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beaten\n300g sugar\nGrated rind and juice of 4 lemons\nPowdered sugar for dusting\n\nInstructions:\n1. Preheat oven to 204\u00b0C.\n2. Sift the flour into a large bowl and cut the butter into pieces and add to the flour.\n3. Using your fingers, crumble the mixture into fine breadcrumb like pieces. Add the powdered sugar and work again into the pieces.\n4. Add the egg, vanilla and a tablespoon of cold water and continue to work into a dough.\n5. Roll the pastry out on a floured surface to a \u00bc inch thickness and to fit into a 9-inch pie tin prepared with parchment paper.\n6. To make the curd, beat the eggs and put the eggs, sugar and butter into a small pan and stir over gentle heat until the sugar ","message":"Simple elegance defines this luscious French Lemon Tart with a buttery tart shell baked around a silky lemon curd.\n\nFrench Lemon Tart\n\nIngredients:\nFor the tart shell:\n113g SCS unsalted butter\n240g all-purpose flour\n2 tbsp powdered sugar\n1 egg\n1 tsp vanilla\n\nFor the filling:\n113g SCS unsalted butter\n6 eggs - beaten\n300g sugar\nGrated rind and juice of 4 lemons\nPowdered sugar for dusting\n\nInstructions:\n1. Preheat oven to 204\u00b0C.\n2. Sift the flour into a large bowl and cut the butter into pieces and add to the flour.\n3. Using your fingers, crumble the mixture into fine breadcrumb like pieces. Add the powdered sugar and work again into the pieces.\n4. Add the egg, vanilla and a tablespoon of cold water and continue to work into a dough.\n5. Roll the pastry out on a floured surface to a \u00bc inch thickness and to fit into a 9-inch pie tin prepared with parchment paper.\n6. To make the curd, beat the eggs and put the eggs, sugar and butter into a small pan and stir over gentle heat until the sugar ","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1630387813763559&id=364340573701629","likes":"210","comments":"1","shares":"37","interactionRate":"0.2506 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-09-03 20:18:10<\/b><br \/> Tender, buttery shortbread crust, with rich salted caramel and dark chocolate ganache. This salted caramel ganache tart is like a chocolate bar, in tart form!\n\nSalted Caramel Chocolate Ganache Tart\n\nIngredients:\nFor the tart crust:\n113g SCS unsalted butter\n180g all-purpose flour\n40g powdered sugar\n\u00bc tsp kosher salt\n1 large egg yolk\n2 tsp heavy cream\n\u00bd tsp vanilla extract\n\nFor the chocolate ganache filling:\n227g bittersweet or semisweet chocolate broken into small pieces\n119ml heavy cream\n\nOptional:\nAbout 2 tsp flaky seasalt for garnishing\n\nTo make the tart crust:\nInstructions:\n1. Place the flour, sugar, and salt in the bowl of a food processor.\n2. Pulse in the butter, until the mixture resembles coarse meal.\n3. Add the egg yolk, cream, and vanilla, and process until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.\n4. Wrap the dough tightly in plastic wrap, and chill for 1 hour.\n5. Preheat the oven to 190\u00b0C.\n6. On a lightly floured surface, roll th","message":"Tender, buttery shortbread crust, with rich salted caramel and dark chocolate ganache. This salted caramel ganache tart is like a chocolate bar, in tart form!\n\nSalted Caramel Chocolate Ganache Tart\n\nIngredients:\nFor the tart crust:\n113g SCS unsalted butter\n180g all-purpose flour\n40g powdered sugar\n\u00bc tsp kosher salt\n1 large egg yolk\n2 tsp heavy cream\n\u00bd tsp vanilla extract\n\nFor the chocolate ganache filling:\n227g bittersweet or semisweet chocolate broken into small pieces\n119ml heavy cream\n\nOptional:\nAbout 2 tsp flaky seasalt for garnishing\n\nTo make the tart crust:\nInstructions:\n1. Place the flour, sugar, and salt in the bowl of a food processor.\n2. Pulse in the butter, until the mixture resembles coarse meal.\n3. Add the egg yolk, cream, and vanilla, and process until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.\n4. Wrap the dough tightly in plastic wrap, and chill for 1 hour.\n5. Preheat the oven to 190\u00b0C.