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Matcha Dacquoise Egg white 130g Sugar 35g Egg white powder 2g Powdered sugar 70g Cake flour 25g Almond flour 90g Matcha powder 10g Matcha Buttercream Egg Yolk 4ea Sugar 15g Vanilla Extract 1/2t Unsalted butter 80g Matcha powder 5g Instructions: 1. Preheat Oven: Preheat your oven to 390°F (200°C). 2. Prepare Dry Ingredients: In a bowl, sift together almond flour, powdered sugar, and matcha powder. Combine sugar and egg white powder in a separate small bowl. Set aside. 3. Whip Egg Whites: Using an electric mixer, beat egg whites soft peaks form. Gradually add granulated the sugar mixture while continuing to beat until glossy, stiff peaks form. 4. Fold in Dry Ingredients: Gently fold the sifted dry ingredients into the egg whites until just combined. Be careful not to deflate the egg whites. 5. Pipe and Bake: Transfer the mixture to a piping bag and pipe lines onto a parchment paper lined baking sheet. (The thickness should be around 1 inch or 2cm) Turn down the oven to 180C or 360F and bake for about 12 minutes or until the dacquoise is set and has a slight crispiness on the outside. 6. Make the Filling: While the dacquoise is cooling, prepare the filling. Beat together egg yolk and sugar over a steaming not boiling water bath until smooth and creamy. Cool it completely. And then beat room temperature butter until soft. Mix in the egg mixture, vanilla extract, and matcha. 7. Assemble: Once the dacquoise is completely cool, cut rounds with a cookie cutter. Pipe the buttercream on one round and top it with another round. 8. Chill: Refrigerate the assembled dacquoise for at least an hour to let the flavors meld and the filling set.

How will substituting egg whites powder for the egg white powder work with your recipe? I can’t find the powder where I am. These are deliciously appealing. I like the stripe design!

Recipe: For the Apple: • Apple: 250g (1 apple) • Sugar: 25g (2 tablespoons) • Lemon juice: 1/2 lemon (1 tablespoon) For the Cake: • Unsalted butter: 80g (1/3 cup) • Brown sugar: 70g (1/3 cup) • Salt: 2g (1/2 teaspoon) • Honey: 10g (1/2 tablespoon) • Egg: 1 large • Yogurt: 80g (1/3 cup) • Apple sauce: 15g (1 tablespoon) Dry Ingredients: • Cake flour: 100g (3/4 cup + 2 tablespoons) • Baking soda: 2g (1/2 teaspoon) • Baking powder: 2g (1/2 teaspoon) • Cinnamon powder: 2g (1/2 teaspoon) Instructions 1. Apple Preparation: • Peel and slice the apple. • Mix with sugar and lemon juice. • Heat until apples are slightly translucent. 2. Cake Batter: • Cream butter with brown sugar, salt, and honey. • Add egg and mix well. • Sift together flour, baking soda, baking powder, and cinnamon powder. • Fold dry ingredients into the wet mixture. • Mix in yogurt and apple sauce. 3. Assembly and Baking: • Fold apple slices into the batter. • Pour into a greased cake pan. • Bake at 170°C (340°F) for 20 minutes.

Butter

Keep it up super underrated

#recipe Cake • Egg whites: 2 (about 60g / 1/4 cup) • Sugar: 50g / 1/4 cup • Egg white powder: 5g / 1 teaspoon • Egg yolks: 2 (about 40g / 1/8 cup) • Cake flour: 60g / 1/2 cup • Powdered sugar: 2 tablespoons (15g / 1/8 cup) Cream • Cream cheese: 50g / 1/4 cup • Heavy cream: 50g / 1/4 cup • Sugar: 20g / 1 tablespoon • Cointreau: 3 tablespoons (45ml / 1.5 oz) Syrup • Sugar: 10g / 2 teaspoons • Water: 20g / 1 tablespoon • Cointreau: 3 tablespoons (45ml / 1.5 oz) Instructions Cake 1. Preheat oven to 200°C (392°F). Grease a square cake pan. 2. Beat egg whites until soft peaks form. Gradually add sugar and egg white powder mixture and beat until stiff peaks form. 3. Add egg yolks to meringue and gently whisk for 1 minute. 4. Sift cake flour over the mixture and gently fold to combine. 5. Pour batter into the pan, smooth the top, and bake for 10 minutes. Cool on a wire rack.

