nots part 2

  • Mold size : 15cm x 7cm

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  • Mold size : 15cm x 7cm

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  • Mold size: 18cm

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  • Mold size: 23cm x 4cm

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  • Mold size: 37.5cm x 25.4cm

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Mold size : 15cm

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– about 16ea

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– about 19 sets (38ea)

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– about 2ea

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– about 2ea

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– about 35ea

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– about 3ea

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– about 4~5ea

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– about 6ea

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– About 8 servings Cookie cutter size: 5.5cm

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– about 8~10ea

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– about 8~10ea

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– about 8ea

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– Cookie cutter size : 5.5cm x 4cm – 25 sets (cookies 50ea)

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– Cutter size : 10cm

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– Mold : 1.7L – about 40ea

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– Mold size : 15.5cm x 7.8cm x 6.5cm

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– Mold size : 15.5cm x 7.8cm x 6.5cm

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– Mold size : 15cm x 7cm

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– Mold size : 15cm x 7cm

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– Mold size : 15cm x 8cm / 22.9cm x 33cm

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– Mold size : 15cm x 8cm

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– Mold size : 15cm

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– Mold size : 15cm

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– Mold size : 15cm

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– Mold size : 15cm

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– Mold size : 15cm

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– Mold size : 15cm

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– Mold size : 15cm

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– Mold size : 15cm

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– Mold size : 15cm

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– Mold size : 15cm

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– Mold size : 15cm

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– Mold size : 15cm

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– Mold size : 16cm

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– Mold size : 18cm

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– Mold size : 18cm

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– Mold size : 20cm

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– Mold size : 20cm

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– Mold size : 20cm

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– Mold size : 22cm x 17cm (1.5L)

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– Mold size : 23cm x 15cm x 4cm

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– Mold size : 23cm x 15cm x 4cm

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– Mold size : 23cm x 15cm x 4cm

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– Mold size : 23cm

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– Mold size : 24cm x 6.5cm

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– Mold size : 37.5cm x 25.4cm

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– Mold size : 4.6cm x 7.9cm x 2.6cm (Brioche tart pan) – about 7ea

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– Pan size : 18cm

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– Pan size : 20cm

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– Pan size : 20cm

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about 13 servings

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about 14 servings

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about 20 servings

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about 20 servings

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about 30 servings

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Mold size : 15cm

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Mold size : 16cm

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Mold size: 15cm / 37.5cm x 25.4cm

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Mold size: 37.5cm x 25.4cm

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about 6 servings

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Mold size: 15cm

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50ea

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About 10 servings

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About 12 servings

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about 12 servings

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About 14 servings

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About 18 pieces

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About 25-30 sets of:

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About 3 pieces

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About 9-10 servings

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Bake temperature and time may vary depending on oven specifications~

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Cookie cutter size: 5.7cm About 9 sets

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Fan size : 18cm

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Mold size : 15.5cm x 7.8cm x 6.5cm

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Mold size : 15cm

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Mold size : 15cm

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Mold size : 15cm

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Mold size : 15cm

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Mold size : 15cm

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Mold size : 15cm

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Mold size : 15cm

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Mold size : 16cm

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Mold size : 16cm

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Mold size : 16cm

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Mold size : 18cm / bowl capacity : 1.7L

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Mold size : 18cm 6 pieces

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Mold size : 18cm

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Mold size : 21cm x 10cm (=15cm)

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Mold size : 23cm x 12.5cm x 7cm

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Mold size : 26cm x 17cm x 5cm

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Mold size : 26cm x 17cm x 5cm

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Mold size : 37.5cm x 25.4cm

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Mold size : 37.5cm x 25.4cm

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Mold size : 38cm x 26cm

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Mold size : 9cm

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Prepare all ingredients at room temperature

One-hole size : 4.8cm × 3cm × 2.3cm -about 12ea

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The reason why powdered sugar is added is to prevent the strawberry powder from becoming soggy and forming lumps

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About 24 (12 sets)

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Mold size : 26cm x 17cm x 5cm

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  • Cookie cutter size : 4.5cm
  • about 23 sets about 46 ea

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  • Make mousse strips from scratch and stack the cakes to make it even easier
  • Remove the water from the strawberries and attach them. If they don’t stick well, lightly coat them with chocolate to stick them together.
  • Mold size : 15cm

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Mold size : 37.5cm x 25.4cm

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  • Put a mousse strip or Teflon sheet inside the frame and make it
  • Mold size : 15cm

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You can enjoy a stronger taste if you wrap it in plastic wrap and leave it to mature overnight in the refrigerator.

Mold size : 15.5cm x 7.8cm x 6.5cm

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Mold size : 15cm

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Mold size : 15cm

ingredients part 02

  • 100g Banana
  • 200g Condensed milk
  • 130g Cocoa powder

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  • 155g Egg
  • 90g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 30g Unsalted butter
  • 45g Milk
  • 100g Cake flour
  • Sugar syrup
  • Raspberry jam
  • Dried strawberry
  • Whipped cream (270g whipping cream + 27g sugar)
  • Whipped decorative cream (50g whipping cream + 5g sugar)

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Basic dough:

  • 60g Unsalted butter
  • 30g Powdered sugar
  • 1g Salt
  • 15g Egg
  • 2g Vanilla extract
  • 80g Cake flour
  • 15g Cornstarch

Chocolate dough:

  • 60g Unsalted butter
  • 30g Powdered sugar
  • 1g Salt
  • 15g Egg
  • 2g Vanilla extract
  • 72g Cake flour
  • 5g Cocoa powder
  • 15g Cornstarch

Almond Cream:

  • 40g Unsalted butter
  • 30g Powdered sugar
  • 30g Egg
  • 2g Vanilla extract
  • 40g Almond powder
  • 6g Cake flour

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Cookie

  • 50g Butter
  • 30g Sugar
  • 13g Egg
  • 1/4ts Vanilla extract
  • 80g Cake flour
  • 20g Almond powder

Apple filling

  • 1/4 Apple
  • 5g Sugar
  • 1/2ts Lemon juice
  • Cinnamon powder

Crumble

  • 30g Butter
  • 30g Sugar
  • 40g Cake flour
  • 40g Almond powder

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Puff pastry

  • (Please refer to the link for instructions on how to make it)
  • 140g Cake flour
  • 100g Cold unsalted butter
  • 6g Sugar
  • 1g Salt

Topping

  • 25g Walnut
  • 25g Brown Sugar
  • Cinnamon powder
  • 2 Apples
  • Lemon juice
  • Melted unsalted butter
  • Maple syrup

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  • 100g Cold water
  • 6g Salt
  • 280g Cake flour
  • 190g Cold unsalted butter
  • 570g Apple
  • 30g Sugar
  • 40g Maple syrup
  • 2g Cinnamon powder
  • 15g Lemon juice

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  • 40g Unsalted butter
  • 10g Brown sugar
  • a pinch of Salt
  • 75g Water
  • 50g Plain flour
  • 1 Egg
  • 2g Vanilla extract
  • Melted unsalted butter
  • Sugar
  • Cinnamon powder

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  • 113g Unsalted butter
  • 75g Sugar
  • 25g Whole egg
  • 2g Vanilla extract
  • 225g Cake flour
  • 1.5g Cocoa powder
  • 1.5g Dark cocoa powder
  • 1g Black cocoa powder

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  • 90g Crushed lotus
  • 40g Melted unsalted butter
  • 25g Water
  • 5g Gelatin
  • 250g Cream cheese
  • 50g Lotus spread
  • 20g Sugar
  • 3g Vanilla extract
  • 5g Lemon juice
  • 200g Heavy cream
  • 100g Lotus spread (decorative)

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  • 190g Egg
  • 110g Sugar
  • 10g Honey
  • 3g Vanilla extract
  • 35g Unsalted butter
  • 55g Milk
  • 110g Cake flour
  • 20g Black cocoa powder
  • 1 Egg yolk
  • 15g Sugar
  • 5g Corn starch
  • 1/8ts Vanilla bean paste
  • 80g Hot milk
  • 100g Whipping cream
  • 20g Condensed milk
  • 30g Strawberry jam

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  • 140g Egg
  • 100g Sugar
  • 10g Corn syrup
  • 2g Vanilla extract
  • 90g Cake flour
  • 10g Blueberry Powder
  • 25g Melted unsalted butter
  • 45g Milk + 10g Blueberry Powder
  • Purple food coloring
  • 250g Whipping cream
  • 90g Blueberry puree
  • Sugar syrup

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Cream

  • 150g Cream cheese
  • 1g Vanilla extract
  • 2g Lemon juice
  • 25g Plain Yogurt
  • 3g Gelatin sheet (or Powdered gelatin)
  • 90g Whipped cream (whipped 50%)
  • 30g Strawberry jam
  • 40g Blueberry jam
  • 30g Plain Yogurt
  • 15g Sugar
  • 1g Gelatin sheet (or Powdered gelatin)
  • 60g Whipped cream (whipped 50%)

Tart sheet

  • 75g Unsalted butter
  • 50g Powdered sugar
  • a pinch of Salt
  • 1 Egg yolk
  • 150g Cake flour
  • 35g Almond powder

Decorative cream

  • 175g Whipping cream + 25g sugar
  • 350g Cream cheese
  • 50g Blueberry jam
  • Blueberry
  • 12cm Sponge cake sheet

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  • Choco sponge sheet
  • 140g Egg
  • 100g Sugar
  • 10g Starch syrup
  • 2g Vanilla extract
  • 85g Cake flour
  • 10g Cocoa powder
  • 25g Melted unsalted butter
  • 40g Milk
  • 240g Dark chocolate
  • 120g Whipping cream
  • 30g Unsalted butter
  • 150g Whipping cream
  • 100g Blueberry puree
  • Sugar syrup
  • Blueberry

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  • 100g crushed Oreo
  • 40g Melted unsalted butter
  • 400g Cream cheese
  • 80g Sugar
  • 2 Eggs
  • 1/2ts Vanilla extract
  • 1/4 lemon zest
  • 1/2ts Lemon juice
  • Whipped blueberry cream (100g whipping cream + 30g blueberry puree)

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Coque

  • 50g Almond powder
  • 40g Powdered sugar
  • 3g Blueberry Powder
  • 40g Egg white
  • 40g Sugar
  • Food coloring (purple, white)

Filling

  • 30g Unsalted butter
  • 20g Powdered sugar
  • 1g Vanilla extract
  • 50g Cream cheese
  • Blueberry jam
  • Blueberry

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  • 140g Egg
  • 100g Sugar
  • 10g Corn syrup
  • 2g Vanilla extract
  • 90g Cake flour
  • 25g Melted unsalted butter
  • 40g Milk
  • 30g Oreo powder

Whipped cream

  • 300g whipping cream
  • 30g sugar
  • blue, black food coloring (a little)
  • 70g Blueberry jam
  • Sugar syrup

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Crepe:

  • 3 Eggs
  • 30g Sugar
  • 3g Vanilla extract
  • 150g Cake flour
  • 10g Black cocoa powder
  • 20g Oreo powder
  • 400g Milk
  • 50g Melted unsalted butter

Cream:

  • 125g Heavy cream
  • 25g Sugar
  • 150g Cream cheese
  • 15g Oreo powder

Cheesecake:

  • 4g Gelatin + 20g Water
  • 150g Cream cheese
  • 25g Sugar
  • 50g Blueberry puree
  • Blue food coloring
  • 150g Heavy cream

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  • 200g Blueberry
  • 40g Sugar
  • 4g Corn starch
  • 6g Lemon juice
  • 100g Unsalted butter
  • 110g Cake flour
  • 3g Baking powder
  • 100g Egg
  • 80g Sugar
  • 1g Salt
  • 30g Milk
  • 3g Vanilla extract
  • 80g Blueberry puree
  • 40g Heavy cream
  • 5g Sugar
  • 80g Cream cheese
  • 20g Blueberry puree

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  • 90g Unsalted butter
  • 30g Sugar
  • 2 Egg yolks
  • 90g Cake flour
  • 5g Baking powder
  • Meringue (2 egg whites + 40g sugar)
  • Blueberry jam

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  • Bread
  • Mozzarella cheese
  • Sweetcorn
  • Sausage
  • Olive
  • Tomato sauce
  • Parsley

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  • 2 Eggs
  • 150g Milk
  • 1T Sugar
  • 1/8t Salt
  • 1/8t Cinnamon powder
  • 1/8t Vanilla extract
  • 2 slices of Bread

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  • 120g Unsalted butter
  • 100g Brown sugar
  • 50g Dark brown sugar
  • 2.5g Salt
  • 1 Egg
  • 5g Vanilla extract
  • 2g Instant coffee powder (Optional)
  • 3g Baking soda
  • 2g Baking powder
  • 250g All-purpose flour
  • 100g Chocolate
  • Roll wafer

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  • 150g Dark couverture chocolate
  • 55g Unsalted butter
  • 40g Sugar
  • 1g Salt
  • 100g Warm milk
  • 4 Egg yolks
  • 55g Cake flour
  • 25g Cocoa powder
  • 2g Baking powder
  • 4 Egg whites
  • 80g Sugar

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  • 95g Dark couverture chocolate
  • 45g Unsalted butter
  • 8g Cocoa powder
  • 50g Egg
  • 55g Brown sugar
  • 40g Cake flour
  • 1g Baking powder
  • 1g Baking soda

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  • 100g Dark chocolate
  • 60g Unsalted butter
  • 1 Egg
  • 100g Brown sugar
  • 65g Plain flour
  • 10g Cocoa powder
  • 1/2ts Baking powder
  • 1/8ts Salt

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  • 115g Dark couverture chocolate
  • 55g Unsalted butter
  • 60g Egg
  • 65g Brown sugar
  • 50g Cake flour
  • 10g Cocoa powder
  • 1g Baking powder
  • 1g Baking soda
  • 75g Sugar
  • 55g Starch syrup
  • 30g Water
  • 5g Gelatin sheet
  • 1g Vanilla extract
  • 2g Cocoa powder

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  • 6 Eggs
  • (4 egg whites, 4 egg yolks + 2 eggs)
  • Salt and Pepper
  • Green onion
  • Cabbage
  • Sausage
  • Sliced mozzarella cheese
  • Ketchup, Mayonnaise

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Strawberry Cheesecake

  • 90g Cream cheese
  • 15g Sugar
  • 1/4ts Vanilla extract
  • 30g Sour Cream
  • 45g Strawberry puree
  • 3g Leaf gelatine
  • 50g Whipped cream

Crust

  • 80g Crushed Digestive cookie
  • 40g Melted unsalted butter

White chocolate ganache

  • 120g White chocolate
  • 40g Whipping cream
  • 2g Leaf gelatine
  • White food coloring
  • candy

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Cake sheet:

  • 140g Egg
  • 100g Sugar
  • 10g Corn syrup
  • 2g Vanilla extract
  • 90g Cake flour
  • 25g Melted unsalted butter
  • 40g Milk

Caramel sauce:

  • 75g Sugar
  • 15g Water
  • 100g Warm whipping cream

Cream:

  • 180g Whipping cream
  • 250g Cream cheese
  • 40g Caramel sauce
  • Sugar syrup
  • Peanut crunch

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  • 80g Unsalted butter
  • 40g Powdered sugar
  • 1g Salt
  • 1 Egg yolk
  • 2g Vanilla extract
  • 80g Cake flour
  • 10g Cocoa powder
  • 50g Almond powder
  • 40g Sugar
  • 15g Unsalted butter
  • 0.5g Salt
  • 30g Whipping cream
  • 50g Unsalted butter
  • 15g Powdered sugar
  • a pinch of Salt
  • 3g Cocoa powder
  • 30g Dark couverture chocolate
  • 10g Whipping cream

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  • 100g Dark brown sugar
  • 100g Water
  • 4 Egg yolks
  • 60g Sugar
  • 5g Vanilla extract
  • 600g Hot milk (80℃)
  • 10g Gelatin sheet

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  • 2 Egg yolks
  • 20g Honey
  • 2g Vanilla extract
  • 15g Vegetable oil
  • 30g Milk
  • 40g Bread flour
  • 2g Baking powder
  • 2 Egg whites
  • 45g Sugar

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  • 50g Unsalted butter
  • 60g Cake flour
  • 40g Milk
  • 10g Sugar
  • a pinch of Salt
  • 4 Egg yolks
  • 4 Egg whites
  • 55g Sugar
  • 4 Sliced cheddar cheese

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  • 2 Potatoes
  • 1/4 Onion
  • 1/4 tsp Salt
  • Pepper
  • 4 Tbsp Potato starch
  • 100g Mozzarella cheese

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  • 80g Cheetos
  • 530g Boiled potatoes
  • 80g Potato starch
  • Sriracha Sauce 2 : Mayonnaise 1
  • Salt, Pepper, Parsley

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  • 90g Crushed Butter biscuits
  • 45g Melted unsalted butter
  • 150g Cream cheese
  • 50g Mascarpone cheese
  • 15g Unsalted butter
  • 10g Sugar
  • 2 Egg yolks
  • 2g Vanilla extract
  • 5g Lemon juice
  • 10g Cherry blossom syrup
  • 50g Whipping cream
  • 100g Plain Yogurt
  • 20g Corn starch
  • Meringue (2 egg whites + 45g sugar)
  • 100g Cold cream cheese
  • 15g Sugar
  • 7g Cherry blossom syrup
  • 50g Whipped cream (whipped up 40%)

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  • 120g Cold cream cheese
  • 25g Sugar
  • 100g Cold Whipping cream
  • 7g Cherry blossom syrup
  • 70g Strawberry
  • 150g Glutinous rice flour
  • 90g Sugar
  • 1g Salt
  • 220g Hot water
  • Pink food coloring
  • 10g Cherry blossom syrup
  • Melted white chocolate

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  • 3 Egg yolks
  • 30g Sugar
  • 3g Vanilla extract
  • 5g Cherry blossom syrup

Meringue:

  • 3 egg whites
  • 40g sugar
  • 52g Cake flour
  • 30g Almond powder
  • 200g Cream cheese
  • 50g Plain Yogurt
  • 5g Cherry blossom syrup
  • 2g Vanilla extract
  • 100g Strawberry jam
  • 3g Melted gelatin sheet
  • 160g Whipped cream (whipped 50~60%)

Coffee syrup:

  • 50g water
  • 7g sugar
  • 2g instant coffee powder

Decorative white cream:

  • 50g whipping cream
  • 5g sugar

Decorative pink Cream:

  • 50g whipping cream
  • 5g sugar
  • Red food coloring a little

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  • 4 Eggs
  • 100g Sugar
  • 15g Honey
  • 5g Vanilla extract
  • 35g Unsalted butter
  • 55g Milk
  • 120g Cake flour
  • Red, white food coloring
  • 120g Cherries
  • 40g Sugar
  • 10g Lemon juice
  • 300g Heavy cream
  • 25g Sugar
  • Boiled cherry pulp
  • 50g White chocolate
  • 5g Unsalted butter
  • 2g Gelatin
  • 30g Boiled cherry juice
  • Red food coloring

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  • 3 Egg yolks
  • 60g Sugar
  • 18g Corn starch
  • 1/8ts Vanilla bean paste
  • 300g Hot milk
  • 50g Cherry
  • 10g Sugar
  • 6g Gelatin sheet
  • 25g Sugar
  • 250g Whipped cream (whipped up 50%)
  • Cherry
  • 12cm Sponge cake sheet
  • Lady finger cookies

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  • 180g Crushed Digestive cookie
  • 90g Melted unsalted butter
  • 135g Cream cheese
  • 30g Powdered sugar
  • 40g Plain Yogurt
  • 1/2ts Vanilla extract
  • 3g Leaf gelatine
  • 60g Whipped cream
  • Sugared red cherry
  • 80g Warm sugared red cherry juice
  • 10g Sugar
  • 2g Leaf gelatine

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Chocolate cake sheet

  • 3 Eggs
  • 90g Sugar
  • 3g Vanilla extract
  • 25g Unsalted butter
  • 40g Milk
  • 15g Cocoa powder
  • 80g Cake flour

Cheesecake

  • 5g Gelatin + 25g Water
  • 250g Cream cheese
  • 60g Sugar
  • 3g Vanilla extract
  • 5g Lemon juice
  • 55g Plain yogurt
  • 150g Whipping cream
  • 50g Melted dark couverture chocolate
  • Cherry

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  • 90g Unsalted butter
  • 30g Sugar
  • 2 Egg yolks
  • 2g Vanilla extract
  • 90g Cake flour
  • 5g Baking powder
  • 2 Egg whites
  • 40g Sugar
  • 25g Cherry jam
  • 6~7 Cherries
  • 50g Powdered sugar
  • 10g Milk

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  • 150g Warm milk
  • 6g Dry yeast
  • 45g Sugar
  • 6g Salt
  • 1 Egg
  • 45g Melted unsalted butter
  • 200g Bread flour
  • 150g Tapioca starch
  • (Can be substituted with glutinous rice flour)

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  • 35g Unsalted butter
  • 25g Sugar
  • 35g Cake flour
  • 3g Cocoa powder
  • 30g Unsalted butter
  • a pinch of Salt
  • 33g Water
  • 33g Milk
  • 36g Cake flour
  • 7g Cocoa Powder
  • 75g Egg
  • Whipped cream (200g whipping cream + 20g sugar)
  • Whipped choco cream (100g whipping cream + 10g sugar + 10g cocoa powder)

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Choco cookies

  • 30g Unsalted butter
  • 20g Sugar
  • a pinch of Salt
  • 15g Egg
  • 1/4ts Vanilla bean paste
  • 45g Plain flour
  • 12g Cocoa powder
  • 15g Almond powder

Choco castella cupcake

  • 17g Melted unsalted butter
  • 17g Milk
  • 5g Cocoa powder
  • 75g Egg
  • 50g Sugar
  • 7g Honey
  • 55g Cake flour
  • 2g Baking powder
  • Strawberry jam
  • Whipped strawberry cream (100g whipping cream + 50g strawberry jam)
  • Sprinkle

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  • 3 Egg yolks
  • 25g Sugar
  • a pinch of Salt
  • 2g Vanilla extract
  • 25g Vegetable oil
  • 50g Milk
  • 55g Cake flour
  • 15g Cocoa powder
  • 2g Baking powder
  • 1g Baking soda
  • Meringue (3 egg whites + 45g sugar)
  • 30g Chocolate chip
  • 150g Dark chocolate
  • 75g Whipping cream
  • 10g Unsalted butter
  • Strawberry
  • Sprinkle
  • Pink chocolate pen

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  • 200g Unsalted butter
  • 55g Powdered sugar
  • 2g Vanilla extract
  • 300g Cake flour
  • 30g Almond powder
  • 15g Cocoa powder
  • 40g Macadamia Chocolate
  • 30g Caramel walnut
  • 50g Chocolate chip

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  • 300g Sugar
  • 135g Water
  • 7g Lemon juice
  • 45g Corn starch
  • 180g Water
  • Red food coloring
  • 5g Rose Essence

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  • 210g Cake flour
  • 150g Cold unsalted butter
  • 50g Cold water
  • 5g Sugar
  • 1g Salt
  • 3g Cocoa powder
  • 1 Egg
  • 20g Milk
  • 250g Whipping cream
  • 30g Sugar
  • 25g Cocoa powder

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  • 40g Unsalted butter
  • 25g Powdered sugar
  • 0.5g Salt
  • 10g Egg yolk
  • 2g Vanilla extract
  • 70g Cake flour
  • 7g Cocoa powder
  • 60g Unsalted butter
  • 17g Powdered sugar
  • 8g Cocoa powder
  • 50g Melted dark couverture chocolate

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  • 4 Eggs
  • 50g Sugar
  • 0.5g Salt
  • 185g Cake flour
  • 15g Cocoa powder
  • 10g Almond powder
  • 500g Milk
  • 2g Vanilla extract
  • 70g Melted unsalted butter
  • 300g Whipping cream
  • 20g Sugar
  • 20g Cocoa powder
  • 75g Chopped Chocolate
  • 150g Whipping cream + 10g Sugar + 10g Cocoa powder + 35g Chopped Chocolate

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  • 4 Eggs
  • 50g Sugar
  • 1g Salt
  • 3g Vanilla extract
  • 180g Cake flour
  • 20g Cocoa powder
  • 20g Almond powder
  • 500g Milk
  • 70g Melted unsalted butter
  • 100g Milk couverture chocolate
  • 40g Whipping cream
  • 300g Cold whipping cream
  • 10g Sugar

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  • 4 Egg
  • 50g Sugar
  • a pinch of Salt
  • 185g Cake flour
  • 15g Cocoa powder
  • 500ml Milk
  • 70g Melted butter
  • cooking oil
  • Chocolate whipped cream (400g whipping cream + 20g sugar + 50g melted chocolate)
  • Chocolate meringue cookie

ffdesszzq

Crepe

  • 2 Eggs
  • 25g Sugar
  • 0.5g Salt
  • 3g Vanilla extract
  • 95g Cake flour
  • 10g Cocoa powder
  • 240g Milk
  • 35g Unsalted butter

Buttercream

  • 100g Unsalted butter
  • 60g Powdered sugar
  • 5g Cocoa powder
  • 50g Melted dark couverture chocolate
  • 20g Whipping cream

Ganache

  • 60g Dark couverture chocolate
  • 60g Milk couverture chocolate
  • 120gWhipping cream
  • 5g Unsalted butter
  • 40g Chopped peanut

ffdesszzq

  • 3 Eggs
  • 60g Sugar
  • 3g Vanilla extract
  • 25g Unsalted butter
  • 40g Milk
  • 13g Cocoa powder
  • 60g Almond powder
  • 10g Corn starch
  • 300g Dark couverture chocolate
  • 185g Heavy cream
  • 25g Unsalted butter

ffdesszzq

  • 100g Dark chocolate
  • 85g Unsalted butter
  • 5g Cocoa powder
  • 30g Milk
  • 12g Whipping cream
  • 2 Egg yolks
  • 20g Brown sugar
  • Meringue (2 egg whites + 50g sugar)
  • 50g Cake flour
  • a pinch of Salt

ffdesszzq

  • 70g Egg whites (about 2 eggs)
  • 75g Powdered sugar
  • 3g Vanilla extract
  • 40g All-purpose flour
  • 25g Almond flour
  • 50g Melted unsalted butter
  • 150g Dark couverture chocolate
  • 45g Whipping cream

ffdesszzq

  • 100g Warm whipping cream
  • 20g Cocoa powder
  • 550g Milk
  • 60g Sugar
  • 27g Corn starch
  • 100g Dark chocolate

ffdesszzq

  • 70g Cold water
  • 5g Sugar
  • 5g Salt
  • 200g Cake flour
  • 140g Cold unsalted butter
  • Dark couverture chocolate (55%)
  • Egg yolk 1: Milk 1

ffdesszzq

  • 3 Eggs
  • 75g Sugar
  • 2g Vanilla extract
  • 20g Unsalted butter
  • 25g Milk
  • 12g Cocoa powder
  • 75g Cake flour
  • 400g Warm milk
  • 4g Agar powder
  • 160g Condensed milk
  • 8g Cornstarch
  • 25g Cocoa powder
  • 120g Dark couverture chocolate
  • 80g Unsalted butter

ffdesszzq

  • 100g Unsalted butter
  • 45g Powdered sugar
  • 1 Egg yolk
  • 110g Cake flour
  • 40g Almond powder
  • 20g Cocoa powder

ffdesszzq

  • 95g Egg
  • 65g Sugar
  • 7g Corn syrup
  • 2g Vanilla extract
  • 53g Cake flour
  • 7g Cocoa Powder
  • 17g Melted unsalted butter
  • 30g Milk
  • 23g Egg yolk
  • 15g Sugar
  • 10g Cake flour
  • 125ml Milk (80℃)
  • 1/8ts Vanilla bean paste
  • 10g Unsalted butter
  • 30g Dark chocolate
  • 30g Milk Chocolate
  • 40g Whipping cream
  • 2g Gelatin sheet
  • 100g Whipped cream
  • Strawberry

Ganache

  • 80g dark chocolate
  • 40g whipping cream
  • 1g gelatin sheet

ffdesszzq

Chocolate terrine

  • 135g Dark chocolate
  • 60g Unsalted butter
  • 7g Sugar
  • 2 Eggs
  • 40g Whipping cream

Choco cookies

  • 60g Unsalted butter
  • 40g Sugar
  • 30g egg
  • 1/4ts Vanilla extract
  • 90g Cake flour
  • 20g Cocoa powder
  • 4g Black Cocoa Powder
  • 1/8ts Baking powder
  • 1/8ts Salt

ffdesszzq

  • 150g Dark chocolate
  • 90g Whipping cream
  • 6g Corn syrup
  • 6g Unsalted butter
  • 55g Unsalted butter
  • 30g Sugar
  • 13g Egg
  • 1/4ts Vanilla extract
  • 60g Cake flour
  • 15g Almond powder
  • 12g Cocoa powder
  • Melted white chocolate
  • Dried strawberry

ffdesszzq

  • 55g Unsalted butter
  • 50g Sugar
  • 55g Cake flour
  • 50g Unsalted butter
  • 0.5g Salt
  • 55g Water
  • 55g Milk
  • 70g Cake flour
  • 120g Egg
  • 65g Cold mascarpone cheese
  • 320g Cold whipping cream
  • 15g Sugar
  • 65g Condensed milk

ffdesszzq

  • 3 Egg yolks
  • 55g Sugar
  • 25g Cornstarch
  • 4g Vanilla bean paste
  • 300g Hot milk
  • 70g Unsalted butter
  • 60g Unsalted butter
  • 1g Salt
  • 65g Milk
  • 65g Water
  • 80g Cake flour
  • 3 Eggs
  • 100g Cold whipping cream
  • 10g Sugar

ffdesszzq

  • 150g Unsalted butter
  • 75g Cream cheese
  • 100g Sugar
  • a pinch of Salt
  • 2g Vanilla extract
  • 150g Egg
  • 200g Plain flour
  • 4g Baking Powder
  • Food coloring (red, green, black)
  • 120g Almond powder
  • 90g Powdered sugar
  • 25g Honey
  • 15g Water
  • Food coloring (white)

ffdesszzq

  • 3 Egg yolks
  • 35g Sugar
  • 1g Salt
  • 3g Vanilla extract
  • 80g Warm milk
  • 55g Melted unsalted butter
  • 110g Cake flour
  • 7g Cocoa powder
  • 2g Baking powder
  • Red food coloring
  • 3 Egg whites
  • 80g Sugar
  • 200g Heavy cream
  • 40g Sugar
  • 200g Cream cheese
  • 25g Coconut powder
  • Red cream (90g heavy cream + 90g cream cheese + 18g sugar + red, black food coloring)
  • Green cream (70g heavy cream + 7g sugar + green, black food coloring)
  • 70g Heavy cream + 7g Sugar

ffdesszzq

  • 90g Butter biscuit
  • 45g Melted unsalted butter
  • 330g Cream cheese
  • 90g Sugar
  • 3g Vanilla extract
  • 170g Greek yogurt
  • 20g Cornstarch
  • 115g Egg
  • 100g Heavy cream
  • 10g Lemon juice
  • 250g Heavy cream
  • 25g Sugar
  • 60g Raspberry jam

ffdesszzq

  • 52g Almond powder
  • 42g Powdered sugar
  • 40g Egg white
  • 40g Sugar
  • Food coloring (red, black)
  • 25g Unsalted butter
  • 20g Powdered sugar
  • 35g Cream cheese
  • 2g Green tea powder

ffdesszzq

  • 125g Unsalted butter
  • 70g Brown sugar
  • 1 Egg
  • 1ts Vanilla extract
  • 30g Maple syrup
  • 50g Honey
  • 360g Cake flour
  • 1/2ts Ginger powder
  • 1ts Cinnamon Powder
  • 1ts Baking soda
  • 80g Powdered sugar
  • 10g Egg white
  • 1ml Lemon juice
  • 2~3ml Milk

ffdesszzq

  • 4 Egg yolks
  • 25g Sugar
  • 1g Salt
  • 4g Vanilla extract
  • 30g Vegetable oil
  • 50g Milk
  • 55g Cake flour
  • 15g Cocoa powder
  • 2g Baking powder
  • 4 Egg whites
  • 65g Sugar
  • 100g Mascarpone cheese
  • 200g Heavy cream
  • 30g Sugar

Cream for decoration:

  • 40g mascarpone cheese
  • 480g Heavy cream
  • 12g Sugar
  • Green, Black food coloring
  • Strawberry

ffdesszzq

  • 135g Unsalted butter
  • 70g Sugar
  • 3 Egg yolks
  • 135g Cake flour
  • 7g Baking powder
  • 3g Earl gray Powder
  • Meringue (3 egg whites + 30g sugar)
  • 150g Citron marmalade

Whipped earl gray cream:

  • 120g whipping cream
  • 12g sugar
  • 1/4ts earl gray Powder

ffdesszzq

  • 3 Egg whites
  • 40g Sugar
  • 12g Cornstarch
  • Food coloring (red, blue)

ffdesszzq

  • 100g Crushed lotus cookies
  • 45g Melted unsalted butter
  • 35g Water + 7g Gelatin
  • 50g Warm milk
  • 4g Instant coffee powder
  • 300g Cream cheese
  • 120g Condensed milk
  • 3g Vanilla extract
  • 250g Heavy cream
  • 40g Dark couverture chocolate
  • 35g Water + 7g Gelatin
  • 150g Coffee
  • 25g Sugar

ffdesszzq

  • 5 Egg yolks
  • 30g Sugar
  • 1g Salt
  • 5g Vanilla extract
  • 40g Vegetable oil
  • 60g Milk
  • 85g Cake flour
  • 2g Baking powder
  • 5 Egg whites
  • 80g Sugar
  • 100g Heavy cream
  • 30g Condensed milk

ffdesszzq

  • 80g Unsalted butter
  • 55g Powdered sugar
  • 15g Egg
  • 2g Vanilla extract
  • 100g Cake flour
  • 20g Almond powder
  • 2g Baking powder
  • 70g Unsalted butter
  • 70g Milk chocolate
  • 60g Sugar
  • 1g Salt
  • 1 Egg
  • 2g Vanilla extract
  • 45g Plain flour
  • 15g Cocoa powder

ffdesszzq

  • 1/2 cup Canned corn
  • 1/4 cup Mozzarella cheese
  • 1 tsp Sugar
  • 1 Tbsp Mayonnaise
  • Salt, Pepper, Parsley
  • 6 slices of Bread
  • 2 Eggs
  • 50g milk
  • 2 tsp Sugar
  • Unsalted butter

ffdesszzq

  • 70g Unsalted butter
  • 30g Powdered sugar
  • 1.5g Salt
  • 70g Condensed milk
  • 20g Whole egg
  • 3g Vanilla extract
  • 20g Milk powder
  • 30g Cornstarch
  • 150g Cake flour
  • 50g Almond powder
  • Kinder chocolate

ffdesszzq

Vanilla cake sheet:

  • 3 Eggs
  • 115g Sugar
  • 2g Salt
  • 3g Vanilla extract
  • 85g Unsalted butter
  • 35g Milk
  • 120g Cake flour
  • 2g Baking powder

Chocolate cake sheet:

  • 2 Eggs
  • 75g Sugar
  • 1g Salt
  • 2g Vanilla extract
  • 55g Unsalted butter
  • 25g Milk
  • 70g Cake flour
  • 7g Cocoa powder
  • 1g Baking powder

Ganache:

  • 300g Dark couverture chocolate
  • 300g Heavy cream

ffdesszzq

Cake sheet:

  • 3 Eggs
  • 115g Sugar
  • 2g Salt
  • 3g Vanilla extract
  • 85g Unsalted butter
  • 40g Milk
  • 20g Cocoa powder
  • 100g Cake flour
  • 2g Baking powder

Cream:

  • 200g Heavy cream
  • 30g Sugar
  • 250g Cream cheese
  • 50g Strawberry puree

Roll cake sheet:

  • 3 Egg yolks
  • 20g Sugar
  • 1g Salt
  • 3g Vanilla extract
  • 40g Milk
  • 25g Vegetable oil
  • 45g Cake flour
  • 10g Cocoa powder
  • 2g Baking powder
  • 3 Egg whites
  • 50g Sugar
  • Strawberry
  • Sugar syrup

ffdesszzq

  • 130g Cream cheese
  • 30g Unsalted butter
  • 90g Milk
  • 3 (48g) Egg yolks
  • 3g Vanilla extract
  • 25g Cake flour
  • 12g Cornstarch
  • 3 (105g) Cold egg whites
  • 65g Sugar

ffdesszzq

  • 70g Unsalted butter
  • 60g Cream cheese
  • 60g Sugar
  • 1 Egg yolk
  • 3g Vanilla extract
  • 120g All-purpose flour
  • 30g Almond powder
  • 2g Baking powder
  • 110g Cream cheese
  • 30g Sugar
  • 8g Cornstarch
  • 8g Lemon juice

ffdesszzq

  • 100g Unsalted butter
  • 50g Cream cheese
  • 70g Sugar
  • a pinch of Salt
  • 100g Egg
  • 3g Vanilla extract
  • 115g Plain flour
  • 2.5g Baking powder
  • Raspberry jam

ffdesszzq

  • 250g Cake flour
  • 40g Sugar
  • 3g Salt
  • 8g Baking powder
  • 110g Unsalted butter
  • 80g Heavy cream
  • 60g Sour cream
  • 2g Vanilla extract
  • 1 Egg yolk + 20g Milk

ffdesszzq

  • 1 Egg yolk
  • 20g Sugar
  • 5g Corn starch
  • 100g Hot milk
  • 3g Vanilla bean paste or vanilla extract
  • 2 Egg yolks
  • 3g Vanilla extract
  • 20g Melted unsalted butter
  • 90g Milk
  • 100g Cake flour
  • 4g Baking powder
  • 3 Egg whites
  • 50g Sugar
  • 120g custard cream
  • 100g Whipped heavy cream (whipped up 50%)

ffdesszzq

  • 20g Unsalted butter
  • 15g Sugar
  • 2 slices of Bread
  • 2 Sliced Cheddar cheese
  • Parsley

ffdesszzq

  • 60g Unsalted butter
  • 1g Salt
  • 65g Water
  • 65g Milk
  • 80g Cake flour
  • 145~150g Eggs
  • 150g Raspberry
  • 50g Sugar
  • 5g Lemon juice
  • 400g Cold cream cheese
  • 60g Sugar
  • 200g Whipped cream (whipped up 50%)
  • Sponge cake sheet

ffdesszzq

  • 1 Egg yolk
  • 15g Sugar
  • 6g Cornstarch
  • 100g Hot milk
  • 1/8ts Vanilla bean paste
  • 75g Egg
  • 50g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 5g Lemon juice
  • 20g Unsalted butter
  • 15g Milk
  • 60g Cake flour
  • 2g Baking powder

ffdesszzq

  • 2 Egg yolks
  • 40g Sugar
  • 12g Cornstarch
  • 4g Vanilla bean paste
  • 200g Milk
  • 15g Unsalted butter
  • 150g Warm milk
  • 6g Dry yeast
  • 40g Sugar
  • 6g Salt
  • 1 Egg
  • 320g Bread flour
  • 50g Unsalted butter

ffdesszzq

  • 195g Cake flour
  • 135g Cold unsalted butter
  • 45g Cold water
  • 5g Sugar
  • 1g Salt
  • 2 Egg yolks
  • 40g Sugar
  • 12g Cornstarch
  • 1/8ts Vanilla bean paste
  • 200g Hot milk
  • Raspberry
  • Egg wash (egg + milk)

ffdesszzq

  • 1 Egg yolk
  • 15g Sugar
  • 6g Cornstarch
  • 100g Hot milk
  • 2g Vanilla bean paste
  • 2 Egg yolks
  • 2g Vanilla extract
  • 20g Milk
  • 35g Cake flour
  • 2g Baking powder
  • 2 Egg whites
  • 45g Sugar
  • 100g Whipped cream_whipped up 50% (+10g sugar)

ffdesszzq

  • 250g Egg white
  • 80g Sugar
  • 3g Vanilla extract
  • 140g Almond powder
  • 140g Powdered sugar
  • 10g Cake flour
  • 3 Egg yolks
  • 60g Sugar
  • 20g Corn starch
  • 300g Hot milk
  • 1/8ts Vanilla bean paste
  • 150g Unsalted butter

ffdesszzq

  • 3 Eggs
  • 50g Sugar
  • 1g Salt
  • 4g Vanilla bean paste
  • 300g Milk
  • Cinnamon Powder
  • 40g Unsalted butter
  • 6 slices of Bread
  • Powdered sugar

ffdesszzq

  • 370g Bread flour
  • 40g Sugar
  • 5g Salt
  • 6g Dry yeast
  • 1 Egg
  • 60g Unsalted butter
  • 240g Warm milk
  • 1 Egg yolk + 15g Milk
  • Melted unsalted butter

ffdesszzq

Earl Gray cake sheet

  • 155g Egg
  • 110g Sugar
  • 10g Corn syrup
  • 2g Vanilla extract
  • 100g Cake flour
  • 3g Earl Gray Powder
  • 28g Melted unsalted butter
  • 45g Milk

Whipped cream:

  • 300g whipping cream
  • 30g sugar
  • Peach
  • Sugar syrup

ffdesszzq

  • 1 small Potato
  • Green pepper
  • 140g Crab stick
  • 3 Whole eggs
  • Salt and Pepper
  • 1T Potato starch

ffdesszzq

  • 35g Cold water
  • 5g Sugar
  • 1g Salt
  • 150g Cake flour
  • 100g Cold unsalted butter
  • 3 Egg yolks
  • 70g Sugar
  • 5g Vanilla extract
  • 13g Cornstarch
  • 125g Milk (50℃)
  • 185g Heavy cream (50℃)

ffdesszzq

  • 85g Cold water
  • 5g Sugar
  • 3g Salt
  • 200g All-purpose flour
  • 45g Unsalted butter
  • 100g Unsalted butter (for filling)
  • 6 Egg yolks
  • 96g Sugar
  • 6g Vanilla bean paste
  • 300g Milk
  • 240g Whipping cream

ffdesszzq

  • 300g Elder flower & rhubarb flavored beverage
  • 7g Agar powder
  • 500g Sugar
  • Food coloring

ffdesszzq

  • 75g Butter
  • 45g Sugar
  • 1/4ts Vanilla extract
  • 20g Egg
  • 150g Cake flour
  • Food coloring (white, red, blue, yellow)
  • 3 Sponge cake sheet – 15cm
  • Whipped cream (350g whipping cream + 35g sugar)
  • Sugar syrup
  • Strawberry puree
  • Sprinkle

ffdesszzq

  • 320g Bread flour
  • 20g Sugar
  • 4g Salt
  • 5g Dry yeast
  • 1 Egg
  • 180g Warm milk
  • 30g Melted unsalted butter
  • 1 Egg yolk
  • 20g Sugar
  • 2g Vanilla bean paste
  • 6g Cornstarch
  • 100g Warm milk
  • 100g Cream cheese
  • 10g Sugar

ffdesszzq

  • 1 Egg
  • 50g Water
  • 60g Cornstarch
  • 45g Cake flour
  • 15~20 Oreos
  • Bread crumbs

ffdesszzq

  • Cucumber
  • Paprika
  • Perilla leaves
  • Tofu
  • 1 Tbsp Soy sauce
  • 2 tsp Water
  • 1 tsp Sugar
  • 2 tsp Cooking wine
  • Fried tofu
  • Dried Seaweed

ffdesszzq

  • 120g Frozen mango
  • 20g Sugar
  • 3g Cornstarch
  • 3g Lemon juice
  • 120g Frozen strawberry
  • 25g Sugar
  • 4g Cornstarch
  • 3g Lemon juice
  • 75g Egg yolk
  • 100g Sugar
  • 1g Salt
  • 35g Corn starch
  • 6g Vanilla bean paste
  • 500g Warm milk
  • 35g Unsalted butter
  • Butter biscuits

ffdesszzq

  • 3 Eggs (about 150g)
  • 75g Sugar
  • 3g Vanilla extract
  • 20g Unsalted butter
  • 25g Milk
  • 85g Cake flour
  • 250g Cream cheese
  • 45g Sugar
  • 3g Vanilla extract
  • 8g Lemon juice
  • 4g Gelatin
  • 120g Whipped cream (whipped up 50%)
  • Fruit (orange, grapefruit, kiwi, green grape)
  • 120g Warm water
  • 15g Sugar
  • 7g Lemon juice
  • 4g Gelatin

ffdesszzq

  • 3 Eggs
  • 40g Sugar
  • a pinch of Salt
  • 150g Cake flour
  • 375g Milk
  • 53g Melted unsalted butter
  • 1 Banana (large)
  • 1 Green kiwi (large)
  • 3 Tangerines
  • 5 strawberries
  • Whipped cream (350g whipping cream + 35g sugar)

ffdesszzq

  • 100g Unsalted butter
  • 65g Powdered sugar
  • 25g Milk
  • 3g Vanilla extract
  • 180g Cake flour
  • 35g Almond flour
  • 40g Basic cookie dough
  • 1g Black cocoa powder
  • Chocolate for coating (dark, white)

ffdesszzq

  • 200g Dark chocolate
  • 120g Unsalted butter
  • 120g Egg
  • 150g Brown sugar
  • 2g Vanilla extract
  • 40g All-purpose flour
  • 25g Cocoa powder
  • 2g Salt

ffdesszzq

  • 400g Boiled potato
  • 100g Sugar
  • 6g Salt
  • 300g Warm milk
  • 2 Eggs
  • 200g Glutinous rice flour
  • 3g Baking powder
  • 50g Melted unsalted butter

ffdesszzq

  • 30g Almond powder
  • 15g Sugar
  • 30g Egg white
  • 165g Unsalted butter
  • 80g Honey
  • a pinch of Salt
  • 75g Egg yolk
  • 2g Vanilla extract
  • 120g Cake flour
  • 60g Corn starch
  • 3g Baking powder
  • Meringue (140g egg white + 75g sugar)
  • 3g Green tea powder
  • 15g Whipping cream
  • 60g Melted white chocolate

ffdesszzq

  • 4 Egg yolks
  • 40g Sugar
  • 5g Vanilla extract
  • Meringue (4 egg whites + 60g sugar)
  • 65g Cake flour
  • 30g Almond powder
  • 13g Green tea powder
  • Green food coloring
  • 200g Cream cheese
  • 100g Strawberry jam
  • 2g Vanilla extract
  • 4g Gelatin sheet(or 3g Powdered gelatin)
  • Red food coloring a little
  • 120g Whipped cream (whipped 50~60%)

ffdesszzq

  • 380g Cream cheese
  • 120g Sugar
  • 4g Cornstarch
  • 10g Green tea powder
  • 3 Eggs
  • 8g Lemon juice
  • 200g Heavy cream

ffdesszzq

  • 155g Egg
  • 90g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 30g Unsalted butter
  • 45g Milk
  • Green tea sheet – 95g Cake flour, 10g Green tea powder / Vanilla sheet – 100g Cake flour
  • 200g Cold cream cheese
  • 45g Sugar
  • 5g Green tea powder
  • 250g Whipping cream
  • 20g Hot whipping cream
  • 3g Green tea powder
  • 60g White chocolate
  • 8g Unsalted butter
  • 2g Gelatin sheet

ffdesszzq

  • 3 Egg yolks
  • 40g Sugar
  • 7g Green tea powder
  • 50g Milk
  • 25g Vegetable oil
  • 1g Salt
  • 2g Vanilla extract
  • 70g Cake flour
  • 2g Baking powder
  • 1g Baking soda

Meringue:

  • 3 egg whites
  • 40g sugar

Whipped cream:

  • 120g whipping cream
  • 12g sugar

ffdesszzq

  • 1/2 Onion
  • A little bit of carrot
  • 1 Chili pepper
  • 110g Bacon
  • Salt, Pepper
  • 400g Rice
  • 1/2T Soy sauce
  • 1/2t Sugar
  • 1t Water
  • 1t Cooking wine
  • Dried Seaweed

ffdesszzq

  • 55g Unsalted butter
  • 25g Powdered sugar
  • 2g Vanilla extract
  • 60g Cake flour
  • 30g Almond powder
  • 15g Cocoa powder
  • Hershey’s chocolate
  • Chocolate pen

ffdesszzq

Cake sheet:

  • 5 Eggs
  • 130g Sugar
  • 5g Vanilla extract
  • 40g Unsalted butter
  • 45g Milk
  • 5g Instant coffee powder
  • 145g Cake flour

Coffee syrup:

  • 40g Warm water
  • 5g Sugar
  • 2g Instant coffee powder

Cream:

  • 300g Cold mascarpone cheese
  • 375g Cold heavy cream
  • 70g Sugar
  • Ladyfinger cookies

ffdesszzq

  • 60g Unsalted butter
  • 40g Powdered sugar
  • a pinch of Salt
  • 1g Vanilla extract
  • 70g Cake flour
  • 65g Almond powder
  • Melted dark chocolate

ffdesszzq

  • 2 Egg yolks
  • 15g Sugar
  • 2g Vanilla extract
  • 2 Egg whites
  • 45g Sugar
  • 60g Cake flour
  • 3g Corn starch
  • 1/8ts Baking Powder
  • 50g Coffee
  • 70g Water
  • 20g Sugar
  • 2 Egg yolks (use fresh egg)
  • 60g Sugar
  • 250g Mascarpone cheese
  • 2 Egg whites (use fresh egg)
  • Cocoa powder

ffdesszzq

  • 5 Egg yolks
  • 20g Sugar
  • 1g Salt
  • 3g Vanilla extract
  • 40g Vegetable oil
  • 40g Warm milk
  • 85g Cake flour
  • 5 Egg whites
  • 90g Sugar
  • 300g Cold heavy cream
  • 25g Sugar
  • 30g Condensed milk

ffdesszzq

  • 180g Water
  • 6g Salt
  • 360g All-purpose flour
  • 1 Whole egg
  • Unsalted butter

ffdesszzq

  • 125g Unsalted butter
  • 70g Sugar
  • a pinch of Salt
  • 10g Lemon zest
  • 2 Egg
  • 125g Plain flour
  • 5g Baking powder
  • 65g Lemon juice
  • 30g Powdered sugar
  • Glaze (30g powdered sugar + 5ml lemon juice)

ffdesszzq

  • 1 Egg white
  • 30g Sugar
  • 1g Vanilla extract
  • 1 Egg yolk
  • 30g Cake flour
  • 2 Egg yolks
  • 40g Sugar
  • 0.5g Salt
  • 5g Cornstarch
  • 60g Lemon juice
  • 3g Lemon zest
  • 40g Milk
  • 25g Unsalted butter
  • 250g Mascarpone cheese
  • 40g Sugar
  • 40g Lemon curd
  • 5g Kahlua
  • 140g Heavy cream
  • Coffee (50g water + 2g instant coffee)

ffdesszzq

  • 7g Melted unsalted butter
  • 20g Milk
  • 7g Cocoa Powder
  • Meringue (2 egg white + 45g sugar)
  • 2 Egg yolk
  • 33g Cake flour
  • Whipped choco cream (150g whipping cream + 20g sugar + 15g cocoa powder)
  • Ganache (100g dark chocolate + 50g whipping cream)
  • Sugar syrup
  • Chocolate stick

ffdesszzq

  • 150g Ground mango
  • 25g Sugar
  • 5g Corn starch
  • 4g Lemon juice
  • 150g Dark couverture chocolate
  • 70g Heavy cream
  • 4 Egg yolks
  • 20g Corn starch
  • 4 Egg whites
  • 60g Sugar

ffdesszzq

  • 2g Gelatin + 10g Water
  • 180g Mango
  • 40g Sugar
  • 3g Lemon juice
  • 80g Whole wheat biscuits
  • 40g Melted unsalted butter
  • 350g Cream cheese
  • 30g Sugar
  • 60g Greek yogurt
  • 3g Vanilla extract
  • 7g Lemon juice
  • 6g Gelatin + 30g Water
  • 200g Whipping cream
  • 30g Condensed milk
  • 70g Mango puree
  • 50g Dark couverture chocolate
  • 60g Mango puree (for decoration)

ffdesszzq

  • 4 Eggs
  • 40g Sugar
  • 1g Salt
  • 3g Vanilla extract
  • 200g Cake flour
  • 500g Milk
  • 70g Melted unsalted butter
  • 450g Unsalted butter
  • 180g Powdered sugar
  • 180g Cream cheese
  • 3g Vanilla extract
  • 90g Heavy cream
  • 170g Mango puree
  • 160g Mango puree
  • 2g Gelatin

ffdesszzq

  • 3 Eggs
  • 35g Sugar
  • a pinch of Salt
  • 2g Vanilla extract
  • 150g Cake flour
  • 10g Almond powder
  • 370g Milk
  • 50g Melted unsalted butter
  • 200g Unsalted butter
  • 200g Powdered sugar
  • 20g Whipping cream
  • 5g Vanilla extract
  • 50g Mango puree
  • Mango

ffdesszzq

  • 120g All-purpose flour
  • 20g Almond powder
  • 80g Cold unsalted butter
  • 30g Cold water
  • 1g Salt
  • 40g Unsalted butter
  • 25g Powdered sugar
  • 35g Egg
  • 2g Vanilla extract
  • 40g Almond powder
  • 7g Cake flour
  • 150g Mango
  • 30g Sugar
  • 5g Lemon juice
  • 120g Cream cheese
  • 15g Sugar
  • 60g Heavy cream
  • 35g Mango puree
  • 20g Mango puree
  • Mango

ffdesszzq

  • 50g Egg yolk
  • 55g Sugar
  • 2g Vanilla extract
  • 4g Gelatin sheet (or 3g Powdered gelatin)
  • 200g Mascarpone Cheese
  • 200g Whipped cream (whipped up 60%)
  • 50g Warm water
  • 2g Instant coffee powder
  • 10g Sugar
  • 100g Mango puree
  • 50g Warm water
  • 3g Gelatin sheet (or Powdered gelatin)
  • 1 Sponge cake sheet

ffdesszzq

  • 60g Crushed oreo (without cream)
  • 25g Melted unsalted butter
  • 6g Gelatin sheet (or 5g Powdered gelatin)
  • 300g Cream cheese
  • 75g Sugar
  • 50g Plain Yogurt
  • 6g Lemon juice
  • 2g Vanilla extract
  • 180g Whipped cream (whipped 50~60%)
  • 5g Green tea powder
  • 30g Warm Whipping cream
  • 10g Black Cocoa Powder
  • 20g Warm Whipping cream

ffdesszzq

Green tea terrine

  • 120g White chocolate
  • 65g Unsalted butter
  • 5g Green tea powder
  • 2 Eggs
  • 30g Sugar
  • 20g Whipping cream

Vanilla mousse

  • 2 Egg yolks
  • 25g Sugar
  • 115g Hot milk
  • 1/8ts Vanilla bean paste
  • 5g Gelatin sheet (or Powdered gelatin)
  • 115g Whipped cream (whipped up 50%)
  • 50g Crushed Lotus Cookies
  • 15g Melted unsalted butter

ffdesszzq

Cake sheet

  • 155g Egg
  • 110g Sugar
  • 10g Corn syrup
  • 2g Vanilla extract
  • 100g Cake flour
  • 28g Melted unsalted butter
  • 45g Milk

Whipped cream:

  • 200g whipping cream
  • 20g sugar

Whipped pink cream:

  • 100g whipping cream
  • 10g sugar

Decorative whipped cream:

  • 50g whipping cream
  • 15g sugar
  • Pink food coloring a little
  • Melon
  • Sugar syrup

ffdesszzq

  • 3 Eggs
  • 40g Sugar
  • 1g Salt
  • 3g Vanilla extract
  • 150g Cake flour
  • 3g Green tea powder
  • 375g Milk
  • 50g Melted unsalted butter
  • Melon
  • 150g Heavy cream
  • 45g Sugar
  • 300g Cream cheese
  • 2g Vanilla extract

ffdesszzq

  • 150g Melon
  • 20g Sugar
  • 3g Gelatin sheet (or Powdered gelatin)
  • 35g Butter biscuit
  • 15g Melted unsalted butter
  • 45g Plain Yogurt
  • 25g Sugar
  • 2g Vanilla extract
  • 2g Gelatin sheet (or Powdered gelatin)
  • 90g Whipped cream (whipped 50%)
  • 160g Warm water
  • 30g Sugar
  • 5g Gelatin sheet (or 4g Powdered gelatin)

ffdesszzq

Melon jelly:

  • 70g Melon
  • 30g Milk
  • 10g Sugar
  • 3g Gelatin sheet (or Powdered gelatin)
  • Green food coloring

Melon moose:

  • 10g Egg yolk
  • 15g Sugar
  • 1g Vanilla extract
  • 40g Hot milk
  • 3g Gelatin sheet (or Powdered gelatin)
  • 40g Whipped cream (whipped 50%)
  • 30g Ground melon
  • 10cm Sponge cake sheet

Jelly:

  • 200ml Peach flavored drink
  • 15g Sugar
  • 6g Gelatin sheet (or 5g Powdered gelatin)
  • Dusting Pearl Powder

ffdesszzq

  • 5 Eggs
  • 125g Sugar
  • 5g Vanilla extract
  • 35g Unsalted butter
  • 40g Milk
  • 140g Cake flour
  • 150g Cold Heavy cream
  • 45g Condensed milk
  • Chocolate, Strawberry jam, Condensed milk, Coconut powder, Dried strawberry

ffdesszzq

  • 90g Unsalted butter
  • 40g Brown sugar
  • 40g White sugar
  • 0.5g Salt
  • 40g Egg
  • 2g Vanilla extract
  • 3g Mint Essence
  • 120g Plain flour
  • 10g Cocoa powder
  • 1g Baking powder
  • 1g Baking soda
  • 20g Chocolate chip
  • 8 Mint chocolate
  • 12 Mint chocolate (decorative)
  • Chocolate chip (decorative)

ffdesszzq

  • 15g Milk
  • 5g Instant coffee powder
  • 15g Melted unsalted butter
  • 3g Vanilla extract
  • 3 Egg whites
  • 75g Sugar
  • a pinch of Salt
  • 3 Egg yolks
  • 60g All-purpose flour
  • 5g Cocoa powder
  • 5g Warm milk
  • 3g Instant coffee powder
  • 30g Unsalted butter
  • 20g Sugar
  • a pinch of Salt
  • 20g Egg
  • 35g Cake flour

ffdesszzq

  • 55g Warm milk
  • 3g Cocoa powder
  • 2g Instant coffee powder
  • 3 Egg yolks
  • 30g Sugar
  • a pinch of Salt
  • 2g Vanilla extract
  • 30g Vegetable oil
  • 75g Cake flour
  • 2g Baking powder
  • 1g Baking soda
  • Meringue (3 egg whites + 35g sugar)
  • Whipped cream (+ 12g sugar)
  • 3g Coffee essence
  • Decorative cream (80g whipping cream + 8g sugar + 1g coffee essence)

ffdesszzq

  • 25g Unsalted butter
  • 2 slices of Bread
  • 5g Sugar
  • 130~150g Milk

ffdesszzq

  • 125g Warm milk
  • 4g Dry yeast
  • 20g Sugar
  • 3g Salt
  • 200g Bread flour
  • 30g Unsalted butter
  • Crushed lotus
  • 25g Unsalted butter
  • 15g Sugar
  • 30g Lotus spread
  • 30g Egg
  • 30g Cake flour

ffdesszzq

  • 80g Crushed digestive cookies
  • 40g Melted unsalted butter
  • 350g Cream cheese
  • 100g Sugar
  • 1g Salt
  • 160g Sour cream
  • 15g Lemon juice
  • 120g Egg
  • 25g Corn starch
  • 110g Heavy cream

ffdesszzq

  • 300g Bread flour
  • 30g Sugar
  • 3g Salt
  • 4g Dry yeast
  • 1 Egg
  • 170g Milk
  • 30g Unsalted butter

ffdesszzq

  • 400g Water
  • 120g Honey
  • 3g Agar powder
  • 120g Cream cheese
  • 15g Sugar
  • 60g Whipped cream (whipped up 50%)
  • Crushed digestive cookies
  • Melted white chocolate

ffdesszzq

  • 200g Blueberry
  • 65g Sugar
  • 5g Lemon juice
  • 100g crushed Oreo (without cream)
  • 40g Melted unsalted butter
  • 200g Cream cheese
  • 50g Sugar
  • 35g Plain Yogurt
  • 5g Lemon juice
  • 5g Leaf gelatine
  • 120g Whipped cream
  • 65g Blueberry puree
  • 100g Blueberry puree
  • 50g Whipping cream
  • 2g Leaf gelatine

ffdesszzq

  • 80g Crushed digestive cookies
  • 40g Unsalted butter
  • 6g Gelatin sheet
  • 250g Cream cheese
  • 50g Sugar
  • 3g Vanilla extract
  • 5g Lemon juice
  • 150g Whipped cream (whipped up 50%)
  • 150g flesh of the Melon

ffdesszzq

  • 60g Sugar
  • 20g Water
  • 3 Egg yolks
  • 50g Sugar
  • 3g Vanilla extract
  • 300g Milk
  • 200g Heavy cream
  • 10g Gelatin

ffdesszzq

  • 4 Egg yolks
  • 8g Vanilla bean paste
  • 80g Sugar
  • 24g Cornstarch
  • 400g Milk
  • 30g Unsalted butter
  • 50g Dark couverture chocolate
  • 250g Heavy cream
  • 25g Sugar
  • 100g Dark couverture chocolate
  • 100g Heavy cream
  • 200g Butter biscuit

ffdesszzq

  • 70g Grapefruit flavored drink
  • 5g Sugar
  • 2g Gelatin sheet (or Powdered gelatin)
  • 50g Grapefruit flavored drink
  • 10g Sugar
  • 3g Gelatin sheet (or Powdered gelatin)
  • 70g Grapefruit
  • 70g Crushed Digestive cookie
  • 40g Melted unsalted butter
  • 340g Cream cheese
  • 70g Powdered sugar
  • 90g Plain Yogurt
  • 3g Vanilla extract
  • 6g Gelatin sheet (or 5g Powdered gelatin)
  • 140g Whipped cream (whipped 50%)
  • 100g Grapefruit flavored drink
  • 5g Sugar
  • 3g Gelatin sheet (or Powdered gelatin)
  • Red food coloring

ffdesszzq

  • 120g Grapefruit juice
  • 10g Sugar
  • 3g Gelatin sheet
  • 120g Orange juice
  • 10g Sugar
  • 3g Gelatin sheet
  • 90g Crushed digestive cookie
  • 45g Melted unsalted butter
  • 250g Cream cheese
  • 45g Sugar
  • 2g Vanilla extract
  • 5g Lemon juice
  • 5g Gelatin sheet
  • 150g Whipped cream (whipped up 50%)

ffdesszzq

  • 3g Gelatin sheet
  • 150g Cream cheese
  • 30g Sugar
  • 2g Vanilla extract
  • 3g Lemon juice
  • 90g Whipped cream (whipped up 50%)
  • 3g Dried strawberry
  • 150g Yogurt flavored drink
  • 10g Sugar
  • 5g Gelatin sheet
  • 50g Dark chocolate
  • 30g Whipping cream
  • 1g Gelatin sheet
  • 45g Whipped cream (whipped up 50%)
  • 60g Crushed digestive cookies
  • 30g Melted unsalted butter

ffdesszzq

Lime curd

  • 50g Sugar
  • 18g Corn starch
  • 75g Water
  • 60g Lime juice
  • 17g Unsalted butter
  • 1/2 Lime zest
  • 1 Egg yolk

Crust

  • 80g Crushed Digestive cookie
  • 40g Melted unsalted butter

Cream cheese filling

  • 200g Cream cheese
  • 50g Sugar
  • 35g Plain Yogurt
  • 2g Vanilla extract
  • 5g Lime juice
  • 5g Gelatin sheet (or Powdered gelatin)
  • 120g Whipped cream (whipped 50%)

ffdesszzq

  • 1 Orange
  • 50g Sugar
  • 1g Gelatin sheet (or Powdered gelatin)
  • 90g Crushed Lotus Cookies
  • 35g Melted unsalted butter
  • 200g Cream cheese
  • 50g Sugar
  • 5g Lemon juice
  • 35g Plain Yogurt
  • 5g Gelatin sheet (or Powdered gelatin)
  • 120g Whipped cream (whipped up 50%)
  • 80g Orange marmalade

ffdesszzq

  • 85g crushed Oreo
  • 38g Melted unsalted butter
  • 30g Water + 6g Gelatin
  • 275g Cream cheese
  • 40g Sugar
  • 50g Plain yogurt
  • 3g Vanilla extract
  • 5g Lemon juice
  • 100g Blueberry puree
  • 220g Heavy cream
  • 15g Water + 3g Gelatin
  • 125g Cream cheese
  • 20g Sugar
  • 30g Plain yogurt
  • 2g Vanilla extract
  • 100g Heavy cream
  • 15g crushed Oreo
  • 10g Water + 2g Gelatin
  • 25g White ccouverture chocolate
  • 15g Heavy cream
  • 25g Oreo cream
  • 1g crushed Oreo
  • White food coloring

ffdesszzq

  • 10g Walnut
  • 50g crushed Oreo (without cream)
  • 20g Melted unsalted butter
  • 1 Egg yolk
  • 25g Sugar
  • 5g Corn starch
  • 3g Matcha powder
  • 100g Hot milk
  • 2g Vanilla bean paste
  • 40g White chocolate
  • 25g Whipping cream
  • 3g Matcha powder
  • Blueberry

ffdesszzq

Custard cream:

  • 2 Egg yolks
  • 40g Sugar
  • 12g Cornstarch
  • 4g Vanilla bean paste
  • 200g Warm milk
  • 15g Unsalted butter

Cheesecake:

  • 50g Water + 10g Gelatin
  • 300g Cream cheese
  • 30g Sugar
  • 60g Condensed milk
  • 3g Vanilla extract
  • 7g Lemon juice
  • 220g Heavy cream
  • Food coloring
  • 80g Whole wheat biscuits
  • 40g Melted unsalted butter
  • 70g Whipped heavy cream (+7g sugar)

ffdesszzq

  • 90g Digestive cookie
  • 45g Melted unsalted butter
  • Shine muscat
  • 250g Cream cheese
  • 65g Sugar
  • 50g Plain yogurt
  • 3g Vanilla extract
  • 5g Lemon juice
  • 5g Gelatin
  • 150g Whipped cream (whipped up 50%)
  • 200g Warm Peach flavored drink
  • 6g Gelatin
  • Green food coloring

ffdesszzq

  • 80g Crushed Digestive cookie
  • 40g Melted unsalted butter
  • 250g Cream cheese
  • 60g Sugar
  • 40g Plain Yogurt
  • 2g Vanilla extract
  • 5g Lemon juice
  • 6g Gelatin sheet (or 5g Powdered gelatin)
  • 150g Whipped cream (whipped 50%)
  • 70g Strawberry Jam
  • Red food coloring

ffdesszzq

  • 350g Strawberry
  • 120g Sugar
  • 5g Lemon juice
  • 100g Strawberry puree
  • 30g Warm milk
  • 2g Gelatin sheet
  • 80g Lotus biscoff biscuit
  • 20g Nuts
  • 40g Melted unsalted butter
  • 150g Cream cheese
  • 60g Plain Yogurt
  • 1/2ts Vanilla extract
  • 150g Strawberry puree
  • 5g Gelatin sheet
  • 80g Whipped cream (whipped 50~60%)

ffdesszzq

  • 80g crushed Oreo (without cream)
  • 30g Melted unsalted butter
  • 400g Cream cheese
  • 50g Powdered sugar
  • 350g Nutella
  • 8g Cocoa powder
  • 3g Vanilla extract
  • 100g Dark chocolate
  • 70g Whipping cream

ffdesszzq

  • 110g Hot heavy cream
  • 25g Cocoa powder
  • 600g Milk
  • 40g Sugar
  • 30g Corn starch
  • 150g Dark couverture chocolate
  • Ganache (50g chocolate + 60g heavy cream)

ffdesszzq

  • 125g Egg
  • 85g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 25g Unsalted butter
  • 40g Milk
  • 75g Cake flour
  • 10g Green tea powder
  • 200g Whipping cream
  • 20g Sugar
  • 170g Cold cream cheese or Clotted Cream
  • 20g Condensed milk

ffdesszzq

  • 200g Fruit juice (100% fruit)
  • 20g Sugar
  • 6g Cornstarch

ffdesszzq

  • 100g Warm water
  • 15g Sugar
  • 4g Instant coffee powder
  • 25g Egg yolk
  • 25g Sugar
  • 10g Milk
  • 2g Vanilla extract
  • Coffee Essence
  • 200g Mascarpone cheese
  • 150g Whipped cream (whipped up 60%)
  • Lady Finger Cookies
  • Cocoa powder
  • Chocolate

ffdesszzq

  • 155g Egg
  • 60g Sugar
  • 2g Vanilla extract
  • 30g Unsalted butter
  • 45g Milk
  • 50g Nutella
  • 90g Cake flour
  • 15g Cocoa powder
  • 220g Whipping cream
  • 50g Nutella

ffdesszzq

  • 180g Nutella
  • 70g Unsalted butter
  • 50g Brown sugar
  • 1g Salt
  • 1 Egg
  • 3g Vanilla extract
  • 130g All-purpose flour
  • 2g Baking powder
  • 20g Chocolate chip

ffdesszzq

Nutella Milk Jam

  • 10g Cocoa powder
  • 170g Warm whipping cream
  • 60g Sugar
  • 50g Nutella
  • 330g Milk

Choco cake sheet

  • 155g Egg
  • 110g Sugar
  • 10g Corn syrup
  • 2g Vanilla extract
  • 100g Cake flour
  • 10g Cocoa powder
  • 28g Melted unsalted butter
  • 45g Milk

Glaze

  • 50g Dark chocolate
  • 40g Nutella
  • 10g Corn syrup
  • 120g Whipping cream
  • 3g Cocoa powder
  • 3g Gelatin sheet

ffdesszzq

  • 100g Oatmeal
  • 2 Bananas
  • 1 Egg
  • 30g Sugar
  • 1g Salt
  • 3g Vanilla extract
  • 50g Dark couverture chocolate
  • 30g Milk
  • 30g Cocoa powder
  • 3g Baking powder
  • Ganache (40g Dark chocolate + 30g Whipping cream)
  • Chocolate chip

ffdesszzq

Joconde Sponge Cake

  • 150g Egg
  • 120g Almond powder
  • 115g Powdered sugar
  • 3g Vanilla extract
  • 20g Plain flour
  • Meringue (150g egg white + 40g sugar + a pinch of Salt)
  • 25g Melted unsalted butter

Ganache

  • 130g Chocolate
  • 130g Whipping cream
  • 20g Corn syrup
  • 2g Gelatin sheet

Coffee Buttercream

  • 65g Egg yolk
  • 1g Salt
  • 135g Sugar
  • 3g Instant coffee powder
  • 50g Water
  • 270g Unsalted butter
  • Coffee Syrup (100g hot water + 65g sugar + 4g instant coffee powder)
  • 50g Chocolate
  • 10g Vegetable oil

ffdesszzq

  • 60g Unsalted butter
  • 20g Sugar
  • 1/8ts Salt
  • 10g Egg
  • 20g Orange marmalade
  • 1/2ts Vanilla extract
  • 110g Cake flour
  • 40g Egg white
  • 55g Sugar
  • 1/4ts Vanilla extract, Lemon juice
  • Food coloring (orange, white)
  • Ganache (30g chocolate + 20g whipping cream)
  • Sprinkle

ffdesszzq

  • 135g All-purpose flour
  • 20g Almond powder
  • 1g Salt
  • 90g Cold unsalted butter
  • 40g Cold water
  • 30g Unsalted butter
  • 20g Powdered sugar
  • 25g Egg
  • 1g Vanilla extract
  • 30g Almond powder
  • 5g Cake flour
  • 15g crushed Oreo cereal
  • 140g Cream cheese
  • 30g Sugar
  • 40g Egg
  • 2g Vanilla extract
  • 25g Whipping cream
  • 6g Cake flour

ffdesszzq

  • 20g White chocolate
  • 80g Hot whipping cream
  • 200g Cream cheese
  • 10g Sugar
  • 30g Condensed milk
  • 20g Plain Yogurt
  • 3g Lemon juice
  • 2g Vanilla extract
  • 1 Egg white
  • 10g crushed Oreo (without cream)
  • 65g Dark chocolate
  • 30g Unsalted butter
  • 15g Whipping cream
  • 10g Plain Yogurt
  • 1 Egg
  • 20g crushed Oreo (without cream)

ffdesszzq

Oreo cream cheese mousse

  • 100g Cream cheese
  • 25g Sugar
  • 40g Plain Yogurt
  • 1/4ts Vanilla extract
  • 2g Leaf gelatine
  • 80g Whipped cream
  • 3g crushed Oreo

Choco tart sheet

  • 30g Unsalted butter
  • 20g Powdered sugar
  • a pinch of Salt
  • 10g Egg yolk
  • 45g Cake flour
  • 5g Cocoa powder
  • 13g Almond Powder

ffdesszzq

  • 50g Almond powder
  • 40g Powdered sugar
  • 40g Egg white
  • 40g Sugar
  • Food coloring (blue, black)
  • 1 Egg yolk
  • 10g Sugar
  • 25g Milk
  • 60g Unsalted butter
  • 1/8ts Vanilla bean paste
  • 25g Oreo cookie cream
  • 5g crushed Oreo (without cream)

ffdesszzq

  • 10 Oreos
  • 17g Egg yolk
  • 3g Sugar
  • 2g Vanilla extract
  • 40g Egg white
  • 20g Sugar
  • 40g Plain flour
  • 50g Warm water
  • 2g Instant coffee powder
  • 8g Sugar
  • 200g Cold mascarpone cheese
  • 20g Sugar
  • 200g Cold whipping cream

ffdesszzq

  • Puff pastry
  • 105g Cream cheese
  • 135g Mascarpone Cheese
  • 90g Whipping cream
  • 50g Egg
  • 35g Sugar powder
  • 8g Cake flour
  • 10g Egg + 1/2ts Milk

ffdesszzq

  • 155g Egg
  • 90g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 30g Unsalted butter
  • 45g Milk
  • 100g Cake flour
  • Food coloring (red, white)
  • 1 Peach
  • 150g Water
  • 50g Sugar
  • 200g Whipped cream (+20g sugar)
  • 50g Decorative whipped cream (+5g sugar)

ffdesszzq

Peach Cheesecake

  • 1 Peach (350g)
  • 120g Water
  • 30g Sugar
  • 5g Lemon juice
  • 25g Water + 5g Gelatin
  • 125g Cream cheese
  • 30g Sugar
  • 2g Vanilla extract
  • 3g Lemon juice
  • 195g Peach puree
  • 70g Heavy cream
  • Food coloring (red, white)
  • 80g Whole wheat biscuits
  • 35g Melted unsalted butter
  • 30g Water+ 6g Gelatin
  • 250g Cream cheese
  • 60g Sugar
  • 3g Vanilla extract
  • 5g Lemon juice
  • 40g Plain yogurt
  • 150g Heavy cream
  • 25g Water+ 5g Gelatin
  • 100g Peach syrup
  • 50g Whipped heavy cream (+5g sugar)

Cream Cheese Sand Cracker

  • Cream cheese
  • Cracker
  • Cranberry
  • Condensed milk

ffdesszzq

  • 1 Peach
  • 30g Sugar
  • 200g Water
  • 40g Unsalted butter
  • 70g Powdered sugar
  • 1 Egg
  • 3g Vanilla extract
  • 5g Lemon juice
  • 185g Cake flour
  • 10g Honey
  • Food coloring (red, white)

ffdesszzq

  • 2 Eggs
  • 85g Sugar
  • 1g Salt
  • 15g Honey
  • 3g Vanilla extract
  • 10g Lemon juice
  • 1 Lemon zest
  • 85g Cake flour
  • 20g Almond powder
  • 4g Baking powder
  • 100g Melted unsalted butter
  • 40g Cream cheese
  • 25g Whipping cream
  • 8g Sugar
  • 80g Peach

ffdesszzq

Jelly

  • 150g Peach flavored drink
  • 15g Sugar
  • 5g Gelatin sheet (or 4g Powdered gelatin)
  • Pink food coloring

Mousse

  • 40g Egg yolk
  • 65g Sugar
  • 2g Vanilla extract
  • 175g Hot milk
  • 10g Gelatin sheet (or 9g Powdered gelatin)
  • 190g Whipped cream (whipped 60%)
  • 135g Ground peach
  • Sponge cake sheet

ffdesszzq

  • 2 Peaches
  • 300g Sweet white bean paste
  • 150g Glutinous rice flour
  • 70g Sugar
  • 1g Salt
  • 220g Hot milk
  • Red food coloring

ffdesszzq

  • 135g Plain flour
  • 20g Almond powder
  • 1g Salt
  • 90g Cold unsalted butter
  • 40g Cold water
  • 250g Peach
  • 70g Sugar
  • 60g Unsalted butter
  • 40g Powdered sugar
  • 1 Egg
  • 2g Vanilla extract
  • 60g Almond powder
  • 10g Cake flour

ffdesszzq

  • 120g Unsalted butter
  • 110g Peanut butter
  • 140g Brown sugar
  • 1 Egg
  • 220g All-purpose flour
  • 4g Baking powder
  • 5g Baking soda

ffdesszzq

  • 200g Pineapple
  • 25g Sugar
  • a pinch of Salt
  • 3g Corn starch
  • 10g Honey
  • 6g Gelatin sheet (or Powdered gelatin)
  • 340g Cream cheese
  • 70g Powdered sugar
  • 90g Plain Yogurt
  • 3g Vanilla extract
  • 140g Whipped cream (whipped up 50%)
  • 18cm Chocolate sponge cake sheet

ffdesszzq

  • 50g Milk
  • 25g Vegetable oil
  • a pinch of Salt
  • 3 Egg yolks
  • 40g Sugar
  • 2g Vanilla extract
  • 80g Cake flour
  • 2g Baking powder
  • 1g Baking soda

Meringue:

  • 3 egg whites
  • 40g sugar

Whipped cream:

  • 150g whipping cream
  • 15g sugar

Whipped pink cream:

  • 50g whipping cream
  • 5g sugar
  • red food coloring a little
  • Sprinkle

ffdesszzq

  • 135g Plain flour
  • 20g Almond powder
  • 2g Cocoa powder
  • 1g Salt
  • 90g Cold unsalted butter
  • 40g Cold water
  • 350g Pomegranate
  • 100g Sugar
  • 5g Lemon juice
  • 40g Unsalted butter
  • 25g Powdered sugar
  • 35g Egg
  • 2g Vanilla extract
  • 40g Almond Powder
  • 7g Cake flour
  • 75g Cold whipping cream
  • 150g Cold cream cheese
  • 45g Pomegranate syrup
  • 25g Pomegranate syrup
  • 10g Warm water
  • 1g Gelatin

ffdesszzq

Ladyfinger Sheet

  • 2 Egg whites
  • 40g Sugar
  • 2 Egg yolks
  • 2g Vanilla extract
  • 90g Plain flour
  • 3g Corn starch

Pomegranate Syrup

  • 150g Pomegranate
  • 40g Sugar

Cream

  • 80g Cream cheese
  • 20g Sugar
  • 30g Plain Yogurt
  • 2g Vanilla extract
  • 80g Whipped cream (whipped up 50%)

ffdesszzq

  • 170g Boiled potato
  • 90g Hot water
  • 30g Sugar
  • 3g Salt
  • 200g Dry glutinous rice flour
  • 80g Cream cheese
  • 50g Condensed milk
  • 100g Whipping cream

ffdesszzq

  • 90g Unsalted butter
  • 30g Sugar
  • 2 Egg yolks
  • 2g Vanilla extract
  • 90g Cake flour
  • 5g Baking powder
  • Meringue (2 egg whites + 40g sugar)
  • 40g Steamed sweet pumpkin
  • 240g Cold cream cheese
  • 35g Sugar
  • 25g Steamed sweet pumpkin
  • 120g Whipped cream (whipped up 50%)
  • 180g White chocolate
  • 70g Whipping cream
  • 10g Unsalted butter
  • 40g Condensed milk
  • 6g Gelatin
  • Food coloring (white, orange, brown)

ffdesszzq

  • 320g Cream cheese
  • 40g Sugar
  • 1 Egg
  • 2g Vanilla extract
  • 27g Cornstarch
  • 4 Whole eggs
  • 230g Sugar
  • 2g Vanilla extract
  • 150g Vegetable oil
  • 120g Milk
  • 14g Baking powder
  • Lemon zest
  • 360g All-purpose flour

ffdesszzq

  • 5 Eggs (about 250g)
  • 125g Sugar
  • 4g Vanilla extract
  • 30g Unsalted butter
  • 40g Milk
  • 140g Cake flour
  • Food coloring
  • (x2)
  • 550g Heavy cream + 55g Sugar
  • 300g Heavy cream + 30g Sugar
  • Sugar syrup

ffdesszzq

  • Ramen
  • 280g Boiled potato (about 3 potatoes)
  • 3g Salt
  • 50g Potato starch
  • Pepper, Parsley
  • Mozzarella cheese

ffdesszzq

Coque

  • 40g Egg white
  • 40g Sugar
  • Food coloring (red, black)
  • 50g Almond powder
  • 40g Powdered sugar

Filling

  • 10g Egg yolk
  • 10g Sugar
  • 5g Corn starch
  • 50g Hot milk
  • Vanilla bean paste
  • 30g Unsalted butter
  • 30g Raspberry jam

ffdesszzq

  • 40g crushed Oreo (without cream)
  • 15g Melted unsalted butter
  • 140g Cream cheese
  • 40g Sugar
  • 10g Plain Yogurt
  • 2g Vanilla extract
  • 2g Lemon juice
  • 1 Egg
  • 20g Whipping cream
  • 3g Cake flour
  • 7g Red rice flour
  • 2g Cocoa powder

ffdesszzq

  • 3 Boiled eggs
  • 2T Mayonnaise
  • 1T Relish
  • 1t Whole-grain mustard
  • 1/2t Sugar
  • 1/8t Salt
  • Pepper
  • 2 Salt butter roll
  • 2 Sliced cheddar cheese
  • Parsley

ffdesszzq

  • 15cm sponge cake sheet
  • 300g Whipping cream (whipped 50%)
  • 130g Peanut Butter
  • Food coloring (Brown)
  • Sugar syrup
  • Strawberry
  • Chocolate
  • Whipped cream (red, white)

ffdesszzq

  • Shine muscat
  • Lemon
  • Kiwi
  • Watermelon
  • Sugar

ffdesszzq

  • 40g Water + 8g Gelatin
  • 150g Water
  • 25g Sugar
  • 10g Lemon juice
  • Shine muscat
  • 210g Egg (about 4 eggs)
  • 120g Sugar
  • 4g Vanilla extract
  • 35g Unsalted butter
  • 40g Milk
  • 115g Cake flour
  • 250g Heavy cream
  • 65g Sugar
  • 400g Cream cheese
  • Cointreau

ffdesszzq

  • 60g Unsalted butter
  • 25g Powdered sugar
  • a pinch of Salt
  • 1/4ts Vanilla extract
  • 90g Cake flour
  • 35g Walnut
  • Powdered sugar

ffdesszzq

  • 150g Bread flour
  • 150g All-purpose flour
  • 35g Sugar
  • 5g Salt
  • 5g Dry yeast
  • 1 Egg
  • 140g Milk
  • 35g Melted unsalted butter
  • Melted unsalted butter
  • Sugar
  • Powdered sugar
  • Strawberry jam

ffdesszzq

  • 250g Cream cheese
  • 35g Melted unsalted butter
  • 45g Egg yolk
  • 10g Sugar
  • 10g Corn starch
  • 125g Hot milk
  • 2g Vanilla extract
  • 5g Lemon juice
  • 80g Egg white
  • 45g Sugar
  • 1 Sponge cake sheet

ffdesszzq

  • 2 Egg yolks
  • 2g Vanilla extract
  • 50g Warm milk
  • 15g Melted unsalted butter
  • 40g Cake flour
  • 1g Baking powder
  • a pinch of Salt
  • 2 Egg whites
  • 40g Sugar

ffdesszzq

  • 160g Whole wheat biscuits
  • 75g Melted unsalted butter
  • 300g Cream cheese
  • 90g Sugar
  • 1g Salt
  • 100g Sour cream
  • 10g Lemon juice
  • 2 Eggs
  • 3g Vanilla bean paste
  • 20g Cornstarch
  • 90g Whipping cream
  • 50g Whipping cream
  • 12g Sugar
  • 70g Sour cream

ffdesszzq

  • 80g Eggs
  • 60g Sugar
  • 1g Salt
  • 5g Vanilla extract
  • 20g Condensed milk
  • 150g Cake flour
  • 6g Baking powder
  • 110g Milk
  • 10g Melted unsalted butter

ffdesszzq

  • 190g Egg
  • 130g Sugar
  • 13g Corn syrup
  • 3g Vanilla extract
  • 120g Cake flour
  • 33g Melted unsalted butter
  • 53g Milk
  • 250g Strawberry

Whipped cream:

  • 300g whipping cream
  • 30g sugar
  • Sugar syrup

ffdesszzq

  • 100g Egg
  • 65g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 25g Unsalted butter
  • 25g Milk
  • 75g Cake flour
  • 2g Baking powder
  • 5g Strawberry or Raspberry powder
  • 150g Cold whipping cream
  • 45g Sugar
  • 300g Cold cream cheese
  • 4 Strawberries

ffdesszzq

  • 400g Frozen strawberry
  • 80g Sugar
  • 10g Lemon juice
  • 80g Whole wheat biscuits
  • 35g Melted unsalted butter
  • 6g Gelatin + 30g Water
  • 250g Cream cheese
  • 30g Sugar
  • 3g Vanilla extract
  • 130g Strawberry puree
  • 200g Heavy cream
  • 120g Strawberry puree
  • 4g Gelatin + 20g Water

ffdesszzq

  • 150g Cream cheese
  • 25g Sugar
  • 60g Sour Cream
  • 48g Strawberry puree
  • 1/2ts Vanilla extract
  • 3g Leaf gelatine
  • 120g Whipped cream
  • 3~4 Strawberry
  • 1g Leaf gelatine
  • 15cm sponge cake sheet
  • 150g Warm water
  • 40g Sugar
  • 4g Leaf gelatine
  • A sliced strawberry

ffdesszzq

  • 3 Eggs
  • 90g Sugar
  • 3g Vanilla extract
  • 25g Unsalted butter
  • 30g Milk
  • 12g Cocoa powder
  • 75g Cake flour
  • 150g White couverture chocolate
  • 60g Whipping cream
  • 60g Cold whipping cream
  • 250g Cold whipping cream
  • Strawberry
  • 240g Dark couverture chocolate
  • 150g Whipping cream

 

ffdesszzq

Choco tart sheet

  • 60g Unsalted butter
  • 40g Powdered sugar
  • a pinch of Salt
  • 20g Egg yolk
  • 90g Cake flour
  • 10g Cocoa powder
  • 25g Almond powder

Almond Cream

  • 30g Unsalted butter
  • 25g Powdered sugar
  • 30g Egg
  • 1/4ts Vanilla extract
  • 30g Almond powder
  • 5g Cake flour

Ganache

  • 50g Dark chocolate
  • 25g Whipping cream
  • 12g Unsalted butter
  • Strawberry
  • Powdered sugar

ffdesszzq

  • Strawberry
  • Melted white chocolate
  • 180g Glutinous rice flour
  • 15g Cocoa powder
  • 50g Sugar
  • a pinch of Salt
  • 250g Milk
  • 5g Vegetable oil

ffdesszzq

  • 10g Dried strawberry
  • 3 Eggs
  • 80g Sugar
  • a pinch of Salt
  • 2g Vanilla extract
  • 30g Unsalted butter
  • 35g Whipping cream
  • 90g Cake flour
  • 3g Baking powder
  • about 5 Strawberries
  • Whipped cream (150g whipping cream + 15g sugar)

ffdesszzq

  • 4 Eggs
  • 50g Sugar
  • a pinch of Salt
  • 200g Cake flour
  • 100g Almond milk
  • 400g Milk
  • 70g Melted unsalted butter
  • Strawberry
  • Whipped cream (350g whipping cream + 35g sugar)

ffdesszzq

  • 3 Eggs
  • 35g Sugar
  • a pinch of Salt
  • 150g Cake flour
  • 370g Milk
  • 50g Melted unsalted butter
  • 150g Cold mascarpone cheese
  • 45g Sugar
  • 300g Whipped cream (whipped up 50%)
  • Strawberry
  • Whipped cream (150g whipping cream + 15g sugar)
  • Dried strawberry
  • Powdered sugar

ffdesszzq

  • 4 Eggs
  • 3g Vanilla extract
  • 50g Sugar
  • 1g Salt
  • 200g Cake flour
  • 500g Milk
  • 70g Melted unsalted butter
  • 250g Heavy cream
  • 100g Strawberry jam
  • 25g Melted strawberry chocolate
  • 25g Heavy cream
  • 80g Heavy cream

ffdesszzq

  • 4 Eggs
  • 50g Sugar
  • 1g Salt
  • 3g Vanilla extract
  • 200g Cake flour
  • 20g Almond powder
  • 500g Milk
  • 70g Melted unsalted butter
  • Red food coloring
  • 220g Strawberry
  • 100g White couverture chocolate
  • 30g Whipping cream
  • 300g Cold whipping cream
  • 10g Sugar
  • 100g Cold whipping cream
  • 10g Sugar

ffdesszzq

  • 40g Melted unsalted butter + 48g Milk
  • 10g Cocoa powder
  • Meringue (4 egg white + 80g sugar)
  • 4 Egg yolk
  • 1/2ts Vanilla extract
  • 100g Cake flour
  • 1/2ts Baking powder
  • Ganache (300g dark chocolate + 150g whipping cream + 40g unsalted butter)
  • Whipped cream (120g whipping cream + 12g sugar)
  • Sugar syrup
  • Strawberry

ffdesszzq

  • 190g Egg
  • 110g Sugar
  • 13g Honey
  • 2g Vanilla extract
  • 35g Unsalted butter
  • 55g Milk
  • 115g Cake flour
  • 10g Green tea powder
  • 70g Whipped cream_whipped up 50% (+10g sugar)
  • 4g Green tea powder
  • Sugar syrup
  • 300g Whipped cream (+30g sugar)

ffdesszzq

  • 24g Unsalted butter
  • 20g Powdered sugar
  • 1/8ts Vanilla extract
  • 24g Egg
  • 24g Almond powder
  • 4g Cake flour
  • Tart sheet dough (I used 1/4 quantity of tart sheet dough)

Whipped cream:

  • 50g whipping cream
  • 5g sugar

Whipped strawberry cream:

  • 120g whipping cream
  • 40g strawberry jam

ffdesszzq

  • 40g Crushed Lotus Cookies
  • 15g Melted unsalted butter
  • 50g Milk
  • 15g Sugar
  • 2g Corn starch
  • 1/4ts Vanilla bean paste
  • 2g Gelatin sheet (or Powdered gelatin)
  • 50g Whipped cream (whipped 50~60%)
  • 5 Strawberries
  • 60g Strawberry puree
  • 30g Water
  • 2g Gelatin sheet (or Powdered gelatin)

ffdesszzq

  • 95g Egg
  • 65g Sugar
  • 7g Corn syrup
  • 2g Vanilla extract
  • 60g Cake flour
  • 17g Melted unsalted butter
  • 30g Milk
  • 80g Cream cheese
  • 20g Plain Yogurt
  • 2g Vanilla extract
  • 40g Strawberry jam
  • 1g Melted gelatin sheet (or Powdered gelatin)
  • 65g Whipped cream (whipped 50%)

Coffee syrup:

  • 30g water
  • 5g sugar
  • 2g instant coffee powder
  • Strawberry jam

ffdesszzq

Cake sheet:

  • 5 Eggs
  • 125g Sugar
  • 5g Vanilla extract
  • 40g Unsalted butter
  • 45g Milk
  • 145g Cake flour

Strawberry puree:

  • 300g Frozen strawberry
  • 60g Sugar
  • 5g Lemon juice
  • 4g Gelatin + 20g Water
  • 50g Heavy cream

Yogurt Mousse:

  • 100g Greek yogurt
  • 45g Sugar
  • 5g Lemon juice
  • 2g Vanilla extract
  • 4g Gelatin + 20g Water
  • 200g Heavy cream
  • Strawberry
  • 100g Whipped heavy cream (+10g sugar)

ffdesszzq

  • 155g Egg
  • 110g Sugar
  • 10g Corn syrup
  • 2g Vanilla extract
  • 100g Cake flour
  • 28g Melted unsalted butter
  • 45g Milk
  • Whipped cream (150g whipping cream + 15g sugar)
  • 135g White chocolate
  • 60g Whipping cream
  • White food coloring
  • Plain yogurt

Fruits:

  • kiwi
  • dragon fruit
  • mango
  • blueberry
  • raspberry

ffdesszzq

  • 2 Egg yolks
  • 35g Sugar
  • 12g Cornstarch
  • 200g Hot milk
  • 1/8ts Vanilla bean paste
  • 3 Eggs
  • 100g Sugar
  • 2g Vanilla extract
  • 10g Milk
  • 90g Plain flour
  • 30g Corn starch
  • 120g Almond powder
  • 100g Powdered sugar
  • 15g Water
  • 25g Honey
  • Food coloring (white, red)
  • 130g Custard Cream
  • 100g Whipping cream (+10g sugar)
  • 40g Raspberry jam

ffdesszzq

  • 5 Tangerines
  • 220g Tangerine
  • 15g Sugar
  • 150g Boiled tangerine
  • 4g Gelatin sheet (or Powdered gelatin)
  • 90g Plain Yogurt
  • 45g Sugar
  • 2g Vanilla extract
  • 3g Gelatin sheet (or Powdered gelatin)
  • 180g Whipped cream (whipped 50%)
  • 50g Boiled tangerine
  • 10g Sugar
  • 2g Gelatin sheet (or Powdered gelatin)
  • 60g Whipping cream
  • 1 Sponge cake sheet

ffdesszzq

  • 155g Egg
  • 110g Sugar
  • 10g Corn syrup
  • 2g Vanilla extract
  • 100g Cake flour
  • 28g Melted unsalted butter
  • 45g Milk

Whipped raspberry cream:

  • 400g whipping cream
  • 80g raspberry jam
  • Raspberry jam
  • Sugar syrup

ffdesszzq

  • 50g Almond powder
  • 40g Powdered sugar
  • 40g Egg white
  • 40g Sugar
  • Coffee Essence
  • 50g Dark chocolate
  • 25g Whipping cream
  • 1g Instant coffee powder
  • 25g Cold mascarpone cheese
  • 5g Sugar
  • 25g Whipped cream (whipped up 70%)
  • Cocoa powder

ffdesszzq

  • 15g Cream cheese
  • 10g Unsalted butter
  • 15g Milk
  • 1 Egg yolk
  • 20g Cake flour
  • Meringue (2 egg whites + 20g sugar + 2g lemon juice)
  • 50g Cold mascarpone cheese
  • 10g Sugar
  • 50g Whipping cream
  • Cocoa powder

ffdesszzq

  • Tomato
  • Basil
  • 2 Whole eggs
  • Salt and Pepper
  • 1 Tortilla
  • Tomato sauce
  • Mozzarella cheese

ffdesszzq

  • 2 Apples
  • 50g Sugar
  • 1g Cinnamon powder
  • 5g Lemon juice
  • 3 Tortillas
  • Egg
  • Bread crumbs
  • Cinnamon sugar

ffdesszzq

  • 100g Butter
  • 60g Sugar
  • 1/2ts Vanilla extract
  • 27g Egg
  • 200g Cake flour
  • 100g Sugar
  • 45ml Water
  • 37.5ml Corn syrup
  • Rainbow Sprinkle
  • Chocolate pen (white, dark)
  • Sugar art pen

ffdesszzq

Berry sauce

  • 120g Frozen strawberry
  • 100g Blueberry
  • 60g Frozen raspberry
  • 40g Sugar
  • 15g Rum

Cream

  • 50g Egg yolk
  • 65g Sugar
  • 20g Water
  • 340g Mascarpone cheese
  • 280g Whipping cream
  • 20 Ladyfinger cookies
  • Cocoa powder

ffdesszzq

Oreo Crust

  • 60g Crushed Oreo (Cream x)
  • 20g Melted butter

Dark chocolate mousse

  • 45g Dark chocolate
  • 30g Whipping cream
  • 1g Leaf gelatine
  • 40g Whipped cream

Milk chocolate mousse

  • 45g Milk Chocolate
  • 30g Whipping cream
  • 1g Leaf gelatine
  • 40g Whipped cream

White chocolate mousse

  • 45g White chocolate
  • 20g Whipping cream
  • 1/2ts Honey
  • 1g Leaf gelatine
  • 50g Whipped cream
  • 1/4ts Vanilla bean paste

ffdesszzq

  • 75g Egg white
  • 100g Sugar
  • 2g Vanilla extract
  • 2g Lemon juice
  • Food coloring (red, blue, purple)

ffdesszzq

  • 2 Egg yolks
  • 30g Sugar
  • 100g Condensed milk
  • 5g Corn starch
  • 150g Hot milk
  • 10g Vanilla bean paste
  • 250g Heavy cream
  • 200g Glutinous rice powder (Dry)
  • 80g Sugar
  • 2g Salt
  • 250g Hot water
  • Sponge cake sheet

ffdesszzq

  • 3g Gelatin sheet (or Powdered gelatin)
  • 20g Egg yolk
  • 15g Sugar
  • 70g Hot Milk
  • 1/8ts Vanilla bean paste
  • 70g Whipped cream (whipped up 50%)
  • 30g Almond powder
  • 20g Powdered sugar
  • 5g Plain flour
  • Meringue (1 egg white + 20g sugar)
  • 2g Vanilla extract
  • 70g White chocolate
  • 25g Warm whipping cream
  • 2g Gelatin sheet (or Powdered gelatin)
  • White food coloring

ffdesszzq

  • 4 Egg yolk
  • 30g Sugar
  • 25g Cake flour
  • 35g Unsalted butter
  • 165g Milk
  • 1/4ts Vanilla bean paste
  • Meringue (4 egg white + 40g sugar)

ffdesszzq

  • 2 Egg yolk
  • 15g Sugar
  • 25ml Vegetable oil
  • 40ml Milk
  • 47g Cake flour
  • Meringue (2 Egg white + 20g Sugar)
  • Whipped cream (120g Whipping cream + 12g Sugar)

ffdesszzq

  • Orange
  • Kiwi
  • Strawberry
  • 4 White bread
  • Whipped cream (300g whipping cream + 30g sugar)

ffdesszzq

  • 200g Cream cheese
  • 150g Unsweetened plain yogurt
  • 50g Sugar
  • 1 Egg
  • 2g Vanilla extract
  • 30g Cornstarch
  • Lemon zest
  • Fruit jam

ffdesszzq

  • Vanilla
  • 240g Unsalted butter
  • 120g Powdered sugar
  • 3g Salt
  • 35g Egg yolk
  • 5g Vanilla extract
  • 280g Cake flour
  • 150g Almond powder
  • + 40g Cranberry
  • 10g Dried strawberry
  • 3 Oreos
  • Chocolate
  • 80g Unsalted butter
  • 40g Powdered sugar
  • 1g Salt
  • 15g Egg yolk
  • 2g Vanilla extract
  • 80g Cake flour
  • 10g Cocoa powder
  • 50g Almond powder
  • 40g Sliced almond
  • Green tea
  • 80g Unsalted butter
  • 40g Powdered sugar
  • 1g Salt
  • 15g Egg yolk
  • 2g Vanilla extract
  • 80g Cake flour
  • 10g Green tea powder
  • 50g Almond powder
  • 40g Chocolate chip

ffdesszzq

  • 90g Unsalted butter
  • 20g Peanut butter
  • 50g Brown sugar
  • 1g Salt
  • 10g Honey
  • 1 Egg
  • 2g Vanilla extract
  • 140g Cake flour
  • 80g Almond flour
  • 2g Baking powder

ffdesszzq

  • 150g Unsalted butter
  • 120g Powdered sugar
  • 1g Salt
  • 40g Egg
  • 2g Vanilla extract
  • 270g Cake flour
  • 30g Almond Powder
  • 1g Baking Powder
  • Food coloring (red, green, black)
  • 200g Apple
  • 70g Sugar
  • 5g Lemon juice
  • Chocolate chip

ffdesszzq

  • 6~7 Potatoes
  • 2g Salt
  • 15g Sugar
  • 10g Parmesan cheese powder
  • 10g Garlic powder
  • Chili powder
  • Parsley
  • 20g Unsalted butter
  • 20g Olive oil
  • 20g Cornstarch
  • 250g Mozzarella cheese
  • Grana Padano cheese

ffdesszzq

  • Canned corn (sweet corn)
  • Mayonnaise
  • Parsley
  • Bread
  • Bell pepper
  • Olive oil
  • Salt
  • Tomato sauce
  • Mozzarella cheese

ffdesszzq

  • 30g Lemon juice
  • 37g Water
  • 20g Sugar
  • 8g Cornstarch
  • 7g Unsalted butter
  • Lemon zest
  • 1/2 Egg yolk
  • Sponge cake sheet batter
  • Whipped blueberry cream (320g whipping cream + 20g sugar + 90g blueberry puree)
  • Lemon
  • Blueberry
  • Sugar syrup

ffdesszzq

  • 150g Cream cheese
  • 10g Sugar
  • 2 Egg yolks
  • 2g Vanilla extract
  • 30g Plain yogurt
  • 60g Whipping cream
  • 40g Cake flour
  • 2 Egg whites
  • 50g Sugar

ffdesszzq

  • 30g Unsalted butter
  • 25g Sugar
  • 10g Egg
  • 1g Vanilla extract
  • 65g Cake flour
  • 15g Dark chocolate
  • 40g Unsalted butter
  • 30g Sugar
  • 10g Egg
  • 55g Cake flour
  • 10g Cocoa powder
  • 1g Baking powder
  • A little baking soda

ffdesszzq

  • 120g Dark chocolate
  • 95g Unsalted butter
  • 50g Sugar
  • a pinch of Salt
  • 45g Whipping cream
  • 2 Egg
  • 60g Plain flour
  • 2.5g Baking powder
  • 10g Cocoa powder
  • Pepero stick
  • Melted chocolate

ffdesszzq

  • 120g Sugar
  • 30g Brown sugar
  • 85g Water
  • 90g Warm milk
  • 2g Earl Gray Powder
  • 2 Eggs
  • 140g Condensed milk
  • 5g Vanilla extract
  • 190g Whipping cream
  • 2 Egg yolks
  • 15g Sugar
  • 1/8ts Salt
  • 2g Vanilla extract
  • 35g Milk
  • 20g Vegetable oil
  • 50g Cake flour
  • 1g Baking powder
  • 1g Baking soda
  • 2g Earl Gray Powder
  • Meringue (2 egg whites + 30g sugar)
  • Tapioca Pearl

ffdesszzq

  • 100g Unsalted butter
  • 50g Powdered sugar
  • 25g Egg
  • 2g Vanilla extract
  • 140g Cake flour
  • 100g Unsalted butter
  • 60g Powdered sugar
  • 25g Egg
  • 2g Vanilla extract
  • 110g Cake flour
  • 20g Cocoa powder
  • 50g Dark chocolate
  • 25g Whipping cream

ffdesszzq

  • 130g Sugar
  • 25g Water
  • 20g Hot water
  • 5 Apples
  • 40g Sugar
  • 1g Salt
  • 10g Cornstarch
  • 1g Cinnamon powder

ffdesszzq

Coque

  • 50g Almond powder
  • 40g Powdered sugar
  • 40g Egg white
  • 40g Sugar
  • Brown food coloring

Caramel

  • 45g Sugar
  • 15g Water
  • 140g Warm whipping cream
  • 15g Unsalted butter

ffdesszzq

  • 150g Unsalted butter
  • 120g Powdered sugar
  • 1g Salt
  • 1 Egg (about 50g)
  • 3g Vanilla extract
  • 280g Cake flour
  • 30g Almond powder
  • 1g Baking powder
  • 3g Cocoa powder
  • 3g Black cocoa powder
  • 10g Cake flour
  • 25g Powdered sugar
  • 5g Egg white
  • 3g Lemon juice
  • Black food coloring

ffdesszzq

  • 200g Cream cheese
  • 40g Sugar
  • 1 Egg
  • 1/4ts Vanilla extract
  • 1/2ts Lemon juice
  • 40g Dark Chocolate
  • 8 Biscuits

ffdesszzq

  • 410g Boiled potato
  • Onion
  • Paprika
  • Parsley
  • 10g Unsalted butter
  • 1/2 tsp Salt
  • Pepper
  • 1/2 Tbsp Whole grain mustard
  • 2 Tbsp Mayonnaise
  • 1/2 tsp Lemon juice
  • 1 tsp Sugar
  • 50g Sweetcorn
  • 8 Eggs
  • Cheddar and Mozzarella Cheese
  • Grana Padano cheese

ffdesszzq

  • 50g Unsalted butter
  • 40g Powdered sugar
  • a pinch of Salt
  • 1 Egg yolk
  • 1/4ts Vanilla extract
  • 100g Cake flour
  • 25g Cheese powder

ffdesszzq

  • 60g Unsalted butter
  • 50g Brown sugar
  • 15g Egg
  • 30g Starch syrup
  • 110g All-purpose flour
  • 2g Cinnamon powder
  • 1g Ginger powder
  • 2g Baking powder
  • 2g Baking soda
  • 40g Dark brown sugar

ffdesszzq

  • 130g Egg
  • 30g Sugar
  • a pinch of Salt
  • 2g Vanilla extract
  • 120g Cake flour
  • 10g Cocoa powder
  • 310g Milk
  • 45g Melted unsalted butter

Whipped cream:

  • 250g whipping cream
  • 25g sugar

ffdesszzq

Caramel

  • 120g Sugar
  • 65g Water

Flan

  • 2 Eggs
  • 155g Condensed milk
  • 5g Vanilla extract
  • 190g Whipping cream
  • 90g Milk

Choco chiffon cake

  • 1 Egg yolk
  • 10g Sugar
  • a pinch of Salt
  • 2g Vanilla extract
  • 20g Milk
  • 10g Vegetable oil
  • 22g Cake flour
  • 5g Cocoa powder
  • 1g Baking powder
  • 1g Baking soda
  • Meringue (1 egg white + 15g sugar)

ffdesszzq

  • 100g Unsalted butter
  • 90g Brown sugar
  • 30g Black sugar
  • 1 Egg
  • 2g Vanilla extract
  • 100g Cake flour
  • 100g Plain flour
  • 2g Baking powder
  • 1g Baking soda
  • 1g Salt
  • 90g Dark chocolate
  • 50g Chocolate chip

ffdesszzq

  • 80g Unsalted butter
  • 70g Sugar
  • 1g Salt
  • 2 Eggs
  • 160g Cake flour
  • 30g Dark cocoa powder
  • 4g Baking powder
  • 70g Whipping cream
  • 70g Chocolate chip

ffdesszzq

  • 200g Cake flour
  • 20g Cocoa powder
  • 20g Sugar
  • 1g Salt
  • 5g Baking powder
  • 80g Cold unsalted butter
  • 1 Egg yolk
  • 80g Milk
  • 80g Chocolate chip

ffdesszzq

  • 2 Eggs
  • 25g Sugar
  • 0.5g Salt
  • 90g Cake flour
  • 10g Cocoa powder
  • 10g Almond flour
  • 250g Warm milk
  • 2g Vanilla extract
  • 35g Melted unsalted butter
  • 50g Dark couverture chocolate
  • 50g Whipping cream
  • 80g Whipped cream (+8g Sugar)
  • Marshmallow
  • Chocolate chip
  • Almond

ffdesszzq

  • 3 Eggs
  • 2 Egg yolks
  • 80g Sugar
  • 30g Honey
  • 3g Vanilla extract
  • 30g Unsalted butter
  • 40g Milk
  • 100g Cake flour
  • 15g Cocoa powder

ffdesszzq

Coque

  • 50g Almond powder
  • 40g Powdered sugar
  • 4g Cocoa Powder
  • 2g Black Cocoa Powder
  • 40g Egg white
  • 40g Sugar

Ganache

  • 120g Chocolate
  • 80g Whipping cream
  • 10g Unsalted butter

ffdesszzq

  • 155g Egg
  • 100g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 30g Unsalted butter
  • 45g Milk
  • 100g Cake flour
  • 10g Cocoa powder
  • 2 Egg yolks
  • 30g Sugar
  • a pinch of Salt
  • 3g Vanilla extract
  • 4g Gelatin sheet
  • 200g Mascarpone Cheese
  • 150g Whipped cream (whipped up 60%)
  • 5 Ladyfinger cookies
  • Coffee (75g water + 10g sugar + 3g instant coffee powder)

ffdesszzq

  • 22g Unsalted butter
  • 25g Water
  • 25g Milk
  • 1g Salt
  • 1g Sugar
  • 28g Cake flour
  • 50g Egg
  • Cocoa powder
  • Whipped choco cream (100g whipping cream + 10g sugar + 6g cocoa powder)
  • Meringue (1 egg white + 40g sugar + 1/4ts vanilla extract)

ffdesszzq

  • 60g Crushed Lotus Cookies
  • 25g Melted unsalted butter
  • 150g Cream cheese
  • 35g Sugar
  • 60g Plain Yogurt
  • 2g Vanilla extract
  • 4g Melted gelatin sheet (or 3g Powdered gelatin)
  • 120g Whipped cream (whipped 50~60%)
  • 90g Bottled coconut
  • 90g Mashed banana
  • Yellow food coloring

ffdesszzq

  • 70g Cream cheese
  • 20g Powdered sugar
  • 5g Corn starch
  • 5g Lemon juice
  • 100g Dark couverture chocolate
  • 60g Unsalted butter
  • 70g Sugar
  • 1g Salt
  • 1 Egg
  • 3g Vanilla extract
  • 20g All-purpose flour
  • 10g Cocoa powder

ffdesszzq

  • 35g Unsalted butter
  • 85g Dark chocolate
  • 165g Milk
  • 4 Egg yolks
  • 20g Cake flour
  • 5g Cocoa powder
  • 3g Vanilla extract
  • Meringue (4 egg whites + 40g sugar)

ffdesszzq

  • 35g Unsalted butter
  • 25g Sugar
  • 35g Cake flour
  • 3g Cocoa powder
  • 2 Egg yolks
  • 35g Sugar
  • 12g Cornstarch
  • 200g Hot milk
  • 2g Vanilla bean paste
  • 100g Dark couverture chocolate
  • 150g Heavy cream
  • 30g Unsalted butter
  • 0.5g Salt
  • 35g Water
  • 35g Milk
  • 40g Cake flour
  • 5g Cocoa powder
  • 75g Eggs
  • Melted dark chocolate for coating

ffdesszzq

  • 155g Egg
  • 90g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 20g Unsalted butter
  • 30g Milk
  • 40g Cream cheese
  • 90g Cake flour
  • 160g Cream cheese
  • 40g Sugar
  • 2g Vanilla extract
  • 1 Egg
  • 30g Whipping cream
  • 5g Cake flour
  • 3g Gelatin sheet
  • 150g Cold Mascarpone cheese
  • 30g Sugar
  • 2g Vanilla extract
  • 150g Whipped cream (whipped up 60%)

ffdesszzq

Mango jelly

  • 70g Mango puree
  • 30g Water
  • 3g Gelatin sheet (or Powdered gelatin)

Dragon fruit jelly

  • 150g Dragon fruit
  • 20g Sugar
  • 3g Gelatin sheet (or Powdered gelatin)

