Cream cheese, 250g Whipping cream, 175-180g Eggs, 3 pieces Corn starch, 10g Fine Granulated Sugar 70 g (for pandan) or 110 g (for matcha) Matcha (I used pandan extract as a substitute) 15 g Lime Cheesecake Layer — Cream Cheese 75 g Whipping Cream 125 g Yogurt (such as Ambrosial) 50 grams Milk 50 grams […]
Basque Cheesecake Base Read More »
Cream cheese 125 grams Fine granulated sugar 45 grams Butter 30 grams Eggs 3 pieces Cake flour 25 grams Lemon juice / white vinegar – a few drops Milk – 50g Add cream cheese to milk, and stir over hot water with a whisk until smooth and lump-free. Add butter and stir until melted and
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1️⃣ Basque Cheesecake Portion: Cream Cheese 350 g Whipping Cream 150 g Fine Granulated Sugar 75 g Corn Starch 10 g Eggs 3 pieces 2️⃣ Lime Mousse Layer: Cream Cheese 130 grams Whipping Cream 130 grams Caster Sugar 15 grams Lime juice 10g Gelatin sheets 5g Milk 30g 6-inch cake mold 1 piece Cream cheese:
Basque Cheesecake Ingredients Translation and SEO Read More »
Salmon 300-500 grams Sushi rice base 300-400 grams Cook rice and mix with sushi vinegar. Shape it using a cake mold or a large bowl. The surface of the rice mass should be even. Prepare the salmon, around 300-500 grams, and slice it. This is for a 6-inch cake. The weight may vary depending on
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Eggs: 4 pieces Cake flour: 90 grams Soy milk: 100 grams Taro paste: 20 grams White sugar: 70 grams Corn oil, 50g White vinegar, a few drops Pumpkin seeds, appropriate amount Pour 100g of soy milk into a mixing cup. Add 50g of corn oil, heat in a microwave at medium-high power for 1 minute,
Eggs 5 pieces (55-60 grams each) Corn Oil 55 grams Milk 45 grams Pumpkin Puree 100 grams Cake Flour 90 grams White granulated sugar 60g Lemon juice 3g Old pumpkin contains abundant moisture. Steam it thoroughly until fully cooked, then mash into a puree and set aside to cool. Separate egg yolks from egg whites.
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Blueberry (one box) 125–135 g Lemon juice (juice of one lemon) 15 g Fine granulated sugar 12 g Blueberry jam (store-bought, optional) One tablespoon Oreo Cookie Crust ———— Oreo Crumbs 115 g Butter 55 g Cheese Filling ———— Cream Cheese 180 g Fine sugar 30 grams Lemon juice (from half a lemon) 10 grams Gelatin
Ingredients: Eggs: 5 pieces Cocoa powder: 13 grams Corn oil: 50 grams Flour: 50 grams Milk: 65 grams Cocoa cake sponge base: 50g corn oil, 13g chocolate powder, 50g flour, 65g milk, 5 eggs. Bake at 160°C for 30 minutes. Chocolate cream: 50g dark chocolate, 250g whipping cream, and a little sugar. Caramel sauce for
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Matcha flavor Unsalted butter 60g Egg 60g Sugar 40g Honey 16g Rice flour: 62 grams Matcha powder: 8 grams Baking powder: 2 grams — Decoration — White chocolate: 36 grams Icing sugar 50 g Egg whites 10 g Pure black cocoa powder 200 g — Caramel flavor Unsalted butter 60 g Eggs 60g Sugar 40g
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Softened butter 125g Granulated sugar ¾ cup Eggs 2 Ripe bananas 1 cup Baking soda 1 teaspoon Ingredients: Warm milk: 2 tablespoons Cake flour: 2 cups Baking powder: 2 teaspoons Chocolate/lemon icing: 1 teaspoon Instructions: Beat the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each
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