Eric huang

This Beiding stew pot fits perfectly on the glass tray of the Joyoung steam rice cooker at home! Ingredients: Eggs: 5 Warm water: 60g warm water per egg, so 300g warm water for 5 eggs Salt: 5g (1g salt per egg) Prepare the ingredients. The three eggs on the left are silkie eggs. Crack the […]

Baked Stone Recipe Egg White: 175g Fine Granulated Sugar: 55g Lemon Juice: 5g Cactus Fruit Powder: 3g Hot Water: 8g Batter Ingredients: Milk: 55g Corn Oil: 50g Cake Flour (Low Gluten): 70g Egg Yolk: 75g (Formula: 5 eggs) Whip egg whites with granulated sugar, add lemon juice, and freeze in the refrigerator. Take a bowl,

Eggs: 5 Cake flour: 50g Corn oil: 45g Pistachio paste: 30g Milk: 40g (45g for convection oven) Lemon Juice 3g White Sugar 50g Separate egg yolks and egg whites. Pour corn oil into a bowl, add pistachio paste, and stir until evenly combined. Add milk and emulsify thoroughly. Emulsified liquid. Add cake flour and stir

6-Inch Pistachio Basque Cheesecake: Cream Cheese: 250g Caster Sugar: 55g Eggs: 2 Egg Yolk: 1 Whipping Cream: 120 g Pistachio: 50 g Corn Starch or Cake Flour: 10 g Strawberry Mousse: Cream Cheese: 110 g Strawberry jam 55 g Gelatin sheets 7–8 g Milk 50 g Whipping cream 110 g Prepare all ingredients. Soften the

The granulated sugar I use is vanilla granulated sugar, so there will be a few dark specks; regular granulated sugar can also be used. Vanilla granulated sugar offers a more layered flavor and is sweeter and more fragrant. Eggs: 5 Milk: 55g Corn oil: 40g Cake flour: 60g Earl Grey black tea: 4g Granulated Sugar

Eggs: 3 (50-55g each) Corn oil: 35g Milk: 35g Cake flour: 45g-50g Granulated sugar: 30g-35g Lemon Juice: appropriate amount Cream: 400-450g Cream Cheese: 70-80g (optional, can be omitted if unavailable) Mango: appropriate amount Separate egg yolks and egg whites (the oven can be preheated at this point). 1. Separate the whites and yolks of 3

A rose lychee mousse that is full of girlish charm is presented to everyone. It is pink and tender, super beautiful, and the aroma of roses pairs quite well with the fruity fragrance of lychee. It is silky and delicate, tasting like ice cream. Let’s take a look at the method: Rose Cheese Mousse: Cream

Baking temperature: upper and lower heat 150°C, baking time 30 minutes. Ingredients: Eggs: 5 pcs Milk: 70 g Corn oil: 50 g Salt: 1 g Cake flour: 70 g Lemon Juice: appropriate amount White Granulated Sugar: 55g Pork Floss: appropriate amount Chopped Scallions: appropriate amount Salad Dressing: appropriate amount Separate the egg whites from the

Original flavor cake roll, with a delicate and soft texture, full of rich egg aroma and milky fragrance. The cake body is made with avocado oil, pure milk, and Meimei low-gluten flour, yielding a soft and fluffy texture. Avocado oil gives the cake a unique aroma, while milk adds a moist mouthfeel. Whipping the egg

Simple and easy to follow, this cake base and Swiss roll can be made at home. The same recipe can also be used to make a birthday cake base. Egg yolks: 83g Egg whites: 172g Corn oil: 50g Milk: 60g Cake flour: 70g Granulated sugar: 50 g Salt: 1 g White vinegar or lemon juice: