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Shrimp Lime pancake

Have you ever tried the delicious combination of fresh shrimp salad and mixed grain flavored pancake? Let's try a new flavor!

 

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Shrimp Lime Muffin Tower

Ingredients

-Sunright waffle cake powder 240g

-Milk 120ml

-1 egg

-3 tbsp of mayonnaise

-2 tbsp of chili powder

-1 tbsp lemon juice

-1 tbsp lemon peel

-Shrimp 140g

-Celery

-Bacon

-Butter

 

Directions

①Mix celery, shrimp, mayonnaise, garlic paste, lemon peel, chili powder and lemon juice

②Mix well and refrigerate for later use

③Mix waffle cake powder and egg

④Fry one piece by one piece of muffin in a pan for later use

⑤Fry bacon

⑥Add cream, bacon and salad on muffins and serve

Fried Chicken Pancake Brunch

Freshly baked muffins and crispy fried chicken with a refreshing salad. You'll have the energy to start the day!

 

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Fried Chicken Muffin Brunch

Ingredients

-One box of Sunright waffle cake powder

-Milk 200ml

-1 egg

-Chicken breast 500g

-One packet of Sunright flavored fried chicken powder

-2 tbsp oil / 80g water

-Lettuce

-1 bell pepper

-Orange

 

Directions

① Mix flavored fried chicken powder, oil and water

②Add chicken and stand for 10 minutes

③Fry chicken in oil pan until golden brown

④Mix waffle cake powder, milk and egg

⑤Fry the muffin batter into one and one piece

⑥Place the muffins, fried chicken and vegetables on a plate

 

Peanut Powder Mochi Sandwich

The mochi is fried and soft, topped with toast and eaten with peanut flour, it's really a wonderful treat!

 

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peanut powder mochi sandwich

Ingredients

-Butter
-Toast
-Mochi
-Sliced almonds
-Sunright fried peanut powder
-Condensed Milk

 

Directions

①Put the butter in the pan, make it melt and put the toast in the pan

②Fry the toast until golden brown

③Fry mochi in the pan until it is inflate

④Put the mochi into the toast, sprinkle peanut powder and condensed milk on the toast

⑤Sprinkle almond slices on the toast then cut and serve

One-Minute Easy Homemade French Toast

The toast is filled with milk and then deep-fried, giving it a soft mochi texture!

 

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One-minute easy homemade french toast

Ingredients

-Four slices of toast
-One egg
-Milk 100 ml
-1 tsp of sugar
-Sunright honey
-Sunright sugar powder
-Sunright peanut powder
-Sunright bread crumb
-Condensed milk
 -Barries

 

Directions

①Cut the toast into pieces and place in a bowl to absorb the milk

②Coat the toast evenly with egg liquid

③Cover the toast with bread crumbs and deep fry until golden brown

④Add condensed milk, Sunright peanut powder and honey

⑤Add strawberries, blueberries, and sugar powder for decoration

⑥Easy homemade french toast is done

Chocolate Butter Cookie

This chocolate butter cookie is not too sweet, if you pair it with a cup of latte, it's just right!

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Chocolate butter cookie

Ingredients

-Sunright fortified all purpose flour 250g
-Sunright sugar 100g
-Unsalted butter 260g
-Cocoa powder 30g
-1/8 spoon salt
-3 tablespoons of egg white

 

Directions

①Whipped cream. In a mixing bowl, whip the butter until smooth. Set it aside

②Sift the sunright sugar powder and add it to the whipped cream. Mix well until the sugar is fully incorporated

③Add egg whites to the whipped cream mixture and mix thoroughly

④Sift the sunright fortified all purpose flour and cocoa powder to the mixture, and add salt and stir until all the ingredients are well combined

⑤After attaching the squeezer nozzle, put the mixture into a piping bag and squeeze out the appropriate size on a baking sheet

⑥Preheat the oven at 180 degrees for 10 minutes, bake for 10~15 minutes

⑦Once baked, remove the cookies from the oven and let them cool on a wire rack. Enjoy the chocolate butter cookie

Matcha Puffs

Except for whipped cream, you can also put ice cream, taking a bite with a mouthful of filling is such a blissful experience.

