My Life. My Stories

Ingredients: (7 or 8 inch pan) For crust: 20 (200g) Oreos 80g butter softened For cheesecake: 16 oz or 500 g cream cheese, softened ½ cup (125g) Greek yogurt 60-80g  sugar (less sweet) 1/2 tsp lemon juice  100ml whipping cream (option: if you want more creamy) 1 tsp vanilla 2 eggs 10 (100g) Oreos, chopped Instruction:  1. Prepare the crust. Preheat oven to 350 F (180C). Crush the biscuits/crackers using a food processor or using a rolling pin until crumbs form. Pour the melted butter over the crumbs. Process until evenly moistened. Press the crumbs mixture with the back of the spoon into the bottom of your pan . Bake for 10 minutes. Set aside to cool completely or put in fridge.  2. Prepare the cream cheese filling. In a large bowl mix the cream cheese until smooth. Add sugar and mix until combined. 3. Add eggs one at a time until each egg is incorporated. Add vanilla extract, lemon juice, yogurt and whipping cream. Mix until well combined. Try to not overmix the batter to incorporate

  The Crust: 130 gr. All Purpose Flour/superfine flour 40 gr. Brown Sugar 30gr. Cocoa Powder 90 gr. Salted Butter 1 Egg Yolk (from egg weighs 58-60 gr. with shell) The Cheese Cake: 500gr Cream cheese 300gr. Whipping Cream (35%) 125gr Yogurt 80gr. Fine Sugar (less sweet) 3 Eggs (from eggs weigh 58-60 gr. each with shell) 2.5 tbsp Corn Starch  1/4tsp Lemon juice Methods: Crust: 1. Mix the flour, sugar, cocoa powder, butter and egg York together to make a crust. Then put at the bottom of pan and bake at 170 Celsius  for 20 minutes. Let it cool. FILLING: Cream cheese:  Use a stand mixer (with paddle) or handheld beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling too much as it causes cracks when it bakes) Add flour, beat for 5 seconds on speed 4 until just incorporated.  Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 4). Eggs:  Add eggs one at a time - beat for 5

(I’m using half of the ingredients below for 7x3inch rectangular pan)  Ingredients: ( 7x7x3-inch pan) 105g (3/4 cup + 2 tbsp) cake flour ¼ tsp salt 80g (1/4 cup + 2 tbsp) unsalted butter/ corn oil 120g (1/2 cup) whole milk 1 tsp vanilla extract 6 egg yolks 6 egg whites 60g fine sugar ( less sweet) Instructions: 1. Preheat oven at 150°C/300°F. 2. Sift the dry ingredients (flour and salt). Set aside. 3. Separate the eggs. One small bowl with yolk, a large bowl with the whites. 4. In a bowl, add the butter and milk over. Melt and heat up the 2 ingredients over a double boiler. Keep stirring until the butter is completely melted. The mixture will be well heated. Remove the bowl from the double boiler. Dry the bottom of the bowl with a cloth to prevent water dripping into the batter later. As the mixture is still hot, add it into the sifted dry ingredients. Use a whisk to mix them well until incorporated. The mixture will be thick as you mix. 5. Add in the vanilla extract. 6. Add in the

Pastry ingredients: (8 pcs) Cake flour 130 g Unsalted Butter (Room temperature) 60 g Sugar 20g Egg yolk 1 pc Salt 1/6 tsp Filling： Water (cooked) 100 g Evaporated milk 40 g Egg 1 pc Egg yolk 1 pc Sugar 45 g Vanilla extract 1 tsp INSTRUCTIONS In a bowl, combine the flour, salt, and 1 tablespoon sugar. Add the butter and break it up roughly with your fingers, making sure to keep visible little chunks of butter in the dough. Add 2 tablespoons of cold water and bring the dough together. Add a tiny bit more water if necessary, but not too much. Cover the dough and refrigerate for 20 minutes. Turn out the dough onto a lightly floured board, knead gently, and form into a neat rectangle. Roll the dough away from you (not back and forth), forming a 20 x 50cm rectangle (about 8x20 inches). Try to keep the edges even, and don’t overwork the butter streaks. Flecks of butter should still be visible in the dough. Fold the top third of the dough down to the center, then the bottom thir

  For baby: Grow:His   weight is 10kg  and height  Feeding: He is given all our food. His portion not a lot. He also drink less and less latching. I’m doubt he is not full. He still likes to eat fruit.  He will use his hand to call you and point at the food he wants to eat. He will come to you when he saw we are eating something.  He will come to me and pulling my clothes when he wants to latch. He drinks very less frozen milk now. His nanny have to divide in 2-3 times to finish 120ml. He only drink around 200-300ml at nanny house. Night time: He sleeps around 10pm now after he calls for latching or after we off light and ready to sleep. He doesn’t drink much at 8pm when I bottl feed him. 20-60ml only. He will sleep after night latching. At night he wake up few times but lesser compare to last month. He wants to sleep in our bed. He can stay as late as us if we have not ready to sleep yet. He looks more tire and wakes up late in morning. He nap time are shorter and some days only once