Mango Cheesecake

  • 200g Cream cheese
  • 25g Sugar
  • 35g Sour Cream
  • 2g Vanilla extract
  • 5g Lemon juice
  • 60g Mango puree
  • 4g Gelatin sheet (or 3g Powdered gelatin)
  • 120g Whipped cream (whipped 50%)
  • 1 Sponge cake sheet

ffdesszzq

  • 155g Egg
  • 110g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 28g Unsalted butter
  • 45g Milk
  • 100g Cake flour
  • Red food coloring
  • 3 Figs
  • 50g Sugar
  • Whipped cream (250g whipping cream + 25g sugar)
  • Decorative whipped cream (50g whipping cream + 5g sugar)

ffdesszzq

  • 100g Unsalted butter
  • 85g Egg white (about 3 eggs)
  • 75g Sugar
  • 0.5g Salt
  • 12g Honey
  • 35g Almond flour
  • 40g All-purpose flour

ffdesszzq

  • 155g Egg
  • 110g Sugar
  • 11g Corn syrup
  • 3g Vanilla extract
  • 94g Cake flour
  • 11g Cocoa powder
  • 28g Melted unsalted butter
  • 45g Milk
  • 200g Unsalted butter
  • 265g Powdered sugar
  • 25g Whipping cream
  • 7g Vanilla extract
  • Red food coloring

ffdesszzq

  • Green Grape
  • Blueberry
  • Tangerine
  • Strawberry
  • 150g Water
  • 300g Sugar
  • 50g Corn syrup

ffdesszzq

  • 140g Garlic
  • 190g Olive oil
  • Crushed red pepper
  • Parsley (or your favorite herb)
  • Baguette
  • Sun-dried tomato
  • Parmesan cheese powder
  • Pepper

ffdesszzq

  • 2 Egg whites
  • 100g Sugar
  • 3g Vanilla extract
  • Dusting Pearl Powder (Silver, Jade, Purple)

ffdesszzq

  • Grape mousse
  • 35g Plain Yogurt
  • 10g Sugar
  • 1/2ts Vanilla extract
  • 20g Grape puree
  • 1g Leaf gelatine
  • 25g Whipped cream

Grape jelly

  • 66g Grape Jelly
  • 30g Water

Dacquoise

  • Meringue (65g egg white + 20g sugar)
  • 52g Almond Powder
  • 35g Powdered sugar
  • 12g Cake flour
  • Whipped cream (100g whipping cream + 20g grape puree)

ffdesszzq

  • 135g Butter
  • 75g Sugar
  • 3 Egg yolk
  • 135g Cake flour
  • 7g Baking powder
  • 3g Earl Gray Powder
  • Meringue (3 egg white + 30g sugar)
  • Whipped cream (120g whipping cream + 12g sugar)
  • Grapefruit

ffdesszzq

  • 35g Crushed Lotus Cookies
  • 15g Melted unsalted butter
  • 25g White chocolate
  • 25g Hot milk
  • 1g Gelatin sheet (or Powdered gelatin)
  • Vanilla bean paste
  • 40g Whipped cream (whipped 50%)
  • 30g Egg yolk
  • 15g Sugar
  • 60g Hot milk
  • 15g White chocolate
  • 4g Gelatin sheet (or 3g Powdered gelatin)
  • 3g Green tea powder
  • 135g Whipped cream (whipped 50%)
  • 10g Hot whipping cream
  • 2g Green tea powder
  • 30g White chocolate
  • 7g Corn syrup
  • 1g Gelatin sheet (or Powdered gelatin)

ffdesszzq

  • 30g Crushed Lotus Cookies
  • 15g Melted unsalted butter
  • 1 Egg yolk
  • 35g Sugar
  • 5g Corn starch
  • 2g Vanilla extract
  • 120g Warm milk
  • 3g Green tea powder
  • 15g Warm water
  • 5g Gelatin sheet (or 4g Powdered gelatin)
  • 120g Whipped cream (whipped 50~60%)
  • Raspberry jam
  • 30g White chocolate
  • 20g Whipping cream
  • 3g Green tea powder
  • 1g Gelatin sheet (or Powdered gelatin)

ffdesszzq

  • 6 slices of Bread
  • Strawberry jam
  • 8 sliced Cheese
  • 8 sliced Ham
  • 3 Eggs
  • Bread crumb
  • Cooking oil, Butter

ffdesszzq

  • 1 Egg
  • 30g Sugar
  • 1g Salt
  • 100g Milk
  • 2g Vanilla extract
  • 100g Cake flour
  • 2g Baking powder
  • 15g Melted unsalted butter
  • 3 Eggs
  • Salt and Pepper
  • Green onion
  • 3 sliced Ham
  • 6 sliced Cheese

ffdesszzq

  • 1 Egg yolk
  • 25g Melted unsalted butter
  • 3g Vanilla extract
  • 240g Milk
  • 100g Plain flour
  • 20g Corn starch
  • 3g Baking powder
  • 1g Baking soda
  • 1/8ts Salt
  • 1/8ts Cinnamon Powder
  • Meringue (1 egg white + 30g sugar)

ffdesszzq

  • 85g Cream cheese
  • 30g Unsalted butter
  • 65g Milk
  • 3 Egg yolks
  • 35g Cake flour
  • 10g Corn starch
  • 2g Vanilla extract
  • 3 Egg whites
  • 55g Sugar

ffdesszzq

  • Meringue (3 egg white + 60g sugar)
  • 3 Egg yolk
  • 1/4ts Vanilla extract
  • 83g Cake flour
  • 1/4ts + 1/8ts Baking powder
  • 30g Melted unsalted butter
  • 34g Milk
  • 60g Chocolate
  • 50g Whipping cream
  • 8g Unsalted butter
  • Raspberry jam
  • Coconut powder

ffdesszzq

Lemon curd

  • 150g Water
  • 120g Lemon juice
  • 90g Sugar
  • 35g Corn starch
  • 30g Unsalted butter
  • 35g Egg yolk

Lemon cake sheet

  • 170g Warm milk + 8g Lemon juice
  • 75g Unsalted butter
  • 100g Sugar
  • 75g Egg
  • 1/2ts Vanilla extract
  • 190g Cake flour
  • 1g Salt
  • 4g Baking soda + 8g Lemon juice
  • Lemon zest
  • Whipped cream (100g whipping cream + 10g sugar)

ffdesszzq

Coque

  • 50g Almond powder
  • 40g Powdered sugar
  • 40g Egg white
  • 40g Sugar
  • Food coloring (Yellow, White)

Lemon buttercream

  • 20g Egg yolk
  • 20g Sugar
  • 10g Corn starch
  • 30g Lemon juice
  • 70g Hot milk
  • 80g Unsalted butter
  • 30g Powdered sugar
  • Melted white chocolate

ffdesszzq

  • 15cm Choco sponge cake sheet
  • 140g Cream cheese
  • 20g Sugar
  • 1 Egg
  • 40g Whipping cream
  • 50g Melted dark chocolate
  • 4g Cake flour
  • 60g Mascarpone Cheese
  • 20g Sugar
  • 25ml Water
  • 1 Egg yolk
  • 4g Leaf gelatine
  • 140g Whipped cream

ffdesszzq

  • 140g Egg
  • 85g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 25g Unsalted butter
  • 40g Milk
  • 1g Instant coffee powder
  • 90g Cake flour
  • 30g Crushed Lotus Cookies

Whipped cream:

  • 300g whipping cream
  • 20g sugar
  • 30g Crushed Lotus Cookies
  • Sugar syrup

ffdesszzq

  • 350g ground mango
  • 60g Sugar
  • 8g Lemon juice
  • 5g Gelatin sheet
  • 270g Mango puree
  • 90g Whipped cream (whipped 60%)
  • 250g Warm coconut milk
  • 15g Sugar
  • 5g Gelatin sheet
  • 80g Mango puree
  • 40g Sugar
  • 80g Corn syrup
  • 6g Gelatin sheet
  • 56g Whipping cream
  • 80g Melted white chocolate
  • 1 Sponge cake sheet

ffdesszzq

  • 250g Bread flour
  • 40g Sugar
  • 4g Dry yeast
  • 3g Salt
  • 1 Egg
  • 110g Warm milk
  • 30g Melted unsalted butter
  • 50g Unsalted butter
  • 70g Sugar
  • 1 Egg
  • 2g Vanilla extract
  • 140g Cake flour
  • 0.5g Baking powder

ffdesszzq

  • 4 Eggs
  • 100g Sugar
  • 15g Honey
  • 5g Vanilla extract
  • 35g Unsalted butter
  • 55g Milk
  • 120g Cake flour
  • Melon
  • Whipped cream (270g whipping cream + 27g sugar)
  • Whipped cream (100g whipping cream + 10g sugar + green food coloring)
  • Decorative whipped cream (40g whipping cream + 4g sugar)

ffdesszzq

  • 80g Crushed Digestive cookie
  • 40g Melted unsalted butter
  • 380g Cream cheese
  • 35g Unsalted butter
  • 115g Sugar
  • 75g Plain yogurt
  • 80g Egg
  • 10g Egg yolk
  • 1/2ts Vanilla extract
  • 5g Lemon juice
  • Meringue (2 egg white + 80g sugar + 1/2ts vanilla extract)

ffdesszzq

  • 80g Almond flour
  • 75g Powdered sugar
  • 60g Egg white
  • 55g Sugar
  • Blue food coloring
  • 80g Milk
  • 50g Heavy cream
  • 5g Cornstarch
  • 20g Sugar
  • 100g Unsalted butter
  • 30g Powdered sugar
  • 30g Heavy cream
  • 30g Condensed milk
  • 5g Vanilla extract

ffdesszzq

  • 60g Butter
  • 40g Sugar powder
  • 1 Egg yolk
  • 1/4ts Vanilla extract
  • 75g Cake flour
  • 5g Cocoa powder
  • 20g Almond Powder
  • White, dark chocolate
  • Mixed Peel (Dried Fruit)

ffdesszzq

  • 4 Eggs
  • 50g Sugar
  • 1g Salt
  • 3g Vanilla extract
  • 200g Cake flour
  • 500g Milk
  • 70g Melted unsalted butter
  • 90g Heavy cream
  • 20g Sugar
  • 110g Cream cheese
  • 80g Heavy cream
  • 20g Sugar
  • 100g Cream cheese
  • 4g Strawberry powder
  • 80g Heavy cream
  • 20g Sugar
  • 100g Cream cheese
  • 10g Cocoa powder

ffdesszzq

  • 250g Bread flour
  • 30g Sugar
  • 3g Salt
  • 4g Dry yeast
  • 1 Egg
  • 180g Warm milk
  • 20g Melted unsalted butter
  • 70g Powdered sugar
  • 20g Milk

ffdesszzq

  • 200g Bread flour
  • 20g Sugar
  • 2g Salt
  • 3g Dry yeast
  • 120g Milk
  • 30g Unsalted butter
  • 200g Mozzarella cheese

ffdesszzq

  • 250g Cream cheese
  • 65g Sugar
  • 50g Plain yogurt
  • 4g Vanilla extract
  • 5g Lemon juice
  • 5g Gelatin
  • 150g Whipped heavy cream (whipped up 50%)
  • Green grape
  • 85g Crushed digestive cookies
  • 40g Melted unsalted butter
  • 250g Water
  • 40g Sugar
  • 8g Lemon juice
  • 12g Gelatin

ffdesszzq

  • 60g Warm water
  • 20g Honey
  • 2g Gelatin sheet
  • 70g Crushed digestive cookie
  • 35g Melted unsalted butter
  • 1 Egg yolk
  • 25g Water
  • 35g Sugar
  • 20g Honey
  • 150g Mascarpone cheese
  • 6g Gelatin sheet
  • 5g Lemon juice
  • 300g Whipped cream (whipped up 60%)

ffdesszzq

  • 50g Crushed digestive cookies
  • 25g Melted unsalted butter
  • 75g Dark chocolate
  • 55g Heavy cream
  • 2g Gelatin
  • 75g Whipped heavy cream (whipped up 50%)
  • 90g Cream cheese
  • 25g Honey
  • 2g Melted gelatin
  • 50g Whipped heavy cream (whipped up 50%)
  • Yellow food coloring

ffdesszzq

  • 50g crushed Oreo (without cream)
  • 15g Melted unsalted butter
  • 150g Cream cheese
  • 40g Sugar
  • 25g Plain Yogurt
  • 2g Vanilla extract
  • 2g Gelatin sheet (or Powdered gelatin)
  • 100g Whipped cream (whipped 50%)
  • 25g Cocoa Powder
  • 70g Warm whipping cream

ffdesszzq

  • 150g Raspberry
  • 50g Sugar
  • 5ml Lemon juice
  • 90g Digestive cookies
  • 45g Melted unsalted butter
  • 6g Gelatin sheet
  • 300g Cream cheese
  • 55g Sugar
  • 2g Vanilla extract
  • 5g Lemon juice
  • 180g Whipped cream (whipped up 50%)

ffdesszzq

  • 80g Whole wheat biscuits
  • 5g Cocoa powder
  • 40g Melted unsalted butter
  • 8g Gelatin
  • 40g Water
  • 450g Cream cheese
  • 50g Sugar
  • 4g Vanilla bean paste
  • 100g White couverture chocolate
  • 250g Whipping cream
  • 70g Milk couverture chocolate
  • 70g Dark couverture chocolate
  • Ganache (20g Dark chocolate + 20g Whipping cream)

ffdesszzq

  • 90g Crushed lotus cookies
  • 40g Melted unsalted butter
  • 3 Egg yolks
  • 15g Sugar
  • 2g Vanilla extract
  • 135g Whipping cream
  • 200g Dark chocolate
  • 135g Whipped cream_whipped up 50% (+30g powdered sugar)
  • 50g Dark chocolate
  • 50g Whipping cream

ffdesszzq

  • 450g Milk
  • 150g Whipping cream
  • 50g Sugar
  • 1/8ts Vanilla bean paste
  • 2g Agar powder
  • 100g Sugar
  • 50g Water
  • 50g Warm whipping cream

ffdesszzq

  • Meringue (3 egg white + 80g sugar)
  • 3 Egg yolk
  • 2g Vanilla extract
  • 13g Honey
  • 135g Plain flour
  • 7g Baking powder
  • 95g Milk
  • 40g Melted butter

ffdesszzq

  • 150g Dark chocolate
  • 40g Unsalted butter
  • 1 Egg
  • 55g Brown sugar
  • 1g Salt
  • 50g Nutella
  • 3g Vanilla extract
  • 60g Plain flour
  • 2g Baking powder
  • 1g Baking soda
  • 75g Unsalted butter
  • 55g Sugar
  • 1g Salt
  • 25g Egg
  • 2g Vanilla extract
  • 150g Cake flour

ffdesszzq

  • 155g Egg
  • 90g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 30g Unsalted butter
  • 45g Milk
  • 100g Cake flour
  • 20g Warm milk
  • 10g Cocoa powder
  • 70g Nutella

ffdesszzq

  • 85g Cold water
  • 5g Sugar
  • 3g Salt
  • 200g All-purpose flour
  • 45g Cold unsalted butter
  • 100g Unsalted butter (for filling)
  • 10g Pistachio
  • 60g Nutella

ffdesszzq

  • 2 Egg whites
  • 60g Sugar
  • 2 Egg yolks
  • 2g Vanilla extract
  • 55g Cake flour
  • 15g Dark cocoa powder
  • 25g Melted unsalted butter
  • 30g Milk
  • 200g Whipping cream
  • 50g Sugar
  • 400g Cream cheese
  • 50g Oreo powder
  • Oreo

ffdesszzq

  • 2 Egg yolks
  • 30g Sugar
  • a pinch of Salt
  • 1/4ts Vanilla bean paste
  • 3g Gelatin sheet (or Powdered gelatin)
  • 150g Cream cheese
  • 150g Whipped cream (whipped 50%)
  • Oreo (without cream)
  • 100g Water + 15g Sugar + 4g Instant coffee powder

Whipped cream:

  • 150g whipping cream
  • 15g sugar

ffdesszzq

  • 2 Egg whites
  • 110g Sugar
  • 1/2ts Vanilla extract, Lemon juice
  • Food coloring

ffdesszzq

  • Canned white peaches
  • 150g Cream cheese
  • 40g Sugar
  • 2g Vanilla extract
  • 1 Egg
  • 30g Whipping cream
  • 5g Cake flour
  • 100g Mascarpone cheese
  • 20g Sugar
  • 2g Vanilla extract
  • 2g Gelatin sheet
  • 80g Whipped cream (whipped up 50%)
  • 100g White peaches
  • 4g Dried strawberries
  • Chocolate sponge cake sheet

ffdesszzq

  • 2 Egg yolks
  • 5g Sugar
  • 2g Vanilla extract
  • 30g Milk
  • 20g Vegetable oil
  • 37g Cake flour

Meringue:

  • 2 egg whites
  • 35g sugar
  • 2g corn starch
  • Red, white food coloring a little
  • Peach

Whipped cream:

  • 150g whipping cream
  • 15g sugar

Decorative whipped cream:

  • 70g whipping cream
  • 7g sugar
  • Chopped pistachio

ffdesszzq

  • 167g Warm milk + 8g Lemon juice
  • 75g Unsalted butter
  • 100g Sugar
  • 75g Egg
  • 1/2ts Vanilla extract
  • 190g Cake flour
  • 2g Red rice flour
  • 1g Salt
  • 4g Baking soda + 8g Lemon juice
  • 400g Cold cream cheese
  • 300g Whipped cream
  • 120g Raspberry jam
  • Sugar syrup
  • Melted white chocolate
  • Ritter sport chocolate
  • Peach flavored jelly
  • Sprinkle

ffdesszzq

  • 150g Cake flour
  • 15g Sugar
  • a pinch of Salt
  • 5g Baking powder
  • 50g Cold unsalted butter
  • 40g Egg
  • 25g Milk

ffdesszzq

  • 195g Cake flour
  • 135g Cold unsalted butter
  • 45g Cold water
  • 5g Sugar
  • 1g Salt
  • 3 Egg yolks
  • 70g Sugar
  • 10g Corn starch
  • 200g Whipping cream
  • 100g Milk
  • 1/8ts Vanilla bean paste

ffdesszzq

  • 300g Unsalted butter
  • 300g Sugar
  • 3g Salt
  • 6 Eggs
  • 10g Vanilla extract
  • 300g Cake flour
  • 6g Baking powder
  • 80g Milk

ffdesszzq

  • 115g Warm milk
  • 5g Lemon juice
  • 50g Unsalted butter
  • 80g Sugar
  • 1g Salt
  • 1 Egg
  • 3g Vanilla extract
  • 135g Cake flour
  • 5g Cocoa powder
  • Red food coloring
  • 5g Lemon juice
  • 3g Baking soda
  • 65g Unsalted butter
  • 55g Powdered sugar
  • 135g Cream cheese

ffdesszzq

  • 300g Water
  • 8g Agar powder
  • 450g Sugar
  • 10g Rose syrup
  • Red food coloring

ffdesszzq

  • 2 Egg yolks
  • 10g Sugar
  • 2g Vanilla extract
  • Meringue (2 egg whites + 40g sugar)
  • 50g Cake flour
  • 5g Gelatin sheet
  • 150g Mascarpone cheese
  • 60g Sugar
  • 85g Plain Yogurt
  • 4g Vanilla extract
  • 210g Whipped cream (whipped up 60%)
  • Strawberry
  • 120g Water + 25g Sugar + 3g Gelatin sheet

ffdesszzq

  • 90g Strawberry jam
  • 50g Warm milk
  • 2g Gelatin sheet (or Powdered gelatin)
  • 150g Cream cheese
  • 40g Sugar
  • 25g Plain Yogurt
  • 2g Vanilla extract
  • 5g Lemon juice
  • 3g Gelatin sheet (or Powdered gelatin)
  • 90g Whipped cream (whipped up 50%)
  • Sponge cake sheet

ffdesszzq

  • 3 Egg yolks
  • 40g Sugar
  • 3g Vanilla extract
  • 25g Melted unsalted butter
  • 45g Milk
  • 10g Cocoa powder
  • 3 Egg whites
  • 60g Sugar
  • 100g Cake flour
  • 35g Dark chocolate
  • 15g Milk
  • 80g Whipped cream (whipped up 60%)
  • 80g Whipped cream (+8g sugar)

ffdesszzq

  • 155g Egg
  • 100g Sugar
  • 2g Vanilla extract
  • 10g Honey
  • 30g Unsalted butter
  • 45g Milk
  • 90g Cake flour
  • 15g Cocoa powder
  • 100g Whipped cream_whipped up 50% (+10g sugar)
  • 10g Cocoa powder
  • 4 Strawberries
  • Sugar syrup
  • 80g Whipped cream (+8g sugar)
  • Whipped chocolate cream (150g whipping cream + 20g sugar + 15g cocoa powder)

ffdesszzq

  • 190g Egg
  • 120g Sugar
  • 13g Honey
  • 3g Vanilla extract
  • 55g Unsalted butter
  • 35g Milk
  • 110g Cake flour
  • 15g Cocoa powder
  • 350g Whipping cream
  • 70g Condensed milk
  • Strawberry

ffdesszzq

  • 75g Egg
  • 40g Sugar
  • 0.5g Salt
  • 50g Condensed milk
  • 3g Vanilla extract
  • 55g Cake flour
  • 25g Almond powder
  • 3g Baking powder
  • 75g Melted unsalted butter
  • 3g Dried strawberry
  • 100g Strawberry white chocolate
  • 70g White chocolate
  • Red food coloring

ffdesszzq

  • 90g Cold water
  • 3g Salt
  • 5g Sugar
  • 100g All-purpose flour
  • 100g Bread flour
  • 40g Cold unsalted butter
  • 80g Unsalted butter (for filling)
  • 1 Egg yolk
  • 20g Sugar
  • 2g Vanilla bean paste
  • 6g Cornstarch
  • 100g Warm milk
  • 5g Unsalted butter
  • 8 Strawberries
  • 50g Cold whipping cream
  • 5g Sugar

ffdesszzq

  • 90g Unsalted butter
  • 50g Sugar
  • 2 Egg yolk
  • 2g Vanilla extract
  • 84g Cake flour
  • 6g Matcha powder
  • 5g Baking powder
  • Meringue (2 egg white + 20g sugar)
  • Strawberry
  • Whipped cream (70g whipping cream + 7g sugar)
  • Decorative whipped cream_whipped 50% (50g whipping cream + 5g sugar)

ffdesszzq

  • 250g Cake flour
  • 8g Baking powder
  • 15g Sugar
  • 3g Salt
  • 80g Cold unsalted butter
  • 80g Cold milk
  • 40g Unsalted butter
  • 40g Sugar

ffdesszzq

  • 90g Unsalted butter
  • 15g Powdered sugar
  • a pinch of Salt
  • 18g Egg yolk
  • 2g Vanilla extract
  • 115g Plain flour
  • 10g Almond powder
  • 15g Corn starch
  • 300g Pineapple
  • 35g Sugar
  • a pinch of Salt
  • 35g Honey

ffdesszzq

  • 150g Unsalted butter
  • 75g Cream cheese
  • 100g Sugar
  • a pinch of Salt
  • 150g Egg
  • 1/2ts Vanilla extract
  • 1ts Coffee Essence
  • 165g Plain flour
  • 8g Cocoa powder
  • 4g Baking powder
  • Whipped cream (75g whipping cream + 15g sugar)
  • 100g Cold cream cheese

ffdesszzq

  • 110g Unsalted butter
  • 50g Brown sugar
  • 1 Egg
  • 120g Plain flour
  • 2g Baking powder
  • 1g Baking soda
  • 1g Salt
  • 45g Cheddar cheese
  • 45g Cream cheese
  • 100g Mozzarella cheese

ffdesszzq

  • 170g Drink
  • 4g Agar powder
  • 230g Sugar

ffdesszzq

  • 3 Egg yolks
  • 30g Sugar
  • a pinch of Salt
  • 2g Vanilla extract
  • 50g Milk
  • 25g Vegetable oil
  • 50g Cake flour
  • 15g Cocoa powder
  • 2g Baking powder
  • 1g Baking soda

Meringue:

  • 3 egg whites
  • 50g sugar

Whipped cream:

  • 120g whipping cream
  • 12g sugar

Whipped choco cream:

  • 120g whipping cream
  • 12g sugar
  • 10g cocoa powder

ffdesszzq

  • 1/8 Onion
  • 310g Sweet canned corn
  • 100g Mozzarella cheese
  • 1 Tbsp Sugar
  • 3 Tbsp Mayonnaise
  • Parsley
  • Butter
  • 6 slices of Bread

ffdesszzq

Mango puree

  • 250g Mango
  • 50g Sugar
  • 5g Lemon juice

Chocolate mousse

  • 50g Dark chocolate
  • 15g Whipping cream
  • 1g Gelatin sheet (or Powdered gelatin)
  • 50g Whipped cream (whipped 50%)

Mango mousse

  • 80g Warm mango puree
  • 2g Gelatin sheet (or Powdered gelatin)
  • 30g Whipped cream (whipped 50%)

Crust

  • 80g Crushed Lotus Cookies
  • 25g Melted unsalted butter

Mango Cheesecake

  • 150g Cream cheese
  • 15g Powdered sugar
  • 30g Plain Yogurt
  • 2g Vanilla extract
  • 120g Mango puree
  • 4g Gelatin sheet (or 3g Powdered gelatin)
  • 150g Whipped cream (whipped 50%)

Decoration

  • 30g Warm mango puree
  • 30g Warm water
  • 2g Gelatin sheet (or Powdered gelatin)
  • 60g Mango

ffdesszzq

  • 120g Egg white (about four medium eggs)
  • 100g Sugar
  • 80g Egg yolk (about five medium eggs)
  • 80g Plain flour
  • 20g Vegetable oil
  • 16g Milk
  • 5g Vanilla extract
  • a pinch of Salt

ffdesszzq

  • 150g Unsalted butter
  • 100g Sugar
  • 35g Egg
  • 3g Vanilla extract
  • 240g Cake flour
  • 60g Almond flour
  • 1g Cocoa powder
  • 4g Cocoa powder
  • 4g Dark cocoa powder
  • Chocolate for coating

ffdesszzq

  • 70g Unsalted butter
  • 120g Cream cheese
  • 155g Sugar
  • 165g Egg
  • 5g Vanilla extract
  • 50g Milk
  • 120g All-purpose flour
  • 25g Cocoa powder
  • 6g Baking powder
  • 130g Almond
  • 150g Cream cheese
  • 45g Almond
  • 200g Chocolate for coating
  • 40g Vegetable oil

ffdesszzq

  • 1 Apple
  • 30g Sugar
  • Cinnamon powder
  • 5g Lemon juice
  • 50g Almond powder
  • 30g Cake flour
  • 30g Sugar
  • 30g Unsalted butter
  • 40g Crushed Digestive cookie
  • 15g Melted unsalted butter
  • 100g Cream cheese
  • 50g Plain Yogurt
  • 5g Lemon juice
  • 25g Powdered sugar
  • 1 Egg
  • 8g Cornstarch
  • 100g Whipping cream

ffdesszzq

  • 1 Apple
  • 40g Sugar
  • 2g Cornstarch
  • 5g Lemon juice
  • 50g Almond powder
  • 40g Powdered sugar
  • 2g Cocoa powder
  • 40g Egg white
  • 40g Sugar
  • 25g Unsalted butter
  • 20g Powdered sugar
  • 35g Cream cheese
  • 1/8ts Vanilla bean paste

ffdesszzq

Tart sheet

  • 120 Plain flour
  • 15g Almond powder
  • 7g Cocoa Powder
  • a pinch of Salt
  • 65g Cold unsalted butter
  • 2 Egg yolks

Filling

  • 200g Cream cheese
  • 25g Sugar
  • a pinch of Salt
  • 30g Unsalted butter
  • 70g Whipping cream
  • 20g Milk
  • 40g Dark Chocolate
  • 10g Corn starch
  • 5g Cocoa powder
  • 30g Lemon juice
  • 1 Egg
  • Meringue (1 egg white + 40g sugar + 1/4ts vanilla extract)

ffdesszzq

  • 350g Boiled potatoes
  • 15g Sugar
  • 2g Salt
  • 30g Unsalted butter
  • Pepper
  • 20g Whipping cream
  • Parmesan cheese powder
  • Chili powder
  • Parsley

ffdesszzq

  • 90g Unsalted butter
  • 50g Sugar
  • 2 Egg yolk
  • 1/4ts Vanilla extract
  • 85g Cake flour
  • 5g Cocoa powder
  • 5g Baking powder
  • Meringue (2 egg white + 20g sugar)
  • 2 Bananas
  • Ganache (100g dark chocolate + 50g whipping cream)
  • Whipped cream – White (50g whipping cream + 5g sugar), choco (50g whipping cream + 5g sugar + 3g cocoa powder)

ffdesszzq

  • 300g Cream cheese
  • 80g Sugar
  • 5g Corn starch
  • 2 Eggs
  • 5g Vanilla extract
  • 5g Lemon juice
  • 160g Heavy cream

ffdesszzq

  • 100g Cake flour
  • 15g Almond powder
  • a pinch of Salt
  • 65g Cold unsalted butter
  • 15g Cold water
  • 150g Blueberry
  • 30g Sugar
  • 9g Cornstarch
  • 5g Lemon juice
  • 70g Cream cheese
  • 10g Plain Yogurt
  • 1g Lemon juice
  • 20g Blueberry puree
  • 40g Whipped cream (whipped 50~60%)
  • 1g Melted gelatin sheet (or powdered gelatin)

Meringue:

  • 1 egg white
  • 40g sugar
  • 1/4ts vanilla extract

ffdesszzq

  • 155g Egg
  • 90g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 30g Unsalted butter
  • 45g Milk
  • 100g Cake flour
  • 200g Mango
  • 40g Sugar
  • 5g Lemon juice
  • 300g Unsalted butter
  • 250g Powdered sugar
  • 80g Whipping cream
  • 5g Vanilla extract
  • 7g Black Cocoa Powder
  • Food coloring (yellow, orange)
  • Mango

ffdesszzq

  • 120g Sugar
  • 40g Water
  • 20g Hot water
  • 400g Milk
  • 150g Whipping cream
  • 5 Eggs
  • 70g Sugar
  • 7g Vanilla extract

ffdesszzq

  • 75g Sugar
  • 45g Water
  • 2 Eggs
  • 100g Condensed milk
  • 150g Milk
  • 70g Whipping cream
  • 3g Vanilla extract

ffdesszzq

  • 2 Egg yolks
  • 35g Sugar
  • 2g Vanilla extract
  • 35g Vegetable oil
  • 65g Milk
  • 85g Cake flour
  • 2g Baking powder
  • 12g Cocoa powder
  • Meringue (2 egg whites + 35g sugar)
  • 150g Cream cheese
  • 20g Sugar
  • 30g Egg
  • 2g Vanilla extract
  • 6g Cornstarch

ffdesszzq

  • 200g Plain flour
  • 80g Powdered sugar
  • 30g Almond powder
  • 1g Salt
  • 100g Cold unsalted butter
  • 40g Egg
  • 200g Cream cheese
  • 35g Sugar
  • 70g Plain Yogurt
  • 2 Egg yolks
  • 5g Lemon juice
  • 2g Vanilla extract
  • 25g Cake flour
  • 40g Melted unsalted butter
  • 2 Egg whites
  • 50g Sugar
  • Apricot jam
  • Whipped cream
  • Grapes, blueberries

ffdesszzq

  • 3 Egg yolks
  • 35g Sugar
  • 2g Vanilla extract
  • 1/8ts Red rice flour
  • 50g Milk
  • 25g Vegetable oil
  • a pinch of Salt
  • 15g Cherry blossom syrup
  • 75g Cake flour
  • 2g Baking powder
  • 1g Baking soda

Meringue:

  • 3 egg whites
  • 40g sugar

Whipped cream:

  • 250g whipping cream
  • 25g sugar
  • red food coloring a little
  • Strawberry
  • Cherry Blossom

ffdesszzq

Cake sheet

  • 2 Egg yolks
  • 10g Sugar
  • 2g Vanilla extract
  • 30g Milk
  • 15g Vegetable oil
  • 30g Cake flour
  • 1g Baking powder
  • Meringue (2 egg whites + 30g sugar + 2g corn starch)
  • (x2)

White chocolate cream

  • 200g Whipped cream_whipped 50% (+10g sugar)
  • 55g Melted white chocolate
  • Chopped cherries

For decoration

  • Whipped pink cream (120g whipping cream + 12g sugar + red food coloring a little)
  • Decorative whipped cream (50g whipping cream + 5g sugar)
  • Cherry

ffdesszzq

  • 3 Egg white
  • 120g Powdered sugar
  • 1/4ts Vanilla extract
  • 40g Almond powder
  • 10g Corn starch
  • 100g Melted chocolate
  • Whipped cream (100g whipping cream + 10g sugar)
  • 1 Banana

ffdesszzq

  • 155g Egg
  • 90g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 30g Unsalted butter
  • 45g Milk
  • 90g Cake flour
  • 15g Cocoa powder
  • 3 Egg yolks
  • 40g Sugar
  • 20g Corn starch
  • 300g Hot milk
  • 70g Dark chocolate
  • 150g Glutinous rice flour
  • 10g Cocoa powder
  • 90g Sugar
  • 1g Salt
  • 225g Hot water

ffdesszzq

  • 68g Unsalted butter
  • 75g Water
  • 75g Milk
  • a pinch of Salt
  • 82g Cake flour
  • 8g Cocoa powder
  • 138g Egg
  • Whipped cream (350g whipping cream + 35g sugar)
  • Whipped choco cream (200g whipping cream + 20g sugar + 10g cocoa powder)

ffdesszzq

  • 15g Gelatin sheet
  • 200g Sugar
  • 80g Water
  • 150g Corn syrup
  • 3g Vanilla extract
  • 70g Melted chocolate
  • 50g Chocolate chip

ffdesszzq

  • 90g Crushed Digestive cookie
  • 3g Cocoa powder
  • 40g Melted unsalted butter
  • 3 Egg yolks
  • 15g Sugar
  • a pinch of Salt
  • 200g Ricotta cheese
  • 135g Melted chocolate
  • 25g Corn starch
  • Meringue (3 egg whites + 40g sugar + 2g vanilla extract)
  • 25g Chocolate chip

ffdesszzq

  • 75g Unsalted butter
  • 100g Sugar
  • 75g Egg
  • 1/2ts Vanilla extract
  • 175g Cake flour
  • 13g Red rice flour
  • 4g Cocoa Powder
  • 1g Salt
  • Buttermilk (167g warm milk + 8g lemon juice)
  • 4g Baking soda + 8g lemon juice
  • 400g Cold cream cheese
  • Whipped cream (300g whipping cream + 60g sugar)
  • Ganache (50g dark chocolate + 25g whipping cream + 0.5g leaf gelatine)
  • Gingerbread cookies
  • Sugar syrup
  • Rosemary

ffdesszzq

  • 2 Egg white
  • 100g Sugar
  • 1/2ts Vanilla extract
  • Food coloring (green)
  • Ganache (100g dark chocolate + 50g whipping cream)
  • Sprinkle

ffdesszzq

  • 4 Egg
  • 50g Sugar
  • a pinch of Salt
  • 200g Cake flour
  • 500g Milk
  • 70g Melted unsalted butter
  • 3g Coffee essence
  • 30g Melted dark chocolate
  • Whipped choco cream (150g Whipping cream + 15g sugar + 10g cocoa powder)
  • Whipped coffee cream (250g Whipping cream + 25g sugar + 5g coffee essence)

ffdesszzq

  • 15g Unsalted butter
  • 10g Milk
  • 50g Condensed milk
  • 3 Egg whites
  • 50g Sugar
  • 3 Egg yolks
  • 5g Vanilla extract
  • 60g Plain flour
  • Whipped condensed milk cream (75g whipping cream + 15g condensed milk)

ffdesszzq

  • 160g Cream cheese
  • 4 Egg yolks
  • 1 Egg
  • 60g Condensed milk
  • 45g Hot vegetable oil
  • 65g Plain flour
  • Meringue (4 egg whites + 70g sugar + 5g lemon juice)
  • 3g Vanilla extract

ffdesszzq

  • 60g Cream cheese
  • 40g Milk
  • 3 Egg yolks
  • 3g Vanilla extract
  • 30g Vegetable oil
  • 65g Cake flour
  • 1g Baking powder
  • 3 Egg whites
  • 3g Lemon juice
  • 65g Sugar
  • 20g Grana padano cheese

ffdesszzq

  • 100g Warm milk
  • 100g Cream cheese
  • 40g Egg yolk
  • 20g Sugar
  • a pinch of Salt
  • 40g Vegetable oil
  • 2g Vanilla extract
  • 82g Cake flour
  • 1g Baking powder
  • 1g Baking soda
  • Meringue (140g egg white + 40g sugar)
  • 200g Cold cream cheese
  • 150g Whipped cream_whipped up 60% (+30g sugar)

ffdesszzq

  • 80g Cream cheese
  • 100g Glutinous rice flour
  • 7g Cocoa powder
  • 60g Sugar
  • 0.5g Salt
  • 150g Hot water
  • 35g Milk
  • 15g Vegetable oil
  • 2g Vanilla extract
  • 30g Cake flour
  • 7g Cocoa powder
  • 135g Egg whites
  • 45g Sugar
  • 60g Dark chocolate
  • 30g Whipping cream

ffdesszzq

  • 35g Unsalted butter
  • 25g Sugar
  • 35g Cake flour
  • 30g Unsalted butter
  • 33g Water
  • 33g Milk
  • a pinch of Salt
  • 40g Cake flour
  • 75g Egg
  • 300g Cold cream cheese
  • 1/4ts Vanilla bean paste
  • Whipped cream (170g whipping cream + 35g sugar)

ffdesszzq

  • 2 Egg yolks
  • 35g Sugar
  • 12g Corn starch
  • 1/8ts Vanilla bean paste
  • 200g Hot milk
  • 30g Unsalted butter
  • 0.5g Salt
  • 33g Water
  • 33g Milk
  • 40g Cake flour
  • 70~75g Egg
  • Melted chocolate
  • Sprinkle

ffdesszzq

  • 3 Egg yolks
  • 55g Sugar
  • 20g Corn starch
  • 300g Hot milk
  • 5g Vanilla extract
  • 60g Unsalted butter
  • 1g Salt
  • 65g Milk
  • 65g Water
  • 80g Cake flour
  • 3 Eggs (about 140-150g)
  • 70g Unsalted butter
  • 20g Sugar
  • 150g Whipped heavy cream (whipped up 50%)

ffdesszzq

  • 35g Unsalted butter
  • 25g Sugar
  • 35g Cake flour
  • 4 Egg yolks
  • 70g Sugar
  • 25g Corn starch
  • 400g Hot milk
  • 1/4ts Vanilla bean paste
  • 30g Unsalted butter
  • a pinch of Salt
  • 33g Water
  • 33g Milk
  • 40g Cake flour
  • 75~85g Egg

ffdesszzq

Madeleine

  • 75g Egg
  • 20g Sugar
  • a pinch of Salt
  • 3g Vanilla extract
  • 15g Honey
  • 50g Cake flour
  • 15g Almond powder
  • 2g Baking powder
  • 75g Melted Butter
  • 1ts Lemon juice

cream

  • 1/4ts Vanilla bean paste
  • 70g (60℃) Hot whipping cream
  • 35g (60℃) Hot milk
  • 1 Egg yolk
  • 10g Sugar
  • 6g Cornstarch
  • Corn syrup
  • Sugar

ffdesszzq

  • 20g Almond powder
  • 20g Cake flour
  • 15g Sugar
  • 15g Unsalted butter
  • 90g Unsalted butter
  • 70g Sugar
  • 1g Salt
  • 60g Cream cheese
  • 90g Egg
  • 3g Vanilla extract
  • 80g Cake flour
  • 25g Cocoa powder
  • 3g Baking powder

ffdesszzq

  • 2 Egg yolks
  • 35g Sugar
  • 12g Cornstarch
  • 200g Hot milk
  • 1/8ts Vanilla bean paste
  • 10g Cold unsalted butter
  • 10g Sugar
  • 15g Cake flour
  • 15g Almond powder
  • 30g Unsalted butter
  • a pinch of Salt
  • 33g Water
  • 33g Milk
  • 40g Cake flour
  • 70~75g Egg
  • 150g Whipped cream_whipped up 50% (+15g sugar)

ffdesszzq

  • 100g Almond powder
  • 90g Cake flour
  • 60g Sugar
  • 75g Cold unsalted butter
  • 3 Egg yolks
  • 30g Vegetable oil
  • 1g Salt
  • 200g Greek yogurt
  • 2g Vanilla extract
  • 30g Cake flour
  • 15g Cornstarch
  • 3 Egg whites
  • 5g Lemon juice
  • 65g Sugar

ffdesszzq

  • 2 Cucumbers
  • 5g Salt
  • 10g Sugar
  • 10g Vinegar
  • 6 Eggs
  • Salt and Pepper
  • 300g Tofu
  • Crab stick
  • 4 sheets of Dried Seaweed

ffdesszzq

  • 1 Egg yolk
  • 20g Sugar
  • 7g Cornstarch
  • 100g Hot milk
  • 2g Vanilla bean paste
  • 75g Unsalted butter
  • 45g Powdered sugar
  • a pinch of Salt
  • 20g Egg
  • 2g Vanilla extract
  • 120g Cake flour
  • 30g Almond powder

ffdesszzq

  • 100g Dark couverture chocolate
  • 60g Whipping cream
  • 60g Nuts

(I used almonds, walnuts and pistachios)

  • 100g Unsalted butter
  • 80g Sugar
  • 2g Salt
  • 40g Egg
  • 3g Vanilla extract
  • 230g All-purpose flour
  • 1g Baking powder

ffdesszzq

Caramel

  • 150g Sugar
  • 85g Water

Flan

  • 2 Eggs
  • 155g Condensed milk
  • 5g Vanilla extract
  • 190g Whipping cream
  • 90g Milk

Chiffon cake

  • 2 Egg yolks
  • 20g Sugar
  • a pinch of Salt
  • 2g Vanilla extract
  • 35g Milk
  • 20g Vegetable oil
  • 50g Cake flour
  • 1g Baking powder
  • 1g Baking soda
  • Meringue (2 egg whites + 25g sugar)

ffdesszzq

  • 200g Dark chocolate
  • 80g Unsalted butter
  • 50g Milk
  • 50g Cocoa powder
  • 4 Eggs
  • 50g Sugar

ffdesszzq

  • 5 Eggs
  • 125g Sugar
  • 5g Vanilla extract
  • 40g Unsalted butter
  • 50g Milk
  • 145g Cake flour
  • Strawberry
  • Mango
  • Shine muscat
  • 300g Whipping cream
  • 25g Sugar
  • 60g Condensed milk
  • 500g Cream cheese

ffdesszzq

  • 270g Potato
  • 100g Carrot
  • about 3g Salt
  • Green onion
  • 100g Grilled chicken breast
  • 1 Egg
  • Pepper
  • 110g Potato starch
  • 1 Ketchup: 1 Mayonnaise: 0.5 Sriracha sauce

ffdesszzq

  • 100g Plain flour
  • 15g Almond powder
  • 40g Powdered sugar
  • a pinch of Salt
  • 50g Cold unsalted butter
  • 20g Egg
  • 80g Cream cheese
  • 25g Sugar
  • 60g Plain Yogurt
  • 5g Lemon juice
  • 1/8ts Vanilla bean paste
  • 2g Gelatin sheet (or Powdered gelatin)
  • 65g Whipped cream (whipped up 50%)

ffdesszzq

  • 130g Egg
  • 30g Sugar
  • a pinch of Salt
  • 2g Vanilla extract
  • 120g Cake flour
  • 7g Green tea powder
  • 310g Milk
  • 45g Melted unsalted butter
  • 85g White chocolate
  • 2g Green tea powder

Whipped cream:

  • 300g whipping cream
  • 15g sugar

ffdesszzq

  • 1 Egg yolk
  • 10g Sugar
  • 1g Vanilla extract
  • 1 Egg white
  • 20g Sugar
  • 25g Cake flour
  • 5g Green tea powder
  • 2g Corn starch
  • 1g Baking powder
  • 5g Sugar + 5g Powdered sugar
  • 50g Water
  • 8g Sugar
  • 3g Instant coffee powder
  • 1 Egg yolk
  • 30g Sugar
  • 1g Vanilla extract
  • 150g Mascarpone cheese
  • 100g Whipping cream

ffdesszzq

  • 135g Unsalted butter
  • 70g Sugar
  • 3 Egg yolks
  • 2g Vanilla extract
  • 120g Cake flour
  • 15g Cocoa powder
  • 7g Baking powder
  • Meringue (3 egg whites + 30g sugar)
  • 80g Dark chocolate
  • 40g Whipping cream
  • 1g Gelatin sheet
  • 25g Hazelnut
  • Whipped choco cream (150g whipping cream + 15g sugar + 15g cocoa powder)
  • Chocolate chip

ffdesszzq

  • 110g Unsalted butter
  • 45g Sugar
  • 45g Brown sugar
  • 1 Egg
  • 2g Vanilla extract
  • 140g Cake flour
  • 2g Baking soda
  • a pinch of Salt
  • 15g Cocoa powder
  • 30g Chocolate chip
  • Strawberry white chocolate
  • Strawberry Dice

ffdesszzq

  • 3 Egg
  • 50g Sugar
  • 80g Plain flour
  • 1/4ts Cinnamon powder
  • 70g Milk
  • 50g Melted unsalted butter
  • Sliced almond
  • 2.5~3 Apple
  • Sliced almond

ffdesszzq

  • 45g Cold water
  • 3g Sugar
  • a pinch of Salt
  • 75g Cake flour
  • 75g Bread flour
  • 100g Cold unsalted butter
  • 15g Egg white
  • 45g Powdered sugar
  • 5g Cake flour
  • 2g Lemon juice
  • 30g Apricot jam

ffdesszzq

  • 90g Unsalted butter
  • 85g Sugar
  • 2 Eggs
  • 2g Vanilla extract
  • 110g Plain flour
  • 45g Unsalted butter
  • 45g Sugar
  • 1 Egg
  • 1g Vanilla extract
  • 20g Whipping cream
  • 50g Plain flour
  • 7g Cocoa powder

ffdesszzq

  • 230g Mascarpone Cheese
  • 45g Sugar
  • 2g Vanilla bean paste
  • 4g Leaf gelatine
  • 185g Whipped cream
  • 3g Coffee Essence
  • 15g Melted dark chocolate
  • 18 Ladyfinger cookies
  • 200ml Espresso + 15g sugar
  • Cocoa powder

ffdesszzq

  • 100g Butter biscuit
  • 45g Melted unsalted butter
  • 1/3 Lemon
  • 15g Sugar
  • 300g Cream cheese
  • 80g Sugar
  • 10g Plain flour
  • 80g Plain Yogurt
  • 15g Lemon juice
  • 2g Vanilla extract
  • 2 Eggs
  • 50g Water
  • 40g Lemon juice
  • 30g Sugar
  • 12g Cornstarch
  • 10g Unsalted butter
  • Lemon zest
  • 12g Egg yolk

Whipped cream:

  • 50g whipping cream
  • 5g sugar
  • Lemon peel

ffdesszzq

  • 15cm Sponge cake sheet
  • 140g Cream cheese
  • 40g Sugar
  • 1 Egg
  • 30g Whipping cream
  • 4g Cake flour
  • 1 Egg yolk
  • 25ml Water
  • 20g Sugar
  • 60g Mascarpone Cheese
  • 4g Leaf gelatine
  • 140g Whipped cream

ffdesszzq

  • 100g Crushed lotus cookies
  • 40g Melted unsalted butter
  • 30g Almond powder
  • 30g Cake flour
  • 20g Crushed lotus cookies
  • 20g Sugar
  • 30g Cold unsalted butter
  • 3 Egg yolks
  • 20g Sugar
  • a pinch of Salt
  • 2g Vanilla extract
  • 250g Cream cheese
  • 100g Melted white chocolate
  • 25g Corn starch
  • Meringue (3 egg whites + 40g sugar)
  • 6 Lotus cookies

ffdesszzq

  • 90g Unsalted butter
  • 80g Sugar
  • 80g Egg
  • 90g Cake flour
  • 2g Baking powder
  • 30g Whipping cream
  • 3g Vanilla extract
  • Lotus
  • Lotus biscoff spread

ffdesszzq

  • 190g Egg
  • 130g Sugar
  • 13g Corn syrup
  • 3g Vanilla extract
  • 120g Cake flour
  • 33g Melted unsalted butter
  • 53g Milk
  • 20g Warm mango puree
  • 10g Sugar
  • 10g Corn syrup
  • 1g Gelatin sheet (or Powdered gelatin)
  • 10g Whipping cream
  • 25g White chocolate

Whipped cream:

  • 300g whipping cream
  • 30g sugar
  • Sugar syrup

ffdesszzq

Mango mousse

  • 100g Cream cheese
  • 50g Sugar
  • 50g Plain Yogurt
  • 1/2ts Vanilla extract
  • 170g Mango puree
  • Yellow food coloring
  • 3g Leaf gelatine
  • 100g Whipped cream

Coconut mousse

  • 35g Coconut milk
  • 10g Milk
  • 10g Sugar
  • 10g Coconut powder
  • 2g Leaf gelatine
  • 100g Whipped cream
  • 2 Sponge cake sheets – 12cm
  • Whipped cream (150g whipping cream + 15g sugar)
  • Cube shaped mango
  • Sugar syrup
  • Coconut powder

ffdesszzq

  • 3 Eggs
  • 35g Sugar
  • 0.5g Salt
  • 2g Vanilla extract
  • 150g Cake flour
  • 370g Milk
  • 50g Melted unsalted butter
  • Food coloring
  • 250g Unsalted butter
  • 120g Powdered sugar
  • 100g Cream cheese
  • 2g Vanilla extract
  • 50g Heavy cream
  • 50g Mango puree
  • 200g White couverture chocolate
  • 80g Heavy cream
  • 20g Unsalted butter
  • 5g Gelatin
  • 25g Mango puree
  • Food coloring

ffdesszzq

  • 240g Mango
  • 40g Sugar
  • 10g Lemon juice
  • 3 Egg yolks
  • 30g Sugar
  • 15g Corn starch
  • 180g Condensed milk
  • 250g Hot milk
  • 5g Vanilla extract
  • 350g Heavy cream
  • 130g Mango puree
  • 130g Mango

ffdesszzq

  • 100g Unsalted butter
  • 80g Dark brown sugar
  • 50g Brown sugar
  • 1 Egg
  • 2g Vanilla extract
  • 120g Bread flour
  • 80g All-purpose flour
  • 2g Baking soda
  • 1g Salt
  • 80g Dark chocolate
  • Marshmallow

ffdesszzq

  • 30g Unsalted butter
  • 30g Brown sugar
  • 1g Salt
  • 15g Egg
  • 2g Vanilla extract
  • 75g Cake flour
  • 1g Baking powder
  • 35g Chocolate chip
  • 30g Unsalted butter
  • 35g Brown sugar
  • 1g Salt
  • 15g Egg
  • 2g Vanilla extract
  • 70g Cake flour
  • 5g Cocoa powder
  • 1g Baking powder
  • 35g Chocolate chip

ffdesszzq

  • 70g Unsalted butter
  • 110g Condensed milk
  • 200g Cake flour
  • 1/8ts Salt
  • 200g Gouda Cheese

ffdesszzq

  • 55g Cocoa powder (dark)
  • 120g Hot water
  • 120g Egg
  • 3g Vanilla extract
  • 95g Unsalted butter
  • 120g Warm milk
  • 4g Instant coffee powder
  • 175g Sugar
  • 175g All-purpose flour
  • 3g Baking powder
  • 2g Baking soda
  • 150g Dark couverture chocolate
  • 100g Milk couverture chocolate
  • 220g Heavy cream
  • 75g Unsalted butter
  • 30g Starch syrup

ffdesszzq

Crust

  • 70g crushed Oreo (without cream)
  • 30g Melted unsalted butter

Cream Cheese Filling

  • 150g Cream cheese
  • 40g Sugar
  • 3g Vanilla extract
  • 5g Lemon juice
  • 100g Plain Yogurt
  • 4g Gelatin sheet (or 3g Powdered gelatin)
  • 100g Whipped cream (whipped 50%)

Italian meringue

  • 35g Egg white
  • 25g Sugar
  • 20g Water

ffdesszzq

  • 50g Butter biscuit
  • 25g Melted unsalted butter
  • 75g Water
  • 60g Lemon juice
  • 50g Sugar
  • 18g Corn starch
  • 17g Unsalted butter
  • Lemon zest (About a third)
  • 1 Egg yolk

Meringue:

  • 1/2 egg white
  • 20g sugar
  • 1/8ts vanilla extract

ffdesszzq

  • 90g Butter biscuit
  • 45g Melted unsalted butter
  • 350g Ground mango
  • 70g Sugar
  • 7g Lemon juice
  • 330g Mango puree
  • 7g Gelatin sheet (or Powdered gelatin)
  • 90g Whipped cream (whipped up 50%)
  • 200g Cream cheese
  • 40g Powdered sugar
  • 50g Plain Yogurt
  • 2g Vanilla extract
  • 4g Gelatin sheet (or Powdered gelatin)
  • 85g Whipped cream (whipped up 50%)

ffdesszzq

  • 80g Digestive cookies
  • 40g Melted unsalted butter
  • 3g Gelatin sheet
  • 150g Cream cheese
  • 30g Sugar
  • 2g Vanilla extract
  • 3g Lemon juice
  • 90g Whipped cream (whipped up 50%)
  • 500ml Lemon Cider
  • 20g Sugar
  • 15g Gelatin sheet
  • Melon
  • Mango

ffdesszzq

  • 125g Blueberry
  • 45g Sugar
  • 3g Lemon juice
  • 100g crushed Oreo (without cream)
  • 40g Melted unsalted butter
  • 200g Cream cheese
  • 40g Sugar
  • 35g Plain Yogurt
  • 2g Vanilla extract
  • 5g Lemon juice
  • 4g Gelatin sheet (or 3g Powdered gelatin)
  • 120g Whipped cream (whipped up 50%)

ffdesszzq

  • 60g Crushed Digestive cookie
  • 10g Brown sugar
  • 25g Melted unsalted butter
  • 170g Cream cheese
  • 35g Powdered sugar
  • 45g Plain Yogurt
  • 2g Vanilla extract
  • 3g Gelatin sheet (or Powdered gelatin)
  • 70g Whipped cream (whipped 50%)
  • 200g Peach flavored drink
  • 6g Gelatin sheet (or 5g Powdered gelatin)
  • Peach

ffdesszzq

Coffee cake sheet:

  • 95g Egg
  • 65g Sugar
  • 7g Corn syrup
  • 2g Vanilla extract
  • 60g Cake flour
  • 17g Melted unsalted butter
  • 30g Milk
  • 1/4ts Coffee essence

Peach syrup:

  • 100g Peach
  • 65g Sugar
  • 65g Water

Mascarpone creme:

  • 100g Mascarpone cheese
  • 20g Sugar
  • 1/8ts Vanilla bean paste
  • 100g Whipped cream (whipped 80%)

ffdesszzq

  • 20g Vegetable oil
  • 30g Milk
  • 5g Vanilla extract
  • 1/8ts Salt
  • 4 Egg whites
  • 90g Sugar
  • 4 Egg yolks
  • 70g Plain flour
  • 20g Cocoa powder

ffdesszzq

  • 60g Almond
  • 40g Pistachio
  • 90g Egg white
  • 3g Vanilla extract
  • 50g Sugar
  • 20g Almond powder
  • 15g Corn starch

ffdesszzq

  • 35g Unsalted butter
  • 25g Sugar
  • 35g Cake flour
  • 5g crushed Oreo (without cream)
  • 30g Unsalted butter
  • a pinch of Salt
  • 33g Water
  • 33g Milk
  • 40g Cake flour
  • 70~75g Egg
  • 200g Whipped cream (+10g sugar)
  • 30g crushed Oreo (without cream)

ffdesszzq

  • 35g Unsalted butter
  • 25g Sugar
  • 35g Cake flour
  • 3g Black cocoa powder
  • 30g Unsalted butter
  • 1g Salt
  • 35g Water
  • 35g Milk
  • 40g Cake flour
  • 7g Black cocoa powder
  • 75g Egg
  • 300g Whipped heavy cream (+30g sugar)
  • 30g crushed Oreo (without cream)

ffdesszzq

Crepe

  • 2 Eggs
  • 20g Sugar
  • 2g Vanilla extract
  • 100g Cake flour
  • 7g Black cocoa powder
  • 15g Oreo powder
  • 250g Milk
  • 30g Melted unsalted butter

Cream

  • 150g Unsalted butter
  • 90g Powdered sugar
  • 20g Whipping cream
  • 3g Vanilla extract
  • 15g Oreo powder
  • 13 Oreos

ffdesszzq

Cake sheet

  • 4 Eggs
  • 125g Sugar
  • 4g Vanilla extract
  • 35g Unsalted butter
  • 40g Milk
  • 125g Cake flour

Cream

  • 130g Whipping cream
  • 35g Sugar
  • 170g Cream cheese
  • 300g Peach

ffdesszzq

  • 2 Peaches
  • 150g Water
  • 100g Sugar
  • 5g Lemon juice
  • 220g Cream cheese
  • 30g Sugar
  • 1 Egg
  • 10g Cake flour
  • 2g Vanilla extract
  • 3g Lemon juice
  • 30g Peach syrup
  • 50g Heavy cream
  • Food coloring
  • 1 Sponge cake sheet
  • 180g Mascarpone cheese
  • 20g Sugar
  • 2g Vanilla extract
  • 30g Peach syrup
  • 4g Gelatin
  • 150g Whipped heavy cream (whipped up 50%)
  • 110g Sugar
  • 55g Water
  • 110g Starch syrup
  • 130g White couverture chocolate
  • 9g Gelatin
  • 35g Condensed milk
  • 75g Peach syrup
  • Food coloring

ffdesszzq

  • 90g Bread flour
  • 3g Sugar
  • 2g Salt
  • 2g Dry yeast
  • 55g Water
  • 12g Olive oil
  • Olive oil
  • Green onion
  • Sausage
  • Olive
  • Onion
  • Mozzarella cheese
  • Tomato sauce

ffdesszzq

  • 100g Unsalted butter
  • 90g Sugar
  • 1g Salt
  • 90g Egg
  • 100g Cake flour
  • 2g Baking powder
  • 50g Whipping cream
  • 3g Vanilla bean paste
  • 3 Chocolate bars

ffdesszzq

  • 75g Unsalted butter
  • 60g Powdered sugar
  • 1g Salt
  • 40g Eggs
  • 2g Vanilla extract
  • Orange zest
  • 140g Cake flour
  • 20g Almond flour
  • 1g Baking powder
  • 2 Oranges

ffdesszzq

  • 75g Unsalted butter
  • 50g Powdered sugar
  • a pinch of Salt
  • 25g Egg
  • 1/2ts Vanilla extract
  • 110g Plain flour
  • 4g Cocoa Powder
  • 15g Red rice flour
  • 30g Unsalted butter
  • 35g Powdered sugar
  • 1g Vanilla extract
  • 50g Cream cheese

ffdesszzq

  • 7 Egg yolks
  • 50g Sugar
  • 1g Salt
  • 30g Honey
  • 5g Vanilla extract
  • 5 Egg whites
  • 100g Sugar
  • 130g Cake flour
  • 40g Unsalted butter
  • 40g Milk

ffdesszzq

  • 180g Dark chocolate
  • 135g Milk Chocolate
  • 225g Whipping cream
  • 17g Unsalted butter
  • Cocoa powder

ffdesszzq

Coque

  • 50g Almond powder
  • 40g Powdered sugar
  • 1g Cocoa powder
  • 40g Egg white
  • 40g Sugar

Filling

  • 120g Chocolate
  • 60g Whipping cream
  • 1 Egg white
  • 60g Sugar
  • 1g Vanilla extract

Decoration

  • Chocolate pen
  • Crushed Digestive cookie

ffdesszzq

  • 130g Sugar
  • 1g Salt
  • Lemon zest
  • 80g Melted unsalted butter
  • 3g Vanilla extract
  • 15g Lemon juice
  • 2 (100g) Eggs
  • Yellow food coloring (optional)
  • 300g Cake flour
  • 5g Baking powder
  • 2 Egg yolks
  • 40g Sugar
  • a pinch of Salt
  • 8g Cornstarch
  • 40g Milk
  • 60g Lemon juice
  • Lemon zest
  • 20g Unsalted butter

ffdesszzq

  • 100g Warm water
  • 100g Warm milk
  • 30g Vegetable oil
  • 50g Yogurt
  • 20g Sugar
  • 5g Salt
  • 4g Dry yeast
  • 350g Bread flour
  • 100g Cream cheese
  • 100g Yogurt
  • 1 Egg
  • 20g Sugar

ffdesszzq

  • 140g Egg
  • 100g Sugar
  • 10g Starch syrup
  • 2g Vanilla extract
  • 88g Cake flour
  • 2g Red rice flour
  • 25g Melted unsalted butter
  • 40g Milk
  • 5g Gelatin sheet
  • 200g Cream cheese
  • 50g Sugar
  • 1/2ts Vanilla extract
  • 80g Plain Yogurt
  • 150g Whipped cream (whipped 50~60%)
  • Strawberry Chocolate, White Chocolate
  • Lady finger cookies

ffdesszzq

  • 3 Eggs
  • 75g Sugar
  • 10g Honey
  • 3g Vanilla extract
  • 25g Unsalted butter
  • 40g Milk
  • 90g Cake flour
  • 300g Frozen strawberry
  • 75g Sugar
  • 10g Lemon juice
  • 100g Strawberry puree
  • 80g Whipped cream (+8g sugar)
  • 170g Cream cheese
  • 80g Strawberry puree
  • 50g Plain yogurt
  • 3g Vanilla extract
  • Red food coloring
  • 5g Gelatin
  • 100g Whipped heavy cream (whipped up 50%)
  • 120g Plain Yogurt
  • 35g Sugar
  • 3g Vanilla extract
  • 4g Gelatin
  • 120g Whipped heavy cream (whipped up 50%)

ffdesszzq

  • 100g Strawberry
  • 60g Sugar
  • 20g Oligosaccharide
  • 20g Cream cheese
  • 10g Unsalted butter
  • 20g Milk
  • 20g Egg yolk
  • 5g Sugar
  • 2g Vanilla extract
  • 30g Cake flour
  • 1g Baking powder
  • Meringue (80g egg white + 25g sugar)
  • Strawberry Tapioca Pearl
  • 70g Soft whipped cream (+7g sugar)

ffdesszzq

  • 3 Egg yolks
  • 45g Sugar
  • a pinch of Salt
  • 3g Gelatin sheet
  • 230g Mascarpone Cheese
  • 230g Whipped cream (whipped 60%)
  • 1/4ts Vanilla bean paste
  • 10~12 Ladyfinger cookies
  • Coffee (150g water + 20g sugar + 5g instant coffee powder)
  • Cocoa powder
  • Whipped choco cream (dark color – 70g whipping cream + 7g sugar + 10g cocoa powder, light color – 50g whipping cream + 5g sugar + 2g cocoa powder)

ffdesszzq

Cake sheet:

  • 1 Egg yolk
  • 5g Sugar
  • 1/4ts Vanilla extract
  • 15g Milk
  • 8g Vegetable oil
  • 15g Cake flour
  • A little baking powder

Meringue:

  • 1 egg white
  • 15g sugar
  • 1g corn starch
  • Red food coloring

Strawberry custard cream:

  • 1 Egg yolk
  • 5g Sugar
  • 6g Cornstarch
  • 40g Strawberry Jam
  • 100g Hot milk
  • Red food coloring

ffdesszzq

  • 2 Eggs
  • 40g Sugar
  • 20g Honey
  • 50g Milk
  • 20g Vegetable oil
  • 100g All-purpose flour
  • 30g Cornstarch
  • 3g Baking powder

ffdesszzq

  • 140g Egg
  • 100g Sugar
  • 10g Corn syrup
  • 2g Vanilla extract
  • 90g Cake flour
  • 25g Melted unsalted butter
  • 40g Milk
  • 1 Egg yolk
  • 15g Sugar
  • 5g Corn starch
  • 100g Hot Milk
  • 1/8ts Vanilla bean paste
  • 40g Whipped cream (whipped 50%)
  • 30g White chocolate
  • 10g Whipping cream
  • 10g Corn syrup
  • 1g Gelatin sheet
  • White food coloring
  • Whipped cream (300g whipping cream + 30g sugar + 1/2ts vanilla bean paste)
  • Sugar syrup

ffdesszzq

Cake sheet

  • 95g Butter
  • 50g Sugar
  • 3 Egg yolk
  • 96g Plain flour
  • 3g Baking powder
  • 48g Milk

Meringue

  • 3 Egg white
  • 100g Sugar

Diplomat cream

  • 80g Custard Cream
  • Whipped cream (80g whipping cream + 8g sugar)
  • Sliced almond
  • Sugar powder

ffdesszzq

Cake sheet

  • 95g Egg
  • 65g Sugar
  • 7g Corn syrup
  • 2g Vanilla extract
  • 60g Cake flour
  • 17g Melted unsalted butter
  • 30g Milk
  • Food coloring (green)

Yogurt cream

  • 40g Plain Yogurt
  • 30g Sugar
  • 20g Sour Cream
  • 2g Vanilla extract
  • 3g Gelatin sheet (or Powdered gelatin)
  • 120g Whipped cream (whipped 50%)

Watermelon jelly

  • 170g Watermelon
  • 10g Sugar
  • 4g Gelatin sheet (or Powdered gelatin)
  • 70g Warm water + 10g sugar
  • 3g Gelatin sheet (or Powdered gelatin)
  • 150g Small cut watermelon

ffdesszzq

  • 4 Eggs
  • 50g Sugar
  • a pinch of Salt
  • 200g Cake flour
  • 20g Almond powder
  • 500g Milk
  • 70g Melted unsalted butter
  • Whipped white chocolate cream (500g whipping cream + 170g melted white chocolate)

ffdesszzq

  • 150g Cream cheese
  • 20g Unsalted butter
  • 60g Milk
  • 4 Egg yolks
  • 70g Cake flour
  • 10g Cocoa powder
  • 4 Egg whites
  • 85g Sugar
  • 5g Lemon juice

ffdesszzq

  • 1 Cucumber
  • 1 tsp Salt
  • 1.5 tsp Sugar
  • 1.5 Tbsp Greek yogurt
  • 1 Tbsp Olive oil
  • 1 tsp Lemon juice
  • 3 Boiled eggs
  • 2 Tbsp Mayonnaise
  • 1 Tbsp Relish
  • 1 tsp Whole-grain mustard
  • Salt and Pepper
  • 5 Bread roll
  • Butter

ffdesszzq

  • 60g Whole wheat biscuits
  • 25g Melted unsalted butter
  • 4g Gelatin + 20g Water
  • 160g Cream cheese
  • 30g Sugar
  • 2g Vanilla extract
  • 5g Lemon juice
  • 120g Whipping cream
  • 6 Strawberries
  • 330g Frozen strawberry
  • 70g Sugar
  • 5g Lemon juice
  • 4g Gelatin + 20g Water
  • 6g Gelatin + 30g Water
  • 220g Cream cheese
  • 25g Sugar
  • 3g Vanilla extract
  • 220g Whipping cream
  • Food coloring

ffdesszzq

  • 95g Egg
  • 65g Sugar
  • 7g Corn syrup
  • 2g Vanilla extract
  • 60g Cake flour
  • 17g Melted unsalted butter
  • 30g Milk
  • 2g Gelatin sheet (or Powdered gelatin)
  • 20g Pistachio
  • 100g Cream cheese
  • 20g Sugar
  • 1g Vanilla extract
  • 60g Whipped cream (whipped 50~60%)
  • 130g Raspberry jam

Whipped raspberry cream:

  • 80g whipping cream
  • 30g raspberry jam

Whipped cream:

  • 60g whipping cream
  • 6g sugar

ffdesszzq

  • Orange
  • 200g Dark chocolate
  • 150g Unsalted butter
  • 3 Eggs (about 150g)
  • 100g Brown sugar
  • 70g Sugar
  • 1g Salt
  • 3g Vanilla extract
  • 70g All-purpose flour
  • 30g Cocoa powder

ffdesszzq

  • 30g Cold water
  • 3g Sugar
  • 0.5g Salt
  • 130g Cake flour
  • 90g Cold unsalted butter
  • 75g Water
  • 60g Lemon juice
  • 45g Sugar
  • 18g Corn starch
  • 15g Unsalted butter
  • 18g Egg yolk
  • Lemon zest
  • 150g Water
  • 15g Lemon juice
  • 35g Sugar
  • 2g Agar powder
  • Meringue (2 egg whites + 80g sugar + 2g vanilla extract)

ffdesszzq

Brownie:

  • 200g Dark couverture chocolate
  • 120g Unsalted butter
  • 120g Egg
  • 150g Brown sugar
  • 2g Salt
  • 2g Vanilla extract
  • 40g Cake flour
  • 20g Cocoa powder

Cookie:

  • 80g Unsalted butter
  • 40g Powdered sugar
  • 1g Salt
  • 20g Egg
  • 2g Vanilla extract
  • 105g Cake flour
  • 20g Corn starch

ffdesszzq

  • 90g Unsalted butter
  • 70g Dark brown sugar
  • 1g Salt
  • 60g Cream cheese
  • 90g Egg
  • 3g Vanilla extract
  • 110g Cake flour
  • 3g Baking powder
  • 30g Dark brown sugar
  • Walnut

ffdesszzq

Custard cream:

  • 2 Egg yolks
  • 40g Sugar
  • 12g Cornstarch
  • 4g Vanilla bean paste
  • 200g Warm milk
  • 15g Unsalted butter

Choux:

  • 50g Unsalted butter
  • 1g Salt
  • 55g Water
  • 55g Milk
  • 65g Cake flour
  • 100g Egg
  • 130g Heavy cream
  • 50g Condensed milk

ffdesszzq

  • 230g Tapioca starch
  • 20g Sugar
  • 100g Cream cheese
  • 100g Milk
  • 50g Grana padano cheese

ffdesszzq

Tart sheet

  • 75g Unsalted butter
  • 50g Sugar
  • a pinch of Salt
  • 1 Egg yolk
  • 150g Cake flour
  • 35g Almond powder

Almond cream

  • 60g Unsalted butter
  • 40g Powdered sugar
  • 1 Egg
  • 2g Vanilla extract
  • 60g Almond powder
  • 10g Cake flour

Cream cheese cream

  • 50g Whipped cream (whipped 50%) + 15g sugar
  • 100g Cold cream cheese
  • 80g Apricot jam

ffdesszzq

  • 1 Egg
  • 60g Brown sugar
  • 0.5g Salt
  • 50g Milk
  • 2g Vanilla extract
  • 40g Melted unsalted butter
  • 75g Cake flour
  • 2g Baking powder
  • 10g Cocoa powder
  • 30g Oreo powder
  • 90g Powdered sugar
  • 16g Milk

ffdesszzq

Cake sheet

  • 125g Egg
  • 85g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 23g Unsalted butter
  • 40g Milk
  • 75g Cake flour
  • 10g Cocoa powder

Chocolate cream

  • 200g Whipped cream (whipped 50%)
  • 85g Melted dark chocolate

Decoration

  • Sliced banana
  • Sugar
  • 70g whipped cream (+7g sugar)

ffdesszzq

  • 130g crushed Oreo (without cream)
  • 50g Melted unsalted butter
  • 100g Hazelnut Chocolate
  • 100g Milk Chocolate
  • 90g Whipping cream
  • 2 Bananas
  • Whipped cream (150g whipping cream + 15g sugar)

ffdesszzq

  • Meringue (65g egg white + 20g sugar)
  • 52g Almond powder
  • 35g Powdered sugar
  • 12g Cake flour
  • 20g Coconut powder
  • 1/4ts Vanilla extract
  • Powdered sugar
  • 15cm choco sponge cake sheet (2 sheets)
  • Whipped blue cream (320g whipping cream + 32g sugar + blue, white food coloring)
  • Decorative whipped cream (70g whipping cream + 7g sugar)
  • Sugar syrup
  • Pineapple

ffdesszzq

  • 180g Warm milk
  • 4g Dry yeast
  • 300g Bread flour
  • 20g Sugar
  • 5g Salt
  • 45g Melted unsalted butter
  • 150g Blueberry (ground)
  • 60g Sugar
  • 5g Lemon juice
  • 30g Cornstarch
  • 100g Cream cheese
  • 10g Powdered sugar
  • 20g Blueberry puree
  • 3g Vanilla extract
  • 5g Lemon juice

ffdesszzq

  • 100g Ground blueberry
  • 35g Sugar
  • 4g Lemon juice
  • 5 Eggs
  • 50g Sugar
  • 1g Salt
  • 5g Vanilla extract
  • 260g Cake flour
  • 600g Milk
  • 50g Blueberry puree
  • 80g Melted unsalted butter
  • Blue food coloring
  • 150g Unsalted butter
  • 300g Cream cheese
  • 150g Powdered sugar
  • 20g Cornstarch
  • 1g Salt
  • 30g Blueberry puree
  • 5g Vanilla extract
  • 50g Whipping cream

ffdesszzq

Tart sheet

  • 75g Unsalted butter
  • 50g Brown sugar
  • a pinch of Salt
  • 1 Egg yolk
  • 150g Cake flour
  • 35g Almond powder
  • 1g Cocoa powder

Brownie

  • 140g Dark chocolate
  • 40g Unsalted butter
  • 40g Brown sugar
  • 30g Milk
  • 2 Eggs
  • 20g Plain flour
  • 100g Raspberry chocolate

ffdesszzq

  • 100g Unsalted butter
  • 60g Powdered sugar
  • 1g Salt
  • 1 Egg yolk
  • 3g Vanilla extract
  • 20g Condensed milk
  • 140g Cake flour
  • 20g Almond powder

ffdesszzq

  • 45g Egg white
  • 2g Vanilla extract
  • 0.5g Instant coffee powder
  • 35g Melted unsalted butter
  • 25g All-purpose flour
  • 20g Almond powder
  • 50g Powdered sugar
  • 5g Hot milk
  • 1g Instant coffee powder
  • 40g Unsalted butter
  • 60g Powdered sugar

ffdesszzq

  • 45g Crushed butter biscuit
  • Cinnamon powder a little
  • 20g Melted unsalted butter
  • 1 Egg yolk
  • 20g Sugar
  • 6g Cornstarch
  • 100g Hot milk (80℃)
  • 1/8ts Vanilla bean paste
  • 50g Whipped cream

ffdesszzq

Cherry compote

  • 15 Cherries
  • 35g Sugar
  • 5g Lemon juice

Cream

  • 150g Cream cheese
  • 20g Sugar
  • 30g Plain Yogurt
  • 1g Vanilla extract
  • 75g Whipped cream (whipped 60%)
  • 60g Lotus Cookies

Coffee syrup:

  • 20g water
  • 1g instant coffee powder
  • 5g sugar
  • Cocoa powder

ffdesszzq

  • 50g Milk
  • 10g Cocoa powder
  • 125g Cream cheese
  • 30g Unsalted butter
  • 3 Egg yolks
  • 1/2ts Vanilla extract
  • 2ts Lemon juice
  • 30g Cake flour
  • 10g Corn starch
  • 1/8ts Salt
  • Meringue (3 egg whites + 70g sugar)

ffdesszzq

  • 35g crushed Oreo (without cream)
  • 12g Melted unsalted butter
  • 40g Milk
  • 10g Sugar
  • 2g Corn starch
  • 1/4ts Vanilla bean paste
  • 1g Gelatin sheet (or Powdered gelatin)
  • 35g Whipped cream (whipped 50~60%)
  • 30g Milk Chocolate
  • 10g Whipping cream
  • 1g Gelatin sheet (or Powdered gelatin)
  • 1/8ts Vanilla extract
  • 35g Whipped cream (whipped 50~60%)

Whipped raspberry cream:

  • 50g whipping cream
  • 35g raspberry jam

ffdesszzq

  • 200g Bread flour
  • 4g Dry yeast
  • 4g Salt
  • 15g Sugar
  • 15g Cocoa powder
  • 170g Warm milk
  • 15g Unsalted butter
  • 60g Chocolate chip

ffdesszzq

  • 90g Chocolate
  • 100g Heavy cream
  • 90g Condensed milk
  • 30g Cocoa powder
  • 400g Heavy cream
  • 70g Chocolate chip

ffdesszzq

  • 30g Unsalted butter
  • a pinch of Salt
  • 33g Water
  • 33g Milk
  • 40g Cake flour
  • 5g Cocoa powder
  • 75g Egg
  • Pearl sugar
  • Whipped choco cream (200g whipping cream + 25g sugar + 20g cocoa powder)

ffdesszzq

  • 3 Egg yolks
  • 20g Sugar
  • 1g Salt
  • 25g Vegetable oil
  • 40g Milk
  • 3g Vanilla extract
  • 3g Instant coffee powder
  • 40g Cake flour
  • 10g Cocoa powder
  • 2g Baking powder
  • 3 Egg whites
  • 60g Sugar
  • 50g Warm heavy cream
  • 2g Instant coffee powder
  • 80g Dark chocolate
  • 160g Heavy cream

ffdesszzq

  • 150g Unsalted butter
  • 150g Honey
  • 3g Baking powder
  • 4 Eggs
  • 60g Sugar
  • 1g Salt
  • 3g Vanilla extract
  • 150g Cake flour
  • 25g Cocoa powder
  • 50g Milk
  • 120g Cold whipping cream
  • 15g Powdered sugar
  • 120g Sour cream
  • 30g Honey
  • 50g Whipping cream
  • 25g Dark couverture chocolate
  • 25g Whipping cream

ffdesszzq

  • 95g Egg
  • 65g Sugar
  • 7g Corn syrup
  • 2g Vanilla extract
  • 60g Cake flour
  • 5g Black cocoa powder
    (When baking a light color chocolate sheet, add 7 g of cocoa powder instead of black cocoa powder)
  • 17g Melted unsalted butter
  • 30g Milk
  • Ritter sport chocolate

Whipped cream:

  • 200g whipping cream
  • 20g sugar

Whipped choco cream:

  • 200g whipping cream
  • 25g sugar
  • 15g cocoa powder
  • 5g black cocoa powder

ffdesszzq

  • 200g Dark chocolate
  • 70g Unsalted butter
  • 2 Egg yolks
  • 30g Sugar
  • 120g Warm milk
  • 50g Warm heavy cream
  • 120g Cake flour
  • 10g Cocoa powder
  • 2 Egg whites
  • 80g Sugar
  • 3g Vanilla extract
  • 3g Cocoa powder
  • 3g Corn starch

ffdesszzq

  • 2 Egg white
  • 100g Sugar
  • 1/4ts Vanilla extract
  • Melted chocolate

ffdesszzq

  • 90g Butter
  • 50g Sugar
  • 2 Egg yolk
  • 80g Cake flour
  • 10g Cocoa powder
  • 5g Baking powder
  • Meringue (2 egg white + 20g sugar)
  • 20g Chocolate chip
  • 20g Pistachio
  • 100g Dark chocolate
  • 50g Whipping cream
  • 2g Leaf gelatine
  • Whipped cream (50g whipping cream + 5g sugar)
  • Choco whipped cream (50g whipping cream + 5g cocoa powder+ 5g sugar)

ffdesszzq

  • 90g Crushed lotus cookies
  • 40g Melted unsalted butter
  • 250g Cream Cheese
  • 80g Sugar
  • 2 Eggs
  • 2g Vanilla extract
  • 5g Lemon juice
  • 40g Whipping cream
  • 10g Corn starch
  • 10g Instant coffee powder
  • 15g Warm whipping cream
  • 3g Instant coffee powder
  • 75g Cold whipping cream
  • 25g Sugar
  • 150g Cold cream cheese

ffdesszzq

  • 130g Warm milk
  • 5g Dry yeast
  • 250g Bread flour
  • 30g Sugar
  • 3g Salt
  • 1 Egg
  • 50g Unsalted butter
  • 1 Egg yolk + 10g Milk
  • 200g Heavy cream
  • 50g Condensed milk

ffdesszzq

  • 75g Egg
  • 40g Sugar
  • a pinch of Salt
  • 50g Condensed milk
  • 2g Vanilla extract
  • 55g Cake flour
  • 25g Almond powder
  • 3g Baking powder
  • 75g Melted unsalted butter
  • 5g Lemon juice

ffdesszzq

  • 30g Unsalted butter
  • 30g Sugar
  • 40g Cake flour
  • 40g Almond powder
  • 90g Crushed digestive cookies
  • 40g Melted unsalted butter
  • 200g Cream cheese
  • 55g Sugar
  • 70g Egg
  • 12g Cornstarch
  • 100g Sour cream
  • 60g Heavy cream
  • 10g Lemon juice
  • 3g Vanilla extract

ffdesszzq

  • 5~6 Dinner roll
  • 3 Egg yolks
  • 60g Sugar
  • 5g Vanilla bean paste
  • 15g Cornstarch
  • 300g Milk
  • 15g Unsalted butter

ffdesszzq

  • 200g Unsalted butter
  • 180g Sugar
  • 2g Salt
  • 180g Egg
  • 5g Vanilla bean paste
  • 185g Cake flour
  • 20g Cocoa powder
  • 5g Baking powder
  • 100g Whipping cream
  • 3 Dark chocolate bars

ffdesszzq

  • 155g Egg
  • 110g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 28g Unsalted butter
  • 45g Milk
  • 3g Earl Gray Powder
  • 100g Cake flour
  • Whipped cream (350g whipping cream + 35g sugar)
  • Decorative whipped cream (50g whipping cream + 5g sugar + red food coloring)
  • Sugar syrup

ffdesszzq

cheese custard cream

  • 2 Egg yolk
  • 35g Sugar
  • 15g Cake flour
  • 200g Hot milk
  • 60g Cream cheese
  • 20g Edam cheese

Souffle cake sheet

  • 40g Unsalted butter
  • 60g Cake flour
  • 50g Milk
  • 1 Egg + 3 Egg yolk
  • 1/2ts Vanilla extract
  • Meringue (3 egg whites + 60g sugar)
  • 30g Edam cheese

ffdesszzq

  • 6 Eggs
  • 2 Tbsp Mayonnaise
  • 1 tsp Sugar
  • 1/8 tsp Salt
  • Pepper
  • 2 tsp Whipping cream
  • 4 slices of Bread

ffdesszzq

  • 250g Dark chocolate
  • 70g Unsalted butter
  • 120g Milk
  • 50g Whipping cream
  • 120g Cake flour
  • 10g Cocoa powder
  • 3g Baking powder

ffdesszzq

  • 50g Almond powder
  • 45g Powdered sugar
  • 5g Cocoa powder
  • 40g Egg white
  • 40g Sugar
  • 100g Unsalted butter
  • 70g Powdered sugar
  • 3g Vanilla extract
  • 50g Melted white chocolate

ffdesszzq

  • 7g Egg yolk
  • 12g Milk
  • 70g Cake flour
  • 7g Cocoa Powder
  • 10g Sugar
  • 1g Salt
  • 55g Unsalted butter
  • 75g Dark Chocolate
  • 60g Egg yolk
  • 60g Sugar
  • 10g Cake flour
  • 12g Cornstarch
  • 250g Hot milk
  • 75g Hot whipping cream

ffdesszzq

  • 155g Egg
  • 90g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 30g Unsalted butter
  • 45g Milk
  • 100g Cake flour
  • Orange zest
  • 70g Plain yogurt
  • 20g Honey
  • Orange zest
  • Whipped cream (300g whipping cream + 30g sugar)
  • 50g White chocolate
  • 5g Unsalted butter
  • 30g Warm grapefruit juice
  • 2g Gelatin sheet
  • 50g White chocolate
  • 5g Unsalted butter
  • 30g Warm orange juice
  • 2g Gelatin sheet
  • Food coloring (white, orange, red)

ffdesszzq

  • 155g Egg
  • 110g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 28g Unsalted butter
  • 45g Milk
  • 100g Cake flour
  • 5g Green tea powder
  • 70g Green tea chocolate
  • 6g Green tea powder
  • 300g Whipped cream_whipped 50% (+10g sugar)
  • 30g White chocolate
  • 2g Green tea powder
  • 10g Hot whipping cream
  • 7g Corn syrup
  • 1g Gelatin sheet (or Powdered gelatin)
  • Sugar syrup

ffdesszzq

  • 65g Egg yolk
  • 1 Egg
  • 30g Sugar
  • a pinch of Salt
  • 25g Honey
  • 3g Vanilla extract
  • 3g Lemon juice
  • 35g Cake flour

ffdesszzq

  • 45g Brown sugar
  • 60g Water
  • 90g Tapioca starch
  • 50g Brown sugar
  • 60g Water
  • 85g Tapioca starch
  • 5g Cocoa powder
  • 70g Brown sugar
  • 140g Water

ffdesszzq

  • 95g Egg
  • 65g Sugar
  • 7g Corn syrup
  • 2g Vanilla extract
  • 53g Cake flour
  • 7g Cocoa Powder
  • 17g Unsalted butter
  • 30g Milk
  • 80g Custard Cream (I used 1/3 quantity cream of the recipe video~)
  • 30g Strawberry puree
  • 2g Gelatin sheet
  • 80g Whipped cream
  • Strawberry
  • Ganache (70g chocolate + 35g whipping cream)

ffdesszzq

  • 40g Crushed Lotus Cookies
  • 15g Melted unsalted butter
  • 200g Cream cheese
  • 130g Mascarpone Cheese
  • 20g Plain Yogurt
  • 15g Whipping cream
  • 15g Milk
  • 20g Honey
  • 1/8ts Vanilla bean paste
  • 50g Sugar
  • 2 Eggs
  • 5g Cake flour
  • 15g Corn starch
  • 1 Egg yolk
  • 25g Honey
  • 8g Cornstarch
  • 100g Hot milk
  • 1/8ts Vanilla bean paste
  • 50g Mascarpone Cheese

ffdesszzq

  • 15g Egg white
  • 15g Baking soda
  • Brown sugar
  • Water

ffdesszzq

Panna Cotta

  • 3g Gelatin sheet (or Powdered gelatin)
  • 70g Milk
  • 70g Whipping cream
  • 15g Sugar
  • 3g Vanilla extract
  • 70g Mango

Mango puree

  • 180g Mango
  • 10g Lemon juice
  • 60g Sugar

Crust

  • 80g Crushed Digestive cookie
  • 35g Melted unsalted butter

Cheesecake

  • 200g Cream cheese
  • 40g Plain Yogurt
  • 2g Vanilla extract
  • 5g Lemon juice
  • 140g Mango puree
  • 4g Gelatin sheet (or Powdered gelatin)
  • 120g Whipped cream (whipped up 50%)

ffdesszzq

  • 3 Apple
  • 30g Sugar
  • 50g Maple syrup
  • 1g Cinnamon powder
  • 1Ts Lemon juice
  • Pie sheet
  • Egg wash

ffdesszzq

  • 250g Dark couverture chocolate
  • 150g Unsalted butter
  • 3 Eggs
  • 4g Vanilla extract
  • 180g Brown sugar
  • 55g All-purpose flour
  • 25g Cocoa powder
  • 3g Salt
  • 200g Sugar
  • 80g Water
  • 150g Starch syrup
  • 15g Gelatin sheet
  • 4g Vanilla extract

ffdesszzq

  • 4 Eggs (about 200g)
  • 100g Sugar
  • 3g Vanilla extract
  • 30g Melted unsalted butter
  • 40g Milk
  • 110g Cake flour
  • 200g Frozen strawberry
  • 50g Sugar
  • 5g Lemon juice
  • 200g Cold mascarpone cheese
  • 250g Cold whipping cream
  • 55g Sugar
  • 1.5g Gelatin
  • 8g Water
  • 30g Strawberry puree

ffdesszzq

  • 75g Egg
  • 70g Sugar
  • 3g Vanilla extract
  • 30g Unsalted butter
  • 45g Sour cream
  • 65g All-purpose flour
  • 2g Baking powder
  • 20g Cranberry
  • 70g Apricot jam
  • 25g Water
  • Coconut powder

ffdesszzq

  • 2 Egg yolks
  • 3g Vanilla extract
  • 90g Milk
  • 20g Melted unsalted butter
  • 100g Cake flour
  • 2g Baking powder
  • Meringue (3 egg whites + 50g sugar)

ffdesszzq

  • 30g Cold unsalted butter
  • 30g Sugar
  • 40g Cake flour
  • 40g Almond powder
  • 1/8ts Coffee essence
  • 20g Nuts & Dry fruits
  • 12cm Choco sponge cake sheet (4 sheets)
  • Whipped coffee cream (200g Whipping cream + 20g Sugar + 4g Coffee essence)
  • Sugar syrup
  • Pepero (Cafe latte & Yogurt flavor)

ffdesszzq

  • 4 slices of Bread
  • 3 sliced Cheese
  • 2 Eggs
  • 15g Sugar
  • 50g Milk
  • Cinnamon powder
  • Unsalted butter
  • Maple syrup

ffdesszzq

  • 1 1/2 Apple
  • 60g Sugar
  • Cinnamon powder
  • 6g Lemon juice
  • 90g Crushed lotus cookies
  • 35g Melted unsalted butter
  • 5g Gelatin sheet
  • 250g Cream cheese
  • 45g Sugar
  • 2g Vanilla extract
  • 5g Lemon juice
  • 150g Whipped cream (whipped up 50%)
  • 200g Warm peach-flavored drink
  • 30g Sugar
  • 5g Gelatin sheet

ffdesszzq

Blueberry Puree

  • 250g Blueberry
  • 50g Sugar
  • 7g Lemon juice

Crust

  • 90g crushed Oreo (without cream)
  • 35g Melted unsalted butter

Cheesecake

  • 6g Gelatin + 30g Water
  • 220g Cream cheese
  • 55g Sugar
  • 60g Plain yogurt
  • 6g Lemon juice
  • 150g Whipping cream
  • 3g Gelatin + 15g Water
  • 90g Blueberry puree
  • 60g Whipping cream

ffdesszzq

  • 100g crushed Oreo (with cream)
  • 30g Melted unsalted butter
  • 3g Gelatin sheet (or Powdered gelatin)
  • 250g Cream cheese
  • 30g Sugar
  • 2g Vanilla extract
  • 30g Condensed milk
  • 200g Whipped cream (whipped up 50%)
  • 100g Cheesecake mixture
  • 20g crushed Oreo (with cream)
  • 30g crushed Oreo (without cream)

ffdesszzq

  • 60g crushed Oreo (without cream)
  • 25g Melted unsalted butter
  • 150g Cream cheese
  • 40g Sugar
  • 25g Plain Yogurt
  • 2g Vanilla extract
  • 4g Leaf gelatine
  • 90g Whipped cream
  • 150g Strawberry puree
  • 3g Leaf gelatine
  • 150g Whipped cream
  • 100g Strawberry puree
  • 50g Whipping cream
  • 2g Leaf gelatine
  • Strawberry

ffdesszzq

  • 60g Crushed lotus cookies
  • 25g Melted unsalted butter
  • 300g Cream cheese
  • 50g Powdered sugar
  • 5g Green tea powder
  • 50g Melted white chocolate
  • 3g Vanilla extract
  • 5g Gelatin sheet (or 4g Powdered gelatin)
  • 200g Whipped cream (whipped up 50%)
  • 12g Green tea powder + 20g Milk + 5g Sugar
  • 70g White chocolate
  • 5g Green tea powder

ffdesszzq

  • 90g crushed Oreo (with cream)
  • 20g Melted unsalted butter
  • 250g Mascarpone Cheese
  • 110g Cream cheese
  • 50g Sugar
  • 3g Vanilla extract
  • 3g Gelatin sheet (or Powdered gelatin)
  • 120g Whipped cream (whipped up 50%)
  • Lady finger cookies
  • Coffee (75g water + 10g sugar + 3g instant coffee powder)
  • Decorative whipped cream (100g whipping cream + 10g sugar)
  • Cocoa powder

ffdesszzq

  • 120g Watermelon
  • 10g Sugar
  • 3g Gelatin
  • 65g Digestive cookies
  • 30g Melted unsalted butter
  • Green food coloring
  • 100g Cream cheese
  • 25g Sugar
  • 50g Plain yogurt
  • 2g Vanilla extract
  • 2g Lemon juice
  • 3g Gelatin
  • 80g Whipped cream (whipped up 50%)
  • 40g Crushed watermelon
  • 1g Gelatin
  • Red food coloring
  • Chocolate chip

ffdesszzq

  • 140g Egg
  • 90g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 25g Unsalted butter
  • 40g Milk
  • 85g Cake flour
  • 10g Cocoa powder
  • 150g Cream cheese
  • 5g Cocoa powder
  • 70g Melted dark chocolate
  • 70g Whipped cream (whipped up 50%)
  • 100g Cream cheese
  • 10g Sugar
  • 1g Vanilla extract
  • 45g Whipped cream (whipped up 50%)
  • 150g Cream cheese
  • 80g Melted milk chocolate
  • 70g Whipped cream (whipped up 50%)
  • 60g Dark chocolate
  • 30g Whipping cream
  • 5g Unsalted butter

ffdesszzq

  • 155g Egg
  • 110g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 30g Melted unsalted butter
  • 45g Milk
  • 100g Cake flour
  • 10g Cocoa powder
  • Sugar syrup
  • Whipped cream (300g whipping cream + 30g sugar)
  • Decorated Macaron (Recipe Video)

ffdesszzq

  • 40 Oreos
  • 280g crushed Oreo
  • 10g Baking powder
  • 360g Milk
  • 70g Oreo cream

ffdesszzq

  • 155g Egg
  • 100g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 30g Unsalted butter
  • 45g Milk
  • 100g Cake flour
  • Strawberry
  • Sugar syrup
  • 130g Strawberry jam
  • Whipped cream (300g whipping cream + 30g sugar)
  • Whipped decorative cream (50g whipping cream + 5g sugar)

ffdesszzq

  • 1 Egg yolk
  • 3g Sugar
  • 1g Vanilla extract
  • 15g Milk
  • 10g Vegetable oil
  • 20g Cake flour
  • Meringue (1 egg white + 20g sugar + 1g corn starch)
  • 200g Cream cheese
  • 70g Nutella
  • 2g Vanilla extract
  • 4g Gelatin sheet
  • 120g Whipped cream (whipped up 50%)
  • 50g Nutella
  • 80g Whipping cream
  • 2g Gelatin sheet
  • 60g Nutella
  • 40g Whipped cream (+4g sugar)
  • Chocolate sponge cake sheet

ffdesszzq

  • 150g Unsalted butter
  • 40g Sugar
  • a pinch of Salt
  • 100g Nutella
  • 3 Egg yolks
  • 110g Plain flour
  • 30g Cocoa powder
  • 40g Black coffee
  • 3g Vanilla extract
  • Meringue (3 egg whites + 20g sugar)
  • 150g Whipping cream
  • 10g Sugar
  • 300g Cream cheese
  • 45g Nutella

ffdesszzq

  • 200g Unsalted butter
  • 160g Powdered sugar
  • 1g Salt
  • 55g Egg
  • 2g Vanilla extract
  • 200g Cake flour
  • 160g All-purpose flour
  • 40g Almond Powder
  • 1g Baking Powder
  • Food coloring (orange, yellow, white)

ffdesszzq

  • 150g Orange
  • 30g Sugar
  • 5g Corn starch
  • 100g White chocolate
  • 20g Unsalted butter
  • 120g Whipping cream
  • 180g Cream cheese
  • 15g Sugar
  • 30g Plain yogurt
  • 2g Vanilla extract
  • 3g Lemon juice
  • 75g Egg
  • 10g Corn starch
  • Orange zest

ffdesszzq

  • 2 Eggs
  • 50g Sugar
  • 5g Honey
  • 2g Vanilla extract
  • 15g Unsalted butter
  • 25g Milk
  • 60g Cake flour
  • 20g crushed Oreo (without cream)
  • 150g Heavy cream
  • 15g Sugar
  • 10g crushed Oreo (without cream)

ffdesszzq

  • 190g Egg
  • 130g Sugar
  • 13g Honey
  • 2g Vanilla extract
  • 35g Unsalted butter
  • 55g Milk
  • 120g Cake flour
  • 15g Cocoa powder
  • 4 Egg yolks
  • 40g Sugar
  • 100g Milk
  • 240g Unsalted butter
  • 95g Oreo Cookie Cream
  • 200g Whipping cream
  • 30g crushed Oreo (without cream)
  • 140g Dark chocolate
  • 80g Whipping cream
  • Sugar syrup
  • Ganache (80g dark chocolate + 40g whipping cream)
  • Oreo Macaron (Recipe)

ffdesszzq

  • 2 Egg yolks
  • 2g Vanilla extract
  • 50g Dark couverture chocolate
  • 50g Hot milk (about 60℃)
  • 40g Cake flour
  • 10g Cocoa powder
  • 1g Baking powder
  • 2 Egg whites
  • 50g Sugar
  • 2g Gelatin + 10g Water
  • 150g Cream cheese
  • 20g Sugar
  • 2g Vanilla extract
  • 120g Whipping cream
  • 5 Oreos
  • 50g Dark couverture chocolate
  • 40g Whipping cream
  • 10g Unsalted butter

ffdesszzq

  • about 8 bags of Oreos (40 Oreos)
  • 90g Crushed Oreo
  • 40g Melted unsalted butter
  • 3 Egg yolks
  • 15g Sugar
  • 2g Vanilla extract
  • 135g Whipping cream
  • 200g Dark chocolate
  • 100g Oreo Cream
  • 150g Whipping cream
  • 180g Crushed Oreo

ffdesszzq

  • 4 Eggs
  • 40g Sugar
  • a pinch of Salt
  • 200g Cake flour
  • 5g Black Cocoa Powder
  • 15g crushed Oreo
  • 500g Milk
  • 70g Melted unsalted butter
  • 400g Whipped cream (whipped 50%) + 20g sugar
  • 110g Melted white chocolate
  • 8g crushed Oreo

Ganache:

  • 70g chocolate
  • 35g whipping cream

ffdesszzq

  • 300g Heavy cream
  • 120g Condensed milk
  • 5 Oreos
  • Melted chocolate (350g chocolate + 20g unsalted butter)
  • Crushed oreo

ffdesszzq

  • 135g Unsalted butter
  • 75g Sugar
  • 3 Egg yolk
  • 135g Cake flour
  • 7g Baking powder
  • Meringue (3 egg white + 30g sugar)
  • 5 Oreo
  • 15cm Green tea sponge cake sheet (2 sheets)
  • Whipped Oreo cream (350g whipping cream + 30g sugar+ 30g crushed Oreo (without cream))
  • Sugar syrup
  • Green tea pocky
  • Mini oreo

ffdesszzq

cookie

  • 35g Unsalted butter
  • 30g Sugar
  • 45g Cake flour
  • Red, and white food coloring

Cream

  • 1 Egg yolk
  • 20g Sugar
  • 7g Cornstarch
  • 100g Hot milk
  • 1/8ts Vanilla bean paste
  • 150g Whipped cream (+15g sugar)

Choux pastry

  • 30g Unsalted butter
  • a pinch of Salt
  • 33g Water
  • 33g Milk
  • 40g Cake flour
  • 75g Egg

ffdesszzq

  • 350g Pineapple
  • 55g Sugar
  • 200ml Water
  • 125g Unsalted butter
  • 120g Sugar
  • 2 Eggs
  • 2g Lemon juice
  • 2g Vanilla extract
  • 200g Plain flour
  • 5g Baking powder
  • 2g Baking soda
  • 40g Almond powder
  • 165g Milk

ffdesszzq

  • 4 Eggs
  • 100g Sugar
  • 3g Vanilla extract
  • 30g Unsalted butter
  • 40g Milk
  • Red food coloring
  • 110g Cake flour
  • 100g Cold cream cheese
  • 20g Sugar
  • 60g Condensed milk
  • 400g Cold whipping cream
  • Strawberry
  • 50g Cold cream cheese
  • 15g Sugar
  • 30g Condensed milk
  • 200g Cold whipping cream
  • Red food coloring

ffdesszzq

  • 95g Cake flour
  • 15g Almond powder
  • 10g Cocoa powder
  • a pinch of Salt
  • 65g Cold unsalted butter
  • 10~15g Cold water
  • 40g Dark Chocolate
  • 15g Whipping cream
  • 1g Gelatin sheet (or Powdered gelatin)
  • 1g Vanilla extract
  • 50g Whipping cream (whipped 50~60%)

Ganache:

  • 50g chocolate
  • 25g whipping cream
  • Raspberry

ffdesszzq

  • 50g Unsalted butter
  • 30g Sugar
  • 30g Brown sugar
  • 1g Salt
  • 15g Starch syrup
  • 15g Egg
  • 2g Vanilla extract
  • Vanilla (100g Cake flour) / Chocolate (80g Cake flour, 10g Cocoa powder)
  • 15g Almond powder
  • 2g Baking powder
  • 2g Baking soda
  • 120g Unsalted butter
  • 60g Powdered sugar
  • 30g Heavy cream
  • 3g Vanilla extract
  • 5g Lemon juice
  • Peanut butter
  • Nutella

ffdesszzq

  • 15g Strawberry powder
  • 7g Powdered sugar
  • 250g Condensed milk
  • 10g Coconut powder
  • 200g Condensed milk
  • 350g Cornstarch

ffdesszzq

  • 190g Egg
  • 130g Sugar
  • 13g Corn syrup
  • 3g Vanilla extract
  • 120g Cake flour
  • 33g Melted unsalted butter
  • 53g Milk
  • Strawberry
  • Banana
  • Sugar syrup

Whipped cream:

  • 300g whipping cream
  • 30g sugar

Decorative whipped cream:

  • 50g whipping cream
  • 5g sugar

ffdesszzq

  • 155g Egg
  • 110g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 30g Unsalted butter
  • 45g Milk
  • 100g Cake flour
  • 300g Whipped cream_whipped up 70% (+15g sugar)
  • 50g Melted strawberry chocolate

ffdesszzq

Strawberry cake sheet

  • 5g Dried strawberry
  • 155g Egg
  • 110g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 28g Unsalted butter
  • 45g Milk
  • 100g Cake flour
  • Food coloring (red)

Vanilla cake sheet

  • 155g Egg
  • 110g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 28g Unsalted butter
  • 45g Milk
  • 100g Cake flour
  • Whipped strawberry cream (350g whipping cream + 150g strawberry jam + red food coloring)
  • Whipped cream_whipped up 60% (80g whipping cream + 8g sugar)
  • Sugar syrup

ffdesszzq

  • 15g Gelatin sheet
  • 200g Sugar
  • 80g Water
  • 150g Corn syrup
  • 4g Vanilla extract
  • 5g Dried strawberry
  • 15g Strawberry jam

ffdesszzq

  • 100g Plain flour
  • 40g Powdered sugar
  • 15g Almond powder
  • 3g Cocoa powder
  • 1g Salt
  • 50g Cold unsalted butter
  • 20g Egg
  • 80g Cold Mascarpone cheese
  • 15g Sugar
  • 1/8ts Vanilla bean paste
  • 80g Cold Whipping cream
  • Strawberry

ffdesszzq

  • Meringue (3 egg white + 60g sugar)
  • 3 Egg yolk
  • 1/4ts Vanilla extract
  • 83g Cake flour
  • 1/4ts + 1/8ts Baking powder
  • 30g Melted unsalted butter
  • 34g Milk
  • 200g Cream cheese
  • 80g Plain Yogurt
  • 60g Sugar
  • 1/2ts Vanilla extract
  • 2g Leaf gelatine
  • 160g Whipped cream
  • Strawberry
  • Sugar syrup
  • Powdered sugar

ffdesszzq

Coque

  • 50g Almond powder
  • 40g Powdered sugar
  • 40g Egg white
  • 40g Sugar
  • Food coloring (1.blue & black, 2.blue & green & black)

Oreo cream

  • 60g Unsalted butter
  • 70g Powdered sugar
  • 2g Vanilla extract
  • 100g Cream cheese
  • 8g crushed Oreo (without cream)

ffdesszzq

  • 5 Egg yolks
  • 30g Sugar
  • 1g Salt
  • 5g Vanilla extract
  • 60g Milk
  • 40g Vegetable oil
  • 85g Cake flour
  • 2g Baking powder
  • 5 Egg whites
  • 80g Sugar
  • Honey

ffdesszzq

  • 190g Egg
  • 110g Sugar
  • 10g Honey
  • 3g Vanilla extract
  • 35g Unsalted butter
  • 45g Milk
  • 5g Instant coffee powder
  • 120g Cake flour
  • 250g Cold Mascarpone cheese
  • 50g Sugar
  • 250g Whipping cream
  • 200g Dark chocolate
  • 150g Whipping cream
  • 4g Gelatin sheet

ffdesszzq

  • 3 Eggs
  • 75g Sugar
  • 10g Honey
  • 3g Vanilla extract
  • 25g Unsalted butter
  • 40g Milk
  • 3g Instant coffee powder
  • 90g Cake flour
  • 150g Cream cheese
  • 40g Sugar
  • 250g Whipped heavy cream (whipped up 30%)
  • Cocoa powder

ffdesszzq

  • 90g Butter
  • 50g Sugar
  • 2 Egg yolk

Dry ingredient

Dark chocolate sheet :

  • 80g Cake flour
  • 10g Cocoa powder
  • 5g Baking powder

Light chocolate sheet :

  • 85g Cake flour
  • 5g Cocoa powder
  • 5g Baking powder

Coffee sheet :

  • 90g Cake flour
  • 5g Baking powder + Coffee liquid (2g instant coffee powder + 1g hot water)

Vanilla sheet:

  • 90g Cake flour
  • 5g Baking powder
  • Meringue (2 egg white + 20g sugar)
  • 300g Mascarpone Cheese
  • 300g Whipping cream
  • 100g Powdered sugar
  • 1/2ts Vanilla bean paste
  • Coffee liquid (2g instant coffee powder + 1g hot whipping cream)
  • 30g Melted chocolate
  • Sugar syrup
  • Cocoa powder

ffdesszzq

  • 100g Cold mascarpone cheese
  • 20g Sugar
  • 90g Whipping cream
  • 150g Glutinous rice flour
  • 90g Sugar
  • 1g Salt
  • 220g Hot water
  • 1g Instant coffee powder
  • Cornstarch
  • Cocoa powder

ffdesszzq

Chocolate banana custard cream

  • 1 Egg yolk
  • 6g Cornstarch
  • 100g Hot banana milk
  • 10g Dark chocolate

Cake sheet

  • 1 Egg yolk
  • 5g Sugar
  • 1/4ts Vanilla extract
  • 15g Milk
  • 8g Vegetable oil
  • 15g Cake flour
  • A little baking powder

Meringue:

  • 1 egg white
  • 15g sugar
  • 1g corn starch
  • 10g Dark chocolate + 5g Cocoa powder + 20g Whipping cream

ffdesszzq

  • 1/4 Onion
  • Olive oil
  • 250g Tomato sauce
  • 150g Spaghetti noodles
  • Salt
  • 2 Tortillas
  • 50g Tomato sauce
  • 120g Mozzarella cheese
  • 10 Sausages
  • Parsley

ffdesszzq

  • 150g Dark chocolate
  • 125g Whipping cream
  • 15g Unsalted butter
  • 180g White chocolate
  • 55g Whipping cream
  • 10g Unsalted butter
  • Green tea powder

ffdesszzq

  • 100g Dark chocolate
  • 40g White chocolate
  • Dried strawberry
  • Raspberry jam
  • Melted white chocolate
  • Sprinkle

ffdesszzq

  • 180g Bread flour
  • 25g Sugar
  • 2g Salt
  • 3g Dry yeast
  • 130g Milk
  • 20g Unsalted butter
  • 100g Cabbage
  • 30g Carrot
  • 90g Onion
  • 3 sliced Bacon
  • Salt and Pepper
  • 1.5 Tbsp Mayonnaise
  • a bit of Curry powder
  • 250g Mozzarella cheese
  • Melted unsalted butter

ffdesszzq

  • 50g Melted unsalted butter + 57g Milk
  • 12g Cocoa powder
  • Meringue (5 egg white + 90g sugar)
  • 5 Egg yolk
  • 1/2ts Vanilla extract
  • 125g Cake flour
  • 1/2ts + 1/8ts Baking powder
  • 20g crushed Oreo (without cream)
  • Whipped cream (300g whipping cream + 20g sugar)
  • 17g crushed Oreo (without cream)
  • Ganache (40g dark chocolate + 13g whipping cream + 4g unsalted butter)
  • Decorative whipped cream (50g whipping cream + 5g sugar)
  • Sugar syrup
  • White chocolate (snowflake shape)
  • Sprinkle

ffdesszzq

  • 80g Unsalted butter
  • 70g Powdered sugar
  • 30g Egg
  • 3g Vanilla extract
  • 180g Cake flour
  • 7g Black Cocoa Powder
  • White chocolate

ffdesszzq

  • 155g Egg
  • 110g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 28g Melted unsalted butter
  • 45g Milk
  • 100g Cake flour
  • 8g Cocoa powder
  • 20g Hot whipping cream

ffdesszzq

Almond Cream

  • 60g Unsalted butter
  • 50g Powdered sugar
  • 1/4ts Vanilla extract
  • 60g Egg
  • 60g Almond powder
  • 10g Cake flour

Cheese cream

  • 80g Cream cheese
  • 15g Sugar
  • 40g Sour Cream
  • 1g Leaf gelatine
  • 40g Whipped cream
  • Green grape
  • Whipped cream
  • Raspberry
  • Powdered sugar

ffdesszzq

  • Egg
  • Green onion
  • Sliced ham
  • Tortilla
  • Tomato sauce
  • Perilla leaves or Lettuce
  • Sliced cheese

ffdesszzq

  • 120g Cream cheese
  • 20g Sugar
  • 25g Egg yolk
  • 2g Vanilla extract
  • 5g Lemon juice
  • 20g Plain Yogurt
  • 50g Whipping cream
  • 15g Corn starch
  • 55g Egg white
  • 20g Sugar
  • 40g Cold cream cheese
  • 8g Sugar
  • 40g Whipped cream (whipped up 50%)

ffdesszzq

  • 40g Chopped Onion
  • 4 Tbsp (60g) Mayonnaise
  • 1 Tbsp (15g) Greek yogurt
  • 2 Tbsp (30g) Whole grain mustard
  • 1 tsp (5g) Sugar
  • 1/8 tsp Salt
  • 1 tsp (5g) Lemon juice
  • 1/2 Carrot
  • Salt
  • 1 tsp (5g) Sugar
  • 1 tsp (5 g) Lemon juice
  • 1 Apple
  • 1 Avocado
  • Havarti cheese
  • 4 Slices of bread
  • Arugula

ffdesszzq

  • 350g Cream cheese
  • 85g Sugar
  • 2 Eggs
  • 3g Vanilla extract
  • 60g Whipping cream
  • 10g Cake flour
  • 20g Green tea powder
  • Chocolate sponge cake sheet
  • 150g Cold cream cheese
  • 25g Sugar
  • 5g Green tea powder
  • 100g Whipped cream (whipped up 50%)

ffdesszzq

  • 60g crushed Oreo
  • 20g Melted unsalted butter
  • 250g Cream cheese
  • 60g Sugar
  • 2 Egg
  • 200g Whipping cream
  • 15g Lemon juice
  • 15g Cake flour
  • 15g Matcha powder
  • 200g Cold cream cheese
  • Whipped cream (150g whipping cream + 30g sugar)

ffdesszzq

  • 2 Bananas
  • 20g Brown sugar
  • 10g Lemon juice
  • 100g Crushed Digestive cookie
  • 5g Cocoa powder
  • 50g Melted unsalted butter
  • 200g Cream cheese
  • 30g Powdered sugar
  • 100g Plain Yogurt
  • 5g Lemon juice
  • 2g Vanilla extract
  • 2 Eggs
  • 15g Corn starch
  • 150g Whipping cream

ffdesszzq

  • 450g Cream cheese
  • 120g Sugar
  • 3 Eggs
  • 3g Vanilla extract
  • 7g Cornstarch
  • 220g Whipping cream

ffdesszzq

  • 3g Gelatin
  • 15g Cold water
  • 120g Cream cheese
  • 25g Sugar
  • 5g Lemon juice
  • 80g Whipping cream
  • 80g Whole wheat biscuits
  • 40g Melted unsalted butter
  • 5g Gelatin
  • 25g Water
  • 165g Cheddar cheese
  • 100g Milk
  • 250g Cream cheese
  • 60g Sugar
  • Yellow and orange Food coloring
  • 160g Whipping cream

ffdesszzq

  • 185g Cream cheese
  • 30g Sugar
  • 55g Egg
  • 60g Whipping cream
  • 7g Lemon juice
  • 15g Condensed milk
  • 10g Corn starch
  • 60g Blueberry jam
  • 1 Sponge cake sheet (15cm)
  • 50g Cold cream cheese
  • 40g Whipped cream_whipped up 50% (+8g sugar)

ffdesszzq

Cake sheet

  • 190g Egg
  • 130g Sugar
  • 13g Corn syrup
  • 3g Vanilla extract
  • 120g Cake flour
  • 33g Melted unsalted butter
  • 53g Milk

