I. 1. Pour 50g of corn starch into the pot.

2.20g sugar substitute

3.2 yolk

4. Turn on a small fire and stir constantly

Step 5 turn into a very sticky paste

6. Pour in Oreo crumbs and stir well

7. Pour into a container, cool and refrigerate for more than 4 hours.

2. 1. Blueberries, sugar substitutes 10g, yogurt 300g, oats 60g, and gelatin tablets 15g.

1.? Gelatine tablets are soft in cold water.

2.? Oats, yogurt, blueberries, sugar substitutes

3.? Add high-speed blender and paste.

4.? Put the milk into the gelatin tablets on low heat.

5.? After melting, mix well with the beaten paste and put it in the refrigerator for one night.

3 1. Wash peaches with salt, peel them, put them in a pot+boil them in water, squeeze lemon juice and cook them until the color becomes dark, and filter them out.

2. Mix the peaches and juice with white jelly, pour them into the mold, cool them and put them in the refrigerator until they solidify.

3. demoulding, decorating and decorating are completed

4.duangduangduang.~

Four, Oreo ice cream wheat whirlwind

1.? Sugar-free whipped cream 200g, sugar substitute 40g, Oreo biscuits, Oreo biscuits broken right amount.

2.? Cream+sugar substitute mixing

3.? Send to thick

4.? Add Oreo biscuit crumbs

5.? Stir evenly

6.? Put in a glass container

7.? Surface decorated biscuits are frozen for more than 3 hours.

Five, a thousand layers are free, sisters!

1.? All materials except butter are mixed and stirred evenly.

2.? Butter melting

3.? Pour the melted butter into the batter.

4.? It is more delicate after sieving.

5.? Pour the batter into the pan without oil.

6.? Just fry on low heat until it bubbles.

7.? Chop the mango and beat the whipped cream.

8.? Start folding, two layers of cream and one layer of mango.

9.? Open your mouth ~ ~

6. 1.200g glutinous rice flour 160ml boiled water.

Step 2 Knead into dough

Step 3 knead into small balls

Step 4 squash the cheese

5. Wrap it up and arrange it into a rectangle

6. Sprinkle soy flour on the pan.

Vii. 1. glutinous rice, corn starch and strawberry powder

2.? Pour in milk and stir until smooth.

3.? Sift and pour into a bowl, cover with plastic wrap, poke holes and steam for 20 minutes.

4.? Add butter while it is hot, beat it evenly, and add pigment to adjust the color.

5.? Cover the cheese with plastic wrap, heat it in microwave oven 1 min, and add strawberry granules.

6.? Put in a paper bag, squeeze in plastic wrap, roll up, shape and freeze for later use.

7.? Spread the dough with cooked rice flour to prevent sticking and make it into long strips by hand.

8.? Add the frozen stuffing, roll it up and knead it, and freeze it for half an hour.

9.? Take out and cut into pieces

8. 1. Add a proper amount of mint syrup to the milk, heat it on low heat, turn off the heat, and add the softened gelatin tablets and stir well.

2. Add white bean jelly instead of sugar to clean water and boil it, and pour it into the mold with jasmine flowers.

3. Chill mint milk jelly and jasmine jelly until solidified.