[{"type":"table","placeholders":{"clientName":"MOB Digital Sdn Bhd","metricName":"Facebook Own Posts Table | SCS Dairy MY","timePeriod":"06\/28\/2020 - 08\/31\/2020","interval":"total","notes":""},"metaData":{"columns":[{"id":"time","title":"Post","type":"facebookOwnPost","width":0.1},{"id":"attachmentPreviewPicture","title":"Thumbnail","type":"image","hidden":true,"width":0.1},{"id":"importTime","title":"Last Updated","type":"string","width":0.04},{"id":"totalInteractions","title":"Total Interactions","type":"integer","width":0.02},{"id":"reactions","title":"Reactions","type":"integer","width":0.02},{"id":"negativeReactions","title":"Negative Reactions","type":"integer","width":0.02},{"id":"negativeFeedbackUnique","title":"Negative Feedback (Unique)","type":"integer","hidden":true,"width":0.02},{"id":"likes","title":"Likes","type":"integer","hidden":true,"width":0.02},{"id":"love","title":"Love","type":"integer","hidden":true,"width":0.02},{"id":"wow","title":"Wow","type":"integer","hidden":true,"width":0.02},{"id":"haha","title":"Haha","type":"integer","hidden":true,"width":0.02},{"id":"sad","title":"Sad","type":"integer","hidden":true,"width":0.02},{"id":"angry","title":"Angry","type":"integer","hidden":true,"width":0.02},{"id":"comments","title":"Comments","type":"integer","width":0.02},{"id":"shares","title":"Shares","type":"integer","width":0.02},{"id":"engagements","title":"Engagements","type":"integer","width":0.02},{"id":"linkClicksUnique","title":"Link clicks (Unique)","type":"integer","width":0.02},{"id":"post_clicks","title":"Total clicks","type":"integer","width":0.02},{"id":"impressions","title":"Impressions","type":"integer","hidden":true,"width":0.02},{"id":"totalReach","title":"Total reach","type":"integer","width":0.02},{"id":"unpaidReach","title":"Organic reach","type":"integer","width":0.02},{"id":"paidReach","title":"Paid reach","type":"integer","width":0.02},{"id":"engagedUsers","title":"Engaged Users","type":"integer","hidden":true,"width":0.02},{"id":"engagementRate","title":"Engagement Rate","type":"percent","width":0.02},{"id":"virality","title":"Virality","type":"percent","width":0.02},{"id":"isSharedPost","title":"Shared Post?","type":"boolean","hidden":true,"width":0.02},{"id":"isSpherical","title":"Spherical Content?","type":"boolean","hidden":true,"width":0.02},{"id":"privacy","title":"Targeting","type":"string","width":0.02},{"id":"postType","title":"Type","width":0.02},{"id":"isExpired","title":"Expired?","type":"boolean","width":0.02},{"id":"is_hidden","title":"Hidden?","type":"boolean","hidden":"true","width":0.02}],"paginate":true,"sortBy":"time","sortDir":"DESC"},"data":[{"externalId":"364340573701629_1979361385532865","pageName":"SCS Dairy MY","time":"SCS Dairy MY - 2020-07-29 11:47:10<\/b>
Love ondeh-ondeh? Add more flavour to your Hari Raya Haji celebrations with this delicious Ondeh-Ondeh cake. Pandan Swiss meringue buttercream icing made with SCS Unsalted Butter, coated with dried coconut flakes and layered inside with gula melaka filling make this cake simply delectable!\n\nOndeh-Ondeh Cake\n\nIngredients for sponge cake: \n110g cake flour or all purpose flour\n\u00bd tsp double action baking powder \n\u00bd tsp salt\n5 nos eggs\n40ml water\n1 tsp pandan paste\n50ml vegetable oil \n50g coconut cream\n\nIngredients for filling:\n250g gula melaka, finely chopped\n100ml water\n5 pcs pandan leaves\n250g fresh grated coconut\n\u00bd tsp salt\n\nIngredients for Italian meringue buttercream:\n400g SCS Unsalted Butter (softened)\n200g granulated sugar\n100ml water\n100g egg whites\n\nInstructions for sponge cake:\n1. In a mixing bowl, whisk cake flour, baking powder, salt, eggs, water and pandan paste on maximum speed for 7-10 minutes until the batter turns pale green, fluffy and thick.\n2. Reduce to speed 1 and gradually pour in vegetable oil and coconut cream. Gently fold with a spatula until evenly combined.\n3. Line a 9-inch cake pan with parchment paper and pour in batter. Bake at 180\u00b0C for about 45 minutes.*\n4. Once cooled, slice the cake into 3 equal horizontal layers. Set aside.\n\nInstructions for filling:\n1. Add finely chopped gula melaka, water and pandan leaves in a saucepan and boil until gula melaka is melted and mixture comes together.\n2. Strain the melted gula melaka and boil again until it thickens into a syrup consistency. Add in fresh grated coconut and salt and continue to cook for about 10 minutes. Add salt to taste.\n3. Once the gula melaka syrup is cooled, divide it into 2 equal portions. Set aside.\n\nInstructions for Italian meringue buttercream:\n1. Boil granulated sugar and water in a saucepan until the sugar syrup reaches the softball stage.\n2. In a mixing bowl, whisk egg white at high speed until soft peak stage.\n3. Gradually pour in sugar syrup, the bowl should feel hot. Continue to whisk until firm peak stage then reduce to low speed. The bowl should feel lukewarm.\n4. Gradually add in softened SCS Unsalted Butter and whisk at medium speed until it forms a homogenous mixture of buttercream. Continue whisking until the buttercream turns pale yellow or white. Set aside\n\nInstructions for assembling cake:\n1. Spread a portion of gula melaka filling on a layer of pandan sponge cake. Place the other layer of cake on top and repeat the step.\n2. Place the final layer of pandan sponge cake on top. Crumb coat the assembled cake with the buttercream by spreading a thin layer around the entire cake. Let it set it in the freezer for 15 minutes.\n3. Apply a thin layer of buttercream around the crumb coat to get a clean finish. Dust the sides of the cake with desiccated coconut. Pipe rosettes as desired at the top of the cake and\/or decorate with pieces of ondeh ondeh. \n4. Let the cake set in the chiller for about an hour before serving.\n\n*Tip: Cake is done when skewer stick inserted in centre comes out clean. \n\nSource: http:\/\/www.primaflour.com\/recipe\/ondeh-ondeh-cake\/","importTime":"08\/28\/2020 08:15:34","message":"Love ondeh-ondeh? Add more flavour to your Hari Raya Haji celebrations with this delicious Ondeh-Ondeh cake. Pandan Swiss meringue buttercream icing made with SCS Unsalted Butter, coated with dried coconut flakes and layered inside with gula melaka filling make this cake simply delectable!\n\nOndeh-Ondeh Cake\n\nIngredients for sponge cake: \n110g cake flour or all purpose flour\n\u00bd tsp double action baking powder \n\u00bd tsp salt\n5 nos eggs\n40ml water\n1 tsp pandan paste\n50ml vegetable oil \n50g coconut cream\n\nIngredients for filling:\n250g gula melaka, finely chopped\n100ml water\n5 pcs pandan leaves\n250g fresh grated coconut\n\u00bd tsp salt\n\nIngredients for Italian meringue buttercream:\n400g SCS Unsalted Butter (softened)\n200g granulated sugar\n100ml water\n100g egg whites\n\nInstructions for sponge cake:\n1. In a mixing bowl, whisk cake flour, baking powder, salt, eggs, water and pandan paste on maximum speed for 7-10 minutes until the batter turns pale green, fluffy and thick.\n2. Reduce to speed 1 and gradually pour in vegetable oil and coconut cream. Gently fold with a spatula until evenly combined.\n3. Line a 9-inch cake pan with parchment paper and pour in batter. Bake at 180\u00b0C for about 45 minutes.*\n4. Once cooled, slice the cake into 3 equal horizontal layers. Set aside.\n\nInstructions for filling:\n1. Add finely chopped gula melaka, water and pandan leaves in a saucepan and boil until gula melaka is melted and mixture comes together.\n2. Strain the melted gula melaka and boil again until it thickens into a syrup consistency. Add in fresh grated coconut and salt and continue to cook for about 10 minutes. Add salt to taste.\n3. Once the gula melaka syrup is cooled, divide it into 2 equal portions. Set aside.\n\nInstructions for Italian meringue buttercream:\n1. Boil granulated sugar and water in a saucepan until the sugar syrup reaches the softball stage.\n2. In a mixing bowl, whisk egg white at high speed until soft peak stage.\n3. Gradually pour in sugar syrup, the bowl should feel hot. Continue to whisk until firm peak stage then reduce to low speed. The bowl should feel lukewarm.\n4. Gradually add in softened SCS Unsalted Butter and whisk at medium speed until it forms a homogenous mixture of buttercream. Continue whisking until the buttercream turns pale yellow or white. Set aside\n\nInstructions for assembling cake:\n1. Spread a portion of gula melaka filling on a layer of pandan sponge cake. Place the other layer of cake on top and repeat the step.\n2. Place the final layer of pandan sponge cake on top. Crumb coat the assembled cake with the buttercream by spreading a thin layer around the entire cake. Let it set it in the freezer for 15 minutes.\n3. Apply a thin layer of buttercream around the crumb coat to get a clean finish. Dust the sides of the cake with desiccated coconut. Pipe rosettes as desired at the top of the cake and\/or decorate with pieces of ondeh ondeh. \n4. Let the cake set in the chiller for about an hour before serving.\n\n*Tip: Cake is done when skewer stick inserted in centre comes out clean. \n\nSource: http:\/\/www.primaflour.com\/recipe\/ondeh-ondeh-cake\/","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1979361385532865&id=364340573701629","totalInteractions":"495","reactions":"358","negativeReactions":"0","negativeFeedbackUnique":"4","likes":"342","love":"11","wow":"5","haha":"0","sad":"0","angry":"0","comments":"32","shares":"105","engagements":"736","linkClicksUnique":"38","post_clicks":"378","impressions":"12492","totalReach":"11750","unpaidReach":"11275","paidReach":"464","engagedUsers":"687","engagementRate":"5.8468 %","privacy":"Public","postType":"Photo","isSharedPost":"No","isSpherical":"No","virality":"16 %","isExpired":"No","is_hidden":"No","expireTime":"","attachmentPreviewPicture":"https:\/\/scontent-iad3-1.xx.fbcdn.net\/v\/t1.0-9\/p720x720\/116288566_1979356008866736_7436725581965789009_o.jpg?_nc_cat=105&_nc_sid=8024bb&_nc_ohc=CdL_3DQlAYEAX9TfWWk&_nc_ht=scontent-iad3-1.xx&tp=6&oh=8a19ca050b452f4cb44e2e395c6c113c&oe=5F6EF4E6"},{"externalId":"364340573701629_1964407813694889","pageName":"SCS Dairy MY","time":"SCS Dairy MY - 2020-07-21 11:45:01<\/b>
