If you like to eat soft and sweet pastries, what can you recommend?

Crystal horseshoe cake, we must first prepare high-quality raw materials, 250 grams of water chestnut powder, an appropriate amount of honey, 1600 ml of water, an appropriate amount of sugar, an appropriate amount of water chestnut cake, first mix the horseshoe powder and water into raw pulp, and then mix honey, sugar, and water into sugar water, and then boil the sugar water, and then add the raw pulp to mix well, and then make raw and cooked pulp, and then add the horseshoe dice to mix thoroughly, and then pour it into the mold, and then steam the mold on the basket with high heat for 20 minutes.

Donkey rolling, it is said that once, the Empress Dowager Cixi was tired of eating the food in the palace and wanted to taste something new, so ah, the imperial chef thought about it and thought of this donkey rolling. The method is similar to donkey rolling. However, the glutinous rice is steamed and flattened, and directly spread on top with bean paste, sesame seeds, perilla, or other vegetables such as boiled meat and celery.

After spreading, knead into a ball, and then put it in the fried soybean flour and roll.

Yokan The earliest yokan was made from mutton and cooled to serve as a meal. Later, with Zen Buddhism spread to Japan, because the monks do not eat meat, so they use red beans and flour or arrowroot powder mixed and steamed, so yokan slowly evolved into a jelly-like food made of beans in Japan, jujube paste crisp, began in the Sui and Tang dynasties, flourished in the Ming and Qing dynasties, is one of the famous points in the "Manchu and Han Dynasty full seat", according to legend, one day the Empress Dowager Cixi was tired of eating the delicacies of the mountains and seas, so the imperial chefs, the golden silk jujube Seiko was made into jujube mud cake.

Tea cake, originated in the ancient town of Xinshi in Deqing County, Zhejiang, is a famous snack there, known for its long history, exquisite selection of materials, and delicious taste. I was fortunate enough to taste the soft and salty tea cake, with a glass of milk, it was so satisfying. People there, whenever there is a major happy event in the family, the elders of the family will make a lot of tea cakes and distribute them to relatives and neighbors.

To the fire of green plum mung bean cake, we must first prepare the raw materials, 50 grams of osmanthus sauce, 500 grams of mung beans, 40 grams of green plums, 50 grams of walnut kernels, appropriate amount of sugar, first clean and cook the mung beans, then grind them into fine powder, and then cut the walnuts and green plums into grains, and then put the mung bean powder and sugar, osmanthus sauce, walnut kernels, and green plum grains into the basin and rub them evenly, and then pour some cold boiled water to make the mung bean powder moist, and then put the mung bean powder into the size of the mold to spread evenly and compact, and then deduct it to eat.

Delicious syrup baba, we must first prepare high-quality raw materials, sugar, water-milled glutinous rice flour, vegetable oil, brown sugar, honey, first add an appropriate amount of water to rub into a cake shape, and then add an appropriate amount of water to brown sugar, sugar, honey and then mix into a sugar juice. Then put the frying pan on the fire, pour an appropriate amount of vegetable oil and heat it again, then put in the rice baba, fry until both sides are yellow, and then pour in the sugar juice and stir it constantly. Steam for 8 minutes, then stir-fry for later use.

Then stir-fry the shallots until fragrant, add shredded mushrooms, shredded white radish, and an appropriate amount of salt to fry together, then turn to low heat, then pour in rice cereal and fry until viscous, then pour into the mold, and then steam over medium heat for 20 minutes.

There are a lot of them, such as crystal purple potato cake, glutinous rice pumpkin cake, glutinous rice balls, etc., generally the pastries made of sago and glutinous rice are relatively soft and glutinous, very delicious!

You can make blueberry yams. The yam is steamed in a pot and peeled. Then find a bowl. Then squeeze the blueberry jam on top or use other jams you like to eat.

Pastries with a soft and glutinous taste are generally made from glutinous rice, and glutinous rice cakes, rice cakes, and donkey rolling are recommended. There is also a soft and glutinous taste of water chestnut cake, osmanthus water chestnut cake and coconut milk mille-feuille water chestnut cake, which are also delicious.

