Mango cream muffin: 1. Add two eggs. 2. Add 130ml milk and 15g sugar and mix well. 3. Sieve in 120g low-gluten flour and 3g baking powder. 4. Stir until there is no granule. 5. Slowly fry until the muffin has a small air hole and then knead the shape. 6. Pinch into a triangular shape. 7. Add whipped cream. 8. Add mango diced and fragrant wood for decoration.
Blueberry Oat Yogurt Cake: 1. Gelatin tablets are soaked in cold water until soft. 2. Put blueberries, oats, yogurt and zero calorie sugar into the blender. 3. Beat into a sample. 4. Pour fresh milk into the pot. 5. Add the soft gelatin tablets, and heat and stir with low fire until it melts. 6. Mix the yogurt paste with fresh milk and put it in the mold refrigerator for one night.
Low-calorie black forest cake: Greek yogurt, black chips, protein powder, whole wheat strong cheese, cherries; Cut off the four sides of whole wheat leaves, mix Greek yogurt+protein powder+cocoa powder evenly, and stack them in turn: toast+yogurt sauce+cherries, repeat, cover the toast, spread yogurt sauce around, sprinkle with black and finely chopped, and decorate with cherry mint.
Haiyan Smog Blue Oreo Cake: Stir butter+chocolate+milk insulated water to melt, sift in cocoa powder, add Oreo powder, add egg yolk, stir well, add protein+sugar, send to a small hook, mix well, pour into a mold, air fry, 175 degrees for 40 minutes.
Yunduo Shufulei: corn starch 10g, a few drops of lemon juice, a little dried fruit, 3 egg whites and 20g； sugar; Pour three egg whites into an oil-free and water-free basin, add a few drops of lemon juice and white sugar, add the white sugar in three times, add corn starch, and beat until the small pointed hook protein does not fall off when the protein is lifted. Put the beaten protein into a baking tray, sprinkle dried fruit before baking, put it in an oven 160 degrees for 20 minutes, and sprinkle powdered sugar on the baked surface.
New york heavy cheesecake: digestive biscuits crushes it, adds melted butter and mixes well, then pours it into the mold for later use. Cream cheese+sugar substitute+sour cream, add lemon juice, add whipped cream, add egg liquid several times and mix well. Finally, add low flour, mix well, pour into the biscuit bottom mold, and gently shake it a few times. Oven 160 degrees for 50 to 55 minutes, pay attention to observe the surface coloring! Duang~Duang~ it is recommended to eat it after refrigeration.
Blueberry jam cream cake: 3 eggs, 45g corn oil, 40g milk, 56g low-gluten flour, 38g sugar and 250g blueberries; Stir corn oil+milk, sift in low-gluten flour, add egg yolk, stir evenly, beat the egg white three times with sugar until it has a small hook, and pour the egg white+egg yolk paste into a 6-inch mold oven for preheating 150 degree baking for 50 minutes. Blueberries+sugar+lemon juice are boiled into blueberry sauce, and whipped cream+blueberry sauce is beaten until 80% of the hair is assembled and plastered.