These delicious Cream Puffs made with SCS Salted Butter and yobick Original will simply melt in your mouth!\n\nRemember to join our #yobickxSCS WhatsApp & Menang contest and stand a chance to win RM20,000 worth of prizes! \n\nClick on this link to join now: https:\/\/wa.me\/60194082600 \n\nCream Puff with Custard Filling\n\nIngredients for Cream Puff Base:\n125g SCS Salted Butter\n250ml water \n5g salt\n1\u00bd tsp baking powder\n150g flour\n2 egg yolks\n3 whole eggs\n\nIngredients for Custard Filling:\n15g SCS Salted Butter\n200ml yobick Original\n2 egg yolks\n50g sugar\n20g flour\n200ml whipping cream\n\nInstructions:\n\nCream Puff Base Method:\n1. Pour water, salt, baking powder and SCS Salted Butter into a saucepan and bring to a boil. Add flour and stir thoroughly until well combined.\n2. Remove the batter from heat and let it cool. Transfer into a mixer and beat slowly. Add egg yolks and then whole eggs, one at a time until well combined. Pour the batter into a piping bag with nozzle and pipe it on a baking tray. \n3. Bake at 180\u00b0C for 30 to 40 minutes. Set aside.\n\nCustard Filling Method:\n1. Pour yobick Original, egg yolks, sugar, flour and SCS Salted Butter into a saucepan and cook slowly until 80\u00b0C. Stir carefully until well combined. \n2. Whip the cream until fluffy then fold the custard into the cream. \n3. Pour the custard filling into piping bag with nozzle and pipe it into cream puff shell.\n4. Chill in the refrigerator before serving. \nOptional: Sprinkle some icing sugar on top of the cream puffs before serving. \n\n#yobickxSCS #SCSDairyMY #yobickmalaysia","importTime":"08\/20\/2020 08:15:18","message":"These delicious Cream Puffs made with SCS Salted Butter and yobick Original will simply melt in your mouth!\n\nRemember to join our #yobickxSCS WhatsApp & Menang contest and stand a chance to win RM20,000 worth of prizes! \n\nClick on this link to join now: https:\/\/wa.me\/60194082600 \n\nCream Puff with Custard Filling\n\nIngredients for Cream Puff Base:\n125g SCS Salted Butter\n250ml water \n5g salt\n1\u00bd tsp baking powder\n150g flour\n2 egg yolks\n3 whole eggs\n\nIngredients for Custard Filling:\n15g SCS Salted Butter\n200ml yobick Original\n2 egg yolks\n50g sugar\n20g flour\n200ml whipping cream\n\nInstructions:\n\nCream Puff Base Method:\n1. Pour water, salt, baking powder and SCS Salted Butter into a saucepan and bring to a boil. Add flour and stir thoroughly until well combined.\n2. Remove the batter from heat and let it cool. Transfer into a mixer and beat slowly. Add egg yolks and then whole eggs, one at a time until well combined. Pour the batter into a piping bag with nozzle and pipe it on a baking tray. \n3. Bake at 180\u00b0C for 30 to 40 minutes. Set aside.\n\nCustard Filling Method:\n1. Pour yobick Original, egg yolks, sugar, flour and SCS Salted Butter into a saucepan and cook slowly until 80\u00b0C. Stir carefully until well combined. \n2. Whip the cream until fluffy then fold the custard into the cream. \n3. Pour the custard filling into piping bag with nozzle and pipe it into cream puff shell.\n4. Chill in the refrigerator before serving. \nOptional: Sprinkle some icing sugar on top of the cream puffs before serving. \n\n#yobickxSCS #SCSDairyMY #yobickmalaysia","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1964407813694889&id=364340573701629","totalInteractions":"224","reactions":"137","negativeReactions":"0","negativeFeedbackUnique":"3","likes":"129","love":"7","wow":"1","haha":"0","sad":"0","angry":"0","comments":"9","shares":"78","engagements":"694","linkClicksUnique":"41","post_clicks":"557","impressions":"17050","totalReach":"15379","unpaidReach":"7322","paidReach":"8263","engagedUsers":"612","engagementRate":"3.9795 %","privacy":"Public","postType":"Video","isSharedPost":"No","isSpherical":"No","virality":"11 %","isExpired":"No","is_hidden":"No","expireTime":"","attachmentPreviewPicture":"https:\/\/scontent-iad3-1.xx.fbcdn.net\/v\/t15.5256-10\/p720x720\/110207460_1006107866513775_2295960455391645644_n.jpg?_nc_cat=105&_nc_sid=ad6a45&_nc_eui2=AeEyFDG4AWRYFV40xlE5YFFxVqGDys1RNclWoYPKzVE1yVyTnRf7cKLx9f66K0sWxiS_BhVJAfFS8Ea7AjVfNn06&_nc_ohc=ZDOiF3Lly-4AX-HIqOa&_nc_ht=scontent-iad3-1.xx&oh=0e5e96089c1fa37eff64ab984c779bbe&oe=5F6212C3"},{"externalId":"364340573701629_2010662925736044","pageName":"SCS Dairy MY","time":"SCS Dairy MY - 2020-08-28 16:02:34<\/b>
Rich vanilla pastry cream filled into a buttery mini tart shell and covered with fresh fruit make these tarts a true classic.\n\n#SCSrecipes #JustAddSCS\n\nClassic Fruit Tarts\n\nIngredients:\nFor the tart dough:\n170g SCS Unsalted Butter (cold)\n360g all-purpose flour\n1 tbsp granulated sugar\n1 tsp salt\n63g vegetable shortening (cold)\n118ml cold water\n\nFor the pastry cream:\n2 tbsp SCS Unsalted Butter\n355ml whole milk\n\u00be tsp salt\n5 large egg yolks\n150g sugar\n3 tbsp cornstarch\n\u00bd tsp pure vanilla extract\n\nFor the fruit topping:\n16 mandarin orange segments\n3 kiwi fruits peeled halved and sliced\n4 large strawberries hulled and sliced\n55g blueberries\n112g apple jelly\n1 tsp water\n\nInstructions for the dough:\n1. Add flour, sugar, and salt to the bowl of a food processor. Pulse a few times to combine. Cut the cold SCS Unsalted Butter into cubes. Add to the flour mixture along with the vegetable shortening. Turn processor on and let run it for 5 seconds. Then drizzle in cold water. Keep processing until mixture begins to clump.\n2. Pour dough mixture onto a clean surface. Using your hands, pull the dough together into one ball. Cut ball in half and form two discs of the same size and shape. Cover each disc in plastic wrap. Refrigerate until cold, for at least 2 hours.\n\nInstructions for the pastry cream:\n1. In a medium saucepan, heat the milk and salt over medium flame until just about to boil. Remove from heat. \n2. In a large bowl, whisk the egg yolks and sugar for about 1 minute until the mixture is pale yellow. Add the cornstarch and whisk together. Slowly pour the scalded milk into the egg yolk mixture while whisking.\n3. Pour the mixture back into the saucepan and heat over medium flame. Whisk constantly until the mixture thickens to a pudding, for about 6 minutes. \n4. Remove from heat and continue to whisk for 2 minutes to cool it down. Whisk the vanilla extract and SCS Unsalted Butter into the pudding until the butter has melted. \n5. Cover the pastry cream with plastic wrap so that the plastic touches the top of it to prevent a film from forming on top. Refrigerate until the mixture has completely cooled, for about 2 hours.\n\nInstructions for the tarts:\n1. Remove the chilled dough from the refrigerator and allow it to soften on counter for 15 minutes so it will be easier to roll. Dust a clean surface and rolling pin with flour. Unwrap the dough and cut each disc in half. Place one half on the floured surface and begin rolling into a large circle, about \u00bd-inch thick and 6 inches in diameter.\n2. Place the rolled dough into a 4\u00bd-inch tart dish with a removable bottom. Don\u2019t stretch the dough. If the dough is stretched, it will shrink while baking. Fold over the excess dough and push it into the flutes of the tart dish to create thick edges. Cut off the excess dough that hangs over the top. Repeat the process with the other dough halves. Place the shells into the freezer for 10 minutes to chill before baking. Preheat the oven to 190\u00b0C.\n3. Remove the shells from the freezer. Cut 4 (5-by-5-inch) squares of foil and place on top of the unbaked shells. Place pie weights or dried beans on top of the foil to weigh it down and prevent the pie crusts from rising while baking. Bake for 15 minutes in the preheated oven. Remove from the oven and discard the foil (weights or beans can be reserved for a future use). Gently prick the bottom of the dough with a fork. Bake for another 18 minutes until the bottom begins to turn golden brown. Remove from the oven and cool completely (at least 30 minutes) before filling.\n4. Once the pastry cream has chilled and the shells have cooled, distribute the pastry cream evenly among the 4 shells. Using the back of a spoon, spread the filling into the tart shell, creating a smooth, flat layer.\n\nInstructions for the topping:\n1. Using a knife, gently make a cross indentation in the pastry cream in the center to separate it into 4 quadrants. In the left half of the tart, stack 4 mandarin orange segments vertically from the top of the tart to the bottom. In the top right quadrant, arrange 2 kiwi slices decoratively. In the bottom right quadrant, stack 1 tablespoon of blueberries. Finally, fan 1 sliced strawberry in the center of the tart. Repeat with the other 3 tarts.\n2. Put the jelly and water in a small bowl. Microwave for 15 seconds and stir. Gently and lightly brush some jelly mixture onto the fruit to seal it. This will prevent it from drying out and add a beautiful sheen. Discard any leftover jelly mixture.\n3. Serve tarts immediately. Refrigerate leftovers for 1 day. Tarts are best eaten on the same day.\n\nSource: http:\/\/www.certifiedpastryaficionado.com\/classic-fruit-tarts\/","importTime":"09\/04\/2020 14:15:21","message":"Rich vanilla pastry cream filled into a buttery mini tart shell and covered with fresh fruit make these tarts a true classic.\n\n#SCSrecipes #JustAddSCS\n\nClassic Fruit Tarts\n\nIngredients:\nFor the tart dough:\n170g SCS Unsalted Butter (cold)\n360g all-purpose flour\n1 tbsp granulated sugar\n1 tsp salt\n63g vegetable shortening (cold)\n118ml cold water\n\nFor the pastry cream:\n2 tbsp SCS Unsalted Butter\n355ml whole milk\n\u00be tsp salt\n5 large egg yolks\n150g sugar\n3 tbsp cornstarch\n\u00bd tsp pure vanilla extract\n\nFor the fruit topping:\n16 mandarin orange segments\n3 kiwi fruits peeled halved and sliced\n4 large strawberries hulled and sliced\n55g blueberries\n112g apple jelly\n1 tsp water\n\nInstructions for the dough:\n1. Add flour, sugar, and salt to the bowl of a food processor. Pulse a few times to combine. Cut the cold SCS Unsalted Butter into cubes. Add to the flour mixture along with the vegetable shortening. Turn processor on and let run it for 5 seconds. Then drizzle in cold water. Keep processing until mixture begins to clump.\n2. Pour dough mixture onto a clean surface. Using your hands, pull the dough together into one ball. Cut ball in half and form two discs of the same size and shape. Cover each disc in plastic wrap. Refrigerate until cold, for at least 2 hours.\n\nInstructions for the pastry cream:\n1. In a medium saucepan, heat the milk and salt over medium flame until just about to boil. Remove from heat. \n2. In a large bowl, whisk the egg yolks and sugar for about 1 minute until the mixture is pale yellow. Add the cornstarch and whisk together. Slowly pour the scalded milk into the egg yolk mixture while whisking.\n3. Pour the mixture back into the saucepan and heat over medium flame. Whisk constantly until the mixture thickens to a pudding, for about 6 minutes. \n4. Remove from heat and continue to whisk for 2 minutes to cool it down. Whisk the vanilla extract and SCS Unsalted Butter into the pudding until the butter has melted. \n5. Cover the pastry cream with plastic wrap so that the plastic touches the top of it to prevent a film from forming on top. Refrigerate until the mixture has completely cooled, for about 2 hours.