Yihao Classroom

Yihao Classroom

Teach You A Trick

Industry Knowledge

Baking Knowledge

Food Safety

Baking Recipe

10

2015-11

Chocolate pattern cookies

Roll the two pieces of dough into 1cm thick square dough. Stack the chocolate dough on the vanilla spice dough and press it tightly (for better bonding, you can coat it with water). Cut the dough in half and stack it on top of each other to make a 4-layer dough.

2015-11-10

27

2015-10

Palace Peach Crisp

1. Mix Yihao liquid ghee, beaten egg liquid, and fine sugar in a large bowl. 2. Mix flour, baking powder and baking soda evenly, and sieve. 3. Pour crushed walnuts into flour and mix well.

2015-10-27

25

2015-10

Cranberry Cookies

1. Prepare all the ingredients, slice the cream for Yihao Premium Baking in advance, soften it at room temperature for 10-20 minutes, don't over soften it. 2. Chop the cranberries. 3. Mash the butter, add fine sugar and egg liquid and mix well.

2015-10-25

22

2015-10

[Yihao Baking Recipe] Cheese Pumpkin Crisp

2015-10-22

14

2015-10

【Yihao Baking Recipe】Perry Bread

Yihao Premium Ghee 300g Yihao Premium Baking Cream 300g 400g icing sugar 150g egg 150g low-gluten flour 1000g Baking powder 5g salt 5g B. Bread

2015-10-14

13

2015-09

Classic Vanilla Butter Cake

Preheat the oven to 180°C, and brush oil in 3 round cake boxes with a diameter of 20cm, and then spread parchment paper.Separate the egg yolk from the egg whites, and put them in two mixing plates. Cover the two mixing plates with plastic wrap. Leave them at room temperature for 30 minutes.

2015-09-13

25

2015-07

The secret to crunchy is simple-shredded coconut cakes

Ingredients: low-gluten flour 80g, sticky rice flour 10g, coconut shreds 20g, Yihao premium baking cream 90g; 1 tablespoon egg, 50g powdered sugar; baking: middle layer of the oven, up and down at 190 degrees, about 8 minutes, until the surface is golden

2015-07-25

23

2015-07

[Yihao Baking Recipe] Lactic Acid Egg Toast

raw material: A. Soup High-gluten flour 500g boiling water 450g B. Medium species Gluten flour 2000g yeast 20g water 1200g C. Main side

2015-07-23

17

2015-07

The secret to crunchy is simple-shredded coconut cakes

Ingredients: low-gluten flour 80g, sticky rice flour 10g, coconut shreds 20g, Yihao premium baking cream 90g; 1 tablespoon egg, 50g powdered sugar; baking: middle layer of the oven, up and down at 190 degrees, about 8 minutes, until the surface is golden

2015-07-17

10

2015-03

The production of French fresh milk Britta

Tapi: Yihao's special baking cream and sugar are beaten until white, the flour and almonds are mixed, and then the eggs are stirred to form a dough. Dump into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes

2015-03-10

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