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en/dishes/dessert/反沙芋头/反沙芋头.md

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+# How to Make Sugar-Coated Taro
+
+![Finished Sugar-Coated Taro](./反沙芋头成品.jpg)
+
+Sugar-coated taro is a famous snack from the Chaoshan region, perfect for afternoon tea. It's particularly easy to make. Estimated preparation time: 20 minutes.
+
+Estimated cooking difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Lipu taro (available on e-commerce platforms; affordable and fresh)
+- White sugar or rock sugar
+- Water
+- Green onions
+
+## Measurements
+
+- Lipu taro: 200g
+- White sugar: 30g
+- Water: 15g
+
+## Instructions
+
+- Cut the taro into long strips (slightly thicker strips are better as they hold up well during frying).
+- Add enough oil to submerge the taro. Heat the oil until it's ready (test by inserting a chopstick; small bubbles should appear around it).
+- Place the taro strips into the hot oil. Fry until they float to the surface, usually turning slightly yellow and becoming easy to pierce with a chopstick.
+- Save the oil used for frying the taro; it can be reused for stir-frying or other dishes.
+- The key step: Heat the sugar (30g) and water (15g) in a 2:1 ratio until the mixture stops changing color and starts bubbling slightly.
+- Add chopped green onions and the fried taro. Turn off the heat and stir-fry. As the temperature drops, the sugar will crystallize and coat the taro, creating the "sugar-coated" effect.
+- Plate and serve!
+
+## Additional Notes
+
+- Freshly made sugar-coated taro is very hot; be careful not to burn your mouth.
+- Pair it with a cup of tea for a truly relaxing experience.
+
+If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.

en/dishes/dessert/咖啡椰奶冻/咖啡椰奶冻.md

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+# How to Make Coffee Coconut Milk Pudding
+
+![Coffee Coconut Milk Pudding](./咖啡椰奶冻.png)
+
+Coffee Coconut Milk Pudding is a simple and easy-to-make dessert. Preparation time is approximately 1 hour (excluding chilling time).
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- 125ml heavy cream
+- 250ml Coco Royal coconut milk
+- 35ml espresso
+- 50ml coconut water
+- 10g gelatin
+- Strainer (optional)
+- (If you have plating requirements, you can add some blueberries and/or coffee powder)
+
+## Measurements
+
+Serves 3-4:
+
+- 125ml heavy cream (whipping cream, 35% M.F.)
+- 250ml Coco Royal coconut milk
+- 35ml espresso (fruity coffee beans are not recommended)
+- 50ml coconut water (Vita Coco is recommended; if possible, use a fresh coconut)
+- 10g gelatin
+- Sugar (optional)
+
+## Instructions
+
+- Mix the measured heavy cream, Coco Royal coconut milk, espresso, and coconut water in a bowl and set aside.
+- Heat the mixture for 1 minute until the temperature reaches 50-60°C.
+- (Optional) Add extra sugar if you prefer it sweeter.
+- Add the gelatin and stir until dissolved, then cook for 1 minute.
+- (Optional) Strain the mixture (this step ensures a smoother texture for the pudding).
+- Pour into molds.
+- (Optional) Skim off any bubbles on the surface. This step improves the texture and appearance of the pudding.
+- Refrigerate for 3 hours.
+
+## Additional Notes
+
+Important: Do not let the liquid boil!!! Do not let it bubble!!!
+Cleaning cookware: It is recommended to use a dishwasher. If unavailable, wash with warm water. (Gelatin is difficult to clean, so a dishwasher is more effective.)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/dessert/奥利奥冰淇淋/奥利奥冰淇淋.md

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+# How to Make Oreo Ice Cream
+
+Oreo Ice Cream is a simple yet delicious treat. Made with pure dairy cream, it is not overly rich. The estimated preparation time is about 30 minutes (mostly spent whipping the cream and removing the Oreo filling).
+
+Estimated Cooking Difficulty: ★★★
+
+## Required Ingredients and Tools
+
+- Heavy whipping cream (Recommended brand: Anchor dairy cream)
+- Original Oreos
+- Electric hand mixer
+- A deep container with a capacity of at least 600 ml and a narrow opening (Note: Ensure the electric mixer fits inside). If using an ice cream mold, the container should have a spout for easy pouring.
+- Small knife (or a tool to remove the filling)
+- Ice cream mold (optional)
+
+## Measurements
+
+Per serving:
+
+- 6 Oreo cookies
+- 18 grams of granulated sugar
+- 250 ml of heavy whipping cream
+
+## Instructions
+
+- Twist open the Oreos and remove the filling (filling). Set aside.
+- Crush the Oreos using chopsticks. Half of the Oreos should be crushed into fine crumbs, and the other half should have pieces no larger than 0.5 cm. Set aside. (You can search for "Oreo cookie crumbs" on Taobao to save time and effort ^-^)
+- Pour all the cream into the deep container and add the prepared sugar.
+- Begin whipping on high speed with the electric mixer. Whip until the cream forms stiff peaks that hang down about 0.5 cm to 1 cm when the beaters are lifted, rather than dripping down completely like liquid (some dripping is normal).
+- Once whipped, add the crushed Oreos to the cream and stir until evenly mixed and Oreos are distributed to the bottom.
+- Optional: Pour the mixture into the ice cream mold.
+- Place in the freezer (-18°C) for at least 4 hours before serving.
+
+## Additional Notes
+
+- Do not use fragile containers when crushing the Oreos.
+- Be careful not to cut your hands when removing the Oreo filling.
+- Reference: [5 Minutes to Make [Oreo McFlurry] - So Satisfying!](https://www.xiachufang.com/recipe/106178429/)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/dessert/戚风蛋糕/戚风蛋糕.md

