Cake Base Eggs 4 Corn Oil 45g Milk 55g Cake Flour 55g Fine granulated sugar: 60g Cocoa powder: 10g Rum: A few drops (lemon juice or white vinegar can be used as an alternative) Filling: As needed Whipping cream: 200g Cream Cheese 50g (if unavailable, increase whipping cream slightly) Fine Granulated Sugar 15-20g Separate egg […]
Bread flour: 125g Whole wheat flour: 125g Salt: 3g Egg: 1 Yeast powder: 2.5g 125g After mixing all ingredients into a dough, let it rest in the refrigerator for half an hour. With wet hands, stretch and fold the dough a few times, then slap it down several times. Place the dough with the smooth
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Crust Oreo Crumbs: 80g Butter: 36g Chocolate Paste Whipping Cream: 60g Milk Powder: 30g Dark Chocolate: 40g Powdered Sugar: 20g Whipping Cream: 100g Gelatin Sheet: 1 sheet (5g) Mango Puree Mango Paste 120g Whipping Cream 120g Powdered Sugar 10g Gelatin Sheet 1 sheet (5g) Mango puree: 10g Warm water: 80g Gelatin sheet: 1 sheet (5g)
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Biscuit Base Oreo Crumbs 150g Unsalted Butter 75g Other Cream Cheese 280g Whipping Cream 200g + 80g + 50g Fine Granulated Sugar 40g + 3g Gelatin Sheets 15g Warm Water 30g Matcha Powder 6g + 6g Warm milk: 30g + 50g Oreo crumbs: 15g + 5g White chocolate: 80g Mix 150g of Oreo cookie crumbs
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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Ingredients for Coconut-Flavored Cupcakes: Eggs 3, Cake Flour 55g, Pure Coconut Powder 20g, Granulated Sugar 75g, Unsweetened Yogurt 100g, Corn Oil 45g, Lemon Juice a few drops. Method for Coconut-Flavored Cupcakes: Step 1: Prepare all ingredients and separate egg whites and yolks for later use. Step 2: Beat the yolks, add yogurt and corn oil,
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Ingredients for Durian Mille Crepes: Low-gluten flour 100g, Anchor unsalted butter 15g, Pure milk 200ml, Sugar or powdered sugar (for the egg skin) 20g, Durian to taste, Nestle whipping cream 250ml, Sugar (for whipping cream) 25g, Egg 1, Egg yolk 1. Method for Durian Mille Crepes: Step 1 Egg skin preparation: 1. Melt butter over
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