That looks so delicious!!!

Recipe Ingredients: Dry: • 80g (2/3 cup) Cake flour • 20g (2 1/2 tbsp) All-purpose flour • 8g (1 tbsp) Matcha powder • 10g (2 tsp) Granulated sugar • 1g (1/4 tsp) Salt • 3g (3/4 tsp) Baking powder Wet: • 50g (3 1/2 tbsp) Unsalted butter, cold, cubed • 20-30g (1 1/2 - 2 tbsp) Whole milk Mix-ins: • 15g (1 tbsp) White chocolate chips • 10g (2 tbsp) Walnuts, chopped • 4g (1 tsp) White sesame seeds • 4g (1 tsp) Freeze-dried strawberries, diced Icing: • 20g (2 1/2 tbsp) Powdered sugar • 5g (1 tsp) Heavy cream • A few drops of milk • 1 drop Red food coloring Garnish: • Whole freeze-dried strawberries Instructions: 1. Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper. 2. Mix dry ingredients in a bowl. 3. Rub in cold butter until mixture resembles crumbs. 4. Add milk gradually to form a soft dough. 5. Fold in chocolate chips, walnuts, sesame seeds, and strawberries. 6. Wrap dough and refrigerate for 30 minutes. 7. Roll dough to 3cm thick and cut into 6cm circles. 8. Bake for 15 minutes. Cool on a wire rack. 9. Mix icing ingredients. Drizzle over cooled scones. 10. Garnish with whole freeze-dried strawberries.

Hey man, I hope you're doing well in life :)

Aperol Spiritz Cocktail Recipe Ingredients: • Ice cubes • 40 ml Aperol • 80 ml Prosecco • 10 ml soda water • Orange slice, for garnish Instructions: 1. Fill a Glass: Start by filling a glass with ice. A wine glass is traditionally used, but any large glass will do. 2. Add Aperol: Pour the Aperol over the ice. 3. Add Prosecco: Add the Prosecco to the glass. 4. Add Soda Water: Top it off with soda water. 5. Garnish and Serve: Garnish with a slice of orange. Give it a gentle stir if you like, and enjoy!

Carbonara Recipe Ingredients: • Pasta: 300g (10.6 oz) - linguine recommended, I used rigatoni • Bacon: 150g (5.3 oz), chopped - pancetta can be used for a more traditional flavor • 1 Whole Egg • 3 Egg Yolks • Pasta Water: 60ml (1/4 cup), reserved from cooking the pasta • Parmesan Cheese: 40g (1/3 cup), grated • Freshly Ground Black Pepper, to taste • Butter: 14g (1 tbsp) - optional, for added richness • Truffle Oil: 7ml (1/2 tbsp) - optional, for finishing Directions: 1. Cook the Pasta: In a large pot, boil the pasta in salted water until al dente. Before draining, reserve 60ml (1/4 cup) of the pasta cooking water. 2. Cook the Bacon: Heat a large skillet over medium heat. Add the bacon and cook until crispy. Remove the skillet from heat. 3. Prepare the Sauce: In a mixing bowl, whisk together the whole egg, egg yolks, and Parmesan cheese. Add a generous amount of freshly ground black pepper. 4. Combine: Drain the pasta and add it directly to the sauce bowl with the bacon. If using butter, add it now to melt with the warm pasta. stirring quickly to coat the pasta evenly and to prevent the eggs from scrambling. 5. Adjust the Sauce: Slowly pour in the reserved pasta water, stirring continuously, until the sauce reaches your desired creaminess. 6. Finish and Serve: If using truffle oil, drizzle it over the pasta just before serving. Serve immediately, garnished with additional Parmesan cheese and black pepper, as desired.

