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
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Cream Cheese 200 g Dairy Products (Milk + Butter, Light Cream, Plain Yogurt, Sour Cream) 200 g Sugar (White Sugar, Fine Granulated Sugar, Cane Sugar, Beet Sugar, Others) 50-120 g Eggs (Yolk Only, Whole Egg, Egg White Only) 1-2 pieces Powdered Ingredients (Low-Gluten Flour, Cornstarch) 1-2 tablespoons Spices (Vanilla, Citrus, Spices, Alcohol): Use in appropriate
4-Egg Red Velvet Chiffon Cake: Mix 40g corn oil and 5g red yeast rice flour evenly. Add 60g milk, then sift in 60g low-gluten flour. Finally, add 4 egg yolks. Ensure thorough mixing after each step before proceeding. Whip 4 egg whites with 50g fine sugar. Bake at 150°C in the middle rack for approximately
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Warm Water/Warm Milk: 45g Corn Oil: 35g Pistachio Paste: 10+10g Low-Gluten Flour: 56g Eggs: 3 Fine granulated sugar: 30g Light cream: 450g Strawberries: to taste Green grapes: to taste Mix 45g of warm water and 35g of corn oil until emulsified. Combine 56g of low-gluten flour, 8g of pistachio paste, and the emulsified corn oil
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Eggs: 3 Corn Oil: 35g Milk: 45g Low-Gluten Flour: 56g Fine Granulated Sugar: 40+30g Gelatin Sheets 18g Large Mango 1 piece Green Grapes Approximately 250g Whipping Cream Approximately 400g Mix 45g of warm water and 35g of corn oil until emulsified and well combined. Combine 56g of low-gluten flour with the emulsified corn oil mixture.
Warm water / Warm milk: 35g Corn oil: 45g Eggs: 3 Fine granulated sugar: 40g Low-gluten flour: 56g Blueberries: approximately 280g Lemon juice: 5g Gelatin sheets: 5g Fine granulated sugar: to taste Ingredients: – 20-30g light cream – 550g light cream – 45g warm water and 35g corn oil, emulsified and mixed evenly – 56g
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Eggs 3 pieces Warm Water / Warm Milk 45 grams Corn Oil 35 grams Low-gluten Flour 56 grams Fine Granulated Sugar 40+40 grams Fresh Cream: 550g Large Mango: 1 piece Green Grapes: 250g Gelatin Sheets: 4g Mix 45g warm water and 35g corn oil until emulsified. Combine 56g low-gluten flour with the emulsified corn oil
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Warm water / Warm milk: 45g Corn oil: 35g Matcha powder: 10+10g Caster sugar: 40+10+10g Eggs: 3 Low-gluten flour: 56g Light cream: 150+150g Mix 45g warm water, 35g corn oil, and 10g matcha powder until emulsified. Combine 56g low-gluten flour with the emulsified corn oil mixture. Separate 3 eggs into whites and yolks, then mix
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Chocolate Chiffon Warm Water / Warm Milk: 45g Corn Oil: 35g Cocoa Powder: 10g Eggs: 3 Low-gluten flour: 56g Fine granulated sugar: 40g Matcha milk jelly Light cream: 55g Milk: 55g Matcha Powder: 3g Caster Sugar: 3g Gelatin Sheet: 5g Other Dark Chocolate: 80+60g Whipping Cream 400g + 100g + 150g Matcha powder: 10g Fine
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