\n\nInstructions for the tarts:\n1. Remove the chilled dough from the refrigerator and allow it to soften on counter for 15 minutes so it will be easier to roll. Dust a clean surface and rolling pin with flour. Unwrap the dough and cut each disc in half. Place one half on the floured surface and begin rolling into a large circle, about \u00bd-inch thick and 6 inches in diameter.\n2. Place the rolled dough into a 4\u00bd-inch tart dish with a removable bottom. Don\u2019t stretch the dough. If the dough is stretched, it will shrink while baking. Fold over the excess dough and push it into the flutes of the tart dish to create thick edges. Cut off the excess dough that hangs over the top. Repeat the process with the other dough halves. Place the shells into the freezer for 10 minutes to chill before baking. Preheat the oven to 190\u00b0C.\n3. Remove the shells from the freezer. Cut 4 (5-by-5-inch) squares of foil and place on top of the unbaked shells. Place pie weights or dried beans on top of the foil to weigh it down and prevent the pie crusts from rising while baking. Bake for 15 minutes in the preheated oven. Remove from the oven and discard the foil (weights or beans can be reserved for a future use). Gently prick the bottom of the dough with a fork. Bake for another 18 minutes until the bottom begins to turn golden brown. Remove from the oven and cool completely (at least 30 minutes) before filling.\n4. Once the pastry cream has chilled and the shells have cooled, distribute the pastry cream evenly among the 4 shells. Using the back of a spoon, spread the filling into the tart shell, creating a smooth, flat layer.\n\nInstructions for the topping:\n1. Using a knife, gently make a cross indentation in the pastry cream in the center to separate it into 4 quadrants. In the left half of the tart, stack 4 mandarin orange segments vertically from the top of the tart to the bottom. In the top right quadrant, arrange 2 kiwi slices decoratively. In the bottom right quadrant, stack 1 tablespoon of blueberries. Finally, fan 1 sliced strawberry in the center of the tart. Repeat with the other 3 tarts.\n2. Put the jelly and water in a small bowl. Microwave for 15 seconds and stir. Gently and lightly brush some jelly mixture onto the fruit to seal it. This will prevent it from drying out and add a beautiful sheen. Discard any leftover jelly mixture.\n3. Serve tarts immediately. Refrigerate leftovers for 1 day. Tarts are best eaten on the same day.\n\nSource: http:\/\/www.certifiedpastryaficionado.com\/classic-fruit-tarts\/","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=2010662925736044&id=364340573701629","totalInteractions":"214","reactions":"158","negativeReactions":"0","negativeFeedbackUnique":"1","likes":"152","love":"5","wow":"1","haha":"0","sad":"0","angry":"0","comments":"2","shares":"54","engagements":"277","linkClicksUnique":"8","post_clicks":"119","impressions":"7522","totalReach":"7225","unpaidReach":"6775","paidReach":"571","engagedUsers":"278","engagementRate":"3.8478 %","privacy":"Public","postType":"Photo","isSharedPost":"No","isSpherical":"No","virality":"10 %","isExpired":"No","is_hidden":"No","expireTime":"","attachmentPreviewPicture":"https:\/\/scontent-bos3-1.xx.fbcdn.net\/v\/t1.0-9\/p720x720\/117767315_2010662122402791_4768691829295280138_o.jpg?_nc_cat=108&_nc_sid=8024bb&_nc_ohc=h8lz392yjnoAX8KoJoI&_nc_ht=scontent-bos3-1.xx&tp=6&oh=1376ed37a47ae2c8c9935af4fd758416&oe=5F78C61D"},{"externalId":"364340573701629_1988770864591917","pageName":"SCS Dairy MY","time":"SCS Dairy MY - 2020-08-01 15:22:38<\/b>
This decadent and rich Dark Chocolate Truffle Tart is a chocolate lover\u2019s dream come true. The ganache with SCS Salted Butter in it takes the taste of this tart to a whole new level.\n\n#SCSrecipes #JustAddSCS\n\nDark Chocolate Truffle Tart\n\nIngredients:\nFor the crust:\n4 tbsp SCS Salted Butter\n120g chocolate wafer crumbs\n\nFor the ganache:\n4 tbsp SCS Salted Butter (cut into pieces)\n360ml heavy cream\n340g dark chocolate, roughly chopped\n1 tbsp flaky sea salt\n\nInstructions:\n1. Preheat oven to 176\u00b0C.\n2. To make the crust, grind the chocolate wafers in a food processor and measure out 120g. \n3. Combine the grinded chocolate wafers with melted SCS Salted Butter until moist and the mixture feels like wet sand.\n4. Press the crust into a 10-inch tart pan with a removeable bottom, and up the sides, making sure it is well packed in and even. Use the bottom of a flat measuring cup to even out.\n5. Bake the crust for 10-12 minutes. Allow to cool.\n6. To make the ganache, heat the heavy cream in a saucepan until it is just starting to simmer.\n7. Remove from the heat and add the chopped chocolate, and let it sit for a few minutes. The smaller the pieces of the chocolate, the more quickly they will melt. \n8. Whisk the chocolate and cream until the mixture is smooth and shiny. Add SCS Salted Butter, a couple of pieces at a time, whisking well.\n9. Pour the ganache into the prepared tart shell. Carefully place the tart in the refrigerator to set for at least 2 hours before slicing. Scatter the sea salt over the top of the tart when it has set so that it doesn't sink in.\n\nSource: https:\/\/theviewfromgreatisland.com\/dark-chocolate-truffle-tart-recipe\/","importTime":"08\/31\/2020 14:15:26","message":"This decadent and rich Dark Chocolate Truffle Tart is a chocolate lover\u2019s dream come true. The ganache with SCS Salted Butter in it takes the taste of this tart to a whole new level.\n\n#SCSrecipes #JustAddSCS\n\nDark Chocolate Truffle Tart\n\nIngredients:\nFor the crust:\n4 tbsp SCS Salted Butter\n120g chocolate wafer crumbs\n\nFor the ganache:\n4 tbsp SCS Salted Butter (cut into pieces)\n360ml heavy cream\n340g dark chocolate, roughly chopped\n1 tbsp flaky sea salt\n\nInstructions:\n1. Preheat oven to 176\u00b0C.\n2. To make the crust, grind the chocolate wafers in a food processor and measure out 120g. \n3. Combine the grinded chocolate wafers with melted SCS Salted Butter until moist and the mixture feels like wet sand.\n4. Press the crust into a 10-inch tart pan with a removeable bottom, and up the sides, making sure it is well packed in and even. Use the bottom of a flat measuring cup to even out.\n5. Bake the crust for 10-12 minutes. Allow to cool.\n6. To make the ganache, heat the heavy cream in a saucepan until it is just starting to simmer.\n7. Remove from the heat and add the chopped chocolate, and let it sit for a few minutes. The smaller the pieces of the chocolate, the more quickly they will melt. \n8. Whisk the chocolate and cream until the mixture is smooth and shiny. Add SCS Salted Butter, a couple of pieces at a time, whisking well.\n9. Pour the ganache into the prepared tart shell. Carefully place the tart in the refrigerator to set for at least 2 hours before slicing. Scatter the sea salt over the top of the tart when it has set so that it doesn't sink in.\n\nSource: https:\/\/theviewfromgreatisland.com\/dark-chocolate-truffle-tart-recipe\/","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1988770864591917&id=364340573701629","totalInteractions":"223","reactions":"165","negativeReactions":"0","negativeFeedbackUnique":"1","likes":"159","love":"6","wow":"0","haha":"0","sad":"0","angry":"0","comments":"20","shares":"38","engagements":"584","linkClicksUnique":"19","post_clicks":"419","impressions":"10533","totalReach":"9902","unpaidReach":"8711","paidReach":"1157","engagedUsers":"500","engagementRate":"5.0495 %","privacy":"Public","postType":"Album","isSharedPost":"No","isSpherical":"No","virality":"10 %","isExpired":"No","is_hidden":"No","expireTime":"","attachmentPreviewPicture":"https:\/\/scontent-iad3-1.xx.fbcdn.net\/v\/t1.0-9\/p720x720\/116701353_1988770561258614_1426384569170406626_o.jpg?_nc_cat=106&_nc_sid=8024bb&_nc_ohc=NTO6imJk6loAX_NMI00&_nc_ht=scontent-iad3-1.xx&tp=6&oh=3293e27909b353d58682a99929e40ee3&oe=5F730B54"},{"externalId":"364340573701629_1942735339195470","pageName":"SCS Dairy MY","time":"SCS Dairy MY - 2020-07-01 01:18:39<\/b>
yobick x SCS WhatsApp & Menang Contest Terms and Conditions","importTime":"08\/18\/2020 15:12:15","message":"yobick x SCS WhatsApp & Menang Contest Terms and Conditions","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1942735339195470&id=364340573701629","totalInteractions":"41","reactions":"29","negativeReactions":"0","negativeFeedbackUnique":"2","likes":"29","love":"0","wow":"0","haha":"0","sad":"0","angry":"0","comments":"7","shares":"5","engagements":"87","linkClicksUnique":"0","post_clicks":"58","impressions":"2998","totalReach":"2521","unpaidReach":"2521","paidReach":"0","engagedUsers":"82","engagementRate":"3.2527 %","privacy":"Public","postType":"Note","isSharedPost":"No","isSpherical":"No","virality":"9 %","isExpired":"No","is_hidden":"No","expireTime":"","attachmentPreviewPicture":"https:\/\/scontent-atl3-1.xx.fbcdn.net\/v\/t1.0-9\/s720x720\/106422186_1942735629195441_8340831198339378607_o.png?_nc_cat=101&_nc_sid=74df0b&_nc_eui2=AeHF9DrEOb0W6rzO6IIw8K6LURBRv7evMINREFG_t68wgy6yshJ9vqWoJ4ZmbaVXOZg5A8MeJWpfayLv3rPihhIG&_nc_ohc=I7JRh1LbmG0AX-XYtLc&_nc_ht=scontent-atl3-1.xx&oh=e9e125cea8d78b36de60f073fd1a4192&oe=5F5F4FDA"},{"externalId":"364340573701629_2010647392404264","pageName":"SCS Dairy MY","time":"SCS Dairy MY - 2020-08-17 14:33:31<\/b>
