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This cheesecake is the alter ego to the classic New York\u2013style cheesecake with a press-in cookie crust. \n\nBurnt Cheesecake\n\nIngredients:\nSCS unsalted butter (for greasing the pan)\n900g SCS cream cheese, room temperature\n300g sugar\n6 large eggs\n474ml heavy cream\n1 tsp. kosher salt\n1 tsp. vanilla extract\n64g all-purpose flour\n\nInstructions:\n1. Place a rack in middle of oven; preheat to 204\u00b0C. Butter pan, then line with 2 overlapping 16x12\" sheets of parchment, making sure parchment comes at least 2\" above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won\u2019t end up with a clean, smooth outer edge to the cake; that\u2019s okay! Place pan on a rimmed baking sheet.\n2. Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 ","message":"Whip up a delicious dessert for your loved ones for iftar! This cheesecake is the alter ego to the classic New York\u2013style cheesecake with a press-in cookie crust. \n\nBurnt Cheesecake\n\nIngredients:\nSCS unsalted butter (for greasing the pan)\n900g SCS cream cheese, room temperature\n300g sugar\n6 large eggs\n474ml heavy cream\n1 tsp. kosher salt\n1 tsp. vanilla extract\n64g all-purpose flour\n\nInstructions:\n1. Place a rack in middle of oven; preheat to 204\u00b0C. Butter pan, then line with 2 overlapping 16x12\" sheets of parchment, making sure parchment comes at least 2\" above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won\u2019t end up with a clean, smooth outer edge to the cake; that\u2019s okay! Place pan on a rimmed baking sheet.\n2. Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 ","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1871471749655163&id=364340573701629","likes":"216","comments":"18","shares":"170","interactionRate":"0.3823 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2020-05-04 17:22:19<\/b><br \/> Have you decided which cookies to bake for Raya? Try these delicious cranberry and walnut shortbread cookies and delight your loved ones.\n\nCranberry and Walnut Shortbread Cookies\n\nIngredients:\n160g SCS Butter\n60g icing sugar\n1 teaspoon of vanilla essence or 1\/2 teaspoon of vanilla paste\n240g all purpose flour\n45g dried cranberries, cut into smaller pieces\n35g walnuts, chopped\n\nInstructions:\n1. Cream butter and icing sugar until light in color.\n2. Add in vanilla essence and mix till incorporated.\n3. Sift in the all purpose flour and fold till well combine.\n4. Add in cranberries and walnuts and fold till evenly distributed.\n5. Place in the fridge to chill overnight or for minimum 4 hours to let the flavor infuse and dough to be manageable.\n6. Preheat the oven to fan mode 160\u00b0C or top bottom mode 170\u00b0C.\n7. Remove chilled dough from fridge and shape the dough as desired. Place on the baking sheet, leaving 1\" apart.\n8. Place in the oven to bake for 15 minutes or until edges are lightly gold","message":"Have you decided which cookies to bake for Raya? Try these delicious cranberry and walnut shortbread cookies and delight your loved ones.\n\nCranberry and Walnut Shortbread Cookies\n\nIngredients:\n160g SCS Butter\n60g icing sugar\n1 teaspoon of vanilla essence or 1\/2 teaspoon of vanilla paste\n240g all purpose flour\n45g dried cranberries, cut into smaller pieces\n35g walnuts, chopped\n\nInstructions:\n1. Cream butter and icing sugar until light in color.\n2. Add in vanilla essence and mix till incorporated.\n3. Sift in the all purpose flour and fold till well combine.\n4. Add in cranberries and walnuts and fold till evenly distributed.\n5. Place in the fridge to chill overnight or for minimum 4 hours to let the flavor infuse and dough to be manageable.\n6. Preheat the oven to fan mode 160\u00b0C or top bottom mode 170\u00b0C.\n7. Remove chilled dough from fridge and shape the dough as desired. Place on the baking sheet, leaving 1\" apart.\n8. Place in the oven to bake for 15 minutes or until edges are lightly gold","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1874754299326908&id=364340573701629","likes":"116","comments":"2","shares":"76","interactionRate":"0.1830 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2020-05-19 14:51:12<\/b><br \/> These easy to make Almond Butter Cookies are just perfect for Raya or a regular Saturday brunch at home!!