catalogue
The practice of peach cookie dessert
The practice of nourishing fruit dessert
Method for making chocolate soft pudding
Practice of mango banji
Practice of nectar from poplar branches
Practice of stewed papaya with milk
The habit of not throwing away sugar
Practice of mango fishing
Peach cookie dessert practice, dessert materials.
2 Huang Jintao, 4 chocolate biscuits, 60 grams of cream, appropriate amount of rock sugar and appropriate amount of honey.
The practice of dessert
1. Wash Huang Jintao for later use.
Step 2 peel and cut into pieces
Put it in a small pot, add some water and rock sugar, and cook for about ten minutes.
4. Turn off the fire when the peach is soft and rotten, and add some honey to taste it to make the peach look more shiny. The peaches cooked in this way can be eaten as canned food, which is no worse than canned food.
5. Start making dessert and prepare all the materials.
6. Cut the soft boiled peaches into small pieces for later use.
7. Put the biscuits into a fresh-keeping bag and grind them into granules with a rolling pin. The living boy hurried to dry them, and the biscuits were crushed a little by three times five divided by two.
8. Beat the cream with electric egg beater until it doesn't flow.
9. Sprinkle two tablespoons of biscuit particles on the bottom of the glass bowl.
10. Spread a layer of cream on the biscuit.
1 1. Put another layer of yellow peach and add it according to your taste.
12. Spread a layer of biscuits, cream and yellow peaches, and repeat this twice.
13. Finally, sprinkle some biscuits on the yellow peach and decorate it with mint.
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The practice of nourishing fruit desserts: dessert materials.
Raw pear, sago, kiwi fruit
The practice of dessert
1, boil a pot of water, the amount of water must not exceed sago, preferably 2-3 times the amount of sago. For sago, 2-3 teaspoons is enough for one person.
2. After the sago is put into the boiling water, keep stirring, otherwise it will paste the bottom, cook until most of the sago becomes transparent, and take a pot to cool the water for later use.
3. Wash and peel the raw pear, and poke the head of the raw pear into a small round cover with a V-shaped poking knife. Then use a ball digging knife to dig out the pulp in the middle of the pear and put it in a cup for later use.
4. Peel the kiwi fruit, put it into a food grinder and squeeze it into juice, then add the cooked sago and stir it evenly, and pour it into a pear bowl.
Cooking skills of dessert
1, feeling the sweetness is not enough, you can add some honey.
2. You can also add yogurt to exotic fruit juice.
For convenience, you can put it in a glass bowl without pears.
You can also add some aloe granules to exotic fruit juice.
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Chocolate soft pudding is the material of dessert.
Ingredients: 50g of dark chocolate, 50g of butter, 40g of sugar, low-gluten flour 10g, brandy 1 spoon, 3-5 drops of vanilla oil, egg 1 piece, powdered sugar, vanilla ice cream and dark chocolate chips.
Accessories: a little vanilla powder.
The practice of dessert
1. Heat and melt chocolate in water. At the same time, add butter and melt together. Then pour in brandy, vanilla oil and sugar and stir slowly until it melts.
2. Pour the melted chocolate into a bowl and sift in the flour and egg yolk. Stir well.
3. Beat the egg white thoroughly until it is difficult to foam (the detection method is to turn the bowl upside down and not drop it). Add the beaten protein into 2 in three times. Stir slowly and mix all the ingredients well. Don't stir hard.
4. Spray oil or brush oil into the mold filled with pudding, then pour in flour and roll it out. Every corner should be covered with a thin layer. Pour 3 into the mold. Put it in a baking tray filled with boiling water.
5. In the oven preheated for 5- 10 minutes, bake at 200 degrees for 4 minutes, then turn to 180 degrees and bake at 13- 15 minutes.
6. Sprinkle some powdered sugar on the plate. Great with vanilla ice cream! There are some chocolate chips on the ice cream.
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Method for making mango banji dessert material
250 grams of milk, 30 grams of sugar, 75 grams of low flour, four egg yolks (five were used because the eggs bought at home were too small), 0/5 grams of butter/kloc-,a proper amount of golden diamond plant butter, and three Taiwan Province farmers.
The practice of dessert
1, egg yolk and sugar mix well.
2. Add milk and mix well.
3. Sift in the flour and mix well. Don't stir too much.
4, sieve the batter, remember to sieve, so as to get a delicate taste.
5. Add melted butter and stir well.
6. Heat the non-stick pan with low heat. If it is not a non-stick pan, it is recommended to wipe the bottom of the pan evenly with a kitchen towel dipped in butter. Scoop a spoonful of batter into the pot and turn it quickly so that the batter is thinly coated on the bottom of the pot.