Wow that cup is so cute!! I need it 😿 I wish I liked coffee lol

The next big thing ❤

That cup is so adorable and that drink look really good! I need to try matcha someday as I’ve never had it before.

Here before this blows up❤

Honestly that looks so damn good

Tiramisu Recipe Ingredients: • 4 egg yolks • 50g sugar • 50g milk • 2g gelatin (or 1 sheet, if preferred) • 250g mascarpone cheese • 200g heavy cream • 15-20 savoiardi cookies • 4 shots of espresso • Cocoa powder for dusting Instructions: 1. Prepare the Gelatin: • If using gelatin sheets, soak them in cold water for about 5 minutes until soft. If using powdered gelatin, sprinkle it over a small amount of cold water and let it swell for about 5 minutes. • Warm the milk gently in a saucepan over low heat (do not boil). Remove from heat. • Squeeze excess water from the softened gelatin sheets and add to the warm milk, stirring until dissolved. If using powdered gelatin, ensure it dissolves completely without lumps. 2. Make the Custard Base: • In a saucepan, whisk together the egg yolks and sugar until well combined. • Place the saucepan over low heat and add the gelatin-milk mixture gradually, stirring constantly. Continue to cook, stirring constantly, until the mixture thickens and coats the back of a spoon. This may take about 5-7 minutes. Be careful not to let the mixture boil to avoid curdling the eggs. • Remove from heat and let the mixture cool slightly. 3. Combine with Mascarpone: • In a separate bowl, whisk the mascarpone cheese until smooth. • Fold the mascarpone gently into the cooled custard base until well combined. 4. Whip the Cream: • In another bowl, whip the heavy cream until it forms soft peaks. • Carefully fold the whipped cream into the mascarpone and custard mixture, being careful not to deflate the mixture. 5. Assemble the Tiramisu: • Quickly dip each savoiardi cookie into the espresso. Line the bottom of a serving dish with a layer of espresso-soaked cookies. • Spread half of the mascarpone mixture over the cookies. • Add another layer of soaked cookies on top of the mascarpone layer. • Top with the remaining mascarpone mixture. • Smooth the top and cover with plastic wrap. Refrigerate for at least 4 hours, or overnight, to set. 6. Serve: • Before serving, dust the top generously with cocoa powder through a sieve. • Optionally, you can garnish with chocolate shavings or a light drizzle of chocolate sauce for an extra touch.

I knew the client was you 😂😂😂 love the video ❤

Ingredients: • Biscuits 120g • Butter 20g • Gelatin Sheets 4 ea • White Chocolate 150g • Whole Milk 50g • Plain Yogurt 100g • Heavy Cream 250g • Figs 6 ea • Honey 1 T Instruction: 1. Break the biscuits into small pieces. 2. Mix the biscuits with melted butter. 3. Line a ring mold or container and flatten the top. 4. Soak gelatin in ice water for 10 minutes. 5. Microwave chocolate and milk in 30-second intervals until melted. 6. Thoroughly mix the chocolate and then combine with the gelatin. 7. Ensure the gelatin is fully dissolved and incorporated; microwave more if needed. 8. Whip unsweetened yogurt and unsweetened cream in a bowl until soft peaks form. Be careful not to overwhip, as it may cause an uneven surface. 9. While the chocolate mixture is still runny, add 1/3 of the whipped cream to it. 10. Add the cream in thirds, making sure to fully incorporate each time. 11. Pour the mousse into the ring mold. 12. Refrigerate for at least 3 hours. 13. Quarter the figs and use them as a topping for the cake. 14. Drizzle honey over the cake, adjusting the amount to your taste.

