Eric huang

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

Previously, after baking a cake, the kitchen would be scattered with various bowls and spatulas waiting to be washed—those used for sugar, milk, egg whites, and yolks, creating quite a mess. Through repeated baking experiences, I gradually optimized the process. Now, I can make a fragrant cake using just two bowls. Ingredients: – Milk: 70g

A cake with a delightful coconut aroma! Ingredients: – 4 eggs – 60g milk – 40g corn oil – 65g low-gluten flour – 15g coconut flour – 40g white sugar Instructions: 1. Separate the egg whites and yolks from 4 eggs. Preheat the oven to 160°C. 2. In a bowl, combine 40g corn oil and

The adorable Jellycat is transformed into various colored cake rolls. Let’s make them together. Two colors were prepared, resulting in two 28×28 cake rolls using a 4-egg recipe. Note that each egg must weigh over 60g to ensure proper thickness. 1⃣ Pandan Green Roll (28×28 pan): – Corn oil: 45g – Milk: 45g – Cake

Xinliang Cake Flour: 100g Cornstarch: 40g Milk: 100g Eggs: 9 Corn Oil: 80g Condensed Milk: 30g Fine Granulated Sugar: 80g Lemon Juice: 5 drops Salt: 2g

Various Flavored Swiss Rolls Milk Original Flavor Roll: Replace 50g orange juice with 50g milk. Cocoa Roll: Add 10g cocoa powder to the flour, and use whipped cream with chocolate sauce. Coffee Roll: Add 10g coffee powder to the flour, and mix coffee powder into the cream. Matcha Red Bean Roll: Add 8g matcha powder