The raw materials of dried fruit cake are 300g butter condensed milk, 400g eggs, a little baking powder, 40g milk powder, 300g flour, and a little walnuts, raisins and candied fruit. 300 grams of sugar and a little wine. Production method: ① Stir butter condensed milk and white sugar to milky white. ② Slowly add all the eggs in three times and stir well. ③ Sieve in flour, baking powder and milk powder. (4) adding walnuts, raisins, candied fruit and foreign wine into the raw materials, and stirring to paste. ⑤ Pour the prepared raw materials into the mold, sprinkle some walnuts on the surface, put paper in the mold, bake in the microwave oven for 20 minutes, cool and slice. Sponge cake ingredients 1500g, a cup of milk, 500g of flour, 0/00g of dry starch/kloc-0, a spoonful of vanilla powder and 300g of butter condensed milk. 600 grams of sugar, a spoonful of vanilla powder. Production method: ① Heat and melt the buttermilk for later use. Beat the eggs and sugar together until they foam. (3) Mix the melted buttermilk and milk. ④ Sieve the flour and vanilla powder into the material and stir well. ⑤ Pour the prepared raw meal into the mold, put the paper into the mold, and bake it in a microwave oven at low heat for about 25 minutes. ⑥ Take the cake out of the model, cut it into pieces and put it on the plate. A medium-sized sponge cake, a can of fresh condensed milk and a proper amount of various fruits are the raw materials for the birthday cake. Production method: ① Beat fresh condensed milk into paste for later use. Divide the cake into two pieces and coat it with fresh condensed milk. ③ Squeeze various patterns (colors) on the cake and lower the fire for 2 minutes. ④ Put the fruit on the cake. 1. White chocolate ice cream (8- 10 serving) Ingredients: 2 teaspoons of sugar, 5 teaspoons of water, 300g of white chocolate, 3 eggs, yolk and egg white separated, and 300 ml of whipped cream: 1. Spread a layer of plastic wrap in a square box or bowl with a capacity of 1 liter, and then smooth it as much as possible. 2. Slowly heat the sugar and water in a thick-bottomed pot and stir until the sugar melts. After boiling, cook for 1-2 minutes until it turns into syrup, then remove from the heat and take off the pan. 3. Cut the white chocolate into small pieces, add syrup and stir. Continue stirring until the chocolate melts and mixes with the syrup. Put it aside and let it cool a little. 4. Beat the egg yolk into the chocolate mixture and set aside to cool completely. 5. Gently stir the cream until it thickens, and then pour it into the chocolate mixture. 6. Beat the egg whites into a solid state in a bowl. Add the chocolate mixture. Pour the mixture into a box or bowl prepared in advance and put it in the freezer for freezing overnight. 7. Take it out of the refrigerator 10- 15 minutes before serving. Empty the contents of a box or bowl and cut it into pieces. 2. French chocolate toast (4-6 portions) Ingredients: 50g of dark chocolate, milk 150ml, eggs 1 piece, 4 teaspoons of strawberry jam, 8 pieces of white bread, peeled, diagonally cut, butter or vegetable oil, and 40g of cotton candy. Practice: 1. Cut the chocolate into small pieces and put it in a small pan. Then put it aside to cool slightly. 2. Beat the eggs into a large bowl and stir the hot chocolate milk. 3. Heat the slightly diluted strawberry jam. Then put it aside to keep warm. 4. Dip each slice of cut bread into chocolate milk. Heat butter or vegetable oil in a frying pan and fry the bread for 2-3 minutes until both sides are crisp. 5. Sprinkle cotton candy on the bread, and then pour hot strawberry jam. Ingredients: Sydney150g, brown sugar100g, salt 5g, water. Three, chocolate banana sundae (4 people) Ingredients: 60 grams of dark chocolate, 4 teaspoons of syrup (below), butter 15 grams, brandy 1 teaspoon, 4 bananas, whipped cream 150 ml, vanilla ice cream 8- 12 tablespoons, 7000. 2. To make chocolate sauce, cut the chocolate into small pieces and put them in an insulated bowl filled with syrup and butter. Heat the bowl in a pot filled with water until the mixture in the bowl melts, and keep stirring until it is evenly mixed. Remove the pan from the fire and stir the brandy. 3. Slice the banana and beat the cream into a solid state. Put a spoonful of ice cream at the bottom of each of the four glass goblets, then add banana slices, some chocolate sauce, a spoonful of cream and some chopped almonds. 4. Repeat the above things in the glass manuscript cup, and finally add a large piece of cream, sprinkle with some chopped almonds and a little chocolate powder. Attachment: Thick cream is available in all major supermarkets. 4. Syrup Sydney method: 1. Peel, core and cut Sydney. 2. Fill the pot with water, put the Sydney into the water and cook it thoroughly with low heat for later use. 3. After the Sydney is cooked, add brown sugar and salt and cook for a while, then pour it into the inner bowl. 5. Fresh fruit yogurt (this is the most time-saving and delicious, and it can be done beautifully with a little effort) Material: 4 cans of yogurt (about 1 liter), a little fruit or strawberry jam. Methods: Move the yogurt into the refrigerator for more than 2 hours, then add various fruit pieces or strawberry jam and mix well before eating. Efficacy: regulate body function, improve immunity, prevent cancer and resist aging.