Purple potatoes don't boil and eat anymore, try this new method, soft and glutinous and sweet, adults and children rushed to eat a few purple potatoes I bought last time, but they haven't finished it yet, and they don't want to eat it. Just now there is a little glutinous rice flour at home, so I made it into a small dessert purple potato cake, soft and glutinous and sweet, both adults and children love to eat, as breakfast, desserts are very good choices. The key method is very simple, the ingredients are all ordinary ingredients, and the shape and taste are also liked by children.

If you like it, you may wish to spend a few minutes to learn how to make this purple sweet potato!

Food: a small bowl of sticky rice flour, 2 purple sweet potatoes, appropriate white sugar, filling: peanut kernels, black sesame powder, brown sugar powder.

Cooking method: 1. Scrape off the skin of the purple sweet potato with a paring knife, clean it and cut it into small pieces. 2. Put the cut purple sweet potato pieces into the steaming grid, put them into the pot for waterproof and fireproof red steaming, steam until the purple sweet potatoes are ripe, pour the steamed purple sweet potato pieces into the bowl, add an appropriate amount of white sugar, and grind them into a puree with a spoon, the more carefully pressed the better.

4. Add a small bowl of sticky rice flour to the purple sweet potato puree, that is, a small plate for dining, add an appropriate amount of cold water and knead it into a smooth batter. 6. Then make a small dough of 45 grams, which can be accurately measured with a food electronic scale, and it can be about once if it is not weighed.

7. This stuffing should be done in advance, fry the peanut kernels and black sesame powder to make the fragrance, fry the peanut kernels and rub off the coat, and then use a multi-functional food processor to make crumbs, add brown sugar powder and mix well. 8. Squeeze the purple potato dough flattened and wrap it into the filling to close the edge and rub it round, and then the batter pat off some sticky rice flour. 9. Put in the cake print and press it hard, press it and gently tap the cake print to make the purple potato cake easily out of the mold, a purple potato cake will be printed, and the rest will be done according to this procedure.

10. Put a piece of dim sum paper at the bottom of all the strengthened purple potato cakes into the steaming grid and steam them in the pot, steam them until the purple potato cakes are ripe, and steam them until the purple potato cakes are a little swelling and are fully cooked, and then you can turn off the fire. 11. You can take it when you get out of the pot, a simple and high-looking purple potato cake is ready, soft and glutinous and sweet is very delicious, and it is a good choice for breakfast and snacks.

1. Purple sweet potato puree and white sugar make the batter also sweet, if you don't like it, you can not put it. 2. The ratio of purple sweet potato and glutinous rice flour is similar, which can be done casually. 3. The filling can also be replaced by red bean paste or applesauce, and you can put whatever filling you like.

3. The purple potato cake that is steamed until it is ripe will swell and is fully cooked.

Blueberry yams, shredded sweet potatoes, glutinous rice cakes, osmanthus cakes, marshmallows, and fried bananas are all soft and glutinous and sweet.

Sweet potatoes are particularly delicious, and they taste sweet and sweet, and they are relatively convenient to make, making them a very home-cooked dish.

Egg custard, beef broth, West Lake beef soup, scrambled eggs with tomatoes, cola chicken wings, braised tofu.

Sweet potatoes and pumpkin are soft and sweet, very delicious, and ** not expensive, you can eat them.

For example, there is pumpkin porridge, red bean cake and mung bean cake, as well as eggplant stewed noodles, purple potatoes and sweet potatoes, as well as shredded sweet potatoes.

I think the best ones are the taro, the mashed potatoes and the chicken curry, because I think the taste is very appealing.

Blueberry yam: Scrape off the skin of the yam, steam it in a pot and then add sugar, press it into a delicate yam puree with a spoon, and pour the blueberry jam on the yam puree, which has a sweet, soft and glutinous taste that melts in your mouth. Sweet potato:

The sweet potato is fried until the surface forms a layer of skin, and then mixed with white syrup to give it a golden color and a sweet and attractive taste. Fried bananas: Bananas are coated with cornstarch and breadcrumbs and fried until golden brown, crispy on the outside and tender on the inside, soft and glutinous and sweet.

