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		<title>안녕, 지바</title>
		<link>http://zivaever.com/</link>
		<description>Be happy  Be brave!</description>
		<language>ko</language>
		<pubDate>Sat, 03 Sep 2011 23:11:23 +0900</pubDate>
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		<title>안녕, 지바</title>
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		<link>http://zivaever.com/</link>
		<description>Be happy  Be brave!</description>
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			<title>제빵기능사 자격증 취득기념샷 ~</title>
			<link>http://zivaever.com/923</link>
			<description>1월부터 제과제빵학원 등록해서 다닌지 어언 3개월 제빵기능사 자격증을 한번에 따버렸도다 크하핫 자격증 취득기념으로 빠삭빠삭 쫄깃쫄깃한 바게트님 한번 구워봤음 바게트는 오븐에서 갓 꺼내서 타공판에 얹어놓으면 &#039;파삭파삭&#039; 하면서 껍질이 터지는 듯한 소리가 너무 신기함 오늘도 귀를 갖다대고 한참을 듣고 있었다네 ㅎㅎ 먹고싶은 욕심에 너무 빨리 썰어버려서 억지로 붙여서 한장 찍고 ~ 커피 내려서 바로 냠냠   근데, 제과기능사 실기시험은 떨어졌음 빌어먹을..&lt;div class=&quot;entry-ccl&quot; style=&quot;clear: both; text-align: right; margin-bottom: 10px&quot;&gt;
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			<category>안녕, 지바</category>
			<category>바게트</category>
			<author>Jeeva</author>
			<guid>http://zivaever.com/923</guid>
			<comments>http://zivaever.com/923#entry923comment</comments>
			<pubDate>Fri, 29 Apr 2011 15:43:44 +0900</pubDate>
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			<title>제과제빵 재료공부 - 시나몬, 넛맥, 후추</title>
			<link>http://zivaever.com/922</link>
			<description>향신료 (spice) : &#039;향이 나고 매운 맛이 난다&#039;는 뜻으로 음식에 풍미를 주고 식욕을 촉진시키는 양념 (스파이스: 라틴어 어원= 약품)의 개념으로 생각하면 된다. 겨자, 고추, 후추, 새앙, 파, 마늘 등 식물의뿌리, 줄기, 잎, 열매 등을 원료로 한다.  시나몬 (cinnamon) : 계피 , 카푸치노 커피에 뿌리는 가루가 바로 이 시나몬 가루임 - 100% 계피로 된 제품과 약간의 첨가물(설탕, 계피향, 코코아버터 등)이 포함된 제품이 있으..&lt;div class=&quot;entry-ccl&quot; style=&quot;clear: both; text-align: right; margin-bottom: 10px&quot;&gt;
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			<category>제과제빵</category>
			<category>시나몬</category>
			<category>향신료</category>
			<author>Jeeva</author>
			<guid>http://zivaever.com/922</guid>
			<comments>http://zivaever.com/922#entry922comment</comments>
			<pubDate>Sat, 26 Feb 2011 20:35:07 +0900</pubDate>
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			<title>제과제빵 재료공부 - 생크림, 휘핑크림, 토핑크림</title>
			<link>http://zivaever.com/921</link>
			<description>생크림 (fresh cream) : 일반적으로 동물성 즉 우유의 유크림으로 만든 크림, 한국표준규격 유지방 18%이상인 크림 동물성 생크림 - 우유(동물성)로 만든 생크림 - 제품 뒷면의 원재료 및 함량 부분을 보면 보통 90%~100% 유크림이라고 표기되어 있다. (가끔 70% 짜리도 있음) - 설탕이 첨가되어 있지 않고 고소하고 깊은 맛이 난다. (요즘엔 설탕이 첨가된 동물성 생크림도 있음) - 제과 및 요리에 사용, 케이크 데코레이션에 사용시..&lt;div class=&quot;entry-ccl&quot; style=&quot;clear: both; text-align: right; margin-bottom: 10px&quot;&gt;
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			<category>제과제빵</category>
			<category>버터크림</category>
			<category>생크림</category>
			<category>토핑크림</category>
			<category>휘핑크림</category>
			<author>Jeeva</author>
			<guid>http://zivaever.com/921</guid>
			<comments>http://zivaever.com/921#entry921comment</comments>
