1. Whole wheat, inner cinnamon, apples and peanuts, Si Kang 120 kcal/block

Egg-free, milk-free, sugar-free and oil-free vegan low-calorie afternoon tea.

No butter, no eggs, soft and fragrant.

☆ Cinnamon, Apple and Peanut Whole Maisikang:

1. Mix 30g whole wheat flour, 6g cinnamon powder, 6g zero-calorie sugar (instead of sugar) and 2g baking powder evenly],

2. Add wet ingredients: original granular peanut butter 15g, and apple puree 40g (peeled and steamed apples, pressed into small granular puree).

3. Stir and press to form a ball. Don't rub too much.

4. Put it on oiled paper and shape it.

5. Cut half of the cover to the other half, and press it 3-4 times after folding.

6. Divide into two pieces and preheat the oven for about 20 minutes, 180 degrees.

2. Whole wheat chocolate peanut Scone 96 kcal/block,

Sugar-free oil, crisp outside and soft inside.

☆ Chocolate peanut whole Maisikang:

1. 60g of whole wheat flour, 2g of zero sugar12g, 4g of baking powder, and mix evenly.

2. Frozen peanut butter 15g (peanut butter is a semisolid),

3. Wear gloves and rub evenly with your hands.

4. About 35 grams of skim milk, dark chocolate beans 12 grams, add a little milk, do not knead, there is almost no dry powder, you can form a ball.

5. Make a ball and flatten it, fold it in half and flatten it.

6. Repeat this process and fold it 4-5 times.

7. Use a mold or directly cut into the desired shape.

8. Preheat the oven 180 degrees for 20 minutes.

Three, coconut black Qiao Sikang 76 six cards

◇ No egg can be vegan, oil-free, and low in calories.

◇ Chocolate fragrance, double richness!

☆ coconut black 5 Si Kang:

1.70% dark chocolate 30g, zero-calorie sugar/sugar substitute 15g (sweetness and sugar 18 1), melted with insulating water.

2. Mix 100g low-gluten flour, 5g cocoa powder and 3g baking powder evenly.

3. Mix the powder and pour it into the chocolate.

4. Put on gloves, turn the chocolate from bottom to top, and then rub it evenly by hand.

5. About 70 grams of skim milk, chop and mix the mixed dough with a scraper or fold it by hand until there is no dry powder.

6. 7 grams of sugar-free coconut, add coconut and mix well.

7. dough shaping, don't knead,

8. Press it into a flat rectangle, cut it in half, fold it up and press it again.

9. Press, fold and press this way for 3 times.

10. For the last time, it will be flat without pressure. Wrap in plastic wrap and refrigerate for 30 minutes.

1 1. Take it out and press it to a thickness of about 2cm.

12. The fragments are reassembled, cut and cut into fragments.

13. Preheat the oven for 20 minutes 180 degrees.

Eat hot, crispy outside and soft inside, full of chocolate flavor ~

Melt the black cream on it and sprinkle some coconut ~, and the chocolate head will be twice as rich.

Four, black sesame milk crispy sauce, 83 calories.

Double sesame fragrance! Shuangfu ~

No butter light truck

◇ Low-calorie black sesame souffle, health sesame sauce, crispy outside and soft inside.

☆ Black sesame milk crispy sauce scones;

▲ Black sesame souffle:

1 .25g of cooked black sesame powder (crushed black sesame powder), skimmed milk powder 16g, and double sweetened sugar1.5g. Black sesame seeds will be more fragrant.

2. The water is about 16g (which can be changed into milk). After mixing the powder evenly, add water bit by bit while mixing.

Don't add too much water at once. It is probably this texture, and the amount of liquid depends on the specific situation until it is caked and can be extended.

4. Mix 85g low-gluten flour, 15g whole wheat flour, 3g baking powder, 2g sweet sugar substitute and 6g flour evenly.

5. 25 grams of pure sesame paste (thick sesame paste), rub sesame paste and powder evenly,

6. Skim milk is about 75g. You can add milk in several times and cut it into sections and stir until there is no dry powder.

▲ Horse sauce fitness:

1. The dough is slightly sticky, so you can sprinkle a little flour to set it.

2. Cut it in half, fold it up and press it open.

3. Folding and pressing, repeated for 3-4 times,

4. After the last folding, the dough was pressed into a flat rectangle.

5. Spread the black sesame souffle (which can be compacted).

6. Roll it up with baking silicone paper or plastic wrap and put it in the refrigerator for freezing 1 hour.

7. Cut pieces about 1cm and preheat in the oven at 180℃ for 25 minutes.

# I know they are like snowballs!