Share a few small desserts, which are simple and easy to make and look delicious

Yogurt strawberry jelly

Ingredients:

8 strawberries, 200 ml of yogurt, 100 ml of milk, 10 grams of gelatin powder, 20 grams of sugar, 30 mg of water

Steps:

1. Cut the strawberries into pieces, pour the gilding powder into a bowl, add 30ml of water and stir well, put it in a pot to boil and melt, add milk and white sugar to boil and dissolve

2. Put it in a container, let it warm, pour in 200ml of yogurt and stir well, add strawberry pieces, refrigerate for six hours to solidify, and cut into small pieces.

Fruit glutinous rice balls

Ingredients:

Glutinous rice flour, corn starch, sugar, milk, desiccated coconut, oranges, strawberries and other favorite fruits

Steps:

 1. Put 200 grams of glutinous rice flour, 20 grams of corn starch, 30 grams of sugar, and 270 ml of milk into a large bowl, stir until delicate and thick, and pour it into a shallow plate, so that it is easy to steam

2. Cover with high-temperature plastic wrap, prick a few small holes on it, and cold water. Steam for 20 minutes and cook, take advantage of this time to peel the oranges

3. Steamed and taken out to cool, kneaded into a smooth dough, divided into small dough the size of a bun, pressed flat, like a bun - the orange is wrapped in it, (the material inside can also be put in other things), and then sprinkled with a layer of desiccated coconut is done, cut it can be eaten, the weak appearance, sweet fruit can not eat enough

Milk pudding

Ingredients:

Egg whites, sugar, pure milk, crushed Oreos, fruits

Steps:

1. Put two lists and a spoonful of sugar in a bowl, stir thoroughly, add a carton of pure milk, stir well again, and filter it, so that it is more delicate and tender

2. Cover with plastic wrap, prick a few small eyes, boil the water in a steamer and steam for 10 minutes, simmer for 2 minutes, sprinkle with Oreo crushed, and then put. Serve your favorite fruits

Strawberry milk cube

Ingredients:

500ml milk, 40 grams of caster sugar, 60 grams of corn starch, and a box of strawberries

Steps:

1. Pour milk, caster sugar and cornstarch into the pot and stir, heat over medium-low heat, while heating, stir until the milk paste is viscous and turn off the heat.

2. Pour half of the milk paste into the glass bowl, spread the strawberries cut in half, then pour in the remaining milk paste and compact, let it cool, refrigerate it for a few hours, take out the cut pieces, and sprinkle. Serve with grated coconut.

Custard pudding

Ingredients:

250 grams of milk, 2 eggs, 10 grams of condensed milk, 20 grams of sugar

Steps:

1. Beat eggs into a bowl, pour in milk, sugar, condensed milk, stir well, and filter into a baking bowl (can be put into a cup or small bowl in the oven)

2. Put water in the baking tray and put the baking bowl with the egg mixture in 165 degrees for 30 minutes

Mango dessert

Ingredients:

Mango, yogurt, Oreo cookies,

Steps:

1. Cut the mango from the middle, twist it gently from side to side, take out the core, dig out the flesh inside with a spoon, put it in the juicer, then pour in the box of yogurt, beat it into a milkshake, and pour it into a cup

2. Prepare Oreo cookies, scrape off the middle filling with a small spoon, mash the cookies with a rolling pin, and put them in the mango milkshake. On the ground, just put a few mango J, and the delicious mango potted plant is ready, and adults and children love to eat it.

Matcha tiramisu blessing bag

Ingredients:

Filling: 120 grams of cream cheese, 100 grams of whipping cream, 15 grams of sugar

Skin: 60 grams of glutinous rice flour, 15 grams of corn starch, 15 grams of white sugar, 100 grams of pure milk, 100 grams of butter, 4 grams of matcha powder

Steps:

1. Filling: Put cream cheese, light cream and white sugar in a bowl, stir the juice evenly without granules, divide it into six parts, wrap it in plastic wrap, and put it in the refrigerator for two hours

2. Skin: glutinous rice flour, corn starch, white sand. Put the sugar and matcha powder in a bowl, pour in the pure milk, and stir together until there are no granules

Put it in a pot, steam it over water, put in the butter while it is hot, and rub it with your hands when it is not hot

1. Divide into six equal parts, roll them into a cake shape, wrap the filling on the top, and finally sift the matcha powder. It's better than Xue Mei Niang and glutinous rice

Fruit pancakes

Ingredients:

Pancake skin: 2 eggs, 180 grams of milk, sugar. 20 grams of flour, 55 grams of cake flour, 10 grams of butter Filling: 1 00 grams of whipping cream, 10 grams of caster sugar, mango or other fruits

1. Eggs, milk, and powdered sugar are stirred evenly, and the low-gluten flour is sifted into and stirred, and it doesn't matter if there are small particles, because in the end, the butter should be sifted through the water, melted in water, poured in and continued to stir, and the liquid was sieved for later use.

2. Spread the skin of the pan over low heat, and the skin should not be too thin. Pour in the liquid over low heat and shake the pan left and right to let the pancake liquid cover all sides, and spread over low heat

3. After the pancake skin is cooked, put the pan on the plate and buckle it upside down, if the skin falls off smoothly, it is cooked, and if it can't fall, put it on the fire

4. Whip the whipping cream with caster sugar, after the pancake skin is completely cooled, put the whipped cream - spoon in the middle of the pancake skin, put the fruit, cover it with a layer of cream, and then stack it.

5. After the class is done, put it in the refrigerator for about an hour, and then eat it to taste better.

Soufflé

Ingredients:

4 eggs, 40g sugar, lemon (white vinegar) cheese slices

Steps:

1. Wipe the container clean to ensure that there is no oil and no water, and separate the egg yolk and egg white, without impurities

2. Add 10 grams of sugar to the egg yolk, beat at low speed until the volume is twice as large, add a few drops of lemon juice to the egg white, add 10 grams of sugar, and beat until the whisk has a small sharp corner

3. Pour the egg yolk liquid into the hoarfrost, stir evenly, add a few points of vanilla extract, stir well, first half to the mold, add two spoons of cheese, put in the remaining liquid, oven 180 degrees, bake for 40 minutes, set an alarm, cover with tin foil for 20 minutes, otherwise it will crack.

Purple sweet potato fairy bean cake

Ingredients:

1 large purple potato, 55 grams of butter, 20 grams of milk, 10 grams of caster sugar, 20 grams of milk powder, 30 grams of jade starch, 150 grams of low-gluten flour, two eggs, and grated cheese

Steps:

1. Melt the butter in advance through water, or put it in the microwave for one minute until it melts, put milk powder, corn starch and sifted low-gluten flour in a bowl and stir, slowly add the egg mixture, add butter, stir into a flocculent, knead into a smooth and non-sticky dough, wrap it in plastic wrap, and put it in the refrigerator

2. Peel the purple potatoes and cook them in a steamer, add sugar and milk to puree, put them in a frying pan, add butter and fry them over low heat for a while

3. Take out the dough and divide it into 25 grams of small squeezes, divide the purple potato into 30 grams, put the bread into the cheese crush, knead it into a ball, and then put it into the dough, press the pancake with the dough, push it up little by little, wrap it, and make a cube on the board 4. The pan flows oil, adds the fairy bean cake and frying it over low heat until it is golden on all sides.