I, buttermilk coconut small square

Materials: buttermilk 240ml, light cream 100g, corn starch (cornstarch) 40g, sugar 40g, shredded coconut (not too much like shredded coconut can be used cocoa powder or chocolate powder) appropriate

Methods

1. Prepare to fill a heat-resistant non-stick utensils, (I just use the Lekaten Lekaten square glass bowl) utensils washed and wiped, the bottom of a layer of shredded coconut. A layer of shredded coconut.

2. Mix 80ml of fresh milk with cornstarch.

3. Pour the rest of the buttermilk, light cream and sugar into a saucepan and bring to a simmer while stirring.

4. While the milk in the pan is boiling, pour the cornstarch and buttermilk solution into the pan again stirring quickly.

5Immediately and gradually with a heat-resistant spatula constantly stirring, a wonderful thing happened, just 5 seconds or so on and off the pot in the liquid liquid will become more and more viscous.

6. In the pot of milk sauce becomes sticky, a little close to the mud, slightly condensed, remove from the heat and stir to fill a small box, quickly poured into the pre-layered shredded coconut in a glass container.

7. Cover tightly and refrigerate overnight.

8. The next day, open the lid on a layer of plastic bags, (worried about mold unsuccessful words first with a knife in the four walls of the vessel gently scrape a little) and then turned over on the cutting board, cut into small pieces, surrounded by all the pouncing on the shredded coconut, gradually enjoy it!

Two, strawberry frozen cheesecake

Materials: 65 grams of cream cheese, 130 grams of light cream, Oreo cookies 65 grams (after the sandwich chocolate), 35 grams of vegetable butter, 40 grams of sugar (total ****), 5 grams of giardiniera, strawberries 8 grams, and another pot of boiled water

Methods:

1. Use a paring knife to scrape away the chocolate of the sandwich of the Oreo cookie cutter, leaving the Cookie sheet 65 grams up and down. Crush with a rolling pin, the more crushed the better.

2. Melt the unsalted butter in a microwave oven to melt into a liquid, pour it into the crushed cookies, mix well, spread it on the bottom of the mold, and press it gently with the back of a spoon to make it firm and level. Subsequently put into the refrigerated reserve.

3. Soak the custard in cold water. Take half of the strawberry saplings and dice them, and grate the other half to set aside.

4. Cream cheese into a bowl, the bowl in a bowl of warm water, while heating over water while stirring. Pour in 20 grams of granulated sugar, stir again.

5. Put in the softened giardiniera, heat it will dissolve, and cream cheese together, stirring, until silky smooth without particles.

6. Take another small pot, pour in the light cream, add the remaining 20 grams of granulated sugar, and use a whisk to whittle, 6 or 7 achievements can be, no need to whittle all.

7. Pour the cream cheese into the whipped cream and stir with an eraser spatula. Pour in the diced strawberry seedlings and strawberry puree, and mix well again.

8. Remove the mold from the refrigerator and pour in the cream cheese mixture, knocking it slightly to even out the surface. Chill in the refrigerator for at least 4 hours to set.

9. After removing the mold, I also squeezed some cream cheese on the surface and used strawberries as a decorative design. You can also take off and eat immediately.

Three, cheese and milk pudding

Materials: 50g cream cheese, 120ml buttermilk, 45ml light cream, 20g sugar, 1 egg yolk, small pieces of gillette 2g, vanilla pod (optional) 1/3 root, maple syrup appropriate

Methods:

1. gillette soaked in cool water for 5 minutes.

2. Buttermilk, light cream, sugar, vanilla pods (split in half lengthwise) into a pot and cook over moderate heat until almost boiling, engine off.

3. Add the drained custard, stirring with a wooden spatula using warm storage until the custard is thoroughly dissolved, then leave to cool.

4. Cream cheese is removed early and placed at room temperature, stirring silky smooth with an eraser spatula, add egg yolks and mix well with a whisk.

5. Then pour the buttermilk custard gradually into the cheese, in 3 batches, stirring well with each addition before adding the next.

6. Sift the buttermilk pudding mixture into a vessel.

7. Put it in the refrigerator and freeze for at least 2 hours to let it set. Pour maple syrup in case you eat it