			<pubDate>Fri, 25 Feb 2011 23:23:00 +0900</pubDate>
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			<title>제과제빵 재료공부 - 버터, 마가린, 쇼트닝</title>
			<link>http://zivaever.com/920</link>
			<description>버터 (butter) (= 천연버터) : 우유의 지방을 원심분리하여 응고시킨 것. 100% 우유로 만들고 유지방 80%이상 함유된 것 - 버터만드는 과정 : 1. 우유를 원심분리(크림 분리기)하여 크림과 탈지유로 분리시킨다 2. 밀도를 높게 하여 저온에 보관한 후 결정화시킨다. 3. 크림을 처닝(churning: 우유 가공 중 내용물을 휘저어 주는 작업)하여 버터밀크를 제거한다 4. 연압(버터제조시 버터알갱이가 덩어리로 뭉쳐 있는 것을 모아서 짓이기..&lt;div class=&quot;entry-ccl&quot; style=&quot;clear: both; text-align: right; margin-bottom: 10px&quot;&gt;
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			<category>제과제빵</category>
			<category>가공버터</category>
			<category>마가린</category>
			<category>발효버터</category>
			<category>천연버터</category>
			<category>트랜스지방</category>
			<author>Jeeva</author>
			<guid>http://zivaever.com/920</guid>
			<comments>http://zivaever.com/920#entry920comment</comments>
			<pubDate>Fri, 25 Feb 2011 22:15:20 +0900</pubDate>
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			<title>제과제빵 재료공부 - 이스트</title>
			<link>http://zivaever.com/919</link>
			<description>이스트 (Yeast) : 효모, 빵효모와 당을 발효시켜 탄산가스와 알콜을 생성, 유기산과 향기 성분도 생성하는 미생물 - 이스트는 효모라고도 하며, 포도껍질등에 자연적으로 존재하는 미생물로 포도의 당분을 알코올로 전환시켜 준다. 포도즙이 포도주로 변하는 발효는 이 이스트 때문에 가능하다. 당분을 알코올로 전환시켜 준다. - 이스트 : 그리스어로 ‘끓는다’는 뜻 - 곰팡이나 버섯 무리이지만 균이 없고, 광합성능이나 운동성도 가지지 않는 단세포 생물 -..&lt;div class=&quot;entry-ccl&quot; style=&quot;clear: both; text-align: right; margin-bottom: 10px&quot;&gt;
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			<category>제과제빵</category>
			<category>드라이이스트</category>
			<category>생이스트</category>
			<category>이스트</category>
			<category>이스트푸드</category>
			<category>인스턴트 드라이 이스트</category>
			<category>제빵개량제</category>
			<category>제빵계량제</category>
			<author>Jeeva</author>
			<guid>http://zivaever.com/919</guid>
			<comments>http://zivaever.com/919#entry919comment</comments>
			<pubDate>Thu, 24 Feb 2011 05:51:07 +0900</pubDate>
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			<title>제과제빵 재료공부 - 가루류</title>
			<link>http://zivaever.com/917</link>
			<description>단백질 함유량 용도 초강력분 빵 강력분 11~13% 빵, 피자 중력분 10% 국수, 전 박력분 7~8% 케이크, 쿠키, 튀김 초박력분 5~6.5% 고급 과자용 * 통밀가루 (단백질 함량 12%) * 초박력분 (단백질 함량 5~6.5%) * 밀기울 (단백질 함량 14~19%) * 호밀 (단백질 함량 10% - 끈기가 별로 없음) 프랑스 밀가루 T 150 (회분 1.40 % 이상) 밀 자체에서 90% 추출,(T 110보다 더 짙은 색감, 깊은 맛이 있는..&lt;div class=&quot;entry-ccl&quot; style=&quot;clear: both; text-align: right; margin-bottom: 10px&quot;&gt;
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			<category>제과제빵</category>
			<category>flour</category>
			<category>밀가루</category>
			<category>제과제빵재료</category>
			<author>Jeeva</author>
			<guid>http://zivaever.com/917</guid>
			<comments>http://zivaever.com/917#entry917comment</comments>
			<pubDate>Wed, 23 Feb 2011 21:12:11 +0900</pubDate>
		</item>
		<item>
			<title>부활 신곡 &#039;비밀&#039;  이제야 좀 부활... 답다</title>
			<link>http://zivaever.com/916</link>
