Cake Bliss

Cake flour 80g Egg whites 4 Egg yolks 3 Fine granulated sugar 45g (for whipping egg whites) Salad oil 40ml Water 60ml Matcha powder 5g Cornstarch 1 small spoon White vinegar 2 drops Animal whipping cream 100g Powdered sugar 15g Strawberries Appropriate amount Cookie sticks Appropriate amount Chocolate beans Appropriate amount Mint leaves Appropriate amount […]

Shortening 60g Icing Sugar 30g Whole Egg 1 Cake Flour 170g Butter 70g Icing Sugar 30g Whole Egg 1 Milk 15ml Low-gluten flour 75g Vanilla powder a pinch 1. Soften shortening at room temperature, mix with 30g powdered sugar, and stir until well combined. 2. Gradually add 1 whole egg liquid in portions and mix

Cake flour, 50g Eggs, 80g Corn oil, 20g Honey, 35g Baking powder, 1g Cocoa powder, 10g 1. Prepare all required ingredients. 2. Add white sugar to the egg mixture and stir thoroughly until the sugar dissolves. 3. Using a mixer, beat the egg mixture from low to high speed until the drips leave a trail

Eggs: 3 pieces Cake flour: 75g Cocoa powder: 15g Granulated sugar: 90g Butter: 20g Whipping cream: 250g Butter: 30g Strawberry jam: 130g White Chocolate 50g Gelatin Sheets 2 pieces Sugar 30g 1. Crack the egg into a slightly larger bowl, then add the caster sugar all at once. 2. Sift the flour. 3. Continuously whisk

Whole Eggs: 4 pieces Caster Sugar: 120 grams Cake Flour: 130 grams Salt: 1/2 teaspoon Vegetable Oil: 30 grams Fresh Milk: 30 grams 1. Crack the eggs into a clean, oil-free and water-free mixing bowl, then add the caster sugar. 2. Place the mixture over a hot water bath and heat to 40°C, stirring continuously

Ingredients: Egg whites: 50g Caster sugar: 50g Almond flour: 40g Cake flour: 20g Honey: 10g Butter: 50g Instructions: 1. Grease the mold with butter and place it in the freezer to cool down. 2. Sift the cake flour and almond flour together twice. 3. Cut the butter into pieces, cook over low heat until it

Egg 1 Granulated Sugar (for egg white) 15g Granulated Sugar (for egg yolk) 10g Cake Flour 35g Mascarpone Cheese 250g Heavy Cream 150g Powdered Sugar (for heavy cream) 15g Egg Yolk 2.5 White Sugar: 50g Milk: 32g Rum: 18g 1. First, let’s make the ladyfingers. Beat the egg whites with sugar until stiff peaks form.

8-inch Chiffon Cake: 1 piece Heavy Cream: 250ml Granulated Sugar: 20g Pudding: to taste Almonds: to taste 1. After baking, remove the cake and invert it onto a cooling rack to cool completely before proceeding. 2. For decoration, prepare heavy cream and strawberries for the exterior. 3. For the cake filling, use pudding pieces and

Eggs: 5 (approximately 250g) Cake flour: 85g Salad oil: 40g Water: 40g Caster sugar (for egg whites): 60g Caster sugar (for egg yolks): 30g Cocoa powder: 5g Almond slices: to taste Appropriate amount 1. Separate the egg whites from the yolks. 2. Begin making the egg yolk batter. Add 30 grams of fine granulated sugar

Eggs: 2 Salad Oil: 16g Milk: 16g Cake Flour: 34g White Sugar (for egg yolk): 12g White Sugar (for egg white): 24g Cream Cheese: 135g Whipping Cream: 120g Ingredients: – Milk: 100g – Strawberries: 160g – White Sugar: 50g – White Vinegar: 8g – Gelatin Sheets: 3 pieces Instructions: 1. Begin by making the cake