1. Strawberry Yogurt Basque
Materials:
130g cream cheese, 45g oat milk, 25g sugar substitute, 8g corn starch, Greek yogurt, strawberry, 1 egg.
Practice:
1, after the cream cheese is softened, add sugar and stir well, then add eggs+oat milk+corn starch and stir well.
2. Sieve the batter into a mold with oiled paper, bake it in an air fryer 180℃ 15 minutes, bake it at 200℃ for 3 minutes, take it out and let it cool, and put it in the refrigerator for more than 2 hours.
3, wipe the filtered yogurt+the right amount of strawberry decoration!
2. Basque cheesecake
Materials:
250g cream cheese, 50g sugar, 5g corn starch, 2 eggs, 120g whipped cream.
Practice:
1, after the cream cheese melts in water, add sugar and stir evenly. Add 2 eggs in three times and stir evenly.
2. Add cream and corn starch and stir well.
3. Bake in an air fryer at 200 degrees for 25 minutes. 4. After cooling, put in a refrigerator for 4 hours.
3. Matcha Melaleuca
Materials:
250 milk, 30g fine sugar, 95g low-gluten flour, 5g matcha powder, 20g butter, 300g whipped cream, 25g sugar and 2 eggs.
Practice:
1, pour the eggs into the bowl in turn, stir the milk, sugar, low-gluten flour and matcha powder evenly, then add the melted butter and stir, and sieve for 2-3 times.
2. Open the minimum pancake skin in the pan.
3, whipped cream+fine sugar mixed, spread the ice skin, squeeze the cream, layer by layer.
4. After finishing, put it in the refrigerator for 3 hours, and sprinkle with matcha powder before eating!
4. Matcha iced moon cakes
Materials:
150g cream cheese, 30g honey beans, 1g matcha powder, 100ml boiled water, 100g ice skin premixed powder.
Practice:
1, cream cheese, stir until smooth, add honey beans, stir well, divide into 8 parts, and then refrigerate.
2. Stir the pre-mixed powder of ice skin with boiling water, knead into dough, and divide into 2 parts, one of which is added with matcha powder and kneaded evenly, and kneaded into long strips for mixing.
3. Divide the dough into 8 portions, roll it flat, wrap it in cheese stuffing, and then put it into a mold for pressing and molding.
5. taro yogurt cake
Materials:
3 slices of thick toast, purple potato, taro, thick yogurt, milk, sugar substitute, and your favorite fruit.
Practice:
1, steam taro and purple sweet potato, then add appropriate amount of milk and sugar substitute and stir into mud.
2. Cut off the thick toast, overlay one layer of toast with one layer of taro mud, and smear yogurt and taro mud on the toast surface.
3, put on your favorite fruit!
6. Mango towel roll
Materials:
38g low-gluten flour, 15g butter, 35g sugar, 100ml milk, 2 eggs, 1 mango, 120g cream.
Recommendation: Practice:
1, egg+milk +38g sugar+low gluten flour, mix well, then sieve twice, then add melted butter and stir well.
2, the smallest pancake skin in the pan.
3. Add cream 15g white sugar, and dice mango.
4, put the cake crust with cream, put the mango diced package, and then put it in the refrigerator for half an hour!
7. Taro Tiramisu
Materials:
400g taro, whipped cream, hazelnut milk, purple potato powder, 45g sugar, condensed milk 15g, 3 egg yolks, 250g cheese, 200g whipped cream and lady finger.
Practice:
1, peeled taro, steamed and pressed into paste +70g whipped cream +5g purple potato powder +20g sugar+15g condensed milk and appropriate amount of hazelnut milk, and mix well.
2, cheese softening, egg yolk +25g sugar across the water+cheese+whipped cream and mix well.
3, lady finger dipped in milk and spread it in a container, smeared with taro paste and cheese paste, which can be stacked in turn, smoothed and refrigerated in the refrigerator.
4. Take it out and sprinkle with purple potato powder.
8. taro, minced meat and potato balls
Materials:
100g glutinous rice flour, 30g corn starch, 15g sugar, 160ml milk, 10g butter and 300g taro paste.
Practice:
1, pour glutinous rice flour, starch, sugar and milk in turn, stir well, sieve and pour into a bowl.
2. Cover the plastic wrap and poke the hole, and steam the water for 20 minutes.
3. Steamed, taken out, cooled and kneaded into equal smooth balls.
4, take out the glutinous rice bag into the taro paste, brush the salad sauce and then wrap the meat floss!