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They aren\u2019t exactly interchangeable. Without going in to too much scientific detail here, you\u2019ll use baking soda when an acid is added to the batter like lemon, buttermilk etc. Baking soda is much stronger than baking powder, so don\u2019t try subsituting them out equally. #SCStip","message":"Don\u2019t substitute baking soda and baking powder. They aren\u2019t exactly interchangeable. Without going in to too much scientific detail here, you\u2019ll use baking soda when an acid is added to the batter like lemon, buttermilk etc. Baking soda is much stronger than baking powder, so don\u2019t try subsituting them out equally. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1182569875212024&id=364340573701629","totalInteractions":334,"reactions":267,"comments":24,"shares":43,"post_consumptions_by_type_unique_link_clicks":0,"post_impressions_by_paid_non_paid_unique_total":7642,"post_impressions_by_paid_non_paid_unique_unpaid":4935,"post_impressions_by_paid_non_paid_unique_paid":2707,"post_engaged_users":414,"privacy":"Public","type":"Photo","is_published":1,"interactionRate":"0.4043%"},{"pageName":"SCS Dairy MY","time":"<b>SCS Dairy MY - 2018-02-26 13:11:00<\/b><br \/>These Pot of Gold Miniature Tarts combine an array of traditional Chinese New Year seeds and nuts, placed on a delicate & flavourful crust. These tartlets are baked with melon seed, pumpkin seed, sunflower seed, whole almond, macadamia and pecan, held together by rich, gooey caramel in a delicious pastry base.\n\nIngredients:\nFor the pastry dough:\n65g SCS Salted Butter softened\n25g Castor sugar\n15g Egg yolk\n120g Plain flour\n\u00bc tsp Salt\n\nInstructions:\nCream together butter and castor sugar until light and smooth. Add in egg yolk gradually. Sift together flour and salt then fold into butter mixture. Rest dough for 30 minutes in the chiller.\n\nDivide dough into 10g each and press into 3.5cm greased tartlet mould. Make a thin layer and trim off the edges. Bake at 140\u00b0C in a preheated oven for 15 minutes. Remove tartlets from moulds and transfer to a baking tray.\n\nFor the filling:\n15g: Melon seeds, pumpkin seeds, sunflower seeds, coarsely chopped whole almonds, coarsely chopped macadamia nuts, coarsely chopped pecan\n\nInstructions: Mix all nuts and seeds together. Lightly toast in the oven at 150 degree for 10minutes.\n\nFor the caramel: \n15g SCS Salted Butter\n15g Castor sugar\n4g Honey\n5g Cream\n5g Glucose\n2g Plain flour, sifted\n\nInstructions: Mix all ingredients in a pan and stir well. Bring to a boil. Combine all nuts and seeds into the caramel. Take 1tsp of the filling and place into the tartlet shell.  Bake at 170\u00b0C in a preheated oven for 15-18 minutes or until golden brown.","message":"These Pot of Gold Miniature Tarts combine an array of traditional Chinese New Year seeds and nuts, placed on a delicate & flavourful crust. These tartlets are baked with melon seed, pumpkin seed, sunflower seed, whole almond, macadamia and pecan, held together by rich, gooey caramel in a delicious pastry base.\n\nIngredients:\nFor the pastry dough:\n65g SCS Salted Butter softened\n25g Castor sugar\n15g Egg yolk\n120g Plain flour\n\u00bc tsp Salt\n\nInstructions:\nCream together butter and castor sugar until light and smooth. Add in egg yolk gradually. Sift together flour and salt then fold into butter mixture. Rest dough for 30 minutes in the chiller.\n\nDivide dough into 10g each and press into 3.5cm greased tartlet mould. Make a thin layer and trim off the edges. Bake at 140\u00b0C in a preheated oven for 15 minutes. Remove tartlets from moulds and transfer to a baking tray.\n\nFor the filling:\n15g: Melon seeds, pumpkin seeds, sunflower seeds, coarsely chopped whole almonds, coarsely chopped macadamia nuts, coarsely chopped pecan\n\nInstructions: Mix all nuts and seeds together. Lightly toast in the oven at 150 degree for 10minutes.\n\nFor the caramel: \n15g SCS Salted Butter\n15g Castor sugar\n4g Honey\n5g Cream\n5g Glucose\n2g Plain flour, sifted\n\nInstructions: Mix all ingredients in a pan and stir well. Bring to a boil. Combine all nuts and seeds into the caramel. Take 1tsp of the filling and place into the tartlet shell.  Bake at 170\u00b0C in a preheated oven for 15-18 minutes or until golden brown.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1182568705212141&id=364340573701629","totalInteractions":585,"reactions":386,"comments":43,"shares":156,"post_consumptions_by_type_unique_link_clicks":0,"post_impressions_by_paid_non_paid_unique_total":12759,"post_impressions_by_paid_non_paid_unique_unpaid":10085,"post_impressions_by_paid_non_paid_unique_paid":2674,"post_engaged_users":955,"privacy":"Public","type":"Photo","is_published":1,"interactionRate":"0.7086%"},{"pageName":"SCS Dairy MY","time":"<b>SCS Dairy MY - 2018-02-24 16:34:00<\/b><br \/>These butter cookies look utterly delicious and perfect for CNY! What do you think?\n#MadeWithSCS","message":"These butter cookies look utterly delicious and perfect for CNY! What do you think?\n#MadeWithSCS","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1182567251878953&id=364340573701629","totalInteractions":288,"reactions":267,"comments":15,"shares":6,"post_consumptions_by_type_unique_link_clicks":0,"post_impressions_by_paid_non_paid_unique_total":3023,"post_impressions_by_paid_non_paid_unique_unpaid":786,"post_impressions_by_paid_non_paid_unique_paid":2237,"post_engaged_users":329,"privacy":"Public","type":"Photo","is_published":1,"interactionRate":"0.3491%"},{"pageName":"SCS Dairy MY","time":"<b>SCS Dairy MY - 2018-02-22 14:13:00<\/b><br \/>Did you know butter is a rich source of several vitamins? Especially those that are generally associated with fat.\n\nCan you guess which type of vitamins butter provides us with?","message":"Did you know butter is a rich source of several vitamins? Especially those that are generally associated with fat.\n\nCan you guess which type of vitamins butter provides us with?","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1182566025212409&id=364340573701629","totalInteractions":20,"reactions":18,"comments":2,"shares":0,"post_consumptions_by_type_unique_link_clicks":0,"post_impressions_by_paid_non_paid_unique_total":2350,"post_impressions_by_paid_non_paid_unique_unpaid":438,"post_impressions_by_paid_non_paid_unique_paid":1912,"post_engaged_users":34,"privacy":"Public","type":"Video","is_published":1,"interactionRate":"1.1231%"},{"pageName":"SCS Dairy MY","time":"<b>SCS Dairy MY - 2018-02-20 13:30:00<\/b><br \/>Want to know how to store your bread? If it\u2019s crusty, store it in a paper bag and if it\u2019s soft or enriched (baked with eggs or milk), store it in an airtight container or plastic. \n\nAnd if you want to freeze your bread, wrap it tightly in plastic wrap, then tightly in aluminum foil before sticking it in the freezer. #SCStip","message":"Want to know how to store your bread? If it\u2019s crusty, store it in a paper bag and if it\u2019s soft or enriched (baked with eggs or milk), store it in an airtight container or plastic. \n\nAnd if you want to freeze your bread, wrap it tightly in plastic wrap, then tightly in aluminum foil before sticking it in the freezer. