September 2026

Low-gluten flour: 85g Eggs: 5 Milk: 40g Corn oil: 40g Fine granulated sugar (for egg yolks): 40g Fine granulated sugar (egg whites) 70g Fortune and prosperity 💰🧧 A festive cupcake liner 💰🧧 Baked two trays in total 💰🧧 Separate egg yolks and egg whites 🥚 Add milk to the egg yolks 🥛 Add corn oil […]

I do not prefer overly sweet desserts, so all my recipes are low in sugar. The secrets to a successful cake roll are as follows: 1. The egg whites must be in a soft peak state with a large hook to ensure the cake is soft and rollable. 2. Bake at a low temperature first

I have always loved tiramisu, but I was deterred by the fear of Salmonella infection from raw eggs. Eggs labeled as safe to eat raw are only sterilized on the shell, which is not entirely reliable. Similarly, it is recommended to wash the shells of regular eggs before consumption. The ladyfingers were not perfect on

Sugar 20g Matcha powder 10g Warm water 100g Sugar 20g Pasteurized eggs 3 pcs Mascarpone Cheese 250g Ladyfingers 150g Vanilla Extract a few drops First, prepare a matcha dip. Add 10g matcha powder to half of the warm water and whisk with a bamboo whisk until combined. At this stage, small clumps may form. Then

Biscuit Base Oreo biscuit crumbs (other biscuits can also be used) 80g Butter 30g Mango Mousse Mango 200g Milk 80g Fine Granulated Sugar 30g Whipping Cream (to be whipped) 200g Gelatin Sheets 15g (3 sheets) Mirror Glaze Section Mango 50g Caster sugar 10g Gelatin sheet 5g (1 sheet) Warm water 50g First, prepare the biscuit

Eggs 3 pieces Fine granulated sugar 70 g Corn oil 100 g Milk 150 g Low-gluten flour 280 g Baking powder 6 g Matcha powder 15 g Crushed Oreo 50 g Prepare all ingredients first. Crack 3 eggs into a large container (medium-to-large eggs, approximately 60-65 g with shell), add caster sugar, and mix roughly

Cake Base: Cocoa Powder 15g Corn Oil 60g Milk 80g Cake Flour 90g Eggs 6 Granulated sugar 70 g Salt 1 g Ganache: Dark chocolate 100 g Heavy cream 100 g Cocoa Cream: Whipping Cream 250 g Caster Sugar 15 g Ganache 40 g Prepare the cake base first. Heat corn oil in the microwave

Cocoa Cake Base: Corn Oil: 45 g Cocoa Powder: 5 g Milk: 75 g Cake Flour: 65 g Refrigerated Eggs: 5 Caster Sugar: 50 g Salt: 1 g Blueberry Cheesecake Cream: Whipping Cream: 250 g Caster sugar: 18 g Cream cheese: 50 g Blueberry jam: 20 g Others: Surface blueberry jam: as needed Fresh Blueberries

Cream Cheese 280 g Fine Granulated Sugar 51 g Whole Egg Liquid 94 g Egg Yolk 9.6 g Corn Starch 25.5 g Whipping Cream 193 g Oreo Cookie Crumbs 70 g Butter 29 g Vanilla Extract 3 g (optional) First, let us look at the standard answer provided by Teacher Qian Da Foodie. Her baking

Cream Cheese 250 g Eggs 2 units Egg Yolk 1 unit Caster Sugar 55 g Light Cream 180 g Corn Starch 12 g Soften the cream cheese at room temperature until smooth and free of lumps. Add granulated sugar and fold until the sugar dissolves and the cheese mixture is smooth and free of granules.