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+# How to Make Chiffon Cake
+
+Chiffon cake is an introductory baking recipe with a moderate level of difficulty. However, once successfully prepared, its texture is delicate and soft, leaving a lasting impression. Including baking time, beginners typically need **1.5 - 2 hours** to complete it.
+
+Estimated Cooking Difficulty: ★★★☆☆
+
+## Essential Ingredients and Tools
+
+### Tools
+
+* Oven (a rice cooker can be used as a substitute, but it is prone to failure in most cases due to the material of the inner pot)
+* Electric mixer (highly recommended; manual mixing is laborious and has a higher risk of failure) or chopsticks (strongly not recommended)
+* Aluminum alloy anodized cake pan (do not use non-stick pans; common sizes are 6-inch or 8-inch)
+* Spatula (used for folding the cake batter)
+
+### Ingredients
+
+- Eggs
+- White sugar
+- Milk (or water)
+- Cooking oil (or butter, but it needs to be heated and softened)
+- Low-protein flour (Huiyi brand recommended)
+- [Optional] Lemon juice or white vinegar
+
+## Calculations
+
+Per portion (12 square units):
+
+- 1 egg (standard medium size, approx. 50g)
+- White sugar 16g
+- Cooking oil 8g
+- Milk 10g
+- Low-protein flour 17g
+
+Specifically, for common 6-inch and 8-inch cakes:
+
+* 6-inch: Size is 3 portions (i.e., three eggs). Area is 36 square units.
+  * 3 eggs, 50g white sugar, 25g cooking oil, 30g milk, 50g low-protein flour
+* 8-inch: Size is 5 portions (i.e., five eggs). Area is 64 square units.
+  * 5 eggs, 80g white sugar, 40g cooking oil, 50g milk, 90g low-protein flour
+
+## Procedure
+
+### Initial Separation Steps
+
+* Take fresh eggs out of the refrigerator
+* Prepare two containers and dry them thoroughly; use one for egg whites and the other for egg yolks
+* The container for egg whites can have slight moisture, but **must be completely free of oil**; the container for egg yolks must be free of water droplets
+* Crack the eggs, using your hands or an egg separator, to separate the whites and yolks into the respective containers.
+* Ensure the yolks do not break during separation, and **no yolk should mix into the whites**, as this will severely affect whipping. (Small strands of egg white membrane can go into the whites without issue.)
+* (Note: If not using a stand mixer, the container holding the egg whites will also serve as the mixing bowl. To prevent overflow, ensure the volume of egg whites does not exceed **1/8** of the container's capacity after adding all of them.)
+
+### Mixing the Egg Yolk Mixture
+
+* Prepare a clean, empty bowl, add all the cooking oil, then add the cake flour and stir
+  * The oil will directly inhibit the formation of gluten
+* Add the egg yolks to the bowl, then add the milk and **1/4** of the granulated sugar. Stir evenly with a spatula
+  * Although the milk added at this stage contains water, gluten formation should not occur.
+* Prepare the cake flour. While slowly sprinkling it into the bowl, stir in a "Z-shape" (zigzag) motion with a spatula. This means the spatula should only move along the sides or front/back relative to the blade's edge. **Do not stir randomly in a clockwise or counter-clockwise direction**
+* Continue by adding all the flour, still using the above stirring method, until the mixture is uniform and no dry flour remains. (It is normal for some clumps to appear; continue stirring to disperse them)
+* Let it rest and set aside
+
+### Whipping Egg Whites
+
+* Prepare the remaining **3/4** of the granulated sugar. Divide it into three equal parts, each being **1/4** of the total amount
+* Add lemon juice or white vinegar to the egg whites (optional)
+* Using an electric mixer at medium speed, whip the egg whites until they form *large, coarse bubbles*, then add the **first portion of sugar**
+* Increase the mixer to high speed and whip the egg whites until the bubbles become *finer*, then add the **second portion of sugar**
+* Keep the mixer on high speed and whip the egg whites until they reach a *"soft peak"* stage (when you lift the mixer head, a long, curved tip forms), then add the **third portion of sugar**
+* Reduce the mixer speed to medium-low and whip the egg whites until they reach a *"stiff peak"* stage (when you lift the mixer head, a short, upright tip forms; when you invert the bowl, the egg whites should not fall out)
+* The egg whites are now whipped to the required consistency
+  * For reference on judging the state of the egg whites, see the images in the attached link.
+  * The mixer head should be kept close to the bottom of the bowl to prevent the top layer from being over-whipped while the bottom remains liquid.
+
+### Folding the Batter
+
+* Give the egg yolk mixture a simple stir a few times
+* Use a spatula to take **1/3** of the meringue and add it to the egg yolk batter
+* Use the "folding" technique to avoid deflating the batter
+  * The folding technique involves:
+  * First, insert the spatula held in your right hand from the center of the bowl down to the bottom
+  * Scrape towards the 8 o'clock position until you hit the side of the bowl, then lift the batter up into the air and bring it back to the center of the bowl to drop it in
+  * Hold the bowl with your left hand and rotate it from the 9 o'clock position to the 7 o'clock position, completing a 60-degree rotation for one cycle
+  * The speed should be approximately two cycles per second
+  * This method comes from "Miss Kojima's Cake Classroom." In layman's terms, it is like stir-frying vegetables.
+* Pour the mixture of the **1/3** meringue and egg yolk batter into the remaining **2/3** of the meringue, and continue folding until evenly combined
+* Pour the cake batter into the mold and tap it a few times to remove large air bubbles
+
+### Baking
+
+* Total baking time: 30-35 minutes for a 6-inch cake, 50 minutes for an 8-inch cake. Adjust flexibly based on your oven's characteristics; generally, do not exceed $\pm 5$ minutes. (Observe in front of the oven during the last few minutes.)
+* Preheat the oven with the **top element at **150** °C and the bottom element at **160** °C**. It takes about 10 minutes to reach the target temperature.
+* After preheating, place the mold on the lower rack of the oven.
+* Select **variable temperature baking**, which consists of two stages:
+  * Stage 1 oven settings: Top element **150** °C, bottom element **160** °C;
+  * The first **3/5** of the total baking time is Stage 1;
+  * Stage 2 temperature: Top element **160** °C, bottom element **170** °C;
+  * The last **2/5** of the total baking time is Stage 2. Switch stages by directly adjusting the oven temperature.
+* Once baked, remove from the oven:
+  * This step may **scald your hands**; use a towel for assistance.
+
+### Cooling and Unmolding
+
+- (Optional) Drop the mold from a height to release hot air.
+- Invert the mold for 10 minutes to cool the cake:
+  * Removing the cake from the mold before it cools may damage it.
+  * This step may **scald your hands**; use a towel for assistance.
+- Unmold and serve.
+
+## Additional Notes
+
+- Referenced the following tutorial, which provides very detailed instructions with images for each step. It also explains the rationale behind each operation, the underlying principles, and analysis of potential issues:
+- [To make this Chiffon Cake, I used a whole box of eggs, and never again will I face a sunken bottom or collapse](https://zhuanlan.zhihu.com/p/86865919)
+- For Chiffon cakes, whipping egg whites is a secondary concern; the key is the **temperature and time during baking**.
+- Regarding the containers for egg whites and yolks: The egg white container may have water droplets, but the egg yolk container must not.
+  * Reason: Oil affects the whipping of egg whites. Since egg whites are 85% water, slight water droplets do not hinder whipping.
+  * For very fresh eggs, the egg whites are firmer. For a 5-egg recipe, adding 15ml of water helps whip the egg whites (3g of water per egg).
+- The sugar added during whipping actually dissolves in the water within the egg whites first, forming a syrup solution that coats the bubbles and protects them.
+- Temperature significantly affects the rate and solubility of sugar dissolving in water. Egg whites taken directly from the refrigerator are harder to whip. However, colder eggs are easier to separate. It is recommended to let them return to room temperature before whipping.
+- Some reference images:
+
+  ![Recipe](./IMG_1516.jpg)
+
+  ![Sifting to separate egg yolks](./DSC08606.jpg)
+
+  ![Manually separate egg yolks](./DSC08608.jpg)
+
+  ![Egg yolks](./DSC08612.jpg)
+
+  [Whip egg whites](./IMG_0269.jpg)
+
+  [Pour into mold](./DSC08618.jpg)
+
+  [Preheat oven](./DSC08621.jpg)
+
+  [Bake](./DSC08627.jpg)
+
+  [Finished product](./DSC08716.jpg)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/dessert/提拉米苏/提拉米苏.md

