Dough: 140 grams of all-purpose flour, baking powder, 5 grams of protein, 1 white vinegar, 2 grams of lard, 25 grams of milk, 61 grams of white sugar, 50 grams of filling: salted egg yolk (small), 10 chopped nuts, 85 grams of winter melon sugar, 85 grams
High-gluten flour 250g cocoa powder 12.5g Nestlé chocolate condensed milk 30g ice water 120ml salt 2.5g white sugar 20g Nestlé whipping cream 50g high sugar resistant dry yeast (put later) 2.5g butter (put later) 30g high temperature resistant chocolate b
Pie crust all-purpose flour 150g dry walnuts 50g white sugar 10g salt 1g walnut oil 40ml ice water 90ml pomegranate jam pomegranate granules 250g white sugar 20g lemon juice 8 to 9 drops of water 120ml apple filling ( Fruit diameter: 8cm) 1 brown sugar po
Invert syrup 30g white sugar 45g whole egg liquid 60g medium flour 200g milk powder 25g custard powder 5g baking powder 2.5g baking soda 2.5g salt 0.5g corn oil 60g bean paste filling 480g corn starch (coating the surface) a little bean paste omelette rec
1 stalk of celery, 200 grams of peanuts, 10 fungus, 1 carrot, 1 aniseed, 3 grams of salt, 3 grams of light soy sauce, 1 spoon of sugar, 1 spoon of white vinegar, 2 spoons of sesame oil, a little white sesame seeds, a little cold celery and peanuts. Step 1
120 grams of milk, 4 grams of whole egg liquid, 40 grams of white sugar, 30 grams of salt, 1 gram of high-gluten flour, 260 grams of unsalted butter, 15 grams of cream cheese, 150 grams of powdered sugar, 40 grams of whipping cream, 50 grams of cornstarch
Chocolate cake base: 40g corn oil, 15g sugar-free pure cocoa powder, 5 eggs, 5 milk, 55g low-gluten flour, 50g sugar, 40g chocolate Chantilly cream: 30g pure cocoa butter chocolate, 50g gelatine sheets, 2.5g whipping cream 150 30g white sugar Decoration I
About 200g of cowpeas. Appropriate amount of minced ginger. Appropriate amount of white granulated sugar. Appropriate amount of Maggi. Appropriate amount of rice vinegar. Appropriate amount of salt. Appropriate amount of pepper oil. 1 spoon of millet pepp
Cured lace pizza high-gluten flour 100g high-gluten whole wheat flour 80g purified water 115g white sugar 7g salt 4g active dry yeast 3g unsalted butter 7g cooked bacon (cooked sausage) appropriate amount of ham sausage 1 mozzarella cheese shredded approp
1 celery, 100 grams of peanuts, 2/1 carrot, 3 grams of salt, 1 spoon of light soy sauce, 1 spoon of white vinegar, 1 spoon of celery and peanuts. Step 1: 100 grams of peanuts. Step 2: Soak in water for 12 hours. Step 3: Boil water and scald. 4. Blanch car
Perilla stuffing: Perilla (cooked) 85g chopped peanuts (cooked) 45g sesame seeds (cooked) 35g corn oil (cooked) 85g white sugar 17g dried cranberries 20g rose jam 15g Shuiyi 35g white lotus paste 48g cooked flour 110g cold boiled water (add at the end) 8-
High-gluten flour 250g salt 3g yeast 5g egg liquid 50g butter 25g caster sugar 25g pure milk 140g milk powder 15g chevre butter 20g milk 30g low-gluten flour 30g white sugar 20g cream whipping cream 100 15 grams of sugar and 15 grams of chevre cream bread
1 piece of grass carp (about 750g), 50g of flavored flavor, 50g of flavored flavor, 25g of white sugar, 60g of rice vinegar, 50g of ginger, 1 small piece of water starch, 50g of cooking wine, 25g of West Lake vinegar fish. Step 1: Use flavored flavor of f
6 eggs, 60 grams of corn oil, 40 grams of Nestlé coconut milk, 40 grams of milk, 26 grams of low-gluten flour, 90 grams of white sugar, 50 grams of shredded coconut, 20 grams of lemon juice, a few drops of coconut chiffon cake. Step 1. Prepare all the ing
Anchor cream cheese 250g Anchor unsalted butter (for cheesecake body) 60g boiled water 130g white sugar 80g Mei Mei low-gluten flour 40g corn starch 30g eggs (egg yolk & egg white separated) 4 Anjia unsalted butter (for biscuit base) 50g Spanish Guyou Dig
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