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1182565808545764&id=364340573701629","totalInteractions":316,"reactions":273,"comments":6,"shares":37,"post_consumptions_by_type_unique_link_clicks":0,"post_impressions_by_paid_non_paid_unique_total":6872,"post_impressions_by_paid_non_paid_unique_unpaid":4688,"post_impressions_by_paid_non_paid_unique_paid":2184,"post_engaged_users":357,"privacy":"Public","type":"Photo","is_published":1,"interactionRate":"0.3836%"},{"pageName":"SCS Dairy MY","time":"<b>SCS Dairy MY - 2018-02-18 12:29:00<\/b><br \/>Lets see how well you know your CNY cookies!\n\nWhich of these Chinese New Year treats is made with butter?","message":"Lets see how well you know your CNY cookies!\n\nWhich of these Chinese New Year treats is made with butter?","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1182565445212467&id=364340573701629","totalInteractions":574,"reactions":341,"comments":225,"shares":8,"post_consumptions_by_type_unique_link_clicks":0,"post_impressions_by_paid_non_paid_unique_total":15798,"post_impressions_by_paid_non_paid_unique_unpaid":13460,"post_impressions_by_paid_non_paid_unique_paid":2338,"post_engaged_users":1406,"privacy":"Public","type":"Photo","is_published":1,"interactionRate":"0.6974%"},{"pageName":"SCS Dairy MY","time":"<b>SCS Dairy MY - 2018-02-16 08:02:00<\/b><br \/>Wishing everyone a prosperous Chinese New Year from SCS! May this year bring good luck and happiness to all!","message":"Wishing everyone a prosperous Chinese New Year from SCS! May this year bring good luck and happiness to all!","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1182565005212511&id=364340573701629","totalInteractions":169,"reactions":158,"comments":11,"shares":0,"post_consumptions_by_type_unique_link_clicks":0,"post_impressions_by_paid_non_paid_unique_total":4569,"post_impressions_by_paid_non_paid_unique_unpaid":3078,"post_impressions_by_paid_non_paid_unique_paid":1491,"post_engaged_users":190,"privacy":"Public","type":"Photo","is_published":1,"interactionRate":"0.2055%"},{"pageName":"SCS Dairy MY","time":"<b>SCS Dairy MY - 2018-02-14 10:27:00<\/b><br \/>Wishing everyone Happy Valentine\u2019s Day with love from SCS!","message":"Wishing everyone Happy Valentine\u2019s Day with love from SCS!","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1182564181879260&id=364340573701629","totalInteractions":421,"reactions":399,"comments":8,"shares":14,"post_consumptions_by_type_unique_link_clicks":0,"post_impressions_by_paid_non_paid_unique_total":6395,"post_impressions_by_paid_non_paid_unique_unpaid":3584,"post_impressions_by_paid_non_paid_unique_paid":2811,"post_engaged_users":511,"privacy":"Public","type":"Photo","is_published":1,"interactionRate":"0.5122%"},{"pageName":"SCS Dairy MY","time":"<b>SCS Dairy MY - 2018-02-12 14:22:00<\/b><br \/>There is nothing sadder than going through the whole process of baking something yummy and having it fail because one of your ingredients was old and tired especially when you are baking for special festivals like CNY. \n\nSo be sure to check expiration dates on your less commonly used ingredients, and even on the ones you use often. #SCStip","message":"There is nothing sadder than going through the whole process of baking something yummy and having it fail because one of your ingredients was old and tired especially when you are baking for special festivals like CNY. \n\nSo be sure to check expiration dates on your less commonly used ingredients, and even on the ones you use often. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1181148188687526&id=364340573701629","totalInteractions":142,"reactions":130,"comments":8,"shares":4,"post_consumptions_by_type_unique_link_clicks":0,"post_impressions_by_paid_non_paid_unique_total":4505,"post_impressions_by_paid_non_paid_unique_unpaid":3262,"post_impressions_by_paid_non_paid_unique_paid":1243,"post_engaged_users":177,"privacy":"Public","type":"Photo","is_published":1,"interactionRate":"0.1729%"},{"pageName":"SCS Dairy MY","time":"<b>SCS Dairy MY - 2018-02-10 22:32:01<\/b><br \/>Add more flavor to your CNY celebrations with our mouth-watering SCS Almond Tuiles!