Caramel Egg Pudding

1. Put an appropriate amount of sugar into a clean pot over low heat, stir continuously until the sugar melts and turns yellow. Remove from the heat immediately. You can add a little Stir the water with a small spoon and pour it into the prepared small bowl.

2. The ratio of 3 eggs and about 250g of Mengniu milk tastes very good. Heat the milk without boiling, and add a small spoonful of sugar. It will be as sweet as usual milk. Let the milk cool, beat the eggs well, pour the cooled milk into the egg liquid, and mix thoroughly. Pour into a mold or small bowl filled with caramel.

3. Boil the water in the steamer first, then steam the stuff you just made in the pot, just like steaming egg custard. Set the time according to the size of the mold, and just pay attention to the fire. Take out the steamed pudding and let it cool naturally, then take it out.

Banana Pie

Ingredients: 1 banana, 50g corn kernels, 80g flour, peanut oil, egg yolk liquid, hot water

Method:

< p>1. Add hot water to the flour, knead it into a dough, divide it into two equal portions and flatten slightly.

2. Take one part, apply a layer of oil on the surface, sprinkle a little flour, and place it on the other part.

3. Roll the pancake into a round shape.

4. Brush a little oil on the pan. When it is 60% hot, add the cake base and bake over low heat.

5. When one side changes color, turn it over until both sides are colored.

6. Uncover the cake and put it on a plate to dry for a while.

7. Peel the banana.

8. Cut into small cubes and set aside.

9. Add a little oil to the corn kernels.

10. Pour in the diced bananas, mix evenly to form the filling, and set aside.

11. Take a piece of cake, brush the surface with oil, add an appropriate amount of filling, and wrap it Good job.

12. Brush the surface of the pie dough with a layer of oil and place it in a baking pan.

13. Place in the middle rack of the oven and bake at 190 degrees for 10 minutes.

Fragrant milk jelly

Material preparation: 1. Milk 2. A pack of marshmallows (in bags, available in all major supermarkets) 3. Fruit (no limit to the type, Depends on personal preference)

Preparation method:

1. Pour the milk into the pot and heat it

2. Pour the marshmallows into the pot and stir to melt< /p>

3. When the marshmallows are completely melted, turn off the heat and pour it into a container for later use.

4. Cut the fruit into dices, add an appropriate amount to the container with milk marshmallows, and then Put it in the refrigerator and freeze it for 3 hours (it is best to freeze it in the refrigerator rather than in the freezer)

5. After 3 hours, take it out of the refrigerator and the ice cream cheese is ready. If it's too troublesome, buy a bottle of salad dressing, a few fruits, cut them into small pieces, mix them,

Soft mini muffins

Ingredients:

Butter ( No salt) 15 grams, 1 egg, 125 grams of low-gluten flour, 10 grams of fine sugar (for egg yolk paste) + 15 grams (for egg white paste), 1/6 tsp of salt, 125 ml of fresh milk.

Method:

1. Heat the butter over water and melt it, let it cool and set aside; separate the egg yolk and protein; mix the egg yolk, salt, fine sugar (10 grams) and milk and stir well. Then sift in the low flour and mix well;

2. Pour in the melted butter and mix well into a particle-free batter;

3. Put the egg whites into an oil-free and water-free container , use a whisk to beat until fine foam forms, then pour in fine sugar (15 grams) and beat until hard foam, with the tip of the egg beater standing upright;

4. Pour in the egg yolk batter in 2 Pour into the egg white foam of 3;

5. 6. Use a spatula to cut and mix evenly (do not stir in circles to avoid defoaming);

7. Heat the pan slightly (do not stir in circles) Put oil), scoop a small spoonful of batter and slowly pour it into the pan to make it flat (you can use the back of a spoon to push it into a round shape);

8. Be careful when there are small bubbles on the surface of the cake. Turn over;

9. Continue frying until it turns color.

Pumpkin mousse

Ingredients:

300g pumpkin, 250g whipping cream, 6g gelatine sheets, 1/3 lemon juice, appropriate amount of sugar .

Method:

1. Peel the pumpkin, cut it into small pieces, steam it in a steamer until soft, or cover it with plastic wrap (don’t forget to use a toothpick in the plastic wrap) Poke a few small holes for ventilation) and put it in the microwave until soft. Crush 200 grams of the steamed pumpkin into a puree. Cut the remaining pumpkin into small pieces for later use.

2. Add appropriate amount of sugar to the refrigerated whipped cream and beat with a whisk. If you use sugary whipped cream, you don’t need to add sugar.

3. Soak the gelatine slices in a small amount of water until soft, heat over water to melt, then add to the pumpkin puree and mix well.

4. Add lemon juice to pumpkin puree and mix well.

5. Add the whipped cream to the pumpkin puree and mix evenly.

6. Choose a transparent container, a plastic cup or a glass cup, and put a few pieces of pumpkin in the bottom.

7. Put the pumpkin mousse into the container and tap it lightly to knock out the air bubbles.

8. Place the mousse in the refrigerator to refrigerate and set. You can decorate with fresh cream before eating.

There are many more. . . Go and have a look at Gourmet World. . There are pictures and methods.