The first dessert of autumn

1. 1. Mix corn oil and milk and mix well

2. Sift in the flour and mix well

< p>3. Add the egg yolk and mix well

4. Beat the egg white and sugar until 7 and distribute it

5. Mix the egg white and egg yolk paste in a z-shape until evenly

6. Pour Pour into the mold and make big bubbles

7. Place in preheated oven

8. 150 degrees for 45 minutes

9. Beat butter and sugar until eighty-flavored

10. Divide the cake into three parts

11. Pour a layer of cream on the cake, put diced strawberries in the middle, cover the cake and repeat again

12. Cover with the third piece of cake Irregularly apply cream pomegranate and passion fruit to decorate

2. Boil 1.200g water, 10g jelly, and one bayberry

2. Put the jelly liquid in a plastic wrap cup and fruits

3. Tie the mouth with a small rubber band and hang it for 30 minutes

Three 1.500ml milk + 50g corn starch

2. + 30g sugar

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3.2 egg yolks + lemon juice

4.?+10g matcha powder

5.? Stir over low heat until it becomes a paste

6. Pour out + yogurt + matcha powder

IV. 1. Prepare all the ingredients

1. Soak the bean sprouts in boiling water until they turn blue

2. Add bean curd water and sugar to the pot

3. Add white jelly and bring to a boil

4. Pour into the mold

5. Egg white Add white sugar and stir evenly

6. Pour into the Diedouhua white jelly solution and let it solidify

7. Add white sugar to coconut milk

8. Add white jelly and mix Boil evenly

9. Pour on the solidified blue and meringue

10. Refrigerate to set

11. Done

< p>5. 1. Stir the ice skin pre-mixed powder + cocoa powder evenly, pour in boiling water and knead into a ball

2. Stir the softened cream cheese + powdered sugar + chopped Oreos, divide into 25 pieces Gram-sized dumplings, freeze for a while for easy packaging

3. Divide the snow-skin dumplings into 25-gram sizes, wrap in cheese filling to seal, sprinkle some cooked glutinous rice flour to prevent sticking, and press with a mooncake mold

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6. 1. Boil the water and add the sago

2. Cook until a small amount of white core remains, cover and simmer

3. Remove after simmering

4. Soak in cold water and set aside

5. Soak the gelatine in cold water until soft and set aside

6. Pour coconut milk into the pot

7. Add white sugar

8. Stir over low heat until it boils slightly, then turn off the heat

9. Add soaked gelatine slices

10. Stir until gelatinous Ding melts

11. Add a layer of sago base to the mold

12. Pour coconut milk into the refrigerator and refrigerate to solidify

7. Monet crystal Cake

1. Add an appropriate amount of Osmanthus fragrans to the water, boil it + white jelly, sieve it, and put it into the mold

2. After solidification, a few yellow parts can be controlled.

Boil the green part and ten mint syrup, then pour it on top of the yellow layer

3. + Butterfly pea flowers will turn blue, continue + a few drops of lemon juice and it will turn purple

8. 1 .Milk jelly, milk, ice ball mold, matcha powder

2.5g matcha powder is melted with Liangbaikai

3. Milk 250ml

4. White jelly 30g

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5. Cook over low heat until bubbling and pour in the matcha liquid

6. Stir evenly and turn off the heat

7. Matcha milk jelly pure matcha jelly