Eric huang

The middle layer features salty cream and chocolate crunchy pearls, topped with diplomat cream (lemon custard sauce and salty cream), accompanied by strawberries and cocoa crisps, delivering an exceptionally delicious taste. Chiffon Cake Ingredients: 5 eggs, 40g corn oil, 50g water, 60g sugar, 85g low-gluten flour, a small amount of white vinegar, 2g salt. (8-inch […]

Cream Cheese: 175g Powdered Sugar: 28g Egg Liquid: 110g Pistachio Paste: 30g Whipping Cream: 105g Corn Starch: 7g Berry Flavor: Powdered Sugar: 7g Berry Jam: 50g Whipping Cream: 126g Cream Cheese: 70g Gelatin Sheet: 4g Milk: 15g

Yield: 3 square box cake bases Egg yolk batter: – Egg yolks: 4 – Corn oil: 45g – Milk: 108g – Cornstarch: 20g – Low-gluten flour: 100g – Purple sweet potato powder: 9g Meringue: – Egg whites: 4 – Lemon juice or white vinegar: a few drops – Sugar: 75g Filling: – Whipping cream: 300g

Previously, we shared a text-based recipe for Golden Pillow Cake. This time, it’s an illustrated version. Personally, I find that using seven eggs yields better results. With six eggs, the cake may not rise as much. Ingredients: – 6 egg yolks – 75g milk – 60g corn oil – 1.5g salt – 20g cornstarch –

No complex ingredients are required. I use substitutes and minimize dishwashing. With an oven, egg beater, mold, and scale, you can make this for your kids—it disappears instantly. Ingredients: – 3 eggs – 40g milk/coconut milk – 35g light-flavored cooking oil – 50g low-gluten flour – 40g fine sugar Separate egg yolks and whites: Crack

A cake requested by a child, simple but labor-intensive. The mille crepe batter yields about 15 thin crepes after accounting for sifting loss, or around 10 thicker crepes. If the cake height is insufficient and you prefer not to make additional crepes, increase the amount of whipped cream between layers to add height. For a

300g pumpkin 300g cream 30g fine sugar 15g gelatin sheets 100g egg rolls or digestive biscuits 40g butter 1 slice of chiffon cake Appropriate amount of fruit

Classic plain flavor! Ingredients: 6 eggs (each approx. 53-63g), 90g fine sugar, 30g salad oil, 30g milk, 80g low-gluten flour. Weigh 60g white sugar and set aside. Separate the egg yolks and whites from 6 eggs. Insert the butterfly whisk. Add the egg whites to the main mixing bowl and whip for 3 minutes 30

Cocoa Chiffon: Egg yolk 2 pieces Corn oil 25g Cake flour 30g Corn starch 15g Cocoa powder 8g Milk 30g Egg white 2 pieces Sugar 30g Mascarpone cheese Pistachio Mousse: Milk 156g Egg yolk 35g Pistachio paste 45g Gelatin 7.5g White chocolate 68g Whipped cream 170g Raspberry Jelly: Raspberry puree 100g Granulated sugar 10g Water

This recipe is excellent and was successful on the first attempt. The quantities listed are for one serving; I multiplied the ingredients by 14. Ingredients: – 1 egg (approximately 60g) – 10g corn oil – 13g milk – 15g low-gluten flour – 3g cocoa powder – 15g fine sugar – 1g lemon juice Instructions: 1.