關於 thick plastic wrap ，我們在網路上蒐集到這些相關的討論、資訊與評價

【秋冬護膚】嘴唇乾燥紅腫快要變孖膶腸？

⭐用舌頭舔唇補濕是假象
⭐只會愈舔越乾
#星期一踢走BlueMonday

養脾養陰滋潤雙唇
秋風呼呼令皮膚處於乾燥狀態，嘴唇沒有汗腺或皮脂腺分泌油脂保護，亦缺乏角質層避免水分散失，所以在乾燥天氣下嘴唇顯得特別脆弱，輕則脫皮、紅腫，重則乾裂流血。不少人勤力為雙唇塗抹潤唇膏，但滋潤效果總是不持久，為甚麼？從中醫角度來看，「脾開竅於口，其華在唇」，如果脾胃功能不佳，嘴唇則無法得到滋潤，脾胃積熱亦會引發嘴唇乾裂。所以想保持雙唇滋潤有光澤，可以從健脾方面入手，多吃健脾的白米、淮山、芡實、蓮子、薯仔、番薯等，每日飲米水，避免進食辛辣及生冷食物，因為辛辣食物傷津耗氣，而生冷食物會妨礙脾胃運化功能。陰虛體質人士亦容易出現嘴唇乾燥情況，宜早睡早起，避免熬夜晚睡，適量食用蜂蜜、百合、無花果、雪耳、花旗參、麥冬等，有助潤燥養陰。有需要時可以敷個唇膜，有助鎖住嘴唇水份，紓緩嘴唇乾燥脫皮問題。

簡易鎖水唇膜
材料：凡士林適量、保鮮紙一小塊、暖毛巾
做法：在嘴唇上厚塗一層凡士林，蓋上保鮮紙，敷上暖毛巾約10分鐘，最後抹去凡士林即可。

花旗參麥冬茶
功效：滋陰清熱生津，紓緩長期晚睡、經常口乾、嘴唇乾燥等症狀。
材料：花旗參1湯匙、麥冬1湯匙、蜂蜜適量
做法：材料洗淨放保溫瓶，以熱開水沖洗一遍，注入熱開水焗5-10分鐘至香味透出，待水稍微邊暖和即可加入適量蜂蜜。此茶可反覆沖泡至味淡

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Nourish the spleen and yin to moisten the lips
The autumn wind causes the skin to remain dry constantly. The lips do not have sweat glands and sebum secreted by the sebaceous glands as protection, and do not have the stratum corneum to prevent water loss. Therefore, our lips tend to be fragile during the dry weather, and they would peel easily, become swollen, and sometimes even bleed.

Many people rely on lip balm but its moisturizing effect is not always long lasting. Why is that? From the perspective of Chinese Medicine, “Lips are the windows to the spleen, and essence are in the lips”. If the spleen does not function well, the lips will not stay hydrated, and the accumulated heat in the spleen and stomach may cause the dry lips to crack.

In order to keep the lips luscious and plump, we need to strengthen the spleen by eating more white rice, Chinese yam, gorgon nut (‘qian shi’), lotus seed, potato and sweet potato. Drink rice water daily, and avoid eating hot, spicy, raw and cold food, ad hot and spicy food will exhaust the body fluid and the qi, whereas raw and cold food can obstruct the spleen’s and stomach’s function in regulating the circulatory system.

Individuals with yin deficiency will easily develop dry lips, thus they should sleep and wake up early; and avoid sleeping late. Consume an appropriate amount of honey, lily, fig fruit, snow fungus, American ginseng and dwarf lilyturf roots (‘mai dong’), as they can help moisten the dryness and nourish the yin. If need be, apply lips mask, as it can help lock in the moisture, relieve dryness on the lips to prevent it from developing cracks.

Easy lips masks to lock in the moisture
Ingredients: An appropriate amount of Vaseline, a small piece of plastic wrap, a warm towel
Method: Apply a thick coat of Vaseline on the lips; cover the lips with a plastic wrap first, followed by a warm towel. 10 minutes later, wipe off the Vaseline from the lips.

