Today, I shared 16 kinds of dessert practices, namely, fairy bean cake, Xuemei Niang, Yang Zhi Mannan, doughnuts, glutinous rice paste with fruit, crispy beef, double-skin milk, Oreo cup of wood bran, strawberry hug roll, strawberry snowflake crisp, red bean paste muffin, pineapple cake, donkey rolling, peach blossom crisp, Explosicum Fun Duo Duo, and fluffy beef ball. Many of these desserts used to be online celebrity desserts, and selling them in stalls will be very popular.

1. Xiandou Cake

Prepare 15g of low-gluten flour, 3g of corn starch, 5g of sugar powder, 2g of milk, 4g of corn oil, 2 eggs, 25g of purple potato and 8g of mozzarella cheese

Operation step 1. Peel and slice the purple potato, put it in a steamer, and steam it in the steamer for 2 minutes.

2. Put two eggs into a bowl and break them up. Add 3 grams of powdered sugar and 4 grams of corn oil, stir them by hand until the sugar melts, then sift in 15 grams of low-gluten flour and 3 grams of corn starch, then knead them into smooth dough, cover them with plastic wrap and put them aside to wake up for a while.

3. After the purple potato is steamed, add 2g of powdered sugar, press it into purple potato paste with a fork, then add 2g of milk and press it evenly with a fork.

4. Pour a small amount of oil into the pot, add the purple sweet potato paste, stir-fry until the purple sweet potato paste becomes sticky, and then take it out and put it in a bowl to cool.

5. Knead the awakened dough into long strips, divide it into 2g pieces, and round it for later use. The purple sweet potato paste is also divided into 2g pieces.

6. Pick up a portion of mashed purple potato, put it in your hand, flatten it, wrap in a proper amount of mozzarella cheese, ball it up and set it aside.

7. Take a portion of dough and flatten it in your hand, and wrap it in purple potato cheese balls.

8. Knead your hands into smooth balls, put them on the panel, and repeatedly press each face to make them into squares.

9. Pour the oil into the pan, brush it evenly, then put in the bean cakes in turn, fry the bottom until the color of all six sides becomes dark, and then you can go out of the pan.

second, the materials of Xuemei Niang

Prepare 15g of glutinous rice flour, 3g of corn starch, 5g of fine sugar, 18g of milk, 25g of butter, 2g of whipped cream, 18g of fine sugar, and a proper amount of fruit and Oreo biscuits

Operation Step 1: Put 1g of glutinous rice flour, 3g of corn starch and 5g of sugar into a bowl and mix.

2. Sieve the batter into a bowl or dish with a sieve, cover it with plastic wrap, and punch a few holes with a toothpick.

3. Steam boiling water for about 15 minutes until the batter becomes transparent and there is no white part.

4. Prepare 5g glutinous rice flour and fry it to make cake powder.

5. After the crust is steamed, tear off the plastic wrap, add the butter while it is hot, press the butter with your hand until it melts, and then knead the dough while it is hot until the butter is absorbed by the dough.

6. The kneaded dough has good toughness and won't break even if it is pulled for a long time, so that the crust made of this dough is not easy to break. Put the kneaded dough into a fresh-keeping bag for later use to prevent it from drying.

7, 2 grams of cold whipped cream, with 18 grams of sugar added, whisked at high speed, and put into a paper bag for later use.

8. Divide the dough into 3g pieces, sprinkle some cake powder on the silica gel pad, put a small piece of dough on the cake powder, and roll it into thin slices with a rolling pin.

9. Put the crust into a semi-circular bowl, first squeeze a layer of cream, then put a piece of fruit, then squeeze a circle of cream, wrap the crust and remove the excess.

1. Fasten a paper tray, turn it over as a whole, pick up the mold, and a snow-white and round snow-mei Niang will be ready. After all is done, put it in a plate and refrigerate it for more than half an hour.

