This sweet and soft afternoon snack is simple enough to use a lunch box. It tastes like QQ, coconut and milk, and it beats the bakery!
-ingredients-milk 240ml whipped cream 100g corn starch (corn flour) 40g white sugar 40g coconut milk (you can use matcha powder or cocoa powder if you don't like coconut milk).
-Practice-
Prepare high-temperature resistant and non-stick containers in advance. I use a locked square glass bowl. ) the container is cleaned and dried, and the bottom is covered with coconut milk.
Mix 80 ml of milk and corn starch evenly.
Pour the remaining milk, whipped cream and sugar into the pot, boil over medium heat and stir.
When the milk in the pot boils, quickly mix the mixture of corn starch and milk again and pour it into the pot.
Immediately began to stir with a high-temperature resistant shovel, and something magical happened. In just about 5 seconds, the liquid originally flowing in the pot will become more and more viscous.
The milk sauce in the pot becomes sticky, a bit like paste. When it is slightly solidified, it is stirred out of the fire and put in a box, and quickly poured into a container with coconut paste laid in advance.
Cover and refrigerate overnight.
The next day, after opening the lid, cover it with a layer of plastic wrap (if you are worried that the demoulding will not be smooth, gently scratch the container wall with a knife first), then buckle it upside down on the chopping board, cut it into small pieces, and throw coconuts around. Start enjoying it!
-Strawberry Frozen Cheesecake.-By Pan Xiaoyue
Frozen cheesecake, which can be made in the refrigerator, has high value and good taste, and is very suitable for making birthday cakes for friends and relatives.
-Materials-
Cream cheese 65g whipped cream 130g Oreo biscuit 65g (after sandwich is removed) Salt-free butter 35g fine sugar 40g (* * *) Gelatine slice 5g strawberry 80g and a pot of hot water are needed.
-Practice-
Scrape off the sandwich of Oreo cookies with a knife, leaving about 65 grams of cookies. Crush it with a rolling pin, and the more it is crushed, the better.
The butter is heated in a microwave oven to melt into liquid, poured into the biscuit crumbs, stirred evenly, spread on the bottom of the mold, and pressed firmly with a spoon. Then put it in the refrigerator for later use.
Soak the bright film in clear water for later use. Dice half the strawberries and press the other half into a paste for later use.
Cream cheese in a bowl, bowl in a pot of hot water, while heating and stirring. Pour in 20 grams of fine sugar and continue stirring.
Add softened gelatin slices, which will melt when heated, and stir with cream cheese until smooth and particle-free.
Take another large bowl, pour in whipped cream, add the remaining 20g of fine sugar, and beat well with electric egg beater. 60% to 70% is enough, you don't have to play all of them.
Pour the cream cheese into the whipped cream and stir with a rubber spatula. Pour in strawberry diced and strawberry jam, and continue to stir well.
Take out the mold from the refrigerator, pour in the cheese paste and tap gently to make the surface smooth. Put it in the refrigerator for at least 4 hours before it solidifies.
After taking it out, I squeezed some chocolate sauce on the surface at will and decorated it with strawberries. You can also eat it directly.
-cheese pudding.-by little H.
Baking-free dessert is very simple, smooth and tender, and looks super good.
-Materials-
Cream cheese 50g milk 120ml whipped cream 45ml sugar 20g egg yolk 1 gelatin 2g vanilla pod (optional) 1/3 maple syrup.
-Practice-
Gelatine is soaked in cold water for 5 minutes.
Put the milk, whipped cream, sugar and vanilla pods (cut in half) into a pot and cook over medium heat until almost boiling. Turn off the heating.
Add the drained gelatin, stir with a wooden spatula at the residual temperature until the gelatin is completely melted, and then let it stand and cool.
Take out the cream cheese in advance and put it at room temperature, stir it evenly with a rubber spatula, add the egg yolk and stir it evenly with an eggbeater.
Then slowly pour the milk gelatin solution into the cheese, pour it in three times, stir evenly each time, and then add the next time.
Sift the pudding liquid into the container.
Put it in the refrigerator and refrigerate it for at least 2 hours to allow it to set. Pour maple syrup on it when you eat.