\n6. On a lightly floured surface, roll th","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1624837577651916&id=364340573701629","likes":"162","comments":"2","shares":"13","interactionRate":"0.1769 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-09-13 04:20:17<\/b><br \/> Most pie dough recipes ask for a liquid as an ingredient to form the dough, commonly used is chilled water. You need to use the cold water only as required. The reason we add the water is only to bring the dough together. You need not knead the dough but only bring it all together. There are no rules like make a smooth ball or make a soft dough or knead well, all you need to do is just BRING IT TOGETHER. Once done flatten the dough like a disc and cling wrap. #SCStip","message":"Most pie dough recipes ask for a liquid as an ingredient to form the dough, commonly used is chilled water. You need to use the cold water only as required. The reason we add the water is only to bring the dough together. You need not knead the dough but only bring it all together. There are no rules like make a smooth ball or make a soft dough or knead well, all you need to do is just BRING IT TOGETHER. Once done flatten the dough like a disc and cling wrap. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1632881106847563&id=364340573701629","likes":"161","comments":"0","shares":"12","interactionRate":"0.1706 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-09-06 15:44:00<\/b><br \/> Did you know?  An ancient method of butter making is still used today in parts of Africa. It involves filling a goat skin with milk, and inflating it with air before sealing it. The skin is then hung with ropes on a tripod of sticks, and rocked until the movement leads to the formation of butter.","message":"Did you know?  An ancient method of butter making is still used today in parts of Africa. It involves filling a goat skin with milk, and inflating it with air before sealing it. The skin is then hung with ropes on a tripod of sticks, and rocked until the movement leads to the formation of butter.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1624843347651339&id=364340573701629","likes":"162","comments":"0","shares":"4","interactionRate":"0.1689 %","type":"Photo"}]},{"type":"columnChart","placeholders":{"clientName":"Jolene Ching","metricName":"Facebook Fan Demographics | SCS Dairy MY","timePeriod":"09\/01\/2019 - 09\/30\/2019","interval":"total","notes":""},"metaData":{"dim1":[],"dim2":[]},"data":[["Facebook Fan Demographics | SCS Dairy MY"],[],["","Male","Female"],["13-17",44,220],["18-24",5913,11261],["25-34",3451,21365],["35-44",2167,27277],["45-54",1101,14650],["55-64",856,9013],["65+",583,3030]]},{"type":"lineChart","placeholders":{"clientName":"Jolene Ching","metricName":"Facebook Interaction Rate | SCS Dairy MY","timePeriod":"09\/01\/2019 - 09\/30\/2019","interval":"daily","notes":""},"metaData":{"dim1":[],"dim2":{"labels":"PROFILES"}},"data":[["Facebook Interaction Rate | SCS Dairy MY"],[],["","SCS Dairy MY"],["09\/01\/2019",0.3462364102208988],["09\/02\/2019",0],["09\/03\/2019",0.1769579057674437],["09\/04\/2019",0.09586590632813813],["09\/05\/2019",0],["09\/06\/2019",0.16890557092058475],["09\/07\/2019",0],["09\/08\/2019",0.14908573910982978],["09\/09\/2019",0],["09\/10\/2019",0.2506760357657462],["09\/11\/2019",0],["09\/12\/2019",0],["09\/13\/2019",0.17062153579107245],["09\/14\/2019",0.15976016252144928],["09\/15\/2019",0],["09\/16\/2019",0.1330875321628203],["09\/17\/2019",0.06504770164787511],["09\/18\/2019",0.09065111146145356],["09\/19\/2019",0],["09\/20\/2019",0],["09\/21\/2019",0.11128071298439116],["09\/22\/2019",0.04627806222922411],["09\/23\/2019",0],["09\/24\/2019",0.036415530731755325],["09\/25\/2019",0],["09\/26\/2019",0.0570568502651176],["09\/27\/2019",0],["09\/28\/2019",0.04818376698723621],["09\/29\/2019",0],["09\/30\/2019",0]]},{"type":"lineChart","placeholders":{"clientName":"Jolene Ching","metricName":"Facebook Fans Total | SCS Dairy MY","timePeriod":"09\/01\/2019 - 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Some tarts are partially baked and then rebaked with a filling added to it. Whatever be your situation make sure to preheat the oven before baking. You need not open the oven in the first 20 minutes as this is when the real baking is happening. Remember, the browner your tart the crispier it is. So bake the tart until it turns a nice brown in color. #SCStip","message":"Some tarts are completely blind baked and then a filling is added and served. Some tarts are partially baked and then rebaked with a filling added to it. Whatever be your situation make sure to preheat the oven before baking. You need not open the oven in the first 20 minutes as this is when the real baking is happening. Remember, the browner your tart the crispier it is. So bake the tart until it turns a nice brown in color. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1640253366110337&id=364340573701629","totalInteractions":"49","reactions":"43","comments":"0","shares":"6","interactionRate":"0.0482 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-09-26 13:33:00<\/b><br \/> Savoury tarts are perfect for a light lunch. Soft cheese, yogurt and a creamy, soft texture will make you come back for more.\n\nSoft Cheese and Vegetable Tart\n\nIngredients:\nTart dough:\n150g SCS butter, softened at room temperature\n300g all-purpose flour\n1 egg, free range if possible\n\nInstructions for the tart:\n1. Sift the flour into a bowl. Add the softened butter and lightly rub into the flour using your fingertips until there are no more big lumps of butter.\n2. Add the egg, 4 tbsp of cold water and a pinch of salt. Combine all ingredients with your hands, until the dough starts to come together, but it is still crumbly. Knead for about 30 seconds. Using your hands, form a disk, wrap in plastic wrap and place in a refrigerator for 2 hours.\n3. Preheat the oven to 175\u00b0C. Lightly dust a clean work surface with flour, flatten the dough into a disk and roll out the tart dough to 0.5 cm \/ 0.2 inch thick. 4. Line tart pan with the rolled out dough, using a rolling pin. Prick the dough all ove","message":"Savoury tarts are perfect for a light lunch. Soft cheese, yogurt and a creamy, soft texture will make you come back for more.\n\nSoft Cheese and Vegetable Tart\n\nIngredients:\nTart dough:\n150g SCS butter, softened at room temperature\n300g all-purpose flour\n1 egg, free range if possible\n\nInstructions for the tart:\n1. Sift the flour into a bowl. Add the softened butter and lightly rub into the flour using your fingertips until there are no more big lumps of butter.\n2. Add the egg, 4 tbsp of cold water and a pinch of salt. Combine all ingredients with your hands, until the dough starts to come together, but it is still crumbly. Knead for about 30 seconds. Using your hands, form a disk, wrap in plastic wrap and place in a refrigerator for 2 hours.\n3. Preheat the oven to 175\u00b0C. Lightly dust a clean work surface with flour, flatten the dough into a disk and roll out the tart dough to 0.5 cm \/ 0.2 inch thick. 4. Line tart pan with the rolled out dough, using a rolling pin. Prick the dough all ove","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1640251789443828&id=364340573701629","totalInteractions":"58","reactions":"54","comments":"0","shares":"4","interactionRate":"0.0571 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-09-24 16:22:00<\/b><br \/> Make your bread look and taste exciting with SCS cream cheese. #cheesilicious","message":"Make your bread look and taste exciting with SCS cream cheese. #cheesilicious","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1640248139444193&id=364340573701629","totalInteractions":"37","reactions":"31","comments":"4","shares":"2","interactionRate":"0.0364 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-09-22 13:56:00<\/b><br \/> Most early American cheeses were made at home, to be eaten at home, or sold in local markets. And while a variety of European styles persisted in non-commercial cheese making, American industry soon honed in on a single type: cheddar. It was uniquely sturdy and adaptable, and it proved manageable in colonial conditions. It also tasted great despite the seasonal extremes in temperature and humidity that other European cheeses couldn't endure.","message":"Most early American cheeses were made at home, to be eaten at home, or sold in local markets. And while a variety of European styles persisted in non-commercial cheese making, American industry soon honed in on a single type: cheddar. It was uniquely sturdy and adaptable, and it proved manageable in colonial conditions. It also tasted great despite the seasonal extremes in temperature and humidity that other European cheeses couldn't endure.