The following are some relatively simple dessert recipes -?

Butter cupcakes?

Ingredients: One whole egg? 50g butter? 50g white sugar ?50g low-gluten flour?A little baking powder?

Method:?

(1) One egg, separate yellow and white?

(2) Butter 50g + 50g soft sugar (I added 30g and thought it was enough) stir and melt?

(3) 50g cake flour + 1/3 baking powder, sifted and set aside?

( 4) Mix the egg yolks into 2, then add 3. I added raisins and some BAILEYS seasoning, and finally add the whipped egg whites and it’s OK! ?

Watermelon pancakes:?

Main ingredients: glutinous rice flour, flour?

Accessories: watermelon, bean paste filling, melon seeds, eggs?

Seasoning: white sugar?

Cooking method:?

1. Mix flour: glutinous rice flour in a ratio of 1:2, stir evenly, then add an egg and press it well Mix the watermelon juice into a dough, let it rest for another 20 minutes and set aside; ?

2. Add the melon seeds to the bean paste filling and mix well, take out the dough and cut it into pieces, roll it into pieces and wrap it in the bean paste filling, then flatten it. Fry both sides in a pan until golden brown. ?

Features: sweet, soft and waxy, crispy and delicious. ?

Bean paste cold cake:? Ingredients: mung beans?

Accessories: starch, osmanthus sugar?

Seasoning: sugar, water? Method:?< /p>

1. Remove the impurities from the mung beans, wash them and put them into a pot, add an appropriate amount of water, cook the mung beans thoroughly, peel them and make mung bean puree for later use;?

2. Wash the starch and put it in a bowl, add water and put it in a steamer over high heat to dissolve the starch;?

3. Put the mung bean puree into the pot, add sugar, osmanthus sugar and water Mix thoroughly, bring to a boil over high heat, then add the melted agarwood liquid, continue to cook on the fire for 3 minutes (to allow the mashed beans and agarwood to fully blend into one), pour it into a deep porcelain plate and let it cool, then put it in the refrigerator. Cut into water chestnut pieces when eating. ? Features: soft, sweet, cool and refreshing, suitable for summer consumption. ?

Tip: Don’t use too much starch, otherwise it will easily crack. ?

Fried radish cake? Ingredients: white radish?

Accessories: ham, chopped green onion, cuttlefish, corn kernels, green beans?

Seasoning: salt, Cornstarch, sesame oil, pepper, vanilla? Cooking method:?

1. Cut the radish into shreds or cubes, blanch and set aside (you can also pickle it with salt), peel the cuttlefish and grind it with a grinder. To form a gel, add salt, starch, sesame oil, pepper, ham, corn kernels, green beans, chopped green onions, and radish kernels and mix well to form a paste;?

2. Put the oil in the pot and light it. When the oil is hot, Put the white radish cake base into the pan and fry until golden brown. ? Features: Smooth, soft and waxy, delicious and sweet. ?

Jujube puree walnut cheese:?

Ingredients: walnut kernels?

Accessories: glutinous rice, red dates?

Seasoning: rock sugar ? Cooking method: ? 1. Soak the walnut kernels in boiling water for a while, remove the coat, and soak the glutinous rice for an hour and set aside; ? 2. Put the walnuts, glutinous rice, and jujube into a grinder, add an appropriate amount of water, and grind into a paste , add a little water and crush again; 3. Put the pot on fire, pour in water, add rock sugar, wait until the sugar dissolves, pour in the crushed paste, and simmer until the soup becomes thick. ? Features: Tonifying the kidneys and improving intelligence, strengthening the spleen and stomach. ?

Cream balls?

When melting chocolate, it must be heated over water, and the temperature should not exceed 50°C, otherwise the chocolate will deteriorate and clump. ?

Ingredients:?

Corn flakes? 1 box?

Bittersweet chocolate? 300 grams?

Aluminum foil cup (small) ?30g?

Method: ?

1. Cut the chocolate into fine pieces, heat over low heat over water until the chocolate melts. ?

2. Then add an appropriate amount of chocolate to the melted chocolate and mix well. ?

3. Use a spoon to take out an appropriate amount of chocolate corn flakes that are mixed well, place it in the prepared aluminum foil cup, and then shape it into a ball. ?