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+# How to Make Tiramisu
+
+![Homemade Tiramisu](提拉米苏成品.jpg)
+
+Tiramisu is a traditional Italian dessert. It requires no oven, is easy to make, and even baking novices can achieve perfect results with zero failures.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Mascarpone cheese
+- Ladyfingers
+- Brewed espresso (cooled)
+- Pasteurized eggs
+- Granulated sugar
+- Cocoa powder
+- Rum (omit if you prefer not to use alcohol; adjust to taste)
+- A container for the finished dessert (glass lock container used here)
+- Hand mixer (great for building arm strength)
+
+## Ingredients
+
+- Mascarpone cheese: 450g
+- Ladyfingers: 1 package
+- Cooled espresso: 350ml
+- Pasteurized eggs: 4
+- Granulated sugar: 50g
+- Cocoa powder: 10g
+- Rum: 35ml
+
+## Instructions
+
+- Separate the egg yolks from the egg whites.
+- Add 10g of granulated sugar to the bowl containing the egg whites and beat until soft peaks form.
+- Add the remaining 40g of granulated sugar to the bowl with the egg yolks in three additions, stirring until well combined.
+- Add the mascarpone cheese to the egg yolks in three additions, stirring until smooth.
+- Add the rum to the egg yolk mixture and stir well.
+- Gently fold the beaten egg whites into the egg yolk and cheese mixture in three additions.
+- Dip the ladyfingers on both sides into the espresso liquid and arrange them in a single layer at the bottom of the container.
+- Alternate layers of cheese mixture and soaked ladyfingers (adjust based on preference and container height).
+- Refrigerate for four hours (you can take it out earlier if you can't wait).
+- Dust the top with cocoa powder before serving.
+
+## Additional Resources
+
+- [Detailed Tutorial on Beating Egg Whites on Xiachufang](https://www.xiachufang.com/recipe/101779500/)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please open an Issue or submit a Pull request.

en/dishes/dessert/无厨师机蜂蜜面包/无厨师机蜂蜜面包.md

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+# Honey Bread Recipe Without a Stand Mixer
+
+![Finished Product](./无厨师机蜂蜜面包.jpg)
+
+This recipe requires no stand mixer, just patience! You can prepare it in the evening and refrigerate it, then bake it the next day. While the texture isn't quite as good as when using a stand mixer, it's still quite decent. For best results, store it in the fridge and microwave it for a few seconds before eating. Most of the time is spent on the dough rising process.
+
+Estimated Cooking Difficulty: ★★★☆☆
+
+## Essential Ingredients and Tools
+
+Dough Base
+
+- Bread Flour: 400g
+- Milk: 200g
+- Yeast: 4g
+- Egg: 1
+- Granulated Sugar: 70g
+- Salt: 2g
+- Butter: 30g
+
+Honey Water (for brushing on top)
+
+- Honey: 20g
+- Water: 20g
+
+Optional (for sprinkling on top)
+
+- Sesame Seeds
+
+## Calculations
+
+The following ingredients are for baking using a rectangular baking pan (10 x 15 inches / approx. 25 x 38 cm) + a square baking pan (9 x 9 inches / approx. 23 x 23 cm) + parchment paper. It is recommended to reduce the quantities according to your needs. This batch lasts about two weeks for breakfast (when stored in the fridge). Note that bread stored in the fridge will harden; simply microwave it for 10-20 seconds to restore softness.
+
+## Instructions
+
+- Make the dough: Mix flour, milk (heated to 40°C, approx. 104°F; I used a microwave for 15-20 seconds), yeast, egg, sugar, and salt.
+- Knead the dough until the ingredients are well combined and form a cohesive ball.
+- Add the butter and mix in.
+- Continue kneading and hand-mixing until evenly combined.
+- Start the first rise: Cover the container with plastic wrap and let it rest at room temperature (10-20°C / 50-68°F) for 1-2 hours. A slightly longer time won't negatively affect the result.
+- Once the dough has visibly doubled in size, you can start dividing it. At this stage, the dough should no longer be very sticky.
+- Divide the dough: Ideally, each piece should weigh 60g for a neat appearance, but you can adjust the size to your preference.
+- Roll each small piece of dough into a tongue shape using a rolling pin, then roll it up. Let it rest (second rise) for 10 minutes.
+- Roll each piece into a tongue shape again and cut it in half (one becomes two).
+- Roll each piece into a tongue shape again and cut it in half again (two becomes four). (You can repeat the rolling/folding steps as much as time permits, just ensure the final portion size is consistent.)
+- Line the baking pan with parchment paper and pour in some peanut oil. Dip the bottom of each rolled piece into water and then flour before placing it in the pan.
+- Second rise (cover with plastic wrap). You can place this in the fridge and bake it the next day.
+- Brush with egg wash.
+- Bake at 180°C (355°F) for 18-20 minutes.
+- Once out of the oven, brush with honey water and sprinkle with sesame seeds.
+
+## Additional Notes
+
+- The proofing time is not fixed; check every hour to confirm. It is ready when it visibly doubles in size. It is recommended to proof until it is 2 to 2.5 times its original size.
+- The size of the dough does not significantly affect the texture or baking results, so you can adjust it according to your preference.
+- Reference: Xia Chu Fang - Crispy Bottom Honey Mini Bread
+
+If you encounter any issues or have suggestions for improvement while following the production process in this guide, please submit an Issue or Pull Request.

