First, mango dessert: Yangzhi Ganlu
Ingredients: mango 1, pure milk 150ml, milk powder 50g, red heart honey pomelo 1 petals, sago 1 fairy cup.
Tools Tupperware cyclone cutter, Tupperware multifunctional pot
working methods
1, take a sago fairy cup from Tupperware MM storage box;
2. Add about 500 ml of Nami purified water into Tupperware small milk jug. Add sago after boiling over medium heat, and stir with a spoon when cooking to avoid pasting the bottom;
3. Cook for about 5 minutes, turn off the fire, stew for 15 minutes, cook for another 5 minutes, turn off the fire, stew sago until it is completely transparent, then soak sago in clear water and drain it for later use;
4. Peel and core mango. Half the pulp is cut into cubes and the other half can be chopped. It is best to buy grapefruit with red meat, which is beautiful in color and rich in flavor. Peel off the meat and tear it into small pieces for use;
5. Put the chopped mango meat into the Tupperware cyclone cutter, pour in fresh milk, add a few spoonfuls of milk powder, and cover the cyclone cutter.
6. Gently pull the cyclone cutter a few times, and the mango milk will be made into a uniform mango milkshake;
7. Mix the cooked sago into the mango milkshake and stir it evenly with the Lechu stirring rod;
8. Pour mango sago into Tupperware crystal bowl, sprinkle with diced mango meat and shredded grapefruit meat, and the classic Hong Kong-style dessert Yangzhi Ganlu will be ready.
Second, mango dessert: mango black glutinous rice is sweet.
Ingredients: mango 1, pure milk 150ml, 50g milk powder, black glutinous rice 1 fairy cup.
Tools Tupperware cyclone cutter, Tupperware pressure cooker
working methods
1. Wash the black glutinous rice, add a proper amount of Tupperware nano-pure water, put it in a Tupperware Supreme dazzling pressure cooker, boil it and simmer for 5 minutes.
2. After the pressure cooker is pressed, take out the steamed black glutinous rice.
3. Knead the black glutinous rice into two balls, prepare pure milk and milk powder, peel the mango and take the meat, and divide it into two parts. One part is cut into cubes, and the other part can be cut at will.
4. Put a portion of mango meat into Tupperware whirlwind, add a little pure milk, and then add a proper amount of milk powder.
5. Gently pull the whirlwind, mango meat, milk powder and pure milk into a delicate and thick mango milkshake.
6. Pour mango milkshake into Tupperware crystal bowl, put two black glutinous rice balls, sprinkle with diced mango, a classic Hong Kong-style dessert-mango black glutinous rice is sweet.
Third, mango dessert: mango Melaleuca
Material skin: 6 eggs, low-gluten flour 160 g, sugar powder 60 g, milk 520 g, butter 30 g; Stuffing: 500g of whipped cream, 50g of powdered sugar and 3-4 mangoes.
Tools Tupperware wok, Tupperware China spatula, Tupperware tornado foaming mixer.
working methods
1. Break the egg into a tornado, add 60 grams of powdered sugar, and shake the tornado to mix the powdered sugar and the egg evenly;
2. Pour in 520g of milk and 30g of melted butter, and continue to shake the tornado to mix all the materials evenly;
3. Sift in160g of low-gluten flour with Tupperware flour sieve, shake the tornado and stir into a uniform batter. In order to make the finished product more delicate, the stirred batter can be filtered again with a stainless steel screen;
4. Fully preheat the Tupperware wok to the point where small bubbles will be generated immediately after adding a little vegetable oil, adjust the fire to 400-500 watts, heat the vegetable oil to generate oil lines, then take about two-thirds cups of batter and elf (if you want to fry it thin and soft, don't pour too much batter, one cup of elf batter will be too thick), pour it into the bottom of the wok, and gently shake the wok to cover the bottom of the wok evenly. A crust of bread is ready. This step is very important, the firepower should not be too large, otherwise it will easily blow to the shell and harden. Make all the skins in turn, put one skin on a plate to cool, or separate it with anti-stick oil paper to avoid sticking together.
5, in the process of cooling the crust, we will send cream, 500 ml of light cream, pour into the tornado mixer, add 50 grams of powdered sugar or fine sugar, shake the tornado foaming mixer, and send the cream soon. The delivered cream can be sealed and kept in the refrigerator.
6. After all the cake skins are completely cooled, stack them on the plate, and the cooled cake skins will not stick together. Peel mango, take the meat and cut it into cubes for later use;
7. Take a crust, spread a layer of cream on it, sprinkle with appropriate amount of diced mango, and then cover it with a layer of crust. Then continue to spread cream on the crust, sprinkle with diced mango, layer by layer, and finally cover it with the most thoroughly fried and smooth crust, and you're done.
4. mango dessert: mango banji
Material skin: 3 eggs, 80g of low-gluten flour, 30g of powdered sugar, 260g of milk and 0/5g of butter/kloc; Stuffing: 250g whipped cream, 25g powdered sugar, mango 1-2 pieces.
Tools Tupperware wok, Tupperware China spatula, Tupperware tornado foaming mixer.
working methods
1, the cake crust is made in the same way as mango Melaleuca.
2. Take a cake crust, spread cream on it, put mango pulp on it, cover it with cream, then fold it into squares on all sides, then turn it upside down and put it on the plate.
Five, mango dessert: mango sago
Ingredients: sago 1 elf cup, mango 1, 250ml milk, coconut powder 1 elf cup, 2 strawberries.
Tools Tupperware milk cans, Tupperware cyclone cutters
working methods
1. Prepare all the raw materials, cut the mango along the stone, cut the pulp with a knife, turn the peel over, gently cut the pulp along the peel with a knife, and divide it into two halves for later use; Rinse strawberries with flowing purified water from Nami, drain the water, and then cut them into cubes with a cooked food knife for later use;
2. Pour Nami purified water into Tupperware milk pot and bring it to a boil. Add sago into 1 Fairy Cup, bring it to a boil again, cover it, turn it to low heat, and stir it with a spoon from time to time to avoid burning the bottom. After boiling 10- 15 minutes, sago gradually becomes transparent. When sago has a small white heart, you can close the fire cover.
3. Take out the cooked sago and wash it with purified water from Nami. The sago becomes more Q-shaped and put it in a bowl for later use. Take about half of mango pulp, put it into Tupperware cyclone cutter, add 1 fairy cup coconut powder, pour 250 ml pure milk, gently pull the cyclone, and beat mango pulp and coconut juice into milkshake shape;
4. Scoop two spoonfuls of sago into a small bowl, pour in mango milkshake, stir well, sprinkle with mango pulp, and then sprinkle with strawberry diced. The delicious and nutritious mango milkshake is ready!