關於 large sheets of paper ，我們在網路上蒐集到這些相關的討論、資訊與評價

My Raya won’t be complete without chocolate chip cookies. It’s kind of like our kuih Raya staple. 🍪🍪🍪

I tried making this chocolate chip cookies by Modern Honey the other day, and it was a success (probably have to make smaller for Raya - this was just for testing hehe). I used Buttercup for this recipe as it gives a buttery aroma and great quality baked goods at affordable price. These cookies are crispy at the edges, chewy in the middle, and exploding with chocolate! Best part is, it’s SO easy to make.

Ingredients:

1 cup cold Buttercup, cut into cubes
1 cup brown sugar
1/2 cup + 2 tbsp sugar
2 large eggs
2 tsp vanilla essence
2 3/4 cups all-purpose flour
1 tsp cornstarch
3/4 tsp baking soda
2 cups chocolate chips

Steps:
1. Preheat oven to 200 degree Celsius.
2. Cream butter, brown sugar and sugar until light and fluffy.
3. Add eggs and vanilla, and mix. Then add in the flour, cornstarch and baking soda. Mix until combined.
4. Fold in the chocolate chips.
5. Line baking sheets with baking paper. Roll the dough into balls and place them onto the baking sheets (I just use ice-cream scoop tho).
6. Bake for 9-12 minutes and let them rest for 5 minutes to set before transferring to wire rack to cool completely.

Happy baking!

#raya #bakewithButtercup #FiestaRayaButtercup #Buttercup #PeraduanButtercup #hariraya #raya2021
#homebaked #homemadewithlove #izareviews #partipost @partipost_my

✨Butterfly sticker set.
16 washi sticker sheets + 16 pvc sticker sheets,
32 sheets in one pack.
With cutting die, without white ink.
✨Some might ask why making this when we already have Butterfly PET tapes?
First of all, the sizes of butterflies on the tapes are differ from these on the sticker sheets.😆
Second, the materials are different.
Here are the differences:
🌝PET tape: opaque(with white ink), glossy, without cutting die, medium size.
🌝PCV sticker: transparent(without white ink), with cutting die, large and mini sizes.
🌝Washi stickers: matte transparent(without white ink), with cutting die, large and mini sizes.
This sticker set includes a bunch of stickers,
One sticker set and one of each PET tape create various combinations!
Choose whichever you need and enjoy!❤️
Coming soon!🙌🏻🙌🏻🙌🏻
🌝🌚🌝🌚🌝🌚🌝🌚🌝🌚🌝🌚
✨蝴蝶貼紙組
16張和紙貼紙+16張pvc貼紙，
總共32張一包，
有刀模，沒有白墨。
有些人可能會想問已經有了膠帶為什麼還要做貼紙？
首先呢，蝴蝶的尺寸不一樣😆
再來就是材質也不一樣。
條列式說明可能比較清楚：
PET膠帶：不透明（有白墨），亮面，無刀模，中蝴蝶。
PVC貼紙：透明（無白墨），有刀模，大蝴蝶和小蝴蝶。
和紙貼紙：霧面半透明（無白墨），有刀模，大蝴蝶和小蝴蝶。
這組貼紙包就是一大堆貼紙啦，
一份貼紙包加上兩款膠帶各一就可以組成非常多種變化!
就選自己喜歡也需要的品項，盡情地使用它們吧！❤️
快準備好了！🙌🏻🙌🏻🙌🏻
#linchianing #stickers #paper #collage #paperlover #sticker #scrapbooking #scrapbook #scrapbookinglayout #butterflysticker #butterfly #stationery #stationeryaddict #handycrafts #crafts #craft #papercrafts #paperart #new #handmade #collageart #paperlover #paperlovers #washi #pvcsticker #vintage #vintagestyle #butterflies #ephemera

這是雀斑上次的直播
真的超級好笑的！
最後面神翻譯更是笑到冰軌

For the pancake wraps:
2 large eggs
1/4 teaspoon vanilla
1/4 teaspoon salt
1 cup milk, divided
1 cup all-purpose flour
1/2 teaspoon butter
For the wrap filling:
4 hash brown patties
8 strips bacon
4 tablespoons butter, divided
1 1/2 teaspoons salt, divided
8 large eggs
1 cup shredded cheese
4 tablespoons maple butter
2 tablespoons maple syrup
INSTRUCTIONS

