First, the fruit glutinous rice paste:

1, glutinous rice flour mixed with corn starch.

2. Pour in milk and sugar.

3. Stir and mix evenly and then sieve once.

4. Cover with plastic wrap, prick a few holes with toothpicks, and steam on the pot for 20 minutes.

5. After taking it out, put a piece of butter to melt while it is hot.

6. Cool slightly and knead into a smooth dough.

7, wrapped in oranges. Be careful not to pack air when packing kiwifruit. Be careful to wrap the strawberries upside down. The mango is diced and wrapped.

8. Pour in coconut milk.

Second, the family version of the egg:

1. Add eggs, milk, powdered sugar and corn oil into the bowl and mix well. Sift in low-powder baking powder, stir well until there are no particles, put it in a measuring cup or paper bag, and preheat the wok with high fire.

2. Turn the heat down and pour the batter into about nine minutes. Fry until foaming and slightly solidified. Stir them together and turn them vertically on the joint surface. At this time, turn to a small fire and finish the rest in turn.

Third, matcha potato biscuits:

1, send softened butter.

2. Add powdered sugar and send it to whiten.

3. Add the egg liquid three times.

4. Add low-gluten flour.

5. Add matcha powder and baking powder.

6. Stir well and knead into a ball.

7. Knead into a smooth dough.

8. Small hemp balls divided into 18g.

9. Take 34g small matcha cookie dough.

10, wrapped in potato balls, sealed and pinched.

1 1, trimmed and shaped, with cranberries on the surface.

12, oven 170 degrees for 20 minutes.

Fourth, sweet potato crisp:

1, the sweet potato is steamed and pressed into mud.

2. Add milk powder.

3. Knead into a ball.

4. Grab the cake and cut it into pieces and put it in sweet potato paste.

5. Wrap it up and cut it.

6. Brush egg yolk and sprinkle sesame seeds 180 degrees 15 minutes.

Five, cheese Mu Si sandwich:

1, cream cheese softening +2 milk heating+softening fine sugar and stirring finely.

2. After the milk is heated and softened, Geely T is mixed for ten days.

3. Pour gelatin into cream cheese.

4. whipped cream is sent to yogurt with thick texture.

5. Pour the cream cheese paste into the whipped cream and stir well.

6, cheese biscuits to the core, sandwich and pumpkin puree mixed evenly.

7. Pour 200g of Mu Si sauce into pumpkin puree, add it several times and mix well.

8. There are two copies, each with 250g.

9. Put it in the piping bag.

10, squeeze in half of the original mousse paste, freeze for about 20 minutes, and the surface will solidify.

1 1. Add pumpkin mousse paste and freeze for more than 2 hours to facilitate demoulding.

12. Biscuits are sandwiched at both ends of the wood wire, and the mouth of Shiba Inu is painted with chocolate.

13, details can be dipped in chocolate with toothpicks, and the expression is more delicate.

Six, orange chocolate biscuits:

1. Wash and slice oranges, add 8-sugar and rum, cook until soft, take them out, and then use kitchen paper to absorb water.

2. Soften and poke the butter, add the egg liquid and white sugar, send it to fluffy and white, and sieve it into low powder, baking powder and milk powder.

3. Knead into a ball, divide it into eight parts, press it flat, add orange slices, and put it in a preheated oven.

4. Bake at170℃ for 20 minutes, cool until the chocolate melts, dip it again and sprinkle with orange dander.

Seven, black sesame peanut nougat:

1. Prepare ingredients: butter, marshmallows, cooked peanuts, black sesame seeds and milk powder.

2. Put the butter in a non-stick pan.

3. Heat on low fire until it melts.

4. Add marshmallows.

5. Stir over low heat until it melts.

6. Pour in milk powder.

7. Stir and mix evenly.

8. Turn off the fire and pour in peanuts and black sesame seeds.

9. Mix evenly.

10, pour into baking tray for finishing and setting.

1 1, cool and cut into strips.

12, cut into pieces and put them on the plate.

13, one bite is full of ingredients!

Eight, pig yogurt Xue Meiniang:

1, yogurt base+fun snack bag+spoon.

2. Yogurt is smooth and dense.

3. Pour the interesting snack bag into the yogurt base.

4. Bouncing stone+sea salt almond+crispy milk+freeze-dried red heart pitaya.

5. Fill a cup with enough materials and mix thoroughly.

6. Pour gelatin solution, and the refrigerator will solidify in the cold east.

7, cream+sugar sent to stiff.

8. Steamed dough with butter.

9. Knead into a smooth dough.

10 take the dough 3 1g and roll it thin.

1 1. Put it on the mold and squeeze in the cream.

12, solidified yogurt jelly.

13, add yogurt jelly.

14, with cream again.

15, pinch and sprinkle with cooked glutinous rice flour.

Nine,

1, prepare the ingredients.

2. Taro paste stuffing: Steamed Lipu taro and purple potato, added with condensed milk, whipped cream, sugar and cooking machine, and mashed.

3. Add sugar and warm water to the egg yolk and send it to fluffy and white.

Sterile eggs do not need insulated water.

4. Add mascarpone and beat until smooth.

5. Whip the whipped cream until the granules are 7 and 8 minutes cooked.

6. Add whipped cream and mix well.

7. The lady got milk on her finger.

8. Put a layer of fingers in the container.

9. spread the taro mud again.

10, smear cheese paste.

1 1, Ms. Finger, stack them in turn, smooth them and put them in the refrigerator for one night before taking them out.

12, purple potato powder and milk powder are mixed to remove the surface, then biscuits are added and cream is squeezed out.