關於 bag making materials ，我們在網路上蒐集到這些相關的討論、資訊與評價

New Arrivals.
The Kyoto based brand Labor Day, launched a line of canvas bags in the fall of 2011, to create authentic bags that are inspired by vintage work and military.
Their passion tends to focus on traditional work-bag detailing and truly unique making method, using only the finest canvas materials the produce the hard and sturdy bags.

These regular size Tool Bags are made from the heavy 24 oz cotton canvas, featuring the reinforced double thick bottom for carrying extra-heavy loads, a stiff canvas that keeps upright while packing. Made in Japan.

Photo credit @milusphoto
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#laborday #canvasbag #canvas #totebag #tote #accessories #accessory #classicmenswear #menswear #madeinjapan #unclejudes

2 causes that I'm very passionate about is Going Green and Zero Wastage. I believe we can start by making small changes by ourselves. For me, I always carry a reusable shopping bag and recycle washing water to flush toilets.

Yesterday, I hauled about 20pcs of paperbags to Fairprice, and told the staff to please offer it to their customers in line. I plan to continue doing so because the inordinate amount of plastic bags used scares me.

Guys, lets all PLEASE try to cut down plastics and other non-biodegradable materials. We have caused enough pain for Mother Nature and the animal kingdom that the least we should try to preserve some form of a healthy earth for our children. It isn't fair that they suffer for the mistakes we make.

Don’t miss out to own exclusive IWK-Touch ‘n’ Go cards!

Just pay your IWK bills online from 11 – 31 January 2016. Take a screencap or photo of the online receipts and e-mail them to iwkcontest@gmail.com
In the email, please include your full name and contact number.

An exclusive IWK-Touch ‘n’ Go card awaits the first 300 customers each week (11 – 17 January, 18 – 24 January, 25 – 31 January), who email us and satisfy the specified terms and conditions.

On top of that, we are also giving away exclusive IWK Computer bag worth RM150 each, to the first 45 customers who make online payments for one year’s IWK bill in advance (inclusive of GST charges) and email us screencaps of the online receipts.

Example of calculation:
Your monthly sewerage charge is RM8 and your most current IWK bill is dated January 2016. Therefore, payment of one year’s bill in advance will be as follows:

January 2016 till December 2016
= (RM8 x 12) + 6% GST
= RM96 + RM5.76
= RM101.76

TERMS & CONDITIONS:
1) Open to all IWK domestic customers (except IWK staff) who make an online payment within the period of these three weeks: 11-17 January, 18-24 January & 25-31 January
2) The term ‘online payment’ stipulated in this contest refers to any payments made via these websites: maybank2u.com.my, cimbclicks.com.my, mbfcards.com, rhb.com.my, pbebank.com, ambankgroup.com, bankislam.com.my, hlb.com.my and www.mybsn.com.my
3) One IWK account is entitled to receive ONLY ONE exclusive IWK - Touch ‘n’ Go card.
4) Winners are selected on ‘first come first serve’ basis.
5) Customers must ensure that after making the online payment, there are no arrears in that particular IWK account.
6) The IWK account numbers in the proofs of payment (screencaps or photos of online receipt) must be clear and legible.
7) Upon consent, winners’ photos will be used for promotional purposes on IWK Facebook page and other promotional materials such as brochures and posters.
8) IWK reserves the right to change the terms and conditions of this campaign at any time.

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Rebut peluang untuk memenangi kad eksklusif
IWK-Touch ‘n’ Go!
#IWK #CleanTheUnseen #BlooggersMedia

マカロンは環境の影響を受けやすいので、絶対成功する！失敗しない！とはいいませんが、「乾燥なし・マカロナージュなし」なのでここに苦手意識のある方はぜひ～

例えば同じ分量でも、

・アーモンドパウダーの細かさや質
・メレンゲの立て具合、種類(フレンチorイタリアンorスイス)
・生地の混ぜ具合(マカロナージュ)
・乾燥のさせ具合、その日の温度や湿度
・使うオーブンの機種、同じオーブンでも個差、使うオーブン用シート、使う天板
・焼く温度の5℃、焼く時間30秒
・焼いた後の天板の蓄熱性、室温

などで仕上がりが違ってきます

あなたもマカロン沼に…(笑)


