eric huang

1. Prepare dried fruits one day in advance. Candied orange peel: 65g Candied lemon peel: 65g Raisins: 65g Rum: 25g 1. Soak dried fruits a day in advance: Prepare 65g candied orange peel, 65g candied lemon, 65g raisins, and 25g rum. Soak them one day ahead. 2. Prepare emulsion mixture 1: 125g butter, softened to […]

Bread Flour 270g Milk Powder 25g Caster Sugar 30-40g Egg 45g Milk 105g Light Cream 35g Yeast 3g Salt 3g Butter 20g 1. First, place all liquids and sugar into the Thermomix main pot. Liquefy the yeast at speed 3 for 30 seconds. 2. Add 270g of high-gluten flour. Mix at speed 5 for 5

Sponge Dough Ingredients Whole Wheat Flour 100 grams Water 100 grams Dry Yeast 1 gram Main Dough High-gluten flour: 400g Black sesame powder: 30g Water: 200g Dry yeast: 4g Olive oil: 40g Salt: 5g Red Dates: 100g Goji Berries: 30g Dried Mulberries: 30g Conventional Oven 180℃: 20-25 minutes Or fan oven at 160°C (320°F) 20-25

Bread flour 150g 1️⃣ Low-Calorie Black Sesame Butter Bagel 2️⃣ Matcha Cranberry Cheese Bagel 3️⃣ Low-Calorie Crispy Sausage Cheese Bagel 4️⃣ Chocolate Walnut Bagel

Bread Flour 250 g Milk 185 g Sugar 45 g Fresh Yeast 9 g Salt 3 g Butter: 20 g Total weight: 512 g ① First proof at 30°C for 40 minutes. Divide into 16 dough portions and round each to approximately 32 g. Rest for 15 minutes, then degas and round again before placing

High-gluten flour 260g (Xinliang Master) Milk 120g Fresh yeast 3g (Angel High Sugar Tolerance) Whole egg liquid 60g Fine granulated sugar 30g Ingredients: Salt: 2g Butter: 25g (softened at room temperature) Steps: 1. Place all ingredients except butter into a stand mixer. Mix at low speed (speed 3) for 2 minutes to combine, then knead

High-gluten flour: 400 grams Low-gluten flour: 100 grams Water: 285 grams White granulated sugar: 30 grams High-Sugar Tolerant Yeast 5 grams Salt 10 grams Butter 50 grams Filling Meat Floss 60 grams Butter 60 grams Dissolve water, granulated sugar, and yeast in sequence, then add bread flour, cake flour, and salt. Knead until a rough

Strong bread flour 250g Rye flour 50g Salt 2g Yeast 5g Ice water 165g Sugar syrup ratio: Water: 1000g Sugar: 50g Knead the dough according to the proportion. Place in ice water. Use a stand mixer, gradually increasing speed from low to high, to knead into a dough. Rest for 30 minutes. After 30 minutes,

High-gluten flour 400 Iced milk 270 Egg 1 Yeast 4g Chia seeds 10g Melted butter 15 grams Olive oil 10 grams White granulated sugar 25 grams Dried cranberries 30 grams Raisins 20 grams Place cold milk, eggs, white granulated sugar, yeast, butter, olive oil, and chia seeds into a large bowl. Mix evenly. Add bread

Polish Starter Method Bread flour – 50g Cold water – 50g Fresh yeast – 3g Dough Part Bread Flour 450g Granulated Sugar 15g Fresh Yeast (Dried yeast amount divided by 3) 15g Salt 5g Ice Water / Ice Milk 230g Condensed Milk 15g Polish Starter (Poolish) 100g Coconut Oil / Unsalted Butter 15g 【Coloring Part】