Eric huang

After testing three different recipes, I have finalized this one. It offers a richer tea aroma and, in my opinion, the best flavor. This will be my go-to recipe from now on! **Cake Base Ingredients:** • Eggs: 4 (70-63g each) • Cake Flour: 45g • Earl Grey Tea Leaves (crushed): 4g • Milk: 60g • […]

No one would believe you can make a three-layer cake from scratch in just 10 minutes using a microwave. The working principle of a microwave is completely different from that of an oven. Microwaves utilize radiation that penetrates food surfaces and heats extremely quickly. In a 1000-watt microwave, each cake layer takes only 3 minutes

I usually make a birthday cake for my family members each year unless there’s a special reason not to. Here’s a documentation of those creations. Most cakes use the previously shared Orange Chiffon recipe as the base. Highlights include: – Son’s 8th Birthday: Minecraft-themed cake. – Daughter’s 5th Birthday: Mermaid house cake with rainbow layers

Previously, various flavors of mini cakes have been shared, and today’s recipe is highly recommended as well! The fresh orange juice provides a refreshing and non-greasy taste, paired with the crumb topping on the surface, making it truly delicious. Both children and adults love it, so be sure to try it soon! Crumb Topping: –

Cake Base Ingredients: – Eggs: 5 – Milk: 60g – Corn oil: 60g – Cake flour: 65g – Pitaya powder: 5g – Fine sugar: 45g – Lemon juice: a few drops Ice Cheese Filling Ingredients: – Whipping cream: 150g – Cream cheese: 50g – Sugar: 20g – Milk powder: 25g Cake Base Instructions: 1. Separate

Embrace the Christmas season with this festive dessert! The red and green color scheme exudes holiday cheer. Chiffon Cake Ingredients: – 4 eggs – 40g corn oil – 7g matcha powder – 70g milk – 60g cake flour – 55g fine sugar Cream Fillings: – Flowing Cream: 120g whipping cream + 7g powdered sugar –

I made some cocoa muffins, but unfortunately, I dislike the taste of baking powder. However, it is necessary to add it. The texture was also quite dense, so I added caramel to make the cake slightly less dense and softer. Ingredients: – Softened butter: 100g – White sugar: 60g (sweet taste) – Caramel syrup: 10g

Eggs: 8 Milk: 100g Corn oil: 80g Cake flour: 130g Fine sugar: 80g Corn starch: 15g (for egg whites) Lemon juice: 7g

As summer days grow longer, occasional hunger strikes. Preparing small cupcakes to bring to the workplace allows for sharing and satisfying appetites. These homemade cupcakes can be stored for three days. Being a ‘three-free’ product—free of additives, artificial techniques, and excessive processing—they offer peace of mind and safety. ‘Three-free’ refers to no additives, no artificial

The recipe quantities are designed for a loaf pan measuring 10*23cm. The demonstration images use half the quantity, baked in an IKEA white rectangular baking pan measuring 18×13cm. Ingredients: – 250g eggs (approximately 4 large eggs) – 150g sugar – 180g vegetable oil – 250g overripe bananas – 180g all-purpose flour – 1 tsp (8g)