Toast pudding: Beat an egg into half a cup of milk, add a teaspoon of sugar substitute, stir well, tear the bread into small pieces by hand, add blueberries and nuts, pour in milk and egg liquid, and bake in an air fryer 180 degrees for 20 minutes.
Soymilk leakage: whole wheat bread, milk, eggs, yogurt, soy milk powder, bread brush with a layer of egg liquid, fry until both sides are golden, yogurt+soy milk powder, stir well, coat with soy milk sauce, layer by layer, and sprinkle soy milk powder on the screen.
Poplar nectar: sago is cooked in advance, grapefruit is peeled into grapefruit granules, mango is cut into mango pieces and diced mango, mango pieces are pressed into mud, diced mango+grapefruit granules+sago, and coconut juice is added.
Orange pudding: cut the cover of the orange, scoop out the orange meat with a spoon, and hollow it out. A spoonful of sugar, an egg and 80 ml of milk are stirred evenly, covered and steamed for 10 minute, and the orange pudding is finished.
Cheese and Sweet Potato Crisp: peeled and diced in red, steamed in a pan, pressed into mud, and mixed with a little milk powder. Take 40g of sweet potato mud, wrap it in cheese shreds, knead it into small balls, divide the cake into four pieces, wrap it in sweet potato cheese, wrap it tightly, brush the egg yolk liquid on the surface, sprinkle with black sesame seeds, and oven at 200 degrees 15 minutes.
Papaya milk tremella soup: prepare ingredients, soak tremella, cut papaya into small pieces, cook tremella for about half an hour, add red dates, medlar and papaya, cook for 5 minutes, pour milk and mix well!
Mango-marked sago dew: Boil the water, pour into small balls, cook until they float completely, then cook for 5 minutes, remove cold water, boil sago for 20 minutes, cook until it is a little white, cover and stew 15 minutes, remove the cold water, cut the mango into small pieces and mash it, pour mango paste and white sugar into the pot, stir until boiling, pour cassava starch, turn off the fire and stir well.
Matcha potato cookies: add sugar to glutinous rice flour and corn starch, pour in milk and stir well, sieve once, attach plastic wrap, tie a few small holes, steam in the pan for about 20 minutes, add butter while it is hot, beat the softened butter, add powdered sugar and beat it until it turns white, add egg liquid in three times, add low-gluten flour, matcha powder and baking powder, stir well and knead it into a ball and a smooth one. Take 34g matcha cookie dough, wrap it in potato balls, pinch it tightly, arrange and shape it, put cranberries on the surface, and bake in the oven 170 degrees for 20 minutes.