Cookie Haven

A cake requested by a child, simple but labor-intensive. The mille crepe batter yields about 15 thin crepes after accounting for sifting loss, or around 10 thicker crepes. If the cake height is insufficient and you prefer not to make additional crepes, increase the amount of whipped cream between layers to add height. For a […]

300g pumpkin 300g cream 30g fine sugar 15g gelatin sheets 100g egg rolls or digestive biscuits 40g butter 1 slice of chiffon cake Appropriate amount of fruit

Classic plain flavor! Ingredients: 6 eggs (each approx. 53-63g), 90g fine sugar, 30g salad oil, 30g milk, 80g low-gluten flour. Weigh 60g white sugar and set aside. Separate the egg yolks and whites from 6 eggs. Insert the butterfly whisk. Add the egg whites to the main mixing bowl and whip for 3 minutes 30

Cocoa Chiffon: Egg yolk 2 pieces Corn oil 25g Cake flour 30g Corn starch 15g Cocoa powder 8g Milk 30g Egg white 2 pieces Sugar 30g Mascarpone cheese Pistachio Mousse: Milk 156g Egg yolk 35g Pistachio paste 45g Gelatin 7.5g White chocolate 68g Whipped cream 170g Raspberry Jelly: Raspberry puree 100g Granulated sugar 10g Water

This recipe is excellent and was successful on the first attempt. The quantities listed are for one serving; I multiplied the ingredients by 14. Ingredients: – 1 egg (approximately 60g) – 10g corn oil – 13g milk – 15g low-gluten flour – 3g cocoa powder – 15g fine sugar – 1g lemon juice Instructions: 1.

Making your own cake with real ingredients is incredibly delicious and brings a great sense of achievement. Egg Yolk Batter: – Egg yolks: 8 – Granulated sugar: 50g – Water: 85g – Corn oil: 85g – Low-gluten flour: 139g Meringue Part: – Egg whites: 8 – Lemon juice (or white vinegar): approximately 8 drops –

A bread machine can do more than just make bread. It has many unexpected uses. Today, we will make a sponge cake without a drop of water or milk. Ingredients: – 6 eggs – 30g corn oil – 150g low-gluten flour – 80g fine sugar – 3g lemon juice Separate the egg whites and yolks

Cake Roll Ingredients: – Eggs (50g or more): 4 – Low-gluten flour: 60g – Water: 60g – Xylitol: 60g – Cocoa powder: 18g – Corn oil: 22g – Bottled lemon juice: 2 squeezes Ganache Chocolate Ingredients: – 75% chocolate block: 30g – Whipping cream: 60g Whipped Cream Ingredients: – Whipping cream: 120g – Xylitol: 12g

A self-documented record of cake making: Ingredients used: eggs, cake flour (appropriate amount), measured for a 10-inch chiffon cake. Prepared three cakes (8-inch + 5-inch + 5-inch). Quantity: 10 eggs, light cream (Elle & Vire brand), sugar (low sugar version), olive oil (appropriate amount). New tool: Oven caused cracking, but the reverse side remained relatively

Recently, I became fascinated with jiu niang (non-promotional recommendation: Hema’s Xiaogan Jiu Niang, a versatile staple for drinks and desserts). I wanted to create a mousse with less cream, no butter or biscuit base, and relatively healthy with low sugar. After countless unsatisfactory recipes, I customized my own version: oil-free yogurt chiffon base + jiu