Eric huang

Cake flour 120g Egg 1 Milk 50g Sugar 50g Corn oil 70g Granulated sugar 50g Raisins 50g 1. Weigh and prepare all the required ingredients. 2. Mix salt, oil, and granulated sugar until well combined (because raisins are added, the amount of sugar is only 50g; those who prefer a sweeter taste can increase it […]

4 eggs 70g flour 1 cup yogurt 2 tablespoons cooking oil 1. Prepare the ingredients. 2. Separate the egg whites from the yolks. (For those without an electric mixer, add a few grains of salt to the egg whites, then refrigerate until the edges are frosted. This facilitates whipping.) 3. Whip the egg whites until

Eggs: 2 pieces Icing sugar: 70g Cake flour: 55g Butter: 15g Vanilla extract: 1 tsp White chocolate: 100g Cream: 80ml Matcha powder: 1 tbsp 1. Crack the eggs into a bowl. Use a mixer to beat until the yolks turn pale and thick. 2. Pour in the sifted powdered sugar and cake flour. 3. Cut

Eggs: 1 Sugar: 25g Vegetable Oil: 50g Milk: 150ml Cake Flour: 80g Cocoa Powder: 12g Banana: 1 Corn Starch: (unit missing) 10g vanilla extract Separate egg yolks from egg whites. Add sugar, vegetable oil, milk, and cake flour to the egg yolks. Mix until well combined. Whip the egg whites, adding 40g powdered sugar in

Ingredients: 3 eggs 60g cake flour 15g milk powder 5g cocoa powder 50g granulated sugar 25g corn oil Cranberries (as needed) Instructions: 1. Prepare all ingredients. 2. Crack the eggs into a grease-free and water-free container. Add the granulated sugar. 3. Add a few drops of lemon juice. Use an electric mixer at medium-low speed

Cake One slice Potato One piece Gelatin sheets Two sheets Milk Appropriate amount Cherry tomatoes A little Kiwi fruit A little Sugar pearls A little Ingredient 1: Chiffon cake. (Only one slice is actually needed.) Ingredient 2: Floury potato. Ingredient 3: Milk and gelatin sheets. Ingredients: QP Mayonnaise. Peel potatoes, cut into chunks, and steam

Low Gluten Flour 200g Eggs 200g Salad Oil 200g Fine Granulated Sugar 100g Baking Powder 4g Salt 1g 1. Preheat the oven to 200°C. Place eggs in a container, add sugar, and whisk until the sugar dissolves. 2. Add salad oil. 3. Use an electric mixer to beat until emulsified. 4. Mix flour with baking

Egg yolks: 3 pieces Granulated sugar: 10 grams Blueberry jam: 30 grams Salad oil: 35 grams Milk: 10 grams Cake flour: 60 grams Corn starch: 6 grams Egg whites: 3 pieces Granulated sugar 50g 1. Beat the egg whites with sugar until stiff peaks form. 2. Add sugar to the egg yolks and whisk until

Low-Gluten Flour: 100g Eggs: 3 pieces Granulated Sugar: 50g Salt: 1g Butter: 25g Yogurt: 35g Butter: 30g Cream Cheese: 40g 1. First, prepare the ingredients for the sponge cake. 2. At this point, mix the melted butter with the yogurt and set aside (note: the butter should be melted, not softened). 3. Combine eggs, granulated

Ingredients: – Eggs: 180g – Cake flour: 100g – Honey: 50g – Caster sugar: 40g – Salad oil: 20g – Milk: 20g – Salt: 1/16 teaspoon Instructions: 1. Prepare the ingredients. Crack the eggs into a large, clean mixing bowl that is free of water and oil. 2. Add all the caster sugar and honey