\n\nSCS Almond Tuiles\n\nIngredients:\n75g SCS butter (melted)\n250g Egg white \n130g Sugar \n40g Brown sugar \n100g Flour \n35g Ground almond \n200g Almond flakes\n\nInstructions:\nPreheat oven to 160\u2070C. Whisk egg white with sugar and brown sugar till sugar are dissolved. Next, add in flour and ground almond. Stir well to combine. Whisk in melted SCS butter and mix well. Lastly, stir in almond flakes.\n\nLine a baking tray with parchment paper and spoon 1 tbsp of almond mixture onto the tray. Repeat the step until almond mixture finished. Bake for 15 minutes or till brown. Remove from oven and place onto a wire rack to cool. Store in an airtight container.","message":"Add more flavor to your CNY celebrations with our mouth-watering SCS Almond Tuiles!\n\nSCS Almond Tuiles\n\nIngredients:\n75g SCS butter (melted)\n250g Egg white \n130g Sugar \n40g Brown sugar \n100g Flour \n35g Ground almond \n200g Almond flakes\n\nInstructions:\nPreheat oven to 160\u2070C. Whisk egg white with sugar and brown sugar till sugar are dissolved. Next, add in flour and ground almond. Stir well to combine. Whisk in melted SCS butter and mix well. Lastly, stir in almond flakes.\n\nLine a baking tray with parchment paper and spoon 1 tbsp of almond mixture onto the tray. Repeat the step until almond mixture finished. Bake for 15 minutes or till brown. Remove from oven and place onto a wire rack to cool. Store in an airtight container.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1181113645357647&id=364340573701629","totalInteractions":888,"reactions":540,"comments":58,"shares":290,"post_consumptions_by_type_unique_link_clicks":0,"post_impressions_by_paid_non_paid_unique_total":21241,"post_impressions_by_paid_non_paid_unique_unpaid":17551,"post_impressions_by_paid_non_paid_unique_paid":3690,"post_engaged_users":1789,"privacy":"Public","type":"Photo","is_published":1,"interactionRate":"1.0825%"},{"pageName":"SCS Dairy MY","time":"<b>SCS Dairy MY - 2018-02-09 03:19:48<\/b><br \/>These delicious almond cookies will add to the festivities of CNY! \n\nCrunchy Almond Cookies \n\nIngredients:\n100g SCS butter, cold, cut into cubes \n100g finely ground almond (almond meal)\n(pre-roasted, spread a thin layer on a baking tray lined with baking paper and bake at 170\u00baC for 7 mins or until golden and fragrant, cooled completely at room temperature)\n135g all-purpose flour\n45g icing sugar\n1\/4 tsp salt\n3\/4 tsp baking powder\n3\/4 tsp baking soda\n\nEgg wash: 1 egg yolk or 1 whole egg, lightly \nbeaten \n(egg yolk works better for this recipe as it \ngives a glossy finish) \n\nInstructions: \nCombine flour, sugar, baking powder, baking soda, and salt and sift flour mixture into a large mixing bowl. \n\nThen, use a spatula to mix in ground almond (pre-roasted if required) into the flour mixture. Roll cookie dough on non-stick surfaces (like baking paper) to about 1 cm thick. Cut dough with cookie cutters. Transfer and arrange the cut dough onto the prepared baking tray with about 1-2 cm apart. Gather scraps and continue to roll and cut out dough until the dough is used up. \n\nUsing a pastry blender or your finger tips, rub cold butter into the flour mixture until it forms a breadcrumb looking mixture. Then use your hands to combine the crumbs into a dough. Do not knead or over handle the mixture. Preheat the oven to 180\u00baC. Line baking trays with baking papers.\n\nImportant: The dough might be too crumbly to roll and difficult to handle so it is better to use basic shapes like circle or oval cookie cutters to cut the rolled dough.  \n\nUse a pastry brush to lightly glaze the tops of the cookie dough with egg wash. Brush the first coat of egg wash mixture onto cookie dough. Let dry for approximately 15 minutes, then brush on the second layer. Bake for 13-18 minutes at 180C, or until the cookies are slightly golden. \n\nImportant: Depending on the shapes and sizes of the cookies, please note the baking duration and number of cookies yielded can vary.\n\nLeave to cool slightly on the baking tray for 5-10 minutes to a wire rack, then transfer the cookies to cool on the wire racks to cool completely. Store cookies in airtight container when they are completely cooled. \n\nSource: http:\/\/www.bakeforhappykids.com\/2016\/01\/crunchy-melt-in-your-mouth-nutty.html?m=1","message":"These delicious almond cookies will add to the festivities of CNY! \n\nCrunchy Almond Cookies \n\nIngredients:\n100g SCS butter, cold, cut into cubes \n100g finely ground almond (almond meal)\n(pre-roasted, spread a thin layer on a baking tray lined with baking paper and bake at 170\u00baC for 7 mins or until golden and fragrant, cooled completely at room temperature)\n135g all-purpose flour\n45g icing sugar\n1\/4 tsp salt\n3\/4 tsp baking powder\n3\/4 tsp baking soda\n\nEgg wash: 1 egg yolk or 1 whole egg, lightly \nbeaten \n(egg yolk works better for this recipe as it \ngives a glossy finish) \n\nInstructions: \nCombine flour, sugar, baking powder, baking soda, and salt and sift flour mixture into a large mixing bowl. \n\nThen, use a spatula to mix in ground almond (pre-roasted if required) into the flour mixture. Roll cookie dough on non-stick surfaces (like baking paper) to about 1 cm thick. Cut dough with cookie cutters. Transfer and arrange the cut dough onto the prepared baking tray with about 1-2 cm apart. Gather scraps and continue to roll and cut out dough until the dough is used up. \n\nUsing a pastry blender or your finger tips, rub cold butter into the flour mixture until it forms a breadcrumb looking mixture. Then use your hands to combine the crumbs into a dough. Do not knead or over handle the mixture. Preheat the oven to 180\u00baC. Line baking trays with baking papers.\n\nImportant: The dough might be too crumbly to roll and difficult to handle so it is better to use basic shapes like circle or oval cookie cutters to cut the rolled dough.  \n\nUse a pastry brush to lightly glaze the tops of the cookie dough with egg wash. Brush the first coat of egg wash mixture onto cookie dough. Let dry for approximately 15 minutes, then brush on the second layer. Bake for 13-18 minutes at 180C, or until the cookies are slightly golden. \n\nImportant: Depending on the shapes and sizes of the cookies, please note the baking duration and number of cookies yielded can vary.\n\nLeave to cool slightly on the baking tray for 5-10 minutes to a wire rack, then transfer the cookies to cool on the wire racks to cool completely. Store cookies in airtight container when they are completely cooled. \n\nSource: http:\/\/www.bakeforhappykids.com\/2016\/01\/crunchy-melt-in-your-mouth-nutty.html?m=1","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1179711952164483&id=364340573701629","totalInteractions":1168,"reactions":752,"comments":42,"shares":374,"post_consumptions_by_type_unique_link_clicks":42,"post_impressions_by_paid_non_paid_unique_total":18924,"post_impressions_by_paid_non_paid_unique_unpaid":14871,"post_impressions_by_paid_non_paid_unique_paid":4053,"post_engaged_users":2376,"privacy":"Public","type":"Photo","is_published":1,"interactionRate":"1.4244%"},{"pageName":"SCS Dairy MY","time":"<b>SCS Dairy MY - 2018-02-08 15:00:00<\/b><br \/>These delicious almond cookies will add to the festivities of CNY! \n\nCrunchy Almond Cookies \n\nIngredients:\n100g SCS butter, cold, cut