\n\nAlmond Butter Cookies\n\nIngredients:\n227g SCS Butter\n60g icing sugar\n\u00bd tsp salt\n118g almond nibs finely chopped almonds\n1 tbsp vanilla essence\n240g plain flour sifted\n200-300g white chocolate\n100g instant cereal flakes\n\nInstructions:\n1. Preheat oven to 160\u00baC.\n2. Cream butter in a mixing bowl.\n3. Gradually add icing sugar and salt. Continue to beat until light and fluffy.\n4. Add chopped almonds and vanilla essence.\n5. Add in flour. Mix thoroughly.\n6. Shape into tablespoonful balls.\n7. Place on ungreased baking sheets.\n8. Bake for 15-20 minutes.\n9. Let it cool before removing from the baking sheets.\n10. Melt white chocolate: Heat up in the microwave (about 30 seconds) or using the double boil method (place white chocolate in a heatproof bowl over a pot of simmering water on low heat).\n11. Once melted, remove from heat.\n12. Dip the top of the cookies in the melted white chocolate.\n13.","message":"These easy to make Almond Butter Cookies are just perfect for Raya or a regular Saturday brunch at home!!\n\nAlmond Butter Cookies\n\nIngredients:\n227g SCS Butter\n60g icing sugar\n\u00bd tsp salt\n118g almond nibs finely chopped almonds\n1 tbsp vanilla essence\n240g plain flour sifted\n200-300g white chocolate\n100g instant cereal flakes\n\nInstructions:\n1. Preheat oven to 160\u00baC.\n2. Cream butter in a mixing bowl.\n3. Gradually add icing sugar and salt. Continue to beat until light and fluffy.\n4. Add chopped almonds and vanilla essence.\n5. Add in flour. Mix thoroughly.\n6. Shape into tablespoonful balls.\n7. Place on ungreased baking sheets.\n8. Bake for 15-20 minutes.\n9. Let it cool before removing from the baking sheets.\n10. Melt white chocolate: Heat up in the microwave (about 30 seconds) or using the double boil method (place white chocolate in a heatproof bowl over a pot of simmering water on low heat).\n11. Once melted, remove from heat.\n12. Dip the top of the cookies in the melted white chocolate.\n13.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1874218336047171&id=364340573701629","likes":"112","comments":"2","shares":"55","interactionRate":"0.1589 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2020-05-11 13:45:37<\/b><br \/> These Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft and loaded with peanut butter and chocolate flavor. They are outrageously good! Make your Raya spread irresistible with these mouthwatering cookies!\n\nPeanut Butter Chocolate Chip Cookies\n\nIngredients: \n113g SCS unsalted butter\n318g all-purpose flour\n1 teaspoon baking soda\n1 teaspoon baking powder\n1 teaspoon fine sea salt\n202g creamy peanut butter \n100g granulated sugar\n200g packed dark brown sugar\n2 large eggs plus 1 egg yolk, at room temperature\n2 teaspoons vanilla\n340g semi-sweet chocolate chips\n\n1. Preheat oven to 176\u00baC. Line baking sheets with parchment paper.\n2. In a medium bowl whisk together the flour, baking soda, baking powder, and salt.\n3. In a large heat-safe bowl, microwave the butter until melted. Vigorously stir in the peanut butter into the hot butter until well combined. \n4. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after","message":"These Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft and loaded with peanut butter and chocolate flavor. They are outrageously good! Make your Raya spread irresistible with these mouthwatering cookies!\n\nPeanut Butter Chocolate Chip Cookies\n\nIngredients: \n113g SCS unsalted butter\n318g all-purpose flour\n1 teaspoon baking soda\n1 teaspoon baking powder\n1 teaspoon fine sea salt\n202g creamy peanut butter \n100g granulated sugar\n200g packed dark brown sugar\n2 large eggs plus 1 egg yolk, at room temperature\n2 teaspoons vanilla\n340g semi-sweet chocolate chips\n\n1. Preheat oven to 176\u00baC. Line baking sheets with parchment paper.\n2. In a medium bowl whisk together the flour, baking soda, baking powder, and salt.\n3. In a large heat-safe bowl, microwave the butter until melted. Vigorously stir in the peanut butter into the hot butter until well combined. \n4. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1874210246047980&id=364340573701629","likes":"76","comments":"4","shares":"47","interactionRate":"0.1185 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2020-05-27 14:24:19<\/b><br \/> This juicy and moist chicken in a skillet of super creamy, lemony and cheesy white sauce, topped with yummy spinach and tomatoes will delight your whole family!