Corn oil 100ml milk 160ml white sugar 220g eggs 10 low-gluten flour 160g salt 2g lemon juice a few drops of sponge cake embryo Recipe Step 1 Pour 100ml corn oil, 160ml milk, 110g white sugar into the pot, heat and stir evenly, cool to 40 steps around
Baking pan size 28 55 grams of fine granulated sugar, a little lemon juice, rolled into the light cream
4 refrigerated fresh eggs (about 65g each) 50g corn oil 60g milk 70g fine sugar (50 for the cake body, 20 for the cream part) 90g low-gluten flour 90g lemon juice (or white vinegar) 2-3g (this is to remove the fishy smell, no You can leave it out) 12 medi
Cake ingredients: Nestlé Eagle Mark condensed milk chocolate flavor 15g corn oil 20g cocoa powder 7g warm water 10g sugar 18g low-gluten flour 20g 2 eggs Sandwich ingredients: Nestlé light cream 150g Nestlé Eagle Mark condensed milk chocolate flavor 10 10
1 Shunran egg beater 1 Shunran oven 1 corn oil 30g pure milk 35g low-gluten flour 30g eggs 4 lemon juice appropriate amount of sugar 30g cream strawberry Hokkaido chiffon cake Recipe Step 1 Put 30 grams in a glass bowl Grams of corn oil + 35 grams of pure
60g corn oil, whole egg liquid, 15g white sugar, 30g salt, 1g low flour, 75g corn flour, 35g baking powder, 1g cooked black sesame seeds, 10g whole egg liquid (brush the surface). Steps for making appropriate amount of black sesame corn crisps: 160g corn
Egg paste part: corn oil 60g milk 70g low-gluten flour 100g baking powder 2g eggs with shell weight 394 6 egg whites part egg white 6 white sugar 70g cornstarch 10g lemon juice 2 drops of almond slices for decoration appropriate amount of golden pillow or
Corn oil 50 grams cocoa powder 13 grams cake flour 65 grams milk 72 grams eggs 5 sugars 60 grams lemon juice or white vinegar 5 drops cocoa cupcake steps 150 grams corn oil, add 13 grams cocoa powder, mix well, heat to 75-80 Spend. Step 2 Pour into 65 gra
Brown sugar syrup 50g corn oil 17g white water 1.5g medium flour 75g black sesame filling 225g black sesame brown sugar mooncake making steps 150g brown sugar syrup + 17g corn oil + 1.5g white water, stir well Step 2 Pour in 75g medium flour, mix well and
※ Cake base. Corn oil 25g cocoa powder 12g salt 1g milk 45g cake flour 45g egg 3 white vinegar 2g caster sugar 35g ※ Sandwich & spread. Whipping cream 300g powdered sugar 21g salt 2g oreo 30g canned yellow peach. ※ Glazed ganache. 20g light cream 70.
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
Water-oil skin dough: 100 grams of all-purpose flour, corn oil, 15 grams of fine sugar, 5 grams of water, 50 grams of pastry dough: 32 grams of butter, 64 grams of low-gluten flour. Filling: 200 grams of bean paste. Surface: 1 egg yolk, appropriate amount
Shunran oven 1 corn oil 60g matcha powder 6g whole egg liquid 100g caster sugar 60g honey 25g milk 100g low-gluten flour 130g baking powder 6g honey beans 40g almond slices appropriate amount of matcha honey bean muffin cake recipe step 1 Pour 100 into a
Cake embryo 30g corn oil 5g rum 5g milk 40g eggs 4 sugar 55g low-gluten flour 55g chestnut part 500g light cream 200g sugar 80g butter 40g chestnut cream cake recipe step 1. Weigh and prepare the ingredients for the cake roll and set aside. Step 2: Weigh
Egg yolk paste: 55 grams of corn oil, 80 ml of milk, 20 grams of cocoa powder, 95 grams of low-gluten flour, 95 grams of corn starch, 10 grams of baking powder, 2 grams of egg yolks, 6 egg whites: 6 egg whites, 10 grams of corn starch, 90 grams of sugar,
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