A collection of air fryer desserts! No week is the same! Here is a collection of air fryer desserts that I have been saving for half a year~~Simple and easy to make! No week is the same! It’s great for breakfast or afternoon tea! Let’s learn together!

Yoghurt cake: mix two eggs, add 3 tablespoons of cornstarch, stir until there are no particles, add 200ml of milk, add appropriate amount of sugar, 160 degrees for 35 minutes.

Sweet potato cake with hand cakes: steam the sweet potatoes, add sugar and mash them into a puree, half-spread the sweet potato puree, defrost the hand cakes, fold both sides in half, cut into small sections, brush with egg wash and sprinkle with sesame seeds, twist into a twist 180 degrees Bake for 15 minutes (turn over halfway)

Finger mochi: 1 egg, 30g of white sugar, 20a of corn oil, 95g of milk, mix well, add 165g of glutinous rice flour and dried cranberries, stir and knead into a dough. Shape into a long strip and sprinkle with grated cheese, turn over and bake for 2 minutes at 70 degrees Celsius for 10 minutes

Sweet potato cubes: Steam 300g sweet potatoes, add sugar and mash into a paste, pour in 150g glutinous rice flour and knead into a dough, wet the surface with water Bake the sesame seeds at 180 degrees for 10 minutes

Butterfly pastry: Sprinkle the hand cakes with sugar and sesame seeds, cover with the second layer and then sprinkle with sugar and white sesame seeds, cover with another hand cake and spread it with flour, put it on top Tear it on silicone paper until it is 1.5 times larger and roll both sides inwards, put it in the refrigerator to freeze and set, turn over, slice into 2 pieces, brush with egg yolk, sprinkle with sugar for 15 minutes, turn over, brush with egg yolk, sprinkle with sugar and bake for 10 minutes

Grilled bananas: Peel and cut bananas into sections, coat with a layer of cornstarch and egg liquid, then coat with a layer of bread crumbs, then coat with a layer of egg liquid and bread crumbs, 180 degrees for 10 minutes (no need to turn over)

Baked glutinous rice balls: Cook the glutinous rice balls and pour out cold water. Drain the water. Wrap in a layer of bread crumbs and bake at 180 degrees for 5 minutes.

Custard toast: 2 eggs 100mI Mix the milk, lemon juice and sugar evenly, sprinkle some white sugar, add the torn toast, cover with tin foil and bake at 170 degrees for 12 minutes, uncover the tin foil and bake for another 10 minutes.