4-Egg Red Velvet Chiffon Cake: Mix 40g corn oil and 5g red yeast rice flour evenly. Add 60g milk, then sift in 60g low-gluten flour. Finally, add 4 egg yolks. Ensure thorough mixing after each step before proceeding. Whip 4 egg whites with 50g fine sugar. Bake at 150°C in the middle rack for approximately […]
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Warm Water/Warm Milk: 45g Corn Oil: 35g Pistachio Paste: 10+10g Low-Gluten Flour: 56g Eggs: 3 Fine granulated sugar: 30g Light cream: 450g Strawberries: to taste Green grapes: to taste Mix 45g of warm water and 35g of corn oil until emulsified. Combine 56g of low-gluten flour, 8g of pistachio paste, and the emulsified corn oil
Chiffon Cake Recipe Read More »
Eggs: 3 Corn Oil: 35g Milk: 45g Low-Gluten Flour: 56g Fine Granulated Sugar: 40+30g Gelatin Sheets 18g Large Mango 1 piece Green Grapes Approximately 250g Whipping Cream Approximately 400g Mix 45g of warm water and 35g of corn oil until emulsified and well combined. Combine 56g of low-gluten flour with the emulsified corn oil mixture.
Warm water / Warm milk: 35g Corn oil: 45g Eggs: 3 Fine granulated sugar: 40g Low-gluten flour: 56g Blueberries: approximately 280g Lemon juice: 5g Gelatin sheets: 5g Fine granulated sugar: to taste Ingredients: – 20-30g light cream – 550g light cream – 45g warm water and 35g corn oil, emulsified and mixed evenly – 56g
6-Inch Chiffon Cake Recipe Read More »
Eggs 3 pieces Warm Water / Warm Milk 45 grams Corn Oil 35 grams Low-gluten Flour 56 grams Fine Granulated Sugar 40+40 grams Fresh Cream: 550g Large Mango: 1 piece Green Grapes: 250g Gelatin Sheets: 4g Mix 45g warm water and 35g corn oil until emulsified. Combine 56g low-gluten flour with the emulsified corn oil
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Warm water / Warm milk: 45g Corn oil: 35g Matcha powder: 10+10g Caster sugar: 40+10+10g Eggs: 3 Low-gluten flour: 56g Light cream: 150+150g Mix 45g warm water, 35g corn oil, and 10g matcha powder until emulsified. Combine 56g low-gluten flour with the emulsified corn oil mixture. Separate 3 eggs into whites and yolks, then mix
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Chocolate Chiffon Warm Water / Warm Milk: 45g Corn Oil: 35g Cocoa Powder: 10g Eggs: 3 Low-gluten flour: 56g Fine granulated sugar: 40g Matcha milk jelly Light cream: 55g Milk: 55g Matcha Powder: 3g Caster Sugar: 3g Gelatin Sheet: 5g Other Dark Chocolate: 80+60g Whipping Cream 400g + 100g + 150g Matcha powder: 10g Fine
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Corn Oil: 35g Warm Milk/Water: 45g Cocoa Powder: 10g Low-Gluten Flour: 56g Eggs: 3 Fine Granulated Sugar: 45+30+5 grams Kabocha Squash: 1 piece Cream Cheese: 30 grams Unsalted Butter: 10 grams Whipping Cream: 30+40+450+100 grams Oreo Cookies: As needed. Dark Chocolate: 20g. Mix 45g warm water, 35g corn oil, and 10g cocoa powder until emulsified.
Corn Oil: 35g Warm Water/Warm Milk: 45g Cocoa Powder: 10g Eggs: 3 Fine Granulated Sugar: 45+30g Low-gluten flour: 56g Whipping cream: 400g + 10g Strawberries: to taste Chocolate sauce: to taste Dark chocolate: 15g Mix 45g warm water, 35g corn oil, and 10g cocoa powder until emulsified. Add 56 grams of low-gluten flour and mix
Filling Layer Digestive Biscuits 40g Unsalted Butter 20g Cream Cheese 130g Whipping Cream 100g Gelatin: 10g Fine Sugar: 15g Green Grapes: As needed Chocolate Mousse Cream Cheese: 200g Whipping Cream: 250g Dark Chocolate: 140g Fine Granulated Sugar: 10g Gelatin Sheets: 15g (for surface) Light Cream: 80g Fine Granulated Sugar: 5g Green Grapes: As needed Mix
