Cookie Haven

Corn Oil: 35g Warm Water/Warm Milk: 45g Cocoa Powder: 10g Eggs: 3 Fine Granulated Sugar: 45+30g Low-gluten flour: 56g Whipping cream: 400g + 10g Strawberries: to taste Chocolate sauce: to taste Dark chocolate: 15g Mix 45g warm water, 35g corn oil, and 10g cocoa powder until emulsified. Add 56 grams of low-gluten flour and mix […]

Filling Layer Digestive Biscuits 40g Unsalted Butter 20g Cream Cheese 130g Whipping Cream 100g Gelatin: 10g Fine Sugar: 15g Green Grapes: As needed Chocolate Mousse Cream Cheese: 200g Whipping Cream: 250g Dark Chocolate: 140g Fine Granulated Sugar: 10g Gelatin Sheets: 15g (for surface) Light Cream: 80g Fine Granulated Sugar: 5g Green Grapes: As needed Mix

6-inch Chiffon Cake Corn Oil: 35g Warm Water / Warm Milk: 45g Eggs: 3 Fine Granulated Sugar: 40g Low-gluten flour: 56g Fresh pineapple: half Light cream: approximately 580g Fine granulated sugar: 50g Mango Puree: 50g Gelatin Sheet: 3g Ferrero Rocher: To taste Coconut Flakes: To taste Emulsify 35g of corn oil with 45g of warm

Corn Oil 35g Warm Water / Warm Milk 45g Eggs 3 Cake Flour 56g Caster Sugar 40g + 30g Ingredients: – Heavy cream: 400-450g – Mango: 1-2 pieces – Gelatin sheets: 3-5g Instructions: 1. Emulsify 35g corn oil with 45g warm water or warm milk, then mix well. 2. Add 56g low-gluten flour to the

Iron Stick Yam: 700g Pure Milk: 700g Condensed Milk: 50g Blueberry Jam: 100g Yogurt: 200g 6 blueberries. 2 sticks of iron-rod yam (Wen County iron-rod yam, approximately 8-10 yuan per 500g), about 750g in total, peeled. (The mucus inside the yam can easily cause skin itching; those with sensitive skin are advised to wear gloves

Chocolate Chiffon Warm Water / Warm Milk: 30g Corn Oil: 25g Cocoa Powder: 5g Eggs: 2 Low-gluten flour: 38g Fine granulated sugar: 30g Cream cheese: 100g Gelatin sheet: 7g Other Pistachio Paste: 40g Fine Granulated Sugar: 5g Whipping Cream: 250+100g Dark Chocolate: 100g Crushed Pistachios: to taste Mix 25g corn oil, 30g warm water, and

Eggs: 4 Sugar: 85g Oil: 30g All-purpose flour: 120g Salt: 1g Lemon juice A few drops Sesame seeds As needed Crispy crust auxiliary materials: All-purpose flour 20 grams Cooking oil 25 grams 1. Mix flour and oil evenly (for the crispy crust part). 2. Apply it around and at the bottom of the mold. Crack

① Cake flour: 125g ② Baking powder: 7g ③ Salt: 3g ④ Milk: 80g for the egg yolk mixture, 50g for the three-milk mixture ⑤ Eggs: 5 (separated into egg whites and yolks) ⑥ Vanilla Extract 3g ⑦ White Granulated Sugar 15g for egg whites, 15g for egg yolks, 20g for whipping cream. Lemon Juice

Warm water/Warm milk: 45g Corn oil: 35g Cocoa powder: 10g Fine granulated sugar: 40g Eggs: 3 Low-gluten flour: 56g Raw chocolate Dark chocolate: 150g Unsalted butter: 7g Corn syrup Light Cream: 7g Other Matcha Powder: 15g Light Cream: 200+450+50g White Chocolate Ingredients: – 30g fine sugar – 40g crushed Oreo biscuits – Appropriate amount of

Filling Sauce Part Egg yolk 25g Sugar A 14g Cake flour 7g Starch 3g Butter 10g Milk A 100g Sugar B 10g Salad dressing 100g Milk B 15g Cake Part Eggs 3 (approx. 60g each with shell) Cake flour 45g Sugar 35g Water 30g Corn oil 25g Lemon juice as needed Decoration Toasted white sesame