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1640242062778134&id=364340573701629","totalInteractions":"47","reactions":"46","comments":"0","shares":"1","interactionRate":"0.0463 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-09-21 13:43:12<\/b><br \/> Once you have the dough placed in the baking tart tray, let it sit in the fridge for an hour or two before baking. This will make sure the dough retains its shape while baking. Keeping the pie crust in the fridge for a while will make sure the butter in it is firm. When this firm crust goes into the hot oven, it is the quick melting of the butter that makes the crust flaky and crisp. #SCStip","message":"Once you have the dough placed in the baking tart tray, let it sit in the fridge for an hour or two before baking. This will make sure the dough retains its shape while baking. Keeping the pie crust in the fridge for a while will make sure the butter in it is firm. When this firm crust goes into the hot oven, it is the quick melting of the butter that makes the crust flaky and crisp. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1640240986111575&id=364340573701629","totalInteractions":"113","reactions":"94","comments":"2","shares":"17","interactionRate":"0.1113 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-09-18 13:21:00<\/b><br \/> With only four ingredients, this is an easy midweek supper that\u2019s smart enough for entertaining guests and can be made in just 30 minutes.\n\nSalmon and Cream Cheese Tarts\n\nIngredients:\n200g SCS cream cheese\n375g ready-rolled puff pastry\n150g young leaf spinach\n100g smoked salmon\n\nInstructions:\n1. Preheat the oven to 200\u00b0C. Unroll puff pastry, cut into 2 x 15cm circles and place on a baking sheet. Prick the pastry several times and bake for 8 minutes, until risen and golden.\n2. Meanwhile, put spinach in a colander, pour over boiling water to wilt, then refresh under cold running water. Squeeze out the excess liquid.\n3. In a bowl, mix cream cheese until smooth, add smoked salmon, cut into strips, and the spinach. Season with plenty of freshly ground black pepper and mix together.\n4. Spread evenly over each cooked pastry base, leaving a small border all around. Return to the oven for a further 5-7 minutes, until the topping is piping hot. Divide between plates and serve with a mixed salad ","message":"With only four ingredients, this is an easy midweek supper that\u2019s smart enough for entertaining guests and can be made in just 30 minutes.\n\nSalmon and Cream Cheese Tarts\n\nIngredients:\n200g SCS cream cheese\n375g ready-rolled puff pastry\n150g young leaf spinach\n100g smoked salmon\n\nInstructions:\n1. Preheat the oven to 200\u00b0C. Unroll puff pastry, cut into 2 x 15cm circles and place on a baking sheet. Prick the pastry several times and bake for 8 minutes, until risen and golden.\n2. Meanwhile, put spinach in a colander, pour over boiling water to wilt, then refresh under cold running water. Squeeze out the excess liquid.\n3. In a bowl, mix cream cheese until smooth, add smoked salmon, cut into strips, and the spinach. Season with plenty of freshly ground black pepper and mix together.\n4. Spread evenly over each cooked pastry base, leaving a small border all around. Return to the oven for a further 5-7 minutes, until the topping is piping hot. Divide between plates and serve with a mixed salad ","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1632887033513637&id=364340573701629","totalInteractions":"92","reactions":"79","comments":"2","shares":"11","interactionRate":"0.0906 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-09-17 14:44:00<\/b><br \/> Spread the goodness on your bread with SCS Spreadable butter and savour every bite! #butterlicious","message":"Spread the goodness on your bread with SCS Spreadable butter and savour every bite! #butterlicious","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1632885530180454&id=364340573701629","totalInteractions":"66","reactions":"59","comments":"2","shares":"5","interactionRate":"0.0650 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-09-16 10:11:00<\/b><br \/> Selamat Hari Malaysia!","message":"Selamat Hari Malaysia!","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1632884383513902&id=364340573701629","totalInteractions":"135","reactions":"134","comments":"0","shares":"1","interactionRate":"0.1331 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-09-14 12:35:00<\/b><br \/> Did you know? Butter was so precious to the Norsemen that they were buried with large tubs full of butter to take with them into the afterlife.","message":"Did you know? Butter was so precious to the Norsemen that they were buried with large tubs full of butter to take with them into the afterlife.