Cake recipes

Low-gluten flour 51 grams pure milk 36 grams corn oil 31 grams mango puree 20 grams white sugar 32 grams refrigerated eggs 3 lemon juice 3 drops mango puree Ingredients: Mango pulp 250 grams white sugar 40 grams lemon juice 10 grams double mango liquid pa

Crushed black tea, 3 grams of eggs, 3 corn oil, 20 grams of boiled water, 20 grams of fine sugar (egg white), 22 grams of fine sugar (batter), 8 grams of lemon juice, a few drops of cake flour, 40 grams of corn starch, 5 grams of 6-inch black tea chiffon

80g crushed Oreos 40g butter 40g milk 200g chocolate powder Appropriate amount of caster sugar 15g crushed dark chocolate 20g gelatin flakes 10g whipping cream 200g chocolate mousse cake Recipe Step 1 Prepare ingredients Step 2 Crushed Oreos Mix with butt

Ingredients for 6-inch chiffon cake: Pure milk 45g corn oil 35g powdered sugar 30g 2 eggs (60g/each with eggshells) 50g low-gluten flour 50g salt a few grains of rice vinegar 2 drops vanilla essence 2 drops naked cake decoration: whipping cream 200- 250g

Moon cake syrup for crust, 112g peanut oil, 42g water, 2g dark chocolate, 35g all-purpose flour, 165g cocoa powder, 15g cranberry coconut filling, 2 eggs, white sugar, 50g light cream, 210g coconut, 150g butter, 20g cornstarch, 20g 35g of milk powder, 100

65 grams of low-gluten flour, 5 eggs, 5 caster sugar, 50 grams of corn oil, 45 grams of pure milk, 55 grams of Wakatake matcha powder, 15 grams of boiling water, an appropriate amount* Filling: 200g of light cream, 15 grams of caster sugar, an appropriate

3 egg yolks, water (milk), 40g corn oil, 20g low-gluten flour, 50g protein, 3 fine sugar, 45g, how to make chiffon cups. Step 1: Prepare the paper cups first. The recipe of 3 eggs can make 8 pieces. Eggs with shells are about 55g/piece. .Do not use wood-f

50g low-gluten flour, 3 eggs, 3 milk, 30ml oil, 30ml powdered sugar, 60g cocoa powder, 5g whipping cream, 200ml, as many good-looking fruits as possible. How to make naked cake. Step 1: Group photo of materials. Step 2: Separate the egg yolk and protein f

Cake body: 60g coconut milk, 40g corn oil, 5 eggs, 45g purple potato starch, 15g lemon juice (batter), 8g lemon juice (egg egg white), a few drops of fine sugar, 40g coconut flavored light cream filling: light cream 170g caster sugar 17g Kara coconut milk

2 slices of 6-inch cake Mousse liquid: 100 grams of blueberry jam Two slices of gelatine (10 grams, 5 grams each) Pure milk 50 grams of whipping cream 200 grams of white sugar 20 grams Mirror surface: qq sugar 70 grams of boiling water 75 grams of blueber

2 eggs, low-gluten flour, 40 grams of thick yogurt, 200 grams of sugar, 15 grams of salt, 1 gram of mixed nuts, an appropriate amount of lemon juice, a few drops of yogurt. How to make steamed cakes. Step 1 Prepare the ingredients. Step 2 Break the eggs i

Egg yolk paste milk 35g caster sugar 15g corn oil 30g egg yolk 3 vanilla oil 1g low gluten flour 50g meringue egg white 3 caster sugar 30g lemon juice a few drops of paper cup chiffon cake step 1 first make 3 Separate the egg whites and egg yolks for late

Low-gluten flour 60g pure milk 60g corn oil 40g eggs 4 powdered sugar 60g lemon juice a few drops of original chiffon cake roll Recipe Step 1 Prepare the materials and weigh them. Step 2: Separate the egg whites and egg yolks. Choose an egg of about 60 gr

Egg paste: 65 grams of low-gluten flour, 30 grams of corn oil, 20 grams of caster sugar, 50 grams of milk, 50 grams of egg yolks, 3 egg whites, 3 portions of caster sugar, 30 grams of chiffon cake embryo. Step 11‣Separate the egg yolks and protein into a

5 eggs, corn oil, 55 grams of pure milk, 55 ml of low-gluten flour, 60 grams of lemon juice, 1 gram of caster sugar, 55 grams of mango mousse filling: 162 grams of mango puree, 34 grams of passion fruit puree, 200 clotting value gelatine powder, 5 grams o