Choose fresh eggs.When purchasing, pick those with intact shells that are slightly rough; if refrigerated, take the eggs out to room temperature before use when making egg tarts.

When making egg tarts, ensure the yolks and whites are separated very cleanly; any yolk in the whites will prevent them from whipping properly.※ Protein WhiskingUse clean containers, preferably stainless steel bowls, for protein whisking. Ensure no oil or water is present, and avoid mixing in yolk to achieve good results. The proteins should be whipped until they won't flow when the bowl is inverted. Add sugar gradually after the foam forms; adding it beforehand makes it difficult.※ Accurate MeasurementPrecise measurement is crucial for baking. This is the first step towards success, especially for powders and solid fats, as cup or spoon measurements are imprecise. Use a scale for accurate weighing.If using cups or spoons, refer to conversion tables since the same volume can weigh differently based on material (e.g., water vs. flour).Below 10 grams, use a kitchen scale; most tools measure in increments of 10 grams, making lower weights difficult to measure accurately.※ Flour Usage

All powders should be sifted before use. Place the flour on a sieve and gently tap it to avoid clumping, promoting air mixing for better cake expansion and uniform blending when combined with other ingredients like butter.

※ Butter Whisking

Frozen butter cannot be whipped; let it soften at room temperature until you can press a finger into it. Avoid using the microwave, instead use water bath heating to soften without overcooking or melting.

Whip softened butter and sugar together before adding other liquid ingredients like egg yolk or juice in small amounts to avoid separation.※ Whipping Fresh CreamUse cans or tubs of fresh cream; metal cans are more expensive with coarser texture unsuitable for piping. Shake or stir the cream, then whip until it forms a wave-like consistency. Overwhipping results in coarse texture and collapsed designs.※ Mixing MethodsDo not add all ingredients at once; mix in batches to achieve smoothness. For example, mix half of the flour with butter before adding the rest, and do this for egg yolks as well.

Overmixing can cause toughness in baked goods.

※ Baking TipsPreheat the oven to required temperature; large cakes bake at lower temperatures for longer times. Cover the top with aluminum foil when browning if concerned about burning.Small cakes require high heat and shorter baking times to avoid drying out.

Do not open the oven door during baking, as this affects the final product's quality.

Let freshly baked goods cool on a rack before handling; turn over cakes immediately after baking for better texture.Ensure consistent thickness, size, and color when baking cookies; chill soft cookie dough before shaping to maintain consistency.For uneven browning, rotate the baking sheet halfway through. Allow the pan to cool completely between batches.Cool baked goods thoroughly before removing them from pans or racks.To achieve a golden surface on pastries, brush with egg wash just before baking.※ Using Baking PansApply a thin layer of butter and dust with flour for cake pans to prevent sticking. For cookie molds, dust with flour for easy removal. Similarly, grease or line baking sheets to avoid sticking.

※Fresh creamWhipping method

It is best to use liquid fresh cream in aluminum foil or bucket packaging for whipping, although tin-packaged fresh cream is more convenient to use, it is not only more expensive but also has a coarser texture and is less suitable for piping. Fresh cream should be shaken a few times before use or stirred with a spoon, then whipped until it reaches a wavy consistency using an electric mixer. If whipped too thin, the piped decorations may collapse; if whipped too long, the texture will become coarse and leave rough pores on the cake surface.

Materials mixing method

Regardless of what materials are to be mixed, they should be added in portions rather than all at once to ensure a fine and delicious result. For example, when mixing flour with cream, half of the flour should be poured in first, then stirred using a spatula from bottom to top until fully combined before adding the remaining flour. If the flour is added all at once, it will be difficult to mix thoroughly and may form lumps. When mixing powdery materials, use a rubber spatula lightly; excessive stirring can cause the flour to become elastic, resulting in a harder finished product.Pastriesmakes them

When whipping cream or egg whites, sugar should be added in 2-3 portions. In short, patience and care are necessary for good results regardless of what you're making.

Oven useBefore baking, the oven must be preheated to the required temperature. Large cakes require low heat for a long time, while smaller cakes need high heat for a shorter duration to avoid drying out too much and becoming overly dry.

Small cakesWhen baking small cakes, open the oven door less frequently; excessive opening can affect the final product. Just-baked cakes should be removed gently and placed on a cooling rack to cool down. For sponge cakes like chiffon cake, they should be turned upside down immediately after baking to prevent collapse and achieve a softer texture.Chiffon cakeBaking sheets should have consistent thickness and size for uniform coloration. Freshly baked cookies will be softer, so let them cool in the pan first before handling. To ensure an appealing golden brown surface on cookie dough, brush it with egg wash after baking.

BakingCookiesWhen baking, ensure even thickness and size to achieve a uniform coloration. Soft cookie dough can be chilled briefly to harden; bake only one batch at a time. If the cookies do not brown evenly, rotate the tray during baking. Wait for the baking sheet to cool before placing new raw cookies on it.CookiesAfter baking, let them set and cool completely before removing from the baking tray. For a golden surface on baked goods like pastry skins, brush with egg wash before baking.

Baking pan usage

Before using baking pans for cakes, apply a thin layer of butter or oil, then dust with flour to prevent sticking. Use parchment paper inside the mold for easy release. For cookie pressing molds, lightly dust with flour first to facilitate removal. Similarly, line baking sheets with a thin layer of oil or use wax paper and other non-stick bottom papers.high-gluten flouror use parchment paper to prevent the cake from sticking when baking, ensuring easy removal of cookies shaped with cookie cutters during preparation.when making pastries,the baking tray should be coated lightly with oil to avoid sticking, or you can line it with wax paper and other anti-stick bottom papers.