These super simple tarts made with SCS Cream Cheese Spread and topped with fruits are delicious and refreshing! The goodness of SCS Cream Cheese Spread make these tarts totally irresistible! \n\n#SCSrecipes #JustAddSCS\n\nCream Cheese Tarts topped with Fruits\n\nIngredients:\n200g SCS Cream Cheese Spread (softened)\n397g condensed milk\n78ml lemon juice\n\u00bd tsp vanilla extract\n12 small tart shells (packaged)\nSliced fresh or frozen fruits of choice\n\nInstructions:\n1. Beat SCS Cream Cheese Spread in a large bowl until fluffy.\n2. Gradually beat in condensed milk until smooth.\n3. Stir in lemon juice and vanilla. Spoon into the tart shells which have been baked according to the package direction. \n4. Chill 2 hours or until set.\n5. Top with fruits of choice.\n\nSource: https:\/\/www.myorganizedchaos.net\/2013\/05\/summer-dessert-cream-cheese-tarts-topped-with-fruit","importTime":"09\/04\/2020 14:15:21","message":"These super simple tarts made with SCS Cream Cheese Spread and topped with fruits are delicious and refreshing! The goodness of SCS Cream Cheese Spread make these tarts totally irresistible! \n\n#SCSrecipes #JustAddSCS\n\nCream Cheese Tarts topped with Fruits\n\nIngredients:\n200g SCS Cream Cheese Spread (softened)\n397g condensed milk\n78ml lemon juice\n\u00bd tsp vanilla extract\n12 small tart shells (packaged)\nSliced fresh or frozen fruits of choice\n\nInstructions:\n1. Beat SCS Cream Cheese Spread in a large bowl until fluffy.\n2. Gradually beat in condensed milk until smooth.\n3. Stir in lemon juice and vanilla. Spoon into the tart shells which have been baked according to the package direction. \n4. Chill 2 hours or until set.\n5. Top with fruits of choice.\n\nSource: https:\/\/www.myorganizedchaos.net\/2013\/05\/summer-dessert-cream-cheese-tarts-topped-with-fruit","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=2010647392404264&id=364340573701629","totalInteractions":"130","reactions":"108","negativeReactions":"0","negativeFeedbackUnique":"0","likes":"106","love":"2","wow":"0","haha":"0","sad":"0","angry":"0","comments":"0","shares":"22","engagements":"229","linkClicksUnique":"8","post_clicks":"121","impressions":"5489","totalReach":"5267","unpaidReach":"4541","paidReach":"675","engagedUsers":"192","engagementRate":"3.6453 %","privacy":"Public","postType":"Album","isSharedPost":"No","isSpherical":"No","virality":"9 %","isExpired":"No","is_hidden":"No","expireTime":"","attachmentPreviewPicture":"https:\/\/scontent-bos3-1.xx.fbcdn.net\/v\/t1.0-9\/p720x720\/117331559_2010646595737677_5756305711383952231_o.jpg?_nc_cat=106&_nc_sid=8024bb&_nc_ohc=b1dY6XE-XE8AX_zFwMe&_nc_ht=scontent-bos3-1.xx&tp=6&oh=03d7e52a88554d59636b71e333f9eb9a&oe=5F79477B"},{"externalId":"364340573701629_2010642139071456","pageName":"SCS Dairy MY","time":"SCS Dairy MY - 2020-08-16 11:14:41<\/b>
We are proud to announce that SCS Butter and SCS Cheese are the winners of Babytalk & Mama Papa Readers\u2019 Choice Award 2020! \n\nThe BabyTalk & Mama Papa Readers\u2019 Choice Awards is an annual list honoring the pregnancy & parenting, baby & children\u2019s brands our readers love. For the nine (9th) year running since 2011, the Readers\u2019 Choice Awards reflects the combined votes of more than 3,000 mothers who regularly shop for parenting & baby products. Winning this prestigious award is a unique and trusted testimonial. \n\nSCS Butter has been a favourite of chefs and enjoyed by every generation since 1905. SCS Original Sliced Cheese and SCS Cream Cheese Spread boast unmatched taste and quality. \n\nWe would like to thank all the mothers who voted for SCS and this award is a testimony of their support. We aim to continue delivering premium quality products to our community and maintain the love and trust of our valued consumers.\n\n#SCSDairyMY #SCSButter #SCSCheese","importTime":"09\/04\/2020 14:15:21","message":"We are proud to announce that SCS Butter and SCS Cheese are the winners of Babytalk & Mama Papa Readers\u2019 Choice Award 2020! \n\nThe BabyTalk & Mama Papa Readers\u2019 Choice Awards is an annual list honoring the pregnancy & parenting, baby & children\u2019s brands our readers love. For the nine (9th) year running since 2011, the Readers\u2019 Choice Awards reflects the combined votes of more than 3,000 mothers who regularly shop for parenting & baby products. Winning this prestigious award is a unique and trusted testimonial. \n\nSCS Butter has been a favourite of chefs and enjoyed by every generation since 1905. SCS Original Sliced Cheese and SCS Cream Cheese Spread boast unmatched taste and quality. \n\nWe would like to thank all the mothers who voted for SCS and this award is a testimony of their support. We aim to continue delivering premium quality products to our community and maintain the love and trust of our valued consumers.\n\n#SCSDairyMY #SCSButter #SCSCheese","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=2010642139071456&id=364340573701629","totalInteractions":"182","reactions":"151","negativeReactions":"0","negativeFeedbackUnique":"4","likes":"147","love":"3","wow":"1","haha":"0","sad":"0","angry":"0","comments":"28","shares":"3","engagements":"389","linkClicksUnique":"1","post_clicks":"238","impressions":"6496","totalReach":"6145","unpaidReach":"5791","paidReach":"380","engagedUsers":"312","engagementRate":"5.0773 %","privacy":"Public","postType":"Album","isSharedPost":"No","isSpherical":"No","virality":"9 %","isExpired":"No","is_hidden":"No","expireTime":"","attachmentPreviewPicture":"https:\/\/scontent-bos3-1.xx.fbcdn.net\/v\/t1.0-9\/p720x720\/117393899_2010641735738163_7258520359438758843_o.jpg?_nc_cat=104&_nc_sid=8024bb&_nc_ohc=UrXlCCz4EyoAX_xk0xT&_nc_ht=scontent-bos3-1.xx&tp=6&oh=020a69504dba6940c4a786544a246ead&oe=5F76EEFF"},{"externalId":"364340573701629_2007388329396837","pageName":"SCS Dairy MY","time":"SCS Dairy MY - 2020-08-12 13:32:14<\/b>
This mouthwatering three layered Speculoos Drip Cake with a delicious buttercream made with SCS Unsalted Butter and white chocolate ganache is something you don\u2019t wanna miss!\n\nSpeculoos Drip Cake\n\nIngredients:\nFor the cake:\n400g SCS Unsalted Butter\n400g light brown sugar\n400g self raising flour\n8 medium eggs\n2 tsp baking powder\n\nIngredients for the buttercream:\n227g SCS Unsalted Butter (room temperature)\n500g icing sugar\n300g speculoos spread\n\nIngredients for the ganache:\n450g white chocolate (chopped)\n150ml double cream\n\nIngredients for decoration:\nSpeculoos buttercream made with SCS Unsalted Butter\n200g speculoos spread\n10 speculoos biscuits\nGanache\n\nInstructions for the cake:\n1. Preheat oven to 180\u00b0C and line three 8\"\/20cm cake tins with parchment paper.\n2. Add SCS Unsalted Butter and sugar to a bowl, and beat until light and fluffy. \n3. Add in flour, eggs and baking powder and beat again until a smooth cake mixture is formed.\n4. Split evenly between the three tins and bake in the oven for 30-35 minutes (or until a skewer comes out clean)\n5. Once baked, leave to cool in the tin for 10 minutes, and then transfer to a wire rack to cool completely.\n\nInstructions for the buttercream:\n1. Beat SCS Unsalted Butter until smooth and creamy.\n2. Add in icing sugar a little at a time and beat fully until light and fluffy.\n3. Add in speculoos spread and beat until well combined. If the mixture looks stiff, add in 1-3 tbsp of boiling water and mix well.\n\nInstructions for the ganache:\n1. Add double cream to a pan and heat before it reaches boiling point. Pour over finely chopped white chocolate and leave for 5 minutes. Once the white chocolate is melted, mix it until smooth.\n2. Leave the ganache in a bowl and stir every few minutes until it forms a peanut butter like consistency. Alternatively, keep in the fridge and make sure to stir well so it doesn't set too quickly.\n\nInstructions for the decoration: \n1. Spread a small amount of buttercream on the cake board, and add the first cake layer to a cake board (for an 8\" cake, use a 10\" board). \n2. Spread over some of the buttercream on the cake layer.\n3. Add the second cake layer and repeat.\n4. Add the third cake layer and spread some of the buttercream on top and around the edges until the sides are smooth and a crumb coat is created. The crumb coat doesn't need to be thick, it just needs to fill the gaps or holes that may be on the sides.\n5. Refrigerate the cake for 10-15 minutes to set the crumb coat.\n6. Use an angled spatula to slather the white chocolate ganache over the cake and smooth it with a large metal scraper.\n7. Keep repeating this step until the sides of the cake are smooth. Set the cake in the fridge again for 10-15 minutes.\n8. Use a piping bag with the end snipped off to drizzle the melted speculoos spread around the edges to get that drip effect. Then pour the remaining spread all over the surface. Set the cake in the fridge again for 10-15 minutes.\n9. Pipe some swirls on top with the leftover buttercream by using a medium 2D closed star piping tip and decorate with the biscuits.\n\nSource: https:\/\/www.janespatisserie.com\/2019\/07\/13\/biscoff-drip-cake\/","importTime":"09\/04\/2020 14:15:21","message":"This mouthwatering three layered Speculoos Drip Cake with a delicious buttercream made with SCS Unsalted Butter and white chocolate ganache is something you don\u2019t wanna miss!\n\nSpeculoos Drip Cake\n\nIngredients:\nFor the cake:\n400g SCS Unsalted Butter\n400g light brown sugar\n400g self raising flour\n8 medium eggs\n2 tsp baking powder\n\nIngredients for the buttercream:\n227g SCS Unsalted Butter (room temperature)\n500g icing sugar\n300g speculoos spread\n\nIngredients for the ganache:\n450g white chocolate (chopped)\n150ml double cream\n\nIngredients for decoration:\nSpeculoos buttercream made with SCS Unsalted Butter\n200g speculoos spread\n10 speculoos biscuits\nGanache\n\nInstructions for the cake:\n1. Preheat oven to 180\u00b0C and line three 8\"\/20cm cake tins with parchment paper.\n2. Add SCS Unsalted Butter and sugar to a bowl, and beat until light and fluffy. \n3. Add in flour, eggs and baking powder and beat again until a smooth cake mixture is formed.\n4. Split evenly between the three tins and bake in the oven for 30-35 minutes (or until a skewer comes out clean)\n5. Once baked, leave to cool in the tin for 10 minutes, and then transfer to a wire rack to cool completely.\n\nInstructions for the buttercream:\n1. Beat SCS Unsalted Butter until smooth and creamy.\n2. Add in icing sugar a little at a time and beat fully until light and fluffy.\n3. Add in speculoos spread and beat until well combined. If the mixture looks stiff, add in 1-3 tbsp of boiling water and mix well.\n\nInstructions for the ganache:\n1. Add double cream to a pan and heat before it reaches boiling point. Pour over finely chopped white chocolate and leave for 5 minutes. Once the white chocolate is melted, mix it until smooth.\n2. Leave the ganache in a bowl and stir every few minutes until it forms a peanut butter like consistency. Alternatively, keep in the fridge and make sure to stir well so it doesn't set too quickly.\n\nInstructions for the decoration: \n1. Spread a small amount of buttercream on the cake board, and add the first cake layer to a cake board (for an 8\" cake, use a 10\" board). \n2. Spread over some of the buttercream on the cake layer.\n3. Add the second cake layer and repeat.\n4. Add the third cake layer and spread some of the buttercream on top and around the edges until the sides are smooth and a crumb coat is created. The crumb coat doesn't need to be thick, it just needs to fill the gaps or holes that may be on the sides.\n5. Refrigerate the cake for 10-15 minutes to set the crumb coat.