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1632883543513986&id=364340573701629","totalInteractions":"162","reactions":"158","comments":"2","shares":"2","interactionRate":"0.1598 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-09-13 04:20:17<\/b><br \/> Most pie dough recipes ask for a liquid as an ingredient to form the dough, commonly used is chilled water. You need to use the cold water only as required. The reason we add the water is only to bring the dough together. You need not knead the dough but only bring it all together. There are no rules like make a smooth ball or make a soft dough or knead well, all you need to do is just BRING IT TOGETHER. Once done flatten the dough like a disc and cling wrap. #SCStip","message":"Most pie dough recipes ask for a liquid as an ingredient to form the dough, commonly used is chilled water. You need to use the cold water only as required. The reason we add the water is only to bring the dough together. You need not knead the dough but only bring it all together. There are no rules like make a smooth ball or make a soft dough or knead well, all you need to do is just BRING IT TOGETHER. Once done flatten the dough like a disc and cling wrap. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1632881106847563&id=364340573701629","totalInteractions":"173","reactions":"161","comments":"0","shares":"12","interactionRate":"0.1706 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-09-10 14:12:00<\/b><br \/> Simple elegance defines this luscious French Lemon Tart with a buttery tart shell baked around a silky lemon curd.\n\nFrench Lemon Tart\n\nIngredients:\nFor the tart shell:\n113g SCS unsalted butter\n240g all-purpose flour\n2 tbsp powdered sugar\n1 egg\n1 tsp vanilla\n\nFor the filling:\n113g SCS unsalted butter\n6 eggs - beaten\n300g sugar\nGrated rind and juice of 4 lemons\nPowdered sugar for dusting\n\nInstructions:\n1. Preheat oven to 204\u00b0C.\n2. Sift the flour into a large bowl and cut the butter into pieces and add to the flour.\n3. Using your fingers, crumble the mixture into fine breadcrumb like pieces. Add the powdered sugar and work again into the pieces.\n4. Add the egg, vanilla and a tablespoon of cold water and continue to work into a dough.\n5. Roll the pastry out on a floured surface to a \u00bc inch thickness and to fit into a 9-inch pie tin prepared with parchment paper.\n6. To make the curd, beat the eggs and put the eggs, sugar and butter into a small pan and stir over gentle heat until the sugar ","message":"Simple elegance defines this luscious French Lemon Tart with a buttery tart shell baked around a silky lemon curd.\n\nFrench Lemon Tart\n\nIngredients:\nFor the tart shell:\n113g SCS unsalted butter\n240g all-purpose flour\n2 tbsp powdered sugar\n1 egg\n1 tsp vanilla\n\nFor the filling:\n113g SCS unsalted butter\n6 eggs - beaten\n300g sugar\nGrated rind and juice of 4 lemons\nPowdered sugar for dusting\n\nInstructions:\n1. Preheat oven to 204\u00b0C.\n2. Sift the flour into a large bowl and cut the butter into pieces and add to the flour.\n3. Using your fingers, crumble the mixture into fine breadcrumb like pieces. Add the powdered sugar and work again into the pieces.\n4. Add the egg, vanilla and a tablespoon of cold water and continue to work into a dough.\n5. Roll the pastry out on a floured surface to a \u00bc inch thickness and to fit into a 9-inch pie tin prepared with parchment paper.\n6. To make the curd, beat the eggs and put the eggs, sugar and butter into a small pan and stir over gentle heat until the sugar ","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1630387813763559&id=364340573701629","totalInteractions":"254","reactions":"216","comments":"1","shares":"37","interactionRate":"0.2506 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-09-08 17:13:00<\/b><br \/> This delicious cranberry tart with its zesty and  buttery taste will pair perfectly with tea. #butterlicious","message":"This delicious cranberry tart with its zesty and  buttery taste will pair perfectly with tea. #butterlicious","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1624844984317842&id=364340573701629","totalInteractions":"151","reactions":"144","comments":"2","shares":"5","interactionRate":"0.1491 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-09-06 15:44:00<\/b><br \/> Did you know?  