就是爱美丽！要预防萝卜腿，每天练习“<字伸展法>“！
Wednesday, June 8, 2011
Wednesday, May 11, 2011
自制蜂蜜面膜
I saw this 自制蜂蜜+鸡蛋清保湿面膜 from a DIY 面膜 website..
蜂蜜小秘方：(蜂蜜+奶粉+鸡蛋清)
蜂蜜1匙
奶粉1份
鸡蛋清1个
混合均匀制成，用棉签将其在脸上涂上薄薄一层，20分钟后用温水洗去。连续使用一个月。
蜂蜜小秘方：(蜂蜜+奶粉+鸡蛋清)
蜂蜜1匙
奶粉1份
鸡蛋清1个
混合均匀制成，用棉签将其在脸上涂上薄薄一层，20分钟后用温水洗去。连续使用一个月。
艾草面膜
I heard this 艾草面膜 from LOVE 972 爱美有理
Like not bad.. May try it on the weekend ;)
艾草1把(干的先泡水10分钟至软)
水一大勺
乳酪2大勺
...面粉1大勺
将艾草和水用打果汁机打匀,加入乳酪搅拌,再慢慢加面粉拌到你要的稠度.
敷15 ~20分钟以温水洗干净即可.See More
Like not bad.. May try it on the weekend ;)
艾草1把(干的先泡水10分钟至软)
水一大勺
乳酪2大勺
...面粉1大勺
将艾草和水用打果汁机打匀,加入乳酪搅拌,再慢慢加面粉拌到你要的稠度.
敷15 ~20分钟以温水洗干净即可.See More
Thursday, May 5, 2011
Nail Art..
I love to do pedicure at the same time i also love to do nail art on my nail.. but the cost not cheap... so i think can i try to do it myself??? heehee... i think it not easy ;)
Last week i borrow a Nail Art book for NLB.. they teaching us how to DIY our nail.. Here are some design i like.. will try on it :)
Last week i borrow a Nail Art book for NLB.. they teaching us how to DIY our nail.. Here are some design i like.. will try on it :)
Tuesday, March 29, 2011
~*~ Mango Cheesecake ~*~
芒果芝士蛋糕
Ingredients:
Crust:
150g digestive biscuits, finely crushed
60g butter, melted
Filling:
100ml water
20g (2 tablespoons) gelatin granules/powder
250g cream cheese, soften at room temperature
75g caster sugar
250ml (1 cup) natural plain yogurt
1 fresh mango and puree
Topping:
100ml water
2 teaspoons gelatin granules/powder
2 Tablespoons Sugar
1 fresh mangoe and sliced
Method:
1)Line the sides of a 18-20cm round pan (with a removable base) with parchment paper or clear plastic sheet (I cut out a strip of plastic sheet from a cookie bag), set aside. To make the crust, combine crushed digestive biscuits and melted butter together in a mixing bowl. With the back of a spoon, press the biscuit crumbs onto the base of the prepared pan. Chill in the freezer compartment for at least 1 hour. (To ensure the crust is even, I used the base of a flat-bottom glass to press down the crumbs.)
2)Filling: Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
3)With an electric mixer, beat cream cheese and sugar together until smooth. Add in the gelatin solution and yogurt, beat till the mixture turns smooth.
4) Add Mango puree and mix well. Refrigerate until set (about 3-4 hours)
Topping:
1)Arrange mango slices on cake.
2) Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins)add in the sugar
leave to cool, Glaze top of cake.
3) Put back into the fridge for another 3 hours or over night.
Here are my ~*~ Mango Cheesecake ~*~
Ingredients:
Crust:
150g digestive biscuits, finely crushed
60g butter, melted
Filling:
100ml water
20g (2 tablespoons) gelatin granules/powder
250g cream cheese, soften at room temperature
75g caster sugar
250ml (1 cup) natural plain yogurt
1 fresh mango and puree
Topping:
100ml water
2 teaspoons gelatin granules/powder
2 Tablespoons Sugar
1 fresh mangoe and sliced
Method:
1)Line the sides of a 18-20cm round pan (with a removable base) with parchment paper or clear plastic sheet (I cut out a strip of plastic sheet from a cookie bag), set aside. To make the crust, combine crushed digestive biscuits and melted butter together in a mixing bowl. With the back of a spoon, press the biscuit crumbs onto the base of the prepared pan. Chill in the freezer compartment for at least 1 hour. (To ensure the crust is even, I used the base of a flat-bottom glass to press down the crumbs.)
2)Filling: Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
3)With an electric mixer, beat cream cheese and sugar together until smooth. Add in the gelatin solution and yogurt, beat till the mixture turns smooth.
4) Add Mango puree and mix well. Refrigerate until set (about 3-4 hours)
Topping:
1)Arrange mango slices on cake.
2) Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins)add in the sugar
leave to cool, Glaze top of cake.
3) Put back into the fridge for another 3 hours or over night.
Here are my ~*~ Mango Cheesecake ~*~
Wednesday, September 15, 2010
Thursday, September 9, 2010
红豆薏仁汤
This dessert good for 水肿、长痘 & 美白..
甜品红豆薏仁汤
Ingredients:
Red beans 红豆 150 g
barley 薏米 100 g
Brown rock sugar
Water about 1500ml
Method
1) Place red beans and barley in a pot of water. Bring it to a boil.
2) Add rock sugar. Reduce heat to low fire, simmer for about 1 hour, or until cooked and tender.
甜品红豆薏仁汤
Ingredients:
Red beans 红豆 150 g
barley 薏米 100 g
Brown rock sugar
Water about 1500ml
Method
1) Place red beans and barley in a pot of water. Bring it to a boil.
2) Add rock sugar. Reduce heat to low fire, simmer for about 1 hour, or until cooked and tender.
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