關於 glass water bottle set ，我們在網路上蒐集到這些相關的討論、資訊與評價

Review: Teh Daun Durian Belanda

🔹Amo T’
Soursop (known as Durian Belanda in Malay language) is an evergreen broad-leaved tree whose every part is useful and has medicinal properties. Soursop leaves are the most beneficial parts of this plant.

🔹AMO T’ (soursop leaf tea) – Own plantation,
No added preservatives,
no additives, and 100% organic & natural and also is fresh with fragrance aroma, without bitterness, no caffeine, and does not affect heart rates.
lower Uric Acid, Diabetes level
Lower Blood Pressure
Prevent Cancer & Tumor
Relieve Constipation

🔹Certifications
KKM, MESTI, HALAL, GMP, HACCP, SGS

🎯 Precaution!
Pregnant women, breastfeeding,Children under 3yr old NOT encourage

🔹How to serve
100’c boiling water , wait for 20min


🔷️PRICE: RM 58/pouch
1 set 3pouch RM 174 free 1 double wall glass bottle with cover

HOTLINE NO:https://wa.me/60169428563

ขั้นตอนสุดท้ายของการดูแลผิวแบบสุดจะธรรมชาติ คือการฉีดสเปรย์น้ำกุหลาบบนผิวหน้า ทำให้รู้สึกสดชื่นมากๆๆๆๆ แถมความหอมยังกระตุ้นประสาทสัมผัสการได้กลิ่นอีกด้วย :)))

แช่เย็น ใช้เป็น toner และ set เครื่องสำอางไห้ได้

MAKEUP SETTING rose water mist

Benefits: Rose water is a great way to set your makeup for the day. Simply spritz over makeup to help keep it in place. Carry some in your purse to re-freshen throughout the day. The scent of roses can also be used as a powerful mood enhancer. Spritz and breathe in deeply when you’re feeling anxious or stressed.

You’ll need:

3 roses
distilled water
4 oz glass spray bottle
Instructions: Put petals in a pot and add enough hot water to just cover them. Leave for 15 minutes until petals have fully lost their color. Strain petals with a mesh strainer and cover rose water until cooled. Fill spray bottle 3/4 of the way with rose water and top with distilled water. Shake it up and smell the roses!

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几乎每一个月都会买一次 Signature Market，除了宝宝零食以外，流沙包也很爱吃这家的饼干、果干、和面面。谢谢 #疯狂亲子团 的Cherie 推荐，Signature Market的Baby Noddles很赞，它们弄成一小块一小块的，一次煮一块很适合宝宝的食量。

为了配合农历新年，他们更换了一批Free Gift。新用户只需选择自己要的free gift，点击以下链接🔗注册，付RM10邮费就可以得到赠品了😋

今年他们也推出了新年礼蓝，如果还不知道要买什么来送礼，可以点击进去逛逛～主打健康+有品质的零食，一家大小都适合吃🤤

想要得到Free Gift的尽量在10号之前下单哟，确保新年前可以收到🎋
(有些食品是freshly bake的，所以要时间准备)

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チョコレートとバニラとラズベリーの、美しい3層のチーズケーキ♡見た目が華やかなのでおもてなしにピッタリです！
ヨーグルトを使っているので、チーズケーキなのにさっぱり美味しい！ぜひ作ってみてくださいね♫

ラズベリーとチョコのチーズケーキ
8人分

材料：
グラムクラッカー 150g
塩 少々
ココナッツオイル 大さじ5（土台用）
冷凍ラズベリー（解凍しておく） 330g
ラズベリー（飾りつけ用） 150 g
ダークチョコレート 130g
ココナッツオイル 小さじ2（チョコ生地用）
水切りヨーグルト 980g
卵 大3個
バニラエクストラクト 小さじ2
砂糖 100g
コーンスターチ 大さじ2
ココナッツオイル 小さじ4
削ったチョコレート 適量（飾りつけ用）

