Absolutely Amazing! Incredible Techniques for Making Delicious Desserts [Chinese]

By: Eguchi, Kazuaki

Three mixing techniques to remember when making desserts: Bottom-up folding - Using your left hand (if you're left-handed, switch to your right hand holding the bowl), gradually rotate the mixing bowl toward yourself while using a rubber spatula to lift and fold the batter from the bottom of the bowl, blending everything together. Center Mixing - Starting from the center when mixing ingredients is key to successful dessert-making. This is especially important when adding dry ingredients like cake flour or bread flour to liquids. Mixing from the center prevents lumps and ensures all ingredients are thoroughly combined. Mix a portion first, then fold back into batter - When combining liquids like milk with batter, scoop out a portion of the batter to mix with the liquid. Once thoroughly blended, fold this mixture back into the main batter and mix until fully incorporated. Mixing the liquid with a portion of the batter (or meringue) first prevents the liquid from sinking to the bottom. This makes stirring smoother and ensures a more even mixture.

• Format: Paperback
• Language: Chinese
• ISBN: 9864018620
• ISBN13: 9789864018628
• Release Date: December 2025
• Publisher: Rui Sheng Wen Hua