I've made a cupcake that's always been the best to eat, it's soft, it's easy to eat, I've never failed from the first cupcake, so it's a recipe that's been used for so many years, but I've often seen a lot of people say that I'm crazy about cupcake, and I think it's good to be careful every step of the way.It's almost Halloween, so I preheated the spider cake in advance, and I was lucky enough to apply for a trial of the Petri PE5386 oven, and the baked cake turned out to be very uniform, and the preheating was fas...

2023-10-29

My grandmother bought bananas and no one ate them, so let's use my wisdom!...

2023-10-29

All the materials
Protein egg yolk separated, protein bowl without water or oil
Protein, 50 grams of sugar added...

2023-10-29

First, separate the egg whites from the yolks.
Use the scrambler to spread the scrambled eggs, dip the scrambled egg...

2023-10-29

Honey and white sugar are added to the bowl and the eggs are laid.
After mixing, spread the whole egg.
Divide th...

2023-10-29

I love all kinds of cups, and I have an appetite....

2023-10-29

I bought a cute little mold, and I wanted to make it look like an egg.It's not hot enough, it's a little crispy on the outside, but it's still delicious on the inside....

2023-10-29

I've never made a sponge cake before, so this is a new try.There's coffee in the house, and no one drinks it anyway, so use it to make a cake....

2023-10-29

I had purple in my house, and I thought I'd make a cake!...

2023-10-29

The first post of 2012, dedicated to my favorite drip baking business, first of all I wish myself drip baking level can go up a floor, can make more delicious and more beautiful baking work dedicated to all of you...

2023-10-29

"The 2012 Valentine's Day cake, which took two days to make, is divided into three parts: a heart-shaped 6-inch, an 8-inch, an 8-inch, an 8-inch, an 8-inch, an 8-inch, an 8-inch, an 8-inch, an 8-inch, an 8-inch, an 8-inch, an 8-inch."Heart 6 inches of butter - 3 eggs of low-fat flour 60 grams of butter with fine sugar 20 grams of protein with fine sugar 40 grams of pure milk 40 grams of vegetable oil 40 grams of powdered flour 1/2 teaspoon of butter with lemon juice 1 teaspoon of powdered flour 2 to 3 teaspoons of ...

2023-10-29

The difference between sponge cakes and chicken cakes is that the former are generally made with whole eggs, while the latter are made with protein only.The taste is comparable to the sponge cake, which is not as delicate and soft as the sponge cake, but has a different flavor.And the sponge cake tissue is stronger than the wind and can withstand a lot of weight without collapsing, so it's not easy to shrink.The only problem is that it's a little bit harder to release the whole egg than it is to release the protein...

2023-10-29