1. Blueberry yam: Scrape off the skin of the yam, steam it in the pot and then add sugar, press it into a delicate yam puree with a spoon, and pour the blueberry sauce on the yam puree, which has a sweet, soft and glutinous taste.

2. Sweet potato: Sweet potato is fried until the surface forms a layer of skin, and then mixed with white syrup, the color is golden, and the taste is sweet and attractive.

3. Fried bananas: Bananas are wrapped in cornstarch and breadcrumbs, fried until the color is golden brown, crispy on the outside and tender on the inside, soft and glutinous and sweet.

4. Tangerine Daifuku: Mix glutinous rice flour, corn starch, milk, butter, sugar, etc., and after steaming in the pot, wrap the peeled citrus with the steamed dough, which is soft, glutinous, sweet and delicious.

5. Banana toast roll: Smear the purple sweet potato puree on the toast that has been removed, then put the banana, and wrap it up, which has a soft and sweet taste.

1. Cut the ripe banana into thin slices with a knife, mash it into a soft puree, and continue to hammer it with an egg pump, the finer the better. 2. Beat an egg, add milk and salt, and stir together. 3. Add wheat flour, mix together, and stir in a Z-shape.

4. Prepare a non-stick pot, turn on medium-low heat, heat the cold pot for 1 2min, and do not use cooking oil. 5. Turn the least heat, dig a big spoon down with a large pot spoon, and see that there is a small air hole on the surface to turn over, a shovel, a turn, clean and neat, do not need to quietly scrape it up, the tone will be uneven. Wait 1 minute again to remove from the heat.

Food: Green mango (peeling hob cubes (about 240 grams), 250 grams of pure milk, 50 grams of animal whipped cream, 30 grams of condensed milk, 15 grams of gelatin (3 slices). 1. Dice the mango and level it as much as possible.

2. Cut the gelatin into small pieces, be sure to soak in ice water in summer, put it in the refrigerator and soak it until soft, about five minutes. 3. On the premise of soaking gelatin slices, pour milk, whipped cream and condensed milk into the milk pot and stir evenly, and gradually heat up the simmer without boiling, similar to forty or fifty degrees. 4. Dry the soaked gelatin with your hands, then pour it into the milk pot and mix it to dissolve it thoroughly.

5. The bottom layer of the utensil is covered with green mangs, in order to ensure that the gelatin tablets are completely dissolved in the liquid state of cow milk, the milk liquid state can be poured into the container through the sifting powder. Cover and send to the refrigerator overnight. 6. Use a knife to draw a circle around the agrator for the coconut milk jelly that has been curd, turn it over, and the coconut milk jelly will fall down by itself, and then slice it.

Food: 450 grams of fresh cream, 20 grams of syrup, 600 grams of chocolate, 80 grams of unsalted butter, 15 grams of white rum. 1. Bring the whipped cream and glucose syrup to a boil together and rush into the chocolate to make it evenly proportioned.

2. Reduce the temperature to 35 degrees and add unsalted butter to make it evenly proportioned. 3. Add white rum and mix evenly. 4. Pour into the abrasive tool overnight at 18-20 degrees, and sprinkle chocolate powder on it after the mold.

Food: 3 egg yolks, 225g fresh cream, 75g milk, white sugarPut the fresh cream, milk, and white sugar into the milk pot, and heat until the white sugar is completely dissolved. Remove heat and let cool for later use.

2. Mix the three egg yolks well, then add the liquid state in process 1 to the egg yolks, and stir. 3. Sift the powder, remove the bubbles and egg yolk solid, and bake the milk pudding to make it more tender. 4. In a small oven, pour the liquid 2 after sieving powder into the container and put it on the baking sheet.

Add half an inch of deep water to the baking tray, bake in the electric oven for 25-30min, and observe the tartrazine on the surface of the milk pudding.

Sauce cakes, baguettes, sticky rice cakes, mung bean cakes, marshmallows, and many other breads.

I think Xue Meiniang has always been a representative of sweet, soft and glutinous, and his appearance is not only good if the taste is good, but the production method is relatively simple.

Persimmon is a traditional Chinese snack, persimmon cake has a sweet taste and a soft and glutinous texture. Super delicious purple sweet potato red turtle cake, soft and glutinous and sweet.