Cake Bliss

Milk (Deluxe): 30g Oil: 20g Hazelnut flavoring (optional): a few drops Low-gluten flour (Mei Mei): 35g Soft white sugar: 35g Fresh Eggs (Refrigerated) 3 eggs (172 g with shell) Add 3 egg yolks to a bowl, then pour in 30 g milk, 20 g corn oil, and a few drops of hazelnut flavoring. Stir until […]

Crushed Oreo cookies 190 g Unsalted butter 100 g Cream cheese 180 g Whipping cream 180 + 100 g Caster sugar 30 g Gelatin sheets: 15 + 5 + 3 g Golden Phoenix mango: 1-2 pieces For the outer layer, use 190 g crushed Oreo cookies and 100 g melted unsalted butter. Mix the crushed

Eggs 5 (60 g each with shell) Milk 60 g Corn oil 60 g Cake flour 70 g White sugar 50 g Salt 2 g Cheese slices 3 slices Toast box 1 piece Pork floss (optional, omit if disliked) appropriate amount Line the toast box with parchment paper first, preheat the oven in advance, 150°C

Flour 300 g Baking Powder 1 packet (15 g) Baking Soda (Natron) 1 teaspoon (about 5 to 6 g) Ground Nutmeg (Muskat) 0.75 teaspoon (about 1 g) Ground Cinnamon (Zimt) 1.25 teaspoons (about 4 g) Cardamom (Kardamom) Approximately 0.5 grams Ground Cloves (Nelken) 0.25 teaspoon (approximately 1.4 grams) Cocoa Powder (Kakao) 1.5 teaspoons (5 grams)

Eggs 3 pieces Cream cheese 120 grams Whipping cream 90 grams Cake flour 15 grams Corn starch 15 grams Ingredients: Pistachio paste: 20 g Fine granulated sugar: 50 g Lemon juice: 3 g First, prepare all required ingredients. Separate the egg whites and egg yolks, and set them aside. Soften the cream cheese over hot

Cake flour 200g Vegetable oil, heated until bubbling, 150g (can be appropriately reduced) Milk 120g Eggs 12 Fine granulated sugar, added to egg whites, 120g Add salt into the egg whites. Add 2g of salt. Add vanilla extract into the egg whites. Half a bottle cap. Cornstarch. 12g, sift the powder. Heat the vegetable oil

Blueberry Jam Blueberries 280g Rock Sugar 35g Basque Cheesecake Cream Cheese 300g Sugar 30g Eggs 3 (at room temperature) Cornstarch 8g Whipping cream 165g Cut with a hot knife for a molten filling. A spoonful of blueberry jam, delicious and not greasy. Reserve about 140g of the cooked jam for later use, and mix the

Wine Aromatic Persimmon Sauce: Korean forest product Gamhongro persimmon wine: 30 g Soft persimmons: 300 g Gelatin sheets: 5 g Wine Aromatic Cream Sauce: Korean forest product Gamhongro persimmon wine Cake Ingredients: 10g Egg 150g Whipping Cream 50g Cream Cheese 20g Icing Sugar As autumn breeze rises and persimmons turn red, let’s make a seasonal

Oreo Cake Sponge 6 inches Egg Whites 80g Lemon Juice appropriate amount Fine Granulated Sugar 35g Corn Oil 25g Low-gluten flour 30g Cocoa powder 12g Milk 35g Egg yolk 40g Oreo salted cream As needed Mascarpone cheese 50g Whipping cream 229g Salt 0.5 Granulated sugar 15g Oreo cookie crumbs 35g For the chiffon cake base,

Glutinous rice flour: 80g Eggs: 4 Fine granulated sugar: 45g Milk: 75g Corn oil: 35g Lemon juice, appropriate amount. Pour milk and corn oil into a bowl, stir thoroughly to fully emulsify the two. Emulsify until they are well combined. (The state after the two are fully combined is the emulsified state.) Add the sifted