Simple and easy to do, my girlfriend told me to stand out after eating.

Chocolate iced cheese cookie: 1. Soften cream cheese+powdered sugar. 2. Rub them into 20g each, stir them evenly, and put them in a swimming box for refrigeration. The butter is so soft that you can poke a hole with your finger. 4. Add sugar and stir until fluffy and white. 5. Add the egg mixture in two or three times. 6. Send it to complete emulsification. 7. Sieve the powder and stir it evenly. 8. Knead into 40 grams each. 9. Crush the chocolate ball and wrap the cheese in the middle. 10. Bake the middle layer 170℃ for 20 minutes, let it cool, insert chocolate and sprinkle with cocoa powder.

Taro cream cake: oil 50, water 50, cake powder 1 bag, 6 eggs, lemon juice, cake powder+water to make it white and thick,+oil evenly, baked, cooled, poured into the mold with a 40mm, 65mm, 75mm, 100mm round mold, up and down. Appropriate amount of purple powder, sugar 60, whipped cream 100g, milk 200g, taro 150g, steamed taro+milk+sugar+purple potato powder+whipped cream, put into a machine and press into a paste, one layer of cake embryo, one layer of cream and one layer of taro paste, whipped cream+sugar+pigment to make it into a favorite color.

Chocolate Si Kang: low-gluten flour190g, cocoa powder15g, sugar substitute15g, baking powder 4g, whipped cream or milk100g, high-temperature resistant chocolate beans 20g, butter 40g, chopped nuts, chocolate chips and cream cheese/kloc. Mix flour and cocoa powder instead of sugar, add solid butter blocks, grind, mix into granular powder, add whipped cream or milk, knead into dough, add chopped nuts and chocolate, mix and refrigerate for half an hour. Soften the cheese, add sugar substitute, stir the sample, add chocolate beans and stir well for later use. Divide Si Kang dough into 7 parts, add chocolate cheese, press into the hollow, and bake at 170℃ for 20 minutes.

Chocolate towel roll: egg liquid+powdered sugar+milk+butter+low-gluten flour+corn starch+cocoa powder, stir evenly, filter once, take a proper amount of batter, pour it into the pot, fry the skin with low fire, let it cool for later use, beat evenly with whipped cream+sea salt, add Oreo crumbs, mix together, fold the dough, coat it with cream, roll it with Oreo crumbs, and finally sprinkle with cocoa powder.

Low calorie oatmeal tart: 1. Mash bananas into mud, add oats and mix well. Divide them into 6 parts and put them into paper cups, and press them into the shape of egg tart skins. 2. Beat the eggs evenly with milk and sugar substitute, add a few drops of lemon juice to remove fishy smell, and stir well for later use. 3. Bake the egg tart skin 190 degrees 10 minutes, take it out, let it cool, remove the paper cup, and pour in the egg tart liquid. 4. Bake in the oven at 200 degrees 15 minutes, and sprinkle some coconut on the surface of the oven.

Strawberry Snow Girl: glutinous rice flour 100g, corn starch 30g, milk 170g, sugar 35g. Stir well, cover with plastic wrap and steam for half an hour. Add butter while it is hot and knead well, add a little food pigment and knead until the film is pulled out. Divide into 28g, roll into cake crust, 250g light cream 18g.

Peach cream sandwich: 1. Cream and sugar until thickened. 2. Peel and cut the peach, and remove the edge of the bread slice. 3. spread oil on the toast. 4. Put the peach on a piece of toast. 5. Spread cream on one side of the peach. 6. Cover with another piece of toast, wrap it in plastic wrap and refrigerate for half an hour, and cut it diagonally.