In summer, it's watermelon season again. Today, let's change the way watermelon is eaten and make it into a dessert. The ice at the entrance is cold and slippery, which is more delicious than ice cream and jelly Q.

Required materials: 500 grams of watermelon (pure pulp), 30 grams of white bean jelly, and appropriate amount of coconut milk.

Exercise:

1. Take 500g of clean pulp of watermelon after peeling and removing seeds, squeeze it into juice with a juice cup, and then sieve it. This will make the taste more delicate. You can omit this step if you don't mind.

2. Add the white bean jelly and stir well, put it on the stove, bring it to a low heat and stir, then turn off the fire.

3. Pour the white bean jelly water into a container, cool it until it is solidified, then take it out, demould it, cut it into small pieces and sprinkle with coconut milk. It tastes better in the refrigerator. Remember to sprinkle coconut milk before eating.

Mango cassava pudding

Prepare ingredients:

Half a bowl of sago, two mangoes and 200 grams of coconut milk.

Exercise:

1, mango peeled in advance, washed and cut into pieces.

2. Put water in the pot, add sago after the water is boiled, turn to medium-low heat after the fire is boiled, cover the pot and cook for 15 minutes.

3. Make a mango milkshake when cooking sago, put half a mango in the juice cup, put coconut juice, add a little sugar if you like sweet, and squeeze it into a mango milkshake.

4. When the time is up, turn off the fire when the sago is only a little white in the middle, simmer for 5 minutes, remove it, and put it in cold boiled water.

5. Put the sago and mango milkshake in the bowl, and then add some mango pieces, and the mango sago dew is ready!

Brown sugar ice powder

Smooth and tender, cool, super greasy and appetizing, so suitable for summer.

Composition:

30 grams of white bean jelly, 500 grams of water and 30 grams of brown sugar.

Ingredients: mango, hawthorn slices, raisins, cranberries, red dates, honey beans, walnuts, white sesame seeds, etc.

Exercise:

1, put 500 g +30 g of white bean jelly in the pot, stir and boil evenly, pour it into a clean bowl and let it cool, and cut it into small pieces with a knife.

2. Boil 30 grams of brown sugar +50 grams of water until it is saccharified, slightly sticky, and let it cool for use.

3. Put all kinds of favorite fruits, dried fruits and nuts on the bean jelly, drizzle with brown sugar water, refrigerate and stir to serve!

Ice cream glutinous rice paste

material

Blueberry sauce: Put 250g of blueberries100g of sugar into a pot, squeeze it into half lemon juice and cook it to the consistency you want.

Ice cream filling: blueberry yogurt 150g, cream 100g, sugar 25g, blueberry sauce 50g.

Noodles: 75g glutinous rice flour, 23g corn starch, 30g sugar, 0/25g milk/kloc, 0/5g butter/kloc.

1. Make ice cream first: beat the cream and sugar with electric egg beater until thick and textured, pour in blueberry yogurt, add blueberry sauce and mix well, then pour into a container and freeze in the refrigerator for more than 4 hours.

2, steam skin and finished products:

1: Put glutinous rice flour, corn starch, sugar and milk into a bowl, stir well, sieve, pour into the bowl, cover with plastic wrap, and steam in a steamer for 20 minutes.

2. Stir-fry glutinous rice flour in a pot, take out the crust after steaming, add butter while it is hot, stir well, let it cool, put on gloves and knead until the butter is completely absorbed.

3: Divide the dough into 8 portions, wrap the cooked glutinous rice flour to prevent adhesion, and roll it thin for later use.

4. Roll the thin skin into the mold, scoop up an appropriate amount of ice cream, wrap it, sprinkle some cooked glutinous rice flour at the closing place, and put it into the paper tray with the closing face down.

Passion flower, lime and plum ice powder

Composition:

50g of bean jelly, water 1000ml, 2 passion fruits, moderate amount of preserved plum, several small green oranges and a little honey.

Exercise:

1, the plum is soaked in boiling water, and the green lemon is cut in half to remove seeds.

2. Pour 1000 ml of water into the pot, add 50 g of white bean jelly, stir well and bring to a boil.

3. Pour it into a container, let it cool, cut it into small pieces after it is completely solidified, pour passion fruit pulp, pour plum water, and mix in a little honey and lime, and the summer heat-relieving artifact will be completed.

Cucumber sorbet

material

1 cucumber, 300 grams of water, 30 grams of sugar, 30 grams of white bean jelly, and a proper amount of coconut milk.

Exercise:

1. Wash the cucumber, put it in a cooking machine, add 300 grams of water to make juice, pour it out and sieve it again.

2, pour into the pot, add sugar, white bean jelly, stir evenly and heat until boiling, pour into a container and let it completely solidify at room temperature.

3. Cut into small cubes and wrap them in coconut. Super simple and delicious coconut cake is ready ~

Peach ball

Composition:

100g cassava flour,100g water, 25g sugar, 2 peaches (with skin only) and lemon juice.

Exercise:

1. Wash the peaches with salt and peel them. Add water, sugar and lemon juice to the pot and bring to a boil over low heat. Take out the peaches and don't cook them any more.

2. Quickly pour in cassava flour, stir it evenly and knead it into a ball, then knead it into strips several times, cut it into sections, and roll it with a layer of raw flour.

3. Boil the water in the pot, pour the meatballs and cook for 15 minutes. Take out the cold water, add coconut milk or pure milk or honey water, and put it in the refrigerator for a while before eating. It is better ~

Crispy cranberry mung bean cake

Composition:

Oil skin: common flour 150g, water 60g, sugar 20g, corn oil 50g, salt1g.

Crispy: low-gluten flour 70g, corn oil 30g.

Cranberry and mung bean stuffing: 250 grams of mung bean, 20 grams of condensed milk, 25 grams of sugar, and appropriate amount of dried cranberries.

working methods

1. Soak peeled mung beans in clear water for one night and steam for 30 minutes.

2. Mash mung beans into mung bean paste, add chopped dried cranberries, add condensed milk and sugar and mix well.

3, cranberry green bean paste 40 grams, inexhaustible can be frozen.

4. Knead the oil skin and pastry with the chef's machine, cover it with plastic wrap and let it stand for 30 minutes, and divide it into 12 portions respectively.

5. Crisp the dough with an oil bag, roll it into the shape of a cow tongue, roll it into long strips with the mouth facing up, roll it up again, cover it with plastic wrap, and wake it for 10 minute. When the dough wakes up, both ends are squashed inward, rolled into round slices and wrapped into cranberry and mung bean stuffing.

6. Close the mouth, flatten, dip in black sesame seeds, bake at 170℃ for 30 minutes, or use a pan or electric baking pan. Crispy residue, sweet but not greasy, is healthier and better than selling.