Homemade dessert that is ready to be mixed together 1. Finger mochi that is ready to be mixed into 1, 25g of milk, 20g of rice oil, 30g of flour, and one egg.

2. Stir evenly.

3. Sift in 165g rice flour.

4. Stir until there is no dry powder.

5. Pick up the triangle hook.

6. Put it into a piping bag.

7. Add the original flavor with grated cheese, squeeze out and sprinkle in the grated cheese, and bake in the air fryer at 170° for 15 minutes.

8. For Matcha flavor, add chopped cranberries and cocoa beans on the surface. For Matcha flavor, add 4g of tea powder and for Cocoa flavor, add 4g of cocoa powder.

9. Air fryer at 170 degrees for 15-20 minutes and oven at 170 degrees for 20-25 minutes.

2. Oreo marshmallow custard 1. 400ml pure milk and 95g sugar candy, stirring continuously over low heat.

2. Stir until melted and sift through.

3. Refrigerate for more than 4 hours until solidified, crush Oreo cookies and sieve on the surface.

3. Peanut Butter Toast 1. Cut the bread slices into quarters.

2. Spread peanut butter and cover with another slice of bread.

3. Beat the eggs and coat with egg liquid.

4. Melt the butter over low heat.

5. Fry until both sides are golden brown.

6. When it is out of the pot, you can top it with condensed milk or yogurt and add some fruit.

4. Caramel Baked Brulee 1. 4 egg yolks, 20g white sugar.

2. Stir evenly.

3. 250g of stream cream and 150g of sealed milk, heat until slightly bubbling and turn off the heat.

4. Pour into the egg yolk liquid and mix evenly.

5. Pour into the mold, pour cold water into the baking pan (water bath method), and set at 180 degrees for 15 minutes.

6. Take out and sprinkle with white sugar, put it in the oven and bake for 10 minutes until it turns caramel color.

5. Q-flavored cocoa milk jelly 1. Add 170g of Wangwang milk and 5g of white sugar.

2. Mix 8g of cocoa powder evenly and heat over low heat until slightly boiling.

3. Soak 8g gelatine sheets until soft, add and stir until completely melted, sift it once and put it in the refrigerator for more than 4 hours, then take out and sift the cocoa powder.

6. Cheese and Sweet Potato Roasted Rice Cake 1. One sweet potato, steamed and pressed into puree.

2. Mix 200g of glutinous rice flour, 180ml of milk, 25g of fine sugar, one egg, 40ml of corn oil, glutinous rice flour, sugar, corn oil, milk and eggs.

3. Pour half of it into the mold, then spread the sweet potato puree and top with cheese slices.