into cubes \n100g finely ground almond (almond meal)\n(pre-roasted, spread a thin layer on a baking tray lined with baking paper and bake at 170\u00baC for 7 mins or until golden and fragrant, cooled completely at room temperature)\n135g all-purpose flour\n45g icing sugar\n1\/4 tsp salt\n3\/4 tsp baking powder\n3\/4 tsp baking soda\n\nEgg wash: 1 egg yolk or 1 whole egg, lightly \nbeaten \n(egg yolk works better for this recipe as it \ngives a glossy finish) \n\nInstructions: \nCombine flour, sugar, baking powder, baking soda, and salt and sift flour mixture into a large mixing bowl. \n\nThen, use a spatula to mix in ground almond (pre-roasted if required) into the flour mixture. Roll cookie dough on non-stick surfaces (like baking paper) to about 1 cm thick. Cut dough with cookie cutters. Transfer and arrange the cut dough onto the prepared baking tray with about 1-2 cm apart. Gather scraps and continue to roll and cut out dough until the dough is used up. \n\nUsing a pastry blender or your finger tips, rub cold butter into the flour mixture until it forms a breadcrumb looking mixture. Then use your hands to combine the crumbs into a dough. Do not knead or over handle the mixture. Preheat the oven to 180\u00baC. Line baking trays with baking papers.\n\nImportant: The dough might be too crumbly to roll and difficult to handle so it is better to use basic shapes like circle or oval cookie cutters to cut the rolled dough.  \n\nUse a pastry brush to lightly glaze the tops of the cookie dough with egg wash. Brush the first coat of egg wash mixture onto cookie dough. Let dry for approximately 15 minutes, then brush on the second layer. Bake for 13-18 minutes at 180C, or until the cookies are slightly golden. \n\nImportant: Depending on the shapes and sizes of the cookies, please note the baking duration and number of cookies yielded can vary.\n\nLeave to cool slightly on the baking tray for 5-10 minutes to a wire rack, then transfer the cookies to cool on the wire racks to cool completely. Store cookies in airtight container when they are completely cooled. \n\nSource: http:\/\/www.bakeforhappykids.com\/2016\/01\/crunchy-melt-in-your-mouth-nutty.html?m=1","message":"These delicious almond cookies will add to the festivities of CNY! \n\nCrunchy Almond Cookies \n\nIngredients:\n100g SCS butter, cold, cut into cubes \n100g finely ground almond (almond meal)\n(pre-roasted, spread a thin layer on a baking tray lined with baking paper and bake at 170\u00baC for 7 mins or until golden and fragrant, cooled completely at room temperature)\n135g all-purpose flour\n45g icing sugar\n1\/4 tsp salt\n3\/4 tsp baking powder\n3\/4 tsp baking soda\n\nEgg wash: 1 egg yolk or 1 whole egg, lightly \nbeaten \n(egg yolk works better for this recipe as it \ngives a glossy finish) \n\nInstructions: \nCombine flour, sugar, baking powder, baking soda, and salt and sift flour mixture into a large mixing bowl. \n\nThen, use a spatula to mix in ground almond (pre-roasted if required) into the flour mixture. Roll cookie dough on non-stick surfaces (like baking paper) to about 1 cm thick. Cut dough with cookie cutters. Transfer and arrange the cut dough onto the prepared baking tray with about 1-2 cm apart. Gather scraps and continue to roll and cut out dough until the dough is used up. \n\nUsing a pastry blender or your finger tips, rub cold butter into the flour mixture until it forms a breadcrumb looking mixture. Then use your hands to combine the crumbs into a dough. Do not knead or over handle the mixture. Preheat the oven to 180\u00baC. Line baking trays with baking papers.\n\nImportant: The dough might be too crumbly to roll and difficult to handle so it is better to use basic shapes like circle or oval cookie cutters to cut the rolled dough.  \n\nUse a pastry brush to lightly glaze the tops of the cookie dough with egg wash. Brush the first coat of egg wash mixture onto cookie dough. Let dry for approximately 15 minutes, then brush on the second layer. Bake for 13-18 minutes at 180C, or until the cookies are slightly golden. \n\nImportant: Depending on the shapes and sizes of the cookies, please note the baking duration and number of cookies yielded can vary.\n\nLeave to cool slightly on the baking tray for 5-10 minutes to a wire rack, then transfer the cookies to cool on the wire racks to cool completely. Store cookies in airtight container when they are completely cooled. \n\nSource: http:\/\/www.bakeforhappykids.com\/2016\/01\/crunchy-melt-in-your-mouth-nutty.html?m=1","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1179711958831149&id=364340573701629","totalInteractions":1168,"reactions":752,"comments":42,"shares":374,"post_consumptions_by_type_unique_link_clicks":42,"post_impressions_by_paid_non_paid_unique_total":18924,"post_impressions_by_paid_non_paid_unique_unpaid":14871,"post_impressions_by_paid_non_paid_unique_paid":4053,"post_engaged_users":2376,"privacy":"Public","type":"Photo","is_published":1,"interactionRate":"1.4249%"},{"pageName":"SCS Dairy MY","time":"<b>SCS Dairy MY - 2018-02-07 03:16:35<\/b><br \/>CNY is all about family bonding over delicious food and delicacies! And there is always SCS Butter to give your CNY cookies that extra taste that has been your family's favorite since generations.","message":"CNY is all about family bonding over delicious food and delicacies! And there is always SCS Butter to give your CNY cookies that extra taste that has been your family's favorite since generations.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1178468278955517&id=364340573701629","totalInteractions":179,"reactions":175,"comments":0,"shares":4,"post_consumptions_by_type_unique_link_clicks":0,"post_impressions_by_paid_non_paid_unique_total":7347,"post_impressions_by_paid_non_paid_unique_unpaid":6185,"post_impressions_by_paid_non_paid_unique_paid":1162,"post_engaged_users":284,"privacy":"Public","type":"Photo","is_published":1,"interactionRate":"0.2185%"},{"pageName":"SCS Dairy MY","time":"<b>SCS Dairy MY - 2018-02-06 15:00:00<\/b><br \/>CNY is all about family bonding over delicious food and delicacies! And there is always SCS Butter to give your CNY cookies that extra taste that has been your family's favorite since generations.","message":"CNY is all about family bonding over delicious food and delicacies! And there is always SCS Butter to give your CNY cookies that extra taste that has been your family's favorite since generations.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1178468288955516&id=364340573701629","totalInteractions":179,"reactions":175,"comments":0,"shares":4,"post_consumptions_by_type_unique_link_clicks":0,"post_impressions_by_paid_non_paid_unique_total":7347,"post_impressions_by_paid_non_paid_unique_unpaid":6185,"post_impressions_by_paid_non_paid_unique_paid":1162,"post_engaged_users":284,"privacy":"Public","type":"Photo","is_published":1,"interactionRate":"0.2186%"},{"pageName":"SCS Dairy MY","time":"<b>SCS Dairy MY - 2018-02-04 21:36:40<\/b><br \/>Instant yeast can be added to your dry ingredients directly, while active dry yeast has to be activated in a little bit of warm water (and sometimes sugar, too) before it can be added to the mix. \n\nIf the active dry yeast doesn\u2019t foam up in about 10 minutes, it\u2019s probably old and you\u2019ll need to start over with fresher yeast. Instant yeast also tends to make the dough rise faster than active dry yeast does. #SCStip","message":"Instant yeast can be added to your dry ingredients directly, while active dry yeast has to be activated in a little bit of warm water (and sometimes sugar, too) before it can be added to the mix. \n\nIf the active dry yeast doesn\u2019t foam up in about 10 minutes, it\u2019s probably old and you\u2019ll need to start over with fresher yeast. Instant yeast also tends to make the dough rise faster than active dry yeast does. