May 2026

Cream cheese 250g Xiajin sweet milk 100g Fresh cream 100g Granulated sugar 80g Eggs 2 pieces Vanilla extract a pinch Black cherries several Nuts appropriate amount 1. Spread the nuts evenly on a baking tray. Bake at 130°C for 10 minutes. 2. Wrap the bottom of the mold with aluminum foil and set aside for […]

Ingredients: – Low-gluten flour: 150g – Honey (A Mi Tang): 10g – Eggs: 6 pieces – Lemon juice: 2 drops Instructions: 1. Sift the low-gluten flour twice and set aside. 2. Crack the eggs into a mixing bowl. 3. Add the honey. 4. Add the lemon juice. 5. Beat the mixture with an electric mixer;

Mascarpone Cheese 250g Egg Yolks 2 Rum 20ML Cream 200G Sugar 50G Ladyfingers Double Strength Coffee Soften 250g of mascarpone cheese at room temperature and beat until smooth. Add 20ML of rum and 50g of sugar to 2 egg yolks and mix well. 3. Place the mixture in a bowl and heat over hot water

Unsalted butter 100g Salt 1/4 tsp Whole egg liquid 100g Granulated sugar 60 to 80g Vanilla extract 1/2 tsp Cake flour 100g Spray oil as needed Use a grater or peeler to scrape off the lemon zest from the lemon surface. Place a bowl of butter in a larger bowl of hot water, and cream

Flour: 60g Matcha powder: 5g Eggs: 2 Sugar: 40g Yogurt: 50ml 1. Beat the eggs in a large bowl until well blended. 2. Add sugar to the egg mixture and stir until dissolved. 3. Add yogurt and mix well. 4. Sift in the flour and matcha powder. 5. Stir until a smooth, pourable batter forms.

Cocoa Chiffon Cake 1 piece Whipping cream: 200g Coconut milk: 150g Fine granulated sugar: 20g Gelatin: 2 sheets Cocoa powder: appropriate amount Ladyfinger biscuits: appropriate amount 11. Slice the cocoa chiffon cake into 3 layers of equal thickness. 22. Insert a toothpick into the cake for positioning, mark three circular imprints on the cake slice,

Cream cheese 125g Plain yogurt 100g Whipping cream 100ml Eggs 2 Cake flour 1 tablespoon Dried durian 25g Digestive biscuits 50g Butter 25g 1. Prepare the ingredients. Grind the dried durian into a fine powder using a food processor in advance. I used Tai Lian brand, with dark red packaging, which has a relatively strong

Cake flour: 70 grams Matcha powder: 8 grams Eggs: 4 pieces Salad oil: 50 grams Milk: 70 grams Baking powder: 1/2 teaspoon Honey red beans: appropriate amount Blueberry jam: appropriate amount Line a baking tray with aluminum foil and sprinkle honey red beans on top. 2. Mix together cake flour, matcha powder, and baking powder

Eggs: 3 pieces (approximately 150 grams) Cake flour: 60 grams Cocoa powder: 5 grams White sugar: 50 grams Cooking oil: 40 grams Milk: 40 grams White vinegar: a few drops Heavy whipping cream (animal-based): 300 grams Caster sugar 30g Pink food coloring 1 drop Canned yellow peaches in syrup 2 slices 1. Prepare ingredients; separate

Free-range eggs, 5 pieces Cake flour, 90g Xinjiang Ruoqiang premium-grade red dates, appropriate amount Olive oil, 9g 1. Prepare all ingredients. 2. Remove the pits from the red dates and use kitchen scissors to cut the flesh into small pieces. 3. Crack whole eggs into a container free of oil and water, then add granulated