Ingredients: light cream (100ml) and milk (100ml).

Accessories: 20g sugar, vanilla powder, cocoa powder or a little coffee.

Exercise:

1. Add sugar to the whipped cream several times.

2. Add the milk to 1 and mix well.

3. According to the taste, add vanilla extract, cocoa powder and shredded coconut. If you don't have these raw materials, you don't need to add anything, it's just as delicious.

Put it in the refrigerator, take it out half an hour later, and find that the surface layer has frozen, and the bottom layer is still liquid. Stir well and freeze. After half an hour, take it out and stir it, so there are three. Wait until all the liquid becomes solid. If you like it hard, freeze it for a while. I like it soft. Freeze it less for a while.

Cream pudding

Main ingredients:

150g cream, 50g milk, 200g flour (increase or decrease according to your taste).

Composition:

Sugar 150g, egg 150g, baking powder 10g, and a spoonful of vanilla extract (without adding).

Tools:

Two containers, an electric stirrer, ten molds (preferably metal molds with fast heat conduction), a steamer and a steamer.

Production method:

1, mix the cream and sugar together and mix well with a blender.

2. Break the eggs into liquid and add them into the stirred cream syrup for later use. Key point: every time you add the egg liquid, you must stir it thoroughly, so that the pudding will be smooth!

3. Mix flour, baking powder and milk, stir well with a blender, add the prepared egg cream syrup, stir well, and then add vanilla extract.

4. Take it out, knead it into dough and divide it into ten small pieces. This is a pudding blank. Key points: the dough hardness should be moderate!

5. Select ten pudding molds, brush a layer of oil in them, sprinkle a little sugar, put the green pudding in, and then seal the mouth with oil paper.

6. Put the mold in a steamer and steam it in boiling water for 30-40 minutes.

7. Take out the steamed pudding and squeeze the source (cocoa jam, strawberry jam, apple jam, etc.). ) put your favorite flavor on it and put it in the refrigerator for three to four hours.

Features:

Pale yellow in color, fragrant, soft and waxy.

Creamy mushroom soup

900 ml of milk

Salt 2g

Cream 10g

Chicken essence 3g

Olive oil 20 ml

Two slices of ham

60 grams of flour

5-mouth mushroom

Production method:

1. Stir the flour in the wok with olive oil until it smells like baked steamed bread.

2. Slice the mushrooms, cut the ham and cut the bread for later use.

3. Roll the fried noodles a few times with a rolling pin, remove the meatballs and add a little water to make a paste.

4. Pour the milk and cream into the pot and cook with slow fire; Add mushrooms, ham and fried batter, stir well and bring to a boil.

Production time: about 30 minutes.

Cream spaghetti sauce

Ingredients: ground meat 1/2 cups, onion 1/4, 2 tablespoons of cream, 2 tablespoons of white wine, diced mushrooms 1/4 cups, macaroni 1 spoon, flour 1 spoon, and milk 1 cup.

Practice: (1) Prepare all the materials and dice the onion for later use.

(2) Heat 1 tbsp cream, add onion and minced meat, stir-fry until cooked, add white wine, diced mushrooms, salt and pepper, stir-fry and put away for later use.

(3) Reheat 1 tbsp cream, pour in flour, stir evenly with low heat, and then turn off the heat. Be careful not to burn it.

(4) Pour in the milk and stir it quickly, then boil it on medium heat, pour in the fried ground meat while stirring, and turn to low heat for about 3-4 minutes until it is thick and smooth.

Pour the cooked spaghetti with sauce and add some olive oil.

If not, you can also not let go ~ ~

You can make cream soup.

Cream soup-cream soup

Ingredients: 50g butter, appropriate amount of salad oil, low-gluten flour 100g, 300g milk, 600~800ml broth (or vegetable juice), 400g vegetables, 200g chicken, and appropriate amount of salt and pepper.

Exercise:

1. Cut the vegetables into small pieces, boil the water, put it in a pot and cook until it is 70% cooked, then take it out. Dishes and soups are separated on one side.

(Commonly used vegetables are onions, carrots, potatoes, pumpkins, broccoli, straw mushrooms, Chinese cabbage and so on. When cooking, first cook carrots, potatoes, pumpkins and other vegetables that are not easy to ripen until they are 5 ripe, and then add other vegetables that are easy to ripen.

2. Cut the chicken into 2~3cm pieces, add a little salad oil to the pot and fry until golden on both sides.

3. Put the cream in a hot pot, melt the cream with the remaining temperature of the fire, then add the flour and stir-fry until it is butter-like.

