關於 hot chocolate online order ，我們在網路上蒐集到這些相關的討論、資訊與評價

Bliss is when you have cool froyo ice cream to enjoy in the hot weather! 😎@sogurtsg launches 7 flavors of halal-certified prebiotic yoghurt ice cream : natural, lychee, peach mango, strawberry yuzu, avocado gula melaka, dark chocolate, berry swirl that are wonderfully creamy and refreshing. Toppings are halal-certified too.

Available for order online at $58.50 (up to $68) for 12 mini cups and a free cooler bag. Promo price ends 28 Feb

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#singapore #desserts #igersjp #yummy #love #sgfood #foodporn #igsg #ケーキ #instafood #gourmet #beautifulcuisines #onthetable #breadstagram #cafe #sgeats #f52grams #bake #sgcakes #bread #feedfeed #pastry #foodsg #yoghurt #healthy #breakfast #snacks #icecream #sogood #sogurtsg

Warehouse 32 is back with a collaboration you wouldn't wanna miss. Serving Laksa RM9, Ngiu Chap RM11 and a mix of both Laksa and Ngiu Chap RM12 by Ah Len Laksa (previously located at Inanam Capital, omg I seldom go there that I didn't know about this yummy laksa?! 😅).
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I was dead set in trying the Laksa Ngiu Chap coz I only know a place that's selling it and they rarely have it. Also spending time with @mommychocobo before she leaves (I'm gonna miss seeing you at Bukit Padang 😭).
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Thick laksa broth from the laksa ngiu chap 🤤🤤🤤, so rich in flavors, I think I almost cleared the bowl of soup 😂 it was that good 😋 the best of the whole dish is the meat, sweet tender meat, not the chewy kind but the ones that you can't get enough of, so memorable, can't move on. The laksa broth taste the same as the laksa ngiu chap. So so yummeh. I also requested extra sambal udang coz it goes so well with the laksa.
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The ngiu chap is the clear light and sweet kind, it's refreshing if you prefer this kind of ngiu chap. I might wanna get this next time am there 🙈
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All these taste as good as it looks. Still thinking about the meat 🤤😂
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Had hot mocha, this has the kind of chocolate that I love (dark chocolate like Belgian chocolate) but needs more coffee taste for me ☕ still good 👍🏻
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Also love that you can order from your table and pay via @myboostapp from your table 👏🏻 👏🏻 👏🏻 convenient.
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Opens weekdays 11am to 3pm ONLY (for the time being). Available on More Fun app for online orders 👌🏼
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Follow @warehouse32_kk for more updates.
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Thank you @warehouse32_kk @itskazaf for having us 🤗🥰 hope to dine again soon ❤️
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📍 Warehouse 32, Sadong Jaya.
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#MassyEats #kotakinabalueats #kkeats #seatsmy #servenopork #food #foodie #foodigram #kkfood #instafood #hellosabahmy #kkcity #kkfooddelivery #warehouse32 #invitedfoodreview #foodblogger #foodtasting #laksangiuchap #laksa #ngiuchap @ Warehouse 32

