Commit e38f61c6 by Tobias Rautenkranz

First blog posts

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---
layout: post
title: Clock Face Replica
date: 2016-07-13 15:55:48
category: hw
tags: hardware
---
Construction of a clock face replica for grandmas clock.
The Faux-Emaille clock face was in bad shape. The clear plastic layer was separating
from the paper layer below and badly stained. For the reconstruction
the clock face was removed from the clock. The two layers were completely
separated and then scanned using a flatbed scanner
(the scans:
[layer 1]({{ "/img/clock/clock_face_raw.png" | relative_url }} )
[layer 2]({{ "/img/clock/clock_face_raw_layer_2.png" | relative_url }} )
).
After digitally superimposing the scans and some cleanup,
the [result]({{ "/img/clock/clock_face.png" | relative_url }})
was traced in [Inkscape](https://inkscape.org).
The resulting [svg]({{ "/img/clock/clock_face.svg" | relative_url }} )
was printed on light, glossy paper using a Laserprinter.
To install the new face, the old paper layer was destructively removed from the metal plate.
The three holes were cut in the newly printed paper.
Then the paper was slightly wetted before glueing to
improve wrapping the curved metal plate.
After trimming the borders the new clock face received
several coatings with a varnish spray and then was installed in the cleaned clock.
![reconstructed clock]({{ "/img/clock/post.jpg" | relative_url }})
## downloads
* [clock face.svg]({{ "/img/clock/clock_face.svg" | relative_url }} )
---
layout: post
title: NP900X3D Laptop Fan
date: 2016-11-02 02:45:00
category: hw
tags: hardware
---
The fans of my
[Samsung NP900X3D Laptop](http://www.samsung.com/us/computer/pcs/NP900X3D-A01US-specs)
where starting to make quite some noise.
This was fixed by oiling the axle of the two fans. Due to slight damage to the
fan case on disassembly, some tape was required (seen in red).
![disassembled fan]({{ "/img/np900/fan.jpg" | relative_url }})
![fixed & installed fan]({{ "/img/np900/fixed.jpg" | relative_url }})
---
layout: post
title: Blog
category: code
tags: jekyll site
---
I have a new [Jekyll](https://jekyllrb.com) based blog.
This was necessary since the old site was based on ancient technology; i.e.:
[M4](https://en.wikipedia.org/wiki/M4_(computer_language))
and [GNU Bazaar](https://en.wikipedia.org/wiki/GNU_Bazaar). Additionally, there was no
support for blog posts.
Thus, this blog was created using the old css file for a similar look. The code is
available at [GitLab](https://gitlab.com/tobiasrautenkranz/site).
The old stuff is still [here](/code.html)
## Todos
* Better handling of images (responsive + thumbnails)
* Whitespace in generated html (fix in
[Jekyll 4](https://github.com/Shopify/liquid/pull/773))
---
layout: post
title: Hokkaido Milchbrot 北海道ミルクパン
lang: de
category: recipes
tags: recipe bread
---
Japanisches Milchbrot ist extra weich und luftig und somit immer schnell gegessen.
![Milchbrot]({{ "/img/milkbread/crumb.jpg" | relative_url }})
## Tangzhong
Der Tangzhong ist ein Vorteig, welcher diesem Brot sein besonderes fluffige Krume verleiht.
![Tangzhong]({{ "/img/milkbread/tangzhong.jpg" | relative_url }})
### Zutaten
| 200 g | Milch|
| 50 g | Weissmehl |
Die Milch mit dem Mehl mischen und unter gelegentlichem Rühren erhitzen bis sich eine
Paste gebildet hat.
## Milchbrot
<table>
<caption>Zutaten</caption>
<tr>
<td>950 g</td>
<td>Weissmehl</td>
</tr>
<tr>
<td>600 g &ndash; 650 g</td>
<td>Milch</td>
</tr>
<tr>
<td></td>
<td>Tangzhong (Abgekühlt)</td>
</tr>
<tr>
<td>7 g</td>
<td>Trockenhefe</td>
</tr>
<tr>
<td>1</td>
<td>Ei</td>
</tr>
<tr>
<td>1</td>
<td>Eiklar (Eigelb beiseite stellen)</td>
</tr>
<tr>
<td>20 g</td>
<td>Salz</td>
</tr>
<tr>
<td>~30 g</td>
<td>Zucker</td>
</tr>
<tr>
<td>~50 g</td>
<td>Butter</td>
</tr>
<tr>
<td>~20 g</td>
<td>Milchpulver (Optional)</td>
</tr>
</table>
Alle Zutaten bis auf das Salz und die Butter zusammenmischen
und 30 Minuten abgedeckt in einer Schüssel ruhen lassen.
Das Salz zugeben und den Teig gut kneten. Die Butter währen dem Kneten stückweise beigeben.
Der Teig ist zu beginn klebrig und muss entsprechen intensiv geknetet werden, um die richtige
Konsistenz zu erhalten.
Den Teig in einer Schüssel ca. 2 h gehen lassen, bis das Volumen sich verdoppelt hat.
### Formen
![Geformtes Brot]({{ "/img/milkbread/pan.jpg" | relative_url}})
> Geformtes Brot (aus 1 kg Mehl)
> Springform Durchmesser: 17 cm Höhe: 6 cm; 9 &times; 75 g Teig
> Cakeform 9 cm &times; 35 cm Höhe: 7 cm
Den gegangenen Teig aus der Schüssel nehmen und etwas flach klopfen, um grosse Blasen zu zerstören.
10 Minuten ruhen lassen und anschliessend in Stücke teilen.
Als Rolle oder Kugeln in einer gebutterten Form platzieren.
_Tipp_: Teigstücke abwägen, um ein gleichmässiges Brot zu erhalten.
### Backen
![Bereit für den Ofen]({{ "/img/milkbread/rise.jpg" | relative_url}})
Das Brot in der Form ca. 2 h gehen lassen. Anschliessend mit dem Eigelb bestreichen und im
vorgeheizten Ofen bei 200 °C etwa 40 Minuten backen (bis der gewünschte Bräunegrad erreicht ist).
Während der ersten 10 Minuten kann mit einer Spritzflasche Wasser auf die Innenwände des Ofens gesprüht
werden, damit der Teig besser geht.
Brot aus dem Ofen und der Form nehmen und auf einem Gitter abkühlen lassen. Schmeckt leicht warm am besten.
![Milchbrot]({{ "/img/milkbread/bread.jpg" | relative_url }})
## Links
* [_Hokkaido Milk Bread with Tangzhong_](http://www.thefreshloaf.com/node/32997/hokkaido-milk-bread-tangzhong). Floydm. The Fresh Loaf. April 10, 2013
* [_Hokkaido Milk Bread Recipe (北海道ミルクパン)_](http://www.mensoregirl.com/hokkaido-milk-bread/). Mensore Girl. February 1, 2015
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