Eric huang

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)

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