Nine homemade New Year snacks! Easy to make! Delicious!

1. Fruit glutinous rice cakes:

1. Mix glutinous rice flour and corn starch .

2. Pour in milk and sugar.

3. Stir and mix evenly and then sift once.

4. Cover with plastic wrap, poke a few holes with toothpicks, put it in the pot and steam for 20 minutes.

5. After taking it out, put a piece of butter in it while it is hot and melt it.

6. Cool slightly and knead into a smooth dough.

7. Wrap in oranges. When wrapping kiwi fruit, be careful not to let air enter. When wrapping strawberries, be sure to wrap them upside down. Cut the mango into cubes and wrap.

8. Add coconut paste and roll in circles.

2. Home version of egg waffles:

1. Add eggs, milk, sugar, powder, corn oil in a bowl and stir evenly, sift in low-powder baking powder, stir evenly until there are no grains, and pack Pour into a measuring cup or piping bag and preheat the frying pan over high heat.

2. Turn to medium-low heat and pour the batter about nine minutes full. Fry until it bubbles and slightly solidifies. Pick up two overlapping pieces and turn them vertically with the seam side facing up. At this time, turn to low heat and finish the rest in sequence. .

3. Matcha Mochi Cookies:

1. Beat the softened butter.

2. Add powdered sugar and beat until white.

3. Add the egg liquid in three batches and beat.

4. Add low-gluten flour.

5. Add matcha powder and baking powder.

6. Stir evenly and knead into a ball.

7. Knead into smooth dough.

8. Divide into 18g small mochi dumplings.

9. Take 34g of matcha cookie dough.

10. Wrap in mochi balls and pinch tightly.

11. Arrange and shape, and put cranberries on the surface.

12. Oven at 170 degrees for 20 minutes.

4. Sweet potato crisps:

1. Steam the sweet potatoes and press them into mud.

2. Add milk powder.

3. Knead into a ball.

4. Cut the hand cake into pieces and add mashed sweet potato.

5. Wrap and cut.

6. Brush with egg yolk liquid and sprinkle with sesame seeds, 180 degrees for 15 minutes.

5. Cheese mousse sandwich:

1. Soften the cream cheese + 2 heated milk + softened sugar and stir finely.

2. Mix the heated milk + softened Geely T evenly.

3. Pour gelatin liquid into the cream cheese.

4. Beat the light cream until it becomes thick and yoghurt-like.

5. Pour the cream cheese paste into the light cream and mix evenly.

6. Remove the core of the cheese biscuits, and mix the filling with pumpkin puree evenly.

7. Pour 200g mousse paste into the pumpkin puree, add in small amounts several times, and mix evenly.

8. ***Two portions are about 250g each.

9. Put it into a piping bag.

10. Squeeze in half of the original mousse paste and freeze for about 20 minutes to solidify the surface.

11. Add pumpkin mousse paste and freeze for more than 2 hours for easy demoulding.

12. Clamp both ends of the mousse with biscuits, and use a chocolate pen to draw the Shiba Inu's mouth.

13. You can use toothpicks to dip chocolate into details to make the expression more refined.

6. Orange chocolate chip cookies:

1. Wash the oranges and cut them into thin slices, add sugar and rum, cook until soft, take out and absorb the water with kitchen paper.

2. Soften the butter until it can be poked, add the egg liquid and sugar, beat until fluffy and white, sift in the low flour, baking powder and milk powder.

3. Knead into a ball, divide into eight portions, flatten, add orange slices, and put in the preheated oven.

4. Bake at 170 degrees for 20 minutes, put on a drying net to cool ~ the chocolate melts, dip it once, and sprinkle with orange zest.

7. Black sesame and peanut nougat:

1. Prepare ingredients: butter, marshmallows, cooked peanuts, black sesame seeds, and milk powder.

2. Add butter to a non-stick pan.

3. Heat over low heat until melted.

4. Add marshmallows.

5. Stir over low heat until melted.

6. Pour in milk powder.

7. Stir and mix evenly.

8. Turn off the heat and pour in the peanuts and black sesame seeds.

9. Stir evenly.

10. Pour into the baking pan and arrange to shape.

11. Cut into strips after cooling.

12. Cut into pieces and put on a plate.

13. Every bite is full of ingredients!

8. Piggy Yogurt Snow Meiniang:

1. Yogurt base + fun snack bag + spoon.

2. The yogurt is smooth and dense.

3. Pour the fun snack bag into the yogurt base.

4. Popping candy + sea salt chopped almonds + crispy milk + freeze-dried red pitaya diced.

5. A full cup, enough ingredients, mix well.

6. Pour in the gelatine liquid and let it cool in the refrigerator to solidify.

7. Beat cream + sugar until stiff.

8. Steam the dough and add butter.

9. Knead into a smooth dough.

10. Take 31g of dough and roll it into a thin round shape.

11. Place it on the mold and squeeze in the cream.

12. Solidified yogurt jelly.

13. Add yogurt jelly.

14. Fill with cream again.

15. Pinch the mouth tightly and sprinkle with cooked glutinous rice flour.

9.

1. Prepare ingredients.

2. Taro paste filling: Steam Lipu taro, purple sweet potato, add condensed milk, light cream, sugar, and puree with a milk processor.

3. Beat egg yolks with sugar and hot water until fluffy and white

(sterile eggs do not need hot water).

4. Add mascarpone and beat until smooth.

5. Whip the light cream until it has texture. 7-8 minutes.

6. Add the whipped cream and mix evenly.

7. Dip finger biscuits in milk.

8. Place a layer of finger biscuits in the container.

9. Spread another layer of taro paste.

10. Layer the cheese paste.

11. Layer finger biscuits, stack them one after another, smooth them out and put them in the refrigerator overnight before taking them out.

12. Mix the purple sweet potato powder and milk powder and spread it on the surface, then add the biscuits and add the cream color to add the expression.