\n\nLemon Butter Chicken \n\nIngredients:\n3 tablespoons unsalted SCS butter\n680g boneless and skinless chicken thighs\nSalt\nGround black pepper\n3 cloves garlic, minced\n237ml chicken broth\n120ml heavy whipping cream\n25g grated Parmesan cheese\n2 tablespoons lemon juice\n1 tablespoon Japanese mirin (optional)\nSalt to taste\n2 small tomatoes, cut into wedges\n450g spinach\n1 tablespoon chopped parsley\n\nInstructions: \n1. Season the chicken with salt and ground black pepper, on both sides. Heat up a skillet with 1 tablespoon butter. Pan-sear the chicken thighs until both sides are nicely browned, with crispy edges. Remove from the skillet and set aside.\n2. On the same skillet, add the remaining butter and saute the garlic until aromatic. Add the chicken broth, heavy whipping cream and bring it to a light simmer. Add the chicken back into the s","message":"This juicy and moist chicken in a skillet of super creamy, lemony and cheesy white sauce, topped with yummy spinach and tomatoes will delight your whole family!\n\nLemon Butter Chicken \n\nIngredients:\n3 tablespoons unsalted SCS butter\n680g boneless and skinless chicken thighs\nSalt\nGround black pepper\n3 cloves garlic, minced\n237ml chicken broth\n120ml heavy whipping cream\n25g grated Parmesan cheese\n2 tablespoons lemon juice\n1 tablespoon Japanese mirin (optional)\nSalt to taste\n2 small tomatoes, cut into wedges\n450g spinach\n1 tablespoon chopped parsley\n\nInstructions: \n1. Season the chicken with salt and ground black pepper, on both sides. Heat up a skillet with 1 tablespoon butter. Pan-sear the chicken thighs until both sides are nicely browned, with crispy edges. Remove from the skillet and set aside.\n2. On the same skillet, add the remaining butter and saute the garlic until aromatic. Add the chicken broth, heavy whipping cream and bring it to a light simmer. 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2020-05-31 18:02:15<\/b><br \/> Life is good with some extra cheese!","message":"Life is good with some extra cheese!","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1874752162660455&id=364340573701629","totalInteractions":"78","reactions":"75","comments":"1","shares":"2","interactionRate":"0.0704 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2020-05-29 12:13:04<\/b><br \/> If you've ever tried grabbing a cookie off the baking sheet straight out of the oven, you know that it falls apart immediately. Let the cookies rest on the baking sheets for 2 to 3 minutes. This lets them cool just enough so that they won't break when you slide them onto a spatula to move to a rack. #SCStip","message":"If you've ever tried grabbing a cookie off the baking sheet straight out of the oven, you know that it falls apart immediately. Let the cookies rest on the baking sheets for 2 to 3 minutes. This lets them cool just enough so that they won't break when you slide them onto a spatula to move to a rack. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1874750885993916&id=364340573701629","totalInteractions":"119","reactions":"97","comments":"12","shares":"10","interactionRate":"0.1075 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2020-05-27 14:24:19<\/b><br \/> This juicy and moist chicken in a skillet of super creamy, lemony and cheesy white sauce, topped with yummy spinach and tomatoes will delight your whole family!\n\nLemon Butter Chicken \n\nIngredients:\n3 tablespoons unsalted SCS butter\n680g boneless and skinless chicken thighs\nSalt\nGround black pepper\n3 cloves garlic, minced\n237ml chicken broth\n120ml heavy whipping cream\n25g grated Parmesan cheese\n2 tablespoons lemon juice\n1 tablespoon Japanese mirin (optional)\nSalt to taste\n2 small tomatoes, cut into wedges\n450g spinach\n1 tablespoon chopped parsley\n\nInstructions: \n1. Season the chicken with salt and ground black pepper, on both sides. Heat up a skillet with 1 tablespoon butter. Pan-sear the chicken thighs until both sides are nicely browned, with crispy edges. Remove from the skillet and set aside.