Star fruit jelly?

The jelly powder will condense into lumps when exposed to water, so it must be mixed with sugar in advance and then added with water to dissolve smoothly in the water. ?

Ingredients: ?

1. Wheat juice? 400 ml?

Grape juice? 400 ml?

Orange juice? 400 ml?

2. Carambola jelly powder? 45 grams?

Fine sugar? 45 grams?

Method:?

1. Measure 15 grams of jelly powder and fine sugar into 3 equal portions. To prevent the jelly powder from clumping, each portion of jelly powder and fine sugar must be stirred evenly first. ?

2. After mixing well, add 3 parts of jelly powder to 3 kinds of juices and mix well, then place them on the stove and heat them over low heat until they are melted and there are no particles. ?

3. Pour the cooked jelly liquid into the mold and refrigerate it. After it solidifies for about 1-2 hours, unmold and buckle it out. ?

Waffles?

Whole eggs must be beaten until the foam is fine and will drip when picked up with a whisk.

?

Ingredients: ?

1. 4 eggs?

2. Fine sugar? 150 grams?

3. Medium gluten Flour? 200 grams?

4. Salad oil? 2 tablespoons?

5. Milk? 2 tablespoons?

Method:?

1. Place ingredients 1 into a large bowl and mix with a whisk until the foam becomes fine and smooth. ?

2. Sift the all-purpose flour, add it and mix well. ?

3. Add ingredient 3, mix well, and let stand for about 10 minutes. ?

Red round bread?

When the dough is filled with fillings, use the tiger's mouth to knead the dough to tighten it. ?

Ingredients: ?

1. All-purpose flour? 300 grams?

Fine sugar? 30 grams?

Baking powder? 1 Grams?

Dry yeast? 5 grams?

Water? 150 grams?

2. Salad oil? 10 grams?

Stuffing Ingredients:?

Black bean paste?150g?

Lotus paste?150g?

Decoration:?

Edible red coloring? 1 pack?

Water? Appropriate amount?

Method:?

1. Take a little water from ingredient 1 and mix it with dry yeast to dissolve and set aside. ?

2. Mix all ingredients 1 with yeast water and knead into a dough, then add salad oil and knead until the dough is smooth, let it rest for 10 minutes. ?

3. Divide the two fillings into 5 equal portions and set aside. ?

4. Divide the dough into 10 equal parts. Take a small piece of each piece of dough and knead it into a round shape. Then wrap the remaining dough with fillings. Wrap the edges tightly and then stick it with the dough you just kneaded. Nice little rounds of dough. ?

5. Finally, mix the pigment and water thoroughly, then brush it on the surface of the dough, let it stand for the final fermentation for 40 minutes, and steam over medium heat for about 10-12 minutes. ?

Making banana cake?

Preparation materials: banana, a little flour, an egg, a little sugar, a little salt, a small spoon of oil (can be saved). Mash the bananas and mix with all ingredients. Turn into cake batter?

Put a little oil in the pan, pour the banana paste into the pan, fry over low heat?

After frying on one side, turn over and continue frying. ?

Cake with chocolate sauce?

Materials:?

One egg, 50cc fresh cream, 100g chocolate sauce?

Method:?

Mix the chocolate sauce and fresh cream until they become thick and high, add eggs and almond pieces, stir, and then pour in all the raw ingredients. Put it in a greased baking cup and bake it in the oven at 180 degrees for 20 minutes. The fragrant chocolate exudes an indescribable attraction. Just sprinkle a little powdered sugar on the puffed cake and it will become a high-end dessert?

Ice cream to make pudding?

Ingredients:?

75 grams of ice cream, one egg?

Method:?

Melt the ice cream in the microwave, add the eggs and stir gently evenly. Spread a layer of caramel on the bottom of the baking cup and set aside. Filter the pudding liquid into the baking cup and heat it in the microwave for two minutes. The pudding liquid will solidify. into pudding. ?