en/dishes/dessert/炸鲜奶/炸鲜奶.md

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+# How to Make Fried Milk
+
+![Fried Milk成品](./炸鲜奶.jpg)
+
+Fried milk is a dessert with a crispy exterior and tender interior, moderate nutritional value, medium difficulty to prepare, and an estimated preparation time of about 20 minutes.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Milk
+- Cornstarch
+- Breadcrumbs
+- Eggs
+- White sugar
+- Bread mold (or shallow dish)
+
+## Calculation
+
+Determine how many servings you want to make before each preparation. One serving yields approximately 12 pieces.
+
+Per serving:
+
+- Milk 250g
+- Cornstarch 30g
+- Breadcrumbs 100g
+- Eggs 2
+- White sugar 30g
+
+## Instructions
+
+- Pour the milk into a bowl
+- Add cornstarch and white sugar, and stir well
+- Brush the mold with cooking oil
+- Heat the milk in a pot over medium heat until it boils
+- Reduce to low heat after boiling, stirring continuously while cooking
+- Remove from heat when the milk *becomes thick*, and pour it into the mold
+- Place the mold in the refrigerator to **cool for 1 hour**
+- Take it out, cut into evenly sized strips, and place them in a bowl
+- Pour half of the breadcrumbs into the bowl, coat the milk strips, then remove and set aside
+- Crack the eggs into a new bowl, beat well, and set aside
+- Coat the milk strips with the egg mixture and the remaining breadcrumbs
+- Pour enough oil into the pot to cover the milk strips, then fry them
+- Stop cooking when the milk strips turn *golden brown*, then plate
+
+## Additional Notes
+
+- Simmer the milk over low heat to ensure even heating
+- When frying the milk strips, the oil temperature should not be too high or too low; ideally, maintain it at 50% heat (medium-low)
+  
+- Reference: [Wang Gang's instructional video](https://www.bilibili.com/video/BV1U7411E7LH/)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/dessert/烤箱版巴斯克芝士蛋糕/烤箱版巴斯克芝士蛋糕.md

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+# Oven-Baked Basque Cheesecake Recipe
+
+![Finished Product](./Oven-Baked_Basque_Cheesecake.jpg)
+
+The top of the finished cake may not be as dark as shown in online images because your oven might lack convection or top-only heating functions. If your oven has these features, you can use them to achieve better browning.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Cream cheese: 212g (This is the weight of one block, which is convenient; the original recipe uses 250g)
+- Granulated sugar: 60g
+- Eggs: 2 large
+- Egg yolks: 1 large
+- Heavy cream: 120g
+- Cake flour: 10g
+
+Optional (Chocolate Flavor)
+
+- Chocolate: 38g (I have only tried melting regular chocolate and mixing it in during the heavy cream step)
+
+## Notes
+
+The ingredients below are for a 7-inch round pan. The original recipe uses a 6-inch round pan.
+
+## Instructions
+
+- Soften the cream cheese by microwaving for 10 seconds, then another 10 seconds.
+- Add granulated sugar to the cream cheese and beat with an electric mixer until smooth.
+- Add 2 whole eggs and 1 egg yolk, mixing until well combined.
+- Add heavy cream and mix until smooth.
+- Add cake flour and mix until just combined.
+- Bake at 220°C (425°F) for 20-25 minutes (I usually bake for 20 or 22 minutes).
+- Let it cool completely, then refrigerate overnight for best results.
+
+## Additional Tips
+
+- It is normal for the cake to jiggle slightly when it comes out of the oven. The texture is not at its best while warm; it must be chilled to taste its best!
+- Reference: Xia Chu Fang - Basque Cheesecake 'The Simplest Cake' Zero Failure 🔥 Cheese Lovers
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/dessert/烤蛋挞/烤蛋挞.md

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+# How to Make Baked Egg Tarts
+
+![Baked Egg Tarts](./烤蛋挞.png)
+
+Baked egg tarts are a simple and easy-to-make dessert. The semi-finished product can be stored in the freezer for a long time and taken out whenever needed. The preparation time is approximately 1 hour.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+This recipe covers the quantity needed for one full pack of tart shells. After filling, they can be directly frozen for storage.
+
+- Tart shells: Any brand is fine
+- Eggs
+- Milk
+- Heavy cream
+- White sugar
+- Oven: Any size is fine
+- Digital kitchen scale
+- Mixer: Includes but is not limited to chopsticks, whisks, and other tools
+- Sieve: Mesh size approximately 1 mm
+
+## Ingredients Calculation
+
+Per batch:
+
+This recipe covers the quantity needed for one full pack of tart shells. After filling, they can be directly frozen for storage.
+
+- Tart shells: Any brand is fine. One full pack contains approximately 30 pieces.
+- Eggs: 8 large eggs (regular eggs are fine)
+- Milk: 200 ml (regular packaged milk is fine)
+- Heavy cream: 450 ml (available at bakeries or supermarkets)
+- White sugar: 80 g (regular sugar is fine; fine granulated sugar is preferred for easier melting)
+
+## Instructions
+
+- Place a bowl on the digital kitchen scale and weigh out 450 g of heavy cream (assume the density of heavy cream is 1 for this calculation).
+- Add 80 g of white sugar (medium sweetness; adjust according to personal preference, recommended range 60–100 g).
+- Add 200 g of milk (assume the density of milk is 1 for this calculation).
+- Separate 8 egg yolks and add them to the mixture (egg whites can be saved for other uses).
+- Whisk all ingredients evenly until the white sugar is completely dissolved.
+- Strain the mixture through a sieve to remove egg membranes, eggshell fragments, undissolved sugar, and clumps of heavy cream.
+- Preheat the oven to 220°C (approximately 10 minutes). Remember to take out the baking tray.
+- Place the tart shells evenly on the baking tray with a 0.5 cm gap between each.
+- Pour the strained mixture into the tart shells. Leave about 0.5 cm of space below the rim; do not overfill.
+- At this stage, the semi-finished egg tarts are ready. They can be placed directly into the freezer for quick-freezing and stored for over 12 hours.
+- Bake the semi-finished egg tarts in the oven at 200°C for 25 minutes.
+- Once baked, they are ready to eat.
+
+## Additional Notes
+
+Please exercise caution with the high temperature of the oven during operation to prevent burns.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/dessert/玛格丽特饼干/玛格丽特饼干.md

