Go to any dessert shop, buy good materials from me and make them yourself. They are clean and delicious.

1. Glutinous rice flour, sweet potato, milk, eggs, corn oil, cheese slices, fine sugar and condensed milk.

2. Steamed sweet potatoes with appropriate amount of condensed milk are pressed into mud.

3. Glutinous rice flour+eggs+fine sugar+corn oil+milk.

4. Mix evenly.

5. spread oiled paper in the mold and pour in half of the batter.

6. spread a layer of mashed sweet potatoes and put cheese slices on it.

7. Pour in the remaining batter and oven at 18 degrees for 4 minutes.

2.

1. Butter+chocolate+milk, stirred and melted with insulated water.

2. Sift in cocoa powder.

3. Add Oreo crumbs.

4. add egg yolk.

5. Stir well.

6, egg white+sugar sent to the small hook.

7. Mix evenly.

8. pour into the mold.

9. Air fryer at 175 degrees for 4 minutes.

3.

1. Cookies are crushed, mixed with butter and compacted in a mold.

2, cream cheese insulated water, stir smooth, add sugar.

3. Beat the light cream into yogurt.

4. Mix with cream cheese.

5. Soak gelatin until soft, and mix it with cream cheese in the microwave for 1 seconds.

6. Break the cookies and mix them evenly.

7. Pour into the mold and refrigerate for more than 4 hours.

8. Heat the light cream to melt the black chocolate.

9. shower on the top floor.

4.

1. Butter+low-gluten flour, purple sweet potato flour+sugar powder are evenly stirred, kneaded and frozen for 3 minutes.

2, butter+water+milk+fine sugar+salt, stir until boiling, and turn off the heat.

3. Add low-gluten flour and stir with low heat.

4. Turn off the fire until there is no dry powder.

5. Add the egg liquid in four to five times, stirring while adding.

6. Squeeze on the baking tray.

7. The frozen pastry is pressed out with a die to cover the puffs.

8. Add purple potato powder to taro and mix with condensed milk.

9, whipped cream+osmanthus sauce, cut the puffs, and squeeze a layer of mud and osmanthus sauce.

5. Making bamboo charcoal brownies:

1. Turn the pot on low heat to melt the butter.

2. Pour in dark chocolate and stir until it melts.

3. Pour in the egg yolk and stir well.

4. Pour in the light cream and stir well.

5. Sieve low-gluten flour and bamboo charcoal powder.

6. Stir until there is no dry powder.

7. Beat the egg whites and add the white sugar in three times.

8, sent to the tip.

9. Divide the egg whites into three times and add them to the batter.

1. Pour it into the mold and put it in the oven at 17 degrees for 3 minutes.

11. After baking, press a hole in the middle with a spoon.

12. Bring the pot to a low heat to melt the strawberry chocolate.

13. Pour in strawberry powder and mix well.

14. Pour in the milk.

15. Pour in the whipped cream.

16. Add the soaked gelatin.

17. Pour into the cake and let it cool in the refrigerator for three hours.

6.

1. Add 5 grams of corn oil and sugar to the milk and mix well.

2. Add low flour and mix well.

3. Add the egg yolk and mix well for later use.

4. Add sugar to the egg white (sugar is added three times), and send a few drops of lemon juice to the egg head.

5. sharp hook state (no water in the basin).

6. Pour it into a baking tray to shake out bubbles, and put it into a preheating oven for about 155 degrees and 25 minutes.

7. Beat the whipped cream with sugar to 8.9 minutes (the sandwich cream is harder).

8. Turn the baked cake embryo upside down, let it cool, carve two pieces with a square mold, spread the cake embryo and cream on the bottom, and spread the strawberries around the halves.

9. Squeeze cream in the middle and spread two layers of strawberries.

1. Squeeze the cream and smooth it.

11. Cover with another layer of cake embryo, put some cream on the top and demould.

12. Squeeze lace strawberries at the bottom.

VII.

1. Peel chestnuts and cook until soft and rotten.

2. Add milk and put it in the cooking machine.

3. Beat into chestnut paste.

4. steam the pumpkin, add the eggs and mix well.

5. Add corn starch.

6. Add yogurt, mix well and sieve it again.

7. Pumpkin, eggs, corn starch and yogurt can also be put into a cooking machine and mashed, which can be done in one step.

8. Put the chestnut puree into a mold covered with oil paper and smooth it.

9. Place chestnut kernels.

1. Pour the pumpkin paste into the oven at 21 degrees for 3 minutes.

VIII.

1. Tang Zhong's practice.

2. plastic surgery.

3, soft and sweet!