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  Ingredients; 200 gr biscuits (can mix half graham biscuit and pretzels) 90 gr butter (Melted) 500 gr labneh or cream cheese 200 ml cream (Room Temperature) 1/4 cup sugar (less sweet) 1 Tbsp all purpose flour 1 Tbsp starch 2 Eggs (Room Temperature) 1/2 cup sugar 2 tbsp butter 200 ml cream Method: Preheat the oven to 160°C. Line a cupcake tray with cupcake liners or grease it with butter. Add the biscuits into the food processor and mix. Add melted butter to it and mix it until crumbs are formed. 3.  Add 1 tbsp of crumbs into each cupcake liner. Press it with the back of a spoon to make the base flat. Refrigerate it until we prepare the cheesecake batter. 4. In a bowl add cream cheese and mix it with a hand mixer until it is creamy. Add powdered sugar and give it a quick mix. Add whipping cream, flour and corn flour and last eggs. Mix until all well combined.  5. Pour the cheesecake batter over the biscuit base. Fill 90% of the liners with the batter. It won't spill out after b

 Ingredients:  Milk 110g Sugar 50g Yogurt 1-2 tbsp  Egg 1 Instant dry yeast 1tsp Bread flour 300g Dough for 1 minutes  Butter 60g Salt 1tsb Dough for 4 minutes.  Awake 8- 10 minutes  Bake 180 Celsius for 15 minutes.  Dough Combine flour, sugar, salt, and yeast in a large bowl. Add egg and warm milk. Mix until it becomes a dough. Transfer the dough onto a work surface. Lightly flour if you find the dough too sticky to handle. Knead for 2 minutes.  Wrap and knead the softened butter into the dough until fully incorporated. It will be messy at first but as long as we keep kneading, the dough will become less greasy and easier to handle. Knead for 10 minutes or until it becomes smooth, elastic, and not sticky. Shape into a dough ball. Grease it with some vegetable oil in a large bowl. Cover the bowl and place it in a warm area until the dough is doubled in size (about 1 hour). Assembly Grease a 20cm (8-inch) round pan with butter or non-stick cooking spray. Line the bottom with parchment p

  Ingredients: 50ml milk （牛奶水） 50g corn oil（玉米油） 150g banana paste （香蕉泥） 40g caster sugar （细砂糖） 120g plain flour（普通面粉或低筋面粉） 1/4 tsp salt （盐） 5 egg yolks （蛋黄） 5 egg whites （蛋白） 1 tsp lemon juice （柠檬汁） 80g g sugar （细砂糖） 22cm (9”) chiffon cake pan 22cm (9寸）戚风烤模， 以130°C烤45分钟，再改160°C 烤15分钟 或以150°C烤45分钟，再改180°C 烤10分钟 Bake in a preheated oven at 130°C for 45 minuets. Then bake at 160°C for 15 minuets. or bake in a preheated oven at 150°C for 45 minuets. Then bake at 180°C for 10 minuets. Method: Preheat oven to 140C. Use a small food processor to process the bananas into paste. Set aside. Whisk the egg yolks with sugar until smooth and light yellow. Add oil, milk and mashed bananas. Combine very well. Shift in cake flour, incorporate all ingredients well until you get a smooth batter. Use an electric mixer to beat egg whites first for a while until bubbles form. Add cream of tartar. Add one third of sugar at a time. Combine well between the adds, until stiff peaks form.  Fold in the eg