@@ -0,0 +1,50 @@
+# Marguerite Cookies Recipe
+
+![Marguerite Finished Product](./玛格丽特饼干.jpg)
+
+Marguerite cookies are typically enjoyed as an afternoon tea snack or alongside hot beverages, making them a classic and popular treat. Their crisp texture and rich buttery flavor make them one of the favorite cookies for many.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Cooked egg yolks
+- Butter
+- Granulated sugar
+- Salt
+- Low-gluten flour
+- Cornstarch
+- Oven
+
+## Calculation
+
+Given the high calorie content of this small dessert, it is necessary to determine how many portions to make before each preparation. One portion is just enough for one person.
+
+Per portion:
+
+- Cooked egg yolk: 1
+- Butter: 50 g
+- Granulated sugar: 20 g
+- Salt: 1 g
+- Low-gluten flour: 50 g
+- Cornstarch: 50 g
+
+## Instructions
+
+- Melt the butter over a water bath and crush the cooked egg yolks for later use.
+- Add sugar, salt, and the crushed egg yolks to the melted butter, and mix well.
+- Add the low-gluten flour and cornstarch, and knead into a dough.
+- Divide the dough evenly into small balls weighing approximately 8 grams each, then roll them into spheres.
+- Press each small ball gently with your thumb to create cracks.
+- Preheat the oven to 150°C, place the small balls in the oven, and bake for 20 minutes.
+- Allow to cool slightly before serving.
+
+## Additional Notes
+
+- Adjust the ratio of salt to sugar according to personal preference. For other flavors, you can substitute 3 grams of cornstarch per portion with cocoa powder or matcha powder.
+- If conditions permit, sifting ingredients such as egg yolks and low-gluten flour will improve the texture.
+- Granulated sugar was chosen due to the ease of obtaining it; if possible, substitute with 30 grams of powdered sugar.
+- If an oven is not available, a microwave or air fryer can be used. For the microwave, use high power for 2-3 minutes; for the air fryer, use 150°C for 20 minutes.
+- Reference: [100 Types of Mailable Cookies - Crispy and Soft, Melts in Your Mouth~-Bilibili](https://b23.tv/NZCsV0x)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/dessert/红柚蛋糕/红柚蛋糕.md

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+# How to Make Red Pomelo Cake
+
+Red pomelo cake is a basic air fryer dessert, serving one person. Ingredient preparation takes 10 minutes, and cooking takes 25 minutes.
+
+Estimated cooking difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Air fryer
+- Eggs
+- Red pomelo flesh
+- Flour
+- Aluminum foil pan
+- Oil
+- Sugar
+- Water
+
+## Measurements
+
+One serving is for one person. For multiple servings, increase the quantities proportionally. In this example, the aluminum foil pan has a diameter of 18 cm. If using a larger pan, please increase the ingredients proportionally.
+
+For one serving:
+
+- 2 eggs
+- 80g flour
+- 20g red pomelo flesh
+- 15ml oil
+- 80ml water
+- 15g sugar
+
+## Instructions
+
+- Crack 2 eggs into the aluminum foil pan and add 20g of red pomelo flesh.
+- Pour 15ml of oil into the pan and shake it to evenly coat the bottom.
+- Add 10g of sugar, 40g of flour, and 40ml of water to the pan.
+- Stir clockwise with chopsticks until the mixture becomes a pale yellow batter.
+- Add 5g of sugar, 40g of flour, and 40ml of water to the pan.
+- Continue stirring with chopsticks until the mixture becomes a pale yellow batter.
+- Place the pan on the air fryer basket and bake at 180°C for 15 minutes.
+- Open the air fryer, carefully remove the pan, and flip the cake using chopsticks or a spoon.
+- Continue baking at 180°C for 8 minutes.
+- Remove and serve.
+
+## Additional Notes
+
+- If you prefer a sweeter taste, you can add an extra 10g of sugar.
+- The amount of red pomelo flesh can be adjusted, but it is best not to exceed 40g per serving to avoid affecting the appearance of the finished cake.
+- "Batter" refers to a mixture with no lumps of flour and an even color throughout.
+- The aluminum foil pan will be hot right out of the oven. Use tongs or heat-resistant materials like a damp cloth to handle it.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/dessert/胡萝卜甜糕.md

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+# Recipe for Gajar Ka Halwa (Carrot Pudding)
+
+> Gajar Ka Halwa(गाजर का हलव)— Indian Carrot Pudding
+
+Gajar Ka Halwa is one of India's most classic desserts, especially beloved during winter and festivals (such as Diwali). Freshly grated carrots are slow-cooked in milk, then enriched with ghee, sugar, and nuts to create a rich, sweet dessert with a golden-red hue. The process is simple but requires patience, taking about 45 minutes to complete.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Carrots (red carrots are recommended)
+- Whole milk
+- Sugar
+- Ghee— can be substituted with butter
+- Cardamom Powder
+- Cashews
+- Almonds
+- Raisins
+- Grater
+- Heavy-bottomed pot
+
+## Calculations
+
+Determine how many servings you wish to prepare before starting. One serving is sufficient for 3-4 people.
+
+Per serving:
+
+- Carrots: 500g (approximately 5-6 medium-sized carrots)
+- Whole milk: 500ml
+- Sugar: 80g (adjustable to 60g-100g based on personal preference)
+- Ghee: 40g
+- Cardamom Powder: 3g
+- Cashews: 15g
+- Almonds: 15g
+- Raisins: 15g
+
+## Instructions
+
+- Peel the carrots and grate them into fine shreds using a grater.
+- Melt 20g of ghee (half the total amount) in a heavy-bottomed pot over medium heat.
+- Add the grated carrots and sauté for **3-5 minutes**, until the *carrots soften and become fragrant*.
+- Pour in 500ml of whole milk and stir well.
+- Bring to a boil over high heat, then reduce to medium-low heat to maintain a *gentle simmer*.
+- **Stir continuously for 25-30 minutes** until the *milk is almost completely absorbed and evaporated by the carrots* (this is the most crucial step; patience and constant stirring are required to prevent burning).
+- When there is little to no liquid left in the pot, add 80g of sugar and stir to combine.
+- The mixture will release moisture again; continue cooking over medium-low heat for **5-8 minutes** until the *moisture evaporates again*.
+- Add the remaining 20g of ghee and 3g of cardamom powder, and sauté for 2 minutes.
+- In a separate small pan, fry the cashews, sliced almonds, and raisins separately in a small amount of ghee until *golden* (about 1 minute). Note that the raisins will puff up.
+- Mix half of the fried nuts and raisins into the carrot pudding.
+- Plate the dessert and garnish with the remaining nuts and raisins.
+
+## Additional Content
+
+- Carrot sweet cake can be enjoyed both hot and cold, with each offering its own unique flavor.
+- Using red carrots yields a more appealing color than using orange carrots.
+- For a richer texture, you can substitute part of the milk with heavy cream.
+- Store in an airtight container in the refrigerator for 4-5 days. Heat in the microwave for 1 minute before serving.
+- This dessert is made in almost every household in India and is essential for Diwali and weddings.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/dessert/芋泥雪媚娘/芋泥雪媚娘.md