\n2. On the same skillet, add the remaining butter and saute the garlic until aromatic. Add the chicken broth, heavy whipping cream and bring it to a light simmer. Add the chicken back into the s","message":"This juicy and moist chicken in a skillet of super creamy, lemony and cheesy white sauce, topped with yummy spinach and tomatoes will delight your whole family!\n\nLemon Butter Chicken \n\nIngredients:\n3 tablespoons unsalted SCS butter\n680g boneless and skinless chicken thighs\nSalt\nGround black pepper\n3 cloves garlic, minced\n237ml chicken broth\n120ml heavy whipping cream\n25g grated Parmesan cheese\n2 tablespoons lemon juice\n1 tablespoon Japanese mirin (optional)\nSalt to taste\n2 small tomatoes, cut into wedges\n450g spinach\n1 tablespoon chopped parsley\n\nInstructions: \n1. Season the chicken with salt and ground black pepper, on both sides. Heat up a skillet with 1 tablespoon butter. Pan-sear the chicken thighs until both sides are nicely browned, with crispy edges. Remove from the skillet and set aside.\n2. On the same skillet, add the remaining butter and saute the garlic until aromatic. Add the chicken broth, heavy whipping cream and bring it to a light simmer. Add the chicken back into the s","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1874749632660708&id=364340573701629","totalInteractions":"126","reactions":"88","comments":"4","shares":"34","interactionRate":"0.1139 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2020-05-25 17:19:25<\/b><br \/> Prawn skewers with herbs, garlic and lemon with some melted butter. Perfect as an appetizer for Raya! #butterlicious","message":"Prawn skewers with herbs, garlic and lemon with some melted butter. Perfect as an appetizer for Raya! #butterlicious","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1874747192660952&id=364340573701629","totalInteractions":"63","reactions":"62","comments":"0","shares":"1","interactionRate":"0.0570 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2020-05-24 08:00:02<\/b><br \/> Wishing everyone a blessed Hari Raya Aidilfitri from SCS!","message":"Wishing everyone a blessed Hari Raya Aidilfitri from SCS!","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1874222936046711&id=364340573701629","totalInteractions":"45","reactions":"44","comments":"1","shares":"0","interactionRate":"0.0408 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2020-05-22 13:11:18<\/b><br \/> Did you know? \u2018Cheese\u2019 comes from the Latin word \u2018caseus\u2019, which has been found to mean \u2018to ferment\/to sour\u2019.","message":"Did you know? \u2018Cheese\u2019 comes from the Latin word \u2018caseus\u2019, which has been found to mean \u2018to ferment\/to sour\u2019.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1874221009380237&id=364340573701629","totalInteractions":"53","reactions":"49","comments":"0","shares":"4","interactionRate":"0.0481 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2020-05-21 17:21:53<\/b><br \/> Easy roasted salmon recipe with soy sauce and honey butter. It is moist, juicy and a delicious meal for the entire family! Make it for Raya and have a feast!\n\nSoy Honey Butter Salmon \n\nIngredients:\n2 tablespoons melted unsalted SCS butter\n4 cloves garlic, minced\n1 tablespoon soy sauce\n2 tablespoons honey\n454g salmon fillet\n1 tablespoon chopped parsley\nSalt\nGround black pepper\nSliced lemons\n\nInstructions:\n1. Preheat oven to 204\u00b0C.\n2. In a small bowl, mix the garlic, soy sauce, honey, and butter together. Whisk to combine well.\n3. Rinse the salmon with cold water and pat dry with paper towels. Transfer the salmon to a big sheet of aluminum foil and drizzle the garlic soy butter mixture on the salmon. Coat well. Top with parsley, salt, and pepper. Wrap the salmon up tightly and bake for 20 minutes, or until the salmon is cooked through.\n4. Unwrap the foil, squeeze some lemon juice, garnish with the lemon, and serve immediately.\n\nSource: https:\/\/rasamalaysia.com\/soy-honey-butter-salmon\/","message":"Easy roasted salmon recipe with soy sauce and honey butter. It is moist, juicy and a delicious meal for the entire family! Make it for Raya and have a feast!\n\nSoy Honey Butter Salmon \n\nIngredients:\n2 tablespoons melted unsalted SCS butter\n4 cloves garlic, minced\n1 tablespoon soy sauce\n2 tablespoons honey\n454g salmon fillet\n1 tablespoon chopped parsley\nSalt\nGround black pepper\nSliced lemons\n\nInstructions:\n1. Preheat oven to 204\u00b0C.