A collection of homemade delicacies and desserts for winter at home. They are very simple and can be made at home.

Toast pudding: Beat an egg into half a cup of milk, add a small spoonful of sugar, mix well, tear the bread into small pieces, add blueberries and dried nuts, pour in the milk and egg liquid, air fryer at 180 degrees

Bake for 20 minutes.

Soy milk milk powder: whole wheat bread, milk, eggs, yogurt, soy milk powder, brush the bread with a layer of egg liquid, fry until both sides are golden brown, yogurt + soy milk powder, stir evenly, apply the soy milk sauce, stack one layer at a time, sift

Sprinkle the net with soy milk powder.

Yangzhi Manlu: Cook the sago in advance, peel the grapefruit into grapefruit pieces, cut the mango into mango cubes and mango dices, press the mango cubes into puree, mango cubes + grapefruit cubes + sago, add coconut milk.

Orange-flavored pudding: Cut off the lid of the orange, scoop out the orange flesh with a spoon, and hollow it out. Add a spoonful of sugar, an egg, and 80 ml of milk. Stir evenly, cover, and steam for 10 minutes. The orange-flavored pudding is complete.

Cheese sweet potato crisp: Peel and cut into pieces, steam in a pan, press into puree, add a little milk powder and mix well, take 40g of sweet potato puree, wrap it in grated cheese, and knead into small balls. Divide the hand cake into four and wrap them in

Make sweet potato cheese, wrap tightly, brush the surface with egg yolk liquid, sprinkle with black sesame seeds, and bake at 200 degrees for 15 minutes.

Papaya milk and white fungus soup: Prepare the ingredients, soak the white fungus, cut the papaya into small pieces, boil the white fungus for about half an hour to release the glue, add red dates, wolfberry, and papaya, cook for 5 minutes, pour in the milk and stir well! Mango and sago dew:

Add boiling water to the small meatballs, cook until they all float, cook for another 5 minutes, remove from the cold water, boil the sago for 20 minutes, cook until a little white core, cover and simmer for 15 minutes, remove from the cold water, mango

Cut into small pieces and mash into puree, add mango puree and sugar to the pot, stir until boiling, add tapioca starch, turn off the heat and mix well, knead into dough and roll into small balls.

Matcha mochi cookies: add glutinous rice flour, cornstarch and sugar, pour in milk and stir evenly, sieve once, attach plastic wrap, poke a few small holes, steam in a pan for about 20 minutes, add butter while hot after steaming,

Beat the softened butter, add powdered sugar and beat until white. Add the egg liquid in three batches and beat. Add low-gluten flour, matcha powder and baking powder. Stir evenly and knead into a smooth dough. Divide into 18g pieces.

For potato dumplings, take 34g of matcha cookie dough, wrap it in mochi dumplings, pinch tightly, arrange and shape, put cranberries on the surface, and bake at 170 degrees for 20 minutes.