Sesame Crunch Cake: Eggs:6pcs, Corn Oil:60g, Sugar:100g, Corn Starch:10g, Milk:75g, Gluten Flour:100g, Sesame Seed Crunch, Sesame Crunch Cheese Frosting

Pistachio Raspberry Cake: Eggs:6pcs, Corn Oil:60g, Sugar:100g, Corn Starch:10g, Milk:75g. Low Gluten Flour:100g, Pistachio Cream, Raspberry Filling

Caramel Cupcakes: Eggs:6, Corn Oil:60g, Sugar:100g, Corn Starch:10g, Milk:75g, Low Gluten Flour:100g, Caramel Cream, Hazelnut Crumble

Raspberry Cheesecake: Eggs:6, Corn Oil:60g, Corn Starch:10g, Cold Cream, Hazelnut Crumble

Raspberry Cheesecake: Eggs:6, Corn Oil:60g, Cold Cream, Cream, Hazelnut Crumble

Raspberry Cheesecake. Sugar:100g, Cornstarch:10g, Milk:75g, Gluten Flour:100g, Raspberry Cream, Strawberry Cheese Filling

Golden Mango Lemon Cake: Eggs:6pcs, Corn Oil:60g, Cornstarch:100g, Corn Starch:10g, Milk:75g, Gluten Flour:100g, Mango Lemon Sauce, Mango Lemon Buttercream

Tiramisu Cake: Eggs: 6, Corn Oil: 60g, Sugar: 100g, Corn Starch: 10g, Pure Milk: 75g, Low Gluten Flour: 100g, Coffee Powder, Chocolate Beans

Practice Steps:

1. Beat the egg whites at high speed with a wire whisk to make coarse peaks

2. Add 1/3 sugar and continue to whisk until the color becomes white and creamy

3.

3. Add half of the remaining sugar and continue to beat at high speed until light lines appear

4. Add all the remaining sugar and all the cornstarch and beat at medium speed until stiff peaks form, and there is a small hook that does not fall down

5. Stir in the egg yolks, milk, and oil and add in the sifted low-gluten flour, stirring until smooth without particles

6. Add 1/3 of the meringue to the egg yolk mixture and mix well, then pour the egg white and egg yolk mixture into the remaining 2/3 of the meringue and mix well

7. Pour into a grinder and cook at 130 degrees Celsius for 45 minutes

Basic General Purpose Creamer

1. 100g of cream cheese into a saucepan and whisk with an egg whisk

2. 500g of light cream. Add 500g of light cream to 1 in batches and bring to a gentle boil. Add 150g of white chocolate and leave to stand for a few minutes, stirring well.

Save on the surface and refrigerate overnight, at least 6 hours.

Cranberry Cream

1. Freeze-dried raspberries 6g of light cream, 60g of powdered sugar, 10g of powdered sugar, mix until there are no particles and stand by.

2. 100g of general-purpose cream, 100g of light cream, 100g of raspberry cream and add the raspberry cream from step 1 to the mixture.