 

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Matcha Puffs

Ingredients

Soufflé ingredients

-Unsalted butter 50g
-Sugar 50g
-Sunright fortified allpurpose flour 40g
-Almond flour 25g

Puff body ingredients

-Sunright fortified all purpose flour 60g
-2 eggs
-Milk 50g
-Unsalted butter 50g
-1 teaspoon of sugar
-4/1 teaspoon salt

 

Directions

①To make soufflé flakes：combine unsalted butter, sugar, almond flour， sunright fortified all purpose flour well . Mix well until fully incorporated.

②Cover the dough with plastic wrap and use a rolling pin to flatten it into a thin sheet and freeze the dough for at least 8 hours

 

For the Puff ingredients:

③Mix milk, water, unsalted cream, sugar, and salt  in a pan and heat the mixture over medium heat and until it begins to simmer

④Remove the pan from the heat and add the sunright fortified all purpose flour .Mix well until you have a smooth dough

⑤Add eggs to the dough one at a time, mixing well after each addition. Put the dough in a pastry bag

⑥Remove the frozen soufflés from the mold 

⑦Squeeze out the puff pastry bag and place the puffs on the molds.Preheat the oven to 215 degrees Celsius (425 degrees Fahrenheit). Bake in the oven for 12 minutes

⑧After 12 minutes, reduce the oven temperature to 180 degrees Celsius (350 degrees Fahrenheit) and bake for 10 minutes. Remove the puffs from the oven and let them cool down. Once cooled, squeeze the cream of your choice into the bottom of each puff

⑨Delicious homemade crunchy puffs are finished

 

Matcha Tiramisu Thick Pancakes

Whipped cream and tiramisu add more layers to the muffins, even when you're full, you still need to have some dessert!

 

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Matcha Tiramisu Thick Pancakes

Ingredients

-1 box of thick pancake mix
-120 ml milk
-75g eggs (approximately 1.5 eggs)
-15 ml oil
-A little lemon juice
-1 teaspoon baking powder
-500g mascarpone cheese
-5 egg yolks
-3 egg whites
-100g powdered sugar
-3-4 tablespoons matcha powder

 

Directions

①In a mixing bowl, whisk the egg yolks and sugar together until well combined

②Add the mascarpone cheese to the egg yolk mixture and mix thoroughly until smooth and creamy

③In a separate bowl, whip the egg whites and powdered sugar together until stiff peaks form

④Gently fold the whipped egg whites into the mascarpone mixture. Add the matcha powder and continue to fold until well incorporated

⑤In another bowl, sift the thick pancake mix

⑥Add egg, milk, oil, lemon juice, baking powder and mix well

⑦Gradually add the sifted pancake mix to the egg and milk mixture, stirring until smooth and no lumps remain

⑧Heat a pan over medium heat and grease it with a small amount of oil. Pour a ladleful of the matcha pancake batter onto the heated pan and cook until bubbles form on the surface. Flip the pancake and cook until both sides are golden brown. Repeat this process for the remaining batter, making thick matcha waffles

⑨Place the matcha waffles, layer them with the tiramisu, stacking them on top of each other

⑩Sprinkle matcha powder on the top layer of waffles and enjoy

Strawberry Thick Pancakes

Fluffy and thick Japanese-style pancakes, topped with loads of strawberries, are a favorite among all the girls. It's a must-learn recipe!

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Strawberry thick pancakes

Ingredients

-1 box of thick pancake mix
-2 eggs
-15 ml oil
-120 ml milk
-200 ml whipping cream
-20g sugar
-Strawberries (quantity as desired)

 

Directions

①In a mixing bowl, whip the whipping cream and sugar together until it reaches stiff peaks. Transfer half of the whipped cream into a pastry bag or plastic ziplock bag for later use

②In another bowl, mix the remaining half of the whipped cream with the strawberries. Refrigerate this strawberry whipped cream mixture

③In a separate mixing bowl, whisk together the eggs, milk, oil, and sifted thick pancake mix until well combined. Let the batter stand for 30 minutes to allow it to rest

④Heat a pan over low heat and lightly grease it with oil or butter. Pour a ladleful of the pancake batter onto the heated pan and cook slowly over low heat until bubbles form on the surface. Flip the pancake and cook the other side until golden brown. Repeat this process for the remaining batter, making thick pancakes.