Third, Yang Zhi Mannan

Prepare 3 mangoes, 1/4 grapefruit, 1g coconut juice, 5g sago and 2g sugar as ingredients

Operation Step 1: First, cook sago, add a proper amount of water to the pot and bring it to a boil. When it boils, add sago and cook for about 15 minutes.

2. When the sago color becomes transparent and there is still a little white core in it, turn off the heat and then simmer for 2 minutes.

3. Next, cut the mango, slice the mango from the middle along the mango core, cut the cross flowers on the pulp, and cut the mango meat with a knife. Grapefruit is cut in the middle to expose the pulp, and the pulp is torn off along the texture of the pulp.

4. When the sago is completely transparent and there is no white core, take it out and put it in cold water. Sago won't stick together after cold water.

5. Cut the mango, leave a few large pieces of pulp for decoration, put the rest in the cooking machine, pour coconut juice, add sugar, turn on the switch and break the pulp until mango juice and coconut juice are mixed evenly.

6. Put the cooked sago into a bowl, pour in the beaten mango coconut juice, stir well with a spoon, put some mangoes on it, and finally put some grapefruit pulp as decoration.

7. Poplar nectar is ready. It tastes very good when it is refrigerated. The coconut mango with ice and cold, and the sago with crystal Q-bomb, are sweet and refreshing. Poplar nectar is simple to make, and it is especially enjoyable to eat in hot weather.

fourth, donuts

ingredients: prepare 25g flour, 25g sugar, 3g yeast, 1 egg, 2g oil, 2g salt and 13g milk

in operation step 1, 25g flour, add 25g sugar, 1g egg, 2g salt and 3g yeast, and pour in milk while stirring with chopsticks.

2. Stir into flour wadding, add oil, and then knead the dough. Sprinkle dry powder on the panel to prevent sticking, put the dough on it, and knead the dough with your palm by rubbing clothes. The more you knead, the smoother the dough becomes.

3. Knead until the surface is smooth and non-sticky, put it in a pot, cover it with plastic wrap and put it aside for fermentation.

4. Ferment to twice the size, transfer to the panel, press with the palm of your hand to exhaust, knead into uniform strips, and then divide them into 1 portions on average.

5. Make it into smooth dough, cover it with plastic wrap and relax for 15 minutes. After relaxation, crush the dough into small cakes, and then put the cakes back in place for secondary fermentation to 1.5 times their size.

6. After the cake is made, put it on the table, dip your fingers in the dry powder, insert it in the middle of the cake, and then turn your fingers hard in one direction, so that the hole in the middle of the doughnut comes out.

7. The oil temperature in the pot is 3% hot. Put the green donuts into the pot, don't turn them over in a hurry, and don't press them with a shovel. Let the donuts float on the oil surface, and fry them slowly with a small fire to prevent the donuts from turning over after the bottom is discolored, and then fry the other side. You can fish it out when both sides change color.

5. Fruit glutinous rice paste

Material: 15g glutinous rice flour, 3g corn starch, 21g milk, 45g sugar, 2g melted butter and a proper amount of coconut.

Step 1: Add glutinous rice flour, corn starch and sugar into the bowl. While stirring, pour a small amount of milk several times. When all the milk is added, stir the glutinous rice flour paste evenly without particles by egg pumping, then add melted butter and stir by hand until it is completely blended.

2. Prepare a shallow plate, pour in glutinous rice flour paste, cover it with plastic wrap, punch holes with toothpicks to exhaust, put it in a steamer, steam it for about 15 minutes after SAIC, take it out of the steamer after steaming, tear off the plastic wrap and air it slightly until it is not hot.

4. In the process of cooling, prepare the fruit for sandwich. I use mango and red pitaya, and cut the fruit into larger pieces for later use.

5. scrape the cool glutinous rice dough off the baking tray with a scraper.

6. Knead the glutinous rice dough with gloves, which will make it more smooth and elastic. Take a small piece from the kneaded glutinous rice dough, the size of which depends on the size of the cut fruit, as long as it can wrap the fruit. Roll it flat with a rolling pin, wrap it in fruit pieces, pinch it tightly, and gently round it.

