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<th>Dessert / Bread Type</th>
<th>Ingredients (sequence + grams)</th>
<th>Baking / Final Instructions</th>
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</thead>
<tbody>
<!-- Cakes -->
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<td>Butter Cake</td>
<td>1. Whisk 500 g self-raising flour + 200 g sugar until pale<br>2. Add 6 eggs, whisk until pale<br>3. Add 250 g softened butter, mix<br>4. Add 80 ml milk (optional)</td>
<td>Bake 180°C, 50 min (middle rack)</td>
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<td>Sponge Cake (Chiffon)</td>
<td>1. Separate 5 egg yolks & 5 egg whites<br>2. Yolks: whisk 80 g sugar + yolks until pale<br>3. Add 60 ml milk + 60 ml oil<br>4. Add 120 g sifted cake flour<br>5. Whites: whisk 80 g sugar to stiff peaks<br>6. Fold whites into yolk batter</td>
<td>Bake 160°C, 50–55 min, upside-down cool</td>
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<td>Tiramisu (no bake)</td>
<td>1. Whisk 250 g mascarpone until smooth<br>2. Whip 200 ml whipping cream + 30–50 g sugar to soft peaks<br>3. Fold cream into mascarpone<br>4. Mix 2 tbsp Nescafé + 200 ml warm water to dip biscuits<br>5. Layer cream → dipped biscuits → cream</td>
<td>Chill min 4 hr, best overnight</td>
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<td>No-Bake Cheesecake</td>
<td>1. Crush 120 g digestive biscuits + 50 g melted butter, press into tin<br>2. Whisk 250 g cream cheese + 60–80 g sugar until smooth<br>3. Add 200 ml whipping cream, whisk<br>4. Add 1 tbsp lemon juice<br>5. Optional: 1 tsp gelatin dissolved in 2 tbsp hot water</td>
<td>Chill 6–8 hr until firm</td>
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<td>Banana Cake</td>
<td>1. Mash 300 g ripe banana<br>2. Whisk 150 g sugar + 2 eggs<br>3. Add 120 ml oil<br>4. Add 250 g self-raising flour<br>5. Add banana mash</td>
<td>Bake 175°C, 45–50 min</td>
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<td>Fluffy Pancakes</td>
<td>1. Mix 150 g plain flour + 1.5 tsp baking powder + 20 g sugar<br>2. Add 1 egg + 180 ml milk + 1 tbsp melted butter</td>
<td>Cook on pan, low heat, 2–3 min each side</td>
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<td>Scones</td>
<td>1. Mix 250 g plain flour + 2 tsp baking powder + 40 g sugar<br>2. Rub in 60 g cold butter until breadcrumb texture<br>3. Add 150 ml milk, lightly knead, cut rounds</td>
<td>Bake 200°C, 15–18 min</td>
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<!-- Breads -->
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<td>White Sandwich Loaf</td>
<td>1. Mix 500 g bread flour + 10 g salt + 20 g sugar<br>2. Dissolve 7 g instant yeast in 250 ml milk<br>3. Mix milk + yeast with flour, knead 10 min<br>4. Add 30 g butter, knead smooth & elastic<br>5. Cover, proof 1 hr until double</td>
<td>Bake 180°C, 30–35 min, middle rack</td>
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<td>Baguette / Rustic Bread</td>
<td>1. Mix 500 g bread flour + 10 g salt + 7 g instant yeast<br>2. Add 300 ml water, knead 10 min<br>3. Cover, proof 1 hr until double</td>
<td>Bake 220°C, 20–25 min, steam oven if possible</td>
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<td>Brioche / Enriched Bread</td>
<td>1. Whisk 4 eggs + 150 ml milk + 10 g sugar<br>2. Mix 500 g bread flour + 10 g salt + yeast<br>3. Add wet mixture, knead 5 min<br>4. Add 100 g softened butter, knead until smooth & elastic<br>5. Cover, proof 1–2 hr until double</td>
<td>Bake 180°C, 25–30 min, golden brown</td>
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<td>Dinner Rolls / Soft Rolls</td>
<td>1. Mix 400 g bread flour + 8 g salt + 15 g sugar + yeast<br>2. Add 200 ml milk + 1 egg, knead 8 min<br>3. Add 30 g butter, knead smooth<br>4. Portion into rolls, proof 45 min</td>
<td>Bake 180°C, 15–20 min, until golden</td>
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<td>Wholemeal / Multigrain Bread</td>
<td>1. Mix 400 g wholemeal flour + 100 g bread flour + 10 g salt + yeast<br>2. Add 300 ml water or milk, knead 10 min<br>3. Optional: add 30 g seeds/nuts, knead lightly<br>4. Cover, proof 1 hr</td>
<td>Bake 190°C, 35–40 min, until firm & golden</td>
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</tbody>
</table>