Cookie Haven

To make tiramisu, start by preparing ladyfinger cookies. They contain no water and no oil, and also serve as a suitable snack for children. Ingredients: 2 eggs, 25 g and 10 g granulated sugar, 60 g cake flour, a few drops of lemon juice, and an appropriate amount of powdered sugar. Beat 2 egg yolks […]

I started baking because my child loves cookies, and making them myself ensures quality and allows me to control the sugar content. This recipe yields about one full baking sheet (36×28 cm). If you prefer sweeter cookies, you can increase the sugar to 35g-50g. However, I dislike overly sweet treats, so 35g is my personal

This is essentially a salted egg yolk flavored peach crisp, with only a difference in shaping. Of course, it can also be formed into the traditional peach crisp shape, which is entirely acceptable. Ingredients: – Low-gluten flour (Midaneer): 160g – Cornstarch: 40g – Corn oil: 85g – Whole egg liquid: 45g – Soft white sugar:

Cookies with beautiful patterns often appear complex to make, but in reality, only appropriately sized piping tips are needed as extra preparation. Their steps are no more complicated than ordinary cookies or cakes, and they are less prone to failure. This recipe yields about 25 large cookies. Ingredients: Softened room-temperature butter 200g, powdered sugar 70g,

Warm Water/Warm Milk: 45g Corn Oil: 35g Pistachio Paste: 10+10g Low-Gluten Flour: 56g Eggs: 3 Fine granulated sugar: 30g Light cream: 450g Strawberries: to taste Green grapes: to taste Mix 45g of warm water and 35g of corn oil until emulsified. Combine 56g of low-gluten flour, 8g of pistachio paste, and the emulsified corn oil

Eggs: 3 Corn Oil: 35g Milk: 45g Low-Gluten Flour: 56g Fine Granulated Sugar: 40+30g Gelatin Sheets 18g Large Mango 1 piece Green Grapes Approximately 250g Whipping Cream Approximately 400g Mix 45g of warm water and 35g of corn oil until emulsified and well combined. Combine 56g of low-gluten flour with the emulsified corn oil mixture.

Warm water / Warm milk: 35g Corn oil: 45g Eggs: 3 Fine granulated sugar: 40g Low-gluten flour: 56g Blueberries: approximately 280g Lemon juice: 5g Gelatin sheets: 5g Fine granulated sugar: to taste Ingredients: – 20-30g light cream – 550g light cream – 45g warm water and 35g corn oil, emulsified and mixed evenly – 56g

Eggs 3 pieces Warm Water / Warm Milk 45 grams Corn Oil 35 grams Low-gluten Flour 56 grams Fine Granulated Sugar 40+40 grams Fresh Cream: 550g Large Mango: 1 piece Green Grapes: 250g Gelatin Sheets: 4g Mix 45g warm water and 35g corn oil until emulsified. Combine 56g low-gluten flour with the emulsified corn oil

Warm water / Warm milk: 45g Corn oil: 35g Matcha powder: 10+10g Caster sugar: 40+10+10g Eggs: 3 Low-gluten flour: 56g Light cream: 150+150g Mix 45g warm water, 35g corn oil, and 10g matcha powder until emulsified. Combine 56g low-gluten flour with the emulsified corn oil mixture. Separate 3 eggs into whites and yolks, then mix

Chocolate Chiffon Warm Water / Warm Milk: 45g Corn Oil: 35g Cocoa Powder: 10g Eggs: 3 Low-gluten flour: 56g Fine granulated sugar: 40g Matcha milk jelly Light cream: 55g Milk: 55g Matcha Powder: 3g Caster Sugar: 3g Gelatin Sheet: 5g Other Dark Chocolate: 80+60g Whipping Cream 400g + 100g + 150g Matcha powder: 10g Fine