Make the pancakes:
In a medium-sized bowl, whisk eggs until lightly beaten. Add vanilla, salt and 1/3 cup of the milk, and stir until combined. Add flour and whisk until smooth. While whisking, add the remaining milk. Batter should be thick and smooth.
Heat a 10-inch pan on medium-high and coat with butter. Drop approximately 2/3 cup of batter onto pan and cook until golden. You will start to see bubbles form on the top of the dough when it is close to flip time. Flip over and repeat until golden. Keep pancakes warm on a plate until ready to assemble.
Prep the wrap ingredients:
Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper.
Place 4 hash brown patties on parchment and bake until golden, approximately 20 to 25 minutes. Place strips of bacon on another sheet and bake until crispy, approximately 20 minutes.
While bacon and hash browns are baking, prepare the remaining ingredients for the wraps.
In a large nonstick pan, melt the remaining tablespoons of butter over medium heat. Crack eggs into a medium-sized bowl with the remaining salt, and whisk until yolks are broken and eggs are just combined. Pour into the warm pan and turn heat down to medium-low. Cook eggs very slowly, swirling them in the pan using a wooden spoon or spatula. Eggs are done when they look silky, have come together and are still a little wet. Turn off the heat and add cheese. Mix just to combine. Set aside.
To assemble wraps:
Spread maple butter in the middle of each pancake and place a hash brown on top. Place a quarter of the scrambled eggs on each hash brown. Layer bacon over the eggs and drizzle with maple syrup.
Secure wraps in parchment until serving. They will keep up to a day in the fridge. Reheat in the oven or microwave before serving.

チョコレートでお顔を描いて、かわいいアニマルスイーツを作っちゃおう！
ベーシックなシュークリームが一気にキュートに♡
いいねがたくさんつくこと間違いなし♪ ぜひ、作ってみてくださいね♪

アニマルシュークリーム
10個分

材料：
ダークチョコレート (溶かしておく)　45g

■シュー
無塩バター　115g
水　120ml
牛乳　120ml
グラニュー糖　大さじ3
塩　小さじ1
薄力粉　125g
卵　大4個
溶き卵　1個分

■クリーム
生クリーム　480ml
粉砂糖　大さじ3
バニラエクストラクト　小さじ1

絞り袋　小1枚
絞り袋　大2枚 (丸い口の絞り口をつけておく)

作り方：
1.オーブンを220˚Cに予熱し、天板2枚にクッキングシートを敷いておく。大きめのボウルを冷凍庫で冷やしておく。

2.小さめの絞り袋に溶かしたチョコレートを入れ、先端を3mmほど切り落とす。

3.クッキングシートを敷いた天板の1枚に、耳、目、鼻、口、足など10セットを絞る。使用する準備が整うまで冷蔵庫で冷やす。

4.シューを作る。中くらいの大きさの鍋にバター、水、牛乳、砂糖、塩を入れて強火にかけ、沸騰させる。

5.(4)が沸騰し始めたら、鍋を火から下ろす。すぐに薄力粉を加え、木ベラで絶えずかき混ぜる。水気がなくなり、ボールのようにまとまるまで続ける。

6.鍋を30秒ほど火にかけて、余分な水分を取り除く。鍋を火からおろす。卵を一個ずつ加える。手早く、完全に混ざるまでかき混ぜてから次の卵を加える。生地が鍋の側面から離れてきて、どろっとして光沢が出るまでかき混ぜる。絞り袋の先端に丸い絞り口を付けたものに生地を移す。

7.もう1枚の天板の上に、2cm以上の間隔を空けて、2cmほどのシュー生地を絞っていく。

8.指先に溶き卵をつけて先端を優しく押さえ、さらにシュー生地全体に軽く溶き卵を塗る。

9.10分間焼く。オーブンの温度を180℃に下げ、さらに20分ほど、きつね色になるまで焼く。

10.シュー生地をワイヤーラックに移す。シュー生地が少し冷めたら、上部を鋸歯状のナイフで切っておく。完全に冷ます。

11.クリームを作る。冷やしておいたボウルに生クリームと粉砂糖を入れ、電動ハンドミキサーまたは泡立て器でしっかりと角が立つまで泡立てる。クリームを丸い絞り口を取り付けた絞り袋に移す。