\n6. Use an angled spatula to slather the white chocolate ganache over the cake and smooth it with a large metal scraper.\n7. Keep repeating this step until the sides of the cake are smooth. Set the cake in the fridge again for 10-15 minutes.\n8. Use a piping bag with the end snipped off to drizzle the melted speculoos spread around the edges to get that drip effect. Then pour the remaining spread all over the surface. Set the cake in the fridge again for 10-15 minutes.\n9. Pipe some swirls on top with the leftover buttercream by using a medium 2D closed star piping tip and decorate with the biscuits.\n\nSource: https:\/\/www.janespatisserie.com\/2019\/07\/13\/biscoff-drip-cake\/","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=2007388329396837&id=364340573701629","totalInteractions":"180","reactions":"149","negativeReactions":"0","negativeFeedbackUnique":"3","likes":"143","love":"4","wow":"2","haha":"0","sad":"0","angry":"0","comments":"5","shares":"26","engagements":"269","linkClicksUnique":"12","post_clicks":"120","impressions":"6371","totalReach":"6063","unpaidReach":"5680","paidReach":"444","engagedUsers":"251","engagementRate":"4.1399 %","privacy":"Public","postType":"Photo","isSharedPost":"No","isSpherical":"No","virality":"8 %","isExpired":"No","is_hidden":"No","expireTime":"","attachmentPreviewPicture":"https:\/\/scontent-bos3-1.xx.fbcdn.net\/v\/t1.0-9\/p720x720\/117258664_2007387672730236_4043632348576783119_o.jpg?_nc_cat=103&_nc_sid=8024bb&_nc_ohc=tw0qqJgwBp8AX_pcGaK&_nc_ht=scontent-bos3-1.xx&tp=6&oh=95be80c207b1339e2339c5ccd44a6dc2&oe=5F778A7B"},{"externalId":"364340573701629_1988776287924708","pageName":"SCS Dairy MY","time":"SCS Dairy MY - 2020-08-03 13:11:27<\/b>
Measuring flour incorrectly is probably one of the most common mistakes made while baking. Flour settles and becomes compact in the bag during shipping and storage. Don\u2019t forget to fluff up the flour by gently stirring it before measuring. \n\n#SCStip","importTime":"09\/02\/2020 08:14:44","message":"Measuring flour incorrectly is probably one of the most common mistakes made while baking. Flour settles and becomes compact in the bag during shipping and storage. Don\u2019t forget to fluff up the flour by gently stirring it before measuring. \n\n#SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1988776287924708&id=364340573701629","totalInteractions":"133","reactions":"117","negativeReactions":"0","negativeFeedbackUnique":"1","likes":"116","love":"1","wow":"0","haha":"0","sad":"0","angry":"0","comments":"8","shares":"8","engagements":"181","linkClicksUnique":"0","post_clicks":"64","impressions":"5001","totalReach":"4837","unpaidReach":"4664","paidReach":"253","engagedUsers":"166","engagementRate":"3.4319 %","privacy":"Public","postType":"Photo","isSharedPost":"No","isSpherical":"No","virality":"7 %","isExpired":"No","is_hidden":"No","expireTime":"","attachmentPreviewPicture":"https:\/\/scontent-iad3-1.xx.fbcdn.net\/v\/t1.0-9\/p720x720\/115932272_1988775541258116_1546212284447568409_o.jpg?_nc_cat=102&_nc_sid=8024bb&_nc_ohc=-W8Pq6BQ3gsAX-IL5F3&_nc_ht=scontent-iad3-1.xx&tp=6&oh=1b10ee61c3eb17bd35bc7186cbf98b01&oe=5F7407D0"},{"externalId":"364340573701629_1953227638146240","pageName":"SCS Dairy MY","time":"SCS Dairy MY - 2020-07-10 11:30:41<\/b>
Our #yobickxSCS Whatsapp & Menang contest is in full swing! Participate now and RM500 cash prize can be yours. Don\u2019t miss the chance! Only 16 winners will be selected.\n\nHere\u2019s how to join:\n\n1. Like SCS Dairy MY and yobick Malaysia Facebook page.\n2. Buy 1 unit of any SCS product and 2 bottles of yobick 700ml (any variant).\n3. Answer this easy question: Which yobick and SCS products do you love the most?\n4. Send your Full Name, IC Number, answer & purchase receipt to +6019-4082600 via WhatsApp.\n\nYou can be that lucky person to walk away with this awesome prize! \n\nClick on this link to join now: https:\/\/wa.me\/60194082600 \n\nParticipating outlets: AEON, AEON Big, Mydin and Giant.\n\nContest period: 1st July to 31st August 2020. \n\n*Subjected to Terms & Conditions. For more information, please visit: https:\/\/bit.ly\/yobickxscs\n\n#yobickxSCS #SCSDairyMY #yobickmalaysia","importTime":"08\/18\/2020 15:12:15","message":"Our #yobickxSCS Whatsapp & Menang contest is in full swing! Participate now and RM500 cash prize can be yours. Don\u2019t miss the chance! Only 16 winners will be selected.\n\nHere\u2019s how to join:\n\n1. Like SCS Dairy MY and yobick Malaysia Facebook page.\n2. Buy 1 unit of any SCS product and 2 bottles of yobick 700ml (any variant).\n3. Answer this easy question: Which yobick and SCS products do you love the most?\n4. Send your Full Name, IC Number, answer & purchase receipt to +6019-4082600 via WhatsApp.\n\nYou can be that lucky person to walk away with this awesome prize! \n\nClick on this link to join now: https:\/\/wa.me\/60194082600 \n\nParticipating outlets: AEON, AEON Big, Mydin and Giant.\n\nContest period: 1st July to 31st August 2020. \n\n*Subjected to Terms & Conditions. For more information, please visit: https:\/\/bit.ly\/yobickxscs\n\n#yobickxSCS #SCSDairyMY #yobickmalaysia","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1953227638146240&id=364340573701629","totalInteractions":"81","reactions":"72","negativeReactions":"0","negativeFeedbackUnique":"1","likes":"72","love":"0","wow":"0","haha":"0","sad":"0","angry":"0","comments":"4","shares":"5","engagements":"139","linkClicksUnique":"5","post_clicks":"67","impressions":"3704","totalReach":"3365","unpaidReach":"2997","paidReach":"374","engagedUsers":"116","engagementRate":"3.4473 %","privacy":"Public","postType":"Photo","isSharedPost":"No","isSpherical":"No","virality":"7 %","isExpired":"No","is_hidden":"No","expireTime":"","attachmentPreviewPicture":"https:\/\/scontent-atl3-1.xx.fbcdn.net\/v\/t1.0-9\/p720x720\/108138606_1953227034812967_8286029905156148591_o.png?_nc_cat=106&_nc_sid=8024bb&_nc_eui2=AeEXhM0hXBcFljdWjAeeDTTlp9F_fbaXckSn0X99tpdyRHh2KSx-n7Av_AANkKRLbvSfceUXD_VEvkVh_n1D5qth&_nc_ohc=o3OUWr2KIIwAX_ERDBJ&_nc_ht=scontent-atl3-1.xx&oh=280a8e05d9dd24ba176bd9f4be168511&oe=5F61810F"},{"externalId":"364340573701629_1942863559182648","pageName":"SCS Dairy MY","time":"SCS Dairy MY - 2020-07-23 14:02:45<\/b>
SCS Cream Cheese Spread makes this fruit salad creamy and irresistible with its smooth texture and delicious taste!\n\nCreamy Cinnamon Apple and Walnut Fruit Salad\n\nIngredients:\n200g SCS Cream Cheese Spread\n100g packed light brown sugar\n2 tsp ground cinnamon\n1\/8 tsp ground nutmeg\n245g light sour cream\n1 tsp vanilla extract\n1800g crisp, sweet apples\n236ml cold water, for soaking apples\n2 tbsp fresh lemon juice, for soaking apples\n125g chopped walnuts\n75g dried cranberries\n\nInstructions:\n1. For the dressing: In a mixing bowl using an electric hand mixer, whip together SCS Cream Cheese Spread, brown sugar, cinnamon and nutmeg on high speed until light and fluffy, about 3 minutes.\n2. Add sour cream and vanilla and blend until combined. Chill until ready to serve salad.\n3. Dice apples into cubes while cutting the core out. Put the apple cubes into the lemon water mixture and let them rest about 1 minute. Drain them on paper towels. This is to prevent the apples from browning. \n4. Transfer apples to a bowl along with about 3\/4 of the walnuts and 3\/4 of the cranberries, and the cheese mixture. \n5. Toss to coat apples evenly. Sprinkle the remaining walnuts and cranberries on top. Keep chilled and serve within an hour for best results.\n\nSource: https:\/\/www.cookingclassy.com\/creamy-cinnamon-apple-walnut-fruit-salad\/","importTime":"08\/22\/2020 08:15:39","message":"SCS Cream Cheese Spread makes this fruit salad creamy and irresistible with its smooth texture and delicious taste!\n\nCreamy Cinnamon Apple and Walnut Fruit Salad\n\nIngredients:\n200g SCS Cream Cheese Spread\n100g packed light brown sugar\n2 tsp ground cinnamon\n1\/8 tsp ground nutmeg\n245g light sour cream\n1 tsp vanilla extract\n1800g crisp, sweet apples\n236ml cold water, for soaking apples\n2 tbsp fresh lemon juice, for soaking apples\n125g chopped walnuts\n75g dried cranberries\n\nInstructions:\n1. For the dressing: In a mixing bowl using an electric hand mixer, whip together SCS Cream Cheese Spread, brown sugar, cinnamon and nutmeg on high speed until light and fluffy, about 3 minutes.\n2. Add sour cream and vanilla and blend until combined. Chill until ready to serve salad.\n3. Dice apples into cubes while cutting the core out. Put the apple cubes into the lemon water mixture and let them rest about 1 minute. Drain them on paper towels. This is to prevent the apples from browning. \n4. Transfer apples to a bowl along with about 3\/4 of the walnuts and 3\/4 of the cranberries, and the cheese mixture. \n5. Toss to coat apples evenly. Sprinkle the remaining walnuts and cranberries on top. Keep chilled and serve within an hour for best results.\n\nSource: https:\/\/www.cookingclassy.com\/creamy-cinnamon-apple-walnut-fruit-salad\/","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1942863559182648&id=364340573701629","totalInteractions":"123","reactions":"111","negativeReactions":"0","negativeFeedbackUnique":"1","likes":"109","love":"2","wow":"0","haha":"0","sad":"0","angry":"0","comments":"0","shares":"12","engagements":"161","linkClicksUnique":"2","post_clicks":"50","impressions":"4158","totalReach":"3927","unpaidReach":"3477","paidReach":"476","engagedUsers":"155","engagementRate":"3.9470 %","privacy":"Public","postType":"Photo","isSharedPost":"No","isSpherical":"No","virality":"6 %","isExpired":"No","is_hidden":"No","expireTime":"","attachmentPreviewPicture":"https:\/\/scontent-iad3-1.xx.fbcdn.net\/v\/t1.0-9\/p720x720\/106387636_1942863182516019_180288201639100302_o.jpg?_nc_cat=104&_nc_sid=8024bb&_nc_eui2=AeGU1ua0sbO-I7kCFQKKR4jB9eUCwBaVzL715QLAFpXMvijKM5qcTgTqO01lWDFZNp9oS_zkC_vIIkw4sFDMW5r-&_nc_ohc=0sdvSZYnfEQAX9-dUb3&_nc_ht=scontent-iad3-1.xx&_nc_tp=6&oh=1cc918bbc5a21a9a16f5cdfdc737867d&oe=5F67E413"},{"externalId":"364340573701629_1942745605861110","pageName":"SCS Dairy MY","time":"SCS Dairy MY - 2020-07-01 08:00:01<\/b>
