One,
1, glutinous rice flour, sweet potato, milk, eggs, corn oil, cheese slices, fine sugar, condensed milk.
2. Steamed sweet potatoes with appropriate amount of condensed milk are pressed into mud.
3, glutinous rice flour+eggs+fine sugar+corn oil+milk.
4. Mix evenly.
5. Spread oil paper in the mold and pour in half of the batter.
6. Spread a layer of mashed sweet potatoes and put cheese slices.
7. Pour the remaining batter into the oven, 180 degrees, and bake for 40 minutes.
Second,
1, butter+chocolate+milk, stir and melt with warm water.
2. Sift in cocoa powder.
3. Add Oreo crumbs.
4. add egg yolk.
5. Stir well.
6, protein+sugar to send a small hook.
7. Mix evenly.
8. Pour into the mold.
9. Air fryer 175 degrees for 40 minutes.
Third,
1, the biscuits are crushed, mixed with butter and compacted in a mold.
2, cream cheese warm water, stir well, add sugar.
3, whipped cream into yogurt.
4. Mix with cream cheese.
5, gelatin soft, microwave oven mixed cream cheese 10 second.
6. Break the biscuits and mix well.
7. Pour into the mold and refrigerate for more than 4 hours.
8, light cream heating, melting black.
9. Get wet on the top floor.
Fourth,
1, butter+low gluten flour, purple potato powder+sugar powder, stir well, knead and freeze for 30 minutes.
2. Stir butter+water+milk+fine sugar+salt until boiling and turn off the fire.
3. Add low-gluten flour and stir over low heat.
4. Dry the powder and turn off the fire.
5. Add the egg liquid in 4 to 5 times, stirring while adding.
6. Squeeze the baking tray.
7. Press the frozen pastry out of the round cover with a mold and cover it on the puffs.
8. Add purple potato powder to taro, condense milk and stir well.
9, whipped cream+osmanthus sauce, cut puffs, squeeze a layer of mud, osmanthus sauce.
Five, the production of bamboo charcoal brownies:
1, turn on a small fire to melt the butter.
2. Pour in dark chocolate and stir until it melts.
3. Pour in the egg yolk and stir well.
4. Pour in the whipped cream and mix well.
5. Sieve the low-gluten flour and bamboo charcoal powder.
6. Stir until there is no dry powder.
7. Send the egg whites and add sugar three times.
8. Send a tip.
9. Divide the protein into three parts and add it to the batter.
10, pour into the mold and bake in the oven 170℃ for 30 minutes.
1 1. After baking, press a hole in the middle with a spoon.
12, turn on a small fire to melt strawberry chocolate.
13, pour in strawberry powder and mix well.
14, pour milk.
15, pour in whipped cream.
16, add the soaked gelatin.
17, pour into the cake and refrigerate for three hours.
Six,
1, add 5g corn oil and sugar into milk and mix well.
2. Add low powder and stir well.
3. Add the egg yolk and stir well.
4, egg white with sugar (sugar added three times), a few drops of lemon juice sent to the egg head.
5, pointed hook state (no water in the basin).
6. Pour into a baking tray and shake out bubbles, then put into a preheating oven, and keep it at 155 degrees for about 25 minutes.
7, whipped cream and sugar sent to 8.9 points (sandwich cream is harder).
8. Bake the cake embryo upside down and let it cool. Carve two pieces with a square mold. Spread the cake embryo and cream on the bottom, and spread strawberries around the half-cut.
9. Squeeze cream in the middle and spread two layers of strawberries.
10, then squeeze the cream and smooth it.
1 1. Cover with a layer of cake embryo, put some cream on it, and demould.
12. Squeeze lace strawberries at the bottom.
Seven,
1, peeled chestnuts and boiled until soft and rotten.
2. Add milk and put it in the cooking machine.
3. Beat into chestnut paste.
4. Steam the pumpkin and mix well with the eggs.
5. Add corn starch.
6. Add yogurt and mix well, then sieve again.
7. You can also put pumpkin, eggs, corn starch and yogurt into a cooking machine and mash them in one step.
8. Put the chestnut paste into the mold covered with oil paper and smooth it.
9. Put chestnuts.
10, pour pumpkin paste, and oven at 2 10 for 30 minutes.
Eight,
1, Tang Zhong practice.
2, plastic surgery.
3, soft and sweet!