85g high-gluten flour, swallow high-sugar dry yeast 1.5g low-gluten flour 15g salt 1.5g milk powder 6g whole egg liquid 10g water 50g butter 14g fine sugar 14g milk bread recipe step 1 everything except butter Put the ingredients into a large bowl, add sw
Ice butter 35g all-purpose flour 70g Lovesweet zero-calorie sugar 15g high-temperature chocolate beans 15g salt 0.3g baking powder 1.6g whole egg liquid 16g English snack Welsh scones Step 1 in all-purpose flour Add zero-calorie sugar and salt and stir ev
300g high-gluten flour 60g fine sugar 30g whole egg liquid 35g milk 245g salt 4.5g milk powder 15g cocoa powder 12g fresh yeast 11g butter 25g high temperature resistant chocolate beans 35g chocolate bread recipe 1. Remove the butter and chocolate beans f
Mooncake skin: 100g all-purpose flour, 75g invert sugar sauce, 75g peanut oil, 25g water, 2g whole egg liquid, 25g filling: 35g walnut kernels, 40g pumpkin seed kernels, 40g peanut kernels, 30g sunflower seed kernels, 35g white sesame seeds, 40g rose flow
Wheat flour for Arowana bread 550g pumpkin puree 240g caster sugar 70g whole egg liquid 60g condensed milk 60g salt 5g whipping cream 80g butter 60g yeast 6g pumpkin toast recipe step 11. Prepare the ingredients. Slice the pumpkin and steam it in a pot. U
100g of mochi powder 15g of high-gluten flour 15g of milk powder 5g of whole egg liquid 25g of butter 25g of water 50g of honey red beans 20g of red bean mochi pops Recipe Step 1: Mix mochi powder, milk powder and high-gluten flour and sift . Step 2. Add
High-gluten flour 190g orange juice 50g white sugar 20g orange zest 1 part water 45g salt 2g butter 25g dry yeast 4g whole egg liquid 25g surface brush egg liquid a little coconut a little orange bread Recipe Step 1: First process the oranges, wash and wi
300g high-gluten flour 30g low-gluten flour 30g milk powder 20g light cream 40g whole egg liquid 50g condensed milk 10g milk 100g Yakult 60g fine sugar 35g butter 20g high-sugar resistant yeast 4g salt 1g Surface: milk a little fine sugar a little icing s
Corn oil 45g whole egg liquid 55g low-gluten flour 55g cocoa powder 30g milk powder 15g corn starch 15g milk 80g baking powder 5g salt 1g white sugar 40g cake batter chocolate beans 45g surface decoration chocolate beans 30g How to make chocolate muffin c
70g butter, 45g whole egg liquid, 25g low-gluten flour, 165g cocoa powder (Valrhona), 5g+2g matcha powder (Wakatake), 4g camouflage cookies. Step 1: Weigh the butter and place it in the greenhouse to soften. Add the powdered sugar and beat with a whisk. B
Low-gluten flour 100g brown sugar 50g whole egg liquid 20g butter 70g chopped walnuts 50g brown sugar Walnut Crisp Recipe Step 1: Soften the butter at room temperature and set aside. Step 2 Add the softened butter to the brown sugar and beat with an elect
50g butter 30g low-gluten flour 150g salt 1g whole egg liquid 30g large almonds 16 witch finger cookies Step 1 Prepare all the ingredients Step 2 Soften the butter until it can be easily pressed with your fingers Step 3 Add the powdered sugar, Stir it wit
1. Tart crust: 50g butter, 40g whole egg liquid, 65g powdered sugar, 160g low-gluten flour 2. Pudding liquid, 140g whipping cream, 140g milk, 50g condensed milk, 3 egg yolks 3. Baking temperature is 180 degrees Heat to 190 degrees for 30-35 minutes. Step
Main dough 500g high-gluten flour 7g salt 7g milk powder 20g sugar 65g yeast 5g whole egg liquid 40g pumpkin puree 260g milk 120~130ml butter 40g filling: 50g egg yolk 30g protein 30g butter 50g milk powder 25 90-100 grams of coconut, 50 grams of powdered
------- ----------Main dough ingredients High-gluten flour 450g sugar 90g salt 5g yeast 5g milk powder 15g whole egg liquid 90g milk 220ml butter 75g-- ----- ----------Crisp base material honey 10g milk 10ml
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