記事で詳しく見る場合は↓

https://www.ikashiya.com/entry/kansou-nashi-macaron


【材料】
チョコマカロン
・卵白　45 g
・アーモンドパウダー　85g
・ココアパウダー　10g
・粉砂糖　95g
・卵白　35g
・グラニュー糖　60g

プレーン＋色素の場合
・卵白　45 g
・色素　適量
・アーモンドパウダー　95g
・粉砂糖　95g
・卵白　35g
・グラニュー糖　60g

ガナッシュ
・チョコ　100g
・生クリーム　105g
・水あめ　15g


【準備】
・アーモンドパウダー、粉砂糖はふるって使う
・湯煎用のお湯(95℃以上)を用意する
・オーブンを150℃に予熱する


【作り方】
1. 【マカロンコック】ボウルに卵白45gを入れ、アーモンドパウダー85g・ココアパウダー10g・粉砂糖95gをふるい入れる
2.　粉っぽさがなくなって、少しツヤが出るまでヘラで切り混ぜる
3.　別のボウル(ステンレス製)に卵白35g・グラニュー糖60gを混ぜ、95℃以上のお湯で湯煎にかけながらハンドミキサーで泡立てる
4.　55℃を超えてから1分ほど泡立て、湯煎から外して角が立たず大きくお辞儀するくらいまで泡だて、低速でキメを整える
5.　両生地を合わせ、はじめはヘラで馴染ませ、ある程度馴染んだらさっくり切り混ぜ、最後は混ざりにくい底を中心に混ぜる
6.　絞り袋に丸口金をつけて生地を入れ、オーブン用シートを敷いた天板に間隔をあけて直径2cmを目安に絞る(絞ってから広がる)
7.　150℃に予熱したオーブンで13～14分焼き、途中4分毎くらいで一瞬オーブンの扉をあけてエアーを抜く
8.　焼き上がったら天板から外さずそのままの状態で完全に冷めるまで放置する
9. 【ガナッシュ】ボウルに刻んだチョコ100g・水あめ15gを入れ、沸騰直前まで温めた生クリーム105gを加えてゆっくり混ぜ溶かす
10.　ラップをしてそのまま絞れるかたさになるまで放置する(室温が高い場合は少し冷蔵庫に入れておいても○)
11.　マカロンコックをオーブン用シートから外し、同じ大きさのペアを作って片方にガナッシュを絞る
12.　もう片方でサンドしたら出来上がり(1～2日容器に入れて密封し馴染ませるとなおよし)


動画でよく使ってる調理器具
フライパン(20cm)：https://amzn.to/2QyY1ny
フライパン(24cm)：https://amzn.to/2UtNvz5
フライパン(24cm深型)：https://amzn.to/3dj5DEp
鉄フライパン(22cm)：https://amzn.to/3a8hqmR
アルミフライパン(24cm)：https://amzn.to/3dj6tRz
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


ブログ：http://www.ikashiya.com/
Twitter：https://twitter.com/sakihirocl
Instagram：https://www.instagram.com/sakiyamahiroshi/


↓using translation software.


[Materials]
Chocolate macaron
・Egg white 45 g
・Almond powder 85 g
・Cocoa powder 10 g
・Powdered sugar 95 g
・Egg white 35 g
・Granulated sugar 60 g

In the case of plain + dye
・Egg white 45 g
・appropriate amount of pigment
・Almond powder 95 g
・Powdered sugar 95 g
・Egg white 35 g
・Granulated sugar 60 g

Ganache
・100 g chocolate
・Heavy cream 105 g
・15 g Mizuame


[Preparation]
・Sift the almond powder and powdered sugar.
・Prepare hot water (95 ° C or higher) for warming in hot water.
・Preheat the oven to 150 ° C.


[How to make]
1.[macaron cock] Add 45 g of egg white in a bowl. Sift in 85 g of almond powder, 10 g of cocoa powder and 95 g of powdered sugar.
2.Mix it with a spatula until the powdery feel is gone and it becomes a bit shiny.
3.Mix 35 g of egg white and 60 g of granulated sugar in a different bowl (Stainless). Whip it with a hand mixer while immersing it in hot water over 95 ° C.
4.Whip it for around 1 minute after it exceeds 55 ° C. Take it out from the hot water and whip it until it forms a big bow without making any peaks. Adjust the texture with a low speed.
5.Mix both of the dough together. First mix it together with a spatula. Lightly mix it when it mixes to a certain extent. Finally, mix it with the center of the bottom that is hard to mix.
6.Put the dough into a pastry bag with a round cap, put some space on a baking tray covered with baking paper, and squeeze it to a diameter of around 2cm (spread after squeezing).
7.Bake it for 13 to 14 minutes in an oven preheated to 150 ° C. Open the oven door for a moment and remove the air at around 4 minutes midway.
8.Once baked, leave it as it is on the baking sheet until it cools completely.
9.[Ganache] Add 100 g of minced chocolate and 15 g of starch syrup in a bowl. Add 105 g of whipped cream that was warmed just before it boils and mix it slowly to melt it.
10.Wrap it and leave it as it is until it can be squeezed (If the room temperature is high, you can put it in the refrigerator for a while.).
11.Remove the macaron cock from the oven sheet. Make a pair of the same size and squeeze the ganache on one side.
12.Sandwich it with the other side and it will be complete (It will be better if you put it in a container for 1-2 days and seal it and let it settle.).

--- MATERIALS ----

・Pins
・Ribbon
・Square cloth ×2
・Scissors
・Sewing Needle
・Thread

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You can make any size you want with this tutorial.
Please Try!! and I hope you like it!!

--MATERIALS--

・Eyelets
・Eyleteere
・Eylets Pliers
・Fabrics
・Pins
・Scissors

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