Strawberry mousse cup

Chocolate moss

Egg pudding

fruit jelly

Orange plum jelly

Engagement grape jelly

Swan puff

French fried pancakes

Fruit kasida

Baked apple

Crispy modulation method

Sponge Cake

Heisenlin chocolate cake

Mocha coffee cake

Birthday cake

Butter butter preparation

Valentine's volume

Tianxingan

Guo cake

Apple pie

Assorted cake roll

Napoleonic school

Noodle modulation method

Cheese loaf

Almond strips

Red cherry cookies

Coconut ring

Mary crisp slices

Walnut slices

Danish cookies

Buttered onion oil cookie

Golden finger biscuit

Chocolate Venus

Seaweed crispy tablets

Sesame crisp slices

Malisu

Butter shredded coconut

almond tiles

Peanut tile

Cream coconut balls

Crystal ox is soft.

Niuli chocolate

Almond cake

Zhi ma xing yuan snack cake

Papaya cake

Butter walnut cake

Refrigerated cake

Lemon cake

Fruit pudding cake

Red fruit cheese ingredients:

300 grams of red bean, 250 grams of sugar, 50 grams of corn flour, water 1500 grams (if there is no red bean, red fruit can be used instead).

Red fruit cheese practice:

1.Crush the red bean, add water to the pot and boil it for 20 minutes, put the radish into another pot, add sugar and boil it.

2. untie the corn flour with a little water, pour it into the pot filled with red sour beans and boil it until it is not thin or thick, then take it out of the pot, pour it into the pot and let it cool thoroughly in the refrigerator.

3. When you go on stage, put Ji Xieli into an ice cream bowl.

Features: pink in color and sweet and sour in taste.

Stewed fruit materials:

500 grams of pears, 500 grams of bananas and apples, 250 grams of small red oranges, 300 grams of sugar and 25 grams of peaches.

Stewed fruit practice:

1.Peel apples and pears, core them, wash them, cut them into 2 cm diagonal blocks or squares, peel oranges, remove the white film and wash them.

2. Pour about1000g of water into the steel pot, bring it to a boil on fire, add pear pieces and cook for10min, add apples, granulated sugar and fragrant peaches and cook for about10min, add oranges and take them off, pick them off, cool them with cold water, then pour them into a crock and put them in.

3. Put it in a glass bowl when you go on stage

Features: the juice is sweet and slightly sour, and the fruit is fragrant.

Apple row materials:

Butter100g, sugar 200g, egg100g, flour 200g, apple 850g, cinnamon powder, vanilla powder and baking powder a little each.

Apple row practice:

1.Beat butter with a wooden stick until soft, mix it with sugar (100g), 50g of eggs, vanilla powder and baking powder, add flour to form an oily noodle, roll it into a piece with 2/3 of the oily noodle, put it in a row, bake it in the oven until it is 90% ripe, and take it out as the bottom of the row.

2. Peel and core the apple, cut it into thin slices, add sugar100g, mix well, slightly remove its moisture, add cinnamon powder, mix well, and lay it flat at the bottom of the row.

3. Roll the rest of the oil surface into a round piece, cover it on the apple, brush the egg and draw the pattern with a flower clipper, bake it in the furnace, cool it and cut it into triangular pieces 12 pieces.

Features: golden color, fragrant and refreshing, both refreshments and meals are available.

Peach row materials:

65g of butter, 300g of sugar, 300g of eggs, 65g of flour120g, 65g of corn flour, 500g of milk, 50g of peach powder, a little of vanilla powder and a little of baking powder.

Peach row practice:

1.Open the egg (250g) and separate the egg white and yolk.

2. Beat the butter soft with a wooden stick, mix it well with sugar (50g), eggs (50g), vanilla powder and baking powder, add flour to make it up, roll it into a round disc, put it in a round plate, and bake it in the oven.

3. Put the egg yolk (120g), sugar (200g), corn flour and peach powder into the pot and stir well, then pour milk into it and boil it on fire, pour it into the bottom of the row, spread it flat, and let it cool. Take out the egg white (120g) with a drawstring, first smear a layer of egg white on the row, then squeeze the egg white flowers.

Features: golden color, sweet taste, refreshments and meals are available.

Red pear ingredients:

Yantai pear150g, sugar 30g, romaine wine15g, a little peach and bayberry respectively.

Red pear practice:

1.Peel pears (with handles and stones), wash them, add water, add sugar and peach, cook for about 20 minutes, take them out and let them cool.

2. Pour the romaine wine, red bayberry color, into the raw juice of the boiled pear and turn it into red juice.

3. When you go on stage, put the boiled pear into the cup and pour the red juice on it.

Features: sweet and soft, with a clear fragrance.

Margarita cookies

Pastel de nata

Cinnamon apple pie

Black Forest Cake