Only need a pot, super simple dessert dishes, delicious and beautiful, beginners can also quickly learn Oh!
Red bean ginger hit the milk
Mellow and smooth, sweet and slightly spicy, unique flavor and warm stomach table heating effect. Add some honey red beans to add a little color to the monotonous ginger milk, and also enrich the taste. They are paired together and taste very good
200ml pure milk, 1 piece of ginger, caster sugar to taste
method:
1. Peel and cut the ginger into small pieces, put it in a cooking cup and finely chop.
2. Wrap it in clean gauze and pinch out the ginger juice.
3. Pour pure milk into the milk pot and add an appropriate amount of granulated sugar.
4. Then sit on the stove and cook until 80-90 degrees, just bubble.
5. Quickly pour the milk into a bowl filled with ginger juice.
6. Let it sit for a few minutes and condense.
Words plum small tomato
material
quantity
Cherry Tomatoes
500g
Plum
8 pcs
rock candy
10g
lemon
1/4 pcs
1: Bring water to a boil, add cherry tomatoes and cook for a while, crack and peel off.
2: Bring the plum and rock sugar to a boil in about 500ml of water and let cool.
3: Put the small tomatoes and plum water into the sealed jar, add lemon juice, and put them in the refrigerator overnight.
Mango milk sago dew
In fact, like this dessert for a long time, the last time I saw a bean pro-hair small dessert, the heart grew grass for a long time, this time tried it, sure super simple, 0 failure, the taste is positive ~
1 Tainong mango, 70g of sago, 125ml of pure milk, appropriate amount of water, appropriate amount of cold boiled water
1. Bring water to a boil in a pot, pour in the sago and stir constantly with a spoon.
2. After cooking for 20 minutes, add pot lid and simmer for 5 minutes.
3. Mango dig the ball with a digger, and the remaining mango scraps are ready to use.
4. Stir the mango scraps with pure milk into mango milk juice
5. Rinse the cooked sago repeatedly with cold boiling water and put it in a container
6. Pour the sago, pour in the stirred mango milk juice and add the mango balls.
Banana peanut butter muffins
Egg
2 pcs
Low gluten flour
120 g
Baking powder
3 g
salt
crumb
Milk
32 g
Caster sugar
30 g
honey
20 g
Four Seasons Treasure Granules Peanut Butter
1 tbsp
banana
2 roots
Rum
Amount
1: Pour milk, egg, caster sugar and honey onto a cooking dish and stir until the sugar melts
2: Add a spoonful of peanut butter and stir until the peanut butter and batter are combined
3: Mix low gluten flour + baking powder + salt evenly, sift it into a plate, and stir well with egg pumping
4: Peel the banana, crush it with a fork and add a little rum
5: Pour the banana puree into the batter, mix well and let stand for a while
6: Pour a little oil in a non-stick pan and wipe it clean with kitchen paper, without leaving oil droplets
7: Use a large spoon to pour batter into one point
8, low heat the cake, see the surface of the dense bubble rise, to be all broken to indicate that cooked, can be turned over
9, after turning over, you can turn off the heat, use the residual temperature to fry the back side
10. When making the next sheet, remember to rinse the back of the pot with water to cool down, or put a damp cloth on the pad, and then cool down to spread out the smooth surface of the cake
Original coconut stewed egg
coconut
One
Half a box
Two
sugar
1: Mix a small half coconut juice, half a carton of milk, two eggs and sugar and stir well
2: Put the lid on, put it in the pot and steam for about 40 minutes
3, the time is almost shaken, feel solidified can be eaten
Sugar does not fling
As soon as I hear this name, it is more sticky, meaning sweet and sweet, and I can't shake it off. I deeply feel that Valentine's Day, Tanabata, 520 or whatever, can make a copy, super simple to come to it
100g glutinous rice flour, 50g brown sugar, 20g cooked peanuts, 3g shredded coconut
Add 1.60 g of warm water to glutinous rice flour, stir to form a snowflake and knead into a dough.
