Crust Oreo Crumbs: 80g Butter: 36g Chocolate Paste Whipping Cream: 60g Milk Powder: 30g Dark Chocolate: 40g Powdered Sugar: 20g Whipping Cream: 100g Gelatin Sheet: 1 sheet (5g) Mango Puree Mango Paste 120g Whipping Cream 120g Powdered Sugar 10g Gelatin Sheet 1 sheet (5g) Mango puree: 10g Warm water: 80g Gelatin sheet: 1 sheet (5g) […]
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Biscuit Base Oreo Crumbs 150g Unsalted Butter 75g Other Cream Cheese 280g Whipping Cream 200g + 80g + 50g Fine Granulated Sugar 40g + 3g Gelatin Sheets 15g Warm Water 30g Matcha Powder 6g + 6g Warm milk: 30g + 50g Oreo crumbs: 15g + 5g White chocolate: 80g Mix 150g of Oreo cookie crumbs
Sour Cream 200g Light Cream 30g Lemon Juice 15g Cream Cheese 300g Egg 1 Oreo Cookies: 100g Caster Sugar: 60g Butter: 100g White Chocolate: 20g Lemon Zest (yellow part only): 1 piece For the Oreo cookie base: Take 100g of Oreo cookies, place them in a ziplock bag and crush them. Roll the crumbs into
Cream Cheese: 300 grams Fine Granulated Sugar: 80-90 grams Eggs: 3 pieces Egg Yolk: 1 piece Cornstarch: 10 grams Light Cream 200–250 grams Kiri Cheese Fine Granulated Sugar Mix the softened cheese with sugar, then add one egg and stir until combined. After mixing, add the second egg and stir until incorporated. Add the third
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Cream Cheese 200 g Dairy Products (Milk + Butter, Light Cream, Plain Yogurt, Sour Cream) 200 g Sugar (White Sugar, Fine Granulated Sugar, Cane Sugar, Beet Sugar, Others) 50-120 g Eggs (Yolk Only, Whole Egg, Egg White Only) 1-2 pieces Powdered Ingredients (Low-Gluten Flour, Cornstarch) 1-2 tablespoons Spices (Vanilla, Citrus, Spices, Alcohol): Use in appropriate
4-Egg Red Velvet Chiffon Cake: Mix 40g corn oil and 5g red yeast rice flour evenly. Add 60g milk, then sift in 60g low-gluten flour. Finally, add 4 egg yolks. Ensure thorough mixing after each step before proceeding. Whip 4 egg whites with 50g fine sugar. Bake at 150°C in the middle rack for approximately
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Warm Water/Warm Milk: 45g Corn Oil: 35g Pistachio Paste: 10+10g Low-Gluten Flour: 56g Eggs: 3 Fine granulated sugar: 30g Light cream: 450g Strawberries: to taste Green grapes: to taste Mix 45g of warm water and 35g of corn oil until emulsified. Combine 56g of low-gluten flour, 8g of pistachio paste, and the emulsified corn oil
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Eggs: 3 Corn Oil: 35g Milk: 45g Low-Gluten Flour: 56g Fine Granulated Sugar: 40+30g Gelatin Sheets 18g Large Mango 1 piece Green Grapes Approximately 250g Whipping Cream Approximately 400g Mix 45g of warm water and 35g of corn oil until emulsified and well combined. Combine 56g of low-gluten flour with the emulsified corn oil mixture.
Warm water / Warm milk: 35g Corn oil: 45g Eggs: 3 Fine granulated sugar: 40g Low-gluten flour: 56g Blueberries: approximately 280g Lemon juice: 5g Gelatin sheets: 5g Fine granulated sugar: to taste Ingredients: – 20-30g light cream – 550g light cream – 45g warm water and 35g corn oil, emulsified and mixed evenly – 56g
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Eggs 3 pieces Warm Water / Warm Milk 45 grams Corn Oil 35 grams Low-gluten Flour 56 grams Fine Granulated Sugar 40+40 grams Fresh Cream: 550g Large Mango: 1 piece Green Grapes: 250g Gelatin Sheets: 4g Mix 45g warm water and 35g corn oil until emulsified. Combine 56g low-gluten flour with the emulsified corn oil
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