American ginseng and radix ophiopogonis tea
Effects: nourishes yin and clears asthenic heat, alleviates thirst. Relieve symptoms caused by frequent late nights, dry mouth and dry lips.
Ingredients: 1 tablespoon of American ginseng, 1 tablespoon of radix ophiopogonis, honey
Preparation: Place all ingredients into thermos and rinse with hot water once. Add in hot water and steep for 5 minutes until aroma develops. Add honey to taste when the tea cool down. This tea can be re-browed until flavour weakens.

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#男 #女 #我枯燥 #陰虛

今日教大家
📌 豉油雞
📌白灼牛肩胛
📌 砵仔糕

🍏🍏🍏🍏🍏🍏🍏🍏🍏
蘋果膠中文購買連結 送冰皮月餅粉
海外觀眾優惠完結，只限香港粉絲
https://www.jlc-health.com/tc-maria-mooncake-special

✨✨✨✨✨✨✨✨✨✨

和牛凍肉資料👉https://bit.ly/3adssZ3
💥💥💥肥媽粉絲優惠💥💥💥💥
優惠價+套餐折扣+禮物1＋禮物2+免費送貨
$1000送開合式矽膠隔熱墊
$2000再送可調適量匙

✨✨✨✨✨✨✨✨✨✨
豉油雞
材料: 光雞一隻，薑.蔥.乾蔥頭.老抽二湯匙，片糖半塊，半碗紹興酒或一至二湯匙玫瑰露，細半碗生抽
香料:桂皮.香葉.一粒八角。
做法:
1 洗淨雞放滾水中淥一淥後即放冷水中過冷河(雞身較爽)
2索乾雞身內外水份用2大湯匙老抽內外塗勻雞身，將二片薑及蔥放雞肚內
3薑.乾蔥頭.桂皮.香葉八角放鑊中爆香加半碗紹興酒及細半碗生抽加半塊片糖煮溶
4將汁料倒入電飯煲雞胸向下放煲中，
每10分鐘轉雞身一次，共30分鐘
English Version
Soya Sauce Chicken in a Rice Cooker
(YouTube video starts at 4:30 )
Ingredients:
Whole chicken - 1
Shallots
Ginger slices
Cinnamon stick
Bay leaf
Star anise - 1
Garlic, optional
Green onion - 2 bunches (1 bunch for the cavity of chicken. 1 bunch to put in the rice cooker inner pot.)
Seasonings:
Dark soya sauce - 2 tbsp
Shaoxing wine - ½ a bowl (or you can use Chinese rose wine but only use 1 – 2 tbsp due to the strong taste)
Light soya sauce - ½ a bowl
Chinese brown sugar - ½ a slab (or you can use Chinese rock sugar but less richer in flavour)
Methods:
1. In a pot of boiling water, grab the whole chicken by the neck and dip it into the boiling water a couple of times and lastly submerge the chicken head into the boiling water. With a pair of chopsticks, secure the chicken neck and transfer to pot of ice-cold water or flush cold water in the sink to stop the cooking process.
This step will result in firm skin texture, to prevent the chicken skin from breaking, and to better absorb the color from the dark soya sauce.
2. Gently pat dry the whole interior and exterior of the chicken with paper towel.
3. Chop both chicken feet to prevent them from sticking out from the rice cooker. Set aside.
4. In a bowl, add in the whole chicken and coat the exterior and interior of the chicken with dark soya sauce. Stuff a bunch of green onion and two big slices of ginger into the cavity of the chicken. Set aside.
5. In a heated wok, add in less than a tbsp of oil, shallots, ginger slices, cinnamon stick, bay leaf, and fry until fragrant and slightly charred then transfer to the rice cooker inner pot.
6. Add the chicken feet and the whole dark soya sauce coated chicken into the rice cooker inner pot with the chicken breast facing down. Add in Shaoxing wine, light soya sauce, 1 bunch of green onion, and Chinese brown sugar. This step is done or you can take an extra step to heat up the sauce in a pan. Pour all the sauce out from the rice cooker inner pot into a pan and bring to boil then return the sauce to the rice cooker inner pot.
7. Put it in the rice cooker and cook for 10 minutes, after 10 minutes flip the whole chicken over on its side and cook for further 5 minutes for each side for a total of 10 minutes. After 10 minutes, TURN OFF the heat and let the chicken sit in the rice cooker for further 10 minutes. Total cooking time 30 minutes.
8. Let the chicken cool for 20 to 30 minutes before cutting into pieces. Pour the liquid from the rice cooker to a cooking pot and bring to a boil and let it reduce to a thick sauce. Drizzle sauce over chicken. Serve.
✨✨✨✨✨✨✨✨✨✨✨✨✨
📌白灼牛肩胛
材料
📌 牛肩胛一碟（按照自己份量需要）
📌 薑一至兩片
📌 葱兩至三棵
📌 辣椒適量
📌 鼓油半碗
📌 麻油一茶匙
📌 生粉少許
📌 酒一湯匙
📌 清水
做法
1. 薑片切條再切粒。
2. 開火煲滾熱水，把薑粒和酒放入煲內，煮滾。
3. 牛肩胛一片片分開，加入生粉撈均。
4. 葱切絲用水稍浸，之後瀝乾。辣椒切片或粒，之後和葱撈均。
5. 用碗把鼓油，麻油和少許步驟4的葱和辣椒，撈均。
6. 準備一隻碟，放入步驟4剩餘大半的葱和辣椒鋪底，備用。
7. 牛肩胛一片片放入煲中，灼大約10-15秒。
8. 把牛肩胛放在已鋪底的碟上，之後再次鋪上步驟4餘下的葱和辣椒在面。
9. 最後倒入已調味的鼓油（步驟5），即成。
English Version
Poached Beef Chuck Slices
(YouTube video starts at 30:15)
Ingredients:
Beef chunk slices
Ginger - diced
Shaoxing wine - 1 tbsp
Cornstarch
Spring onion - wash, soak in water and rinse well
Fresh red chilli
Dipping sauce ingredients:
Light soya sauce
Fresh red chilli
Sesame oil
Green onion
Methods:
1. On a plate, separate the beef chuck slices and mix thoroughly with corn starch. This is to make the meat more tender.
2. In a dipping bow, add in light soya sauce, sesame oil, fresh red chilli, green onion, and mix well. Set aside.
3. In a cooking pot, add in water, diced ginger, Shaoxing wine, and bring to a boil. Add in the beef chuck slices and poach them briefly and transfer them to a serving plate covered with green onion and red chilli pieces. Garnish with more green onion and serve with dipping sauce or drizzle dipping over the plate. Serve.
✨✨✨✨✨✨✨✨✨✨✨✨
📌砵仔糕
材料：
70 g 粘米粉
一湯匙粟粉
85 ml水
椰糖一塊
片糖1/4塊
150ml 水
紅豆(早一晚浸過夜，然後用水浸過紅豆煲滾至熟,不要開蓋，焗一個鐘, 盛起紅豆備用)
做法：
1) 先把小碗輕輕掃油，蒸熱
2) 粘米粉，粟粉放在碗來,先放入1/3的85ml水入碗內，用手把水搓入粉內，再加入1/3的水、將水搓入粉內至成團，再加入餘下的水，搓均，放一旁備用
3) 切碎棷糖及片糖，放入煲內，加入150ml 水，煲至糖完全溶解
4) 糖水大滾後，先再拌勻粉漿，然後分三次把已煑滾糖水撞入粉漿，邊撞，邊攪拌至糖水完全加入
4) 把紅豆分入已蒸熱的小碗內，然後倒入粉漿
5) 用保鮮紙包蓋著小碗
6)大火蒸15至20分鐘至熟
Red Bean Pudding (“Put Chai Ko”)
(YouTube video starts at 14:08)
Ingredients:
Rice flour - 70g
Corn starch/flour - 1 tbsp
Water - 85ml
Red bean - 50g – 60g (soak overnight, cook till tender and leave the lid on to cook further without the heat. This will preserve their shapes and still tender inside.)
Sugar mixture ingredients:
Palm sugar &/or Chinese brown sugar - 60g a small piece (crush into tiny pieces)
Water - 150ml
Water - 1 tsp, optional (larger pieces of sugar will take longer to melt so add an additional 1 tsp of water to the melted mixture to make up for the evaporated water.)
Methods:
1. In a heat-proof mixing bowl, add in rice flour, and corn starch. Slowly add in a bit of water and knead well to let the rice flour absorb the water and MUST form a dough like texture then add a bit more water and continue to knead until the rice flour has absorbed the water and becomes dough like texture again. Continue with this process until the water is finished. Set aside.
This kneading process will give a firm, bouncy texture to the pudding whereas simple mixing all the ingredients together without this kneading process will be soft and sticky.
2. Prepare 6 small bowls. Brush each with a bit of oil and steam them. Steamed bowls will cook batter evenly.
3. In a cooking pot, add in palm sugar, Chinese brown sugar, water, and cook until sugar has melted. Optional to add 1 tsp of water if sugar takes longer to melt and more water has evaporated. Bring to a boil.
4. Add boiling melted sugar mixture into Step 1 rice flour mixture and mix well. Set aside.
5. To assemble, add the red bean first to the 6 small steamed bowls. With a ladle, add and divide mixture from Step 4 evenly among the 6 small bowls. Make sure to keep stirring the mixture each time you add to the small bowl to avoid the sugar and rice flour mixture from separating.
6. Cover the bowls with plastic wrap and steam 20 minutes.
7. Let puddings cool before removing the bowls. Insert skewers into the sides of the puddings. Serve.

