Desserts are here! ! Today I have compiled 8 homemade dessert tutorials. You can know them with your hands. No oven is needed. They are simple and delicious. Sisters who like desserts, please take a look! !

1. Strawberry Yogurt Basque

Ingredients:

130g cream cheese, 45g oat milk, 25g sugar substitute, 8g cornstarch, Greek yogurt, strawberries, 1 egg

Method:

1. After the cream cheese is softened, add sugar and mix well. Add eggs + oat milk + cornstarch in sequence and mix well.

2. Sieve the batter into a mold lined with greaseproof paper, bake in the air fryer at 180 degrees for 15 minutes, then bake at 200 degrees for 3 minutes, take it out and let it cool, then put it in the refrigerator for more than 2 hours.

3. Filter Good yogurt + appropriate amount of strawberries for decoration!

2. Basque cheesecake

Ingredients:

250g cream cheese, 50g sugar, 5g corn starch, 2 eggs, 120g whipping cream.

Method:

1. Melt the cream cheese over water, add sugar and stir evenly. Add 2 eggs in 3 batches and stir evenly.

2. Add butter and cornstarch, and stir evenly.

3. Bake in air fryer at 200 degrees for 25 minutes 4. Wait until it cools and put it in the refrigerator 4 Hours.

3. Matcha Melaleuca

Ingredients:

250 ??milk, 30g fine sugar, 95g low-gluten flour, 5g matcha powder, 20g butter, 300g Whipping cream, 25g sugar, 2 eggs.

Method:

1. Pour eggs, milk, sugar, low-gluten flour and matcha powder into a bowl, stir well, then add Stir the melted butter and sift it 2-3 times.

2. Turn the pan to the lowest heat to fry the pancake skin.

3. Mix light cream + fine sugar, spread out the ice cream, squeeze on the cream, and stack it layer by layer.

4. After making, refrigerate for 3 hours and sprinkle with matcha powder before eating!

4. Matcha snowskin mooncakes

Ingredients:

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150g cream cheese, 30g honey beans, 1g matcha powder, 100ml boiling water, 100g ice skin pre-mixed powder.

Method:

1. Stir the cream cheese until smooth, add honey beans and stir evenly, divide into 8 equal portions, and then refrigerate.

2. Mix ice skin pre-mixed powder + boiling water, knead into a dough, divide into 2 parts, add matcha powder to one of them, knead evenly, roll into a long strip and mix.

3. Divide the dough into 8 equal parts, roll it out flat, add cheese filling, then put it into the mold and press it into shape.

5. Taro Yogurt Cake

Ingredients:

3 slices of thick toast, purple sweet potato, taro, thick yogurt, milk, sugar substitute, yourself Favorite fruit.

Method:

1. Steam taro and purple sweet potato, then add appropriate amount of milk and sugar and stir into puree.

2. Cut off the edges of the thick toast, add one layer of toast and one layer of taro puree, and spread the yogurt and taro puree on the surface of the toast.

3. Just put your favorite fruits!

6. Mango towel roll

Materials:

38g low-gluten flour, 15g butter, 35g sugar, 100ml milk, 2 eggs, 1 mango, 120g cream.

Recommendation: Method:

1. Mix eggs + milk + 38g sugar + low-gluten flour evenly, then sift twice, then add melted butter and stir evenly.

2. Set the pan to the lowest heat to fry the pancake skin.

3. Add 15g of white sugar to the cream and beat it, dice the mango and prepare.

4. Arrange the pie crust, apply cream, wrap it with diced mango, and put it in the refrigerator for half an hour!

7. Taro Tiramisu

Ingredients:

400g taro, light cream, hazelnut milk, purple sweet potato powder, 45g sugar, 15g condensed milk, 3 egg yolks, 250g cheese, 200g light cream, finger biscuits.

Method:

1. Peel taro, steam and press into puree + 70g light cream + 5g purple sweet potato powder + 20g sugar + 15g condensed milk and appropriate amount of hazelnut milk, mix well.

2. Soften the cheese, beat the egg yolk + 25g sugar over water + cheese + whipped cream and mix well.

3. Dip the finger biscuits into the kernel milk and spread them in a container. Spread on the taro paste and cheese paste, stack them one after another, smooth them out and put them in the refrigerator.

4. Take it out and sprinkle with purple sweet potato powder.

8. Taro paste and meat floss mochi balls

Ingredients:

100g glutinous rice flour, 30g corn starch, 15g sugar, 160ml milk, 10g butter, taro paste 300g filling.

Method:

1. Pour in the glutinous rice flour, starch, sugar and milk in sequence, stir evenly, sift and pour into a bowl.

2. Cover with plastic wrap and poke small holes, boil water and steam for 20 minutes.

3. Take out after steaming, let cool and then knead into equal portions into smooth balls.

4. Take out the glutinous rice skin and wrap it in the taro paste filling, brush it with salad dressing and wrap it in pork floss!