Materials:

90g glutinous rice flour, 20g corn starch, 20g corn oil, 5g sugar, 125g water and red beans.

Exercise:

1. Put glutinous rice flour, corn starch and sugar into a bowl and mix well. Add oil and water and stir well. Cover with plastic wrap and steam in a steamer for 20 minutes.

2. Steam and cool, roll into a rectangle, spread a layer of red beans, then roll up and sprinkle a layer of coconut and cut into pieces.

Milk-flavored brown sugar rice cake

Materials:

Rice 170g, milk 160g, brown sugar 15g, dried osmanthus fragrans.

Exercise:

1. Wash the rice, soak it in clear water for 3 hours, put it in a juicer, add milk and brown sugar, and beat it into rice slurry. 2. Put a layer of oil paper or oil on the mold, pour rice paste, cover with plastic wrap, make holes, put it in a pot with boiling water, steam for 25 minutes on medium heat, cut into pieces when it is not hot, and sprinkle with dried osmanthus.

Strawberry custard

Materials:

250g milk, sugar 10g, gelatin tablets 10g, 2 spoonfuls of strawberries, meal replacement powder.

Exercise:

1, prepare the materials, pour the milk into the pot, pour in the sugar and meal replacement powder, stir well until there are no particles, and heat on low heat until the fine sugar melts and the gelatin tablets become soft.

2. Squeeze the water and put it into the milk pan, stir until it melts, put the cut strawberries into the mold, pour the pudding liquid, put a layer of strawberry diced, then refrigerate, solidify and cut into pieces.

Guifei cake

Materials:

200 grams of glutinous rice flour, 200 grams of milk, eggs 1 piece, 25 grams of corn oil, 30 grams of fine sugar, red dates and nuts.

Exercise:

1. Add the milk to the eggs and mix well. Add sugar and corn oil and stir well. Pour in glutinous rice flour and stir until there are no particles. Apply a layer of oil paper or oil to the mold.

2. Pour in half of the glutinous rice paste, sprinkle with a layer of nuts, cover with plastic wrap, punch holes, steam in a boiling water pot for 10 minute, take it out, pour in the remaining glutinous rice paste, and continue heating for 25 minutes.

Naixiang cake

Materials:

2 eggs, 65g milk, fine sugar 10g, 45g low-gluten flour, yogurt and fruit cereal.

Exercise:

1. Separate the egg white and yolk from the egg, add the yolk into the milk and stir well.

2. Sieve in low-gluten flour and mix well. Add the fine sugar into the beaten egg white three times until it has a small tip.

3. Mix the egg yolk paste evenly, pour it into a paper bag, squeeze it into the pot, heat it on low heat, add 2 teaspoons of water to the pot, cover it and simmer for 5 minutes, then turn it over and simmer for 2 minutes.

Fried milk

Materials:

300g milk, condensed milk 15g, 2 egg yolks, 45g corn starch, egg 1, black sesame.

Exercise:

1. Add milk, egg yolk, condensed milk and corn starch into the pot, stir evenly, heat it to a sticky state with low fire, and pour it into the plastic wrap with a mold cover for refrigeration 1 hour.

2. Beat the eggs well, add the black sesame seeds and mix well. Take out the milk, cut it into pieces, coat it with corn starch, coat it with egg liquid, brush a layer of oil in the pan and add the milk to fry until golden brown.

Milk rice cake

Materials:

Rice 160g, milk 155g, fine sugar 10g and appropriate amount of osmanthus fragrans.

Exercise:

1. Wash the rice and soak it in clear water for more than 3 hours. Mix the soaked rice with milk and fine sugar to make slurry, and coat the mold with oil.

2. Pour in the rice paste, cover it with plastic wrap, prick the hole with a toothpick, put it in a steamer with boiling water, steam for 20 minutes on high fire, cut into pieces and sprinkle with osmanthus.

Coconut milk cake

Materials:

Glutinous rice flour 140g, corn starch 15g, coconut milk and raisins 240g.

Exercise:

1. Soak raisins in water, add corn starch to glutinous rice flour, pour coconut milk and stir well.

2. Put a layer of baking oil paper or oil on the mold to prevent sticking, sprinkle a layer of raisins, pour the batter, put it in a steamer with boiling water, and steam the tea for 20 minutes.

Sweet potato pie

Materials:

6 dumpling wrappers and 1 sweet potato.

Exercise:

1. Peel the sweet potato, steam it, press it into mud, roll the dumpling skin slightly thin, add the sweet potato mud, wrap it tightly and flatten it.

2, put it in the pot, simmer until both sides are colored, delicious sweet potato cake, no oil and no sugar.