The practice of family desserts, the practice of home desserts

Ingredients: 100 grams of spinach, 1 4 cups of water, 1 egg, 100 grams of cake flour, 1 2 teaspoons of flour, a pinch of salt, appropriate amount of ham sausage.

Now that you're ready, let's get started!

1. Chop the washed spinach and add water to the crusher and crush it.

2. Pour out the crushed spinach juice.

3. Pour the spinach juice into the prepared amount of flour, adding the flour and salt at the same time.

4. Add the eggs and beat the flour with spinach juice into a thin paste.

6. We put the fried cake on a plate and put it aside, let it cool for a while, and it will not be too hot when you use it again.

7. Put a little oil in the frying pan, and when the oil is 8 hot, you can put the ham sausage in, and the ham sausage can be fried slightly.

8. Cut the ham sausage in half from the middle, fry the more beautiful side of the pancake outward, and roll up the mud sausage with the ugly side that has been fried for a long time and fix it with a toothpick.

10. Pair it with clear tea, call a friend to taste it together, a good refreshment.

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Chocolate Bean Cake!

Material: (6 inches).

Low powder 150g; 3 eggs; 1 slice of butter; a pinch of chocolate chips; milk 150g; Appropriate amount of custard powder; 200g white sugar; A small amount of table salt.

Method: 1. Egg white, egg yolk separation, egg white liquid + 150g white sugar beat (creamy), egg yolk liquid stir evenly, put in butter (heat and melt), milk, low powder, white sugar (the remaining 50g), salt, custard powder, chocolate beans and stir.

2. After preheating the oven, bake up and down at 170 degrees for 35 minutes. Cooling demoulding.

Ingredients: (1) 100 grams of glutinous rice flour, 50 grams of water. (2) 1 ball of ice cream, watermelon, cantaloupe (dig balls), a little diced kiwifruit, honey beans, and rice balls.

3) Brown sugar juice: 70 grams of brown sugar, 40 grams of hot water, 1 tablespoon maltose syrup, 1 4 teaspoons of brandy. Method:

1: Mix and knead ingredients (Picture 1), divide them into 10 pieces, knead them into rounds, cook them in boiling water (Picture 2), remove the ice water to cool (Picture 3), remove and drain. 2. Mix and boil ingredients (3) (except wine), turn off the heat and add wine, and let cool. 3. Put watermelon balls, cantaloupe balls, diced kiwifruit, honey beans and glutinous rice balls in the container, then scoop in the ice cream and pour brown sugar juice Watermelon Australian cheese raw materials:

80 grams of watermelon, 40 grams of Australian cheese, 10 ml of sour sauce Directions: 1Cut the watermelon into triangular slices and hollow out the middle and fill with Australian cheese.

2.Drizzle in a little sour sauce to add a little acidity.

Ingredients for Ouyang chrysanthemum jelly: (1) 2 tbsp dried chamomile, 2 tbsp dried lemongrass, 920g boiling water. (2) 180 grams of pearl powder and sugar.

Method: 1. Soak dried chamomile and dried lemongrass for 1 minute, then boil, and use a strainer to remove chamomile and lemongrass. 2. Add the mixed ingredients to boil and dissolve, turn off the heat.

3. Pour it into the mold, let it cool and condense, and then eat after refrigeration. In addition, gold leaf can be decorated on the surface to add a sense of beauty.

Black Forest Cake Ingredients: Chocolate Cake Blank, Canned Black Cherry Ingredients: Cream, Cherry Liquor, Powdered Sugar Method:

1. Cut the triangular chocolate cake crust into three slices. 2. Spread the cream evenly. 3. Top with the black cherries that have been boiled in cherry wine.

