Children cannot eat a lot of snacks in kindergarten, so the teacher will give them some snacks. Today we will learn how to make snacks for children in kindergarten!

How to make almond trifle in kindergarten: 1. Soften butter at room temperature, mix and sift the powder, put paper mold in the mold, roast the almond meat, take out and chop it.

2. Put the butter in a basin, beat until fluffy, then add the brown sugar and beat until there are no fine particles. 3. Add half of the flour and mix well. Add the flour in two batches, and finally add the almonds and mix well.

4. Pour into the mold and add an almond to decorate the surface.

5. Put it in the oven and bake at 170 degrees for about 20 minutes.

Preparation for kindergarten chocolate snacks: 1. Crush the cookies with a rolling pin or mash them directly with a blender, then mix with the bean paste and mix well. Add light cream and orange juice to form a filling according to your personal taste.

2. Melt the dark chocolate in a small bowl over water (water temperature is 40-50 degrees), and do the same with the white chocolate.

3. Use a small spoon to spread the melted chocolate evenly on the inner wall of the mold and fill it with the filling after cooling.

4. Coat the base: cover the filling with a little chocolate, then put it in the freezer of the refrigerator for 1 minute and then take it out.

Method for making simple milk-flavored snacks in kindergarten: 1. Wash the pumpkin, peel and remove the seeds, cut into small pieces, and steam for 20 minutes until cooked.

2. Use a spoon to press the steamed pumpkin into pumpkin puree, then add glutinous rice flour little by little while it is hot, and knead as you add until it forms a smooth dough that is not sticky.

3. Divide the dough into several small balls, roll the small dough into round balls, and use the edge of the handle of a spoon to press six stripes on the dough to form pumpkin balls.

4. Put the original pumpkin balls into the steamer and steam until cooked.

Method for kindergarten lemon-flavored cake: 1. Wash the surface of the lemon with salt and dry it. Take half of the lemon zest and set aside.

2. Beat eggs at room temperature, add sugar and mix thoroughly.

3. Add lemon peel and mix well.

4. Sift in the mixture of flour, baking powder and salt and mix until there are no particles.

5. Melt the butter in water and bring to lukewarm temperature. Add to the batter in batches and mix well.

6. Cover the batter with plastic wrap and place it in the refrigerator for more than an hour.

(Can be refrigerated overnight) 7. Take it out and warm it up until it has a certain fluidity, then put it into a piping bag.

8. Squeeze it into the mold until it is about 90% full. Place it in a preheated 180-degree oven on the middle layer and heat it up and down for 10 minutes.