Favorite Desserts

One, Strawberry Cream Cupcakes:

1, egg embryo materials: five eggs, 45g of pure milk, 45g of corn oil, 90g of low gluten flour, 40g of sugar, 15g of yolks/40g of egg whites.

2, yolks and egg whites separated.

3, add 15g sugar.

4, add 45g rice oil.

5, oil add 459 pure milk.

6, stir well until the water and oil are fully integrated.

7, 90g of low gluten flour.

8, slowly sifted in.

9, z-mix well.

10, five egg whites, sugar 45g.

11, add sugar in three parts.

12, observe the egg white state.

13, stiff little sharp corners.

14, take one-third of the egg white.

15, turn and mix well.

16, the mixture is then poured into the other two-thirds of the egg white.

17: Toss to combine.

18: Cup until eight full.

19, oven top and bottom tube 150 degrees, preheat for five minutes, then turn the oven top and bottom tube, top and bottom tube 130 degrees for 25 minutes, 150 degrees for 20 minutes.

20, natural cooling.

21, prepare materials: 250ml cream, sugar 25g.

22, add sugar in three times.

23, whipped until the obvious lines.

24, whipped to about seven or eight points of the state.

25, quasi each cake embryo.

26, add cream and strawberries.

Two, purple potato crystal sago cake:

1, material preparation: 160g of warm water, 180g of purple potatoes, 150g of sago, sugar 249.

2, 150g of rice + 12g sugar + 160g of water.

3, soak for 30 minutes.

4, stir to form a ball.

5, 180g potatoes on the pot to steam.

6, add 12g sugar or condensed milk.

7. Stir well and set aside.

8, divide into 30g sago, 20g purple potato small doses.

9: Form a ball.

10, put into the mold.

11, pressed into flowers.

Three, taro round milk spuds:

1, a piece of brown sugar with a bowl of water.

2, stir until the brown sugar melts.

3, pour into a bowl and set aside.

4, the pot of water boiling under the taro ball.

5, cook until floating, then cook for 1~2 minutes.

6, fish out of the cool water.

7, pour milk in the pot.

8, add sugar.

9, add tapioca starch.

10, stir constantly over low heat until thickened.

11: Pour the spuds into the bowl of brown sugar water.

12, put taro ball can be.

Four, taro cheese ball:

1, taro steamed to add a spoonful of purple potato flour, a little sugar Turned into mud.

2, add the right amount of milk powder, mix well.

3, divided into small balls, flattened, wrapped in cheese.

4, dough into small balls can be.

5, glutinous rice cake

1, glutinous rice flour, sugar, milk and stir well.

2, filtered more delicate.

3, steamed for 30 minutes.

4, sprinkle fried glutinous rice flour, knead into a smooth dough.

5. Take a ball and wrap it in red bean paste.

6, wrapped up and rolled thin.

6, strawberry balls:

1, tapioca starch + strawberry powder + sugar substitute poured into the container.

2, heating water and rubbing to non-stick state.

3, rolled into strips with a knife to cut small pieces.

4, put into a plate and set aside.

5: Boil the water in a pot.

6, cooked out of the cool water and spare.

Milk spuds:

1, tapioca + milk + sugar substitute into the pot and stir well.

2, low heat until stirring until a ball.

3, cook until you can pull the state on the wire.

Strawberry custard:

1, soften the custard slices in cold water.

2, milk + strawberry powder into the, stirring well in the pot on low heat.

3, add soaked giletto, continue to stir until melted.

4, cook and pour into the container into the refrigerator, chilled for more than 2 hours.