Eric huang

Eggs 3 pieces Cream cheese 120 grams Whipping cream 90 grams Cake flour 15 grams Corn starch 15 grams Ingredients: Pistachio paste: 20 g Fine granulated sugar: 50 g Lemon juice: 3 g First, prepare all required ingredients. Separate the egg whites and egg yolks, and set them aside. Soften the cream cheese over hot […]

Cake flour 200g Vegetable oil, heated until bubbling, 150g (can be appropriately reduced) Milk 120g Eggs 12 Fine granulated sugar, added to egg whites, 120g Add salt into the egg whites. Add 2g of salt. Add vanilla extract into the egg whites. Half a bottle cap. Cornstarch. 12g, sift the powder. Heat the vegetable oil

Blueberry Jam Blueberries 280g Rock Sugar 35g Basque Cheesecake Cream Cheese 300g Sugar 30g Eggs 3 (at room temperature) Cornstarch 8g Whipping cream 165g Cut with a hot knife for a molten filling. A spoonful of blueberry jam, delicious and not greasy. Reserve about 140g of the cooked jam for later use, and mix the

Wine Aromatic Persimmon Sauce: Korean forest product Gamhongro persimmon wine: 30 g Soft persimmons: 300 g Gelatin sheets: 5 g Wine Aromatic Cream Sauce: Korean forest product Gamhongro persimmon wine Cake Ingredients: 10g Egg 150g Whipping Cream 50g Cream Cheese 20g Icing Sugar As autumn breeze rises and persimmons turn red, let’s make a seasonal

Oreo Cake Sponge 6 inches Egg Whites 80g Lemon Juice appropriate amount Fine Granulated Sugar 35g Corn Oil 25g Low-gluten flour 30g Cocoa powder 12g Milk 35g Egg yolk 40g Oreo salted cream As needed Mascarpone cheese 50g Whipping cream 229g Salt 0.5 Granulated sugar 15g Oreo cookie crumbs 35g For the chiffon cake base,

Glutinous rice flour: 80g Eggs: 4 Fine granulated sugar: 45g Milk: 75g Corn oil: 35g Lemon juice, appropriate amount. Pour milk and corn oil into a bowl, stir thoroughly to fully emulsify the two. Emulsify until they are well combined. (The state after the two are fully combined is the emulsified state.) Add the sifted

Eggs (room temperature) 5-6 pieces (278 g) White Granulated Sugar (Member’s Mark refined) 70-165 g Cake Flour (Meimei protein content 8.5%) 165 g Milk (room temperature) 65 g Avocado Oil (Member’s Mark, imported from Spain) 45 g Pour oil into the milk and stir until well combined. Emulsify thoroughly and set aside. Prepare cake flour,

Egg Yolk Mixture: Egg yolks: 6 pieces Milk: 75 grams Corn oil: 60 grams Baking powder: 2 grams Corn starch 10 grams Plain / low-gluten flour 100 grams Meringue mixture: Egg whites 6 pieces White sugar 40 grams (lightly sweet) Lemon juice, a few drops Cornstarch, 10 grams Milk and corn oil, mixed together State

Peeled pumpkin, net weight: 450g Cream cheese: 360g Fine granulated sugar: 85g Cornstarch: 27g Eggs: 6 Whipped cream 270g Peel the pumpkin, slice it, and steam for 15 minutes. Drain excess water. Strain the steamed pumpkin through a sieve. Soften the cream cheese over warm water, add granulated sugar, sift in cornstarch, and stir until

1️⃣ Pistachio Basque Cheesecake Portion Cream Cheese 550g Whipping Cream 250g Fine Granulated Sugar 100g Corn Starch 15g Eggs 5 pieces Pistachio paste 80 grams 2️⃣ Blueberry mousse layer Cream cheese 150 grams Heavy cream 200 grams Fine Granulated Sugar 15g Gelatin Sheets 10g Milk 50g Blueberry Jam 100g 3️⃣ Blueberry Mirror Glaze Portion Blueberry