No. 0145
cake
How To Make The Best Taiwanese Chocolate Castella Cake
Imagine biting into a cake so soft and jiggly it feels like a cloud, yet rich with deep chocolate flavor. That’s the magic of...
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Recipe Catalogue
No. 0145
No. 0146
Desserts
Classic Tiramisu with Homemade Mascarpone
Make mascarpone from cream and lemon juice, then layer it with espresso-soaked ladyfingers. This classic tiramisu uses a small amount of coffee liqueur and...
No. 0147
Desserts
Giant Three-Ingredient Egg Soufflé
Four egg whites, one yolk and sugar make this tall, cloud-like soufflé for two to three people. The original bake uses separate upper and...
No. 0148
Desserts
Silken Soy Milk Pudding (Douhua)
Set unsweetened soy milk into tender curds with food-grade gypsum and a little cornstarch. Leave the bowl undisturbed for 30 minutes before spooning out...
No. 0149
cake
White Chocolate and Yogurt Cheesecake with Vanilla
This 6-inch Mr. Cheesecake-inspired cake balances white chocolate with sour cream, Greek yogurt and lemon. A two-stage water bath keeps the texture creamy.
No. 0150
cake
Taiwanese Castella Cake in an 8-Inch Square Pan
This Taiwanese castella has a fine yellow crumb that bends when you pull a warm slice apart. Eight eggs give a tall sponge. A...
No. 0151
Recipes
Taiwanese Breakfast Egg Crêpes (Dan Bing), Two Ways
Make a thin pan-cooked crêpe, add egg directly to the surface and roll it around tuna mayo or sweetcorn and cheese. Each filling has...
No. 0152
Coffee
Honeycomb Crunch Coffee Latte
Top iced milk and strong coffee with homemade honeycomb candy. Cook the sugar syrup to 150°C, then add baking soda for the airy crunch...
No. 0153
Coffee
Vietnamese Egg Coffee with Condensed Milk
Whip a pasteurised egg yolk with sugar and condensed milk to make a thick, sweet foam. This small cup of Vietnamese-style egg coffee uses...
No. 0154
Coffee
Dalgona Coffee with Whipped Instant Coffee
Whip equal spoonfuls of instant coffee, sugar and hot water until the foam stands up on its own. Spoon over iced milk and stir...
No. 0155
cake
Classic 6-Inch Chiffon Cake for a Tube Pan
This three-egg chiffon is sized for a 15 cm wide, 7 cm tall tube pan. Add the oil in three stages and cool the...
No. 0156
Desserts
Classic Two-Egg Milk Soufflé
This two-egg milk soufflé rises from a cooked flour-and-butter base folded with meringue. Bake the individual ramekins at 180°C and bring them to the...