\n2. In a small bowl, mix the garlic, soy sauce, honey, and butter together. Whisk to combine well.\n3. Rinse the salmon with cold water and pat dry with paper towels. Transfer the salmon to a big sheet of aluminum foil and drizzle the garlic soy butter mixture on the salmon. Coat well. Top with parsley, salt, and pepper. Wrap the salmon up tightly and bake for 20 minutes, or until the salmon is cooked through.\n4. Unwrap the foil, squeeze some lemon juice, garnish with the lemon, and serve immediately.\n\nSource: https:\/\/rasamalaysia.com\/soy-honey-butter-salmon\/","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1874220119380326&id=364340573701629","totalInteractions":"97","reactions":"71","comments":"0","shares":"26","interactionRate":"0.0880 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2020-05-19 14:51:12<\/b><br \/> These easy to make Almond Butter Cookies are just perfect for Raya or a regular Saturday brunch at home!!\n\nAlmond Butter Cookies\n\nIngredients:\n227g SCS Butter\n60g icing sugar\n\u00bd tsp salt\n118g almond nibs finely chopped almonds\n1 tbsp vanilla essence\n240g plain flour sifted\n200-300g white chocolate\n100g instant cereal flakes\n\nInstructions:\n1. Preheat oven to 160\u00baC.\n2. Cream butter in a mixing bowl.\n3. Gradually add icing sugar and salt. Continue to beat until light and fluffy.\n4. Add chopped almonds and vanilla essence.\n5. Add in flour. Mix thoroughly.\n6. Shape into tablespoonful balls.\n7. Place on ungreased baking sheets.\n8. Bake for 15-20 minutes.\n9. Let it cool before removing from the baking sheets.\n10. Melt white chocolate: Heat up in the microwave (about 30 seconds) or using the double boil method (place white chocolate in a heatproof bowl over a pot of simmering water on low heat).\n11. Once melted, remove from heat.\n12. Dip the top of the cookies in the melted white chocolate.\n13.","message":"These easy to make Almond Butter Cookies are just perfect for Raya or a regular Saturday brunch at home!!\n\nAlmond Butter Cookies\n\nIngredients:\n227g SCS Butter\n60g icing sugar\n\u00bd tsp salt\n118g almond nibs finely chopped almonds\n1 tbsp vanilla essence\n240g plain flour sifted\n200-300g white chocolate\n100g instant cereal flakes\n\nInstructions:\n1. Preheat oven to 160\u00baC.\n2. Cream butter in a mixing bowl.\n3. Gradually add icing sugar and salt. Continue to beat until light and fluffy.\n4. Add chopped almonds and vanilla essence.\n5. Add in flour. Mix thoroughly.\n6. Shape into tablespoonful balls.\n7. Place on ungreased baking sheets.\n8. Bake for 15-20 minutes.\n9. Let it cool before removing from the baking sheets.\n10. Melt white chocolate: Heat up in the microwave (about 30 seconds) or using the double boil method (place white chocolate in a heatproof bowl over a pot of simmering water on low heat).\n11. Once melted, remove from heat.\n12. Dip the top of the cookies in the melted white chocolate.\n13.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1874218336047171&id=364340573701629","totalInteractions":"175","reactions":"118","comments":"2","shares":"55","interactionRate":"0.1589 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2020-05-17 16:46:11<\/b><br \/> Tartlets with raspberry mascarpone cream. Perfect for your iftar spread! #butterlicious","message":"Tartlets with raspberry mascarpone cream. Perfect for your iftar spread! #butterlicious","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1874215579380780&id=364340573701629","totalInteractions":"124","reactions":"107","comments":"12","shares":"5","interactionRate":"0.1127 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2020-05-15 18:01:33<\/b><br \/> Good things come in small packages! Don\u2019t you agree? ;)","message":"Good things come in small packages! Don\u2019t you agree? ;)","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1874214112714260&id=364340573701629","totalInteractions":"76","reactions":"70","comments":"2","shares":"4","interactionRate":"0.0692 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2020-05-13 15:24:40<\/b><br \/> Ask two people to measure out one cup of flour, and chances are they'll be slightly (or a lot) different by