Eric huang

Low-gluten flour: 80g Egg yolks: 3 pieces Egg whites: 4 pieces Fine granulated sugar (for egg whites): 30g Fine granulated sugar (for egg yolks): 35g Salad oil: 40ml Water: 60ml Matcha powder 5g corn starch 1 teaspoon lemon juice 2 drops animal light cream 100g powdered sugar 15g red honey beans (as needed) 1. Prepare […]

Ingredients: – Eggs: 3 – White sugar: 60g – Corn oil: 55g – Milk: 55g – Chestnut filling: 100g – Low-gluten flour: 60g – Light cream: 100g – White sugar: 10g A small amount 1. Prepare the ingredients. 2. Separate the egg yolks from the egg whites. Add 10g of white sugar to the egg

Ingredients: – Egg whites: 400g – Sugar: 180g – Low-gluten flour: 160g – Lemon: half – Strawberry jam: as needed – Orange jam: as needed – Cocoa powder: as needed Steps: 1. Separate the egg whites from the yolks. 2. Place the egg whites and sugar in a mixer and whip quickly until stiff peaks

Eggs: 2 White Sugar: 48g Salt: 1g White Vinegar: A few drops Low-Gluten Flour: 48g Vegetable Oil: 24g Butter: 10g White Chocolate: 100g Oreo Cookies Appropriate amount 1. Add sugar and salt to the eggs, then add white vinegar. 2. Beat the eggs until the pattern on the whisk does not disappear quickly when dripped.

Ingredients: – Unsalted Butter: 250g – Cake Flour: 250g – Eggs: 4 – Fine Granulated Sugar: 180g – Freshly Squeezed Orange Juice: 75ml – Orange Zest: 1 tablespoon Instructions: 1. Take one navel orange and scrub it with salt first. 2. Then blanch it with boiling water. 3. Grate the orange zest using a ginger

Cake flour: 40g Milk: 40ML Eggs: 3 Fine granulated sugar: 40g Salad oil: 40ML Lemon juice: 2 tablespoons Lemon zest: to taste Nestlé whipping cream: as needed Ingredients: – 250ml Milk – 40g Powdered Sugar – 6g Gelatin Powder – Almond Slices, toasted Instructions: 1. Weigh and prepare all ingredients. Separate the egg whites and

Ingredients: – Eggs: 4 – Low-gluten flour: 85g – Milk: 70g – Corn oil: 50g Steps: 1. Gather all ingredients. 2. Separate egg whites and yolks into separate oil-free and water-free bowls. 3. Add all powdered sugar to the egg whites. 4. Beat with a mixer until stiff peaks form, approximately 5 minutes. 5. Add

Eggs: 2 Heavy Cream: 200g Yogurt: 150g Gelatin: 2 sheets (5g each) Blueberries: 20g Butter: 24g Cake Flour: 48g First, briefly introduce the method for making sponge cake. When I first started making mousse, I preferred using chiffon cake as the base, but now I favor sponge cake because it is less soft than chiffon,

Cake flour: 60g Matcha powder: 8g Fine granulated sugar: 40g (to be added to egg whites) Eggs: 4 Baking powder: 1/4 teaspoon Fresh milk: 30g Salad oil: 40g Sweetened red beans: as needed Animal-Based Fresh Cream 100ml 1. Separate the egg white and yolk into a container. Add 24g of fine granulated sugar to the

Ingredients: 2 free-range eggs 80g low-gluten flour 50g corn oil 30g soy milk 30g white granulated sugar 5g milk powder 1/2 teaspoon baking powder A handful of cherry tomatoes 1. Prepare the ingredients. 1. Beat 2 eggs until fluffy. 2. Add granulated sugar and mix until well combined. 3. Stir in corn oil and soy