Dessert tutorial is simple and delicious

Food has the ability to heal the mood, so there are sayings such as "vitality is easy", "happy and fat house water" and "cheese is power", but the most cured food must belong to dessert.

Sweet and greasy cream, rich cake, a gentle bite, as if you have the whole world, slowly happy.

However, making desserts requires too much equipment, such as ovens, wall-breaking machines and various molds, which makes many diners give up in a second. ......

In order to satisfy the foodies, this bowl has specially arranged several dessert tutorials that do not require ovens and complicated processes. Eat together ~

Blueberry yogurt cake

2 eggs, 50g of gluten, 90g of yogurt, 35g of fine sugar, salad oil 10g, lemon juice 1g and blueberry 15g.

Spread kitchen paper or gauze on the cup mouth, squeeze 200 grams of thick yogurt and put it in the refrigerator for one night. After the excess water in the yogurt is filtered out, the remaining yogurt becomes very thick Greek yogurt. Take 90 grams for later use.

Separate the egg white from the egg yolk, add 10g salad oil to the two egg yolks, and stir until emulsified, that is, there is no feeling of oil foam.

Add 90 grams of Greek yogurt, stir well, then sieve and add 50 grams of low-gluten flour, draw it into a "Z" shape with an egg beater, and stir the batter until it is smooth and particle-free.

Drop 2 egg whites into 1 g lemon juice, add 35 g fine sugar three times, beat until hard and foaming, and then pull out a short and sharp corner.

Add one third of the cream to the batter.

Stir it slightly until it is almost uniform, then pour it into the remaining two-thirds of the protein cream and cut it until it is smooth and shiny.

Add 15g blueberry and stir gently.

Pour the batter into a container, square or round, shake it gently, keep the concession surface flat, and steam it in a steamer for 40 minutes.

After cutting, you can see blueberries, which are delicate, light, sweet and sour. This blueberry yogurt cake is especially suitable for afternoon tea as dessert, and it is very pleasant to drink tea.

Oreo ice box

28 mini Oreos, 150g whipped cream, 15g sugar, 10g Oreos, 5g matcha powder.

Freeze the mixing bowl in the refrigerator for half an hour so that the cream can be sent away.

The bottom of the box is covered with mini Oreos, which can be filled with Oreos when enlarged.

If the temperature in summer is cream, you need to prepare a basin of ice water or ice, and point it at the bottom of the egg beater, so that the cream can be sent away.

Then put 150g whipped cream and 10g powdered sugar into an egg beater, mix the powdered sugar evenly with the egg beater, and beat evenly at low speed.

Tips: If you don't have an egg beater, you can send it manually, but please be prepared psychologically, it will be a long process (ˉρ ˉ; ) ...

Beat until the whipped cream becomes thick and delicate, and then switch to a manual whisk to continue beating. When the whipped cream has clear lines, lift the blender until the whipped cream has a soft and slender tail.

Put 80% cream in a pre-wrapped paper bag. If not, you can also use ordinary food bags instead.

Wear gauze gloves on both hands to prevent the palm temperature from melting the cream, and then cut a 0.5 cm hole at the top of the decorative bag.

Squeeze the cream into a box full of Oreos.

After filling with cream, spread a layer of mini Oreo.

Finally, squeeze a layer of cream and try to keep it flat.

Sift a layer of Oreo crumbs on the surface of the cream.

For the sake of beauty, friends who have matcha powder or soybean powder at home can hollow out the mold and sieve a layer of matcha powder.

Put it in the refrigerator for 2 hours, it tastes best. A simple and exquisite Oreo ice box is ready, which is super convenient to make.

Shufulei muffin

4 eggs, 40 grams of milk, 40 grams of yogurt, 20 grams of salad oil, 90 grams of low-gluten flour, 60 grams of fine sugar, and appropriate amount of lemon juice.

Mix egg yolk, thin yogurt, pure milk and vegetable oil thoroughly and evenly.

Sift the low-gluten flour into the batter.

Stir the batter evenly until it becomes smooth and particle-free.

Add lemon juice to the egg white, add fine sugar three times, and send the cream to 90% of the hair. The overall dryness and wetness are distinct.

Mix one third of the egg white cream with the batter and pour it back into the egg white basin.

Cut the batter and stir to make the muffin batter even.

Apply a layer of vegetable oil to the non-stick pan and heat it. Add muffin paste with a spoon, about two spoonfuls.

Cover the pan and fry for 2-3 minutes.

Scrape the reverse side with silica gel, then cover the pot and fry for 2-3 minutes.

After frying on both sides, serve while it is hot, drizzle with honey, or serve with ice cream and cream. The freshly baked Shufulei tastes soft and glutinous, and it's delicious.

Soybean milk pudding

300g of soybean milk, 8g of gelatin tablets, 0g of milk100g, 50g of whipped cream, 20g of condensed milk, 0g of corn starch10g, and a proper amount of soybean flour.

Soak 8 grams of plastic film in cold boiled water for 5~ 10 minutes, and remember not to use hot water or raw water.

Pour 300g of soybean milk,100g of milk, 50g of whipped cream, 25g of condensed milk and10g of corn starch into a milk pan, stir evenly to form soybean milk, and cook over medium heat until the periphery is slightly bubbly.

Turn off the soybean milk, cool to 40.50 degrees, take out the soaked gelatin, drain the excess water and put it into the soybean milk.

Stir well until the gelatine tablets are completely dissolved.

Filter the soybean milk pudding liquid once to remove foam and caking.

Pour the pudding liquid into an anhydrous mold and send it to the refrigerator for refrigeration for more than 6 hours.

Take out the refrigerated soybean milk pudding, wrap the mold with a hot towel for 30 seconds, and repeat several times.

Until the soybean milk pudding can naturally fall off the mold and be placed on the plate.

Finally, sprinkle a layer of cooked bean flour on the screen, and the tofu pudding will be ready!

Cut it into pieces with a knife and you can eat it. Soft and tender soybean milk pudding melts in your mouth, which is tender than tofu and fragrant than egg tart. I can't stop eating two plates!

Did the happiness brought by dessert also cure you in front of the screen? No matter children or adults, especially girls, it is hard to resist its temptation, because it is really delicious ~

When you are in a bad mood or want to eat dessert, try these four models. Not only the ingredients are simple, but also the practice is easy. Ordinary kitchen utensils can satisfy you. Come and try it ~

Remember to share your finished product with Jin Wanjun when you are finished.