Have a hand at dessert.

Runny cheese tart.

Mix low flour+butter+powdered sugar+salt and scrunch to form granules. Add whole egg and knead into a dough. Put it into a paper cup mold and press it to shape. Cool for 25 minutes at 170 degrees Celsius, then remove from the mold. Mix cream cheese with sugar. Pour in the light cream and beat until there are obvious lines. Sift in cornstarch and mix well. Squeeze into tart shells, scrape flat and freeze for 1 hour. Brush the frozen surface with egg yolk night, and bake at 200 degrees for about 12 minutes.

The taro snowberry.

Glutinous rice flour + corn starch + sugar + purple yam flour mix well, pour in milk and mix well. Sieve once, attach plastic wrap, tie a few holes, steam on the pot. Steam purple potatoes and taro, add milk, sugar, condensed milk and whisk into taro puree. Soften the cheese stick, add cream and sugar, mix well and set aside. Steam and add butter, knead into a smooth dough, sprinkle hot glutinous rice flour to prevent sticking, take an appropriate amount of dough and roll it over. Put the dough into a film, squeeze a layer of milk lattice sandwich, squeeze the taro paste sandwich in the middle, and finally squeeze the period lattice solid, close the mouth and wrap tightly, and wipe some hot glutinous rice flour.

Popping dirty cake.

Whisk the sugar in 3 batches and beat until a small curved hook is formed. Take 1/3 of the egg white and add it to the egg yolk batter and mix well, then pour it into the remaining eggs and mix well. Pour into the mold, oven 150 degrees for about 35 minutes. Stir cocoa powder with warm corn oil, pour in warm milk and mix well.

Whisk light cream + cocoa powder + sugar until fluid, sift in low gluten flour and stir well. Add 3 egg yolks, make a small hole in the center of the cake after unmolding, pour in the cream and mix well. Whip the egg whites with a few drops of lemon juice, sift a layer of cocoa powder on the surface, and squeeze the chocolate sauce to decorate.

The lava chocolate tower.

Preheat the oven to 180 degrees Celsius for 20 minutes and observe the color. Add the softened butter and powdered sugar, add the egg mixture in 3 batches, add the egg yolks to the light cream and whisk quickly over low heat to combine and beat well. Sift in the gluten flour and mix well. Add the dark chocolate and heat over low heat until all melted. Knead the dough, divide into 6 equal parts, put into paper cups, and organize into cup shapes. Remove from the oven and let cool. Pour in the chocolate lava and refrigerate to solidify.

Pearl Chiffon.

Milk tea, light cream, butter, cornstarch, milk tea bags, pearls, sugar. Pour one packet of milk tea bag in a cup, add 150m water temperature 60 degrees, stir the milk tea well. Pour into glutinous rice flour and corn starch, stir well. Pour through a sieve into a non-stick pan, stirring constantly over low heat, form a ball and add butter and stir well, then pull with your hands, cream + sugar whipped, take the right amount of dough and roll it thin. Put on the touching utensil and squeeze into the cream and put on the pearls. Then squeeze the cream, close the mouth tightly coated with a little cooked glutinous rice flour to prevent sticking, inverted on a paper tray.

Matcha snow.

Matcha tea powder + coconut milk whisked together, add corn oil whisked until emulsified, sifted into the low intestinal flour whisked together, add egg yolks 5, whisk until smooth. Add a few drops of twisted lemon rose and sugar to the egg whites, whip until lifted with a large curved hook, take 1/2 of the egg white paste to the matcha paste and mix well. Pour back into the remaining egg white paste and stir well, pour into the baking dish, oven 170 degrees for 25 minutes, remove from the oven and let cool, press the round shape with a mold. Cream cheese + sugar + light cream whipped, cake blank + cheese filling + red beans, and then squeeze a layer of cheese filling, cover with a slice of cake blank, the side of the cheese filling, covered with a layer of milk powder can be.

Triangle muffins.

2 eggs + sugar + salt, add fresh milk. Sift in the low gluten flour and baking powder, mix well and let stand for 15 minutes. Pour the batter into a non-stick pan and heat over low heat until small bubbles form on the surface out of the pan. Stir in 2 egg yolks + sugar + cornstarch. Stir in milk while whisking. Heat over low heat, stirring constantly, until thickened, then add butter and melt well. Pour into a bowl with plastic wrap and let cool and whisk until smooth and put into a piping bag. Pinch the bag into an open triangle shape and squeeze in the Kashiwagi sauce to serve.

Lime Cheesecake.

Yogurt, lime, milk, digestive cookies + butter, giardiniera, sugar, cream cheese. Digestive cookies in a ziplock bag to crack, pour into a bowl, add melted butter and mix well. Place the cookies in paper cups, compact them and refrigerate for 1 hour. Soften the cream cheese with the sugar over hot water, add the lime juice and stir well. Add melted custard slices and mix well. Add yogurt and stir until smooth. Squeeze into paper cups and refrigerate for 3 hours.