			<description>정동하 - 미안한 얘기지만, 노래는 썩 하지만 (뭐랄까) 내가 좋아했던 원조 부활다운 느낌은 전혀없는. 그냥 느낌없이 노래만 잘하는 그런... 시원하게 부르는것 같지만 재미가 없어 심심한 느낌 그래서 보컬이 정동하로 바뀐 다음부터 이상하게 안듣게 되었다는, 또, 그래서 TV나 라디오에서 정동하가 부르는 부활 노래가 나올때마다 아 듣기싫어 소리를 연발했다는 (정동하에겐 좀 미안합니다만) 김태원이 똑똑한 사람이라 정동하같은 보컬을 일부러 썼을것 같다는..&lt;div class=&quot;entry-ccl&quot; style=&quot;clear: both; text-align: right; margin-bottom: 10px&quot;&gt;
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</description>
			<category>읽을거리</category>
			<category>그룹 부활</category>
			<category>김태원</category>
			<category>부활 박완규</category>
			<category>부활 비밀</category>
			<category>부활 프로젝트</category>
			<author>Jeeva</author>
			<guid>http://zivaever.com/916</guid>
			<comments>http://zivaever.com/916#entry916comment</comments>
			<pubDate>Thu, 20 Jan 2011 10:02:56 +0900</pubDate>
		</item>
		<item>
			<title>염소를 노려보는 사람들 (2009) THE MAN WHO STARE AT GOATS</title>
			<link>http://zivaever.com/915</link>
			<description>내가 본 2009년 최고의 영화..랄까 그냥 문득 갑자기 한번 더 보고싶어져서... 그나저나 은하수를 여행하는 히치하이커를 위한 안내서는 왜 드라마로 제작 안하나몰라&lt;div class=&quot;entry-ccl&quot; style=&quot;clear: both; text-align: right; margin-bottom: 10px&quot;&gt;
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			<category>읽을거리</category>
			<category>조지 클루니</category>
			<author>Jeeva</author>
			<guid>http://zivaever.com/915</guid>
			<comments>http://zivaever.com/915#entry915comment</comments>
			<pubDate>Tue, 28 Dec 2010 10:01:45 +0900</pubDate>
		</item>
		<item>
			<title>민트와 화이트 컬러의 햇살 가득한 주방</title>
			<link>http://zivaever.com/911</link>
			<description>이제 갓 리모델링을 끝낸 아기자기한 키친 사진. 싱크대 바로 윗쪽 선반을 없애서 햇살이 가득 들어오도록 했고, 싱크대 교체 및 수납이 가능한 화이트 아일랜드를 설치해서 실용적으로 사용할 수 있도록 했다. 레트로풍에 잘 어울리는 복고풍 오픈과 매입형 손잡이가 돋보이는 깔끔하고 아기자기한 키친.&lt;div class=&quot;entry-ccl&quot; style=&quot;clear: both; text-align: right; margin-bottom: 10px&quot;&gt;
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			<category>인테리어 관련</category>
			<category>레트로</category>
			<category>인테리어</category>
			<category>주방</category>
			<category>컨트리</category>
			<category>키친</category>
			<author>Jeeva</author>
			<guid>http://zivaever.com/911</guid>
			<comments>http://zivaever.com/911#entry911comment</comments>
			<pubDate>Wed, 08 Dec 2010 10:50:28 +0900</pubDate>
		</item>
		<item>
			<title>화이트&amp;블랙 가구로 꾸민 주방</title>
			<link>http://zivaever.com/910</link>
			<description>최근 몇년간 꾸준히 사랑을 받고있는 화이트 인테리어의 인기가 식을 줄을 모르고 있다. 자칫 병원느낌이 들 수 있는 올화이트에 엔틱한 블랙 손잡이와 대리석으로 지루하지 않도록 포인트를 주었다.&lt;div class=&quot;entry-ccl&quot; style=&quot;clear: both; text-align: right; margin-bottom: 10px&quot;&gt;
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			<category>인테리어 관련</category>
			<category>레트로</category>
			<category>빈티지</category>
			<category>쉐비</category>
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			<author>Jeeva</author>
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			<pubDate>Wed, 08 Dec 2010 10:48:14 +0900</pubDate>
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