1. light cream cake, 25g of fine sugar (in egg yolk), 5g of fine sugar (in egg white), 2g of light cream/5 eggs/75g of low-gluten flour.

Prepare materials, and separate egg yolk from protein. For oil-free and water-free containers, respectively, add whipped cream to egg yolk, add fine sugar, stir evenly, add sieved flour, stir until there is no dry powder, and beat the protein into wet foam. Add the fine sugar in three times, add one third of the protein cream into the whipped cream paste, stir evenly by stirring, pour the remaining protein into the stirred cake paste, and stir evenly by stirring. Squeeze the cake paste into the mold, preheat the oven to 15 degrees in advance, fire up and down, inject hot water into the baking tray, bake in water bath for about 45 minutes, turn off the fire and stew until it cools, and then release the mold after refrigeration

2. Simple version of mango Mu Si cake. 25g of whipped cream/3g／ of mango puree/2 pieces of gelatin tablets/6g of fine white sugar/1 piece of sponge cake. Whip whipped cream into a thick and flowable shape. Soak gelatin tablets in cold water. Take a large basin, pour hot water into the basin, put the large bowl filled with mango puree into hot water, add fine white sugar, stir until the sugar particles melt < P >, drain the water from the soaked fish film, and put it in. Pour the whipped cream into the mango puree, stir it evenly into a paste, trim the sponge cake slices into discs with the same size as the cake mold, put them into a Mu Si circle, compact them by hand, pour the stirred mango puree into a Mu Si circle, then move the Mu Si circle into the freezer, refrigerate and shape, and wrap the Mu Si cake around the Mu Si circle with a hot towel until the Mu Si layer on the contact ring mold wall is slightly softened and the Mu Si circle can be moved, and take out the circle mold.

3. caramelized almond cake, low-gluten flour 12g/unsalted butter 7g./egg liquid 3g/whipped cream 8ml/honey 1g／/almond slice 6g/white sugar 4g/salt 2g/ fine sugar 3g. Spread the almond slices in the baking tray, put them in the oven and bake at 1 degrees for 1 minutes. Salt-free butter is softened at room temperature, added with salt and fine white sugar, and beaten with an eggbeater until fluffy and white.