Cake Bliss

Cake flour: 40g Milk: 40ML Eggs: 3 Fine granulated sugar: 40g Salad oil: 40ML Lemon juice: 2 tablespoons Lemon zest: to taste Nestlé whipping cream: as needed Ingredients: – 250ml Milk – 40g Powdered Sugar – 6g Gelatin Powder – Almond Slices, toasted Instructions: 1. Weigh and prepare all ingredients. Separate the egg whites and […]

Ingredients: – Eggs: 4 – Low-gluten flour: 85g – Milk: 70g – Corn oil: 50g Steps: 1. Gather all ingredients. 2. Separate egg whites and yolks into separate oil-free and water-free bowls. 3. Add all powdered sugar to the egg whites. 4. Beat with a mixer until stiff peaks form, approximately 5 minutes. 5. Add

Eggs: 2 Heavy Cream: 200g Yogurt: 150g Gelatin: 2 sheets (5g each) Blueberries: 20g Butter: 24g Cake Flour: 48g First, briefly introduce the method for making sponge cake. When I first started making mousse, I preferred using chiffon cake as the base, but now I favor sponge cake because it is less soft than chiffon,

Cake flour: 60g Matcha powder: 8g Fine granulated sugar: 40g (to be added to egg whites) Eggs: 4 Baking powder: 1/4 teaspoon Fresh milk: 30g Salad oil: 40g Sweetened red beans: as needed Animal-Based Fresh Cream 100ml 1. Separate the egg white and yolk into a container. Add 24g of fine granulated sugar to the

Ingredients: 2 free-range eggs 80g low-gluten flour 50g corn oil 30g soy milk 30g white granulated sugar 5g milk powder 1/2 teaspoon baking powder A handful of cherry tomatoes 1. Prepare the ingredients. 1. Beat 2 eggs until fluffy. 2. Add granulated sugar and mix until well combined. 3. Stir in corn oil and soy

Low-gluten flour: 100g Honey: 30g Granulated sugar: 30g Eggs: 100g (approximately 2 medium-sized eggs) Salad oil: 30ml 1. Prepare all ingredients. 2. Crack the eggs into a clean container, then add honey and granulated sugar. 3. Use an electric mixer to beat at low speed. 4. Continue beating until the mixture turns pale and thickens,

Soybean Dregs: 100g Pitted Red Dates: 30g Oatmeal: 5g Walnut Kernels: 30g Butter: 67g Granulated Sugar: 80g Whole Egg Liquid: 120g Low-Gluten Flour: 100g 1. Lightly stir-fry 47g of wet soybean dregs over low heat until cooked and separated, then sift approximately 70g for later use. 2. Cut butter into small pieces and soften at

Self-Raising Flour: 100g Cocoa Powder: 15g Egg: 1 piece (approx. 50g) Brown Sugar: 80g Vegetable Oil: 50ML Milk: 65ML Ripe Banana: 1 medium-sized 1. Peel the banana and mash it into a paste with a spoon. 2. Sift together the self-raising flour and cocoa powder. 3. Beat the eggs, then add vegetable oil, milk, and

All-purpose flour: 300g Pumpkin puree: 230g Egg: 1 Corn oil: 8g White sugar: 50g Yeast: 3g Vanilla powder: 1/8 teaspoon Walnut kernels: 100g Ingredients: – 40g Water Instructions: 1. Prepare all the ingredients required for the batter. 2. Set aside the needed walnut kernels separately. 3. Crack the eggs into a bowl and whisk them

All-purpose flour: 315g Eggs: 3 Yogurt: 260g Butter: 113g Salt: 0.5 teaspoon Vanilla extract: 2 teaspoons Baking powder: 1 teaspoon Baking soda: 0.5 teaspoon Ingredients: – Peanut Butter: 245g – Sugar: 180g – Cream Apricot: 30g Instructions: 1. Prepare all ingredients. 2. Mix and sift together all-purpose flour, baking powder, baking soda, and salt. Set