[Sài Gòn - #phaonline] 🤩 Tiệm bánh cheesecake online xịn nhất mà Pha từng ăn 🤩
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📍@dibu.bakery
🌟 4.75/5
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Chời ơi nhìn cái menu phân vân hong biết lựa em nào nên Pha quyết định ăn thử hết hehe 🤣 nói chứ order có 5 phần à mà 2 ngày là quất hết sạch luôn đó ghê chưa 🤣
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🧀 Tom & Jerry Cheesecake 💸 40.000₫
🔸 Basqueburnt Cheesecake 💸 90.000₫
👉🏻 Bạn nào mê phô mai nghiện phô mai đắm đuối thì nhất định hong được bỏ qua hai em này nhaa, em "pho-mát" thần thánh kia hot từ đời nào mà giờ Pha mới được thử á, mà do lúc vận chuyển Pha hong để ý rồi lo chụp hình mấy em kia nữa nên làm chảy mất tiêu luôn huhu 😭 nhưng ăn vào thì bất ngờ lắm nha vì siêu béo siêu ngon chời ạa, kiểu tan trong miệng luôn í, ăn kèm với chiếc bánh quy phô mai mằn mặn Gery nữa là chuẩn bài luônn 👍🏻 còn em cheesecake "cháy" kia trong vậy chứ vị cũng bá cháy lắm đó, bánh thơm mùi trứng, có cheese beo béo nhưng mà Pha ăn hong cảm thấy bị ngấy xíu nào, chiếc này ăn trong vòng 10' hết sạch đó mọi người ơi 🤤 must try 2 em này nheee
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🍮 Dalgona Cheesecake 💸 75.000₫
🍫 Passionfruit x Chocolate Cheesecake 💸 90.000₫
🌸 Rose Cheesecake 💸 80.000₫
👉🏻 Team hảo ngọt thì nên thử Dalgona Cheesecake nè, phần kẹo Dalgona giòn rụm thêm độ béo ngậy của lớp bánh ăn vào tưởng đâu sắp lên chục kí mất huhu 🤣 còn em chanh dây choco là một sự kết hợp khá lạ lẫm nhưng lại hài hoà không ngờ luôn, vị chanh dây thơm, chua nhẹ nhàng, quyện với xíu đắng đậm từ choco, beo béo của cheese nữa huhu hong biết diễn tả sao luôn á, đặc biệt được decor với miếng chanh dây real xinh xắn, ai thích chua thì ăn chung hạt với bánh bảo đảm ghiền, nhưng mà ăn nhiều sẽ thấy hơi ngán nha do phần choco hơi đậm 🤤 em rose chắc là em kém toả sáng nhất so với mấy em kia tại bị chảy mất tiêu, với cả lớp đế bánh khá mỏng trong khi lớp cream thì quá nhiều nên ăn mau ngấy í, nếu dùng khi lạnh chắc sẽ ok hơn nhee
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(đọc tiếp dưới cmt) @ Ho Chi Minh City, Vietnam

♥My COOKBOOK available WORLDWIDE レシピ本もよろしくね♥
https://www.amazon.com/dp/4046014822/
http://www.amazon.co.jp/gp/product/4046014822/ref=as_li_ss_tl?ie=UTF8&camp=247&creative=7399&creativeASIN=4046014822&linkCode=as2&tag=shopping072-22

Amazon Japan may be Cheaper ($10 plus shipping fee).
How to Order My Cookbook from Amazon Japan:
https://www.youtube.com/watch?v=mWsrMmA7AnI

It is our culture using the Hot Cake mix. You can find it at Japanese grocery stores or online for sure!
http://astore.amazon.co.jp/shopping072-22/detail/B001JEQ76M

If you want to make the cookie dough from scratch, you can follow these recipes :)
https://www.youtube.com/watch?v=berHW3UDzlM
https://www.youtube.com/watch?v=mvwpF8xC8CY
https://www.youtube.com/watch?v=telL1jMqqug

Hot Cake Mix is versatile. You can make cakes, cookies, muffins, or any kind of sweets :D

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Soft and Chewy ANPANMAN Cookies (NO EGG)

Difficulty: Easy
Time: 20min
Number of servings: about 20 pieces

Ingredients:
1 (150g) Morinaga Hot Cake Mix (flour)
3 tbsp. granulated sugar
40g (about 3.5 tbsp.) butter (chilled and diced)
2 tbsp. Milk
Wilton Icing Gel Color RED
brown chocolate pen (or chocolate in a plastic bag)

Directions:
1. Place the Hot Cake Mix, granulated sugar, and butter (chilled and diced), then blend with your fingertips.
2. Add milk to form a dough.
3. Remove a little piece then color it with the red icing gell color to make the noses and the cheeks. Shape the dough into logs, wrap in plastic wrap, then cool in the fridge for a few minutes to set. Slice the dough for the face into 5mm (0.2 inch) thick. Slice the noses and cheeks thinner then place them on the faces.
4. Preheat the oven to 180C (350F).
5. Place the cookies on a baking sheet lined with parchment paper. Bake at 180C (350F) for 10 minutes.
6. When the cookies are completely cool, melt the chocolate pen or some chocolate in a pastry bag. Snip off the end to draw the faces.