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+# How to Make Mochi with Taro Paste
+
+![Finished Mochi with Taro Paste](./芋泥雪媚娘成品.jpg)
+
+Mochi with Taro Paste is a dessert that is perfect for making for children. No oven is required, so even beginners can succeed in making it. Estimated preparation time: 2 hours.
+
+Estimated cooking difficulty: ★★★☆☆
+
+## Essential Ingredients and Tools
+
+- Lipu Taro (available on e-commerce platforms, affordable and fresh)
+- Purple sweet potato powder
+- Milk
+- Glutinous rice flour
+- Cornstarch
+- Butter
+- Heavy cream
+- Granulated sugar
+- Food processor (an electric hand mixer also works)
+- Sieve
+- Plastic wrap
+- Granulated sugar
+
+## Ingredients
+
+- Lipu Taro: 200g
+- Purple sweet potato powder: 3g
+- Milk: 165g
+- Glutinous rice flour (Part A): 50g
+- Glutinous rice flour (Part B): 75g
+- Cornstarch: 22g
+- Butter: 30g
+- Heavy cream (Anchor brand recommended): 145g
+- Granulated sugar: 26g
+
+## Instructions
+
+- Cut the taro into chunks and boil over high heat until soft (about 40 minutes). Place all the taro into a food processor.
+- Add 30g of milk and 25g of heavy cream, then blend until smooth.
+- Add 3g of purple sweet potato powder and 18g of granulated sugar, and continue blending until you have a smooth taro paste.
+- In a separate bowl, combine all of Glutinous rice flour (Part B), 22g of cornstarch, 135g of milk, and 50g of granulated sugar. Mix well and sieve once. Cover with plastic wrap and poke a few small holes in it. Steam over medium heat for 30 minutes.
+- While the mixture is steaming, place Glutinous rice flour (Part A) in a frying pan and stir-fry over low heat until it turns slightly yellow (i.e., cooked). Set aside as dusting powder.
+- Take the steamed glutinous rice and milk mixture (which should be jelly-like) while it is still hot. Add 30g of butter and knead until the butter is fully absorbed by the dough. Then, refrigerate for one hour.
+- In another bowl, add 120g of heavy cream and 8g of granulated sugar. Whip until stiff peaks form, then transfer to a piping bag for later use.
+- Take the chilled dough out, knead for 5 minutes, and divide into 30g portions. Dust each portion evenly with 2g of dusting powder to prevent sticking. Roll each portion into a circle. Pipe 5g of whipped cream onto the center, place 30g of taro paste on top, and then wrap the dough around the filling like a bun (trim any excess dough if necessary).
+- After wrapping, dust the top evenly with another 2g of dusting powder to prevent sticking.
+- Repeat the above steps until all ingredients are used up.
+
+## Additional Notes
+
+- It is best to wear non-stick gloves during preparation.
+- The mochi can be eaten immediately after making; no further heating is required.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/dessert/英式司康/英式司康.md

@@ -0,0 +1,49 @@
+# How to Make English Scones
+
+![Example of the finished dish](./英式司康.png)
+
+English scones are a simple and quick afternoon tea dessert, best enjoyed with jam, tea, and coffee. The finished product features a rich aroma of eggs and dairy, with a moderate amount of sugar that isn't overly sweet.
+
+Estimated cooking difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Unsalted butter (President brand recommended)
+- Cake flour
+- Sugar
+- Salt
+- Baking powder
+- Eggs
+- Heavy cream
+- Cream cheese (optional)
+
+## Calculations
+
+Before each batch, determine how many servings you want to make. One serving is sufficient for 4-6 people.
+
+Per serving:
+
+- Unsalted butter: 40g
+- Cake flour: 180g
+- Sugar: 30g
+- Salt: 1g
+- Baking powder: 5g
+- Eggs: 1 large (approx. 50g)
+- Heavy cream: 45g
+- Cream cheese: 50g
+
+## Instructions
+
+- Beat the eggs. Measure out 30g of the egg liquid into a clean container. Add the full amount of heavy cream and cream cheese, and mix until well combined. If the cheese is too hard, warm it via a water bath to about 40°C before mixing.
+- In a separate clean container, combine the cake flour, salt, sugar, and baking powder, and mix evenly.
+- Cut the butter into small cubes and add them to the dry mixture from the previous step. Use your hands to rub the butter into the flour mixture until it resembles coarse cornmeal.
+- Pour the egg and dairy mixture from the first step into the flour-butter mixture. Stir until just combined, then gently press and fold to form a uniform dough.
+- Place the dough on a work surface and roll it out into a sheet about 1.5cm thick. Cut into desired shapes using a knife or a scone cutter.
+- Brush the remaining 20g of beaten egg over the surface of the scones.
+- Preheat the oven to 180°C and bake for 27 minutes.
+
+## Additional Notes
+
+- The simplest way to portion the dough is to roll it into a circle and cut it into 6 wedges using a knife.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or a Pull request.

