powder into the butter mixture and mix until incorporated. Using your hand, mix mixture together and combine them to form a dough. Wrap dough with cling wrap and let it rest in the fridge for at least 1 hour. 2。再筛入面粉，吉士粉，泡打粉，搅拌至混合。用手形成一个面团。面团包好保鲜纸，放进冰箱休面至少1小时。 3. Divide the custard filling into 20g each and pastry dough into 30g each. Shape each into balls. Set aside. (I added 5g more to each pastry dough as there were still quite a bit left after dividing and I didn't want to waste it.) 3。将奶黄馅分成每粒20克，饼皮分成每粒30克，搓圆。（分割完后，饼皮还有剩蛮多的，为了不浪费，每份面皮我多加了5克。） 4. Using a lightly floured hand, flatten a portion of pastry dough into a flat and round circle. Place a custard ball in the middle of the flatten dough. Enclose the custard filling inside the pastry and roll them into smooth balls. (I put each pastry dough in between 2 layers of cling wrap, press it flat, remove the top layer of cling wrap and place the custard filling on the pastry dough. enclosed and roll into balls.) 4。手粘些手粉，将饼皮搟平成圆形。包入一粒馅料拌圆。（我将一份饼皮，用保鲜膜上下包住，再用手压整成外薄内厚的饼状，再包入奶黄馅。包裹时隔着保鲜膜操作，等饼皮封口时再拿掉。） 5. Place each ball into a lightly floured mooncake mould and press it gently until all the edges of the mould are well-filled with the pastry. Press out onto baking tray laid with baking paper. (I floured my hand each time before rolling the ball and putting it into the mooncake mould.) 5。月饼模刷上手粉后，月饼放进模里，均匀施力的压出刻花形状，立在垫有烘焙纸的烤盘上。（在每粒月饼放进模里之前，我的手粘些手粉，搓在月饼上。） 6. Preheat the oven to 175°C or 160°C fan forced. Brush with a thin layer of egg wash and bake for 25 mins. Allow the mooncakes to cool slightly on the tray for 10 mins and transfer them to a wire rack to cool completely. (I baked at 160°C using traditional pulse function for my brandt oven for 10 minutes, remove from oven to cool for 10 minutes, apply another thin layer of egg wash, return to the oven and bake for 15 minutes.) 6。月饼刷上极薄的蛋液，放进烤箱以175摄氏度或160摄氏度上下火烤25分钟。让月饼在烤盘上稍微冷却10分钟，再转移到凉网完全冷却。 （我的烤箱用160℃上下火烤10分钟，从烤箱取出，冷却10分钟后，再刷上第二层极薄的蛋液，放回烤箱继续烤15分钟。） 7. Allow the mooncakes to rest in room temperature before serving. The mooncakes are cookie-like when they are freshly baked and will develop into moist and tender pastry after subsequent days. 7。月饼冷却后就可以享用。当天烤好的饼皮是酥脆的，隔天就开始软化了。 Notes 笔记: 1. This custard mooncakes can be kept in the room temperature for 3 days. It can be kept in the refrigerator for 2 to 3 weeks. 1。烤好的月饼室温下可放3天，冰箱冷藏约可保存2~3周 2. If you are consuming the mooncake the next day or after, suggest that you put it into the oven to re-bake at 160 degrees Celcius for 5~6 minutes. After it has cooled down, the crust will be crispy just as it was freshly baked. 2。隔天以后的月饼，可在食用前，放进烤箱以160摄氏度烤约5~6分钟，降温后就会恢复酥度 。 3. The pastry dough must not be too thin, otherwise you will not be able to achieve a cookie-like crust. 3。月饼皮不能太薄，太薄就不酥了。 For more mooncake recipes 其他月饼食谱: 1. Click here for Healthy All Natural Snow-skin Mooncake 健康全天然材料冰皮月饼 2. Click here for Baked Chocolate Mooncakes 巧克力烤皮月饼 3. Click here for Fish Doll Mooncake 简易鱼儿公仔饼 4. Click here for Rainbow Snowskin Mooncakes 彩虹冰皮月饼 5. Click here for Shanghai Mooncakes 上海月饼 6. Click here for Watermelon Shaped Pastry Mooncake 西瓜造型月饼 7. Click here for Healthy Purple Sweet Potato Snowskin Mooncakes 健康紫薯冰皮月饼 8. Click here for Cheesy Shanghai Mooncakes 芝士上海月饼 9. Click here for Baked Mooncake with Mandarin Peel Red Bean Paste 陈皮红豆沙烤皮月饼 I am linking this post to Best Recipes For Everyone August Event : Mooncakes, hosted by Fion of XuanHoms' Mom Kitchen Diary “It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post here. Thank you.” 编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱，请提供在这里的相关链接，谢谢。" © Copyright 2014 bakingtaitai.blogspot.sg