The first course: roasted milk. You need to prepare the ingredients: 50 grams of corn flour, 500 grams of milk, 18 grams of white sugar, two eggs, lemonade, cream cheese. 1. Pour the prepared corn flour into the basin, and then add 250 grams to it.

Pure milk, mix well, then add the remaining 250 grams of milk and prepared white sugar, mix well.

2. Beat the eggs into a bowl, separate the egg whites and egg yolks, leaving only the egg yolks, stir the egg yolks evenly, then pour into the milk flour, mix evenly, and then filter again, so that the taste will be more delicate.

Then put the milk paste on the fire, turn it on to a simmer and gradually heat it, stirring while heating, until the milk paste becomes thicker and thicker.

Then add a small amount of lemon water to the room, add two pieces of cream cheese, cook again and continue to stir.

3. When the milk paste is heated to a very thick consistency, turn off the heat, pour the milk paste into a grinder, and set it aside to cool. After it is completely cool, put it in the refrigerator for about 3 hours and refrigerate.

When the time comes, everyone will be able to see that the refrigerated milk paste looks like crystal jelly and is very chewy.

At this time, you can cut the milk into pieces and cut it into what you want.

4. After cutting, place it in a baking pan, brush the wall with egg white powder, put it in the middle and upper level of the preheated electric oven, turn on the upper and lower heat to 200 degrees, and bake for 20 minutes.

The baking time is determined based on your own circumstances.

It's ready to bake until there are a little sugar spots on the surface.

Second Course: Cloud Cake Everyone needs to prepare ingredients: 3 eggs, 18 grams of white sugar, 18 grams of corn flour, oatmeal, lemonade 1. Break the prepared raw eggs into a bowl, separate the egg whites and egg yolks, and add them to the egg whites.

Add an appropriate amount of lemon water to it. If there is no lemon water, you can use white rice vinegar instead; then add white sugar to it, and add the white sugar to beat the egg whites; add the white sugar in two times, the first time when it is beaten until it is thick.

;The second time should be added when it is worn down until lines appear.

Finally, pour in the prepared corn flour and grind it together.

2. After grinding until the texture becomes deeper and obvious friction resistance is felt, when you turn to the egg beater and see a triangular deep groove or a small curved hook on it, it is ready.

Generally speaking, the protein that has been beaten well will not flow. You can slowly put the bowl down upside down. If it does not roll, it means it is solid. As long as you see a flow, it means it is not beaten enough.

3. After grinding, use a spatula to slowly transfer the egg white onto the cake mold, then scrape off the small "hillocks", and finally sprinkle oatmeal and many chopped fruits, nuts, etc. on top, and the dough is complete.

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Then you can put it into the middle and lower rack of a preheated electric oven, turn on 150 degrees, and bake for about 20 minutes.

The exact time is determined based on the coloring level of the cake. If it colors faster, reduce the temperature of the oven. If it is not colored by the time, you need to increase the baking time.

The third course: Mochi everyone needs to prepare ingredients: 250 grams of glutinous rice flour, 30 grams of corn flour, 230 ml of milk, 20 grams of oil, 28 grams of white sugar, peanut kernels, sesame seeds 1. Prepare 200 grams of rice flour, corn flour,

Pour the milk and oil into the basin and mix until there are no particles in the batter.

After mixing, steam for 20 minutes until cooked.

2. While cooking, let's fry the peanuts together. There is no need to add oil to the pot. Just put the peanut kernels into the pot and fry until the walnut skins fall off when you pinch them lightly.

After frying, put the peanut kernels into a blender, then pour in the prepared sesame seeds and white sugar to make it into a fine powder, put it into a bowl and set aside.

3. Pour the remaining 50 grams of rice flour into the pot. There is still no need to add any oil to the pot. Stir-fry immediately until the rice flour changes color slightly and it is ready to eat.

At this time, the glutinous rice should be almost cooked. We need to stir it with a scraper and mix well.

Then spread a layer of fresh-keeping bags on the stone slab, sprinkle a little fried rice flour, then put the batter in, first divide it into strips, and then into pieces, then spread the dough into a cake shape and spread it thinly in the room.

Add a little peanut kernel and sesame filling, put the mouth in place, roll into small balls, then sprinkle a little cooked glutinous rice flour on the wall, and it's done.