bird cage

bird cage

Thursday, October 27, 2016

Arashi- [Are You Happy?] Don't You Get It

I really like this style of PV. Look at them seem so fun. It would be weird if you see me when i am watching this. Just laugh throughout the video like 傻笑. A very catch song. Every time watching this pv, it just make me feels that they are so close, like a very close friend. What i am hope right now is if someone could able to  post the pv making. I bet it would be extremely funny. 










Who ever watch the video be sure to watch until the end. This scene is pretty funny. 

Album list:
  1. Drive - supervised by Matsumoto Jun
  2. I Seek
  3. Ups and Downs
  4. Seishun Boogie - supervised by Aiba Masaki
  5. Sunshine (Sakurai Sho solo)
  6. Fukatsu Love
  7. Amore (Aiba Masaki solo)
  8. Bad Boy (Ohno Satoshi solo)
  9. Wonder-love -supervised by Ninomiya Kazunari
  10. Mata Kyou to Onaji Hi ga Kuru (Ninomiya Kazunari solo)
  11. Daylight
  12. Ai wo Sakebe
  13. Baby Blue (Matsumoto Jun solo)
  14. Miles Away - supervised by Ohno Satoshi
  15. To My Homies - supervised by Sakurai Sho
  16. Don't You Get It
  17. Two To Tango

南瓜椰丝糕 Pumpkin Coconut Shreds Kuih




材料:
A: 155g 南瓜泥(蒸熟,压烂)
     100g 薯粉
      25g 粘米粉
     100ml 浓椰浆
     100ml 水

B: 80g 糖
     100ml 水
     1/4茶匙 盐
     2片 班兰叶

C: 80g 椰丝
     一小撮盐

步骤:
  1. 将南瓜蒸熟压烂。
  2. A材料放入一个大碗搅拌均匀,然后过筛。
  3. B材料放入锅中煮至糖溶即可,拿起班兰叶然后倒入步骤2
  4. 7寸盘子抹上少许油,将所有材料搅拌均匀倒入盘子里。
  5. 大火蒸25-30分钟。
  6. 蒸好后,南瓜糕拿出来放凉,然后把C材料蒸5分钟。
  7. 所有食材凉了后,将南瓜糕切块沾上椰丝即可。
Ingredients:
A: 155g pumkin paste 
     100g tapioca flour
      25g rice flour
     100ml thickened coconut milk
     100ml water

B: 80g sugar
     100ml water
     1/4tsp salt
     2 pandan leaves

C: 80g  coconut shreded
     a pinch of salt

Steps:
  1. Steam the pumpkin until soft and mash into pumpkin paste.
  2. In a large mix bowl, put ingredients A mix evenly and strained it.
  3. Boil ingredients B until sugar dissolve. Take out the pandan leaves and pour it into 'step 2' mix evenly.
  4. Lightly oil the 7-inch round or square pan, pour the mixture into the pan.
  5. Over high heat, steam for 25-30mins.
  6. Once done, take out the pumpkin kuih set aside to cool, and then steam the ingredients C for 5 mins.
  7. The pumpkin kuih and the coconut shreds are cool down, slice the pumpkin kuih and dip it into the coconut shreds and serve.

Monday, October 24, 2016

为什么是RPG 恐怖游戏?

在介绍最近刚玩完的rpg恐怖游戏,不如先说下我如何开始喜欢这类游戏。Erm... 说起来应该是在2012的那年开始吧。在2012年的某天,因在youtube 上随机点些影片来看。偶然就遇上了PewDiePie, 这名youtuber. 有点不记得当时影片是什么,可能是mad father 还是 Aoi Oni吧?就因那些影片太好看太好笑了,所以就开始搜索这类型的影片。可能这些游戏都是属于恐怖,所以就发掘了很多恐怖游戏的影片,这也让我深深的爱上这类影片。过后,我就成为PieDiePie 的粉丝。不止如此,老吴,笑波子,markiplier和阿津也渐渐地开始观看他们实况的影片。

由于我很喜欢PieDiePie和笑波子实况的风格,尤其是玩rpg 恐怖游戏系列我都追随着他们的影片到至今。可惜的是,他们很少或完全不玩着类型的游戏了。有点伤心。明明他们开启了我对rpg恐怖游戏的热爱。几乎每天很期待他们的影片。现在,虽然还是不时追随他们的影片,可是不像以前那样每天观看或把影片完整的看完。

以前的我,比较爱看别人玩游戏多于自己玩。就很享受别人的脸部表情与游戏中的剧情。如果我下手玩的话,就觉得很紧张和麻烦,输了重玩的那种烦恼。而且,大学压力也没什么心情玩游戏。现在,虽然有别的实况主玩rpg,可是,勾不起我的兴趣。也因为自己某些原因,大学毕业后没工作就开始自己尝试玩玩这类游戏。

我爱这类游戏是因为刺激,恐怖,血腥,谜团和有故事性,所以爱上了RPG 恐怖游戏。至今,自己亲手玩了几部游戏,可是都不那么刺激。哦对,还有一个原因我不爱玩是因为我很笨。虽然会很激动的说实况主笨,怎样怎样的为什么破不了。当我自己玩的时候真觉得我比他们还要笨叻。破个谜团都要花好久时间。不过,我还真享受玩当下的乐趣。最近都在想如果我去就读 games programming 就好了。一来我懂我以后要做什么,二来,我有个专长。我很想参与或自己创造属于自己的游戏。不过,一切都太迟了。现在的我。。。Haih....