en/dishes/dessert/草莓冰淇淋/草莓冰淇淋.md

@@ -0,0 +1,45 @@
+
+# How to Make Strawberry Ice Cream
+
+Strawberry ice cream is simple yet delicious and can be made in many different variations. This time, we will make a delicious strawberry ice cream using fresh, in-season strawberries that **does not require churning**.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Sweetened condensed milk
+- Strawberries
+- Heavy cream
+- Vanilla extract
+- Ice cream mold (optional)
+
+## Measurements
+
+For one batch:
+
+- Strawberry Syrup:
+  - Strawberries: 500g
+  - Granulated sugar: 45g
+  - Vanilla extract: 1g
+  - Salt: 1g
+- Ice Cream Base:
+  - Vanilla extract: 5g
+  - Salt: 1g
+  - Heavy cream: 6g
+  - Sweetened condensed milk: 400g
+
+## Instructions
+
+- Start by making the strawberry syrup. Wash the strawberries and remove the leafy tops. Cut the strawberries into **5mm** pieces. Set aside half of the chopped strawberries to fold into the ice cream later.
+- Place the remaining chopped strawberries and sugar into a saucepan. Cook over medium heat, stirring occasionally, until the strawberries release their juices and form a syrup in the pan.
+- Let the strawberries simmer in the syrup, stirring occasionally, until they break down and lose their shape, and the syrup thickens slightly.
+- The syrup is ready when it holds its shape for **3 seconds** after being drizzled off the spoon. Remove from heat and stir in the vanilla and salt. Set the strawberry syrup aside to cool.
+- While the syrup cools, prepare the ice cream base. In a bowl, combine the sweetened condensed milk, heavy cream, vanilla extract, and salt. Whisk the mixture with a hand mixer until it becomes light and fluffy and forms soft peaks.
+- Fold the reserved chopped fresh strawberries into the ice cream base. Transfer the base into a freezer-safe container. Drizzle the cooled strawberry syrup over the ice cream and gently swirl it into the mixture.
+- Cover the ice cream and freeze for **8 hours**, then scoop and serve.
+
+## Additional Notes
+
+- Exercise caution during preparation to avoid cuts or burns.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/dessert/酸奶意式奶冻/酸奶意式奶冻.md

@@ -0,0 +1,41 @@
+# How to Make Yogurt Panna Cotta
+
+![Example finished dish](./yogurt-panna-cotta.png)
+
+Panna cotta is an excellent dessert option to serve after a meal, and it pairs wonderfully with jams, fresh fruits, and vanilla. This version incorporates plain yogurt to balance the sweetness and prevent it from being overly rich.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Heavy cream
+- Sugar
+- Plain yogurt
+- Gelatin sheets
+- Fine-mesh sieve
+
+## Preparation
+
+Before starting, decide how many servings you wish to make. One batch yields enough for 3 to 6 people.
+
+Per serving:
+
+- Heavy cream: 200g
+- Sugar: 40g
+- Plain yogurt: 250g
+- Gelatin sheets: 6g
+
+## Instructions
+
+- Cut the gelatin sheets into small pieces and soak them in cold water.
+- Place the heavy cream and sugar in a saucepan and heat to 60°C (140°F).
+- Remove the saucepan from the heat. Take the gelatin out of the water, squeeze out excess moisture, and add it to the warm cream. Stir until fully dissolved.
+- Allow the cream mixture to cool to 40°C (104°F), then stir in the plain yogurt until well combined.
+- Strain the mixture through a fine-mesh sieve twice to ensure smoothness.
+- Divide the mixture into suitable containers and refrigerate for at least 4 hours.
+
+## Additional Notes
+
+- Traditional panna cotta is made solely with heavy cream and contains more sugar, resulting in a richer, sweeter taste. This modified version is lighter and less sweet, making it easier to enjoy.
+
+If you encounter any issues or have suggestions for improving this guide while following these instructions, please submit an Issue or Pull Request.

en/dishes/dessert/雪花酥/雪花酥.md

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+# How to Make Snowflake Crisp
+
+![Finished Snowflake Crisp](./雪花酥成品.jpg)
+
+Snowflake Crisp is a quick and easy dessert, perfect for gifting in boxes. It takes about 30 minutes to prepare.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+### Tools
+
+- Non-stick frying pan
+- Baking spatula (a regular spatula can be used as a substitute; be careful not to damage the non-stick coating)
+- Disposable plastic gloves
+- Snowflake Crisp / Nougat mold
+- Rolling pin
+
+### Ingredients
+
+- Unsalted butter
+- Marshmallows
+- Whole milk powder
+- Mixed nuts (Three Squirrels Daily Nuts recommended)
+- Biscuits (non-stuffed biscuits recommended; Xiaofu or specialized Snowflake Crisp baking biscuits are good choices)
+
+## Measurements
+
+Per batch:
+
+- Unsalted butter: 20g
+- Marshmallows: 75g
+- Whole milk powder: 40g
+- Mixed nuts: 60g
+- Biscuits: 75g
+
+## Instructions
+
+- If the biscuits are larger than a one-yuan coin, cut them into small pieces first.
+- Add the unsalted butter to the pan and heat over low heat until completely melted.
+- Add the marshmallows to the pan and stir with a spatula until melted and evenly combined with the butter.
+- Add 20g of milk powder to the pan and stir with a spatula. Turn off the heat immediately after the milk powder is evenly mixed with the butter and marshmallow mixture.
+- While still hot, add the prepared mixed nuts and biscuits to the pan and stir with a spatula.
+- Once the mixture cools down to a touchable temperature, put on disposable plastic gloves. Knead in the pan or pull and stretch with both hands to evenly distribute the biscuits, nuts, marshmallows, butter, and milk powder.
+- Press the mixture into the mold, pressing the edges firmly. Use a rolling pin to flatten it. For any uneven sides, use your hand to press them into straight edges as much as possible.
+- Let it cool at room temperature. Once completely cooled, remove from the mold. Cut into pieces following the mold's lines or into your preferred size. Sprinkle with the remaining milk powder, ensuring all sides of the Snowflake Crisp are coated.
+
+## Additional Notes
+
+- The longer the marshmallows are heated, the harder the final product will be.
+- Reference: [【A Small Pot, Ten Minutes to Make Viral Strawberry "Snowflake Crisp" - Bilibili】](https://b23.tv/P547ILO)
+
+If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/dessert/魔芋蛋糕/魔芋蛋糕.md

