material

Raw materials:

Material a:

Mali cookies. . . 200g

Butter. . . . . 125g

Baked almond slices. . 50g

Chocolate for baking. 250g

Material b:

Chocolate for baking. . 100g

method of work

Practice:

1) Mali biscuits are crushed in a large bowl.

2) Add the biscuits into the almond slices and mix well.

3) Dissolve the chocolate in water, add butter and stir until it is completely dissolved.

4) Add almond slices and biscuits to the cooked chocolate paste and mix well.

5) Pour the evenly mixed biscuit chocolate into a detachable model plate for compaction.

6) Dissolve the chocolate of material B in water, pour it on the biscuit, put it in the refrigerator for one hour, and then take out the pieces.

Second, coconut milk cake

material

25g of millet flour, 25g of clear flour, 0/00g of white sugar/kloc-,0/00g of milk/kloc-,0/00g of coconut milk/kloc-and 200g of clean water.

method of work

1, use clear water to adjust the corn flour and the dried noodles.

2. Put the milk, coconut juice or orange juice and white sugar into the pot, pour in the cornstarch paste and mix well.

3. Turn on a small fire and keep stirring clockwise. When you see that the slurry is thick, you should stir it in Aauto Quicker, so as not to paste it.

4. When the slurry begins to bubble, it will boil, so you can put off the fire.

5. Pour the cooked paste into the mold and put it in the refrigerator for 30 minutes after it is completely cooled.

Tips

1, eat as much as possible, cook as much as possible, and don't put it in the refrigerator for more than one day.

2. Please remember not to make too many portions at a time.

Third, almond yogurt pumpkin

material

Pumpkin, yogurt, almond slices

method of work

1, slice the pumpkin, and cut off the pumpkin skin.

2. Steam the processed pumpkin pieces in the pot and turn off the heat in about 6 minutes.

3. Put the steamed pumpkin pieces on the plate, pour in yogurt and sprinkle with almond slices.