weight, and that can greatly affect the results of your recipe. For the most accurate flour measurement, spoon it lightly into a dry measuring cup, then level it off with a knife. Never dip the measuring cup into the flour or tap the knife against the cup, you'll pack too much flour into the measuring cup, and end up with tough, dry cookies. #SCStip","message":"Ask two people to measure out one cup of flour, and chances are they'll be slightly (or a lot) different by weight, and that can greatly affect the results of your recipe. For the most accurate flour measurement, spoon it lightly into a dry measuring cup, then level it off with a knife. Never dip the measuring cup into the flour or tap the knife against the cup, you'll pack too much flour into the measuring cup, and end up with tough, dry cookies. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1874213002714371&id=364340573701629","totalInteractions":"78","reactions":"59","comments":"8","shares":"11","interactionRate":"0.0710 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2020-05-11 13:45:37<\/b><br \/> These Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft and loaded with peanut butter and chocolate flavor. They are outrageously good! Make your Raya spread irresistible with these mouthwatering cookies!\n\nPeanut Butter Chocolate Chip Cookies\n\nIngredients: \n113g SCS unsalted butter\n318g all-purpose flour\n1 teaspoon baking soda\n1 teaspoon baking powder\n1 teaspoon fine sea salt\n202g creamy peanut butter \n100g granulated sugar\n200g packed dark brown sugar\n2 large eggs plus 1 egg yolk, at room temperature\n2 teaspoons vanilla\n340g semi-sweet chocolate chips\n\n1. Preheat oven to 176\u00baC. Line baking sheets with parchment paper.\n2. In a medium bowl whisk together the flour, baking soda, baking powder, and salt.\n3. In a large heat-safe bowl, microwave the butter until melted. Vigorously stir in the peanut butter into the hot butter until well combined. \n4. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after","message":"These Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft and loaded with peanut butter and chocolate flavor. They are outrageously good! Make your Raya spread irresistible with these mouthwatering cookies!\n\nPeanut Butter Chocolate Chip Cookies\n\nIngredients: \n113g SCS unsalted butter\n318g all-purpose flour\n1 teaspoon baking soda\n1 teaspoon baking powder\n1 teaspoon fine sea salt\n202g creamy peanut butter \n100g granulated sugar\n200g packed dark brown sugar\n2 large eggs plus 1 egg yolk, at room temperature\n2 teaspoons vanilla\n340g semi-sweet chocolate chips\n\n1. Preheat oven to 176\u00baC. Line baking sheets with parchment paper.\n2. In a medium bowl whisk together the flour, baking soda, baking powder, and salt.\n3. In a large heat-safe bowl, microwave the butter until melted. Vigorously stir in the peanut butter into the hot butter until well combined. \n4. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1874210246047980&id=364340573701629","totalInteractions":"130","reactions":"79","comments":"4","shares":"47","interactionRate":"0.1185 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2020-05-09 16:11:26<\/b><br \/> Mille feuille with chocolate cream and caramelized almond topping. Sounds perfect for iftar! #butterlicious","message":"Mille feuille with chocolate cream and caramelized almond topping. Sounds perfect for iftar! #butterlicious","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1874206896048315&id=364340573701629","totalInteractions":"111","reactions":"89","comments":"14","shares":"8","interactionRate":"0.1013 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2020-05-07 14:22:08<\/b><br \/> These Chili Garlic Shrimps are incredibly easy to make, ready in less than 15 minutes, hot, spicy and so delicious! Just perfect for Raya!\n\nIngredients:\n2 tbsp SCS Butter unsalted\n2 tbsp olive oil\n454 g large shrimp or jumbo, shelled and deveined\n\u00bd  tsp sea salt or to taste\n\u00bd tsp pepper or to taste\n5 cloves garlic minced\n2 red chili peppers chopped\n15g parsley fresh, chopped\n\nInstructions: \n1. Add the butter and olive oil to a skillet and heat over high heat. \n2. Add the shrimp to the skillet and arrange it. Season it with salt and pepper. Cook for 2 to 3 minutes until the shrimp turns pink, golden and crispy, then flip over and sear for another 2 minutes. Season this side with salt and pepper as well.