Blueberry jelly

  • 120g Warm blueberry puree
  • 80g Warm water
  • 5g Gelatin sheet (or 4g Powdered gelatin)

Whipped blueberry cream:

  • 220g whipping cream
  • 60g blueberry jam
  • Sugar syrup

ffdesszzq

  • Tortilla
  • Onion, Bell pepper, Ham
  • 100g Mozzarella cheese
  • 3 Tbsp Tomato sauce
  • 6 Shrimp
  • 10g Melted butter
  • 2 tsp Chopped garlic
  • Salt, Parsley
  • Olive oil
  • 40g Mozzarella cheese

ffdesszzq

  • Cabbage
  • Carrot
  • Chives
  • Egg
  • Salt, Pepper
  • Sausage
  • Mozzarella cheese
  • Ketchup, Mayonnaise, Parsley

ffdesszzq

Pink candy

  • 45ml Pink lemonade
  • Pink food coloring
  • 100g Sugar
  • 37.5ml(2Ts + 1ts + 1/2ts) Corn syrup

Green candy

  • 45ml Green apple lemonade
  • Green, and blue food coloring
  • 100g Sugar
  • 37.5ml(2Ts + 1ts + 1/2ts) Corn syrup
  • Sprinkle

ffdesszzq

  • 90g Crushed digestive cookie
  • 45g Melted unsalted butter
  • 250g Cream cheese
  • 60g Sugar
  • 75g Egg
  • 3g Vanilla extract
  • 45g Whipping cream
  • 10g Cake flour
  • 170g Cold cream cheese
  • 25g Sugar
  • 100g Whipping cream

ffdesszzq

  • 1 Egg yolk
  • 5g Sugar
  • 1g Vanilla extract
  • 1 Egg white
  • 25g Sugar
  • 30g Cake flour
  • 2g Corn starch
  • 1/8ts Baking powder
  • 50g Warm water
  • 2g Instant coffee powder
  • 10g Sugar
  • 75g Whipping cream
  • 150g Cream cheese
  • 20g Sugar
  • 2g Vanilla extract
  • 2g Gelatin sheet
  • Cherry
  • Cocoa powder

ffdesszzq

  • 155g Egg
  • 70g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 30g Unsalted butter
  • 45g Milk
  • 90g Cake flour
  • 15g Cocoa powder
  • 100g Macadamia Chocolate
  • 150g Cold Whipping cream
  • 50g Condensed milk
  • 180g Dark chocolate
  • 90g Whipping cream

ffdesszzq

Choco tart sheet

  • 90g Plain flour
  • 15g Almond powder
  • 10g Cocoa powder
  • a pinch of Salt
  • 65g Cold unsalted butter
  • 30g Cold water

Caramel

  • 100g Sugar
  • 30ml Water
  • 15ml Corn syrup
  • a pinch of Salt
  • 30ml Whipping cream
  • 30g Unsalted butter
  • 1/4ts Vanilla extract
  • 1ts Sour Cream

Ganache

  • 80g Dark chocolate
  • 40g Whipping cream

ffdesszzq

  • 35g Cold water
  • 3g Sugar
  • 1/8tg Salt
  • 145g Cake flour
  • 100g Cold unsalted butter
  • 20g Unsalted butter
  • 15g Powdered sugar
  • 15g Egg
  • 1g Vanilla extract
  • 20g Almond powder
  • 3g Cake flour
  • Chocolate

ffdesszzq

  • 80g Unsalted butter
  • 20g Sugar
  • 1g Salt
  • 150g Water
  • 100g All-purpose flour
  • 2 Eggs
  • 60g Dark couverture chocolate
  • 60g Whipping cream
  • Cinnamon sugar

ffdesszzq

  • 100g Dark chocolate
  • 100g Milk Chocolate
  • 90g Unsalted butter
  • 10g Sugar
  • 3 Eggs
  • 50g Whipping cream
  • 30g Sour Cream

Ganache:

  • 50g chocolate
  • 25g whipping cream

ffdesszzq

  • 3 Eggs
  • 35g Sugar
  • a pinch of Salt
  • 150g Cake flour
  • 3g Cocoa powder
  • 370g Milk
  • 50g Melted unsalted butter
  • Food coloring (red, black)
  • 300g Cream cheese
  • 225g Whipped cream_whipped up 50% (+45g sugar)

ffdesszzq

  • Green tea sponge cake sheet
  • Whipped raspberry cream (200g whipping cream + 100g raspberry jam)
  • Whipped green cream (200g whipping cream + 20g sugar + green food coloring)
  • Sugar syrup
  • Powdered sugar

ffdesszzq

  • 120g Unsalted butter
  • 30g Brown sugar
  • 1/8ts Salt
  • 225g Water
  • 150g Plain flour
  • 3 Egg
  • 5g Vanilla extract
  • Sausage
  • Sugar
  • Cinnamon powder

ffdesszzq

Biscuit:

  • 30g Butter
  • 35g Sugar
  • 40g Cake flour
  • 5g Shredded coconut

Coconut Custard Cream:

  • 1 Egg
  • 20g Sugar
  • 20g Corn starch
  • 180ml Whipping cream
  • 180ml Coconut milk
  • 1/8ts Vanilla extract

Choux:

  • 27g Butter
  • 30g Water
  • 30g Milk
  • a pinch of Salt
  • 36g Cake flour
  • 55g Egg
  • 70g Whipped cream (50%)
  • Shredded coconut

ffdesszzq

  • 170g Egg
  • 120g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 30g Unsalted butter
  • 50g Milk
  • 110g Cake flour
  • 2g Cocoa powder
  • 5g Red rice flour (or red food coloring)
  • 200g Whipping cream
  • 40g Sugar
  • 200g Cold cream cheese
  • Coconut powder

ffdesszzq

  • 200g Cake flour
  • 20g Sugar
  • 2g Salt
  • 7g Baking powder
  • 70g Cold unsalted butter
  • 35g Cold milk
  • 1g Instant coffee powder
  • 55g Egg
  • 60g Chocolate chip
  • 4g Hot water
  • 2g Instant coffee powder
  • 20g Unsalted butter
  • 15g Sugar
  • 15g Egg
  • 25g Cake flour

ffdesszzq

  • 50g Cold water
  • 5g Sugar
  • 1g Salt
  • 210g Cake flour
  • 150g Cold unsalted butter
  • 1 Egg yolk
  • 20g Sugar
  • 6g Cornstarch
  • 100g Hot milk
  • 1/8ts Vanilla bean paste
  • 100g Whipped cream_whipped up 70% (+10g sugar)
  • 1 Egg
  • 30g Milk
  • Sugar

ffdesszzq

Cheese terrine:

  • 105g White chocolate
  • 120g Hot whipping cream
  • 150g Cream cheese
  • 15g Sugar
  • 2g Vanilla extract
  • 3g Lemon juice
  • 30g Sour Cream
  • 75g Egg

Glaze:

  • 100g Dark chocolate
  • 80g Whipping cream
  • 10g Unsalted butter
  • 20g Corn syrup
  • White food coloring
  • 1 Sponge cake sheet (18cm)

ffdesszzq

  • 4 Egg yolk
  • 50g Sugar
  • 300g Whipping cream
  • 100g Milk
  • a pinch of Salt
  • 1/2ts Vanilla bean paste

ffdesszzq

  • 45g Dark chocolate
  • 10g Milk chocolate
  • 20g Unsalted butter
  • 30g Egg
  • 40g Brown sugar
  • a pinch of Salt
  • 1g Coffee Essence
  • 2g Vanilla extract
  • 30g Plain flour
  • 3g Cocoa powder
  • 1g Baking powder
  • 1g Baking soda

ffdesszzq

  • 320g Mango
  • 100g Condensed milk
  • 130g Heavy cream
  • 100g Water
  • 30g Cornstarch

ffdesszzq

  • 160g Dark chocolate
  • 70g Unsalted butter
  • 50g Heavy cream
  • 50g Sugar
  • 1g Salt
  • 140g Egg

ffdesszzq

  • 2 Egg yolks
  • 2g Vanilla extract
  • 25g Milk
  • 25g All-purpose flour
  • 2 Egg whites
  • 2g Lemon juice
  • 30g Sugar

ffdesszzq

  • 150g Unsalted butter
  • 75g Powdered sugar
  • 2g Salt
  • 25g Egg yolk
  • 2g Vanilla extract
  • 120g Cake flour
  • 70g Almond flour
  • 1g Baking powder

ffdesszzq

  • 95g Egg
  • 65g Sugar
  • 7g Corn syrup
  • 2g Vanilla extract
  • 60g Cake flour
  • 17g Melted unsalted butter
  • 30g Milk
  • 120g Plain Yogurt
  • 60g Sugar
  • 1/2ts Lemon juice, vanilla extract
  • 4g Gelatin sheet (or 3g Powdered gelatin)
  • 240g Whipped cream (whipped 50~60%)
  • Whipped cream (50g whipping cream + 5g sugar)
  • Green grape

ffdesszzq

  • 75g Egg
  • 65g Sugar
  • a pinch of Salt
  • 10g Honey
  • 2g Vanilla extract
  • 55g Cake flour
  • 15g Almond powder
  • 10g Green tea powder
  • 3g Baking powder
  • 80g Melted unsalted butter
  • 5g Lemon juice
  • 80g White chocolate
  • 3g Green tea powder

ffdesszzq

  • 75g Plain flour
  • 8g Cocoa powder
  • 12g Almond powder
  • 30g Powdered sugar
  • a pinch of Salt
  • 40g Cold unsalted butter
  • 15g Egg
  • 190g Cream cheese
  • 70g Whipping cream
  • 35g Powdered sugar
  • 6g Cake flour
  • 8g Green tea powder
  • 40g Egg

ffdesszzq

  • 4 Eggs
  • 3g Vanilla extract
  • 50g Sugar
  • 1g Salt
  • 200g Cake flour
  • 500g Milk
  • 70g Melted unsalted butter
  • Red, white food coloring
  • 350g Heavy cream
  • 100g Strawberry jam

ffdesszzq

  • 85g Cream cheese
  • 30g Unsalted butter
  • 50g Milk
  • 3 Egg yolks
  • 2g Vanilla extract
  • 30g Cake flour
  • 10g Corn starch
  • 7g Hibiscus Powder
  • Meringue (3 egg whites + 65g sugar)

ffdesszzq

  • 4 Egg yolks
  • 15g Sugar
  • 1/2ts Vanilla extract
  • 40g Vegetable oil
  • 60g Milk
  • 75g Cake flour

Meringue:

  • 4 egg whites
  • 60g sugar
  • 10g Cocoa powder
  • 20g Warm milk

Ganache:

  • 60g chocolate
  • 30g whipping cream

ffdesszzq

  • 150g Cake flour
  • 5g Baking powder
  • 20g Sugar
  • 1g Salt
  • 50g Cold unsalted butter
  • 50g Cold milk
  • Jambon (Sliced ham)
  • Unsalted butter
  • Salt

ffdesszzq

  • 40g All-purpose flour
  • 30g Almond powder
  • 75g Powdered sugar
  • 2 Egg whites (about 70g)
  • 3g Vanilla extract
  • 60g Melted unsalted butter
  • Coating chocolate

ffdesszzq

  • 155g Egg
  • 90g Sugar
  • 3g Vanilla extract
  • 25g Unsalted butter
  • 30g Milk
  • 3g Earl gray
  • 85g Cake flour
  • 3g Cocoa powder
  • 2 Egg yolks
  • 40g Sugar
  • 0.5g Salt
  • 7g Cornstarch
  • 60g Lemon juice
  • 3g Lemon zest
  • 25g Milk
  • 20g Unsalted butter
  • 30g Condensed milk
  • 2g Vanilla bean paste
  • 12g Cornstarch
  • 160g Warm milk
  • 5g Earl gray
  • 280g Whipping cream
  • 28g sugar
  • Sugar syrup

ffdesszzq

  • Meringue (5 egg white + 100g sugar)
  • 5 Egg yolk
  • 1/2ts Vanilla extract
  • 137g Cake flour
  • 1/2ts + 1/8ts Baking powder
  • 50g Melted unsalted butter + 57g Milk
  • 10g Lemon zest
  • Whipped strawberry cream (300g whipping cream + 10g sugar + 100g strawberry puree)
  • Decorative whipped cream (50g whipping cream + 5g sugar)
  • 15g Powdered sugar
  • 5g Milk
  • Vanilla Extract
  • 25g Melted white chocolate
  • Sugar syrup
  • Strawberry

ffdesszzq

  • 100g Almond powder
  • 80g Powdered sugar
  • 80g Egg white
  • 80g Sugar
  • Food coloring (red, blue, purple, white)
  • 200g Cold cream cheese
  • 50g Sugar
  • 300g Whipping cream

ffdesszzq

  • 135g Unsalted butter
  • 75g Sugar
  • 3 Egg yolk
  • 1/2ts Vanilla extract
  • 135g Cake flour
  • 7g Baking powder
  • Meringue (3 egg white + 30g sugar)
  • 25g Rainbow Sprinkle
  • 200g Cold cream cheese
  • Whipped cream (150g whipping cream + 30g sugar)
  • Food coloring (blue)
  • Sugar syrup
  • Powdered sugar

ffdesszzq

  • 100g Unsalted butter
  • 40g Powdered sugar
  • 0.5g Salt
  • 18g Egg
  • 130g Plain flour
  • 10g Cocoa powder
  • 40g Unsalted butter
  • 30g Powdered sugar
  • 35g Egg
  • 2g Vanilla extract
  • 40g Almond powder
  • 5g Cake flour
  • 2g Cocoa powder
  • 50g Milk chocolate
  • 25g Whipping cream
  • 40g Whipped cream_whipped up 50% (+5g sugar)
  • 3g Cocoa powder
  • Mango

ffdesszzq

  • 200g Mango
  • 20g Sugar
  • 20g Honey
  • 10g Cornstarch
  • 50g Unsalted butter
  • 40g Powdered sugar
  • 0.5g Salt
  • 15g Milk
  • 1g Vanilla extract
  • 110g Cake flour
  • 10g Almond powder
  • 1g Baking powder

ffdesszzq

  • 3 Eggs
  • 40g Sugar
  • 1g Salt
  • 150g Cake flour
  • 375g Milk
  • 50g Melted unsalted butter
  • Mango
  • 300g Unsalted butter
  • 250g Powdered sugar
  • 100g Whipping cream
  • 10g Vanilla extract
  • 80g Mango puree
  • 100g White chocolate
  • 40g Whipping cream
  • 60g Starch syrup
  • 5g Gelatin sheet
  • 80g Warm mango puree
  • Food coloring (orange, yellow, white)

ffdesszzq

  • 1 Apple (about 250g)
  • 20g Sugar
  • 30ml Lemon juice
  • 1/4ts Cinnamon powder
  • 225g Unsalted butter
  • 100g Brown sugar
  • 70g sugar
  • a pinch of Salt
  • 4 Eggs
  • 3g Vanilla extract
  • 250g Cake flour
  • 7g Baking powder
  • 100g Whipping cream
  • 10g Sugar
  • 200g Cream cheese
  • 20g Maple syrup

Decorating:

  • Strawberry
  • Cherry
  • Blueberry

ffdesszzq

  • 20g Gelatin sheet
  • 260g Sugar
  • 110g Water
  • 200g Corn syrup
  • 5g Vanilla extract
  • Tapioca pearl
  • Cornstarch
  • Cooking oil
  • 100g Dark brown sugar
  • 140g Water

ffdesszzq

  • 140g Egg
  • 100g Sugar
  • 10g Starch syrup
  • 2g Vanilla extract
  • 90g Cake flour
  • 3g Cocoa powder
  • 2g Earl Grey powder
  • 25g Melted unsalted butter
  • 40g Milk tea
  • 1 Egg yolk
  • 15g Sugar
  • 7g Cornstarch
  • 100g Hot milk tea
  • 350g Whipping cream
  • 35g Sugar
  • 35g Cocoa powder
  • Sugar syrup

Ganache:

  • 50g chocolate
  • 25g whipping cream

ffdesszzq

  • 400ml Hot milk tea
  • 3g Earl Grey powder
  • 4 Egg yolks
  • 30g Sugar
  • 30g Corn starch
  • 4 Eggs
  • 50g Sugar
  • a pinch of Salt
  • 210g Cake flour
  • 500ml Hot milk
  • 5g Earl Grey powder
  • 70g Melted unsalted butter
  • Tapioca pearls
  • 300g Whipped cream (+30g sugar)

ffdesszzq

  • 50g Warm milk
  • 20g Warm vegetable oil
  • 25g Warm condensed milk
  • 55g Cake flour
  • 3g Strawberry powder
  • 150g Egg white
  • 65g Sugar
  • 3g Gelatin + 15g Water
  • 135g Cream cheese
  • 25g Sugar
  • 2g Vanilla extract
  • 3g Lemon juice
  • 80g Heavy cream
  • Strawberry

ffdesszzq

Chestnut paste

  • 150g Boiled chestnut
  • 100g Water
  • 15g Sugar
  • 10g Brown sugar
  • 10g Corn syrup

Cheesecake

  • 50g Crushed Digestive cookie
  • 25g Melted butter
  • 135g Cream cheese
  • 20g Sugar
  • 37g Egg
  • 40g Whipping cream
  • 10g Condensed milk
  • 7g Cornstarch
  • 1ts Lemon juice
  • 100g Canned chestnut

Chestnuts cream

  • 200g Chestnut paste
  • 15g Milk
  • 80g Whipped cream
  • Sugar powder

ffdesszzq

  • 100g Crushed Lotus Cookies
  • 30g Melted unsalted butter
  • 190g Cream cheese
  • 70g sugar
  • 120g Plain Yogurt
  • 2g Vanilla extract
  • 15g Lemon juice
  • 2 Eggs
  • 10g Corn starch
  • 130g Whipping cream

ffdesszzq

  • 150g Cream cheese
  • 30g Sugar
  • 40g Plain yogurt
  • 2g Vanilla extract
  • 3g Lemon juice
  • 3g Gelatin
  • 60g Whipped cream (whipped up 50%)
  • 60g Cherry jam
  • 40g Water
  • 3g Gelatin
  • Cherry

ffdesszzq

  • 100g crushed Oreo (without cream)
  • 40g Melted unsalted butter
  • 250g Cream cheese
  • 60g Sugar
  • 40g Plain Yogurt
  • 5g Lemon juice
  • 2g Vanilla extract
  • 6g Gelatin sheet
  • 150g Whipped cream
  • 100g Milk
  • 1g Gelatin sheet
  • Blueberry Powder

ffdesszzq

  • 2g Gelatin sheet
  • 60g Cream cheese
  • 25g Sugar
  • 30g Plain yogurt
  • 2g Vanilla extract
  • 85g Whipped cream (whipped up 50%)
  • 80g Raspberry jam
  • 2g Gelatin sheet
  • 40g Whipping cream
  • 90g Crushed digestive cookie
  • 45g Melted unsalted butter
  • 250g Cream cheese
  • 45g Sugar
  • 15g Cherry blossom
  • 2g Vanilla extract
  • 5g Lemon juice
  • Pink food coloring
  • 5g Gelatin sheet
  • 150g Whipped cream (whipped up 50%)

ffdesszzq

  • 90g Lotus Cookies
  • 40g Melted unsalted butter
  • 180g Whipping cream
  • 300g White chocolate
  • 20g Unsalted butter
  • 20g Green tea powder
  • 85g White chocolate
  • 50g Hot whipping cream
  • 1g Green tea powder
  • 100g Whipped cream_whipped up 50% (+5g sugar)
  • 25g Melted white chocolate
  • 1g Green tea powder + 5g whipping cream mixture

ffdesszzq

  • 75g Cream cheese
  • 40g Plain yogurt
  • 30g Honey
  • 3g Gelatin
  • 60g Whipped cream (whipped up 50%)
  • Food coloring (yellow, orange)
  • 85g Butter biscuits
  • 40g Melted unsalted butter
  • 200g Mascarpone cheese
  • 65g Honey
  • 1/2 Lemon
  • 4g Gelatin
  • 120g Whipped cream (whipped up 50%)
  • 150g Water
  • 50g Honey
  • 5g Gelatin

ffdesszzq

  • 90g crushed Oreo
  • 45g Melted unsalted butter
  • 3g Gelatin sheet
  • 250g Cream cheese
  • 20g Sugar
  • 2g Vanilla extract
  • 30g Oreo cream
  • 200g Whipping cream
  • 8 Oreos
  • 40g Oreo powder

ffdesszzq

  • 150g Cream cheese
  • 3 Oreos
  • 20g Sugar
  • 2g Vanilla extract
  • 3g Lemon juice
  • 3g Gelatin
  • 70g Whipped heavy cream (whipped up 50%)
  • 80g crushed Oreo (without cream)
  • 30g Melted unsalted butter
  • 55g Cream cheese
  • 8g Sugar
  • 35g Dark couverture chocolate
  • 1g Gelatin
  • 40g Heavy cream
  • 125g Cream cheese
  • 15g Sugar
  • 55g Milk couverture chocolate
  • 2g Gelatin
  • 75g Heavy cream
  • 150g Cream cheese
  • 15g Sugar
  • 90g White couverture chocolate
  • 3g Gelatin
  • 90g Heavy cream

ffdesszzq

  • 3g Gelatin sheet
  • 150g Cream cheese
  • 40g Sugar
  • 30g Plain yogurt
  • 2g Vanilla extract
  • 3g Lemon juice
  • 90g Whipped cream (whipped up 50%)
  • 135g Cider
  • 10g Sugar
  • 4g Gelatin sheet
  • 400g Watermelon
  • 25g Sugar
  • 10g Gelatin sheet
  • 80g Crushed digestive cookies
  • 40g Melted unsalted butter

ffdesszzq

  • Unsalted butter
  • 2 slices of Bread
  • Nutella
  • 1 Banana
  • 15g Unsalted butter
  • 15g Sugar
  • Cinnamon powder

ffdesszzq

  • 4 Eggs
  • 30g Sugar
  • a pinch of Salt
  • 185g Cake flour
  • 15g Cocoa powder
  • 500g Milk
  • 50g Nutella
  • 70g Melted unsalted butter
  • 400g Whipping cream
  • 40g Cocoa powder
  • 150g Nutella
  • Choco sponge cake sheet
  • Hazelnut

ffdesszzq

  • 40g Unsalted butter
  • 35g Powdered sugar
  • 15g Egg
  • 2g Vanilla extract
  • 90g Cake flour
  • 45g Unsalted butter
  • 35g Powdered sugar
  • 15g Egg
  • 2g Vanilla extract
  • 75g Cake flour
  • 10g Cocoa powder
  • 40g Unsalted butter
  • 15g Powdered sugar
  • 25g Nutella
  • 15g Egg
  • 85g Cake flour

ffdesszzq

  • 4 Egg yolks
  • 25g Sugar
  • 1g Salt
  • 4g Vanilla extract
  • 30g Vegetable oil (I used grape seed oil)
  • 50g Milk
  • 55g Cake flour
  • 15g Cocoa powder
  • 2g Baking powder
  • 4 Egg whites
  • 65g Sugar
  • 170g Cream cheese
  • Oreo cream (5 Oreo)
  • 25g Sugar
  • 100g Heavy cream
  • Crushed Oreo (5 Oreo)

ffdesszzq

  • 4 Eggs
  • 30g Sugar
  • 0.5g Salt
  • 180g Cake flour
  • 10g Cocoa Powder
  • 500g Milk
  • 60g crushed Oreo
  • 70g Melted unsalted butter
  • 480g Whipped cream (+25g sugar)
  • 40g crushed Oreo
  • Oreo
  • Milk

ffdesszzq

  • 1 Apple
  • 20g Sugar
  • 5g Lemon juice
  • Cinnamon powder
  • Pasta noodles (Paccheri)
  • Cinnamon sugar
  • 150g Cold whipping cream
  • 15g Sugar

ffdesszzq

Cake sheet

  • 155g Egg
  • 110g Sugar
  • 10g Corn syrup
  • 2g Vanilla extract
  • 100g Cake flour
  • 5g Cocoa powder
  • 28g Melted unsalted butter
  • 45g Milk

Meringue Cookies

  • 40g Egg white
  • 55g Sugar
  • 2g Vanilla extract
  • 2g Lemon juice
  • Food coloring (orange, yellow, green, blue)
  • Whipped blue cream (70g whipping cream + 7g sugar + blue food coloring)
  • Whipped green cream (70g whipping cream + 7g sugar + green food coloring)
  • Whipped orange cream (70g whipping cream + 7g sugar + orange food coloring)
  • Whipped cream (200g whipping cream + 20g sugar)
  • Sugar syrup

ffdesszzq

  • 5 Eggs
  • 65g Sugar
  • 1g Salt
  • 5g Vanilla extract
  • 250g Cake flour
  • 625g Milk
  • 90g Melted unsalted butter
  • Food coloring (red, orange, yellow, green, blue, purple, white)
  • Whipped cream (500g whipping cream + 50g sugar)

ffdesszzq

jelly

  • 200g Litch taste juice
  • 5g Sugar
  • 5g Gelatin sheet (or Powdered gelatin)

Cheesecake filling

  • 160g Cream cheese
  • 40g Sugar
  • 30g Sour Cream
  • 2g Vanilla extract
  • 4g Lemon juice
  • 80g ground Peach
  • 4g Gelatin sheet (or Powdered gelatin)
  • 95g Whipped cream (whipped 50%)
  • Sponge cake sheet
  • Red food coloring a little

ffdesszzq

  • 1 Peach
  • 200g Water
  • 70g Starch syrup
  • 6g Lemon juice
  • 90g Egg white
  • 40g Sugar
  • 3g Vanilla extract
  • 65g Almond powder
  • 50g Powdered sugar
  • 15g Cake flour
  • 70g Heavy cream
  • 15g Sugar
  • 100g Cream cheese

ffdesszzq

  • Canned Peach
  • 100g Unsalted butter
  • 70g Cream cheese
  • 80g Sugar
  • a pinch of Salt
  • 100g Egg
  • 3g Vanilla extract
  • 110g Cake flour
  • 3g Baking powder

ffdesszzq

  • 3 Eggs
  • 90g Sugar
  • 3g Vanilla extract
  • 25g Unsalted butter
  • 30g Milk
  • 75g Cake flour
  • 15g Cocoa powder
  • 120g Sugar
  • 55g Unsalted butter
  • 85g Whipping cream
  • 2g Salt
  • 100g Peanut
  • 100g Dark couverture chocolate
  • 100g Whipping cream
  • 100g Peanut
  • 200g Cold whipping cream
  • 30g Powdered sugar
  • 200g Cold cream cheese

ffdesszzq

  • 155g Egg
  • 110g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 28g Unsalted butter
  • 45g Milk
  • 100g Cake flour
  • Food coloring (red)
  • Whipped pomegranate cream (400g whipping cream + 150g pomegranate jam)
  • Sugar syrup
  • 25g Pomegranate jam
  • 10g Sugar
  • 10g Whipping cream
  • 8g Condensed milk
  • 1g Gelatin sheet
  • 25g White chocolate
  • Food coloring (red, white)

ffdesszzq

  • 75g Egg
  • 20g Sugar + a pinch of Salt
  • 3g Vanilla extract
  • 15g Honey
  • 43g Cake flour
  • 7g Cocoa Powder
  • 15g Almond powder
  • 2g Baking powder
  • 75g Melted Butter
  • 30g Chocolate chip
  • 6 Pretzel

ffdesszzq

  • 50g Milk
  • 25g Vegetable oil
  • a pinch of Salt
  • 3 Egg yolks
  • 20g Sugar
  • 2g Vanilla extract
  • 20g Raspberry jam
  • 80g Cake flour
  • 2g Baking powder
  • 1g Baking soda
  • Red food coloring

Meringue:

  • 3 egg whites
  • 50g sugar

Whipped cream:

  • 250g whipping cream
  • 25g sugar
  • Raspberry jam

ffdesszzq

  • 140g Egg
  • 80g Sugar
  • 8g Honey
  • 2g Vanilla extract
  • 25g Unsalted butter
  • 40g Milk
  • 90g Cake flour
  • 3 Grapefruits
  • 150g Whipping cream
  • 30g Condensed milk

ffdesszzq

Peach jelly

  • 150g Peach flavored drink
  • 10g Sugar
  • 3g Gelatin sheet (or Powdered gelatin)
  • Pink food coloring

Peach puree

  • 150g Peach
  • 25g Sugar
  • 25g Water
  • Peach
  • Milk

ffdesszzq

  • 113g Unsalted butter
  • 100g Sugar
  • 3Ts(45ml) Honey
  • 3 Egg
  • 12g Baking soda
  • 500g Plain flour
  • 450g Sour Cream
  • 80g Powdered sugar
  • Whipped cream (120g whipping cream + 10g sugar)

ffdesszzq

  • 1 Zucchini
  • Onion
  • Carrot
  • Green onion
  • 7 Shrimp
  • 1 Egg
  • 1/4 tsp Salt
  • Pepper
  • 1/2 tsp Oyster sauce
  • 2 Tbsp Cornstarch

ffdesszzq

  • 50g Unsalted butter
  • 80g Sugar
  • 1 Egg
  • 2g Vanilla extract
  • Lemon zest
  • 15g Lemon juice
  • 150g Cake flour
  • 2g Baking powder
  • 2g Baking soda

ffdesszzq

  • 4 Lemons
  • 200g Whipping cream
  • 80g Sugar
  • 3g Vanilla extract
  • 10g Cornstarch
  • 150g Lemon juice
  • 130g Greek yogurt

ffdesszzq

  • 3 Egg yolks
  • 200g Condensed milk
  • 30g Unsalted butter
  • 6g Vanilla extract
  • 140g Cake flour
  • 7g Baking powder
  • 2g Salt
  • 60g Milk
  • 3 Egg whites
  • 50g Sugar

ffdesszzq

  • 3 Eggs (about 155g)
  • 90g Sugar
  • 3g Vanilla extract
  • 25g Unsalted butter
  • 30g Milk
  • 85g Cake flour
  • 3g Strawberry powder
  • 200g Whipping cream
  • 40g Sugar
  • 200g Cream cheese
  • 6 Strawberries

ffdesszzq

  • 140g Egg
  • 100g Sugar
  • 10g Corn syrup
  • 2g Vanilla extract
  • 90g Cake flour
  • 25g Melted unsalted butter
  • 40g Milk

Whipped strawberry cream:

  • 300g whipping cream
  • 100g strawberry jam
  • Red food coloring a little

Decorative whipped cream :

about 60~70% whipped

  • 60g whipping cream
  • 6g sugar

ffdesszzq

  • 95g Egg
  • 65g Sugar
  • 7g Corn syrup
  • 2g Vanilla extract
  • 60g Cake flour
  • 17g Melted unsalted butter
  • 30g Milk
  • 1 Egg yolk
  • 10g Sugar
  • 2g Vanilla extract
  • 1 Egg white
  • 15g Sugar
  • 25g Cake flour
  • 60g Plain Yogurt
  • 1/4ts Lemon juice, vanilla extract
  • 30g Sugar
  • 2g Gelatin sheet
  • 120g Whipped cream
  • 40g Strawberry puree
  • 100g Whipping cream
  • 2g Gelatin sheet
  • A sliced strawberry
  • Melted white chocolate
  • Apple mint

ffdesszzq

  • 155g Egg
  • 110g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 30g Melted unsalted butter
  • 45g Milk
  • 100g Cake flour
  • 10g Cocoa powder
  • 6~7 Strawberries
  • 150g Whipped cream_whipped up 60%
  • 30g Condensed milk

ffdesszzq

  • 140g Egg
  • 100g Sugar
  • 10g Corn syrup
  • 80g Cake flour
  • 10g Cocoa powder
  • 25g Melted unsalted butter
  • 40g Milk
  • Whipped choco cream (250g whipping cream + 30g sugar + 25g cocoa powder)
  • Whipped cream (80g whipping cream + 8g sugar)
  • Ganache ( 30g chocolate + 15g whipping cream)
  • Sugar syrup
  • Strawberry
  • Apple mint

ffdesszzq

  • 4 Eggs
  • 90g Sugar
  • 1g Salt
  • 3g Vanilla extract
  • 40g Milk
  • 30g Unsalted butter
  • 15g Cocoa powder
  • 50g Cake flour
  • 10g Cornstarch
  • 150g Whipping cream
  • 35g Sugar
  • 200g Cream cheese
  • 60g Strawberry jam
  • Strawberry
  • Whipped whipping cream
  • (50g Whipping cream + 5g Sugar)
  • Ganache
  • (20g Whipping cream + 20g Dark couverture chocolate)

ffdesszzq

  • 35g Milk
  • 15g Vegetable oil
  • 2g Vanilla extract
  • 35g Cake flour
  • 135g Egg white
  • 45g Sugar
  • 200g Whipped cream (whipped up 50%) + 10g sugar
  • 30g Dried strawberry
  • Red food coloring
  • 55g Melted strawberry chocolate (+20g whipping cream)

ffdesszzq

  • 20g Dried strawberry
  • 10g Powdered sugar
  • 1g Corn starch
  • 180g Warm condensed milk
  • 60g Cocoa powder
  • 10g Strawberry powder

ffdesszzq

  • 60g Crushed Digestive cookie
  • 30g Melted unsalted butter
  • 3g Gelatin sheet
  • 130g Mascarpone Cheese
  • 30g Sugar
  • 1/2ts Lemon juice
  • 1/4ts Vanilla bean paste
  • 80g Whipped cream (whipped 60%)
  • 130g Mascarpone Cheese
  • 20g Sugar
  • 60g Plain Yogurt
  • 1/2ts Vanilla extract
  • 70g Raspberry jam
  • 4g Gelatin sheet
  • 150g Whipped cream (whipped 60%)
  • Strawberry
  • 35g Melted white chocolate + blue food coloring
  • Whipped cream (50g whipping cream + 5g sugar)

ffdesszzq

  • 2 Egg yolks
  • 40g Sugar
  • 12g Cornstarch
  • 200g Hot milk (80℃)
  • 1/4ts Vanilla bean paste
  • 40g Unsalted butter
  • 45g Water
  • 45g Milk
  • a pinch of Salt
  • 55g Cake flour
  • 110~120g Egg
  • Sliced almond
  • 60g Unsalted butter
  • 25g Pistachio powder
  • Green food coloring
  • 80g Whipped cream (whipped 60%)
  • Strawberry
  • Powdered sugar

ffdesszzq

  • 2 Egg yolks
  • 15g Sugar
  • 3g Vanilla extract
  • 2 Egg whites
  • 50g Sugar
  • 60g Cake flour
  • 6g Cornstarch
  • Powdered sugar
  • 2 Egg yolks
  • 50g Sugar
  • 2g Vanilla extract
  • 250g Mascarpone cheese
  • 200g Whipping cream
  • 100g Strawberry milk

ffdesszzq

Crepe:

  • 4 Egg
  • 50g Sugar
  • a pinch of Salt
  • 200g Cake flour
  • 500ml Milk
  • 70g Melted unsalted butter

Sweet potato cream:

  • 400g Boiled sweet potato
  • 100g Whipping cream
  • 40g Honey
  • Whipped cream (300g whipping cream + 25g sugar)
  • Decorative whipped cream (70g whipping cream + 7g sugar)
  • Powdered sponge cake sheet

ffdesszzq

  • 1 Egg
  • 15g Sugar
  • a pinch of Salt
  • 2g Instant coffee powder
  • 1g Vanilla extract
  • 50g Cake flour
  • 125g Milk
  • 20g Melted unsalted butter
  • 30g Warm water
  • 10g Sugar
  • 1g Instant coffee powder
  • 120g Mascarpone cheese
  • 25g Sugar
  • 120g Whipped cream (whipped up 60%)
  • 1 Chocolate sponge cake sheet

ffdesszzq

  • 25g Unsalted butter
  • 30g Water
  • 30g Milk
  • 3g Sugar
  • a pinch of Salt
  • 1g Instant coffee powder
  • 40g Cake flour
  • 50g Egg
  • 75g Whipping cream + 25g sugar
  • 150g Cold cream cheese

ffdesszzq

  • 100g Milk
  • 1g Instant coffee powder
  • 2 Eggs
  • 15g Sugar
  • 100g Mascarpone cheese
  • 15g Sugar
  • 50g Whipping cream
  • 2 slices of Bread
  • Cocoa powder

ffdesszzq

Cake sheet:

  • 95g Egg
  • 40g Sugar
  • 7g Corn syrup
  • 2g Vanilla extract
  • 60g Cake flour (milk sheet: add 2g cocoa powder, dark sheet: add 5g cocoa powder)
  • 17g Melted unsalted butter
  • 30g Milk
  • 42g Chocolate

Whipped cream for decoration:

  • Whipped deep choco cream (100g whipping cream + 10g sugar + 10g cocoa powder)
  • Whipped choco cream (100g whipping cream + 10g sugar + 5g cocoa powder)
  • White whipped cream (100g whipping cream + 10g sugar)
  • Sugar syrup
  • Whipped cream (400g whipping cream + 40g sugar)
  • Ganache (25g chocolate + 20g whipping cream)

ffdesszzq

  • 50g crushed Oreo (with cream)
  • 10g Melted unsalted butter
  • 45g Egg yolk
  • 20g Sugar
  • 90g Hot milk
  • 5g Gelatin sheet (or 4g Powdered gelatin)
  • 200g Whipped cream (whipped 50%)
  • 20g Dark chocolate
  • 20g Milk chocolate
  • 20g White chocolate
  • 40g Dark Chocolate
  • 50g Whipping cream

ffdesszzq

  • 180g Unsalted butter
  • 150g Sugar
  • a pinch of Salt
  • 3 Eggs
  • 5g Vanilla extract
  • 180g Cake flour
  • 6g Baking powder
  • Strawberry
  • Whipped cream (150g whipping cream + 15g sugar)
  • 80g Raspberry jam

ffdesszzq

  • 100g Unsalted butter
  • 100g Sugar
  • 1g Salt
  • 1 Egg
  • 3g Vanilla extract
  • 80g Milk
  • 150g Cake flour
  • 5g Baking powder
  • 150g Cornmeal
  • Sugar

ffdesszzq

  • 125g Unsalted butter
  • 85g Powdered sugar
  • 1g Salt
  • 50g Egg
  • 2g Vanilla extract
  • 140g Cake flour
  • 25g Almond powder
  • 30g Corn starch
  • 75g Unsalted butter
  • 20g Powdered sugar
  • 55g Condensed milk
  • 75g Whipping cream
  • 20g Melted chocolate
  • 3g Strawberry powder
  • 2g Green tea powder

ffdesszzq

  • 150g Cream cheese
  • 40g Sugar
  • 10g Corn starch
  • 8g Lemon juice
  • 4 Egg yolks
  • 10g Sugar
  • 1g Salt
  • 15g Honey
  • 2g Vanilla extract
  • 20g Milk
  • 20g Melted unsalted butter
  • 60g Cake flour
  • 2g Cinnamon powder
  • 85g Carrot
  • 3 Egg whites
  • 55g Sugar

ffdesszzq

  • 3 Eggs
  • 1g Salt
  • 3g Sugar
  • Pepper
  • 15g Mayonnaise
  • 5g Honey mustard
  • 500g Boiled potato
  • Sauteed Onion and Carrot
  • 45g Unsalted butter
  • 2g Salt
  • Pepper
  • Parsley
  • Flour
  • Egg
  • Bread crumbs

ffdesszzq

  • 5 Eggs
  • 125g Sugar
  • 5g Vanilla extract
  • 35g Unsalted butter
  • 40g Milk
  • Lemon zest
  • 140g Cake flour
  • 200g Blueberry
  • 50g Sugar
  • 5g Lemon juice
  • 150g Heavy cream
  • 15g Sugar
  • 250g Cream cheese
  • Blueberry puree
  • 80g Sugar syrup + 8g Lemon juice
  • 85g Cream cheese + 15g Sugar + 50g Heavy cream + Food coloring
  • 80g Whipped heavy cream for decoration (+8g sugar, food coloring)

ffdesszzq

  • 2 Egg yolks
  • 25g Melted unsalted butter
  • 45g Milk
  • 2g Vanilla extract
  • 30g All-purpose flour
  • 50g Tapioca starch
  • 2 Egg whites
  • 30g Sugar

ffdesszzq

  • 80g Whole wheat biscuits
  • 35g Melted unsalted butter
  • 10g Gelatin + 50g Water
  • 250g Cream cheese
  • 40g Sugar
  • 2g Vanilla extract
  • 5g Lemon juice
  • 180g Heavy cream
  • 150g Strawberry puree
  • 6g Gelatin + 30g Water
  • 45g Water
  • 90g Sugar
  • 75g Starch syrup
  • 90g White chocolate
  • 60g Condensed milk
  • Food coloring (red, black, white)

ffdesszzq

  • 3 Egg yolks
  • 20g Sugar
  • 3g Vanilla extract
  • 25g Vegetable oil
  • 40g Milk
  • 50g Cake flour
  • 1g Baking powder
  • 3 Egg whites
  • 50g Sugar
  • Strawberry jam
  • 200g Bread flour
  • 20g Sugar
  • 2g Salt
  • 3g Dry yeast
  • 120g Milk
  • 30g Unsalted butter

ffdesszzq

  • 2 Egg yolks
  • 15g Sugar
  • 6g Cocoa powder
  • 2g Vanilla extract
  • 2 Egg whites
  • 40g Sugar
  • 50g Cake flour
  • 75g Whole wheat biscuits
  • 5g Cocoa powder
  • 35g Melted unsalted butter
  • 100g Dark chocolate
  • 70g Heavy cream
  • 80g Whipped heavy cream
  • 100g Milk chocolate
  • 70g Heavy cream
  • 80g Whipped heavy cream
  • 100g White chocolate
  • 70g Heavy cream
  • 80g Whipped heavy cream

ffdesszzq

  • 105g Almond powder
  • 100g Powdered sugar
  • 80g Egg white
  • 75g Sugar
  • Food coloring (red, black, green)
  • 25g Egg yolk
  • 20g Sugar
  • 2g Vanilla bean paste
  • 10g Corn starch
  • 130g Hot milk
  • 65g Unsalted butter
  • 35g Powdered sugar
  • Icing (20g powdered sugar + 4g lemon Juice)

ffdesszzq

  • 125g Water
  • 25g Bread flour
  • 300g Bread flour
  • 40g Sugar
  • 5g Salt
  • 6g Dry yeast
  • 150g Warm milk
  • 30g Melted unsalted butter

ffdesszzq

  • 4 Egg yolks
  • 25g Sugar
  • 1g Salt
  • 4g Vanilla extract
  • 50g Milk
  • 30g Vegetable oil
  • 70g Cake flour
  • 2g Baking powder
  • 5g Cocoa powder
  • Red food coloring
  • 4 Egg whites
  • 65g Sugar
  • 100g Heavy cream
  • 25g Sugar
  • 200g Cream cheese
  • Strawberry
  • 130g Sugar
  • 60g Water
  • 150g Starch syrup
  • 20g Dark chocolate
  • 100g White chocolate
  • 60g Heavy cream
  • 8g Gelatin
  • Red, and white food coloring

ffdesszzq

  • 5 Eggs
  • 125g Sugar
  • 15g Honey
  • 5g Vanilla extract
  • 40g Unsalted butter
  • 65g Milk
  • 150g Cake flour
  • 400g Unsalted butter
  • 250g Powdered sugar
  • 5g Vanilla extract
  • 50g Heavy cream

ffdesszzq

  • 250g Bread flour
  • 25g Sugar
  • 3g Salt
  • 5g Dry yeast
  • 1 Egg
  • 100g Heavy cream
  • 50g Water
  • 300g Mozzarella cheese
  • Shredded cheese
  • Parsley flakes

ffdesszzq

  • 2 Eggs
  • 25g Sugar
  • 0.5g Salt
  • 3g Vanilla extract
  • 95g Cake flour
  • 7g Cocoa powder
  • 240g Milk
  • 35g Melted unsalted butter
  • 100g Unsalted butter
  • 50g Powdered sugar
  • 5g Cocoa powder
  • 50g Melted dark chocolate
  • 20g Heavy cream
  • 70g Water
  • 50g Heavy cream
  • 15g Starch syrup
  • 80g Sugar
  • 30g Cocoa powder
  • 5g Gelatin

ffdesszzq

  • 2 Egg yolks
  • 35g Sugar
  • 15g Corn starch
  • 5g Sweet pumpkin powder
  • 200g Hot milk
  • 2g Vanilla bean paste
  • 75g Egg
  • 50g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 20g Unsalted butter
  • 15g Milk
  • 50g Cake flour
  • 10g Sweet pumpkin powder
  • 2g Baking powder
  • 150g Unsalted butter
  • 80g Powdered sugar
  • 100g Sweet pumpkin custard cream
  • Food coloring (yellow, red, black)

ffdesszzq

  • 130g Warm milk
  • 4g Dry yeast
  • 300g Bread flour
  • 20g Sugar
  • 5g Salt
  • 1 Egg
  • 45g Melted unsalted butter
  • 50g Unsalted butter
  • 70g Brown sugar
  • 4g Cinnamon powder

Cream cheese Frosting:

  • 100g Cream cheese
  • 20g Powdered sugar
  • 3g Vanilla extract
  • 5g Lemon juice
  • 20g Milk

ffdesszzq

  • 2 Egg whites
  • 50g Sugar
  • 2 Egg yolks
  • 2g Vanilla extract
  • 60g Cake flour
  • 10g Sugar + 10g Powdered sugar
  • 120g Water
  • 20g Sugar
  • 4g Instant coffee powder
  • 2 Egg yolks
  • 10g Sugar
  • 300g Mascarpone cheese
  • 60g Sugar
  • 20g Water
  • 2 Egg whites

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Chocolate cake sheet

  • 3 Eggs
  • 75g Sugar
  • 10g Honey
  • 3g Vanilla extract
  • 25g Unsalted butter
  • 40g Milk
  • 82g Cake flour
  • 8g Cocoa powder

Vanilla cake sheet

  • 3 Eggs
  • 75g Sugar
  • 10g Honey
  • 3g Vanilla extract
  • 25g Unsalted butter
  • 40g Milk
  • 90g Cake flour
  • 200g Dark couverture chocolate
  • 70g Heavy cream
  • 35g Unsalted butter
  • 7g Cocoa powder
  • 200g Heavy cream

ffdesszzq

  • 280g Bread flour
  • 25g Sugar
  • 4g Salt
  • 5g Dry yeast
  • 1 Egg
  • 150g Milk
  • 30g Unsalted butter
  • 3 Egg yolks
  • 50g Sugar
  • 4g Vanilla bean paste
  • 20g Corn starch
  • 300g Hot milk

ffdesszzq

  • 2 Peaches (about 600g)
  • 120g Sugar
  • 15g Lemon juice
  • 3 Eggs
  • 75g Sugar
  • 10g Honey
  • 3g Vanilla extract
  • 25g Unsalted butter
  • 40g Milk
  • 90g Cake flour
  • 200g Whipped cream (+20g sugar)

ffdesszzq

  • 310g Bread flour
  • 30g Sugar
  • 3g Salt
  • 4g Dry yeast
  • 1 Egg
  • 170g Milk
  • 20g Unsalted butter
  • 50g Cream cheese

ffdesszzq

  • 3 Eggs
  • 75g Sugar
  • 10g Honey
  • 3g Vanilla extract
  • 25g Unsalted butter
  • 40g Milk
  • 85g Cake flour
  • 8g Cocoa powder
  • Cherry
  • 100g Heavy cream
  • 30g Sugar
  • 200g Cream cheese
  • 2g Vanilla extract

ffdesszzq

  • 70g Unsalted butter
  • 50g Sugar
  • 75g Cake flour
  • 4g Cocoa Powder
  • 30g Unsalted butter
  • 1/8ts Salt
  • 33g Milk
  • 33g Water
  • 40g Cake flour
  • 70g Egg
  • 150g Whipping cream
  • 60g Melted white chocolate
  • 180g Whipping cream
  • 70g Melted dark chocolate

ffdesszzq

  • 3 Egg yolks
  • 20g Sugar
  • 3g Vanilla extract
  • 3 Egg whites
  • 70g Sugar
  • 90g Cake flour
  • 5g Corn starch
  • 1g Baking powder
  • 30g Sugar
  • 30g Powdered sugar
  • 200g Warm water
  • 30g Sugar
  • 6g Instant coffee powder
  • 2 Egg yolks
  • 45g Sugar
  • 2g Vanilla extract
  • 250g Mascarpone cheese
  • 120g Whipped cream (whipped up 50%)

ffdesszzq

  • 4 Egg yolks
  • 75g Sugar
  • 25g Corn starch
  • 1/4ts Vanilla bean paste
  • 400g Hot milk
  • 4 Eggs
  • 130g Sugar
  • 3g Vanilla extract
  • 120g Plain flour
  • 40g Corn starch
  • 15g Milk
  • 160g Raspberry jam
  • 200g Whipping cream
  • 20g Sugar
  • 300g Custard cream
  • 240g Almond powder
  • 200g Powdered sugar
  • 50g Honey
  • 30g Water
  • Food coloring (white, red, green)

ffdesszzq

  • 190g Egg
  • 100g Sugar
  • 13g Honey
  • 2g Vanilla extract
  • 35g Unsalted butter
  • 55g Milk
  • 120g Cake flour
  • Red food coloring
  • 300g Unsalted butter
  • 300g Powdered sugar
  • 85g Whipping cream
  • 6g Vanilla extract
  • 85g Cherry jam

ffdesszzq

Choco Biscuit

  • 3 Egg yolks
  • 20g Sugar
  • a pinch of Salt
  • Meringue (3 egg whites + 60g sugar)
  • 85g Cake flour
  • 15g Cocoa powder

White chocolate mousse

  • 25g White chocolate
  • 25g Hot whipping cream
  • 1g Gelatin sheet (or Powdered gelatin)
  • 2g Vanilla extract
  • 40g Whipped cream (whipped up 50%)

Tangerine puree

  • 180g Ground tangerine
  • 60g Sugar
  • 2g Gelatin sheet (or Powdered gelatin)

Chocolate mousse

  • 1 Egg yolk
  • 10g Sugar
  • 55g Milk
  • 65g Whipping cream
  • 150g Dark chocolate
  • 2g Gelatin sheet (or Powdered gelatin)
  • 190g Whipped cream (whipped up 50%)
  • Whipped choco cream (70g whipping cream + 7g sugar + 7g cocoa powder)

ffdesszzq

Macaron Coque

  • 40g Egg white
  • 40g Sugar
  • 1g Coffee Essence
  • 50g Almond powder
  • 40g Powdered sugar
  • 1g Cocoa powder

Cream

  • 2 Egg yolks
  • 30g Sugar
  • a pinch of Salt
  • 4g Vanilla extract
  • 3g Gelatin sheet (or Powdered gelatin)
  • 200g Mascarpone Cheese
  • 150g Whipped cream (whipped up 50%)
  • Choco sponge cake sheet
  • Coffee (75g water + 10g sugar + 3g instant coffee powder)

ffdesszzq

Choco cake sheet

  • 100g Egg
  • 70g Sugar
  • 7g Honey
  • 2g Vanilla extract
  • 17g Unsalted butter
  • 30g Milk
  • 65g Cake flour
  • 7g Cocoa Powder

Green tea crepe

  • 150g Egg
  • 35g Sugar
  • a pinch of Salt
  • 135g Cake flour
  • 12g Green tea powder
  • 360g Milk
  • 50g Melted unsalted butter
  • Whipped cream (300g whipping cream + 30g sugar)
  • Whipped cream for icing (70g whipping cream + 7g sugar)
  • Decorative whipped cream (60g whipping cream + 6g sugar)

ffdesszzq

  • 200g Pomegranate
  • 40g Sugar
  • 130g Warm peach-flavored drink
  • 15g Sugar
  • 4g Gelatin sheet (or 3g Powdered gelatin)
  • 80g Pomegranate
  • 80g Crushed Lotus Cookies
  • 30g Melted unsalted butter
  • 200g Cream cheese
  • 40g Sugar
  • 35g Plain Yogurt
  • 2g Vanilla extract
  • 5g Lemon juice
  • 5g Gelatin sheet (or Powdered gelatin)
  • 120g Whipped cream (whipped up 50%)
  • Decorative whipped cream (100g whipping cream + 10g sugar)

ffdesszzq

  • 140g Egg
  • 100g Sugar
  • 10g Honey
  • 2g Vanilla extract
  • 25g Melted unsalted butter
  • 40g Milk
  • 3g Cocoa powder
  • 90g Cake flour
  • 375g Bottled cherry
  • 70g Sugar
  • Whipped cream (200g whipping cream + 20g sugar)
  • Sugar syrup
  • 30g Sugar
  • 50g Corn syrup
  • 50g Cherry Syrup
  • 5g Gelatin sheet (or Powdered gelatin)
  • 70g Whipping cream
  • 100g White chocolate

ffdesszzq

  • 190g Egg
  • 130g Sugar
  • 13g Honey
  • 2g Vanilla extract
  • 33g Unsalted butter
  • 53g Milk
  • 120g Cake flour
  • Food coloring (red, purple, green, white)
  • Whipped cream (250g whipping cream + 25g sugar)
  • Sugar syrup

ffdesszzq

  • 2 Egg yolks
  • 10g Sugar
  • 2g Vanilla extract
  • Meringue (2 egg whites + 40g sugar)
  • 50g Cake flour
  • 120g Plain Yogurt
  • 60g Sugar
  • 2g Vanilla extract
  • 4g Gelatin sheet (or 3g Powdered gelatin)
  • 240g Whipped cream (whipped 50%)
  • 90g Green grape
  • 10g Sugar
  • 2g Gelatin sheet (or Powdered gelatin)

ffdesszzq

Cake sheet

  • 155g Egg
  • 110g Sugar
  • 10g Corn syrup
  • 2g Vanilla extract
  • 100g Cake flour
  • 5g Green tea powder
  • 28g Melted unsalted butter
  • 45g Milk

Watermelon jelly

  • 150g Watermelon
  • 10g Sugar
  • 4g Gelatin sheet (or 3g Powdered gelatin)

Cream

  • 4 Egg yolks
  • 70g sugar
  • 25g Corn starch
  • 1/4ts Vanilla bean paste
  • 400g Hot milk
  • 3g Gelatin sheet (or Powdered gelatin)

Whipped cream:

  • 350g whipping cream
  • 35g sugar

ffdesszzq

Cake sheet

  • 190g Egg
  • 130g Sugar
  • 13g Corn syrup
  • 3g Vanilla extract
  • 120g Cake flour
  • 33g Melted unsalted butter
  • 53g Milk
  • Food coloring (blue, green)

Mint chocolate cream

  • 100g Mint chocolate
  • 60g Whipping cream
  • 20g Cocoa powder
  • 1/8ts Mint Essence
  • 350g Whipped cream (whipped 40%)

Glaze

  • 30g White chocolate
  • 7g Whipping cream
  • 7g Corn syrup
  • 1g Gelatin sheet (or Powdered gelatin)
  • Food coloring (blue, green, white)
  • Sugar syrup

ffdesszzq

Choco pound cake sheet

  • 180g Unsalted butter
  • 100g Sugar
  • 4 Egg yolks
  • 2g Vanilla extract
  • 160g Cake flour
  • 20g Cocoa powder
  • 10g Baking powder
  • Meringue (4 egg whites + 40g sugar)

Vanilla pound cake sheet

  • 90g Unsalted butter
  • Sugar 50g
  • 2 Egg yolks
  • 1g Vanilla extract
  • 90g Cake flour
  • 5g Baking powder
  • Meringue (2 egg whites + 20g sugar)
  • 7g Sprinkle

Mint cream cheese cream

  • 250g Cold cream cheese
  • Whipped cream_whipped 30~40% (180g whipping cream + 35g sugar)
  • Food coloring (green, blue)

White cream cheese cream

  • 150g Cold cream cheese
  • Whipped cream_whipped 30~40% (115g whipping cream + 20g sugar)
  • Sugar syrup

ffdesszzq

  • 140g Egg
  • 100g Sugar
  • 10g Starch syrup
  • 81g Cake flour
  • 1g Cocoa powder
  • 8g Red rice flour
  • 25g Melted unsalted butter
  • 40g Milk
  • 150g Cream cheese
  • 40g Sugar
  • 25g Plain Yogurt
  • 1/2ts Vanilla extract
  • 4g Gelatin sheet
  • 90g Whipped cream (Whipped 50%)
  • Strawberry

ffdesszzq

  • 3 Egg yolks
  • 3g Vanilla extract
  • 75g Dark couverture chocolate
  • 70g Milk
  • 60g Cake flour
  • 15g Cocoa powder
  • 1.5g Baking powder
  • 3 Egg whites
  • 75g Sugar
  • 200g Whipping cream
  • 120g White couverture chocolate
  • 40g Whipping cream
  • 40g Cold whipping cream
  • 25g Oreo Powder
  • 60g Dark couverture chocolate
  • 20g Oreo powder

ffdesszzq

Cookie:

  • 40g Unsalted butter
  • 40g Sugar
  • 45g Cake flour

Custard:

  • 2 Egg yolks
  • 40g Sugar
  • 12g Cornstarch
  • 4g Vanilla bean paste
  • 200g Hot milk
  • 15g Unsalted butter

Choux:

  • 40g Unsalted butter
  • 1g Salt
  • 45g Water
  • 45g Milk
  • 55g Cake flour
  • 100g Egg
  • 200g Heavy cream + 20g Sugar
  • 280g Sugar + 80g Water

ffdesszzq

Cake sheet

  • 130g Unsalted butter
  • 100g Sugar
  • 100g Honey
  • 3 Eggs
  • 3g Vanilla extract
  • 6g Baking soda
  • Lemon zest
  • 550g All-purpose flour

Lemon curd

  • 2 Eggs
  • 80g Sugar
  • 1g Salt
  • 15g Corn starch
  • 120g Lemon juice
  • 8g Lemon zest
  • 80g Milk
  • 50g Unsalted butter

Cream

  • 340g Sour cream
  • 45g Powdered sugar
  • 15g Honey
  • 170g Whipping cream

ffdesszzq

  • 2 Egg whites
  • 60g Sugar
  • 2 Egg yolks
  • 2g Vanilla extract
  • 55g Cake flour
  • 5g Cornstarch
  • 120g Water
  • 15g Sugar
  • 3g Coffee powder
  • 3g Gelatin + 15g Water
  • 3 Egg yolks
  • 60g Sugar
  • 360g Cold mascarpone cheese
  • 10g Kahlua
  • 180g Whipping cream

ffdesszzq

Green tea cake sheet

  • 4 Eggs
  • 115g Sugar
  • 3g Vanilla extract
  • 35g Unsalted butter
  • 45g Milk
  • 100g Cake flour
  • 10g Green tea powder

Buttercream

  • 270g Unsalted butter
  • 200g Powdered sugar
  • 33g Oreo cream
  • 5g Vanilla bean paste
  • 45g Whipping cream
  • 35g Oreo powder
  • 5g Green tea powder

Glaze

  • 2g Gelatin + 10g Water
  • 35g White couverture chocolate
  • 20g Whipping cream
  • 1.5g Green tea powder
  • 4g Unsalted butter

ffdesszzq

  • 3 Eggs
  • 95g Sugar
  • 3g Vanilla extract
  • 25g Unsalted butter
  • 30g Milk
  • 75g Cake flour
  • 15g Cocoa powder
  • 100g Sugar
  • 45g Unsalted butter
  • 65g Whipping cream
  • 1g Salt
  • 80g Roasted peanut
  • 150g Cream cheese
  • 150g Whipping cream
  • 15g Powdered sugar
  • 120g Milk couverture chocolate
  • 15g Unsalted butter
  • 40g Whipping cream
  • 50g Roasted peanut (chopped)

ffdesszzq

Puree

  • 150g Raspberry
  • 50g Sugar
  • 5g Lemon juice
  • 80g Whole wheat biscuits
  • 35g Melted unsalted butter

Cheesecake

  • 8g Gelatin + 40g Water
  • 230g Cream cheese
  • 180g Greek yogurt
  • 70g Sugar
  • 10g Lemon juice
  • 200g Whipping cream
  • 110g Cheesecake mixture
  • 20g Raspberry puree
  • 110g Raspberry

ffdesszzq

  • 3 Eggs
  • 90g Sugar
  • 3g Vanilla extract
  • 25g Unsalted butter
  • 30g Milk
  • 80g Cake flour
  • 5g Green tea powder
  • 3 Egg yolks
  • 75g Sugar
  • 1g Salt
  • 10g Cornstarch
  • 6g Lemon zest
  • 60g Milk
  • 90g Lemon juice
  • 35g Unsalted butter
  • 120g Egg white
  • 160g Sugar
  • 300g Unsalted butter
  • 100g Lemon curd”

ffdesszzq

Cake sheet

  • 4 Eggs
  • 100g Sugar
  • 3g Vanilla extract
  • 35g Unsalted butter
  • 40g Milk
  • 100g Cake flour

Peach jelly

  • 30g Water
  • 2g Gelatin powder
  • 5g Sugar
  • 2g Lemon juice
  • 2 Peaches

Peach syrup

  • Peach peel
  • 80g Water
  • 15g Sugar
  • 4g Lemon juice

Boiled peach

  • 100g Peach
  • 25g Sugar
  • 3g Lemon juice
  • 200g Whipping cream
  • 20g Sugar
  • Pink whipped cream (80g whipping cream + 8g sugar + red food coloring)
  • 70g Whipping cream + 7g Sugar
  1. Finely grind the bananas in a blender.
  2. Put the banana in a bowl
  3. Put the condensed milk in a bowl too.
  4. Heat in the microwave for about 1 minute and 30 seconds to make it hot.
  5. Sift about 1/3 of the cocoa powder and mix.
  6. Sift half of the remaining cocoa powder and mix.
  7. Sift all remaining cocoa powder and mix evenly.
  8. Wrap in plastic wrap and harden in the refrigerator for about an hour.
  9. Sprinkle with cocoa powder, place chocolate, and cut into similar sizes.
  10. Make it round with your hands.
  11. I made a shape by pressing lightly with a cookie stamp.

ffdesszzq

  1. Place a bowl of eggs in a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and mix.
  3. Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into the mold, and clear the air bubbles.
  4. After preheating the air fryer at 160 degrees for 5 minutes, put the mold in it and bake at 140 degrees for 25 minutes.
  5. Cut the top of the cooled sheet and cut it into 3 pieces.
  6. Put 1 sheet on the wheel, sprinkle sugar syrup, raspberry jam, whipped cream, and put another sheet. Repeat one more time.
  7. Apply the cream all over, make a pattern on the side using a scraper, arrange the top, and decorate with whipped cream and dried strawberries.

ffdesszzq

To make the cookie dough:

  1. Gently mix softened butter at room temperature, then add powdered sugar and salt and mix.
  2. Add half of the eggs (whole eggs) and mix, then add the remaining eggs and vanilla extract and mix.
  3. Sift the flour and starch and mix with a spatula until it becomes a lump.
  4. Put it in a piping bag fitted with a star tip. Make the chocolate dough in the same way according to the recipe and put it in the piping bag.

To make the almond cream:

  1. Gently mix butter at room temperature, add powdered sugar, and mix.
  2. Add eggs (whole eggs) and vanilla extract and mix.
  3. Add almond flour and flour and mix.

Panning and Baking:

  1. Squeeze the cookie dough into a ring shape on the oven pan and place plenty of almond cream in the center.
  2. Bake in a 175-degree oven for 12 to 15 minutes and cool.

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Cookies:

  1. After softening the butter, add sugar and mix. Add egg and vanilla extract and mix.
  2. Sift the soft flour and almond powder, mix, roll out and place in the refrigerator for 30 minutes.

Apple peeling:

  1. Cut the apples into small cubes, put sugar, lemon juice, and cinnamon powder together in a pot and cook until the moisture evaporates.

Crumble:

  1. Put butter, sugar, soft flour, and almond powder in a bowl and mix until crumbled.
  2. Put the cookies in the muffin mold, put the apple filling and crumble, and bake in the oven preheated to 180 degrees for 20~22 minutes.

ffdesszzq

  1. Chop walnuts and mix with brown sugar and cinnamon powder.
  2. Sprinkle lemon juice on the sliced apples.
  3. Cut puff pastry according to the size of the mold, put it on the pan, and sprinkle (1).
  4. Put apples on top, sprinkle with (1), sprinkle with melted unsalted butter and maple syrup, and bake in an oven preheated to 190 degrees for 30 minutes or 200 degrees for 20 minutes.

ffdesszzq

Apple Peeling:

  1. Remove the skin of the apples and chop them into small pieces and put them in a pot.
  2. Place over medium-low heat and boil with sugar, maple syrup, and cinnamon powder.
  3. Boil while stirring occasionally, and when it is almost gone, add lemon juice and boil a little more.
  4. Remove from heat and cool at room temperature, then cool in the refrigerator.

Puff pastry:

  1. Dissolve salt in cold water and leave it for a while.
  2. Add cold unsalted butter to the flour and mix with a scraper.
  3. When the butter becomes small enough to mix beans and rice, add cold water and mix.
  4. Put it in a zipper bag, flatten it with a rolling pin, and let it rest in the refrigerator for about an hour.
  5. Cut and remove the zipper bag with scissors, spread it wide with a rolling pin, and fold it in 3 sections 4 times.
  6. Wrap in plastic wrap and rest in the refrigerator for about an hour.
  7. Push the puff pastry out to a slightly thicker thickness and cut it along with a ruler.
  8. Place the cut side up and make it into a basket shape.
  9. Cut it into a circle about 23 cm long, cover it with plastic wrap, and put it in the refrigerator.
  10. Gather the remaining dough after cutting and roll it out.
  11. Cut it into a circle about 21 cm long, put it in a 15 cm mousse mold, and press it.
  12. Pique with a fork, add apple filling and press flat.
  13. Bake in a 180-degree oven for 30 minutes and cool.
  14. Wrap the pie with basket-shaped puff pastry.
  15. Bake in an oven preheated to 210 degrees for about 30 minutes, take it out, and apply starch syrup on the top.

ffdesszzq

  1. Put unsalted butter, brown sugar, salt, and water in a pot and boil it until the butter is melted. Remove from the heat and sieve the wheat flour and mix.
  2. Put it on low heat and stir for about 1-2 minutes. When the color of the dough changes and becomes moist and a thin film forms on the bottom, take it off the heat and place it in another bowl to cool.
  3. Mix egg and vanilla extract, add to the dough, mix, and place in a piping bag.
  4. Pan in an oven pan, bake in an oven preheated to 200 degrees for 16-18 minutes, and cool.
  5. Apply melted unsalted butter, sprinkle with cinnamon sugar, and lightly scorch with a torch to finish.

ffdesszzq

  1. Soften room temperature butter, add sugar, and whip until light color.
  2. Add egg and vanilla extract and mix, sift flour, and mix to form a lump.
  3. Separate the dough, divide it into two, and color it with cocoa powder, dark cocoa powder, and black cocoa powder.
  4. Place the dough between parchment paper and roll it out with a rolling pin, and let it rest in the refrigerator for about 30 minutes.
  5. Make a shape with a cutter and combine the bear faces.
  6. Bake in an oven at 160 degrees for 12 minutes.

ffdesszzq

  1. Add melted butter to the crushed lotus, mix, put in a 15cm mold, flatten it by pressing, and harden in the refrigerator.
  2. Prepare the lotus by cutting it in half. Add water to the powdered gelatin, mix, and soak for at least 10 minutes.
  3. Loosen the cream cheese at room temperature, add lotus biscotti, and mix, then add sugar, vanilla extract, and lemon juice and mix.
  4. Melt the soaked gelatin by heating it in a microwave for about 20 seconds, then add it to the cheesecake batter and mix.
  5. After whipping the fresh cream 50%, add it to the cheesecake batter and mix evenly.
  6. In the mousse mold, put the cut lotus on the edge, and put 1/3 of the cheesecake batter, then cut the lotus.
  7. Put half of the remaining cheesecake dough, cut the lotus, put all the remaining dough in, flatten it, and harden in the refrigerator for about 30 minutes.
  8. Heat the lotus biscoff in the microwave for 20 seconds, mix well, pour over the cheesecake, sprinkle with crushed lotus powder, and harden in the refrigerator for 2 hours.

ffdesszzq

  1. Place a bowl of eggs in a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and black cocoa powder and mix.
  3. Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and bake in an oven preheated to 180 degrees for 40 minutes.
  4. After cooling the cake sheet, cut off the top and bottom, cut into 4 pieces, and cut into 11.5cm squares.
  5. Add sugar to egg yolk and mix, add corn starch, mix, add vanilla bean paste, mix, add hot milk, and mix.
  6. Heat on low heat while stirring until thickened, transfer to another bowl and cool at room temperature, then cool in the refrigerator.
  7. Whip fresh cream and condensed milk to make the cream, add a little cream, add strawberry jam, and mix.
  8. Put the custard cream on the sheet, cover it with another sheet, put the white cream, cover it with the other sheet, put the strawberry cream, and cover it with the other sheet.
  9. Wrap in plastic wrap and place in the refrigerator for 1 hour.

ffdesszzq

  1. Put the egg, sugar, and starch syrup in a pot of hot water and stir to raise the temperature to 40 degrees, then remove from the pot.
  2. Add vanilla extract and whip with a hand mixer until rich ivory-colored foam is formed.
  3. Sift the soft flour and blueberry powder and mix, then pour a little (50~60 degrees) into the melted butter and milk + blueberry powder mixture and mix.
  4. Put the mixed dough into the main dough, mix, add a little purple food coloring, mix, pour into an 18cm oven pan, remove air bubbles, and bake in an oven preheated to 180 degrees for about 30 minutes.
  5. After cooling, cut off the top, cut into 2 pieces, and cut into a 15cm mold to prepare.
  6. While whipping fresh cream, add the blueberry puree and whip it to make blueberry cream.
  7. Put a sheet on the rotating plate, sprinkle with syrup, apply cream, and top with fresh blueberries.
  8. Apply the cream, put the sheet on top, and sprinkle syrup, then apply the cream on the sides and top.
  9. After sieving the blueberry cake sheet powder on the side, squeeze the cream using a piping bag fitted with a shaped tip and decorate with blueberries.

ffdesszzq

  1. Soften cream cheese, add vanilla extract, lemon juice, and plain yogurt, mix, soak in cold water for 10 minutes, microwave for 10 seconds, add melted gelatin, and mix.
  2. Add 50% whipped cream and mix, pour 1/3 of the cream into another bowl, add strawberry jam to 2/3 cream, mix, put in a 15cm mold, add fresh blueberries, and harden in the refrigerator for 30 minutes.
  3. Add blueberry jam to 1/3 of the cream, mix, put in a 12cm mold, and harden in the refrigerator for 1 hour.
  4. Mix plain yogurt and sugar, add melted gelatin, mix, and mix with 50% whipped cream.
  5. Pour it over the hardened strawberry cream in a 15cm mold, flatten it, and harden it in the freezer for about 30 minutes.
  6. Soften butter, add sugar powder and salt, mix, then add egg yolk and mix.
  7. Add soft flour and almond powder, mix until they come together, roll out, and rest in the refrigerator for about 30 minutes.
  8. Put the dough on the mold, make a hole on the bottom with a fork, put a pressing stone on it, and bake it in an oven preheated to 180 degrees for 15 minutes. Remove the pressing stone, bake for another 20 minutes, and cool.
  9. Put whipped cream, sugar, cream cheese, and blueberry jam in a bowl and whip it to make the cream.
  10. Apply a thin layer of cream on the cooled tart, put the hardened cream on a 15cm mold, a 12cm sponge cake sheet, and put the hardened blueberry cream on a 12cm mold.
  11. Apply the cream all over, using a spatula to make a pattern, garnish with blueberries, and harden in the refrigerator for 2 hours.

ffdesszzq

  1. Put the egg, sugar, and starch syrup in a pot of hot water and raise the temperature to 40 degrees while stirring.
    Add vanilla extract and whip with a hand mixer until rich ivory-colored foam.
  2. Sift the soft flour and cocoa powder and mix, then add a little of the dough to the melted butter and milk (50-60 degrees) and mix.
  3. Put the mixed dough into the main dough, mix it, pour it into a 15cm mold, beat the bottom to remove air bubbles, bake in an oven preheated to 180 degrees for 35 minutes, then cool, cut off the top, and cut into 3 pieces.
  4. Melt the dark chocolate and whipped cream in the microwave for about 60 seconds, then add unsalted butter, mix, and cool at room temperature.
  5. Whip the whipped cream to about 40%, then add blueberry puree and whip until horns form.
  6. Put one sheet on the rotating plate, sprinkle with sugar syrup, and then put blueberry cream on top and another sheet. Repeat one more time.
  7. Stir the cooled ganache well and spread it all over the cake.
  8. Apply once more and use a spoon to shape the sides and top.
  9. Garnish with the remaining ganache, blueberries, apple mint, and flowers.

ffdesszzq

  1. Remove the cream, add melted butter to the crushed Oreos, mix, lay flat on the bottom of the mold, and place in the refrigerator.
  2. Soften the cream cheese, add sugar, and mix. Divide the eggs into 2 batches, mix, add vanilla extract, and mix.
  3. Add lemon zest and lemon juice and mix.
  4. Pour into a mold, place a pan with dough on another pan with hot water, bake in an oven preheated to 160 degrees for 1 hour, cool in the oven, and then transfer to the refrigerator to cool.
  5. Soak in hot water and cut off the edges of the cake with a knife that has drained the water and cut it into 6 equal parts.
  6. Add blueberry puree, squeeze whipped cream, and decorate with blueberries, lemon zest, and apple mint.

ffdesszzq

  1. Sift almond powder, sugar powder, and blueberry powder twice. (Please throw away the remaining coarse almond powder to make a smooth coke~)
  2. While whipping the egg whites, when large bubbles appear, divide the sugar and add food coloring while whipping to make a hard meringue by whipping more.
  3. Divide the powder into 2 batches and mix, put a little of the dough, and make macaronage.
  4. Add a little more purple food coloring to the prepared dough and make macaronage to make a dark purple dough and put it in a piping bag.
  5. Put the two colors of dough together in one pastry bag.
  6. After panning and flattening it in an oven pan, dry it at room temperature for about 1 hour and 30 minutes, then bake it in an oven preheated to 160 degrees for 5 minutes and at 130 degrees for 10 minutes.
  7. Soften unsalted butter, add sugar powder and vanilla extract, mix, then add cream cheese and mix to make the cream.
  8. Squeeze the cream on the coke, put the blueberry jam and blueberries in the middle, and then sand them and harden them in the refrigerator for about 30 minutes.

ffdesszzq

  1. In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it. Raise the temperature to 40 degrees while stirring, and then remove from the pot.
    Whip with a hand mixer until a rich ivory color is formed.
  2. Sift the soft flour and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.
  3. Put the mixed dough into the main dough, mix, add Oreo powder, mix, pour into a 15cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 35 minutes.
    After cooling, cut off the top and cut into 3 pieces.
  4. Put the sheet on the wheel, sprinkle with sugar syrup and cream, then put blueberry jam on the sheet. Repeat one more time.
  5. Apply cream on the top and sides, and decorate the top with whipped cream, Oreos, and blueberries.

ffdesszzq

Crepe batter:

  1. Add sugar and vanilla extract to eggs and mix.
  2. Sift flour and black cocoa powder, add crushed Oreo and a little milk, and mix.
  3. Add the rest of the milk, mix evenly, add the melted butter, mix, and strain through a sieve.
  4. Cover with plastic wrap and rest in the refrigerator for about 30 minutes.
  5. Pan the crepe over low heat in a 16cm frying pan and cool it.
  6. Cut the crepe with a 15cm mold, cut one sheet into 3cm circles, and cut into semicircles.

Cream Cheese Oreo Cream:

  1. Add sugar to fresh cream and whip about 50%, then add cold cream cheese and whip.
  2. Add Oreo powder, mix with a spatula, and prepare in a piping bag.
  3. Stack the crepes and cream in order (use 9 crepes), attach the half-circle crepe to the inside of the mold, and put it in the refrigerator.
  1. Put a mousse strip or Teflon sheet inside the frame and make it

Blueberry Cheesecake:

  1. Add powdered gelatin to cold water, mix well, and leave for at least 10 minutes.
  2. Add sugar to cream cheese at room temperature and mix.
  3. Add the blueberry puree, mix, and heat the soaked gelatin in a microwave for about 15 seconds to melt.
  4. Add the melted gelatin to the cheesecake batter and mix, then add the blue coloring and mix.
  5. Whip about 50% of the fresh cream and mix it into the cream cheese batter.
  6. Pour it into a mousse mold, flatten it, and harden it in the freezer for about 2 hours.
  7. Remove the mousse mold and slowly remove the mousse strip.

ffdesszzq

  1. Bring blueberries and sugar to a boil in a pot, then add cornstarch and boil. When it thickens, add lemon juice to finish.
  2. Transfer to another bowl and cool at room temperature, then cool in the refrigerator.
  3. Soften unsalted butter, sieve soft flour and baking powder, and whip until thick.
  4. Beat eggs, add sugar and salt, mix, add milk and vanilla extract, mix, divide into butter dough, and whip.
  5. Add blueberry puree, mix, put the dough in a buttered mold, shape, and pan, bake in a preheated 170-degree oven for 45 minutes, then cool completely.
  6. Whip whipping cream with sugar, then add cream cheese and blueberry puree and mix to make the cream.
  7. Cut the top of the pound cake flat, apply cream all over, and decorate with blueberries.

ffdesszzq

  1. Soften butter, add sugar, and mix, then add egg yolk and mix.
  2. Sift the soft flour and baking powder and mix. Divide the meringue and mix.
  3. Put a little dough into the buttered mold, put blueberry jam on it, and put the dough on it. Repeat one more time.
  4. Bake for 35 minutes in an oven preheated to 180 degrees, cool, cut off the top, and top with whipped cream, blueberry jam, and blueberries to finish.

ffdesszzq

  1. Cut 4 pieces of bread with scissors, press the center, and put it in the mold to shape it.
  2. Mix mozzarella cheese, corn, sausage, olives, and tomato sauce and place on the bread. (You can use various ingredients according to your taste.)
  3. Sprinkle a little mozzarella cheese and bake in an oven preheated to 200 degrees for 10 minutes. Sprinkle parsley on the top.

ffdesszzq

  1. Beat eggs in a bowl, then add milk and mix.
  2. Add sugar, salt, cinnamon powder, and vanilla extract and mix.
  3. Cut the bread into cubes and mix it in a bowl with liquid.
  4. Put in a container, pour the remaining liquid, and bake in an oven at 200 degrees for 15 minutes.

ffdesszzq

  1. Boil the butter until it turns light brown.
  2. Strain through a sieve and place in a bowl to cool for about 20 minutes.
  3. Add brown sugar, brown sugar, and salt and mix
  4. Add eggs, vanilla extract, and instant coffee powder and mix.
  5. Add baking powder and baking soda, mix, sift flour, and mix with a spatula.
  6. Add chocolate chips and mix.
  7. Flatten rounds by hand and place them on an oven pan.
  8. Bake in a 170-degree oven for 14 to 15 minutes. (Preheat 190 degrees)
  9. Remove from the oven and decorate with rolled wafers.

ffdesszzq

  1. Put the bowl containing the dark chocolate and butter on top of a pot of hot water and let it sit for about 5 minutes.
  2. Stir with a hand whisk to dissolve, then add sugar and salt, mix, and remove from the pot.
  3. Add egg yolk and mix, then add milk and mix.
  4. Sift flour, cocoa powder, and baking powder and mix.
  5. Divide sugar into egg whites into 3 portions to make meringue with soft horns.
  6. Add 1/3 of the meringue to the chocolate mixture and mix, then add the remaining half of the meringue and mix.
  7. Pour all the chocolate mixture into the meringue bowl and mix evenly.
  8. Pour it into an oven pan, bake in an oven at 180 degrees for about 35 minutes, take it out, and cool it for about an hour.

ffdesszzq

  1. Melt a bowl of dark couverture chocolate and butter over a pot of hot water.
  2. Add cocoa powder, mix, then remove from the pot and set aside for a while.
  3. Add brown sugar to eggs and whip until it turns into dense foam.
  4. Add the chocolate mixture and mix evenly, then add flour baking powder, and baking soda and mix.
  5. When the temperature of the dough reaches about 26 degrees, put it in a piping bag and squeeze the dough into a pan while fanning.
  6. Bake in an oven at 180 degrees for about 10 minutes. (Preheat 200 degrees)
  7. After completely cooling, separate the cookies carefully.

ffdesszzq

  1. Melt a bowl of dark chocolate and unsalted butter on top of a pot of hot water.
  2. After mixing the egg and brown sugar, add (1) and mix.
  3. Sift the flour, mix, pan in an oven pan, and bake in an oven preheated to 180 degrees for 12 minutes.

ffdesszzq

  1. Place a bowl of dark chocolate and unsalted butter in a pot of hot water and mix well to melt it.
  2. Add brown sugar to the egg and whip it to create a rich bubble, then add it to the melted chocolate and mix.
  3. Sift the soft flour, cocoa powder, baking powder, and baking soda, mix, and cool the dough to about 24 degrees.
  4. Pan in an oven pan, bake in an oven preheated to 180 degrees for 15 minutes, and cool.
  5. Put sugar, starch syrup, and water in a pot, boil it at 114~118 degrees, transfer it to another bowl, add soaked gelatin and vanilla extract, mix, and whip.
  6. When it rises to a certain level, add cocoa powder and whip until it feels heavy.
  7. Squeeze marshmallows on the cookie and place another cookie on top to make it sand and harden.

ffdesszzq

  1. Separate 4 eggs into whites and yolks.
  2. Put 2 eggs in a bowl with yolks.
  3. Add salt and pepper to the whites and a little salt to the yolks.
  4. Mix the yolks evenly and strain through a sieve.
  5. Slice the chives and add them to the egg whites and mix.
  6. Finely shred the cabbage and add it to the egg whites.
  7. Grill the sausages in a frying pan.
  8. Cook the whites long and back, apply a few whites, and roll the sausages.
  9. Pour the yolk into the frying pan and top with mozzarella cheese.
  10. Fold the sides and roll the sausage on top.
  11. Put on a skewer and eat with ketchup and mayonnaise.

ffdesszzq

  1. After softening the cream cheese, add sugar, vanilla extract, and sour cream and mix.
  2. Add strawberry puree and mix, then add melted panzela and mix.
  3. Add whipped cream, mix, pour into a 15cm mold, flatten, and harden in the refrigerator for 3 hours.
  4. Add melted butter to the crushed daisy, mix, place in an 18cm mold, flatten, and place in the refrigerator for about 30 minutes.
  5. Put white chocolate and whipped cream in a beaker and microwave for about 1 minute to mix. Add gelatin and mix, then add white food coloring and mix.
  6. Remove the strawberry cheesecake from the mold and pour (5) to coat.
  7. Put the daisy on a plate, put (6) on it, and attach the candy to the side.

ffdesszzq

  1. In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it, raise the temperature to 40 degrees while stirring, remove it from the pot, and whip it with a hand mixer until rich ivory-colored bubbles form.
  2. Sift the soft flour and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.
  3. Put the mixed dough into the main dough, mix, pour into a 15cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 35 minutes. After cooling, cut off the top and cut into 3 pieces.
  4. Put water and sugar in a pot and boil until slightly browned. Remove from heat, add warm whipped cream, mix, boil over low heat until thickened, and cool completely.
  5. Whip 40% of fresh cream, then add cream cheese and caramel sauce and whip to make caramel cream.
  6. Place a sheet on a rotating plate, sprinkle with sugar syrup, and cream, sprinkle with caramel sauce, and put another sheet on top. Repeat one more time.
  7. Smooth the cream on the top and sides.
  8. Sprinkle caramel sauce on the top in a circle from the inside and decorate with peanut crunch.

ffdesszzq

Making Saber Cookie Dough

  1. Whip butter at room temperature with a hand mixer, add powdered sugar and salt, and whip until the color is bright.
  2. Add egg yolk and vanilla extract and whip.
  3. Add soft flour, cocoa powder, and almond powder and mix.
  4. Place the dough on the parchment paper, cover the parchment paper, and roll it out evenly (approximately 3mm).
  5. Harden in the refrigerator for about an hour.

Making Caramel Syrup

  1. Put sugar in a saucepan and heat until sugar is completely dissolved.
  2. Add butter and salt and simmer, stirring, until brown.
  3. Remove from heat, divide fresh cream, mix, put in a bowl, and cool at room temperature.
    (When it cools down, put it in a piping bag)

Making Chocolate Buttercream

  1. Whip butter at room temperature, add powdered sugar, and whip for about 3 to 4 minutes.
    (Butter increases in volume and brightens color)
  2. Add cocoa powder and melted dark chocolate and whip.
  3. Add fresh cream at room temperature and whip to make the cream, then put it in a piping bag.
  4. Cut the hardened Saber cookie dough with a cutter, place it on a perforated mat, and bake in a 170-degree oven for 12 minutes.
  5. After cooling completely, squeeze the chocolate buttercream and squeeze the caramel in the middle of the sandwich.
  6. It’s delicious to eat after hardening the cream in the refrigerator or freezer.

ffdesszzq

  1. Put brown sugar and water in a pot and boil it until it thickens slightly. Put it in a container and put it in the refrigerator.
  2. Add sugar and vanilla extract to egg yolk and mix, then add hot milk and mix.
  3. Squeeze out the water from gelatin soaked in cold water for about 10 minutes, mix, and sift through a sieve.
  4. Pour into a container, cover, and harden in the refrigerator for at least 3 hours.

ffdesszzq

  1. Add honey and vanilla extract to egg yolk and whip until foamy.
  2. Add vegetable oil and milk and mix, then sieve strong flour and baking powder and mix.
  3. Whip the cold egg whites and when large bubbles appear, divide the sugar into 2 portions and whip to make meringue with soft horns.
  4. Divide the meringue into the yolk dough into 3 batches and mix. Pour the batter into the mold with unsalted butter and flatten it.
  5. Bake in an oven preheated to 180 degrees for 6 minutes, then take out the cake, make a cross-cut, and bake at 170 degrees for another 18-20 minutes.

ffdesszzq

  1. Put unsalted butter in a pot and heat over low heat to melt it, then sift the soft flour and mix.
  2. Add milk and mix, add sugar, salt, and egg yolk and mix.
  3. When large bubbles appear while whipping the egg whites, add sugar in 3 portions and mix to make a meringue with horns.
  4. Gently loosen the prepared yolk mixture once again, add a little meringue and mix.
  5. Put (4) in the bowl containing the meringue and mix, then pour half the batter into the mold.
  6. Put the sliced cheddar cheese on top, pour all the remaining dough, put it on a pan with hot water, and bake it in an oven preheated to 150 degrees for 60 minutes.

ffdesszzq

  1. Slice the potatoes and place in a bowl, and finely dice the onion and place in a bowl.
  2. Add salt, pepper, and potato starch and mix to combine.
  3. Heat the oil in a skillet over medium-high heat and add the potato chips.
  4. Once browned on the underside, flip them over and cook on both sides.
  5. Top with mozzarella cheese, fold in half, press down slightly, and cook for another minute or so before removing.

ffdesszzq

  1. Put a bag of Cheetos cookies in a ziplock bag and crush them.
  2. Mash the boiled potatoes, add potato starch, and mix evenly, then add crushed Cheetos and mix.
  3. Put it in a ziplock bag, flatten it, and freeze it in the freezer for 1 hour.
  4. Cut the zipper bag with scissors, cut it with a knife, and fry it in oil at about 200 degrees.

ffdesszzq

  1. Mix the crushed butter biscuit and melted unsalted butter, press it in a 16cm mold, and place it in the refrigerator.
  2. Soften the cream cheese and mascarpone cheese, add unsalted butter, and mix, then add sugar and mix.
  3. Add egg yolk and mix, add plain yogurt and fresh cream, and mix, add vanilla extract, lemon juice, and cherry syrup and mix.
  4. Add cornstarch and mix, then add 70-80% softly whipped meringue in 2 batches and mix.
  5. Pour it into a mold, place it on a pan with hot water, bake in an oven preheated to 150 degrees for 60 minutes, and then cool in the oven and then cool in the refrigerator.
  6. Add sugar to cold cream cheese, loosen gently, add cherry syrup, mix, add 40% whipped cream, mix, add a little pink food coloring to color, and put in a piping bag.
  7. Decorate the cake with cream.

ffdesszzq

  1. Add sugar to cold cream cheese, loosen it gently, add fresh cream, and mix to make the cream, pour a little of it into another bowl, add chopped strawberries to the remaining cream, and mix.
  2. Put the cream in the mold and freeze it in the freezer for 3 hours, then make flowers with the remaining cream and put it in the freezer.
  3. Mix glutinous rice flour with sugar and salt, add a little pink food coloring to hot water, mix to color, then add water and cherry blossom syrup to the powder and mix.
  4. Cover with cling film and heat in the microwave for about 1 minute and 30 seconds, then with a spatula, cover with cling wrap and cook for about 1 minute and 30 seconds, then beat with a spatula until chewy and cool.
  5. Coat the frozen cream with melted white chocolate, then stretch the dough and place the chocolate-coated cream on top to make a round shape.

ffdesszzq

  1. Mix egg yolk, sugar, vanilla extract, and cherry blossom syrup, then add the meringue in portions and mix.
  2. Sift the soft flour and almond powder, mix, put in a piping bag fitted with a round tip, and pan diagonally in a 22.5cm square pan.
  3. Sprinkle with powdered sugar twice and bake in an oven preheated to 170 degrees for 15 minutes.
  4. Soften the cream cheese, add plain yogurt, cherry syrup, vanilla extract, and strawberry jam, and mix.
  5. Squeeze out the water from gelatin soaked in cold water for at least 10 minutes, then microwave for 10 seconds to completely melt, mix, and mix with whipped cream, whipped 50 to 60%.
  6. Dip the cooled biscuit sheet into a 12cm mold to make 2 sheets, then place it in the center of the 15cm mold and apply coffee syrup.
  7. Put 1/2 of the mousse, put the sheet on top, apply coffee syrup, pour in the remaining mousse, flatten it, and let it harden in the refrigerator for 3 hours.
  8. Squeeze the whipped cream for decoration on the top of the cake and press it with a spoon to shape it.

ffdesszzq

  1. Place a bowl of eggs in a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then add red and white food coloring to color, sift the soft flour, and mix.
  3. Put a little of the dough in a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and bake in an oven preheated to 170 degrees for 40 minutes.
  4. Cool the sheet, cut the bottom and top, and cut into 3 1.5cm thick pieces.
  5. Remove the seeds of the cherry and cut it into small pieces. Put it in a pot with sugar and boil. If there is a lot of water, add lemon juice and boil for 3 more minutes, then filter through a sieve and cool.
  6. Whip the whipped cream with sugar, then add the boiled cherry pulp and whip until soft.
  7. Put 1 sheet on the rotating plate, apply sugar syrup and cream, then put another sheet on top.
  8. Repeat once more and apply the cream to the entire area, then put it in the refrigerator.
  9. Melt a bowl of white chocolate and unsalted butter in hot water (about 70 degrees). Remove the moisture from the gelatin sheet soaked in cold water for 10 minutes, and mix.
  10. Add boiled cherry juice and red food coloring, mix, and sift through a sieve.
  11. Place the glaze on the cake, spread it thinly with a spatula, and decorate it so that it flows naturally to the side.

ffdesszzq

  1. Mix egg yolk and sugar, add cornstarch and mix, then add vanilla bean paste and mix.
  2. Pour in the hot milk little by little, mix, place on low heat and heat until thickened, then transfer to another bowl, cover, and cool.
  3. Grind the removed cherries in a blender finely, put them in a saucepan with sugar, boil it down to a thick consistency, and cool it.
  4. Soak the gelatin in cold water for about 10 minutes.
  5. Sift the cooled custard cream through a sieve, remove the water from the soaked gelatin, and melt it in the microwave for about 10 seconds, then add it to the custard cream and mix.
  6. Add sugar and mix, add 50% whipped cream and mix. Divide the cream in half, add boiled cherries in one place, and mix.
  7. Glue the cut lady finger cookies to the edges and spread a 12cm sponge cake sheet on the bottom.
  8. Place the cherry cream and white cream alternately, and then put the removed cherry on the side, then put the white cream on top and put the lady finger cookies cut into smaller pieces on the side.
  9. Fill with the remaining cream alternately and harden in the refrigerator for 3 hours.

ffdesszzq

  1. Mix the crushed dairy cookies and melted butter, then lay flat on the mousse and place in the refrigerator.
  2. Sift the pickled red cherries through a sieve and drain the water.
  3. Put cream cheese in a bowl and loosen it gently, then add sugar powder, plain yogurt, and vanilla extract and mix.
  4. Remove the moisture from the gelatin plate soaked in cold water for about 10 minutes, microwave it for about 10 seconds to melt it completely, then add it to step (3) and mix, add the whipped cream and mix.
  5. Add cherries, mix lightly, pour into a mold, and harden in the refrigerator for 3 to 4 hours.
  6. Add sugar and soaked gelatin to the warmed cherry broth, mix, cool slightly, pour over the hardened mousse, and harden in the refrigerator for 30 minutes.

ffdesszzq

Chocolate cake sheet

  1. Place the bowl with the eggs over a saucepan of simmering water and add the sugar and vanilla extract.
  2. Stirring constantly, bring the temperature up to about 40 degrees, and remove the bowl from the pot.
  3. Place the bowl with the butter and milk over a saucepan and whisk in the cocoa powder.
  4. Whisk the eggs on high speed to a fine, stiff peak.
    (Spend the last minute or two on the lowest speed to clear up any air pockets)
  5. Sift in the flour and mix to combine.
  6. Mix the butter, milk, and cocoa powder evenly, then add a small amount of the batter.
  7. Mix evenly, then fold into the main batter and pour into an 18cm oven pan.
  8. Give it a good whack to remove any large air bubbles and bake in a 170-degree oven for about 35 minutes.
  9. Leave to cool completely and then cut into three 1.5cm slices, two to be 15cm in diameter and one to be 9cm.

Cheesecake dough

  1. Add the powdered gelatin to the water and let it soak for about 10 minutes.
  2. Beat the room-temperature cream cheese with the sugar, vanilla extract, and lemon juice.
  3. Stir in the plain yogurt and mix in the soaked gelatin by heating it in the microwave for 15 seconds to dissolve.
  4. Add the 50% whipped cream and mix until evenly distributed.
  5. Measure out 240 g of the cheesecake batter and fold in the melted dark-covered chocolate.
  6. Line a 15 cm mousse tin with a 15 cm chocolate sheet.
  7. Pour in the chocolate cheesecake batter, flatten, and set in the freezer for 20 minutes.
  8. Line the tin with pitted cherries and place a 9 cm chocolate sheet in the center.
  9. Pour in the white cheesecake batter, flatten, and top with a 15 cm chocolate sheet.
    (You can use a squeeze bottle to fill the pitted cherries with the cheesecake batter first for a cleaner look)
  10. Set in the fridge for about 3 hours and decorate with halved cherries.

ffdesszzq

  1. Soften unsalted butter, add sugar, and mix, then add egg yolk and vanilla extract and mix.
  2. Sift the soft flour and baking powder and mix.
  3. Whip the egg whites and when large bubbles appear, divide the sugar into 2 portions and whip to make a soft meringue.
  4. Divide the meringue into the dough in 2-3 batches, mix, add cherry jam, mix, and put the dough in a piping bag.
  5. Coat the mold with butter and sprinkle with flour.
  6. Remove the seeds of the cherry, chop them into small pieces, drain the water with a kitchen towel, and sprinkle lightly with flour to coat.
  7. Knead the dough in the mold, put chopped cherries on it, and then knead the dough again.
  8. Bake for 20~23 minutes in a 180-degree preheated oven and cool.
  9. Add milk to sugar powder and mix to make a glaze, and sprinkle on the cooled pound cake for decoration.

ffdesszzq

  1. Add yeast to warm milk (about 40 degrees) and mix, then add sugar, salt, eggs, and melted butter and mix.
  2. Add strong flour and tapioca starch, mix, and knead by hand for about 10 minutes.
  3. Cover with plastic wrap and ferment for about 1 hour until the dough swells by 2-3 times.
  4. Remove the gas from the dough, divide it into 50g each, make it round, cover it with plastic wrap, and ferment it for about 15 minutes.
  5. Make the middle part of the dough thick and long, braid it on both sides and attach the last part tightly.
  6. Cover with plastic wrap, ferment for about 40 minutes, and fry in oil at 170 degrees.
  7. Cover with sugar. (You can mix a little cinnamon powder if you like)

ffdesszzq

  1. Soften unsalted butter, add sugar, and mix, then add soft flour and cocoa powder and mix.
  2. Spread it out and put it in the refrigerator.
  3. Put unsalted butter, salt, water, and milk in a pot and boil it until the butter is melted. Remove from the heat and mix with soft flour and cocoa powder.
  4. Put on low heat and stir-fry for about 1 minute until the dough is slightly shiny, then transfer to another bowl to cool, divide the eggs into 2 batches, and mix.
  5. Pan in an oven pan, put cookies on it, bake in an oven preheated to 190°C for 13 minutes, and in an oven at 160°C for 15 minutes, then cool.
  6. Fill with whipped white whipped cream about 2/3 and fill with chocolate cream.

ffdesszzq

Chocolate Cookie:

  1. Soften butter, add sugar and salt, mix, then add egg and vanilla bean paste and mix.
  2. Sift wheat flour, cocoa powder, and almond powder, mix, spread out, and rest in the refrigerator for about 30 minutes.

Choco Castella Cake:

  1. Sift cocoa powder into melted butter and milk and mix.
  2. Place a bowl in a pot of hot water, add eggs, sugar, and honey, mix until it reaches 35 degrees, remove from the pot, and whip until rich ivory-colored bubbles form.
  3. Sift the soft flour and baking powder and mix, then add a little dough in (1) and mix.
  4. Add (3) to this dough, mix, put about 60% of the dough in a muffin mold with parchment paper, bake in an oven preheated to 170 degrees for 20 minutes, and cool.
  5. After the rest of the cookie dough is cut out into a mold, and after writing Happy New Year, bake it in an oven preheated to 180 degrees for 12 minutes and cool it.
  6. Make a groove in the middle of the cake, fill it with strawberry jam, put the jam, put whipped cream, and decorate with cookies and sprinkles.

ffdesszzq

  1. Mix egg yolk, sugar, salt, and vanilla extract, then add milk and vegetable oil and mix.
  2. Sift the soft flour, cocoa powder, baking powder, and baking soda and mix. Divide the meringue into 3 portions and mix.
  3. Pour a little bit of dough into the mold, sprinkle chocolate chips, and then pour the remaining dough into about 60~70% of the mold and sprinkle chocolate chips on top.
  4. Remove air bubbles using chopsticks and bake in an oven preheated to 170 degrees for 35-40 minutes, turn over, cool completely, and separate from the mold.
  5. Put the dark chocolate and whipped cream in the microwave for about 30 seconds, then add unsalted butter and mix.
  6. Pour the ganache over the chiffon cake and harden in the refrigerator.
  7. Coat the strawberries with the remaining ganache, decorate with sprinkles and pink chocolate pen, and place on the cake.

ffdesszzq

  1. Soften unsalted butter, add sugar powder, and mix, then add vanilla extract and mix.
  2. Sift the soft flour and sieve the almond powder and cocoa powder.
  3. After mixing so that the raw powder is not visible, add the chopped macadamia chocolate and caramel walnuts and mix lightly.
  4. Scoop out the dough with an ice cream scoop and fill it flat, then pan in an oven pan and sprinkle with chocolate chips.
  5. Bake in an oven preheated to 160 degrees for 20 to 23 minutes.

ffdesszzq

  1. Put sugar, water, and lemon juice in a pot and heat it to 115 degrees. (If a large bubble rises and changes to a small bubble, and it feels slightly thick, it is about 115 degrees~)
  2. Mix cornstarch and water, put it on low heat, and stir. When it thickens, take it off the fire.
  3. Pour (1) in small portions and mix, then add a little food coloring and mix. Heat over low heat for 10 to 15 minutes, stirring until thickened.
  4. Remove from heat, add rose essence, mix, put in a mold covered with plastic wrap, and harden at room temperature for at least 5 hours.
  5. Remove the wrap, coat with melted chocolate, and harden in the refrigerator after cutting into cubes dipped in cornstarch.

ffdesszzq

  1. Add cold unsalted butter to the soft flour and cut with a scraper until the butter becomes small, mix, then add cold water, sugar, and salt and mix to form a lump.
  2. Divide the dough in half, sift cocoa powder in one place, and mix.
  3. Wrap the two doughs in cling film and rest in the refrigerator for 1 hour.
  4. Roll out the rested dough, repeat the 3rd fold 5~6 times, and rest in the refrigerator for 1 hour.
  5. Take out the dough, spread it out, cut the dough into long strips, and press the part that overlaps the white dough and chocolate dough with a fork to fix it, then roll it up to shape it.
  6. Mix eggs with milk and apply it to the dough, coat with sugar except for the bottom, put on an oven pan, bake in an oven at 190 degrees (200 degrees for 20 minutes preheated for 20 minutes), and cool for 18-20 minutes.
  7. Add sugar to the whipped cream, sieve cocoa powder, whip until soft, and place in a piping bag.
  8. Fill the cooled pie with cream.

ffdesszzq

  1. Soften butter at room temperature, add sugar powder and salt, and mix.
  2. Add egg yolk and vanilla extract and mix. Sift the soft flour and cocoa powder through a sieve and mix with a spatula.
  3. Mix evenly by hand, put on the wrap, roll out to a thickness of 3mm, and rest in the refrigerator for 1 hour.
  4. Loosen room temperature butter, add sugar powder, and whip, then add cocoa powder and whip.
  5. Add the melted dark chocolate and whip it thoroughly, then place it in a piping bag fitted with a tip (No. 865).
  6. Use a flower-shaped cookie cutter (4.5cm) and a tip (1.8cm) to make a shape and pan it in an oven pan.
  7. Bake in an oven at 160 degrees for 13 minutes and cool. (Preheat 180 degrees)
  8. Squeeze cream on the cookies, sand them, decorate them with chocolate balls, and let them harden in the refrigerator for about 30 minutes.

ffdesszzq

  1. Mix the eggs with sugar and salt, then sift the soft flour, cocoa powder, and almond powder, add 100g of milk, and mix.
  2. Add the remaining milk and vanilla extract, mix, add melted unsalted butter, mix, filter through a sieve, and rest in the refrigerator for about 30 minutes.
  3. Put the pan on low heat, apply cooking oil once, pour the dough, and spread it thinly. When bubbles rise, turn over and bake a little more, then remove from the pan to cool. Bake repeatedly.
  4. Cut the cooled crepe into 15cm molds.
  5. Add sugar to the whipping cream and whip it. When the foam rises, sieve the cocoa powder and whip it, then add the minced chocolate and mix to make the cream.
  6. Lay 1 crepe on a 15cm mold, apply cream, and put another crepe on top. build up repeatedly
  7. Apply cream on the top, cover with cling film, and harden in the refrigerator for 1 to 2 hours.
  8. Make a little more cream, apply it on the surface and ice it, then top with the remaining cream and chocolate to finish.

ffdesszzq

  1. Add sugar, salt, and vanilla extract to eggs and mix.
  2. Sift flour, cocoa powder, and almond powder, add a little milk (about 50g) and mix evenly.
  3. Add the rest of the milk and mix, then add the melted butter and mix.
  4. After straining, cover with plastic wrap and rest in the refrigerator for about 30 minutes.
  5. Cook the crepe over low heat and cool.
  6. Add whipped cream to milk chocolate, heat in a microwave for about 30 seconds, mix well and melt.
  7. Add sugar to whipped cream and whip about 60%. Take a little whipped cream and add it to the chocolate and mix.
  8. Put the milk chocolate in the fresh cream and whip it hard to make cream.
  9. Apply a thin layer of cream to the crepe and fold it in half.
  10. Layer 4 crepes folded in half, apply cream and roll them up.
  11. Apply a little bit of cream to the crepe and wrap it around the cake.
  12. Wrap a strip of mousse around it, spread the top like a petal, and harden it in the refrigerator for 3-4 hours.

ffdesszzq

  1. Beat eggs, add sugar and salt, and mix.
  2. Sift the soft flour and cocoa powder, add 1/2 of the milk, and mix.
  3. Add the remaining milk and melted butter and mix.
  4. Sift the dough through a sieve and rest at room temperature for 30 minutes.
  5. Put the pan on low heat, grease it with cooking oil, pour the dough, and spread it thinly.
  6. When bubbles rise, turn over and bake a little more, then remove from the pan to cool.
  7. Dip the cooled crepe into a mold and set the size uniformly.
  8. Place 1 crepe on a rotating plate and apply chocolate whipped cream thinly. Keep repeating.
  9. Put the last crepe on top, apply cream, and smooth the sides and top.
  10. Decorate with chocolate meringue cookies.

ffdesszzq

Crepes

  1. Whisk the eggs with the sugar, salt, and vanilla extract.
  2. Sift in the flour and cocoa powder and whisk to combine.
  3. Add a little milk and mix to combine, then add all the remaining milk and mix.
  4. Stir in the melted butter, then cover with plastic wrap and let rest in the refrigerator for about an hour.
  5. Heat a skillet over low heat, pour in the crepes, and set aside to cool.
    (Chilling in the refrigerator makes it easier to roll up.)

Chocolate Buttercream

  1. Lightly beat the room-temperature butter with an electric mixer, then add the powdered sugar and beat until light in color and fluffy.
  2. Whisk in the cocoa powder, then whisk in the melted chocolate and whipped cream.
  3. Place 4 crepes, slightly overlapping, and cover with half of the cream.
    (The cream should be thicker in the middle)
  4. Bring the sides of the crepes up, fold them over, and roll them up.
  5. Wrap in parchment paper and chill in the refrigerator for about 2 hours.
  6. Melt the dark & milk couverture chocolate with the whipping cream in the microwave for 1 minute.
  7. Add the butter and mix, then add the peanut meal (chopped peanuts) and mix.
  8. Allow the chocolate to cool to a temperature of 24-25 degrees before pouring it over the crepe cake.

ffdesszzq

  1. Place a bowl of eggs in a pot of hot water, add sugar and vanilla extract, and raise the temperature to about 40 degrees while stirring.
  2. Put cocoa powder in a bowl of unsalted butter and milk and melt it by placing it on top of hot water.
  3. Whip the eggs to make a rich and fine foam, sieve almond flour and cornstarch, and mix.
  4. Mix the melted butter mixture, add a little dough, mix, add to the main dough, mix, pour into the mold, flatten, and bake in an oven preheated to 170 degrees for 20 minutes.
  5. Prepare the sheet by cutting it to the size of the frame.
  6. Add fresh cream to the dark couverture chocolate and melt in the microwave for about 1 minute, then add unsalted butter, mix, and put in the refrigerator for about 15 minutes.
  7. Mix the hardened cream once and put it in a piping bag.
  8. Put the sheet in the frame, squeeze the cream, put the sheet on top of it repeatedly, and then sprinkle chocolate on top to finish.

ffdesszzq

  1. Melt dark chocolate and unsalted butter in the microwave for about 60 seconds, then add cocoa powder, milk, and whipped cream and mix.
  2. Add sugar to egg yolk and mix, then add (1) and mix.
  3. Divide the meringue and mix. Sift the soft flour and salt and mix.
  4. Put it in a mold and flatten it. Bake for 15 minutes in an oven preheated to 160 degrees, then lower to 140 degrees and bake for another 25 minutes.
  5. After cooling to room temperature, cool in the refrigerator and remove from the mold.

ffdesszzq

  1. Add powdered sugar and vanilla extract to egg whites and mix.
  2. Sift flour and almond flour, mix, then add melted butter and mix.
  3. Put it in a piping bag, squeeze it in a circle on an oven pan, and spread it out with a teaspoon in a circle about 8cm long.
  4. Bake in a 170-degree oven for about 4 minutes and 30 seconds (the edges are browned).
  5. While hot, cut it in half with a knife and roll it into a cone shape with the straight part facing down.
  6. Press the finished part well with your hands to shape it, and place it so that the overlapping part touches the floor.
  7. Add whipped cream to the dark chocolate and heat in a microwave for about 30 seconds. Mix well and melt.
  8. Place in a piping bag and squeeze the chocolate inside the cookie.

ffdesszzq

  1. Sift cocoa powder into warm fresh cream and mix.
  2. Put milk, sugar, and cornstarch (1) in a bowl and mix. Put it in a pot and bring to a boil over low heat, stirring, then add dark chocolate and simmer until slightly thickened.
  3. Sift through a sieve, place in a mold, cool at room temperature, and harden in the refrigerator for at least 6 hours.

ffdesszzq

  1. Dissolve sugar and salt in cold water.
  2. Add cold butter to the soft flour and chop finely with a scraper.
  3. When the butter is cut to the extent that small beans and rice grains are mixed, add cold water in which sugar and salt are dissolved to form a lump.
  4. Wrap in plastic wrap and leave in the refrigerator for at least 1 hour, then evenly coat the dough with flour and roll out, then fold 3 folds 4 times.
  5. Wrap in plastic wrap and harden in the refrigerator for at least 1 hour, then spread it out using a rolling pin, remove the border, and cut 8 square pieces.
  6. Apply egg water (egg yolk 1: milk 1) thinly to one piece, add chocolate, fold diagonally, and press lightly.
  7. Bake in an oven at 200 degrees for about 30 minutes, then take it out and apply sugar syrup. (The oven preheats to 220 degrees.)

ffdesszzq

  1. Place a bowl of eggs in a pot of hot water, add sugar and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and mix.
  3. In a bowl of melted unsalted butter, milk, and cocoa powder, add a little of the dough, mix, add to the main dough, mix, pour into an 18cm pan, and clear the air bubbles.
  4. Bake in an oven preheated to 170 degrees for 35 minutes, cool, cut the top and bottom, cut into 3 pieces, and cut into 6cm pieces.
  5. Put warm milk and agar powder in a pot, mix, and leave for 5 minutes.
  6. Add condensed milk and mix, add cornstarch and cocoa powder, mix, put on low heat, stir, and simmer for about 5 minutes until thickened slightly.
  7. Remove from heat, add dark couverture chocolate and unsalted butter, mix, sieve, and cool to 40-45 degrees.
  8. Put a sheet in a 7cm mold with a mousse on the bottom and wrap it on the bottom, pour the chocolate dough, and put the sheet.
  9. Repeat the filling in the mold and harden in the refrigerator for 2 hours.

ffdesszzq

  1. Soften unsalted butter, add sugar powder, and mix, then add egg yolk and mix.
  2. Sift the soft flour, almond powder, and cocoa powder, mix, place on parchment paper, shape into a long round shape, and harden in the freezer for 1 hour.
  3. Coat the hardened dough with egg white, roll it in sugar, and dip it in sugar, then cut the dough, put it on the oven pan, and bake in an oven preheated to 170 degrees for 13 to 15 minutes.

ffdesszzq

  1. Put a bowl of eggs in a pot of hot water, add sugar and starch syrup, stir, raise the temperature to 40 degrees, and remove from the pot.
  2. Add vanilla extract and whip with a hand mixer until rich ivory-colored foam.
  3. Sift the soft flour and cocoa powder and mix, then add a little dough to the melted butter and milk at a temperature of 50-60 degrees, and mix.
  4. Put the mixed dough into the main dough, mix, pour into an 18cm mold, remove air bubbles, bake in an oven preheated to 180 degrees for 25 minutes, and cool.
  5. Prepare the cooled sheet by cutting the top and cutting it into 2 pieces and then cutting it into a 15cm mold.
  6. Add sugar to egg yolk and mix, then add soft flour and mix.
  7. Pour 80 degrees hot milk little by little, mix, add vanilla bean paste, mix, transfer to a pot, and heat over low heat until thickened.
  8. Remove from heat, add unsalted butter, and mix.
  9. Melt the dark chocolate, milk chocolate, and whipped cream in the microwave for about 40 seconds, then add to the cream and mix.
  10. After cooling the chocolate custard cream, add the melted gelatin and mix, then add the whipped cream and mix.
  11. Lay 1 sheet on the frame, attach the sliced ​​strawberries to the wall of the frame, add a little cream, and put the whole strawberries.
  12. Pour all the remaining cream, put a sheet on top, pour in the ganache, remove air bubbles, and harden in the refrigerator for 3 hours.

ffdesszzq

  1. Place a bowl of dark chocolate and unsalted butter in hot water and stir until dissolved.
  2. Add sugar and mix, then add eggs one at a time and mix.
  3. Add fresh cream and mix, then remove from the pot.
  4. Filter through a sieve, pour into a mold, place on a pan of hot water, bake in an oven preheated to 160 degrees for 30 minutes, cool at room temperature, and cool overnight in the refrigerator.
  5. Soften butter, add sugar, and mix, then add egg and vanilla extract and mix.
  6. Sift the soft flour, cocoa powder, black cocoa powder, baking powder, and salt and mix until they come together, spread out, and rest in the refrigerator for about 30 minutes.
  7. Make a pattern on the dough using a scraper, harden it in the freezer for 20 minutes, cut it into rectangles according to the shape of the terrine, put it on an oven pan, and bake it in an oven preheated to 180 degrees for 10 to 11 minutes.
  8. Cut the terrine and sand the cookies.

ffdesszzq

  1. Put a bowl of chocolate in a pot of hot water and melt it in boiling water until it is about 50-60 degrees.
  2. Put fresh cream and starch syrup in a pot and heat until the edges boil, then add to the chocolate and mix.
  3. Add butter, mix, pour into the mold, and harden in the refrigerator for about a day.
  4. After softening the butter, add sugar and mix.
  5. Add the egg and vanilla extract and mix, then sift the flour and mix.
  6. Wrap in cling wrap and rest in the refrigerator for about 30 minutes, then roll it out and put it in the refrigerator for about 10 minutes.
  7. Cut a heart mold, put it on the oven pan, and bake in an oven preheated to 170 degrees for 15 minutes.
  8. Cut hardened raw chocolate into a heart mold. (Because it is raw chocolate, it is soft, so I think it will be more convenient if you freeze it in the freezer for about an hour and then take it out~)
  9. Place chocolate on top of cookies, cover with other cookies, and garnish with melted white chocolate and dried strawberries.

ffdesszzq

Making Cookie Dough

  1. Mix softened butter at room temperature with a spatula, add sugar, and mix.
  2. Sift the flour and mix it into a lump.
  3. Put the dough between parchment paper and roll it out to a thickness of about 4-5mm.
  4. Harden in the refrigerator.

Making choux dough and baking cookie choux

  1. Put butter, salt, water, and milk in a pot and boil until bubbles rise.
  2. Remove the pot from the heat, sift the flour and mix.
  3. Heat again over low heat and stir-fry. (About 1-2 minutes)
  4. Put in a bowl, cool slightly, divide eggs into 3 times, and mix.
  5. Pour into a piping bag fitted with a round tip (I used a 17mm) and squeeze into an oven pan.
  6. Cut the hardened cookies with a circular cutter (5cm) and place them on top of the choux dough.
  7. Bake for 17 minutes in a 190-degree oven, then lower the temperature to 165 degrees and bake for another 20 minutes.
    (Preheat 210 degrees, *Never open the oven door while baking. The sugar will be crushed.)
    Making milk-flavored cream (all ingredients are cold)
  8. Add about 50g of whipped cream to the mascarpone cheese and whip at low speed so that there are no lumps.
  9. Add the rest of the fresh cream, sugar, and condensed milk and whip it on an ice ball to make firm cream.
  10. Cut the bottom of the cookie choux (not all the way) and fill it with cream.
  11. Finish by sprinkling powdered sugar.

ffdesszzq

Making Custard Cream

  1. Add sugar to egg yolk and mix, then add cornstarch and vanilla bean paste and mix.
  2. Add a little warm milk (about 40 degrees) and mix, then add the rest of the milk and mix.
  3. Heat while stirring over low heat, mix quickly when thick, and remove from heat when large bubbles burst.
  4. Pour into a bowl, add cold unsalted butter, and mix evenly.
    (Hot tip! If you mix the butter with the custard in advance and let it harden cold, there will be no separation like when you mix the butter separately)
  5. Attach the plastic wrap tightly to the top so that air does not come in contact with it, and cool it in the refrigerator.

Choux making

  1. Put butter, salt, water, and milk in a pot and heat over low heat until boiling.
  2. Remove from heat, add flour, and mix evenly.
  3. Put the pot back on low heat and stir-fry until a thin film forms on the bottom.
  4. Spread in a bowl, cool to lukewarm, divide eggs into 3 times, and mix evenly.
  5. Put it in a piping bag, spread it wide on an oven pan, pan it, and bake it at 190 degrees for about 23 minutes.
  6. Cover with plastic wrap and let it cool.
  7. Add sugar to fresh cream, whip about 70%, and whip custard cream to make it soft.
  8. Add the custard cream to the whipped cream and whip. (Both whipped cream and custard cream are cold)
  9. Place the choux on parchment paper, apply cream, and roll it.
    (My cream is a little thin, so I left a little cream, covered one side with parchment paper, and put it in a bowl.
    I added a little more cream)
  10. The cream may leak, so wrap it once more in plastic wrap, seal it, and freeze it in the freezer overnight.
    (In the video, I cut it after hardening it for about 3 hours, so the cream is less hardened, but I think it would be nice to freeze it completely)

ffdesszzq

  1. Soften the butter, add cream cheese, sugar, and salt, and mix, then add vanilla extract and 1/3 of the egg and mix.
  2. Divide the remaining eggs into 2 batches and mix, then sift the wheat flour and baking powder, mix, and divide the dough into 2 parts.
  3. Put red and black pigments in one place and mix to make red. In the other place, add green and black pigments and mix to make green dough.
  4. Put each dough into a mold and flatten it, bake in an oven preheated to 170 degrees for 30~35 minutes and cool.
  5. Cut the top, sides, and bottom of the cooled cake and cut it in half.
  6. Apply orange jam on the sheet and alternately combine the two colors.
  7. Sift almond powder and sugar powder, add honey and water, and mix into a ball, then add white food coloring and mix to make marzipan.
  8. Roll out the marzipan, cut it according to the width of the cake, put it on the cake, and let it harden in the refrigerator for about 30 minutes.
  9. Make a pattern on the top, sprinkle with sugar, and decorate with sprinkles.

ffdesszzq

  1. Add sugar, salt, and vanilla extract to egg yolk and mix.
  2. Add warm milk and butter and mix. (The temperature of milk and butter is about 50 degrees.)
  3. Sift flour, cocoa powder, and baking powder, mix, and mix with red coloring.
  4. Divide sugar into egg whites 3 times to make meringue.
  5. Add 1/3 of the meringue to the yolk mixture and mix, then add the remaining half of the meringue and mix.
  6. Add all the yolk mixture to the meringue bowl, mix gently, and pour into the oven pan.
  7. Bake it for 40 minutes in a 175-degree oven, take it out on the flip side, cool completely, and slice into 3 pieces.
  8. Add sugar to fresh cream and whip until about 50%, then add cold cream cheese and whip at low speed.
  9. Add coconut powder and whip, place the cake sheet on a turning board, and sprinkle with sugar syrup (1 part sugar: 5 parts water).
  10. Squeeze and flatten the cream, then repeat one more time and spread a thin layer of the remaining cream on the cake.
  11. Add whipped cream, sugar, cream cheese, and black and red coloring to make cream and icing the cake.
  12. Put in the refrigerator for about 30 minutes to harden. Add sugar to fresh cream and whip about 50%.
  13. Pour over the cake and let it flow naturally, then squeeze the green fresh cream and sprinkle with coconut powder.

ffdesszzq

  1. Add melted butter to the crumbled butter cookies, mix, then place in an oven pan and press flat.
  2. Gently mix cream cheese at room temperature, add sugar and vanilla extract, and mix.
  3. Add Greek yogurt and mix, then add cornstarch and mix.
  4. Add eggs and mix, then add fresh cream and mix, then add lemon juice and mix.
  5. Pour it into an oven pan and bake in a 170-degree oven for about 60 minutes.
  6. After cooling at room temperature, cover with plastic wrap and harden overnight in the refrigerator.
  7. Top with raspberry jam, ice with whipped cream, and decorate with whipped cream.

ffdesszzq

  1. Sift almond powder and sugar powder. (Please throw away the remaining coarse almond powder to make a smooth coke~)
  2. While whipping the egg whites, when large bubbles appear, divide the sugar and add food coloring while whipping to make a hard meringue by whipping more.
  3. Sift the powder one more time, mix it, and make macaronage. When it comes to the point where it drips heavily, put it in a piping bag.
  4. Pan in an oven pan, flatten, dry at room temperature for 40 to 60 minutes, and bake for 6 minutes in a preheated oven at 160 degrees and 10 minutes in an oven at 140 degrees.
  5. Dissolve enough unsalted butter, add sugar powder, and whip it abundantly, then add cream cheese and mix.
  6. Divide the cream in half, add green tea powder to one place, mix, and place the two creams in a piping bag.
  7. Sand the cream on the coke and harden in the refrigerator.

ffdesszzq

  1. After softening the butter, add brown sugar and mix.
  2. Add egg and vanilla extract and mix, then add maple syrup and honey and mix.
  3. Sift in soft flour, ginger powder, cinnamon powder, and baking soda, mix spread thinly, and rest in the refrigerator for about 30 minutes.
  4. Cut the dough into a cookie box shape and a gingerbread cutter, bake in an oven preheated to 180 degrees for 10 to 11 minutes, and cool.
  5. Add sugar powder, egg white, lemon juice, and milk and mix to make icing. (Please adjust the milk while watching the concentration~)
  6. Decorate the cooled cookies with icing.
  7. Attach the cookie box with icing and secure it with ribbon.

ffdesszzq

Chocolate Roll Cake Sheet:

  1. Add sugar, salt, and vanilla extract to egg yolk and mix.
  2. Add warm oil and mix, then add warm milk and mix. (About 50 degrees)
  3. Sift flour, baking powder, and cocoa powder and set aside for a while.
  4. Divide sugar into egg whites 3 times to make meringue and add about 1/3 of it to the yolk dough and mix.
  5. Put the yolk batter into the meringue bowl and mix gently so that the meringue does not burn out.
  6. Pour it into an oven pan, flatten it, and bake it in a 170-degree oven for about 23 minutes, then take it out of the mold and cool it.

Mascarpone Cream:

  1. Pour a little fresh cream into the mascarpone cheese and whip the cheese at low speed so that there are no lumps.
  2. Add all the remaining fresh cream and add sugar to make hard cream.
  3. Apply cream on the roll cake sheet. (Thick place to place strawberries)
  4. Line up the strawberries, cover with cream, roll up the cake, and harden in the refrigerator for about 2 hours.
  5. Cut off both ends and squeeze the cream little by little to top with strawberries.
  6. Decorate with green cream by squeezing it in a tree shape between strawberries. (Pod number: 480)

ffdesszzq

  1. After softening the butter, add sugar and mix, then add the egg yolk and mix.
  2. Sift the soft flour, baking powder, and Earl Gray powder and mix.
  3. Divide the meringue into 3 batches, mix, put a little dough in a buttered mold, put the yuzu marmalade in the middle, cover it with the dough, and bake in an oven preheated to 180 degrees for about 40 minutes, then turn over and cool.
  4. On the cooled cake, add Earl gray powder and sugar, put whipped cream, and decorate with yuzu, apple mint, and sugar powder.

ffdesszzq

  1. While whipping the cold egg whites, when large bubbles appear, add all the sugar and whip. When the horns form to a certain extent, add cornstarch and whip at low speed until soft horns are formed.
  2. Divide the meringue into 3 parts, add red and blue pigments in 2 places to color them, then stack them in the order of blue, pink, and white meringues in an oven pan and arrange them smoothly.
  3. Bake in an oven preheated to 150 degrees for 30 to 35 minutes.

ffdesszzq

  1. Add melted butter to the crushed lotus cookies, mix, place in a square mousse mold (15cm), press flat, and put in the refrigerator.
  2. Add powdered gelatin to water and soak for more than 10 minutes. Add instant coffee to warm milk and dissolve completely.
  3. Gently loosen the cream cheese at room temperature, add condensed milk and vanilla extract, and mix.
  4. Mix the coffee dissolved in milk into the cream cheese dough and heat the soaked gelatin in the microwave for about 20 seconds to dissolve it completely.
  5. Add the melted gelatin to the cream cheese dough and mix, whip about 60~70% of the fresh cream into the cream cheese dough, and mix.
  6. Put about 1/3 of the coffee cream cheese dough in another bowl, add the melted dark couverture chocolate, and mix evenly.
  7. Pour 1/3 of the dough into the mousse mold and harden in the freezer for 20 minutes. Then pour in all the coffee cream cheese dough and harden in the refrigerator for 3 hours.
  8. Add powdered gelatin to water and soak for at least 1 minute. Add sugar to coffee beans and mix, then add soaked gelatin and mix.
  9. Pour into the mousse mold and harden in the refrigerator for at least 1 hour.

ffdesszzq

  1. Add sugar and salt to egg yolk and mix, then add vanilla extract and vegetable oil and mix.
  2. Add milk and mix, then sift the soft flour and baking powder and mix.
  3. When large bubbles appear while whipping the egg white, divide the sugar into 3 portions and whip to make a soft meringue.
  4. Divide the meringue into the yolk dough, mix, pour into a mold, flatten, bake in an oven preheated to 170 degrees for 25~27 minutes, remove the Teflon sheet, and cool.
  5. Add condensed milk to fresh cream and whip it to make the cream.
  6. Cut the long side of the sheet, cut the short side at an angle, and make a cut on one side.
  7. Apply condensed milk on the sheet and apply the cream evenly. On the part where it starts to roll, put the cream a little thicker.
  8. Roll it up and harden it in the refrigerator for 1 hour.

ffdesszzq

  1. Soften unsalted butter, add sugar powder, and mix thoroughly, then add egg and vanilla extract and mix.
  2. Sift soft flour, almond powder, and baking powder, mix, spread on paper foil, and rest in the refrigerator for 1 hour.
  3. Melt unsalted butter and milk chocolate in the microwave for about 30 seconds, then add sugar and salt and mix.
  4. Add egg and vanilla extract and mix. Sift flour and cocoa powder and mix.
  5. Put the brownie dough in a piping bag and knead the dough in a buttered muffin tin.
  6. Cut the cookie dough with a circular cutter, cut out the middle with a heart cutter, and place it on the brownie.
  7. Bake in an oven at 170 degrees (180 degrees 20 minutes preheated) for 18 minutes, then raise the temperature to 200 degrees and bake for 2 more minutes.

ffdesszzq

  1. Add mozzarella cheese to drained corn and mix with sugar, mayonnaise, salt, pepper, and parsley.
  2. Put corn cheese in the middle of the bread, cover it with another slice of bread, cut it into a circular frame, and press the edges with your hands to attach it.
  3. Add milk and sugar to the eggs, mix, and wet the bread from front to back.
  4. Put the unsalted butter on the melted pan and bake until golden brown.

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  1. Dissolve butter at room temperature, add powdered sugar and salt, and mix.
  2. Add condensed milk and mix, then add eggs and vanilla extract and mix, then add powdered milk and cornstarch and mix.
  3. Sift soft flour and almond powder, mix with a spatula to form a ball, and rest in the refrigerator for about an hour.
  4. Remove 15g of the dough, make it round, press it flat, add the mini Kinder chocolate cut in half, and make it into a cylinder shape.
  5. Brush the top with egg wash, sprinkle with sugar, and place in the freezer while preheating.
  6. Bake in an oven at 185 degrees for about 15 minutes. (Preheat 205 degrees)

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  1. Place an egg bowl on top of a pot of hot water, add sugar, salt, and vanilla extract, and mix.
  2. Raise the temperature to about 40 degrees and lower the bowl from the pot.
  3. Put a bowl of butter and milk on top of the pot and heat it in a double boiler.
  4. Whip the eggs until they form dense bubbles, then sift the flour, cocoa powder, and baking powder through a sieve.
  5. After mixing evenly, put a little batter in a bowl containing butter and milk, mix it, and then add it all to the main batter and mix evenly.
  6. Pour it into an oven pan, bake in an oven at 170 degrees for about 25 minutes, cool it down, cut the top off, and cut it into two pieces.
  7. Divide the vanilla dough into 2 pans and bake in the same way, cut off the top and cut it into 2 pieces to prepare a total of 4 sheets.
  8. Add whipped cream to the dark coverture chocolate and heat in the microwave for about 1 minute to completely melt and cool.
  9. Place the vanilla cake sheet on the turning board, sprinkle sugar syrup (water 5:sugar 1), put the ganache on, and then put the cake sheet on top.
  10. Repeat stacking, apply ganache all over, and shape with a spatula.
  11. Harden in the refrigerator for about 30 minutes.

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Chocolate Cake Sheet:

  1. Add sugar, salt, and vanilla extract to eggs and heat in a pot of hot water.
  2. Keep stirring and when the temperature reaches 40 degrees, take it out of the pot.
  3. Place the bowl containing milk and butter on top of the pot, add cocoa powder, and heat over medium heat.
  4. Whip the egg until it becomes a fine and fine foam and arrange the bubbles on the lowest speed for about 2 minutes.
  5. Sift the flour and mix, then mix the milk, butter, and cocoa powder in a saucepan.
  6. Add a little bit of dough and mix evenly, then add it all to the main dough and mix evenly.
  7. Pour it into an oven pan and bake in a 170-degree oven for about 40 minutes (preheating 190 degrees).
  8. After cooling, cut the top and bottom and slice them into 3 pieces.

Cream Cheese Cream:

  1. Add sugar to fresh cream and whip about 50%.
  2. Add cold cream cheese, strawberry puree (4 strawberries: 1 sugar), and red food coloring and whip to make the cream.
  3. Place the cake sheet on the turning board and sprinkle with sugar syrup (boiled and cooled with 5 parts water and 1 part sugar).
  4. Raise and level the cream, then add the strawberries and top with the cream.
  5. Put on a cake sheet, sprinkle sugar syrup, put cream on it, and put a cake sheet on it.
  6. Sprinkle with sugar syrup, apply the cream on top, and put in the refrigerator.

Chocolate Roll Cake Sheet:

  1. Add sugar, salt, and vanilla extract to the egg yolk and mix.
  2. Add vegetable oil and milk and mix, then add flour, cocoa powder, and baking powder, and mix.
  3. Divide sugar into egg whites 3 times to make a soft meringue.
  4. Add 1/3 of the meringue to the egg yolk mixture and mix, then add the remaining half of the meringue and mix.
  5. Add all the yolk batter to the bowl with the remaining meringue, mix well, and pour into the oven pan.
  6. Flatten and bake in a 170-degree oven for 20 minutes (preheat 190 degrees).
  7. Trim the rims and cut them in half lengthwise.
  8. Carefully put the chocolate roll cake sheet on the cake.
  9. Place strawberries on top and finish with powdered sugar.

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  1. Place a bowl with cream cheese on top of a pot of boiled water.
  2. Put butter and milk together in a bowl and mix until completely melted in a double boiler.
  3. Remove the bowl from the pot, add eggs and vanilla extract, and mix.
  4. Sift flour and cornstarch, mix evenly, then sieve.
  5. Divide sugar into egg whites into 2 portions and make a soft meringue.
  6. Add about 1/3 of the meringue to the cheese mixture, mix, and pour into the meringue bowl.
  7. Mix well and pour into an oven pan and pour hot water (about 80-90 degrees) into the pan.
  8. Bake for 5 minutes at 220 degrees, then lower the temperature immediately and bake for 55 minutes at 130 degrees.
  9. After baking, rotate and tilt the mold so that the cake shrinks and falls off the mold.
    (I took it out right away, but you can cool it in the refrigerator before taking it out)
  10. Sprinkle powdered sugar on the top to decorate it, and it’s a cute and pretty cheesecake.

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  1. Soften unsalted butter, add cream cheese, and mix, then add sugar and mix.
  2. Add egg yolk and vanilla extract and mix. Sift flour, almond powder, and baking powder and mix.
  3. Put it on parchment paper and spread it out slightly thickly, and let it harden in the refrigerator for about 1 hour.
  4. Add sugar to cream cheese and mix, add cornstarch and lemon juice, mix, and place in a piping bag.
  5. Cut the dough with a 5.5cm circular cutter, press the center part slightly to make a groove, and put the cream cheese dough on it.
  6. Bake in an oven preheated to 180 degrees for 15 minutes and cool.

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  1. Put butter in a bowl and loosen gently. Add cream cheese and mix, then add sugar and salt and mix.
  2. Add 1/2 egg and mix, then add the remaining egg and vanilla extract and mix.
  3. Sift the wheat flour and baking powder and mix.
  4. Put 1/3 of the dough in an oven-ready bowl, flatten it, and top with raspberry jam.
  5. Place the remaining dough on the jam and bake in an oven preheated to 180 degrees for 35 minutes.

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  1. Mix soft flour, sugar, salt, and baking powder in a bowl, add cold unsalted butter, and mix with a scraper until the butter is mixed with the flour and becomes small.
  2. Put fresh cream, sour cream, and vanilla extract into a lump, spread it out on a mat, repeat folding 4 times, wrap in cling wrap, and rest in the refrigerator for 1 hour.
  3. Divide the dough into 6 pieces, put it on the oven pan, mix egg yolk and milk, and apply it on the top. Bake in an oven preheated to 190 degrees for about 20 minutes.

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  1. Add sugar to egg yolk and mix, add cornstarch and mix, then add hot milk and mix.
  2. Add vanilla bean paste, mix, put on low heat, stir, and heat until thickened.
  3. Put it in another bowl, cover it, and cool it at room temperature, then cool it in the refrigerator.
  4. Add vanilla extract to egg yolk and mix. Add melted unsalted butter and milk and mix.
  5. Sift the soft flour and baking powder and mix.
  6. Add sugar to egg white and whip to make meringue with soft horns. Divide into egg yolk batter and mix.
  7. Transfer the dough to a pastry bag, place the pan on low heat, coat it with butter, squeeze the dough, and cook for about 5 minutes.
  8. If there are a lot of bubbles, turn over and cook for 3 more minutes, then place on a cooling rack to cool.
  9. Pour the custard cream into the whipped cream by about 50% and whip it through a sieve to make the cream.
  10. Stack pancakes on a plate, apply cream all over, sprinkle sugar on top, and melt with a torch.

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  1. Add sugar to room temperature butter, mix, and spread on bread.
  2. Put cheddar cheese on top and cut it.
  3. Bake in an oven at 200 degrees for 10 minutes.

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  1. Put unsalted butter, salt, water, and milk in a pot and boil it until the butter is completely dissolved, then remove from the heat.
  2. Sift the soft flour, mix, and place on low heat and stir-fry for about 1 minute until the dough is moist and shiny and a thin film forms on the bottom of the pot.
  3. Transfer to another bowl, spread it out, and let it cool slightly. Divide the beaten eggs into 3 batches and mix.
  4. Knead the dough in a mold, bake in an oven at 190 degrees for 50 to 55 minutes, and cool. (200 degrees 20 minutes preheat)
  5. Put raspberries and sugar in a pot and bring to a boil. When it boils to a certain extent, add lemon juice and finish, transfer to another bowl and cool.
  6. Add sugar to cold cream cheese and mix, add 50% whipped cream, mix to make the cream, and place in a piping bag.
  7. Cut off the top of the cooled shoe, arrange the inside, and squeeze the cream inside.
  8. Put the raspberry puree on top of the cream, squeeze the cream, and place the sponge cake sheet cut to the size of the shoe.
  9. Repeat one more time to complete the filling.

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  1. Mix egg yolk and sugar, add cornstarch, and mix, then pour in hot milk little by little and mix.
  2. Add vanilla bean paste, mix, place on low heat, stir until thickened, and then cool in a piping bag.
  3. Place a bowl of eggs in a pot of hot water, add sugar, honey, vanilla extract, and lemon juice, and stir until the temperature reaches 40 degrees.
  4. Whip with a hand mixer until it forms a rich ivory-colored foam, then sift the soft flour and baking powder and mix.
  5. Pour a little of the dough into the bowl where melted unsalted butter and milk are mixed (temperature 50-60 degrees), mix, put in the main dough, and mix.
  6. Pour 60~70% of the dough into the muffin mold and bake in an oven preheated to 170 degrees for 15 minutes.
  7. Put the custard cream on top of the cake and bake for 3 minutes in an oven preheated to 170 degrees, then raise the temperature to 200 degrees and bake for 8-10 minutes more.

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  1. Mix egg yolk with sugar and salt, then add cornstarch and mix. Add vanilla bean paste and mix.
  2. Add milk and mix evenly, then put it on low heat and boil it until it thickens and bubbles rise.
  3. Add butter, mix, transfer to a bowl, and use plastic wrap to prevent air from contacting the top and cool in the refrigerator. (Hand kneading is also possible)
  4. Add yeast to warm milk (about 40 degrees), mix, and put in a kneader.
  5. Add sugar, salt, and egg and mix, then add strong flour and knead for about 10 minutes.
  6. Add butter and knead for about 10 minutes. Put it in a bowl, cover it with plastic wrap, and ferment it until it expands 2~3 times. (About 1 hour)
  7. Remove the gas from the dough, cut it into 8 pieces, circle it, cover it with plastic wrap, and ferment it for about 15 minutes.
  8. After removing the gas from the dough and rounding it, make a hole in the middle and stretch the dough little by little to make a donut shape. (I made this because it can be made without cutting dough)
  9. Place the dough on top of the parchment paper, cover it with plastic wrap, and ferment for about 30 minutes.
  10. Put the dough in oil at about 160 degrees and fry it on both sides until the color changes.
  11. Dip in sugar and eat as is or cut in half and enjoy with custard cream.

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  1. Add cold unsalted butter to the soft flour, and use a scraper to mix the flour and butter until they are small in size.
  2. Add sugar and salt to cold water, mix, put in (1), form a light mass, wrap in plastic wrap, and rest in the refrigerator for 1 hour.
  3. Add sugar to egg yolk and mix, add cornstarch and mix, then add vanilla bean paste and mix.
  4. Add hot milk, mix, transfer to a pot, stir over low heat, heat until thickened, and cool.
  5. Roll out the rested pie paper and repeat the fold 3 times, wrap in cling wrap, and rest in the refrigerator for 1 hour.
  6. Roll out the rested pie paper and cut it into quarters, shape it, and cut the dough.
  7. Put custard cream on one side, put raspberries on it, shape it, apply egg water, and bake in an oven preheated to 190 degrees for about 25 minutes.

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  1. Add sugar to egg yolk and mix, add cornstarch and mix, then pour in hot milk little by little and mix.
  2. Add vanilla bean paste and mix, stir over low heat and boil until thickened, then transfer to another bowl and cool.
  3. Add vanilla extract to egg yolk, mix, add milk, mix, sift soft flour and baking powder, and mix.
  4. When large bubbles appear while whipping the egg whites, divide the sugar into 2 portions and whip to make a hard meringue.
  5. Add a little meringue to the egg yolk mixture and mix. Divide the remaining meringue into 2 batches and mix quickly and lightly so that the bubbles do not disappear.
  6. Squeeze the dough in a pan heated over low heat, cover with a lid, and cook for about 5 minutes, then overlap the two doughs, sprinkle water on the sides, cover the lid, and cook for another 3 minutes.
  7. Turn the cake over, cover with a lid, and cook for 3 more minutes, then remove from the pan and cool.
  8. Put the cooled custard cream into the 50% whipped cream with sugar and mix through a sieve to make the cream.
  9. Lay two cooled pancakes on top of each other and lightly coat the mustard, then squeeze the cream on top and put the mustard on top so that the cream flows naturally.

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  1. Whip the egg white and when a large bubble appears, divide the sugar and whip, then add vanilla extract and whip to make a meringue.
  2. Sift almond powder, sugar powder, and soft flour and divide the mixed dough into 4 pieces.
  3. Add food coloring to each dough, mix and color, and place in a piping bag.
  4. Pan in an oven pan in a circle, sprinkle with powdered sugar twice, and bake in an oven preheated to 160 degrees for 16 to 17 minutes.
  5. Mix egg yolk, sugar, and cornstarch, pour in hot milk little by little to mix, then add vanilla bean paste and mix.
  6. Heat until thickened while stirring over low heat, then transfer to another bowl, cover with cling wrap, and cool in the refrigerator.
  7. Add unsalted butter that has softened at room temperature to the cooled custard cream and mix to make the cream.
  8. Repeat the sheet and cream to make a cake.

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  1. Add sugar, salt, and vanilla bean paste to eggs and mix.
    (Vanilla extract can be substituted)
  2. Add milk and cinnamon powder and mix.
  3. Heat the butter over low heat until it turns light brown.
  4. Cool the burnt butter slightly.
  5. Strain through a sieve into the egg mixture and mix evenly.
  6. Grease the container with room-temperature butter.
  7. Cut the border of the bread and make it into a square.
  8. Fold the sliced bread in half and put it in a container.
  9. Put the rimmed bread in a container.
  10. Pour the egg mixture slowly and let it absorb into the bread.
    (Pour several times and make sure it is sufficiently wet)
  11. Bake in an oven at 180 degrees for about 25 minutes. (Preheat 200 degrees)
  12. Sprinkle sugar powder.

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  1. Make 3 grooves in the bread flour, put sugar, salt, and dry yeast in each groove, mix with the flour first so that they do not touch each other, and then mix thoroughly.
  2. Add eggs, unsalted butter, and warm milk, mix and knead until smooth.
  3. Put the dough in a bowl greased with cooking oil, cover, and ferment at room temperature (27~28 degrees) for 1 hour.
  4. Press the fermented dough to release gas, divide it into 16 rounds, cover it with cling wrap, and ferment at room temperature for 20 minutes.
  5. Make a round dough, release gas, shape it into a circle, pan it in an oven pan, cover it with cling wrap, and ferment it at room temperature until it doubles in size.
  6. Apply a mixture of egg yolk and milk to the dough and bake in an oven preheated to 170 degrees for 20 minutes.
  7. Finish with melted unsalted butter on toasted bread.

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  1. In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it, raise the temperature to 40 degrees while stirring, remove it from the pot, and whip it with a hand mixer until rich ivory-colored bubbles form.
  2. Sift the soft flour and Earl Gray powder and mix, then add a little of the melted butter and milk (50-60 degrees) and mix.
  3. Put the mixed dough into the main dough, mix, pour into an 18cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 35 minutes. After cooling, cut off the top, cut it into 3 pieces, and cut into 15cm molds.
  4. Slice the nectarine thinly, soak it in sugar water, and chop the remaining nectarine by 80g.
  5. Make the cream by mixing whipped cream with sugar and chopped nectarine.
  6. Put one sheet on the wheel, sprinkle with sugar syrup, apply cream, and put the other sheet on top. Repeat one more time and smooth the cream all over.
  7. Remove the water from the sliced ​​peaches with a kitchen towel and place it on top of the cake for decoration.

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  1. Slice the potatoes and green peppers into thin slices and place them in a bowl. Tear the creme into small pieces and place them in a bowl.
  2. Add salt, pepper, and 1T potato starch and mix, then add egg white and mix, and set aside the yolk.
  3. Put cooking oil in a pan heated over medium heat, put the mixture on top, spread it out, and make 3 grooves.
  4. Put one egg yolk in each groove and cover with a lid to cook. Turn over and cook until golden.

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  1. Add sugar and salt to cold water and mix.
  2. Add cold unsalted butter to the soft flour and use a scraper to mix the butter until it becomes a small size. Add the mixed water and make a lump.
  3. Wrap in cling wrap and rest in the refrigerator for 1 hour. Take out the dough, spread it out, and fold it into 3 folds. Repeat 2 more times.
  4. Spread the rested dough in a wide mold, shape it, make a hole in the bottom, and put it in the refrigerator.
  5. Mix the egg yolk with sugar and vanilla extract, add cornstarch, and mix, then add warm milk and whipped cream and mix.
  6. Sift through a sieve, pour over a sheet, and bake in an oven preheated to 180 degrees for 40 minutes for small molds and 50 minutes for large ones.

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Custard for filling:

  1. Mix egg yolk, then add sugar and vanilla bean paste and mix.
  2. Put milk and fresh cream in a pot and heat until bubbles rise slightly at the edges.
  3. Pour a little into the egg yolk mixture and mix, then add the rest and mix well.
  4. Filter through a sieve, cover with plastic wrap and place in the refrigerator.

Pie sheet:

  1. Add sugar and salt to cold water and mix.
  2. Add cold unsalted butter to the flour and mix by crushing with your hands.
  3. Add water, make a lump with your hands, and flatten it widely with a rolling pin.
  4. Apply softened butter at room temperature evenly, fold in 3 sections twice, and wrap with plastic wrap.
  5. After resting in the refrigerator for about an hour, repeat the process twice more.
  6. After the last work, roll it up, wrap it in plastic wrap, and harden it in the refrigerator for more than an hour.
  7. Cut the pie sheet into thick strips and shape it into an oven pan.
  8. Form the remaining pie sheet into a circle and attach it to the inner bottom.
  9. Fill 90% of the custard for filling and bake in a 190-degree oven for 40-45 minutes.

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  1. Coat the mold with cooking oil.
  2. Put elderflower-flavored beverage and agar powder in a pot and boil for 5-6 minutes until the agar powder is dissolved.
  3. Add sugar and boil over medium heat for 5-7 minutes, then strain through a sieve and pour into the mold.
  4. Mix with food coloring to color and harden in the refrigerator for 2 hours.
  5. Remove from the mold, cut, and dry naturally in the shade for 4 to 6 days.

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  1. Soften butter, add sugar, and mix, then add egg yolk and vanilla extract and mix.
  2. Sift the soft flour and mix until it forms a lump.
  3. Leave a little dough, divide the remaining dough into 3 parts, add food coloring, and make 3-color dough.
  4. Roll out the dough and rest in the refrigerator for 30 minutes.
  5. Cut the dough with a flower cutter, put it on the oven pan, bake in an oven preheated to 170 degrees for 12 minutes, and cool.
  6. Place a cake sheet on a rotating plate, sprinkle with sugar syrup, and then whipped cream and strawberry puree. Repeat one more time.
  7. Put the last cake sheet and apply whipped cream all over.
  8. Glue the flower cookies on the side of the cake and decorate the top with whipped cream and sprinkles.

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Bread dough:

  1. Add sugar, salt, and instant dry yeast to flour and mix.
  2. Add eggs, milk, and melted butter, mix, and knead by hand for about 15 minutes.
  3. Put in a bowl, cover with plastic wrap, and ferment in a warm place for about 1 hour.

Custard Cream:

  1. Add sugar and vanilla bean paste to egg yolk and mix.
  2. Add cornstarch and mix, then add warm milk (about 50 degrees) and mix.
  3. Boil over low heat until thickened, put in a bowl, and put a plastic wrap on top to cool in the refrigerator.
  4. Remove air bubbles from the dough and divide it into 9 pieces. (About 67g)
  5. Make a circle and cover it with plastic wrap to ferment for about 15 minutes.
  6. Add cold cream cheese and sugar to the custard cream and whip.
  7. Roll out the dough, cut it in four places, squeeze the cream in the center, and attach it to the shape of a flower.
  8. Space the oven pan apart and cover it with plastic wrap to ferment until the dough doubles in size.
  9. Brush the top with milk and bake in a 175-degree oven for about 20 minutes.

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  1. Mix eggs, add water, cornstarch, and soft flour, and mix evenly.
  2. Coat the Oreos with a thin layer of dough, then coat them with breadcrumbs and fry them in oil at about 180 degrees. (If you fry it at a low temperature, you need to fry it for a long time, so the Oreo will swell, so fry it quickly at a high temperature)

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  1. Start by shredding the cucumber carefully to add a fresh element to the dish.
  2. For the mini paprika, ensure it has a fine color. You can either leave it whole or finely chop it based on your preference.
  3. Cut the tofu into pieces that are 1cm smaller than the tofu pocket to ensure it fits snugly inside.
  4. You have the option to either spread the tofu wide or cut it in half.
  5. Place the tofu inside the tofu pocket, showcasing its elongated figure.
  6. Bake the stuffed tofu until it is cooked thoroughly and has a nice flavor.
  7. Prepare the teriyaki sauce by combining 1 tablespoon of soy sauce, 2 teaspoons of water, 1 teaspoon of sugar, and 2 teaspoons of cooking wine. Mix well.
  8. Pour the teriyaki sauce over the stuffed tofu, allowing it to sizzle and soak up the flavors.
  9. Allow the dish to cool down for a bit before proceeding.
  10. Gently fold perilla leaves (also known as sesame leaves) into the tofu pocket, adding a delightful aroma.
  11. Gather all the fresh vegetables, including the shredded cucumber, and arrange them on top of the tofu.
  12. Serve the dish as it is or wrap it in a sheet of dried seaweed, resembling a tuxedo for the tofu.
  13. Admire the beautiful presentation, and you’re ready to enjoy the meal.
  14. If you’re planning a picnic, this dish is perfect to pack and take along.
  15. Take a moment to appreciate the hidden beauty within the tofu and tofu pocket as you cut through the section.
  16. The combination of sweet and salty tofu, along with the crispness of raw vegetables, will make your taste buds explode.
  17. This recipe is great for dieting, as it replaces rice with tofu.
  18. Finally, savor the delicious flavors of the dish and enjoy the meal.

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  1. Put mango and sugar cornstarch in a pot, mix well, and heat over low heat.
  2. When it thickens, add lemon juice and boil a little more. Remove from heat and place in a piping bag.
  3. Put strawberries, sugar, and cornstarch in a pot, mix well, and heat over low heat.
  4. When it thickens, add lemon juice and boil a little more. Remove from heat and place in a piping bag.
  5. Mix egg yolk with sugar and salt, add corn starch and mix, then add vanilla bean paste and mix.
  6. Add milk, mix well, put on low heat, stir with a hand whisk, and boil until thickened.
  7. When bubbles rise, remove from heat, add unsalted butter, mix well, and place in a piping bag to prepare.
  8. Cool the custard cream, mango, and strawberry puree to room temperature.
  9. Spread butter biscuits in a square frame, squeeze custard cream, and then squeeze strawberry puree.
  10. Put butter biscuits on top, then squeeze the custard cream and squeeze the mango puree.
  11. Put the butter biscuit on top, squeeze the custard cream, and flatten it, then crush the remaining biscuits and place them on top.
  12. Cover with plastic wrap and harden in the freezer for 1 hour or in the refrigerator for 2 hours.

ffdesszzq

  1. Place a bowl of eggs in a pot of hot water, add sugar and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and mix.
  3. Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and clear the air bubbles.
  4. Bake in an oven preheated to 170 degrees for about 35 minutes, cool, cut the top and bottom, cut into 3 pieces, cut 1 piece into 15cm pieces and 2 pieces into 12cm pieces.
  5. Soften the cream cheese, add sugar, lemon juice, and vanilla extract and mix.
  6. Soak in cold water for about 10 minutes, squeeze out the water, and microwave for 10 seconds to add melted gelatin and mix, then add 50% thinly whipped cream and mix.
  7. On a 15cm mold, lay a sheet cut into 15cm, put cheesecake dough, flatten it, put sliced ​​kiwi on it, and cover it with cheesecake dough.
  8. Put the sheet cut into 12cm, put the cheese dough on it to make it flat, put the kiwi on it, cover it with the cheese dough, and put the 12cm sheet on it.
  9. Put all the remaining cheesecake dough on top and flatten it, then harden it in the freezer for about 1 hour.
  10. Add sugar and lemon juice to warm water and mix, then add gelatin soaked in cold water for 10 minutes and mix.
  11. Put the sliced ​​fruits on top of the hardened cheesecake, pour some jelly water, and let it harden in the freezer for about 10 minutes.
  12. Pour all the jelly water and let it harden in the refrigerator for 1 hour.

ffdesszzq

  1. Beat eggs, add sugar and salt, mix, sieve soft flour, add 1/3 of milk, and mix.
  2. Add all the remaining milk, mix, add melted butter, mix, sift through a sieve, and ferment at room temperature for about 30 minutes.
  3. Pour the dough into the pan and spread it thinly. When bubbles rise, turn it over and bake a little more, then remove from the pan to cool.
  4. Cut the crepe into a 15cm mold.
  5. Place the crepe on a rotating plate and apply whipped cream thinly. Repeat the 3rd layer.
  6. Put the sliced banana on top and apply cream, then repeat the crepe and cream layers 3 times to icing. Repeat the kiwi, tangerine, and strawberry layers.
  7. Finish by placing the crepe on the top, arranging the sides, and sprinkling sugar powder to finish.

ffdesszzq

  1. Lighten the room-temperature softened butter with a hand whisk.
  2. Add the powdered sugar and whip until light in color, about 3 minutes.
  3. Whisk in the lukewarm milk (about 30 degrees) and vanilla extract.
    (Make sure the milk isn’t cold, as it can separate if the milk and butter aren’t at the right temperature.
    If it does separate, heating it in the microwave for 5-second increments and mixing it in may fix it).
  4. Sift in the flour and almond flour and mix to combine.
  5. Scoop out 40g of the dough and stir in 1g of black cocoa powder (or black food coloring).
  6. Chill in the refrigerator for about 1 hour.
  7. Scoop out 20 grams of the white dough and shape the round face of the pu bao.
  8. Mark where the nose and eyes should be and cut small pieces of black dough to attach the ears, eyes, nose, and mouth.
  9. Freeze in the freezer for about 20 minutes, then bake in a 140-degree oven for 17-20 minutes.
  10. Let cool and draw eyes with coated chocolate.

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  1. Put the dark chocolate and unsalted butter in a pot of hot water and melt it in a hot water bath.
  2. Beat eggs, add brown sugar and vanilla extract, mix, place on a pot of hot water, and mix until sugar is completely dissolved.
  3. Whip with a hand mixer until foamy, then add the chocolate mixture and mix.
  4. Sift wheat flour, cocoa powder, and salt, mix, apply butter, place in a mold with parchment paper, and flatten.
  5. Bake for 25-30 minutes in an oven at 170 degrees (180 degrees 20 minutes preheated) and cool.

ffdesszzq

  1. Mash the boiled potatoes finely, then add about 50g of sugar, salt, egg, and milk and mix.
  2. Add glutinous rice flour and baking powder and mix, then add all remaining milk and mix.
  3. Add the melted butter, mix well, and pour into the oven pan.
  4. Bake in a 180-degree oven for 35 to 40 minutes, cool slightly, and cut.

ffdesszzq

  1. Mix almond powder, sugar, and egg white, then put it at room temperature and add the softened unsalted butter, and mix.
  2. Add honey and salt and mix, then add egg yolk and vanilla extract and mix.
  3. Sift the soft flour, cornstarch, and baking powder and mix, then add the meringue in 3 portions and mix.
  4. Transfer 1/2 of the dough to another bowl, add green tea powder + whipped cream, and mix to make green tea dough.
  5. Spread a thin layer of white dough in a square pan and bake in an oven preheated to 230 degrees for 3 to 4 minutes until the top turns brown. Add green tea dough and bake for 3 to 4 minutes.
  6. After baking, cool, remove from the mold, coat the top with melted white chocolate, cut off the edges, and divide into 9 equal parts.

ffdesszzq

  1. Add egg yolk, sugar, and vanilla extract and mix, then add to the meringue and mix.
  2. Sift the soft flour, almond powder, and green tea powder, mix, and place in a piping bag fitted with a tip 805.
  3. Pan in an oven pan, sift sugar powder twice, and bake in an oven preheated to 170 degrees for 12 to 13 minutes and cool. (Bake one more time and prepare 2 biscuit sheets)
  4. Gently loosen the cream cheese, add strawberry jam and vanilla extract, mix, and soak gelatin in cold water for at least 10 minutes.
  5. Squeeze out the water and place it in the microwave for about 10 seconds to melt completely.
  6. Add a little red food coloring and mix.
  7. Add 50-60% thinly whipped cream and mix.
  8. Cut the cooled biscuit sheet into a mold, put it in the mold, pour strawberry mousse, put another biscuit sheet on it, and harden it in the refrigerator for 3 hours.

ffdesszzq

  1. Gently mix cream cheese at room temperature, add sugar, and mix.
  2. Add cornstarch and green tea powder, mix, divide eggs, and mix.
  3. Add lemon juice, mix, add fresh cream, mix, strain through a sieve, and pour into an oven pan.
  4. Bake in a 220-degree oven for 20 to 23 minutes. (Preheat 230 degrees)
  5. After cooling at room temperature, mature overnight in the refrigerator.

ffdesszzq

  1. Place a bowl of eggs in a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until rich ivory-colored foam is formed. Sift the soft flour and green tea powder and mix.
  3. Pour a little of the dough into a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and bake in an oven preheated to 170 degrees for 35 minutes.
  4. Bake and cool the vanilla sheet in the same way, cut the top and bottom, cut into 4 sheets to make a total of 8 sheets, and cut into 15cm molds.
  5. Mix cold cream cheese and sugar, sift green tea powder, mix, add fresh cream, and whip to make the cream.
  6. Lay the green tea and vanilla sheets alternately with cream, then apply the cream on the entire surface and put it in the refrigerator.
  7. Add green tea powder to hot whipped cream and mix.
  8. Put a bowl of white chocolate in a pot of hot water to melt the chocolate, add unsalted butter and mix, add (7), and mix.
  9. Remove the water from the soaked gelatin, put it in (8), mix put it in a piping bag, and cool it lukewarmly.
  10. Glaze the top edge of the cake and fill the top to finish.

ffdesszzq

  1. Add sugar and green tea powder to egg yolk and mix. Add vegetable oil and salt to milk and mix.
  2. Add the milk mixture little by little to the yolk dough and mix, then add vanilla extract and mix.
  3. Sift the soft flour, baking powder, and baking soda and mix, then add the meringue in 3 portions and mix.
  4. Sprinkle water on the chiffon cake mold, pour the dough, stir with a wooden skewer to remove air bubbles, bake in a preheated 170-degree oven for 25 minutes, turn over to cool completely, cut off the top, and divide into 8 equal parts.
  5. Cut the narrow side of the cut piece horizontally, set it up, and cut it in half, leaving the bottom part slightly, then sprinkle with whipped cream and garnish with strawberries.

ffdesszzq

  1. Chop the onion, carrot, and green pepper, and cut the bacon into small pieces.
  2. Put bacon in a frying pan and fry until golden brown, then add onion, carrot, and chopped green pepper and stir-fry.
  3. Add salt and pepper, stir-fry until golden, and place in a bowl.
  4. Add rice and knead to form a triangle shape.
  5. Add soy sauce, sugar, water, and cooking wine and mix to make teriyaki sauce.
  6. Grease a frying pan with oil and cook the rice over low heat until golden brown. Coat with teriyaki sauce and cook while turning.
  7. Finish with laver.

ffdesszzq

  1. Soften unsalted butter, add sugar powder and vanilla extract, mix, sift the powders, and mix.
  2. After making a lump, wrap it in plastic wrap and let it rest in the refrigerator for about 30 minutes.
  3. Roll out the dough, make a mold, put Hershey’s chocolate on it, and bake it in an oven preheated to 170 degrees for 10 minutes.
  4. After the cookies are cooled, decorate them with a chocolate pen.

ffdesszzq

Cake Sheet:

  1. Put a ball of eggs on top of a pot of boiled water and add sugar and vanilla extract.
  2. Continue stirring until the temperature reaches 40 degrees.
  3. Lower the bowl from the pot, place the bowl containing the butter and milk, and add the instant coffee powder.
  4. Whisk the egg wash until it becomes a fine and fine foam.
  5. Divide the flour in two and mix, then mix the butter, milk, and coffee well.
  6. Take a little bit of dough in a bowl with butter and mix it evenly, then add it all to the main dough and mix.
  7. Pour into an oven pan, bake at 175 degrees for 35 minutes, cool, cut into house shapes, slice into 2 pieces, and cut the lower part once more.

Coffee Syrup:

  1. Add sugar and instant coffee powder to warm water, mix, and place in the refrigerator.

cream:

  1. Add a little (about 100g) fresh cream to the mascarpone cheese and mix at low speed until the cheese is soft.
  2. Add all the rest of the fresh cream, add sugar, and whip to make hard cream.
    (It is good to whip all in a cold state and whip with an ice ball)
  3. Squeeze the cream on the cake sheet, stick it up to make a house shape, and spread the cream on the outside as well.
  4. Attach the cut ladyfinger cookies below and use the pods (No. 7, No. 352, Little Star pods) to squeeze the shape.
  5. Attach ladyfinger cookies to the top and apply coffee syrup with a brush.

ffdesszzq

  1. Soften the butter, add sugar powder and salt, and mix, then add vanilla extract and mix.
  2. Sift the soft flour and almond powder into a ball, wrap in plastic wrap, and rest in the refrigerator for 1 hour.
  3. Divide the dough into 5g each, make a round shape, put it on the pan, bake it in an oven preheated to 170 degrees for 15 minutes, and cool it.
  4. Squeeze the melted dark chocolate on the bottom of the cooled cookie, attach other cookies, and harden.

ffdesszzq

  1. Add sugar and vanilla extract to egg yolk and mix until sugar dissolves.
  2. While whipping the egg white, when a large bubble appears, divide the sugar into 2 portions and whip it to make a meringue with soft horns.
  3. Divide the meringue into the yolk mixture and mix. Sift the soft flour, cornstarch, and baking powder and mix.
  4. Pan the dough in an oven pan, mix sugar and powdered sugar and sprinkle generously twice, bake in an oven at 180 degrees (preheated for 20 minutes at 190 degrees) for 13 minutes and cool.
  5. Add water and sugar to the coffee and mix.
  6. Add sugar to fresh egg yolk and whip until the color becomes light. Add mascarpone cheese and mix.
  7. Whip the egg white until it forms a horn, add it to the yolk mixture, and mix to make the cream.
  8. Dip the lady finger cookies in coffee, spread them on the mold, pour the cream, and flatten them.
  9. Repeat once more, put it in the mold, and harden it in the refrigerator for 2 hours or more or overnight.

ffdesszzq

  1. Add sugar, salt, and vanilla extract to egg yolk and mix.
  2. Add vegetable oil (canola oil) and warm milk (about 40 degrees) and mix.
  3. Sift the flour, mix it, and leave it for a while.
  4. Divide the sugar into the egg whites into 3 portions and make a soft meringue.
  5. Add 1/3 of the meringue to the yolk mixture and mix, then add the remaining half of the meringue and mix.
  6. Add all the egg mixture to the meringue bowl, mix well, and pour into the oven pan.
  7. Arrange the dough flat and bake in a 170-degree oven for about 25 minutes. (Preheat 190 degrees)
  8. After cooling, remove the parchment paper, cut the border, and cut the finishing part diagonally.
  9. Add sugar and condensed milk to the whipped cream that has been in the freezer for about 20 minutes and whip very firmly.
  10. Place the whipped cream on the cake sheet, thicken the cream in the middle, and roll it so that the sheet at both ends touches.
  11. After hardening in the refrigerator for about 2 hours, cut it.

ffdesszzq

  1. Dissolve salt in water, then add egg and water to the flour and mix with a spatula.
  2. Knead the dough with your hands to form a lump, cover with plastic wrap, and leave at room temperature for about 30 minutes.
  3. Sprinkle flour, put the dough on top, cut it into 6 pieces, and roll out 1 piece of dough into a long rectangle.
  4. Apply room temperature butter (total 70g) evenly, roll it up from the bottom, and roll it into a snail shape.
  5. Cover with plastic wrap and place in the refrigerator for 20 minutes.
  6. Sprinkle with flour, put 1 roll of dough on top, and roll out to about 16~18cm. (You can put it in the refrigerator like this and bake it in the pan the next day~ If you want to keep it until the next day, put plastic wrap or paper foil between the dough so they don’t stick to each other)
  7. Spread the dough on a frying pan without oil, put butter on the top, turn it over, and grease it with butter.
  8. Bake over low heat until it turns brown.

ffdesszzq

  1. Soften butter, add sugar and salt, mix, then add lemon zest and mix.
  2. Add eggs one at a time and mix, then sift flour and baking powder and mix.
  3. Put the dough in a buttered mold and bake in an oven preheated to 180 degrees for 30 minutes. After cooling, cut the bottom flat.
  4. Mix lemon juice and sugar powder to make lemon syrup.
  5. Poke a hole in the bottom of the cake with a fork, sprinkle with lemon syrup, then turn it over and garnish with glaze and lemon zest.

ffdesszzq

  1. Divide the egg white into sugar 2 times and make a hard meringue.
  2. Add egg yolk and vanilla extract and whip at low speed.
  3. Sift the flour through a sieve, mix it with a spatula, put it in a piping bag, and squeeze it in the oven pan.
  4. Sprinkle powdered sugar on the top and bake in an oven at 190 degrees for 10 minutes. (Preheat 200 degrees)
  5. Mix egg yolk with sugar and salt, then add cornstarch and mix.
  6. Add lemon juice, lemon zest, and milk, mix, and heat over low heat (heat enough).
  7. Add butter and mix, then sift through a sieve, cover, and leave for a while.
  8. Mix mascarpone cheese with sugar, add lemon curd (40g), mix well, add Kahlua, and mix.
  9. Whip the whipped cream hard and mix evenly.
  10. Lay ladyfingers in a bowl and wet enough coffee syrup (50g water + 2g instant coffee powder).
  11. Put the cream and level it, then put the lady finger on it and coat it with coffee syrup.
  12. After leveling the cream, gently loosen the lemon curd and squeeze it over it.

ffdesszzq

  1. Add cocoa powder to melted butter and milk and mix.
  2. Add egg yolk to the meringue and mix, then sift the soft flour and mix.
  3. Add (1), mix, put in an oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for 12 minutes. (Repeat one more time)
  4. (Cut the edges of the cooled sheet and cut in half to prepare a total of 4 sheets) Sprinkle sugar syrup on the sheet, then apply chocolate whipped cream and roll.
  5. Do not repeat and fill the sides and top with cream.
  6. Wrap it with parchment paper to give it a shape.
  7. Apply ganache on the top and sides, and then decorate with chocolate sticks.

ffdesszzq

  1. Add sugar and cornstarch to the grated mango, mix well, and heat over low heat.
  2. When it becomes sticky, add lemon juice and heat a little more, then cool completely.
  3. Add whipped cream to dark chocolate, heat in a microwave for about 40 seconds, mix well and melt.
  4. Beat egg yolks, add cornstarch, mix, then add melted chocolate and mix.
  5. Divide sugar into egg whites into 3 portions and make meringue.
  6. Add about 1/3 of the meringue to the chocolate mixture and mix, then add the remaining 1/2 of the meringue and mix.
  7. Add the chocolate mixture to the meringue bowl and mix gently so that the meringue does not melt.
  8. Pour half into an oven pan, add mango puree, pour in chocolate batter, and bake in an oven at 170 degrees for about 35 minutes.
  9. After cooling at room temperature for a while, harden in the refrigerator for about 3 hours.

ffdesszzq

Garnish Mango and Puree

  1. Peel the mango, cut the flesh, then shape it into rectangles and slice thinly.
    (Cover with plastic wrap and put in the refrigerator)
  2. Collect the remaining pulp separately, cut it into small pieces, and put it in a pot.
  3. Add water to the powdered gelatin and let it sit for a while, add sugar to the pot and boil until thick.
  4. Add lemon juice, boil a little more, and strain through a sieve.
  5. Add soaked gelatin, mix evenly, and cool at room temperature.
  6. Add the melted butter to the crumbled whole wheat cookies, mix, then pour into mousse strip molds, press flat, and place in the refrigerator.

Making Cheesecake Batter

  1. Add water to the powdered gelatin and let it sit for about 10 minutes.
  2. Heat the cream cheese in the microwave for about 20 seconds and stir with a hand whisk to soften.
  3. Add sugar and mix, then add plain yogurt, vanilla extract, and lemon juice and mix.
  4. Heat the soaked gelatin in the microwave for about 20 seconds, then add it to the cheesecake batter and mix.
  5. Whip about 50% of the fresh cream, then add it to the cheesecake batter and mix.
  6. Take 220g of cheesecake batter, add melted dark chocolate, and mix.
  7. Take 240g of cheesecake batter, add condensed milk, and mix.
  8. Add 70g of mango puree to the remaining cheesecake batter and mix.
  9. Put chocolate cheesecake, condensed milk cheesecake, and mango cheesecake in order in the mousse mold.
  10. Harden in the refrigerator for about 3 hours and put sliced mango on top.
  11. Pour the mango puree into the center, flatten it, and set it in the refrigerator for about 30 minutes.

ffdesszzq

  1. Beat eggs, add sugar and salt vanilla extract, and mix.
  2. Sift the flour through a sieve, add a little milk, and mix, then add all the remaining milk and mix.
  3. Add melted butter, mix, filter through a sieve, and rest for 1 hour.
  4. Put the crepe dough in a frying pan (18cm), bake over low heat, and cool.
  5. Whip the softened butter at room temperature, sieve sugar powder, mix with a spatula, and whip thoroughly.
  6. Add cream cheese and vanilla extract and whip, add fresh cream, and whip well.
  7. Add mango puree and whip to complete the cream.
  8. Spread the cream on the crepe, stack 4 sheets, and put the mango in the middle.
  9. After repeating the work, smooth the sides and top and squeeze the cream on the edges.
  10. Add melted gelatin to mango puree, mix, place on the cake and harden in the refrigerator.

ffdesszzq

  1. Mix the eggs with sugar and salt, then add vanilla extract and mix.
  2. Sift the soft flour and almond powder, add 100g of milk, mix, add all the remaining milk and mix, then add the melted unsalted butter and mix.
  3. After sieving, rest in the refrigerator for at least 30 minutes.
  4. Put a pan on low heat, grease it with cooking oil, pour in the dough, spread it out, and when bubbles rise, turn it over and cook it a little more. Remove from the pan and cool.
  5. Soften the unsalted butter that has softened at room temperature, divide the sugar powder into 2 batches, and whip, then add the whipped cream and vanilla extract and whip it well for at least 5 minutes.
  6. Add mango puree and whip to finish.
  7. Lay 2 cooled crepes on top of each other, apply cream, put mango on top, and roll over the crepes at the end of the crepes, apply cream and roll up the mango and repeat.
  8. Wrap in parchment paper and harden in the freezer for 1-2 hours, then sprinkle thinly sliced ​​mango and powdered sugar on top to finish.

ffdesszzq

  1. Mix wheat flour and almond flour, add cold unsalted butter, and mix with your hands until the butter is mixed with the flour to form a small size.
  2. Mix salt with cold water, put it in the dough, make a lump, wrap it in cling film and rest in the refrigerator for 1 hour.
  3. Put the ground mango and sugar in a pot and bring to a boil over low heat. When it thickens slightly, add lemon juice and finish, transfer to another bowl, cover with cling wrap, and cool.
  4. Soften unsalted butter, add sugar powder and mix, then add egg and vanilla extract and mix.
  5. Add almond powder and soft flour, mix, and leave at room temperature for a while.
  6. Roll out the tart sheet dough, put it on the mold, shape it, make a hole in the bottom, add almond cream, flatten it, bake in an oven preheated to 170 degrees for 40 minutes, and cool.
  7. Add sugar to cold whipped cream and when bubbles start to rise, add cold cream cheese and mango puree and mix to make cream.
  8. Apply mango puree (20g) on ​​the cooled tart, put cream on it, and put it in the refrigerator.
  9. Cut the mango into cubes, mix it with mango puree, and put it on the tart.

ffdesszzq

  1. Mix egg yolk, sugar, and vanilla extract until the color becomes light, then put it on boiling water and raise the temperature to 50 degrees while stirring.
  2. Squeeze the water from the gelatin soaked in cold water for about 10 minutes and mix, then add the mascarpone cheese and mix.
  3. Add 60% whipped cream and mix.
  4. Make coffee syrup by mixing warm water, instant coffee powder, and sugar. Place a sponge cake sheet on the bottom of the mold and apply the syrup.
  5. Pour a little cream and flatten it in the refrigerator for 30 minutes, then put the cut mango in the center, pour in all the remaining cream, flatten it and let it harden in the refrigerator for about 30 minutes.
  6. Mix mango puree, warm water, and melted gelatin, pour over the hardened cream and harden in the refrigerator for 2 hours.

ffdesszzq

  1. Remove the cream and add melted unsalted butter to the crushed Oreos, mix, put in a mold and press firmly.
  2. Soak the gelatin in cold water, then soften the cream cheese, then add sugar, plain yogurt, lemon juice, and vanilla extract and mix.
  3. Remove the water from the soaked gelatin and heat it in the microwave for about 10 seconds to melt it completely, then add it to the cheese mixture and mix, then add the whipped cream and mix.
  4. Divide the dough into 3 parts, mix green tea powder and warm whipped cream, and mix black cocoa powder and warm whipped cream.
  5. Mix the green tea and black cocoa mixture in 2 places of the dough.
  6. Repeat pouring black cocoa, green tea, and vanilla in the order of the mold, and then harden in the refrigerator for about 3 hours.

ffdesszzq

  1. Melt white chocolate and unsalted butter in a hot water bath, then add green tea powder and mix.
  2. After mixing eggs and sugar, add (1) and mix, then add whipped cream and mix.
  3. Pour into a mold, place on a pan with hot water, bake in an oven preheated to 160 degrees for 40 minutes, cool at room temperature, cool in the refrigerator, and cut off the edges.
  4. Mix egg yolk and sugar, pour hot milk, mix, add vanilla bean paste, mix, and simmer over low heat, stirring until thickened slightly.
  5. Add gelatin soaked in cold water for 10 minutes, mix, add 50% whipped cream, mix, pour half of it into the mold and harden in the refrigerator for 1 hour.
  6. Pour some remaining mousse, top with green tea terrine, and cover with the remaining mousse.
  7. Mix crushed lotus cookies and melted unsalted butter, put them in a mold and harden in the refrigerator for 1 hour.

ffdesszzq

  1. In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it, raise the temperature to 40 degrees while stirring, remove it from the pot, and whip it with a hand mixer until rich ivory-colored bubbles form.
  2. Sift the soft flour and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.
  3. Put the mixed dough into the main dough, mix, pour into an 18cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 40 minutes. After cooling, cut off the top, cut into 3 pieces and cut into 15cm molds.
  4. Put a sheet on a rotating plate, sprinkle with sugar syrup, apply whipped white cream, put a melon on top, apply cream, and put another sheet on top. Repeat one more time.
  5. Arrange the cream on the side and apply pink whipped cream all over to icing.
  6. Decorate with white cream on the side using a spoon, and decorate with cream and melon cut with a wooden cutter on the top.

ffdesszzq

  1. Beat eggs, add sugar, salt and vanilla extract and mix.
  2. Sift the soft flour and green tea powder, add 100g of milk, mix, add all the remaining milk and mix, then add melted unsalted butter and mix.
  3. After sieving, rest in the refrigerator for at least 30 minutes.
  4. Put a pan on low heat, grease it with cooking oil, pour in the dough, spread it out, and when bubbles rise, turn it over and cook it a little more. Remove from the pan and cool.
  5. Add sugar to fresh cream and whip lightly, then add cold cream cheese and vanilla extract and whip to make cream.
  6. Spread the cooled crepe long with the ends overlapping and apply cream.
  7. Put the cream thickly on the starting part, put the cut melon on top, then cover it with cream and roll it tightly.
  8. Wrap in paper foil and harden in the refrigerator for 3 hours.

ffdesszzq

  1. Put melon and sugar in a blender, grind it, and heat it in the microwave for about 30 seconds, then add the soaked gelatin and mix.
  2. Pour into silicone hemisphere mold and harden in the freezer for 2 hours.
  3. Mix crushed butter biscuits and melted unsalted butter, press firmly on the bottom of the mold, and place in the refrigerator.
  4. Mix plain yogurt, sugar, and vanilla extract, add melted gelatin, mix, add 50% whipped cream, and mix.
  5. Put it in a mold, flatten it and harden it in the freezer for about 10 minutes.
  6. Add sugar to warm water and mix, add soaked gelatin, mix, pour half of it into another bowl, add a little green food coloring, and mix.
  7. Add the melon cut into small pieces, mix, pour into the mold, and harden in the freezer for about 20 minutes.
  8. Put yogurt mousse on top of the hardened melon layer, flatten it and harden it in the freezer for about 10 minutes.
  9. Remove the hardened melon from the hemispherical mold and draw a pattern with melted white chocolate.
  10. Wrap the outside of the mousse mold with a steam towel to melt it slightly, remove the mold, and put (9) on to finish.

ffdesszzq

  1. Gently grind melon, milk, and sugar in a blender, heat in a microwave oven, and drain the gelatin sheet soaked in cold water for 10 minutes, then mix.
  2. Add a little green food coloring, mix, put in a jewel-shaped silicone mold, and harden in the freezer for 2 hours.
  3. Mix egg yolk, sugar, and vanilla extract in a pot, pour in hot milk little by little, mix, and heat over low heat, stirring until thickened slightly.
  4. Add soaked gelatin and mix, then add to 50% whipped cream and mix. Add ground melon and mix.
  5. Put the sponge cake sheet in a 12cm mold, pour the mousse, and then harden in the freezer for 20 minutes.
  6. Mix the peach flavored beverage with sugar, heat in the microwave to warm, and drain the gelatin from the gelatin soaked in cold water for about 10 minutes, mix, add dusting pearl powder and mix.
  7. Remove the melon jelly from the mold, put it on top of the mousse, pour the peach jelly half of the jewel jelly, and then harden it in the freezer for about 20 minutes.
  8. Pour all the remaining peach jelly and harden in the refrigerator for 2 hours.

ffdesszzq

  1. Place an egg bowl on top of a pot of hot water and add sugar and vanilla extract.
  2. Keep stirring and lower the bowl when the temperature of the egg water reaches about 40 degrees.
  3. Put a bowl of butter and milk on top of the pot and melt it in a double boiler and heat it up (about 50-60 degrees).
  4. Whip the egg water at high speed to make a dense foam and whip it at low speed for about 2 minutes to arrange the bubbles.
  5. Sift the flour and mix it evenly, then take the egg and butter bowl out of the pot and add a little batter, and mix.
  6. Put the mixed dough into the main dough, mix it evenly, divide it into four places, and bake in an oven at 175 degrees for about 35 minutes.
  7. Add condensed milk to whipped cream and whip to make condensed milk whipped cream.
  8. After cooling, use chopsticks to widen the area to put the cream in the middle.
  9. Squeeze plenty of condensed milk fresh cream and enjoy various flavors by adding various ingredients.

ffdesszzq

  1. Soften unsalted butter and mix with brown sugar, white sugar, and salt.
  2. Add eggs, vanilla extract, and mint essence and mix, then sift flour, cocoa powder, baking powder, and baking soda and mix.
  3. Cut chocolate chips and mint chocolate into small pieces, mix, cover and rest in the refrigerator for 1 hour.
  4. Shape and pan in an oven pan, place mint chocolate and chocolate chips on top, bake in an oven preheated to 180 degrees for 10 minutes, and cool.

ffdesszzq

  1. Melt the instant coffee powder in milk, then add it to the melted unsalted butter and mix.
  2. When large bubbles appear while whipping the egg white, divide the sugar into 3 portions and whip to make a meringue. Add egg yolk and vanilla extract and whip lightly.
  3. Sift the wheat flour and mix, then add a small amount of the dough to the unsalted butter mixture, mix, add to the main dough and mix.
  4. Cut the dough in half, sieve cocoa powder in one place, and mix.
  5. Pour chocolate dough into the mold, pour coffee dough, clear air bubbles, and bake in an oven at 170 degrees (180 degrees for 20 minutes preheated for 20 minutes) for about 20 minutes.
  6. Add instant coffee powder to warm milk and mix.
  7. Soften unsalted butter, add sugar and salt, mix, add eggs, mix, add coffee mixture, and mix.
  8. Sift the soft flour, mix, and place in a piping bag.
  9. Squeeze (8) on the baked castella, bake in an oven at 190 degrees for 10 minutes and cool.

ffdesszzq

  1. Add instant coffee powder and cocoa powder to warm milk and mix.
  2. Add sugar, salt, and vanilla extract to the egg yolk and mix, then add vegetable oil little by little to mix. Add (1) and mix.
  3. Sift the soft flour, baking powder, and baking soda and mix. Divide the meringue and mix.
  4. Pour into the mold, clear air bubbles, bake in an oven preheated to 170 degrees for 35 minutes, turn over and cool completely.
  5. Make coffee cream by mixing fresh cream and coffee essence. Make a hole in the cooled chiffon and fill with cream.

ffdesszzq

  1. Butter the slices of bread and sprinkle with sugar on one side.
  2. Fold over the buttered side and butter the top as well.
  3. Place the bread, buttered side down, in the heated skillet.
  4. Brush the tops with butter.
  5. Pour in 2/3 of the reserved milk and let it soak in.
  6. When the bottom is toasted, carefully flip it over and pour the remaining milk over the top.
  7. When well baked, remove to a plate.
  8. It tastes even better with maple syrup or condensed milk.

ffdesszzq

  1. Add yeast to warm milk and mix, then add sugar and salt and mix.
  2. Put it in strong flour and knead it by hand for about 10 minutes. Add butter and knead for about 10 minutes more.
  3. Put it in a bowl, cover it with plastic wrap, and ferment until the dough expands to 2-3 times.
  4. Take out the dough, divide it into 6 pieces (about 64g), circle it, cover it with plastic wrap, and ferment it for about 15 minutes.
  5. Apply butter to the mold, remove air bubbles from the dough, spread it out, put lotus powder, make a circle, and put it in the mold.
  6. Cover with plastic wrap and ferment for about 40 minutes until the dough has doubled in size.
  7. Melt room temperature butter, add sugar, and mix, then add lotus biscop and mix.
  8. Add eggs and mix, add soft flour, mix evenly and squeeze on the bread dough.
  9. Sprinkle lotus powder and bake in the oven at 180 degrees for 15 minutes. (Preheat 200 degrees)

ffdesszzq

  1. Add melted unsalted butter to crushed Daije cookies, mix, place on the bottom of a 16cm mold lined with Teflon sheets, press firmly, and place in the refrigerator.
  2. Soften the cream cheese, add sugar and salt, mix, add sour cream and lemon juice, mix, add eggs, and mix.
  3. Add cornstarch, mix, add whipped cream, mix, pour into a mold, place on a pan of hot water, and bake in an oven preheated to 170 degrees for 60 minutes.
  4. After cooling in the oven, take it out to room temperature and cool it in the refrigerator.

ffdesszzq

  1. Mix strong flour, sugar, salt and dry yeast in a bread maker, then add eggs, milk, and soft unsalted butter and knead for about 15 minutes until smooth.
  2. Take a round shape, put it in a bowl, cover it with cling film and ferment it until it doubles in size, drain the gas, and divide it into 9 parts. Shape the ball into a round shape, cover it with cling wrap, and rest for 15 minutes.
  3. Drain the gas, shape, pan in a pan, cover with cling wrap, and ferment until doubled in volume.
  4. Put the pan on the lowest heat, cover the lid and bake for about 9-10 minutes, then turn over and bake for about 7-8 minutes.

ffdesszzq

  1. Put water, honey, and agar powder in a pot, mix, and boil over medium heat for 5-7 minutes, stirring until the agar powder is completely dissolved.
  2. Put 100g in another cup, pour honey water over the finished cup and harden in the freezer for 10 minutes.
  3. Soften the cream cheese, add sugar and mix, then add 100g of honey water and mix.
  4. Add 50% whipped cream, mix, pour over the hardened honey water layer, and harden in the freezer for 15 minutes.
  5. Repeat for 10 minutes for the honey layer and 15 minutes for the cream cheese layer, then pour the last layer of honey water and harden in the refrigerator for about 30 minutes.
  6. Pour the melted white chocolate over the cleaned bubble wrap, spread it flat and harden in the refrigerator.
  7. Spread the crushed Daisy cookie on top of the hardened cheesecake, then cut the hardened white chocolate naturally and sprinkle with honey to finish.

ffdesszzq

  1. Bring blueberries and sugar to a boil in a pot, add lemon juice and boil until thickened, then cool and grind gently in a blender.
  2. Mix the crushed Oreos and melted butter, put them in a mold, press them to flatten them, and put them in the refrigerator.
  3. Gently loosen the cream cheese, add sugar and mix.
  4. Add plain yogurt and lemon juice, mix, and melt gelatin in the microwave for 10 minutes or longer in cold water for 10 seconds to melt completely, then add to the dough and mix.
  5. Add the thinly whipped cream, mix, and pour 1/2 of the mold.
  6. Squeeze blueberry puree using a piping bag, pour in all the remaining dough, squeeze out the puree, mix lightly with chopsticks, and harden in the refrigerator for about 30 minutes.
  7. Mix blueberry puree and fresh cream, add melted gelatin, mix, pour into a mold, flatten, and harden in the refrigerator for 3 to 4 hours.

ffdesszzq

  1. Add melted unsalted butter to the crushed Daije cookies, mix, press firmly on the bottom of a 15cm mold, and place in the refrigerator.
  2. Put the gelatin in cold water and soak it for about 10 minutes.
  3. Soften the cream cheese, add sugar and mix, then add vanilla extract and lemon juice and mix.
  4. Remove the moisture from the gelatin and microwave it for about 10 seconds to completely melt it, then add it to the cheese batter and mix.
  5. Add 50% thinly whipped cream and mix.
  6. Attach the flower-shaped melon to the inside of the mold, pour a little cheese batter, flatten it, and let it harden in the refrigerator for about 20 minutes.
  7. Place 150g of melon flesh cut into small pieces on a kitchen towel to remove water and mix with 120g of cheese batter.
  8. Place (7) in the center of the mold to flatten it, pour all the remaining cheese dough, flatten it, and harden it in the refrigerator for 3 hours.
  9. Remove the mold and put the shaped melon on top.

ffdesszzq

  1. Put sugar and water in a pot and bring to a boil over low heat. When it starts to turn brown, remove from heat and pour into a cup to cool.
  2. Add sugar and vanilla extract to egg yolk and mix.
  3. Put milk and whipped cream in a pot and boil it until bubbles appear on the edge. Remove the water from the gelatin soaked in cold water and mix.
  4. Pour the milk mixture into the egg yolk mixture, mix and sift.
  5. Pour into a cup and harden in the refrigerator for 3 hours.

ffdesszzq

  1. Add sugar and vanilla bean paste to egg yolk and mix.
  2. Add cornstarch and mix, add a little milk and mix, then add all the remaining milk and mix.
  3. Continue stirring until it becomes thick and bubbles are formed, and boil over medium heat.
  4. Remove from heat, add butter, mix, place half in a bowl, and attach the plastic wrap to the top.
  5. Add dark chocolate, mix, put in a bowl, and place plastic wrap on the top to cool in the refrigerator.
  6. Whip the whipped cream with sugar.
  7. Gently beat the cooled custard cream.
  8. Spread butter biscuits in a bowl and top with custard cream to flatten.
  9. Put butter biscuits on top and spread whipped cream evenly.
  10. Place butter biscuits on top and spread chocolate custard cream flat.
  11. Put butter biscuits on top, spread whipped cream flat, and harden in the refrigerator for 1 hour.
  12. Add fresh cream to the dark chocolate, heat in the microwave for about 40 seconds, and mix well.
  13. Naturally, spread chocolate on the hardened whipped cream and sprinkle cocoa powder.

ffdesszzq

  1. Add sugar to grapefruit drink and mix, soak in cold water for 10 minutes to remove moisture, microwave for 10 seconds, add melted gelatin, mix, and harden in the refrigerator.
  2. Mix crushed Daize Cookies and melted unsalted butter, press firmly on the bottom of the mold, and harden in the freezer.
  3. Mix the grapefruit drink with sugar and melted gelatin. Add peeled grapefruit grains, mix, and mash the hardened jelly.
  4. Pour (3) into the mold and harden in the refrigerator for 1 hour.
  5. Soften the cream cheese, add sugar powder and mix, then add plain yogurt and vanilla extract and mix.
  6. Add melted gelatin and mix, add thinly whipped cream and mix.
  7. Attach the sliced ​​grapefruit to the inner side of the mold, pour the cheesecake batter, and harden in the refrigerator for 2 hours.
  8. Add sugar and melted gelatin to the grapefruit drink, mix, add a little red food coloring, mix, pour into the mold, and harden in the refrigerator for 1 hour.

ffdesszzq

  1. Squeeze grapefruit juice and orange juice, heat in the microwave for 1 minute and 30 seconds, add sugar, mix, add soaked gelatin, and mix.
  2. Pour grapefruit juice into a 12cm mold, harden in the freezer for 30 minutes, then pour orange juice and harden in the freezer for 1 hour.
  3. Add melted unsalted butter to the crushed Daije cookies, mix, press firmly in a 15cm mold, and place in the refrigerator.
  4. Soften the cream cheese, add sugar, vanilla extract, and lemon juice, mix, add melted gelatin, and mix.
  5. Add 50% thinly whipped cream, mix, put a little in a 15cm mold, flatten it, and harden in the refrigerator for about 30 minutes.
  6. Place the hardened grapefruit and orange layer on 12cm in the middle of the 15cm mold, pour in all the remaining cheesecake batter, flatten it, and let it harden in the refrigerator for 3 hours.

ffdesszzq

  1. Soak gelatin in cold water for about 10 minutes.
  2. Soften the cream cheese, add sugar and mix, then add vanilla extract and lemon juice and mix.
  3. Squeeze out the water from the soaked gelatin and heat it in the microwave for about 10 seconds to melt it completely, then put it in (2) and mix.
  4. Add 50% whipped cream and mix, then divide the dough in half and mix with dried strawberries and red food coloring in one place.
  5. Tilt the mold with the Teflon sheet attached, pour the strawberry dough on it, flatten it, and let it harden in the freezer for about 30 minutes.
  6. Heat the yogurt-flavored beverage in the microwave for about 20 seconds to warm it up, add sugar and mix, then add soaked gelatin and mix.
  7. Put the mold upright and pour (6) over the hardened strawberry cheesecake and harden in the freezer for about 30 minutes.
  8. Tilt the mold again, pour in the remaining white cheesecake batter, flatten it, and let it harden in the freezer for about 30 minutes.
  9. Mix the dark chocolate and whipped cream in the microwave for about 40 seconds, add the soaked gelatin and mix, then add the 50% whipped cream and mix.
  10. Put the mold upright again, pour (9) and flatten it. Put the melted unsalted butter and crushed Daisy Cookies on top to flatten it and harden it in the refrigerator for 3 hours.

ffdesszzq

  1. Put sugar, corn starch, water and lime juice in a pot and heat until thickened, then add unsalted butter and lime zest and mix.
  2. Add egg yolk, mix, put in a 12cm mold, flatten, and harden in the freezer for about 30 minutes.
  3. Mix the crushed Daize cookie and melted unsalted butter, press firmly on the bottom of the 15cm mold to shape it and put it in the refrigerator.
  4. Soften the cream cheese, add sugar, plain yogurt, vanilla extract, and lime juice and mix.
  5. Remove the moisture from the gelatin soaked in cold water for about 10 minutes, melt it in the microwave for about 10 seconds, put it in the cheese filling, mix, add the whipped cream, and mix.
  6. Pour about 2/5 of the filling into the mold and let it harden in the refrigerator for about 30 minutes, then place the hardened lime curd in the center, pour in all the remaining filling and let it harden in the refrigerator for about 2 hours.
  7. Garnish with whipped cream, lime and lime zest.

ffdesszzq

  1. Prepare the peeled oranges and sugar by boiling them and filtering them through a sieve.
  2. Mix crushed lotus cookies and melted unsalted butter, press firmly on the bottom of the mold, and place in the refrigerator.
  3. Soften cream cheese, mix sugar, lemon juice, and plain yogurt, then add melted gelatin and mix.
  4. Add 50% whipped cream, mix, pour into a mold, flatten, top with orange marmalade, stir slightly to make marble. Repeat once more and harden in the refrigerator for 30 minutes.
  5. Add melted gelatin to orange syrup, mix, and place in a piping bag.
  6. Add orange food coloring to the remaining cream cheese mixture, mix, pour over the hardened cheesecake, add orange syrup drop by drop, and let it harden in the refrigerator for 3 hours.

ffdesszzq

  1. Add melted butter to the crushed Oreos from which the cream has been removed, mix them, put them in a mold, press them flat, and put them in the refrigerator.
  2. Pour water into the powdered gelatin and soak it for about 10 minutes. Loosen the cream cheese at room temperature, add sugar, vanilla extract, and lemon juice, mix, then add plain yogurt and mix.
  3. After adding blueberry puree and mixing, heat the soaked gelatin in a microwave for about 20 seconds to completely melt it, then add it to the cream cheese dough and mix.
  4. Whip about 50% of the fresh cream, add it to the cream cheese batter and mix evenly.
  5. Pour about 150g of blueberry cream cheese batter into the mousse mold, flatten it, harden it in the freezer for about 20 minutes, and put about 150g of blueberry cream cheese batter in another bowl.
  6. Put the remaining blueberry cream cheese batter in a piping bag and lightly press the mousse strips (12cm, 9cm, 6cm) into the mousse mold.
  7. Squeeze the blueberry cream cheese dough in a piping bag into the outermost and outer third compartments to a similar height and freeze in the freezer for about 2 hours.
  8. Add water to the powdered gelatin, mix, soak for more than 10 minutes, loosen the room temperature cream cheese, add sugar and mix, then add plain yogurt and vanilla extract and mix.
  9. Heat the soaked gelatin in a microwave for about 15 seconds to melt it, then pour it into the cream cheese batter and mix evenly.
  10. After whipping about 50% of the fresh cream, pour it into the cream cheese batter, mix it, add crushed Oreo powder, mix it, and put it in a piping bag.
  11. Remove the mousse strips from the mousse mold and squeeze the Oreo cream cheese dough to the same height as the blueberry cream cheese dough in the empty space.
  12. After hardening in the freezer for about 10 minutes, pour 150g of the remaining blueberry cream cheese dough, flatten it, and harden it in the freezer for about an hour.
  13. Add water to the powdered gelatin and soak it for about 10 minutes. Pour the hot cream into the white chocolate and melt it in a water bath. Add the cream separated from the Oreos and mix.
  14. Heat the soaked gelatin in a microwave for about 15 seconds to melt it, pour it into the chocolate, mix well, add Oreo powder and mix, then add white pigment and mix.
  15. After separating the cheesecake from the mold, when the temperature of the white chocolate glaze reaches 34-35 degrees, pour it over the top edge and decorate with whipped cream and Oreo powder.

ffdesszzq

  1. Chop walnuts into small pieces and mix with Oreo powder and melted butter.
  2. Put (1) in the tart mold and press firmly to shape it and put it in the refrigerator.
  3. Add sugar to egg yolk and mix, then sift corn starch and green tea powder and mix.
  4. Pour in hot milk little by little and mix, add vanilla bean paste, mix, transfer to a pot, heat over low heat until thickened, and cool.
  5. Melt the white chocolate and whipped cream in the microwave for about 40 seconds, then sift the green tea powder and mix.
  6. Fill (2) with green tea custard cream, pour (5) into it, flatten it, and harden it in the refrigerator for 1-2 hours.

ffdesszzq

To make the custard:

  1. Add sugar to egg yolk and mix, then add cornstarch and vanilla bean paste and mix.
  2. Add some warm milk and mix, then add the rest of the milk and mix.
  3. Boil over low heat until large bubbles rise, then add butter and mix.
  4. Put it in a bowl and close it with plastic wrap to prevent air from entering, then cool it.

To make the cheesecake:

  1. Add powdered gelatin to cold water, mix, and soak for at least 15 minutes.
  2. Gently mix cream cheese at room temperature, add sugar and condensed milk, and mix.
  3. Add vanilla extract and lemon juice and mix, then mix custard cream and mix into the cheesecake batter.
  4. Heat the soaked gelatin in a microwave for about 30 seconds to melt it, then add it to the cheesecake batter and mix.
  5. Whip about 40-50% of the fresh cream and add it all to the cheesecake batter and mix evenly.
  6. Heat it in the microwave for about 20 seconds to make it thinner.
  7. Divide the cheesecake dough into 70g, 130g, 190g, 250g, and 300g portions and color with coloring.
  8. Pour the dough into the center of the mold in order, starting with the largest amount, and put it in the refrigerator for about 10 minutes.
  9. Add the melted butter to the crumbled whole wheat cookies, mix, then place on the cheesecake and flatten.
  10. After hardening in the refrigerator for 3-4 hours, decorate the top with whipped cream.

ffdesszzq

  1. Crush Daije cookies finely, mix with melted unsalted butter, place on the bottom of a 15cm mold, press firmly, and place in the refrigerator.
  2. Soften the cream cheese, add sugar and mix, then add yogurt, vanilla extract and lemon juice and mix.
  3. Add melted gelatin and mix, then add whipped cream diluted 50% and mix.
  4. Put a little cheesecake batter in the mold, flatten it, and attach the thinly cut Shine Musket to the inside of the mold.
  5. Put the dough about the height of grapes, put the uncut shine musket in the center, pour all the remaining cheesecake dough, flatten it, and let it harden in the refrigerator for 2 hours.
  6. Add soaked gelatin to a warm peach flavored beverage and mix, then add a little green food coloring to color it and cool it down lukewarmly.
  7. Pour (6) over the hardened cheesecake and harden in the refrigerator for 2 hours.

ffdesszzq

  1. Mix the crushed Daize cookie and melted unsalted butter, put it in a mold, press it firmly, and put it in the refrigerator.
  2. Soften the cream cheese, add sugar, plain yogurt, vanilla extract, and lemon juice and mix.
  3. Remove the moisture from gelatin soaked in cold water for about 10 minutes, melt it in the microwave for about 10 seconds, mix, then add 50% whipped cream and mix.
  4. Pour half of the cheese dough into another bowl, add strawberry jam and mix. In another bowl, pour the cheese dough mixed with strawberry jam, add a little red food coloring to the removed portion, and mix.
  5. Pour a little bit of white dough into the mold, pour in light pink and then dark pink, and harden in the refrigerator for 1 hour.
  6. Pour the remaining white dough, flatten it, and harden it in the refrigerator for 3 hours.

ffdesszzq

  1. Put strawberries and sugar cut into cubes in a pot and boil over low heat. When it thickens slightly, add lemon juice and bring to a boil. Remove from heat.
  2. Add warm milk to warm strawberry puree, mix, add gelatin soaked in cold water for at least 10 minutes, mix, pour into a 12cm mold, and harden in the refrigerator for 30 minutes.
  3. Mix crushed lotus biscuits, minced nuts, and melted unsalted butter, spread it on the bottom of a 15cm mold, and put it in the refrigerator.
  4. Soften the cream cheese, add plain yogurt, vanilla extract, and cooled strawberry puree and mix.
  5. Remove the moisture from the gelatin soaked in cold water for more than 10 minutes, melt it in the microwave for about 10 seconds, add it to the mousse, mix, then add 50-60% whipped cream and mix.
  6. Pour a little mousse into the mold, let it harden in the refrigerator for about 15 minutes, put the jelly on top, add all the remaining mousse, and let it harden in the refrigerator for about 3 hours.
  7. Garnish with the remaining strawberry puree, cut strawberries and apple mint.

ffdesszzq

  1. Add melted unsalted butter to crushed Oreos, mix, press firmly on the bottom of the mold, and place in the refrigerator.
  2. Soften the cream cheese, add sugar powder and mix, then add Nutella and mix.
  3. Sift cocoa powder, add vanilla extract, mix, place in a mold, flatten, and harden in the refrigerator for 4 to 6 hours.
  4. Melt the chocolate and whipped cream in the microwave for about 40 seconds, pour over the hardened cheesecake, flatten it, and harden it in the refrigerator for about 1 hour.

ffdesszzq

  1. Add cocoa powder to hot whipped cream and mix until smooth.
  2. Put (1) in a saucepan, add milk, sugar, and cornstarch, mix, put on low heat, and heat with stirring until thickened.
  3. Add minced chocolate, mix, remove from heat, sieve through a sieve, place in a container, and harden in the refrigerator for at least 3 hours.
  4. Finish with ganache and cocoa powder on top of the pudding.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam, add a little green food coloring and mix, then sift the soft flour and green tea powder and mix.
  3. Put a little of the dough in a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and bake in an oven preheated to 170 degrees for 25 minutes.
  4. After cooling, cut off the top and cut into 2 pieces.
  5. Put fresh cream and sugar in a bowl and whip about 50%, then add cold cream cheese and condensed milk and whip to make cream.
  6. Cut the cake sheet to size in a 15cm mold, attach the sliced ​​strawberries to the side, squeeze the cream, put the whole strawberries, and put the sliced ​​strawberries in the center together with the cream.
  7. Fill the empty space with cream, flatten it, put a sheet cut to 15cm in size, cover it, and harden it in the refrigerator for 1-2 hours.

ffdesszzq

  1. Apply cooking oil to the silicone hemispherical mold.
  2. Put fruit juice, sugar, and cornstarch in a saucepan, mix, and boil over low heat until thickened for about 10 minutes.
  3. Fill the mold and harden in the refrigerator for at least 2 hours.

ffdesszzq

  1. Make coffee syrup by mixing warm water, sugar, and instant coffee powder.
  2. Add sugar to egg yolk and mix. Add milk, vanilla extract, and coffee essence and mix.
  3. Put (2) on the boiling water, stir and boil until it reaches about 70 degrees and cool.
  4. Soften the mascarpone cheese, add the cooled egg yolk mixture and mix, then add the 60% whipped cream and mix.
  5. Put a little cream in a container, put lady finger cookies soaked in coffee syrup, and sprinkle cocoa powder and chocolate.
  6. Repeat once more and place in the refrigerator for 3-4 hours.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and cocoa powder and mix.
  3. Put a little of the dough in a bowl of melted unsalted butter, milk, and Nutella (temperature 50-60 degrees), mix, put in the main dough, mix, pour into the mold, bake in an oven preheated to 170 degrees for 30-35 minutes and cool. .
  4. Cut the bottom of the cooled cake and put the cut cake through a sieve to make a powder.
  5. Put the mustache on the cake and attach the ribbon to the center.
  6. Put whipped cream and Nutella in a bowl and whip until soft horns form.
  7. Put cream and cake sheet powder on the cake, and sprinkle chocolate and sugar powder to finish.

ffdesszzq

  1. Put Nutella in a pastry bag, put it in a silicone hemisphere mold, flatten it, and harden it in the freezer for about 1 hour.
  2. Soften unsalted butter, add brown sugar and salt, mix, add egg and vanilla extract and mix.
  3. Sift wheat flour and baking powder, mix, add chocolate chips, mix, wrap in plastic wrap and harden in the refrigerator for 1 hour.
  4. Divide the dough, spread it out, place the frozen Nutella in the center, wrap it with the dough, and shape it into a circle.
  5. Bake in an oven preheated to 180 degrees for 15 minutes.

ffdesszzq

  1. Put cocoa powder in a pot, pour a little warm whipped cream and mix, then add all the remaining whipped cream and mix.
  2. Add sugar and Nutella, mix, add milk and mix, boil over low heat for at least 30 minutes until thickened, cool at room temperature, and then cool in the refrigerator.
  3. Place the bowl of egg, sugar, starch syrup, and vanilla extract in a pot of hot water, raise the temperature to 40 degrees, and remove from the pot.
  4. Whip with a hand mixer until it forms a rich ivory foam, then sift the soft flour and cocoa powder and mix.
  5. Add a little dough to the melted butter and milk, mix, add to the main dough, mix, pour into the mold, remove air bubbles, and bake in an oven preheated to 170 degrees for about 40 minutes.
  6. After cooling, cut off the top and cut into 5 pieces.
  7. Place the sheet on the rotating plate and apply milk jam. Stack it repeatedly, apply jam on the top and sides, and put it in the refrigerator.
  8. Put chocolate, Nutella, starch syrup, and whipped cream in a bowl and melt them in the microwave for about 40 seconds.
  9. Add cocoa powder and mix, then add gelatin soaked in cold water for at least 10 minutes, mix and sieve.
  10. Pour the glaze over the cake to coat it.

ffdesszzq

  1. Put oatmeal in a mixer and grind it into powder.
  2. Mash the ripe banana finely with a fork.
    (The riper the banana, the sweeter and tastier it is.)
  3. Add eggs, sugar, and salt and mix.
  4. Add vanilla extract, melted dark chocolate, and milk and mix evenly.
  5. Add oatmeal powder and sift the cocoa powder and baking powder.
  6. Mix evenly.
  7. Pour it into an oven pan and bake in an oven at 180 degrees for about 40 minutes.
  8. Remove from mold, cool, and apply chocolate ganache on top.
    (Use after cooling the chocolate ganache until it has a creamy consistency)
  9. Sprinkle with chocolate chips.

ffdesszzq

  1. Sift almond powder and sugar powder into eggs, add vanilla extract and mix, then add wheat flour and mix.
  2. Divide the meringue into 3 batches, mix, add melted unsalted butter, mix, divide the dough into 3 parts, pour it into the pan, flatten it, and bake in an oven preheated to 190°C for 12 minutes to make a total of 3 pieces.
  3. Melt the chocolate and whipped cream in the microwave for about 1 minute, add starch syrup and mix, then add gelatin soaked in cold water for at least 10 minutes, mix and cool.
  4. Add salt to the egg yolk and mix. Put water, sugar, and instant coffee powder in a pot and boil it to 115 degrees.
  5. Pour little by little into the egg yolk mixture, mix, cool it down and leave it at room temperature, add the softened unsalted butter, and whip enough to make coffee buttercream.
  6. Sprinkle coffee syrup on the sheet, apply buttercream and ganache. Repeat one more time.
  7. Put the last sheet on top, sprinkle coffee syrup, apply buttercream, and let it harden in the refrigerator for 2 hours.
  8. Add chocolate to the remaining ganache and microwave for about 20 seconds to melt. Add vegetable oil, mix, and smooth over the top of the cake.

ffdesszzq

  1. Soften the butter, add sugar and salt, mix, then add the egg and mix.
  2. Add orange marmalade and vanilla extract, mix, sift the soft flour, mix, wrap in plastic wrap and put in the refrigerator.
  3. Add sugar to the egg whites, mix, place in a pot of hot water, stir while boiling, and remove from the pot when the temperature reaches 55-60 degrees.
  4. Add vanilla extract and lemon juice, mix, and whip with a hand mixer.
  5. Add orange and white food coloring, whip hard, put in a piping bag, squeeze in an oven pan, bake in a preheated 100 degree oven for 1 hour 30 minutes to 2 hours, and cool.
  6. Roll out the rested dough, cut it with a cutter, put it on the oven pan, and bake in an oven preheated to 180 degrees for 12 minutes.
  7. Dip the top of the cookie with ganache and sprinkle with sprinkles, then apply the ganache on top of the cookie and place the meringue cookie.

ffdesszzq

  1. Mix wheat flour, almond powder, and salt, add cold unsalted butter, cut the butter with a scraper until it becomes small, mix, then add cold water and make a lump.
  2. Roll it out and let it rest in the refrigerator for about 1 hour.
  3. Soften unsalted butter, add sugar powder and mix, then add egg and vanilla extract and mix.
  4. Add almond powder and soft flour and mix. Add crushed Oreo Oz and mix.
  5. Put the rested dough on the tart mold to shape it, make a hole in the bottom with a fork, fill in (5), bake in an oven at 170 degrees (180 degrees 20 minutes preheated for 20 minutes) and cool for 30 minutes.
  6. Soften the cream cheese, add sugar and mix, then add the egg and vanilla extract and mix.
  7. Add fresh cream and mix, add soft flour, mix, and then put on top of the baked tart through a sieve.
    Put Oreo Oz on top and bake in an oven at 160 degrees (170 degrees for 20 minutes preheated for 20 minutes) for about 30 minutes, then raise the temperature to 190 degrees, bake for 3 more minutes, and cool.

ffdesszzq

  1. Add hot whipped cream to white chocolate and mix until chocolate is melted.
  2. Loosen the cream cheese, add sugar and condensed milk and mix, then add plain yogurt, lemon juice, and vanilla extract and mix.
  3. Add egg white and mix, add oreo powder, mix, pour into a mold, place on a pan of hot water, and bake in an oven preheated to 170 degrees for 25 minutes.
  4. Melt the dark chocolate, unsalted butter, and whipped cream in the microwave for about 40 seconds. Add the whipped cream and plain yogurt and mix, then add the egg and mix.
  5. Place the Oreo powder on top of the baked Oreo terrine and flatten it, then pour the chocolate terrine batter and bake in an oven preheated to 150 degrees for 15 minutes.
  6. Cool at room temperature, cool in the refrigerator, and remove from the mold.

ffdesszzq

Mousse:

  1. Gently melt the cream cheese, then add sugar, yogurt, and vanilla extract and mix.
  2. Melt gelatin gelatin soaked in cold water for at least 10 minutes in a microwave for about 10 seconds, then add to the mousse, mix, add whipped cream and mix.
  3. Add Oreo powder, mix put in a mold, put Oreo on it, and harden in the freezer for at least 3 hours.

Tart sheet:

  1. Soften butter, add sugar powder and salt, mix, then add egg yolk and mix.
  2. Sift the soft flour, cocoa powder, and almond powder and mix.
  3. After rolling out the dough, let it rest in the refrigerator for 30 minutes. Dip it into a mold, put it on the oven pan, make a hole with a fork, bake it in a 180 degree preheated oven for 15 minutes, and cool it.
  4. Remove the mousse from the mold and place it on the cooled tart sheet to finish.

ffdesszzq

  1. Sift almond powder and sugar powder twice. (Please throw away the remaining coarse almond powder to make a smooth coke~)
  2. While whipping the egg whites, when large bubbles appear, divide the sugar and add food coloring while whipping to make a hard meringue by whipping more.
  3. Add the powder and mix, then make macaronage and pour it into a piping bag when it is dripping heavy.
  4. Pan in an oven pan, flatten, dry at room temperature for about 40 minutes, sprinkle with Oreo powder, and bake in an oven preheated to 160 degrees for 5 minutes, or in an oven to 130 degrees for 10 minutes.
  5. Mix egg yolk and sugar, add milk, mix, put on low heat and heat stirring until slightly thickened.
  6. Soften unsalted butter, sift (5) through a sieve, add vanilla bean paste, and whip enough until rich.
  7. Add oreo cookie cream and mix, add Oreo powder and mix.
  8. Sand the cream and harden in the refrigerator.

ffdesszzq

  1. Separate the Oreo cream from the cookies and crush the cookies.
  2. Add sugar and vanilla extract to egg yolk and whip.
  3. When large bubbles appear while whipping the egg white, divide the sugar into 2 portions and whip to make a meringue, add (2) and mix.
  4. Sift wheat flour, mix, pan in an oven pan, sprinkle with sugar powder twice, sprinkle with Oreo powder, and bake in an oven preheated to 170 degrees for 15 minutes.
  5. Mix instant coffee powder and sugar in warm water.
  6. Add sugar to cold mascarpone cheese and mix, then add Oreo cream and mix. Add cold whipped cream and mix to make cream.
  7. Put the cream in the mold and sprinkle with Oreo powder. Repeat one more time.
  8. Put the cream on the top and dip the lady finger cookies in the coffee.

ffdesszzq

  1. Put the puff paste in the mold, shape it, and poke a hole in the bottom with a fork.
  2. Place parchment paper and grain (the role of a pressing stone) and bake for 10 minutes in an oven preheated to 180 degrees.
  3. Put cream cheese, mascarpone cheese, fresh cream, egg, sugar powder and soft flour in a bowl.
  4. Melt and mix with medium hot water, put in a pot and boil over low heat until thickened.
  5. Transfer to a bowl, stir and cool.
  6. Put (5) on the tart sheet, smooth the top, apply a mixture of egg and milk, and bake in an oven preheated to 150 degrees for 15 to 20 minutes.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Finally, add red and white food coloring to color, sift the soft flour and mix.
  3. Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into a 16.5cm square mold, and clear the air bubbles.
  4. Bake for about 35 minutes in an oven at 170 degrees (preheated for 20 minutes at 180 degrees), cool, cut off the top and cut into 2 pieces.
  5. Peel and cut the peaches, then boil them in a pot with water, sugar, peach flesh and skins.
  6. In another bowl, set the peach pulp and syrup separately and cool.
  7. Put the mousse strip on the square mousse frame, lay the sheet on the floor, and apply peach syrup.
  8. Apply whipped cream, put the boiled peaches on top, and then apply cream and a sheet.
  9. Apply syrup to the sheet, spread the cream evenly, and harden in the refrigerator for 2-3 hours.
  10. Remove the mold and mustard, and decorate with sliced ​​peaches and whipped cream.

ffdesszzq

Peach Cheesecake

  1. Cut peaches, put them in a pot, add sugar and water, and boil over low heat until the color comes out. (About 6-7 minutes)
  2. Add lemon juice, boil a little more, and separate the pulp and syrup through a sieve.
  3. Leave the separated syrup at room temperature, grind the pulp in a mixer, put it in a pot, and simmer on low heat for about 10 minutes, then cool.
  4. Add powdered gelatin (5g) to water, mix, and soak for more than 10 minutes.
  5. Loosen half a block of cream cheese at room temperature, add sugar, vanilla extract, and lemon juice, and mix, then add the boiled peach pulp and mix.
  6. Heat the soaked gelatin in the microwave for about 20 seconds to melt it completely, then add it to the cream cheese dough and mix.
  7. Whip about 50% of the whipped cream, put it in the cream cheese dough, mix evenly, and divide into 3 parts.
  8. Add color to each bowl and mix, then put the darkest color in a 12cm mousse mold and harden in the freezer for about 10 minutes.
  9. Put the cream cheese dough of medium color and harden it in the freezer for about 10 minutes, then pour the lightest color and harden it in the freezer for about 30 minutes.
  10. Add melted unsalted butter to the crumbled cookies, mix, pour into a mousse mold (15cm), flatten, and place in the refrigerator.
  11. Add powdered gelatin (6g) to water, mix and soak for at least 10 minutes, then release the cream cheese (1 block product) at room temperature.
  12. Add sugar, vanilla extract, and lemon juice and mix, then add plain yogurt and mix.
  13. Heat the soaked gelatin in a microwave for about 20 seconds to melt it completely, then add it to the cream cheese dough and mix.
  14. Whip about 50% of the whipped cream, put it in the cream cheese batter, and mix evenly.
  15. Pour a little cream cheesecake batter (white) into a 15cm mousse mold that was kept in the refrigerator and harden in the freezer for about 20 minutes.
  16. In a 15cm mousse mold, put the three-color peach cream cheesecake hardened in a 12cm mousse mold in the center, pour the cream cheesecake batter (white), and let it harden in the freezer for about 20 minutes.
  17. Add powdered gelatin (5g) to water and soak for more than 10 minutes, then heat in the microwave for 20 seconds to dissolve.
  18. Add melted gelatin to peach syrup at room temperature, mix, pour over cheesecake and harden in the refrigerator for at least 2 hours.
  19. Decorate the top with fresh cream and peach flesh (cube shape). (Pod number: 854)

Cream Cheese Sand Cracker

  1. Cut cream cheese on top of the crackers and put cranberries on top.
  2. Sprinkle with condensed milk and cover with crackers.

ffdesszzq

  1. Cut a peach and put it in a pot with sugar and water and boil. When the peach color comes out and syrup forms, take it off the fire and set aside the syrup.
  2. Grind the flesh in a blender, put it back into the pot and boil it while stirring, then cool it.
  3. Soften unsalted butter, add sugar powder and mix, then add egg, vanilla extract and lemon juice and mix.
  4. Sift the soft flour and mix, then divide the dough into 20g each, shape into a circle, and pan in an oven pan.
  5. Bake for 15 minutes in an oven preheated to 170 degrees for 20 minutes. When warm, dig out the middle of the cookie.
  6. Mix the scooped up cookies, boiled peaches, and honey, and put them in a piping bag.
  7. Fill (6) in the middle of the cookie and attach 2 cookies by sanding.
  8. Add red and white food coloring to the cooled syrup, mix, dip the cookies in, take them out to color, and dry them for about 1 minute.

ffdesszzq

Madeleines

  1. Extract the lemon zest and juice and whisk the eggs with the sugar and salt.
  2. Whisk in the honey, vanilla extract, and lemon juice.
  3. Stir in the lemon zest, then sift in the flour, almond flour, and baking powder.
  4. Stir in the melted butter, mix evenly, then cover with plastic wrap and let rest in the refrigerator for about an hour.
  5. Grease the mold with butter and coat it with flour.
  6. Divide the dough evenly between the squeeze bags and fill the molds about 90% full.
  7. Bake in a 170-degree oven for 18-20 minutes, let cool, and then dig out the center of the top.
  8. Peel and chop the nectarines into small pieces.
  9. Whip the chilled cream cheese with the fresh cream and sugar.
  10. Fold in the chopped peaches, mix well, and fill the madeleines.
  11. Top with chopped peaches and dust with powdered sugar.

ffdesszzq

  1. Heat a peach-flavored beverage in a microwave for about 40 seconds, add sugar and mix, then add gelatin soaked in cold water for at least 10 minutes and mix.
  2. Add a little pink food coloring, mix, pour into a 12cm mold, and harden in the refrigerator.
  3. After mixing egg yolk, sugar and vanilla extract, pour hot milk little by little and mix.
  4. Put it in a pot and heat it until it thickens slightly, stirring over low heat, then add the soaked gelatin, mix and cool.
  5. Add (4) to 60% whipped cream and mix, then add ground peaches and mix.
  6. Put a sponge cake sheet in a 15cm mold, pour a little mousse, and harden in the refrigerator for 30 minutes.
  7. Add a little pink food coloring to the remaining mousse, mix, pour into the mold, and harden in the refrigerator for 3 hours.
  8. Melt the outer surface slightly with a steam towel, remove the mold, and decorate with peaches.

ffdesszzq

  1. Remove the peel of the peaches, dig them up into rounds, trim them, and coat them with Deco Snow.
  2. Spread 25g of white bean paste flat, put a round peach on top, make a round shape, and freeze it in the freezer.
  3. Mix glutinous rice flour with sugar and salt, add hot milk and a little red food coloring, mix, cover and microwave for 1 minute and 30 seconds.
  4. Knead the dough with a spatula, cover with cling film, rotate for 1 minute and 30 seconds, mix until chewy, and then cool.
  5. Sprinkle cornstarch and roll out the dough, divide it into suitable sizes, spread the dough, put the frozen sediment, and wrap it smoothly.
  6. Roll it by hand and shape it into a peach shape.

ffdesszzq

  1. Add almond powder and salt to the wheat flour and mix, then add cold unsalted butter and cut with a scraper until the butter is mixed with the flour and becomes a small size.
  2. Put cold water into a ball, spread it out on parchment paper, and let it rest in the refrigerator for about 30 minutes.
  3. Put small chopped peaches and sugar in a pot, stir in between, and boil until thickened, then cool.
  4. Put the rested dough into the tart mold, shape it, poke a hole in the bottom with a fork, bake in a 180 degree preheated oven for 15 minutes, and cool.
  5. Soften unsalted butter, add sugar powder and mix, then add egg and vanilla extract and mix.
  6. Sift almond powder and soft flour, mix, put on top of the tart, flatten, bake in an oven preheated to 180 degrees for 30~35 minutes, and cool completely.
  7. Put the boiled peaches on the cooled tart, squeeze the whipped cream on the edges and place the sliced ​​peaches.
  8. Put more boiled peaches in the middle and sprinkle with sugar powder to finish.

ffdesszzq

  1. Soften unsalted butter, add peanut butter and mix, then add 1/2 of brown sugar and mix.
  2. Add eggs and mix, add all remaining sugar and mix lightly. Sift flour, baking powder, and baking soda and mix to form a lump.
  3. Roll 1/2 of the dough into a circle and place it in the freezer for 1 hour, and wrap the remaining dough in plastic wrap and rest in the refrigerator for 1 hour.
  4. Divide the rested dough in the refrigerator into appropriate sizes and shape into peanuts, then use a fork or knife to make a pattern and bake in an oven preheated to 180 degrees for 8 to 9 minutes.
  5. Cut the hardened dough into a similar thickness, put it on the oven pan, and bake it in an oven preheated to 180 degrees for 11~13 minutes.

ffdesszzq

  1. Put the pineapple, sugar, salt, and cornstarch cut into small pieces in a pot and bring to a boil, then add honey to boil and cool.
  2. Put the cooled pineapple in a 12cm mold, flatten it and harden it in the freezer for about 30 minutes.
  3. Put gelatin in cold water and soak for 10 minutes.
  4. Soften the cream cheese, add sugar powder and mix, then add plain yogurt and vanilla extract and mix.
  5. Squeeze out the water from the soaked gelatin and heat it in the microwave for about 10 seconds to melt it completely, then add it to the dough and mix.
  6. Add 50% thinly whipped cream, mix, pour a little into a 12cm mold, flatten, and harden in the freezer for 1 hour.
  7. Put a little of the remaining dough in another bowl, add a little yellow food coloring to the remaining dough and mix.
  8. Lay a chocolate sponge sheet on a 15cm mold, pour a little yellow cheesecake batter, and let it harden in the refrigerator for about 30 minutes.
  9. Put a little yellow cheesecake dough on the hardened cheesecake, take out the hardened 12cm mold, place it in the center of the 15cm mold, pour all the remaining yellow cheesecake batter, and let it harden in the refrigerator for about 30 minutes.
  10. Pour the remaining white cheesecake batter, flatten it, and let it harden in the refrigerator for 2 hours.
  11. Decorate with pineapple and apple mint on the top and finish with a pattern on the side.

ffdesszzq

  1. Mix milk, vegetable oil, and salt, mix egg yolk, sugar, and vanilla extract, then add milk mixture little by little and mix.
  2. Sift in the soft flour, baking powder, and baking soda and mix, then add the meringue in 3 portions and mix.
  3. Put 1/4 of the dough in a piping bag and add red food coloring to the remaining dough to make a light pink color. Put 1/3 of the dough in a piping bag.
  4. Add red food coloring to the remaining dough to make a deep pink color and place it in a piping bag.
  5. In a cake mold, pan the dough in the order of basic, light pink, and dark pink, and bake in an oven preheated to 170 degrees for about 35 minutes.
  6. Turn the mold over and let it cool completely, then remove the cake from the mold and cut out the bottom with a 15cm mousse mold.
  7. Smoothly apply whipped cream on the top, side, and center grooves.
  8. Decorate the top by squeezing pink whipped cream with a frill tip.

ffdesszzq

  1. Grind the pomegranate in a blender, put it in a pot with sugar and boil. Add lemon juice and when it thickens a little, transfer it to another bowl and cool it.
  2. Mix wheat flour, almond powder, cocoa powder, and salt in a bowl, then add cold unsalted butter, cut with a scraper, and mix to form a soboro state.
  3. Put cold water into a ball, wrap in plastic wrap, and rest in the refrigerator for 1 hour.
  4. Soften unsalted butter, add sugar powder and mix, then add eggs and vanilla extract and mix.
  5. Add almond powder and soft flour and mix.
  6. Roll out the rested tart dough, put it on the tart mold, shape it, make a hole in the bottom with a fork, fill it with almond cream, sprinkle with grenadine, and mix lightly.
  7. Bake in an oven at 170 degrees (180 degrees for 20 minutes preheated for 20 minutes) for about 40 minutes and cool.
  8. Whip about 50% of cold fresh cream, add cold cream cheese and pomegranate syrup, and mix to make cream.
  9. Apply pomegranate syrup on the cooled tart, put cream on it, shape it, and put it in the refrigerator.
  10. Mix pomegranate syrup and warm water, add gelatin, mix, pour over cream and harden in the refrigerator for 30 minutes.

ffdesszzq

  1. When large bubbles appear while whipping the egg white, divide the sugar into 2~3 times and whip it to make a meringue. Add egg yolk and vanilla extract and whip lightly.
  2. Sift wheat flour and cornstarch, mix, place in a 22.5cm square mold, flatten, and bake in an oven preheated to 170 degrees for 12 minutes.
  3. Gently grind the pomegranate in a blender, filter it through a sieve, put it in a pot, and boil it with sugar to make pomegranate syrup and cool it.
  4. Soften the cream cheese, add sugar, plain yogurt, and vanilla extract and mix, then add 50% whipped cream and mix.
  5. Cut the sheet according to the size of the cup, put the sheet, syrup, and cream in the cup in order, and put pomegranate kernels on top to finish.

ffdesszzq

  1. Prepare the boiled potatoes by straining them.
  2. Add sugar and salt to hot water and mix.
  3. Add sifted potatoes to dry glutinous rice flour and mix.
  4. Add hot water to a bowl, mix, and knead.
  5. Divide by 20g.
  6. Make it round.
  7. Put in boiling water and boil for about 10 minutes.
    (Stir in between)
  8. Put in cold water to cool.
  9. Get out of the water.
  10. Thread 4 on skewers.
  11. Add condensed milk to the cream cheese and mix.
  12. Add fresh cream and mix.
    (Cream cheese, condensed milk, and fresh cream are all at room temperature)

ffdesszzq

  1. Coat the mold with butter and sprinkle with flour.
  2. Cover the peeled and cut sweet pumpkin with plastic wrap and heat in the microwave for 4 to 5 minutes to melt and mash.
  3. Soften unsalted butter, add sugar, and mix, then add the egg yolk and vanilla extract and mix.
  4. Sift the soft flour and baking powder and mix, then add steamed sweet pumpkin and mix.
  5. When a large bubble appears while whipping the egg white, divide the sugar into 2 portions and whip to make a soft meringue.
  6. Divide the meringue into the dough into 2-3 batches, mix, and put the dough in a piping bag.
  7. Fill the mold with the dough, bake in an oven at 180 degrees (190 degrees for 20 minutes preheated for 20 minutes) for 22 minutes, and cool.
  8. Cut the puffed part of the cake flat.
  9. Add sugar to cream cheese and mix, then add steamed sweet pumpkin and mix, then add about 50% whipped cream and mix to make the cream.
  10. Apply cream on the cake, put the other cakes on top, and then apply the cream all over the cake and let it harden in the freezer for about 30 minutes.
  11. After making a shape on the side, harden it in the freezer for about 30 minutes more.
  12. Melt white chocolate, fresh cream, unsalted butter, and condensed milk in the microwave for about 1 minute, then add gelatin and mix.
  13. Add food coloring to color, sift through a sieve, and pour over the cake to coat.

ffdesszzq

  1. Beat the cream cheese, add sugar, and mix, then add the egg and vanilla extract and mix.
  2. Add cornstarch and mix well without lumps. Put it in a piping bag and put it in the refrigerator.
  3. Add sugar, salt, and vanilla extract to eggs and whip with a whisk until dense foam is formed.
  4. Add vegetable oil and milk, mix, add lemon zest, add baking powder, and mix.
  5. Sift the flour through a sieve, mix with a spatula, and mix evenly with a whipper.
  6. Pour into the oven pan, flatten it, and squeeze the cream cheese dough into a grid shape.
  7. Bake in an oven at 175 degrees for 25 minutes (preheated to 195 degrees).

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar and vanilla extract, mix, and raise the temperature to about 40 degrees.
  2. Remove the bowl from the pot and melt the bowl with unsalted butter and milk.
  3. Whip the egg mixture to make fine and rich foam, sift the soft flour and mix, then add a little of the dough to the melted unsalted butter mixture and mix.
  4. Add the mixture to the main dough, mix, divide the dough into 3 parts, and add food coloring to each dough to color.
  5. Pour the dough into an 18cm mold, bake in an oven preheated to 165 degrees for 23 minutes, take it out of the mold, cool it, and cut off the top.
  6. Bake one more time in the same way to make a total of 6 sheets.
  7. Add sugar to the whipped cream, place on ice water, whip until the horns stand, and place in a piping bag.
  8. Place the sheet on a rotating plate, sprinkle with sugar syrup and cream, then place the sheet of a different color.
  9. Repeat in color order, apply cream on the whole, make a pattern on the side, flatten the top, and harden it in the refrigerator for 2 hours.

ffdesszzq

  1. Crush the ramen and mash the boiled potatoes. Add salt, potato starch, pepper, and parsley and mix well.
  2. Form the potato dough into a round shape, flatten it, add mozzarella cheese, and make a round shape.
  3. Put the crushed ramen on the outside, wrap it with your hand, and press it lightly to attach it.
  4. Put it in oil at about 180 degrees, fry it slightly, and eat it with the sauce mixed with Sriracha and ketchup (1:1 ratio).
    (It is delicious even after frying it with ramen soup)

ffdesszzq

  1. While whipping the egg whites, when large bubbles appear, divide the sugar and add food coloring while whipping to color and whip to make a hard meringue.
  2. Sift twice and add the prepared almond powder and sugar powder, mix, and make macarona juice.
  3. After panning and flattening it in an oven pan, dry it at room temperature for about 1 hour, sprinkle sprinkles on the top, and bake in an oven preheated to 160 degrees for 5 minutes and in an oven to 130 degrees for 10 minutes.
  4. Mix egg yolk and sugar, add cornstarch, mix, pour in hot milk little by little, mix, add vanilla bean paste, and mix.
  5. Put it on low heat and stir until thickened, then cool, add unsalted butter and mix, add raspberry jam and mix.
  6. Sand the cream on the coke and harden in the refrigerator.

ffdesszzq

  1. Add melted unsalted butter to the crushed Oreos, mix, put in a muffin tin, press firmly, and place in the refrigerator.
  2. Soften the cream cheese, add sugar, plain yogurt, vanilla extract, and lemon juice and mix.
  3. Add eggs and fresh cream, mix, sieve soft flour, red rice flour, and cocoa powder, mix, pour into a mold and bake in an oven preheated to 150 degrees for 30 minutes.

ffdesszzq

  1. Chop and mashed hard-boiled eggs and mix with mayonnaise, relish whole grain mustard, sugar, salt, and pepper.
  2. Cut the salt bread in half, put the cheddar cheese in the center, and put plenty of egg mayo, then sprinkle with parsley.

ffdesszzq

  1. Cut 2 15cm sponge cake sheets in the shape of hats and ears.
  2. Add peanut butter and food coloring to 50% whipped cream and mix.
    (If you use a hand mixer, it is easier to make a soft and smooth cream~)
  3. Place 1 sheet on a rotating plate, sprinkle with sugar syrup, apply cream, and put strawberries.
  4. Spread cream on the strawberry, put the sheet on it, sprinkle sugar syrup, and apply the cream on the top and sides.
  5. For the hat part, like the face part, sand strawberries and icing with cream.
  6. Put a hat and a hat coated with cream on a bowl, place it, draw the face of Ryan with chocolate, harden it, and place it on the cake. (I adjusted the height of the ears by overlapping 3 sheets~)
  7. Squeeze the cream from the side of the chocolate and fill it all over, and decorate the cap with white and red whipped cream.

ffdesszzq

  1. Trim the washed fruits and mix them in the ratio of fruit 1: sugar 0.8.
  2. Put the fruit mixed with sugar in a sterilized glass bottle, ripen for 1 day at room temperature, and keep refrigerated.

ffdesszzq

  1. Add powdered gelatin to water, mix, and leave for at least 10 minutes. Add sugar and lemon juice to water and mix.
  2. Heat the soaked gelatin in the microwave for 20 seconds to melt it, then add it to the lemon water and mix well.
  3. Put the Shine Muscat in the mold, pour lemon water and harden it in the refrigerator for 2 hours or more.
  4. Place the egg bowl in the pot of hot water, add sugar and vanilla extract, mix, and raise the temperature to about 40 degrees.
  5. Remove the bowl from the pot and place the bowl of butter and milk on the pot. (About 50-60 degrees)
  6. Whip until fine foam is formed. Sift the soft flour through a sieve and mix.
  7. Put a part of the dough in a bowl of butter and milk and mix, then put it back into the original dough and mix evenly.
  8. Pour it into the mold and tap the bottom to remove large air bubbles. Bake in an oven at 175 degrees for 37 minutes.
  9. After cooling, cut into 3 pieces and cut off the edges.
  10. Whip the whipped cream with sugar, then add cold cream cheese and orange Cointreau and whip it to make the cream.
  11. Place a cake sheet on a rotating plate and apply cream, then put on the hardened Shine Muscat jelly and apply the cream.
  12. Place the sheet on top, apply cream and icing, and decorate the top with a muscat.

ffdesszzq

  1. Chop the walnuts into small pieces.
  2. After softening the butter, add sugar powder, salt and vanilla extract and mix.
  3. Sift the soft flour, mix, add walnuts, mix, and rest in the refrigerator for 1 hour.
  4. After panning the dough into a round shape, bake in an oven preheated to 170 degrees for 17-20 minutes and cool.
  5. Apply powdered sugar.

ffdesszzq

  1. Mix strong flour and light flour, make 3 grooves, put sugar, salt, and dry yeast in each groove, mix with flour, and mix thoroughly.
  2. Add eggs, milk, and melted unsalted butter, knead for about 12-15 minutes until smooth, cover and ferment for about 1 hour until doubled in volume.
  3. Roll out the dough, cut it into a 7cm circle, put it on the oven pan, cover it with cling wrap, and let it ferment for about 40 minutes.
  4. Bake in an oven preheated to 175 degrees for 12 minutes, then apply melted unsalted butter, sugar and powdered sugar, and then fill with strawberry jam.

ffdesszzq

  1. Soften the cream cheese, add the melted unsalted butter and mix.
  2. Mix egg yolk, sugar, and cornstarch, pour hot milk, mix, and heat over low heat, stirring until thickened.
  3. Add (2) to (1) and mix, add vanilla extract and lemon juice and mix.
  4. When large bubbles appear while whipping the egg whites, divide the sugar into 2 portions and whip to make a meringue that is soft enough to stand up.
  5. Divide the meringue into the dough in 2 batches, mix, pour into a mold with a sponge cake sheet, flatten it, and bake in an oven preheated to 160 degrees for 20 minutes and an oven to 130 degrees for 30 to 40 minutes.

ffdesszzq

  1. Mix egg yolk, vanilla extract, warm milk, and melted unsalted butter, then sift the soft flour, baking powder and salt and mix.
  2. When large bubbles appear while whipping the egg white, add sugar in 2 batches and whip to make a meringue, then divide into the dough and mix.
  3. Put the pan on the lowest heat, grease it with butter, put the mold on top, pour in the dough about 60%, cover the lid and bake for about 8-10 minutes.
  4. Turn over the mold, cover the lid, and bake for about 8 to 10 minutes, then take it out and remove the mold.

ffdesszzq

  1. Add the melted butter to the crumbled whole wheat cookies, mix, and place in a detachable 15cm pan.
  2. Press it up to the bottom and sides and put it in the refrigerator.
  3. Mix cream cheese at room temperature until soft, then add sugar and salt and mix.
  4. Add sour cream and lemon juice and mix, then add eggs and vanilla extract and mix.
  5. Add cornstarch and mix, then add fresh cream and mix.
  6. Pour into an oven pan, bake in a 150-degree oven for 60 minutes, cool at room temperature, and harden overnight in the refrigerator.
  7. Add sugar to fresh cream and whip gently, then add sour cream and whip.
  8. Place on the cake and shape it naturally.

ffdesszzq

  1. Add sugar and salt to the eggs and mix until slightly foamy, then add vanilla extract and condensed milk and mix.
  2. Sift the soft flour and baking powder, add 1/3 of the milk first and mix, then add all the remaining milk and mix. Add the melted unsalted butter and mix.
  3. Pour the batter into a container with parchment paper, put it on a steamer with boiling water, cover with a lid and cook for 20 minutes.

ffdesszzq

  1. In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it. Raise the temperature to 40 degrees while stirring, and then remove from the pot.
  2. Whip with a hand mixer until a rich ivory color is formed.
  3. Sift the soft flour and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.
  4. Put the mixed dough into the main dough, mix, pour into an 18cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for 35-40 minutes.
  5. Cool, cut off the top, cut into 3 pieces, and cut into 15cm molds to prepare.
  6. Add the cut strawberries to the whipped cream and mix.
  7. Put a sheet on the wheel, sprinkle syrup, apply cream, and put another sheet on top. Repeat once more and apply the cream to the top and sides.
  8. Decorate with strawberries.

ffdesszzq

  1. Fold the parchment paper into a square of about 13.5 cm and cut with scissors in four places.
    I cut leaving about 2 cm in the center.
  2. Place the paper in the center of a muffin tin and press down firmly with the back of a cup (this is useful if you don’t have muffin cups).
  3. Place the bowl with the eggs over a saucepan of simmering water and add the sugar, honey, and vanilla extract.
  4. Bring to a simmer, stirring constantly so that the eggs don’t cook, to a temperature of about 40 degrees.
  5. Remove the bowl and place the bowl with the butter and milk in a saucepan over medium heat.
  6. Whip the egg mixture on high speed to dense, fine peaks.
  7. Beat on low speed to clear the air pockets, about 2 minutes.
  8. Sift in the flour and raspberry powder (or strawberry powder) and stir to combine.
    I bought dried raspberries from a baking supply store and crushed them down to use~.
  9. Drop a small amount of the batter into a bowl with the melted butter and milk and stir to combine.
    If you mix the butter and milk right into the dough, you’ll lose a lot of air bubbles and the sheets will come out low.
    This is why it’s called sacrificial dough because you’re sacrificing a little bit of the dough.
  10. Add the sacrificial dough to the main dough and mix with a spatula about 30 times.
    You don’t want to overmix the batter or it will be overworked.
  11. Squeeze the batter into the muffin tin and tap to remove any large air bubbles (preheat to 185 degrees).
  12. Bake in a 165-degree oven for about 20 minutes, then remove from the molds and let cool.
  13. cut out the center of the cupcakes.
  14. whip the whipping cream with sugar to about 50% peaks, add the chilled cream cheese, and whip.
  15. Fold in the chopped fresh strawberries (if using strawberry puree, fold in roughly).
  16. Squeeze a little cream into the indentation in the center of the cupcake and add the chopped strawberries.
  17. Scoop the cream with a spoon (6.5 cm) and place it on top of the cake and decorate it with strawberries.

ffdesszzq

  1. Add sugar to frozen strawberries and boil over low heat until thickened, then add lemon juice and boil a little more, then cool.
  2. Add melted butter to the crushed Daije cookies, mix, put in a mold, flatten, and put in the refrigerator.
  3. Add water to powdered gelatin, mix, and leave for 10 minutes, then soften the cream cheese at room temperature.
  4. Add sugar and vanilla extract and mix, then add strawberry puree and mix.
  5. Heat the soaked gelatin in a microwave for 20 seconds to melt it, then add it to the cream cheese dough and mix.
  6. Whip about 50% of fresh cream and mix with cream cheese batter.
  7. Put about 1 cup of cream cheese dough into the mold, flatten it, and harden it in the freezer for about 10 minutes.
  8. Add melted gelatin to strawberry puree, mix, pour into a mold, and harden in the freezer for about 10 minutes.
  9. Divide the cream cheese dough into 3 parts and add color to make 3 different colors and put them in a piping bag.
  10. Squeeze the cream cheese dough little by little, fill the mold, and stir with chopsticks to form a pattern and harden it in the refrigerator for 3 hours.

ffdesszzq

  1. Soften the cream cheese, add sugar, sour cream, strawberry puree, and vanilla extract and mix.
  2. Squeeze out the water from the gelatin soaked in cold water for at least 10 minutes, heat in the microwave for about 10 seconds to completely melt, add to (1), mix, add whipped cream, and mix.
  3. Cut the sponge cake sheet into 12cm, pour 1/3 of the cheese batter on it, flatten it and harden it in the freezer for 30 minutes.
  4. Cut 3-4 strawberries into small cubes, add a little dough and mix, then add gelatin and mix.
  5. Pour it over (3), level it and harden it in the freezer for about 30 minutes, then put it in a 15cm mold and remove the 12cm mold.
  6. Fill the sides and top with the remaining cheese dough, flatten it, and harden it in the refrigerator for 2 hours.
  7. Add sugar and soaked gelatin to warm water and mix.
  8. Put the sliced ​​strawberries on the hardened cheesecake, pour a little (7) and harden in the refrigerator for 10 minutes. (When you pour it all at once, strawberries come to mind~)
  9. Pour all the remaining (7), harden in the refrigerator for 1 hour, melt the surface slightly with a steam towel, and remove the mold.

ffdesszzq

Chocolate Cake Sheet

  1. Put a bowl with eggs on top of a pot of hot water, add sugar and vanilla extract and mix.
  2. Lower the bowl to raise the temperature to about 40 degrees, put the bowl containing milk and butter on the pot and add cocoa powder.
  3. Whip the eggs until they form a fine foam, clean up the pores at low speed, then sift the flour and mix.
  4. Mix milk, butter, and cocoa powder evenly, then add some dough and mix.
  5. Add everything to this dough, mix it evenly, pour it into an oven pan, and bake in an oven at 175 degrees for about 35 minutes.
  6. Cut the bottom thinly and cut 3 pieces with a height of 1.5cm to prepare.

white chocolate whipped cream

  1. Add whipped cream to white chocolate, heat in a microwave for about 1 minute, and then melt.
  2. Add cold fresh cream and mix, then whip about 50% of the fresh cream.
  3. Pour melted white chocolate and whip to make hard cream.
  4. Place a cake sheet on the turning board, sprinkle with sugar syrup, and spread the cream evenly.
    (Sugar syrup – 1 sugar: Boil 5 water and cool)
  5. Place the strawberries on top, spread the cream on top, and then place the cake sheet on top.
  6. Sprinkle sugar syrup and apply cream, then top with strawberries and top with cream.
  7. Secure the mousse strip tightly, level the cream, and place the cake sheet on top.
  8. Sprinkle sugar syrup, apply cream thinly, and harden in the refrigerator for 2-3 hours.
  9. Add whipped cream to the dark chocolate and heat in the microwave for about 1 minute and 30 seconds to melt.
  10. Put in the refrigerator for about 15 minutes to cool and adjust the viscosity.
  11. Apply ice on the cake, squeeze the cream on top, and attach the heart-shaped sliced strawberries.

ffdesszzq

  1. Soften butter, add sugar powder and salt, mix, then add egg yolk and mix.
  2. Sift the soft flour, cocoa powder, and almond powder, mix, spread out and rest in the refrigerator for about 30 minutes.
  3. Shape the tart dough and put it in a 12cm mold.
  4. Poke a hole in the bottom with a fork and bake in an oven preheated to 180 degrees for 15 minutes. (When the sheet swells up, flatten it by gently pressing it with a spoon while it is hot.)
  5. Soften the butter, add sugar powder and mix, then add the egg and vanilla extract and mix.
  6. Sift almond powder and soft flour, mix, put on a tart sheet, and bake in an oven preheated to 180 degrees for 20 minutes.
  7. Melt the dark chocolate and whipped cream in the microwave for about 40 seconds, then add butter and mix.
  8. Pour the ganache over the toasted almond cream and harden in the refrigerator for 1 hour.
  9. Put strawberries on top and sprinkle with powdered sugar for decoration.

ffdesszzq

  1. Remove moisture from strawberries, coat with melted white chocolate, and harden in the refrigerator.
  2. Sift glutinous rice flour and cocoa powder into a pot, add sugar and salt, and mix.
  3. Add milk and mix, stir over low heat, heat until the moisture evaporates and become sticky, transfer to a bowl, cover and cool.
  4. Dip the cooled dough in cocoa powder and use a scraper to cut the dough, spread it out, put the strawberries in it, wrap the strawberries with the bottom side down, shape them, and harden them in the refrigerator.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, salt, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it forms a rich ivory-colored foam, then sift the soft flour, baking powder, and crushed dried strawberry powder and mix.
  3. In a bowl of melted unsalted butter and whipped cream mixed (temperature 50-60 degrees), add a little of the dough, mix, put in the main dough, mix, pour into a 15cm mold, and bake in an oven preheated to 170 degrees for 35 minutes.
  4. Remove the water from the strawberries cut into small pieces, add sugar and whipped cream, and mix.
  5. Dig out the center of the completely cooled cake and add the strawberry cream.

ffdesszzq

  1. Mix the eggs with sugar and salt. Sift the soft flour, then add almond milk and mix.
  2. Add milk and mix, add melted unsalted butter, mix, sift through a sieve, and ripen for 30 minutes at room temperature.
  3. Put the pan on medium heat, grease it with cooking oil, pour in the dough, spread it out and when bubbles rise and the edges turn brown, turn it over and cook a little more, then cool it.
  4. Cut the crepe with a 16.5cm square mold, put 1 crepe in the mold, apply whipped cream, and put another crepe on top. Repeat one more time.
  5. Put the sliced strawberries on top, apply cream and then crepe.
  6. Stack repeatedly and flatten the cream on the top, then harden in the refrigerator.

ffdesszzq

  1. Mix the eggs with sugar and salt, sift the soft flour, and then add 100g of milk and mix.
  2. Add the remaining milk and mix, add the melted unsalted butter, mix, sift through a sieve, and ferment in the refrigerator for about 30 minutes.
  3. Put the pan on medium heat, grease it with cooking oil, pour in the dough, spread it out and when bubbles rise and the edges turn brown, turn it over and cook a little more, then cool it.
  4. Cut the crepes into 15cm heart molds.
  5. Add sugar to the cold mascarpone cheese, mix, add to 50% whipped cream, and whip to make cream.
  6. Put the crepe in the heart frame, apply the cream, repeat once more, then put the strawberries and apply the cream. build up repeatedly
  7. Cover the top with cream and harden in the refrigerator for 2 hours, then remove the mold and apply whipped cream all over.
  8. Mix dried strawberries and powdered sugar, crush them finely, and sprinkle on the top of the cake for decoration.

ffdesszzq

  1. Add vanilla extract to the egg and mix, add sugar and salt, mix, sift the soft flour, and add 100g of milk and mix.
  2. Add all the remaining milk and mix, add melted unsalted butter, mix, sift through a sieve, and ferment in the refrigerator for about 30 minutes.
  3. Pour the dough into a pan heated over low heat, spread it thinly, and when bubbles rise, turn it over and cook a little more and let it cool.
  4. Prepare the crepe by cutting it into a 15cm mold.
  5. Add strawberry jam to cold fresh cream and whip.
  6. Lay one crepe on a 15cm mold, apply cream, and place the crepe on top. Stack repeatedly and harden in the refrigerator for 3 hours.
  7. Prepare by mixing the melted strawberry chocolate with the same amount of whipped cream. Whip 80g of whipping cream. When bubbles start to rise, add the melted chocolate and mix.
  8. Remove the crepe from the mold, apply chocolate cream to it and finish by sprinkling melted strawberry coating chocolate on top.

ffdesszzq

crepe dough

  1. Add sugar, salt, and vanilla extract to eggs and mix.
  2. Sift flour and almond powder, pour in a little milk (about 50g), and mix evenly.
  3. Add all the remaining milk and mix well, then add melted butter and food coloring (red) and mix.
  4. Strain through a sieve and marinate in the refrigerator for about 30 minutes.
  5. Fry in a frying pan (24cm) over low heat and cool.

White Chocolate Whipped Cream

  1. Add whipped cream to white chocolate, heat in a microwave for about 25 seconds, and mix.
  2. Add sugar to whipped cream and whip about 60-70%, then add some whipped cream to white chocolate and mix.
  3. Add the mixed white chocolate to the whipped cream and whip firmly.
  4. Add the chopped strawberries to the cream and mix evenly.
  5. Place the cream on the center of the crepe, spread it long, fold both sides to the center, and roll it up.
  6. Apply the cream in the same way and roll it up.
  7. After the crepe is rolled up, layer the crepe with cream on top.
  8. Secure firmly with a mousse strip and harden in the freezer for about 3 hours.
  9. I put sugar in whipped cream and whipped it on top of the cake and decorated it with strawberries.

ffdesszzq

  1. Add cocoa powder to melted unsalted butter and milk and mix.
  2. Add egg yolk and vanilla extract to the meringue and mix, then sift the soft flour and baking powder and mix.
  3. Add a little of the dough to (1) and mix, then add to the entire dough and mix.
  4. Pour into a pan, remove air bubbles, bake in an oven preheated to 180 degrees for 35 minutes, cool, cut the sheet into 3 layers, and cut into 15cm molds.
  5. Place the sheet on a rotating plate, sprinkle with sugar syrup, and apply ganache.
  6. Put strawberries and apply whipped cream. Repeat one more time.
  7. Apply ganache on the top and sides and harden in the refrigerator for 10 minutes.
  8. Apply ganache one more time on the top and sides to make it smooth and place the whole strawberry on top.
  9. Squeeze the hardened ganache in the middle of the strawberry and sprinkle with apple mint and sugar powder to finish.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it forms a rich ivory-colored foam, then sift the soft flour and green tea powder and mix.
  3. Put a little of the dough in a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and bake in an oven preheated to 170 degrees for 40 minutes.
  4. Cut the top of the cooled sheet, cut into 3 pieces, and cut into 15cm molds.
  5. Sift green tea powder into 50% whipped cream and mix to make green tea cream.
  6. Put 1 sheet on the rotating board, sprinkle with sugar syrup, apply white whipped cream, put the strawberries cut in 1/4, apply the cream, and then put another sheet on it. Repeat one more time.
  7. Apply white cream on the top of the cake and green tea cream on the bottom, icing for a natural gradation using a scraper, and finish with strawberries on top.

ffdesszzq

  1. Soften the butter, add sugar powder and vanilla extract, mix, then add the egg and mix.
  2. Sift the almond powder and soft flour, mix, put the dough on the tart sheet, bake in an oven preheated to 180 degrees for 20-25 minutes, and cool.
  3. Apply a little whipped cream on the cooled tart, put strawberries on top, cover the strawberries with cream, whip about 50%, then add strawberry jam and squeeze the whipped cream using a Mont Blanc tip.
  4. Squeeze the cream using a cherry blossom tip on top, sprinkle sprinkles on top, and sprinkle with white whipped cream and sugar powder to finish.

ffdesszzq

  1. Mix crushed lotus cookies and melted unsalted butter, press firmly on the bottom of the mold, and place in the refrigerator.
  2. Put milk, sugar, cornstarch, and vanilla bean paste in a pot and mix, stir until slightly thickened, then add gelatin soaked in cold water for 10 minutes, mix and cool.
  3. Add (2) to the whipped cream, mix, pour into the mold, and harden in the refrigerator for 30 minutes.
  4. Prepare by cutting strawberries into small pieces, add water to strawberry puree, mix, microwave for 20 seconds, add soaked gelatin, mix, add strawberries, and mix.
  5. Put (4) on the hardened milk mousse, flatten it and harden it in the refrigerator for 2 hours.

ffdesszzq

  1. Put the egg, sugar, and starch syrup in a pot of hot water and stir to raise the temperature to 40 degrees, then remove from the pot.
  2. Add vanilla extract and whip with a hand mixer until rich ivory-colored foam is formed.
  3. Sift the soft flour and mix, then pour a little of the batter into the melted butter and milk (50-60 degrees) and mix.
  4. Put the mixed dough into the main dough, mix, pour into an 18cm oven pan, remove air bubbles, and bake in an oven preheated to 180 degrees for about 25 minutes.
  5. Cool, cut off the top and slice.
  6. Cut 2 sheets with heart mousse.
  7. Soften the cream cheese, add plain yogurt, vanilla extract, and strawberry jam and mix, then add melted gelatin and mix.
  8. Add 50% whipped cream and mix.
  9. Spread plenty of coffee syrup on the sheet, apply strawberry jam, and put sliced ​​strawberries on top.
  10. Pour cream cheese cream, put another sheet on top, apply coffee syrup, and then apply strawberry jam.
  11. Pour the remaining cream cheese cream, flatten it, and harden it in the refrigerator for 2-3 hours.
  12. Decorate with dot stencil and powdered sugar and remove the frame.

ffdesszzq

Cake Sheet:

  1. Put a bowl with eggs on a pot of hot water and add sugar and vanilla extract.
  2. Continue stirring until the temperature reaches about 40 degrees Celsius and then take it out of the pot.
  3. Place the bowl containing the butter and milk on top of the pot and heat it up with a double boiler (about 50 to 60 degrees).
  4. Sift half of the flour and mix with a spatula, then add all the remaining flour and mix.
  5. Put some dough in a bowl with butter and milk, mix it, then add it all to the main dough and mix.
  6. Pour into an oven pan, tap the bottom to remove large air bubbles, and bake in a 175-degree oven for 40 minutes.

Strawberry Puree:

  1. Add sugar to frozen strawberries and simmer over medium-low heat until thickened. (Mash halfway through).
  2. Add lemon juice, boil a little more, remove from heat, and cool.
  3. Add powdered gelatin to cold water, mix, and soak for at least 10 minutes.
  4. Add whipped cream to the strawberry puree, mix, and heat the soaked gelatin in a microwave for about 15 seconds to melt.
  5. Add the melted gelatin to the strawberry puree and mix evenly.
  6. Cut the inside (15 cm) of the cake sheet (18 cm).
  7. Cut the bottom to about 1.5cm thick and cover the outside with a cake sheet.
  8. Pour all the strawberry puree and harden in the freezer for about 30 minutes.

Yogurt Mousse:

  1. Add powdered gelatin to cold water and soak for at least 10 minutes.
  2. Add sugar, vanilla extract, and lemon juice to Greek yogurt and mix.
  3. Heat the soaked gelatin in the microwave for about 15 seconds to melt it, then add it to the yogurt mixture and mix.
  4. Whip about 60% of the fresh cream, then add the yogurt mixture and mix evenly.
  5. Pour some yogurt mousse into the cake and add strawberries.
  6. Pour the yogurt mousse over the strawberries, cover, and harden in the refrigerator for about 3 hours.
  7. Decorate the cake with whipped cream, place strawberries in the center, and decorate with strawberry leaves.

ffdesszzq

  1. Put the bowl of egg, sugar, starch syrup and vanilla extract in a pot of hot water.
    Raise the temperature to 40 degrees while stirring, remove from the pot, and whip with a hand mixer until rich ivory-colored bubbles form.
  2. Sift the soft flour and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.
  3. Put the mixed dough into the main dough, mix, pour into an 18cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 40 minutes.
    After cooling, cut off the top and bottom sides, cut into 2 pieces and cut into 15cm molds.
  4. Lay 1 sponge sheet on the mousse mold, apply plain yogurt, and put whipped cream on top of the sheet.
  5. Apply yogurt, top with whipped cream, flatten it and put it in the refrigerator.
  6. Put a bowl of white chocolate and whipped cream on top of a pot of hot water and melt it with a hot water bath. Remove from the pot, add white food coloring and mix.
  7. Pour (6) into the mold and level it, then put the fruit on it and freeze it in the freezer.

ffdesszzq

  1. Mix egg yolk and sugar, add corn starch, mix, pour in hot milk little by little, mix, add vanilla bean paste, and mix.
  2. Put on low heat, stir and heat until thickened, then transfer to another bowl, cover and cool.
  3. Add sugar and vanilla extract to eggs, whip with a hand mixer until rich ivory foam is formed, add milk and mix.
  4. Sift the wheat flour and cornstarch, mix, divide the dough in half and bake in an oven preheated to 180 degrees for 15 minutes to make 2 sheets.
  5. After cooling the sheet, cut it with an 8.8cm cookie cutter and prepare it.
  6. Sift the cooled custard cream through a sieve to soften it. Add 130g of sugar and mix with the whipped cream to make the Diplomat Cream. Put the remaining custard cream in a piping bag.
  7. Put 1 sheet on a plate, put raspberry jam on it, put another sheet on it, then put custard cream on it and put another sheet on it.
  8. Apply Diplomat Cream all over, round the top and put it in the freezer.
  9. Sift almond powder and sugar powder in a bowl, add water and honey, mix, then add white food coloring and mix.
  10. Take a little dough, add red food coloring and mix to make a light pink marzipan.
  11. Spread the marzipan wide, cut it into rounds, cover the cake, and finish it smooth.
  12. Make flowers with the remaining marzipan and decorate it.

ffdesszzq

  1. Remove the tangerine peel, cut in half, slice the middle part thinly, and grind the remaining 220g in a blender.
  2. Put the ground mandarin oranges and sugar in a pot and bring to a boil, then remove from the heat.
  3. Add 150g of boiled mandarin oranges, soaked in cold water for 10 minutes or more, mix, put in a 12cm mold, and harden in the refrigerator for 1 hour.
  4. Mix plain yogurt, sugar and vanilla extract, add melted gelatin, mix, add whipped cream, and mix to make yogurt mousse.
  5. Spread a sponge cake sheet on a 15cm mold, attach the sliced ​​tangerine to the side, pour a little yogurt mousse, flatten it, and harden it in the refrigerator for about 30 minutes.
  6. Place the hardened tangerine jelly in the center of the hardened mousse, pour in all the remaining mousse, flatten it, and let it harden in the refrigerator for about 30 minutes.
  7. Add sugar to 50g of boiled mandarin oranges, mix, add melted gelatin, mix, add fresh cream and mix.
  8. Pour (7) over the hardened mousse, flatten it and harden it in the refrigerator for 2 hours.

ffdesszzq

  1. In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it, raise the temperature to 40 degrees while stirring, remove it from the pot, and whip it with a hand mixer until rich ivory-colored bubbles form.
  2. Sift the soft flour and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.
  3. Put the mixed dough into the main dough, mix, pour into a 15cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 40 minutes. After cooling, cut off the top and cut into 4 pieces.
  4. Put a sheet on a rotating board, sprinkle sugar syrup and cream, put raspberry jam on it, flatten it, and put another sheet on it. Repeat 2 more times.
  5. Smooth the cream on the top and sides, squeeze the whipped cream, and decorate with raspberries.

ffdesszzq

  1. Whip the egg white and when a large bubble appears, divide the sugar and whip, then add coffee essence and whip to make a hard meringue.
  2. Sift twice and add the prepared almond powder and sugar powder, mix, and make macarona juice.
  3. After panning and leveling in an oven pan, dry at room temperature and bake in an oven preheated to 160°C for 5 minutes and in an oven at 140°C for 9 minutes until a film forms on the surface of the macarons and does not stick to your hands.
  4. Heat the dark chocolate and whipped cream in the microwave for about 30 seconds, add instant coffee powder, mix, and place in a piping bag to cool.
  5. Mix cold mascarpone cheese and sugar, then add 70% whipped cream and mix to make cream.
  6. Squeeze the ganache on the edge of the coke, put the cheese cream in the middle, cover it with another coke and make a sand, harden in the refrigerator, and coat with cocoa powder.

ffdesszzq

  1. Melt the cream cheese, unsalted butter and milk in the microwave for about 20 seconds, then add the egg yolk and mix.
  2. Sift the soft flour and mix, then add the meringue in 2 batches and mix.
  3. Put the pan on low heat, apply vegetable oil, put the dough, add water, cover and cook for 5 minutes.
  4. Put one pancake on top of another pancake, add a little water and cover with a lid and cook for another 5 minutes.
  5. Add sugar to the cold mascarpone cheese and melt until the sugar dissolves, then add fresh cream and mix to make cream.
  6. Put the cream on the cooled pancakes and sprinkle cocoa powder.

ffdesszzq

  1. Slice the tomatoes and cut the basil into small pieces.
  2. Mix 2 eggs with salt and pepper.
  3. Heat cooking oil in a pan over low heat, add tomatoes, sprinkle with salt and pepper, and bake. Pour eggs and basil.
  4. Put the tortilla on top, turn it over, apply tomato sauce and sprinkle with mozzarella cheese.
  5. Fold in half and bake until cheese is melted.

ffdesszzq

  1. Slice the apples and put them in a pot, add sugar and cinnamon powder, and boil.
  2. When the water is almost gone, add lemon juice and boil a little more. Remove from heat and cool.
  3. Cut the tortilla in half, coat the tortilla with egg water, fold it into a triangle shape, and press it with a fork.
  4. Put the boiled apple inside, press the tortilla with a fork, and coat it with egg water and breadcrumbs.
  5. Grease a frying pan with plenty of oil and cook evenly on both sides, then coat with cinnamon sugar.

ffdesszzq

  1. Soften butter, then add sugar and mix.
  2. Add the egg and vanilla extract and mix, then sift the soft flour and mix lightly.
  3. Mix by hand to form a ball, spread out and rest in the refrigerator for 30 minutes.
  4. Cut the dough into a totoro shape, cut the belly into a circle, and bake in an oven preheated to 170 degrees for 10 to 12 minutes and cool.
  5. Put water, sugar, and oligosaccharide in a pot and boil it to 130~135 degrees, then pour it over cookies and harden at room temperature for 10~15 minutes. (Pour the cookies on top thinly for the cookies on the bottom~)
  6. Put rainbow sprinkles on top of the thinly poured hardened candy, and use a white chocolate pen to place the filled and hardened candy cookies.
  7. Draw the face of Totoro with a chocolate pen and sugar art pen.

ffdesszzq

Make the berry syrup

  1. Place the strawberries, blueberries, and raspberries in a saucepan and add the sugar and rum.
  2. Bring to a boil, then reduce to a simmer for about 5 minutes, then allow to cool completely.

Make the pâté à bombe

  1. Whisk the egg yolks with the sugar and water and place over a saucepan of simmering water.
  2. Stirring constantly, bring to a temperature of about 70-75 degrees (pasteurized).
  3. lower the bowl, whip until light and stiff peaks form, and let cool (about 25 degrees).

Make the mascarpone cream

  1. Lightly mix the mascarpone cheese to loosen it, then fold in a little of the fresh cream (briefly).
  2. Add all the remaining fresh cream and whip on low speed to combine.
  3. Add the cooled pât a bombe and fold in evenly.
  4. Place the ladyfingers in the mold and drizzle with half of the berry syrup.
  5. Add half the cream, level, and top with the ladyfingers.
  6. Drizzle with the rest of the berry syrup and top with the cream to level out.
  7. I let it set in the fridge for about 2-3 hours, then dusted it evenly with cocoa powder and garnished with berries.
    (You can also age it in the fridge overnight for a softer texture)

ffdesszzq

  1. Mix the crushed Oreos and melted butter and spread them flat on the bottom of the mousse.
  2. Chop the dark chocolate finely, put it in a bowl, add the whipped cream, and heat it in the microwave for about 40 seconds to completely melt and mix.
  3. Add gelatin soaked in cold water for at least 10 minutes and mix, then add to whipped cream and mix.
  4. Put it in a mold and harden it in the refrigerator for about 30 minutes.
  5. After making the milk chocolate mousse in the same way, put it on top of the hardened dark chocolate mousse and let it harden in the refrigerator for 30 minutes.
  6. Put the white chocolate, whipped cream, and honey in a bowl and heat in the microwave for 40 seconds to melt and mix.
  7. Add vanilla bean paste and (6) to the whipped cream, mix, put on the hardened milk chocolate mousse, and harden in the refrigerator for 2 hours.

ffdesszzq

  1. While whipping the egg white, if a large bubble appears, divide the sugar into 3~4 times and whip it.
    Add vanilla extract and lemon juice and whip a little more until shiny and soft.
  2. Divide the meringue into 4 parts, add color to 3 places, mix to make pink, blue, and purple colored meringues, and place them in a piping bag.
  3. In another piping bag, squeeze the white meringue and the colored meringue together.
  4. Pan in an oven pan and bake in an oven preheated to 100 degrees for 90 to 120 minutes.

ffdesszzq

  1. Add sugar to egg yolk and mix, add cornstarch and mix, then add condensed milk and vanilla bean paste and mix.
  2. Pour hot milk, mix, put in a saucepan and heat over low heat until slightly thickened.
  3. Transfer to another bowl and cool in the refrigerator.
  4. Whip the fresh cream to about 70% and filter the cooled (3) through a sieve and mix.
  5. Put in a container and harden in the freezer for at least 6 hours.
  6. Mix glutinous rice flour with sugar and salt, add hot water and mix, cover with plastic wrap and microwave for 2 minutes.
  7. Mix well, cover with cling film, rotate for 2 minutes, and knead for about 5 minutes until sticky.
  8. Sprinkle starch, put the dough on top and cool it down to a lukewarm size, then cut it into a suitable size and spread it out.
  9. Put the dough in a silicone mold, scoop out vanilla ice cream with a hemispherical measuring spoon, put a sponge cake sheet cut into 4cm, and wrap it with the dough.
  10. Freeze firmly in the freezer.

ffdesszzq

  1. Put gelatin in cold water and soak for 10 minutes.
  2. Mix egg yolk and sugar, add hot milk and vanilla bean paste, mix, heat over low heat until it thickens slightly, squeeze out the water from the soaked gelatin, mix, and cool.
  3. Add 50% whipped cream, mix, pour into a mold, harden in the refrigerator for 20 minutes, then add raspberries and cover with the remaining mousse, and harden in the refrigerator for 2 hours.
  4. Sift almond powder, sugar powder, and whole wheat flour into the meringue, add vanilla extract, mix, pan in a mold, sprinkle sugar powder, bake in an oven preheated to 180 degrees for 12 minutes, and cool.
  5. Wrap the outside of the mousse frame with a steam towel, melt it slightly, take it out on the sheet, cut it according to the shape of the mousse, and put it in the refrigerator.
  6. Melt white chocolate in a hot water bath, add warm whipped cream and mix, then add soaked gelatin and mix.
  7. Add white food coloring, mix, and pour over the mousse to coat.

ffdesszzq

  1. Put the softened butter at room temperature and coat it with sugar.
  2. After mixing egg yolk and sugar, sift the soft flour and mix.
  3. Put butter and milk in a pot and boil it until the butter is melted, then remove from the heat.
  4. Pour (3) into (2) little by little, mix, put in a pot, and when it thickens slightly, take it off the fire.
  5. Transfer to another bowl, stir and cool until lukewarm, then add 1/3 of the meringue and mix.
  6. Transfer (5) to the bowl containing the meringue and mix lightly.
  7. Put the dough into the mold, flatten the top and bake at 190 degrees for 10 minutes, then bake at 180 degrees for 5 minutes more.
  8. Sprinkle with powdered sugar and eat while warm.

ffdesszzq

  1. Mix egg yolk and sugar, then add vegetable oil little by little and mix.
  2. Add milk little by little and mix, then sift the soft flour and mix.
  3. Divide the meringue into 2 batches and mix.
  4. Pour 50-60% of the dough into the mold, bake in an oven preheated to 160 degrees for 20-25 minutes, and then separate from the mold after cooling.
  5. Use a straw to make space inside and fill with whipped cream.

ffdesszzq

  1. Slice hallabong, kiwi, and strawberry thinly.
  2. Cut the edges of the bread and cut it to the size of 4 slices, put it on a rotating plate and apply fresh cream thinly.
  3. Put the fruit, apply whipped cream, and place another slice of bread. Repeat 2 more times.
  4. Apply cream on the top and sides, and decorate the sides using the basket tip (No. 48).
  5. Decorate the bottom edge and top edge using a small star tip (No. 842), and place the fruit on top.

ffdesszzq

  1. Heat the cream cheese in the microwave for about 20 seconds, gently loosen it with a hand whisk, add sugar, and mix.
  2. Add unsweetened plain yogurt and mix well, then add eggs and vanilla extract and mix evenly.
  3. Add cornstarch and mix well without clumping, then add lemon zest, mix, put in a piping bag, and pour into oven pans with muffin cups.
  4. Place in a preheated oven at 180 degrees, bake at 160 degrees for about 25 minutes, cool at room temperature, and mature overnight in the refrigerator.

ffdesszzq

  1. Soften unsalted butter, add sugar powder and salt, mix, then add egg yolk and vanilla extract and mix.
  2. Sift the soft flour and almond powder, mix to form a lump, and divide into 3 parts.
  3. Add cranberries, dried strawberries, and Oreos to each dough, mix, shape into a ball with parchment paper, and harden in the freezer for 1 hour.
  4. In the same way, make and harden the chocolate and green tea dough.
  5. Coat the surface of the hardened dough with sugar, slice it, put it on the oven pan, and bake it in an oven preheated to 170 degrees for 15 minutes.

ffdesszzq

  1. Soften unsalted butter, add peanut butter and mix, then add brown sugar, salt and honey and mix.
  2. Add eggs and vanilla extract, mix, sieve soft flour, almond powder, and baking powder, mix, wrap in plastic wrap and rest in the refrigerator for about 30 minutes.
  3. Divide the dough into about 18g, shape it into a circle, put it on the oven pan, press it lightly to make it flat, and shape it with a scraper.
  4. Coat the top with egg yolk and bake in an oven preheated to 170 degrees for about 10 minutes.

ffdesszzq

  1. Soften unsalted butter, add sugar powder and salt and mix.
  2. Add vanilla extract and divide the eggs into 2 batches and mix. Sift the soft flour, almond powder, and baking powder and mix.
  3. Pour a little dough into another bowl, add red and black pigments, mix, spread out, and place in the refrigerator for 1 hour.
  4. Pour a little of the dough into another bowl, add green and black pigments, mix, roll long and put in the refrigerator for 1 hour.
  5. Make the remaining dough into a cylindrical shape, roll it with paper foil, and harden it in the freezer for 1 hour.
  6. Put small apples and sugar in a pot and boil while stirring. When it boils to a certain extent, add lemon juice and boil it a little more, then transfer to another bowl and cool.
  7. Wrap the cylindrical white dough with red dough, make a top with green dough, roll it in paper foil, and freeze in the freezer for 30 minutes.
  8. Cut the cookies to a certain thickness, put them on the oven pan, put chocolate chips in the center, bake in the oven at 160 degrees (preheated for 20 minutes at 170 degrees) for 15 minutes, and then cool.
  9. Sand boiled apples on the cooled cookies.

ffdesszzq

  1. Cut the peeled potatoes in half and then in half again to make a total of 8 slices.
  2. Add the potatoes to a pot of boiling water and boil until it returns to a boil, about 3 minutes.
  3. Rinse gently under cold water and place in a bowl.
  4. Add the salt, sugar, grated Parmesan cheese, garlic powder, crushed red pepper flakes, chopped parsley, butter, and olive oil and mix to combine.
  5. Stir in the cornstarch and pour into a loaf pan.
  6. Bake in a 180-degree oven for about 40 minutes and remove.
  7. Spread the mozzarella cheese on the pan and top with the baked potatoes.
  8. Bake in a 180-degree oven for about 10 minutes, sprinkling with mozzarella cheese halfway through.
  9. sprinkle with parsley powder and enjoy.

ffdesszzq

  1. Mix the sweetcorn with the mayonnaise.
  2. Cut the bread into small pieces.
  3. Cut the paprika in half lengthwise.
  4. Brush the peppers with olive oil and sprinkle with a little salt.
  5. Press the bread into the pepper and spread with tomato sauce.
  6. Flatten the con mayo and top with a generous amount of mozzarella cheese.
  7. Level the paprika with the bread slices and bake in a 200 degree oven for about 20 minutes.

ffdesszzq

  1. Add lemon zest to the sponge cake sheet dough and mix.
  2. Pour into a mold, bake in an oven preheated to 180 degrees for 30~35 minutes, cool and cut into 3 pieces.
  3. Put lemon juice, water, sugar and cornstarch in a pot and boil over low heat until thickened.
  4. Remove from heat, add butter and lemon zest and mix, then add egg yolk and mix.
  5. Transfer to another bowl, cover and cool.
  6. Place 1 cake sheet on a rotating plate, sprinkle with sugar syrup, and then apply blueberry cream.
  7. Put blueberries on top and apply a thin layer of cream.
  8. Put a sheet on top and sprinkle with syrup, then put lemon curd cream on the inside and blueberry cream on the edges.
  9. Put the last sheet on top, sprinkle syrup on it, apply cream on the top and sides, make a pattern on the side using a scraper, and arrange the top side.
  10. Garnish with blueberry cream, blueberries and lemon zest.

ffdesszzq

  1. Soften cream cheese, add sugar and mix, then add egg yolk and vanilla extract and mix.
  2. Add plain yogurt and fresh cream and mix, then sift the soft flour and mix.
  3. Whip the egg whites and when large bubbles appear, divide the sugar into 2 portions and whip to make a soft meringue.
  4. Divide the meringue into 2 batches, mix, put in a cup, place on a pan filled with hot water, and bake in an oven at 160 degrees (170 degrees for 20 minutes preheated for 20 minutes) for about 40 minutes.

ffdesszzq

  1. Soften unsalted butter, add sugar and mix, then add eggs and vanilla extract and mix.
  2. Sift the soft flour, mix, wrap in plastic wrap, and rest in the refrigerator for 30 minutes.
  3. Soften unsalted butter, add sugar and mix, add egg, melted dark chocolate and mix.
  4. Sift in soft flour, cocoa powder, baking powder, and baking soda, mix, wrap in plastic wrap and rest in the refrigerator for about 30 minutes.
  5. Divide the white dough into 12~13g and make it round.
  6. Divide the chocolate dough into 14~15g and make it round.
  7. Spread the white dough thinly, put the chocolate dough, wrap it, and make a round shape and place it on the oven pan.
  8. Press the dough to spread it out and bake it in an oven preheated to 160 degrees for 13 to 15 minutes.

ffdesszzq

  1. Place a bowl in a pot of hot water, add dark chocolate, unsalted butter, sugar, and salt, and mix until the chocolate and butter are melted.
  2. Remove the bowl from the pot, add fresh cream and 1 egg and mix, then add 1 remaining egg and mix.
  3. Sift flour, baking powder, and cocoa powder and mix.
  4. Pan in an oven pan, bake in an oven preheated to 180 degrees for 20 minutes and cool.
  5. After dividing the brownie into 9 equal parts, use a Pepero stick to make a hole in the side.
  6. Lightly dip a pepero stick with melted chocolate, put it in a brownie, and when it hardens, dip the brownie in melted chocolate.
  7. Attach the ribbon to the Pepero stick and decorate it.

ffdesszzq

  1. Put sugar, brown sugar and water in a pot and boil over medium heat until thickened.
  2. Pour into the mold, turn the mold to bury it, and harden it in the refrigerator.
  3. Add Earl Gray powder to warm milk and boil for 10 minutes.
  4. Beat eggs, add condensed milk and vanilla extract, mix, then add fresh cream and mix.
  5. Add Earl Gray milk and mix.
  6. Add sugar and salt to the egg yolk and mix, then add milk, vegetable oil, and vanilla extract and mix.
  7. Sift the soft flour, baking powder, baking soda, and earl gray powder and mix, then add the meringue in 2 portions and mix.
  8. Put the pudding dough through a sieve in the mold, put the cake dough on it and flatten it.
  9. Put it on a pan with hot water and bake it in an oven at 160 degrees for 60 minutes. (Preheated at 170 degrees for 20 minutes)
  10. Cool at room temperature, cool in the refrigerator, and then soak in hot water for about 10 minutes. Turn the cake upside down in a bowl and take it out of the mold.

ffdesszzq

  1. Soften unsalted butter, add sugar powder and mix, then add egg and vanilla extract and mix.
  2. Sift the soft flour, mix, put in a pastry bag, squeeze in a circle in an oven pan, and bake in an oven preheated to 170 degrees for 15 to 17 minutes.
  3. Soften unsalted butter, add sugar powder and mix, then add egg and vanilla extract and mix.
  4. Sift the soft flour and cocoa powder, mix, put in a pastry bag, pan in an oven pan, bake in an oven preheated to 170 degrees for 15 to 17 minutes, and cool.
  5. Heat dark chocolate and whipped cream in a microwave for about 30 seconds, mix, cool, and place in a piping bag.
  6. Turn the cookie over, squeeze the cooled ganache, and cover with another cookie to make the sandwich.

ffdesszzq

Make the caramel

  1. Combine the sugar and water in a saucepan and bring to a boil over medium-low heat until brown.
  2. Remove the saucepan from the heat, add very hot water, and cover with a lid.
  3. Mix well and pour into the mold, making sure to coat all sides.
  4. Add the sugar, salt, cornstarch, and cinnamon powder and mix to coat evenly.
  5. Cut the apples, remove the core and seeds, and slice them into thin slices with a paring knife.
  6. Arrange the apples in two layers in the mold and sprinkle with the powdered sugar.
  7. Repeat to continue stacking the apples, dusting each layer about once.
  8. Dust the top with flour and bake in a 180-degree oven for about 50 minutes.
  9. Once baked, allow to cool at room temperature and then chill in the refrigerator overnight.
    10 Serve with custard cream or whipped cream.

ffdesszzq

  1. Sift almond powder and sugar powder twice. (Please throw away the remaining coarse almond powder to make a smooth coke~)
  2. While whipping the egg whites, when large bubbles appear, divide the sugar and add food coloring while whipping to make a hard meringue by whipping more.
  3. Add the powder and mix, then make macaronage and pour it into a piping bag when it is dripping heavy.
  4. After panning and flattening it in an oven pan, dry it at room temperature for about 1 hour and 30 minutes, then bake it in an oven preheated to 160 degrees for 5 minutes and at 130 degrees for 10 minutes.
  5. Put sugar and water in a pot and boil it without stirring until it turns brown, then remove from heat and add warm whipped cream and mix.
  6. Put it back on the fire, add unsalted butter, and boil for about 10 minutes until thickened, stirring, and then cool.
  7. Squeeze caramel on the coke, sand it, and harden it in the refrigerator.

ffdesszzq

  1. Soften unsalted butter, add sugar powder and salt, mix, then add egg and vanilla extract and mix.
  2. Sift the soft flour, add almond powder and baking powder, mix to form a lump, and divide about 1/5 of the dough into two bowls.
  3. In the divided dough, add cocoa powder to one and black cocoa powder to the other, and mix with vanilla dough and soft flour (10g).
  4. Form the vanilla dough into a long cylindrical shape and set the top in a triangle.
  5. Cut 2/3 of each color of dough, make it long, attach it to the top of the vanilla dough, make a circle using parchment paper, and harden it in the freezer for about 30 minutes.
  6. Make a long triangle with the remaining 2 colors, apply milk to the hardened dough, attach the triangle-shaped dough, and harden in the freezer for about 30 minutes.
  7. Cut thinly with a knife, put it on the oven pan, bake in an oven preheated to 160 degrees for 15 minutes and cool.
  8. Add egg white to sugar powder, whip, add lemon juice, mix to make icing, and put 1/3 of it in a piping bag.
  9. Add black food coloring to the remaining icing, mix, put in a piping bag, and draw a face on the cooled cookie.

ffdesszzq

  1. Soften the cream cheese, add sugar and mix, then add eggs, vanilla extract and lemon juice and mix.
  2. Pour it into a mold, put it on another pan, pour hot water, bake in an oven preheated to 170 degrees for 35-40 minutes, cool at room temperature, and then put in the refrigerator to cool.
  3. Spread the melted dark chocolate on the cheesecake.
  4. Place the biscuit on top of the chocolate and cut it according to the size of the biscuit.
  5. Turn the cut cheesecake over, coat it with chocolate and attach the biscuit.

ffdesszzq

  1. Prepare by chopping onion, paprika, and parsley.
  2. Mash freshly boiled hot potatoes, add chopped onion and butter, mix, and let stand for 5 minutes.
    (If you put it in hot potatoes, the spiciness of the onion disappears and the scent of the onion is absorbed, making it more delicious)
  3. Add salt, pepper, whole grain mustard, mayonnaise, lemon juice, and sugar, and mix.
  4. Add sweet corn, chopped paprika, and chopped parsley and mix.
    (It’s great if you make it ahead of time and put it in the fridge and make it in the morning)
  5. Put butter in a frying pan heated over low heat, mix eggs, and pour.
  6. Sprinkle with cheddar and mozzarella cheese, and when the eggs are almost cooked, scoop up the potatoes with a scoop.
  7. Sprinkle with Grana Padano cheese, fold in half, place on a plate, and sprinkle with chopped parsley to complete.

ffdesszzq

  1. Soften butter, add sugar powder and salt, mix, then add egg yolk and vanilla extract and mix.
  2. Sift the soft flour and yellow cheese powder, mix, roll out and rest in the refrigerator for about 30 minutes.
  3. Cut the dough into triangles and shape into cheese.
  4. Put it on the oven pan and bake in an oven preheated to 160 degrees for 12 minutes and then cool.

ffdesszzq

  1. Soften unsalted butter, add brown sugar, mix lightly, add egg, mix, add oligosaccharide, and mix.
  2. Add cinnamon powder, ginger powder, baking powder, baking soda, and brown sugar to the flour and mix, then add to (1) and mix until raw flour is no longer visible.
  3. Wrap in plastic wrap and rest in the refrigerator for 30 minutes.
  4. Divide the dough into about 20g each, shape into a circle, coat with sugar, place on an oven pan, bake in an oven preheated to 180 degrees for 8-9 minutes, and cool.

ffdesszzq

  1. Mix the eggs with sugar and salt, then sift the soft flour and cocoa powder and mix.
  2. Add 1/2 of milk and mix. Add all remaining milk and mix, then add melted butter and mix.
  3. After sieving, let it ripen for about 30 minutes at room temperature.
  4. Pour the dough into a pan greased with cooking oil, spread it out without any empty space, and when bubbles rise, turn it over to cook a little more, bake repeatedly, and cool completely.
  5. Place 2 crepes on parchment paper with only the ends slightly overlapping each other, apply whipped cream thinly and roll around. Repeat.
  6. Wrap in parchment paper and place in the refrigerator for 2 hours to harden and cut.

ffdesszzq

  1. Put sugar and water in a pot and bring to a boil. When it turns light brown, remove from heat.
  2. Pour caramel syrup into the mold and harden in the refrigerator.
  3. Beat eggs, add condensed milk and vanilla extract, mix, then add whipped cream and milk and mix.
  4. Add sugar, salt and vanilla extract to the egg yolk and mix, then add milk and vegetable oil and mix.
  5. Sift the soft flour, cocoa powder, baking powder, and baking soda and mix. Divide the meringue and mix.
  6. Pour the flan dough through a sieve, pour the chiffon cake batter, put it on a pan with hot water, and bake in an oven preheated to 160 degrees for 60 minutes.
  7. After cooling at room temperature, cool in the refrigerator.
  8. Soak the mold in hot water for 7-10 minutes, then turn it upside down and remove it from the mold.

ffdesszzq

  1. Soften unsalted butter, add brown sugar and brown sugar, mix, then add egg and vanilla extract and mix.
  2. Sift in soft flour, wheat flour, baking powder, baking soda, and salt and mix, then cut and mix the dark chocolate, cover and rest in the refrigerator for 1 hour.
  3. Form a circle in an oven pan, place chocolate chips on it, and bake in an oven preheated to 190 degrees for 12 minutes.

ffdesszzq

  1. Soften unsalted butter, add sugar and salt and mix, then add eggs and mix.
  2. Sift the soft flour, dark cocoa powder, and baking powder and mix, then add fresh cream and mix.
  3. Add chocolate chips, mix, and put the dough in a piping bag.
  4. Put parchment paper in the muffin mold, fill the dough about 70%, put chocolate chips and macadamia on it, and bake for 25 minutes in an oven preheated to 180 degrees for 20 minutes.

ffdesszzq

  1. Add cocoa powder to the soft flour and mix, add sugar, salt, and baking powder and mix, then add cold unsalted butter and mix as if cutting with a scraper.
  2. Add egg yolk and milk, mix to form a lump, add chocolate chips, mix, shape, wrap in plastic wrap, and rest in the refrigerator for 1 hour.
  3. Divide the dough and pan it in an oven pan. Apply a mixture of egg yolk and milk on the top and bake in an oven preheated to 180 degrees for 20~22 minutes.

ffdesszzq

Crepe dough:

  1. Add sugar, salt, and vanilla extract to eggs and mix. Add flour, cocoa powder, and almond powder and mix.
  2. Add a little warm milk (about 40 degrees) and mix, then add the rest of the milk and mix evenly.
  3. Add melted butter, mix well, strain through a sieve, cover with plastic wrap, and rest in the refrigerator for about an hour.
  4. Bake crepes over low heat.
  5. Add whipped cream to the dark chocolate and heat it in the microwave for about 30 seconds to completely melt it.
  6. Apply a thin layer of chocolate ganache to one side of the crepe, fold it lengthwise, and thread it on a skewer.
  7. Decorate with whipped cream, chocolate ganache, marshmallows, chocolate chips, and crushed almonds.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip it with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and cocoa powder and mix.
  3. Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into the mold with parchment paper, and clear the air bubbles.
  4. Bake in an oven preheated to 160 degrees for 20 minutes and cool.

ffdesszzq

  1. Sift almond powder, sugar powder, cocoa powder, and black cocoa powder twice. (Please throw away the remaining coarse almond powder to make a smooth coke~)
  2. While whipping the egg white, when a large bubble appears, divide the sugar and whip it to make a hard meringue.
  3. Add the powder and mix, then make macaronage and pour it into a piping bag when it is dripping heavy.
  4. After panning and flattening it in an oven pan, dry it at room temperature for about 1 hour and 30 minutes, then bake it in an oven preheated to 160 degrees for 5 minutes and at 130 degrees for 10 minutes.
  5. Melt the chocolate and whipped cream in the microwave for about 40 seconds, add unsalted butter and mix, pour some into a piping bag and cool the remaining ganache in the refrigerator.
  6. Pour the ganache from the pastry bag over the top, sprinkle with sprinkles, and harden in the refrigerator. Sand the cooled ganache in the refrigerator in the middle and harden in the refrigerator.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and cocoa powder and mix.
  3. Put a little of the dough in a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and bake in an oven preheated to 170 degrees for 30 minutes.
  4. After cooling the sheet, cut the top and bottom and cut into 2 pieces.
  5. Place a bowl of egg yolk on top of a pot of hot water, add sugar, salt, and vanilla extract and stir to raise the temperature to 70 degrees.
  6. Squeeze out the water from gelatin soaked in cold water for about 10 minutes and mix, then add mascarpone cheese and mix.
  7. Put it in hot water to soften it, then add it to 60% whipped cream and mix.
  8. Spread a sheet on a 15cm mousse mold, pour a little cream, and harden in the refrigerator for about 10 minutes.
  9. Soak lady finger cookies in coffee, put them on top of the cream, pour all the remaining cream, cover with a sheet, and harden in the refrigerator for 3 hours.

ffdesszzq

  1. Put butter, water, milk, salt, and sugar in a pot and heat until the butter is melted. Remove from the heat and add soft flour and mix.
  2. Put on low heat and fry for about 1 minute until a thin film forms on the bottom, then transfer to another bowl and cool lightly.
  3. Divide the eggs into 2 batches, mix, and place in a piping bag.
  4. Pan in an oven pan, prepare the dough with water-soaked fingers, sprinkle with cocoa powder, and bake in an oven preheated to 180 degrees for 20 minutes.
  5. Fill the choux with chocolate cream, put the meringue, and heat it with a torch.

ffdesszzq

  1. Mix crushed lotus cookies and melted unsalted butter, press firmly on the bottom of the mold, and place in the refrigerator.
  2. Soften the cream cheese, add sugar, plain yogurt, and vanilla extract and mix, then add melted gelatin and mix.
  3. Add the whipped cream and mix, then divide the dough into 2 equal parts, add the coconut flesh and mix.
  4. In the other dough, add a little bit of mashed banana and yellow food coloring, mix, and then add them alternately with the coconut mousse in the mold, flatten, and harden in the refrigerator for 2-3 hours.
    Garnish with sliced bananas.

ffdesszzq

  1. Add sugar powder to cream cheese, loosen gently, add corn starch and lemon juice, mix, and place in a piping bag.
  2. Put a bowl of dark couverture chocolate and unsalted butter on top of a pot of hot water, melt it, add sugar and salt, mix, and remove from the pot.
  3. Add eggs and vanilla extract and mix, then sieve wheat flour and cocoa powder, mix, and put in a piping bag.
  4. Put a parchment paper cup into the muffin tin, add a little brownie dough, put cream cheese dough on the middle, and cover with brownie dough.
  5. Bake in an oven preheated to 170 degrees for 16 to 17 minutes, cool at room temperature, and then cool in the refrigerator.

ffdesszzq

  1. Put the softened butter at room temperature and coat it with sugar.
  2. Put unsalted butter, dark chocolate, and milk in a pot and heat until the butter melts, then remove from the heat.
  3. Add soft flour, cocoa powder, and vanilla extract to the egg yolk and mix, then add (2) and stir to mix.
  4. Put (3) back into the pot, stir until thickened, heat and cool.
  5. Divide the meringue, mix, pour into the mold, bake in an oven preheated to 190 degrees for 12 to 13 minutes, and eat immediately while warm.

ffdesszzq

  1. Soften unsalted butter, add sugar, and mix, then sieve soft flour and cocoa powder and mix.
  2. Roll out flat and harden in the freezer.
  3. Add sugar to egg yolk and mix, add cornstarch, mix, pour in hot milk little by little, mix, add vanilla bean paste, and mix.
  4. Bring to a boil over low heat and stir until thickened, then add dark couverture chocolate and mix.
  5. Transfer to another bowl, cover with cling film, and cool at room temperature, then cool in the refrigerator.
  6. Put unsalted butter, salt, water, and milk in a pot and boil it until the butter melts. Sift the soft flour and cocoa powder and mix to form a lump.
  7. Put on low heat and fry for about 1 to 2 minutes until the dough becomes slightly transparent, then transfer to a bowl and spread out.
  8. Divide the paste into 3 eggs, mix, put in a piping bag, and pan in an oven pan.
  9. Cut the hardened cookie dough into a circular mold, place it on the choux dough, bake in an oven preheated to 190 degrees for 15 minutes, lower the temperature to 170 degrees, bake for 15 minutes, and cool.
  10. Whip the cold whipped cream thinly and gently loosen the cooled custard, then add it to the whipped cream and mix.
  11. Fill the cooled choux with cream and coat with melted chocolate for coating.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and mix.
  3. Put a little of the dough in a bowl of melted unsalted butter, milk, and cream cheese (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and bake in an oven preheated to 170 degrees for 35 minutes.
  4. Cut the top and bottom of the cooled sheet and cut 1 sheet to be used under the cake.
  5. Soften the cream cheese, add sugar and mix. Add eggs and vanilla extract and mix.
  6. Add fresh cream and mix. Sift the soft flour and mix.
  7. Lay 1 sliced ​​cake sheet on the bottom of the 15cm mold, filter the cheesecake dough through a sieve, bake in an oven preheated to 150 degrees for 25 minutes, and then cool at room temperature and then cool in the refrigerator.
  8. Soak the gelatin in cold water for about 10 minutes.
  9. Gently loosen the cold mascarpone cheese, add sugar and vanilla extract and mix.
  10. Squeeze out the water from the soaked gelatin and heat it in the microwave for about 10 seconds to melt it, put it in (9) and microwave it for about 20 seconds and mix.
  11. Add (10) to 60% whipped cream and mix, add a little cream and pour over the cooled cheesecake, flatten and harden in the refrigerator for 2 hours.
  12. Trim the edges of the remaining cake sheets and cut them into small cubes.
  13. Remove the cake frame, apply the remaining cream on the entire surface, and attach the sponge cake sheet cut into small pieces.

ffdesszzq

  1. After mixing mango puree with water, heat it in the microwave for about 20 seconds. Remove the moisture from the gelatin plate soaked in cold water for about 10 minutes, and add it to the puree and mix.
  2. Pour into a hemisphere mold and harden in the freezer for 1 hour.
  3. Grind the dragon fruit on a grater, mix it with water and sugar, heat in the microwave for about 20 seconds, and then soak the gelatin in cold water for 10 minutes.
  4. Pour into a 12cm mold and harden in the refrigerator for 1 hour.
  5. Soften the cream cheese, add sugar, sour cream, lemon juice, and vanilla extract and mix, then add mango puree and mix.
  6. Soak gelatin in cold water for 10 minutes in a microwave oven for 10 seconds to completely melt it, then add it to the cream cheese dough and mix, then add 50% whipped cream and mix.
  7. Lay a sponge cake sheet on a 15cm mold, cut the hardened mango jelly in half, attach it to the side of the mold, and pour the cream cheese dough up to the level of the jelly and harden it in the refrigerator for about 30 minutes.
  8. Place dragon fruit and jelly on the hardened cheesecake, pour all the remaining dough over it, and let it harden in the refrigerator for 2-3 hours.
  9. Melt the outside of the mold slightly with a steam towel, remove the mold, and decorate with mango, dragon fruit, and blueberries.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam, add a little red food coloring and mix, then sift the soft flour and mix.
  3. Pour a little of the dough into a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, and bake in an oven preheated to 170 degrees for 40 minutes.
  4. After cooling, cut off the top and cut into 3 pieces. Cut 2 pieces into 15cm pieces and 1 piece into 12cm molds.
  5. Put the cut figs and sugar in a pot and boil them, then cool them in the refrigerator.
  6. Lay a sheet on a 15cm mousse mold, attach the sliced ​​figs to the inside side of the mold, and put the boiled figs on top.
  7. Put the whipped cream and flatten it, put a 12cm sheet on it, put the boiled figs on it, and cover it with the cream.
  8. Put a 15cm sheet on top and harden in the refrigerator for 4-5 hours.

ffdesszzq

  1. Make hazelnut butter by boiling butter in a pot until light brown.
  2. Strain through a sieve and put in a bowl to cool. (About 50-60 degrees when used for dough)
  3. Coat the oven pan with butter, then add sugar, salt, and honey to the egg whites and mix lightly.
  4. Sift flour and almond flour and mix lightly.
  5. Add butter (used when the temperature is about 50-60 degrees) and mix evenly.
  6. Put it in a piping bag, put it in an oven pan, bake it in a 190 degree oven for about 13 minutes, and take it out right away.

ffdesszzq

  1. Put the egg, sugar, and starch syrup in a pot of hot water and stir to raise the temperature to 40 degrees, then remove from the pot.
  2. Add vanilla extract and whip with a hand mixer until rich ivory-colored foam is formed.
  3. Sift the soft flour and cocoa powder and mix, then add a little of the melted butter and milk (50-60 degrees) and mix.
  4. Put the mixed dough into the main dough, mix, pour into a 15cm oven pan, remove air bubbles, and bake in an oven preheated to 180 degrees for about 40 minutes. After cooling, cut off the top and cut into 4 pieces.
  5. Soften unsalted butter, add sugar powder, and whip.
  6. Add fresh cream and vanilla extract and whip until it becomes soft creamy, add red food coloring and whip, and prepare three pink tones of cream in a piping bag.
  7. Print the sheet with a 12cm flower-shaped mousse, squeeze the cream by color on the sheet, and stack repeatedly.

ffdesszzq

  1. Put the dried fruit on a skewer and dry it at room temperature to dry out the water leaking from the fruit.
  2. Put water, sugar and starch syrup in a pot and boil it until it reaches 130 degrees.
  3. Turn on the fire on the lowest heat, coat the fruit with syrup and harden at room temperature for 20-30 minutes.

ffdesszzq

  1. Cut off the top of the garlic and prepare it.
  2. Put garlic in a pot and pour olive oil.
  3. Add crushed red pepper and parsley (or your favorite herb) and bring to a boil over medium heat.
  4. When the color of garlic turns brown, reduce the heat to low and boil for another 15 minutes.
  5. Transfer to a bowl and spread on baguettes or bread.

ffdesszzq

  1. When large bubbles appear while whipping the egg whites, add sugar in 3 or 4 portions and whip, then add vanilla extract and whip a little more until shiny and soft.
  2. Put it in a piping bag and pan it in an oven pan, sprinkle dusting pearl powder with a brush and bake in an oven preheated to 100 degrees for 90 minutes.

ffdesszzq

  1. Mix plain yogurt, sugar, vanilla extract, and grape puree, then add melted gelatin and mix.
  2. Add whipped cream, mix, put in a mold, and harden in the freezer for 1 hour.
  3. Put grape jelly and water in a beaker and microwave for about 30 seconds to melt it, then put it in a mold and harden it in the refrigerator for about 30 minutes.
  4. Sift almond powder, sugar powder, and soft flour into the meringue, mix, and squeeze into a grape shape in an oven pan.
  5. Flatten, sprinkle with powdered sugar twice, and bake in an oven preheated to 180 degrees for 16-20 minutes. Immediately after coming out, press with a spoon to flatten the top.
  6. Squeeze the whipped grape cream on the dacquoise, then put the grape mousse and jelly on top.

ffdesszzq

  1. After softening the butter, add sugar and mix. Divide the egg yolks one by one and mix.
  2. Sift the soft flour and baking powder, then add Earl Gray powder and mix.
  3. Divide the meringue into 2-3 batches, mix, put in a mold, bake in an oven preheated to 180 degrees for 35 minutes, and cool.
  4. Cut off the top of the cooled cake.
  5. Fill the center groove with whipped cream and grapefruit.

ffdesszzq

  1. Mix crushed lotus cookies and melted butter, press firmly on the bottom of the mold, and place in the refrigerator.
  2. Add white chocolate to hot milk to melt it, then add gelatin and vanilla bean paste soaked in cold water for at least 10 minutes and mix.
  3. Add to 50% whipped cream, mix, put in a hemispherical mold, and harden in the freezer for 1 hour.
  4. Put egg yolk and sugar in a pot and mix, pour in hot milk little by little to mix. Put on low heat and heat stirring until it thickens slightly.
  5. Add white chocolate and mix, add soaked gelatin and mix, then sift green tea powder and mix.
  6. Add 50% whipped cream to the whipped cream, mix, put a little in the mold, and harden in the freezer for 10 minutes.
  7. Put hemispherical white chocolate mousse on the hardened mousse, pour green tea mousse cream enough to cover the hemispherical mousse, and place another hemisphere mousse on top.
  8. Pour the mousse according to the height of the mold, flatten it, and harden it in the refrigerator for 2 hours.
  9. Add green tea powder to hot whipped cream and mix.
  10. Put a pot of white chocolate on a pot of warm water at about 50 degrees to melt the chocolate, add (9) and starch syrup, mix, add soaked gelatin, and mix.
  11. Sift through a sieve, place in a piping bag, cool, and pour over the hardened mousse to decorate.

ffdesszzq

  1. Mix crushed lotus cookies and melted unsalted butter, put them on the bottom of the mold, press firmly, and put them in the refrigerator.
  2. Mix egg yolk, sugar, cornstarch, and vanilla extract in a pot, add warm milk, mix, and heat over low heat until thickened.
  3. Mix green tea powder and warm water, add gelatin soaked in cold water for 10 minutes to (2) and mix. Add green tea powder and water and mix.
  4. Add (3) to 50-60% whipped cream and mix.
  5. Pour a little mousse into the mold, add about a tablespoon of raspberry jam, and pour the mousse over it to flatten it and harden it in the refrigerator for 2 hours.
  6. Mix the white chocolate and whipped cream in the microwave for about 20 seconds, add green tea powder and mix, then add melted gelatin and mix.
  7. Pour (6) on top of the hardened mousse, flatten it and harden it in the refrigerator for about 30 minutes.

ffdesszzq

  1. Cut off the borders of the loaves (1 set of 3)
  2. Spread a thin layer of strawberry jam on one side of the bread and top with sliced cheddar cheese.
  3. Top with sandwich ham and shredded cheddar cheese.
  4. Spread the other slice of bread with strawberry jam and cover with the strawberry jam side.
  5. Spread the bread with strawberry jam and top with cheddar cheese, followed by the ham and cheddar cheese.
  6. Spread the bread with strawberry jam and cover.
  7. Heat the oil in a skillet over low heat.
  8. Brush the buns evenly with the egg and breadcrumbs and place them in the skillet to toast evenly.
  9. When almost done, add the butter for extra flavor.

ffdesszzq

Pancake batter

  1. In a bowl, whisk together the eggs, sugar, salt, vanilla extract, and milk.
  2. Add the flour and baking powder and mix evenly, then add the melted butter and mix.
  3. Let stand at room temperature for about 10 minutes, then stir well before using.
  4. Heat the oil in a skillet and add the ham in one spot and the cracked egg in another (over low heat).
  5. Sprinkle the eggs with a little salt and pepper and stir with chopsticks to combine.
  6. Sprinkle the eggs with chopped scallions, flip the ham over, and pour the pancake batter in the remaining spot.
  7. Add cheddar and mozzarella cheese to the pancake batter and place the ham on top of the egg.
  8. Flip the egg over and place it on top of the pancake batter.
  9. Pour the pancake batter on the other side and when it’s halfway cooked, stack it egg-side down.
  10. Cook until golden brown, then remove.

ffdesszzq

  1. Prepare a silicone mold with butter.
  2. Mix egg yolk, melted unsalted butter, and vanilla extract, then pour in the milk little by little and mix.
  3. Sift wheat flour, corn starch, baking powder, baking soda, salt, and cinnamon powder and mix, then add the meringue and mix.
  4. Pour the dough into the mold and bake for about 25 minutes in an oven preheated to 190 degrees. Apply honey, sprinkle with cinnamon powder, and bake in an oven at 200 degrees for 5-7 minutes.

ffdesszzq

  1. Put cream cheese, unsalted butter, and milk in a pot and heat while stirring until the butter is completely melted.
  2. Beat the egg yolks, pour (1) little by little and mix. Sift the soft flour and cornstarch, add vanilla extract and mix.
  3. When large bubbles appear while whipping the egg white, divide the sugar into 3 portions and whip to make a soft meringue.
  4. Divide the meringue in (2) 3 times, mix, pour into a mold, place on a pan of hot water and bake at 120 degrees for 20 minutes, 150 degrees for 20 minutes, 110 degrees for 30 minutes, and 180 degrees for 5 minutes.

ffdesszzq

  1. Add egg yolk and vanilla extract to the meringue and mix, then sift the soft flour and baking powder and mix.
  2. Add a little dough to the melted butter and milk and mix, then add to the main dough and mix.
  3. Put butter in a square frame with parchment paper and bake for 30 minutes in an oven preheated to 180 degrees. After cooling, cut the edges, top and bottom, and cut in half.
  4. Spread raspberry jam in the middle and cut the cake into square shapes.
  5. Melt the chocolate and whipped cream in the microwave for about 40 seconds, then add butter and mix.
  6. Coat the cake on (5) and coat it with coconut powder.

ffdesszzq

  1. Put water, lemon juice, sugar, and cornstarch in a saucepan, mix, and heat over low heat, stirring until thickened.
  2. Add unsalted butter and mix, add egg yolk and mix, cover with plastic wrap and cool.
  3. Prepare by mixing lemon juice with warm milk.
  4. Soften unsalted butter, add sugar and mix, then add eggs in 2 batches, mix, add vanilla extract and mix.
  5. Sift the soft flour and salt, mix, add (3) and mix, then add the mixture of baking soda + lemon juice and lemon zest and mix.
  6. Pour into a mold and bake in an oven preheated to 170 degrees for 45 minutes, then cool, cut off the top and bottom, and cut into 2 pieces.
  7. Put half of the lemon curd in a piping bag and put the other half in the whipped cream and mix to make cream.
  8. Apply cream on one sheet, put the other sheet on top, apply a thin layer of cream on the side, and arrange the top side flat.
  9. Squeeze lemon curd on the cake and garnish with apple mint, lemon zest and powdered sugar.

ffdesszzq

  1. Sift almond powder and sugar powder twice to prepare. (Please throw away the remaining coarse almond powder to make a smooth coke~)
  2. While whipping the egg whites, when large bubbles appear, divide the sugar and add food coloring while whipping to make a hard meringue by whipping more.
  3. Divide the powder in 2 batches, mix, make macaronage, and when it comes to dripping heavy, put it in a piping bag.
  4. After panning and flattening in an oven pan, dry at room temperature for 1 hour, then bake in an oven preheated to 160°C for 5 minutes, or in an oven at 130°C for 10 minutes.
  5. Mix egg yolk, sugar, and cornstarch in a pot, add lemon juice, mix, and pour hot milk little by little to mix.
  6. Put on low heat, stir and heat until thickened, then remove from heat and cool.
  7. Soften unsalted butter, add sugar powder and mix, then add (6) and mix.
  8. Using melted white chocolate, draw a lemon cross-section on the coke and harden, then sand the cream and harden in the refrigerator for about 30 minutes.

ffdesszzq

  1. Put cream cheese in a bowl, loosen gently, add sugar and mix, then add eggs and mix.
  2. Add fresh cream and melted dark chocolate and mix, then add soft flour and mix.
  3. Lay the chocolate sponge cake sheet on the mousse mold, filter (2) through a sieve, bake in an oven preheated to 150°C for 25~28 minutes, and cool.
  4. Place a bowl on top of a pot of hot water and mix with egg yolk, water, sugar, and mascarpone cheese.
  5. Add gelatin soaked in cold water for at least 10 minutes, mix until gelatin is completely dissolved, and then remove from the pot.
  6. Add whipped cream and mix, pour over the cooled cake and harden in the freezer for 2 hours.
  7. Rub the sponge cake sheet through a sieve to make powder.
  8. Apply the remaining mousse cream to the top and sides of the cake, and then coat it with cake powder.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and mix.
  3. In a bowl of melted unsalted butter, milk, and instant coffee powder mixed (temperature 50-60 degrees), add a little of the dough, mix, add crushed lotus cookies, mix, add to the main dough, mix, and bake in an oven preheated to 170 degrees Bake for about 35 minute.
  4. After cooling, cut off the top and cut into 3 pieces.
  5. Add crushed lotus cookies to whipped cream and mix to make cream.
  6. Put a sheet on a rotating plate, sprinkle with sugar syrup, apply cream, and put another sheet on top. Repeat one more time.
  7. After applying cream and icing smoothly, put the remaining cream in a piping bag and squeeze it on top, and sprinkle with sugar powder, cinnamon powder, and crushed lotus cookies to finish.

ffdesszzq

  1. Put the ground mango and sugar in a pot and bring to a boil, then add lemon juice and heat a little more, then remove from the heat and cool.
  2. Put gelatin sheet in cold water and soak for 10 minutes, then microwave for 10 seconds to melt it, then add it to lukewarm mango puree and mix.
  3. Add gelatin to 60% whipped cream and mix with puree.
  4. Lay the sponge sheet on the mousse frame and insert the mousse strip.
  5. Put the mango mousse in the mold, flatten it, and harden it in the refrigerator for about 30 minutes.
  6. Add sugar to warm coconut milk, mix, add melted gelatin, mix, put on top of the hardened mango mousse in the same amount, and harden in the refrigerator for 30 minutes.
  7. Repeat and harden layer by layer.
  8. Put mango puree, sugar, and starch syrup in a pot and heat until sugar is dissolved. Remove from heat, add soaked gelatin and mix.
  9. Add fresh cream and mix, add white chocolate melted in a hot water bath, mix, sift through a sieve, and cool to about 30-32 degrees.
  10. Remove the hardened jelly cake from the mold, remove the Moustie, pour the glaze and harden.

ffdesszzq

  1. Make 3 grooves in the bread flour, put sugar, dry yeast, and salt in each groove, mix with flour first, and then mix thoroughly.
  2. Add eggs, warm milk, and melted unsalted butter, knead for about 15 minutes until smooth, shape into a round shape, place in a bowl, cover and ferment for about 1 hour until doubled in volume.
  3. Add sugar to unsalted butter, mix, add egg and vanilla extract, mix, sift soft flour and baking powder, and mix.
  4. Divide into 6 pieces, shape into a circle, and harden in the refrigerator.
  5. Remove the gas from the fermented dough, divide it into 6 equal parts, and make a round shape.
  6. Spread the cookie dough on the wrap, wrap the dough and make a pattern with a scraper.
  7. Cover with cling wrap and ferment for about 40 minutes and bake in an oven preheated to 185 degrees for about 17 minutes.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and mix.
  3. Pour a little of the dough into a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and bake in an oven preheated to 170 degrees for 35-40 minutes.
  4. Cool the sheet, cut off the top and bottom, then slice into 4 pieces and cut into 12cm, 13cm, 15cm, and 16cm pieces.
  5. Remove the skin of the melon, slice it thinly, and place it on a kitchen towel to remove the moisture.
  6. Put the wrap in the dome-shaped frame, put a 12cm sheet, apply whipped cream, and then add the sliced ​​melon and cream.
  7. Stack repeatedly and harden in the freezer for about 30 minutes, then take it out of the mold and apply green whipped cream on the outside.
  8. Decorate like a melon pattern with whipped cream.

ffdesszzq

  1. Add melted unsalted butter to the crushed Daije cookies and mix, then lay flat on a 15cm x 7cm mousse mold lined with parchment paper and place in the refrigerator.
  2. Put cream cheese in a bowl and loosen gently. Add unsalted butter, sugar, and plain yogurt and mix, then add eggs little by little and mix.
  3. Add egg yolk, vanilla extract, and lemon juice, mix, filter through a sieve, and pour into a mold.
    Put it on top of another oven pan, pour hot water into another pan and bake in an oven preheated to 160 degrees for 90 to 100 minutes.
  4. After cooling at room temperature, cover with cling film and cool in the refrigerator for at least 8 hours.
  5. Spread the hard whipped meringue flat on the top, squeeze the meringue using the tip (No. 104), and heat it with a torch.

ffdesszzq

  1. Mix almond powder and sugar powder and sieve to prepare.
  2. While whipping the egg whites, when large bubbles appear, divide the sugar into 3 batches and whip to make a meringue. Add blue food coloring and clear the bubbles for 2 minutes at low speed to finish.
  3. Sift the powder one more time, mix, and when it is mixed to some extent, make macaronage to adjust the consistency and put it in a piping bag.
  4. After panning and flattening in an oven pan, dry at room temperature until the surface is dry.
  5. Mix milk, whipped cream, cornstarch, and sugar in a saucepan. Put on low heat, stir until thickened, and cool.
  6. Bake the dried macarons in an oven preheated to 140 degrees for 15 minutes.
  7. Soften unsalted butter, add sugar powder, and whip enough for about 5 minutes until it becomes rich. Add whipped cream and whip until soft.
  8. Add condensed milk and vanilla extract, mix, place in a piping bag, and squeeze cream on the cooled coke.
  9. Squeeze the cooled milk cream in the center and cover with the other coke to complete.

ffdesszzq

  1. Soften butter, add sugar and mix, then add egg yolk and vanilla extract and mix.
  2. Sift the soft flour, cocoa powder, and almond powder and mix.
  3. Spread it out and let it rest in the refrigerator for 30 minutes.
  4. Cut it into a ring shape and bake it in an oven preheated to 180 degrees for 12 minutes.
  5. Fill the middle of the cookies with melted chocolate and put the mix fill to harden.

ffdesszzq

  1. Add sugar, salt, and vanilla extract to a non-cold egg and mix. Sift the soft flour, add 100 g of non-chilled milk and mix.
  2. Add all remaining milk, mix, add melted unsalted butter, mix, sift through a sieve, cover and rest in the refrigerator for 30 minutes.
  3. Pour the dough into the pan on low heat and spread it thinly and bake. When bubbles rise, turn over and bake a little more, then cool.
  4. Cut the cooled crepes into 15cm molds.
  5. Add sugar to cold whipped cream and whip it. When bubbles start to rise, add cold cream cheese, loosen slightly, and whip to make cream.
  6. For strawberry cream, add cream cheese, add strawberry powder, and mix. For chocolate cream, add cream cheese, sieve cocoa powder and mix.
  7. Spread chocolate cream on one crepe, then place the other crepes on top and repeat to stack 6 layers.
  8. Apply strawberry cream and stack 6 sheets, apply white cream and stack 6 sheets, then apply chocolate, strawberry, and white cream on the side in order and icing to make a gradation.
  9. Tidy up the top and sprinkle with sugar powder to finish.

ffdesszzq

  1. Add sugar, salt, and yeast to strong flour and mix together.
  2. Add warm milk (about 40 degrees), egg, and melted butter, and mix.
  3. When mixed evenly, cover with plastic wrap and ferment in warm water (about 50 degrees) for about an hour.
  4. Mix the dough to remove air bubbles and put it in a piping bag (tip X).
    (It looks prettier not using the pods ^^)
  5. Heat the oil to about 170 degrees, squeeze the dough little by little into rounds, cut it with scissors, and fry it until golden brown.
  6. Add milk to powdered sugar and mix to make the glaze and spread on donuts.

ffdesszzq

  1. Put strong flour in a kneader, make 3 grooves, put sugar, salt, and dry yeast in each groove, mix with flour first, and then mix thoroughly.
  2. Add milk and knead for about 10 minutes. Add unsalted butter and knead for about 10 minutes more. Put it in a bowl, cover with cling film, and ferment for about 1 hour until it doubles in size.
  3. Drain the gas and divide the dough into 8 pieces, shape into a round shape, cover with cling wrap, and rest at room temperature for 15 minutes.
  4. Spread the dough flat, put mozzarella cheese in the middle, wrap it with the dough to make a round shape, cover it with cling wrap, and ferment for about 40 minutes.
  5. Put the pan on a very low heat, coat it with cooking oil once, put the bread on it, cover it with a lid and cook for about 5 minutes, then turn it over and cover with the lid and cook for about 5 minutes more.

ffdesszzq

  1. Soften the cream cheese, add sugar and mix. Add plain yogurt, vanilla extract, and lemon juice and mix.
  2. Soak in cold water for about 10 minutes, drain, and microwave for 10 seconds to add melted gelatin, then add 50% thinly whipped cream and mix.
  3. Attach the sliced ​​grapes to the inside wall of a 12cm frame, put cheesecake dough on the side, put uncut grapes on top, cover with dough, and harden in the freezer for 1 hour.
  4. Mix the crushed Daize Cookies and the melted unsalted butter, press it down on the bottom of the 15cm mold, and harden it in the refrigerator for about 10 minutes.
  5. Pour a little cheesecake batter into a 15cm mold, flatten it, and harden it in the refrigerator for about 30 minutes.
  6. Remove the hardened material from the 12cm mold, place it in the center of the 15cm mold, and put it in the refrigerator.
  7. Add sugar and lemon juice to water, mix, add melted gelatin, mix, pour into a 15cm mold, and harden in the freezer for 30 minutes.
  8. Fill the remaining cheesecake batter flat in the mold and harden in the refrigerator for 3 hours.

ffdesszzq

  1. Mix warm water and honey, squeeze out the water from gelatin soaked in cold water for 10 minutes, mix, pour into a hemisphere mold, and harden in the freezer for 2 hours.
  2. Mix the crushed Daize cookie and melted unsalted butter, put it in a mold, press it firmly, and put it in the refrigerator.
  3. Place the egg yolk bowl in a pot of hot water, add water, sugar, and honey, mix until the sugar dissolves, then add the mascarpone cheese and mix.
  4. Remove from the pot, squeeze out the water from gelatin soaked in cold water for about 10 minutes, mix, then add lemon juice and mix.
  5. Add (4) to 60% whipped cream and mix, then put a little in the mold and flatten it.
  6. Put the honey jelly hardened in the hemispherical mold into the mold, leave a little bit of the remaining mousse, put it all in, flatten it, and let it harden in the refrigerator for about 30 minutes.
  7. Add a little yellow food coloring to the remaining zucchini dough and mix.
  8. Pour the remaining dough into the mold, put the bubble wrap cut into 15cm pieces, press it into shape, and then harden it in the freezer for 3 hours.
  9. Remove the bubble wrap and wrap the outside of the mold with a steam towel to melt it slightly, then remove the mold and sprinkle honey on top to finish.

ffdesszzq

  1. Add melted unsalted butter to the crushed Daije cookies, mix, put in a 7cm mold covered with mousse strips, press firmly, and place in the refrigerator.
  2. Pour fresh cream into the dark chocolate and melt it in the microwave for about 1 minute, then add the soaked gelatin and mix.
  3. Add 50% whipped cream, mix, put about 25g in the mold, and harden in the freezer for 10 minutes.
  4. Soften cream cheese, add honey, mix, add melted gelatin, mix, add thinly whipped fresh cream and yellow food coloring, and mix.
  5. Put about 25g cheesecake dough on the chocolate dough and harden it in the freezer for about 10 minutes.
  6. Repeat alternately to harden, pour in the last chocolate dough, put the cleaned bubble wrap on top, shape it, and let it harden in the freezer for about 1 hour.
  7. Remove the mold, bubble wrap and Mousse Strip, and top with the remaining cheesecake batter to finish.

ffdesszzq

  1. Mix crushed Oreo and melted unsalted butter, press firmly on the bottom of the mold, and place in the refrigerator.
  2. Mix cocoa powder and warm whipped cream.
  3. Soften the cream cheese, add sugar, plain yogurt, and vanilla extract and mix, then add melted gelatin and mix.
  4. Add 50% whipped cream and mix, put a little dough in a piping bag, add half of (2) to the remaining dough, mix, and put a little in the piping bag.
  5. Add all the remaining (2) to the remaining dough, mix, and place in a piping bag.
  6. Pour the thick chocolate dough into the mold, squeeze the soft chocolate dough into the center, squeeze the white dough in the middle, pour a little dark chocolate dough on the top to flatten it, and then harden it in the refrigerator for 2 hours.

ffdesszzq

  1. Put raspberries and sugar in a pot and bring to a boil, then add lemon juice and boil until slightly thickened, then strain through a sieve and cool.
  2. Crush Daije cookies, mix with melted butter, put in a 15cm mold, press down, and place a 5.5cm mold in the center, then put it in the refrigerator.
  3. Put gelatin in cold water and soak for 10 minutes.
  4. Soften the cream cheese, add sugar and mix, then add vanilla extract and lemon juice and mix.
  5. Squeeze out the water on the gelatin sheet and heat it in the microwave for about 10 seconds to melt it completely, then add it to the cheesecake batter and mix.
  6. Add about 50% whipped cream and mix, then transfer about 3/5 of it to a beaker. Add cooled raspberry puree to the remaining dough and mix.
  7. Add 1g of melted gelatin, mix, pour into the mold and flatten.
  8. Pour the white cheesecake batter on top of the raspberry batter, attach chopsticks to the side to make a pattern, flatten it, and harden it in the refrigerator for 3 hours.

ffdesszzq

  1. Add cocoa powder to crumbled whole wheat cookies and mix.
  2. Add melted butter and mix evenly.
  3. Put it in a mousse mold, flatten it, press it lightly, and set it in the refrigerator.
  4. Put the powdered gelatin in cold water and soak it for more than 10 minutes.
  5. Gently mix the room-temperature cream cheese (heat in the microwave for 15 seconds twice).
  6. Add sugar and vanilla bean paste and mix.
  7. Add melted white chocolate (hot) and mix.
  8. Heat the soaked gelatin in a microwave for about 30 seconds to melt and mix evenly.
  9. Whip about 50% of the fresh cream and mix evenly.
  10. Put 300g in a mousse mold, flatten it, and harden it in the refrigerator.
  11. Put 150g each in 2 bowls.
  12. Add melted milk chocolate and dark chocolate to each bowl and mix.
  13. Put the white cheesecake batter, milk chocolate batter, dark chocolate batter, and ganache into a piping bag.
    (For the ganache, I used 20g of dark chocolate + 20g of fresh cream by heating and melting it)
  14. Mix and squeeze the dough in a long, deep container and set it in the refrigerator for 3-4 hours.
  15. Scoop out the cheesecake and place it on top of the cheesecake.

ffdesszzq

  1. Mix crushed lotus cookies and melted unsalted butter, place on the bottom of the mold, press firmly, and place in the refrigerator.
  2. Mix egg yolk, sugar, and vanilla extract, then add whipped cream and mix.
  3. Put it on low heat and stir until it thickens slightly. Remove from heat, add dark chocolate and mix.
  4. Add sugar powder and add (3) to 50% whipped cream, mix, put in a mold, and harden in the refrigerator for at least 6 hours or overnight.
  5. Melt the dark chocolate and whipped cream in the microwave for about 30 seconds, pour over the hardened mousse, flatten it, and harden it in the freezer for about 30 minutes.

ffdesszzq

  1. Put milk, whipped cream, sugar, agar powder, and vanilla bean paste in a pot and mix.
  2. Put it on low heat and stir while heating it for about 5 minutes until the agar powder is completely dissolved. Remove from the heat and cool for about 10 minutes.
  3. Pour (2) into a cup and harden in the refrigerator for 2 hours.
  4. Put sugar and water in a pot and bring it to a boil. When the color turns brown, take it off the heat and pour in the warm whipped cream little by little and mix to make caramel sauce.
  5. Finish by putting caramel and joripong on top of the hardened pudding.

ffdesszzq

  1. Add egg yolk to meringue and mix, then add vanilla extract and honey and mix.
  2. Sift the wheat flour and baking powder and mix, then add a little dough to the milk + melted butter and mix.
  3. Put the mixed dough into the main dough and mix.
  4. Wrap the roll in foil.
  5. Grease the pan with cooking oil, spread the dough and spread it thinly, and put a rolling pin on the end.
  6. Roll with a millet.
  7. Pour the dough, connect it with the tip, spread it thinly, and bake repeatedly.
  8. Dip the end part of the dough a little and attach the end part and bake.
  9. After cooling completely, remove the middle wheat straw and cut it.

ffdesszzq

  1. Melt the dark chocolate and unsalted butter in the microwave for about 30 seconds.
  2. Add brown sugar and salt to the egg and mix, then add (1) and mix. Add Nutella and vanilla extract and mix.
  3. Sift flour, baking powder, and baking soda, mix, and rest in the refrigerator for 1 hour.
  4. Soften unsalted butter, add sugar and salt, mix, then add egg and vanilla extract and mix.
  5. Sift the soft flour, mix, wrap in plastic wrap and rest in the refrigerator for 1 hour.
  6. Divide the white dough into 7g and 10g Nutella dough, and spread the white dough around the Nutella dough.
  7. Put the dough on the oven pan and press it into a round shape, bake in an oven at 160 degrees (170 degrees 20 minutes preheated for 20 minutes) for 12 minutes and cool.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and mix.
  3. Pour a little of the dough into the bowl where melted unsalted butter and milk are mixed (temperature 50-60 degrees), mix, put in the main dough and mix.
  4. Transfer 1/2 of the dough to a beaker, add a mixture of warm milk and cocoa powder to the remaining dough, mix, and place in a beaker.
  5. Pour a little vanilla dough into a mold lined with parchment paper, spread it flat, and pour chocolate dough on it.
  6. Repeatedly pour the crossed dough, bake in an oven preheated to 170 degrees for 30 minutes and cool.
  7. Use chopsticks to make 3 holes in the top of the cake and fill with Nutella.

ffdesszzq

  1. Dissolve sugar and salt in cold water.
  2. Add cold butter to the flour and mix by hand.
  3. Add cold water and mix to form a lump and flatten with a rolling pin.
  4. Spread the softened butter at room temperature evenly and apply.
  5. After folding in 3 sections, wrap it in plastic wrap and harden it in the refrigerator for about an hour.
  6. Repeat the same method 2-3 times and harden in the refrigerator for more than 2 hours.
  7. Spread with a rolling pin, spread Nutella, sprinkle with chopped pistachios, and fold in half.
  8. Cut it lengthwise with a knife, roll it around, shape it, and attach the end well to the floor to finish.
  9. Bake in a 200-degree oven for 20-22 minutes and apply oligosaccharide on the top. (Preheat 220 degrees)

ffdesszzq

  1. When large bubbles appear while whipping the egg white, divide the sugar into 3 portions and whip to make a meringue. Add egg yolk and vanilla extract and whip.
  2. Sift the soft flour and dark cocoa powder and mix, then add a little of the dough to the melted unsalted butter and milk, mix, add to the main dough and mix.
  3. Pour into an 18cm mold, remove air bubbles, bake in an oven at 180 degrees (preheated for 20 minutes at 190 degrees) for 20 to 25 minutes and cool.
  4. Cut the cooled sheet into 2 pieces and cut into 15cm pieces.
  5. Whip the whipped cream with sugar, then add cream cheese and whip it up gently with a spatula. Add Oreo powder and mix to make a cream.
  6. Lay a sheet on a 15cm mousse mold, put cream on it, and then wet the Oreo with milk and put the cream.
  7. After repeating 2 more times, place the sheet on top, cover with cream and harden in the refrigerator for at least 5 hours.

ffdesszzq

  1. Place a bowl of egg yolk, sugar, salt, and vanilla bean paste on the boiling water, raise the temperature to 70 degrees while stirring, remove from the pot, and mix with gelatin soaked in cold water for 10 minutes or more.
  2. Soften the cream cheese, add (1) and mix, then add whipped cream and mix.
  3. Wet the creamed Oreo in coffee water, spread it on the bottom of the mold, add the cream to flatten it, squeeze the whipped cream and flatten it.
  4. Repeat one more time, flatten the top and harden in the refrigerator for 3 hours, then decorate with whipped cream and Oreos.

ffdesszzq

  1. In a pot of hot water, mix egg whites and sugar, add vanilla extract and lemon juice, and stir to raise the temperature to 55-60 degrees, then remove from the pot.
  2. After whipping until the horns are soft, pour them into 6 bowls little by little and mix with food coloring to color.
  3. Rotate the piping bag by color and apply it to the wall, then fill the center with the white meringue.
  4. Pan in a pan and bake in an oven preheated to 90-100 degrees for about 90 minutes.

ffdesszzq

  1. Slice the canned peaches and place them in a straight line under the mold and put them in the freezer.
  2. Soften the cream cheese, add sugar and mix, then add eggs and vanilla extract and mix.
  3. Add fresh cream, mix, add soft flour, mix, filter through a sieve, pour into a mold, bake in an oven at 150 degrees (160 degrees for 20 minutes preheated for 20 minutes) for 40 minutes, then cool at room temperature and cool in the refrigerator.
  4. Add sugar to mascarpone cheese and mix, add vanilla extract and mix, then add melted gelatin and mix.
  5. Add 50% whipped cream and mix, then add finely chopped white peaches and powdered dried strawberries and mix.
  6. Pour it over the cooled cheesecake and flatten it. Put a chocolate sponge cake sheet on top and harden it in the refrigerator for 3 hours.

ffdesszzq

  1. Add egg yolk, sugar and vanilla extract and mix, then add vegetable oil and milk and mix.
  2. Sift the soft flour and mix, add a little red and white food coloring, mix, then add the meringue in 3 portions and mix.
  3. Put it in an oven pan, flatten it, and bake it in an oven preheated to 170 degrees for 20 minutes and then cool it.
  4. Spread whipped cream on the cooled roll cake sheet, put peaches and cream, roll it in parchment paper and harden in the refrigerator.

ffdesszzq

  1. Mix warm milk and lemon juice.
  2. After softening the butter, add sugar and mix.
  3. Divide the eggs in No. 3 and mix, then add vanilla extract and mix. Sift the soft flour, red rice flour, and salt and mix.
  4. Divide (1) into No. 3 and mix.
  5. Mix baking soda and lemon juice, add to the dough, mix, pour into an oven pan, and bake in an oven preheated to 170 degrees for 40 to 45 minutes. After cooling completely, cut off the top and cut into 2 pieces.
    (Bake one more time in the same way, and prepare a total of 4 sheets)
  6. Add cold cream cheese and raspberry jam to 50% whipped cream and mix.
  7. Put 1 sheet on the rotating board, sprinkle with sugar syrup, apply cream, and put another sheet on top. Repeat 2 more times.
  8. Smooth the cream on the top and sides and harden it slightly in the refrigerator.
  9. Pour the melted white chocolate over the edges of the cake and garnish with the remaining cream on top.
  10. Liter chocolate, peach flavored jelly and sprinkles garnish.

ffdesszzq

  1. After mixing the powdered ingredients, add cold unsalted butter and mix until the butter is mixed with the flour and becomes small.
  2. Put the egg and milk together, put it on a chopping board, flatten it, cut it in half, and press it on top of each other. Repeat 3-4 times.
  3. Wrap in cling wrap and rest in the refrigerator for about 30 minutes, then dip it in a mold, put it on the oven pan, grease it with milk, and bake it in an oven preheated to 200 degrees for 10 minutes or 180 degrees for 5 minutes.

ffdesszzq

  1. Add cold unsalted butter to the soft flour and use a scraper to mix the flour and butter until they are small and mix.
  2. Add sugar and salt to cold water, mix, put in (1), form a light mass, wrap in plastic wrap, and rest in the refrigerator for 1 hour.
  3. Add sugar to egg yolk and mix, add cornstarch and mix, then add hot cream, milk and vanilla bean paste and mix.
  4. Sift through a sieve and place in the refrigerator.
  5. Roll out the rested pie paper and repeat the fold 3 fold 3 times, wrap in cling wrap and rest in the refrigerator for 1 hour.
  6. Spread out the rested pie paper, cut it with a 10cm cutter, shape it in a muffin tin, pan it, and make a hole in the bottom with a fork.
  7. Fill the filling to 90% and bake in an oven preheated to 190 degrees for about 35 minutes.

ffdesszzq

  1. Soften unsalted butter, add sugar and salt in 3 portions, and whip well until white.
  2. Add vanilla extract to an egg that is not cold and loosen, then add little by little to the dough and mix.
  3. Sift the soft flour and baking powder and mix, then add milk and mix until smooth.
  4. Put the butter in a mold, clear the air bubbles, shape the top and pan it, put a thin line of unsalted butter in the middle, and bake it in an oven preheated to 165 degrees for 45 minutes (small mold) / 60 minutes (large mold).
  5. Remove from the mold, cool, wrap in plastic wrap, and mature in the refrigerator.

ffdesszzq

  1. Add lemon juice to warm milk and mix.
  2. Soften unsalted butter, add sugar and salt, mix, add eggs, mix, add vanilla extract, and mix.
  3. Sift the soft flour and cocoa powder, add the milk mixture, mix, add red food coloring, and mix to color.
  4. Add baking soda to lemon juice and mix, then add to the dough and mix.
  5. Put about 50% of the dough in the muffin mold, bake in an oven preheated to 160 degrees for 20 minutes and cool.
  6. Soften unsalted butter, add sugar powder, and whip enough for about 5 minutes until it becomes rich, then add cream cheese and mix to make cream.
  7. Finish with cream on top of the cooled cake.

ffdesszzq

  1. Put water and agar powder in a pot and boil over low heat for about 5 minutes until the agar powder is completely dissolved.
  2. Add sugar and bring to a boil, then add rose syrup and red food coloring and boil for about 10 minutes until sticky.
  3. Sift through a sieve, pour into a mold coated with cooking oil, and harden in the refrigerator for 2 hours.
  4. Cut with a heart cutter, sprinkle with sugar, and dry naturally in the shade for 2-7 days.

ffdesszzq

  1. Add sugar and vanilla extract to egg yolk and mix, then add meringue in 2 portions and mix.
  2. Sift the soft flour, mix, put in a piping bag, pan in an oven pan, sprinkle with sugar powder, bake in an oven preheated to 190 degrees for 8 minutes, and cool.
  3. Cut the cooled sheet according to the shape and place it in a mold to prepare it.
  4. Put gelatin in cold water and soak for 10 minutes.
  5. Add sugar to the mascarpone cheese and mix, then add plain yogurt and vanilla extract and mix.
  6. Squeeze out the water from the soaked gelatin and heat it in the microwave for about 10 seconds to melt it completely, then add it to the cheese batter and mix.
  7. Add 60% whipped cream and mix, pour a little in another bowl, add a little red food coloring, and mix to make a pink dough.
  8. Pour the pink dough into the mold, add strawberries, and harden in the refrigerator for 20 minutes.
  9. Pour the white dough, put strawberries, and harden in the refrigerator for about 30 minutes.
  10. Pour the liquid mixed with water, sugar, and gelatin on top of the hardened cheesecake and let it harden in the refrigerator for about 3 hours.

ffdesszzq

  1. Mix strawberry jam and warm milk, heat in the microwave for about 30 seconds, and then add soaked gelatin and mix.
  2. Pour (1) into a 12cm heart mold and harden in the refrigerator for 1 hour.
  3. Soften the cream cheese, add sugar, plain yogurt, vanilla extract, and lemon juice and mix. Melt the gelatin soaked in cold water in the microwave for about 10 seconds to melt it completely.
  4. Add 50% whipped cream, mix, put a little in a 15cm heart mold, flatten it, and harden in the refrigerator for about 30 minutes.
  5. Put the hardened (2) in the center of the mold, pour all the remaining cheesecake batter, and let it harden in the refrigerator for about 5 minutes.
  6. Put strawberries cut into 1/4 size on top and harden in the refrigerator for 2 hours.

ffdesszzq

  1. Mix egg yolk, sugar and vanilla extract.
  2. Mix the melted unsalted butter, milk and cocoa powder.
  3. When large bubbles appear while whipping the egg white, divide the sugar into 3 portions and whip to make a soft meringue. Add (1) and mix.
  4. Sift the soft flour and mix, add a little dough in (2), mix, add to the main dough, and mix.
  5. Pour into an 18cm mold, remove air bubbles, bake in an oven preheated to 170 degrees for 30 minutes, cool, cut off the top, cut into 2 pieces, and cut according to the size of the cup.
  6. Melt the dark chocolate and milk in the microwave for about 40 seconds, then pour it into the whipped cream 60% and mix little by little to make chocolate cream.
  7. Put the sheet in the cup, sprinkle with sugar syrup, squeeze the chocolate cream, and put the cut strawberries on top.
  8. Squeeze white whipped cream, place a chocolate sheet, sprinkle syrup, squeeze chocolate cream, and top with strawberries.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and cocoa powder and mix.
  3. Pour a little of the dough into a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into a 15cm mold, and bake in an oven preheated to 170 degrees for 40 minutes.
  4. Cut the top of the cooled sheet and cut it into 3 pieces.
  5. Chop 4 strawberries into small pieces and place them on a kitchen towel to remove moisture.
  6. Sift cocoa powder into 50% whipped cream and mix to make chocolate cream.
  7. Put a sheet in a 15cm mold, sprinkle sugar syrup, chocolate cream, strawberries, put the sheet, and sprinkle syrup.
  8. Put whipped white cream on top, put the sheet on top, sprinkle syrup on it, and let it harden in the refrigerator for about 30 minutes.
  9. Remove the mold, put it on a rotating plate, apply whipped chocolate whipped cream all over, and use a scraper to make a pattern on the side.
  10. Put the 1/4 cut strawberries on the top and sprinkle with ganache for decoration.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and cocoa powder and mix.
  3. Put a little of the dough in a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and bake in an oven preheated to 170 degrees for 40 minutes.
  4. Cool the cake sheet and cut off the top and bottom, then cut into 4 pieces and cut into squares.
  5. Add condensed milk to fresh cream and whip with a hand mixer to make cream.
  6. Apply cream on a sheet, put strawberries, apply cream, put another sheet on it, fill the side with cream to make it smooth, wrap it in plastic wrap and harden it in a cool room for 2 hours.

ffdesszzq

  1. Mix the eggs with sugar and salt, then add condensed milk and vanilla extract and mix.
  2. Sift the soft flour, almond powder, and baking powder and mix, then add the melted unsalted butter and mix.
  3. Cover with cling film and rest in the refrigerator for 1 hour.
  4. Grease the mold with butter, coat with soft flour, and shake off.
  5. Add dried strawberries to the rested dough, mix, put in a pastry bag, pan in a mold, bake in an oven preheated to 210 degrees for 6 minutes, then lower to 180 degrees and bake for 8 minutes.
  6. Melt the strawberry white chocolate in the microwave for about 30 seconds, add a little red food coloring, mix and color.
  7. After hardening in the freezer for 40 minutes, take it out of the mold.

ffdesszzq

puff pastry

  1. Add sugar and salt to cold water and mix to dissolve.
  2. Add cold butter to the flour, mix by hand, add cold water, and knead to make a lump.
  3. Wrap in plastic wrap and harden in the refrigerator for about an hour.

Custard Cream

  1. Add sugar to egg yolk and mix.
  2. Add cornstarch and vanilla bean paste and mix.
  3. Add some milk and mix, then add the rest of the milk and mix.
    (If you divide the milk and mix it, it mixes more evenly)
  4. Boil over low heat until thick and large bubbles form.
  5. Remove from heat, add butter, mix, and place in a bowl.
  6. Place a plastic wrap on the top to prevent air from entering and cool in the refrigerator.
  7. Coat the puff pastry with strong flour and spread it wide.
  8. Spread soft butter at room temperature evenly and apply it and fold in 3 sections.
  9. Spread out the dough, fold it in 3 sections twice more, wrap it in plastic wrap, and harden it in the refrigerator for about an hour.
  10. Roll out the dough and cut it into 8 pieces.
  11. Make a square cut on the top, brush egg wash (egg + milk 1:1), and bake in a 190-degree oven for 22 minutes.
  12. Remove the tops of the strawberries and cut them lengthwise into 5-6 pieces.
  13. Cut the top of the pie into squares and press firmly.

cream

  1. Add sugar to fresh cream and whip hard.
  2. Whip the custard cream to make it soft, add it to the whipped cream and mix.
  3. Press the top of the pie once more and fill it with cream.
  4. Top with strawberries and sprinkle sugar powder.

ffdesszzq

  1. Soften unsalted butter, add sugar and mix.
  2. Add egg yolk and vanilla extract and mix.
  3. Sift the soft flour, baking powder and green tea powder and mix.
  4. Divide the meringue into 2 batches and mix.
  5. Put the dough in a buttered mold and flatten it. Bake it in an oven preheated to 180 degrees for 30~35 minutes. After cooling, cut off the top.
  6. Prepare strawberries by dividing them into two types: whole strawberries with stems cut off and strawberries cut into quarters.
  7. Put a little of the whipped cream in another place, put the strawberries into quarters in a large bowl, mix, and then fill the hole in the middle of the cake.
  8. Spread the cream flatly on the top and pour the thinly whipped cream over the top edge.
  9. Top with whole strawberries and sprinkle with sugar powder and green tea powder to finish.

ffdesszzq

  1. Add baking powder, sugar, and salt to flour and mix.
  2. Add cold butter and mix by crushing with your hands.
  3. Add the cold milk and knead into a lump.
  4. Place on parchment paper, cover with parchment paper and spread wide.
  5. Add sugar to softened butter at room temperature, mix, and spread evenly over the dough.
    (Reserve some of the butter and sugar mixtures – to spread on the top of the scones)
  6. Roll it up, press the top lightly, and let it rest in the refrigerator for about 2 hours.
  7. Take out the dough and spread the butter and sugar mixture on top.
  8. Cut into triangular shapes with a knife, place on an oven pan, and freeze in the freezer for about 20 minutes.
    (To prevent it from spreading too much)
  9. Bake in a 190-degree oven for about 20 minutes. (Preheat 210 degrees)

ffdesszzq

  1. Soften the butter, add sugar powder and salt, mix, then add egg yolk and vanilla extract and mix.
  2. Sift wheat flour, almond flour, and cornstarch, mix until combined, wrap in plastic wrap, and rest in the refrigerator for 1 hour.
  3. Cut the pineapple into small pieces, put it in a pot with sugar and salt, boil it, add honey, boil it without water, and then cool it.
  4. Divide the dough by 25g, put it in a mold, put the pineapple in the middle, cover the top with the dough, and bake in an oven preheated to 170 degrees for 15 minutes.
  5. Remove the cookies from the mold, place them on the oven pan, bake in the oven at 180 degrees for 10 minutes, and cool.

ffdesszzq

  1. After softening the butter, add cream cheese and mix.
  2. Add sugar and salt and mix, then add 1/2 of the egg and mix.
  3. Add the remaining eggs, vanilla extract and coffee essence and mix.
  4. Sift wheat flour, cocoa powder, and baking powder and mix.
  5. Pan in an oven pan, bake in an oven preheated to 180 degrees for 40 minutes and cool.
  6. Mix whipped cream and cold cream cheese and place in a piping bag.
  7. Cut off the top of the cooled cake and apply a thin layer of cream.
  8. Make a pattern, squeeze the cream, and sprinkle with cocoa powder.

ffdesszzq

  1. Soften unsalted butter, add brown sugar and mix, then add eggs and mix.
  2. Add the chopped cheddar and cream cheese and mix, then sift the wheat flour, baking powder, baking soda and salt and mix.
  3. Cover with cling film and rest in the refrigerator for 1 hour.
  4. Put a little dough into the mold, put mozzarella cheese in the middle, cover it with dough, sprinkle with cheddar cheese and parsley, and bake in an oven preheated to 190 degrees for 11 minutes.

ffdesszzq

  1. Put drinking water and agar powder in a pot and boil for 4~5 minutes until the agar powder is dissolved, then add sugar and boil for 4~5 minutes over medium heat.
  2. Pour through a sieve into a mold coated with cooking oil and harden in the refrigerator for 1 to 2 hours. In the same way, make a pink layer and pour it over the blue layer through a sieve and harden in the refrigerator for 2 hours.
  3. Take it out of the mold, put it in a circular mold, and dry it naturally in the shade for 4-6 days.

ffdesszzq

  1. Mix egg yolk, sugar, salt and vanilla extract, then add milk and vegetable oil and mix.
  2. Sift the soft flour, cocoa powder, baking powder, and baking soda and mix, then add the meringue in 2 batches and mix.
  3. Pour into the mold, remove air bubbles, bake in an oven preheated to 170 degrees for 40 minutes, turn over, cool completely, and separate from the mold.
  4. Make a groove on the top of the cake with chopsticks, fill with whipped cream, and decorate with chocolate whipped cream.

ffdesszzq

  1. Chop the onion and add it to the drained canned corn.
  2. Add the mozzarella cheese, sugar, mayonnaise, and dried parsley and mix well.
  3. Cut the bread in half and flatten it with a rolling pin.
  4. Top with the corn cheese mayo and roll up, overlapping and tucking the last portion under.
  5. Place in a muffin tin and bake at 190 degrees for about 15 minutes.

ffdesszzq

  1. Put mango and sugar in a pot and bring to a boil while stirring, then add lemon juice and boil a little more. After cooling, grind finely in a blender to make mango puree.
  2. Melt the dark chocolate and whipped cream in the microwave for about 20 seconds. Put it in the whipped cream about 50%, mix, pour into a 12cm mold, and harden in the refrigerator for about 30 minutes.
  3. Add gelatin soaked in cold water for 10 minutes to warm mango puree, mix, add to 50% whipped cream, mix, pour over the hardened chocolate mousse, and harden in the refrigerator for 1 hour.
  4. Mix the crushed lotus and melted unsalted butter, put it in a 15cm mold, press it firmly, and put it in the refrigerator.
  5. Soften the cream cheese, add sugar powder, plain yogurt, and vanilla extract and mix, then add mango puree and mix.
  6. Add melted gelatin and mix, then add 50% whipped cream and mix.
  7. Put a small amount of cheesecake dough in a 15cm mold, flatten it, and let it harden in the refrigerator for about 30 minutes. Then, place the hardened chocolate and mango mousse in a 12cm mold on top of the hardened mousse and remove the mold.
  8. Pour the cheesecake batter and flatten it, then harden it in the refrigerator for 1 hour.
  9. Mix warm mango puree and warm water, then add soaked gelatin and mix. Add mango flesh and mix.
  10. Place a 12cm mold on the hardened cheesecake, put (9) inside the mold, harden in the refrigerator for 30 minutes, remove the 12cm mold, put cheesecake dough on the side, and harden in the refrigerator for about 1 hour.

ffdesszzq

  1. Grease a pot with butter and attach parchment paper cut to the size of the pot.
  2. Mix vegetable oil, milk, vanilla extract and salt.
  3. When large bubbles appear while whipping the egg white, divide the sugar into 3 portions and whip to make a hard and shiny meringue.
  4. Add egg yolk and mix, then sift the wheat flour and mix. Add a little dough in (2) and mix.
  5. Put the mixed dough into the main dough, mix it, pour it into the mold, and clear the air bubbles.
  6. Put the pot on the lowest heat, cover the lid, and cook for about 50 to 60 minutes.
  7. Turn it upside down on a plate, put parchment paper on the pan, turn the dough inside out, and bake it for about 10 minutes on low heat until it is roasted.

ffdesszzq

  1. Lightly whip the room temperature softened butter, add the sugar and whip.
  2. Beat in the eggs in 2 batches, then beat in the vanilla extract.
  3. Add the dry ingredients and almond flour and mix with a spatula to form a ball.
  4. Measure out about 142 grams of dough and knead in the cocoa powder and a splash of hot milk.
  5. Wrap in cling film and chill in the refrigerator for about an hour.
  6. Starting with the lightest color, roll out to 3mm thick and stack on top of each other.
  7. Chill in the refrigerator for about 30 minutes and draw lines 3cm X 1.5cm on the top.
  8. Use a scraper to make the lines sharper and chill in the refrigerator for 30 minutes.
  9. Trim off the edges, cut with a knife, transfer to an oven pan and bake in a 170 degree oven for about 18 minutes.
  10. Brush the tops of the cookies with dark chocolate for coating.

ffdesszzq

making chocolate cake

  1. Whip and mix room temperature butter and cream cheese (room temperature), add sugar, and whip.
  2. Add eggs one at a time and whip, then add vanilla extract when adding the last egg.
  3. Add milk (about 40 degrees) and mix, then add flour, cocoa powder, and baking powder and whip at low speed.
  4. Put the dough in an oven container and bake in a 170-degree oven for about 40 minutes and cool it down.
  5. Crush the cake with your hands, add cream cheese, and knead to make a loaf.
  6. Prepare the almonds by finely chopping them.
  7. Take a small piece of cake, put almonds in it, make it round, and cover it with crushed almonds.
  8. Harden in the freezer for about 30 minutes.
  9. Melt the milk chocolate for coating, add vegetable oil (without flavor), and mix evenly.
    (Chocolate should be thin for a thin coating)
  10. Use a fork to smear the chocolate, shake it well, and place it on parchment paper to harden.
    (Frozen, refrigerated available)

ffdesszzq

  1. Slice the mini apples and bake in an oven at 100 degrees for 60 minutes to dry.
  2. Cut the peeled apples into small pieces, add sugar, cinnamon powder, and lemon juice, boil them, and then cool them.
  3. Put almond powder, soft flour, and sugar in a bowl and mix, then add unsalted butter and mix by hand until it becomes soboro. Put it in the refrigerator.
  4. Add melted unsalted butter to the crushed Daije cookies, mix, press firmly on the bottom of the mold, and place in the refrigerator.
  5. Soften the cream cheese, add plain yogurt and lemon juice, mix, add sugar powder and mix, then add the egg and mix.
  6. Add cornstarch and mix, add whipped cream and mix.
  7. Put the stewed apples on the crust, and then put the cheesecake batter through a sieve and put the soboro.
  8. Bake in an oven preheated to 160 degrees for 30 minutes, at 120 degrees for 30 minutes, and at 190 degrees for 5 minutes, then cool at room temperature and then cool in the refrigerator.
  9. Decorate with dried apples.

ffdesszzq

  1. Put small chopped apples, sugar, and cornstarch in a pot and boil while stirring until the moisture disappears and becomes viscous, then add lemon juice and simmer a little more.
  2. Using a 3.5cm round mold, put the boiled apples, shape them, and freeze them in the freezer.
  3. Sift almond powder, sugar powder, and cocoa powder. (Please throw away the remaining coarse almond powder to make a smooth coke~)
  4. While whipping the egg whites, when large bubbles appear, divide the sugar and whip it to make a hard meringue.
  5. Sift the powder one more time, mix, and make macaronage. When it comes to the point where it falls off heavy, put it in a piping bag.
  6. Pan in an oven pan, flatten, and dry at room temperature until a film is formed without sticking to the surface, and then bake in an oven preheated to 160 degrees for 6 minutes and in an oven to 140 degrees for 10 minutes.
  7. Loosen unsalted butter sufficiently, add sugar powder and whip it abundantly, then add cream cheese and vanilla bean paste and whip until white to make cream.
  8. Squeeze a little cream on the coke, put the frozen apple on top, squeeze the cream and put the other coke on top, then sand it and let it mature in the refrigerator.

ffdesszzq

  1. Mix wheat flour, almond powder, cocoa powder, and a little salt, then add cold unsalted butter and mix until the butter is mixed with the powder and becomes small.
  2. Add egg yolks and mix until they come together, spread out and rest in the refrigerator for 30 minutes.
  3. Place a bowl of cream cheese in a pot of hot water, add sugar, salt, unsalted butter, fresh cream, and milk and mix.
  4. Add dark chocolate and mix, remove from the pot, and mix with cornstarch, cocoa powder, lemon juice and eggs.
  5. Put it in a pot and boil it while stirring until it thickens, then put it in a piping bag and cool it.
  6. Cut the tart sheet into a mold, put it in a muffin mold, shape it, and bake it in an oven preheated to 170 degrees for 12 minutes.
  7. Fill the baked tart sheet with filling, apply a mixture of egg yolk and milk, and bake in an oven preheated to 200 degrees for 10 minutes.
  8. Squeeze the meringue on the tart and heat it with a torch.

ffdesszzq

  1. Mash the boiled potatoes finely, add sugar, salt, butter, pepper, and fresh cream and mix evenly.
  2. Place in a piping bag fitted with a star tip and squeeze into a ring on an oven pan.
  3. Bake in a 190 degree oven for about 25 minutes.
  4. Add parmesan cheese powder, fine red pepper powder, and parsley, mix and sprinkle over potatoes.

ffdesszzq

  1. Soften butter, add sugar and mix, then add egg yolk and vanilla extract and mix.
  2. Sift the soft flour, cocoa powder, and baking powder and mix.
  3. Divide the meringue and mix.
  4. Put a little dough in the mold, put the sliced banana on top, put the remaining dough on the banana, flatten it, bake in a 180 degree preheated oven for 30 minutes, and cool.
  5. Fill the top and center grooves with ganache and decorate with whipped cream.

ffdesszzq

  1. Mix cream cheese and sugar, then add cornstarch and mix.
  2. Divide the eggs into 2 and mix, add vanilla extract and lemon juice, mix, then add fresh cream and mix.
  3. Pour into a mold, bake in an oven preheated to 220 degrees for 30 minutes, cool at room temperature, and then cool in the refrigerator for about 1 hour.

ffdesszzq

  1. Sift soft flour and almond powder, add salt, mix, add cold unsalted butter, mix with flour until the butter becomes small, then add cold water and mix to form a lump.
  2. Roll out and rest in the refrigerator for about 30 minutes.
  3. Put the dough in a 12cm mold, shape it, cut the edges, and use a fork to make a hole in the bottom.
  4. Mix blueberries, sugar, cornstarch, and lemon juice in a mold, bake in an oven preheated to 190 degrees for 40 minutes, cool slightly at room temperature, and then place in the refrigerator to cool.
  5. Soften cream cheese, add plain yogurt, lemon juice, and blueberry puree, mix, add whipped cream, mix, add melted gelatin and mix.
  6. Pour into a mold and harden in the refrigerator for 1-2 hours, then squeeze the meringue and burn it with a torch.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and mix.
  3. Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and clear the air bubbles.
  4. Bake for 35 minutes in an oven preheated to 170 degrees for 20 minutes, cool, cut off the top and cut into 3 pieces.
  5. Lay 3 sheets on top of each other and cut the sheets according to Chimi’s face.
  6. Put the mango and sugar in a pot and bring to a boil while stirring, then add lemon juice and mix to finish.
  7. Sift the mango puree through a sieve and cool in the refrigerator.
  8. Soften unsalted butter, add sugar powder, mix, add fresh cream and vanilla extract, and whip well for at least 5 minutes until thickened.
  9. Put the cream in two bowls, add mango puree and a little yellow and orange food coloring to the remaining cream and mix.
  10. Sift black cocoa powder into the cream and mix.
  11. Put 1 sheet on the wheel, apply white cream, put the cut mango, apply white cream, and put the other sheet on top.
  12. Apply mango cream and place the last sheet, then apply mango cream smoothly on the top and sides.
  13. Squeeze the face line with black cream, squeeze the white cream and yellow cream in the remaining space, and finish with the expression drawn with chocolate.

ffdesszzq

  1. Put sugar and water in a pot and boil over medium-low heat until brown.
  2. Add hot water and quickly cover the pot.
  3. Pour the caramel into a bowl, spread it flat, and let it sit at room temperature for a while.
  4. Put milk and fresh cream in a pot and boil over low heat until the edges slightly boil.
  5. Add sugar and vanilla extract to eggs and mix evenly.
  6. Pour boiled milk and whipped cream into the egg mixture and mix evenly.
  7. Strain through a fine sieve into a bowl, place on an oven pan, and cover with cooking foil.
  8. Pour hot water and bake in an oven at 150 degrees for 45 to 50 minutes.
  9. Cool at room temperature and set overnight in the refrigerator.

ffdesszzq

  1. Put sugar and water in a pot and boil until light brown, then pour into a cup to harden.
  2. Mix the egg with condensed milk and vanilla extract, pour hot milk and fresh cream, mix, and sift through a sieve.
  3. Pour (2) over the hardened caramel, cover with foil, and place on an oven pan filled with hot water and bake in an oven preheated to 150 degrees for 40 to 45 minutes.
  4. Cool at room temperature, cool in the refrigerator, and remove from the mold.

ffdesszzq

  1. Mix egg yolk, sugar, and vanilla extract, then add vegetable oil and mix.
  2. Add milk and mix, then sift the soft flour, baking powder, and cocoa powder and mix.
  3. Divide the meringue into 3 batches, mix, and pour into the mold.
  4. Add sugar to cream cheese, whip it gently, add egg and mix, then add vanilla extract and cornstarch and mix.
  5. Squeeze the cream cheese dough in a grid over the chocolate dough and bake in an oven preheated to 170 degrees for about 30 minutes.

ffdesszzq

  1. Mix wheat flour, sugar powder, almond powder, and salt in a bowl, add cold unsalted butter, cut with a scraper, and mix until the butter becomes small.
  2. Put the eggs into a lump, spread it out on parchment paper, and let it rest in the refrigerator for 1 hour.
  3. Put the rested dough on the mold, shape it, make a hole in the bottom with a fork, and bake in an oven preheated to 180 degrees for 15 minutes.
  4. Soften the cream cheese, add sugar and mix, then add plain yogurt and mix.
  5. Add egg yolk, lemon juice, and vanilla extract and mix. Sift the soft flour and mix. Add the melted unsalted butter and mix.
  6. When large bubbles appear while whipping the egg white, divide the sugar into 2 portions and whip to make a meringue with soft horns.
  7. Divide the meringue into the dough in 2 batches, mix, pour the dough over the tart, flatten it, and bake in an oven preheated to 170 degrees for about 35 minutes.
  8. Cool at room temperature, cool in the refrigerator, apply apricot jam, and decorate with whipped cream, blueberries, and grapes.

ffdesszzq

  1. Add egg yolk, sugar, vanilla extract, and red rice flour and mix. In a bowl with milk, add vegetable oil, salt, and cherry blossom syrup and mix.
  2. Add the milk mixture to the egg yolk mixture and mix. Sift the soft flour, baking powder, and baking soda and mix.
  3. Divide the meringue into 3 batches and mix.
  4. Sprinkle water on the chiffon mold, pour the dough, clear air bubbles, bake in an oven preheated to 170 degrees for 25 minutes, turn over and cool completely.
  5. Remove the cake from the mold, cut off the top, and divide into two.
  6. Spread whipped pink whipped cream on the cake, put strawberries on top, and apply cream.
  7. Put another cake, apply cream on the top and sides, and make a pattern on the side.
  8. Flatten the top, squeeze the cream, and put the cherry blossoms on top.

ffdesszzq

  1. Mix egg yolk, sugar, and vanilla extract, then add milk and vegetable oil and mix.
  2. Add soft flour and baking powder and mix. Divide the meringue into 2 batches and mix.
  3. Put the dough in the pan, flatten it, remove air bubbles, and bake in an oven preheated to 180 degrees for 13 minutes. Bake one more time to make a total of 2 sheets.
  4. Cut off the edge of the cooled sheet and cut into thirds.
  5. Pour the melted white chocolate little by little into the 50% whipped cream and mix, then add the chopped cherries and mix to make the cream.
  6. After connecting two sheets, apply the cream evenly, and then roll it up to shape it from the end and repeat it, then smooth out the cream on the side.
  7. Wrap in cling wrap and harden in the refrigerator for 1 hour, then apply whipped pink whipped cream all over.
  8. Make a pattern on the side and smooth the top, then decorate with decorative cream and cherry.

ffdesszzq

  1. When large bubbles appear while whipping the egg white, divide the sugar powder into 3 or 4 times and whip, then add vanilla extract and whip to make a meringue.
  2. Sift almond flour and cornstarch, mix, pan in an oven pan, bake in an oven preheated to 160 degrees for 25 minutes, and cool.
  3. Remove parchment paper and apply melted chocolate.
  4. Apply whipped cream, put a banana on the end, and apply cream on the banana.
  5. Do not roll and wrap the sides well to shape.
  6. Sprinkle chocolate and powdered sugar on top to decorate.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and cocoa powder and mix.
  3. Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and clear the air bubbles.
  4. Bake in an oven at 170 degrees (preheated for 20 minutes at 180 degrees) for about 35 minutes and then cool.
  5. Add sugar to egg yolk and mix, add cornstarch and mix, then add hot milk and vanilla extract and mix.
  6. Put it on low heat and stir until thickened, then add dark chocolate, mix, transfer to another bowl, cover with cling film and cool.
  7. Mix glutinous rice flour, cocoa powder, sugar and salt, add hot water, mix so that the powder does not clump together, cover and microwave for 1 minute and 30 seconds.
  8. Mix once more with a spatula, microwave for 1 minute and 30 seconds, mix until sticky and cool.
  9. Take a small piece of dough, spread it thinly, put it in a mold, squeeze the cooled custard cream, and place the sheet cut into a circle.
  10. Wrap the dough, cut out the lumps, and make sure that there are no gaps to form it and harden it in the refrigerator.
  11. Sift the remaining cake sheet into powder, apply condensed milk on the top of the glutinous rice cake, and then coat the cake sheet powder.

ffdesszzq

  1. Put butter, milk, water and salt in a saucepan and heat until the butter is completely melted, then remove from the heat.
  2. Sift the soft flour and cocoa powder, mix, put on low heat and heat for about 1 minute until a film forms on the bottom.
  3. Transfer to another bowl, cool slightly, then add eggs and mix.
  4. Fill the cube mold about 1/3 with the dough, cover with a lid, bake in an oven preheated to 200 degrees for 50 to 55 minutes, and cool.
  5. Make a hole in the bottom of the shoe and fill with whipped cream and chocolate whipped cream.

ffdesszzq

  1. Grease the mold with cooking oil and coat it with starch.
  2. Put gelatin in cold water and soak it.
  3. Put sugar, water, and starch syrup in a pot and boil it over low heat to 115~118 degrees, then pour it into a bowl.
  4. Squeeze the water of the gelatin into (3), add vanilla extract, and mix gently to dissolve the gelatin.
  5. Whip for about 4 minutes until the volume increases and the viscosity becomes firm.
  6. Add melted chocolate, mix lightly, pour into mold, sprinkle with chocolate chips, and harden at room temperature for 2 hours.
  7. Sprinkle starch on the hardened marshmallows, take them out of the mold, and cut them with a knife greased with cooking oil.

ffdesszzq

  1. Mix the crushed Daize cookie and cocoa powder, add melted unsalted butter, mix, press firmly on the bottom of the mold, and place in the refrigerator.
  2. Mix egg yolk, sugar, and salt, then add drained ricotta cheese and mix.
  3. Add melted chocolate and mix, then add cornstarch and mix. Divide the meringue into 3 portions and mix.
  4. Add chocolate chips, mix, put in a mold, flatten, bake in an oven at 160°C for 30 minutes and at 110°C for 40 minutes, then cool in the oven for 1 hour.
  5. Remove the mold after cooling in the refrigerator.

ffdesszzq

  1. Add lemon juice to warm milk and leave at room temperature for 10 minutes to make buttermilk.
  2. Soften the butter, add sugar and mix, then add the egg and vanilla extract and mix.
  3. Sift in soft flour, red rice flour, cocoa powder, and salt and mix, then add buttermilk little by little and mix.
  4. Add baking soda to lemon juice and mix, then add to the dough and mix.
  5. Apply butter and pour the dough into a mold with parchment paper. Bake it in an oven preheated to 170 degrees for 40 minutes. After cooling, cut off the top and cut into 2 pieces. (Bake one more time to make a total of 4 sheets.)
  6. Add cold cream cheese to whipped cream with sugar and mix to make cream.
  7. Place the sheet on the wheel, sprinkle with sugar syrup, and apply cream. Repeat 3 times.
  8. Apply a thin layer of cream on the top and sides and harden in the refrigerator for about 30 minutes.
  9. Apply the cream smoothly all over.
  10. Filter the cut and remaining sheets through a sieve to make a powder and attach it to the bottom of the cake.
  11. Pour the ganache over the cake and garnish with cream, gingerbread cookies and rosemary.

ffdesszzq

  1. When large bubbles appear while whipping the egg white, add sugar in 2~3 times and whip, then add vanilla extract and food coloring and whip to make a meringue.
  2. Squeeze in a tree shape on an oven pan, sprinkle with sprinkles, and bake in an oven preheated to 100 degrees for 90 minutes.
  3. Squeeze the ganache on the back of the cookie, place the stick in the middle, cover it with the ganache, and put another cookie to harden.

ffdesszzq

  1. Beat the eggs, add sugar and salt, mix, then sift the soft flour and mix.
  2. Divide the milk into 2 and mix, then add melted butter and mix.
  3. Sift through a sieve, divide it into two (2:1 ratio), mix coffee essence in many places and melted chocolate in other places, and let it mature at room temperature for 30 minutes.
  4. Pour the dough into a pan heated over low heat and spread it thinly. When bubbles rise, turn over and bake a little more, then remove from the pan to cool.
  5. Place the chocolate crepe on a rotating plate and apply a thin layer of chocolate cream. Repeat to stack the chocolate first, then apply the coffee crepe and coffee cream and repeat.

ffdesszzq

  1. Grease the mold with butter and naturally put parchment paper on it.
  2. Melt unsalted butter, milk and condensed milk in the microwave for about 30 seconds.
  3. When large bubbles appear while whipping the egg white, divide the sugar into 3 portions and whip to make a meringue with horns. Add egg yolk and vanilla extract and whip.
  4. Sift the wheat flour and mix, add a little dough to the melted unsalted butter mixture, mix, then add to the main dough and mix.
  5. Pour it into the mold and tap the bottom to remove air bubbles, bake in an oven at 160 degrees (preheated for 20 minutes at 170 degrees) for 30 minutes and cool.
  6. Add condensed milk and fill the middle of the cake with whipped cream.

ffdesszzq

  1. Put the cream cheese in a pot of hot water and melt it gently.
  2. After mixing egg yolk and egg, add condensed milk and mix.
  3. Sift the wheat flour into the heated vegetable oil and mix.
  4. Add the egg yolk mixture to the cream cheese and mix, then add the vegetable oil and wheat flour mixture and mix.
  5. Divide the meringue and mix, add vanilla extract, mix, pour into a mold, place on a pan of hot water, and bake in an oven preheated to 150 degrees for 30 minutes and at 110 degrees for 80 to 90 minutes.
  6. After baking, insert chopsticks into the oven door and leave it for about 10 minutes.

ffdesszzq

  1. Heat the cream cheese and milk in the microwave for about 20 seconds to combine.
  2. Whisk the egg yolks with the vanilla extract until stiff peaks form.
  3. Add 1 and mix in the vegetable oil.
  4. Sift in the flour and stir to combine.
  5. Beat the egg whites with the lemon juice and add the sugar in 3 parts to make a meringue.
  6. Fold in 1/3 of the meringue.
  7. Add all of the meringue to the bowl and mix evenly.
  8. Pour the batter into the chiffon mold.
  9. sprinkle with grana padano cheese.
  10. Bake in a 170-degree oven for about 35 minutes.
  11. Turn the mold upside down and let it cool.

ffdesszzq

  1. Mix warm milk and cream cheese.
  2. Add sugar and salt to egg yolk and mix, then add (1) and mix.
  3. Add vegetable oil and vanilla extract and mix. Sift the powders and mix.
  4. Divide the meringue into 3 batches, mix, pour into the mold, remove air bubbles with chopsticks, and bake in an oven preheated to 150 degrees for 15 minutes, then lowered to 140 degrees and bake for 25 minutes.
  5. Turn over the mold, cool it completely, remove it from the mold, and cut off the bottom.
  6. Use chopsticks to make a hole in the top of the cake.
  7. Unpack the cold cream cheese, add sugar, and add the cheese to the 60% whipped cream and mix to make the cream.
  8. Fill the hole with cream and squeeze the remaining cream on top to finish.

ffdesszzq

  1. Put cream cheese on parchment paper, roll it up and freeze it in the freezer.
  2. Sift cocoa powder into glutinous rice flour, add sugar and salt, mix, then add hot water and mix.
  3. Cover with cling film and heat in the microwave for about 1 minute and 30 seconds, mix with a spatula, cover again, and heat in the microwave for 1 minute and 30 seconds, knead until soft and cool.
  4. Sprinkle cornstarch on top of the cooled glutinous rice cake and spread it out, cut off the edges, put frozen cream cheese on top, roll it up, wrap it in parchment paper, and put it in the freezer.
  5. Add vegetable oil to milk and mix, add vanilla extract and mix, then sieve soft flour and cocoa powder and mix.
  6. When large bubbles appear while whipping the egg whites, divide the sugar into 2-3 batches and whip to make a meringue with horns.
  7. Divide the meringue into the dough in 3 batches, mix, put in a 22.5cm square mold, flatten it, remove air bubbles, bake in an oven preheated to 170 degrees for 15 minutes, and cool.
  8. Microwave the dark chocolate and whipped cream for about 20 seconds, mix, cool slightly, and apply on the cooled sheet.
  9. Put the frozen glutinous rice cake on top, roll it up and wrap it in parchment paper, and then harden it in the refrigerator for about 1 hour.

ffdesszzq

  1. Soften the butter, add sugar, and mix. Sift the soft flour and mix.
  2. Roll flat and place in the refrigerator.
  3. Put butter, water, milk, and salt in a saucepan and remove from heat when the edges start to boil.
  4. Add the soft flour and mix, then divide the eggs into 3 batches and mix.
  5. Knead the dough in an oven pan, cut the cookie dough stored in the refrigerator into a circular mold, put it on the puff pastry, bake in an oven preheated to 190 degrees for 13 to 15 minutes, then lower to 160 degrees and bake for 15 to 17 minutes.
  6. Unpack the cold cream cheese, add vanilla bean paste, and mix, then add 50-60 whipped cream and mix to make the cream.
  7. Make a hole in the bottom of the choux and fill it with cream.

ffdesszzq

  1. Mix egg yolk and sugar, add cornstarch, mix, add vanilla bean paste, mix, pour in hot milk little by little, and mix.
  2. Put on low heat, stir and heat until thickened, then transfer to another bowl, cover, and cool.
  3. Put unsalted butter, water, milk, and salt in a pot and boil it until the butter is melted. Remove from the heat and sift the soft flour and mix.
  4. Put on low heat and heat until the dough is shiny and a film forms on the bottom of the pot for about 1 minute. Remove from heat, divide the eggs and mix.
  5. Squeeze the dough in an oven pan, sprinkle with water, bake in an oven preheated to 180 degrees for 20~22 minutes, and cool.
  6. Make a hole in the bottom of the choux and fill it with cooled custard cream, then pour melted chocolate on the top, sprinkle with sprinkles, and harden in the refrigerator.

ffdesszzq

  1. Add sugar to egg yolk and mix, then add cornstarch and mix, pour in hot milk little by little to mix, add vanilla extract and mix.
  2. Transfer to a pot, stir over low heat, and boil until thickened, then cool at room temperature and cool in the refrigerator.
  3. Put unsalted butter, salt, milk, and water in a pot and boil it until the butter is melted. Remove from the heat and sieve the soft flour and mix.
  4. Put the pot on low heat and fry over low heat until the dough is shiny and a thin film forms on the bottom of the pot.
  5. Transfer to another bowl, cool slightly, and add eggs in 3 batches and mix.
  6. Pan the dough in a mold, bake in an oven preheated to 190 degrees for 25 minutes, and cool.
  7. Whip the unsalted butter softly, add sugar, and mix, then add the cooled custard cream and mix, then add the 50% whipped cream and mix to make the cream.
  8. Lay 1 choux on an 18cm mold, add cream, flatten it, put another choux on it, and harden it in the refrigerator for 3 hours.

ffdesszzq

  1. Soften the butter, add sugar, mix, add soft flour, mix, and then flatten and place in the refrigerator.
  2. Mix egg yolk and sugar, add cornstarch, and mix, then pour in hot milk little by little and mix.
  3. Add vanilla bean paste, mix, put on low heat, stir until thickened, put in a piping bag, and cool in the refrigerator.
  4. Put butter, water, milk, and salt in a saucepan and remove from heat when the edges start to boil.
  5. Sift the soft flour and mix, then add the eggs in 3 batches and mix.
  6. Knead the dough in an oven pan, cut the cookie dough stored in the refrigerator into a circular mold, put it on the choux dough, bake in an oven preheated to 190 degrees for 15 minutes, then lower to 160 degrees and bake for 10 minutes.
  7. Cut the top of the choux and fill the inside with custard cream.
  8. Coat the cut choux with oligosaccharide, sprinkle with sugar, and then caramelize with a torch and place on top of the custard cream.

ffdesszzq

  1. Beat the eggs gently, then add sugar, vanilla extract, and honey and mix.
  2. Sift the soft flour, almond powder, and baking powder and mix.
  3. Add melted butter little by little and mix, add lemon juice, mix, cover, and ferment in the refrigerator for at least 1 hour.
  4. Add vanilla bean paste to hot milk and whipped cream and mix. Add yolk, sugar, and cornstarch to a pot and mix.
  5. Pour whipped cream + milk little by little in a pot, mix, heat over low heat until thickened, transfer to another bowl, cover and cool.
  6. Pan the dough about 50% in the pan, put the cream on it, cover it with the dough, bake it in an oven preheated to 170 degrees for 13~15 minutes, and cool it.
  7. Dip the oligosaccharide on the Madeleine, sprinkle with sugar, and then burn with a torch.

ffdesszzq

  1. Mix almond flour, soft flour, and sugar, add unsalted butter, and mix with your hands until the butter is mixed with the powder to form small grains. Put it in the refrigerator.
  2. Soften unsalted butter, add sugar and salt, and mix well until a light color is obtained.
  3. Add cream cheese and mix, mix egg and vanilla extract little by little and mix.
  4. Sift the soft flour, cocoa powder, and baking powder and mix them. Put them in a buttered mold and flatten them.
  5. Add chocolate chips to the crumble, mix, place on the cake batter, bake in an oven preheated to 175 degrees for 45 minutes, and cool.

ffdesszzq

  1. Add sugar to egg yolk and mix, add cornstarch and mix, then add hot milk and mix.
  2. Add vanilla bean paste, mix, transfer to a pot, stir over low heat, heat until thickened, and cool.
  3. Put cold unsalted butter, sugar, soft flour, and almond powder in a bowl and mix by hand until it becomes soboro, then put it in the refrigerator.
  4. Put unsalted butter, water, milk and salt in a pot and boil it until the butter is melted. Remove from the heat and sift the soft flour and mix.
  5. Put it on low heat and heat it until the dough becomes shiny and a film forms on the bottom of the pot for about 1 minute. Remove from the heat, divide the eggs and mix.
  6. Squeeze the dough in an oven pan, sprinkle with water, put the crumble in the refrigerator, and bake in an oven preheated to 200 degrees for 12 minutes, then lower the temperature to 170 degrees and bake for another 15 minutes.
  7. Sift the cooled custard cream through a sieve, add it to the whipped cream that has been diluted by 50%, and mix to make the cream and put it in a piping bag.
  8. Fill the cooled choux with cream.

ffdesszzq

Making crumble

  1. Mix almond flour and wheat flour, add sugar, and mix evenly.
  2. Add cold butter and mash and mix to make it like small beans and rice.
  3. Put about 2/3 of the crumble in the mold and press it together.
    (Leave the remaining crumble at room temperature)

Making yogurt soufflé dough

  1. Add vegetable oil and salt to egg yolk and mix.
  2. Add yogurt (use Greek yogurt) and vanilla extract and mix.
  3. Sift flour and cornstarch and mix evenly.
  4. Whip egg whites with lemon juice and add sugar in 3 portions to make a soft meringue.
  5. Add about 1/3 of the meringue to the egg yolk mixture and mix.
  6. Add all the egg yolk mixture to the meringue bowl and mix evenly.
    (Mix slowly and gently so that the meringue does not burn too much)
  7. Pour the soufflé batter into the mold, flatten it, and sprinkle the crumble on top.
  8. Pour hot water on the outside of the mold and bake in a 150-degree oven for 60 minutes.
    (If you bake it with the steam method, the cake will be baked more moistly)

ffdesszzq

  1. cut off both ends of the cucumber, cut it in half lengthwise, and scoop out the core.
  2. Mix together the salt, sugar, and vinegar, then brush on the cucumbers and let them marinate for about 30 minutes, then pat dry with kitchen paper.
    (You can skip the marinating process, but they’ll be a little on the sour side)
  3. Crack the eggs into a bowl, add salt and pepper, and mix.
  4. Mash the drained tofu with a kitchen towel and mix it with the eggs.
    (If the tofu is very watery after mashing, use a kitchen towel to drain it well)
  5. Heat the oil in a frying pan and pour in the batter in 2 portions.
  6. Tear the crackers into small pieces.
  7. Place the cucumber halves on top of the tofu egg rolls and fill with crème fraiche.
    (Pile the crème on top of the cucumber halves to cover the top)
  8. Wrap the cucumber halves around the egg and cut them to fit the size of the egg, not all the way around.
  9. Place on top of the nori and roll up another sheet of nori.
    (It’s best to eat it quickly after making it, as the moisture from rolling without rice will make the nori soggy)

ffdesszzq

  1. Mix egg yolk, sugar, and cornstarch in a saucepan, then add hot milk and mix. Add vanilla bean paste and mix.
  2. Put it on low heat, stir until it thickens, put it in a silicone hemisphere mold, and put it in the refrigerator.
  3. Soften unsalted butter, add sugar powder and salt, mix, add egg and vanilla extract, mix, then sift soft flour and almond powder and mix.
  4. Divide the dough in half and roll it out to make 2 sheets, and rest in the refrigerator for 1 hour.
  5. After placing the cutter on the dough, place the custard cream in the center of the silicone mold, cover with other dough, press lightly to shape, and harden in the freezer for about 10 minutes.
  6. Cut it out using a cutter, put it on an oven pan, bake it in an oven at 180 degrees (preheated for 20 minutes at 190 degrees) for 15 to 17 minutes and cool it.

ffdesszzq

Ganache with Nuts

  1. Add whipped cream to dark chocolate, heat in a microwave for about 40 seconds, mix well and melt.
  2. Chop the nuts, mix them evenly, and put them in a ziplock bag.
  3. Make it into a square shape and harden it in the refrigerator for about an hour.

Butter Cookies

  1. Mix and dissolve softened butter at room temperature, add sugar and salt and mix.
  2. Add 1/2 of the eggs at room temperature and mix, then add the remaining eggs and vanilla extract and mix.
  3. Sift flour and baking powder, mix them with a spatula, and make a lump.
  4. Put the dough between the paper foil, push it flat, and harden it in the refrigerator for about 30 minutes.
  5. Cut the hardened ganache and cut the cookie dough. (Ganache: 9.5cm, Cookies: 10.5 x 8.5cm)
  6. Place the ganache on top of the cookie dough and roll it into shape.
  7. Roll it on the floor to make a cylinder, and cut the thick part with a knife.
  8. Place on an oven pan and freeze in the freezer for about 30 minutes.
  9. Bake in a 180 degree oven for about 20 minutes, then take it out and press it on both sides with a strapper to shape it.
  10. Apply chocolate to the top with a brush.

ffdesszzq

  1. Put sugar in a saucepan and heat until the sugar dissolves. Turn off the heat and add water little by little to mix. Put it on the fire and heat until it becomes thick syrup.
  2. Pour caramel syrup into the mold and harden in the refrigerator.
  3. Beat eggs, add condensed milk and vanilla extract, mix, then add whipped cream and milk and mix.
  4. Add sugar, salt and vanilla extract to the egg yolk and mix, then add milk and vegetable oil and mix.
  5. Sift the soft flour, baking powder, and baking soda and mix. Divide the meringue and mix.
  6. Pour the flan dough through a sieve, pour the chiffon cake batter, put it on a pan filled with hot water, and bake in an oven preheated to 160 degrees for 90 minutes.
  7. After cooling at room temperature, cool in the refrigerator.
  8. Soak the mold in hot water for 7-10 minutes, then turn it upside down and remove it from the mold.

ffdesszzq

  1. Melt the chocolate and unsalted butter on a pot of hot water, then add milk and mix.
  2. Sift cocoa powder and mix.
  3. Place the eggs on a pot of hot water, add sugar and whip until foamy.
  4. Add a small amount of eggs to the chocolate mixture and mix, then place in the bowl containing the whipped eggs and mix.
  5. Pour it into a mold, flatten it, bake it in an oven preheated to 170 degrees for 30 minutes, then cool it down at room temperature and cool it in the refrigerator.

ffdesszzq

Genoise:

  1. Put a bowl with eggs on a pot of boiled water and add sugar and vanilla extract.
  2. Continue stirring until the temperature reaches 40 degrees Celsius, then remove from the pot.
  3. Place the bowl containing the butter and milk on top of the pot and heat it up with a double boiler.
  4. Whip egg water at high speed to make fine bubbles and whip at low speed for about 2 minutes to finish.
  5. Divide the flour into two portions, sift it, and mix evenly.
  6. Take the bowl containing the butter and milk out of the pot, add a little batter and mix.
  7. Add it to the dough, mix it evenly, pour it into the oven pan, and bake it in an oven at 175 degrees for about 38 minutes.
  8. Cut the bottom thinly, cut into 4 pieces of 1.5cm, and cut them to fit the frame.
  9. Slice grapes, mangoes, and strawberries thinly.

Cream Cheese:

  1. Add sugar and condensed milk to fresh cream and whip about 30%.
  2. Add cold cream cheese and whip firmly.
  3. Prepare two 7cm high mousse strips by attaching them with cellophane tape and insert them into the mold.
  4. Put the cake sheet in the mold and sprinkle with sugar syrup (sugar 1: boiled and cooled with 5 water).
  5. Put the sliced grapes on top of each other on the inside of the frame, squeeze out the cream, and put the grapes in the middle.
  6. Squeeze the cream up to the level of the grapes and place the cake sheet on it, then stack the mangoes and strawberries in the same way.
  7. Apply cream thinly on the top, decorate with sliced fruit, and harden in the refrigerator for 2-3 hours.

ffdesszzq

  1. Slice the potatoes thinly with a peeler.
  2. Slice carrots thinly with a peeler.
  3. Sprinkle with salt, mix evenly, and leave for 10 minutes.
  4. Slice the green onion into chunks.
  5. Cut the grilled chicken breast into small pieces.
  6. Squeeze the potatoes and carrots, drain them, and put them in another bowl.
  7. Add the sliced green onion and minced chicken breast.
  8. After adding the egg, sprinkle some pepper too.
  9. Mix evenly
  10. Add potato starch and mix well.
  11. Make it small and round.
  12. Heat over medium-low heat until the temperature of the oil is around 170 degrees.
  13. Carefully add them one by one and fry them for about 5 minutes until they are dark brown on the surface.

ffdesszzq

  1. Mix wheat flour, almond powder, sugar powder, and a little salt in a bowl, then add cold unsalted butter and mix until the butter is mixed with the powder and becomes a soboru state.
  2. Add eggs and mix until combined, wrap in plastic wrap, and rest in the refrigerator for about 30 minutes.
  3. Roll out the rested dough, put it in the tart mold, shape it, make a hole in the bottom, bake in the oven preheated to 180 degrees for 25 minutes, and cool.
  4. Soften the cream cheese, add sugar, plain yogurt, lemon juice, and vanilla bean paste and mix, then add melted gelatin and mix.
  5. Add 50% whipped cream, mix, pour on a cooled tart sheet, and harden in the refrigerator for 1 hour.
  6. Remove the peels of grapefruit and orange, slice them, and place them on the tart.

ffdesszzq

  1. Mix the eggs with sugar and salt, then sift the soft flour and green tea powder and mix.
  2. Add a little milk and mix. Divide the remaining milk into 2 batches and mix, then add melted butter and mix.
  3. After sieving, let it ripen for about 30 minutes at room temperature.
  4. Pour the dough into a pan greased with cooking oil, spread it out without any empty space, and when bubbles rise, turn it over to cook a little more, bake repeatedly, and cool completely.
  5. Melt the white chocolate in a hot water bath, add green tea powder and mix, then pour in thinly whipped cream little by little and mix.
  6. Apply cream on one crepe and roll it up to make 7 pieces.
  7. Lay 2 crepes on the mold, put the crepes on top of each other with cream, cover and harden in the refrigerator for 4 to 5 hours.

ffdesszzq

  1. Add sugar and vanilla extract to egg yolk and mix until sugar dissolves.
  2. While whipping the egg white, when a large bubble appears, divide the sugar into 2 portions and whip to make a soft meringue. Add the yolk mixture and whip lightly.
  3. Sift in soft flour, green tea powder, corn starch, and baking powder, mix, put in a piping bag, shape in an oven pan, and pan.
  4. Mix sugar and powdered sugar and sprinkle generously, bake in an oven preheated to 180 degrees for 20 minutes for 13 minutes and cool.
  5. Add sugar and instant coffee powder to water and mix.
  6. Place a bowl of egg yolk on a pot of hot water, add sugar and vanilla extract, and mix until it reaches 70 degrees.
  7. Add mascarpone cheese and mix, then whip 50% of whipped cream and mix to make cream.
  8. Soak lady finger cookies in coffee, put them in a mold, top with cream, and sprinkle with plenty of green tea powder.
  9. Repeat once more and harden in the refrigerator for at least 4 hours.

ffdesszzq

  1. Soften butter, add sugar and mix, then add egg yolk and vanilla extract and mix.
  2. Sift the flour and mix. Divide the meringue into 3 portions and mix.
  3. Put it in an oven pan, bake in an oven preheated to 180 degrees for about 35 minutes, cool it, cut it, and cut 6 sheets with a 7cm mold to prepare.
  4. Chop the hazelnuts into small pieces.
  5. Place the whipped chocolate whipped cream and hazelnuts on the cake sheet and place another sheet on top. Repeat one more time and smooth the sides.
  6. Melt the minced dark chocolate and whipped cream in a microwave for about 40 seconds, then add gelatin soaked in cold water for at least 10 minutes and mix, then add chopped hazelnuts and mix. Cool down lukewarmly.
  7. Apply (6) to the top of the cake, harden it slightly in the refrigerator, and decorate with chocolate cream and chocolate chips.

ffdesszzq

  1. Soften unsalted butter, add sugar and brown sugar, mix, then add egg and vanilla extract and mix.
  2. Sift in the soft flour, baking soda, salt, and cocoa powder, mix, add chocolate chips, mix, put in a ziplock bag, and rest in the refrigerator for 1 hour.
  3. Spread cookie dough on the heart mousse mold, put strawberry white chocolate on top, cover with cookie dough, flatten, and bake in an oven preheated to 180 degrees for 22 minutes.

ffdesszzq

  1. After mixing eggs and sugar, sieve wheat flour and cinnamon powder and mix.
  2. Add milk and mix, then add melted butter and mix.
  3. Slice the apples.
  4. Put the sliced apples into the dough, mix them, and stack them layer by layer in the mold.
  5. Pour all the remaining dough over the apples, sprinkle with sliced almonds, and bake in an oven preheated to 180 degrees for 50 to 60 minutes.

ffdesszzq

  1. Mix cold water, sugar and salt and put it in the refrigerator.
  2. Put the soft flour, strong flour, and cold unsalted butter in a bowl and cut with a scraper. Mix the flour with the butter until it becomes a small size. Add (1) and mix until it forms a lump.
  3. Wrap in plastic wrap and rest in the refrigerator for 1 hour.
  4. Roll out the dough and repeat fold 3 twice, wrap in cling wrap, and rest in the refrigerator for about 30 minutes.
  5. Beat egg white, add sugar powder and soft flour, mix, add lemon juice, mix, cover and put in the refrigerator.
  6. Roll out the rested dough, fold 3 folds twice, roll it out wide, apply (5), and put it in the refrigerator for 1 hour.
  7. Cut the edges of the dough, cut into rectangles, squeeze the apricot jam through a sieve, bake in an oven preheated to 180 degrees for 20 minutes, and cool.

ffdesszzq

  1. Soften unsalted butter, add sugar and mix, then add eggs and vanilla extract and mix.
  2. Sift the wheat flour, mix, put in a pastry bag, pan for a long time in an oven pan, bake in an oven preheated to 200 degrees for 7 minutes, and cool.
  3. Knead the dough in a small circle shape on an oven pan, bake in an oven preheated to 170 degrees for 7 minutes, and when hot, put it on a stick to shape it and cool it.
  4. Soften unsalted butter, add sugar, mix, add egg and vanilla extract, mix, add fresh cream and mix.
  5. Sift the wheat flour and cocoa powder, mix, put in a pastry bag, knead the dough on an oven pan, spread it out, bake in an oven preheated to 170 degrees for 6 minutes, roll it up while it is hot, and cool it.

ffdesszzq

  1. Soften the mascarpone cheese, add sugar and vanilla bean paste, mix, soak in cold water for at least 10 minutes, microwave for 10 seconds, add melted gelatin, and mix.
  2. Add the thinly whipped cream, mix, put 5-6 tablespoons (15ml spoon) of the dough in the mousse mold and harden in the freezer for 10 minutes.
  3. Add coffee essence to the remaining mousse, mix, put 5-6 tablespoons in the mousse mold, and harden in the freezer for 10 minutes.
  4. Add melted dark chocolate to the remaining mousse, mix, put in a mold, and harden in the refrigerator for 2 hours.
  5. Remove the mold by melting the outer surface slightly with a steam towel, then put the lady finger cookies soaked in espresso (+sugar) on the side and sprinkle cocoa powder to finish.

ffdesszzq

  1. Mix the crushed butter biscuit and melted unsalted butter, press it firmly on the floor, and put it in the refrigerator.
  2. Put lemon and sugar in a pot and boil.
  3. Loosen cream cheese gently, add sugar and mix, then add wheat flour and mix.
  4. Add plain yogurt, lemon juice, and vanilla extract and mix, then add eggs and mix.
  5. Add boiled lemon, mix, pour the dough into the mold, place on a pan of hot water, bake in an oven preheated to 160 degrees for 60 minutes, cool at room temperature, and then cool in the refrigerator.
  6. Slightly melt the outer surface with a steam towel and remove it from the mold.
  7. Mix water, lemon juice, sugar, and cornstarch in a saucepan and heat until thickened, then add unsalted butter and lemon zest and mix. Add egg yolk and mix.
  8. Soften the cooled lemon curd, add to the whipped cream, mix, and place on top of the cheesecake.
  9. Garnish with lemon peel and powdered sugar.

ffdesszzq

  1. Put cream cheese in a bowl and loosen it gently, then add sugar and mix.
  2. Add eggs and whipped cream and mix, then add soft flour and mix.
  3. Lay the sponge cake sheet on the mousse mold, filter (2) through a sieve, bake in an oven preheated to 150 degrees for 25 minutes, and cool.
  4. Place a bowl on top of a pot of hot water and mix with egg yolk, water, sugar, and mascarpone cheese.
  5. Add gelatin soaked in cold water for at least 10 minutes, mix until gelatin is completely dissolved, and then remove from the pot.
  6. Add whipped cream, mix, pour into a cooling mold, and harden in the freezer for 2 hours.
  7. Rub the sponge cake sheet through a sieve to make powder.
  8. Apply the remaining mousse cream to the top and sides of the cake, and then coat it with cake powder.

ffdesszzq

  1. Add melted unsalted butter to crushed lotus cookies, mix, press firmly on the bottom of a 16cm mold, and place in the refrigerator.
  2. Mix almond powder, soft flour, crushed lotus, and sugar, add cold unsalted butter, mix the butter and powder until they are small, and put them in the refrigerator.
  3. Add sugar, salt, and vanilla extract to the egg yolk and mix, then add the softened cream cheese at room temperature and mix.
  4. Add melted white chocolate and mix, add cornstarch and mix. Divide the meringue in 2 batches and mix.
  5. Crush the lotus cookies, mix, put them in a mold, flatten them, put the crumble on top, and bake in an oven preheated to 160 degrees for 30 minutes, then lower the temperature to 110 degrees and bake for another 40 minutes.
  6. Cool at room temperature and place in the refrigerator to cool, then remove the mold.

ffdesszzq

  1. Lightly whip the room-temperature butter, add the sugar, and whip well.
  2. Add the eggs in small portions and beat until well combined.
  3. Beat in the vanilla extract and sift in the baking powder.
  4. Beat on low speed with an electric mixer, then fold in the whipped cream.
  5. Pour into the mold, flatten, and add the rotus.
  6. Bake in a 175-degree oven for about 40 minutes and remove immediately to cool.
  7. Drizzle lotus biscoff over the top and sprinkle with lotus.

ffdesszzq

  1. In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it. Raise the temperature to 40 degrees while stirring, and then remove from the pot.
    Whip with a hand mixer until a rich ivory color is formed.
  2. Sift the soft flour and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.
  3. Put the mixed dough into the main dough, mix, pour into an 18cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 40 minutes.
    Cool, cut off the top, cut into 3 pieces, and cut into 15cm molds to prepare.
  4. Put the sheet on the wheel, sprinkle sugar syrup and cream, then put the mango on top and apply the cream. Repeat one more time.
  5. Place the last sheet and smooth the cream on the top and sides.
  6. Add sugar and starch syrup to lightly warmed mango puree, mix, add gelatin soaked in cold water for 10 minutes, mix, add fresh cream, and mix.
  7. Add white chocolate, mix, sieve and pour over the top of the cake.
  8. Garnish with mango and apple mint.

ffdesszzq

  1. Place a sponge cake sheet in the middle of the frame, sprinkle with sugar syrup, and then apply whipped cream.
  2. Put the mango cut into cubes and cream, then place another sponge cake sheet and sprinkle with sugar syrup.
  3. Put cream cheese in a bowl, loosen it gently, add sugar and mix, then add plain yogurt and vanilla extract and mix.
  4. Add mango puree and mix, then add a little yellow food coloring and mix.
  5. Soak in cold water for at least 10 minutes, add the gelatin melted in the microwave and mix, then add whipped cream and mix.
  6. (2) Pour mango mousse on top, flatten it and harden it in the refrigerator for 1 hour.
  7. Put coconut milk, milk, and sugar in a pot and bring to a boil, then add coconut powder, mix, bring to a boil, and transfer to another bowl.
  8. Add soaked gelatin and mix, cool to a lukewarm level, add whipped cream and mix.
  9. Pour over the hardened mango mousse, flatten it, and let it harden in the refrigerator for about 3 hours.
  10. Sprinkle coconut powder over the hardened mousse.

ffdesszzq

  1. Add sugar, salt, and vanilla extract to the egg, mix, sift the soft flour, add 70g of milk, mix, add the remaining milk and food coloring, and mix.
  2. Add melted unsalted butter, mix, sieve, and ferment in the refrigerator for about 30 minutes.
  3. Mix the aged dough once, pour it into a pan on low heat, flatten it, and when bubbles rise, turn it over to cook a little more, take it out of the pan and cool it.
  4. Cut the cooled crepes in half and trim off the edges.
  5. Soften unsalted butter, add sugar powder, and whip for about 5 minutes, then add whipped cream and whip.
  6. Add cream cheese and vanilla extract, mix, add mango puree, mix, and place in a squeeze bag.
  7. Apply cream on the sponge sheet, put the crepes on top, stack 4 sheets, put the sliced ​​mango on top, squeeze the cream and cover with the crepes.
  8. Repeat stacking, apply a thin layer of cream on the entire surface, harden it in the freezer for about 30 minutes, apply the cream once more to make it smooth, and let it harden in the freezer for about 20 minutes.
  9. Put the whipped cream in the white couverture chocolate and melt it in the microwave for about 1 minute, then add the unsalted butter and mix, drain the water from the gelatin soaked in cold water for about 10 minutes, and mix.
  10. Add mango puree and food coloring, mix, cool to about 28 degrees, and pour over cake to coat.

ffdesszzq

  1. Put the mango flesh and sugar in a pot and boil. When the mango is mashed and drowsy, add lemon juice and boil a little more.
  2. Add sugar to egg yolk and mix, add cornstarch and mix, then add condensed milk and mix. Add hot milk and vanilla extract and mix.
  3. Transfer to a pot, stir over low heat until thickened, and then transfer to another bowl and cool.
  4. Whip the whipping cream gently to the point where it stands up to a horn, and filter the cooled (3) through a sieve.
  5. Add the cooled mango puree and mix, then add the mango flesh (130g) and mix.
  6. Pour into a container, flatten, and harden in the freezer for at least 6 hours.

ffdesszzq

  1. Soften unsalted butter, add brown sugar and brown sugar, and mix.
  2. Add the egg and vanilla extract and mix, then sift the strong flour, wheat flour, baking soda, and salt and mix lightly so that the raw flour is not visible.
  3. Cut the dark chocolate into small pieces and mix them in the dough, cover with cling film, and rest in the refrigerator for 1 hour.
  4. Divide the rested dough into 30g each, spread it out, put the frozen marshmallows in the center and wrap it in half.
  5. Put the dough on the oven pan and press it lightly to make a round shape and bake it in an oven at 180 degrees (preheated for 20 minutes at 190 degrees) for 10 to 12 minutes.

ffdesszzq

  1. Soften unsalted butter, add brown sugar and salt, mix, then add egg and vanilla extract and mix.
  2. Sift the soft flour and baking powder and mix to form a lump, then add chocolate chips and mix.
  3. Make a round dough, put it on a microwaveable bowl, run it for 2 minutes, and then cool it for about 20 minutes.

ffdesszzq

  1. Soften unsalted butter, add condensed milk and mix, then sift soft flour and salt and mix.
  2. When the dough is lumped, wrap it in cling film and let it rest in the refrigerator for about 1 hour.
  3. Spread the Gouda cheese on a wide, flat surface and put it in the refrigerator to harden.
  4. After resting, spread out the dough and cut it into a square frame. Bake in an oven preheated to 170 degrees for 13 to 15 minutes and cool.
  5. Cut the hardened cheese into the same square mold and sandwich it between the cookies.

ffdesszzq

  1. Pour hot water into cocoa powder and mix, then add eggs, vanilla extract and unsalted butter and mix.
  2. Add warm milk and mix, add instant coffee powder and sugar, mix, then sift flour, baking powder, and baking soda and mix.
  3. Divide the dough into 3 molds and bake for 25 minutes in an oven preheated to 170 degrees. After cooling, cut off the top.
  4. Put the dark and milk couverture chocolate and whipped cream in a bowl and heat in the microwave for about 1 minute to melt and mix.
  5. Add unsalted butter and starch syrup, mix until smooth, and cool in the refrigerator for 20 minutes.
  6. Place 1 sheet on the rotating plate, apply hardened ganache, and place another sheet.
  7. After repeating one more time, apply ganache to the entire area, give it a natural shape, and let it harden in the refrigerator for about 30 minutes.

ffdesszzq

  1. Add melted unsalted butter to the crushed Oreos, mix, press firmly on the mold, and place in the refrigerator.
  2. Soften the cream cheese, add sugar, vanilla extract, lemon juice, and plain yogurt and mix.
  3. Soak in cold water for at least 10 minutes, and then microwave for 10 seconds to melt the dried sheet gelatin completely, then add it to the cheese batter and mix, then add 50% thinly whipped cream and mix.
  4. Whip the egg white slightly, put sugar and water in a pot and boil it at 113~118 degrees, then add little by little to the egg white and whip it to make a meringue.
  5. Put the meringue into the dough, mix, pour into the mold, and harden in the refrigerator for 3 hours.

ffdesszzq

  1. Crush butter biscuits and mix with melted butter.
  2. Press firmly on the mold to shape it and put it in the refrigerator.
  3. Prepare lemon zest and lemon juice.
  4. Put water, lemon juice, sugar, and cornstarch in a saucepan and mix.
  5. Put it on low heat and heat it until it thickens, then remove it from the heat.
  6. Add unsalted butter and lemon zest and mix, then add the egg yolk and mix.
  7. Sift through a sieve, pour into a mold, sprinkle with sugar, and then burn with a torch and harden in the refrigerator for about 30 minutes.
  8. Put the meringue on top and heat with a torch to decorate.

ffdesszzq

  1. Add melted unsalted butter to the crushed butter biscuit, mix, place in a 15cm mold, press firmly, and place in the refrigerator.
  2. Put the ground mango and sugar in a blender and bring to a boil. When it thickens slightly, add lemon juice and bring to a boil. Remove from heat.
  3. Soak the gelatin in cold water for about 10 minutes, drain the water, and microwave it for about 10 seconds to dissolve it completely, then add it to the warm mango puree and mix.
  4. Add 50% whipped cream to step (3), mix, pour a little into the mold, and harden in the refrigerator for 20 minutes.
  5. Put the 12cm, 9cm, and 6cm molds in the middle in order, leaving a space between the center and the middle, then pour the mango mixture into the next space and harden it in the freezer for 2 hours.
  6. Soften the cream cheese, add sugar powder and mix, then add plain yogurt and vanilla extract and mix.
  7. Add melted gelatin and mix, then add 50% whipped cream and mix.
  8. Remove the 12cm, 9cm, and 6cm molds, fill in the cheesecake batter in between, and heat the remaining cheesecake batter in the microwave for about 5 seconds to thin it slightly.
    Pour over the top, flatten, and harden in the refrigerator for 2 hours.
  9. Garnish with thinly sliced ​​mango and apple mint on top.

ffdesszzq

  1. Add melted unsalted butter to the crushed Daije cookies, mix, press firmly on the bottom of a 15cm mold, and place in the refrigerator.
  2. Soak the gelatin in cold water for about 10 minutes.
  3. Soften the cream cheese, add sugar, vanilla extract, and lemon juice and mix.
  4. Squeeze out the water from the soaked gelatin and heat it in the microwave for about 10 seconds to dissolve it completely, then add it to (3) and mix.
  5. Add 50% whipped cream, mix, pour into a round silicone mold, and harden in the freezer for 1 hour.
  6. Pour the remaining cheesecake batter into a 15cm mold, flatten it, and harden it in the refrigerator.
  7. Cut melons and mangos in a circle and shape them into a circle.
  8. Add sugar and melted gelatin to lemon cider and mix.
  9. Put the hardened cheesecake, melon and mango on top of the hardened cheesecake, then pour the cider half way and let it harden in the refrigerator for about 20 minutes.
  10. After hardening repeatedly, pour the last cider and let it harden in the refrigerator for about 3 hours.

ffdesszzq

  1. Bring blueberries and sugar to a boil in a pot, add lemon juice and boil until thickened, then cool and grind gently in a blender.
  2. Mix the crushed Oreos and melted butter, put them in a mold, press them to flatten them, and put them in the refrigerator.
  3. Soften the cream cheese, add sugar, plain yogurt, vanilla extract, and lemon juice and mix.
  4. Soak in cold water for about 10 minutes, heat in the microwave for 10 seconds, add melted gelatin, and mix. Add 50% whipped cream and mix.
  5. Take a portion, put it in a mold, flatten it and harden it in the refrigerator for about 20 minutes.
  6. Add 50g of blueberry puree to the remaining cheesecake mixture, mix, pour 1/2 of the mixture into the mold and harden in the refrigerator for 20 minutes.
  7. Add 50g of blueberry puree to the remaining cheesecake mixture, mix, pour into the mold, and harden in the refrigerator for 2 hours

ffdesszzq

  1. Mix the crushed dairy cookies, brown sugar, and melted unsalted butter, press firmly on the bottom of the mold, and place in the refrigerator.
  2. Soften the cream cheese, add sugar powder, plain yogurt, and vanilla extract, and mix.
  3. Soak in cold water for about 10 minutes, squeeze out the water, and heat in the microwave for about 10 seconds to melt it, then put it in the cheese batter and mix, then add 50% whipped cream and mix.
  4. Pour into the mold and harden in the refrigerator for 1 hour.
  5. Heat the peach-flavored beverage in the microwave for about 30 seconds, then add the soaked gelatin and mix.
  6. Cut peaches into small pieces, put them in (5), mix, pour over the hardened cheesecake, and harden in the refrigerator for 2 hours.

ffdesszzq

  1. In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it, raise the temperature to 40 degrees while stirring, remove it from the pot, and whip it with a hand mixer until rich ivory-colored bubbles form.
  2. Sift the soft flour and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.
  3. Put the mixed dough into the main dough, mix, pour into an 18cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 25 minutes. After cooling, cut off the top and bottom, then cut into 2 pieces.
  4. Put all the ingredients for peach syrup in a pot and bring to a boil, then filter through a sieve to cool.
  5. Soften the mascarpone cheese, add sugar and vanilla bean paste, mix, add 80% whipped cream and mix to make mascarpone cream.
  6. Cut the sheet to the size of the cup, put the sheet in the cup and squeeze the cream.
  7. Add the cut peaches and pour the syrup.
  8. Put the sheet, cream, and decorate with peaches and syrup.

ffdesszzq

  1. Grease a pot with butter and attach parchment paper cut to the size of the pot.
  2. Mix vegetable oil, milk, vanilla extract and salt.
  3. When large bubbles appear while whipping the egg white, divide the sugar into 3 portions and whip to make a hard and shiny meringue.
  4. Add the egg yolk and mix, then sift the wheat flour and cocoa powder and mix. Add a little dough in (2) and mix.
  5. Put the mixed dough into the main dough, mix it, pour it into the mold, and clear the air bubbles.
  6. Put the pot on the lowest heat, cover the lid and cook for about 60 minutes.
  7. Turn it upside down on a plate, put parchment paper on the pan, turn the dough inside out, and bake it for about 10 minutes on low heat until it is roasted.

ffdesszzq

  1. Fry almonds and pistachios in a pan, chop finely and cool.
  2. Add vanilla extract to the egg white and whip it. When large bubbles appear, divide the sugar in 2 batches and whip to make a meringue with soft horns.
  3. Sift almond powder and cornstarch and mix, then add almonds and pistachios and mix.
  4. Pan in an oven pan, sprinkle with powdered sugar, and bake in an oven preheated to 160 degrees for 30 to 35 minutes.

ffdesszzq

  1. Soften butter, add sugar, mix, add soft flour and mix, then add Oreo powder and mix.
  2. Roll flat and place in the refrigerator.
  3. Put butter, water, milk and salt in a saucepan and remove from heat when the edges start to boil.
  4. Add the soft flour and mix, then divide the eggs into 3 batches and mix.
  5. Knead the dough in an oven pan, cut the cookie dough stored in the refrigerator into a circular mold, put it on top of the puff pastry, bake in an oven preheated to 190 degrees for 13 minutes, then lower to 160 degrees and bake for 15 minutes.
  6. Add Oreo powder to whipped cream, mix, put in a piping bag, fill the cooled cookie chou with cream, coat with melted chocolate and Oreo powder, and harden in the refrigerator.

ffdesszzq

  1. Soften unsalted butter, add sugar, and mix. Sift the soft flour and black cocoa powder and mix.
  2. Put it on a Teflon sheet and flatten it in the refrigerator.
  3. Put unsalted butter, salt, water, and milk in a pot and boil until the butter is completely dissolved. Sift the soft flour and black cocoa powder and mix to form a lump.
  4. Put on low heat and stir-fry until the dough is shiny and a thin film forms on the bottom of the pot, then transfer to another bowl and cool.
  5. Divide the paste into eggs, mix, put in a piping bag, and pan in an oven pan.
  6. Cut the cookies with a 4cm cookie cutter, place them on the dough, and bake in an oven preheated to 200 degrees for 12 minutes, then lower the temperature to 170 degrees and bake for about 15 minutes, then cool.

ffdesszzq

Make the crepes

(eggs and milk both at room temperature)

  1. Whisk the eggs with the sugar and vanilla extract.
  2. Mix in the flour, black cocoa powder, crushed Oreos, and a little milk.
  3. Mix in the remaining milk, then fold in the melted butter.
  4. Sift through a sieve and place in the refrigerator for about 30 minutes.
  5. Mix the batter well, pour into a frying pan, and bake on low heat (I got about 8 sheets in a 20cm square pan).
  6. Leave to cool in the refrigerator (the cooler it is, the better the crepes will roll up and not slide around).

Make the buttercream

(room temperature with all the ashes)

  1. Whip the butter with a hand mixer to loosen it.
  2. Add the powdered sugar and whip on low speed, then on medium speed until it increases in volume and lightens in color.
  3. Whip in the heavy cream and vanilla extract, then add the crushed Oreos and mix with a spatula.
  4. Roll out 2 crepes, overlapping slightly, and spread the cream evenly.
    (The first crepe should be a little more dense)
  5. Insert a long Oreo and roll it around.
  6. Brush the crepe with cream and continue rolling.
  7. Wrap tightly with parchment paper and refrigerate to set for at least 2 hours.

ffdesszzq

For the cake sheet

  1. Place the bowl with the eggs over a saucepan of simmering water and add the sugar and vanilla extract.
  2. Stirring constantly, remove the bowl from the heat when it reaches a temperature of 40 degrees.
  3. Place the bowl with the butter and milk in a saucepan over medium heat (about 50-60 degrees).
  4. Whisk the eggs into fine, stiff peaks and beat on low speed for a minute or two to clear up any air pockets.
  5. Sift in the flour and mix with a spatula, then add a little of the dough to the bowl with the butter and milk.
  6. Add to the main batter, mix evenly, pour into the oven pan, and bake in a 175-degree oven for about 25 minutes.
  7. When the sheet has cooled, cut it into 2 pieces to fit the mold.

Cream cheese cream with peaches

  1. Peel the peaches and cut them into slices.
  2. Whip the whipping cream with the sugar at 50%, then add the cold cream cheese and whip on low speed.
  3. Add the peaches and mix.
  4. Line a cake tin with the cake sheet, add the peach cream, and top with the cake sheet.
  5. Set in the refrigerator for 1 to 2 hours, cut and enjoy.

ffdesszzq

  1. Peel and cut the peaches, put the peel and pulp in a pot, add water and sugar, and boil until the peaches are slightly soft.
  2. Add lemon juice, mix, sieve through a sieve to separate the syrup and pulp, and cool.
  3. Soften cream cheese, add sugar, mix, add eggs, mix, sieve soft flour and mix.
  4. Add vanilla extract, lemon juice, and peach syrup and mix. Add fresh cream and food coloring and mix.
  5. Put a Teflon sheet on a 15cm mold, spread a sponge cake on the floor, pour the dough, and bake in an oven preheated to 140 degrees for 35 minutes, then cool in the mold.
  6. Add sugar to the mascarpone cheese and mix, then add vanilla extract and peach syrup and mix.
  7. Soak in cold water for about 10 minutes, drain the water, and microwave for about 10 seconds, add melted gelatin, mix, and mix with thinly whipped cream.
  8. Place the boiled peach pulp on the cooled cheesecake, pour the mascarpone cheese batter on it, flatten it, and harden it in the freezer for 2 hours.
  9. Put water, sugar, and starch syrup in a pot and boil it until it reaches 103 degrees, then pour over white couverture chocolate and mix.
  10. Remove the moisture from the gelatin soaked in cold water for 10 minutes, mix, add condensed milk and peach syrup, mix, and color with food coloring.
  11. Sift through a sieve, cool to about 27 degrees, and pour over the cake taken out of the mold to coat.

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  1. Add sugar, salt, and dry yeast to the flour and mix evenly.
  2. Add water and olive oil, mix, and knead for about 3 minutes.
  3. Cover with plastic wrap and ferment for about an hour until it doubles in size.
  4. Apply olive oil to a bowl (13.5cm). (Inner and upper rims)
  5. Add pizza ingredients according to your taste and top with pizza cheese.
  6. Put tomato sauce on top and level it.
  7. Degas the dough and divide it into two.
  8. Spread wide, cover over a bowl, and brush with olive oil.
  9. Bake in a 180-degree oven for about 20 minutes.
  10. Remove from the oven, cool for about 5 minutes, and gently separate the dough with a knife.
  11. Remove the bowl. (Be careful as it is hot)
    (It’s easier to make if you use a small bowl.)

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-Prepare all ingredients at room temperature-

  1. Gently mix butter at room temperature with a whipping machine.
  2. Add sugar and salt and whip for about 4 to 5 minutes until the color is bright and the volume increases a little.
  3. Divide the eggs 3 times and whip thoroughly.
  4. Sift flour and baking powder and add
  5. Mix with a spatula.
  6. Add whipped cream and vanilla bean paste and mix evenly.
  7. Pour the batter into the mold and flatten it.
  8. Insert 3 pieces of chocolate into the dough all the way to the bottom.
  9. Bake in a 165-degree oven for 50 minutes. (Preheat 185 degrees)

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  1. Soften unsalted butter, add sugar powder and salt, mix, add egg and vanilla extract, add orange zest, and mix.
  2. Sift the soft flour, almond powder, and baking powder, mix, spread out and rest in the refrigerator for 1 hour.
  3. Prepare by removing the peel of the orange, slicing it thinly, and draining the water.
  4. Cut the dough with a circular cutter, pan it in an oven pan, put the sliced orange on it, and bake it in an oven preheated to 180 degrees for 15 minutes.

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  1. Soften the butter, add sugar powder and salt and mix, then add the egg and vanilla extract and mix.
  2. Sift wheat flour, cocoa powder, and red rice flour, mix, spread out and rest in the refrigerator for about 30 minutes.
  3. After making a frame and engraving the initials of Oreo in the center, make a pattern on the edge, bake in an oven preheated to 170 degrees for 12 minutes and cool.
  4. Loosen butter, add sugar powder and vanilla extract, mix, then add cream cheese and mix to make cream.
  5. Sand the cream between the cookies.

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  1. Add sugar, salt, honey and vanilla extract to egg yolk and mix, place on a pot of hot water and whip until fine and rich foam rises.
  2. Remove the bowl from the pot and clean the air bubbles for about 2 minutes at low speed.
  3. When large bubbles appear while whipping the cold egg whites, divide the sugar into 3 batches and whip gently until the horns form, then clear the bubbles at low speed for about 2 minutes.
  4. Add 1/2 of the meringue to the yolk dough, mix, sift the soft flour and mix, then add all the remaining meringues and mix.
  5. Add a little dough to the melted unsalted butter and milk, mix, pour into the main dough and mix.
  6. Pour the batter into the buttered rice cooker, flatten it, and bake for 50 minutes with the steam function.

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  1. Put the whipped cream on the fire and heat it until the edges boil, then add the chopped dark & milk chocolate and unsalted butter and mix well.
  2. Cover with parchment paper, pour into a mold with wrap on the bottom, and harden in the freezer for 3 to 4 hours.
  3. Remove the mold and parchment paper, dip it in hot water, and then cut it into squares using a knife that has drained the water and coat it with cocoa powder.

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  1. Mix almond powder, sugar powder, and cocoa powder and sieve twice to prepare. (Please throw away the remaining coarse almond powder to make a smooth coke~)
  2. While whipping the egg white, when a large bubble appears, divide the sugar and whip it to make a hard meringue.
  3. Add the powder and mix, then make macaronage and pour it into a piping bag when it is dripping heavy.
  4. After panning and flattening in an oven pan, dry at room temperature for 1 hour, then bake in an oven preheated to 160°C for 5 minutes, or in an oven at 130°C for 10 minutes.
  5. Melt the chocolate and whipped cream in the microwave for about 40 seconds, then cool it and put it in a piping bag.
  6. After mixing egg white and sugar, put it in a pot of boiling water and boil for 5-6 minutes, stirring until the sugar is completely dissolved and sticky.
  7. Whip with a hand mixer until soft horns, and place in a piping bag.
  8. Squeeze the marshmallow filling on the coke and put the coke with the ganache on top, and sprinkle the chocolate pen and crushed Daize cookies on the top.

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Make Lemon Cookies

  1. Zest 2 lemons and squeeze the juice from the lemons.
  2. Mix the lemon zest (3/5 of the prepared lemon zest) in a bowl with the sugar and salt.
  3. Mix in the melted butter, vanilla extract, and lemon juice.
  4. Beat in the eggs (room temperature) (If you want to add extra yellow coloring, do so at this point).
  5. Sift in the flour and baking powder and stir to combine.
  6. Cover with plastic wrap and chill in the refrigerator for about an hour.

Make the lemon curd

  1. Whisk the egg yolks with the sugar and salt.
  2. Whisk in the cornstarch, then whisk in the milk and lemon juice.
  3. Stir in the lemon zest (leftover zest from the cookies).
  4. Bring to a boil over low heat, stirring constantly (about 10 minutes).
    (You want to make sure the egg yolks are heated and cooked enough so they don’t taste fishy)
  5. Remove from the heat, add the butter and melt, strain through a sieve, cover with plastic wrap, and leave to cool at room temperature.
  6. Break off about 15 grams of cookie dough, roll them into balls, and coat them generously in powdered sugar.
  7. Place on a baking sheet and use a measuring spoon to firmly press down the center of the cookie dough.
  8. Bake in a 165-degree oven for about 12 minutes (preheat 185 degrees).
  9. Once cooled to room temperature, mix in the lemon curd and place in a squeeze pouch.
  10. Immediately after removing the cookies from the oven, press down on the center again with a measuring spoon.
  11. Once the cookies have cooled slightly, squeeze the lemon curd into the center.

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  1. Put warm water and milk (about 40 degrees) in a bowl and add plain unsweetened yogurt and vegetable oil.
  2. Add sugar, salt and instant dry yeast and mix, then add strong flour and mix.
  3. Knead with your hands or use a kneader to knead for about 10 to 15 minutes.
  4. Put the dough in a bowl, cover it with plastic wrap, and ferment it in a warm place until it doubles in size.
  5. Sprinkle with flour, take out the dough, divide it into 12 pieces, make rounds, cover with plastic wrap, and ferment for 15 minutes.
  6. Remove air bubbles from the dough, make it round, put it in an oven container, cover it with plastic wrap, and ferment it for about 40 to 60 minutes.
  7. Put cream cheese (heat in a microwave for about 20 seconds), plain yogurt, eggs, and sugar in a container and mix evenly.
  8. Pour the yogurt sauce over the fermented bread and bake in an oven at 180 degrees for 15 to 17 minutes.

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  1. In a pot of hot water, place the egg, sugar, and starch syrup in a bowl, raise the temperature to 40 degrees while stirring, and add vanilla extract.
    Whip with a hand mixer until rich ivory-colored foam.
  2. Sift the soft flour and red rice flour and mix, then add a little of the dough to the melted butter and milk (50-60 degrees) and mix.
  3. Put the mixed dough into the main dough, mix it, pour it into the mold, tap the bottom to remove air bubbles, bake in the oven preheated to 180 degrees for 35 minutes, and then cool.
    Cut off the top, cut into 4 pieces, and prepare with a 12cm mousse mold.
  4. Soak the gelatin in cold water, put cream cheese in a bowl and loosen it gently, then add sugar, plain yogurt, and vanilla extract and mix.
  5. Remove the water from the gelatin soaked for 10 minutes, heat it in the microwave for 10 seconds to melt it completely, add it to the mousse, mix, then add 50-60% whipped cream and mix.
  6. Put one sheet in a 12cm mousse mold, apply cream, and put another sheet on it.
  7. Apply a thin layer of cream on the sheet, put the cut strawberries, then apply the cream and place the sheet.
  8. Put the cream on the sheet, put the last sheet on top, apply the cream thinly, flatten it, and harden it in the refrigerator for 2-3 hours.
  9. Melt strawberry chocolate and white chocolate in a hot water bath.
  10. Dip the chocolate on the top of the lady finger cookies, harden them, and apply the remaining mousse cream on the back of the cookies to finish the cake.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and mix.
  3. Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees) and mix, then put it in the main dough and mix.
  4. Pour into a 15cm mold, bake in an oven preheated to 170 degrees for 30 minutes, cool, cut off the top and bottom, cut 3 sheets 1cm thick, and cut into 12cm molds.
  5. Boil the frozen strawberries and sugar in a pot. If the strawberry loses its shape and it dries out a lot, add lemon juice and boil a little more, then cool it.
  6. Put one sheet in a 12cm frame, apply strawberry puree, add sugar and whipped cream, and place another sheet. Repeat once more and store in the refrigerator.
  7. Soften the cream cheese, add strawberry puree, mix, add plain yogurt and vanilla extract, mix, add a little red food coloring and mix.
  8. Soak the gelatin sheet in cold water for about 10 minutes, squeeze the water out, and heat it in the microwave for about 10 seconds to melt it completely, then add it to the cheesecake batter and mix.
  9. Add 50% thinly whipped cream and mix.
  10. Put the hardened cake on 12cm in the middle of the 15cm mold, pour the strawberry cheesecake batter and flatten it, then harden it in the refrigerator for about 3 hours.
  11. Using a fruit cutter, cut the edges into a semicircle and put them in the refrigerator.
  12. Add sugar and vanilla extract to plain yogurt, mix, add melted gelatin, mix, and then add whipped cream diluted to about 50% and mix.
  13. Pour yogurt dough into a 15cm mold, flatten it, and harden it in the refrigerator for 2 hours.

ffdesszzq

  1. Remove the moisture from the strawberries, cut them into small pieces, add sugar and oligosaccharide, and mix to make strawberry syrup.
  2. Melt the cream cheese, unsalted butter and milk in the microwave for about 30 seconds.
  3. Mix egg yolk and sugar until white, add vanilla extract and mix, then add (2) and mix.
  4. Sift the soft flour and baking powder and mix, then add the meringue in 3 batches and mix.
  5. Put the pan on low heat, apply butter, put the mold on top, and grease the mold with butter.
  6. Pour the dough into the mold, cover with a lid and cook for 10 minutes, then turn over and bake for another 10 minutes. Remove from the mold and cool.
  7. Put the pancakes in a bowl and finish with strawberry syrup, lightly whipped cream, and strawberry tapioca pearls.

ffdesszzq

  1. In a pot of hot water, place the egg yolks, sugar, and salt in a bowl, and stir to raise the temperature to 70 degrees, then remove from the pot to cool.
  2. Put gelatin in cold water and soak it.
  3. After gently loosening the mascarpone cheese, add 60% whipped cream and mix.
  4. Add egg yolk mixture and vanilla bean paste and mix.
  5. Squeeze out the water from the heated gelatin and heat it in the microwave for about 10 seconds to melt it completely, then add it to the cream and mix.
  6. Soak lady finger cookies in coffee, spread them on the bottom of the mold, and sprinkle cocoa powder.
  7. Add half the cream and flatten it, put the cookies soaked in coffee, sprinkle with cocoa powder, then add the remaining cream and harden in the refrigerator for 3 to 4 hours.
  8. Melt the surface slightly with a steam towel, remove the mold, add sifted cocoa powder and sugar, and decorate with whipped cream.

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  1. Mix egg yolk, sugar, and vanilla extract, add milk and vegetable oil, mix, then add soft flour and baking powder and mix.
  2. Divide the meringue in 2 batches and mix. Take a little dough, add a little red food coloring, and mix.
  3. Knead the pink dough in a dot pattern on the oven pan, bake it in an oven preheated to 170 degrees for 1 minute. After cooling, pour the remaining dough and flatten it. Bake in the oven at 170 degrees for 10 minutes and cool.
  4. Mix egg yolk, sugar, cornstarch, and strawberry jam in a saucepan, pour in hot milk little by little, mix, and boil over low heat stirring until thickened, then cool.
  5. Cut the edges of the cooled sheet and divide it into 4 equal parts.
  6. Put the custard cream on the sheet, roll it up using plastic wrap, roll up both ends and fix it with tape to harden in the freezer.

ffdesszzq

  1. Add sugar and honey to eggs and mix.
  2. Add milk and vegetable oil (I used grapeseed oil) and mix.
  3. Add flour and baking powder and mix evenly.
  4. Put in a piping bag.
  5. Heat a frying pan over low heat and knead the dough.
  6. Roll around when bubbles rise throughout.

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  1. In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it. Raise the temperature to 40 degrees while stirring, and then remove from the pot.
    Whip with a hand mixer until a rich ivory color is formed.
  2. Sift the soft flour and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.
  3. Put the mixed dough into the main dough, mix, pour into a 15cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 35 minutes. After cooling, cut off the top and cut into 4 pieces.
  4. Mix egg yolk, sugar, and cornstarch in a saucepan, pour hot milk and mix, then add vanilla bean paste, mix, heat over low heat until thickened, and cool.
  5. Filter the custard cream through a sieve to 50% whipped cream and mix.
  6. Put the sheet on the wheel plate, sprinkle with sugar syrup, add vanilla bean and whipped cream, put the sheet on top, sprinkle with syrup, and then apply (5).
  7. Sprinkle with sugar and level, heat with a torch and cool in the refrigerator for about 20 minutes.
  8. Put the sheet on top, sprinkle syrup on it, and apply cream. After putting the last sheet on, smooth the top and sides with cream.
  9. Melt a bowl of white chocolate and whipped cream in hot water, add starch syrup, mix, add soaked gelatin, mix, add a little white food coloring, and mix.
  10. Sprinkle chocolate glaze on the side of the cake, squeeze 2 rows around the top edge, and sprinkle with white chocolate to decorate.

ffdesszzq

  1. Put butter in a bowl, loosen gently, add sugar and mix, then add egg yolk and mix.
  2. Sift the wheat flour and baking powder and mix.
  3. Add milk and mix, then pan flat in an oven pan.
  4. Whip the egg whites in a bowl and when large bubbles appear, divide the sugar into 3 portions and whip to make a meringue.
  5. Place the meringue on the cake batter, sprinkle with almond slices, and bake in an oven preheated to 180 degrees for 25 to 30 minutes.
  6. Place the baked cake on a cooling rack to cool.
  7. Mix the custard cream and whipped cream to make the Diplomat Cream.
  8. Trim the edges of the cooled cake and cut it in half.
  9. Put 1 sheet on a cutting board and apply cream.
  10. Put another sheet on top and sprinkle with powdered sugar.

ffdesszzq

  1. In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it, and stir to raise the temperature to 40 degrees, then remove from the pot.
  2. Whip with a hand mixer until rich ivory-colored foam is formed, then add a little green food coloring to give it color.
  3. Sift the soft flour and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.
  4. Put the mixed dough into the main dough, mix, pour into an 18cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 25 minutes.
  5. After cooling, cut off the top and bottom, cut and prepare with a 15cm mold.
  6. Mix plain yogurt, sugar, sour cream, and vanilla extract, then add melted gelatin and mix.
  7. Add the whipped cream and mix, pour 1/3 of it into a 15cm mold lined with a sheet and harden in the freezer for 20 minutes.
  8. Grind watermelon and sugar in a blender, heat in microwave for 20 seconds, add soaked gelatin, mix, pour over the hardened mousse, and harden in the freezer for 20 minutes.
  9. Pour 1/2 of the remaining mousse cream, harden in the freezer for 20 minutes, mix with warm water, sugar, and gelatin, put in a small watermelon, mix, pour over the hardened mousse, and harden in the freezer for 20 minutes.
  10. Pour all the remaining mousse and level it, then harden it in the refrigerator for 2 hours.
  11. Decorate with round watermelon.

ffdesszzq

  1. Mix the eggs with sugar and salt, sift the soft flour and almond powder, then add 1/2 of the milk and mix.
  2. Add the remaining milk and mix, add the melted unsalted butter, mix, sift through a sieve, and ferment at room temperature for 30 minutes.
  3. Put the pan on medium heat, grease it with cooking oil, pour in the dough, spread it out and when bubbles rise and the edges turn brown, turn it over and cook a little more, then cool it.
  4. Add the melted white chocolate and place the whipped cream on the crepe repeatedly.

ffdesszzq

  1. Place a bowl on top of a pot of hot water, add cream cheese, unsalted butter, and milk, and stir until smooth.
  2. Remove the bowl from the pot, add egg yolks one at a time, mix, then sift the soft flour and mix.
  3. Divide the dough in half and sieve cocoa powder in one place and mix.
  4. Add lemon juice to the egg white and whip it. When large bubbles start to appear, divide the sugar into 3 portions and whip to make a meringue with soft horns.
  5. Divide the meringue in half into two doughs and mix.
  6. Wrap the detachable mold with foil, pour the chocolate dough into the mold, pour the basic dough on it, place it on a pan with hot water and bake in an oven preheated to 160 degrees for 20 minutes, then lower the temperature to 120 degrees and bake for another 50 minutes.
  7. Remove from the mold and apply apricot jam on the top.

ffdesszzq

  1. Start by preparing the cucumber. Use only the upper part, which is intensely green. Cut it into thin slices or rounds.
  2. Sprinkle 1 teaspoon of salt and 1.5 teaspoons of sugar over the cucumber slices, allowing them to rest for a while.
  3. In a separate bowl, combine 1.5 tablespoons of Greek yogurt, 1 tablespoon of olive oil, and 1 teaspoon of lemon juice. Mix well to make a creamy dressing.
  4. In another bowl, mash the boiled eggs using a fork until they reach the desired consistency.
  5. Add 2 tablespoons of mayonnaise, 1 tablespoon of relish, 1 teaspoon of whole grain mustard, and salt and pepper to taste to the mashed eggs. Mix everything together until well combined.
  6. Drain any excess liquid from the cucumber slices and pat them dry with a paper towel.
  7. Take a bread roll and spread a layer of butter on one or both sides. This will help enhance the taste and prevent the bread from becoming soggy.
  8. For added flavor, drizzle a small amount of olive oil on the bread roll.
  9. Take a generous amount of the egg mayo mixture and spread it onto the bread roll, creating a wide open mouth effect.
  10. Top the egg mayo mixture with plenty of fresh and crunchy cucumber slices.
  11. If desired, add additional salt and pepper for seasoning.
  12. Close the sandwich with the top part of the bread roll.
  13. Repeat the process to make a total of 5 sandwiches, using the specified ingredients.
  14. Now, it’s time to enjoy the delicious sandwich! The combination of creamy egg mayo and the fresh crunch of cucumbers makes it a mouthwatering treat.
  15. Cucumbers are the key to this dish, adding a delightful twist and making it much tastier than just egg mayo.
  16. Indulge in the satisfying crunch and flavors of the sandwich.
  17. Share the deliciousness with others and savor the moment.

ffdesszzq

  1. Add melted butter to crumbled whole wheat cookies and mix
  2. Put it in a 12cm mousse mold, press it flat, and put it in the refrigerator.

Basic Cheesecake Dough

  1. Add powdered gelatin to water, mix, and let stand for 10 minutes.
  2. Add sugar, vanilla extract, and lemon juice to the cream cheese heated in the microwave for about 20 seconds and mix.
  3. Heat the soaked gelatin in a microwave for about 15 seconds to melt, then add and mix.
  4. Whip about 50% of the fresh cream
  5. Add to the cream cheese mixture and mix evenly.
  6. Pour the cheesecake batter into a 12cm mousse mold and press the strawberries into it.
  7. Pour the remaining cheesecake batter, flatten it, and set it in the refrigerator for at least 2 hours.

Strawberry Puree

  1. Add sugar to frozen strawberries and boil over low heat.
  2. Stir in between
  3. When it becomes thick, add lemon juice and boil for about 3 minutes more.
  4. Add powdered gelatin to water, mix, and leave for 10 minutes.
  5. Sieve the strawberry puree.
  6. Add soaked gelatin, mix evenly, and leave at room temperature for a while.

Strawberry Cheesecake Dough

  1. Add powdered gelatin to water, mix, and leave for 10 minutes.
  2. Add sugar to the cream cheese heated in the microwave for about 20 seconds and mix.
  3. Heat the soaked gelatin in a microwave for about 15 seconds and melt it.
  4. Add to the cheesecake batter, add vanilla extract, and mix.
  5. Whip about 50% of the fresh cream
  6. Add to the cheesecake batter and mix.
  7. Add about 60g of strawberry puree to the cheesecake batter and mix.
  8. Put 80g in a piping bag
  9. Add 60g of strawberry puree and a little food coloring (red) to the remaining cheesecake batter and mix.
  10. Put 160g in a piping bag, add strawberry puree and food coloring repeatedly, and put 230g and 300g in a piping bag little by little.
  11. Lay about 3 kitchen towels on top of each other, place a plastic wrap and place the hardened 12cm mold on top of it in the center.
  12. Cover the 16cm mold, pull the plastic wrap, and press down firmly.
  13. Add 75g of the darkest color and harden in the refrigerator for about 20 minutes.
  14. Repeat, add 75g of other colors, and harden. (Refrigerate for 20 minutes per layer)
  15. Pour about 150g of the 2nd dark color on the 6th layer and harden in the refrigerator.
  16. Put 220g of the darkest color on the last layer and harden it in the refrigerator for about 3 hours.

ffdesszzq

  1. Put the egg, sugar, and starch syrup in a pot of hot water and stir to raise the temperature to 40 degrees, then remove from the pot.
    Add vanilla extract and whip with a hand mixer until rich ivory-colored foam is formed.
  2. Sift the soft flour and mix, then pour a little of the batter into the melted butter and milk (50-60 degrees) and mix.
  3. Put the mixed dough into the main dough, mix, pour into the oven pan, remove air bubbles, and bake in an oven preheated to 180 degrees for about 25 minutes.
    After cooling, cut off the top and cut into 3 pieces.
  4. Soak the gelatin in cold water, mix cream cheese, sugar, and vanilla extract, squeeze the water out of the soaked gelatin and heat it in the microwave for about 10 seconds to melt it completely, then add it to the cheese mixture and mix.
  5. Add 50-60% whipped cream and mix, then add finely ground pistachio powder to a blender and mix. (If you want the color to be more green, add a little green food coloring and mix.)
  6. Lay the cut sheet on the frame and apply raspberry jam, then put the jam and whipped cream on top and flatten it.
  7. Put a sheet on top of the cream, apply jam, pour pistachio mousse, put the remaining sheet on top, apply whipped cream to shape, and harden in the refrigerator for 2 hours.
  8. Remove from the frame, cut off the edges, cut into cubes, and decorate with raspberries and apple mint.

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  1. Place a bowl of dark chocolate on top of a pot of hot water, add unsalted butter, and stir until smooth.
  2. Add brown sugar, sugar, salt, and vanilla extract to the egg and mix. Put it on a pot of hot water and mix until the sugar dissolves.
  3. Remove the bowl from the pot and whip with a hand mixer for about 5 minutes until ivory-colored foam rises. Add the melted chocolate mixture and mix.
  4. Sift the wheat flour and cocoa powder, mix, put in a mold, arrange them flat, put the orange flesh on top and bake in an oven preheated to 170 degrees for 10 minutes, then lower the temperature to 160 degrees and bake for another 10 minutes.

ffdesszzq

  1. Mix sugar and salt in cold water.
  2. Add cold unsalted butter to the soft flour, mix until the butter becomes small, add (1), form a lump, wrap in plastic wrap, and rest in the refrigerator for 1 hour.
  3. Put water, lemon juice, sugar, and cornstarch in a pot and heat it over low heat until it thickens, then remove from the heat and add unsalted butter and mix.
  4. Add egg yolk and mix, add lemon zest and mix, transfer to another bowl and cool.
  5. Roll out the rested pie dough and fold it into 3 folds, then roll it out again and fold it into 3 folds, wrap it in cling wrap and rest in the refrigerator for 30 minutes.
  6. Put the rested dough into the tart mold, make a hole in the bottom, bake in an oven preheated to 180 degrees for 15 minutes, brush with egg water, bake for another 23 minutes, and cool.
  7. Put water, lemon juice, sugar, and agar powder in a pot and boil over low heat until the agar powder is dissolved. Remove from heat and cool.
  8. Apply a thin layer of lemon curd on the cooled pie sheet, pour (7) and harden in the refrigerator for 20 minutes.
  9. Place lemon curd on top of hardened lemon jelly, place meringue on top, and heat with a torch.

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brownie:

  1. Place a bowl of dark chocolate in a pot of hot water, add butter, and melt.
  2. When completely melted, put the bowl down, put the bowl with eggs in the pot, add brown sugar, salt, and vanilla extract, and whip.
  3. When it becomes a fine foam, lower the bowl and add melted chocolate and butter and mix.
  4. Sift the flour and cocoa powder, mix well, and pour into the oven pan.
  5. Put it in the refrigerator for a while.

cookie:

  1. Mix butter at room temperature, then add powdered sugar and salt and mix.
  2. Add eggs and vanilla extract and mix.
  3. Sift flour and starch into a sieve, mix evenly, and put in a piping bag (tip: No. 854).
  4. Squeeze the cookie dough on top of the brownie dough and bake in an oven at 180 degrees for 25 to 30 minutes (preheated to 200 degrees).
  5. Cool to room temperature or harden overnight in the refrigerator.

ffdesszzq

  1. Whip butter at room temperature to soften it, add brown sugar and salt and whip until the color is bright.
  2. Add cream cheese (at room temperature) and whip, then add eggs little by little and whip.
  3. Add the vanilla extract as well when adding the last egg (at room temperature) and whip.
  4. Sieve soft flour and baking powder, mix with a spatula and finish mixing with a whipping machine.
  5. Squeeze 1/3 of the dough into molds, sprinkle with brown sugar, and top with walnuts.
  6. Squeeze half of the remaining dough on top, sprinkle with brown sugar, and top with walnuts.
  7. Squeeze out all the remaining dough, sprinkle a little brown sugar on the top, and bake in a 175-degree oven for about 40 minutes.
  8. After baking, hit the bottom of the pan and take it out of the mold immediately to cool.

ffdesszzq

To make the custard:

  1. Add sugar to egg yolk and mix, then add cornstarch and vanilla bean paste and mix evenly.
  2. Pour milk little by little, mix evenly, and heat over low heat until bubbles rise.
  3. Put in a bowl, add butter and mix evenly, then cover with plastic wrap and cool in the refrigerator.

Making the gouache:

  1. Put butter, salt, milk and water in a pot, heat over low heat and bring to a boil.
  2. Sift the flour, mix it evenly, and fry it over low heat until it becomes slightly translucent.
  3. Spread in a bowl to cool, then add eggs little by little and mix (slightly thick).
  4. Squeeze in an oven pan and bake in an oven at 190 degrees for 15 minutes, then lower the temperature to 170 degrees and bake for another 10 minutes.
  5. Add condensed milk to fresh cream to make hard cream.
  6. Fill the choux with custard cream and condensed milk whipped cream.

ffdesszzq

  1. Grind Grana Padano cheese on a grater and prepare. (50g for dough, 20g for topping)
  2. Add cream cheese, milk, and Grana Padano cheese to the tapioca starch and make it into a lump by hand.
  3. Make a round shape, place it on an oven pan, and sprinkle it with Grana Padano cheese.
  4. Bake in a 190-degree oven for 20-22 minutes.

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  1. Soften butter, add sugar and salt, mix, then add egg yolk and mix.
  2. Sift the soft flour and almond powder, mix, and mix until they form a lump, spread out and rest in the refrigerator for about 30 minutes.
  3. Shape the tart mold and pan it, make a hole on the bottom with a fork, put a pressing stone on it, bake it in a 180 degree preheated oven for 15 minutes, and cool it.
  4. Soften the butter, add sugar powder and mix, then add eggs and vanilla extract and mix.
  5. Add almond powder and soft flour and mix to make almond cream.
  6. Spread apricot jam on the cooled tart sheet, add almond cream, flatten it, and bake in an oven preheated to 180 degrees for 25 minutes. After cooling completely, remove it from the mold.
  7. Add cold cream cheese to the whipped cream, whipped by 50% with sugar, and mix to make cream, and apply it on the tart.
  8. Place the sliced ​​apricots and plums, apply syrup, and sprinkle with powdered sugar to finish.

ffdesszzq

  1. Coat the donut mold with butter.
  2. Add brown sugar and salt to the egg and mix, then add milk and vanilla extract and mix.
  3. Add melted unsalted butter and mix. Add soft flour, baking powder and cocoa powder and mix, then add Oreo powder and mix.
  4. Pour the dough into the mold, bake in a 180 degree preheated oven for 15 minutes and cool.
  5. Mix sugar powder and milk to make a glaze, put it in a piping bag and pour over the cooled donuts, then top with Oreo powder and crushed Oreos.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and cocoa powder and mix.
  3. Pour a little of the dough into a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, add to the main dough, mix, and bake in an oven preheated to 170 degrees for 25-30 minutes.
  4. After cooling, cut off the top, cut into 2 pieces, and cut into 15cm molds to prepare.
  5. Add the melted dark chocolate to the whipped cream, which has been diluted by 50%, to make chocolate cream, and put it in a piping bag.
  6. Lay 1 sheet on a 15cm mousse mold, squeeze the cream, put bananas on top, cover with the remaining cream, put the sheet on top, cover with cling film, and harden in the refrigerator for 2 hours.
  7. Squeeze whipped cream on the top of the cake, sprinkle sugar on the sliced ​​bananas, caramelize with a torch and place on top of the cream.

ffdesszzq

  1. Remove the cream, mix the crushed Oreo cookies with melted unsalted butter, shape it in a mold, press it firmly, and put it in the refrigerator.
  2. Melt the hazelnut chocolate, milk chocolate, and whipped cream cut into small pieces in the microwave for about 1 minute, then place them in a mold and flatten them.
  3. Put the cut banana on top, pour the chocolate, flatten it and harden it in the refrigerator for about 30 minutes.
  4. Put the cream on top of the chocolate and harden it in the refrigerator for 1 hour.

ffdesszzq

  1. Sift almond powder, sugar powder, and soft flour into the meringue and mix, then add coconut powder and vanilla extract and mix.
  2. Pan in an oven pan, sprinkle with powdered sugar twice, bake in an oven preheated to 180 degrees for 12 minutes, cool, and cut into a 15cm mold.
  3. Place a chocolate sponge cake sheet on a rotating plate, sprinkle with sugar syrup, apply blue whipped cream, and put pineapple on top.
  4. Apply cream on top of the pineapple, place a coconut sheet, then apply cream and put the pineapple.
  5. Apply cream on top of the pineapple, place the chocolate sheet on top, and smooth the cream on the top and sides.
  6. Decorate the bottom and top of the cake with whipped cream, and top with pineapple and coconut powder.

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Blueberry Puree

  1. Add sugar to finely ground blueberries in a blender and boil over low heat.
  2. Because it will fry a lot, keep stirring and boil it until it becomes thick.
  3. Add lemon juice, boil a little more, remove from heat, and cool completely.

Bread Dough

  1. Add yeast to warm milk (about 40 degrees) and mix.
  2. Add sugar and salt to strong flour, mix, then pour milk mixed with yeast.
  3. Add melted unsalted butter, mix roughly with a spatula, and knead by hand.
  4. Knead for about 10 to 15 minutes, cover with plastic wrap and ferment until it doubles in size (about 1 hour).
  5. Add cornstarch to the cooled puree, mix, and prepare the mold with butter.
  6. Sprinkle with flour and roll out the dough to spread it out.
  7. Spread the puree evenly over the flattened dough.
  8. Roll it up and use a thread to cut it into 12 pieces except for both ends.
  9. Place in a bowl, cover with plastic wrap, and proof until the dough doubles in size.
  10. Bake in a 180-degree oven for 20 to 25 minutes (preheat 200 degrees)

Blueberry Cream Cheese

  1. Add powdered sugar to the cream cheese and mix.
  2. Add blueberry puree, vanilla extract, and lemon juice and mix.
  3. Spread blueberry cream cheese on the bread and enjoy.

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Making Blueberry Puree

  1. Put blueberries finely ground in a mixer in a pot and boil them with sugar over low heat.
  2. When it becomes thick, add lemon juice and boil a little more, then put it in a bowl and cool it.

Making Blueberry Crepes

  1. Add sugar, salt, and vanilla extract to eggs and mix.
  2. Add some flour and milk and mix, then add all the remaining milk and mix.
  3. Add blueberry puree, melted butter, and blue food coloring and mix.
  4. Filter through a sieve, cover with plastic wrap, and mature in the refrigerator for about an hour.
  5. Bake 5 sheets in 4 colors in a frying pan heated over low heat and cool them in the refrigerator.

Making Cream Cheese Buttercream

(* all at room temperature)

  1. Whip butter at low speed, add cream cheese, and mix with a whipper.
  2. Add sugar powder and whip, then add cornstarch and salt and whip.
  3. Add blueberry puree, vanilla extract, and blue food coloring and whip.
  4. Add fresh cream (room temperature) and whip to complete the cream.
  5. Place the crepes on the turning board, starting with the darker color, and layer them with cream.
  6. Apply cream on top and decorate with blueberries.
  7. Harden for more than 2 hours in the refrigerator.

ffdesszzq

  1. Soften the butter, add brown sugar and salt, mix, add the egg yolk, mix, and sift the powders.
  2. Mix it into a lump, roll it out and put it in the refrigerator for 30 minutes.
  3. Cut the dough slightly larger than the size of the tart sheet, put it in a mold, shape it, poke a hole in the bottom with a fork, bake in a 170 degree preheated oven for 15 minutes, and cool.
    Knead the remaining dough again, roll it out and put it in the refrigerator.
  4. Put dark chocolate and unsalted butter in the microwave for 30 seconds and 10 seconds each, turn 3 times, mix, add brown sugar and milk, mix, then add eggs.
  5. Add wheat flour and mix.
  6. Place the raspberry chocolate cut into small pieces on the tart sheet, pour the dough and flatten it. Cut the remaining dough lengthwise and place it on the dough, trim the edges, and bake in an oven preheated to 160 degrees for 30 minutes.

ffdesszzq

  1. Soften unsalted butter, add sugar powder and salt and mix, then add egg yolk, vanilla extract, and condensed milk and mix.
  2. Sift the soft flour and almond powder, mix, put in a pastry bag, and pan in an oven pan to the size of a 5cm circle.
  3. Bake in an oven preheated to 170 degrees for 15 minutes and cool.

ffdesszzq

  1. Add instant coffee and vanilla extract to egg whites and mix to dissolve.
  2. Add melted butter and mix, then sift sugar powder, plain flour, and almond powder and mix.
  3. Coat the oven pan with butter, squeeze the dough, pan it, and bake it in an oven at 160 degrees for 9 to 10 minutes.
  4. Add warm milk to instant coffee, melt it, and whip butter at room temperature.
  5. Add powdered sugar, mix with a spatula, whip sufficiently, add melted coffee and whip.
  6. After sanding the coffee cream on the langue de chat, slightly harden it in the refrigerator.

ffdesszzq

  1. Mix a little cinnamon powder with the crushed butter biscuit, then add the melted unsalted butter and mix.
  2. Put (1) into the mold with butter and parchment paper, press firmly to shape it, and put it in the refrigerator.
  3. Add sugar to egg yolk and mix, add corn starch and mix, then pour in hot milk little by little and mix.
  4. Transfer to a pot, add vanilla bean paste and mix, then put on low heat and stir until thickened, then remove from heat.
  5. Sift the custard cream through a sieve, add it to the whipped cream, and mix.
  6. Fill the mold halfway with cream, sprinkle with cinnamon sugar, heat with a torch, add the remaining cream, flatten and harden in the refrigerator for 2 hours.
  7. Sprinkle cinnamon sugar on the sliced banana, caramelize with a torch and place on the tart.

ffdesszzq

  1. Remove the seeds of the cherry using a straw, put it in a pot with sugar and lemon juice, boil it over low heat and cool it.
  2. Soften the cream cheese, add sugar, plain yogurt, and vanilla extract and mix. Add 60% whipped cream and mix.
  3. Crush the lotus cookies in a container, sprinkle coffee syrup, pour cream, and top with cherry compote. Repeat one more time.
  4. Fill the top with cream and sprinkle cocoa powder to finish.

ffdesszzq

  1. Sift cocoa powder into milk and mix.
  2. Place the bowl of cream cheese and unsalted butter on the pot of hot water and remove from the pot when the cream cheese and butter are softened.
  3. Add (1) and mix, then add egg yolk, vanilla extract, and lemon juice and mix.
  4. Sift the soft flour, corn starch, and salt and mix.
  5. Divide the meringue into 3 batches and mix.
  6. Pour it into a mold, put it on a pan with hot water, and bake it in an oven preheated to 140 degrees for 80~90 minutes.

ffdesszzq

  1. Remove cream, mix crushed Oreo cookies with melted unsalted butter, press firmly on the bottom of the mold, and place in the refrigerator.
  2. Put milk, sugar, cornstarch, and vanilla bean paste in a pot and mix, stir until slightly thickened, then add gelatin soaked in cold water for 10 minutes, mix and cool.
  3. Add fresh cream to milk chocolate, microwave for 20 seconds, mix, then add soaked gelatin and mix.
  4. Add whipped cream to milk cream and chocolate cream and mix.
  5. Pour into a mold, harden in the refrigerator for 2 hours, remove the mold, and cut in half.
  6. Glue the vanilla mousse and chocolate mousse in half and decorate with raspberry cream, raspberry and apple mint.

ffdesszzq

  1. Make 3 grooves in the bread flour, put dry yeast, salt, and sugar in each groove, mix with flour, and mix thoroughly. Add cocoa powder and mix.
  2. Put the flour in the bread maker, add warm milk, and knead it for about 10 minutes using the kneading function until it is mixed into a ball.
  3. Add soft unsalted butter and knead for about 15 minutes until smooth, shape the dough in a ball greased with oil, cover with cling wrap, and ferment at room temperature (27-28 degrees) for 1 hour.
  4. Drain the gas and divide the dough into 5 parts, shape into a round shape, cover with cling wrap, and ferment at room temperature for 15 minutes.
  5. Release the gas of the dough and roll it out long, then add chocolate chips, roll it up and put it in a mold, cover it with plastic wrap, and ferment it at room temperature until it doubles in size.
  6. Bake in an oven preheated to 180 degrees for 15 minutes, then take it out of the mold and apply melted unsalted butter.

ffdesszzq

  1. Melt the chocolate and whipped cream (100g) in the microwave for about 40 seconds, then add condensed milk and mix. Sift cocoa powder and mix.
  2. Whip the whipped cream (400g) softly to the point where the horns stand, add a little to the chocolate dough and mix, then add the mixture to the whipped cream and mix.
  3. Add chocolate chips, mix, place in a mold, flatten, and harden in the freezer for at least 6 hours.

ffdesszzq

  1. Put unsalted butter, salt, water, and milk in a saucepan and put it on the fire. When the edges start to boil, take it off the heat and sift the soft flour and cocoa powder and mix.
  2. Put it on low heat and stir-fry until a film forms on the bottom of the pot.
  3. Remove from the heat and divide the eggs into the mixture.
  4. Squeeze in an oven pan, sprinkle with water, sprinkle with hail sugar, bake at preheated 190 degrees for 15 minutes and at 160 degrees for 15 minutes, then cool.
  5. Cut the baked Shoo in half, add sifted cocoa powder and sugar, and sand with whipped cream.

ffdesszzq

  1. Mix egg yolk with sugar and salt, add vegetable oil and mix, then add milk, vanilla extract, and instant coffee powder and mix.
  2. Sift the soft flour, cocoa powder, and baking powder and mix.
  3. When large bubbles appear while whipping the egg white, add sugar in 2~3 portions and whip to make meringue with soft horns. Divide the dough into 3 times and mix.
  4. Pour into a mold, remove air bubbles, bake in an oven preheated to 170 degrees for 20 minutes, cool, cut off the edges, and divide into thirds.
  5. Melt instant coffee powder in warm fresh cream, add to dark chocolate and microwave for 10 seconds to melt, mix and cool.
  6. If the whipping cream becomes thick while whipping, add cooled chocolate and whip hard.
  7. Apply cream to one sheet and put the other sheet on it. repeat one more time
  8. Apply cream on the top, arrange the sides, and harden in the refrigerator for 2-3 hours.

