Eric huang

6-Inch Chiffon Cake 1 piece Whipping Cream 500ml Fruit Appropriate amount Blueberry Jam Appropriate amount Crushed Peanuts Appropriate amount (roasted) Food Coloring Appropriate amount 1. Slice a 16-inch cake base into two equal-thickness layers. Evenly spread whipped cream on one layer. 2. Place fruit in the center, evenly spread blueberry jam around the perimeter, and […]

Ingredients: – Dark Chocolate: 70g – Butter: 85g – Egg: 50g – Fine Granulated Sugar: 70g – High-Gluten Flour: 35g – Chopped Walnuts: 35g – Salt: 0.5g Instructions: 1. Prepare the ingredients: cut the butter into pieces and chop the dark chocolate into pieces. 2. Place the butter and chocolate together and melt them using

Cake Flour: 100g Butter: 100g Egg Yolks: 4 pieces Egg Whites: 3 pieces Sugar: 80g Whipping Cream: 130g Milk: 30g Dried Cherry Tomatoes: 40g Ingredients: – Dried Kiwi: 20g – Almond Slices: a small amount Instructions: 1. Prepare the ingredients. 2. Cut the butter into small cubes and soften it. 3. Whisk the butter until

Cake base ingredients are as follows: Cake flour (low-gluten flour): 1.5 cups (180g) Baking powder: 1.5 tsp (7.5ml) Lemon zest (finely grated): 1 tbsp (15ml) Salt: 0.5 tsp (2.5ml) Unsalted butter (can be appropriately reduced) 0.5 cup (115g) Eggs 2 pieces White sugar 0.5 cup (100g) Vanilla extract 1 tsp (5ml) Lemon juice (approximately two

Cake Base Eggs 4 Corn Oil 45g Milk 55g Cake Flour 55g Fine granulated sugar: 60g Cocoa powder: 10g Rum: A few drops (lemon juice or white vinegar can be used as an alternative) Filling: As needed Whipping cream: 200g Cream Cheese 50g (if unavailable, increase whipping cream slightly) Fine Granulated Sugar 15-20g Separate egg

Bread flour: 125g Whole wheat flour: 125g Salt: 3g Egg: 1 Yeast powder: 2.5g 125g After mixing all ingredients into a dough, let it rest in the refrigerator for half an hour. With wet hands, stretch and fold the dough a few times, then slap it down several times. Place the dough with the smooth

Crust Oreo Crumbs: 80g Butter: 36g Chocolate Paste Whipping Cream: 60g Milk Powder: 30g Dark Chocolate: 40g Powdered Sugar: 20g Whipping Cream: 100g Gelatin Sheet: 1 sheet (5g) Mango Puree Mango Paste 120g Whipping Cream 120g Powdered Sugar 10g Gelatin Sheet 1 sheet (5g) Mango puree: 10g Warm water: 80g Gelatin sheet: 1 sheet (5g)

Biscuit Base Oreo Crumbs 150g Unsalted Butter 75g Other Cream Cheese 280g Whipping Cream 200g + 80g + 50g Fine Granulated Sugar 40g + 3g Gelatin Sheets 15g Warm Water 30g Matcha Powder 6g + 6g Warm milk: 30g + 50g Oreo crumbs: 15g + 5g White chocolate: 80g Mix 150g of Oreo cookie crumbs

Sour Cream 200g Light Cream 30g Lemon Juice 15g Cream Cheese 300g Egg 1 Oreo Cookies: 100g Caster Sugar: 60g Butter: 100g White Chocolate: 20g Lemon Zest (yellow part only): 1 piece For the Oreo cookie base: Take 100g of Oreo cookies, place them in a ziplock bag and crush them. Roll the crumbs into

Cream Cheese: 300 grams Fine Granulated Sugar: 80-90 grams Eggs: 3 pieces Egg Yolk: 1 piece Cornstarch: 10 grams Light Cream 200–250 grams Kiri Cheese Fine Granulated Sugar Mix the softened cheese with sugar, then add one egg and stir until combined. After mixing, add the second egg and stir until incorporated. Add the third