\n3. Add the garlic, chilis, parsley, and stir everything together. Cook for 30 seconds or until the garlic is aromatic.\n4. Serve warm on its own, over rice or with steamed veggies.\n\nSource: https:\/\/www.jocooks.com\/recipes\/chili-garlic-shrimp\/","message":"These Chili Garlic Shrimps are incredibly easy to make, ready in less than 15 minutes, hot, spicy and so delicious! Just perfect for Raya!\n\nIngredients:\n2 tbsp SCS Butter unsalted\n2 tbsp olive oil\n454 g large shrimp or jumbo, shelled and deveined\n\u00bd  tsp sea salt or to taste\n\u00bd tsp pepper or to taste\n5 cloves garlic minced\n2 red chili peppers chopped\n15g parsley fresh, chopped\n\nInstructions: \n1. Add the butter and olive oil to a skillet and heat over high heat. \n2. Add the shrimp to the skillet and arrange it. Season it with salt and pepper. Cook for 2 to 3 minutes until the shrimp turns pink, golden and crispy, then flip over and sear for another 2 minutes. Season this side with salt and pepper as well.\n3. Add the garlic, chilis, parsley, and stir everything together. Cook for 30 seconds or until the garlic is aromatic.\n4. Serve warm on its own, over rice or with steamed veggies.\n\nSource: https:\/\/www.jocooks.com\/recipes\/chili-garlic-shrimp\/","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1874204662715205&id=364340573701629","totalInteractions":"91","reactions":"62","comments":"4","shares":"25","interactionRate":"0.0831 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2020-05-05 12:28:28<\/b><br \/> Beating together butter and sugar is almost always the first step in a cookie recipe. Start with butter that's softened and use a mixer to beat in the sugar until the mixture is light and fluffy. This usually takes about 3 to 5 minutes; just keep beating until it's no longer grainy when you rub it between your fingertips. As you cream the butter, you force in tiny air bubbles, which create the structure of the dough and will later help the cookies to rise. #SCStip","message":"Beating together butter and sugar is almost always the first step in a cookie recipe. Start with butter that's softened and use a mixer to beat in the sugar until the mixture is light and fluffy. This usually takes about 3 to 5 minutes; just keep beating until it's no longer grainy when you rub it between your fingertips. As you cream the butter, you force in tiny air bubbles, which create the structure of the dough and will later help the cookies to rise. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1874198206049184&id=364340573701629","totalInteractions":"111","reactions":"92","comments":"6","shares":"13","interactionRate":"0.1015 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2020-05-04 17:22:19<\/b><br \/> Have you decided which cookies to bake for Raya? Try these delicious cranberry and walnut shortbread cookies and delight your loved ones.\n\nCranberry and Walnut Shortbread Cookies\n\nIngredients:\n160g SCS Butter\n60g icing sugar\n1 teaspoon of vanilla essence or 1\/2 teaspoon of vanilla paste\n240g all purpose flour\n45g dried cranberries, cut into smaller pieces\n35g walnuts, chopped\n\nInstructions:\n1. Cream butter and icing sugar until light in color.\n2. Add in vanilla essence and mix till incorporated.\n3. Sift in the all purpose flour and fold till well combine.\n4. Add in cranberries and walnuts and fold till evenly distributed.\n5. Place in the fridge to chill overnight or for minimum 4 hours to let the flavor infuse and dough to be manageable.\n6. Preheat the oven to fan mode 160\u00b0C or top bottom mode 170\u00b0C.\n7. Remove chilled dough from fridge and shape the dough as desired. Place on the baking sheet, leaving 1\" apart.\n8. Place in the oven to bake for 15 minutes or until edges are lightly gold","message":"Have you decided which cookies to bake for Raya? Try these delicious cranberry and walnut shortbread cookies and delight your loved ones.\n\nCranberry and Walnut Shortbread Cookies\n\nIngredients:\n160g SCS Butter\n60g icing sugar\n1 teaspoon of vanilla essence or 1\/2 teaspoon of vanilla paste\n240g all purpose flour\n45g dried cranberries, cut into smaller pieces\n35g walnuts, chopped\n\nInstructions:\n1. Cream butter and icing sugar until light in color.