2. Reconcile the glutinous rice dough, divide into 20 grams of a mixture and roll into rounds
3. Add 100g of water to the pot and add brown sugar,
4. Cook on high heat for 3-5 minutes until the sugar water thickens
5. Bring the glutinous rice balls to a boil until they float.
6. Remove the glutinous rice balls and put them in a bowl and pour in the cooked brown sugar juice.
7. Sprinkle the surface with crushed peanuts and shredded coconut.
Daifuku strawberries
Strawberry
six
Glutinous rice noodles
80 g
Bean
50 g
cornstarch
15 g
water
vegetable oil
8 g
1: Prepare six strawberries and stuff the bread with bean paste, about three-quarters of the height. Leave a little strawberry out
2: Pour corn starch onto a plate, spread evenly and fry in a pan
3, glutinous rice noodles add water and vegetable oil, steam in a pot with water, it is best to stir while steaming
4: Divide the dough into six portions, take one of them and dip it with cornstarch from the strawberry head down, wrap it up and serve
Strawberry jelly
Fish film
5g
sugar
50g
1: Wash the strawberries and remove the diced strawberries.
2: Sprinkle the sugar evenly on the strawberries and marinate for more than half a day until the water comes out
3: Soak the fish film in cold water until soft
4: Pour the strawberries into the pot and bring to a boil over low heat
5: After boiling more water, add fish film and turn off the heat.
6. After cooling slightly, pour into the pudding bottle to cool and solidify, and the taste is better after refrigeration.
Milk pudding
250ml
40g
lemon juice
A few drops
1: Beat the eggs and add the sugar and lemon juice
2. Heat the milk to a boiling state
3: Slowly add the boiled milk to the beaten eggs
4. Filter twice with a strainer
5: Pour into a container, seal plastic wrap, and use a toothpick to prick some small holes in the plastic wrap, but don't prick too much
6: Boil a pot of hot water over high heat, put the pudding into the pot after the water is boiled, steam for about 15 minutes on medium-low heat and eat.
Egg stew with milk
Milk stewed egg, milk aroma and egg aroma mixed into one breath, smooth and delicate, the taste of melting in the mouth, simple and delicious, let people how to eat not enough, but bring full of happiness.
2 eggs, 250 ml milk, 10 northern almonds, 1 mango, 2 tablespoons sugar
1: Prepare eggs, pure milk, sugar, mango, honey and almonds
2: Beat the eggs into egg mixture and prepare the milk
3: Add 2 tablespoons of sugar to the egg mixture, beat well and wait for 3 minutes to allow the sugar to dissolve completely
4: Filter the beaten egg mixture once with a sieve
5: Pour the milk into the egg mixture, stir in one direction until even, wait for 3 minutes to allow the two liquids to dissolve
6. Then filter the milk egg liquid with a sieve once, and slowly pour the filtered milk egg liquid into the bowl
7: Cover the surface of the bowl with plastic wrap and use a toothpick to prick a few small holes in the surface
8: Prepare diced mango and almonds
9: Put the bowl in the steamer with cold water and cover it
10: Steam for 15 minutes on medium heat and tear off the plastic wrap
11: Arrange the diced mangoes and almonds
Coconut custard
Coconut milk
60g
135g
Light cream
95g
Gilliptin tablets
2 tablets
Cotton sugar
35g
1: Put the gelatin slices in ice water, soak for about 15 minutes until soft, then squeeze out the water and set aside
2: Put the milk into a larger container, add light cream, coconut milk, cotton sugar and mix well
3: Put into the pot and heat it in water until it is saccharified. The temperature of the coconut milk mixture is about 50 degrees
4: Add the soaked gelatin flakes and stir until melted and turn off heat
5. Spread a layer of plastic wrap in the sealed box
6: After the coconut milk is cooled, pour in, refrigerate until solidified
7: Remove and cut into small pieces, and add a layer of coconut paste on the surface
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