Ingredients: egg 1 piece, 2 tablespoons flour, a little matcha powder, a little sugar, baking powder 1 teaspoon, a little milk (not added).

Method: (1) First, separate an egg, egg white and yolk, and beat the egg white with white sugar into a hard foam in an electric mixing cup (I am lazy, and the egg is still taken out of the refrigerator).

(2) Stir 2 tablespoons flour+baking powder+matcha powder (without water)

(3) Beat egg yolk (omitted)+milk.

(4) Adding additives (2)+(3) and stirring.

(5) Mix (4)+ beaten protein evenly.

(6) Put the batter into a disposable paper cup, which should hold four paper cups.

(7) Then turn on the microwave oven for 3 minutes.

(8) and then out of the oven, you can! ^_^!

Microwave matcha cake is fresh and delicious without any additives. If you want to make a cream cake, you can buy Nestle cream decoration.

Great! Delicious! If you save money, you should make four cupcakes with one egg.

Tiramisu ingredients: whipped cream 125g, 2 egg yolks, 50g fine sugar, 2 gelatin tablets, 250g cream cheese, 2 Qifeng cakes, 6. Take another clean container, add 25g light cream to the wet foam, then pour it into the method (5) and stir it evenly. Seven, take the mold, first spread a layer of cake slices, brush with wine and sugar, pour half (six), then spread a layer of cake slices, brush with wine and sugar, and pour all the rest (six).

Marsala wine formula

Formula: 5 egg yolks, 3 egg whites, appropriate amount of whipped cream, 500g mascarpone cheese, appropriate amount of Masala wine, espresso, Ladyfinger, sugar-free cocoa powder.

Exercise:

1. Add 2 tablespoons sugar to five egg yolks and stir until the color is very light. Heat and stir in water. Add the other two tablespoons of sugar to the three egg whites until dry and frothy. The cream is also thick, so be careful not to break it too much.

2.500g mascarpone is poured into a large basin, and the thick egg yolk is mixed in first, and beaten well. Add foaming protein and whipped cream. Add appropriate amount of Masala wine or coffee liqueur and stir carefully. Try it yourself and adjust the amount of fruit wine.

3. Make two or three cups of espresso. Soak a few pieces of lady's fingers in coffee, then take them out quickly, and keep the biscuits not too wet or too dry.

4. Put it into the model. First, one layer of cheese cream, another layer of coffee lady's fingers, another layer of cheese cream, another layer of coffee lady's fingers, another layer of cheese cream.

5. Plastic wrap is sealed and refrigerated. At least four hours is enough. It tastes better overnight.

6. Sprinkle sugar-free cocoa powder evenly before enjoying.

Chocolate milk egg caramel pudding

Materials:

Chocolate milk 400 ml

3 tablespoons sugar (I think it should be recharged)

Three eggs.

Coke syrup (3 tablespoons sugar, 1 tablespoon water. Cook in a small pot, put sugar and water in the pot, stir quickly, and heat with strong fire)

Exercise:

① Heat chocolate milk and add sugar. When the sugar melts, turn off the fire immediately (be careful not to let the milk boil).

② Stir the eggs thoroughly.

③ Put ① into ②.

④ Filter with a strainer ③.

Pour the cola syrup into 4 cups and divide the fourth step into 4 parts.

Put in a steamer and steam until the lower water boils, then put in.

Steam on high fire for 2-3 minutes, and steam on low fire 13- 15 minutes.

After cooling, put it in the refrigerator for 2 hours.

Brown Betty

Ingredients: butter 250g, sugar150g, flour 500g, an egg, cheese sauce165g, fish meal10g, sugar10g, 70℃ water 60g, purified water 400ml, and 3 bottles of lemon juice.

Step 1: Make dough.

Add 250g butter, 150g soft candy and 1 egg into a blender or stainless steel basin, and then start stirring. If you use a home mixer, congratulations, you will get diluted butter in 90 seconds. If you use your hands, please take pains to stir until the butter becomes mushy. Attention, please keep the same direction when stirring, not clockwise for a while and counterclockwise for a while. When the butter becomes a paste, add 500 grams of flour and continue stirring until all the ingredients are mixed into a yellow dough.

Step 2: Make pastry seats.

Roll the dough into a pancake with a thickness of about 5mm, then press a round cake on the pancake with a mold, put the round cake at the bottom of the mold, cut a long strip on the pancake according to the thickness of the mold, put it along the edge of the mold, press the cotton cake on the edge of the mold with your fingers, and press the flour cake on the bottom.

Step 3: First taste of fire.

Put the mold and the bread in the mold into the oven, adjust the fire power of the oven to 165 degrees or medium heat, and bake for 30-40 minutes to become attractive golden yellow.

Step 4: Make pudding stuffing.

Peel and core an apple, cut the pulp into cubes 1cm square, then put it in a bowl, add 3 bottles of lemon juice and 3 bottles of apple juice, and turn it over.

Step 5: Make your own gelatin.

Fully stir with 15g Geely powder, 10g sugar and 60g70-degree water to dissolve, then put it in the refrigerator to dissolve, and then put it in the freezer to condense.

Step 6: Quick cheese sauce.

Fully mix 165g cheese sauce powder with 400g purified water, heat 70g gelatin in microwave oven to liquid state, and then pour it into cheese sauce powder to fully mix.

Step 7: The pudding begins to take shape.

Pour the prepared cheese sauce into the cake embryo that is completely cooled after baking, add the apple pieces and mix the apple pieces with the cheese sauce. Then put the apple pudding in the refrigerator 1 hour.

Step 8: Final packaging.

