yiyi zhang

I am new to the world of food; however it is interesting and I plan to revolutionize the food that is causing problems in our world.

  • Favorite foods: Shepherds pie, crispy crepes, egg tarts, high quality authentic pizza, scallops, and my inventions.

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I was making Caramel today, and for the first time, I realized I made it bitter. How can I prevent bitter caramel, and how can I achieve that sweet tasting caramel that this found on donuts? I don't really want the translucent type, but every time I add more butter or milk, the caramel becomes too liquidy.

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