Chocolate pudding material: 3 eggs 1/4 cups of sugar-free cocoa powder 1/3 cups of fine sugar and 2 cups of fresh milk 1 tablespoon of rock sugar. Practice: 1. Beat the eggs into juice, put them in a large bowl, add the sieved cocoa powder and fine sugar, and stir well. 2. Heat the fresh milk in the pot, but don't cook it, just warm it. Slowly pour in the egg juice while stirring. 3. Pour the milk and egg juice into 4 baking cups, and each cup will be full in about 7 minutes. 4. The oven needs to be preheated to 180 degrees Celsius. 5. Put the baking tray into a thick baking tray, and add hot water to the baking tray to half the height of the baking tray. 6. Bake for about 25 minutes. When the oven temperature drops to 1 10 degrees, bake for more than 10 minutes; Or until it condenses into pudding. 7. Take out the baked pudding, sprinkle with icing and eat it while it is hot. It's delicious. The mention of making soft pudding with eggs reminds me of the trick of cooking eggs. Many people will think: What's so hard about boiling eggs? Me too! Yes, it's simple, but it's not that easy to cook eggs beautifully. In addition to adding a little salt to keep the eggshell intact when cooking eggs, white vinegar can also be added. In addition, when boiling eggs, don't turn the fire too big. People often break eggshells because the fire is too big, and protein overflows. It turned out to be the pot of the bad guys. After cooking, you can also pour out the hot water and shrink the eggs with cold water, which will be more elastic. Ingredients of chocolate cake: sugar 150g, 2 eggs, flour 150g, cocoa powder 25g (about 3 tablespoons), cake baking powder 1 spoon, milk 100 ml, dried tangerine peel 1, butter or vegetable butter/kloc. 2. Wipe the dried tangerine peel into thin pieces, mix with flour, cocoa powder and cake baking powder, add milk and cake paste and stir to form dough. 3. Cut the butter into small pieces, soften it and gently stir it into the mud. 4. Take a rectangular baking tray with a volume of about 1.5 liter, coat it with oil to prevent adhesion, and put it into the dough to flatten it. 5. Preheat the oven to 175℃ and bake in the oven for 60 minutes. Introduction of chocolate jelly materials: 1 cup cheese, 1/2 cup milk, 1/2 cup sugar, 1 teaspoon vanilla extract, 150g chopped black or milk chocolate, 1 slice gelatin,1slice gelatin. 1. Put the cream, milk, sugar and vanilla extract into the pot, heat it with low fire, keep stirring, and keep boiling for no more than 10 minute, being careful not to condense and burn the bottom; 2. Slowly add chocolate chips and continue stirring to make them melt and smooth; 3. In another bowl, soak the gelatin tablets in warm water for 5 minutes; 4. Put the softened gelatine tablets into a chocolate pot to completely melt, and roll for 1 min; 5. Pour the four models into the refrigerator for condensation (about 4 hours); 6. The finished product can be served with fruit and chocolate sauce when it is inverted on the dessert plate. Materials: 1 and 1/4 cups of brown sugar (about 3 10ML, pressure, leveling measuring spoon), 3/4 cups of ghee (188ML), 2 tablespoons (30ML). The amount of chocolate can be increased or decreased according to personal taste), 1 cup of walnut kernel (optional), 3/4 teaspoon (3g) of baking soda. Practice: (1) Preheat the oven to 180℃. (2) Mix the brown sugar, ghee and milk in a large bowl and stir until all the materials are evenly mixed together. Beat in the eggs and mix well. (3) Mix the flour, salt and baking soda in another bowl, then pour into (2) and mix well. The evenly mixed materials should be able to be kneaded into dough by hand. If not, you can add flour properly, but not too much, and knead it into dough. Mix in the chocolate chips. (4) Do not grease the baking tray, but spread tin foil. Tear (3) into small portions and put them on the baking tray with a spacing of about 2 cm. (5) 180 c bake for about 13 minutes (the bottom of the biscuit turns light brown). After baking, put the cookies on the baking tray for 2 minutes before pouring them out. Let it cool at room temperature. Sealed and can be kept for two weeks. Note: Fresh cookies are soft and will harden after cooling, so don't take them off the baking tray after baking.