Homemade Cream for Eczema

Little X has mild eczema since young. I call it mild as it is not as severe as other cases that I have seen and that it doesnt attack that often. But nevertheless, I can see that the itchiness drives X crazy everytime it flares up.

I have read that a combination of shea butter, coconut  oil and essential oil does help. Since I have the ingredients in hand, there is no harm in whipping some cream for a trial.

So here goes the recipe :

1/2 cup shea butter (~90g)
1/2 cup liquid coconut oil (~90g)
1/4 cup beeswax
20 drops lavendar essential oil
15 drops tea tree essential oil
10 drops rosemary essential oil



Method :

Heat the shea butter and beeswax till melted. Add in coconut oil. Mix well. Let cool. Add in the essential oils. As the mixture cools and thickens, but still liquid, give it a good whip every 5 mins. You can put the mixture in fridge to let it cool faster. Continue whipping every 5mins until soft white peaks are formed and the mixture thickens. Pour into sterilised containers and let set.

The cream is ready to used once it has set.

It is important to note that beeswax is needed when liquid coconut oil is used. If using solid coconut oil, beeswax can be omitted.  The beeswax hardens the cream but be careful to not add too much as it results in a balm that is hard to apply. The amount of beeswax in this recipe is just nice for a soft, and yet not too soft cream.

After using for 2 weeks, I am happy to report that little X did not have any eczema flares at all.

Hokkaido Milk Buns

My children love when I bake.  They love everything that I made for them.

Here is a soft and delicious Hokkaido Milk Bun recipe that I stumbled in the internet. Its fragrance penetrated the whole house and the texture is just oh so soft.  It is a sure winner with my kids.  Every. Time.


Ingredients :

470g bread flour
63g   plain flour
250g low fat milk
200g whipping cream
1 egg
2tbsp milk powder
4tbsp sugar
3tsp yeast
1/2 tsp salt


Instructions:

Mix all ingredients and knead till the dough is no longer sticky.  Let proof for 1 hour.  Divide the dough into balls of 70g each.  Shape into rounds.  Let rest for another 1 hour.

Egg wash and bake in preheated oven at 190 degree Celcius for 20-30 mins.

I have made this several times, tweaking the recipe every now and then.  I would say that the amount of milk and whipping cream can be adjusted as long as the total amount of these two is 450g.  However, I always make it a habit to use less whipping cream as it would be healthier, but then, the choice is yours.

Happy baking!