Simple desserts, simple and easy to make

Pears. Ingredients: potatoes, ham sausage, noodles, sugar, (if possible, you can prepare desiccated coconut).

Steps:1Potatoes are cooked, peeled while hot and mashed.

2.mashed potatoes, flour, sugar and dough;

3.The dough is divided into small agents, each of which is kneaded into the shape of a pear. Small pears are more delicate. If there are coconut breadcrumbs or something, coat them in a layer;

4.Cut the ham sausage into short and small strips and insert it into the top of the pear to make a pear handle;

5.Fry in a pan of medium oil until golden brown.

Double skin milk. Ingredients: milk, sugar, egg white, (you can also prepare red dates, wolfberries, coffee powder, and chopped seaweed according to your preferences).

There are many practices of double skin milk on the Internet, so I won't repeat them. If you are lazy, heat the milk to 90 degrees or just boil, directly put the hot milk, sugar and egg white together to make bubbles, don't put too much milk, otherwise it will not solidify, steam for 5 minutes, sprinkle with what you like (red dates and wolfberries are sweet flavors, coffee powder is mellow flavors, and seaweed crushed is salty and fresh flavors), and then steam for 5 minutes.

Baked sweet potato fries. Ingredients: sweet potato.

Steps:1Wash and peel the sweet potatoes and cut them into thick strips;

2.Put it in a plate, put a plate upside down, and put it in the microwave on high heat for 6-8 minutes;

3.Take out the sweet potato, take off the upside-down plate, and let the moisture dissipate;

4.Continue to bake the plate upside down in the microwave, and about three times it will become a fluffy and sweet sweet potato fries.

Bread. Ingredients: noodles, yeast, sugar, salt, oil, (if possible, you can prepare white sesame seeds, walnuts, peanuts, bean paste, etc. according to the taste).

Maybe you'll say there's no oven and tell you a secret: a sanitizing cupboard can be used to bake bread, so why not try it.

Steps:1dough, warm yeast water, sugar, salt and form a dough, fully fermented;

3.Rub a layer of oil on the outside of the bread and put it in the sterilization cupboard with a "high temperature sterilization" setting. If you don't count how long it is, you can stare at it and smell the fragrance. You will see the bread slowly swelling inside, it is estimated that when it is cooked, take it out first, and continue to "sterilize" if it is not cooked.

Hot cocoa. Material: Chocolate.

Steps: Melt the chocolate over low heat and remove as soon as the heat is high. It is easier to control with an induction cooker. After melting, you can add paprika, you can add corn chips, favorite nuts.

The others have seen adults do it, but they haven't experimented with it themselves. I won't write how to make it. There are a lot of posts on the Internet.

Mugwort Baba five-color glutinous rice, taro cake, shredded banana, water chestnut apple, fried shredded pork.

A simple and easy-to-make dessert is a snow cake, which is made as follows:

Tools Ingredients: 40 grams of egg white, 20 grams of egg yolk, 20 grams of zero-calorie sugar, 30 grams of low-gluten flour, 2 custard sauce egg yolks, 30 grams of zero-calorie sugar, 200 grams of milk, 15 grams of corn light powder, 100 grams of whipping cream.

1. Prepare some ingredients for the cake embryo and refrigerate the eggs.

2. Egg yolk protein separation. Put the egg whites in a clean waterless basin, beat at medium speed until the fish eye bubbles, add 1 2 sugars, beat until the lines, and add the remaining sugar.

3. Hit until the small hook of the egg head is lifted. Arrange the bubbles at low speed, and hit the edge of the basin as well.

4. Put in the egg yolk, cut and mix with a spatula or an electric whisk, beat a few times and mix evenly.

5. Preheat the oven to 190 degrees. Sift in low powdered celery well.

6. Mix quickly by cutting and stirring. Put it in a piping bag.

7. Squeeze the cut into a baking tray lined with oiled paper.

8. Put it in the middle of the oven and bake at 180 degrees for 13 minutes. After baking, take out and cool cold.

9. Prepare custard sauce. Beat the egg yolks with sugar until slightly white. Pour in the cornstarch and stir well.

10. Boil the milk until it is basically boiling, pour it into the egg yolk paste and beat it well with an electric whisk at the same time.

