Does it sometimes fail to follow the recipe book?

Do you feel very abstract about the baking methods “emulsification”, “passing” and “cutting and mixing”?

Follow Qiaoer’s step-by-step decomposition of baking steps, – baking science and principles, clarify concepts and lay your most solid foundation, and apply it to various desserts.

Contains five classic French popular desserts, from delicious normal-temperature desserts to a complete and gorgeous cake,

While reminding you of the reasons for possible failures, key skills, watching high-definition videos to master the precise state, – complete written recipes, learning various skills from the back of the five desserts, let you graduate from baking novices, handy in the kitchen !

This special course for novice baking or French dessert -out any basic design of baking , let each novice make five highly popular delicious French desserts.

Madeleine, Fernan Snow, Fig Hazelnut Pound Cake, Lemon Mousse Cake, Opera House Cake

★ Course Features ★

○ 12 ultra-high-definition videos – detailed steps, teaching videos & detailed recipe cards

○ Unlimited number of times, time and place can permanently enter the course to watch and learn

○ The video is concise and cut into the key point, each video is -in 10 minutes, suitable for people who are busy – life and want to use fragmented time to learn

○ Based on the principle of baking, explain the influence of material characteristics, temperature, methods, baking and other factors on the finished product

[Novice undefeated! French special course of popular desserts includes:

1. Normal temperature snack: Lemon Lavender Madeleine

Key points: Homemade various flavors of sugar, Madeleine practices, ensuring the eyebrows and corners of Madeleine’s raised belly button, how Madeleine does not stick to the mold, lemon frosting

2. Snacks at room temperature: Pistachio Financier

Emphasis: Nut butter / pistachio jam practice, Fernan Xue practice, how to make caramelized butter

3. Dessert at room temperature: Fig Hazelnut Pound Cake

Key points: The lawful mixing of pound cake sugar and oil, the key to how to make a successful pound cake, what is emulsification, the practice of dried wine stains, and hazelnut chocolate topping

4. Combination dessert: Lemon Mousse Cake

Key points: Lemon filling method, gelatin powder usage, mousse principle, crispy tapi method

5. Combined dessert: Opera Hazelnut Cake

Highlights: French Almond Sponge Cake (Doukangdi Cake Body), Bruschetta, Chocolate Ganache, Multi-Layer Cake

In addition, I have prepared a detailed recipe card for download, so it is convenient to put it on the side and control it!

I am a coincidence. I am not from the baking class and used to be a novice, so I can particularly understand the difficulties most common novices encounter or all kinds of questions about the cake. In the course, I try my best to use the experience and skills I have learned in recent years. Share – you, I hope that the course will allow you to quickly improve your baking skills, enjoy the healing power of baking, and bring people happiness.