-Hint-
This recipe can make five 50 ml containers.
No maple syrup, honey and caramel are also good.
-Yogurt tiramisu.-Cream cherry
For desserts with high click-through rate in coffee shops, the combination of dehydrated yogurt and cream is used instead of mascarpone and egg white, which is not only automatic, faster but also refreshing ~
-Materials-
Dehydrated yogurt 50g whipped cream 50g fine sugar (for cream) 20g instant black coffee 4g boiled water 50ML fine sugar (for coffee) 10g ladies' fingers 3~4 pieces of cocoa powder.
-Practice-
Making dehydrated yogurt: 100g Sugar-free Greek yogurt is poured into the strainer with double-layer kitchen paper, put the strainer on a big bowl and send it to the refrigerator for the night. The next day, take 50g dehydrated yogurt for later use.
Mix 50g of whipped cream and 20g of fine sugar, and send them to 9: 00 with electric egg beater high speed. Add 50g of dehydrated yogurt and stir evenly with a spatula.
Mix 4g instant black coffee powder with 10g fine sugar, pour 50ML boiling water and stir until the coffee and fine sugar are completely dissolved, break lady finger into small pieces, quickly soak it, take it out, fill it in a container with a layer of lady finger and a layer of yogurt, screen a layer of cocoa powder on the surface, and send it to the refrigerator for refrigeration for more than 1 hour.
-rice cooker cake-man's kitchen after-By 80
Who said that cakes must be made in an oven, and so can rice cookers? The finished products are absolutely soft and sweet, which is really a good way to benefit Aauto faster.
-Materials-
Low gluten flour 120g eggs 4 sugars 60g oil 30g fresh milk 50g aluminum-free baking powder 1g lemon juice a few drops.
-Practice-
Use an egg separator to separate the yolk and egg whites into different containers. Eggs can be refrigerated in the freezer, which is beneficial to separation.
Egg white should be poured into an oil-free and water-free container and sent away, and a few drops of lemon juice should be added to the egg white to make it rough (vinegar and lemon juice play a role in regulating the pH of egg white and make it easy to foam). It is suggested to add white vinegar or lemon juice when making cakes, which will not affect the color and taste, but also neutralize too much egg flavor. That is, in addition to lemon juice, vinegar can also be used instead)
Add sugar in three times and beat until it is difficult to foam. Look at my picture. After lifting the eggbeater, there is a small vertical sharp corner, and the degree to which protein foam will not drip is considered as hard foam. (If you don't have an egg beater, just use three chopsticks to beat it hard and make it foam, but it's very tiring and it may take a lot of effort to beat it out. )
Beat the egg yolk well, then add salad oil and milk and mix well. Pour the sieved flour into the yolk paste and stir well. (If it is not sieved, the flour will be small, which is not conducive to mixing. )
Pour one third of the beaten meringue into a bowl of egg yolk paste, cut it irregularly with a plastic spatula or stir it evenly in the way of searching for the moon in the sea. Don't stir in circles, or the protein will defoam. )
Finally, pour the remaining batter into a container filled with two-thirds of egg white cream, and use a plastic spatula to scratch or stir evenly.
Put oil paper at the bottom of the rice cooker. Oil paper can be padded for several layers to avoid the bottom of the cake. Here I filled 4 layers; Press the cooking key to preheat the pan first. There is no oil paper. Put some oil on the bottom of the rice cooker. ) after preheating, pour in the batter and tap the rice cooker a few times to steam the cake without too many pores.
Press the cooking button, and after two or three minutes, it will jump back to the heat preservation state and cover the air outlet with a wet towel; Keep the temperature for 5 minutes and then press the cooking button; Press it again after 10 minutes, and insert it with a toothpick after 10 minutes. If there is nothing stuck on the toothpick, it means it is cooked. The rice cooker I use is 750W W. There is no specific time here, so you can master it yourself! If the toothpick is wet, there is some cake foam, or you think the cake crust is not dry enough, press the cooking switch again and it will be ready in ten minutes.
Take it out, cool it backwards, demould it, cut it open and enjoy it ~! The cake must be turned upside down, or it will collapse.