How to make pumpkin cake

How to make pumpkin cake 1 Recipe ingredients: pumpkin, glutinous rice flour, bean paste, oil. Preparation method: 1. Cut the pumpkin into pieces and place in a steamer, steam over high heat for fifteen minutes, let it cool after steaming, and press into puree with a spoon; 2. Add a small amount of steamed pumpkin puree to the glutinous rice flour and knead it into a dough. (Note that there must be more glutinous rice flour and less pumpkin puree. The water content in pumpkin puree is very high. Try to add it little by little, otherwise the noodles will be too thin and you won’t be able to make it. The remaining pumpkin puree can be used as pumpkin porridge) ; 3. Make the bean paste filling into a ball. Take an appropriate amount of glutinous rice flour and roll it into a ball. Flatten it on the palm of your hand and wrap it in the bean paste filling like making glutinous rice balls. The glutinous rice flour is very soft, just pinch it with your hands; 4. Pour a thin layer into the pan. Apply a layer of oil, flatten the stuffed glutinous rice balls on your palms, put them into the pot, fry over low heat for a short while, then turn over and continue frying; 5. The pumpkin and bean paste are both cooked, and the glutinous rice is also easy to cook. When done, put it on a plate and the pumpkin pie is ready. [Eating Zone] Pumpkin Cake Recipe 2 Recipe Ingredients: 1 cup glutinous rice flour, 1 cup sticky rice flour, 1 cup pumpkin puree, 1/4 cup boiling water, some bean paste. Preparation method: 1. Wash the pumpkin and cut it into small pieces, steam for 30 minutes until cooked, beat it with a blender after cooling, pour it into a cloth bag, squeeze out the water to make pumpkin puree; 2. Mix the pumpkin puree Mix into the glutinous rice flour and sticky rice flour, add boiling water, stir and knead evenly, and knead it into a soft and even pumpkin dough, let it rest for 10 minutes; 3. Divide the pumpkin dough into small pieces, flatten them into skins, wrap them with bean paste as filling, and pat them. Shape into small round cakes about 1cm thick. Steam over high heat for 15 minutes and the pumpkin cake is ready. Warm reminder: 1. Fresh pumpkin contains more than 90% water, so after the pumpkin is steamed, a water squeezing process is added, which can increase the pumpkin content in the pumpkin pie; 2. When making pumpkin puree, generally Peel the pumpkin. In fact, the pumpkin skin is very nutritious. It is a pity to discard it. Use the skin to make pumpkin puree. This way, the pumpkin puree is not only richer in nutrients, but also more golden in color.

Pumpkin cake recipe three Recipe ingredients: 250g pumpkin, 250g glutinous rice flour, 25g milk powder, 40g white sugar, 50g bean paste filling. Preparation method: 1. Peel and wash the pumpkin, slice it into slices, steam it until crispy, add glutinous rice flour, milk powder, white sugar and lard over heat, mix well, and knead it into a pumpkin pie crust; 2. Knead the bean paste into a round filling. Center, take the pumpkin cake dough, flatten it, wrap it with filling, and press it into a round cake; 3. Pour clear oil into the pot, and when the oil temperature rises to 120°C, put the pumpkin cake in a colander, dip it in the oil, and fry over low heat until When the pumpkin cake swells, take it out and wait until the oil temperature rises to 160°C and deep-fry the cake until crispy. Pumpkin cake recipe 4 Recipe ingredients: pumpkin, honey, flour, glutinous rice flour, bread crumbs, cooking oil. Preparation method: 1. Cut the pumpkin into pieces and remove the flesh, steam it, peel it and mash it into a puree. Add honey, flour and glutinous rice flour, and knead it into a soft pumpkin dough. First make it into small balls, and then press it into small round cakes. , dip into bread crumbs; 2. Add oil to the pot, deep-fry the pumpkin cake until golden brown. Pumpkin Cake Recipe Ingredients: Pumpkin, Yuanxiao powder, sugar, coconut paste, edible oil. Preparation method: 1. Wash the pumpkin, remove the skin and flesh, cut it into pieces, steam it in a steamer and mash it into puree, add sugar and yuanxiao powder, and then make it into round cakes of the same size for later use;? 2. Place the pan in the pan, pour in cooking oil, light the fire, when it is cooked, put the round cake into the oil and fry until it turns golden brown; 3. Put it on a plate and sprinkle with coconut paste, and the pumpkin cake is ready. Characteristics of the cake: soft, sweet and glutinous, with mellow flavor.

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