Eric huang

Cake flour: 50g Butter: 50g Baking powder: 1.5g Caster sugar: 50g Lemon zest: from half a lemon Egg: 1 Vanilla extract: a pinch 1. Grate the zest from half a lemon into shreds. 2. Mix the lemon zest with caster sugar and let it stand for 1 hour until the fragrance is released. When removing […]

Cream cheese 180g Eggs 4 Whipping cream 120g Caster sugar 60g Cake flour 30g Starch 15g Preparation: 1. Separate the egg yolks from the egg whites. Cut a piece of parchment paper into a circle according to the bottom shape of the mold, place it at the bottom of the mold, and set aside. Place

Cake Flour 65g Granulated Sugar 40g Salt 1g Large Egg 1 Milk 170g Heavy Cream 150ml Rum 5ml Apple 1 Ingredients: 1 egg Butter: 10g (for greasing the mold) Instructions: 1. Sift the cake flour and salt together into a mixing bowl, then add granulated sugar and mix well. 2. Make a well in the

6-inch Chiffon Cake 1 piece Whipping cream 150g Granulated sugar to taste Blueberry jam a little 1. Ingredients 2. Cut the cake horizontally into two layers. 3. Add granulated sugar to the whipping cream. 4. Whip quickly. 5. Whip until stiff peaks form. 6. Place one cake layer on a turntable and spread cream on

Banana 200g Eggs 3 Cake flour 170g Butter 140g Baking soda 1g Baking powder 1g 1. Weigh the ingredients and set aside. The butter should be brought to room temperature in advance. 2. Mash the bananas with a fork. 3. Start the electric mixer and beat until fluffy. 4. Beat the butter until fluffy, then

Cake flour 30g Cocoa powder 5g Granulated sugar 45g Eggs 2 Chocolate chips 15g Butter 25g Milk 40g Dried cranberries appropriate amount 1. Prepare all necessary ingredients 2. Melt chocolate chips and butter together in a bowl over hot water, stir until smooth, then set aside. 3. Separate the eggs. Add 15g of granulated sugar

1 round 6-inch cake 1 half-round 6-inch cake 250 g whipping cream 25 g granulated sugar 6 pieces digestive biscuits (approx.) 3 round chocolate pieces 4 toothpicks 1 piece ribbon Remove the edges from the cake, then slice it into two layers and two small round ear shapes. 2. Use the leftover cake scraps and

Egg yolks: 4 pieces Soft white sugar (added to egg yolks): 10g Canned yellow peach syrup: 70g Salad oil: 40g Cake flour: 70g Cornstarch: 15g Egg whites: 4 pieces Soft white sugar (added to egg whites): 30g 15g Whipping Cream 100g Kiwi (appropriate amount) Mango (appropriate amount) Banana (appropriate amount) 1. Separate the egg whites

Cake Flour 100g Milk 100g Butter 45g Egg 65g Caster Sugar 60g Salt 1/4 tsp Vanilla Extract 1/4 tsp Baking Powder 4g 1. Cut the butter into small pieces and place in a large bowl. Soften at room temperature or by warming over hot water. 2. Sift the low-gluten flour and baking powder together into

Eggs: 4 pieces Water: 60ML Salad oil: 40ML Sugar: 80G Cake flour: 95G Whipped cream: 200ML Egg whites: 20G Sugar: 20G Butter: 20G Cake flour: 20G Red food coloring: a pinch 1. Draw a beautiful heart shape on baking parchment, flip the paper over with the blank side facing up, and brush a layer of