Eric huang

Biscuit Base Oreo biscuit crumbs (other biscuits can also be used) 80g Butter 30g Mango Mousse Mango 200g Milk 80g Fine Granulated Sugar 30g Whipping Cream (to be whipped) 200g Gelatin Sheets 15g (3 sheets) Mirror Glaze Section Mango 50g Caster sugar 10g Gelatin sheet 5g (1 sheet) Warm water 50g First, prepare the biscuit […]

Eggs 3 pieces Fine granulated sugar 70 g Corn oil 100 g Milk 150 g Low-gluten flour 280 g Baking powder 6 g Matcha powder 15 g Crushed Oreo 50 g Prepare all ingredients first. Crack 3 eggs into a large container (medium-to-large eggs, approximately 60-65 g with shell), add caster sugar, and mix roughly

Cake Base: Cocoa Powder 15g Corn Oil 60g Milk 80g Cake Flour 90g Eggs 6 Granulated sugar 70 g Salt 1 g Ganache: Dark chocolate 100 g Heavy cream 100 g Cocoa Cream: Whipping Cream 250 g Caster Sugar 15 g Ganache 40 g Prepare the cake base first. Heat corn oil in the microwave

Cocoa Cake Base: Corn Oil: 45 g Cocoa Powder: 5 g Milk: 75 g Cake Flour: 65 g Refrigerated Eggs: 5 Caster Sugar: 50 g Salt: 1 g Blueberry Cheesecake Cream: Whipping Cream: 250 g Caster sugar: 18 g Cream cheese: 50 g Blueberry jam: 20 g Others: Surface blueberry jam: as needed Fresh Blueberries

Cream Cheese 280 g Fine Granulated Sugar 51 g Whole Egg Liquid 94 g Egg Yolk 9.6 g Corn Starch 25.5 g Whipping Cream 193 g Oreo Cookie Crumbs 70 g Butter 29 g Vanilla Extract 3 g (optional) First, let us look at the standard answer provided by Teacher Qian Da Foodie. Her baking

Cream Cheese 250 g Eggs 2 units Egg Yolk 1 unit Caster Sugar 55 g Light Cream 180 g Corn Starch 12 g Soften the cream cheese at room temperature until smooth and free of lumps. Add granulated sugar and fold until the sugar dissolves and the cheese mixture is smooth and free of granules.

Cake Roll Section: Milk 100 g Corn Oil 40 g Milk Powder 30 g Cake Flour 50 g Vanilla Extract 1-2 drops Egg Whites 5 pcs Caster Sugar 45 g ♥ Cream Filling Section Light Cream Fine granulated sugar Separate five egg whites into an oil-free and water-free container for later use. Place milk, corn

Thick Yogurt 180 g Eggs 3 pcs Cake Flour 30 g Corn Starch 10 g Sugar 30 g Salt 1 g Lemon juice 3-5 drops Oil-Free Low-Sugar Yogurt Cake The cut surface has a fine, soft texture. Prepare 2 oil-free and water-free bowls. Separate the egg whites and egg yolks. Refrigerate the egg whites first.

Eggs 5 Fine granulated sugar 50g Cake flour 65g Milk 50g Corn oil 50g The image shows a cake base for cake rolls. A chiffon cake base can also be used. Separate the egg whites from the yolks. Weigh the corn oil and milk, then stir until emulsified and uniform. After emulsification, the mixture should

Milk (Deluxe): 30g Oil: 20g Hazelnut flavoring (optional): a few drops Low-gluten flour (Mei Mei): 35g Soft white sugar: 35g Fresh Eggs (Refrigerated) 3 eggs (172 g with shell) Add 3 egg yolks to a bowl, then pour in 30 g milk, 20 g corn oil, and a few drops of hazelnut flavoring. Stir until