Resipi Creampuff Gebu :

Bahan Kulit Creampuff :

300 gram air
100 gram majerin
150 gram tepung gandum
5 biji telur Gred C
Cara Buat Kulit Creampuff :

#1:Didihkan air dan majerin sehingga meniddih.Bila mendidih, kecilkan api dan masukkan tepung gandum. Kacau hingga tepung gandum bertukar pada kanji atau jernih dan tidak melekat pada kuali. Anda kacau hingga adunan berbentuk seperti bola,dah siap la tu.

Tutup api dan biarkan sejuk sekitar 30 minit. Barulah masukkan ke dalam mixer dan tambahkan telur. Kacau hingga adunan berkilat dan tidak terlalu cair dan tak pekat. Sedang-sedang orang cakap.

#2: Masukkan adunan creampuff ke dalam plastik piping dan paipkan ke atas dulang yang telah digris dengan marjerin. Pastikan juga oven telah dipanaskan sekitar 10 minit pada suhu 240’C.


Piping membulat ke atas dulang dan barulah dibakar pada suhu 200-230’C mengikut oven anda selama 25 minit atau sehingga buih pada adunan creampuff telah hilang sepenuhnya.

Dah masak keluarkan dan sejukkan. Inti creampuff dibuat sehari awal ya.

Kalau anda nak makan crempuff yang intinya sangat sedap, boleh cuba resipi creampuff aiskrim ini. Memang berbaloi untuk dicuba. Sedap sangat rasa intinya
Bahan Inti Aiskrim Crempuff :

400 gram susu full krim
100 gram gula
50 gram tepung kastard
2 biji telur ayam gred C
300 gram non dairy whipping krim – putar hingga sederhana kental/medium peak
Cara Buat Inti Aiskrim Resipi Creampuff Best :
#1: Didihkan susu di atas api sederhana kuat.Sambil itu dalam bekas lain, satukan tepung kastard dan gula serta telur. Kacau rata.

Ambil 5 senduk susu yang sedang di didihkan atas api, masukkan ke dalam bekas.Gaul lagi bagi rata. Setelah susu mendidih kecil dan keluarkan wap, masukkan adunan telur,tepung dan susu tadi. Sentiasa kacau hingga jadi kental dan berkilat.