Join the exciting #yobickxSCS WhatsApp & Menang contest and stand a chance to take home RM20,000 worth of prizes! \n\nHere\u2019s how to join:\n1. Like SCS Dairy MY and Yobick Malaysia \u30e8\u30fc\u30d3\u30c3\u30af Facebook pages.\n2. Buy 1 unit of any SCS product and 2 bottles of yobick 700ml (any variant).\n3. Answer this easy question: Which yobick and SCS products do you love the most?\n4. Send your Full Name, IC Number, answer & purchase receipt to +6019-4082600 via WhatsApp.\n\nBe that lucky person to walk away with an awesome prize! \n\nClick on this link to join now: https:\/\/wa.me\/60194082600 \n \nParticipating outlets: AEON, AEON Big, Mydin and Giant.\n\nContest period is from 1st July to 31st August 2020. \n\n*Subjected to Terms & Conditions. For more information, please visit: https:\/\/bit.ly\/2VxA8iO\n\n#yobickxSCS #SCSDairyMY #yobickmalaysia","importTime":"08\/18\/2020 15:12:15","message":"Join the exciting #yobickxSCS WhatsApp & Menang contest and stand a chance to take home RM20,000 worth of prizes! \n\nHere\u2019s how to join:\n1. Like SCS Dairy MY and Yobick Malaysia \u30e8\u30fc\u30d3\u30c3\u30af Facebook pages.\n2. Buy 1 unit of any SCS product and 2 bottles of yobick 700ml (any variant).\n3. Answer this easy question: Which yobick and SCS products do you love the most?\n4. Send your Full Name, IC Number, answer & purchase receipt to +6019-4082600 via WhatsApp.\n\nBe that lucky person to walk away with an awesome prize! \n\nClick on this link to join now: https:\/\/wa.me\/60194082600 \n \nParticipating outlets: AEON, AEON Big, Mydin and Giant.\n\nContest period is from 1st July to 31st August 2020. \n\n*Subjected to Terms & Conditions. For more information, please visit: https:\/\/bit.ly\/2VxA8iO\n\n#yobickxSCS #SCSDairyMY #yobickmalaysia","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1942745605861110&id=364340573701629","totalInteractions":"104","reactions":"74","negativeReactions":"0","negativeFeedbackUnique":"0","likes":"73","love":"1","wow":"0","haha":"0","sad":"0","angry":"0","comments":"17","shares":"13","engagements":"238","linkClicksUnique":"31","post_clicks":"164","impressions":"7422","totalReach":"5645","unpaidReach":"3284","paidReach":"2225","engagedUsers":"183","engagementRate":"3.2418 %","privacy":"Public","postType":"Video","isSharedPost":"No","isSpherical":"No","virality":"6 %","isExpired":"No","is_hidden":"No","expireTime":"","attachmentPreviewPicture":"https:\/\/scontent-atl3-1.xx.fbcdn.net\/v\/t15.5256-10\/p720x720\/70686320_3525199294157323_2928206832255699539_n.jpg?_nc_cat=104&_nc_sid=ad6a45&_nc_eui2=AeHI166NM5my89Imu2ecu53Smo1NmktHxVWajU2aS0fFVXojzmDoJenEDNnPEws7Gn5cIJkZkhx1XlRe70MVvrKu&_nc_ohc=78T-TofkS_8AX9h9xKH&_nc_ht=scontent-atl3-1.xx&oh=7a5ce0db9c111f451e14ccd088352835&oe=5F5F6848"},{"externalId":"364340573701629_1942851975850473","pageName":"SCS Dairy MY","time":"SCS Dairy MY - 2020-07-02 14:10:45<\/b>
This salad is a delicious combination of walnuts and fruits topped with a creamy dressing made with SCS Cream Cheese Spread! \n\nWaldorf Salad with Cream Cheese Dressing\n\nIngredients:\n200g SCS Cream Cheese Spread\n2 tablespoons fresh lemon juice\n118ml water\n2 teaspoons sugar\n\u00be teaspoon salt\n\u00be teaspoon celery seeds\n\u00bc teaspoon red pepper\n125g coarsely chopped walnuts \n525g diced firm apples\n450g diced celery\n200g grapes\n\nInstructions:\n1.Combine softened SCS Cream Cheese Spread, lemon juice, water, sugar, salt, celery seeds and red pepper in blender or food processor. Process until smooth and creamy. \n2. Toast walnuts in saut\u00e9 pan over medium-high heat. Set aside.\n3. Combine apples with about 1 cup of the dressing to thoroughly coat the apple pieces.\n4. Stir in celery and grapes adding more dressing to taste.\n5. Stir in toasted walnuts shortly before serving. \n\nSource: https:\/\/challengedairy.com\/recipes\/salads\/waldorf-salad-with-cream-cheese-dressing","importTime":"08\/18\/2020 15:12:15","message":"This salad is a delicious combination of walnuts and fruits topped with a creamy dressing made with SCS Cream Cheese Spread! \n\nWaldorf Salad with Cream Cheese Dressing\n\nIngredients:\n200g SCS Cream Cheese Spread\n2 tablespoons fresh lemon juice\n118ml water\n2 teaspoons sugar\n\u00be teaspoon salt\n\u00be teaspoon celery seeds\n\u00bc teaspoon red pepper\n125g coarsely chopped walnuts \n525g diced firm apples\n450g diced celery\n200g grapes\n\nInstructions:\n1.Combine softened SCS Cream Cheese Spread, lemon juice, water, sugar, salt, celery seeds and red pepper in blender or food processor. Process until smooth and creamy. \n2. Toast walnuts in saut\u00e9 pan over medium-high heat. Set aside.\n3. Combine apples with about 1 cup of the dressing to thoroughly coat the apple pieces.\n4. Stir in celery and grapes adding more dressing to taste.\n5. Stir in toasted walnuts shortly before serving. \n\nSource: https:\/\/challengedairy.com\/recipes\/salads\/waldorf-salad-with-cream-cheese-dressing","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1942851975850473&id=364340573701629","totalInteractions":"87","reactions":"82","negativeReactions":"0","negativeFeedbackUnique":"1","likes":"77","love":"5","wow":"0","haha":"0","sad":"0","angry":"0","comments":"0","shares":"5","engagements":"117","linkClicksUnique":"2","post_clicks":"35","impressions":"3787","totalReach":"3466","unpaidReach":"3014","paidReach":"429","engagedUsers":"109","engagementRate":"3.1448 %","privacy":"Public","postType":"Photo","isSharedPost":"No","isSpherical":"No","virality":"5 %","isExpired":"No","is_hidden":"No","expireTime":"","attachmentPreviewPicture":"https:\/\/scontent-atl3-1.xx.fbcdn.net\/v\/t1.0-9\/p720x720\/75242289_1942851659183838_3801602898714395130_o.jpg?_nc_cat=102&_nc_sid=8024bb&_nc_eui2=AeEavICKqyXwoMEchc3R0KIGjcKo-T1FGryNwqj5PUUavNatA3MIEoA4xIxTViKlboZXk4xWxB1fFi-6emjUvec1&_nc_ohc=nSSbot-CjPcAX8o98k5&_nc_ht=scontent-atl3-1.xx&tp=6&oh=1a7ad181da434882d190fc92ec96b4e0&oe=5F628163"},{"externalId":"364340573701629_1942858549183149","pageName":"SCS Dairy MY","time":"SCS Dairy MY - 2020-07-13 12:19:45<\/b>
If you scorch milk by accident, put the pan in cold water and add a pinch of salt. This hack takes away the burnt taste. #SCStip","importTime":"08\/18\/2020 15:12:15","message":"If you scorch milk by accident, put the pan in cold water and add a pinch of salt. This hack takes away the burnt taste. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1942858549183149&id=364340573701629","totalInteractions":"72","reactions":"61","negativeReactions":"0","negativeFeedbackUnique":"3","likes":"60","love":"1","wow":"0","haha":"0","sad":"0","angry":"0","comments":"3","shares":"8","engagements":"97","linkClicksUnique":"0","post_clicks":"36","impressions":"5279","totalReach":"4724","unpaidReach":"3770","paidReach":"1051","engagedUsers":"92","engagementRate":"1.9475 %","privacy":"Public","postType":"Photo","isSharedPost":"No","isSpherical":"No","virality":"4 %","isExpired":"No","is_hidden":"No","expireTime":"","attachmentPreviewPicture":"https:\/\/scontent-atl3-1.xx.fbcdn.net\/v\/t1.0-9\/p720x720\/106571275_1942857862516551_7367513063451187281_o.jpg?_nc_cat=110&_nc_sid=8024bb&_nc_eui2=AeHVtyjFpdJ_rBR2E3LpNDsWgsnMCfFUq2aCycwJ8VSrZveBr1OtzzPDxXZfJSp-lHcnLoxywMlDR2KJ3RVF_97S&_nc_ohc=uo4yyirTVVoAX9L6n4q&_nc_ht=scontent-atl3-1.xx&tp=6&oh=86456710865eb960afe3c6cc46de67f9&oe=5F61C355"},{"externalId":"364340573701629_1942864555849215","pageName":"SCS Dairy MY","time":"SCS Dairy MY - 2020-07-25 12:28:52<\/b>
To get the most reliable browning of pie crust bottoms, metal pie pans are your best bet. The metal pans are the better conductors of heat compared to glass and ceramic pans. If you\u2019re using a glass pie pan, position the oven rack down closer to the heating element so the bottom can cook through more easily. Ceramic pie pans are beautiful but poor conductors of heat, and more likely to give you a soggy bottomed pie. #SCStip","importTime":"08\/24\/2020 08:15:22","message":"To get the most reliable browning of pie crust bottoms, metal pie pans are your best bet. The metal pans are the better conductors of heat compared to glass and ceramic pans. If you\u2019re using a glass pie pan, position the oven rack down closer to the heating element so the bottom can cook through more easily. Ceramic pie pans are beautiful but poor conductors of heat, and more likely to give you a soggy bottomed pie. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1942864555849215&id=364340573701629","totalInteractions":"106","reactions":"97","negativeReactions":"0","negativeFeedbackUnique":"1","likes":"97","love":"0","wow":"0","haha":"0","sad":"0","angry":"0","comments":"3","shares":"6","engagements":"151","linkClicksUnique":"0","post_clicks":"54","impressions":"4767","totalReach":"4340","unpaidReach":"4032","paidReach":"333","engagedUsers":"141","engagementRate":"3.2488 %","privacy":"Public","postType":"Photo","isSharedPost":"No","isSpherical":"No","virality":"4 %","isExpired":"No","is_hidden":"No","expireTime":"","attachmentPreviewPicture":"https:\/\/scontent-iad3-1.xx.fbcdn.net\/v\/t1.0-9\/p720x720\/106297788_1942864205849250_3223211451337423090_o.jpg?_nc_cat=104&_nc_sid=8024bb&_nc_eui2=AeHOz5rdosw8i1qJz--ZbYMVD6X1Ob5CAWEPpfU5vkIBYUhaLyxRZkyD4FizokebpDpLpUNeXQFU2OvAXRYzR5Ku&_nc_ohc=o5QuCt1B25UAX-d2EWh&_nc_ht=scontent-iad3-1.xx&_nc_tp=6&oh=d063fcaa1db7e082de7c19da9b2a6d9b&oe=5F6768AB"},{"externalId":"364340573701629_1994669674002036","pageName":"SCS Dairy MY","time":"SCS Dairy MY - 2020-08-07 17:22:04<\/b>
Shortest love story ever!\n\n#SCSButter #butter #goodness","importTime":"09\/04\/2020 14:15:21","message":"Shortest love story ever!\n\n#SCSButter #butter #goodness","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1994669674002036&id=364340573701629","totalInteractions":"103","reactions":"97","negativeReactions":"0","negativeFeedbackUnique":"2","likes":"96","love":"1","wow":"0","haha":"0","sad":"0","angry":"0","comments":"2","shares":"4","engagements":"139","linkClicksUnique":"0","post_clicks":"42","impressions":"4028","totalReach":"3847","unpaidReach":"3510","paidReach":"320","engagedUsers":"125","engagementRate":"3.2493 %","privacy":"Public","postType":"Photo","isSharedPost":"No","isSpherical":"No","virality":"4 %","isExpired":"No","is_hidden":"No","expireTime":"","attachmentPreviewPicture":"https:\/\/scontent-bos3-1.xx.fbcdn.net\/v\/t1.0-9\/p720x720\/116605550_1994669287335408_1574009265285864575_o.jpg?_nc_cat=103&_nc_sid=8024bb&_nc_ohc=lDj-MZO61PMAX9qd2x4&_nc_ht=scontent-bos3-1.xx&tp=6&oh=97c1729c711bc6ad65574e654dbb4a86&oe=5F779722"},{"externalId":"364340573701629_1994668114002192","pageName":"SCS Dairy MY","time":"SCS Dairy MY - 2020-08-05 14:19:21<\/b>
