My Life. My Stories

  For baby: Grow: His weight is 10.5kg and height 80cm. His bowed legs has less obvious now.  Feeding: Kingston eats most of the food. Most of time he likes snack and junk food. Mommy failed to feed her full portion of rice when he is not sending to her baby sister house. Snack n junk food and milk become his only food. Lucky his baby sister still able to feed him full portion of  rice or porridge. He likes to eat junk food whenever he saw his sisters are taking. He likes to open the fridge and find his snacks.  He will cry for it if we don't give him any soft or sweet drink when seeing it. His feeding per day is around 250-300ml per day and direct latch at night. He will direct latch only during mommy off day.  Night time: He  sleeps around 1030pm after we off light. He wants to sleep in our bed and will shout at night when he wake up at night and to call for latching. He still wake up 2-4 times over the night.  He will knob his head when we ask her want milk or not. He will cap t

  Ingredients: (6 buns) 250g Japanese  bread flour 30g Castor sugar (less sweet) 4g Salt 15g Milk powder  3g Instant Yeast 2.5g Superbake* 30g Salted Butter 50g Whipping Cream 50g Fresh milk 40- 50g Ice cube Mix with bread maker *Super bake can find at Shoppee online store. It can replace eggs, bread softener, bread enhancer or improver.  I use the dough to make pizza too

  INGREDIENTS: 500gm Florentine Mix 500gm Almond slice 250gm Green Pumpkin Seeds  250gm Nuts/Seeds of your choice Some Black Sesame as topping METHOD: Roasted the Almond Slice in oven for 3-5minutes  Line baking tray with non-stick baking paper. Mix all ingredients together. Spread a thin layer of mixture onto baking tray evenly then spread some black sesame on top.  You can split into few tray according to the thickness you like.  Bake at 190°C for 9 minutes or until golden brown. Baking time may vary depending on individual oven and the thickness of the almond brittle, adjust accordingly. Cut right after they come out from the oven. The brittle will shatter easily once cool. Store immediately in airtight container after cooled.

  ■Cocoa sponge cake (each layer for 8 inches(18cm) round tin, so double up recipe if you are baking for 2 layers) 2 eggs 40gsugar ( less sweet) 50g cake flour 10g cocoa powder 20g oil 20g milk ■Chocolate cream 95g couverture sweet chocolate 45g milk 330g heavy cream 10g sugar banana chocolate copeaux Methods: 1. Mix the eggs with suger and whisk with high speed until form a soft peak. Put your Beating bowl over a temperature of 35-40 degrees while whisking. 2. Mix the cake flour and chocolate powder with the eggs by spatula. Do not over mix to prevent the air bubble burst. 3. Mix the milk and oil together and a fold with mixture. 4. Bake at 170 Celsius for 20-25 minutes. 5. Let it cool on rack Chocolate cream: 1. Melt the chocolate over a boiling heat until all melted. 2. Whisk the heavy cream with sugar until creamy then mix with the melted chocolate. 3. Spread the chocolate cream on the cake and fill with banana pieces. 4. Put the another cake layer on top and spread the cream over

Ingredients (make 3cups or 1 little) 1/2  cup  white sugar ( less sweet) 1  1 / 2  cups  heavy cream 2  tablespoons  grated lime zest 1 / 3  cup  lime juice (Key lime juice is great if you can bear squeezing all those little guys) Methods  1. Combine all of the ingredients, stirring until the sugar is dissolved.  2.  Freeze in an ice cream maker, or in a wide, shallow container, stirring from time to time. Devour!  Note: Don't be dismayed if the ice cream never gets really hard in your freezer -- the texture should be airy and light.

  Makes about 40 60g roughly chopped almonds with no skin, pre-roasted on a baking tray lined with baking paper and bake at 170ºC for 10 mins or until light golden brown, cooled completely at room temperature Ingredients:  115g plain flour 83g icing sugar 3/4 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 50g finely ground almond (almond meal) 100ml vegetable oil, preferably smooth and neutral-tasting Eggwash: 1 egg plus 1 tsp custard powder, lightly beaten together Mix all flour together until a soft dough.