Eric huang

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

Chocolate Ripple Biscuit 250g Fresh Cream 600ml Caster Sugar 1 teaspoon Vanilla Extract 1 teaspoon Cocoa Powder 20g Cocoa Powder Appropriate amount Fresh Raspberries Appropriate amount Mint Leaves Appropriate amount 1. In a large, clean, dry and grease-free bowl, pour in the fresh cream, sugar and vanilla extract. Use an electric mixer to beat at

Maria Biscuits (or other crispy biscuits) One bag Whipping cream 200 grams Sweetened condensed milk 35 grams 1. Break the Maria biscuits into pieces and place them in a blending cup. Grind them using a blender. Alternatively, put them in a resealable bag and crush them with a rolling pin. 2. When the biscuits become

Ingredients: Eggs: 5 pieces Cake flour: 133 grams Fine granulated sugar (for egg whites): 45 grams Fine granulated sugar (for egg yolks): 30 grams Orange juice: 83 milliliters Vegetable oil: 83 milliliters Orange zest: from 1 orange Baking powder: 1 gram Instructions: 1. Wash one medium-sized orange thoroughly. Grate the outer peel into fine particles

Hot Water: 80g Matcha Powder: 8g Corn Oil: 50g Cake Flour: 50g Corn Starch: 16g Egg Yolks: 100g Egg Whites: 150g Fine Granulated Sugar: 80g 85g matcha powder 1. Add matcha powder to hot water and corn oil, then mix evenly. 2. Add the sifted mixture of cake flour and cornstarch, then mix evenly. 3.

Pear (4 pieces) Eggs (4 pieces) Granulated sugar (60g) Flour (100g) Milk (250ml) Orange juice (2 tablespoons) 1. Beat the eggs, add granulated sugar, and mix thoroughly. 2. Use a whisk to beat until the mixture turns pale. 3. Add the flour and mix well. 4. Add milk. 5. Add orange juice. 6. Wash the

Cake flour 100g Baking powder 2g Butter 90g Eggs 2 pieces Caster sugar 80g Lemon zest half piece Vanilla extract one drop 1. Prepare all the required ingredients. 2. Rub the lemon surface with a little salt for a while, rinse with clean water, and wipe dry with kitchen paper. Use a zester to grate