Yogurt cake: take two eggs evenly, add 3 tablespoons of corn starch, stir until there are no particles, add 200ml of milk and appropriate amount of sugar, 160 degrees for 35 minutes.
Hand-held cake sweet potato crisp: Steamed sweet potato, mashed with sugar, half coated with sweet potato paste, thawed hand-held cake, folded in half on both sides, cut into small pieces, brushed with egg liquid and sprinkled with sesame seeds, and twisted into a twist shape, 180 degree baking 15 minutes (turning over halfway).
Finger potato: 1 egg +30g+ sugar +20a+ corn oil +95g milk, mix well, add 165g glutinous rice flour and dried cranberries, stir, knead into dough, roll into long strips, sprinkle with shredded cheese, turn over at 70 degrees 10 minute, and bake for 2 minutes.
Sweet potato diced: 300g sweet potato is steamed, sugar is mashed, 150g glutinous rice flour is poured, kneaded into dough, and baked with sesame seeds at 180℃ for 10 minute.
Butterfly Crisp: Sprinkle sugar and sesame seeds on the cake, sprinkle sugar and white sesame seeds on the second layer, then sprinkle flour, put it on silicone oil paper, tear it into 1.5 times size, roll both sides inward, put it in the refrigerator for freezing and shaping, turn it over and slice it, brush the egg yolk liquid for 2 minutes, sprinkle sugar 180 degrees, brush the egg yolk liquid and bake for 65,500 minutes.
Bake bananas: cut peeled bananas into sections, and coat them with a layer of corn starch and egg liquid, a layer of bread crumbs, and then a layer of egg liquid and bread crumbs. 180 degrees 10 minutes (no turning).
Bake jiaozi: Cook jiaozi in cold water, take it out and drain it, wrap it with a layer of bread crumbs, and bake at 180℃ for 5 minutes.
Egg milk toast: 2 eggs+100mI milk+lemon juice and sugar, mix well, sprinkle some white sugar, add toast, cover with tin foil 170 degrees 12 minutes, uncover the tin foil and bake 10 minutes.