不如介绍一下我最近玩的一款游戏吧。

ヒメゴト(秘密之事)

【作者】 いるあんこ

【日文官網】 http://iruanko.web.fc2.com/

【中文官網】 http://sikv.web.fc2.com/himegoto/
叙述椿和母親兩人相依為命,自幼便一直支撐著身體孱弱的母親。

然而某一天,椿回家後卻發現母親的身影不見了。她向村民們打聽母親的去向的途中,遇見了一位知道母親行蹤的人。椿隨後跟著那人而去,不過……。








个人觉得这游戏不错玩,画风我还蛮喜欢。剧情短,结局不多,但我喜欢因为多的话要花时间去破解。我觉得不够刺激,追逐方面诺在多点的话可以增加刺激感。由于我比较喜欢重口味,所以血腥度对我来说还好。有些地方会弹出恐怖画面,有时还真被它吓倒。终结来说,制作者们,有后续吗?:P

Saturday, October 15, 2016

Blueberry Pie





Ingredients:
Pie Crust:
120g flour (chilled)
100g butter (cold)
1tbsp sugar
25-40ml cold ice water (depends)
Beaten egg (for egg wash)
Sprinkle sugar (for top crust)
 *if use unsalted butter add a pinch of salt

Pie Filling:
125g blueberries
4 large strawberries (leftover)
3tbsp granulated sugar
1 1/2 tbsp corn starch
1 tsp lemon juice 
1/2 tbsp unsalted butter

Steps:
  1. Use fingertips rub the butter to the flour+sugar/whisk cutter cut the butter into the flour+sugar until it in the states of "bread crumbs"like.
  2. Then pour the cold water little by little. Depends on the situation, if you pinch the flour and it sticks together, it means stop adding water.
  3. Pour the flour onto the surface and press it until it forms a dough. Then wrap it with plastic wrap and put in the fridge for at least 1 hour to firm.
  4.  Take the dough out from the fridge, divide the dough 2/3 for the bottom crust and 1/3 dough top crust (jz depends on the pattern you make). After that  roll out 2/3 dough about 1/2 inch thick and bigger than the baking pan (6-inches wide, 5cm height). Then, d placing it in the baking pan.
  5. Another 1/3 dough, roll out into rectangular shape and cut in strips. Arrange the pattern you like. Put both of the bottom crust and top crust into the fridge to set while making the pie filling.
  6. For pie filling, wash the blueberries and strawberries(cut it into small cubes after wash) and dry them thoroughly. 
  7. Preheat oven to 200`C.
  8. Prepare a bowl, put in blueberries and strawberries and add in sugar+corn starch+lemon juices+butter and mix well.
  9. Take the baking pan and top pie crust out, pour the blueberries fillings into the baking pan. Then, cover with top pie crust.
  10. Beaten an egg, egg washes the top crust and sprinkle some sugar on top of the crust. 
  11. Put into oven, bake for 40-45minutes.
  12. Once done bake, set aside to cool and let it sit at room temperature for at least 4 hours.

Wednesday, October 12, 2016

Matcha Swissroll Cake



Ingredients:
2 egg yolks
10g sugar
20ml milk (i used whipping cream)
15g vegetable oil
40g low flour
5g matcha powder
10ml hot water
2 egg white
30g sugar

Fillings:
100g whipping cream
2tbsp powdered sugar
Strawberries 

Steps:
  1. Preheat the oven to 180`C. Grease and put parchment paper onto the baking pan.
  2. Make matcha paste. Add in hot water into the match powder and stir. If the paste is too thick, just add in the milk together and set aside. 
  3. Beat the egg yolk with sugar.
  4. Mix in oil + matcha pastes until combined. (If haven't added the milk, should add in this step.)
  5. Sift in low flour and mix thoroughly.
  6. Then, use hand mixer or clean balloon whisk to whip the egg white. When the egg white is foamy, gradually add in sugar. (Separate 3 times in adding the sugar to the egg white.)
  7. Beat the egg white until medium peaks.
  8. Fold in 1/3 egg white into the egg yolk mixture to loosen the batter. Then pour the egg yolk mixture back to the egg white and fold thoroughly/ until the colour is even.
  9. Pour the batter into baking pan and bake for 12-14 mins.
  10. Once done, quickly take out the cake from the baking pan and put onto the baking tray. Let the cake cool completely.
  11. Add powdered sugar into whipping cream and whip the cream. (Do not whip too long or else it will turn into butter. If using hand mixer, make sure to stop when the pattern is out and use balloon whisk until medium-stiff peak. )
  12. Use a new parchment paper, put the cake on it before spreading the cream.
  13. Then, spread a layer of cream onto the cake (from thick to thin), put a line of strawberries on the thick layer side. 
  14. To roll the cake, lift up the parchment paper (from the thick side) roll up the cake.
  15. Use the same parchment paper/ plastic wrap and roll it up the roll cake. Put in fridge to set.
Problems:
- The cake is sticky once it cooled down. But is fine after fridge.
   - sugar too much?
   - flour not enough?
   - too much liquid?
The thickness and wideness of the cake: