Pre-soak the raisins in rum.
The butter is softened into a paste and then the softened butter is added to the white ...

2023-10-29

The raw material is separated from the oil and protein eggs in a water-free and oil-free basin.
Add 30 g of fine sug...

2023-10-29

You don't need to add foam to the cake, as long as your protein is qualified, the egg yolk doesn't start, the mixing is done properly, avoid foaming, the cake can start. ...

2023-10-29

Three eggs, egg yolk separated.
The egg whites are beaten three times with an egg beater, the first time with 25 gra...

2023-10-29

It's really super soft, we don't use cream, we eat it all at once, it's really good, it's the recipe in the Japanese noodle school book, the master says it's the best cake he's ever eaten. ...

2023-10-29