Ini rahsia untuk jadikan inti anda sedap dan tidak hangus serta tidak berketul. Sentiasa kacau ya. Dah nampak berkilat jernih cantik, tutup api.

#2: Terus ambil plastik wrap dan letakkan atas permukaan periuk tepung kastad. Biarkan sejuk pada suhu bilik kemudian masuk di bahagian peti sejuk biasa. Bukan tempat freezer. Sejukkan semalaman.

Pagi esoknya dah boleh keluarkan dari peti. Pukul guna mixer utk haluskan inti kastard aiskrim.Ketepikam.

Pukul pula non dairy whipping krim dalam bekas lain sehingga sederhana kental. Nak guna baru pukul whipping krim ini ya.Kemudian campurkan keduanya dan teruskan mixer hingga adunan menjadi kental atau stiff peak.Barulah masukkan ke dalam piping bag dan simpan lagi 2-3 jam dalam peti.

Barulah siap untuk digunakan. Belah creampuff dan piping masuk inti aiskrim kastard ini. Barulah taburkan dusting sugar.

Kalau anda nak makan crempuff yang intinya sangat sedap, boleh cuba resipi creampuff aiskrim ini. Memang berbaloi untuk dicuba. Sedap sangat rasa intinya
Dah siap dah resipi creampuff gebu yang sangat sedap intinya macam aiskrim ini. Selamat mencuba.
Fluffy Creampuff Recipe:

Creampuff Leather Material:

300 grams of water
100 grams of majerin
150 grams of wheat flour
5 eggs grade c
How to make creampuff skin:

#1: water put and majerin to meniddih. When boiling, reduce the fire and put in the wheat flour. Stir up until wheat flour changes to kanji or clear and does not stick to the pan. You disturb until the mix is shaped like a ball, it's done.

Close the fire and let the cold in about 30 minutes. Just put it in the mixer and add eggs. Stir up until the mix is shiny and not too melt and not thick. While people are saying.

#2: put the creampuff mix into piping plastic and put it on the tray that has been degrees with margarine. Make sure the oven has been heated around 10 minutes at 240 ' c.


Piping Round on the tray and then burn at 200-230 ' c in your oven for 25 minutes or until the foam on the creampuff mix has been completely lost.

Already cooked out and cool down. Creampuff filling made a day early ya.

If you want to eat crempuff the point is really delicious, you can try this ice cream creampuff recipe. Well worth the try. The point is so good
Crempuff ice cream core ingredients:

400 grams of milk full cream
100 grams of sugar
50 gram of custard flour
2 grade c chicken eggs
300 gram non dairy whipping cream - spin to medium thick / Medium Peak
How to make ice cream core creampuff recipe best:
#1: put milk on fire simple strong. While in other containers, unite custard flour and sugar and eggs. Stir up the flat.

Take 5 Scoop of milk that is being put on the fire, put it in the container. Gaul again for the flat. After a small boiling milk and steam out, put in the egg mix, flour and milk just now. Always stir it up until it becomes thick and shiny.

This is a secret to make your core delicious and not burnt and not them. Always disturbing ya. Already look shiny, clear, beautiful, close the fire.

#2: take the plastic wrap and put it on the surface of the pot flour cooker. Let the cold at the room temperature then enter the normal fridge. Not a freezer place. Cool down all night.

The next morning can be removed from the fridge. Hit using mixer to purée ice cream custard filling. Ketepikam.

Hit the non-dairy whipping cream in other containers until it's simple. If you want to use this, just hit this whipping cream. Then mix both and continue the mixer until the mix becomes thick or stiff peak. Just put it in the piping bag and save another 2-3 hours in the fridge.

Then ready to be used. Side Creampuff and piping enter the filling of this custard ice cream. Then spread the sugar sugar.