12.シュー生地にクリームを絞り入れる。カットした生地上部をクリームの上にのせ、チョコレートの顔で飾ったら、完成！

CuteCreamPuffs

Ingredients
for 10 cream puffs
¼ cup dark chocolate(45 g), melted
CUTE CREAM PUFFS
½ cup unsalted butter(115 g), 1 stick
½ cup water(120 mL)
½ cup milk(120 mL)
3 tablespoons granulated sugar
1 teaspoon salt
1 cup all-purpose flour(125 g)
4 large eggs
1 egg, beaten, for egg wash
WHIPPED CREAM
2 cups heavy cream(480 mL)
3 tablespoons powdered sugar
1 teaspoon vanilla extract
SPECIAL EQUIPMENT
1 small piping bag, or zip-top bag
2 large piping bags, or zip-top bags with standard round tips

Preparation
1.Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper. Chill a large bowl in the freezer.

2.Add the melted chocolate to a small piping bag or zip-top bag and cut ⅛ inch (3 mm) off the tip of the bag.

3.Pipe 10 sets of ears, eyes, noses, mouths, and paws onto 1 of the parchment-lined baking sheets. Chill in the refrigerator until ready to use.

4.Make the puffs: in a medium pot, bring the butter, water, milk, sugar, and salt to a boil over high heat.

5.Once the liquid begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.

6.Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat. Working quickly, add the eggs one at a time, stirring until each one is fully incorporated before adding the next. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Transfer the batter to a piping bag or zip-top bag fitted with a round tip.

7.Pipe 1-inch (2-cm) dollops of batter on the prepared baking sheet, spacing them at least 1-inch (2-cm) apart.

8.Dip a fingertip in the egg wash and gently press down any points, then brush the egg wash lightly all over the puffs.

9.Bake for 10 minutes. Reduce the oven temperature to 350˚F (180˚C), and continue to bake for 20 minutes more, until golden brown.

10.Transfer the puffs to a wire rack and cool until able to handle. Cut the tops off of the puffs with a serrated knife. Let cool completely.

11.Make the whipped cream: add the heavy cream and powdered sugar to the chilled bowl and beat with an electric hand mixer or whisk until stiff peaks form. Transfer the whipped cream to a piping bag or zip-top bag fitted with a round tip.

12.Pipe mounds of whipped cream into the puffs. Add the tops of the puffs and decorate with the chocolate faces.
Enjoy!

#TastyJapan #レシピ

MUSIC
Licensed via Audio Network

【プロフィール / profile】：http://pojieblog.com/profile/
【折り紙ブログ / blog】：http://pojieblog.com/
１５cm×１５cmの折り紙を3枚使って作る大きいサイズのリボンです。
水玉模様の部分は直径15mmの丸シールを貼って作ります。
　
使用例
①シンプルな紙袋などにつければインパクト抜群のおしゃれで可愛い紙袋になりますよ。
②蝶ネクタイみたいにして首元につけて仮装的使い方もできますよ。
　キラキラの折り紙で作ればよりテンションも上がるかもしれませんね！
　子供たちの発表会などに色違いでつけてあげるのもいおすすめですよ♪
③カチューシャにつける。
　手持ちのカチューシャに着けて頭につけるのもいいですね。
　きっと女の子は喜ぶと思いますよ。ミニーちゃんみたいですね♡
A large ribbon made from three 15cm x 15cm origami sheets.
The polka dot pattern is made with a 15mm diameter round sticker.
*
Example of use
① If you put it on a simple paper bag, it will become a stylish and cute paper bag with outstanding impact.
(2) You can wear it like a bow tie and put it on your neck as a fancy dress.
If you make it with sparkling origami paper, you may get more tension!
♪ It is also recommended that you put it in different colors for children's presentations etc. ♪
③ Put on the headband.
It ’s also good to put on your headband and put it on your head.
I am sure that girls will be pleased. It looks like Minnie ♡

ぜひ作ってみてくださいね！

クッキー&クリームのアイスボックスケーキ
直径25cm 1台分

材料：

無塩バター（室温に戻す） 230g
グラニュー糖 300g
黒砂糖 110g
卵 2個
バニラエクストラクト 大さじ1
薄力粉 375g
ココアパウダー 120g
塩 小さじ1
ベーキングパウダー 小さじ1

■ホイップクリーム
生クリーム 960ml
練乳 300g

作り方：

1.オーブンは180℃に予熱しておく。

2.ボウルにバター、グラニュー糖、黒砂糖を加えてハンドミキサーでクリーム状になるまで攪拌する。

3.卵を1個ずつ加えてその都度混ぜ、バニラエクストラクトを加えて混ぜる。

4.薄力粉、ココアパウダー、塩、ベーキングパウダーを合わせてふるい入れ、しっかり混ぜる。

5.生地を4等分し、クッキングシートで挟む。めん棒で直径27cm程度に伸ばし、ケーキ型でくり抜く。直径8cmのココットなどで生地の中心をくり抜いてドーナツ状にし、冷凍庫に入れて10分休ませる。残りの生地も同様にドーナツ状にする。

6.180℃のオーブンで12〜14分焼く。

7.(5)でくり抜いた残りの生地を合わせてめん棒で伸ばし、直径4cmの丸型で24枚になるように型抜く。冷凍庫に入れて10分休ませる。

8.180℃のオーブンで7〜8分焼く。

9.ホイップクリームを作る。ボウルに生クリームを入れてツノが立つまで泡立て、練乳を加えてしっかり馴染むまで混ぜる。

10.回転台の上にドーナツ状のクッキーを1枚置いて、ホイップクリームを均等に絞る。もう1枚のドーナツ状のクッキーを被せて、ホイップクリームを絞る。残りも同様に繰り返し、4段重ねて冷蔵庫で4時間以上冷やす。

11.デコレーション用のクッキーを作る。直径4cmのクッキーにホイップクリームを絞ってもう1枚のクッキーで挟む。同様に全部で10個作り、残りのクッキーはジップ付き保存袋に入れてめん棒で砕く。

12.ケーキの上に(11)のデコレーション用クッキーを飾り、砕いたクッキーを振りかけたら、完成！

-------------------------------------------------------------------------------------------
Cookies ‘N’ Cream Icebox Cake
Servings: 12

INGREDIENTS
Cookies
1 cup (2 sticks) unsalted butter, softened
1½ cups granulated sugar
½ cup brown sugar
2 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 cup dark cocoa powder
1 teaspoon salt
1 teaspoon baking powder

Whipped Cream
4 cups heavy cream
1 cup sweetened condensed milk, chilled

PREPARATION
Preheat the oven to 350˚F (180˚C).
In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer.
Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat until combined.
Sift in the flour, cocoa powder, salt, and baking powder. Beat until combined.
Divide the dough into 4 equal portions. Place a portion of dough between 2 sheets of parchment paper and roll out into a circle that is about 11 inches wide. Using a 10-inch springform pan as your guide, cut a 10-inch circle out of the dough. Use a 3-inch ramekin as a guide to cut out the center, leaving a doughnut-shaped cookie. Reserve the dough scraps and transfer the cookie on the parchment paper to a baking sheet. Repeat with the remaining dough portions.
Chill the cookie dough in the freezer for 10 minutes.
Bake the cookies (in batches, if necessary) for 12-14 minutes, until crisp around the edges. Let cool completely.
Reroll the dough scraps and use a cookie cutter to cut out 24 1½-inch-wide cookies. Transfer the cookies to a baking sheet lined with parchment paper and chill in the freezer for 10 minutes.
Bake the cookies for 7 minutes, until crisp. Let cool completely.
Make the whipped cream: Add the heavy cream to a large bowl. With an electric hand mixer, whip the cream until soft peaks form, then add the sweetened condensed milk. Continue whipping until stiff peaks form. Transfer to a piping bag or zip-top bag fitted with a large round tip.
Carefully place one of the large cookies on a serving platter. Pipe a layer of whipped cream on top of the cookie. Repeat with the remaining cookies and whipped cream, finishing with a layer of cream. Reserve any leftover whipped cream for sandwich cookie garnish.
Chill the cake in the refrigerator for at least 4 hours or overnight.
After the cake has chilled, make sandwich cookies for decoration. Pipe a dollop of whipped cream onto a small cookie and sandwich with another cookie. Make 9 more cookie sandwiches. Place the remaining cookies in a plastic bag and use a rolling pin to smash into crumbs.
Arrange the sandwich cookies evenly around the top edge of the cake. Sprinkle the cookie crumbs over the exposed whipped cream.
Slice and serve.
Enjoy!