Homemade desserts for New Year.

Homemade afternoon tea desserts.

It’s so simple and easy to make, I’ve never been to a dessert shop in my family.

Coconut milk, taro and sago dew: Ingredients: yellow rock sugar, coconut milk, taro, sago.

Steps: Boil sago for 20 minutes and simmer in cold water for 10 minutes and set aside; cut taro into small pieces and add yellow rock sugar and water to cover the taro; cook over medium heat for 10-15 minutes until soft and glutinous and the soup is dry; add sago; pour in

Coconut milk; stir well.

Egg Tart Napoleon: Egg tart crust, cherries, guava, blueberries, whipped cream, biscuits, chocolate orange slices; remove the tin foil from the egg tart crust and roll it out flat; put it in the oven at 180 degrees for 15 minutes; let the baked egg tart crust cool; layer one layer of egg tart

Cover with a layer of cream; add fruits and sprinkle with powdered sugar for decoration.

Bean Paste Dorayaki: Eggs, milk, white sugar; stir evenly; add cake flour and baking powder; stir smoothly without any particles; milk, glutinous rice flour, white sugar, corn starch; stir evenly, sift once and pour into the steamer bowl lid

Prick holes in the plastic wrap and steam for 25 minutes; let it dry until it is not hot and add butter; pull it repeatedly until it is malleable, and finally knead it into a smooth dough; layer one layer of waffles, one layer of bean paste and one layer of mochi; cover it with one layer of waffles, it’s so good

It will become stringy after being eaten cold.

Cheese shrimp and onion rings: Pour the shrimp + cornstarch + egg white + black pepper and sea salt into the wall breaking machine, adjust to level 6, and beat for 15 seconds; add mozzarella cheese to the battered shrimp and spread evenly, put it into a piping bag, and squeeze

Place it between two onion rings, one large and one small; cut the hand cake into long strips after softening, wrap around the onion rings, make some small holes and brush with egg yolk liquid, sprinkle with sesame seeds, preheat the oven and bake at 180 degrees for 20 minutes.

Cheese-drawn hash browns: Steam the potatoes in a pot; add starch, black pepper, and salt; stir evenly and knead into small balls; add mozzarella cheese to the mashed potatoes; knead well and add egg liquid; then wrap

Corn crispy crumble.

Blueberry Milk Basque: mix the egg mixture in batches; pour in blueberry-flavored yogurt; sift in cornstarch, butterfly pea pollen, and sea salt; add biscuit pieces and mix well; pour into a mold and bake at 220 degrees for 22 minutes; put in the refrigerator

Refrigerate for later use; ingredients required for the blueberry yogurt mousse layer; mix cheese + sugar; pour in blueberry flavored yogurt and mix well; soak gelatin until soft + melt warm milk; pour into a bowl and mix well; add blueberry jam and mix well; remove

Mold it; beat the whipped cream until stiff; squeeze it on the cake; wash and drain the blueberries and place them on top; can’t wait to cut them into pieces; it’s a success once and for all, I love it so much.

Tulip Cookies: 1/ After the butter is softened, add powdered sugar and beat evenly; 2/ Add the egg liquid in three batches and beat until combined; 3/ Sift in the low flour, stir until there is no dry powder and knead into a ball; 4/

Add an appropriate amount of matcha powder and pigment to adjust the color, and refrigerate for an hour; 5/Take out the dough, roll it out and join together, and press it into the shape with a mold; 6/Bake in the oven at 150 degrees for 20 minutes, and cover with tin foil for the next 10 minutes.

Love cookies: soften the butter and add powdered sugar; add egg liquid; add flour; make a ball; divide into two pieces; add red coloring to one piece; get two pieces; divide into 1/3; roll out to 1cm thick; stack together

; Cut into 1cm strips; join together; join into squares; cut into sides; stick the remaining portion on both sides; slice; place on a plate; bake at 175 degrees for 15 minutes.

Black Forest Cake: 1. 25g corn oil + 5g cocoa powder and stir evenly; 2. Pour in 25g milk and stir evenly; 3. Sift in 25g low flour and stir until there is no dry powder; 4. Pour in 2 egg yolks; 5. Stir evenly (see

Add milk until the batter becomes fluid); 6. Beat egg whites in 2 portions + 20g of sugar to a small peak; 7. Mix the two batters, stir well and pour into the mold, bake at 130°C for 50 minutes, then bake at 150°C

15 minutes; 8. Let cool and remove the film and cut into 3 slices; 9. 200g cherries + 30g white sugar cubes + 20g rum + a few drops of lemon juice, stir well and soak overnight; 10. 250 whipped cream + 20g white sugar + cocoa powder

5g and mix evenly; 11. Brush the cake base with a layer of wine soaked in cherries; 12. Squeeze a layer of cream and put a layer of cherries; 13. Repeat the stacking and smooth the surface slightly; 14. Cut the chocolate into crumbs; 15.

Spread the cream on the surface of the cake and squeeze the puppy; 16. Draw expressions with chocolate.