Squeeze out 6 fresh milk frosted flowers with a paper tube, and then cut the snake fruit into 6 pieces with a thickness of 3mm and insert them on the frosted flowers. A piece of ice lemon apple pudding with good color, shape, fragrance and taste is finished.

Mango Pudding

Ingredients: mango, 4 cups of milk, 1 box of floret milk, a can of coconut milk and a can of gelatin powder? This box is completely dissolved in hot water.

working methods

1. Scrape two mangoes, peel them and put them in a blender. Add milk, flower milk, coconut milk and dissolved gelatin powder to make juice.

2. The other two mangoes are peeled and chopped.

3. Put the stirred juice and pulp into a Budian mold, and then put it in the refrigerator for a few hours to solidify.

You can add sago if you like, and half a bowl of sago can be boiled in boiling water. The water can be boiled once or twice when it is cold. When it is ripe, you can use ice water to cool the river (grid water) and add it to juice and pulp.

First of all, chocolate balls

When melting chocolate, you must heat it in water, and the temperature should not exceed 50℃, otherwise the chocolate will deteriorate and agglomerate.

Materials:

Corn flakes 1 box

300 grams of bitter and sweet chocolate

Aluminum foil cup (small) 30g

Exercise:

1, cut the chocolate into small pieces and heat it on low heat until the chocolate melts.

2. Then add a proper amount of chocolate to the melted chocolate and stir well.

3. Take out a proper amount of chocolate cornflakes with a spoon, put them in the prepared aluminum foil cup, and then shape them into a ball.

Second, carambola jelly

Jelly powder will condense into lumps when it meets water, so it must be mixed with sugar in advance, and then added with water to dissolve in water smoothly.

Materials:

1, 400 ml wheat juice

Grape juice 400 ml

Orange juice 400 ml

2, carambola jelly powder 45 grams

45 grams of fine sugar

Exercise:

1. Take 15g jelly powder and fine sugar and divide them into 3 equal parts. In order to avoid jelly powder caking, each portion of jelly powder and fine sugar must be stirred evenly.

2. After stirring well, add 3 parts of jelly powder to the three kinds of fruit juices and stir well, then put them on the fire and heat them with low fire until they melt without particles.

3. Pour the cooked jelly liquid into the mold and refrigerate for about 1-2 hours, then demould and fasten it.

Third, muffins

The whole egg must be beaten to a fine foam, so that it will drip with the eggbeater.

Materials:

1, 4 eggs

2. Fine sugar150g

3.200g medium gluten flour

4.2 tablespoons salad oil

5, 2 tablespoons milk

Exercise:

1. Put the material 1 into a large bowl and beat with an egg beater until the foam is fine.

2. Sieve the medium-gluten flour, add it and stir well.

3. Add the material 3 and mix it evenly, and let it stand for about 10 minute.

Fourth, red buns.

When stuffing the dough bag, knead the dough at the tiger's mouth to tighten it.

Materials:

1, 300g medium gluten flour

30 grams of fine sugar

Baking powder 1g

5 grams of dry yeast

Water150g

2, salad oil 10g

Stuffing:

Black bean paste150g

Lotus seed paste150g

Decoration:

Edible red pigment 1 packaging

Proper amount of water

Exercise:

1. Take a little water from the material 1 and mix it with dry yeast for later use.

2. Mix all the ingredients 1 with yeast water, knead into dough, then add salad oil, knead until the dough is smooth, and let the dough stand for 10 minute.

3. Divide the two fillings into 5 equal parts.

4. Divide the dough into 10 equal parts. First, take a small piece of each kind of dough and knead it into a circle, then wrap the remaining dough into stuffing and stick it on the freshly kneaded small round dough.

5. Finally, evenly mix the pigment with water, brush it on the dough surface, let it stand for 40 minutes for final fermentation, and steam it for about 10- 12 minutes.

Five, rat bow cake

Fresh dogwood will be dried before it is used to make dogwood. Dried apocynum venetum can be bought in Chinese medicine shops.

Materials:

1, 500g glutinous rice flour

200 grams of fine sugar

400g water

2. rhubarb (dry)180g

Stuffing:

1, cabbage (dry) 300g

300 grams of minced pork

3 red onions

50 g shrimp

2, 300 grams of salted mung bean stuffing

Exercise:

1. Mix the ingredients 1 into balls, then take 300g of Chinese cabbage and boil it in boiling water for 3-5min, then scoop it up and knead it with the remaining materials into smooth balls for later use.

2. Wash the rat grass, put it in a pot, add water (submerge the surface), heat and cook until soft, then take out the squeezed water and chop it with a knife for later use.

3. Knead the method 1 and chopped grass into grass balls for later use.

4. Divide the salty mung bean stuffing into 10 parts, stir-fry the stuffing in another oil pan until it is cooked, and cool it to get the stuffing.

5. Divide the dough into 20 equal parts, wrap the salty mung bean stuffing and Chinese cabbage stuffing respectively, and finally steam for about 15 minutes on medium heat.

Plum jam

Plum jam is a very simple and practical jam. Take some time to make it and put it in the refrigerator. When you want to eat, take it out with bread or stir-fry it. It has a wide range of uses.

Materials:

750 grams of red berries

500g brown sugar

T2 tbsp Geely, water 1/2 cups.

Exercise:

1. Put the plums in the pot, add a little water and cook for 5 to 6 minutes until the plums are cooked and cracked, and take them out.

2. Put the filter screen on the pot, put the cooked plums into the filter screen, press the plum meat with a spoon, take out the stone, mash the pulp in the pot, cool it and can it.

The ratio of PS: plum sauce is about 250g plum: 1 cup of sugar.