Eric huang

Every year when oranges are in season, it’s time for me to make cake. Ingredients: – Eggs: 5 – Milk: 50g – Corn oil: 50g – Low-gluten flour: 60g – Cornstarch: 5g – Fine sugar: 50g – Salt: 1g – Lemon juice: a few drops – Orange peel dices: a small amount Instructions: 1. Whisk […]

This is a replica of the classic Russian Honey Cake, also known as the Russian version of Tiramisu. It features multiple stacked layers, offering a rich and intense flavor. Biscuit Layers: – Butter: 120g – Granulated Sugar: 45g – Honey: 80g – Room Temperature Egg Mixture: 65g – Low-Gluten Flour: 265g – Cocoa Powder: 15g

I am very fond of Sam’s Walnut Brownie Cake. Although it is quite sweet and large for me, requiring sharing with friends each time, its rich texture motivates me to reduce portions to balance the sweetness, enjoying it little by little with tea. Unfortunately, it has been discontinued. On Xiaohongshu, I saw a favorite blogger,

This cake is denser than chiffon and softer than pound cake! It boasts a moist, fine texture that melts in your mouth, with an ideal golden ratio that ensures a slight springiness without dryness. It retains the characteristic tender elasticity of a sponge cake, yet avoids the dryness often found in traditional recipes. When chilled,

For the cake base, use a small five-roll baking pan cake, as mentioned in my previous recipe. Regarding fruit fillings for cakes: I personally do not recommend dragon fruit or kiwi, as they have little flavor and add minimal taste when used in cake fillings. They are better suited for decoration rather than as a

This is a cake second only to durian! Cake Base Ingredients: – 30g low-gluten flour – 10g cornstarch – 30g fine sugar – 30g corn oil – 3 eggs (160g) – 40g milk – 10g cocoa powder Blueberry Jam Ingredients: – 300g blueberries – 100g rock sugar – Juice of half a lemon Cake Assembly

A must-try muffin cake for coconut lovers, featuring an irresistible aroma, soft texture, and an unforgettable aftertaste. I. Cake Batter – 45g Corn oil – 30g Coconut oil – 110g Milk – 90g Egg liquid – 75g Fine sugar – 160g Low-gluten flour – 40g Coconut shreds – 10g Baking powder II. Coconut Shreds Cream

I have recently become fascinated with overseas baking recipes, but the measurement units can be quite a headache. While I can understand most measurements, a few specific units seem to have varied interpretations. However, precision is crucial in baking, as even slight deviations can lead to failure. Therefore, I resorted to the most fundamental method:

Red and green are often considered the standard Christmas colors. This recipe presents a gentler-colored Christmas cake, featuring a cocoa chiffon base. **Cocoa Chiffon Cake** – Warm milk/warm water: 65g – Corn oil: 50g – Cocoa powder: 15g – Eggs: 4 – Low-gluten flour: 70g – Fine sugar: 55g **Filling and Frosting** – Strawberries: 120g

This is one of the homemade cakes available for sale. The cake consists of three parts: the first part is caramel sauce, the second part is pudding, and the third part is cocoa cake. The following recipe yields three caramel pudding cakes. The eggs used in the recipe are large eggs weighing over 60g each.