Eric huang

Warm water/Warm milk: 45g Corn oil: 35g Cocoa powder: 10g Fine granulated sugar: 40g Eggs: 3 Low-gluten flour: 56g Raw chocolate Dark chocolate: 150g Unsalted butter: 7g Corn syrup Light Cream: 7g Other Matcha Powder: 15g Light Cream: 200+450+50g White Chocolate Ingredients: – 30g fine sugar – 40g crushed Oreo biscuits – Appropriate amount of […]

Filling Sauce Part Egg yolk 25g Sugar A 14g Cake flour 7g Starch 3g Butter 10g Milk A 100g Sugar B 10g Salad dressing 100g Milk B 15g Cake Part Eggs 3 (approx. 60g each with shell) Cake flour 45g Sugar 35g Water 30g Corn oil 25g Lemon juice as needed Decoration Toasted white sesame

Mini Cakes: One bite is just right. Notes: 1. Add granulated sugar to the egg whites in 2-3 batches. 2. Always fold the egg whites gently using a folding technique. 3. Preheat the oven in advance. 4. Chill the egg whites in the freezer briefly before use. Ingredients: – 40g cake flour – 38g milk

This is a simple baking recipe for a yogurt cake made using an air fryer. Ingredients: – Eggs: 2 – Cornstarch: 2 tablespoons – Granulated sugar: 1 tablespoon – Yogurt: 1 container Instructions: 1. Pour one container of yogurt onto a sheet of parchment paper. 2. Add two eggs, one tablespoon of granulated sugar, and

Ingredients: – Cream cheese 200g – Fine granulated sugar 55g – Eggs 2 – Egg yolk 1 – Light cream 150g – Low-gluten flour 15g Instructions: 1. Cut the cream cheese into pieces and soften it. Beat the eggs and set aside. 2. Whip the cream cheese with sugar until smooth and fluffy, achieving a

During the summer vacation, I discovered a new cake recipe that does not crack or collapse. It is extremely simple and requires no milk—only a few ingredients. Easier than chiffon cake, with a high success rate and unique texture! • Suitable for both oven and air fryer. • Sugar amount can be adjusted according to

Milk: 50g Eggs: 6 Granulated Sugar: 80g Cornstarch: 15g Lemon Juice: a dash Cake Flour: 90g Corn Oil: 50g

I have used this jujube cake recipe for ten years without fail. My daughter has enjoyed it from age two to twelve. Fresh from the oven, it fills the house with aroma and is ready to eat within an hour. In winter, it serves as a convenient breakfast paired with milk or soy milk. I

This recipe is incredibly easy, requires no oven, and results in a visually stunning dessert. It features a perfect balance of sweet and tangy flavors without being overly rich. **Blueberry Jam:** – Fresh blueberries: 230g – Fine sugar: 35g – Lemon juice: 3g **Oreo Cookie Base:** – Crushed Oreo cookies: 150g – Melted butter: 70g

Rich hawthorn jam paired with mellow cream, delivering a delicate, silky, sweet and sour taste that is unforgettable and endlessly. I. Cake Base – Egg whites: 5 (170g) – Low-gluten flour: 60g – Milk powder: 8g – Fine sugar: 45g – Milk: 80g – Corn oil: 30g – Lemon juice: 3g II. Filling – Whipping