7. As soon as the batter is solidified, it should be turned over immediately and cannot be fried. This turn really gives me a headache. The cake is hot and soft, and it will break when it is strong. My hands are slow and worried, and my fingertips are red. While frying, I thought, alas, my mind is still flexible at this time. When I spread the second cake, I thought of a way. After frying, I quickly picked up a corner with a shovel and clamped it on two chopsticks. I turned it over at once. After frying on both sides, I clamped it on chopsticks in this way and served the plate easily. There is a little more pride here. I can't shoot the middle process, I just have two hands, not an octopus.
8. Spread a layer of plastic wrap on the crust of each cake to prevent adhesion. After all the cakes are laid, cover them with plastic wrap to prevent them from drying out.
8. stuffing began at this time. Beat the cream into hard foam first, and peel the mango and cut it into strips for later use.
9. Take a cake crust and spread it on the chopping board, spread a layer of whipped cream in the middle, and then put a piece of mango meat in the middle of the cream.
10, spread a layer of cream, and wrap mango meat in long strips.
1 1. In the end, it's like folding a package. Just wrap the stuffing. Put it in the refrigerator when it's ready. It's better to eat it in an hour.
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The practice of yangzhi manna, the material of dessert.
All materials: 50g sago, 2 mangoes, grapefruit 1/5, 250ml milk, 30g sugar, and clear water100ml.
The practice of dessert
Pour 100ml water into the pot, add 10g sugar and boil. Add 50g sago, continue to cook, turn off the fire, cover and stew for 20 minutes until sago is transparent. Sift it out with a sieve and cool it for use.
Peeling mango, dicing, peeling grapefruit, and shredding.
Pour 250 ml of milk, 20 g of sugar and 2/3 of mango meat into a blender to make mango milk.
Take a container, mix the remaining 1/3 mango meat with a proper amount of cooked sago, add mango milk and sprinkle with grapefruit meat.
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The practice of stewed papaya with milk: the material of dessert.
Ingredients: a box of pure milk and a cooked papaya.
Ingredients: Lycium barbarum, crystal sugar and lily.
The practice of dessert
1 Blanch papaya with boiling water and dry it in water (see the maturity of papaya, be careful not to cook it badly) (peel it and cut it into diamond-shaped pieces).
2 pure milk heating (note that only heating, do not cook, cooking will taste and blister)
3 Add papaya to taste while heating pure milk, and add appropriate amount of rock sugar water (boiled with rock sugar).
Just boil Lycium barbarum and lily once (put it in a bowl and decorate it)
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Practice of sugar-free dessert materials
Glutinous rice, honey, sesame, brown sugar, broken flowers
The practice of dessert
1. Add water to glutinous rice flour, stir while adding it, and knead it into a dough with moderate hardness.
2. Knead the dough into small doses and knead it into glutinous rice balls.
3. Boil the water in the pot, put the glutinous rice balls in and cook until they float, and take them out for later use.
4. Add a small amount of water to the brown sugar in the pot, cook it into a slightly thick sugar juice, and add glutinous rice balls to the sugar juice.
5, dish, pour honey and mix a small amount of water, then sprinkle with cooked peanuts.
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Mango fishing practices, dessert materials.
1 cup of black rice, 1.5 cup of water, half a can of coconut milk, 2 cubes of sugar, and half a mango.
The practice of dessert
1. Wash the black rice and soak it in water for more than 4 hours.
2. Put the soaked black rice into the rice cooker and add the water for soaking the rice.
3. Press the cook button.
4. After the cooking switch jumps up, stir it evenly with a rice spoon.
5. Take a semi-circular container, wash it with clear water to prevent sticking, and put it into black rice for compaction.
6, the mouth into the bowl.
7. Wash mango.
8. After cutting in half, remove the core and peel and cut into small pieces.
9. Pour coconut milk into a small pot.
10, add sugar as you like.
1 1. Heat until the sugar melts, and pour it into a small bowl without boiling.
12, with diced mango beside it.
Tips for making desserts
1, I use a mini rice cooker, so I can cook a cup of rice and put more rice in the cauldron.
2. Coconut milk is the key to this dessert. You must buy it.
3, coconut milk does not need to be boiled, heat until the sugar melts.
Finally, how to distinguish the advantages and disadvantages of black rice:
1, it is normal for black rice to fade, but now many fake black rice on the market are black, blue or even colorless after soaking. Really good black rice, the soup after soaking should be red (pictured).
2. The high-quality black rice has a shiny surface, and the inferior one is black.
3. High-quality black rice smells with obvious aroma, but it is inferior and even has a strange smell.
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Articles about 8 delicious desserts;
★ Eight delicious ways of dessert (2)
★6 kinds of dessert snacks
★ 15 kinds of delicious snacks
★ 4 kinds of snacks suitable for children.
★ 4 delicious mango dessert methods
★ How to make daily dessert?
★ Introduction of delicious practices of spicy cakes
★ How to make cookies?
★ Simple food dessert method
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