1, 〈Cream Cherry〉 coffee shop click rate is very high dessert, the combination of dehydrated yogurt and cream instead of mascarpone and egg white, not only fast but also very refreshing ~

Ingredients --

Dehydrated Yogurt 50g

Light Cream 50g

Fine Sugar (cream) 20g

Instant Black Coffee 4g

Brewing water 50ML

Fine Sugar (coffee) 10g

Finger Biscuits 3~4 pieces

Biscuits 3~4 pieces

Biscuit

Boiled water 50ML

Fine sugar (for coffee) 10g

Finger cookies 3~4 pieces

Cocoa powder moderate amount

--Practice--

To make dehydrated yogurt: Pour 100g of unsweetened Greek yogurt into a strainer lined with double-layered kitchen paper, rack the strainer on a large bowl, and send the whole thing to the fridge overnight, and then take it to the next day. Next day take 50g of dehydrated yogurt and set aside.

50g of light cream and 20g of granulated sugar, whipped at high speed with an electric mixer until nine points, add 50g of dehydrated yogurt with a spatula and mix well.

4g instant black coffee powder and 10g granulated sugar mix, pour 50ML boiling water and stir until the coffee and granulated sugar completely dissolved, break the finger cookies into small pieces, quickly soak for a while and then remove them, with a layer of finger cookies, a layer of Yogurt creamer arranged into the container until filled, sift the surface of a layer of cocoa powder, send to the refrigerator to chill for more than 1 hour can be.

2, (rice cooker cake)谁说蛋糕一定要用烤箱做，焖米饭的电饭锅就ok哦~成品绝对松软香甜，真是实惠快手的好方法。

Materials--

Low-gluten flour 120 grams

Eggs 4

Sugar 60 grams

Oil 30 grams

Milk 50 grams

Aluminum baking powder 1 gram

Lemon juice a few drops

--Practice--

Use a separator to separate the yolks and whites into separate containers. Separate them into different containers. (Eggs can be iced in the freezer, this is conducive to separation)

Egg whites should be poured into an oil-free and water-free container for whipping, egg whites with a few drops of lemon juice to beat until coarse bubbles (vinegar and lemon juice is to play a role in regulating the PH of the egg whites, so that the whites are easy to foam. When making homemade cake, it is recommended to add white vinegar or lemon juice, which will not affect the color and taste, but also can neutralize the overly strong egg flavor. (That is, in addition to adding lemon juice, you can also use vinegar instead)

Add sugar in three parts and beat until stiff peaks, see my picture after lifting the whisk there is a very small upright tip, the degree of egg white foam will not drip down even if the stiff peaks. (If you don't have a whisk, then use three chopsticks to beat hard, beat into foam, but it is very tired oh, it may be difficult to whip)

Egg yolks beat well, in turn, add the salad oil and milk mix well. Pour the sifted flour into the egg yolk mixture and mix well. (If you don't sift the flour, the flour will be in the form of small particles, which is not conducive to mixing.)

Pour one-third of the whipped meringue into the bowl of egg yolk mixture, and mix with a plastic spatula in an irregular manner or under the sea to mix well.

Put greaseproof paper in the bottom of the rice cooker, and put a few more layers of greaseproof paper on it so that the cake doesn't get gummed up, I put 4 layers of greaseproof paper on it; press the cook button, and preheat the cooker. (No greaseproof paper can be in the rice cooker, the bottom of the pan smeared with a little oil) preheat well after pouring the batter, the rice cooker gently knocked a few times, so that the purpose is to let the cake out of the steam will not have too many air holes.

Press the cook button, two or three minutes it jumps back to the heat preservation state, use a wet towel to cover the air outlet; heat preservation for 5 minutes and then press the cook button again; and jump back to the heat preservation state after 10 minutes and then press again, and then jump back to the heat preservation state after 10 minutes and then use a toothpick to insert it. If the toothpick is not sticky things, it means cooked, I use the rice cooker is 750W, there is no specific time, so you have to grasp the oh! (If the toothpick is wet and brings out a bit of cake foam, or you think the cake crust is not dry enough, then press the cook switch again, ten minutes after the pot)

Remove from the pot, inverted to cool, take off the mold, cut and enjoy it~! (The cake must be inverted or it will collapse)