7. roll it in the coconut milk, and put it into the plate after it is all done. Full of coconut milk, soft waxy Q shell, wrapped in fresh fruit.

VI. Pork floss Beckham

Materials Prepare 4 eggs, 6g of powdered sugar, 6g of milk, 55g of oil, 9g of low flour, appropriate amount of salad dressing and appropriate amount of seaweed floss

Operation Step 1: Separate the egg whites and yolks of 4 eggs, beat the egg whites into an oil-free and waterless beating basin, and put the yolks into another basin.

2. Turn on the eggbeater at high speed to beat the egg whites, and add powdered sugar three times, until the egg whites have resistance, and the lines are clear and do not disappear. When the eggbeater is lifted, it will be beaten.

3. Add 6 grams of milk and 55 grams of corn oil to the egg yolk, sift in 9 grams of low-gluten flour, and stir at low speed with an egg beater until there is no dry powder.

4. Mix the beaten egg whites and yolk paste evenly in three times, and stir them with a scraper, without excessive stirring.

5. Pour the cake paste into a square baking pan, put oil paper under the baking pan to prevent sticking, scrape it flat with a scraper, shake out bubbles on the table, and bake it in the oven at 17℃ for 2 minutes.

6. Take out the oiled paper and put it on the drying net to cool. Cut the cake into many small circles with a circular mold with a diameter of 7 cm.

7. Pick up a round piece of cake, squeeze a circle of salad dressing in the middle, then align one piece and two pieces and stick them together, squeeze a circle of salad dressing on the side, smooth it with a spatula, and then put it on a plate with floss, and roll a circle of floss on the side.

8. After rolling evenly, put it flat on the plate, squeeze a layer of salad dressing on it and smooth it with a spatula.

9. Turn it over and press it with your hands to make the surface covered with floss, and then apply salad sauce on the other side. Turn it over and press it to stick a layer of floss.

VII. Double-skin milk

Material: prepare 5g of pure milk, 3g of whipped cream, 3g of sugar (increase or decrease according to taste), 3 egg whites, and appropriate amount of honey red beans

Operation step 1. First, pour the milk into the milk pot, add whipped cream and sugar, and cook slowly on low heat, and turn off the heat when bubbles appear.

2. Put the boiled milk into a bowl, then put it aside to cool, and a layer of milk skin will form on the surface of the cooled milk.

3. After the milk skin is knotted, gently open the milk skin with chopsticks, and pour all the milk below into a large bowl. Don't dump all the milk, but leave some milk skin at the bottom to float.

4. Stir the egg white with chopsticks, then pour the egg white into the milk and stir it by hand. Sift the mixture of milk and egg white, and the taste will be more delicate after sieving.

5. Slowly pour the sifted milk and egg white liquid back into the bowl with milk skin. This step must be done slowly from the side of the bowl, so as not to destroy the milk skin on it. Slowly, the milk skin will float on the liquid surface.

6. Cover with high-temperature plastic wrap and put it in a steamer, and the water in the steamer should be boiled in advance. Cover the lid and steam on low heat for 1 minutes. After steaming for a long time, the taste will be old.

7. after steaming, take it out, tear off the plastic wrap, and the heat is just right. after steaming, the upper and lower layers of milk skins are especially smooth and tender, and put a proper amount of honey red beans on the surface.

VIII. Oreo chaff cup

Ingredients: 15g of cold whipped cream, 15g of sugar and 1 box of Oreo biscuits (these are the amount for making two cups)

Operation Step 1: First, take out Oreo biscuits, separate them from the middle, then scrape off the cream on the surface of the biscuits with a small scraper, only keep the biscuits, put the biscuits into a self-sealed bag and break them with the end face of a rolling pin. After rolling, sift it through the sieve, and the screened biscuit crumbs will be very delicate.