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1177000602435618&id=364340573701629","totalInteractions":123,"reactions":120,"comments":0,"shares":3,"post_consumptions_by_type_unique_link_clicks":0,"post_impressions_by_paid_non_paid_unique_total":3802,"post_impressions_by_paid_non_paid_unique_unpaid":2947,"post_impressions_by_paid_non_paid_unique_paid":855,"post_engaged_users":194,"privacy":"Public","type":"Photo","is_published":1,"interactionRate":"0.1503%"},{"pageName":"SCS Dairy MY","time":"<b>SCS Dairy MY - 2018-02-02 12:08:00<\/b><br \/>Up your zen by pairing a cup of hot green tea with SCS So Tea'licious pineapple tarts this Chinese New Year! \n\nSCS So Tea'licious Pineapple Tarts\n\nIngredients:\nFor the pastry:\n250g SCS Salted Butter\n50g Icing sugar\n45g Egg yolk\n320g Low protein powder\n16g Green tea matcha powder\n\nFor the pineapple filling:\n2 nos half ripe pineapples\n200g sugar\n\nInstructions for pineapple filling:\nSkin pineapples and remove the eyes. Grate pineapples using a pineapple grater until the cores are reached.  \n\nDrain grated pineapple using a sieve. Cook grated pineapple and sugar on moderate heat until dry. This will almost take 60 minutes. \n\nOnce the pineapple jam reaches the desired thickness and color, remove from heat and leave to cool. Store in an airtight container.\n\nInstructions for the pineapple tart:\nCream SCS Butter with icing sugar until pale in colour, then add egg yolk. Mix together the flour and green tea matcha powder, then add to the butter mixture and mix well.\n\nLet pastry dough rest for ten minutes. Put dough into a pineapple roll pastry press and press dough out into strips of 5cm length. Place 10g of pineapple filling at one end and roll up the pastry. Bake at 180 degrees C.\n\nChef\u2019s tip:\nRoll the pineapple filling a day ahead so that it will be easier and faster to assemble the tarts. Cool the pineapple tarts completely before storing to avoid mould from forming.","message":"Up your zen by pairing a cup of hot green tea with SCS So Tea'licious pineapple tarts this Chinese New Year! \n\nSCS So Tea'licious Pineapple Tarts\n\nIngredients:\nFor the pastry:\n250g SCS Salted Butter\n50g Icing sugar\n45g Egg yolk\n320g Low protein powder\n16g Green tea matcha powder\n\nFor the pineapple filling:\n2 nos half ripe pineapples\n200g sugar\n\nInstructions for pineapple filling:\nSkin pineapples and remove the eyes. Grate pineapples using a pineapple grater until the cores are reached.  \n\nDrain grated pineapple using a sieve. Cook grated pineapple and sugar on moderate heat until dry. This will almost take 60 minutes. \n\nOnce the pineapple jam reaches the desired thickness and color, remove from heat and leave to cool. Store in an airtight container.\n\nInstructions for the pineapple tart:\nCream SCS Butter with icing sugar until pale in colour, then add egg yolk. Mix together the flour and green tea matcha powder, then add to the butter mixture and mix well.\n\nLet pastry dough rest for ten minutes. Put dough into a pineapple roll pastry press and press dough out into strips of 5cm length. Place 10g of pineapple filling at one end and roll up the pastry. Bake at 180 degrees C.\n\nChef\u2019s tip:\nRoll the pineapple filling a day ahead so that it will be easier and faster to assemble the tarts. 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