Eric huang

Warm water / Warm milk: 45g Corn oil: 35g Matcha powder: 10+10g Caster sugar: 40+10+10g Eggs: 3 Low-gluten flour: 56g Light cream: 150+150g Mix 45g warm water, 35g corn oil, and 10g matcha powder until emulsified. Combine 56g low-gluten flour with the emulsified corn oil mixture. Separate 3 eggs into whites and yolks, then mix […]

Chocolate Chiffon Warm Water / Warm Milk: 45g Corn Oil: 35g Cocoa Powder: 10g Eggs: 3 Low-gluten flour: 56g Fine granulated sugar: 40g Matcha milk jelly Light cream: 55g Milk: 55g Matcha Powder: 3g Caster Sugar: 3g Gelatin Sheet: 5g Other Dark Chocolate: 80+60g Whipping Cream 400g + 100g + 150g Matcha powder: 10g Fine

Corn Oil: 35g Warm Milk/Water: 45g Cocoa Powder: 10g Low-Gluten Flour: 56g Eggs: 3 Fine Granulated Sugar: 45+30+5 grams Kabocha Squash: 1 piece Cream Cheese: 30 grams Unsalted Butter: 10 grams Whipping Cream: 30+40+450+100 grams Oreo Cookies: As needed. Dark Chocolate: 20g. Mix 45g warm water, 35g corn oil, and 10g cocoa powder until emulsified.

Corn Oil: 35g Warm Water/Warm Milk: 45g Cocoa Powder: 10g Eggs: 3 Fine Granulated Sugar: 45+30g Low-gluten flour: 56g Whipping cream: 400g + 10g Strawberries: to taste Chocolate sauce: to taste Dark chocolate: 15g Mix 45g warm water, 35g corn oil, and 10g cocoa powder until emulsified. Add 56 grams of low-gluten flour and mix

Filling Layer Digestive Biscuits 40g Unsalted Butter 20g Cream Cheese 130g Whipping Cream 100g Gelatin: 10g Fine Sugar: 15g Green Grapes: As needed Chocolate Mousse Cream Cheese: 200g Whipping Cream: 250g Dark Chocolate: 140g Fine Granulated Sugar: 10g Gelatin Sheets: 15g (for surface) Light Cream: 80g Fine Granulated Sugar: 5g Green Grapes: As needed Mix

6-inch Chiffon Cake Corn Oil: 35g Warm Water / Warm Milk: 45g Eggs: 3 Fine Granulated Sugar: 40g Low-gluten flour: 56g Fresh pineapple: half Light cream: approximately 580g Fine granulated sugar: 50g Mango Puree: 50g Gelatin Sheet: 3g Ferrero Rocher: To taste Coconut Flakes: To taste Emulsify 35g of corn oil with 45g of warm

Corn Oil 35g Warm Water / Warm Milk 45g Eggs 3 Cake Flour 56g Caster Sugar 40g + 30g Ingredients: – Heavy cream: 400-450g – Mango: 1-2 pieces – Gelatin sheets: 3-5g Instructions: 1. Emulsify 35g corn oil with 45g warm water or warm milk, then mix well. 2. Add 56g low-gluten flour to the

Iron Stick Yam: 700g Pure Milk: 700g Condensed Milk: 50g Blueberry Jam: 100g Yogurt: 200g 6 blueberries. 2 sticks of iron-rod yam (Wen County iron-rod yam, approximately 8-10 yuan per 500g), about 750g in total, peeled. (The mucus inside the yam can easily cause skin itching; those with sensitive skin are advised to wear gloves

Chocolate Chiffon Warm Water / Warm Milk: 30g Corn Oil: 25g Cocoa Powder: 5g Eggs: 2 Low-gluten flour: 38g Fine granulated sugar: 30g Cream cheese: 100g Gelatin sheet: 7g Other Pistachio Paste: 40g Fine Granulated Sugar: 5g Whipping Cream: 250+100g Dark Chocolate: 100g Crushed Pistachios: to taste Mix 25g corn oil, 30g warm water, and

Eggs: 4 Sugar: 85g Oil: 30g All-purpose flour: 120g Salt: 1g Lemon juice A few drops Sesame seeds As needed Crispy crust auxiliary materials: All-purpose flour 20 grams Cooking oil 25 grams 1. Mix flour and oil evenly (for the crispy crust part). 2. Apply it around and at the bottom of the mold. Crack