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Honey cake sheet

  1. Put butter, honey, and baking powder in a pot and simmer over low heat until dark and thick.
    (If you boil it over high heat, it may overflow, so keep stirring over low heat and boil it.
  2. Add sugar, salt, and vanilla extract to eggs and whip at high speed to make a dense foam.
  3. Add honey mixture and mix, sift flour and cocoa powder, and mix.
  4. Pour 1/6 of the amount (about 125g) into a 15cm round mold, bake in an oven at 180 degrees for 15 minutes, and cool.
    (I baked 2 each a total of 3 times to make 6 cake sheets)

Cream

  1. Add sugar powder to fresh cream and whip firmly.
  2. Add sour cream and honey and whip firmly.
  3. Put the cake sheet on the turning board, apply cream, and stack it repeatedly.
  4. Finish the sides to look natural and tidy up the top.
  5. Harden overnight in the refrigerator.
  6. Whip about 50% of the whipped cream, mix the whipped cream with the melted chocolate, and whip to make a firm cream.
  7. Squeeze chocolate whipped cream on top and sprinkle cocoa powder.

ffdesszzq

  1. Put the egg, sugar, and starch syrup in a pot of hot water and stir to raise the temperature to 40 degrees, then remove from the pot.
    Add vanilla extract and whip with a hand mixer until rich ivory-colored foam is formed.
  2. Sift the soft flour and black cocoa powder and mix, then add a little bit of the melted butter and milk (50-60 degrees) and mix.
  3. Put the mixed dough into the main dough, mix, pour into the oven pan, remove air bubbles, bake in an oven preheated to 180 degrees for 25 minutes, cool, cut off the top, and cut into 2 pieces.
  4. Prepare a cake sheet with cocoa powder in the same way.
  5. Put the black cocoa sheet on the rotating plate, and the whipped white whipped cream, then the soft cocoa sheet. Repeat 2 more times.
  6. Put two types of sifted cocoa powder on the top and side of the cake and icing with whipped chocolate whipped cream.
  7. Attach the cut-liter chocolate to the side of the cake, then transfer the remaining chocolate whipped cream to a piping bag, decorate it, and sprinkle chopped chocolate in the center.

ffdesszzq

  1. Melt dark chocolate and unsalted butter in the microwave for about 1 minute, then add egg yolk and sugar and mix.
  2. Add warm milk and fresh cream and mix. Sift the soft flour and cocoa powder and mix.
  3. Pour into a 16cm mold, flatten, and bake in an oven preheated to 170 degrees for about 30 minutes.
  4. Whip the egg whites with vanilla extract and when large bubbles appear, divide the sugar and whip to make a meringue with horns.
  5. Sift cocoa powder and cornstarch, mix, place on the baked chocolate cake and bake in an oven preheated to 150 degrees for 25 minutes.

ffdesszzq

  1. When large bubbles appear while whipping the egg whites, divide the sugar into 3 portions and whip, then add vanilla extract and mix.
  2. Whip until shiny and horns stand.
  3. Dip the inside of the piping bag with melted chocolate and put the meringue.
  4. Pan in an oven pan, bake in an oven preheated to 100 degrees for 90 minutes and cool.

ffdesszzq

  1. Soften butter, add sugar and mix, then add egg yolks one by one and mix.
  2. Sift the soft flour, cocoa powder, and baking powder and mix, then add the meringue in 2 batches and mix.
  3. Put about half of the dough in the mold and flatten it, then put chocolate chips on it, put all the remaining dough in it, flatten it, and bake it in an oven preheated to 180 degrees for 30~35 minutes.
  4. Chop the pistachios into small pieces.
  5. Melt the dark chocolate and whipped cream in the microwave for about 40 seconds, then add the soaked gelatin and mix. Add the minced pistachios and mix.
  6. Cut the top of the cooled pound cake and flatten it, then apply (5) all over.
  7. Decorate with whipped cream and chocolate whipped cream.

ffdesszzq

  1. Add melted unsalted butter to the crushed lotus cookies, mix, press firmly in a 16cm mold, and place in the refrigerator.
  2. Soften cream cheese, add sugar, mix, add instant coffee powder, mix, then add egg, vanilla extract and lemon juice and mix.
  3. Add fresh cream and cornstarch, mix, pour into a mold, place on a pan of hot water and bake in an oven preheated to 180 degrees for 20 minutes for 20 minutes, then lower the temperature to 160 degrees and bake for 40 minutes.
  4. Cool at room temperature, cool in the refrigerator, and remove the mold.
  5. Add instant coffee powder to warm fresh cream and melt.
  6. Add sugar to cold whipped cream and whip it about 50% thin, then add cream cheese and melted coffee and mix to make cream.
  7. Put the cream on the cake and spread it evenly. Squeeze the remaining cream on the cake for decoration. Sprinkle cocoa powder to finish.

ffdesszzq

  1. Add dry yeast to warm milk and mix.
  2. Mix flour, sugar, and salt in a bread maker. Add egg and milk mixture and knead for about 10 minutes.
  3. Add soft unsalted butter and knead for about 15 minutes until smooth, make a round shape, put it in a bowl, and cover it with plastic wrap.
  4. Put the ball of dough into a bowl of warm water at about 50 degrees and ferment it for about 40 minutes.
  5. Remove the gas from the fermented dough and divide it into 4 rounds, cover and ferment for about 15 minutes.
  6. Drain the gas, shape it into a circle, put it on the oven pan, cover it with cling wrap, and ferment it until it doubles in size (about 40 minutes).
  7. Mix egg yolk and milk, apply on the top of the dough, bake in an oven preheated to 170 degrees for 18-20 minutes, and cool.
  8. Cut the cooled bread into 6 equal parts.
  9. Add condensed milk to the whipped cream and whip it tightly, then fill in the cream between the breads.

ffdesszzq

  1. Add sugar and salt to the egg and mix, then add condensed milk and vanilla extract and mix.
  2. Sift the soft flour, almond powder, and baking powder and mix, then add the melted unsalted butter and mix, add lemon juice and mix.
  3. Put it in a piping bag and let it ripen for at least 1 hour in the refrigerator.
  4. Grease the mold with butter, coat it with flour, and pan the dough. Bake in an oven preheated to 210 degrees for 5 minutes, then lower to 180 degrees and bake for 9 minutes.

ffdesszzq

  1. In a bowl, mix unsalted butter, sugar, soft flour, and almond powder with the butter and mix with your hands until it becomes a small size, and then put it in the refrigerator.
  2. Add melted unsalted butter to the crushed Daize Cookies, mix, put in a mold, press firmly, and put in the refrigerator.
  3. Soften the cream cheese, add sugar and mix, then add the egg and mix.
  4. Add cornstarch and mix, add sour cream and fresh cream, mix, then add lemon juice and vanilla extract and mix.
  5. Pour into the mold, put the soboro, bake in an oven preheated to 160 degrees for 30 minutes, then raise the temperature to 190 degrees and bake for another 3 to 4 minutes to color.
  6. After cooling at room temperature, cool in the refrigerator.

ffdesszzq

  1. Cut off the top of the morning bread with a knife and gently press the bread inside.
  2. Whisk the egg yolks with the sugar and vanilla bean paste (or vanilla extract).
  3. Add the cornstarch and whisk to combine evenly.
  4. Pour in a little of the warmed milk, just to the edge of the saucepan, and whisk to combine.
  5. Pour in all the remaining milk, whisk to combine, and bring to a boil over low heat, stirring constantly.
  6. When large bubbles are bubbling, turn off the heat and lower the pot.
  7. Add the unsalted butter and stir to combine and pour over the bread.
  8. Place in the refrigerator to set for 30 minutes to 1 hour.
  9. Sprinkle the tops with sugar and use a blowtorch on low to caramelize.
    (Keep the torch on low as high heat can burn the bread)

ffdesszzq

(Prepare all ingredients at room temperature)

  1. Gently mix butter at room temperature with a whipping machine.
  2. Add sugar and salt and whip for about 4 to 5 minutes until the color is bright and the volume increases a little.
  3. Divide the eggs 3 times and whip thoroughly.
  4. Add vanilla bean paste and baking powder and mix.
  5. Divide the soft flour and cocoa powder in two and put them through a sieve and mix.
  6. Add whipped cream and mix evenly.
  7. Pour the batter into the mold and flatten it.
  8. Insert 3 pieces of dark chocolate into the dough all the way to the bottom.
  9. Bake in an oven preheated to 170 degrees for about 60 minutes (preheated to 190 degrees).
  10. Remove from mold and cool at room temperature.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and mix.
  3. In a bowl of melted unsalted butter, milk, and earl gray powder (temperature 50-60 degrees), add a little of the dough, mix, put in the main dough, mix, and bake in an oven preheated to 170 degrees for about 40 minutes.
  4. After cooling, cut off the top, cut into 3 pieces, and cut into 15cm molds.
  5. Place a sheet on a rotating plate, sprinkle with sugar syrup, apply whipped cream, put peaches on top, apply cream, and place another sheet. Repeat one more time.
  6. Smooth the cream on the top and sides, and lightly overlap the sliced ​​peaches on the bottom of the cake.
  7. Squeeze whipped cream thinly around the top edge of the cake and top with cut peaches and apple mint to finish.

ffdesszzq

  1. After mixing egg yolk, sugar and soft flour, pour hot milk little by little and mix.
  2. Put it on low heat and heat it until it thickens, then remove from the heat and add cream cheese and edam cheese and mix until the cheese is completely melted.
  3. Transfer to another bowl, cover and cool.
  4. Put the butter in a pot and heat it until the butter is melted, then remove from the heat and sift the soft flour and mix.
  5. Put it back on the fire and heat it up slightly. Remove from the heat, add milk and mix until it forms a lump.
  6. Transfer to a bowl and mix with egg + egg yolk and vanilla extract.
  7. Divide the meringue into 2 batches, mix, put in an oven pan, sprinkle with Edam cheese, bake in an oven preheated to 180 degrees for 18-20 minutes, and cool.
  8. Cut off the edge of the sheet and divide it into 8 equal parts.
  9. Squeeze the custard cream on the sheet and place another sheet to finish.

ffdesszzq

  1. Hard boil the eggs, then remove the shells and separate them into whites and yolks.
  2. Mash the whites and put them in a sieve, and also put the yolks in a sieve.
  3. Add mayonnaise, sugar, salt, pepper, and whipped cream and mix evenly.
  4. Spread a little mayonnaise on one side of the bread and top with the beaten egg.
  5. Spread a little mayonnaise on the other slice of bread and cover with the mayonnaise side.
  6. You can cut off the edges or just eat it plain.

ffdesszzq

  1. Put dark chocolate, unsalted butter, milk, and whipped cream in a bowl and heat in the microwave for 1 minute to melt. Sift the soft flour, cocoa powder, and baking powder and mix.
  2. Pour into a 16cm mold, flatten, and bake in an oven preheated to 170 degrees for 30 to 35 minutes.

ffdesszzq

  1. Sift almond powder, sugar powder, and cocoa powder twice. (Please throw away the remaining coarse almond powder to make a smooth coke~)
  2. While whipping the egg white, when a large bubble appears, divide the sugar and whip it to make a hard meringue.
  3. Add the powder and mix, then make macaronage and pour it into a piping bag when it is dripping heavy.
  4. After panning in an oven pan and leveling, dry at room temperature for about 1 hour until a film forms on the surface of the macarons and does not stick when touched.
  5. Bake for 15 minutes in an oven at 150 degrees (160 degrees 20 minutes preheated) and cool.
  6. Soften unsalted butter, add sugar powder, and whip enough for about 5 minutes until white and rich bubbles form, then add melted white chocolate and vanilla extract and mix.
  7. Squeeze a little cream on the coque, put the Ferrero Rocher chocolate, put the cream on top of the chocolate and sand it with the coque, then fill the side with the cream smoothly.
  8. Finish with grated dark chocolate.

ffdesszzq

  1. Mix egg yolk and milk.
  2. Put soft flour, cocoa powder, salt and sugar in a bowl and mix, then add unsalted butter and mix until the butter is mixed with the flour and becomes small.
  3. Add (1), mix, spread out, and rest in the refrigerator for 30 minutes.
  4. Put the dough in the mold, shape it and put it in the refrigerator.
  5. Mix egg yolk and sugar in a bowl, then add soft flour and corn starch and mix.
  6. Pour in the hot milk and whipped cream little by little, mix, put in a pot, and boil over low heat, stirring until thickened.
  7. Remove from heat, add chocolate, mix, put in a mold, flatten, bake in an oven preheated to 170 degrees for 35 minutes, cool at room temperature, and cool in the refrigerator.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and mix.
  3. In a bowl of melted unsalted butter and milk (temperature 50-60 degrees), add a little of the dough, mix, put in the main dough, mix, add orange zest, and mix lightly.
  4. Apply butter and pour the dough into a 15cm round mold with parchment paper attached to it. After clearing the air bubbles, bake in an oven at 170 degrees (preheated for 20 minutes at 180 degrees) for 35 minutes and cool.
  5. Cut the top of the cooled sheet and cut it into 3 pieces.
  6. Add honey and orange zest to plain yogurt and mix.
  7. Put the sheet on the rotating plate, apply (6), apply whipped cream, remove the peel, place the sliced ​​grapefruit and orange, and apply cream.
  8. Place the sheet and repeat the above process one more time.
  9. Put the last sheet on top, apply orange yogurt, and then apply whipped cream on the entire surface and put it in the refrigerator.
  10. Melt a bowl of white chocolate and unsalted butter on top of hot water, then add warm orange juice and mix.
  11. Add gelatin, mix, and add food coloring to color. Make grapefruit glaze in the same way.
  12. Pour the two glazes in half on the edge of the cake and decorate the top with whipped cream, sliced ​​grapefruit and orange.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until rich ivory-colored foam is formed. Sift the soft flour and green tea powder and mix.
  3. Put a little of the dough in a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and bake in an oven preheated to 170 degrees for 40 minutes.
  4. After cooling, cut off the top, cut into 4 pieces, and cut into 15cm molds.
  5. Melt green tea chocolate in a hot water bath, add green tea powder, mix, add to 50% whipped cream, and mix to make green tea chocolate cream.
  6. Put 1 sheet on the wheel, sprinkle with sugar syrup and cream, then put another sheet on top. Repeat 2 more times.
  7. Smooth the cream over the top and sides of the cake and icing.
  8. Melt a bowl of white chocolate on a pot of hot water, add green tea powder and mix.
  9. Add hot whipped cream and starch syrup, mix, add gelatin soaked in cold water for about 10 minutes, mix, filter through a sieve, and place in a piping bag.
  10. Sprinkle (9) on the top of the cake and sprinkle with sugar powder and green tea powder to finish.

ffdesszzq

  1. Place a bowl of egg yolk on a pot of hot water, add eggs, sugar, salt, honey, vanilla extract, and lemon juice and mix. Remove from the pot when the temperature reaches 40 degrees.
  2. Whip with a hand mixer until rich ivory color, then sift the soft flour and mix.
  3. Pour into the oven pan, remove air bubbles, and bake in an oven preheated to 180 degrees for 14 to 15 minutes.

ffdesszzq

  1. Put brown sugar and water in a pot and heat over medium heat until it boils. Turn off the heat and add a little tapioca starch and mix.
  2. Put it on low heat again and stir it. When it thickens, take it off the fire.
  3. Add all the starch, mix, place on a flat surface and knead until smooth by kneading with your hands. (Make the cocoa dough in the same way.)
  4. Divide the dough and roll it out long, cut it into small pieces and roll it in your hand to make a round shape.
  5. Coat with starch to prevent sticking, then boil in boiling water.
  6. Bring to a boil over medium heat, and when tapioca pearls appear, lower the heat to low and cook for 20 minutes while stirring.
  7. Remove from heat, cover with a lid, and steam for 20 minutes, then place on a sieve and rinse in cold water.
  8. Put it in ice water, rinse once more, put it in a pot, and add brown sugar and water.
  9. Bring to a boil over medium heat, and when it boils, reduce the heat to low, stir and boil for about 5-6 minutes until thickened, and place in a container.

ffdesszzq

  1. Put the eggs, sugar, and starch syrup in a pot of hot water at 80°C and mix until it reaches 40°C.
  2. Sift the soft flour and cocoa powder and mix, then add a little dough to the bowl of melted butter and milk warm at 50-60 degrees and mix.
  3. Pour the mixed dough into the main dough, mix lightly and quickly, pour into the mold, bake in an oven preheated to 180 degrees for 25 minutes, and cool.
  4. Soften the custard cream, add strawberry puree, mix, soak in cold water for at least 10 minutes, microwave for 10 seconds, add melted gelatin, and mix. (Please prepare cream and puree not to be cold)
  5. Add thinly whipped cream and mix, then transfer to a piping bag.
  6. After cooling, cut out the cut sheet with a heart mold, put Moustie on the mold, and spread 1 sheet on the floor.
  7. Attach the sliced ​​strawberries to the wall of the frame, squeeze a little cream, and place the strawberries cut into cubes flat on top.
  8. Put the cream on the strawberry, put another sheet on it, pour the ganache and harden it in the refrigerator for 2-3 hours.

ffdesszzq

  1. Mix crushed lotus cookies and melted butter, press firmly on the bottom of the mold, lay flat, and place in the refrigerator.
  2. Soften cream cheese and mascarpone cheese, add plain yogurt, fresh cream, milk, honey, and vanilla bean paste and mix, then add sugar and mix.
  3. Divide the eggs and mix, sift the soft flour and cornstarch, mix, filter through a sieve, pour into the mold, and bake in the oven at 170 degrees for 20 minutes, at 150 degrees for 40 minutes, and at 180 degrees for 5 minutes.
  4. Cool at room temperature and place in the refrigerator to cool.
  5. Mix egg yolk, honey, and cornstarch in a saucepan, pour hot milk little by little, mix, add vanilla bean paste, and mix.
  6. Put it on low heat and heat it until it thickens while stirring, then cover it with plastic wrap and cool it.
  7. Sift the custard through a sieve, add it to the mascarpone cheese, mix, place in a piping bag and chill in the refrigerator.
  8. Finish with cream on top of the cake.

ffdesszzq

  1. Whip the egg whites until foamy, then add baking soda and mix.
  2. Put brown sugar and water in a ladle in a ratio of 3:1, put it on low heat, stir until the sugar dissolves and become slightly sticky, and then remove from the heat.
  3. Add a mixture of egg white and baking soda and stir quickly, then stop when it starts to rise.
  4. When the dalgona becomes hard, put it on low heat again, melt the bottom slightly, and remove it from the ladle.

ffdesszzq

  1. Soak gelatin in cold water for about 10 minutes.
  2. Put milk, whipped cream and sugar in a pot and heat until the edges boil. Remove from heat, add vanilla extract and mix. Add soaked gelatin and mix.
  3. Cool the milk mixture slightly, add the mango pulp, mix, put in a 12cm mold, and harden in the refrigerator for 1 hour.
  4. Grind mango, lemon juice, and sugar in a blender, put it in a pot, and boil it until it thickens slightly, then cool it.
  5. Add melted unsalted butter to the crushed Daije cookies, mix, place on the bottom of a 15cm mold, press firmly, and place in the refrigerator.
  6. Soften the cream cheese, add plain yogurt, lemon juice, vanilla extract, and mango puree and mix, then add melted gelatin and mix.
  7. Add 50% whipped cream, mix, pour a little into the mold, and top with hardened panna cotta.
  8. Pour all the remaining cheesecake batter, squeeze the mango puree on top, stir with chopsticks to form a marble shape, and then harden in the refrigerator for 3 hours.

ffdesszzq

  1. Slice the apple.
  2. Put apples, sugar, maple syrup, and cinnamon powder in a pot and boil until the water is gone. Finally, add lemon juice, mix, and cool.
  3. After pushing the pie sheet wide, put it on the mold to shape it.
  4. Remove the dough protruding from the side, make a hole in the bottom with a fork and put (2).
  5. Roll out the remaining dough and cut it into long pieces of 2 widths, and arrange them on top of the apples in order.
  6. Repeat the intersection to get the shape and remove the protruding part.
  7. Cut the dough into 3 long and thin strips, braid them, and wrap them around the edge of the mold.
  8. Place the apple-shaped dough in the middle of the edges, apply egg water, and bake in an oven preheated to 190 degrees for about 35 minutes.

ffdesszzq

  1. Place a bowl on top of a pot of hot water, add dark chocolate and unsalted butter, and melt.
  2. Place a bowl of eggs on top of a pot of hot water, add vanilla extract and brown sugar, and whip until foamy.
  3. Remove the bowl from the pot, add the egg mixture to the chocolate mixture and mix, then sift the wheat flour, cocoa powder, and salt and mix.
  4. Pour it into a 20cm square frame covered with Teflon sheet, flatten it, bake it in an oven preheated to 170 degrees for 25 minutes, and cool it.
  5. Put sugar, water, and starch syrup in a pot and boil it until the temperature reaches 114~118 degrees.
  6. Pour over brownies, flatten, and harden at room temperature for 2 hours.

ffdesszzq

cake sheet

  1. Place a bowl of eggs on top of a pot of boiled water, add sugar and vanilla extract, and stir.
  2. Raise the temperature to about 40 degrees.
  3. Put a bowl of butter and eggs in a pot and heat it in a double boiler (about 50 to 60 degrees).
  4. Whip the egg wash at high speed to make a fine foam.
  5. Clean up the stoma for about 2 minutes at low speed.
  6. Sift the flour and add it.
  7. Mix evenly with a spatula.
  8. Add some batter to the bowl with the butter and milk and mix.
  9. Add to this dough and mix evenly.
  10. Pour it into an oven pan and bake in an oven at 175 degrees for about 35 minutes.
  11. Cut into 3 pieces of 1.5cm high and cut into 15cm frame.

strawberry puree

  1. Put frozen strawberries and sugar in a pot and boil over low heat.
  2. When it thickens, add lemon juice and boil a little more.
  3. Sieve and cool.

Mascarpone whipped cream

  1. Add about 100g of fresh cream to the mascarpone cheese (cold) and mix.
  2. Add the rest of the fresh cream and sugar and whip to make hard cream.
  3. Place a cake sheet on the turning board and apply strawberry puree.
  4. Apply cream evenly and top with strawberries.
  5. Top with cream and top with strawberries once more.
  6. Put the cake sheet on top and repeat the stacking.
  7. Top with cream and icing smoothly, and harden in the freezer for about 20 minutes.
  8. Add water to powdered gelatin and leave for 10 minutes.
  9. Heat the gelatin in the microwave for about 15 seconds to dissolve.
  10. Add to the strawberry puree and mix.
  11. Add red food coloring and mix.
  12. Pour over the top half of the cake and let it flow naturally.
  13. Garnish with strawberries.

ffdesszzq

  1. Grease an oven pan with butter and coat with flour.
  2. Put a bowl with eggs on top of a pot of boiled water and add sugar and vanilla extract.
  3. Whip with a whipper until it becomes a dense foam and arrange pores at low speed for about 1 minute.
  4. Remove the bowl containing the eggs from the pot and place the bowl containing the butter.
  5. Put the sour cream in a bowl and heat it together.
  6. Sift flour and baking powder into it.
  7. Mix until no raw flour is visible.
  8. Mix butter and sour cream evenly.
  9. Add to the dough and mix evenly.
  10. Put in a piping bag.
  11. Fill the oven pan to about 90%.
  12. Place cranberries in the middle and cover the dough.
  13. Bake in a 170-degree oven for 20 minutes. (Preheat 190 degrees)
  14. Remove from the oven and immediately remove from the mold and cool slightly.
  15. Mix the apricot jam with water.
  16. Cover the cake with apricot jam.
  17. Apply coconut powder evenly.

ffdesszzq

  1. Add vanilla extract to egg yolk and mix. Add milk and melted unsalted butter and mix.
  2. Sift the soft flour and baking powder and mix. Divide the meringue into 3 portions and mix.
  3. Transfer the dough to a piping bag, squeeze it into a circle on a heated pan, and when bubbles rise, turn it over and bake a little more.
  4. Put on a cooling rack to cool.

ffdesszzq

  1. Chop the nut mix into small pieces.
  2. Put cold butter, sugar, soft flour, almond powder, and coffee essence in a bowl.
  3. Mix until crumbled, then add chopped nuts and mix lightly.
  4. Put it on the oven pan, bake in the oven preheated to 180 degrees for 18~20 minutes and cool.
  5. Place 1 cake sheet on the rotating plate, sprinkle with sugar syrup, and then apply coffee whipped cream.
  6. Put the crumble on top of the cream, put another sheet on top, and sprinkle with sugar syrup. Repeat steps 5-6 two more times.
  7. Apply cream to the top and sides of the cake.
  8. Arrange the top surface flat.
  9. Put pepero on the side.
  10. Finish by placing crumble on top of the cake.

ffdesszzq

  1. Cut the edges of 4 slices of bread.
  2. Put the cheese between the bread and heat the butter in a frying pan over low heat.
  3. Add sugar to eggs and mix, then add milk and cinnamon powder and mix.
  4. Rotate the bread to absorb enough egg water and bake evenly on a heated pan.

ffdesszzq

  1. Chop the apples into small pieces and put them in a pot with sugar and cinnamon powder. Bring to a boil over low heat. When it boils, add lemon juice and heat until the moisture evaporates and cool.
  2. Press firmly on a 12cm mold and harden in the freezer for 2 hours.
  3. Mix crushed lotus cookie and melted unsalted butter, press firmly in a 15cm mold, and place in the refrigerator.
  4. Add gelatin to cold water and soak for 10 minutes.
  5. Soften the cream cheese, add sugar, vanilla extract, and lemon juice and mix. Squeeze the water out of the gelatin and heat it in the microwave for about 10 seconds to melt it completely and mix.
  6. Add 50% whipped cream, mix, pour a little into a 15cm mold, flatten, and harden in the refrigerator for about 30 minutes.
  7. Spread a little cheesecake batter on the hardened cheesecake, place the hardened apple in the center of a 12cm mold, pour in the remaining cheesecake batter, flatten it, and let it harden in the refrigerator for 2 hours.
  8. Add sugar to a warm peach flavored beverage and mix, then add melted gelatin and mix.
  9. Slice the apple thinly, put it in boiling water, cover it with plastic wrap and microwave it for about 3 minutes, then place it on a kitchen towel to remove the moisture.
  10. Lay the sliced ​​apples on top of the hardened cheesecake, roll the sliced ​​apples in the middle to form a flower shape, and place them on top.
  11. Pour 1/2 of the peach flavored beverage mixture and let it harden in the refrigerator for 1 hour.

ffdesszzq

Blueberry Puree

  1. Place the blueberries, sugar, and lemon juice in a saucepan and bring to a boil over medium-low heat.
  2. Bring to a boil, stirring once halfway through, and remove from the heat when it thickens.
  3. Strain about 90 grams through a sieve and set the rest aside without straining.
  4. Leave the blueberry puree at room temperature.
  5. Remove the cream and mix in the crushed Oreos with the melted unsalted butter.
  6. Pour into a 15 cm mousse mold, press flat, and place in the refrigerator.

Cheesecake batter

  1. Mix the water with the powdered gelatin and leave to stand for 10 minutes.
  2. Mix the room-temperature cream cheese (heat in the microwave for 15 seconds) with a hand whisk to loosen it.
  3. Mix in the sugar, then add the plain yogurt and lemon juice.
  4. Heat the soaked gelatin in the microwave for 15 seconds to dissolve, then pour in and mix.
  5. Fold in 50% of the whipping cream and mix until evenly distributed.
  6. Pour half of the cheesecake batter into the mousse molds and add a generous dollop of unsifted puree.
    (I didn’t put it on the edges this time for a cleaner look)
  7. Loosen the puree slightly with chopsticks and set in the refrigerator for about 30 minutes.
  8. Pour the remaining cheesecake batter into the mousse mold, add the puree and stir with chopsticks.
  9. Chill in the refrigerator for about 30 minutes.
  10. Dissolve the powdered gelatin in water and let stand for 10 minutes.
  11. Heat the soaked gelatin in the microwave for 10 seconds, then stir it into the sieved puree.
  12. Fold in the whipped cream, mix evenly, pour into the mousse mold, and chill in the refrigerator for 3 hours.
  13. Decorate the top with a scattering of blueberries.

ffdesszzq

  1. Mix the crushed Oreo cookies and melted unsalted butter, press them in a 15cm mold, and place them in the refrigerator.
  2. Soak the gelatin sheet in cold water for about 10 minutes.
  3. Soften the cream cheese, add sugar and mix, then add vanilla extract and condensed milk and mix.
  4. Remove the moisture from the gelatin and heat it in the microwave for about 10 seconds to melt it, then add it to the cheese batter and mix.
  5. Add 50% whipped cream and mix, then transfer 100g to another bowl.
  6. Add crushed Oreo to the transferred cheese batter and mix.
  7. Lay the Oreos in a 12cm mold, put (6) on them, flatten them, and harden them in the freezer for 1 hour.
  8. Pour a little cheesecake batter into a 15cm mold, flatten it, and let it harden in the refrigerator for about 30 minutes, then place a 12cm molded cheesecake in the center.
  9. Pour all the remaining cheesecake batter and flatten it, remove the cream and place the crushed Oreo cookies on top, flatten and harden in the refrigerator for 3 hours.

ffdesszzq

  1. Remove the cream and add melted unsalted butter to the crushed Oreos, mix, place in a 12cm mold, flatten, and harden in the refrigerator.
  2. Soften the cream cheese, add sugar, plain yogurt, and vanilla extract and mix, then add melted gelatin and mix.
  3. Add whipped cream and mix.
  4. Put strawberries in a mold, pour cheese batter, and harden in the refrigerator for 3 hours.
  5. Melt the surface slightly with a steam towel, remove the mousse mold, and put it in a 15cm mousse mold.
  6. Add strawberry puree to the remaining cheese dough, mix, add melted gelatin, mix, add whipped cream, and mix.
  7. Pour (6) into the mold and harden in the refrigerator for 30 minutes.
  8. Add fresh cream to strawberry puree, mix, add melted gelatin, mix, pour into a mold, and harden in the refrigerator for 2 hours.
  9. Garnish with thinly sliced strawberries and strawberry leaves.

ffdesszzq

  1. Mix crushed lotus cookies and melted unsalted butter, press firmly in a 12cm mold, and place in the refrigerator.
  2. Soften the cream cheese, add sugar powder and green tea powder, mix, then add melted white chocolate and vanilla extract and mix.
  3. Soak in cold water for about 10 minutes to squeeze out the water, heat in the microwave for about 10 seconds, add melted gelatin, and mix, then add 50% whipped cream and mix.
  4. Pour a little into a 12cm mold and flatten it, then put the whole strawberry on top, pour the cheese dough to make it flat, and let it harden in the refrigerator for about 1 hour.
  5. Add green tea powder, milk, and sugar to the remaining cheese dough and mix.
  6. Melt the outside of the 12cm mold slightly with a steam towel, remove the mold, put it in a 15cm mold, pour cheese dough to flatten it, and then harden it in the refrigerator for 2 hours.
  7. (Optional) Melt the white chocolate in a hot water bath, add green tea powder, mix, and pour over the hardened cheesecake.
  8. Put the quartered strawberries on top and sprinkle with sugar powder to finish.

ffdesszzq

  1. Mix crushed Oreo and melted unsalted butter, press firmly on the bottom of the mold, and place in the refrigerator.
  2. Soften cream cheese and mascarpone cheese, add sugar and vanilla extract and mix.
  3. Melt the gelatin gelatin soaked in cold water for 10 minutes in the microwave for 10 seconds and mix, then add 50% whipped cream and mix.
  4. Pour a little cheesecake batter into the mold, soak the lady finger cookies in coffee, put it in the mold, and let it harden in the refrigerator for about 20 minutes. Pour all the remaining cheesecake batter and let it harden in the refrigerator for about 3 hours.
  5. Squeeze fresh cream and sprinkle with cocoa powder to finish.

ffdesszzq

  1. Finely grind watermelon and sugar in a blender, add melted gelatin, mix, pour into a hemispherical mold, and harden in the freezer for 2 hours.
  2. Add melted unsalted butter and green food coloring to the crushed Daije cookies, mix, press firmly on the bottom of a 7cm mold, and place in the refrigerator.
  3. Soften the cream cheese, add sugar and mix, then add plain yogurt, vanilla extract, and lemon juice and mix.
  4. Add melted gelatin and mix, then add whipped cream diluted 50% and mix.
  5. Pour a little into the mold, let it harden in the freezer for about 10 minutes. Add a little watermelon, gelatin, and red food coloring to the remaining cheesecake batter and mix.
  6. Pour a little pink cheesecake batter and harden in the freezer for about 10 minutes.
  7. Place the frozen watermelon on the hemisphere in the center of the mold, pour a little dough, turn over one more watermelon, fill the mold with the batter, pour it all, and harden in the freezer for 1 hour.
  8. Remove the mold and complete with chocolate chips.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and cocoa powder and mix.
  3. Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and clear the air bubbles.
  4. Bake in an oven at 170 degrees (preheated for 20 minutes at 180 degrees) for 30 minutes, cool, cut off the top and cut into 1cm thick slices.
  5. Cut 2 cut sheets into a 15cm frame.
  6. Sift cocoa powder into cream cheese and mix, then add melted dark chocolate and mix. Add 50% whipped cream and mix.
  7. Lay a sheet on a 15cm x 7cm mold, put the dark chocolate dough on it, flatten it, and put it in the refrigerator.
  8. Add sugar and vanilla extract to cream cheese, mix, add 50% whipped cream, mix, place on dark chocolate dough, flatten it, put a sheet on it, and put it in the refrigerator.
  9. Add melted milk chocolate to cream cheese and mix, add 50% whipped cream, mix, place on a sheet, flatten, and harden in the refrigerator for 3 hours.
  10. Add fresh cream and unsalted butter to the dark chocolate, melt it in the microwave for about 30 seconds, then squeeze it on the hardened cake and harden it in the refrigerator for about 30 minutes.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and cocoa powder and mix.
  3. Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, apply butter, and pour into a pan with parchment paper.
  4. After removing air bubbles, put the pot on the lowest heat, cover with a lid, and bake for about 50 to 60 minutes.
  5. Remove the parchment paper from the pot, cool it, cut off the top and cut into 4 pieces.
  6. Place a sheet on a rotating plate, sprinkle with sugar syrup, and apply whipped cream. Repeat one more time.
  7. Put strawberries cut into 1/4 size on top of the cream, apply cream, put a sheet, sprinkle syrup, apply cream, and put the last sheet.
  8. Sprinkle sugar syrup and cream over the entire area, then icing so that the sides are slightly exposed, and decorate with snowman chocolate, macarons, strawberries, etc.

ffdesszzq

  1. Separate the Oreo cookies from the cream and crush the cookies finely.
  2. Mix the crushed cookies and baking powder, then add the uncooled milk and mix.
  3. Add the separated Oreo cream, mix, and put the dough in a pot.
  4. Put on a low heat, cover with a lid and bake for 40~45 minutes.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and mix.
  3. Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, apply butter, and pour into a pan with parchment paper.
  4. After removing air bubbles, put the pot on the lowest heat, cover with a lid, and bake for about 50 to 60 minutes.
  5. Remove the parchment paper from the pot, cool it, cut off the top and cut into 4 pieces.
  6. Put a sheet on the wheel, sprinkle sugar syrup, and strawberry jam, then put another sheet on top and sprinkle sugar syrup.
  7. Apply whipped cream, put strawberries cut in half, cover with cream, put another sheet on top, and sprinkle with sugar syrup.
  8. Apply strawberry jam, put a sheet on top, sprinkle syrup on it, and then apply whipped cream on the entire surface.
  9. Decorate with whipped cream and strawberries for decoration.

ffdesszzq

  1. Add sugar and vanilla extract to egg yolk and mix, then add milk and vegetable oil and mix.
  2. Sift the soft flour and mix, divide the meringue into 2 batches, mix, put in a 22.5 cm square, flatten, bake in an oven preheated to 170 degrees for 10 minutes, and cool.
  3. Cut both sides of the cooled roll cake sheet, apply Nutella and whipped cream, roll it around, wrap it in parchment paper, and freeze in the freezer for 1 hour.
  4. Soften the cream cheese, add Nutella and vanilla extract and mix.
  5. Remove the moisture from the gelatin soaked in cold water for about 10 minutes, microwave it for about 10 seconds to completely dissolve it, then add it to step (3) and mix.
  6. Add 50% whipped cream, mix, pour a little into a 15cm mold lined with a chocolate sponge cake sheet, and harden in the refrigerator for about 20 minutes.
  7. Cut the hardened roll cake and put it on top of the hardened cheesecake, then pour all the remaining cheesecake batter, flatten it, and let it harden in the refrigerator for about 2 hours.
  8. Heat Nutella and whipped cream in the microwave for about 30 seconds, add melted gelatin, mix, pour over the hardened cheesecake and harden in the freezer for about 30 minutes.

ffdesszzq

  1. Soften unsalted butter, add sugar and salt, mix, then add Nutella and mix.
  2. Add egg yolk and mix, then sieve wheat flour and cocoa powder and mix, then add black coffee and vanilla extract and mix.
  3. Divide the meringue into 3 batches, mix, put in a mold, flatten, bake in an oven preheated to 140 degrees for 1 hour, and cool completely.
  4. Cut off the top of the cake, shape it and cut it.
  5. Whip whipped cream and sugar, then add cream cheese and Nutella and whip to make cream.
  6. Apply the cream between the sheets, apply the cream all over, and put a lot of cream on the top to make a house shape and harden it in the freezer for about 30 minutes.
  7. Cut the front and back sides of the cake, put the remaining cream in a piping bag, squeeze it into a roof shape, and sprinkle sugar and cocoa powder to finish.

ffdesszzq

  1. Soften unsalted butter, add sugar powder and salt, and whip enough until slightly white.
  2. Add egg and vanilla extract and mix. Sift in soft flour, wheat flour, almond flour, and baking powder and mix.
  3. Divide the dough into two different bowls, about 200g each, add color, mix, roll up into a circle, and harden in the refrigerator for 2 hours.
  4. Divide the dough into two pieces of about 80g each, make the color darker, spread it out and put it in the refrigerator.
  5. Add white food coloring to the remaining dough, mix and color, spread it out and put it in the refrigerator.
  6. Divide the hardened dough into 8 equal parts and harden in the freezer for 20 minutes, then put the white dough between them to form a shape and harden it in the freezer for 20 minutes.
  7. Roll (5) with dark colored dough and harden in the freezer for about 30 minutes.
  8. Slice the dough thinly, put it on the oven pan, bake in an oven at 160 degrees (170 degrees 20 minutes preheated for 20 minutes) for 15 minutes and cool.

ffdesszzq

  1. Prepare 1/2 orange zest by grinding the washed orange peel.
  2. Remove only the flesh of the orange, put it in a pot with sugar and bring to a boil, then add cornstarch and boil until thickened.
  3. Put it in a mold, flatten it and harden it in the freezer.
  4. Melt the white chocolate, unsalted butter and whipped cream in the microwave for about 30 seconds.
  5. Add sugar to cream cheese and loosen gently. Add plain yogurt, vanilla extract, and lemon juice and mix.
  6. Add the white chocolate mixture and mix, then add the egg and mix.
  7. Add cornstarch and orange zest, mix, pour into a mold, place on a pan of hot water, and bake in an oven at 160 degrees (preheated for 20 minutes at 170 degrees) for 50 minutes.
  8. Cool at room temperature and place in the refrigerator for at least 6 hours or overnight.

ffdesszzq

  1. Add sugar, honey, and vanilla extract to the eggs and mix. Place a bowl on top of a pot of hot water and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and mix.
  3. Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, add Oreo powder, mix, and put in the mold.
  4. Bake in an oven preheated to 180 degrees for 17 minutes, then remove from the mold and cool.
  5. Add sugar to the whipped cream and whip it thin enough to form bubbles. Add Oreo powder and mix.
  6. Put Moustie on the cooled cake and top with cream.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and cocoa powder and mix.
  3. Put a little of the dough in a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into the mold, and bake in an oven preheated to 170 degrees for 40 minutes.
  4. After cooling, cut off the top and cut into 4 pieces.
  5. Mix egg yolk and sugar, pour in milk little by little, mix, and heat over low heat until it thickens slightly and cool.
  6. Soften unsalted butter, filter (5) through a sieve, mix, add Oreo cookie cream, and whip well until thick.
  7. Add fresh cream and whip, then add crushed Oreo powder and mix.
  8. Melt the dark chocolate and whipped cream in the microwave for about 40 seconds and put it in a piping bag.
  9. Put a sheet on a rotating plate, sprinkle with sugar syrup, and make 3 rows of Oreo cream with an interval between them, fill in the ganache and place the sheet. Repeat 2 more times.
  10. Apply the cream all over and let it harden in the refrigerator for about 30 minutes, then apply the cream once and icing it smoothly.
  11. Sprinkle ganache on the edges, put Oreo cream and Oreo macaron on top, fill in the middle with ganache, and sprinkle with Oreo powder to finish.

ffdesszzq

chocolate cake sheet

  1. Add vanilla extract to egg yolk and mix.
  2. Add melted dark chocolate and hot milk (about 60 degrees) and mix.
  3. Sift flour, cocoa powder, and baking powder, mix, and leave for a while.
  4. Divide sugar into egg whites into 3 portions and make meringue.
  5. Add 1/3 of the meringue to the chocolate mixture and mix, then add the remaining half of the meringue and mix gently.
  6. Add the chocolate mixture to the meringue bowl and mix carefully.
  7. Pour into a 15cm oven pan, bake in a 170-degree oven for 27 minutes, and cool completely.

Oreo Cheesecake Dough

  1. Add water to the powdered gelatin and let it sit for about 10 minutes.
  2. Add sugar and vanilla extract to the cream cheese heated in the microwave for about 20 seconds and mix.
  3. Heat the soaked gelatin in a microwave for about 15 seconds to melt it, then add it to the cheesecake batter and mix.
  4. Whip about 50% of the fresh cream and mix evenly.
  5. Chop Oreos with a knife and mix them into the cheesecake batter.
  6. Wrap the mousse strip around the cake to secure it firmly and pour the cheesecake batter.
  7. Flatten and harden in the refrigerator for about 3 hours.
  8. Add whipped cream to the dark chocolate, melt in the microwave for about 30 seconds, mix, cool, and pour over the cake.
  9. Flatten, garnish with Oreos, and set in the refrigerator for about 30 minutes.

ffdesszzq

  1. Separate the Oreo cookies from the cream, then put the cookies in a ziplock bag and crush them finely.
  2. Add melted unsalted butter to 90g of crushed Oreos, mix, put in a 15cm mold, press firmly, and place in the refrigerator.
  3. Add sugar and vanilla extract to egg yolk and mix, then add whipped cream and mix.
  4. Bring to a boil over low heat, stirring until thickened, then add dark chocolate and mix.
  5. Add the separated Oreo cream, mix gently, and cool lightly.
  6. After whipping the fresh cream 50% thinly, add (5) and mix.
  7. Pour a little chocolate mousse into the mold and flatten, sprinkle with Oreo powder and flatten.
  8. After stacking repeatedly, harden in the refrigerator for at least 6 hours.

ffdesszzq

  1. Beat eggs, add sugar and salt, mix, sieve soft flour and black cocoa powder, add a little milk, and mix.
  2. Add the remaining milk and Oreo powder and mix, then add the melted unsalted butter and mix.
  3. Filter the dough through a sieve and let it rest at room temperature for about 30 minutes.
  4. Apply cooking oil to a pan heated over low heat, pour in the dough, spread it thinly, and when bubbles rise, turn over and bake a little more and cool.
  5. Prepare the cooled crepe by digging it into a 15cm mold.
  6. Add melted white chocolate to 50% whipped cream with sugar and mix, then add Oreo powder and mix to make cream.
  7. Put the crepes on the wheel, apply cream, and sprinkle Oreo powder once every 3 sheets.
  8. Repeat and apply cream to the entire area and icing.
  9. Cover the top with ganache, let it flow naturally to the side, and decorate with the remaining cream and Oreos.

ffdesszzq

  1. Add condensed milk to cold whipped cream and gently whip until horns stand.
  2. Add crushed Oreos, mix, put in a mold, flatten, cover with foil, and make cuts at intervals.
  3. Insert the ice cream stick into the cut part and harden overnight in the freezer.

ffdesszzq

  1. Soften butter, then add sugar and mix.
  2. Add the egg yolk and mix, then sift the soft flour and baking powder and mix.
  3. Divide the meringue into 3 batches and mix.
  4. Add crushed Oreos, mix, pan in an oven pan, bake in an oven preheated to 180 degrees for 35 minutes, and cool.
  5. Place the green tea sponge cake sheet on the rolling board, sprinkle with sugar syrup, and then apply Oreo whipped cream.
  6. Cut the prepared Oreo sheet into 15cm pieces, sprinkle with sugar syrup, and then apply Oreo whipped cream.
  7. Place the last green tea sponge cake sheet, sprinkle with sugar syrup, and apply cream on the top and sides.
  8. Glue the green tea pocky to the side of the cake.
  9. Decorate the top with Oreo cream and mini Oreos.

ffdesszzq

  1. Soften butter, add sugar, and mix, then add red and white food coloring little by little and mix.
  2. Add soft flour and mix until it forms a lump, then roll it out and put it in the refrigerator.
  3. Add egg yolk, sugar, and cornstarch to a pot and mix, then pour in hot milk little by little to mix. Add vanilla bean paste and mix.
  4. Put it on low heat and stir until it thickens, then put it in ice water and cool it with stirring.
  5. Put in whipped cream, mix, put in a piping bag, and put in the refrigerator.
  6. Put unsalted butter, salt, water, and milk in a pot and boil it until the butter is melted. Remove from the heat and add soft flour and mix until it becomes a lump.
  7. Put on low heat and stir-fry for about 1 minute, then transfer to another bowl, cool it down, and mix with eggs.
  8. Pan in an oven pan, cut the cookie dough stored in the refrigerator with a circular cutter, place it on the dough, and bake at 180 degrees for 15 minutes and at 160 degrees for 10 minutes.
  9. Make a hole in the bottom of the cooled choux and fill it with a little cream, then add the cut peaches and fill with cream to finish.

ffdesszzq

  1. Slice the pineapple thinly and boil it with water and sugar in a pot.
  2. Soften unsalted butter, add sugar and mix, then add eggs in 2 batches and mix, then add lemon juice and vanilla extract and mix.
  3. Sift the powders and mix, then add milk in 2 batches and mix.
  4. Spread the pineapple on an 18cm oven pan greased with butter, pour boiling syrup over it, flatten the dough, and bake in an oven preheated to 180 degrees for about 60 minutes.

ffdesszzq

Cake Sheet

  1. Put a bowl with eggs in a pot of boiled water and add sugar and vanilla extract.
  2. While stirring continuously, raise the temperature until the egg water becomes slightly transparent (about 40 degrees).
  3. Lower the egg wash from the pot, place the bowl containing the butter and milk, and heat it up in a double boiler (about 50 to 60 degrees).
  4. Whip the egg water at high speed to make a fine and fine foam.
  5. Add a little red pigment and clean the pores for 1-2 minutes at low speed.
  6. Sift the flour and add it.
  7. Mix with a spatula until no raw flour is visible.
  8. Take some dough and put it in a bowl with butter and milk.
  9. After mixing evenly, add it to the main dough and mix.
  10. Pour it into an oven pan and bake in an oven at 175 degrees for about 35 minutes.
  11. After cooling, cut off the bottom and slice 4 pieces 1cm thick.

Cream Cheese Cream

  1. Add sugar and condensed milk to the cold cream cheese.
  2. Whip evenly with a whipper without lumps.
  3. Add cold fresh cream and whip firmly.
  4. Place the cake sheet on the turning board and spread the cream thinly.
  5. Top with plenty of halved strawberries.
  6. Top with cream to level and stack repeatedly.
  7. Apply it all over to make it smooth and put it in the refrigerator.

Pink Cream Cheese Cream

  1. Add sugar and condensed milk to the cream cheese and whip it so that there are no lumps.
  2. Add cold fresh cream and whip.
  3. Add a drop of red coloring and whip firmly.
  4. Apply it all over the cake to make it smooth.
  5. Squeeze the cream on the bottom to decorate. (Pockets – small star pods)
  6. Garnish with cream on top and top with strawberries. (pod number-869k)

ffdesszzq

  1. Mix soft flour, almond powder, cocoa powder, and salt, add cold unsalted butter and mix until the butter becomes small.
    Add cold water and mix to form a lump, spread out and rest in the refrigerator for about 30 minutes.
  2. Put the dough into a separate tart mold with butter, shape it, poke a hole in the bottom with a fork, and bake in an oven preheated to 180 degrees for 25 minutes.
  3. Melt the chocolate and whipped cream in the microwave for about 20 seconds, then add the gelatin and vanilla extract soaked in cold water for at least 10 minutes and mix.
  4. Add (3) to 50-60% whipped cream, mix, pour over the cooled tart, flatten, and harden in the refrigerator for 2 hours.
  5. Pour ganache over the hardened chocolate mousse and top with raspberries to finish.

ffdesszzq

  1. Soften unsalted butter, add white sugar, brown sugar, and salt, mix, then add starch syrup, egg, and vanilla extract and mix.
  2. Sift in soft flour, almond powder, baking powder, and baking soda, mix, wrap in plastic wrap and rest in the refrigerator for 1 hour.
  3. Make the chocolate dough in the same way.
  4. Divide the dough into about 15g, shape it into a circle, place it on the oven pan, press it lightly, and bake in an oven preheated to 170 degrees for 12 minutes.
  5. Soften unsalted butter, add sugar powder and whip it for about 5 minutes, then add fresh cream, vanilla extract, and lemon juice and mix.
  6. Squeeze the cream on the cookies, put Nutella or peanut butter in the center, and cover with another cookie.

ffdesszzq

  1. Crush dried strawberries finely and put them through a sieve. Add powdered sugar and mix.
  2. Put cornstarch in a frying pan and stir-fry evenly over low heat for about 5 to 6 minutes.
    (Mix gently so that the powder does not fly)
  3. Divide in half, add coconut powder and condensed milk to one side, mix, and knead.
  4. In another bowl, add strawberry powder and condensed milk, mix and knead.
  5. Strawberries are hard, so I cut them into squares, and coconuts are soft, so I made them round.
  6. Sprinkle with strawberry powder and coconut powder.

ffdesszzq

  1. Put the egg, sugar, and starch syrup in a pot of hot water and stir to raise the temperature to 40 degrees, then remove from the pot.
  2. Add vanilla extract and whip with a hand mixer until rich ivory-colored foam is formed.
  3. Sift the soft flour and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.
  4. Put the mixed dough into the main dough, mix, pour into an 18cm oven pan, remove air bubbles, and bake in an oven preheated to 180 degrees for about 35 minutes.
    Cool, cut off the top, cut into 3 pieces, and cut into 15cm molds to prepare.
  5. Put a sheet on a rotating plate, sprinkle sugar syrup, apply whipped cream, put sliced ​​banana on top, and apply the cream.
  6. Put another sheet on top, sprinkle syrup and cream, then put sliced ​​strawberries on top and apply the cream.
  7. Put the last sheet on top, sprinkle with syrup, and apply the cream on the top and sides.
  8. Stack the thinly sliced ​​banana under the cake and attach it, squeeze the decorative whipped cream on the top edge, and place the sliced ​​strawberry in the middle.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and mix.
  3. Put a little of the dough in a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and bake in an oven preheated to 170 degrees for 30 minutes.
  4. Cut the top and bottom of the cooled cake sheet and cut it into 2 pieces.
  5. After slicing strawberries, place them on a kitchen towel to remove moisture.
  6. Add sugar and 70% whipped cream with melted strawberry chocolate and a little red food coloring, and mix to make cream.
  7. Put a sheet in a 15cm mousse mold, apply cream, put strawberries, and apply cream. Repeat 2 more times.
  8. Put the sheet on top, fill the mold with cream, and harden it in the refrigerator for 2 hours.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and mix. (For strawberry sheet, add crushed dried strawberry powder together with soft flour and mix together~)
  3. Put a little of the dough in a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, and bake in an oven preheated to 170 degrees for 30 minutes.
  4. Bake one more time to make a vanilla sheet, and after cooling, cut the top and bottom and cut into 2 sheets to prepare a total of 4 sheets.
  5. Cut each cake sheet into 15, 12, 9, 6 cm molds and combine the colors by overlapping each other.
  6. Put a sheet on the rotating plate, sprinkle with sugar syrup, apply strawberry whipped cream, and put another sheet on top. Repeat 2 more times.
  7. Apply whipped cream on the entire surface, pour thinly whipped cream for decoration, and finish with strawberries.

ffdesszzq

  1. Grease the mold with cooking oil and coat it with starch.
  2. Put gelatin in cold water and soak it.
  3. Put sugar, water, and starch syrup in a pot and boil it over low heat to 115~118 degrees, then pour it into a bowl.
  4. Squeeze the water of the gelatin into (3), add vanilla extract, and mix gently to dissolve the gelatin.
  5. Whip for about 4 minutes until the volume increases and the viscosity becomes firm.
  6. Put a small amount in another bowl, add dried strawberries to the remaining marshmallow dough, mix, and pour into the mold.
  7. Color the marshmallow dough in another bowl with strawberry jam and food coloring. Put it in a piping bag, squeeze it on the white dough, and harden at room temperature for 2 hours.
  8. Sprinkle starch on the hardened marshmallows, remove from the mold and cut.

ffdesszzq

  1. Mix wheat flour, sugar powder, almond powder, cocoa powder, and salt, then add cold unsalted butter and mix until the butter is mixed with the powder and becomes small.
  2. Put eggs into a lump, wrap in plastic wrap, and rest in the refrigerator for 1 hour.
  3. Shape the mold and pan it, make a hole in the bottom with a fork, put the foil on it, put the pressure stone on it, and bake it in an oven preheated to 180 degrees for 15 minutes.
  4. Remove the pressing stones and foil, bake in the oven at 180 degrees for 15 minutes, and then cool.
  5. Add sugar to cold mascarpone cheese and mix, add vanilla bean paste and whipped cream, and whip to make cream.
  6. Put the cream on the cooled tart sheet, squeeze the cream on the rim using the Mont Blanc tip, and finish with the trimmed strawberries.

ffdesszzq

  1. Add egg yolk and vanilla extract to the meringue and mix, then sift the soft flour and baking powder and mix.
  2. Add a little dough to the melted butter and milk and mix, then add to the main dough and mix.
  3. Apply butter, put it in a mold with parchment paper, bake in an oven preheated to 180 degrees for 30 minutes, cool, cut off the top and bottom, and dip it into a 15cm mold.
  4. Soften the cream cheese, add sugar, plain yogurt, and vanilla extract, and mix.
  5. Add melted gelatin and mix, then add whipped cream and mix.
  6. Lay a sheet on a 15cm mold, sprinkle with sugar syrup, and attach the cut strawberries to the side of the mold.
  7. Fill with cream and place the cut strawberries in the center, then put the cream on top.
  8. Put the sheet on top, apply the cream thinly and evenly, and let it harden in the refrigerator for about 3 hours, then put the strawberries on top.
  9. Squeeze the cream in the middle of the strawberry and sprinkle it with sugar powder for decoration.

ffdesszzq

  1. Sift almond powder and sugar powder twice. (Please throw away the remaining coarse almond powder to make a smooth coke~)
  2. Place the egg whites and sugar balls on the pot of hot water and raise the temperature to 50-60 degrees while stirring, then remove from the pot.
  3. Raise the meringue up to 80% with a hand mixer, add color, and whip more to make a hard meringue.
  4. Divide the powder in 2 batches, mix, make macaronage, and when it comes to the point where it falls off heavy, put it in a piping bag.
  5. After panning and flattening in an oven pan, dry at room temperature for 1 hour and bake in an oven preheated to 150 degrees for 15 minutes.
  6. Soften unsalted butter, add sugar powder and vanilla extract, mix, add cream cheese, mix, add Oreo powder and mix to make cream.
  7. Sand the coke and harden in the refrigerator for 1 hour.

ffdesszzq

  1. Beat the egg yolks, add sugar, salt and vanilla extract and mix, then add milk and vegetable oil and mix.
  2. Sift the soft flour and baking powder and mix.
  3. When large bubbles appear while whipping the cold egg whites, divide the sugar into 3 portions and whip. When the horns form, clear the bubbles at low speed for 2 minutes to finish.
  4. Add a little meringue to the yolk dough and mix, then add the mixed dough to the meringue, mix, pour into the mold and flatten.
  5. Bake for 25 minutes in an oven preheated to 160 degrees and cool for 15 minutes.
  6. Cut one edge of the short side of the sheet diagonally, and cut the other 3 places straight, and make a cut at the beginning of the roll.
  7. Coat with honey, roll up and harden in the refrigerator for 1 hour.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and mix.
  3. In a bowl of melted unsalted butter, milk, and instant coffee mixed (temperature 50-60 degrees), add a little of the dough, mix, put in the main dough, mix, pour into a 16cm mold, and clear the air bubbles.
  4. Bake in an oven preheated to 170 degrees for 45 minutes, cool, cut off the top and cut into 5 pieces.
  5. Add sugar to the cold mascarpone cheese and loosen it gently. Add fresh cream and whip it to make cream.
  6. Put 1 sheet on the rotating plate, apply cream, and put another sheet on it. Repeat 3 more times, cream the sides and top with cream, and put them in the refrigerator.
  7. Pour fresh cream into the dark chocolate and melt it in the microwave for about 1 minute. Squeeze out the water from the soaked gelatin, mix, and cool to 32~34 degrees.
  8. Pour (7) on the cake to coat it and harden it in the refrigerator for 1 hour.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and mix.
  3. Pour a little of the dough into the bowl of melted unsalted butter, milk, and instant coffee powder (temperature 50-60 degrees), mix, and then put it in the main dough and mix.
  4. Pour into a 15cm mold and bake in an oven preheated to 170 degrees for 30 minutes. After cooling, cut off the bottom and cut out the center with a circular cutter.
  5. Add sugar to cream cheese, loosen gently, add 30% thin whipped cream, and mix lightly.
  6. Put mustie on the sheet, put cream on it, and then sprinkle cocoa powder.

ffdesszzq

  1. After softening the butter, add sugar and mix, then add the egg yolk and mix.
  2. Sift the powdered ingredients and mix.
  3. Divide the meringue into 2 batches and mix.
  4. Pan in an oven pan and bake in an oven preheated to 180 degrees for 30 minutes, then cool and cut off the top and bottom. (Please prepare 3 other sheets in the same way~)
  5. Put cold mascarpone cheese, cold whipped cream, and sugar powder in a bowl and whip, then add vanilla bean paste and whip.
  6. Pour about 1/5 of the cream in 2 places, add coffee liquid in one place and melted chocolate in the other place, and mix.
  7. Put a thick chocolate sheet on top, sprinkle with sugar syrup, and then apply cream. Place the darkest sheets in order and repeat 3 times.
  8. Dip the sides in the order of white, coffee, and chocolate cream from the top.
  9. Icing with a scraper to achieve a gradation, flatten the top and sprinkle cocoa powder.

ffdesszzq

  1. Add sugar to cold mascarpone cheese, loosen it gently, add fresh cream, mix to make cream, and place in a piping bag.
  2. Squeeze the cream on the wrap, wrap it in a circle and freeze it in the freezer for 1 hour.
  3. Mix the glutinous rice flour with sugar and salt, then add instant coffee powder to hot water and mix.
  4. Cover with cling film and heat in the microwave for about 1 minute and 30 seconds, then knead with a spatula, cover with cling wrap again, cook for about 1 minute and 30 seconds, and then knead with a spatula until it becomes chewy.
  5. Sprinkle cornstarch on top of the lukewarm dough, divide it into 20 pieces, stretch the dough, put the frozen cream on top, and wrap it around to make a round shape.

ffdesszzq

  1. After mixing egg yolk and corn starch, pour hot banana milk little by little and mix.
  2. Heat over low heat while stirring until thickened, then remove from heat, add dark chocolate, mix, cover and cool.
  3. Mix egg yolk, sugar and vanilla extract, add milk and vegetable oil, mix, then add soft flour and baking powder and mix.
  4. Divide the meringue into 2 batches, mix, take a little dough and put it in a piping bag.
  5. Knead the dough in a giraffe pattern, bake in an oven preheated to 170 degrees for 1 minute 30 seconds, and cool slightly.
  6. Add dark chocolate, cocoa powder, and whipped cream to the remaining dough, mix, pour into the pan, flatten and bake in an oven preheated to 170 degrees for 10 minutes.
  7. Cut off the edge of the sheet and divide it into 4 equal parts.
  8. Squeeze chocolate banana custard cream, shape it using cling wrap and roll it up, secure both ends with tape to harden in the freezer for about 10 minutes.

ffdesszzq

  1. Mince half an onion and fry it with olive oil. Add tomato sauce and mix.
  2. Put pasta noodles in boiling water and boil for about 7 minutes.
  3. Add to skillet with tomato sauce and mix evenly.
  4. Put tortillas in a 15cm pan, shape them, and apply tomato sauce.
  5. Sprinkle with mozzarella cheese, roll the pasta noodles with chopsticks, and put them in the pan.
  6. Put mozzarella cut into rectangles in the center of the pasta side and top with sausage.
  7. Bake in a 210 degree oven for 15 minutes and sprinkle with parsley powder.

ffdesszzq

  1. Heat the whipped cream until the edges boil, then add chopped dark chocolate and unsalted butter and mix.
  2. Pour into a mold covered with cling film, flatten it and harden in the refrigerator for about 30 minutes.
  3. Make white chocolate in the same way and put it in a piping bag.
  4. Squeeze (3) diagonally twice on the hardened dark chocolate and harden in the refrigerator for at least 4 hours.
  5. Remove the mold, remove the water from the knife dipped in hot water, cut it, and sprinkle green tea powder.

ffdesszzq

  1. Put hot water at 60-70 degrees in a pot, put a bowl on top, and melt the dark chocolate.
  2. Coat a heart-shaped foil cup with chocolate and put it in the refrigerator to harden.
  3. Melt white chocolate in a hot water bath, add dried strawberries and mix.
  4. Put (3) on top of the hardened dark chocolate, flatten it and put the raspberry jam.
  5. Fill with dark chocolate and flatten, then cool completely in the refrigerator and remove the foil.
  6. Garnish with melted white chocolate, sprinkles and dried strawberries.

ffdesszzq

  1. Mix together the sugar, salt, and yeast in a bowl on high, then add the milk.
  2. Knead for about 5 minutes, then add the butter and knead just until the butter is evenly distributed.
  3. Cover with plastic wrap and let the dough ferment until doubled in size.
  4. Shred the cabbage, carrots, onion, and bacon.
  5. Heat a pan and fry the bacon, then transfer to a bowl.
  6. Add salt and pepper to the cabbage, carrots, and onion and sauté until tender.
  7. Transfer to a bowl, add a little mayonnaise and curry powder, mix evenly, spread out, and leave to cool.
  8. Roll out the fermented dough, sprinkle with mozzarella cheese, and top with sautéed vegetables.
  9. Sprinkle mozzarella cheese over the vegetables and pull the dough together.
  10. Place upside down in an oven pan, sprinkle the top with mozzarella cheese, and bake in a 180-degree oven for about 25 minutes.
  11. Brush with melted butter.

ffdesszzq

  1. Add cocoa powder to melted unsalted butter and milk and mix.
  2. Add egg yolk and vanilla extract to the meringue and mix, then sift the soft flour and baking powder and mix.
  3. Add a little dough to step (1) and mix, then add Oreo powder to the whole dough and mix.
  4. Pour into the pan, remove air bubbles, bake in an oven preheated to 180 degrees for 35 minutes, cool, and cut the sheet into 3 layers.
  5. Add Oreo powder to whipped cream and mix to make Oreo cream.
  6. After placing the sheet on the wheel, sprinkle sugar syrup and cream. Repeat one more time.
  7. Put the last sheet on top and smooth the cream on the top and sides.
  8. Pour the ganache on the top edge, squeeze the whipped cream on the top edge, and decorate with snowflake-shaped chocolate and sprinkles.

ffdesszzq

  1. Soften unsalted butter, add sugar powder and mix, then add eggs and vanilla extract and mix.
  2. Sift the soft flour and mix, leave about half of the dough, and cover with cling film. Add black cocoa powder to the remaining dough, mix, wrap in cling wrap, and rest in the refrigerator for 1 hour.
  3. Divide the rested dough, roll it out long, put it at an intersection, roll it out flat, and let it rest in the refrigerator for about 30 minutes.
  4. Cut the dough in half, place the dough on the bottom using a mold, and put white chocolate one at a time and cover with the remaining dough.
  5. Press the dough, cut it into a mold, put it on the oven pan, and bake it in an oven preheated to 180 degrees for about 14 minutes.

ffdesszzq

  1. In a pot of hot water, place a bowl of eggs, sugar, honey, and vanilla extract in it and raise the temperature to 40 degrees while stirring.
    Remove from pot and whip with a hand mixer until rich ivory-colored foam.
  2. Sift the soft flour and mix, add a little bit of the batter to the melted butter and milk (50~60 degrees), mix, put it in the main dough, mix, and put about 1/2 in a piping bag.
  3. Mix cocoa powder and hot whipped cream, then add to the remaining dough and mix.
  4. Squeeze chocolate dough and basic dough alternately in an oven pan and bake in an oven preheated to 170 degrees for about 35 minutes.

ffdesszzq

  1. Put the tart sheet dough into the mold and shape it.
  2. Use a 7cm mousse mold to make a hole in the center, then push the remaining dough long to match the tart height, attach it to the mousse mold, and place it in the middle.
  3. Poke a hole in the bottom with a fork and bake in an oven preheated to 180 degrees for 25 minutes.
  4. Put butter in a bowl and loosen gently. Add sugar powder and vanilla extract and mix, then add eggs and mix.
  5. Add almond powder and soft flour, mix, put in tart, bake in 180 degree preheated oven for 20 minutes and cool.
  6. Put cream cheese in a bowl, loosen it gently, add sugar and mix, then add sour cream and mix.
  7. Add melted gelatin and mix, then add whipped cream and mix.
  8. Put the cheese cream on the cooled tart, flatten it and harden it in the refrigerator for 30 minutes.
  9. Put sliced ​​green grapes on top, then whipped cream and raspberries, and sprinkle with sugar powder for decoration.

ffdesszzq

  1. Start by preparing the ingredients: crack the egg into a bowl and chop the green onion.
  2. Heat a non-stick pan over medium heat and add a small amount of oil or butter.
  3. Pour the beaten egg into the pan and cook it to your desired level of doneness. Since the text mentions a half-cooked meal, you can aim for a slightly runny yolk.
  4. Move the sliced ham into an empty area of the pan to warm it up.
  5. Take a tortilla and place it on a clean surface.
  6. Spread a layer of tomato sauce on the tortilla, covering the surface evenly.
  7. Arrange the perilla leaves (or lettuce) on top of the tomato sauce, creating a bed of greens.
  8. Next, place the cooked egg on the bed of greens, followed by the sliced ham.
  9. Add a layer of sliced cheese on top of the ham.
  10. Fold the tortilla by first folding in the sides, then rolling it tightly from one end to the other.
  11. If desired, you can toast the wrapped tortilla in a pan or a sandwich press to make it crispy on the outside.
  12. Once the tortilla is toasted and heated through, remove it from the pan or sandwich press.
  13. Cut the tortilla wrap in half to reveal the yolk bomb, and admire its delicious appearance.
  14. The outside should be crispy, while the yolk remains moist and soft in the mouth.
  15. Enjoy this delightful combination that is sure to never be tasteless.
  16. If you have a hearty appetite, you can indulge in two of these tortilla wrap sandwiches.
  17. Now, you’re ready to savor your quick and easy breakfast!
  18. You can even make this recipe again tomorrow morning to win over your taste buds once more.

ffdesszzq

  1. Soften cream cheese and sugar, add egg yolk, vanilla extract, and lemon juice and mix.
  2. Add plain yogurt and whipped cream and mix, then add cornstarch and mix.
  3. When large bubbles appear while whipping the egg white, add sugar in 2 portions and whip to make a meringue with soft horns. Divide into the dough and mix.
  4. Lay a sponge sheet on the mold, pour the dough, and place it on a pan with hot water.
  5. Put it in the air fryer preheated at 150°C for 5 minutes and bake at 130°C for 30 minutes, then lower the temperature to 110°C and bake for another 10 minutes.
  6. Cool the mold at room temperature, cool in the refrigerator, and then remove the mold.
  7. Add sugar to the cold cream cheese and mix, add to the whipped cream that is thinly whipped by 50%, and mix to make the cream, then put it on the cake to finish.

ffdesszzq

  1. In a bowl, whisk together the mayonnaise, Greek yogurt, whole-grain mustard, sugar, salt, lemon juice, and onion.
  2. Thinly slice the carrots and marinate with salt, sugar, and lemon juice for about 5 minutes, then squeeze to drain.
  3. Slice the apple into thin slices and the avocado into slices.
  4. Spread the bread with the sauce, top with the cheese, and then the avocado.
  5. Top with the apple, then the carrot, then the arugula.
  6. Spread the sauce on one side of the bread and cover with the sauce-side.
  7. Wrap tightly with plastic wrap, then cut in half.

ffdesszzq

  1. Soften the cream cheese, add sugar and mix, then add eggs and vanilla extract and mix.
  2. Add fresh cream and mix. Sift the soft flour and green tea powder and mix.
  3. Lay a chocolate sponge cake sheet on a 15cm mold with Teflon sheets, pour the dough through a sieve, and bake in an oven preheated to 150 degrees for 60 minutes, then cool at room temperature and cool in the refrigerator.
  4. Add sugar to cold cream cheese, mix, add green tea powder, mix, add 50% whipped cream, and mix to make cream.
  5. Place cream on the cake to icing and decorate with whipped cream on the top.

ffdesszzq

  1. Remove the cream, mix the crushed Oreos and melted unsalted butter, then press firmly on the bottom of the mold to spread it flat.
  2. Soften the cream cheese, add sugar and mix, then add the egg and mix.
  3. Add fresh cream and lemon juice and mix, then sift the soft flour and green tea powder and mix.
  4. Filter through a sieve, pour into a mold, bake in an oven preheated to 170 degrees for 45 minutes, and cool.
  5. Lightly loosen the cold cream cheese, add whipped cream and mix to make cream cheese cream. (If you use a hand mixer, you can make a softer cream a little easier~^^)
  6. Put the cream on the cooled cake and put it in the refrigerator to cool, then sprinkle sugar powder and green tea powder.

ffdesszzq

  1. Put mashed banana, brown sugar, and lemon juice in a pot and boil over low heat, then cool.
  2. Mix the crushed Daisy cookie and cocoa powder, add the melted unsalted butter, mix, put it in the mold, press it firmly to shape it, and put it in the refrigerator.
  3. Soften the cream cheese, add sugar powder, plain yogurt, lemon juice, and vanilla extract and mix, then add the egg and mix.
  4. Add cornstarch and mix, add fresh cream and mix, then add (1) and mix.
  5. Pour into a mold, place a pan with dough on a pan of hot water, bake in an oven preheated to 160 degrees for 40 minutes, and in an oven to 120 degrees for 40 minutes, then cool at room temperature and cool in the refrigerator.
  6. Sprinkle sugar on the top of the cake and caramelize with a torch.

ffdesszzq

  1. Soften the cream cheese, add sugar and mix, then add eggs and vanilla extract and mix.
  2. Add cornstarch and mix, add fresh cream, mix, pour in a Teflon sheet and bake in an oven preheated to 200 degrees for 45 to 50 minutes.
  3. After cooling at room temperature, cool in the refrigerator.

ffdesszzq

  1. Add powdered gelatin to cold water, mix and soak for at least 10 minutes.
  2. Add sugar to room temperature cream cheese and mix, then add lemon juice and mix.
  3. Heat the soaked gelatin in a microwave for about 15 seconds to melt it, then add it to the cream cheese dough and mix.
  4. Whip about 50% of the fresh cream, then add it to the cream cheese batter and mix.
  5. Put plastic wrap under the 7cm mousse mold and put a mousse strip on the inside.
  6. Divide the cream cheese batter and freeze in the freezer for about 2 hours.
  7. Add the melted butter to the crumbled whole wheat cookies, mix, put into a 9cm mousse strip, flatten and set in the refrigerator.
  8. Add powdered gelatin to cold water, mix and soak for at least 10 minutes.
  9. Add milk to cheddar cheese, cover with plastic wrap, heat in a microwave for about 2 minutes to melt, and cool to lukewarm.
  10. Mix cream cheese at room temperature, then add sugar and mix.
  11. Heat the soaked gelatin in a microwave for about 15 seconds to melt it, then add it to the cream cheese dough and mix.
  12. Add the cheddar cheese mixture to the cream cheese batter and mix.
  13. Whip about 50% of the fresh cream and mix it into the cheddar cheese batter.
  14. Put a little cheddar cheese dough inside the 9cm mousse strip and put the frozen cheesecake (7cm) in the center.
  15. Pour the cheddar cheese dough, flatten it, and freeze it in the freezer for about 2 hours.
  16. Make grooves in the cheesecake with a measuring spoon soaked in hot water to remove water.

ffdesszzq

  1. Soften the cream cheese, add sugar and mix, then add the egg and mix.
  2. Add fresh cream, lemon juice, and condensed milk and mix, then add cornstarch and mix.
  3. Put the sponge cake sheet on the mold, pour the cheesecake batter and put blueberry jam.
  4. Bake in an oven preheated to 160 degrees for 40 minutes, cool at room temperature, and then cool in the refrigerator.
  5. Unpack the cold cream cheese, add sugar and mix with 50% whipped cream to make cream.
  6. Decorate with cream and blueberries on top of the cooled cake.

ffdesszzq

  1. In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it, and stir to raise the temperature to 40 degrees, then remove from the pot.
  2. Whip with a hand mixer until rich ivory-colored foam is formed.
  3. Sift the soft flour and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.
  4. Put the mixed dough into the main dough, mix, pour into an 18cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 40 minutes.
  5. After cooling, cut off the top and bottom, cut into 3 pieces and cut into 15cm molds.
  6. Mix warm blueberry puree with warm water, then add gelatin soaked in cold water for 10 minutes and mix.
  7. Pour into a 15cm mold and harden in the refrigerator for 1 hour.
  8. Place a sheet on a rotating plate, sprinkle with sugar syrup, put hardened jelly on it, and put another sheet on top.
  9. Sprinkle sugar syrup and blueberry cream, then put another sheet on top and apply the cream all over.
  10. Make a pattern on the side using a spatula, and decorate with the remaining fresh cream and blueberries on the top.

ffdesszzq

  1. Cut the tortillas with a cutter and place them in a muffin tin, pressing down firmly to shape them.
    (Use parchment paper cups to bake them so they’re easier to remove)
  2. Mix together the chopped onion, chopped paprika, chopped ham, mozzarella cheese, and tomato sauce.
  3. Insert a knife into the backs of the shrimp to open them up and mix in the melted butter, minced garlic, salt, and parsley.
    (Inserting the shrimp into the pockets helps to keep the flavor in)
  4. Fill the tortillas with the mixture, top with the shrimp, and sprinkle with a little mozzarella cheese.
  5. Bake in a 200-degree oven for about 15 minutes (preheat to 220 degrees).
  6. Allow to cool for about 10 minutes before removing from the mold.

ffdesszzq

  1. Thinly slice the cabbage and carrots.
  2. Chop the scallions into small pieces and add the beaten egg.
  3. Add a little salt and pepper and mix evenly.
  4. Slit the sausages and cook them in a skillet.
  5. Cook the sausages in a circle in the skillet, back and forth, and sprinkle some mozzarella cheese on top.
  6. Top with the toasted parchment paper and fold in half, pressing lightly to adhere.

ffdesszzq

  1. Put the amount of lemonade in a cup and mix with a little food coloring.
  2. Put some sprinkles in the jewel-shaped mold.
  3. Put sugar, lemonade, and oligosaccharide in a pot and heat to 140 degrees, then remove from heat.
  4. Pour (3) into the mold, put the ring on it, and harden it in the refrigerator.

ffdesszzq

  1. Mix the crushed dairy cookies and melted unsalted butter, press down on the bottom of a 15cm mold, and place in the refrigerator.
  2. Soften the cream cheese, add sugar and mix, then add the egg and vanilla extract and mix.
  3. Add fresh cream and mix, sift the soft flour, mix, pour through a sieve in a mold, bake in an oven preheated to 150 degrees for 40 minutes, cool at room temperature, and cool in the refrigerator.
  4. Add sugar to cold cream cheese and loosen gently. Add fresh cream and whip to make cream, and place in a piping bag.
  5. Remove the cooled cake from the mold, put cream on it, cut the edges off, and divide it into thirds. Sprinkle sugar powder and crushed lotus cookies to finish.

ffdesszzq

  1. Add sugar and vanilla extract to egg yolk and mix.
  2. While whipping the egg white, when a large bubble appears, divide the sugar in 2 portions and whip it to make a meringue with soft horns.
  3. Divide the meringue in (1) and mix, then sift the soft flour, corn starch and baking powder and mix.
  4. Put it in a 16.5cm square mold, flatten it, mix it with sugar powder and sugar, sieve it twice, and bake it in an oven preheated to 180 degrees for 15 minutes to cool.
  5. Make coffee syrup by mixing instant coffee powder and sugar in warm water.
  6. Cut the cooled sheet according to the size of the mold to make 2 sheets, and cut 1 sheet a little more to make a smaller size.
  7. Whip the fresh cream about 60% thinly.
  8. Add sugar to cream cheese and mix, add vanilla extract and mix.
  9. Squeeze out the water from the gelatin soaked in cold water for about 10 minutes and heat in the microwave for about 10 seconds to melt it completely, then put it in the cheese batter and mix, then add the whipped cream and mix.
  10. Lay a large size sheet on the frame, apply a lot of coffee syrup, apply a little cream, and put the cherries cut in half.
  11. Put the cream on top and flatten it, put a small sheet, apply coffee syrup, put all the remaining cream, flatten it, and let it harden in the refrigerator for 3 hours.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and cocoa powder and mix.
  3. Add a little of the dough to the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough and mix, then add macadamia chocolate and mix.
    Pour into a 16.5cm square mold, bake in an oven preheated to 170 degrees for 35 minutes, and cool.
  4. Cut the top of the cooled cake sheet, cut in half, and put one sheet into a 15cm mold.
  5. Add condensed milk and whipped cream, flatten it, put another sheet on it, and harden it in the freezer for 2 hours.
  6. Melt the dark chocolate and whipped cream in the microwave for about 40 seconds.
  7. Cut the hardened cake into 4 pieces, pour (6) to coat, and harden in the freezer for 1 hour.

ffdesszzq

  1. After mixing wheat flour, almond powder, cocoa powder, and salt, add cold butter and mix until soft.
  2. Put cold water into a ball, spread it out and rest in the refrigerator for 30 minutes.
  3. Attach the dough to the tart mold, make a hole with a fork, and bake in an oven preheated to 180 degrees for 15 minutes.
  4. Put sugar, water, oligosaccharide and salt in a saucepan and remove from heat when it thickens and the edges start to turn brown. (about 170 degrees)
  5. Add fresh cream and mix, then add butter, vanilla extract and sour cream and mix.
  6. Pour caramel on the tart sheet and harden in the refrigerator for about 30 minutes.
  7. Mix dark chocolate and whipped cream in the microwave for about 40 seconds, pour over caramel, sprinkle with salt, and harden in the refrigerator for 2 hours.

ffdesszzq

  1. Add cold unsalted butter to the soft flour and use a scraper to mix the flour and butter until they are small and mix.
  2. Add sugar and salt to cold water, mix, put in (1), form a light mass, wrap in plastic wrap, and rest in the refrigerator for 1 hour.
  3. Roll out the rested pie paper and repeat the fold 3 fold 3 times, wrap it in cling wrap and rest in the refrigerator for 1 hour.
  4. Add sugar powder to unsalted butter and mix, then add egg and vanilla extract and mix.
  5. Sift almond powder and soft flour and mix.
  6. Roll out the rested pie paper, place the chocolate in the center, cut it to size, and overlap it to make a shape.
  7. Coat with a beaten egg, sprinkle with sugar, and bake in an oven at 200 degrees (preheated for 20 minutes at 210 degrees) for 25 to 30 minutes.

ffdesszzq

  1. Put butter, sugar, salt, and water in a pot and boil over low heat.
  2. When it boils, take the pot off the heat, add the flour, and mix evenly.
  3. Stir-fry over low heat for 2-3 minutes.
  4. Put it in a bowl, spread the dough, and cool it for about 10 minutes.
  5. Beat the eggs and divide them into 2 portions and mix evenly.
  6. Pour into a piping bag fitted with a small star tip.
  7. Squeeze into rounds about 5 cm in size and freeze in the freezer for about 1 hour.
  8. Put the dough in oil heated to 185 degrees and fry it back and forth.
    (Fry it with the front side down to make it flat and pretty.)
  9. After drying, coat with sugar + cinnamon powder.
  10. Add whipped cream to dark chocolate and heat in a microwave for about 30 seconds to melt.
  11. After cooling to about 22~23 degrees, sand it with churros.

ffdesszzq

  1. Place the bowl of dark chocolate, milk chocolate and unsalted butter in hot water and stir until dissolved.
  2. Add sugar and mix, then add eggs one at a time and mix.
  3. Add fresh cream and sour cream, mix, and remove from the pot.
  4. Filter through a sieve, pour into a mold, place on a pan of hot water, bake in an oven preheated to 160 degrees for 30 minutes, cool at room temperature, and cool overnight in the refrigerator.
  5. Melt the surface slightly using a steam towel, remove it from the mold, and decorate with ganache and cocoa powder.

ffdesszzq

  1. After mixing eggs, sugar and salt, sieve soft flour and cocoa powder, add 1/2 of milk and mix.
  2. Add food coloring to color, add all remaining milk and mix, then add melted unsalted butter and mix.
  3. Sift through a sieve, cover with cling film, and rest in the refrigerator for 30 minutes.
  4. Put the pan on low heat, grease it with cooking oil, pour in the dough, spread it out and when bubbles rise, turn it over and cook a little more, then cool it.
  5. Loosen the cream cheese, add sugar and whipped cream about 50%, and mix to make cream.
  6. Put one crepe on top, apply cream, and then put another crepe on top. build up repeatedly.
  7. Color the remaining cream with red and black food coloring, squeeze it into a tree shape on the cake, and decorate with sprinkles.

ffdesszzq

  1. Print out two green tea sponge sheets by size.
  2. Place 1 largest sheet on the wheel, sprinkle with sugar syrup, add raspberry jam, apply whipped cream, and place a sheet of the same size.
  3. Repeat and apply the cream on the sheets in the order of the largest size, then apply the cream all over.
  4. Put green whipped cream into a piping bag fitted with tip 103 and squeeze from the bottom of the cake.
  5. Sprinkle with sugar powder and sprinkles for decoration.

ffdesszzq

  1. Put unsalted butter, brown sugar, salt and water in a pot and boil it until the butter is melted. Remove from the heat and sieve the wheat flour and mix.
  2. Put it on low heat and stir for about 1-2 minutes. When the color of the dough changes and becomes moist and a thin film forms on the bottom, take it off the heat and place it in another bowl to cool.
  3. Mix egg and vanilla extract, add to the dough in step 3, mix, and place in a piping bag.
  4. Insert a wooden skewer into the sausage and squeeze the churros dough around it.
  5. Put the hot dog in the cooking oil boiled to about 170 degrees and fry it for about 3 minutes until golden brown.

ffdesszzq

Biscuit:

  1. Soften butter, add sugar and mix, then add soft flour and coconut powder and mix.
  2. Roll it out with a rolling pin and let it rest in the refrigerator for 30 minutes.

Coconut Custard Cream:

  1. Beat eggs, add sugar and mix, then add cornstarch and mix.
  2. Add fresh cream, coconut milk, and vanilla extract and mix.
  3. Transfer to a pot, place on low heat, and heat until thickened.
  4. Transfer to another bowl, wrap and cool.

Choux:

  1. Put butter, milk, water and salt in a pot and heat until the butter is completely melted, then remove from the heat.
  2. Sift the soft flour, mix, put on low heat and heat for about 1 minute until a film forms on the bottom.
  3. Transfer it to another bowl, cool it down to lukewarm, then add the egg and mix.
  4. Pan in an oven pan, dip biscuits in a circle, and bake in an oven preheated to 180 degrees for 25 minutes.
  5. Fill the cooled shoe with cream.
  6. Dip the top of the shoe in the whipped cream, take it out, and sprinkle coconut powder.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until rich ivory-colored bubbles are formed.
  3. Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, add to the main dough, mix, and bake in an oven preheated to 180 degrees for 35 minutes.
  4. After cooling, cut off the top, cut into 3 pieces, and cut into 15cm molds.
  5. Whip whipped cream and sugar, then add cold cream cheese and whip it to make cream.
  6. Put a sheet on the rotating plate, apply cream, and put another sheet on it. Repeat one more time.
  7. Apply the cream all over the top and sides and coat with coconut powder.

ffdesszzq

  1. Add sugar, salt, and baking powder to soft flour, mix, then add cold butter and cut with a scraper.
  2. Dissolve instant coffee powder in milk, add eggs and coffee milk to powdered ingredients, and mix.
  3. Add chocolate chips, mix, collect the dough, repeat cutting 3 times, wrap in plastic wrap, and refrigerate for 2 hours.
  4. Mix butter at room temperature, add sugar, and mix, then add hot water to the instant coffee powder to dissolve.
  5. Add the egg and coffee melted water and mix, then add the flour and mix evenly.
  6. Cut the scones with a cutter, place them on the oven pan, and squeeze the coffee topping on top.
  7. Bake in a 190-degree oven for 18 minutes. (Preheat 210 degrees)

ffdesszzq

  1. Mix cold water, sugar, and salt and place in the refrigerator.
  2. Add cold butter to the soft flour, mix the butter with the flour with a scraper until it becomes a small size, then add (1) and knead until it forms a lump.
  3. Put it in a ziplock bag and let it rest in the refrigerator for 1 hour.
  4. Mix egg yolk and sugar, add cornstarch, mix, add hot milk and vanilla bean paste, mix, place on low heat, stir and heat until thickened.
  5. Transfer to a bowl, cover and cool in the refrigerator.
  6. Roll out the rested dough and repeat the 3rd fold 5 to 6 times, and rest in the refrigerator for 1 hour.
  7. Roll out the dough flat and cut it long, then wrap it in a teflon sheet in the shape of a stick, overlapping it slightly at an angle.
  8. Apply a mixture of egg and milk, coat with sugar, and bake in an oven preheated to 190 degrees for 20 minutes. After cooling, remove the stick.
  9. Filter the custard cream through a sieve to 70% whipped cream and mix to make cream.
  10. Fill the pie with cream to finish.

ffdesszzq

  1. Pour hot whipped cream over white chocolate and mix.
  2. Soften the cream cheese, add sugar, sour cream, vanilla extract, and lemon juice and mix, then add the egg and mix.
  3. Add (1), mix, pour into a mold, place on a pan with hot water, bake in an oven preheated to 160 degrees for 60 minutes, place on a cooling rack to cool, and place in the refrigerator overnight.
  4. Soak the pan in hot water to slightly melt the outside, put it on the sponge cake sheet, take it out, and cut it according to the size.
  5. Heat dark chocolate and whipped cream in the microwave for about 40 seconds, mix, add unsalted butter, mix, add starch syrup, mix, and cool to 36-38 degrees.
  6. Add white food coloring, mix lightly, pour over terrine to coat, and harden in the refrigerator.

ffdesszzq

  1. Beat the egg yolk, add sugar and mix.
  2. Put fresh cream, milk, salt, and vanilla bean paste in a saucepan, mix, put on fire and heat until the edges boil.
  3. Pour in (1) little by little and mix.
  4. After sieving, pour it into an oven container, place it on a pan of hot water, bake in an oven preheated to 160 degrees for 35 minutes, and cool.
  5. Put about 1ts of sugar on top, flatten it and heat it with a torch.

ffdesszzq

  1. Melt the dark chocolate, milk chocolate, and unsalted butter in the microwave for about 30 seconds.
  2. After mixing eggs, brown sugar and salt, add coffee essence and vanilla extract and mix, add (1) and mix.
  3. Sift the powder, mix, cover and rest in the refrigerator for about 30 minutes.
  4. Make a round dough, put it on the pan, press lightly, put chocolate chips in it, and bake it in an oven preheated to 180 degrees for 8 to 10 minutes.

ffdesszzq

  1. Grind the mango in a blender and put it in a pot.
  2. Add condensed milk and fresh cream and mix, then add water and cornstarch mixture and mix.
  3. Bring to a boil over low heat and stir until thickened, strain through a sieve, put in a mold, flatten, and harden in the freezer for 1 hour.

ffdesszzq

  1. Place a bowl of dark chocolate on a pot of hot water, add unsalted butter and melt it together, then add sugar, salt, and whipped cream and mix.
  2. Divide the eggs, mix them smoothly, filter through a sieve, pour into a mold, bake in an oven preheated to 170 degrees for 20 minutes, cool at room temperature, and cool in the refrigerator.

ffdesszzq

  1. Add vanilla extract to egg yolk and mix
  2. Add milk and mix.
  3. Sift flour and mix.
  4. Add lemon juice to egg whites and whip until large bubbles form.
  5. Divide the sugar 3 times and make a hard meringue.
  6. Add half of the meringue to the egg yolk mixture and mix gently.
  7. Add all the remaining meringue and mix evenly with a spatula.
  8. Put it in a piping bag.
  9. Add a little oil to the frying pan and wipe it off with a kitchen towel.
  10. Heat the pan over low heat.
  11. Squeeze the soufflé dough and place it on top.
  12. Add a little water, cover, and cook for about 5 minutes.
    I used a small frying pan because the lid was small.
    I think you should use a large frying pan so that they don’t stick to each other so you can bake them beautifully.
  13. Carefully turn the cake over
  14. Add a little more water, cover, and cook for about 5 minutes.
  15. Place in a bowl, top with strawberries, and sprinkle with condensed milk.

ffdesszzq

  1. Soften unsalted butter, add sugar powder and salt, mix, then add egg yolk and vanilla extract and mix.
  2. Sift the soft flour, almond powder, and baking powder, mix, place on a Teflon sheet, spread out, and harden in the refrigerator for 1 hour.
  3. Cut the dough with a 5.5cm cutter, put it in a mold, apply egg yolk on the top, and make a pattern with a fork.
  4. Bake in a preheated 165 degree oven for 30 minutes.

ffdesszzq

  1. Put the egg, sugar, and starch syrup in a pot of hot water and stir to raise the temperature to 40 degrees, then remove from the pot.
  2. Add vanilla extract and whip with a hand mixer until rich ivory-colored foam is formed.
  3. Sift the soft flour and mix, then pour a little of the batter into the melted butter and milk (50-60 degrees) and mix.
  4. Put the mixed dough into the main dough, mix, pour into an 18cm oven pan, remove air bubbles, and bake in an oven preheated to 180 degrees for about 25 minutes.
  5. After cooling, cut off the top, cut into 2 pieces, and cut into a 15cm mold to prepare.
  6. Mix plain yogurt, lemon juice, vanilla extract, and sugar, squeeze out the water from gelatin soaked in cold water for at least 10 minutes, then microwave for about 10 seconds to melt it completely.
  7. Add 50-60% thinly whipped cream and mix.
  8. Lay 1 sheet in a 15cm frame, attach the cut green grapes to the inner wall of the frame, pour a little cream, and place the green grapes.
  9. Pour the cream over the green grapes, put 1 sheet on it, pour the remaining cream on it, flatten it and harden it in the refrigerator for 3 hours.
  10. Garnish with whipped cream, green grapes, and apple mint.

ffdesszzq

  1. Mix eggs, sugar, salt, honey, and vanilla extract, then sift the powders and mix.
  2. Add melted unsalted butter, mix, add lemon juice, mix, cover with cling film, and ferment in the refrigerator for at least 1 hour.
  3. Put the dough in a pastry bag, grease with butter, sprinkle with flour, and pan the dough on a pan coated with chocolate chips.
  4. Bake in an oven preheated to 220 degrees for 4 minutes, 190 degrees for 3 minutes, and 160 degrees for 3 minutes, then remove from the mold and cool.
  5. Melt white chocolate in a hot water bath, add green tea powder, mix, and place in a piping bag.
  6. Squeeze the chocolate in a madeleine pan, put the madeleines on top, coat them with chocolate and harden in the freezer for about 30 minutes.

ffdesszzq

  1. Mix wheat flour, cocoa powder, almond powder, sugar powder, and salt in a bowl, then add cold unsalted butter and rub with your hands until the butter becomes small with the flour.
  2. Put eggs into a ball, wrap in plastic wrap, and rest in the refrigerator for about 30 minutes.
  3. Roll out the dough, put it in a mold, shape it, make a hole in the bottom with a fork, bake in a 180 degree preheated oven for 25 minutes, and cool.
  4. Put cream cheese, fresh cream, sugar powder, soft flour, green tea powder, and eggs in a bowl, put them in a pot of hot water, mix, sieve, put them in a pot, and boil over low heat, stirring until thickened.
  5. Transfer to another bowl, cool, put on a tart sheet, apply egg yolk + milk mixture on top, and bake in an oven preheated to 150 degrees for 20 minutes.

ffdesszzq

  1. Mix the eggs with sugar and salt. Sift the soft flour, then add almond milk and mix.
  2. Add milk, mix, add melted unsalted butter, mix, sift through a sieve, and ferment in the refrigerator for about 30 minutes.
  3. Put the pan on medium heat, grease it with cooking oil, pour the dough colored with food coloring, spread it out and when bubbles rise and the edges turn brown, turn over and cook a little more. Bake 4 pieces.
  4. Add a little more red food coloring to the dough and mix to make a darker pink dough and bake 4 sheets. Repeat 2 more times to make 4 more dark crepes and bake 16 sheets in total.
  5. Cool the crepe and cut it into 15cm heart molds, then add strawberry jam to fresh cream and whip to make cream.
  6. Put dark colored crepes in the mold, apply cream, and repeat on top of other crepes, smooth the top, and harden in the refrigerator for 2 hours.
  7. Remove the mold, smooth the sides, and pour thinly whipped cream for decoration.

ffdesszzq

  1. Place a bowl in a pot of boiling water, add cream cheese, unsalted butter, and milk, and stir until the butter is melted.
  2. Add vanilla extract to egg yolk and mix, then add (1) and mix.
  3. Sift the soft flour, corn starch, and hibiscus powder and mix, then add the meringue in 3 batches and mix.
  4. Pour it into the mold, flatten it, put it on a pan with hot water, bake it in an oven preheated to 140 degrees for 40 minutes, lower the temperature to 120 degrees and bake for another 60 minutes, and then cool it in the oven for 10 minutes.

ffdesszzq

  1. Add sugar and vanilla extract to egg yolk and mix, then add vegetable oil and milk and mix.
  2. Sift the soft flour and mix. Divide the meringue into 3 portions and mix.
  3. Transfer 2/5 of the dough to another bowl, mix cocoa powder and warm milk, put it into the dough, and mix.
  4. Put the white dough in the pan and flatten it. Squeeze the chocolate dough using a piping bag, stir it up and down, stir it on both sides, and bake it in an oven preheated to 170 degrees for 20~22 minutes.
  5. Remove the parchment paper, apply ganache on the white part, roll it using parchment paper, and cool it in the refrigerator.

ffdesszzq

  1. Add baking powder, salt, and sugar to the soft flour and mix. Add cold unsalted butter and mix as if cutting with a scraper.
  2. When the butter is mixed with flour and becomes small, add cold milk and mix, put the dough on a flat surface to form a lump, cut in half and fold 3 times, wrap in plastic wrap and harden in the freezer for 1 hour.
  3. Cut the dough into 4 pieces, put it on the oven pan, apply a mixture of egg yolk and milk on the top, bake in an oven preheated to 190 degrees for 17 minutes, then cool.
  4. Cut the cooled scones in half, top with unsalted butter, sprinkle with salt, top with jambong, and cover with scones.

ffdesszzq

  1. Mix wheat flour, almond powder, and sugar powder, then add egg white, melted unsalted butter, and vanilla extract and mix.
  2. Put the dough in a pastry bag, pan it in an oven pan, and bake it in an oven preheated to 175 degrees for 5-6 minutes. When it is hot, roll it up and cool it.
  3. Coat the cooled cookies with chocolate to finish.

ffdesszzq

Earl Gray Cake Sheet

  1. Put a bowl with eggs on a pot of boiled water and add sugar and vanilla extract.
  2. While stirring continuously, raise the temperature until it reaches 40 degrees and remove it from the pot.
  3. Place a bowl containing butter and milk on top of the pot and add earl gray.
  4. Sift the flour, mix it with a spatula, and remove the bowl containing the butter and milk from the pot.
  5. Add a little batter and mix, then add to the main batter and mix evenly.
  6. Pour it into an oven pan and beat it to remove large air bubbles and bake in an oven at 175 degrees for about 32 minutes.
  7. After cooling, cut into 4 pieces of 1.5 cm.

Lemon Curd

  1. Make lemon zest, squeeze lemon juice, and mix egg yolk, sugar and salt in a pot.
  2. Add cornstarch and mix, then add lemon juice, lemon zest and milk and mix.
  3. Heat the pot over low heat. (You have to heat it enough so that it doesn’t taste fishy-about 7 to 8 minutes after it starts to boil)
  4. Remove from heat, add butter, mix, put on a sieve and put plastic wrap on the top to cool in the refrigerator.

Earl Gray Milk Cream

  1. Add condensed milk, vanilla bean paste, and corn starch to a pot and mix.
  2. Add hot milk (about 60 degrees) and earl gray, mix and leave for 10 minutes.
  3. Heat the pot over low heat until thick, strain through a sieve, cover with plastic wrap, and cool in the refrigerator.
  4. Mix the cooled lemon curd with a whipper until smooth, then put it into a piping bag fitted with a round nozzle.
  5. Add sugar to fresh cream and whip it hard. Mix Earl Gray milk cream with a whipping machine to make it soft.
  6. Add to fresh cream and mix to make hard cream.
  7. Place the cake sheet on the turning board and sprinkle with sugar syrup. 1 sugar: Boil 5 water and cool it down)
  8. Place the whipped cream on top and flatten it, then place the cake sheet on top and sprinkle with sugar syrup.
  9. Squeeze fresh cream on the rim, squeeze lemon curd on the inside, and place a cake sheet on top.
  10. Sprinkle with sugar syrup, apply whipped cream to flatten, place a cake sheet and sprinkle with sugar syrup.
  11. Top with plenty of whipped cream and apply it all over for smooth icing.
  12. Decorate the top with whipped cream, lemon curd, and lemon.

ffdesszzq

  1. Add egg yolk and vanilla extract to the meringue and mix. Sift the soft flour and baking powder and mix.
  2. Pour a little dough into the melted butter and milk, mix, then add lemon zest to the entire dough and mix.
  3. Pour into a pan, remove air bubbles, bake in an oven preheated to 180 degrees for 35 minutes, cool, and cut the sheet into 3 layers and cut into 15cm pieces.
  4. Put a sheet on a rotating plate, sprinkle with sugar syrup, apply strawberry cream, and put strawberries.
  5. Apply cream on the strawberry and put another sheet on top. Repeat one more time and apply the cream to the sides and top.
  6. Smooth the cream and harden it in the refrigerator for about 30 minutes.
  7. Mix sugar powder, milk and vanilla extract, then add melted white chocolate and mix.
  8. Pour (7) over the top edge of the cake and decorate with cream and strawberries.

ffdesszzq

  1. Whip the egg whites and when large bubbles appear, divide the sugar and whip to make a hard meringue.
  2. Sift the prepared almond powder and sugar powder, mix, divide the dough into 3 parts, give each color, and make macaronage.
  3. After panning and flattening in an oven pan, dry at room temperature until a film forms on the surface of the macarons and does not stick when touched, bake in an oven preheated to 150 degrees for 15 minutes and cool.
  4. Add sugar to cold cream cheese and mix, add fresh cream and whip to make cream.
  5. Put the coke on the frame and top with the cream. Repeat 2 more times and freeze for 3 hours in the freezer.

ffdesszzq

  1. Soften butter, add sugar and mix, then add egg yolk and vanilla extract and mix.
  2. Sift the soft flour and baking powder and mix.
  3. Divide the meringue into No. 3 and mix, then add sprinkles and mix.
  4. Put in an oven pan, bake in an oven preheated to 170 degrees for 50 minutes. After cooling, trim the edges and cut in half.
  5. Add cold cream cheese to the whipped cream and mix, then reduce 1/3 of the whipped cream. Add blue food coloring to the remaining cream and mix.
  6. Place a sheet on a rotating plate, sprinkle with sugar syrup, and then apply white cream. Sprinkle sugar syrup on the rest of the sheet and place on top of the cream.
  7. Apply sky blue cream all over.
  8. Make a groove in the middle and fill with white cream, then squeeze the light blue cream on top and bottom of the white cream.
  9. Express the macaron piercing by touching the sky blue cream with a toothpick, and sprinkle sugar powder on the top to finish.

ffdesszzq

  1. Soften unsalted butter, add sugar powder and salt, mix, add eggs, mix, sieve wheat flour and cocoa powder, and mix until combined.
  2. Spread it out and let it rest in the refrigerator for about 1 hour.
  3. Put the rested dough into a shape, make a hole in the bottom with a fork, bake in an oven preheated to 180 degrees for 15 minutes, and cool.
  4. Soften unsalted butter, add sugar powder and mix, then add eggs and vanilla extract and mix.
  5. Sift almond powder, soft flour, and cocoa powder, mix, place flat on a tart sheet, bake in an oven preheated to 180 degrees for 20 minutes, and cool.
  6. Melt milk chocolate and whipped cream in the microwave for about 30 seconds, mix, pour over the cooled tart and harden in the refrigerator.
  7. Dig up the mango in a hemispherical shape using a measuring spoon and place it on a kitchen towel to remove the water.
  8. Sift cocoa powder into 50% whipped cream with sugar and mix to make chocolate whipped cream.
  9. Finish with mango and chocolate whipped cream on top of the tart.

ffdesszzq

  1. Put the ground mango in a pot, add sugar and honey, mix, then add cornstarch and mix.
  2. Bring to a boil over low heat, stirring until thickened, transfer to another bowl, cover with cling film, and cool.
  3. Soften unsalted butter, add sugar powder and salt, mix, then add milk and vanilla extract and mix.
  4. Sift the soft flour, almond powder, and baking powder, mix to form a lump, roll flat on a plastic wrap, and harden in the refrigerator for 1 hour.
  5. Divide the dough into 6 pieces, put it in a buttered mold, spread it out with your hands, put the mango, and cover it with the dough to shape it.
  6. Put it on the oven pan, bake in an oven preheated to 180 degrees for 17-20 minutes and cool.

ffdesszzq

  1. Add sugar and salt to the egg and mix, then sift the soft flour and add about 100g of milk and mix.
  2. Add all the remaining milk, mix, add melted unsalted butter, mix, filter through a sieve, and rest in the refrigerator for 1 hour.
  3. Put the pan on low heat, grease it with cooking oil, pour in the dough, spread it out, and when bubbles rise, turn it over and cook it a little more, then take it off the pan to cool it.
  4. Soften the unsalted butter that has softened at room temperature, divide the sugar powder into 2 batches and whip it, then add the whipped cream and vanilla extract and whip it sufficiently for 5 minutes or more until it becomes rich.
  5. Add mango puree and whip to finish.
  6. Divide the cooled crepe into 3 equal parts, attach 2-3 crepes, apply cream, and roll.
  7. Connect the crepes, apply cream, put the sliced ​​mango on top, cover with cream and repeat.
  8. When it is rolled up to a certain extent, apply cream on one side and place it on a plate with the creamed side facing down.
  9. Apply cream and put the crepes topped with mango one by one on the side to make them adhere. Apply the cream smoothly and harden in the refrigerator for at least 5 hours.
  10. Take out the hardened cake again and apply cream to arrange it.
  11. Put fresh cream and starch syrup in the white chocolate, melt it in the microwave for about 30 seconds, add warm mango puree, mix, then add soaked gelatin and mix.
  12. Add food coloring to color, sift through a sieve, pour over cake to coat, and harden in the refrigerator for about 20 minutes.

ffdesszzq

  1. Put the diced apples, sugar, lemon juice, and cinnamon powder in a pot and boil it.
  2. Soften unsalted butter, add brown sugar, sugar, and salt and mix. Divide the eggs and mix. Add vanilla extract and mix.
  3. Sift the soft flour and baking powder and mix, then add the boiled apples and mix.
  4. Divide the dough into 3 and bake for 25 minutes in an oven at 180 degrees (preheated for about 20 minutes at 190 degrees) to make 3 sheets, turn over and press lightly to flatten and cool.
  5. Whip the whipped cream, then add cream cheese and maple syrup and whip it to make cream.
  6. Apply cream on the sheet, repeat and decorate with fruit.

ffdesszzq

  1. Grease the mold with cooking oil and coat it with starch.
  2. Put gelatin in cold water and soak it.
  3. Put sugar, water, and starch syrup in a pot and boil over low heat to 115~119 degrees, then squeeze out the water from the soaked gelatin and mix.
  4. Transfer to a glass bowl, add vanilla extract, and whip for about 3 to 4 minutes until the volume increases and the viscosity becomes firm.
  5. Pour into a mold, put tapioca pearls on top, and harden at room temperature for 2-3 hours.
  6. Put brown sugar and water in a pot and boil until slightly thickened, then cool.
  7. Take the marshmallows out of the mold, sprinkle with starch, cut them, and serve with syrup.

ffdesszzq

  1. Put the egg, sugar, and starch syrup in a pot of hot water and raise the temperature to 40 degrees while stirring.
    Add vanilla extract and whip with a hand mixer until rich ivory-colored foam.
  2. Sift the soft flour, cocoa powder, and earl gray powder and mix, then add a little of the dough to the melted unsalted butter and milk tea (50~60 degrees) and mix.
  3. Put the mixed dough into the main dough, mix it, pour it into a 15cm mold, beat the bottom to remove air bubbles, bake in an oven preheated to 180 degrees for 35 minutes, then cool, cut off the top and cut into 3 pieces.
  4. Mix egg yolk, sugar, and cornstarch in a pot. Add hot milk tea little by little to mix. Heat it on low heat until it thickens, then put it in a piping bag and cool it.
  5. Add sugar to the whipped cream and whip it up to 40%, then sieve the cocoa powder, mix lightly with a spatula, and whip at low speed until hard.
  6. Put 1 cake sheet on the rotating board, sprinkle sugar syrup, milk tea custard cream, chocolate cream, and put another sheet on it. Repeat one more time.
  7. Apply cream on the top and sides, make a pattern on the side using a scraper, flatten the top and decorate with cream and ganache.

ffdesszzq

  1. Add Earl Gray powder to hot milk tea and bring to a boil.
  2. Add sugar to egg yolk and mix, add corn starch and mix, then pour in hot milk tea little by little and mix.
  3. Put it on low heat and stir until it thickens, then transfer it to another bowl, cover it with cling film, cool it at room temperature, and cool it in the refrigerator.
  4. Mix the eggs with sugar and salt, sift the soft flour, add Earl Gray powder, and mix with 100ml of milk.
  5. Add all the remaining milk, mix, add melted unsalted butter, mix, filter through a sieve, and rest in the refrigerator for about 30 minutes.
  6. Put the pan on low heat, grease it with cooking oil, pour in the dough, spread it out, and when bubbles rise, turn it over and cook a little more, then remove from the pan.
  7. Bake repeatedly, let it cool, and print out in a 15cm mold, then cut out half of it in a circular mold in the middle.
  8. Pour the custard cream into the whipped cream with sugar and mix through a sieve to make the cream.
  9. Alternately stack crepes and cream in the mold, and then stack the crepes with a hole in the middle, then add tapioca pearls mixed with the cream in the middle and harden in the refrigerator for 2 hours.
  10. Remove the mold, apply cream all over, shape the sides naturally, squeeze the cream using a Montblanc tip, and decorate with tapioca pearls.

ffdesszzq

Strawberry Roll Cake Sheet

  1. Put the dried strawberries in a ziplock bag, crush them finely, and put them through a fine sieve to remove the seeds.
  2. Add warm milk, vegetable oil, and condensed milk (about 50 degrees) and mix.
  3. Sift flour and strawberry powder, mix evenly, then add red pigment, mix, and leave for a while.
  4. Divide sugar into egg whites 3 times and add red pigment to make meringue.
  5. Add 1/3 of the meringue to the milk mixture and mix, then add the remaining half of the meringue and mix.
  6. Add all the batter to the meringue bowl and mix carefully.
  7. Pour it into an oven pan, flatten it, and bake it in an oven at 150 degrees for about 18 minutes and cool it.

