Eric huang

Eggs (room temperature) 5-6 pieces (278 g) White Granulated Sugar (Member’s Mark refined) 70-165 g Cake Flour (Meimei protein content 8.5%) 165 g Milk (room temperature) 65 g Avocado Oil (Member’s Mark, imported from Spain) 45 g Pour oil into the milk and stir until well combined. Emulsify thoroughly and set aside. Prepare cake flour, […]

Egg Yolk Mixture: Egg yolks: 6 pieces Milk: 75 grams Corn oil: 60 grams Baking powder: 2 grams Corn starch 10 grams Plain / low-gluten flour 100 grams Meringue mixture: Egg whites 6 pieces White sugar 40 grams (lightly sweet) Lemon juice, a few drops Cornstarch, 10 grams Milk and corn oil, mixed together State

Peeled pumpkin, net weight: 450g Cream cheese: 360g Fine granulated sugar: 85g Cornstarch: 27g Eggs: 6 Whipped cream 270g Peel the pumpkin, slice it, and steam for 15 minutes. Drain excess water. Strain the steamed pumpkin through a sieve. Soften the cream cheese over warm water, add granulated sugar, sift in cornstarch, and stir until

1️⃣ Pistachio Basque Cheesecake Portion Cream Cheese 550g Whipping Cream 250g Fine Granulated Sugar 100g Corn Starch 15g Eggs 5 pieces Pistachio paste 80 grams 2️⃣ Blueberry mousse layer Cream cheese 150 grams Heavy cream 200 grams Fine Granulated Sugar 15g Gelatin Sheets 10g Milk 50g Blueberry Jam 100g 3️⃣ Blueberry Mirror Glaze Portion Blueberry

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

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

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:

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

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,