Fortune Telling Collection - Ziwei fortune-telling - Nine delicious but not greasy desserts
Nine delicious but not greasy desserts
Mashed taro, fresh milk, mashed potatoes: brown sugar water for standby. Boil taro balls until they float, 250ml milk, sugar 10g, and 25g tapioca starch. Stir them evenly first, and then stir them with low fire until they become thick.
Mango cream muffin: Add two eggs, then add 130ml milk and 15g sugar and mix well. Sieve in 120g low-gluten flour and 3g baking powder, and stir until there are no particles. Fry slowly until the muffin has small pores, and then knead it into a triangle. Add whipped cream, diced mango and fragrant wood for decoration.
Milk sorbet: 50 grams of starch, biscuits, 500 ml of milk and 20 grams of sugar. Heat milk, pour in corn starch, sugar and cheese slices, stir until it becomes thick, then add biscuit pieces, continue stirring until it becomes thick, and then pour into a container and freeze for several hours.
Mango ice cream: sugar-free yogurt+pure soybean milk powder, stir well, cut mango into pieces, pour in soybean milk sauce, wrap it tightly with plastic wrap, and put it in the refrigerator for freezing.
Taro mashed milk shellfish: put purple potato and taro in a pot and steam until cooked, add sugar substitute and press into paste. Whole-wheat toast is pressed into a round cake with a cup mouth, evenly spread with taro mud, and then spread a piece of whole-wheat toast, evenly spread with taro mud on the side. Coat the surface with sugar-free yogurt and wrap it with skim milk powder.
Milk jelly: firstly, the sago is cooked and put into cold water. Put sago into the mold for later use. Pour 500m milk, a spoonful of sugar, a slice of cheese and 100g white bean jelly into the pot. After boiling, put it into the mold and cover it. Only when the whole mold is filled can it become spherical jelly.
Coconut juice sago dew: steam taro, coconut juice, sago and taro, add a little milk and sugar, boil sago in water, slow fire 15 minutes, let the water cool, directly add starch, coconut juice and sugar, and stir with low fire.
Red bean taro paste: soak red beans overnight in advance, turn to low heat for 50 minutes after the fire is boiled, and add yellow rock sugar to continue cooking 10 minute. When the red beans bloom, take out a part and mash them into bean paste. Boil the small round seeds until they float, take them out, and finally sprinkle with dried osmanthus.
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