Milk, egg and oatmeal pudding

The difference is that one is without oats and the other is with oats.

Milk, egg and oatmeal pudding: 2 eggs, 200ml milk, 10g sugar, 20g oats

Mix eggs, milk and sugar, filter, add oats, oven at 200 degrees, lower level Fire, put it in the refrigerator for 40 minutes, and eat it the next morning

Filtering is to filter out air bubbles so that the baked pudding will be smoother.

Preparation time: 10 minutes

Price: 1 yuan for 2 eggs, 1 yuan for 200ml milk, 1 yuan for sugar, 1 yuan for oats. If you include the electricity bill, it doesn’t add up. More than 5 yuan (cheap enough, right)

Nutrition: 341 kcal

Protein 19.87g

Carbohydrate 33.28g

Fat 13.25

Baked baguette with bacon

Ingredients: baguette; eggs; mozzarella cheese; bacon; salt; pepper

Method: < /p>

1. Take a baguette and cut it into sections;

2. Hollow out the baguette, crack an egg into it, and sprinkle some salt and pepper on the surface;

3. Sprinkle another layer of cheese;

4. Cut the bacon into cubes, then sprinkle it on top of the cheese, and bake at 160° for 12 minutes on the middle rack.

Banana Coconut Cake

A very delicious and simple cake, you only need to stir it up~

Ingredients: 210g banana puree; 75g corn oil; 175g low-gluten flour; 75g coconut milk; 150g eggs; 100g sugar; half a banana.

Method:

1. Beat the eggs in an oil-free and water-free basin;

2. Pour in the sugar. If you don’t like it too sweet, you can subtract about 20g as appropriate. If you use light coconut milk, it is recommended not to reduce the sugar, it will not be as delicious;

3. Whole egg + white sugar, beat the whole egg with an electric egg beater until It will turn white and thicken, and the egg batter can be dripped and the lines will not disappear immediately. Beating whole eggs takes more time, so be patient~~

4. Pour in corn oil;

5. Pour in coconut milk;

6. Pour in corn oil in advance Cut the bananas and mash them into puree with a spoon. You can also use a blender or something~~ The second time I had an idea... put the bananas in a plastic bag and mash them directly with my hands! Bananas must be ripe to taste. Raw bananas will not taste as good when baked~

7. Pour in the mashed banana;

8. Mix evenly with a whisk. If you are afraid of defoaming, you can use a scraper to copy;

9. Sift the flour;

10. Use a scraper to copy like stir-fry, do not draw circles as it will defoaming;

11. The turned flour is batter;

12. Wrap the baking sheet with oil paper;

13. Pour in the batter, cut half a banana into thin slices and put it on top. Cut slices too thick and they will sink! ! I made it 3 times... 2 times 9 slices, 1 time 16 slices~ I still think 9 slices is good~~ But if there are many people, you can put more in it to make it easier to cut and divide.

14 . Remember to put the banana slices first and then sprinkle with coconut! ! It doesn’t work well if you sprinkle it with coconut paste and bake it first! Preheat the oven to 150 degrees for 35 minutes. In the last few minutes, move it to the top layer so that the top of the coconut is golden in color and delicious.

15. When it is baked, you can poke it with a toothpick~~If there is a lot of mushy when you pull it out, it is gone. You can extend the baking time as appropriate~~because everyone’s oven temperature is different!

16. If the color of the small oven is fast, you can cover the surface with a layer of tin foil after coloring;

17. Finally, you can move the baking sheet to the top to allow the top coconut to color. Better looking! It tastes better refrigerated! ! You know it after eating it! !