Eric huang

These pictures were taken several years ago. With so many new pastries to make nowadays, I haven’t prepared this basic cake for quite some time! Still, I’m uploading this for documentation purposes – it’ll serve as a reference for next time. Ingredients: • 6 eggs (approx. 60g each) • 90g milk • 75g corn oil […]

Coconut Latte Mushroom Head Muffins (Makes 4) Muffin Ingredients: – 110g Whole Egg Liquid – 30g Espresso Concentrate – 130g Milk – 60g Fine Sugar – 2g Salt – 190g Low-Gluten Flour – 20g Cornstarch – 30g Milk Powder – 10g Baking Powder – 80g Butter Caramel Almond Topping Ingredients: – 20g Fine Sugar –

This recipe simplifies the cake-making process by organizing all necessary steps and ingredients in one place. Feel free to try it if interested. Ingredients: – 5 eggs – 80g fine sugar (50g for egg whites, 30g for yolks) – 50g corn oil (or any neutral-flavored oil) – 50g milk – 80g all-purpose flour + 15g

Ingredients: – 50g milk – 50g corn oil – 50g low-gluten flour – 5 eggs – 50g white sugar – 3g lemon juice – 8g matcha powder – 25g hot water Cream Filling: – 300g whipping cream – 100g butter – 15g fine sugar

Eggs: 8 Corn Oil: 80g Milk: 115g Cake Flour: 145g Fine Granulated Sugar (added to egg whites in three batches): 100g Lemon Juice: a few drops Corn Starch: 20g

A friend recently surprised me with a 5-pound box of fresh blueberries, bringing immense joy. As the weather grows warmer, appetites tend to wane, making chilled desserts particularly appealing. Today, I’ll share a recipe for a rich yet not overly sweet Blueberry Basque Burst Cake. For the blueberry jam: – Blueberries: 280g – Rock sugar:

Tired of greasy desserts? Try this oil-free chiffon cake recipe! It is incredibly delicious with a tender texture and excellent elasticity. The ingredients are: – 3 eggs (180g with shells) – 36g water (reserve 6g) – 50g low-gluten flour – 15g white sugar (lightly sweet) – 5g white vinegar Use fresh eggs without sifting the

Previously, after baking a cake, the kitchen would be scattered with various bowls and spatulas waiting to be washed—those used for sugar, milk, egg whites, and yolks, creating quite a mess. Through repeated baking experiences, I gradually optimized the process. Now, I can make a fragrant cake using just two bowls. Ingredients: – Milk: 70g

A cake with a delightful coconut aroma! Ingredients: – 4 eggs – 60g milk – 40g corn oil – 65g low-gluten flour – 15g coconut flour – 40g white sugar Instructions: 1. Separate the egg whites and yolks from 4 eggs. Preheat the oven to 160°C. 2. In a bowl, combine 40g corn oil and

The adorable Jellycat is transformed into various colored cake rolls. Let’s make them together. Two colors were prepared, resulting in two 28×28 cake rolls using a 4-egg recipe. Note that each egg must weigh over 60g to ensure proper thickness. 1⃣ Pandan Green Roll (28×28 pan): – Corn oil: 45g – Milk: 45g – Cake