レシピ（日本語）
http://cooklabo.blogspot.jp/2017/08/blog-post_28.html
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Product I used:
http://www.morinaga.co.jp/hotcake/prod/hotcake.html

Music by
Josh Woodward
Golden Sunrise (Instrumental)

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♥My COOKBOOK available WORLDWIDE レシピ本もよろしくね♥
http://www.amazon.co.jp/gp/product/4046014822/ref=as_li_ss_tl?ie=UTF8&camp=247&creative=7399&creativeASIN=4046014822&linkCode=as2&tag=shopping072-22

How to Order My Cookbook from Amazon Japan:
https://www.youtube.com/watch?v=mWsrMmA7AnI

A macaron is a sweet meringue-based French confectionery. It is crisp on the outside and chewy on the inside.

This is the basic macaron recipe with the basic buttercream filling ;) You can customize with any color and flavor.

I hope you like my panda idea ;)

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How to Make Panda Macaron

Difficulty: Patience
Time: 3hours
Number of servings: 10 large macarons

Necessary Equipment:
electric mixer
pastry bag with a 3/8-inch round tip

Ingredients:
((Macaron Shells))
55g (2oz.) egg whites
50g (1.8oz.) granulated sugar
60g (2.1oz.) ground almonds (without skin)
80g (2.8oz.) powdered sugar (confectioner's sugar)
((Buttercream Filling))
2 egg yolks
40g (1.4oz.) granulated sugar
100g (3.5oz.) unsalted butter *room temperature
vanilla extract
((Decoration))
brown and pink chocolate pens

Directions:
((Macaron Shells))
1. To draw panda face, you want to make large macarons. So, draw about an inch and a half wide circles (leaving about 2 inches between) on a piece of paper. To make perfect uniform circles, you wanted to place it under the parchment paper to trace. You can search for the template online.
2. Measure the egg whites in a large bowl, and keep in the fridge (to make them easier to whip). Sift in ground almonds and powdered sugar in a large bowl, then keep in the fridge (to let them stay dry).
3. Meringue: Whip egg whites with an electric mixer until foamy. Gradually add granulated sugar 1/3 at a time, then continue to whip until stiff glossy peaks form when you lift the beaters.
4. Add the meringue into the dry ingredients, and mix with a silicone spatula until just incorporated.
5. Macaronnage: Punch down the spatula into the batter, then scrape batter from the sides to the center, and punch again. Repeat this for 10 or more times (depending on your arm strength) until the batter slowly and continuously drips back into the bowl like a ribbon when you scoop it up with the spatula.
6. Line baking sheets with parchment paper, place the template under the parchment paper. Fit a pastry bag with a 3/8-inch round tip, and fill with batter. Pipe out the batter in the circles (the batter will spread a little, so keep it smaller). Tap bottom of each baking sheet (or slam on the counter) to release any air bubbles in macarons.
7. Let stand at room temperature until dry, and a skin forms on the tops,　for about 30 minutes or more. Make sure the batter will not stick to your finger.
8. Preheat the oven to 150C (302F). Bake for 14-15 minutes. Let the macarons cool completely on the baking sheet.
((Buttercream Filling))
1. Beat the egg yolks and sugar until they turn a lemon-yellow color and thick.
2. Add the butter and mix well. Then add vanilla extract to taste.
3. Pour the buttercream into a pastry bag.
((Decoration))
1. Pipe about 1 teaspoon buttercream on to the middle of one shell, then gently place another shell on top.
2. Set the chocolate pens in a cup of hot water for a few minutes. Cut the tip of the chocolate pens and draw panda faces on the macarons.

Rest the filled macarons for a day before eating them. You can store them in an airtight container in the fridge for up to 3 days.

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/09/blog-post_8.html
---------------------------------

Music by
Josh Woodward
Gemini
The Gloaming
http://www.joshwoodward.com/
http://www.youtube.com/joshwoodward

♥Utensils I use in my videos♥
http://astore.amazon.co.jp/shopping072-22

♥FOLLOW ME HERE♥
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
http://instagram.com/ochikeron/

♥Original T-SHIRTS♥
http://www.youtube.com/watch?v=FFsQE0qd_4w

♥Visit my Blog to know more about ME♥
http://createeathappy.blogspot.com/

♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever

♥and of course SUBSCRIBE♥
http://www.youtube.com/ochikeron