4. Put another slice of chocolate cake on the same processing method as above. 5. Add another slice of chocolate cake and coat with cream. 6. Squeeze a cream flower on the cake, put a red cherry, and finally sprinkle with chocolate chips and powdered sugar

1. Sago: 100g 2. Almond milk: one listen 3. Sugar:

5 tablespoons (add or subtract according to personal taste) 4. Various seasonal fruits (such as mangoes) 5. Sanhua evaporated milk: 2 tablespoons Method: 1. After the water is boiled, pour in the sago, wait until it boils again, turn off the heat and soak for 20 minutes, and then soak in cold water.

2. Wait for the water to boil again, pour in the soaked sago, when the sago is boiled until transparent, add the whole almond syrup and evaporated milk, turn off the heat after boiling, let cool, and put it in the refrigerator for later use. 3. Wash, peel and dice all kinds of seasonal fruits. 4. Suck the sago full of almond syrup, fish it in a beautiful glass container, and a bowl of sago is ready.

Pattern biscuits: tools used: electric dough mixer, silicone pad, walking hammer (rolling pin), knife, plastic wrap, small bamboo skewers.

Baking mold: baking tray making quantity: 25 production ingredients:

200g cake flour, 90g powdered sugar, 1 4 tsp salt, 30g milk powder, 50ml egg white, 100g butter (unsalted), 5g cocoa powder, 5g matcha powder. Production process: Mix low powder and milk powder and sieve it, press 1:

The ratio of 1:2 is divided into three parts, and the first two parts are mixed with cocoa powder and matcha powder respectively; After the butter is softened at room temperature, add powdered sugar and salt and stir until the color becomes light, delicate and thick; Add the egg white liquid in fractions; The egg white liquid is completely mixed with the butter each time and then add the next time, until all are stirred until they are evenly combined; Press 1:1 for beaten butter

The proportion of 2 is divided into powders; Gently grasp and mix evenly with your hands to form a ball; Divide the white dough into two equal portions, wrap all four kneaded dough in plastic wrap and freeze in the refrigerator for 30 minutes; Take out the frozen dough and put it in a plastic bag, roll it out into thin slices with a walking hammer; Put the rolled dough sheets in the refrigerator with a plastic bag and freeze them for 20 minutes to harden them; After freezing, take it out, tear the fresh-keeping bag, stack the dough sheets in the order of white coffee, white and green, and then cut off the corners and rectangles; Put plastic wrap on the bottom and roll up the dough sheet like sushi; After rolling and rounding, put it in the refrigerator and freeze for about 30 minutes; Figure 13) Remove the slices after freezing; Insert a bamboo skewer on one side to make a handle; Place on a baking sheet (liner paper or tarpaulin) and bake in the oven to finish.

Poplar nectar. Ingredients: about 50 grams of sago, 2 mangoes, 1 grapefruit, 1 papaya, 1 can of coconut milk (coconut water is also available), 1 can of Sanhua evaporated milk, a little rock sugar (granulated sugar is also available).

Method: 1. Put the sago into boiling water, cook on high heat for 1 minute, then cover and stuff until transparent (about 25 minutes, so that it saves fire than boiling all the time), rinse it with cold water with a filter sieve, drain it and set aside, tips: If the butansimi is not transparent at this time, you can cook it again in step 4.

3. It is best to buy imported red meat for grapefruit, which is beautiful in color and rich in fragrance; Peel the meat and gently knead it and set aside.

4. Put the rock sugar into the water and boil (the amount of water is about 1:1 with the West Bend Rice), pour in the sago and boil for about 2 minutes (if the sago is not transparent in step 1, cook it here for a while), and soak the whole pot in cold water to speed up the cooling.

5. When the sago drops below 40 degrees, first add the three types of evaporated milk of the tung flower, and the amount is subject to the milk color of the soup; Add coconut milk and the amount depends on the smell of coconut.

6. Then add mango juice, stir well and taste well; If you don't think it's sweet enough, you can add granulated sugar to mix it.

7. Finally, add grapefruit and mango flesh, put it in the refrigerator and freeze it before eating.