Liquid: 165g high-gluten flour 165g water 165g yeast 1.5g dough: 385g high-gluten flour 385g fine sugar 40g whole egg liquid 50g milk 165g milk powder 20g salt 7g yeast 4g butter 30g salted egg yolk liquid sauce : 16g milk powder, 13g butter, 25g coconut
90 grams of low-gluten flour, pumpkin puree, 150 grams of eggs, 3 caster sugar, 80 grams of starch syrup, 5 grams of milk, 30 grams of butter, 30 grams of buttercream, 300 grams of whipping cream, 450 grams of white sugar, 45 grams of lemon juice, appropr
2 eggs, caster sugar, 25 grams of starch syrup, 10 grams of low-gluten flour, 55 grams of milk, 20 ml of butter, 10 grams of whipping cream, 200 grams of Autumn Forest pineapple jam, an appropriate amount of oranges, 5 pineapples, and orange sponge cake.
6 eggs. 5g sugar. 80g low-gluten flour. 100g high-gluten flour. 15g baking powder. 1g honey. 30g salad oil. 15g lemon juice. 2g honey cake. Step 1. Prepare the ingredients. Step 2. First, separate the egg yolks and egg whites. Put the egg whites cleanly.
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