\n2. Add in vanilla essence and mix till incorporated.\n3. Sift in the all purpose flour and fold till well combine.\n4. Add in cranberries and walnuts and fold till evenly distributed.\n5. Place in the fridge to chill overnight or for minimum 4 hours to let the flavor infuse and dough to be manageable.\n6. Preheat the oven to fan mode 160\u00b0C or top bottom mode 170\u00b0C.\n7. Remove chilled dough from fridge and shape the dough as desired. Place on the baking sheet, leaving 1\" apart.\n8. Place in the oven to bake for 15 minutes or until edges are lightly gold","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1874754299326908&id=364340573701629","totalInteractions":"200","reactions":"122","comments":"2","shares":"76","interactionRate":"0.1830 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b>SCS Dairy MY - 2020-05-01 12:02:18<\/b><br \/> Whip up a delicious dessert for your loved ones for iftar! This cheesecake is the alter ego to the classic New York\u2013style cheesecake with a press-in cookie crust. \n\nBurnt Cheesecake\n\nIngredients:\nSCS unsalted butter (for greasing the pan)\n900g SCS cream cheese, room temperature\n300g sugar\n6 large eggs\n474ml heavy cream\n1 tsp. kosher salt\n1 tsp. vanilla extract\n64g all-purpose flour\n\nInstructions:\n1. Place a rack in middle of oven; preheat to 204\u00b0C. Butter pan, then line with 2 overlapping 16x12\" sheets of parchment, making sure parchment comes at least 2\" above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won\u2019t end up with a clean, smooth outer edge to the cake; that\u2019s okay! Place pan on a rimmed baking sheet.\n2. Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 ","message":"Whip up a delicious dessert for your loved ones for iftar! This cheesecake is the alter ego to the classic New York\u2013style cheesecake with a press-in cookie crust. \n\nBurnt Cheesecake\n\nIngredients:\nSCS unsalted butter (for greasing the pan)\n900g SCS cream cheese, room temperature\n300g sugar\n6 large eggs\n474ml heavy cream\n1 tsp. kosher salt\n1 tsp. vanilla extract\n64g all-purpose flour\n\nInstructions:\n1. Place a rack in middle of oven; preheat to 204\u00b0C. Butter pan, then line with 2 overlapping 16x12\" sheets of parchment, making sure parchment comes at least 2\" above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won\u2019t end up with a clean, smooth outer edge to the cake; that\u2019s okay! Place pan on a rimmed baking sheet.\n2. Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 ","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1871471749655163&id=364340573701629","totalInteractions":"417","reactions":"229","comments":"18","shares":"170","interactionRate":"0.3823 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"}]},{"type":"columnChart","placeholders":{"clientName":"MOB Digital Sdn Bhd","metricName":"Facebook Custom Reach (Collumn Chart) | SCS Dairy MY","timePeriod":"05\/01\/2020 - 05\/31\/2020","interval":"daily","notes":""},"metaData":{"dim1":{"labels":"PROFILES"},"dashboardName":"MASTER TEMPLATE"},"data":[["Facebook Custom Reach (Collumn Chart) | SCS Dairy MY"],[],["","SCS Dairy MY"],["05\/01\/2020",12066],["05\/02\/2020",5230],["05\/03\/2020",5450],["05\/04\/2020",9365],["05\/05\/2020",7998],["05\/06\/2020",5335],["05\/07\/2020",5186],["05\/08\/2020",5482],["05\/09\/2020",5852],["05\/10\/2020",5895],["05\/11\/2020",6350],["05\/12\/2020",3255],["05\/13\/2020",5137],["05\/14\/2020",3636],["05\/15\/2020",6095],["05\/16\/2020",4307],["05\/17\/2020",8356],["05\/18\/2020",3821],["05\/19\/2020",6279],["05\/20\/2020",3941],["05\/21\/2020",8419],["05\/22\/2020",8506],["05\/23\/2020",7081],["05\/24\/2020",8204],["05\/25\/2020",7686],["05\/26\/2020",4902],["05\/27\/2020",8207],["05\/28\/2020",5151],["05\/29\/2020",5485],["05\/30\/2020",3527],["05\/31\/2020",8417]]},{"type":"columnChart","placeholders":{"clientName":"MOB Digital Sdn Bhd","metricName":"Facebook Total Engagements | SCS Dairy MY","timePeriod":"05\/01\/2020 - 05\/31\/2020","interval":"daily","notes":""},"metaData":{"dim2":{"labels":"PROFILES"},"dashboardName":"MASTER TEMPLATE"},"data":[["Facebook Total Engagements | SCS Dairy MY"],[],["","Total Engagements"],["SCS Dairy MY",7147]]}]