Meringue

cake pan • egg yolks • sugar (about 45 grams) • vegetable oil (about 90 grams) • milk (about 90 grams) • black tea bags • all-purpose flour (about 120 grams) • cornstarch (about 30 grams) • egg whites • lemon juice • sugar (about 75 grams) • milk (200 ml) •

bread flour • cake flour • sugar • salt • unsalted butter • fresh yeast • red dragon fruit flesh • vegetable oil • milk • egg yolks • cake flour • matcha powder •

Egg yolk...1 • Monk fruit sweetener...30 • Coconut milk...1/4 cup (50 ml) • Avocado oil...2 tablespoons (30 ml) • Coconut flour...2 tablespoons (15 grams) • Macaron almond flour...1 tablespoon (10 grams) • Psyllium husk powder...1/4 teaspoon (1 gram) • Egg white...1 • Monk fruit sweetener...1 tablespoon (15 grams) • Aluminum-free baking powder...1 tablespoon (8 grams) • Coconut milk...1 tablespoon (20 ml) • Heavy cream...3/4 cup (200 ml) •

[Egg Yolks] 45g (about 2 egg yolks) • [Milk] • [Cake Flour] • [Black Tea Bag] • [＊Baking Powder] 2g (optional) • [Egg Whites] 60g (about 2 egg whites) • [Sugar] • [Black Tea Bag] • [Heavy Cream] • [Brown Sugar Pearls] 1 serving (you can buy a serving from a bubble tea shop or purchase frozen pearls for convenience) • [Vegetable Oil] a little (for cooking soufflé, can also use butter)

egg yolks • sugar (20 g) • milk (25 cc) • vegetable oil (20 g) • cake flour (40 g) • egg whites • sugar (15 g) • Whipped cream, • instant brown sugar tapioca pearls