11. Pour back into a non-stick pan and cook over low heat, stirring while cooking until thick, and keep away from heat.

12. Whipping cream is beaten to the texture at medium and high speed, and it is also in a flowing state. Pour it into the cooled paste, stir well into custard sauce, and put it in a piping lead bag.

13. On the cold cake base, squeeze the custard sauce and cover with a slice of cake base, and it's OK.

14. After all the operations are completed, sprinkle a layer of milk powder. After the production of this snow cake is completed, it is recommended to seal and refrigerate the cake embryo to rejuvenate slightly, and the cake body will soak and absorb the moisture of the filling, and the taste will be better.

Fruit salad Needless to say, you know how to make it.

You can check this on the Internet.

Introduce the following three types:

1. Mung bean paste Red bean paste: Put in an appropriate amount of water and beans and keep stewing until you feel that the beans are about to cook soft After you have a rustling feeling, you can put some water in an appropriate amount Stir it with a spoon You can repeat When it is about to become a paste, put sugar and you can get out of the pot.

2. Longan egg syrup: put water and longan into a boil (longan becomes full), knock in the egg (do not break the egg yolk protein), put sugar (generally put brown sugar) out of the pot The girl eats it very well Because there is longan and brown sugar.

3. Double skin milk: 1. Boil the milk (low heat).

2. Bring to a boil and pour into a bowl to cool.

3. Beat the egg whites with a whisk (remember the egg whites).

4. At this time, the milk is also cold, and the surface is covered with milk skin.

5. Lift the corner of the milk skin, pour the milk back into the pot and add sugar to beat evenly (note, don't break the milk skin, leave it at the bottom of the bowl).

If the egg whites have not been beaten beforehand, then how to stir the egg whites are pieces and uneven (after mixing, pour the mixture into the bowl with the milk skin on the bottom just now, you must be careful not to break the milk skin).

6. Cover with plastic wrap and steam in the pot It takes 15 to 20 minutes to steam! Don't use high heat, just use medium heat!

Heat a bowl of milk in a milk pot, bring to a boil and pour into a small bowl to allow to cool. At this time, add egg whites (one large egg, two small eggs) into a large bowl, and appropriate amount of white.

Sugar, stir. Allow the milk in the small bowl to cool, carefully pierce the skin and slowly pour the milk into the large bowl. If done correctly, that crust will lie securely at the bottom of the small bowl. Okay, stir the egg whites and sugar milk in a large bowl, and then pour it back into the small bowl slowly. If done correctly, the original crust at the bottom of the small bowl floats up and covers it.

on the mixture. Put into a pot and steam. Remove from the pot at the right time, cool and new skin will be generated. It is called double skin milk. Answerer: Cupid's mm |Level 4 | 2011-6-13 11:10

Homemade pudding 1

Hong Kong-style dessert double skin milk.

Preparation: 500ml milk, just the kind of bright milk in a carton, not too light; two to three eggs; There is a lot of sugar, depending on the taste, and it is recommended to add more sugar.

To start: Divide the milk into two to three small bowls, add sugar and stir. If there is some milk left over from the two bowls, you can save it for the cappuccino to froth the milk.

Heat a small bowl in the microwave for two minutes and let cool. Take a large bowl, peel off the egg whites, add sugar and stir. Note:

Egg whites must be beaten well. There is also a skill in peeling egg whites, knock a slit in the eggshell to let the egg whites slowly leak into the bowl. After the cooled milk, gently pick the crust and pour all the milk from the small bowl into a large bowl with egg whites.

After pouring the milk, the milk skin sinks to the bottom of the bowl, so don't break the milk skin. Stir the egg whites and milk together, beat well, and pour into a small bowl with the milk skin, and the milk skin will slowly float up. Then put the milk in a pot and steam it for 10 to 15 minutes, preferably with a layer of plastic wrap on the bowl.

