A complete list of homemade desserts, a complete list of desserts

Preparation of desserts.

One, fruit sago dew.

Ingredients: sago, milk (or coconut milk), fruit (strawberries, watermelon, apples or your favorite fruit).

Method. 1. Put the sago in clean water and wash it, then bring a pot of water to a boil and put the sago into the boiling water. (Note: Stir with a spoon while cooking, otherwise the sago will stick to the bottom of the pan).

2. Cook until the sago is translucent, then separate the sago from the hot water, then boil a pot of boiling water, and then put the sago that has just been boiled until it is translucent and separated from the water into the boiling water. Cook until everything is transparent, then pour all the boiling water.

4. Pour the milk into the sago and cook it together, don't boil it for too long. Put the boiled sago milk in the refrigerator until frozen. After the sago is ready, overcool the water, so it will be q.

5. Finally, cut your favorite fruit into cubes and put them in the frozen sago dew.

Second, ginger hits milk.

Ingredients: ginger, milk.

Method: 1. Wash the ginger and remove the skin, you can use a juicer or juicer to squeeze out the ginger juice for later use;

2. Heat the milk, add sugar, mix to the sweetness you like, and turn off the heat when it is hot;

3. Cool the heated milk to 70 to 80 degrees;

4. Now that the ginger is starting to hit the milk, there are a few things to pay attention to: you can't pour ginger juice into the milk, it must be the milk poured into the ginger juice, in fact, it can't be said to be poured in, it should be flushed into the ginger juice, it must be done in one go, not intermittently, and it must be rushed into it at one time, otherwise it can't be condensed. It's best to punch a little harder.

That's it for the so-called ginger milk;

5. After the milk is poured into the ginger juice, don't move, wait quietly for the milk to curd, if the ginger juice is good, it will curdle within 5 minutes. Generally wait for 5 to 15 minutes, and the milk will curdle, as if it is a little thinner than pudding;

6. It's done, and it's ready to taste.

Ingredients: 400 grams of milk, 1 2 tbsp vanilla extract (if you don't have it, it's not a big problem, it's almost fragrant), 80 grams of sugar, 4 eggs.

Caramel ingredients: 100 grams of granulated sugar, 40 grams of water.

Method. 1. First high heat for 5 minutes, boil the water, add sugar and stir well into sugar water.

2. Stir the sugar water with eggs and fresh milk.

3. Mix a cup of sugar with half a cup of boiling water and boil until golden brown and boil into caramel.

4. Pour a little of the boiled caramel into the model.

5. Pour the well-mixed pudding material into the model.

6. Add about 1 3 warm water to the baking tray, then put it in the microwave oven and bake it over medium heat for 15 minutes.

1. Sweet potato sago dew.

Method: Put the sago in a pot of boiling water, cook on high heat for 3 minutes, soak for 6 hours, pour it into the basket, rinse it again, pour water into the pot again, put in the sago, and cook on high heat for 10 minutes. Peel and wash the sweet potato, cut it into small pieces, put it in a pot of boiling water, steam it for 10 minutes on high heat, and pour in honey to increase the sweetness.

Put sago in a dessert bowl, pour in pure milk, and add sweet potatoes to mix.

2. Honey bean jelly.

Method: Soak the red beans for one night in advance, clean them, put them in a casserole, pour in water, cook them over medium heat for 50 minutes, remove and drain the soup and put them on a plate, sprinkle them with sugar, marinate them for a few hours, and the honey red beans are ready. Put 50 grams of white jelly in the bowl, add half a bowl of cool white powder and mix well, pour 1000 grams of water into the pot and boil, add white jelly paste, turn to medium-low heat and cook for 3 minutes, pour it into a plate, let it cool naturally, wrap it in plastic wrap, put it in the refrigerator for 1 hour, take it out, cut it into small pieces, put it in a bowl, pour in pure milk, add honey red beans and raisins to mix.

3. Milky Yada seeds.

Method: Pour 160 grams of water into the pot, add 40 grams of sugar, boil over high heat, pour 200 grams of tapioca starch into several times and mix well, then wear gloves to knead the dough until smooth, divide it into several parts, knead them into slender strips, and then cut them into small pieces with a scraper, and sprinkle a little tapioca starch to prevent sticking. Pour water into the pot and bring to a boil, put the finished Yada seeds into the pot, boil over high heat, turn to medium heat and cook for 20 minutes, remove and cool, drain the water and put it in a bowl, pour in pure milk, add raisins and mix.

Fourth, milky turtle jelly.

Method: Put 20 grams of turtle paste powder in a bowl, add 100 grams of cool white boil and mix well, pour 400 grams of water into the pot and boil, turn to low heat, pour in turtle paste paste, stir constantly, boil until boiling, pour it into a plate, let it cool naturally, wrap it in plastic wrap, put it in the refrigerator for 1 hour, take it out, cut it into small pieces, put it in a bowl, add honey and condensed milk and mix well, and then pour in pure milk to mix.

5. Mango sago dew.

Method: Put the sago in a pot of boiling water, cook on high heat for 3 minutes, soak for 6 hours, pour it into the basket, rinse it again, pour water into the pot again, put in the sago, and cook on high heat for 10 minutes. Peel and core the mango, cut it into small pieces, put a part of it into a cooking cup, add milk and condensed milk, beat it into a mango milkshake, add sago to the dessert bowl, pour in the mango milkshake, and then add the mango cubes to mix.

6. Purple sweet potato taro balls.

Method: Peel and wash the purple potatoes and slice them, put them in the steamer, steam them over high heat for 15 minutes, put them in the food processor, add a small amount of sugar and milk, beat them into delicate purple potato puree, pour them into a plate, add tapioca starch in several times and mix well, knead them into a smooth dough, the ratio of purple potato puree and tapioca starch is about 2:1, you can add some water if the dough is too dry, and you can add more tapioca starch if it is too sticky.

Divide the purple potato dough into several portions, knead them into thin strips, then cut them into small pieces with a scraper, and sprinkle a little tapioca starch to prevent sticking. Pour water into the pot and bring to a boil, put the finished taro balls into the pot, cook over high heat until all the taro balls float, cook for another two or three minutes, remove and cool, drain the water and put it in a bowl, pour in pure milk, add raisins and mix.