SCS Salted Spreadable Butter, a tub full of goodness and happiness! SCS Salted Spreadable Butter gives you the taste of butter you love with the convenience of spreading it onto your toast straight out of the refrigerator! \n\n#SCSFact","importTime":"09\/04\/2020 14:15:21","message":"SCS Salted Spreadable Butter, a tub full of goodness and happiness! SCS Salted Spreadable Butter gives you the taste of butter you love with the convenience of spreading it onto your toast straight out of the refrigerator! \n\n#SCSFact","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1994668114002192&id=364340573701629","totalInteractions":"108","reactions":"99","negativeReactions":"0","negativeFeedbackUnique":"2","likes":"95","love":"4","wow":"0","haha":"0","sad":"0","angry":"0","comments":"7","shares":"2","engagements":"150","linkClicksUnique":"0","post_clicks":"51","impressions":"4300","totalReach":"4243","unpaidReach":"3887","paidReach":"417","engagedUsers":"132","engagementRate":"3.1110 %","privacy":"Public","postType":"Photo","isSharedPost":"No","isSpherical":"No","virality":"3 %","isExpired":"No","is_hidden":"No","expireTime":"","attachmentPreviewPicture":"https:\/\/scontent-bos3-1.xx.fbcdn.net\/v\/t1.0-9\/p720x720\/116706536_1994667764002227_6157554352141561678_o.jpg?_nc_cat=108&_nc_sid=8024bb&_nc_ohc=5BjTyRrscgMAX83hrkN&_nc_ht=scontent-bos3-1.xx&tp=6&oh=3e343047f115e94ffc41a46026380e69&oe=5F76FFEF"},{"externalId":"364340573701629_1942865679182436","pageName":"SCS Dairy MY","time":"SCS Dairy MY - 2020-07-30 15:20:42<\/b>
Butter your croissants with SCS Butter to give your tastebuds a real treat!","importTime":"08\/29\/2020 14:15:07","message":"Butter your croissants with SCS Butter to give your tastebuds a real treat!","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1942865679182436&id=364340573701629","totalInteractions":"96","reactions":"90","negativeReactions":"0","negativeFeedbackUnique":"1","likes":"87","love":"3","wow":"0","haha":"0","sad":"0","angry":"0","comments":"4","shares":"2","engagements":"166","linkClicksUnique":"0","post_clicks":"76","impressions":"4677","totalReach":"4677","unpaidReach":"4032","paidReach":"551","engagedUsers":"140","engagementRate":"2.9934 %","privacy":"Public","postType":"Photo","isSharedPost":"No","isSpherical":"No","virality":"3 %","isExpired":"No","is_hidden":"No","expireTime":"","attachmentPreviewPicture":"https:\/\/scontent-iad3-1.xx.fbcdn.net\/v\/t1.0-9\/p720x720\/73325204_1942865125849158_4075845160254554560_o.jpg?_nc_cat=107&_nc_sid=8024bb&_nc_ohc=HJOSilSqBGgAX8r5VFM&_nc_ht=scontent-iad3-1.xx&tp=6&oh=d6093a0217c1d691534fec1f6ff08872&oe=5F70ABC8"},{"externalId":"364340573701629_1942856215850049","pageName":"SCS Dairy MY","time":"SCS Dairy MY - 2020-07-11 15:25:28<\/b>
This easy spinach salad with pecans and topped with brown butter dressing made by SCS Butter is worth making again and again.\n\nSpinach Salad with Warm Brown Butter Dressing\n\nIngredients:\n4 tablespoons SCS Unsalted Butter\n227g baby spinach\n25g shaved Pecorino Romano cheese\n30g toasted pecans\n20g pickled red onions\n1 teaspoon Dijon mustard\n1 teaspoon honey\n1 tablespoon balsamic vinegar\n\nIngredients for pickled red onions:\n1 medium red onion\n1\/2 teaspoon sugar\n1\/2 teaspoon salt\n177ml rice vinegar, white vinegar, or apple cider vinegar\n475ml water\n\nFlavourings for pickled red onions (optional):\n1 small clove of garlic, halved\n5 black peppercorns\n5 allspice berries\n3 small sprigs of thyme\n1 small dried chili\n\nInstructions for salad:\n1. In a large bowl, toss the spinach with the cheese, pecans, and pickled red onions.\n2. Heat SCS Unsalted Butter in a small saucepan or skillet over medium heat. Once the butter has melted, begin whisking and continue cooking until it becomes light brown and smells nutty, about 3 minutes. Remove from heat and whisk in the mustard, honey, and vinegar until emulsified.\n3. Drizzle the warm dressing over the salad, toss to combine, and serve immediately.\n\nInstructions for pickled red onions:\n1. Boil 475ml of water in a kettle. \n2. Peel and thinly slice the onion into approximately 1\/4-inch moons. \n3. Peel and cut the garlic clove in half.\n4. In the container that you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve.\n5. Par-blanch the onions by placing the onions in the sieve and then place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.\n6. Add the onions to the jar and stir gently to evenly distribute the flavorings.\n7. The onions will be ready in about 30 minutes but taste better after a few hours. \n8. You can keep them in the refrigerator for several weeks, however they are best consumed within the first week.\n\nSource: https:\/\/www.thekitchn.com\/recipe-spinach-salad-with-warm-brown-butter-dressing-210869","importTime":"08\/18\/2020 15:12:15","message":"This easy spinach salad with pecans and topped with brown butter dressing made by SCS Butter is worth making again and again.\n\nSpinach Salad with Warm Brown Butter Dressing\n\nIngredients:\n4 tablespoons SCS Unsalted Butter\n227g baby spinach\n25g shaved Pecorino Romano cheese\n30g toasted pecans\n20g pickled red onions\n1 teaspoon Dijon mustard\n1 teaspoon honey\n1 tablespoon balsamic vinegar\n\nIngredients for pickled red onions:\n1 medium red onion\n1\/2 teaspoon sugar\n1\/2 teaspoon salt\n177ml rice vinegar, white vinegar, or apple cider vinegar\n475ml water\n\nFlavourings for pickled red onions (optional):\n1 small clove of garlic, halved\n5 black peppercorns\n5 allspice berries\n3 small sprigs of thyme\n1 small dried chili\n\nInstructions for salad:\n1. In a large bowl, toss the spinach with the cheese, pecans, and pickled red onions.\n2. Heat SCS Unsalted Butter in a small saucepan or skillet over medium heat. Once the butter has melted, begin whisking and continue cooking until it becomes light brown and smells nutty, about 3 minutes. Remove from heat and whisk in the mustard, honey, and vinegar until emulsified.\n3. Drizzle the warm dressing over the salad, toss to combine, and serve immediately.\n\nInstructions for pickled red onions:\n1. Boil 475ml of water in a kettle. \n2. Peel and thinly slice the onion into approximately 1\/4-inch moons. \n3. Peel and cut the garlic clove in half.\n4. In the container that you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve.\n5. Par-blanch the onions by placing the onions in the sieve and then place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.\n6. Add the onions to the jar and stir gently to evenly distribute the flavorings.\n7. The onions will be ready in about 30 minutes but taste better after a few hours. \n8. You can keep them in the refrigerator for several weeks, however they are best consumed within the first week.\n\nSource: https:\/\/www.thekitchn.com\/recipe-spinach-salad-with-warm-brown-butter-dressing-210869","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1942856215850049&id=364340573701629","totalInteractions":"72","reactions":"69","negativeReactions":"0","negativeFeedbackUnique":"2","likes":"68","love":"1","wow":"0","haha":"0","sad":"0","angry":"0","comments":"0","shares":"3","engagements":"99","linkClicksUnique":"1","post_clicks":"30","impressions":"3926","totalReach":"3538","unpaidReach":"2815","paidReach":"713","engagedUsers":"94","engagementRate":"2.6569 %","privacy":"Public","postType":"Photo","isSharedPost":"No","isSpherical":"No","virality":"3 %","isExpired":"No","is_hidden":"No","expireTime":"","attachmentPreviewPicture":"https:\/\/scontent-atl3-1.xx.fbcdn.net\/v\/t1.0-9\/p720x720\/106349675_1942855982516739_2022420902718873572_o.jpg?_nc_cat=105&_nc_sid=8024bb&_nc_eui2=AeEB5oV995H6JZQ37cfvukuY5oBsfI143t7mgGx8jXje3uz2dPSJBtX5dBM4_qUEYBe8n4xC2ISLH6bUuKFRdK9K&_nc_ohc=4Pm_cpqrRhsAX_X46c4&_nc_ht=scontent-atl3-1.xx&tp=6&oh=7be286c601e858032966bd9bd5b1f717&oe=5F6205CE"},{"externalId":"364340573701629_1942852962517041","pageName":"SCS Dairy MY","time":"SCS Dairy MY - 2020-07-04 12:32:05<\/b>
For crisper salads: Place a saucer upside down in the bottom of the salad bowl before filling with salad. Excess moisture will run underneath the saucer and this will help keep the salad crisp and fresh. #SCStip","importTime":"08\/18\/2020 15:12:15","message":"For crisper salads: Place a saucer upside down in the bottom of the salad bowl before filling with salad. Excess moisture will run underneath the saucer and this will help keep the salad crisp and fresh. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1942852962517041&id=364340573701629","totalInteractions":"85","reactions":"81","negativeReactions":"0","negativeFeedbackUnique":"2","likes":"79","love":"1","wow":"1","haha":"0","sad":"0","angry":"0","comments":"0","shares":"4","engagements":"110","linkClicksUnique":"1","post_clicks":"29","impressions":"3417","totalReach":"3145","unpaidReach":"2730","paidReach":"379","engagedUsers":"108","engagementRate":"3.4340 %","privacy":"Public","postType":"Photo","isSharedPost":"No","isSpherical":"No","virality":"3 %","isExpired":"No","is_hidden":"No","expireTime":"","attachmentPreviewPicture":"https:\/\/scontent-atl3-1.xx.fbcdn.net\/v\/t1.0-9\/p720x720\/106424196_1942852525850418_2349893000186948522_o.jpg?_nc_cat=101&_nc_sid=8024bb&_nc_eui2=AeHf4VpbzhvWqfgyoYTgkvCT4OW8KT9y36jg5bwpP3LfqHx-xlsQa60QI_0Elj4S-IqdbDXPRTPEW0xo3xJatsUw&_nc_ohc=HKYPfkUpGikAX8m70fo&_nc_ht=scontent-atl3-1.xx&tp=6&oh=24986b2be7f6062ad4bab522f5e91259&oe=5F5F3C36"},{"externalId":"364340573701629_1978279672307703","pageName":"SCS Dairy MY","time":"SCS Dairy MY - 2020-08-29 10:10:31<\/b>
LAST 3 DAYS to win! Do not miss out on this amazing chance to walk away with RM20,000 worth of prizes! Participate now!\n\nHere\u2019s how to join:\n\n1. Like SCS Dairy MY and yobick Malaysia Facebook page.\n2. Buy 1 unit of any SCS product and 2 bottles of yobick 700ml (any variant).\n3. Answer this easy question: Which yobick and SCS products do you love the most?\n4. Send your Full Name, IC Number, answer & purchase receipt to +6019-4082600 via WhatsApp.\n\nYou can be the winner!\n\nClick on this link to join now: https:\/\/wa.me\/60194082600 \n\nParticipating outlets: AEON, AEON Big, Giant, and Mydin.\n\nContest period: 1st July to 31st August 2020. \n\n*Subjected to Terms & Conditions. For more information, please visit: https:\/\/bit.ly\/yobickxscs\n\n#yobickxSCS #SCSDairyMY #yobickmalaysia","importTime":"09\/04\/2020 14:15:21","message":"LAST 3 DAYS to win! Do not miss out on this amazing chance to walk away with RM20,000 worth of prizes! Participate now!\n\nHere\u2019s how to join:\n\n1. Like SCS Dairy MY and yobick Malaysia Facebook page.\n2. Buy 1 unit of any SCS product and 2 bottles of yobick 700ml (any variant).\n3. Answer this easy question: Which yobick and SCS products do you love the most?\n4. Send your Full Name, IC Number, answer & purchase receipt to +6019-4082600 via WhatsApp.\n\nYou can be the winner!\n\nClick on this link to join now: https:\/\/wa.me\/60194082600 \n\nParticipating outlets: AEON, AEON Big, Giant, and Mydin.\n\nContest period: 1st July to 31st August 2020. \n\n*Subjected to Terms & Conditions. For more information, please visit: https:\/\/bit.ly\/yobickxscs\n\n#yobickxSCS #SCSDairyMY #yobickmalaysia","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1978279672307703&id=364340573701629","totalInteractions":"64","reactions":"60","negativeReactions":"0","negativeFeedbackUnique":"1","likes":"59","love":"1","wow":"0","haha":"0","sad":"0","angry":"0","comments":"3","shares":"1","engagements":"98","linkClicksUnique":"4","post_clicks":"38","impressions":"3359","totalReach":"3164","unpaidReach":"3006","paidReach":"219","engagedUsers":"89","engagementRate":"2.8129 %","privacy":"Public","postType":"Photo","isSharedPost":"No","isSpherical":"No","virality":"2 %","isExpired":"No","is_hidden":"No","expireTime":"","attachmentPreviewPicture":"https:\/\/scontent-bos3-1.xx.fbcdn.net\/v\/t1.0-9\/p720x720\/114498972_1978278655641138_5924468233411789422_o.png?_nc_cat=102&_nc_sid=8024bb&_nc_ohc=M9nUbwZOO-UAX-JU44u&_nc_ht=scontent-bos3-1.xx&oh=d44579f58cd3e8c2cd235c801eaaee2c&oe=5F7632E7"},{"externalId":"364340573701629_2002909586511378","pageName":"SCS Dairy MY","time":"SCS Dairy MY - 2020-08-10 13:20:10<\/b>