Cheese Cake Dough

  1. Add powdered gelatin to cold water, mix, and soak for at least 10 minutes.
  2. Add sugar, vanilla extract, and lemon juice to cream cheese at room temperature and mix.
  3. Heat the soaked gelatin in the microwave for about 15 seconds to completely melt it, then add it to the cream cheese batter and mix.
  4. Whip about 50% of the fresh cream and add it to the cream cheese dough and mix.
  5. Cut 2 22.5cm x 8cm cake sheets and 2 circular 5.5cm sheets.
  6. Put a round cake sheet on the inside of a 25cm long mousse strip and secure it with tape.
  7. Put a circular sheet on the floor, put a little cream cheese dough on it to flatten it, and harden it in the freezer for about 20 minutes.
  8. Place strawberries in the center, fill with cream cheese dough leaving about 1cm and harden in the refrigerator for about 1 hour.
  9. Decorate with strawberries on top of the cake.

ffdesszzq

  1. Put boiled chestnuts and water in a blender and grind gently.
  2. Put (1), sugar, brown sugar, and starch syrup in a pot and heat until thickened, then cool.
  3. Add melted butter to the crushed daisy, mix, lay flat on the bottom of the mold, and place in the refrigerator.
  4. Put the cream cheese in a bowl and loosen it gently, add sugar and mix, then add the egg and mix.
  5. Add fresh cream, condensed milk, cornstarch, and lemon juice and mix, then add chestnut dice and mix.
  6. Pour the dough into the mold and flatten it. Bake in an oven preheated to 160 degrees for 40 minutes and cool.
  7. Put chestnut paste and milk in a bowl, mix, sieve and add to whipped cream.
  8. Mix (7), put a little cream in the middle of the cheesecake, put the remaining cream in a piping bag fitted with a Mont Blanc tip, and squeeze it in a circle.

ffdesszzq

  1. Mix the crushed lotus cookies with the melted unsalted butter, then press them firmly on the mold and harden in the refrigerator.
  2. Soften the cream cheese, add sugar and mix.
  3. Add plain yogurt, vanilla extract, and lemon juice and mix, then add eggs and mix.
  4. Add cornstarch and mix, add fresh cream, mix, and pour into the mold.
  5. Put it on a pan with hot water and bake it in the oven at 180 degrees for 20 minutes and in the oven at 160 degrees for 50 minutes. After cooling at room temperature, cool it overnight in the refrigerator.

ffdesszzq

  1. Soften the cream cheese, add sugar and mix, then add plain yogurt, vanilla extract, and lemon juice and mix.
  2. Soak in cold water for about 10 minutes, drain the water, microwave for about 10 seconds to completely dissolve, then add to the dough and mix.
  3. Add 50% thinly whipped cream, mix, pour into a 7cm mold, flatten, and harden in the freezer for 20 minutes.
  4. Add water to cherry jam and mix, then add melted gelatin and mix.
  5. Pour cherry jelly over the cheesecake and harden in the refrigerator for 2 hours.
  6. Wrap the outer surface with a steam towel to melt it slightly, take out the mold, smooth the sides, and finish by placing the cherry on top.

ffdesszzq

  1. Remove the cream and add melted unsalted butter to the crushed Oreos, mix, put in a mold, press firmly, and place in the refrigerator.
  2. Soften the cream cheese, add sugar, plain yogurt, lemon juice, and vanilla extract and mix.
  3. Squeeze out the water from gelatin soaked in cold water for about 10 minutes and microwave it for about 10 seconds to melt it completely, then add it to the cream cheese mixture and mix, then add the thinly whipped cream and mix.
  4. Add melted gelatin to warm milk and mix.
  5. In 4 bowls, mix blueberry powder and milk according to each g, measure the g, and add the cream cheese mixture to each bowl and mix.
  6. Pour the light colored dough into the center in order in order and harden it in the refrigerator for about 3 hours.

ffdesszzq

  1. Put gelatin in cold water and soak for 10 minutes.
  2. Soften cream cheese and sugar, add plain yogurt and vanilla extract and mix.
  3. Squeeze out the water from the soaked gelatin and heat it in the microwave for about 10 seconds to melt it completely, then put it in (2) and mix.
  4. Add 50% whipped cream, mix, pour 1/2 in a 12cm mold, and harden in the freezer for 20 minutes.
  5. Add melted gelatin to raspberry jam, mix, mix with fresh cream, pour into a 12cm mold, and harden in the freezer for 20 minutes.
  6. Pour all the remaining white cheesecake batter on the hardened (5) and harden in the freezer for about 30 minutes.
  7. Mix the crushed Daize cookie and melted unsalted butter, spread it in a 15cm mold, and put it in the refrigerator.
  8. Add sugar to the cream cheese and mix, then add cherry syrup, vanilla extract, and lemon juice and mix. Add a little pink food coloring and mix.
  9. Add melted gelatin, mix, add 50% whipped cream, mix, pour a little into a 15cm mold, and harden in the refrigerator for 20 minutes.
  10. Remove the hardened cake from the 12cm mold, place it in the center of the 15cm mold, pour in all the remaining cherry cheesecake batter, flatten it, and let it harden in the refrigerator for 2 hours.
  11. Squeeze a flower shape with whipped cream on the top and sprinkle sprinkles to finish.

ffdesszzq

  1. Mix crushed lotus and melted unsalted butter, press firmly on the bottom of the mold, and place in the refrigerator.
  2. Put the whipped cream in a saucepan and heat until the edges boil, then add the white chocolate and melt.
  3. Add unsalted butter and mix, then sift green tea powder and mix.
  4. Pour into the mold and harden in the refrigerator for 1 hour.
  5. Mix white chocolate and hot whipped cream, add green tea powder, mix, put in a mold, and harden in the refrigerator for 2 hours.
  6. Add melted white chocolate to 50% whipped cream and mix, put 1/2 in a piping bag, add green tea powder and fresh cream to the remaining cream, mix, and put in a piping bag.
  7. Decorate with cream on top of the hardened tart.

ffdesszzq

  1. Soften cream cheese, add plain yogurt and honey, mix, then add melted gelatin and mix.
  2. Add 50% thinly whipped cream and mix, add a little yellow and orange food coloring, mix, and place in a piping bag.
  3. Pour the dough into the silicone mold and harden it in the freezer for 2 hours.
  4. Add melted unsalted butter to the crushed butter biscuit, mix, put in a 15cm mousse mold, press firmly, and place in the refrigerator.
  5. Add honey to mascarpone cheese and mix, then squeeze 1/2 lemon and mix.
  6. Add melted gelatin and mix, add 50% diluted whipped cream and mix.
  7. Pour into the mold and harden in the refrigerator for 2 hours.
  8. Take out the hard frozen cheesecake from the silicone mold, place it on top of the hardened mascarpone cheesecake, and put it in the refrigerator.
  9. Add honey to water, mix, add melted gelatin, mix, pour into a mold, and harden in the refrigerator for 2 hours.

ffdesszzq

  1. Remove the cream of the Oreo, put the cookies in a ziplock bag, and crush them into small pieces using a rolling pin.
  2. Mix crushed Oreos and melted unsalted butter, press firmly on the mold, and place in the refrigerator.
  3. Soak the gelatin in cold water.
  4. Soften the cream cheese, add sugar and vanilla extract and mix, then add the separated Oreo cream and mix.
  5. Remove the water from the soaked gelatin and heat it in the microwave for about 10 seconds to dissolve it completely, then put it in (4) and mix.
  6. Whip the whipped cream about 50% thinly, add it to step (5) and mix, then cut the Oreos by hand and mix lightly.
  7. Pour the cheesecake batter into the mold, flatten it, spread the Oreo powder on top, and harden it in the refrigerator for 3 hours.

ffdesszzq

  1. Add Oreo cream to cream cheese, add sugar, vanilla extract, and lemon juice and mix.
  2. Soak in cold water for about 10 minutes, drain the water, and microwave for about 10 seconds, add melted gelatin, mix, add thinly whipped cream, and mix.
  3. Crush the Oreo cookies, mix, pour 12cm of mustard, flatten, and harden in the freezer for 2 hours.
  4. Add melted unsalted butter to the crushed Oreo cookies, mix, place in a 15cm mold, and press flat to harden in the refrigerator.
  5. Add sugar to cream cheese and mix, add melted dark couverture chocolate, mix, add melted gelatin, mix, add fresh cream and mix.
  6. Take out the cheesecake that has hardened at 12cm, place it in the center of the 15cm mold, add dark chocolate dough, flatten it, and harden it in the freezer for about 20 minutes.
  7. In the same way, make milk chocolate and white chocolate dough, pour in milk chocolate dough, flatten it, and harden it in the freezer for about 20 minutes.
  8. Pour in the white chocolate dough, flatten it and harden it in the freezer for 2 hours.
  9. Take it out of the mold and place Oreos on top to finish.

ffdesszzq

  1. Put gelatin in cold water and soak for 10 minutes.
  2. Add sugar to cream cheese and loosen gently. Add plain yogurt, vanilla extract, and lemon juice and mix.
  3. Squeeze out the water from the soaked gelatin and heat it in the microwave for about 10 seconds to melt it completely, then add it to the dough and mix.
  4. Add 50% whipped cream, mix, pour into a mold, and harden in the freezer for about 1 hour and 30 minutes.
  5. Add sugar to the cider, mix, add melted gelatin, mix, pour a little into the mold, and harden in the freezer for 20 minutes.
  6. Cut the watermelon into triangles, sprinkle with chocolate chips, put it on top of the hardened cider jelly, pour all the remaining cider mixture, and let it harden in the freezer for about 10 minutes.
  7. Put watermelon and sugar in a blender, grind finely, add melted gelatin, and mix.
  8. Place the cheesecake in the center of the mold, pour the watermelon mixture, and harden in the freezer for 1 hour.
  9. Mix the crushed dairy cookies and melted unsalted butter.
  10. Apply the remaining watermelon mixture on the hardened cake, put (9) on it to flatten it, and then harden it in the refrigerator for about 1 hour.

ffdesszzq

  1. Heat butter in a skillet over low heat and toast 2 slices of bread.
  2. Spread one side with Nutella to your liking and press down the middle to gently fold in half.
  3. In a skillet over low heat, combine the butter, sugar, and ground cinnamon and mix well.
  4. Spread out the sliced banana, add it to the skillet, and lightly cook on both sides.
  5. Place the banana inside the toast and sprinkle with powdered sugar.

ffdesszzq

  1. After mixing eggs, sugar and salt, sift the soft flour and cocoa powder and mix.
  2. Add a little milk and Nutella and mix. Divide the remaining milk in 2 batches and mix, then add the melted unsalted butter and mix.
  3. Sift through a sieve, leave at room temperature for about 30 minutes, then pour the dough into a pan heated over low heat and spread it thinly. When bubbles rise, turn over and bake a little more and cool.
  4. While whipping fresh cream, sieve cocoa powder and whip, then add Nutella and whip.
  5. Place a chocolate sponge cake sheet on a rotating plate, apply a thin layer of cream, and then stack crepes repeatedly.
  6. Apply a little cream on the top and decorate with a pattern, then top with cream and sprinkle with hazelnuts to finish.

ffdesszzq

  1. Soften unsalted butter, add sugar powder and mix, then add eggs and vanilla extract and mix.
  2. Sift the soft flour and mix until it comes together and wrap in plastic wrap. Make chocolate cookie dough in the same way.
  3. Soften unsalted butter, add sugar powder, mix, add Nutella and egg, mix, sift soft flour, mix, and wrap in plastic wrap.
  4. Rest the 3 types of dough in the refrigerator for 1 hour.
  5. Divide the rested dough into small pieces and make a circle. Then, place 6 pieces of dough crosswise in order and attach the middle part.
  6. Put it on your hand and gently roll it in one direction to make a tornado shape. Put it on the oven pan and press lightly to shape it. Bake it in an oven preheated to 170 degrees for 15~17 minutes.

ffdesszzq

  1. Mix egg yolk with sugar and salt, add vanilla extract and mix, then add vegetable oil and mix.
  2. Add milk and mix. Sift the soft flour, baking powder, and cocoa powder and mix.
  3. When large bubbles appear while whipping the egg whites, divide the sugar into 2-3 batches and whip to make a soft meringue.
  4. Pour a little meringue into the chocolate dough and mix, then add the mixture to the meringue and mix.
  5. Pour the dough into the oven pan, flatten it, remove air bubbles, and bake in an oven preheated to 170 degrees for 22~23 minutes.
  6. Bake, remove the Teflon sheet, cut off the edges, and cut one of the short edges at an angle.
  7. Add Oreo cream and sugar to the cold cream cheese and loosen. Add fresh cream and whip until the horns stand. Add crushed Oreo cookie powder and mix to make cream.
  8. Put the cream on the sheet and spread it flat, then stack the cream a little higher on the part that starts to roll.
  9. Wrap in paper foil and harden in the refrigerator for 2 hours.

ffdesszzq

  1. Beat eggs, add sugar and salt, mix, sieve soft flour and cocoa powder, add 100g of milk, and mix.
  2. Add Oreo powder and mix, add all remaining milk and mix, then add melted unsalted butter and mix.
  3. Cover with cling film and rest in the refrigerator for 30 minutes.
  4. Apply cooking oil to a pan heated over low heat, pour in the dough, spread it thinly, and when bubbles rise, turn over and bake a little more and cool.
  5. Add Oreo powder to whipped cream and mix.
  6. Cream crepes and top with other crepes. Repeat one more time. Dip the Oreos in milk and place them on top of the crepes with the cream, and then with the other crepes.
  7. Stack repeatedly and harden in the refrigerator for at least 1 hour.

ffdesszzq

  1. Peel, core, and finely chop the apples.
  2. Place the chopped apples, sugar, lemon juice, and ground cinnamon in a saucepan and bring to a boil.
  3. Simmer until almost all the water is gone, then pour into a bowl and chill in the refrigerator.
  4. Fry the pasta noodles in oil at about 170 to 180 degrees.
  5. Remove the noodles and roll them in the cinnamon sugar (make sure they’re hot so they stick).
  6. Whip the whipping cream with sugar to stiff peaks, add the stewed apples, mix, and pipe into a pastry bag.
  7. Fill the cooled pasta noodles with the cream.

ffdesszzq

  1. In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it, raise the temperature to 40 degrees while stirring, remove it from the pot, and whip it with a hand mixer until rich ivory-colored bubbles form.
  2. Sift the soft flour and cocoa powder and mix, then add a little bit of the melted butter and milk (50-60 degrees) and mix.
  3. Put the mixed dough into the main dough, mix, pour into a 15cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 40 minutes. After cooling, cut off the top and cut into 4 pieces.
  4. Place the egg white bowl in a pot of hot water, add sugar, vanilla extract, and lemon juice, and mix until the sugar is all dissolved.
  5. Remove from pot and whip with a hand mixer until shiny, soft and firm horns.
  6. Coat the inside of the piping bag with food coloring one by one, put the meringue, pan in an oven pan, and bake in an oven preheated to 100 degrees for 90 minutes.
  7. Place a sheet on a rotating plate, sprinkle with sugar syrup, and sand with whipped blue cream. Stack them up in sequence.
  8. Smooth white whipped cream on the sides and top, and top with meringue cookies to finish.

ffdesszzq

  1. Mix the eggs with sugar and salt, then add vanilla extract and mix.
  2. Sift the soft flour, add 125g of milk and mix, then add 500g of remaining milk and mix.
  3. Add melted unsalted butter, mix, sieve, and ferment in the refrigerator for 1 hour.
  4. Divide the dough into 6 parts and add food coloring to color.
  5. Pour the crepe dough into a pan heated over low heat, spread it out, and when bubbles rise, turn it over to cook a little more and cool it.
  6. Place 1 crepe on a rotating plate, apply whipped cream thinly, and stack them in layers.

ffdesszzq

  1. Add sugar to the mogumogu, mix, heat in the microwave for 30-40 seconds, then add gelatin soaked in cold water for at least 10 minutes and mix.
  2. Pour into the mold and harden in the freezer for 1 hour.
  3. Soften cream cheese, add sugar, sour cream, lemon juice, vanilla extract, and ground peaches and mix, then add melted gelatin and mix.
  4. Add 50% whipped cream and mix.
  5. Spread a sponge cake sheet on a 15cm mold, pour a little cheesecake filling, put jelly on it, and harden it in the freezer for about 10 minutes.
  6. Pour about 4/5 of the cheesecake filling and harden in the freezer for about 30 minutes. Add a little red food coloring to the remaining filling and mix.
  7. Pour all the remaining filling, flatten the top, and harden in the refrigerator for 2 hours.

ffdesszzq

  1. Put the cut peaches, water, and oligosaccharides in a pot and boil (about 15 minutes). When the peaches become soft, add lemon juice and boil for another 5 minutes, then transfer to another bowl.
  2. Peel the peaches and cool them.
  3. Whip the egg whites and when large bubbles appear, add sugar and vanilla extract and whip them to make a meringue with horns.
  4. Sift almond powder, sugar powder, and soft flour, mix, and transfer to a piping bag.
  5. Pan on the oven pan, sprinkle with powdered sugar, bake in an oven preheated to 170 degrees for 15 minutes and cool.
  6. Add sugar to cold whipped cream and whip, then add cold cream cheese and whip to make cream.
  7. Squeeze cream on the cooled dacquoise, put peaches on it, squeeze the cream and cover with other dacquoise to complete.

ffdesszzq

  1. Soften unsalted butter, add cream cheese and mix.
  2. Add sugar and salt and whip until it turns white. After mixing eggs and vanilla extract, add little by little to the dough and whip.
  3. Sift the soft flour and baking powder, mix without lumps, pour into a mold with butter, shape and pan.
  4. Put the sliced peaches on top and bake in an oven preheated to 175 degrees for 45 minutes, then take them out of the mold and cool them at room temperature.

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Chocolate Cake Sheet

  1. Place the bowl with eggs on a pot of boiled water and add sugar and vanilla extract.
  2. Boil the eggs in hot water until the temperature reaches 40 degrees while continuously stirring to avoid overcooking.
  3. Lower the bowl containing the egg and place the bowl containing the butter and milk in the pot and heat it in a double boiler.
  4. For a soft and tall sheet, whip an egg to make fine and dense pores.
    (For the last 1-2 minutes, clean up the pores at the lowest speed.
  5. Sift flour and cocoa powder and mix with a spatula (about 40 times).
  6. Add a little bit of batter to the butter and milk in a double boiler and mix evenly.
    (If butter and milk come into direct contact with the dough, a lot of air bubbles may come out)
  7. Add to this dough and mix evenly. (About 30 times)
  8. Pour the batter into an 18cm square mold and bake in a 175-degree oven for 32 minutes.
  9. Remove from mold, cool, cut top and bottom, and cut into 2 pieces (about 1.5cm in height).

Caramel

  1. Put sugar in a pot and boil it until it turns light brown.
  2. Add butter and boil while mixing, then add salt and mix.
  3. Divide the whipped cream and mix. (Be careful when adding the whipped cream as it boils a lot and is hot)
  4. Transfer to a bowl, add peanuts, mix, and cool to room temperature.

Ganache

  1. Pour whipped cream over the dark chocolate, heat in the microwave for about 50 seconds, then mix well and melt.
  2. Add peanuts, mix, and cool to room temperature.

Cream Cheese Cream

  1. Add sugar powder to fresh cream and whip about 50%.
  2. Add cold cream cheese and whip at low speed to make firm cream.
  3. Put a cake sheet in a bowl and squeeze the cream cheese cream.
  4. Add caramel with peanuts, press evenly, and place on a cake sheet.
  5. Add the cream cheese cream and level it, then pour the ganache with peanuts.
  6. Flatten and harden in the refrigerator for 1-2 hours.

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  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam, add a little red food coloring and mix to color. Sift in soft flour and mix.
  3. Put a little of the dough in a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, and bake in an oven preheated to 170 degrees for 35 minutes.
  4. Bake one more time to make a dark pink sheet. After cooling, cut off the top and cut into 3 sheets to prepare a total of 6 sheets.
  5. Place a sheet on a rotating plate, sprinkle with sugar syrup, add pomegranate jam, apply whipped cream, and put another sheet on top. Sand repeatedly.
  6. Apply the cream all over and put it in the refrigerator.
  7. Mix pomegranate jam, sugar, fresh cream, and condensed milk, heat in the microwave for about 40 seconds, add soaked gelatin, mix, and mix with white chocolate.
  8. Add color, mix and color, sift through a sieve, cool to about 36 degrees, and pour over the edge of the cake to decorate.
  9. Squeeze the remaining cream and top with a pomegranate to finish.

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  1. Mix eggs, sugar, salt, vanilla extract, and honey in a bowl.
  2. Sift the soft flour, cocoa powder, almond powder, and baking powder and mix.
  3. Add melted butter little by little and mix, put the dough in a piping bag and let it ripen for 1 hour in the refrigerator.
  4. Put a little dough in a buttered muffin tin, put chocolate chips, cover with dough, put pretzels on it, and bake in an oven preheated to 170 degrees for 16-18 minutes.

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  1. Mix milk, vegetable oil, and salt, mix egg yolk, sugar, and vanilla extract, then add milk mixture little by little and mix.
  2. Sift in the soft flour, baking powder and baking soda and mix, then add a little red food coloring and mix.
  3. Divide the meringue into 3 batches, mix, pan in a mold sprinkled with water, stir with a wooden skewer to remove air bubbles, bake in an oven preheated to 170 degrees for 35 minutes, turn over and cool completely.
    Remove the cooled cake from the mold, trim the protruding part of the cake, and cut it in half to prepare.
  4. Put the cake on a rotating plate and apply whipped cream, then put raspberries on top and apply cream.
  5. Put the cake on top, apply cream on the whole, raspberry jam on the bottom, icing, and then decorate with raspberries and blueberries.

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  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and mix.
  3. Pour a little of the dough into the bowl where melted unsalted butter and milk are mixed (temperature 50-60 degrees), mix, put in the main dough and mix.
  4. Pour into an 18cm mold, clear air bubbles, bake in an oven preheated to 170 degrees for 30 minutes, and cool.
  5. Cut the top surface of the cooled sheet and cut it into 3 pieces, then print them out using 8cm and 6cm molds.
  6. Slightly cut the bottom of the grapefruit and cut off the top, then scoop out the inside and set aside the pulp.
  7. Add condensed milk to cold fresh cream and whip it to make condensed milk cream and put it in a piping bag.
  8. Squeeze the cream inside the grapefruit, put the sheet, squeeze the cream, put the grapefruit flesh in the order of cream, sheet, and cream, put the grapefruit cut into circles, and harden it in the refrigerator for 1 hour.

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  1. Heat a peach flavored beverage in a microwave for about 30 seconds, add sugar, mix, add gelatin soaked in cold water, mix, add a little pink food coloring, and mix to color.
  2. Pour into the mold and harden in the refrigerator for 2 hours.
  3. Boil the peaches, sugar and water in a pot, cool them, and then grind them in a blender to make peach puree.
  4. Put puree, mashed jelly, and peach pulp in a cup, pour milk, and drink.

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  1. Place a bowl in a pot of hot water, add unsalted butter, sugar, and honey, and mix until the butter is melted.
  2. Beat the eggs, add them to the dough, mix, add baking soda and mix until slightly thickened and change color, then remove from the pan.
  3. Divide the wheat flour into 2-3 parts, sieve and mix.
  4. Divide the dough, roll it out thinly, and cut it into 18cm pieces.
  5. Put it on the oven pan and bake it in an oven preheated to 190 degrees for 3 to 5 minutes, then cut out into a 15cm mold. Bake repeatedly.
  6. Put sour cream and sugar powder in a bowl and mix, then add whipped cream and mix.
  7. Place the sheet on the rotating plate and apply cream thinly. build up repeatedly
  8. Apply the cream all over the top and sides and put it in the refrigerator for about 1 hour.
  9. Grind the remaining sheet in a blender after printing it out and attach it to the sides and top of the cake.

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  1. Cut the zucchini into rounds and hollow out the insides.
  2. Chop the dugout and put it in a bowl. Chop the onion, carrot, and green onion and put it in a bowl.
  3. Mince the shrimp, place in a bowl, and add 1 egg.
  4. Add salt, pepper, oyster sauce, and cornstarch, and mix well.
    (Adjust the seasoning according to the amount of ingredients)
  5. Oil a frying pan and put the zucchini dug out inside.
  6. Put the dough in the center of the pumpkin and cook it evenly on both sides.
    (After flipping, press lightly to flatten)

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  1. Soften unsalted butter, add sugar and mix, then add eggs and vanilla extract and mix.
  2. Add lemon zest and lemon juice, mix, sieve soft flour, baking powder, and baking soda, mix, cover and rest in the refrigerator for 1 hour.
  3. Make a round dough, coat it with sugar, sprinkle with sugar powder, and then pan in an oven pan and bake in an oven preheated to 170 degrees for 10 to 11 minutes.

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  1. Cut a cleaned lemon in half and use a spoon to dig out the pith.
  2. Cut a small slice off the bottom of the lemon so that it can stand upright.
  3. Squeeze the lemon juice into the separated lemon flesh.
  4. In a saucepan, whisk together the heavy cream and sugar, then whisk in the cornstarch and vanilla extract.
  5. Whisk in the lemon juice, then stir in a little yellow food coloring.
  6. Bring to a boil over low heat and simmer until thickened.
  7. Remove the pot from the heat and stir in the Greek yogurt.
  8. Pour into the lemons and fill (if there are any holes in the bottom of the lemon peel, scrape the sides to fill them).
  9. Chill in the fridge for at least 3 hours and garnish with whipped cream and apple mint on top.

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  1. Add condensed milk to egg yolk and mix. Add unsalted butter and vanilla extract and mix.
  2. Sift the soft flour, baking powder and salt and mix, then add milk and mix.
  3. While whipping the egg whites, when bubbles rise, add sugar in 2~3 times and whip until soft horns form.
  4. Add meringue to the yolk batter 3 times
    Divide into a bowl, mix, pour into a mold lined with parchment paper, and steam for 30 to 35 minutes over medium heat.

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Strawberry Cake Sheet:

  1. Place a bowl with eggs on top of a pot of boiled water, add sugar and vanilla extract and mix.
  2. Continue stirring to raise the temperature to about 40 degrees and lower the bowl.
  3. Put the bowl containing the milk and butter on top of the pot and raise the temperature to about 60 degrees.
  4. Whip the eggs at high speed to form a dense, fine foam.
  5. Sift flour and strawberry powder and mix them, then add some dough and coloring in a bowl containing milk and butter and mix.
  6. Add it to the dough, mix it evenly, pour it into the oven pan, and bake it in an oven at 175 degrees for about 28 minutes.
  7. After cooling, cut off the browned bottom thinly and cut into 2 pieces 1.5cm high.
  8. Cut with a 7cm cutter into 6 sheets, 3 per sheet.
  9. Cut off the burnt-colored edges and sift the sheet through a sieve to make powder.

Cream Cheese Cream:

  1. Add sugar to fresh cream and whip about 70-80%.
  2. Add cold cream cheese and whip to make firm cream and place in a piping bag.
  3. Squeeze the cream on the cake sheet, place the strawberries on it, and then squeeze the cream and wrap it.
  4. Smooth the cream and press the cake sheet through the sieve to attach.

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  1. Put the egg, sugar, and starch syrup in a pot of hot water and stir to raise the temperature to 40 degrees, then remove from the pot.
  2. Add vanilla extract and whip with a hand mixer until rich ivory-colored foam is formed.
  3. Sift the soft flour and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.
  4. Put the mixed dough into the main dough, mix, pour into the oven pan, remove air bubbles, and bake in an oven preheated to 180 degrees for about 30 minutes.
  5. Cool, cut off the top, cut into 3 pieces, and cut into 15cm molds to prepare.
  6. Put a sheet on a rotating plate, put strawberry jam with seeds removed through a sieve, apply whipped cream, put strawberries and apply the cream. Repeat one more time.
  7. Put the last sheet on top and apply the cream to the entire area and icing.
  8. Pour 60~70% thinly whipped cream and decorate with strawberries and apple mint.

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  1. Place a bowl of eggs, sugar, and vanilla extract on top of a pot of hot water at 80°C, stir and boil until the temperature reaches 40°C.
  2. Using a hand mixer, whip until a rich ivory-colored foam is formed. Sift the soft flour and mix.
  3. Pour a little dough into the melted butter and milk heated to about 50 degrees and mix, then add to the main dough and mix.
  4. Pour the dough into a 15cm oven pan, bake in an oven preheated to 180 degrees for 25 minutes, cool, cut, and prepare 2 sheets by dicing them in a 12cm mold.
  5. Add sugar and vanilla extract to egg yolk, mix, add sugar to egg white, and whip to make meringue soft enough to stand up.
  6. Add the egg yolk mixture to the meringue and mix, then sift the soft flour and mix.
  7. Pan the dough diagonally in a square frame, sprinkle with powdered sugar, and bake in an oven preheated to 190 degrees for 8 minutes.
  8. Cut out 4 edges and divide into 3 parts.
  9. Put the gelatin in cold water and soak it for at least 10 minutes. Add sugar, vanilla extract, and lemon juice to the warmed plain yogurt and mix, then add the drained soaked gelatin and mix.
  10. Add the yogurt mixture to the whipped cream and mix.
  11. Put a biscuit sheet divided into 3 in a 15cm mousse mold, place the 12cm cut sheet in the center, and put the yogurt mousse and flatten it.
  12. Add sliced ​​strawberries, yogurt mousse, put a sponge sheet on top, and harden in the refrigerator for 20 minutes.
  13. Add fresh cream to the strawberry puree and mix. Melt the gelatin soaked in cold water in the microwave for about 10 seconds, then add it to the mousse and mix.
  14. Add (13) to the remaining yogurt mousse, mix, pour into a mold, and harden in the refrigerator for 2-3 hours.
  15. Remove the mold and decorate with melted white chocolate, strawberries, and apple mint.

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  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and cocoa powder and mix.
  3. Pour a little of the dough into a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into a 16cm mold, and bake in an oven preheated to 170 degrees for 35-40 minutes.
  4. Cool completely, cut off the top of the cake, cut out the inside with a 12cm mold, and cut the cut 12cm cake into thin slices to make one bottom sheet.
  5. Cut 6-7 strawberries into small pieces.
  6. Add condensed milk to 60% whipped cream and mix, then add chopped strawberries and mix.
  7. Place the cut 12cm sheet on the cake sheet, fill with cream, harden in the refrigerator, and sprinkle with strawberries and sugar powder to finish.

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  1. Put eggs, sugar, and starch syrup on a pot of hot water at about 80°C, stir and remove from the pot when the temperature reaches 40°C.
  2. Whip with a hand mixer until rich ivory-colored bubbles form, then sift the soft flour and cocoa powder and mix.
  3. Pour a little dough into the melted butter and milk (about 50-60 degrees), mix, and then add to the main dough and mix.
  4. Pour into the oven pan, bang on the bottom 2-3 times to remove air bubbles. Bake in an oven preheated to 180 degrees for 35-40 minutes. After cooling, cut into 4 pieces.
  5. Put 1 sheet on the rotating board, sprinkle with sugar syrup, and apply chocolate cream, then put another sheet on top and apply white whipped cream.
  6. Put strawberries, apply white whipped cream, put a sheet on top, sprinkle syrup, and then apply chocolate cream. Repeat one more time.
  7. Smooth the chocolate cream on the top and sides.
  8. Pour 40 degree ganache over the top edge of the cake and decorate with strawberries and apple mint.

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Cake sheet:

  1. Put a bowl with eggs on a pot of boiled water, add sugar, salt, and vanilla extract and mix.
  2. Continue stirring to raise the temperature to about 40 degrees and remove from the pot.
  3. Put a bowl containing milk and butter in a pot and add cocoa powder.
  4. Whip the eggs to a fine foam state.
  5. Sift flour and mix, then mix milk, butter and cocoa powder.
  6. Take a little bit of dough, put it in a bowl and mix it, then add it to the main dough and mix it evenly.
  7. Pour it into an oven pan, flatten it, and bake it in an oven at 170 degrees for about 25 minutes (preheated to 190 degrees).
  8. After baking, take it out of the oven pan and cool it for about 15 minutes.

Cream Cheese:

  1. Add sugar to fresh cream and whip about 50%.
  2. Add cold cream cheese and whip to make cream.
  3. Spread strawberry jam thinly on the cake sheet and spread the cream cheese cream on top.
  4. Apply thick cream at the beginning, roll it up, and harden it in the freezer for about an hour.
  5. Cut the roll cake into 7 pieces.
  6. Stack roll cakes using strawberries.
  7. Decorate with strawberries, whipped cream, and chocolate ganache.

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  1. Mix milk and vegetable oil, add vanilla extract, mix, sieve soft flour and mix.
  2. While whipping the egg white, if a large bubble appears, divide the sugar into 2 portions and whip to make a meringue.
  3. Divide the meringue in (1), mix, pan flat in an oven pan, bake in an oven preheated to 150 degrees for 15 minutes, and cool.
  4. Add dried strawberries to 50% whipped cream and mix, then add red food coloring and melted strawberry chocolate and mix to make cream.
  5. Put the cream on the sheet, wrap it in parchment paper and harden it in the refrigerator.

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  1. Crush the dried strawberries finely, sift them through a sieve, take 10g of it, add sugar powder and cornstarch to the remaining strawberry powder, mix, and cover with cling film.
  2. Divide cocoa powder and strawberry powder into warm condensed milk in 2 portions, sieve them, mix, wrap in plastic wrap and harden in the refrigerator for 1 hour.
  3. Divide into 8g and shape with strawberry powder mixed with sugar powder.

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  1. Add melted unsalted butter to the crushed Daije cookies, mix, put in a 12cm mousse mold, press firmly to flatten it, and put it in the refrigerator.
  2. Put gelatin in cold water and soak for 10 minutes, then gently loosen the mascarpone cheese, add sugar, lemon juice, and vanilla bean paste, and mix.
  3. Squeeze out the water from the soaked gelatin and heat it in the microwave for about 10 seconds to melt it completely, then add it to the cheese batter and mix.
  4. Add the whipped cream that is thinly whipped about 60% and mix.
  5. Put the strawberries on the daisy, pour the cheese batter, and harden in the refrigerator for 3 hours.
  6. Put the mascarpone cheese in a bowl, loosen it gently, and add sugar and plain yogurt. Add vanilla extract and mix.
  7. Add the sieved raspberry jam from which the seeds have been removed and mix, then add the melted gelatin and mix.
  8. Add the whipped cream that is thinly whipped about 60% and mix.
  9. Lay the wrap on the bottom of the hardened cheesecake, remove the mold using a steam towel, center the 15cm mold, and attach the wrap.
  10. Pour the cheesecake batter with raspberry jam in it, flatten it, and let it harden in the refrigerator for about 3 hours.
  11. Remove the mold, pour lukewarm melted white chocolate mixed with blue food coloring on the rim, and decorate with whipped cream and strawberries.

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  1. Add sugar and cornstarch to egg yolk and mix, then add hot milk at about 80°C little by little and mix. Add vanilla bean paste and mix.
  2. Heat on low heat while stirring until thickened, then remove from heat and cool with plastic wrap.
  3. Put unsalted butter, water, milk, and a little salt in a saucepan and heat until the butter is melted. Add soft flour and mix, put on low heat and fry for about 1 minute until a film forms on the bottom of the pot.
  4. Divide the beaten eggs into 3 portions, mix, and place in a piping bag.
  5. Pan in an oven pan, sprinkle with water, put sliced ​​almonds on top, and bake in an oven preheated to 190 degrees for 15 minutes and at 160 degrees for 20 to 25 minutes.
  6. Soften unsalted butter and filter the cooled custard cream through a sieve, mix, then add pistachio powder and a little green food coloring and mix.
  7. Add 60% whipped cream and mix.
  8. Cut the cooled cheesecake in half, squeeze the cream, put strawberries on it, squeeze the cream between them and cover with the cheesecake.

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Ladyfinger

  1. Add sugar and vanilla extract to egg yolk and whip until white.
  2. Divide sugar into egg whites into 3 portions and make a hard meringue.
  3. Add the egg yolk mixture and mix evenly.
  4. Sift flour and cornstarch and mix. (Be careful not to mix too long)
  5. Put in a piping bag fitted with a round tip (1.4cm) and pan in an oven pan (about 13cm long).
  6. Sprinkle sugar powder 3 times, bake in an oven at 180 degrees for 14 minutes, and cool. (Preheat 200 degrees)

cream

  1. Add sugar and vanilla extract (or vanilla bean paste) to the egg yolk and mix.
  2. Place the bowl on top of the pot of boiling water and raise the temperature to 70 degrees while continuously stirring.
  3. Remove from pot and cool.
  4. Gently dissolve the mascarpone cheese (cold), add the cooled egg yolk mixture, and mix.
  5. Whip about 70-80% fresh cream and mix with the mascarpone cheese mixture.
    (If the cream is thin, put it in the freezer for about 20 minutes and whip it to make a thicker cream)
  6. Put lady fingers in a container and pour strawberry milk.
  7. Pour a little cream, flatten, and top with halved strawberries.
  8. Pour in the cream, level it, and set it in the refrigerator.
  9. Sprinkle strawberry powder + sugar powder on top and decorate with strawberries.

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  1. Beat eggs, add sugar and salt, mix, then add sifted soft flour and 1/2 milk and mix.
  2. Add the remaining milk and melted butter, mix, sift through a sieve, and rest at room temperature for about 30 minutes.
  3. Pour the dough into a pan heated over low heat and spread it thinly. When bubbles rise, turn over and bake a little more, then remove from the pan to cool.
  4. Cut out the cooled crepes into a 15cm mold.
  5. Mix boiled sweet potato, fresh cream, and honey and sift through a sieve.
  6. Mix with whipped cream.
  7. Place the crepe on a rotating plate and apply sweet potato cream thinly. build up repeatedly
  8. Smooth sweet potato cream on the top and sides.
  9. Dip the side of sponge cake sheet powder and decorate with whipped cream, sweet potato cream, boiled sweet potato slices and powdered sugar.

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  1. Mix the eggs with sugar and salt, then add instant coffee powder and vanilla extract and mix.
  2. Sift the soft flour, add a little milk and mix, then add all the remaining milk and mix. Add the melted unsalted butter and mix.
  3. Filter the dough through a sieve, put it in a beaker, and let it rest in the refrigerator for 1 hour.
  4. Mix sugar and instant coffee powder in warm water.
  5. Mix the rested dough once, pour the dough into a pan heated over low heat, spread it thinly, and when bubbles rise, turn it over to cook and cool.
  6. Add sugar to the mascarpone cheese, loosen it gently, and add the whipped cream that is diluted about 60%, and mix to make the cream.
  7. Cut the chocolate sponge cake sheet into a circular mold to fit the size of the muffin mold.
  8. Cut the crepe dough into 8 pieces except the center using scissors, shape it into a muffin mold, and fill it with cream.
  9. Put a chocolate sponge cake sheet on top and soak it in coffee syrup. Then cut the crepe left on the side with scissors and wrap it in the middle.
  10. Put the bowl on the frame and fix it in the shape, and then harden it in the refrigerator for 3 hours.

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  1. Put butter, water, milk, sugar, salt, and instant coffee powder in a pot and boil it until the butter melts. Sift the soft flour and mix.
  2. Put on low heat and fry until a thin film forms on the bottom of the pot for about 1 minute, then remove from heat and transfer to a glass bowl.
  3. Beat the eggs, divide them into 2 batches, mix, put in a pastry bag, pan in a mold, sprinkle with water, bake in an oven preheated to 150 degrees for 50 to 60 minutes, and cool.
  4. Whip fresh cream, sugar, and cold cream cheese to make cream and put it in a piping bag.
  5. Make a hole in the bottom of the baked choux and fill it with cream, then place the remaining cream on top to decorate.

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  1. Add instant coffee to warm milk (about 35-40 degrees) and dissolve well.
  2. Whisk the eggs with the milk mixed with sugar and coffee, then strain the mixture through a sieve.
  3. Heat a skillet over low heat and add the butter.
  4. Dip the bread in enough egg to moisten it, then place it in the skillet.
  5. Fry on both sides until golden brown.
  6. Make the cream by mixing the mascarpone cheese with the sugar and fresh cream.
  7. Pile the cream on top of the toasted toast and sprinkle with cocoa powder.

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  1. In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it, raise the temperature to 40 degrees while stirring, remove it from the pot, and whip it with a hand mixer until rich ivory-colored bubbles form.
  2. Sift the soft flour and mix.
  3. Add chocolate to melted butter and milk (50~60 degrees), melt and mix, then add a little dough and mix.
  4. Put the mixed dough into the main dough, mix, pour into a 15cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 25 minutes.
    Bake the dark chocolate and milk chocolate sheets in the same way.
  5. After cooling each sheet, cut off the top and cut into 2 pieces.
  6. Place 1 dark chocolate sheet on the rotating board, sprinkle with sugar syrup, then apply whipped cream, then place the milk chocolate and white chocolate sheets in the order and repeat once more.
  7. Apply cream all over the cake.
  8. Squeeze the whipped cream of three colors on the side using a tip and put the ganache on the top to finish.

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  1. Mix crushed Oreo and melted unsalted butter, press firmly on the bottom of the mold, and place in the refrigerator.
  2. Mix egg yolk and sugar, pour in hot milk little by little to mix, then place on low heat and heat until it thickens slightly.
  3. Add gelatin soaked in cold water for 10 minutes and mix, then add to whipped cream and mix.
  4. Divide the cream into 3 parts, melt dark, milk, and white chocolate, add one at a time, and mix to make chocolate mousse with 3 flavors.
  5. Melt chocolate and whipped cream in the microwave to make ganache, pour thinly into the mold and harden in the freezer for about 15 minutes.
  6. Add dark chocolate mousse and flatten it out in the freezer for about 20 minutes, then pour the ganache on top and let it harden for about 15 minutes in the freezer.
  7. After hardening the milk chocolate mousse and ganache in the same way, pour in the white chocolate mousse and harden in the refrigerator for 2 hours.

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  1. Soften butter, add sugar and salt, and mix until white.
  2. Beat the eggs, add them in 2 batches, mix, add vanilla extract and mix. Sift the soft flour and baking powder and mix.
  3. In an 18cm pan with butter and parchment paper, divide the dough in half and bake in an oven preheated to 170 degrees for 25 minutes to make two cake sheets and cool them.
  4. Slice the strawberries in a circle and place them on a kitchen towel to remove the moisture.
  5. Put the whipped cream on the cake sheet, put strawberries, and then raspberry jam.
  6. Place the remaining cake sheet and decorate with whipped cream, strawberries and blueberries.

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  1. Mix the room-temperature butter with a hand whisk, add the sugar and salt, and mix (lightly).
  2. Beat in the egg and vanilla extract, then add the warm milk (about 40 degrees) and mix.
  3. Mix in the flour, baking powder, and cornmeal.
    (I sifted the bicarbonate of soda and baking powder, but I think it’s best to just add the cornmeal, as it makes a lot of flour when sifted)
  4. Mix with a spatula and knead with your hands to form a ball.
  5. Divide into 30g portions, shape them, and place them on a sugar-dusted baking sheet to make a pattern on the top (you can also place them on the palm of your hand and make marks with a scraper).
  6. Bake in a 180-degree oven for about 20 minutes (adjust the time according to the color)

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Cookie Dough

  1. Gently mix the room-temperature butter.
  2. Mix in the powdered sugar and salt.
  3. Add the egg and vanilla extract and mix evenly.
  4. Sift in the flour, cornstarch, and almond meal.
  5. Mix evenly with a spatula.
  6. Wrap in plastic wrap and let rest in the refrigerator for about an hour.
  7. Place the dough between sheets of parchment paper and flatten with a rolling pin.
  8. Chill in the freezer for about 20 minutes.
  9. Cut out dough with cookie cutters and place on a baking mat.
    (If the dough is soft at room temperature, chill again in the freezer for 10 minutes before cutting.)
  10. Gather the remaining dough, roll it out again, chill, and cut out the same way.
  11. Place in the freezer while preheating, then bake in a 170-degree oven for 16-18 minutes.
    (Watch the color and adjust accordingly)

Condensed milk buttercream (4 types)

  1. Gently mix the room-temperature butter (using a hand mixer).
  2. Add the powdered sugar and whip on high for about 4-5 minutes.
  3. Add the condensed milk and whip.
  4. Whip in the fresh cream.
  5. Divide the cream into 4 portions.
  6. Fold the melted chocolate, strawberry powder, and green tea powder into three of the creams.
  7. Fill a piping bag with each of the 4 creams and squeeze it into the cookies.
  8. Refrigerate for 30 minutes to firm up the creams.

ffdesszzq

  1. Mix the cream cheese at room temperature to make it soft, add sugar and mix.
  2. Add corn starch and mix, add lemon juice, mix, and place in a piping bag.
  3. Add sugar, salt, honey and vanilla extract to egg yolk and mix, then add milk and butter and mix.
  4. Sift flour and cinnamon powder together and mix evenly, then add finely chopped carrots and mix.
  5. Divide the egg white into sugar 3 times and make a meringue with soft horns.
  6. Add 1/3 of the meringue to the carrot mixture and mix, then add all of the remaining meringue to the bowl and mix evenly.
  7. Pour into oven pan and flatten, then squeeze cream cheese mixture in a piping bag into rounds.
  8. Bake in the oven at 170 degrees for 25 minutes and cool.

ffdesszzq

  1. Hard-boil the eggs.
  2. Crack the eggs into a bowl and mash.
  3. Add the mayonnaise, honey mustard, salt, sugar, and pepper and mix evenly.
  4. Mash the steamed potatoes while still hot and add the sautéed onions and carrots.
  5. Add the butter, salt, pepper, and parsley and mix evenly.
  6. Make a long strip of potato dough on a piece of plastic wrap and press down to flatten.
  7. Divide the egg mayo in the center and mark the divisions.
  8. Roll up the wrap, making sure to keep the potatoes together.
  9. Roll the wrap around to resemble a Vienna sausage and place in the freezer for about an hour.
  10. Cut the wrap, remove the dough, and roll it out on a lightly floured surface.
  11. Dip in egg, then in breadcrumbs and deep fry in oil around 165 degrees.
    (Don’t fry long, take them out when the breading is crispy – the filling is done)

ffdesszzq

  1. Make lemon zest, place eggs in a bowl of hot water and add sugar and vanilla extract.
  2. Raise the temperature to about 40 degrees while stirring continuously, remove it from the pot, and place a bowl of butter and milk on top of the pot.
  3. Put the lemon zest in a bowl of butter and milk and whip the eggs until they form a fine foam.
  4. Divide the flour into two parts, sift and mix. Put a little dough into a bowl of butter and milk and mix.
  5. Put all of the dough into the dough, mix evenly, pour into the oven pan, and bake in the oven at 175 degrees for 38 minutes.
  6. After cooling the cake sheet, cut the bottom and cut it into 4 1.5cm thick pieces.
  7. Boil blueberries with sugar. When it thickens, add lemon juice and boil a little more, then crush and cool.
  8. Add sugar to whipped cream and whip a little, then add cold cream cheese and whip at low speed.
  9. Add blueberry puree and whip it to make cream, place the cake sheet on a rotating plate and sprinkle with lemon sugar syrup.
  10. Repeat the stacking on top of blueberry cream, apply a thin layer all over and harden in the refrigerator for 1 hour.
  11. Whip the whipped cream with sugar, then add cream cheese and blue, purple, and black pigments to make blue cream.
  12. Spread cream on the top of the cake to make it smooth. Add sugar and yellow pigment to the whipped cream, whip it thinly and pour over the top.
  13. Whip the remaining yellow whipped cream firmly, squeeze the top with a tip, and decorate with blueberries.

ffdesszzq

  1. Mix egg yolks, add melted butter, and mix.
  2. Add the next milk and vanilla extract and mix.
  3. Sift flour and tapioca starch, mix and let stand for a while.
  4. Divide the egg white into sugar 2 times and make a hard meringue.
  5. Add 1/3 of the meringue to the egg mixture and mix, then transfer to the bowl where the meringue remains and mix.
  6. Put a parchment paper cup into the muffin mold, fill it with batter, and bake at 180 degrees for 20 minutes. (Preheat 200 degrees)

ffdesszzq

  1. Add melted butter to crushed whole wheat cookies, mix, put in a mold, flatten, and place in the refrigerator.
  2. Add powdered gelatin to water, mix, and leave for about 10 minutes.
  3. Gently mix the cream cheese at room temperature, add sugar, lemon juice, and vanilla extract and mix.
  4. Add strawberry puree and mix, heat the soaked gelatin in the microwave for 20 seconds to melt it, then add and mix.
  5. Whip about 50% of whipped cream and mix.
  6. Put 50g of cream cheese dough in a piping bag and mix with the remaining cream cheese dough with a little red food coloring.
  7. Put 90g in a piping bag, add a little more color to the remaining cream cheese dough, mix, and put 130g in a piping bag.
  8. Add a little more color to the remaining cream cheese dough, mix, and put 170g in a piping bag.
  9. Add a little more color to the remaining cream cheese dough, mix, and put 210g in a piping bag to prepare a total of 5 colors.
  10. Put all the darkest colors (the largest amount of cream cheese dough) into the mousse mold and pour in the center in the order of the darkest colors.
  11. Flatten and harden in the freezer for 2 hours.
  12. Put sugar, starch syrup and water in a saucepan and boil until thickened, then add white chocolate and mix.
  13. Add soaked gelatin and mix, add condensed milk and color, mix, filter through a sieve, and cool to about 28-29 degrees.
  14. Pour over cheesecake.

ffdesszzq

  1. Add sugar and vanilla extract to egg yolk and mix.
  2. Add vegetable oil and milk and mix, then add flour and baking powder, mix and set aside.
  3. Divide the egg white and add sugar to make a hard meringue. Add 1/3 of the egg yolk mixture.
  4. After mixing evenly, put them all in the bowl containing the meringue, mix and pan in the oven pan.
  5. Spread evenly and bake in an oven at 170 degrees for 20 minutes. (Preheat 190 degrees)
  6. Turn it over on parchment paper, remove the Teflon sheet, cool it, spread strawberry jam, roll it up and put it in the refrigerator.
  7. Make 3 grooves in the strong flour, add sugar, salt, and dry yeast and mix.
  8. Add lukewarm milk, mix with a spatula, and knead by hand for about 7-8 minutes.
  9. Add butter and knead for about 10 minutes until the dough is soft, then cover with plastic wrap and ferment for 1 hour.
  10. Take out the dough, remove the gas, cover it and let it ferment for about 15 minutes.
  11. Make the dough into a wide square shape, put the roll cake on top, and roll it up.
  12. Cut the front side with a scraper and shape it, then put it on the oven pan without rolling it and let it ferment for about 1 hour.
  13. Coat with egg water (egg + milk) and bake in an oven at 175 degrees for 15 minutes.

ffdesszzq

  1. Add sugar and vanilla extract to egg yolk and mix, then add cocoa powder and mix.
  2. Divide the egg whites into sugar 2 times and make a hard meringue.
  3. Add 1/3 of the meringue to the egg mixture and mix, then add them all to the bowl containing the meringue and mix.
  4. Sift the flour through a sieve, mix it, put it in a piping bag, and knead the dough in an oven pan.
  5. Sprinkle with powdered sugar and bake in an oven at 190 degrees for 10 minutes. (Preheat 210 degrees)
  6. After cooling, cut it to fit the height, put it inside the mold, add cocoa powder to the whole wheat cookie flour and mix, then add melted butter and mix.
  7. Put it in a mold, press it to flatten it, and put it in the refrigerator.
  8. Put the cream in the dark chocolate and heat it in the microwave for about 40 seconds to melt it.
  9. Whip the fresh cream about 60%, add the melted dark chocolate, mix, pour into the mold and harden in the freezer for about 10 minutes.
  10. Put the cream in the milk chocolate and heat it in the microwave for about 40 seconds to melt it.
  11. Whip the whipped cream about 60%, add the melted milk chocolate, mix, pour into the mold, and harden in the freezer for 30 minutes.
  12. Add whipped cream to the white chocolate and heat in the microwave for about 40 seconds to melt.
  13. Whip the whipped cream about 60%, add the melted white chocolate, mix, pour into the mold, and harden in the freezer for 1 hour.
  14. Sprinkle chocolate on top to finish.

ffdesszzq

  1. Mix egg yolk, sugar and vanilla bean paste, add cornstarch and mix, then pour in hot milk little by little and mix.
  2. Cover with cling film and heat in the microwave for 2 minutes, mix, cover again with cling wrap and cook for 2 minutes, mix, cool at room temperature and cool in the refrigerator.
  3. Mix almond powder and sugar powder and sieve to prepare.
  4. While whipping the egg whites, when large bubbles appear, divide the sugar into 3 batches and whip until the meringues stand up. After whipping, clear the bubbles at low speed for about 2 minutes to finish.
  5. Sift the powder one more time and mix it. When it is mixed to some extent, pour 1/4 of the dough into two bowls.
  6. Make macaronage on the white dough to adjust the consistency, add color to the prepared dough, and make macaronage to make the red and green dough shiny.
  7. Mix the red and white dough in a piping bag and put the green dough in the same way.
  8. After panning and flattening it in an oven pan, dry it at room temperature until the surface is dry (about 40 minutes), then bake in an oven preheated to 150 degrees for 10 minutes, lower the temperature to 140 degrees, bake for another 10 minutes, and cool.
  9. Soften unsalted butter, add sugar powder, whip for about 5 minutes until bright color, add cooled custard cream and mix.
  10. Squeeze cream on the macarons in order of size, and then sprinkle with icing and powdered sugar for decoration.

ffdesszzq

  1. Put water and strong flour in a pan, put it on medium heat and boil it until it thickens, then put it in another bowl, cover it with cling film, and put it in the refrigerator for at least 12 hours.
  2. Put strong flour, sugar, salt, and dry yeast in a bread maker and mix, then add the tangjong, warm milk, and melted unsalted butter from room temperature for about 1 hour before use, and knead for about 15 minutes.
  3. Put the dough into a round ball, cover with cling wrap, and ferment for about 40 minutes until it doubles in size.
  4. Drain the gas from the fermented dough, divide it into 3 parts, make a circle, cover with cling wrap, and rest for about 10 minutes.
  5. Roll out the dough, shape it, put it in a mold, cover it with plastic wrap, and let it ferment for about 30 minutes.
  6. Coat the top with milk and bake in an oven preheated to 170 degrees for about 30 minutes.

ffdesszzq

  1. Add sugar, salt, and vanilla extract to the egg yolk and mix, then add milk and vegetable oil and mix. Sift the soft flour, cocoa powder, and baking powder, mix, add red food coloring and mix to color.
  2. When large bubbles appear while whipping the egg whites, divide the sugar into 2~3 times and whip it to make a meringue with soft horns. Add a small amount to (1) and mix.
  3. Pour the mixed dough into the meringue, mix, pour into the mold, flatten, bake in an oven preheated to 170 degrees for 20 minutes, and cool.
  4. Add sugar to cold whipped cream and whip until foamy, then add cold cream cheese and whip to make cream.
  5. Cut off the edge of the cooled sheet (cut one short side at an angle) and make a cut at the beginning of the roll.
  6. Put the cream on the sheet and spread it flat. Put the cut strawberries on the beginning, cover with the cream, roll it up and harden it in the freezer for about 1 hour.
  7. Put water, sugar, and starch syrup in a pot and boil it to 103 degrees, then add dark chocolate, white chocolate, fresh cream, and soaked gelatin, mix, and add red and white food coloring to color.
  8. Sift through a sieve, cool to about 34 degrees, and pour over roll cake to finish.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and mix.
  3. Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into two 15cm molds, and clear the air bubbles.
  4. Bake in an oven preheated to 170 degrees for 30 minutes, cool, cut the top and bottom, cut into 3 pieces, and cut according to size.
  5. Soften unsalted butter, add sugar powder, and whip enough for about 5 minutes until it becomes rich and white, then add whipped cream and vanilla extract and whip.
  6. Put the largest sheet on the wheel, sprinkle with sugar syrup and cream, then put the other sheet on top.
  7. Repeat by size, icing the surface smoothly, and then harden in the freezer for about 30 minutes.
  8. Put some of the remaining cream in another bowl, add 1g of cocoa powder to a lot of cream and mix to color. Add 2g of cocoa powder and purple food coloring to the little cream to color.
  9. Put the colored cream in a piping bag fitted with a shape tip, squeeze it on the outside of the cake for decoration, and then harden it in the freezer for about 30 minutes.

ffdesszzq

  1. Put strong flour, sugar, salt and dry yeast in a kneader, mix lightly, add eggs, fresh cream, and water, and knead for about 15 minutes until smooth.
  2. Take a round shape, put it in a bowl, cover it with cling wrap and let it ferment for about 1 hour to double the size.
  3. Drain the gas and divide the dough into 8 pieces. Cover with a dongle and wrap and leave for about 15 minutes.
  4. Spread out the dough, add mozzarella cheese, wrap it, make a round shape, put it on the oven pan, cover it with cling wrap, and ferment it for about 20 minutes.
  5. Cut the top of the dough slightly apart with scissors, sprinkle with shredded cheese and parsley, and bake in an oven preheated to 180 degrees for 15 minutes.

ffdesszzq

  1. Beat eggs, add sugar, salt and vanilla extract, mix, sieve soft flour and cocoa powder, add 50g of milk and mix.
  2. Mix the remaining milk and melted unsalted butter, filter through a sieve, cover with plastic wrap, and ferment in the refrigerator for about 30 minutes.
  3. Put the pan on low heat, pour the dough, spread it out, and when bubbles rise, turn it over and cook it a little more, then cool it.
  4. Soften unsalted butter, add sugar powder, and whip enough until white, then add cocoa powder and whip gently for 5 minutes.
  5. Add melted dark chocolate and mix, add whipped cream and whip until smooth.
  6. Lay the crepes on top of each other, apply cream, roll them up and harden them in the refrigerator for 3 hours.
  7. Put water, fresh cream, starch syrup, sugar, and cocoa powder in a pot and boil it until it thickens slightly, then add soaked gelatin, mix, and cool to 34 degrees.
  8. Pour glaze over the hardened crepe to finish.

ffdesszzq

  1. In a pot, add sugar to egg yolk, mix, add corn starch and sweet pumpkin powder, mix, then add hot milk and vanilla bean paste and mix.
  2. Bring to a boil over low heat and stir until thickened, then transfer to another bowl and cool.
  3. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  4. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour, baking powder, and sweet pumpkin powder and mix.
  5. Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into the muffin tin to clear the air bubbles.
  6. Bake in an oven heated to 170 degrees for about 20 minutes, then make a hole in the center after cooling.
  7. Sift the cooled custard cream through a sieve and place a little in a piping bag.
  8. Soften unsalted butter, add sugar powder, and whip it until it becomes bright ivory color, add color, and add custard cream and mix.
  9. Fill the cake groove with custard cream and top with butter cream.

ffdesszzq

  1. Add dry yeast to warm milk and mix.
  2. Put the flour, sugar, salt, egg, and melted unsalted butter milk mixture in a bread maker and knead for about 20 minutes until smooth.
  3. Make a round shape, put it in a bowl, cover it with plastic wrap, and place it in a bowl filled with hot water at about 50 degrees Celsius and ferment it for about 40 minutes.
  4. Drain the fermented dough and roll it out to about 40cm x 35cm wide. Mix unsalted butter, brown sugar, and cinnamon powder and apply to the dough.
  5. Do not roll it from the end and use a thread to cut it into 12 pieces of about 3cm.
  6. Pan in a buttered oven pan, cover with cling wrap and ferment for about 40-50 minutes until doubled in volume.
  7. Bake in an oven preheated to 180 degrees for 20 minutes.

ffdesszzq

  1. Whip the egg white and when a large bubble rises, divide the sugar and whip to make a meringue. Add the egg yolk and vanilla extract and whip to mix evenly.
  2. Sift the soft flour and mix, put it in a piping bag and pan it in an oven pan. Sprinkle plenty of the sugar and sugar powder mixture.
  3. Bake in an oven preheated to 190 degrees for 13 minutes and cool.
  4. Add sugar and instant coffee powder to warm water, mix, and place in the refrigerator.
  5. Put the egg yolk on the pot of boiled water, add sugar and stir to raise the temperature to about 70 degrees, then remove from the pot.
  6. Gently loosen the mascarpone cheese, add the yolk mixture and mix.
  7. Put sugar and water in a pot, boil it, and at the same time whip the egg white. When the temperature of sugar reaches 118 degrees, put it in the egg white and whip it to make a meringue.
  8. Add the meringue to the cheese mixture and mix.
  9. Soak lady finger cookies in coffee, put them in a mold, and pour cream.
  10. Repeat once more, flatten the top and harden in the refrigerator for at least 3 hours.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and cocoa powder and mix.
  3. Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and clear the air bubbles.
  4. Bake in an oven preheated to 170 degrees for about 30 minutes, cool, cut the top and bottom, and cut into 2 pieces. Prepare the vanilla sheet by baking and cutting it in the same way.
  5. Cut the sheets into 15cm, 11.5cm, and 6cm, and assemble the two sheets by swapping them.
  6. Melt the dark couverture chocolate, fresh cream, and unsalted butter in the microwave for about 1 minute. Sift the cocoa powder, mix, and cool to about 27 degrees.
  7. Whip the cold whipped cream and when bubbles start to rise, pour in the chocolate mixture little by little and whip it to make the cream.
  8. Place 1 sheet on the rotating plate, sprinkle with sugar syrup, apply cream, and put another sheet on top.
  9. Repeat and apply the cream to the sides and top, and harden in the refrigerator.

ffdesszzq

  1. Add sugar and vanilla bean paste to egg yolk and mix, then add cornstarch and mix. Add hot milk and mix.
  2. Cover and microwave for 1 minute and 30 seconds, mix, cover again with wrap and microwave for another 2 minutes, and mix until smooth.
  3. Sift through a sieve to cool.
  4. Make 3 grooves in the bread flour, put sugar, salt, and dry yeast in each groove, mix with flour first, and then mix thoroughly.
  5. Add eggs and milk and mix until combined. Add soft unsalted butter and knead for about 15 minutes until smooth.
  6. Cover with cling film and ferment in a warm place for 1 hour, drain the gas, and divide into 6 pieces.
  7. Drain the divided dough and round it, cover with cling wrap, and ferment for about 15 minutes.
  8. Roll out the dough, put the cream in the middle, wrap the cream to shape it, pan it in an oven pan, cover it with cling wrap, and let it ferment for about 30 minutes.
  9. Apply milk on the top of the bread and bake in an oven preheated to 180 degrees for 15 minutes.

ffdesszzq

  1. Put the peeled and trimmed peaches together with the skins in a pot and boil with sugar. When the peaches are soft, add lemon juice and boil a little more.
  2. Remove the pulp in another bowl, filter the skin through a sieve, cool it with syrup at room temperature, and cool it in the refrigerator.
  3. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  4. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and mix.
  5. Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into a 15cm mold, and clear the air bubbles.
  6. Bake in an oven preheated to 160°C for 35 minutes, cool, cut the top and bottom, cut into 4 pieces, and cut into the size of the mold to make the cake.
  7. Put a sheet in the mold, apply peach syrup, put whipped cream on top, and then put the peach pulp.
  8. Squeeze the cream, put the sheet, apply syrup, apply the cream thinly, and put the peach flesh on top.

ffdesszzq

  1. Put strong flour in a bowl, make 3 grooves, put sugar, salt, and dry yeast in each groove, and mix with each ingredient and flour first, then mix thoroughly.
  2. Put the mixed powder in a kneader and knead with eggs, soft cream cheese, and milk that is not cold at room temperature. (About 10 minutes)
  3. When mixed smoothly, add soft unsalted butter and knead until smooth and sticky. (About 10 minutes)
  4. Make a round dough in a bowl greased with cooking oil, cover with cling wrap, and ferment at room temperature (27~28 degrees) for about 1 hour.
  5. Squeeze the fermented dough to release gas, divide it into equal sized pieces, shape them in a circle, and cover with plastic wrap to ferment at room temperature for about 15 minutes.
  6. Drain the fermented dough, shape it, put it in a mold, cover it with cling wrap, ferment it at room temperature for 40 minutes, and bake it in an oven preheated to 150 degrees for 20 minutes.

ffdesszzq

  1. Place a bowl of eggs in a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and cocoa powder and mix.
  3. Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees) and mix, then put it in the main dough and mix.
  4. Pour into an 18cm mold, bake in an oven preheated to 170 degrees for 30 minutes, cool, cut off the top and bottom, and cut 3 slices 1cm thick.
  5. Cut the cherries in half, remove the seeds, and cut some into small pieces.
  6. Cut the sheet according to the size of the container and prepare 2 sheets each.
  7. Add sugar to cold whipped cream and whip lightly. Add cold cream cheese and vanilla extract and whip to make the cream, and place in a piping bag.
  8. Lay a sheet on the container, put the cream, and put the cherries cut into small pieces and place the sheet.
  9. Top with cream and top with cherries cut in half.

ffdesszzq

  1. Soften unsalted butter, add sugar and mix, then sift the soft flour and mix.
  2. Remove 1/3 of the dough, add cocoa powder to the remaining dough and mix.
  3. Roll out the basic dough and chocolate dough and harden in the refrigerator for about 30 minutes.
  4. Dip the hardened cookie dough with a circular cutter and combine them to form a shape and put it in the refrigerator.
  5. Put unsalted butter, salt, milk and water in a pot and boil it until the butter is melted. Remove from the heat and sift the soft flour and mix.
  6. Put the dough on low heat and turn the dough over and heat it for about 1 minute until the dough becomes shiny and a thin film forms on the bottom of the pot. Transfer it to another bowl and cool it lightly.
  7. Divide the beaten eggs into 2 batches, mix, and place in a piping bag.
  8. Pan in an oven pan, put the cookie dough in the refrigerator, bake in an oven preheated to 180 degrees for 25 minutes and cool.
  9. While whipping fresh cream, add melted chocolate and whip gently to make cream.
  10. Fill the shoe with chocolate cream and white chocolate cream.

ffdesszzq

  1. Add sugar and vanilla extract to egg yolk and mix until slightly white.
  2. While whipping the egg white, divide the sugar into 3 portions and whip it to make a meringue with soft horns.
  3. Add a small amount of meringue to the egg yolk mixture and mix, then put it in the bowl containing the meringue and mix.
  4. After mixing soft flour, corn starch and baking powder, sieve in (3) and mix lightly.
  5. Squeeze in an oven pan, mix sugar powder and sugar, sprinkle twice on the dough, and bake in an oven preheated to 180 degrees for 13 minutes.
  6. Mix sugar and instant coffee powder in warm water and transfer to a large bowl to cool.
  7. Place the bowl of egg yolk, sugar, and vanilla extract on the pot of boiling water and raise the temperature to about 65 degrees while stirring.
  8. Remove the bowl from the pot and whip until the yolk turns white, add the mascarpone cheese and mix.
  9. Add 50% whipped cream and mix.
  10. Lay the coffee-soaked lady’s finger in the container and level it with the cream. Repeat 2 more times.
  11. Cover with cling film and harden in the refrigerator for 3 hours or more or overnight.

ffdesszzq

  1. Mix egg yolk and sugar, add cornstarch, mix, add vanilla bean paste, mix, pour in hot milk little by little and mix.
  2. Put on low heat, stir and heat until thickened, then transfer to another bowl, cover and cool.
  3. Add sugar and vanilla extract to the eggs and whip with a hand mixer until rich ivory foam is formed. Sift the wheat flour and cornstarch and mix.
  4. Add milk and mix, then divide the dough into 3 parts and bake in an oven preheated to 180 degrees for 15 minutes to make 3 sheets and cool.
  5. Sift the cooled custard cream through a sieve to soften it. Add 300g of sugar and mix with 50% whipped cream to make Diplomat Cream. Put the remaining custard cream in a piping bag.
  6. Put 1 sheet on a plate, put raspberry jam on it, put another sheet on it, then put custard cream on it and put another sheet on it.
  7. Apply Diplomat Cream all over, round the top and put it in the refrigerator.
  8. Put almond powder and sugar powder in a bowl, mix, add water and honey, mix, then add white food coloring and mix.
  9. Take a little dough, add green food coloring to the remaining dough, and mix to make a light green marzipan.
  10. Add red food coloring to about 2/3 of the remaining dough and mix to make pink marzipan.
  11. Spread the green marzipan widely, cover the cake and attach it to the cake. Then, roll out the remaining white dough to shape it and attach it to the bottom of the cake with water.
  12. Make flowers with pink marzipan, sprinkle a little sugar powder on the cake, and place the flower in the center to finish.

ffdesszzq

  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then add red food coloring to color it. Sift in soft flour and mix.
  3. Pour a little of the dough into a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into a 16.5cm square mold, and bake in an oven preheated to 170 degrees for 40 minutes.
  4. Cool the cake sheet and cut off the top, then cut into 3 pieces and trim the edges.
  5. Soften the unsalted butter that has softened at room temperature, divide the sugar powder into 3 batches and whip it, then add the whipped cream and vanilla extract and whip it sufficiently for 5 minutes or more until it becomes rich.
  6. Put 1/3 of the cream in a piping bag, add cherry jam and a little red food coloring to the remaining cream, and mix to make cherry cream and put it in a piping bag.
  7. Squeeze the two creams alternately on a cake sheet and place the other sheet on top. Repeat one more time.
  8. Apply cherry cream on the top and outside, and alternately place cream and cherry on the edge of the top.

ffdesszzq

Biscuit

  1. Mix egg yolk, sugar, and salt, add meringue in portions and mix.
  2. Sift in soft flour and cocoa powder, mix, pan in an oven pan, sprinkle with sugar powder twice and bake in an oven preheated to 180 degrees for 12 minutes.
  3. After baking and cooling, cut to fit the size of the mold and prepare.

White chocolate mousse

  1. Add hot whipped cream to white chocolate and mix. Add soaked gelatin and vanilla extract and mix, then add 50% whipped cream and mix.
  2. Put it in a 12cm mold and harden it in the refrigerator for about 30 minutes.

Tangerine puree

  1. Put the tangerine and sugar in a blender and boil until slightly thickened, add gelatin and mix.
    Cool slightly, pour over the hardened white chocolate mousse, and harden in the refrigerator for about 30 minutes.

Chocolate mousse

  1. After mixing egg yolk and sugar, add milk and fresh cream, mix, place in a saucepan, and heat over low heat until it thickens slightly.
  2. Add chocolate and mix, add soaked gelatin and mix, then add 50% whipped cream and mix.
  3. Put a biscuit sheet in a 15cm mold, lightly add chocolate mousse, flatten it, and harden it in the refrigerator for about 10 minutes.
  4. Put the hardened white chocolate mousse and tangerine puree into the mold, add all the remaining chocolate mousse, flatten it, and let it harden in the refrigerator for 2 hours.
  5. Squeeze whipped chocolate whipped cream on the edge of the cake and top with the remaining tangerine puree in the middle.

ffdesszzq

  1. Whip the egg white and when a large bubble appears, divide the sugar and whip, then add coffee essence and whip to make a hard meringue.
  2. Sift twice, add prepared almond powder, sugar powder, and cocoa powder, mix, make macarona juice, and when it drips heavy, put it in a piping bag.
  3. After panning and flattening it in an oven pan, dry it at room temperature for about 1 hour, sprinkle cocoa powder on the top, and bake in an oven preheated to 160 degrees for 5 minutes and at 130 degrees for 10 minutes.
  4. Mix egg yolk, sugar, salt, and vanilla extract in a pot of hot water and raise the temperature to 70 degrees while stirring.
  5. Remove from the bowl, add gelatin soaked in cold water for 10 minutes, mix, and cool slightly.
  6. Soften the mascarpone cheese, add 50% whipped cream and mix, then add the cooled egg yolk mixture and mix.
  7. Put a chocolate sponge cake sheet in a 15cm mold, pour a little cream, wet the macaron with coffee, pour all the remaining cream, and let it harden in the refrigerator for 3 hours.

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  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and cocoa powder and mix.
  3. Pour a little of the dough into a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, and bake in an oven preheated to 170 degrees for 25 minutes.
  4. After cooling, cut the top to prepare.
  5. Add sugar and salt to the egg and mix. Sift the soft flour and green tea powder, then add 1/3 of the milk and mix.
  6. Divide the remaining milk in 2 batches, mix, add melted unsalted butter, mix, sift through a sieve, and ripen for 30 minutes at room temperature.
  7. Put the pan on low heat, grease it with cooking oil, pour the dough, spread it out, and when bubbles rise, turn it over and cook a little more, then cool it.
  8. Cut the crepe into a 15cm mold, put a chocolate sponge cake sheet in the mold, and apply whipped cream.
  9. Put one crepe on top, apply cream, and then put another crepe on top. Stack repeatedly and harden in the refrigerator.
  10. Remove the mousse, apply cream all over, squeeze the cream on the top, and sprinkle decosnow and green tea powder to finish.

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  1. Put the pomegranate and sugar in a pot and boil it, then filter it through a sieve to cool it.
  2. Add sugar to a warm peach-flavored beverage, mix, add soaked gelatin, mix, then add pomegranate and mix.
  3. Pour into a 12cm mold and harden in the refrigerator for 1 hour.
  4. Add crushed lotus cookies and melted unsalted butter, mix, press firmly on the bottom of a 15cm mold, and place in the refrigerator.
  5. Loosen the cream cheese, add sugar and mix, then add plain yogurt, vanilla extract, and lemon juice and mix.
  6. Soak in cold water for 10 minutes, heat in the microwave for 10 seconds, add fully melted gelatin, add boiled grenadine, mix, add 50% thinly whipped cream, and mix.
  7. Pour a little into the mold, let it harden for 1 hour in the refrigerator, place the hardened pomegranate jelly in the center, pour all the remaining cheese mixture, and let it harden in the refrigerator for 2 hours.
  8. Remove the frame and decorate with whipped cream and pomegranate.

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  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and mix.
  3. In a bowl of melted unsalted butter, milk and cocoa powder mixed (temperature 50-60 degrees), add a little of the dough, mix, add to the main dough, mix, and bake in an oven preheated to 180 degrees for 35 minutes.
  4. After cooling, cut the top and bottom, cut into 3 pieces, and cut into a 12cm heart frame.
  5. Put the canned cherries and sugar in a pot, boil them, and then cool them through a sieve.
  6. Put the sheet on the rotating plate, sprinkle sugar syrup, apply whipped cream, put the boiled cherry, then apply the whipped cream and put the sheet. Repeat one more time.
  7. Apply cream on the sides and top and put it in the freezer.
  8. Put sugar, starch syrup and boiled cherry broth in a pot and boil until sugar is dissolved. Remove from heat, add soaked gelatin and mix.
  9. Add fresh cream and mix, add white chocolate, mix, add white food coloring, mix, and sift.
  10. Pour over the entire cake to coat and decorate with whipped cream and pickled cherries.

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  1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
  2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and mix.
  3. Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, add to the main dough, mix, and bake in an oven preheated to 180 degrees for 35 minutes.
  4. After cooling, cut the top and bottom, cut into 3 pieces, and cut into 15cm molds.
  5. Place a sheet on a rotating plate, sprinkle with sugar syrup, apply whipped cream, and place another sheet on top. Repeat one more time.
  6. Smoothly apply cream on the top and sides, then coat the sides of the cake with whipped cream of different colors and put cotton candy on top to finish.

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  1. Mix egg yolk, sugar and vanilla extract, add meringue, mix, sift soft flour and mix.
  2. Put it in a piping bag and pan in a square oven pan and a round pan, sprinkle with sugar powder twice, and bake in an oven preheated to 190 degrees for 9 minutes.
  3. Cut out the baked sheet with a 15cm circular frame, and cut the edges of the baked sheet in a square pan into thirds according to the size.
  4. Put the sheet divided into 3 parts on the side of the frame and spread the round sheet on the floor.
  5. Mix plain yogurt, sugar, and vanilla extract, add melted gelatin, mix, and mix in 50% whipped cream.
  6. Transfer the mousse to another bowl and set aside.
  7. Finely grind the peeled green grapes and sugar in a blender, add melted gelatin and mix, then add a little green food coloring and mix.
  8. Add (7) to the prepared mousse, mix, pour in the mold alternately with white mousse, and harden in the refrigerator for 1 hour.
  9. Pour the remaining green grape mousse on the top, flatten it and harden it in the refrigerator for 2 hours.

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  1. In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it, raise the temperature to 40 degrees while stirring, remove it from the pot, and whip it with a hand mixer until rich ivory-colored bubbles form.
  2. Sift the soft flour and green tea powder and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.
  3. Put the mixed dough into the main dough, mix, pour into a 22.5 cm square oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 25 minutes. After cooling, cut off the top and cut into 2 pieces.
  4. Finely grind watermelon and sugar with a blender, add melted gelatin, mix, pour into a hemispherical silicone mold, and harden in the freezer for 1 hour.
  5. Mix egg yolk, sugar, and cornstarch in a pot, pour in hot milk little by little, mix, add vanilla bean paste, and mix.
  6. Put it on low heat and heat it until it thickens, then cover it with cling wrap to cool it down, put it on a sieve, add the melted gelatin, and mix.
  7. Add (6) to the whipped cream, mix, and place in a piping bag.
  8. Lay a sheet on a 16.5cm square mousse mold, apply cream, and harden in the freezer for 20 minutes.
  9. Remove the hardened watermelon jelly from the mold, attach it to the side of the mousse, squeeze the cream, and place the sliced ​​watermelon on top.
  10. Squeeze the cream on the watermelon, put the sheet on it, and apply the cream thinly, then harden it in the refrigerator for 2 hours.
  11. Decorate with watermelon and the remaining cream.

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  1. In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it, and stir to raise the temperature to 40 degrees, then remove from the pot.
  2. Whip with a hand mixer until rich ivory-colored foam is formed, then add a little blue or green food coloring to give it color.
  3. Sift the soft flour and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.
  4. Put the mixed dough into the main dough, mix, pour into an 18cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 40 minutes.
  5. After cooling, cut off the top and bottom, cut into 4 pieces and cut into 15cm molds.
  6. Melt mint chocolate and whipped cream in a hot water bath, add cocoa powder and mint essence, mix, pour in thinly whipped cream little by little and whip to make cream.
  7. Put the sheet on the rotating plate, sprinkle with sugar syrup, apply cream, and put the sheet on top. Repeat 2 more times, and smooth the cream on the sides and top, and place in the refrigerator.
  8. Melt the white chocolate, whipped cream, and starch syrup in a hot water bath, add the soaked gelatin, mix, remove from the hot water, add food coloring, mix, and cool to 35~36 degrees.
  9. Pour the glaze on the side of the cake and put it in the refrigerator to harden and decorate with the remaining cream.

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  1. Soften butter, add sugar and mix, then add egg yolk and vanilla extract and mix.
  2. Sift the soft flour, cocoa powder, and baking powder and mix, then add the meringue in 3 portions and mix.
  3. Spread butter and pan in a 15cm oven pan with parchment paper, flatten, bake in a preheated 180 degree oven for 50 minutes and cool.
  4. Make the vanilla pound cake sheet dough in the same way, add sprinkles, mix, pan in a buttered dome mold, bake in an oven preheated to 180 degrees for 40 minutes, and cool.
  5. Cut the top of the cooled chocolate pound cake and cut it into thirds, take 1 sheet in a 12cm frame, overlap 3 sheets and cut diagonally to make a shape.
  6. Add cold cream cheese to 30-40% whipped cream and whip, then add a little green and blue food coloring and whip to make mint cream.
  7. Sprinkle sugar syrup and cream on the smallest chocolate pound cake sheet, then put the medium-size sheet on top, sprinkle with syrup and cream, and put the largest sheet on top.
  8. Apply a thin layer of cream on the top and sides, harden in the refrigerator for 15 to 20 minutes, and then apply the cream all over.
  9. Make a pattern on the side using spatula.
  10. Sprinkle syrup on the vanilla pound cake sheet with the top cut off, put it on the cake, and finish by squeezing the white cream using a large star tip.

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  1. Put eggs, sugar, and starch syrup in a pot of hot water, raise the temperature to 40 degrees while stirring, and whip with a hand mixer until ivory-colored bubbles are formed.
  2. Sift the soft flour, cocoa powder, and red rice flour and mix, then add a little of the dough to the melted butter and milk (50-60 degrees) and mix.
  3. Put the mixed dough into the main dough, mix it, pour it into the mold, and tap the bottom to remove air bubbles.
  4. Bake it in an oven preheated to 180 degrees for 35 minutes. After cooling, cut off the top and cut it into 3 pieces.
  5. Cut 2 sheets into 2.5cm x 3.5cm size.
  6. Apply whipped cream on the cut sheet, put another sheet on it, put it on the side of the mousse mold, and repeatedly attach the creamed sheet.
  7. Apply the cream in between to make it smooth, wipe off the cream on the side, and put it in the refrigerator.
  8. Soften the cream cheese, add sugar, plain yogurt, and vanilla extract, and mix.
  9. Remove the moisture from gelatin soaked in cold water for about 10 minutes, microwave it for about 10 seconds to melt it completely, then add it to the cheese batter and mix.
  10. Add 50% thinly whipped cream and mix.
  11. Put the mousse in the mold and flatten it, then put the sliced ​​strawberries on it and cover it with the mousse.
  12. Put the strawberries one more time, pour in all the remaining mousse, flatten it, and let it harden in the refrigerator for 3 to 4 hours.
  13. Sprinkle cake sheet powder on the top to decorate.

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Chocolate Cake Sheet:

  1. Add vanilla extract to egg yolk and mix.
  2. Melt the dark chocolate (55.4% used) in a double boiler, then add it to the egg yolk and mix.
  3. Add hot milk (about 60 degrees) and mix.
  4. Sift flour, cocoa powder and baking powder and mix.
  5. Divide sugar into egg whites 3 times to make a meringue with horns.
  6. Add about 1/3 of the meringue to the chocolate batter and mix.
  7. Add half of the remaining meringue to the chocolate batter and mix. Put the batter into a meringue bowl and mix evenly.
  8. Pour it into an oven pan, bake at 175 degrees for about 40 minutes, cool it, and then cut the bottom thinly and cut into three 1.5cm pieces.

Oreo White Chocolate Whipped Cream:

  1. Whip about 30% of the whipped cream and melt the white chocolate and whipped cream in a double boiler and mix.
  2. Add cold fresh cream to the white chocolate and mix.
  3. Add white chocolate to whipped cream and whip to make cream.
  4. Remove the cream, add crushed Oreos and mix.
  5. Place a cake sheet on the turning board, apply cream, and place sliced strawberries on top.
  6. Spread a little more cream on top of the strawberries to flatten them and place a cake sheet on top.
  7. Repeat the process once more, put cream on the top to make smooth icing, and harden in the refrigerator for about 2 hours.
  8. Melt dark chocolate (use 70.5%) in a double boiler, cool to 27-28 degrees, and apply on parchment paper cut to the height of the cake.
  9. Carefully lift and stick around the cake, harden in the refrigerator for about 20 minutes, then remove the paper.
  10. Sprinkle Oreo powder evenly on top and decorate with strawberries and Oreos.

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Cookie:

  1. Soften butter at room temperature, add sugar and mix.
  2. Sift the flour, mix, put in a piping bag and squeeze onto paper foil.
  3. Cover with paper foil, press flat and place in freezer.

Custard:

  1. Add sugar to egg yolk and mix, then add cornstarch and vanilla bean paste and mix.
  2. Add a little warm milk and mix evenly, then add the rest of the milk and mix.
  3. Continue stirring and heat over low heat. When it becomes thick, stir quickly to mix.
  4. When large bubbles rise, remove from heat and add butter and mix.
  5. Put it in a bowl and close the top with plastic wrap so that it does not come into contact with air, and put it in the refrigerator.

Scheuknead:

  1. Put butter, salt, water, and milk in a pot and heat it up. When bubbles come up, remove from heat.
  2. Sift the flour, mix it evenly, and fry it over low heat for about 1 minute.
  3. Transfer to a bowl, cool slightly, and then divide the eggs and mix.
  4. If the dough stretches into a pointed triangle when you lift it up, put the dough into a piping bag.
  5. Squeeze about 4.5 to 5 cm on the oven pan and place the cookies on top.
  6. Bake in an oven at 190 degrees for 15 minutes, then lower the temperature to 160 degrees and bake for another 15 minutes.
  7. Never open the oven door while baking. (Sugar collapses)
  8. Open the oven door slightly, leave it for another 10 minutes, then take it out and cool it completely.

Diplomat Cream:

  1. Whip the whipped cream with sugar and gently mix the custard cream.
  2. Add the custard cream to the fresh cream, mix well, and put it in a piping bag.
  3. Fill the cooled choux with cream
  4. Put sugar and water in a pot and boil over low heat. (Do not stir; boil as is.)
  5. When the color darkens slightly, remove from the heat, coat the top of the choux with syrup and cool.

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Cake Sheet

  1. Put a bowl on top of a pot of boiled water, add butter, sugar, and honey, and mix until the butter melts.
  2. Add eggs and vanilla extract, mix evenly, add baking soda, mix, and remove from the pot.
  3. Add lemon zest for 1 lemon, sift flour, and knead with your hands to form a loaf.
  4. Remove the dough, put it on paper foil, roll it out to a thickness of 3mm, and cut it into an 18cm mold.
  5. Make a hole with a fork and bake in an oven at 180 degrees for about 5 minutes. Bake repeatedly.
  6. Cut the baked cake sheet into a 15cm mold, gather the remaining pieces, and crush them finely or grind them in a blender.

Lemon Curd

  1. Mix eggs, add sugar and salt, and mix, then add cornstarch and mix.
  2. Add lemon juice, lemon zest, and milk, mix, and heat over low heat.
  3. Heat it enough to avoid a fishy taste, so heat it for 7-8 minutes and remove from heat.
  4. Add butter and mix, strain through a fine sieve, put in a bowl, and cool in the refrigerator.

Cream making

  1. Add sour cream, powdered sugar, and honey and mix.
  2. Whip about 70-80% fresh cream and mix.
  3. Put the cake sheet in the mold, squeeze the cream, and stack it, leaving some cream.
  4. Squeeze the lemon curd on the cake sheet once every 3 sheets.
  5. Cover with plastic wrap and ferment overnight in the refrigerator.
  6. Apply the remaining cream on the outside and add finely ground cake sheet powder.
  7. Squeeze the cream and top with lemon curd.

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Making Lady Fingers

  1. Divide sugar into egg whites 3 times and make a hard meringue.
  2. Add egg yolk and vanilla extract and mix by whipping at low speed.
  3. Sift the flour and cornstarch and mix slowly and evenly so that the meringue does not burn out.
  4. Put in a piping bag and squeeze into a net shape on an oven pan (36.8cm x 24.1cm).
    (I needed 3 15cm squares, so I squeezed another small one in a small pan and baked it)
  5. Sprinkle powdered sugar about 3 times and bake in an oven at 190 degrees for about 11 minutes. (Preheat 210 degrees)
  6. After cooling slightly, flip it over, remove the sheet, and prepare it by cutting it into 15cm molds (total of 3 sheets).

making coffee syrup

  1. Prepare sugar and instant coffee powder in warm water (about 40 degrees) and dissolve them well.

Making Tiramisu Cream

  1. Add the powdered gelatin to the water, mix, and let stand (at least 10 minutes).
  2. Add sugar to egg yolks, mix, and heat in a double boiler over a pot of boiling water.
  3. Raise the temperature to about 70 degrees while constantly stirring to avoid overcooking the eggs.
  4. Whip the egg yolk until it turns bright and increases in volume (cool to about 40 degrees before use)
  5. Mix the chilled mascarpone cheese with a spatula and smooth it.
  6. Add whipped egg yolk and mix evenly.
  7. Add Kahlua, mix well, and heat the soaked gelatin in the microwave for about 15 seconds.
  8. Add the melted gelatin and mix evenly.
  9. Whip about 70% of the fresh cream and mix in two parts.
  10. Put a strip of mousse in the frame, add ladyfingers, and then soak it with coffee syrup.
  11. Repeat creaming and adding ladyfingers.
  12. Flatten the top and harden in the refrigerator for at least 3 hours.
  13. Sprinkle cocoa powder on top and cut into pieces.

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Green Tea Sponge Sheet

  1. Place the bowl with the eggs over a saucepan of simmering water and add the sugar and vanilla extract.
  2. Stirring constantly, bring the temperature to about 40 degrees and remove the bowl from the pot.
  3. Place the bowl with the butter and milk in a saucepan over medium-high heat (about 50-60 degrees).
  4. Whisk the eggs on high speed to a fine froth and beat on low speed for about 2 minutes to clear the air pockets.
  5. Sift together the flour and green tea powder and mix with a spatula.
  6. Add a little of the dough to the bowl with the butter and milk and mix.
  7. Add this mixture to the main batter, mix evenly and pour into the oven pan.
  8. Bake in a 170 degree oven for 38 minutes, let cool, trim off the bottom and cut into 3 1.5 cm slices.

Buttercream

  1. Lightly whip the room temperature softened butter and whip in the powdered sugar in three separate batches.
  2. Whip in the Oreo cream and vanilla bean paste, then add the whipping cream and whip well.
  3. Fold in the crushed Oreos and lightly whip to complete the cream.
  4. Place the green tea sheets on a baking sheet and drizzle with sugar syrup (5 parts water to 1 part sugar, boiled and chilled).
  5. Cover with cream, flatten and sprinkle with Oreo crumbs.
  6. Repeat to stack and smooth icing and chill in the refrigerator for about 1 hour.
  7. Whip the remaining cream with the green tea powder.
  8. Spread the green tea buttercream over the set cake, ice smooth, and chill in the refrigerator for 30 minutes.

Green Tea Glaze

  1. Add powdered gelatin to water and let stand for 10 minutes.
  2. Melt the white couverture chocolate with the whipping cream in the microwave for 30 seconds.
  3. Add the green tea powder and mix, then add the soaked gelatin and mix, then add the butter and mix.
  4. When the glaze reaches a temperature of 32-33 degrees, pour it around the edges of the cake.
  5. Decorate the cake with cream and Oreos and let it set in the refrigerator for about 30 minutes.

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Cake sheet

  1. Place the bowl with the eggs over a saucepan of simmering water and add the sugar and vanilla extract.
  2. Stirring constantly, dissolve the sugar and remove the eggs from the pan when they are slightly translucent (about 40 degrees).
  3. Place the bowl with the butter and milk in a saucepan over medium-high heat (about 50-60 degrees).
  4. Whisk the eggs on high speed to fluffy, fine peaks.
  5. Whip on low speed for a minute or two to clean up any air pockets.
  6. Sift in the flour and cocoa powder.
  7. Mix with a spatula until there are no visible streaks of flour.
  8. Remove the bowl with the butter and milk from the saucepan and mix in a little of the dough.
  9. Add it all to the main batter and mix evenly.
  10. Pour into the oven pan and tap the bottom to remove any large air bubbles.
  11. Bake in a 175 degree oven for about 35 minutes, let it cool and cut into 3 1.5 cm pieces.

Peanut caramel

  1. Heat the sugar in a saucepan over low heat.
  2. When the sugar is melted and browned, add the butter and mix.
  3. Add the whipping cream and mix.
  4. Mix in the salt and place in a bowl.
    Stir in the peanuts and let cool to room temperature.
    (You can cool it down quickly by placing the bowl over a bowl of ice water or cold water and stirring.)

Cream Cheese Cream

  1. Place the cream cheese in a bowl and whip gently with a little fresh cream.
  2. Add the whipping cream and powdered sugar and whip to stiff peaks.
    (You can whip it over an ice cube tray for stiffer peaks).
  3. Place in a pastry bag and serve.
  4. Line a baking sheet with 3 pieces of parchment paper.
    (Do this ahead of time for a clean finish after the chocolate coating)
  5. Spread the cream flat and squeeze the cream around the edges.
    Scoop some of the caramel mixed with peanuts on top.
  6. place the cake sheet and organize the cream on the sides.
  7. Repeat the layering and smooth the cream on the sides.
  8. Refrigerate to set for about 2 hours.

Chocolate for the coating

  1. Melt the milk chocolate with the butter over medium heat.
  2. Add the whipped cream and mix.
  3. Mix in the chopped peanuts and cool to 30 degrees.
  4. Pour over the cake and spread evenly to the sides. 30.
  5. Set in the refrigerator for about 20 minutes.

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Raspberry Puree

  1. Combine raspberries, sugar, and lemon juice in a saucepan and bring to a boil over low heat.
  2. Simmer until thickened, strain through a sieve and leave to cool at room temperature.

Yogurt Cheesecake Batter

  1. Mix the crushed whole wheat cookies with the melted butter and press into a mold (15 cm) and flatten.
  2. Place in the refrigerator while you mix the powdered gelatin with the water and let it sit for about 10 minutes.
  3. Heat the cream cheese in the microwave for 15 seconds and stir with a hand whisk to combine.
  4. Stir in the yogurt, then stir in the sugar and lemon juice.
  5. Heat the soaked gelatin in the microwave for 20 seconds to dissolve, then stir in.
  6. Whip the heavy cream to 60% and then fold in.
  7. Pour about 1/3 into the molds, flatten and place in the freezer for 20 minutes to set.
  8. Measure out 110 g of the batter and mix in the raspberry puree and raspberries.
  9. Place a 12cm tin on top of the set cheesecake and pour the raspberry mixture in the center.
  10. Line the outside of the mold with white batter and gently lift the 12 cm mold to remove.
  11. Pour the white batter on top to flatten and chill in the refrigerator for at least 4 hours.
  12. Decorate the top with raspberry puree and cream. (Cream pod: No. 234)

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Green Tea Cake Sheet

  1. Place the bowl with the eggs over a saucepan of simmering water and add the sugar and vanilla extract.
  2. Mix slowly until the temperature reaches about 40 degrees and lower the bowl.
  3. Place the bowl with the butter and milk over a saucepan and bring to a medium heat (about 50-60 degrees).
  4. Whisk the eggs until they form fine, fluffy peaks.
    (Beat on low for the last 2 minutes to clear the pores)
  5. Sift in the flour and green tea powder and mix to combine.
  6. Mix a little bit of the batter in a bowl with the butter and milk, then add it to the main batter and mix.
  7. Pour the batter into an oven pan and bake in a 165 degree oven for about 35 minutes (preheat to 185 degrees).
  8. Once baked and cooled, cut a thin slice off the bottom and cut into 4 1cm slices.

Make the lemon curd

  1. Whisk the egg yolks with the sugar and salt, then whisk in the cornstarch and lemon zest.
  2. Whisk in the milk and lemon juice, then heat over low heat, stirring with a spatula, until heated through (about 8-10 minutes).
    (It’s important to heat it enough so it doesn’t taste fishy)
  3. Remove from the heat and add the butter, melt it well and mix it in evenly.
  4. Strain to remove the lemon zest, place in a bowl, cover with plastic wrap, and allow to cool completely at room temperature.

Swiss Meringue Buttercream with Lemon Curd

  1. Lightly whisk the egg whites with the sugar and set over a saucepan of simmering water, whisking constantly.
  2. When the temperature reaches about 65 degrees, remove from the heat.
  3. Whip with a hand mixer to form stiff peaks. (Make sure to cool the meringue so it doesn’t get too hot.
  4. Beat in the room temperature butter in small portions.
  5. Whip in the lemon curd to finish the cream.
  6. Place the cake sheet on a baking sheet and spread with buttercream to flatten.
  7. Repeat the layers, adding lemon curd to the middle layer.
  8. Cover with aval icing and set in the refrigerator for 30 minutes.
  9. Spread with more cream and ice smoothly, then brush with yellow buttercream and ice smoothly.
  10. Decorate the top with the remaining cream and surround the halved and sliced lemons.
  11. Squeeze the lemon curd into the center and set in the refrigerator for about an hour.

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Cake sheet

  1. Place the bowl with the eggs over a saucepan of simmering water and add the sugar and vanilla extract.
  2. Stirring constantly, bring the mixture to a temperature of about 40 degrees, and remove the pan from the heat.
  3. Place the bowl with the butter and milk over a saucepan and bring the temperature to 50-60 degrees over medium heat.
  4. Whisk the egg wash into dense, stiff peaks (on low speed for a minute or two to clear the air pockets).
  5. Sift in the flour and mix it in, then add a little dough to the bowl with the butter and milk.
  6. add to the main batter, mix evenly, and pour into the oven pan.
  7. Bake in a 175-degree oven for about 35 minutes, let cool, then cut off the bottom and cut 3 1.5 cm pieces.
  8. Cut into 15 cm mousse molds and prepare.

Peach jelly, syrup, stewed

  1. Soak the powdered gelatin in water for 10 minutes, then heat in the microwave for 15 seconds to dissolve.
  2. Add the sugar and lemon juice and mix.
  3. remove the skin from the peaches and cut them into hemispheres with a fruit cutter, collecting the skin as well.
  4. Pour the gelatin mixture into the hemisphere molds little by little and add the peaches cut into halves.
  5. Set in the refrigerator for at least 2 hours.
  6. Chop the peaches, add sugar and lemon juice to the peach peel, bring to a boil, strain, and chill.
  7. Place the chopped peaches in a saucepan, add the sugar and lemon juice, and simmer until the water is gone.
  8. Whip the whipping cream with the sugar and fold in the stewed peaches and red coloring.
  9. Place the cake sheet on a baking sheet, drizzle with the peach syrup, and pipe the white whipped cream.
  10. Squeeze the peach mixture between the layers of white cream.
  11. Repeat stacking, lightly coat with white cream, and place in the refrigerator for 30 minutes.
  12. Smooth the cake with the pink whipped cream.
  13. Spread about 50% of the whipped cream over the cake and top with peach jelly.

first P part 02

3 Ingredient Banana Condensed milk Chocolate is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made fragrant banana condensed milk chocolate with bananas~
Condensed milk chocolate made with condensed milk and cocoa powder is sweet and bitter, but it tastes even better with bananas and a banana scent.

I adjusted the ratio so that it was neither too hard nor too soft, but I think it’s just right because it’s soft and holds its shape well.
You can make a variety of shapes, but this time I made a little pattern with a cookie stamp, and it seemed to go well with spring.

Enjoy watching~♬~

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Air Fryer Sponge cake No-oven Genoise is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a simple whipped cream cake by baking a sponge cake sheet with an air fryer~

The preheat can be shorter than the oven, but the baking temperature must be lowered.

The baking time is shorter than in the oven, so it can be baked faster, but the shape seems to be slightly skewed and crushed due to the air circulation method of the air fryer.

I’ve baked it 3 times, but all 3 times the shape turned out to be worse than the one baked in the oven.

But I don’t think it’s a problem at all because the top is cut and used. There is not much of a difference in texture and taste compared to baking in the oven, so if you do not have an oven, it would be better to use an air fryer.

I made a whipped cream cake with raspberry jam~ Even if you don’t have an oven, you can easily make a cake with just an air fryer~~

Enjoy watching~~♬~

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Almond Butter Cookies are on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made baked almond buttering cookies with almond cream in the middle~
Buttering cookies are so delicious, but adding almond cream makes them taste richer and would be nice to serve as a gift.

It was much prettier when I made the basic dough and the chocolate dough and baked them together.

Cookies have a different texture depending on the baking time, so if you want to eat them softly, shorten the baking time, and if you want crispy cookies, increase the baking time a little.

Enjoy watching~♬~

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Apple crumbles cookies are on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made apple cookies topped with crumbles that make your mouth water just by looking at them!
The fragrant crumble and apple seem to go well together without words.

When you put the cookie dough into the muffin mold, put it on the side and bake it like a cup, so it retains its shape well and is easy to hold and eat~^^

It’s crunchy, moist, and savory, and it’s really delicious.

Enjoy watching~~♬~

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Apple Galette (Apple tart) is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a roasted apple galette with plenty of crunchy and delicious apples~

It can be made beautifully without a tart mold, and the ingredients are simple, so I think it can be made easily.

It’s easy and simple, but the texture is good, the flavor is good, and the taste is really good~ ^^

You can make the apples in different thicknesses according to your taste, or you can make them in various shapes.

The puff pastry is crispy and the apples are chewy and moist.

Enjoy watching~~♬ ~

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Apple Pie is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made an apple pie with a delicious texture!

It’s the same as the apple pie pattern that is often made, but when making the pattern, turn the cut section sideways so that the top side is visible, and bake it so that the pie texture is alive and pretty.

Baked tarts filled with apples are wrapped and baked with shaped dough, so it feels different again.
I boiled down the apples to give them a chewy texture, but it would be nice to adjust the size to suit your taste.

To keep the apple peeling shape when cut, you can add a little cornstarch while boiling the apples.

Enjoy watching~♬~

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Baked Churros is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a delicious baked churros by burning it lightly with a torch.

I think it’s good that you can bake it in the oven instead of frying it to make it a little lighter and easier~~

If you have an oven, it’s much easier to bake than fry.

It’s not too big so it’s cute and it’s easy to eat one by one~

Baked and melted butter makes the flavor much better, and cinnamon sugar is also added to it, so it’s a good idea to apply butter.

I sprinkled sugar and scorched it with a torch, but I think it should be on a low heat so it doesn’t burn too much and the sugar dissolves well~

When you use a torch, the outside becomes crispy and the sugar melts and hardens.

When you eat it, the powdered sugar does not fall off and the flavor improves, so it is really delicious~!

I think you can pan the shape freely and bake it~~

Enjoy watching~~♬ ~

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Bear Cookie is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a cute butter cookie in the shape of a teddy bear.
I used 3 types of cocoa powder to make a basic butter cookie and baked it in the shape of a teddy bear, and it was really cute.

I used a teddy bear onigiri mold, but if you have other cutters, you can use them in various ways.
It’s pretty and cute, so I think it would be a great gift too~

Enjoy watching~♬~

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Biscoff Cheesecake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a no-oven biscoff cheesecake with a lotus flavor.
Lotus cookies are delicious and flavorful to eat as they are, so I think it would be good to use them in cheesecake to make them delicious without any special ingredients.

I mixed the lotus spread with the cheesecake batter and cut the cookies into it, and the flavor was strong.
I was thinking about how to decorate, so I looked around at the cut lotus on the side.

Enjoy watching~♬~

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Black Chocolate Sandwich Cake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a cake with three creams to make a dark sheet by adding black cocoa powder~
I saw the Tianwei Taiwanese sandwich and the color was unique, so I applied it to a cake and made it~^^

I sandwiched yellow custard, white condensed milk cream, and pink strawberry whipped cream.
The color was pretty and the taste was really good~~

You can make it and eat it right away, but I put it in the refrigerator for about an hour and then cut it.

I baked the sheet in an 18cm pan and cut it into 11.5cm squares.
When eating, you can cut it with a fork, but it is really delicious if you hold it in your hand and take a full bite like a sandwich~*^^*

Enjoy watching~~♬~

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Blueberry cake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a blueberry cake filled with fresh cream with blueberry puree~

It is a cake with blueberries in everything from the sheet to the cream by adding blueberry powder when baking the sheet.

I used only 2 sheets and put the scrap cake sheet through a sieve and decorated it with the side of the cake.
I think the fluffy feeling is really good~

I put a lot of fresh blueberries along with the cream in the middle, and it bursts when I eat it, so it’s refreshing and the texture is good~

It is a clean and really delicious blueberry-filled cake~~*^^*

Enjoy watching~~♬~

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Blueberry cream cheese tart is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a blueberry cream cheese tart decorated with blueberries.

It was made in the shape of a dome, so there were many layers and cream cheese cream was added generously, and it turned out to be a hearty *^^* tart~~

You can enjoy various flavors by putting two berry creams, a layer of yogurt cream, and a cake sheet in the middle on a crispy tart sheet.

The color combination is pretty and the taste goes well together.
It’s summer, so you have to harden the cream cheese cream in the refrigerator for about 2 hours to make it hard.

When you cut it, it looks pretty, and it tastes even better when it’s cold.
This is a cute and cute tart with blueberries studded on the outside.

Enjoy watching~~♬~

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Blueberry Ganache Cake (Chocolate cake) is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a blueberry ganache cake with fresh blueberries and chocolate to give it a luxurious feel~
The purple blueberry cream and chocolate go well with the color and taste so well together, it’s delicious~^^

For the blueberry puree, I used the one I made last time because there were a lot of fresh blueberries left~

For the puree, mix blueberries and sugar in a 3: 1 ratio (adjust the sugar according to the sugar content of the blueberries) in a pot and bring to a boil.

Ganache cream hardens well even at room temperature, so it is easy to shape it if you work quickly.
I decorated it with blueberries and purple flowers on the top, and it looks like the same color as blueberries, so it goes well with it~*^^*

Enjoy watching~~♬~

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Blueberry Lemon Cheesecake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made blueberry lemon cheesecake by putting blueberry whipped cream on top of the cheesecake with fresh lemon.

Cheesecake baked with simple ingredients without adding powder is really delicious~~*^^*

It has a subtle lemon scent, so it doesn’t feel greasy, so it’s good to eat without pressure.
To make the blueberry puree, add blueberries and sugar to a boil, then add lemon juice and boil until thickened, then cool it before use.

You can adjust the ratio of blueberries to sugar according to the sugar content of the fruit.
The cheesecake was baked flat with only the edges inflated, so I cut the sides and divided it into 6 pieces, and then decorated them with cream and blueberries one by one, and it turned out to be a neat and pretty piece of cheesecake~ It’s a really delicious cheesecake that you can eat more than just one slice.

Enjoy watching~~♬~

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Blueberry Macaron is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a coque with two-tone purple and made a blueberry macaron with plump blueberries~

Squeeze the cream around the edges and add blueberry jam and fresh blueberry in the middle to make the sandwich a refreshing taste.

I used cream cheese to make buttercream with cream cheese that goes well with fruit.
It is more delicious and chewy when eaten after it hardens a little in the refrigerator.

Because of the color, I think it’s pretty with a blueberry feeling just by looking at it~*^^*

Enjoy watching~~♬~

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Blueberry Oreo Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a blueberry Oreo cake with a different feel by putting sweet Oreos and fragrant blueberries together.
The shape of the Oreo powder embedded in the sheet and the blueberry jam sandwiched in the middle goes well together and it looks even more delicious~^^

Icing it with whipped cream with blue and black food coloring, I think it goes well with the blueberry flavor~
It’s sweet with fragrant blueberries, but it’s so refreshing that I keep getting my hands on it~~*^^*

Squeeze the cream freely on the top, put Oreos and blueberries on top, and decorate with unknown flowers in the house.
It’s a refreshing cake that doesn’t come to mind when you think of Oreo cake.

Enjoy watching~~♬~

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Blueberry Oreo Crepe Cheesecake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made Blueberry Oreo Crepe Cheesecake with blueberry cheesecake added on top of Oreo Crepe Cake.

The taste combination of blueberry and Oreo is good, and the color combination of blue and Oreo is unique and pretty.

It’s nice to be able to enjoy two different cakes even if you only eat one slice, as the cakes are delicious even if you eat them separately.

Enjoy watching~♬ ~

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Blueberry Pound Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a blueberry pound cake with pretty colors by adding blueberry puree~
The outside has a burnt color, but when you cut it, it’s a purple cake, so it’s colorful and pretty~

The taste of blueberry is also evenly mixed, giving it a fragrant, soft and moist feeling.
I cut the puffy top and iced it with blueberry cream cheese cream.

I think the harmony of the cream cheese taste and the pound cake is really good~
Decorating with cute blueberry fresh fruit gives it a richer feeling~

Enjoy watching~~♬~

ffdesszzq

Blueberry Pound Cake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a pound cake with sweet and delicious blueberries~

Blueberry jam is added and the flavor is good and moist, so it is much more delicious~^^

I put fresh blueberries on top with fresh cream and eat it with it, so it’s refreshing and the texture is good~~

I baked it in a cube mold, but I think it would be good to bake it in a different shape. I enjoyed it with tea and I think it would go well with various drinks~*^^*

Enjoy watching~~♬ ~

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Bread Pizza Toast is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

It’s a bread pizza toast that you can make with your favorite ingredients!
Put the bread in a mold, shape it like a cup, put the ingredients inside, and bake it, and it’s done.

When shaping with white bread, it seems to hold the shape well without tearing it when using moist bread.
The bread is baked crispy like a cookie, and the inside is baked with cheese, so it’s really delicious!

Enjoy watching~♬~

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Bread Pudding is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a bread pudding that you can make quickly with the ingredients you have at home.
I think it’s perfect when you have leftover bread or want to make it easily with simple ingredients.

Adding cinnamon powder makes it even more delicious.
You can omit the cinnamon if you like.

I think it will be really delicious even if you bake it with other ingredients such as ham, cheese, etc.

Enjoy watching~♬~

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Brown Butter Chocolate Chip Cookie is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made chocolate chip cookies with upgraded flavor by adding brown butter.
I decorated the cute roll wafers before the cookies cooled down, but eating the cookies with the wafers made it even more delicious.

I think it would be fun to make a variety of favorite cookies.

Enjoy watching~♬~

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Brownie Cake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a brownie cake that feels softer than brownies.
The dough is thick with chocolate and mixed with meringue, so the texture is soft.

The puffy brownie has its charm, but the light chocolate cake is also soft and good to eat.
I don’t think any other decorations are needed because the cracks that form after being baked look great.

If you put it in the refrigerator, you can enjoy the richer taste.

Enjoy watching~♬~

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Brownie Cookie Bar is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a really moist brownie cookie bar~
I baked a lot of round-shaped brownies, but this time, I squeezed them into a mold and baked them.

It was nice that the shape came out uniformly and it was easy to pan and bake.
After it has cooled completely, lift the rim slightly and carefully take it out.

I think the temperature of the finished dough is really important for cracks to come out well.
Make sure to bake at around 25 degrees.

I think it’s a luxurious and delicious cookie with a rich chocolate flavor like a brownie.

Enjoy watching~♬~

ffdesszzq

Brownie Cookies are on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a brownie cookie with a nice crack on the top!

You can feel the rich chocolate taste by melting the chocolate, and I think the brown sugar upgrades the flavor~^^

Crispy on the outside and a bit chewy on the inside like a brownie, the texture is good too.

I tried baking with less sugar, but there is not much difference in the sweetness level, but there is a difference in texture and taste.

The dough for this cookie is rather thin, but I think you need to pan the thin dough right away and bake it to get pretty cracks~*^^*

This is a simple, delicious and stylish cookie.

Enjoy watching~~♬ ~

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Brownie Sandwich Cookies are one of the delicious recipes, Cooking Tree will show you how to prepare this recipe step by step

I made sand cookies by sanding marshmallows on brownie cookies with deep and dark cracks~
Among the brownie cookies I have made, the cracks are the best and the texture is chewy.

I sandwiched marshmallows mixed with cocoa powder between the cookies, and it tasted like a chocolate pie with a rich chocolate taste.

The cookie is crispy on the outside and chewy in the middle, so it’s delicious to eat as is, but it’s really delicious to eat with marshmallows that match the texture.

I think the temperature and viscosity of the dough are important for cracks to come out well~
I used the dough after cooling it to about 24 degrees~

It’s fun to eat because it stretches, and the color and shape look much more luxurious~

Enjoy watching~~♬~

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Cabbage Egg Corn dog (Rolled Omelette) is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a hot dog with cabbage and eggs~
It’s lightly baked after being rolled in an egg, and it’s really delicious with the scent of cabbage and chives.

I think the cross-section is pretty because I made it by separating the egg white and yolk.
You don’t have to strain the egg yolk, but if you strain it through a sieve once, it will have an even color and you can make it pretty.

Enjoy watching~♬~

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Candy Strawberry Cheesecake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a no-oven cheesecake with pretty candies on a cheesecake filled with strawberry puree!

Coated with white chocolate ganache, I wondered what kind of cake it was from the outside, but when I cut it, strawberries were stuck in it and it stimulated the salivary glands~

Like a strawberry cheesecake, it has a lot of strawberry flavor, and I think it’s refreshing without being too greasy by adding sour cream~^^

The candy on the side was pretty, so I bought it, but I tried it because it seemed to go well with the strawberry flavor.

It is a colorful cake that has a cute and cute feeling

~ Enjoy watching~~♬ ~

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Caramel cake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a caramel cream cheese cake decorated with caramel sauce in a circle~
Cream cheese and caramel sauce ar