Do you know how to look good and eat sweet desserts? Learn these practices quickly

The toast version of the cheese meat floss scallop is huge and delicious

Ingredients: 4 slices of toast, 2 slices of cheese, salad dressing, meat floss

1. Cut the toast on all sides and cut the cross in the middle

2. Take one piece and squeeze it with the salad dressing, then cover with another piece

3. Divide the cheese in half into 4 small pieces and spread on the toast

4. Bake in the oven at 180 degrees for 10 to 15 minutes, coat the salad dressing around after baking, and dip the meat floss

Zero failure dessert, coconut strawberry milk small square, super delicious

Ingredients: 500g pure milk, 60g corn starch, 40g white sugar, appropriate amount of dececrated coconut, appropriate amount of strawberry

1. Mix the milk, corn starch and white sugar

2. Cook over low heat, stir while cooking, stir until viscous and turn off the heat, spread plastic wrap in the bowl, pour in half of the milk paste, put a layer of strawberries, then pour in the remaining milk paste, and send it to the refrigerator for 3 hours to solidify.

3. Take out the cut pieces and wrap them in a layer of desiccated coconut.

Simple and fast, crispy on the outside and glutinous on the inside, Cantonese sweet and thin, super delicious

Ingredients: 200 grams of glutinous rice flour, 200 grams of water, 40 grams of crushed peanuts, 40 grams of sugar, 25 grams of desiccated coconut

1. Crush the cooked peanuts, add desiccated coconut, sugar and mix evenly, mix water and glutinous rice flour into a ball, and divide into 2 parts.

2. Heat oil in a pot, put in a dough, use a spatula, slowly stretch the dough to a large and thin, turn it over when the thickness is about the same, fry it until golden brown on both sides, shovel out the pie crust and put the filling, roll it up, and cut it into pieces.

Super delicious and super cute peach snow skin moon cake

Cake base: 4 eggs, 40g corn oil, 50g milk, 45g cake flour, 50g caster sugar

1. Stir the corn oil and milk well, add the egg yolk and stir well, sieve in the low-gluten flour and stir evenly for later use.

2. Beat the egg whites with caster sugar

3. Take a part of the meringue into the egg yolk paste and mix evenly, then pour back the remaining meringue and mix evenly, pour it into the baking tray, send it to the preheated oven, bake at 150 degrees for 30 minutes, take it out and let it cool for later use.

Glutinous rice skin: 50g glutinous rice flour, 15g corn starch, 20g white sugar, 85 pure milk, 10g butter, 10g strawberry powder, appropriate amount of red edible coloring

1. Glutinous rice flour, corn starch, caster sugar, milk stir evenly and sieve once, cover with plastic wrap and send it to the pot to steam for 20 minutes, add butter and appropriate amount of pigment to knead into a smooth dough, divide the dough into small portions and roll it out.

Peach Snow Skin Moon Cake: The cake is pressed into small circles, the dough is rolled thin, and the peaches are cut into pieces for later use. 250g cream, 15g caster sugar. Spread the glutinous rice skin on a small bowl, squeeze in the cream, put the peaches and cake in the mouth, wrap it, and press it on the side with chopsticks to turn it into a small peach.

No need to have an oven, delicious and not fatty, low-calorie taro mud towel rolls

Ingredients: 2 eggs, 20 grams of sugar, 10 grams of corn oil, 170 grams of pure milk, 55 grams of cake flour

Filling: 80 grams of purple sweet potato, 200 grams of taro, 100 grams of milk

1. Slice and steam the purple potatoes and taro, put them in a food processor and add milk to beat them finely.

2. Add sugar to the eggs and stir well, add milk and corn oil and stir well, sieve in low-gluten flour and stir well for later use

3. Heat the pan over low heat, scoop a spoonful of batter and spread it evenly until the dough is bulging

4 or 4 mille-feuille peels are overlapped, smeared with taro paste, folded in the middle on both sides, and rolled up from one end

0 bullets are soft and glutinous, and you will fall in love with tiramisu Daifu when you eat a bite

Ingredients: 50 grams of glutinous rice flour, 15 grams of corn starch, 10 grams of butter, 85 grams of milk, 35 grams of sugar, 3 grams of cocoa powder

Filling: 130 grams of cream cheese, 100 grams of whipping cream, 15 grams of sugar

1. Melt the cream cheese at room temperature, add whipping cream and sugar and stir until thick and smooth, divide into 6 equal parts, wrap it in plastic wrap and put it in the refrigerator for later use.

2. Pour glutinous rice flour, corn starch, cocoa powder, sugar, and milk into a bowl and stir well, sieve it, pour it into a bowl, cover it with plastic wrap, and steam it in a steamer for 20 minutes

3. Put the glutinous rice flour in the pot and fry it, take it out after the pie crust is steamed, add the butter while it is hot, stir evenly and let it cool, bring gloves and knead until the butter is completely absorbed.

3. Divide the crust into 6 parts, wrap it in cooked glutinous rice flour to prevent sticking, roll it out thin and set aside.

4. Take out the frozen cheese in the refrigerator, take a piece of skin and put it in a piece of stuffing to wrap it, wrap it all and sprinkle it with cocoa powder