eric huang

All-purpose flour: 250 grams Yeast powder: 1 teaspoon Baking powder: 1/2 teaspoon Warm water: appropriate amount Butter: 35 grams Eggs: 2 pieces Wheat starch: 35 grams Custard powder: 20 grams Milk Flavor Powder: 1 teaspoon Milk Powder: 20 grams 1. Preparation process of the milk custard filling: Weigh all the ingredients. 2. Beat the butter […]

Rice Flour: 100G Water: 200G Shrimp: 120G Mushrooms (pre-soaked): 80G Water from soaking mushrooms: 350G 1 handful of dried shrimp, pour oyster sauce into a small pot, add Maggi Seasoning Sauce. Add Maggi Chili Sauce. Pour in the water used to soak the mushrooms. Simmer over low heat until boiling, then add chopped green onions.

Fresh Shrimp 300g Pork Belly 50g Water Chestnuts 50g Carrot 50g Tender Celery 50g Wheat Starch 150g Corn Starch 50g Boiling Water 130ml 1 Filling: Fresh Shrimp 300g, Pork Belly 50g, Water Chestnuts 50g, Carrot 50g, Tender Celery 50g; Crystal Skin: Wheat Starch 150g, Corn Starch 50g, Boiling Water 130ml; Seasoning: White Pepper Powder, Salt,

Rice Flour 100g White Radish 30g Corn Sausage Appropriate amount Dried Shrimp or Small Shrimp Appropriate amount 1. Prepare ingredients. 2. First, shred the white radish and cut the sausage into strips. 3. In a bowl, add the rice flour and other ingredients. 4. Then add water and stir evenly until the mixture reaches a

Ingredients: 2 eggs 240ml milk Sugar (to taste) Instructions: 1. Separate the egg yolks from the egg whites, keeping only the egg whites. 2. Add sugar to the egg whites; no need for a large amount. 3. Stir the egg whites to break them up; do not whip them. 4. Heat the milk to approximately

Glutinous Rice 1000g Dried Shrimp 3 pieces Pork 400g Dried Shiitake Mushrooms 6 pieces Garlic 10 cloves Preserved Radish (Cai Pu) half piece Peanuts 100g Five-Spice Powder 3g Prepare and wash the bamboo leaves and binding strings in advance, and soak the glutinous rice overnight the day before. 2. Prepare garlic cloves, shredded preserved radish

Rice flour: 50g Glutinous rice flour: 20g Mung bean starch: 20g Wheat starch: 30g Fresh shrimp meat: appropriate amount Beef tenderloin: appropriate amount Raw oil: appropriate amount Water: appropriate amount Ginger shreds Appropriate amount Scallion shreds Appropriate amount Salt Appropriate amount Chicken powder Appropriate amount Yellow rice wine Appropriate amount Sesame oil Appropriate amount Oyster

All-purpose flour: 320 grams Glutinous rice flour: 120 grams Vegetable oil: 120 grams Sugar: 160 grams Water: 280 grams Salad oil: 60 grams Toasted sesame seeds: 40 grams For the filling: Place sugar, water, and salad oil in a pot. Cook over low heat until the water boils and the sugar dissolves. Remove from heat.

Ingredients: 80g rice 150ml water 100g shrimp Steps: 1. Soak 80g of rice in 150ml of water for 2 hours. 2. Grind the soaked rice into a smooth rice paste, then let it rest for 30 minutes. (The finer the rice paste, the better.) 3. Clean fresh shrimp, remove shells and devein. Wash Chinese broccoli,

Pumpkin: appropriate amount Glutinous rice flour: appropriate amount Brown sugar: appropriate amount Roasted peanuts: appropriate amount Raisins: appropriate amount Dried cranberries: appropriate amount 1. Steam the pumpkin slices until cooked. 2. Mash the pumpkin while hot, then add glutinous rice flour. 3. Knead into a dough. 4. Divide into small portions and shape into round