Cake recipes

1. Finished product picture! 2. Weigh the ingredients and set aside

1. Cut the red dragon fruit and yellow peach into small dices and put them in a bowl for later use. 2. Prepare an eight-inch cake base. I have posted a tutorial before.

1. Prepare various flours (I made the taro balls and glutinous rice cakes at the same time, so the flour was all mixed in. Please ignore the tapioca flour). The glutinous rice cakes are mainly glutinous rice flour, sweet potato flour, and sugar powder.

1. Cut the pumpkin into pieces and steam it. 2. Then press it into puree. Because there will be silk in it, sieve it and press it back and forth with a spatula.

1. Peel the purple sweet potato, wash it, cut it into small pieces, and steam it in a pot of boiling water. 2. Put the condensed milk and butter into a larger container and set aside.

1. Line a 6-inch chiffon cake mold with oil paper. 2. Soften the cream cheese.

1. Make cake base. Separate egg whites and egg yolks 2. Pour water, salad oil and 15 grams of sugar into a basin at the same time

1. Prepare the materials 2. Melt the butter in water and set aside

1. Prepare the required ingredients 2. Crack the eggs into a basin;

1. Preheat the oven to 190 degrees, weigh the milk, eggs, and corn oil, and prepare other ingredients. 2. Add salt to the liquid.

1. Add brown sugar to the milk and heat it in the microwave to melt. 2. Soak cranberries in rum.

1. Prepare materials 2. Prepare tools

1. Separate the egg white and egg yolk and put them in clean, water-free and oil-free containers. It is best to use a stainless steel egg beater.

1. Prepare all materials. 2. After the cream cheese is left at room temperature, add milk and heat over water, stirring until there are

1. Prepare the dried cranberries 2. Place oiled paper biscuits on a baking sheet and roll them into pieces with a rolling pin