⑤Place one layer of thick pancake on a plate or cake stand, followed by a layer of strawberry whipped cream.

⑥Top the cake with strawberries and the reserved whipped cream from the pastry bag. Decorate the cake as desired. Serve and enjoy

 

Mochi Ice Cream Waffle

Small pieces of rice cakes are sandwiched between the waffle  to make the soft texture more chewy and tasty!

 

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Mochi ice cream waffle

Ingredients

-A box of waffle cake powder
-200 ml milk
-1 egg
-Rice cakes (moderate amount)
-Lemon peel (optional)
-100 ml whipping cream
-10g sugar
-Vanilla ice cream
-Honey

 

Directions

①In a mixing bowl, whip the whipping cream and sugar together until it reaches stiff peaks. Refrigerate the whipped cream until needed

②In another mixing bowl, whisk together the waffle cake mix, egg, and milk until well combined

③Boil the rice cakes in water until they become soft. Drain and set aside

④Preheat a pancake machine or waffle maker. Add the waffle batter to the pancake machine or waffle maker according to its instructions. Place the cooked rice cakes on top of the batter

⑤Cook the waffles until they are golden brown and cooked through. Once the waffles are done, remove them from the machine or waffle maker and let them cool slightly

⑥Take the chilled whipped cream from the refrigerator and pipe it around the edges of the waffles. Optionally, sprinkle some lemon peel on top. Place a scoop of vanilla ice cream in the center of each waffle

⑦Drizzle honey over the vanilla ice cream and waffles for added sweetness. Serve the mochi ice cream waffles immediately and enjoy!

Caramel Pineapple Cake

Lime, lemon, pineapple, and caramel, perform a symphony of flavors on the palate, creating a sensory masterpiece that tantalizes the taste buds.

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Caramel Pineapple Cake

Ingredients

-230g canned pineapple chunks
-30g unsalted butter
-1/2 teaspoon black pepper
-1/2 teaspoon cinnamon
-2 lemon peels
-30g rum
-200g unsalted butter
-120g white granulated sugar
-3 eggs
-230g sunright fortified all-purpose flour
-2 teaspoons sunright baking powder
-1/2 teaspoon salt
-75g sunright honey
-75g lemon juice
-Decorative pineapple slices (6 petals)

 

Directions

① In a pan, melt the unsalted butter over medium heat. Add the canned pineapple chunks, black pepper, cinnamon, and lemon peels. Stir-fry them evenly and set aside

②Add rum to the pineapple mixture and mix well. Set aside

③In a separate bowl, mix the sunright honey, lemon juice, and salt until well combined. Set aside

④In a mixing bowl, whisk the unsalted butter and white granulated sugar together until creamy. Gradually add the eggs, mixing well after each addition

⑤Sift the fortified all-purpose flour and baking powder into the butter mixture. Mix until well combined

⑥  Add the pineapple mixture from Step 2 to the batter and mix well

⑦ Pour the batter into a greased mold and bake at 190 degrees Celsius (375 degrees Fahrenheit) for 60 minutes, or until a toothpick inserted into the center comes out clean

⑧Once baked, remove the cake from the mold and let it cool. Decorate the cake with the decorative pineapple slices. Serve and enjoy your delicious pineapple cake!

Soufflé

The super delicious Shuffle is here! You have to eat while it's hot. Its taste is mouth-watering！

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Soufflé

Ingredients

-60g sunright thick pancake mix
-Sunright sugar powder (to taste)
-10ml oil
-40ml milk
-4 egg yolks
-4 egg whites
-30g sugar
-5g lemon juice
-5ml vanilla extract

 

Directions

①In a mixing bowl, whisk together the sunright thick pancake mix, milk, vanilla extract, salad oil, and egg yolks until well combined. Set aside

②In a separate bowl, whisk the egg whites and lemon juice until foamy. Gradually add the sugar in batches while continuing to whisk until stiff peaks form

③Take a portion of the whipped egg whites from Step 2 and gently fold it into the pancake batter from Step 1. Mix until well incorporated

④Gradually add the remaining whipped egg whites to the pancake batter, folding gently to maintain the airiness of the mixture

⑤Heat a pan over low heat and lightly grease it with salad oil. Pour the pancake batter into the pan and cook slowly over low heat. Cover the pan with a lid to help the soufflé rise

⑥Cook the soufflé until it is cooked through and golden brown on both sides. Carefully remove it from the pan

⑦Sprinkle the soufflé with sunright sugar powder to taste. erve the soufflé on a plate, accompanied by fruits for garnish. Enjoy your delicious soufflé!