4. Add milk, stir quickly and evenly into a paste, and then add the broth. Note: Don't add the broth all at once, but adjust it according to the consistency of the soup.

5. After the soup is ready, add chicken pieces and vegetables (some of which can be reserved for the decoration of the last dish) and cook for 10~ 15 minutes. Season with salt and pepper, and adjust the concentration of soup with milk, whipped cream or starch water.

6. If you want to make the soup more fragrant, you can add white wine or cheese before turning off the fire and add coriander after serving.

PS: Heating paste is easy to foam and paste the pot, so you must not use big fire. Instead, you should first heat the pot, put the cream in it, then turn off the fire and use the remaining temperature of the pot to melt the cream (step 3). In addition, heating a little salad oil first and then adding cream can also prevent the pot from burning.

Mango Mu Si cake

Materials:

1.50g water

Sugar10g

Fresh mango meat100g

50 grams of lemon juice

50 grams of mango sauce (I made it myself with a toaster, or I can cook it myself without a toaster. Peel mango and cut into pieces, put it in a pot and heat it until it is out of the pot, add half the sugar of mango and cook it on low heat until it is thick. Add rum or brandy before you take it out. Commercially available is also acceptable)

2.325g milk

50 g sugar

Egg yolk 80g

20g of gelatin tablets (soak in ice water before use, and dissolve the same amount of gelatin powder in cold milk to make it absorb water before heating).

3. Send 675 grams of whipped cream (wet foaming)

Exercise:

1. Mix the water, sugar, fresh mango meat, lemon juice and mango sauce in the material 1, heat it to boiling, and cool it off.

2. Heat the milk and sugar in the material to 2-60 degrees (if there is no thermometer, just feel it, and don't let it boil, or the egg yolk will turn into flowers when you put it next), add the egg yolk with low heat, and fully stir (I use eggs to pump) to form a uniform liquid (there can be no precipitation and caking, otherwise it will affect the taste. If there are lumps or egg flowers, you can filter them with a fine sieve and put them into the bubble.

3. Mix the method 1 and 2 times into the material 3, and mix into a uniform paste.

4. Put a cake at the bottom of the mold, fill it with Mu Si, spread another cake, fill it with stuffing, smooth it, put another cake, and finally fill it with Mu Si until it is flat. Refrigerate until solidified, demould and decorate.

Recipe of cake blank

Ingredients: 4 eggs, sugar 120- 150g, milk 60ml, salad oil 60ml, baking soda12 tsp, salt12 tsp, low-gluten flour 100g, white vinegar or lemon juice.

The practice is the practice of ordinary Qifeng cake. The baking temperature of the oven is preheated to 150 degrees, and the second floor is counted from bottom to top for about 40-45 minutes.

Fresh milk jelly Mu Si

This is the same as the filling of fresh milk Mu Si, but with jelly. The method of making jelly is very simple. I just make it with commercially available fruit juice. Because it is made of a small cake mold with a solid heart, considering the need of demoulding, 250ML of juice is added with a piece and a half of gelatin, and the jelly made is a bit QQ and very refreshing. When filling the mold, first put the yellow peach jelly liquid, pour the Mu Si stuffing after freezing, put the cake slices, soak the cup in hot water (one second) after solidification, and then buckle it out. Crystal jelly and soft Mu Si are delicious.

Strawberry cheesecake

Materials:

A very easy thing.

Cheese stuffing

1. 250g of cream cheese

2. Sugar100g

3. 200 grams of strawberries

4. whipped cream 1 measuring cup (with whipped cream, the cake is just sweet)

5. 1 tbsp of Geely powder (it is recommended to double the amount, otherwise the cake will become soft).

6. lemon juice 1/4 measuring cup

Orange jelly:

Soak a piece of gelatin (5g) in ice water until it becomes soft. Put it in warm orange juice (about 150ML) and stir until it is completely melted. When in use, pour it on the frozen Mu Si cake.

Exercise:

1. Soften the cheese (because it was winter, I heated it for a while and melted a small part), add 50 grams of sugar and beat it well (a little beating is ok, personally, it will taste better).

2. Mash strawberries with a blender.

3. Add 50 grams of sugar and stir for 7 minutes.

4. Mix gelatine powder with lemon juice and heat it in water until it melts.

5. Next, cook in one pot. Mix 1 and 2 evenly, then add 3 and mix evenly, and finally add 4 and mix evenly to make cheese stuffing.

6. Use biscuit crumbs and butter or cake slices as the bottom of the Mu Si mold, pour in cheese stuffing, knock a few times to flatten the surface, and put it in the refrigerator until it solidifies, then demould and decorate (I use the method of wrapping towels, but the process of twisting towels is very painful and hot).