September 2026

Blueberry Jam Blueberries 280g Rock Sugar 35g Basque Cheesecake Cream Cheese 300g Sugar 30g Eggs 3 (at room temperature) Cornstarch 8g Whipping cream 165g Cut with a hot knife for a molten filling. A spoonful of blueberry jam, delicious and not greasy. Reserve about 140g of the cooked jam for later use, and mix the […]

Wine Aromatic Persimmon Sauce: Korean forest product Gamhongro persimmon wine: 30 g Soft persimmons: 300 g Gelatin sheets: 5 g Wine Aromatic Cream Sauce: Korean forest product Gamhongro persimmon wine Cake Ingredients: 10g Egg 150g Whipping Cream 50g Cream Cheese 20g Icing Sugar As autumn breeze rises and persimmons turn red, let’s make a seasonal

Oreo Cake Sponge 6 inches Egg Whites 80g Lemon Juice appropriate amount Fine Granulated Sugar 35g Corn Oil 25g Low-gluten flour 30g Cocoa powder 12g Milk 35g Egg yolk 40g Oreo salted cream As needed Mascarpone cheese 50g Whipping cream 229g Salt 0.5 Granulated sugar 15g Oreo cookie crumbs 35g For the chiffon cake base,

Glutinous rice flour: 80g Eggs: 4 Fine granulated sugar: 45g Milk: 75g Corn oil: 35g Lemon juice, appropriate amount. Pour milk and corn oil into a bowl, stir thoroughly to fully emulsify the two. Emulsify until they are well combined. (The state after the two are fully combined is the emulsified state.) Add the sifted

Eggs (room temperature) 5-6 pieces (278 g) White Granulated Sugar (Member’s Mark refined) 70-165 g Cake Flour (Meimei protein content 8.5%) 165 g Milk (room temperature) 65 g Avocado Oil (Member’s Mark, imported from Spain) 45 g Pour oil into the milk and stir until well combined. Emulsify thoroughly and set aside. Prepare cake flour,