作り方：
1.オーブンを180度に余熱しておく。20cmの型にココナッツオイルを塗る
2.グラムクラッカーと塩をフードプロセッサーに入れて砕く
3.(2)をボウルに移し、ココナッツオイル（大さじ5）を加えて混ぜる。
4.グラスの底を使って(3)を型の底に押し固め、オーブンで10分焼く。きつね色になったらオーブンから型を取り出して冷ます。再度オーブンを180℃に予熱しておく。
5.解凍したラズベリーをフードプロセッサーにかける。ザルなどでこして種を取り除き、ボウルに入れる。飾りつけ用に40g分を絞り出し容器に移しておく。
6.耐熱ボウルにチョコレートとココナッツオイル（小さじ2）を入れ、電子レンジで温める。完全に溶けて滑らかになるまで、30秒ごとに取り出して混ぜる。
7.フードプロセッサーに水切りヨーグルト、卵、バニラエクストラクト、砂糖、コーンスターチを入れ、滑らかになるまで20秒ほどブレンドする
8.(7) の生地を(5)と(6)、新しいボウルに3等分する。(6)以外のボウルに、ココナッツオイル小さじ2ずつを入れ、それぞれ混ぜる
9.チョコレート生地を型に流し込み、表面をヘラで平らにする。10分冷凍する
10.バニラ生地をチョコレート生地の上に流し、更に10分冷凍する。
11.最後にラズベリー生地を流し込み、ヘラで平らにする。絞り出し容器に入れた飾りつけ用のラズベリーで水玉模様を作り、つまようじでマーブル状にする。
12.水漏れ防止のために型の底にアルミホイルを敷いて、大きめの耐熱皿に入れる。耐熱皿に、2.5cmほどお湯を注ぐ
13.オーブンで35分焼く。縁はきつね色、中心部は揺れるくらいで取り出す。（表面が茶色く焼けすぎないように、必要に応じてアルミホイルをかぶせる。）型を耐熱皿から取り出す。
14.(13)を冷蔵庫に入れて3～4時間、または一晩冷やす。
15.型から取り出し、ラズベリーと削ったチョコレートで飾り付けをしたら、完成！

Chocolate Raspberry Greek Yogurt Cheesecake
for 8 servings

Ingredients:
5 tablespoons melted coconut oil, plus 4 teaspoons, divided, plus more for greasing
5 oz graham cracker(150 g)
1 pinch kosher salt
12 oz frozen raspberry(330 g), thawed
¾ cup dark chocolate chip(130 g)
2 teaspoons coconut oil, solid
32 oz greek yogurt(980 g)
3 large eggs
2 teaspoons vanilla extract
½ cup organic sugar(100 g)
2 tablespoons cornstarch, sifted
warm water, for baking
6 oz fresh raspberries(150 g), for garnish
chocolate shaving, for garnish

Preparation:
1.Preheat the oven to 350˚F (180˚C). Grease an 8-inch (20 cm) springform pan with melted coconut oil.
2.Add the graham crackers and salt to food processor and process until completely broken down with a sand-like texture.
3.Transfer the graham cracker crumbs to a medium bowl and add 5 tablespoons melted coconut oil. Stir to combine. The mixture should hold together when pressed between 2 fingers
4.Using the bottom of a drinking glass, press the crust into the bottom of the prepared springform pan. Bake for 10 minutes, until golden brown. Remove from the oven and let cool. Leave the oven on
5.Add the thawed frozen raspberries to a food processor and blend for 15 seconds, until smooth. Strain the raspberry puree through a fine-mesh sieve into a medium bowl and discard the seeds. Transfer ⅓ cup (40 grams) to a squeeze bottle to use for garnish and set the bottle and bowl aside.
6.In a medium microwave-safe bowl, combine the chocolate and solid coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. Set aside
7.In a clean food processor, combine the yogurt, eggs, vanilla, sugar, and cornstarch. Process until smooth, about 20 seconds.
8.Add 1½ cups (365 grams) of the yogurt mixture to a medium bowl. Add another 1½ cups (365 grams ) to the bowl with the melted chocolate and the remaining 1½ cups (365 grams) to the bowl with the raspberry puree. Add 2 teaspoons of melted coconut oil to the bowl with the plain yogurt mixture and the remaining 2 teaspoons melted coconut oil to the bowl with the raspberry puree. Stir each bowl to combine.
9.To assemble the cheesecake, pour the chocolate layer over the graham cracker crust and smooth the top with a spatula. Freeze for 10 minutes
10.Pour the vanilla layer over the chocolate layer and smooth the top with a spatula. Freeze for another 10 minutes.
11.Pour the raspberry layer on top of the vanilla layer and smooth with a spatula. Squeeze a few dots of the reserved raspberry puree on top and use a toothpick to swirl the puree in a decorative pattern.
12.Wrap the bottom of the pan tightly with foil and place in a high-walled baking dish. Pour about 1 inch (2 ½ centimeters) of warm water into the baking dish.
13.Bake the cheesecake for 35 minutes, until the edges are set but the center still jiggles slightly. If the top begins to brown, lightly cover with foil for the remaining bake time. Remove from the oven and carefully remove the springform pan from the water bath.
14.Cool the cheesecake completely in the refrigerator for 3-4 hours, or overnight.
15.When ready to serve, release the springform. Top the cheesecake with fresh raspberries, chocolate shavings, and raspberry puree.
16.Enjoy!

#TastyJapan #レシピ

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