The delicious trio of SCS Salted Butter, SCS Cream Cheese Spread and yobick Sakura are up to something!\n\nStay tuned to find out more!\n\n#yobickxSCS #SCSDairyMY #yobickmalaysia","importTime":"09\/04\/2020 14:15:21","message":"The delicious trio of SCS Salted Butter, SCS Cream Cheese Spread and yobick Sakura are up to something!\n\nStay tuned to find out more!\n\n#yobickxSCS #SCSDairyMY #yobickmalaysia","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=2002909586511378&id=364340573701629","totalInteractions":"88","reactions":"83","negativeReactions":"0","negativeFeedbackUnique":"1","likes":"82","love":"1","wow":"0","haha":"0","sad":"0","angry":"0","comments":"4","shares":"1","engagements":"131","linkClicksUnique":"0","post_clicks":"48","impressions":"3742","totalReach":"3666","unpaidReach":"3461","paidReach":"209","engagedUsers":"122","engagementRate":"3.3279 %","privacy":"Public","postType":"Photo","isSharedPost":"No","isSpherical":"No","virality":"2 %","isExpired":"No","is_hidden":"No","expireTime":"","attachmentPreviewPicture":"https:\/\/scontent-bos3-1.xx.fbcdn.net\/v\/t1.0-9\/p720x720\/116752087_2002909003178103_7560272871809988251_o.png?_nc_cat=103&_nc_sid=8024bb&_nc_ohc=BYAtufqVXmkAX98fRg-&_nc_ht=scontent-bos3-1.xx&oh=c369d768f34e90ee8342e94d8c4d12ea&oe=5F775ED7"},{"externalId":"364340573701629_2003044676497869","pageName":"SCS Dairy MY","time":"SCS Dairy MY - 2020-08-11 11:23:00<\/b>
Take a bite of heaven with this delicious Sakura Cheese Mousse made with SCS Salted Butter, SCS Cream Cheese Spread and yobick Sakura! \n\nDon\u2019t forget to join our #yobickxSCS WhatsApp & Menang contest! You can be that lucky person to win RM20,000 worth of prizes! \n\nClick on this link to join now: https:\/\/wa.me\/60194082600 \n\nSakura Cheese Mousse\n\nIngredients for Base:\n60g SCS Salted Butter (melted)\n100g cookie crumbs\n\nIngredients for Cream Cheese Mousse:\n200g SCS Cream Cheese Spread\n200ml yobick Sakura\n50g sugar\n100ml water\n8g gelatine powder\n125ml whipping cream\n2 drops of pink food coloring\n\nIngredients for Topping:\n100g strawberry jam\n100ml whipping cream\n\nIngredients for Decoration:\n6 sticks of cigarette biscuits\n6 sandwich cookies\n1 tsp colored rice\n\nInstructions:\n1. Mix melted SCS Salted Butter and cookie crumbs until well combined. Set aside.\n2. Beat SCS Cream Cheese Spread and sugar until soft.\n3. Dissolve gelatine powder in water and stir well. Add gelatine liquid to the batter and beat until well combined.\n4. Whip the whipping cream until fluffy. Then add it into the SCS Cream Cheese Spread mixture. \n5. Add yobick Sakura in the mixture and stir well. \n6. Divide the mixture in half and split into 2 bowls. Add 2 drops of pink food coloring into one of the bowls and stir well.\n7. Place the cookie crumbs in a glass, followed by the white cream mixture and pink cream mixture.\n8. Top with strawberry jam and whipped cream. \n9. Decorate with cigarette biscuits, sandwich cookies and colored rice. \n\n#yobickxSCS #SCSDairyMY #yobickmalaysia","importTime":"09\/04\/2020 14:15:21","message":"Take a bite of heaven with this delicious Sakura Cheese Mousse made with SCS Salted Butter, SCS Cream Cheese Spread and yobick Sakura! \n\nDon\u2019t forget to join our #yobickxSCS WhatsApp & Menang contest! You can be that lucky person to win RM20,000 worth of prizes! \n\nClick on this link to join now: https:\/\/wa.me\/60194082600 \n\nSakura Cheese Mousse\n\nIngredients for Base:\n60g SCS Salted Butter (melted)\n100g cookie crumbs\n\nIngredients for Cream Cheese Mousse:\n200g SCS Cream Cheese Spread\n200ml yobick Sakura\n50g sugar\n100ml water\n8g gelatine powder\n125ml whipping cream\n2 drops of pink food coloring\n\nIngredients for Topping:\n100g strawberry jam\n100ml whipping cream\n\nIngredients for Decoration:\n6 sticks of cigarette biscuits\n6 sandwich cookies\n1 tsp colored rice\n\nInstructions:\n1. Mix melted SCS Salted Butter and cookie crumbs until well combined. Set aside.\n2. Beat SCS Cream Cheese Spread and sugar until soft.\n3. Dissolve gelatine powder in water and stir well. Add gelatine liquid to the batter and beat until well combined.\n4. Whip the whipping cream until fluffy. Then add it into the SCS Cream Cheese Spread mixture. \n5. Add yobick Sakura in the mixture and stir well. \n6. Divide the mixture in half and split into 2 bowls. Add 2 drops of pink food coloring into one of the bowls and stir well.\n7. Place the cookie crumbs in a glass, followed by the white cream mixture and pink cream mixture.\n8. Top with strawberry jam and whipped cream. \n9. Decorate with cigarette biscuits, sandwich cookies and colored rice. \n\n#yobickxSCS #SCSDairyMY #yobickmalaysia","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=2003044676497869&id=364340573701629","totalInteractions":"78","reactions":"63","negativeReactions":"0","negativeFeedbackUnique":"1","likes":"62","love":"0","wow":"0","haha":"1","sad":"0","angry":"0","comments":"2","shares":"13","engagements":"194","linkClicksUnique":"5","post_clicks":"131","impressions":"10320","totalReach":"9841","unpaidReach":"2474","paidReach":"7384","engagedUsers":"163","engagementRate":"1.6563 %","privacy":"Public","postType":"Video","isSharedPost":"No","isSpherical":"No","virality":"2 %","isExpired":"No","is_hidden":"No","expireTime":"","attachmentPreviewPicture":"https:\/\/scontent-bos3-1.xx.fbcdn.net\/v\/t15.5256-10\/p720x720\/117398528_299587884634859_504694110736106570_n.jpg?_nc_cat=101&_nc_sid=ad6a45&_nc_ohc=LDrB6XqWVisAX9taeWF&_nc_ht=scontent-bos3-1.xx&oh=68feb66183bce625d214b9bdb2133996&oe=5F7739F3"},{"externalId":"364340573701629_1908206362648368","pageName":"SCS Dairy MY","time":"SCS Dairy MY - 2020-06-29 12:55:22<\/b>
Bake a statement with SCS Sliced Cheese!","importTime":"08\/18\/2020 15:12:15","message":"Bake a statement with SCS Sliced Cheese!","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1908206362648368&id=364340573701629","totalInteractions":"137","reactions":"133","negativeReactions":"0","negativeFeedbackUnique":"0","likes":"129","love":"4","wow":"0","haha":"0","sad":"0","angry":"0","comments":"0","shares":"4","engagements":"164","linkClicksUnique":"1","post_clicks":"31","impressions":"3645","totalReach":"3493","unpaidReach":"2734","paidReach":"700","engagedUsers":"166","engagementRate":"4.7524 %","privacy":"Public","postType":"Photo","isSharedPost":"No","isSpherical":"No","virality":"2 %","isExpired":"No","is_hidden":"No","expireTime":"","attachmentPreviewPicture":"https:\/\/scontent-atl3-1.xx.fbcdn.net\/v\/t1.0-9\/p720x720\/101280348_1908206109315060_6542283327036981248_o.jpg?_nc_cat=105&_nc_sid=8024bb&_nc_eui2=AeEQI2PWkdQynbvg22wH5MjO7t6Fm_UskbXu3oWb9SyRtZBYVsXfJXlETW2y-k6o-hRwW6GwOnHDEruJ6lHPo_Lh&_nc_ohc=6AXnqOGfNZEAX8ofn0t&_nc_ht=scontent-atl3-1.xx&tp=6&oh=3e508e8ac7108f49360937d999c8b4c2&oe=5F5FAA70"},{"externalId":"364340573701629_1978274405641563","pageName":"SCS Dairy MY","time":"SCS Dairy MY - 2020-08-19 12:35:47<\/b>
Have you joined our #yobickxSCS WhatsApp & Menang contest? Don\u2019t miss out on the chance to win prizes worth RM20,000! You can be one of the lucky winners! Join now!\n\nHere\u2019s how to join:\n\n1. Like SCS Dairy MY and yobick Malaysia Facebook page.\n2. Buy 1 unit of any SCS product and 2 bottles of yobick 700ml (any variant).\n3. Answer this easy question: Which yobick and SCS products do you love the most?\n4. Send your Full Name, IC Number, answer & purchase receipt to +6019-4082600 via WhatsApp.\n\nMaybe this prize has your name written on it!\n\nClick on this link to join now: https:\/\/wa.me\/60194082600 \n\nParticipating outlets: AEON, AEON Big, Giant, and Mydin.\n\nContest period: 1st July to 31st August 2020. \n\n*Subjected to Terms & Conditions. For more information, please visit: https:\/\/bit.ly\/yobickxscs\n\n#yobickxSCS #SCSDairyMY #yobickmalaysia","importTime":"09\/04\/2020 14:15:21","message":"Have you joined our #yobickxSCS WhatsApp & Menang contest? Don\u2019t miss out on the chance to win prizes worth RM20,000! You can be one of the lucky winners! Join now!\n\nHere\u2019s how to join:\n\n1. Like SCS Dairy MY and yobick Malaysia Facebook page.\n2. Buy 1 unit of any SCS product and 2 bottles of yobick 700ml (any variant).\n3. Answer this easy question: Which yobick and SCS products do you love the most?\n4. Send your Full Name, IC Number, answer & purchase receipt to +6019-4082600 via WhatsApp.\n\nMaybe this prize has your name written on it!\n\nClick on this link to join now: https:\/\/wa.me\/60194082600 \n\nParticipating outlets: AEON, AEON Big, Giant, and Mydin.\n\nContest period: 1st July to 31st August 2020. \n\n*Subjected to Terms & Conditions. For more information, please visit: https:\/\/bit.ly\/yobickxscs\n\n#yobickxSCS #SCSDairyMY #yobickmalaysia","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1978274405641563&id=364340573701629","totalInteractions":"59","reactions":"58","negativeReactions":"0","negativeFeedbackUnique":"1","likes":"58","love":"0","wow":"0","haha":"0","sad":"0","angry":"0","comments":"0","shares":"1","engagements":"77","linkClicksUnique":"5","post_clicks":"19","impressions":"2761","totalReach":"2605","unpaidReach":"2398","paidReach":"222","engagedUsers":"73","engagementRate":"2.8023 %","privacy":"Public","postType":"Photo","isSharedPost":"No","isSpherical":"No","virality":"2 %","isExpired":"No","is_hidden":"No","expireTime":"","attachmentPreviewPicture":"https:\/\/scontent-bos3-1.xx.fbcdn.net\/v\/t1.0-9\/p720x720\/111358361_1978274205641583_3727306541698432673_o.png?_nc_cat=105&_nc_sid=8024bb&_nc_ohc=vizJW5GMpkYAX99xEqW&_nc_ht=scontent-bos3-1.xx&oh=a5aa912fef9643156139ebbe60765aba&oe=5F780DCC"}]}]