During the summer vacation, the children are at home all day, so they don't want to go to a friend's house to play alone, so they just eat, drink and have fun at home, and only take them to play after work at night, so I will make some snacks at home and eat them when I wake up in the afternoon, without ordering takeout, which is both economical and nutritious. I just sorted out my recent dessert recipe. Wow! It turns out that I have cooked so many dishes for my children before, and I can cook different dishes every day, seven days a week. Children are not tired of eating, and the practice is simple.

Purple potato milk cube cake

Ingredients: purple potato1(150g), 250ml of pure milk, 25g of corn starch, 0/5g of refined sugar/kloc-0 (according to taste), and appropriate amount of condensed milk (or not).

Production steps

1. Wash, peel and slice the purple potato. After the water is boiled, put it in a pot and steam it for about 15 minutes until it is ripe and soft. Take it out after steaming and press it into fine mud with a spoon. If it is better to have a cooking machine at home, you can use it. My cooking machine is broken, so I can only press it directly into mud.

2. Mix 250 ml of pure milk, 25 g of corn starch, 15 g of fine sugar (increase or decrease according to taste), a proper amount of condensed milk (or without condensed milk) and purple potato paste and stir evenly. There is a baby at home about 1 year old. You can change the milk into powdered milk, without sugar! )

3. Take a non-stick pan! Be sure to stick to a non-stick pan. Filter the purple sweet potato pulp and pour it into a non-stick pan.

4. Fire and heat, remember to turn on a small fire, and be sure to heat it while stirring until it becomes smooth and delicate. It is not easy to fall off when it is lifted, just like the state in the picture.

5. Take another bowl, sprinkle some coconut in the bowl, and then demould!

6. Pour in the cooked batter, scrape the surface, cool it, stick plastic wrap on it, and put it in the refrigerator for 3 hours to solidify and set. After 3 hours, after curing and molding, it was taken out and cut into small pieces. Finally, all the small pieces are wrapped in coconut milk and ready to eat! It's so simple, even beginners can get zero points!

Lazy double skin milk

Ingredients: 200 grams of milk, 70 grams of egg white and 30 grams of fine sugar. This can cook 3 bowls.

Cooking steps

1. First, separate the egg white from the egg yolk, which can be used as other delicacies. I use egg yolk as a supplementary food for my baby, and it's not wasted at all ~

2. Mix egg white, sugar and milk and stir well.

3. Sieve the mixed solution and filter out the egg whites that have not been scattered, so that the taste is more delicate. Remember to play in a balanced way. Don't hit it with foam!

4. Pour the mixed milk into a small bowl, cover the surface with plastic wrap, and poke many holes in it with toothpicks to prevent it from falling into steam during steaming. Bring boiling water to a high fire, preheat the steamer, put the steaming bowl covered with plastic wrap into the steamer, steam for about 10 minutes on medium fire, turn off the fire, and then stuffy for 10 minutes.

5. This is done. It can also be eaten after cooling in the refrigerator or directly. It's even better to put your favorite fruit on it!

Pumpkin and coconut diced

Ingredients: pumpkin150g, milk (formula milk)150g, corn starch15g, fine sugar10g, and appropriate amount of coconut milk (if you have a baby at home, you can change the milk to formula milk powder! )

Cooking steps

1. Peel and seed the pumpkin and cut it into small pieces. Steam in a steamer until cooked, which takes about 15 minutes. It is suggested to choose old pumpkin, which has less water, sandy taste and high sweetness. The quality of pumpkin will directly affect the taste of this snack.

2. Take out the steamed pumpkin, press it into fine pumpkin puree with a small spoon, or put it in a cooking machine to make it into puree, no matter how convenient.

3. Pour the pumpkin puree into a small pot, and pour in fine sugar, corn starch and milk. The amount of sugar can be increased or decreased according to the situation. If the pumpkin you buy is sweet and waxy, you can add no sugar. Milk can also be replaced by formula milk. Put less sugar, milk will smell better when you eat it!

4. Turn on a small fire and cook slowly while stirring. Cook until it is thick and not easy to drip.

5. Sprinkle a layer of coconut in the prepared square glass bowl and pour in the boiled pumpkin puree. Put a layer of coconut milk first, and demoulding will be more convenient.

6. Gently smooth the surface, cover it with plastic wrap and put it in the refrigerator for about 2 hours. The taste after cold storage is cool and sweet, especially suitable for summer consumption. After being taken out of the refrigerator, the mold is reversed and demoulded. Cut into squares with a knife. Finally, you can eat it with coconut milk!