Recipe Bread: * Whole wheat bread flour 130g * Bread flour 70g * Salt 6g * Fennel seeds 1/4t * Unsalted butter 25g * Milk 140g * Instant dry yeast 2t * Sugar 5g Filling * Shredded mozzarella 50g * Feta 70g * Whole egg 1ea * Grounded black pepper 1/4t Garnish * Egg yolk 2ea * Butter 5g x 2 Instructions * In a large mixing bowl, combine the dry ingredients. Make a well in the center and pour in warm milk. * Mix the ingredients together until a dough forms. If it's too sticky, you can add a bit more flour, one tablespoon at a time. * Turn the dough onto a floured surface and knead it for about 5-7 minutes, until it becomes smooth and elastic. * Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 30 minutes, or until it doubles in size. * Once the dough has risen, gently punch it down to release the air. Turn it out onto a surface and shape it into two equal size boats. * Place the shaped dough onto a baking sheet. Cover it again and let it rise for about 15 minutes. * Preheat your oven to 210 C * In a small mixing bowl, combine mozzarella, feta cheese, and an egg. Smash them with a fork. * Fill the doughs with the filling and spread until even * Bake it in a preheated over for 12~15 minutes. * Finally top with egg yolk and butter.

it looks so artistic ! *mwah*♡・.○・

It looks yummy 😋 ur so underrated

Delicious 😊

✨️✨️

감성있네요b

부추전 Ingredients: For Shrimp Stock: • Shrimp shells from 6 shrimps • 1 tbsp (15 ml) oil • 2 tbsp (30 ml) rice wine • 1 1/2 cups (355 ml) water For Pancake Batter: • 120g (4.2 oz) flour • 2 tbsp (16g) cornstarch • 1 tsp (2g) curry powder • 1/4 tsp each of salt and pepper • Shrimp stock (amount as needed) • Additional water (adjust to desired batter consistency) For Pancake: • 1 bunch of chives, chopped • 6 shrimps, cleaned and chopped • 2 red chilies, thinly sliced • 2 eggs, beaten Instructions: 1. Prepare Shrimp Stock: • Heat 1 tbsp of oil in a pan over medium heat. • Add the shrimp shells and fry until they turn pink. • Pour in 2 tbsp of rice wine and 1 1/2 cups of water. Bring to a boil, then reduce heat and simmer for about 10 minutes. • Strain the stock and set aside. 2. Make the Pancake Batter: • In a large bowl, combine 120g (4.2 oz) of flour, 2 tbsp (16g) of cornstarch, 1 tsp (2g) of curry powder, and 1/4 tsp each of salt and pepper. • Gradually add the prepared shrimp stock and additional water to the dry ingredients, whisking until the batter is smooth. The consistency should be slightly thicker than heavy cream, adjust with more water if necessary. 3. Assemble the Pancake: • Heat a non-stick skillet over medium heat and lightly oil the surface. • On a medium high heat, lay the chopped chives, and then pour some batter and eggs. Put the chopped shrimp, and sliced red chilies on the batter. • Cook until the edges begin to lift from the pan and the bottom is golden brown, about 3-4 minutes. Flip carefully and cook the other side until crispy, about 2-3 minutes more. Repeat with the remaining batter and eggs. 4. Serve: • Cut the pancake into pieces and serve hot with a dipping sauce of your choice, such as a mixture of soy sauce, vinegar, and a sprinkle of sesame seeds.