An ancient method of butter making is still used today in parts of Africa. It involves filling a goat skin with milk, and inflating it with air before sealing it. The skin is then hung with ropes on a tripod of sticks, and rocked until the movement leads to the formation of butter.","message":"Did you know?  An ancient method of butter making is still used today in parts of Africa. It involves filling a goat skin with milk, and inflating it with air before sealing it. The skin is then hung with ropes on a tripod of sticks, and rocked until the movement leads to the formation of butter.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1624843347651339&id=364340573701629","totalInteractions":"171","reactions":"167","comments":"0","shares":"4","interactionRate":"0.1689 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-09-04 13:35:00<\/b><br \/> If you use room temperature or melted butter, your tart won\u2019t turn firm and crisp. If you want it flaky, cold butter is the trick. You can make the same recipe with room temperature butter and wonder why it turned soggy and soft.  #SCStip","message":"If you use room temperature or melted butter, your tart won\u2019t turn firm and crisp. If you want it flaky, cold butter is the trick. You can make the same recipe with room temperature butter and wonder why it turned soggy and soft.  #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1624842047651469&id=364340573701629","totalInteractions":"97","reactions":"80","comments":"4","shares":"13","interactionRate":"0.0959 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-09-03 20:18:10<\/b><br \/> Tender, buttery shortbread crust, with rich salted caramel and dark chocolate ganache. This salted caramel ganache tart is like a chocolate bar, in tart form!\n\nSalted Caramel Chocolate Ganache Tart\n\nIngredients:\nFor the tart crust:\n113g SCS unsalted butter\n180g all-purpose flour\n40g powdered sugar\n\u00bc tsp kosher salt\n1 large egg yolk\n2 tsp heavy cream\n\u00bd tsp vanilla extract\n\nFor the chocolate ganache filling:\n227g bittersweet or semisweet chocolate broken into small pieces\n119ml heavy cream\n\nOptional:\nAbout 2 tsp flaky seasalt for garnishing\n\nTo make the tart crust:\nInstructions:\n1. Place the flour, sugar, and salt in the bowl of a food processor.\n2. Pulse in the butter, until the mixture resembles coarse meal.\n3. Add the egg yolk, cream, and vanilla, and process until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.\n4. Wrap the dough tightly in plastic wrap, and chill for 1 hour.\n5. Preheat the oven to 190\u00b0C.\n6. On a lightly floured surface, roll th","message":"Tender, buttery shortbread crust, with rich salted caramel and dark chocolate ganache. This salted caramel ganache tart is like a chocolate bar, in tart form!\n\nSalted Caramel Chocolate Ganache Tart\n\nIngredients:\nFor the tart crust:\n113g SCS unsalted butter\n180g all-purpose flour\n40g powdered sugar\n\u00bc tsp kosher salt\n1 large egg yolk\n2 tsp heavy cream\n\u00bd tsp vanilla extract\n\nFor the chocolate ganache filling:\n227g bittersweet or semisweet chocolate broken into small pieces\n119ml heavy cream\n\nOptional:\nAbout 2 tsp flaky seasalt for garnishing\n\nTo make the tart crust:\nInstructions:\n1. Place the flour, sugar, and salt in the bowl of a food processor.\n2. Pulse in the butter, until the mixture resembles coarse meal.\n3. Add the egg yolk, cream, and vanilla, and process until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.\n4. Wrap the dough tightly in plastic wrap, and chill for 1 hour.\n5. Preheat the oven to 190\u00b0C.\n6. On a lightly floured surface, roll th","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1624837577651916&id=364340573701629","totalInteractions":"179","reactions":"164","comments":"2","shares":"13","interactionRate":"0.1769 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2019-09-01 09:26:00<\/b><br \/> Wishing everyone a blessed Awal Muharram.","message":"Wishing everyone a blessed Awal Muharram.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1622595767876097&id=364340573701629","totalInteractions":"350","reactions":"346","comments":"1","shares":"3","interactionRate":"0.3462 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"}]}]