The steamed milk is cooled and a layer of milk skin is formed, which is double skin milk. Double skin milk has a delicate and smooth taste, and can be eaten hot in winter, and it tastes better when left in the refrigerator for a while in summer. If you can't get enough of it, sprinkle a layer of raisins, red bean paste, sweet osmanthus, etc., on top of the double skin milk, and some people puree fruits, such as bananas to make fruit-flavored double skin milk, in short, depending on the personal taste of their own creativity.

Fresh fruit yogurt. Ingredients: 4 cans of yogurt (about 1 liter), a pinch of fruit or strawberry jam.

Method: Move the yogurt into the refrigerator and refrigerate for more than 2 hours to stabilize it, then put all kinds of fruit pieces or strawberry jam and mix well before eating.

Sweet potato steamed rice. Ingredients: 1 bowl of sweet potato, 1 2 bowls of brown rice, 3 2 bowls of water.

Method: 1. Peel and wash the sweet potato, cut it into thin strips for later use.

2. Wash the brown rice, put it in a container with shredded sweet potatoes and water, and then put it in an electric pot, put 1 bowl of water in the pot, and steam it before eating.

Fragrant custard (also introduced on TV using the marshmallow method).

Material preparation: 1. Milk 2. A bag of marshmallows (bagged, sold in major supermarkets) 3. Fruits (the type is not limited, depending on personal favorites).

Method: 1. Pour the milk into the pot and heat it.

2. Pour the marshmallow into the pot and stir to melt.

3. When the marshmallow is completely melted, turn off the heat and pour it into a container for later use.

4. After cutting the fruit into cubes, add an appropriate amount to the container containing milk marshmallows, and then put it in the refrigerator to freeze for 3 hours (it is best to freeze it in the refrigerator rather than in the freezer After a few hours, the ice cream cheese is ready after taking it out of the refrigerator!).

The characteristics of this ice cream cheese are: 1. The production method is simple.

2. The prepared ice cream cheese is like jelly, crystal clear, and the feeling in the mouth is also very jelly, slightly sweet, slippery, and very delicious.

You can also add chocolate to milk to make a chocolate curtain!

Ingredients: sago, water (ratio 1:3), cooked red beans, a pinch of agar, a pinch of sugar.

Method: 1. Bring the water to a boil, boil the sago under boiling water, and stir constantly.

2. After boiling for 10 minutes, the water will be very sticky, and the sago will be in a semi-transparent state.

3. Cool the sago, then boil the water (the same ratio of 1:3), boil in a pot under boiling water, and keep stirring.

4. Turn off the heat when there is still a little white core in the center of the sago, simmer in the pot for a short time, all the sago can be transparent, and then pour it into cold water.

5. Soak the agar in water little by little and boil it over low heat.

6. Pour agar water into sago, then add red beans and mix well, adding an appropriate amount of sugar according to taste.

7. Pour into a container and refrigerate.

8. When eating, you can use condensed milk to taste.

9. After adding agar, do not put red beans, pour them into a square container to set the shape, it is not a perfect "water cube".

Remarks: 1. The cooking method of sago is cooked at one time (in this case, the proportion of water should be as much as 5 or 6 times), and if there is cold water twice, the method I use is cold water once, in short, it can be boiled until it is transparent.

2. Be sure to stir constantly during the cooking process, otherwise it will be easy to paste the bottom.

3. No matter how many times you boil it, you should use cold water after that, the cooler the water, the better, otherwise the sago will not have a Q feeling.

4. Sago is relatively sticky after cooking, so the agar can be shaped with only a small amount of agar.

After the process of boiling sago is complete, pour in milk and red beans, mix well, and put it in the refrigerator to freeze.

Mango cubes Cream with milk with mango juice and sago Delicious dessert.

Go to the supermarket and buy a pack of vegetable bird's nest powder (agar) or gel powder, or konjac powder. According to the instructions on the package, do it yourself and you will have to eat. The gel must be frozen.