Brown Sugar Cup Cake

The cupcake is a favorite among children. With healthy brown sugar flavoring and soy milk Custard, super tasty!

 

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Brown Sugar Cup Cake

Ingredients

Soybean milk custard cream

-2 egg yolks
-40g sugar
-30g Sunright fortified -cake flour
-200ml soy milk
-100g cream cheese

Brown sugar cake

-80g Sunright glutinous rice flour
-130g Sunright fortified all purpose flour
-130g Sunright brown sugar
-40g Sunright honey
-12g Sunright baking powder
-40g oil
-3 whole eggs
-65g water

 

Directions

①To make the soy milk custard sauce, beat the egg yolks until pale yellow. Add the soy milk in two additions, whisking constantly after each addition

②Sift in the cake flour and sugar, and whisk until smooth. Heat the mixture in a saucepan over medium heat, stirring constantly, until it thickens. Remove from the heat and let cool completely

③After whipping Cream Cheese, add and mix well soy milk custard sauce then  refrigerate and set aside. Once the custard sauce has cooled, beat the cream cheese until smooth. Gradually add the custard sauce to the cream cheese, beating until well combined. Refrigerate the mixture until it is firm

④ To make the brown sugar cake, whisk together the honey, water, brown sugar, oil, eggs, baking powder, glutinous rice flour, and all purpose flour until smooth

⑤Pour the batter into a greased and floured cupcake tin.Bake in a preheated oven at 180°C for 15-20 minutes, or until a toothpick inserted into the center comes out clean

⑥Let the cupcakes cool completely before frosting them with the soy milk custard sauce

 

 

 

 

 

Blueberry Cheese Cupcake

Remember a friend you haven't talked to in a while? Make a cupcake this week and give it to your best friend!

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Blueberry Cheese Cupcake

Ingredients

-35g Sunright fortified cake flour

-30g sugar

-30g unsweetened cocoa powder

-2 eggs

-75g blueberries

-30g sugar

-1 teaspoon of lemon juice

-1 tablespoon of Sunright powdered sugar

-115g cream cheese

 

Directions

①Crush the blueberries in a saucepan, add sugar and lemon juice, mix well. Heat over low heat until the blueberries have released their juices

②In a separate bowl, mix the cream cheese and powdered sugar well. Transfer the mixture to a piping bag and refrigerate for later use

③In a cleaning bowl, whisk the egg whites until foamy. Gradually add the sugar and lemon juice, whisking constantly, until the whites form stiff peaks

④In a third bowl, whisk together the egg yolks, cocoa powder, and fortified cake flour until smooth. Gently fold the egg whites into the egg yolk mixture

⑤Pour the batter into cupcake molds and bake at 160 degrees Celsius for 18 minutes, or until a toothpick inserted into the center comes out clean

⑥Let the cupcakes cool completely before frosting them with the cream cheese frosting and topping with blueberries

 

SnowBall Mochi (Daifuku)

It's refreshing and chewy even when eaten chilled. You can wrap anything you want inside, and it only takes half an hour to make!

It's simple, convenient, and fast.

 

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SnowBall Mochi (daifuku)

Ingredients

-Glutinous rice flour 250g

-Corn starch 30g

-Olive oil 40g

-Sugar powder 50g

-Matcha powder

-Water 175g

-Fresh cream 500g

-Sugar powder 40g

-Amount of blueberry 

-Chocolate Chip Cookies

 

Directions

①Mix up corn starch , glutinous rice powder, sugar powder, olive oil, and water until well combined

②Add matcha powder and continue to mix up

③Steam for 20 minutes

④Whip butter and sugar powder to make a cream filling, and set it aside

⑤ Remove the steamed dough and wrap it in plastic wrap to cool

⑥Toast glutinous rice flour to make anti-sticking flour

⑦Sprinkle the toasted glutinous rice flour on the dough and roll it out to shape it

⑧Place the dough in a mold cup, add the stuffing, and wrap it up

⑨After wrapping, simply sift powdered sugar and sprinkle with matcha powder