Whole Wheat Cinnamon Bread Recipe Ingredients: • Whole wheat flour: 100g (3.5 oz) • Cake flour: 100g (3.5 oz) • Salt: 3g (1/2 tsp) • Brown sugar: 20g (1.5 tbsp) • Cinnamon powder: 3g (1 tsp) • Instant dry yeast: 8g (2 tsp) • Water: 90-100g (about 1/3 cup + 1 tbsp) • Condensed milk: 20g (1.5 tbsp) • Unsalted butter, melted: 30g (2 tbsp) Instructions: 1. Prepare the Dough: • In a large mixing bowl, combine both types of flour, salt, brown sugar, cinnamon, and dry yeast. Mix these dry ingredients until well combined. • Gradually add the water (start with 90g and add more if the dough seems dry) and condensed milk to the dry ingredients. Mix until a rough dough forms. • Add the melted butter to the dough and knead until the butter is thoroughly incorporated and the dough is smooth and elastic. This may take about 10 minutes by hand or 5-7 minutes with a stand mixer using a dough hook. 2. First Rise: • Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours. 3. Shape the Dough: • Once the dough has doubled, turn it out onto a lightly floured surface. • Punch down the dough to release air bubbles, then shape it into a capybara. • Place the shaped dough into a greased muffin pan. 4. Second Rise: • Cover the shaped dough with a damp cloth or loosely with plastic wrap, and let it rise again about 15 minutes. 5. Baking: • Preheat your oven to 170°C (338°F). • Bake the bread in the preheated oven for about 12 minutes. Since baking times can vary, start checking the bread around 10 minutes. The bread should be golden brown on top and sound hollow when tapped on the bottom. 6. Cooling: • Remove the bread from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

good job! One day youll be at the top!

PLS DO CINNAMOROLL THEYRE SO CUTEEE ❤❤❤

They look adorable, good work :)

Sooo cute!! I love it so much, never give up. I hope to make these soon:D💕💕💕

these look so good oml

Butter Cookie a.k.a Pâte Sablée Ingredients: • Unsalted Butter: 60g (1/4 cup) • Powdered Sugar: 30g (1/4 cup) • Almond Powder: 30g (1/4 cup) • Cake Flour: 100g (3/4 cup + 1 tablespoon) • Salt: 1g (1/4 teaspoon) • Egg: 20g (about 1/2 of a large egg) Instructions: 1. Prepare Your Ingredients: - Ensure the butter is at room temperature. - If using a whole egg, beat it and measure out 20g. 2. Mix Dry Ingredients: - In a bowl, whisk together the powdered sugar, almond powder, cake flour, and salt. 3. Cream the Butter: - In a separate bowl, use a hand mixer or a stand mixer fitted with a paddle attachment to cream the butter until it is smooth and lump-free. 4. Combine Ingredients: - Gradually add the dry ingredients to the creamed butter, mixing until just combined. - Add the 20g of egg and mix until the dough starts to come together. 5. Form the Dough: - Turn out the dough onto a clean surface and knead lightly just until it forms a cohesive mass. Avoid overworking the dough to keep the texture tender. 6. Chill the Dough: - Flatten the dough into a disk and wrap it tightly in plastic wrap. - Refrigerate for at least 2 hours, or overnight, which makes it easier to roll out. 7. Roll Out and Bake: - When ready to use, roll the dough out on a lightly floured surface to your desired thickness, typically about 3mm (1/8 inch). - Fit into your tart pan and trim the edges. - Bake in a preheated oven at 175°C (350°F) until golden and firm, about 12-15 minutes, depending on the size and thickness.