@@ -0,0 +1,92 @@
+# How to Make Konjac Cake
+
+Konjac cake is a low-calorie dessert. The cake itself is gluten-free and uses zero-calorie sweeteners instead of white sugar, making it ideal for those on a fat-loss diet. Including baking time, it generally takes about **0.5 hours** to complete.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+### Tools
+
+* Oven
+* Electric hand mixer
+* Metal cake pan (any shape)
+* Baking paper
+* Spatula (for folding and smoothing the batter)
+* Heat-resistant gloves
+* [Optional] Egg separator
+
+### Ingredients
+
+* Eggs
+* Erythritol
+* Cocoa powder
+* Konjac flour
+* Cream of tartar
+
+## Measurements
+
+Per serving (9.25 × 5 × 1 inches):
+
+* 3 eggs
+* 50g Erythritol
+* 10g Cocoa powder
+* 10g Konjac flour
+* 1g Cream of tartar
+
+## Instructions
+
+### Preheat the Oven
+
+* Start preheating the oven to 350 ℉ (150 ℃) before preparing the batter to save time.
+
+### Initial Separation Steps
+
+* Take fresh eggs out of the refrigerator.
+* Prepare two clean, dry containers to hold the egg whites and yolks separately.
+* The container for egg whites can have slight moisture but **must be completely free of oil**; the container for egg yolks must not have any water droplets.
+* Crack the eggs and separate the whites from the yolks into the two containers using your hands or an egg separator.
+* Ensure the yolks do not break, and **no yolk should mix into the egg whites**, as this will severely hinder whipping. (Small white chalazae strands are fine to enter the whites and do not affect the process.)
+* (Note: If not using a stand mixer, the container holding the egg whites will also be used for whipping. To prevent overflow, ensure the volume does not exceed **1/8** of the container's capacity after adding all the egg whites.)
+
+### Whipping the Egg Whites
+
+* Add 1g of cream of tartar to the egg whites.
+* Whip on high speed until the mixture reaches a *coarse bubbly state*, then add 50g of erythritol.
+* Reduce the mixer to medium-low speed and whip until the egg whites reach a *stiff peak state* (when the mixer head is lifted, short, upright peaks form; when the container is inverted, the whites should stick to the container and not fall out).
+* At this point, the egg whites are whipped to the required consistency.
+  * Keep the mixer head close to the bottom of the container to prevent a situation where the top layer is whipped but the bottom remains liquid.
+
+### Mixing Other Ingredients
+
+* Add the separated egg yolks to the whipped egg whites and mix evenly with an electric mixer at low to medium speed.
+* Add **10g cocoa powder** and **10g konjac flour** to the egg whites. First, fold them in gently with a spatula because using an electric mixer directly may cause the powder to splash.
+* The folding technique is as follows:
+  * Hold the spatula with your right hand and insert it from the center of the mixing bowl to the bottom of the batter.
+  * Scrape towards the 8 o'clock direction until you hit the side of the bowl. Gently lift the batter into the air, then move it back to the center of the bowl to release it.
+  * Hold the mixing bowl with your left hand and rotate it from the 9 o'clock position to the 7 o'clock position. This completes one cycle with a rotation of 60 degrees.
+  * The speed should be approximately 2 strokes per second.
+  * This method is from *Kojima Sensei's Cake Class*. In layman's terms, it is like stir-frying vegetables.
+* After folding, mix evenly with an electric mixer at low speed.
+
+### Baking
+
+* Line the mold with parchment paper, ensuring it fits snugly against the bottom and inner walls.
+* Pour the cake batter into the mold, smooth the top with a spatula, and then tap the mold a few times to remove large air bubbles.
+* Bake for 25 minutes.
+* Once baked, remove the mold using heat-resistant gloves.
+
+### Cooling and Unmolding
+
+* (Optional) Drop the mold from a height to release trapped steam.
+* Invert the mold for 10 minutes to allow the cake to cool.
+  * Unmolding the cake immediately before it has cooled may damage it.
+  * This step may be **hot**, so be sure to wear heat-resistant gloves.
+* Unmold the cake, slice it with a spatula, and serve.
+
+## Additional Information
+
+* This recipe is primarily based on the video [Keto Konjac Chocolate Cake｜生酮蛋糕](https://youtu.be/gzXlOrGI54U).
+* The process for whipping egg whites and other steps is heavily inspired by the [Chiffon Cake](../戚风蛋糕/戚风蛋糕.md) preparation method.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/dessert/龟苓膏/龟苓膏.md

@@ -0,0 +1,47 @@
+# How to Make Guilinggao
+
+![Finished Guilinggao](./龟苓膏成品.jpg)
+
+Estimated Cooking Difficulty: ★★
+
+---
+
+## Ingredients and Tools Needed
+
+- Guilinggao powder: 25 g
+- Cold water: 120 ml
+- Boiling water: 500 ml
+- White granulated sugar: 100 g
+- Small pot
+- Stirring utensil
+- Mold or bowl
+
+---
+
+## Yield
+
+Each batch yields approximately 3–4 small bowls, suitable for 2–4 people.
+
+---
+
+## Instructions
+
+1. Pour 25 g of Guilinggao powder and 120 ml of cold water into a pot. Stir thoroughly until no lumps remain.
+2. In another container, add 100 g of white granulated sugar and pour in 500 ml of boiling water. Stir until the sugar is completely dissolved.
+3. Slowly pour the sugar water into the Guilinggao powder mixture, stirring immediately to prevent clumping.
+4. Transfer the mixture back into the pot. Heat over medium-low heat while stirring continuously to prevent sticking to the bottom.
+5. Cook until the liquid thickens and begins to form small bubbles, then remove from heat.
+6. Quickly pour the mixture into a mold and allow it to cool and set naturally. For better texture, refrigerate for 1–2 hours before serving.
+
+---
+
+## Additional Tips
+
+- Avoid moving the container while the Guilinggao is cooling, as this may affect its setting.
+- Avoid using high heat during cooking to prevent clumping or burning the bottom.
+- You can add honey, condensed milk, or fruit according to your personal preference.
+- The concentration of Guilinggao powder may vary slightly by brand. Refer to the package instructions and adjust the ratios as needed.
+
+---
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.