Cranberry nougat
Required materials: white cotton candy, peanut kernels, dried cranberries, milk powder 120g, and a small piece of butter.
1. First chop the cranberries and cut the marshmallows into small pieces, so that they can melt faster.
2. Stir-fry the peanuts in the pot, take them out after a few minutes, peel them and cut them into peanuts.
3, butter into the pot, turn on a small fire to melt, after melting, pour in cotton candy, stir-fry until it melts, then pour in the prepared 120g milk powder and stir well.
4. Stir well, then pour in the chopped cranberries and peanuts and continue to stir.
5. Stir well and put it on the chopping board, flatten it with a rolling pin, cool it and cut it into strips, then serve. You can also buy some candy paper online and wrap it up for your friends.
Mango pancake
Required materials: five mangoes, 50g low-gluten flour, five eggs, milk 120g, whipped cream 120ml, 30g butter and 30g sugar.
1. Beat the eggs into a bowl, add the milk, low-gluten flour and sugar, and mix well. After the butter is melted in water, put it into the egg, stir it evenly, and then filter it again.
2. Brush a small amount of oil in the wok, scoop a spoonful of egg paste and spread it into a cake until it is spread out.
3. Peel the mango, dice it, and whip the whipped cream into solid cream.
4. Then take out the spread egg roll, spread it with whipped cream, add diced mango and roll it into a square.
5. Add all the egg rolls, cream and diced mango in turn and roll them into squares.
Matcha towel roll
Required materials: low-gluten flour 120g, matcha powder 10g, sugar 60g, four eggs, milk 300g, corn oil 30g, whipped cream 400g, honey beans 100g, and a small amount of matcha powder.
1. Beat the eggs into a bowl, add the fine sugar, pour in the milk and mix well.
2. After stirring evenly, add matcha powder and stir evenly. Be sure to stir it very carefully. Then add corn oil, sift in low-gluten flour and stir well.
3. Stir and sieve, then scoop a spoonful into a non-stick pan, spread it into a cake, and then let it cool. Then continue to spread the cake and set it aside.
4, whipped cream, if you like to eat sweet, you can add a little sugar.
5. Then spread out five cakes, spread whipped cream in the middle, sprinkle honey beans, smooth them, fold them in half on both sides, then roll them into rolls from right to left, set them in the refrigerator and sieve them with matcha powder.
Banana crisp
Required materials: glutinous rice flour, pumpkin, sugar.
1. Wash pumpkin, peel and remove seeds, steam for 10 minutes, press it into a paste after taking it out, add a spoonful of sugar and stir well.
2. Put the pumpkin puree into glutinous rice flour, stir well and knead into a ball. Peel the banana and cut it into strips.
3. Then wrap the jiaozi with banana strips, boil the oil in the pot, add the banana strips after the oil is hot, fry until both sides are golden, and then take out the banana crisp. Isn't it simple?
Mango milk sago dew
Required materials: sago 60g, mango 3, milk 250g, sugar 30g,
1. Boil the water in the pot. When the water boils, pour in sago and simmer. Be sure to stir when cooking, or it will stick together.
2. Peel the mango, cut it into dices, add milk and sugar, and put it in a cooking machine and stir well.
3. After the sago is cooked, soak it in cold water. After soaking, put it into the milk, and then add the diced mango, so that the mango milk sago is ready.