May 2026

Fondant Appropriate amount Food coloring Appropriate amount Cranberry Muffin Cake 6 medium molds, 5 large molds Cake flour 100g White granulated sugar 40g Baking powder 6g Salt 1.25g Egg 20g Ingredients for Cranberry Muffin Cake: Milk: 80g Vegetable Oil: 30g Cranberry Dried Fruit: 40g 1. The cranberry dried fruit I use is sweetened and ready

Cake flour 100g Cocoa powder 15g Baking soda 1/4 tsp Baking powder 1 tsp Milk 65ml Vegetable oil 50ml Brown sugar 80g Ripe medium banana One heat-resistant cocoa bean 30g Rolled fondant Fondant mold A mixture of powdered sugar and chestnut flour (for dusting, to prevent sticking) White shortening (for anti-stick purposes) 1. Sift together

Cake flour, 160 grams Eggs, 8 pieces Sugar, 100 grams Oil, 100 grams Milk, 100 grams Vinegar, a few drops Matcha powder, 15 grams Cake flour, 180 grams Prepare all raw materials for the cake first. Separate the egg yolks and egg whites into two separate containers. Thoroughly stir the egg yolks, then add 50g

Ingredients: Eggs: 2 Cake flour: 150g Red wine: 100ml Cashew nuts: 60g Baking powder: appropriate amount Cinnamon powder: appropriate amount Brown sugar: appropriate amount Butter: appropriate amount 1. Soften 100g butter at room temperature, then beat with an electric mixer until the color turns pale. During this process, add 100g sugar in two separate additions.

Ingredients: Eggs: 3 White chocolate: 120g Cream cheese: 120g Instructions: 1. Preparation: Preheat the oven to 170°C. Prepare white chocolate, eggs, and cream cheese. 2. Separate egg yolks and whites. Refrigerate the egg whites until needed. 3. Melt white chocolate over warm water (approximately 60°C), stirring continuously until smooth. 4. Once fully melted, add room-temperature

Milk: 100g Butter: 30g Cake flour: 15g Eggs: 2 Sugar: 35g 1. Prepare the baking bowl. Grease the inner layer of the bowl with a thin layer of butter, then pour in the powdered sugar and shake the bowl to distribute the sugar evenly on the inner walls. 2. Place the milk, butter, and 5

Cake flour: 80g Eggs: 4 pieces Corn oil: 50g Milk: 50g Baking powder: 2g White sugar (for egg whites): 60g White sugar (for egg yolks): 20g Cream cheese: 100g Granulated sugar: 30g Salt: 1g Gelatin sheets: 2.5g Cold water: 20g Whipping cream: 100ml 1. Add granulated sugar to egg yolk. 2. Stir until well combined.

Cream Cheese 300g Butter 45g Egg Yolks 57g Fine Granulated Sugar 55g (for egg whites) Corn Starch 11g Milk 150g Egg Whites 95g 1. Soften cream cheese over hot water and stir until smooth. 2. Add melted butter. 3. Whisk until well combined and set aside. 4. Add sugar to the egg yolks and stir

8-Inch Chiffon Cake (1 piece) Whipped Cream (250 ml) Sugar (20 g) Mango (1 piece) Chocolate Chips (as needed) 1. Bake an 8-inch chiffon cake. For detailed instructions, please refer to: http://home.meishichina.com/space-454155-do-blog-id-474614.html 2. Cut the cake horizontally into two equal layers. 3. Remove the pit from the mango and cut it into appropriate-sized pieces. Set

Cream cheese 125g Whipped cream 50g Yogurt 75g Eggs 2 Cake flour 33g Sugar 50g 1. Place cream cheese, whipped cream, and yogurt into a food processor. 2. Blend until smooth. 3. Add two egg yolks and mix well. 4. Sift the low-gluten flour into the mixture and stir until well combined. 5. Place the