Coconut yogurt balls:

Preparation materials: white sugar, coconut, corn starch, pear juice, milk, yogurt, orange juice, purple potato powder and strawberry powder;

1. Add the materials except coconut milk into the milk pan respectively, and stir with low heat until dough is formed;

2. Knead into a small ball and wrap it with a layer of coconut milk.

Cherry blossom egg tart:

Preparation materials: eggs, sugar, milk, cherry blossoms, biscuits;

1. Add sugar and milk to the eggs and mix well;

2. Add milk cream and stir well;

3. Add milk cream, stir well, sieve, and then add cherry blossoms to the egg tart;

4. Pour in the egg tart liquid and bake in the oven at 200 degrees for 25 minutes;

5. Squeeze whipped cream on the cooled egg tart, and finally put cookies on it.

Mango ice cream:

Preparation materials: 40g of sugar, 200g of whipped cream, 50g of milk, a little lemon juice, 2 egg yolks and 300g of mango pulp;

1. Mashing mango pulp;

2. Add sugar to the egg yolk and stir until it turns white;

3. Add hot milk while stirring;

4. Add mango puree and stir;

5. whipped cream with sugar and lemon juice;

6. Add the egg yolk paste and stir well;

7. Pour into the mold and freeze for setting.

Strawberry cheese:

Preparation materials: glutinous rice flour, corn starch, sugar, strawberry powder and milk;

1. Stir and sieve glutinous rice flour, corn starch, sugar, strawberry powder and milk together;

2. Cover the hole with plastic wrap and steam for 20 minutes;

3. Add sugar and yogurt to the softened cream cheese and stir well;

3. Put cream cheese in the outer bag, put strawberry granules and squeeze a layer of cream milk;

Matcha Beckham:

Preparation materials: strawberry, matcha powder, corn oil, milk, sugar, low-gluten flour, eggs, lemon juice and milk powder;

1. Strawberries are broken and hung on the wall;

2. Add milk and pour the European standard matcha powder into a bowl;

3. Pour in 80℃ water and stir until there are no particles;

4. Cream with sugar, don't mix matcha liquid;

5. Heat the corn oil and sift in your tea matcha powder;

6. Stir evenly without particles, add and stir until there is no dry powder, and add egg yolk;

7. Freeze the protein, add lemon juice, add sugar, and then send it away;

8. Dig a part and mix it with matcha paste, then pour it into a high place to bake;

9. Mold printing, cream and sugar delivery;

10. Squeeze cream, overlap 2 slices, and wrap with milk powder.

Rose cream bagel:

Preparation materials: high flour, sugar substitute, yeast, salt;

1. Mix high flour, sugar substitute and yeast;

2. Add a small amount of drinking water several times and knead it into a ball;

3. After being divided into small pieces, butter and salt;

4. Add rose powder to color;

5. Refrigerate for five minutes and knead for dozens of times, and then refrigerate for ten minutes;

6. Knead flat and loosen, knead for ten minutes, then divide into four parts and relax for ten minutes;

7. After setting, ferment for about half an hour;

8. Boil water for 20 seconds on each side? ;

9. Cut from the middle and decorate with cream and sugar needles.

Peach ice cream:

Preparation materials: peaches, yogurt, sugar, whipped cream, chocolate, strawberry powder, cream cheese;

1. Cut peaches, add yogurt and mix well;

2. Cream the cheese with white sugar and mix well;

3. Add whipped cream and stir well, then pour in peach yogurt;

4. Stir well, pour into a mold and freeze overnight;

5. The chocolate melts in water and the ice cream is demoulded;

6. Wrap in chocolate, solidify and sprinkle with strawberry powder.

Milk tea flavor jiaozi:

Preparation materials: white bean paste, pearl, crystal powder, palm leaves, maltose, tea, milk and corn starch;

1. Mix the crystal powder with water;

2. Maltose is boiled in water;

3. Stir well and steam for 25 minutes;

4. Add milk to the tea bag to cook the color;

5. Add maltose and corn starch and stir evenly;

6. Turn off the fire after holding the group;

7. Add white bean paste and pearls and knead well;

8. Milk tea stuffing on the crystal bag.