Oreo chocolate cake: Mix eggs, milk, corn oil and sugar, add glutinous rice flour, cocoa powder and baking powder, stir until half of the batter is poured into a granule-free mold, put chocolate in the middle, pour the remaining batter, and put Oreo biscuits on the surface.
Snow cotton chocolate bean paste: three egg whites, 10g corn starch, 10g white sugar, beat evenly with an egg beater, add a little lemon juice, first put half a piece of egg white foam in an air frying pan, then put a small piece of chocolate, and finally cover the chocolate with egg white foam. The air frying pan can use 180 degrees1.
Tiramisu: Separate the egg whites (sterile eggs), add white sand and stir well. At room temperature, pour in the coffee liqueur and mascarpone cheese, pour in the egg yolk paste and stir well. Send the cream in advance to soak the coffee liquid, pour in a proper amount of liqueur, add the cream in several times and stir well (like cooking). Finger lady quickly dipped in coffee liquid, pasted a layer of biscuits and sprinkled cocoa powder.
Matcha tiramisu Susbak: mix egg yolk and sugar until the color becomes lighter, then take out Gillette until it becomes soft, melt cream cheese with a little boiling water at room temperature, stir the egg yolk liquid evenly twice, stir the light cream until it becomes thick, add the previous step, mix evenly and sieve, pour in the cooled Basque, spread a layer of plastic wrap on the surface, store it in the refrigerator for more than 2 hours, add the egg liquid twice and sieve.
Purple potato yam cake: glutinous rice flour is steamed, yam and purple potato are steamed and pressed into mud respectively, and other materials are added to mix and group, and the yam dough is laid flat and packaged into purple potato dough, or mixed and kneaded at will, and pressed into a mold for molding.
Strawberry cookies: butter softens at room temperature until a small pit can be squeezed out. Add sugar powder and stir well with a spatula until fluffy and white. Add the egg mixture twice and mix well. Add the sieved low-gluten flour and make dough. Separate 230 grams of primary color dough for later use. Add proper amount of monascus powder and red pigment and knead it into red. Divide 17g from the red dough, add appropriate amount of cocoa powder to knead it into deep red, and add appropriate amount of bamboo charcoal powder to knead it into black. Each head is about 12g, which is round and flat. Ears are fixed with proper amount of egg liquid, and then other parts are sorted out and put in a preheated 170 degree oven for about 20 minutes.
Double-spell cocoa soybean milk box: cocoa cereal, 0 sugar and 0 fat cocoa balls, soybean milk powder containing only soybeans/black beans, low-calorie cocoa powder, 2 slices of whole wheat bread, sugar-free yogurt, one slice of bread, one layer of cereal, one layer of soybean milk powder, one layer of yogurt, another layer of cereal, another layer of soybean milk powder, one layer of cocoa honey balls and one layer of yogurt.
Strawberry Tiramisu Cup: Prepare the ingredients, beat the egg yolk and sugar until the color becomes light, add the cheese, stir until smooth, beat the whipped cream and cheese paste together, stir well, put the biscuits in the cup with coffee solution, compact the bottom, put the strawberries on the cup wall, pour the cake paste, and refrigerate for 4 hours to solidify.