If you want to eat crempuff the point is really delicious, you can try this ice cream creampuff recipe. Well worth the try. The point is so good
The fluffy creampuff recipe is done, the point is like this ice cream. Good luck trying.Translated

甘辛い照り焼きソースを絡めた牛肉とブロッコリーはご飯と相性ぴったり！
外は香ばしく焼き上げてカリカリ食感が楽しめます♪
ぜひ作って見てくださいね！

牛肉とブロッコリーの焼きおにぎり
12個分

材料：
白ごはん　4合分
■ソース
しょうゆ　120ml
はちみつ　85g
しょうが（みじん切り）　小さじ1/2
にんにく（みじん切り）　1片分
■具
サラダ油　大さじ1＋大さじ2
牛もも肉（角切りステーキ）　225g
塩　小さじ1/2
コショウ 　小さじ1/2
玉ねぎ（みじん切り）　小1/2個
ブロッコリー（粗みじん切り）　150g
コーンスターチ　大さじ1
水　大さじ1
白ごま　大さじ1/2
しょうゆ　120ml
青ねぎ（小口切り）　盛り付け用

作り方：
1. 白ごはんを4合炊く。

2. ソースを作る。カップにしょうゆ、はちみつ、しょうが、にんにくを入れ、よく混ぜる。

3. 具を作る。フライパンにサラダ油大さじ1を入れ、中火で熱す。牛肉、塩、コショウ を加え、焼き色がつくまで炒める。一度フライパンから牛もも肉を取り出す。

4. フライパンに玉ねぎとブロッコリーを入れ、玉ねぎが半透明になるまで炒めたら(2)を加える。

5. 小皿にコーンスターチと水を入れて混ぜ合わせ、 (4)に回しかける。ブロッコリーが柔らかくなってソースにとろみがつくまで、2-3分煮る。

6. (3)をフライパンに戻し入れ、白ごまを振りかける。混ぜたら火から下ろす。

7. 直径13cm程のボウルにラップを敷き、大さじ2の白ごはんをボウルの内側に押しつける。

8. 真ん中に(6)を大さじ1/3入れ、ごはんをかぶせる。ラップをボウルから剥がし、おにぎりを三角形に整形する。残りのごはんと具材で繰り返す。

9. フライパンにサラダ油大さじ2を入れ、中火で熱す。おにぎり2-3個をフライパンに入れ、焼き色がつくまで両面1-2分ずつ焼く。

10. 刷毛でしょうゆを全面に塗り、さらに焼く。

11. 青ねぎを振りかけたら、完成！

===

Beef and Broccoli Rice Balls
for 12 servings

Ingredients:
■RICE
3 cups japanese short grain rice(600 g)
3 cups water(720 mL)
■STIR FRY SAUCE
1/2 cup soy sauce(120 mL)
1/4 cup honey(85 g)
1/2 teaspoon ginger, minced
1 clove garlic, minced
■FILLING
1 tablespoon vegetable oil
1/2 lb boneless round steak(225 g), diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 small yellow onion, finely chopped
1 cup broccoli(150 g), finely chopped
1 tablespoon cornstarch
1 tablespoon water
1/2 tablespoon sesame seeds
2 tablespoons vegetable oil
1/2 cup soy sauce(120 mL)
scallion, thinly sliced, for garnish

Preparation:
1. Make the rice: Wash the rice in a medium bowl of water, draining and refilling until the water is clear. Pour the washed rice into a large pot and add 3 cups (720 ml) of fresh water. Let soak for 30 minutes.

2. Place the rice on the stove over medium-high heat and bring to a boil. Cover, reduce the heat to low, and simmer for 12 minutes, or until all of the water is absorbed by the rice. Turn off the heat and let the rice rest with the lid on for 10 minutes, then fluff the rice and set aside until ready to use.

3. Make the stir fry sauce: In a liquid measuring cup or medium bowl, combine the soy sauce, honey, ginger, and garlic. Whisk to combine.

4. Make the filling: Heat the vegetable oil in a medium pan over medium heat. Add the beef, salt, and pepper and cook until the meat is browned and cooked all the way through, 3-4 minutes. Remove the beef from the pan.

