What is Mini Camera
Micro mini camera is a product of modern high-tech, also known as micro monitor. It has the characteristics of small size, powerful function and good concealment.
Wireless camera
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Micro cameras are widely used in aviation, commerce, media, enterprises, institutions, families and other industries. The appearance of micro cameras has brought convenience to people's lives. At the same time, some phenomena related to corporate secrets and personal privacy have also emerged.
In 1991, the world's first camera (called CoffeeCam) first appeared in the Trojan room coffee pot at the University of Cambridge, UK.
The oldest camera, FogCam of San Francisco State University, has been used since 1994
In 1996, AXIS Communications published the first IP Camera using Internet architecture as the basis for signal transmission.
In 1999, AXIS Communications published IP Camera based on Linux system.
Wireless equipment is used stably in domestic wireless environment. The micro wireless surveillance camera has the characteristics of high stability, high speed, long distance and multi-point testing. It can play a huge role in the fields of environment, energy, construction, transportation, medical treatment, industrial machine condition monitoring, etc., especially when the cabling is complex, the cabling cost is high, the long-distance and large-scale transmission of data and the mobility demand is high.
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The Great British Bake Off/Baking Show – Week 6 – Autumn 2024
As the Great British Bake Off progresses, we're now more than halfway through this season, and the theme this week was all about "autumn." It's such a cozy time of year, full of warm flavors and rich colors that inspire creativity in the kitchen.
This week's signature challenge required the bakers to create a sweet autumnal pie using pastry and seasonal produce within 2 hours and 45 minutes. One of the standout moments for me was Nelly's beautiful autumn-inspired headpiece. Her creativity and attention to detail really shone through as she crafted intricate owls for her pie. She mentioned how owls remind her of herself, living life mostly during the night. As someone who has always enjoyed the quiet of the evening, I could relate to her sentiment.
Nelly prepared a traditional Slovakian pie known as Jabikové Pité, a dish I personally adore due to my Slovakian heritage. It features poppy seeds, which are a staple in our cuisine. In fact, I’ve shared a similar recipe in the past, a Slovakian apple and poppyseed pie from Relaxed Recipes. Nelly explained that her recipe included baking powder, which can make the pastry tender but tricky to manage. Interestingly, I found an article on the Kitchn that delves into how baking powder contributes to a flaky, tender crust, citing a technique popularized by Rose Levy Beranbaum in her "The Pie and Pastry Bible."
Other bakers experimented with different techniques. Gill opted for a margarine and lard crust reminiscent of her mother’s recipe, while Dylan ventured into laminated rough puff pastry for his apple and cider pie. Illiyin created a blueberry, ginger, and pear pie, and Christiaan showcased a pumpkin and quince pie. Sumayah wowed everyone with her beetroot custard pie, incorporating dried beetroot and spinach powder into her crust—truly a feast for the eyes.
I found it fascinating that several bakers chose shortcrust pastry, which contrasts with the flaky, light crusts typically associated with American pies. The difference in shapes between UK and US pies is also notable, with UK pies often featuring a vertical edge compared to the sloped edges of US pies. Does the inclusion of a top crust define UK pies? It’s a curious distinction!
Most of the bakers managed to produce visually stunning pies, though some struggled with timing issues, resulting in over- or under-baked crusts. Dylan nearly pulled off his rough puff pastry but fell slightly short. Nelly’s filling was particularly unique, especially since I recently rediscovered a stash of poppy seeds in my freezer after purchasing a new bag.
For the technical challenge, Prue Leith tasked the bakers with creating sticky vegan parkin cut into 16 squares in just 1.5 hours. Surprisingly, Gill predicted the challenge correctly but forgot to add baking powder to her mix. The final results placed Gill last, followed by Sumayah in third, Georgie in second, and Illiyin in first.
The showstopper challenge asked for an autumnal festival cake featuring vegetables, completed within 4 hours. Sumayah delivered a breathtaking autumn leaves cake, with two distinct layers: beetroot, ginger, and walnut, and parsnip with flaked almonds. Both Paul and Prue praised her efforts, with Paul calling it the best cake he’d ever tasted. Christiaan, Gill, and Illiyin also received positive feedback, while Georgie’s cake was noted as being a bit dense despite its good flavor.
Dylan faced a setback when he accidentally dropped a freshly baked layer, forcing him to bake it again. His perseverance paid off, and his monochrome cake, featuring a white chocolate peacock, was visually striking. Though his cake was deemed messy, the judges appreciated the flavors—beetroot, orange, cardamom, and cream cheese frosting.
In the end, Sumayah earned the title of Star Baker, but my heart sank as Nelly was sent home. Her positive attitude and passion for baking left a lasting impression. Her parting words were touching, emphasizing the joy of learning rather than winning. I truly hope she continues to pursue her culinary dreams and perhaps even pens that cookbook we’ve all been hoping for. Farewell, Nelly—you’re an inspiration!