2. Weigh 15g of cream, then 15g of sugar, pour all the sugar into the cream, and whisk it at high speed.

3. Beat until the cream is thick and slightly textured, then turn the whisk to low speed, and beat slowly until the cream texture is clear and the whisk has resistance. Lift the cream on the whisk head to be short and sharp, and the cream is ready.

4. Put the whipped cream into a paper bag and fasten the seal. Cut a small hole in the bottom.

5. Prepare some small cups for cakes, or transparent glasses or plastic cups.

6. First, squeeze a circle of cream along the bottom with a piping bag, then spread a layer of Oreo biscuit crumbs with a spoon, flatten the back of the spoon as much as possible, then squeeze a circle of cream, and then spread a layer of Oreo biscuit crumbs. So a layer of cream, a layer of biscuit crumbs, until the small cup is filled, and the top layer is covered with biscuit crumbs and compacted. Cover the lid and put it in the refrigerator. Refrigerate for one hour, and the cookies will regain their moisture, and the cream will be ready to eat.

IX. Strawberry hug roll

Material formula: 2 eggs, 4 grams of low-gluten flour, 2 grams of milk, 2 grams of corn oil and 35 grams of fine sugar

Operation step 1. First, make the cake skin part of the hug roll, and separate the egg white from the yolk.

2. Squeeze lemon juice into the egg white, turn on the eggbeater at high speed, and add sugar in three times, the first time when it hits the fish eye, the second time when it is white and delicate, and the third time when there are lines. The egg white is sent to dry foaming, that is, it is sent when it is lifted and the egg head is short and pointed.

3. Pour the milk and corn oil into the egg yolk, sift in the low gluten powder, stir the dry powder with an egg beater first, and then mix at low speed until it is even without dry powder, without excessive stirring to prevent gluten.

4. Add 1/3 of the beaten egg white to the egg yolk, and stir well, then add 1/3 of the egg white, stir well, and finally add the rest of the egg white, and stir well quickly in the same way.

5. After mixing well, pour the cake paste into the piping bag, and then squeeze it into the baking tray in a circle. The baking tray is lined with oiled paper to prevent sticking. The diameter of the circle is about 8 cm.

6. After all the cakes are squeezed, put them in the middle layer of the oven preheated in advance and bake at 16℃ for 15 ~ 2 minutes. If baked for a long time, the cake crust will easily crack. After baking, the surface is slightly colored, take it out immediately, put the oiled paper on the drying net to cool, and then take the cake paste off the oiled paper after cooling. If you don't use it immediately, remember to put a fresh-keeping bag to seal it to prevent air drying and cracking.

7, 18 grams of whipped cream, add 15 grams of sugar, and whisk at high speed. The whipped cream must have been refrigerated in the refrigerator.

8. Put this 6-tooth large mounting nozzle in the mounting bag, twist it to prevent the cream from leaking out, put the mounting bag in a measuring cup, and add the whipped cream.

9. Fold the cake slices in half, squeeze a piece of cream in the middle and put the strawberry pieces on. Squeeze in a layer of cream by writing the number 3, and finally decorate with 1/4 strawberry pieces. A hug roll is ready.

1. Strawberry snowflake crisp

Prepare 4g of marshmallows, 35g of Cheefu biscuits, 1g of nuts, 1g of dried raisins and cranberries, 5g of dried strawberries, 1g of milk powder and 8g of butter as ingredients

Operation step 1: Pour all the butter into a non-stick pan, slowly melt it with low fire, then pour all the marshmallows, and then turn on low fire. The temperature of melting cotton candy should not be too high. Just make sure that the cotton candy is just melted and will not be boiled into syrup. The color of the cotton candy is white after melting and it is in this cotton-like state. Boil for a long time and the color will turn yellow.

2. When the marshmallows melt, pour in the milk powder, then turn on a small fire and stir with a spatula until all the milk powder is mixed into the marshmallows.

3. Add biscuits, cooked peanuts, cranberries, raisins and dried strawberries into the melted marshmallows, and mix all the ingredients evenly with gloves.

4. During the mixing process, the cotton candy will have a long drawing, which is the best state. If it is pulled,