Gooey Matcha Cookies Recipe Servings: Makes about 5 cookies Ingredients: Cookie Dough 100g butter 170g cake flour 20g almond flour 2g salt 1g baking soda 90g brown sugar 20g white sugar Half of orange zest 40g eggs (about 1 small egg) 1 egg yolk 50g walnuts White chocolate chips, as needed Matcha Ganache: 1 egg white 80g white chocolate 40g heavy cream 3g matcha powder Instructions: 1. Prepare Walnuts: - Toast the walnuts in a pan until browned; set aside to cool. 2. Preheat Oven: - Preheat your oven to 175°C (347°F). 3. Make Matcha Ganache: - In a small pan, combine white chocolate and heavy cream. Heat over low heat, stirring until the chocolate is fully dissolved and the mixture is smooth. - Remove from heat and let it cool slightly. Once cooled, whisk in the egg white gently with a spatula to prevent forming air bubbles. - Transfer the ganache to a piping bag and set aside. 4. Cookie Dough: - In a bowl, brown the butter and let it cool. - Combine browned butter with brown sugar, white sugar, cake flour, almond flour, salt, orange zest and baking soda. Mix until the texture is crumbly. - In a separate container, whisk together the whole egg and egg yolk. Gradually add this to the crumbly mixture in two parts, mixing just until incorporated (the mixture may appear greasy). - Fold in the toasted walnuts. Divide the dough into five equal portions, placing them on a baking tray lined with parchment paper. Press down the center of each to form a well. 5. Assemble Cookies: - Pipe the matcha ganache into the wells of each cookie dough portion. Sprinkle white chocolate chips over the top. 6. Chilling: - Refrigerate the tray for 30 to 60 minutes to firm up the dough. 7. Baking: - Bake in the preheated oven for 15 to 20 minutes. The cookies will spread; that’s expected. - Remove from oven and immediately use a cookie cutter or ring mold to shape each cookie into a perfect circle. - Allow cookies to cool slightly on the tray, then transfer to a refrigerator to chill for at least 2 hours. 8. Finishing Touches: - Before serving, dust each cookie with matcha powder for an extra hit of flavor.

Hibiscus Sponge Cake Yield: Two 18cm cake Ingredients: • Eggs: 6 (large) • Granulated Sugar: 180g • Cake Flour (sifted): 210g • Milk: 20g • Melted Unsalted Butter: 40g • Vanilla Essence: 1.5 tsp • Hibiscus Tea Powder: 10g Instructions: 1. Prep Work: Preheat your oven to 175°C (350°F). Grease two 18cm cake pans and line the bottoms with parchment paper. 2. Preparing the Milk and Butter Mixture: In a small saucepan, combine the milk and butter. Warm over low heat until the butter melts completely. Remove from heat, add the vanilla essence, and keep the mixture warm. 3. Whipping Eggs and Sugar: Combine the eggs and sugar in a large heatproof bowl. Set this bowl over a pot of simmering water (double boiler method), making sure the bowl doesn’t touch the water. Whisk constantly until the mixture is warm to the touch and the sugar has dissolved, aiming for a temperature of about 40°C (104°F). 4. Whipping to Volume: Remove the bowl from the heat. Using a stand mixer or hand mixer, beat the mixture on high speed until it is pale, thick, and has tripled in volume, approximately 5-7 minutes. 5. Incorporating Flour and Hibiscus: Sift the cake flour and hibiscus tea powder together. Then, sift this mixture again directly over the whipped egg mixture. Fold it in gently with a spatula to incorporate, being careful not to deflate the mixture. 6. Adding the Milk and Butter Mixture: After the flour and hibiscus powder are fully incorporated, take a small portion of the batter and mix it with the warm milk and butter mixture to lighten it. Then, gently fold this lightened mixture back into the main batter until just combined, ensuring even distribution without deflating the batter. 7. Baking: Divide the batter evenly between the prepared pans. Smooth the tops and gently tap the pans on the counter to remove any large air bubbles. Bake in the preheated oven for 20-25 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 5 minutes, then invert onto a wire rack to cool completely.

日本語のレシピをお願いします。レシピ説明は解説機能ないのでコメント欄にレシピを固定してくださると日本語で見る事が出来るのでお願いします。

Looks yummy

Amazing ✋

💚

If you make macaroons, it is so hard to make, however, your hands is to seem tired. i mean you need to buy a expensive oven. and some ingredients

Love this recipe it was amazing

Serious note aside I'm stunned I haven't seen a no bake cheesecake like this :D it's not a cheesecake at all! Very cool!

Smack em like they stole smth hehe

Recipe please

Looks so good !!!!

They look super good either way

Since I’m not used to seeing food like that I probably couldn’t tell if it was messed up even by taste (unless it was rlly bad) 🤣

😍😍😍

Looking so delicious ...

It looks great not bad at all