5. Add the onion and broccoli to the same pan. Cook for 2-3 minutes, until slightly tender. Add the stir fry sauce. Combine the cornstarch and water in a small bowl and stir until cornstarch dissolves. Pour into the pan. Cook for 2-3 minutes more, or until the sauce is thick and the broccoli is tender.

6. Return the beef to the pan, add the sesame seeds, and stir until thoroughly combined. Remove the pan from the heat.

7. Line a 5-inch (13 cm) diameter bowl with plastic wrap. Scoop two tablespoons of rice into the bowl and use the back of a spoon (or your fingers) to flatten in an even layer against the inside of the bowl.

8. Add a ½ tablespoon of filling and top it off with a little more rice. Use the plastic wrap to mold the rice around the filling. Unwrap and use your hands to shape the rice into a triangle. Repeat with the remaining rice and filling.

9. In a medium pan, heat the vegetable oil over medium-high heat. Add 2-3 rice triangles to the pan and fry on each side for 1-2 minutes, or until the rice is crispy and starting to turn golden brown.

10. Brush soy sauce on all sides of the triangles and fry each side for another 1-2 minutes, or until dark golden brown. Repeat with the remaining triangles.

11. Sprinkle the rice triangles with scallions, then serve.

12. Enjoy!

#TastyJapan

#レシピ

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These tasty, crispy, and buttery cookies are made with only 3 Ingredients! Kids love them!

What I used is Hot Cake Mix. It is a very popular and versatile Japanese pancake mix. You can make cakes, cookies, muffins, or any kind of sweets.

Hot Cake Mix comes in many brands. In this video I used Morinaga, which is the most recognized one.
https://amzn.to/3BstXQf

---------------------------------
3-Ingredient Icebox Cookies

Difficulty: Easy
Time: 1hr
Number of servings: 15 cookies (1 pattern)

Ingredients:
50g (1.8oz.) butter *room temperature
100g (3.5oz.) Hot Cake Mix
1 tsp. cocoa powder

Directions:
1. Plain Dough: Cream half of the butter (25g) in a bowl with a spatula. Add half of the Hot Cake Mix (50g) and mix well with a spatula. When the dough starts to crumble, use your hands to mix tougher until formed.
2. Chocolate Dough: Cream half of the butter (25g) in a bowl with a spatula. Add half of the Hot Cake Mix (50g) and cocoa powder, then mix well with a spatula. When the dough starts to crumble, use your hands to mix tougher until formed.
3. Wrap in plastic wrap and cool in the fridge for about 30 minutes to set.
4. Please see the video for how to make Checkerboard, Pinwheel, and Marble shapes. Wrap in plastic wrap again and cool and harden in the fridge or freezer for about 15 minutes. *you can keep the dough in the freezer up to a week.
5. Preheat the oven to 170C (340F). Slice the dough into 7mm (0.3inch) thick. Place them on a baking sheet lined with parchment paper.
6. Bake at 170C (340F) for about 15 minutes. You can cool the cookies on the baking sheet!

レシピ（日本語）
https://cooklabo.blogspot.com/2021/07/Icebox-Cookies.html
---------------------------------

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It's spring cleaning time and we desperately needed to take care of the cat corner after filling it up with all our house catalogues. The cat tower poles (which I'm pretty sure have some sort of hand-stabbing PLASTIC rope?!) have also been shredded to the point where our cats now sometimes slip when trying to climb it and therefore don't use it as often. So we bought some actual rope to replace it with, severely underestimating the amount of rope it requires to wrap cat poles.

For the record, we used maybe 50-55 meters (~55-60 yards) of 6mm hemp rope (on a 10cm thick pole, about 110cm in length, if anyone out there needs to make their own calculations), which cost about 1,200 yen (~$12) per 20 meters. So it makes sense why they would use something cheap, plastic and stabby when making the original product... Anyway, we could only do the two most used poles instead of all of them today. But that's okay, because we also underestimated how long it would take to re-wrap the poles, and there wouldn't have been enough hours in the day to do the whole thing anyway!

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