1, strawberry matcha cheesecake

Ingredients: 300g of milk, 20g of corn starch, two eggs, 4 slices of low-fat cheese, 20g of sugar substitute and 8g of matcha powder.

Tutorial: milk+cheese slices, melt with low fire, cool slightly, then add 2 eggs and stir well, add 5m starch and stir well, 300g milk, 4 low-fat cheese slices, add matcha powder and sugar substitute, stir well, 8g matcha powder, 20g sugar substitute, 2 eggs and 20g corn starch, sieve and pour into the mold, 170 degree air frying for 30 minutes.

2, glutinous rice cut cake

Ingredients: taro paste, taro 130g, purple potato powder 2g, fine sugar 20g, milk 20g, glutinous rice cake, glutinous rice flour 150g, corn starch 25g, milk 2 10g, fine sugar 20g, flour, coconut and dried osmanthus fragrans.

Tutorial: Warm water 250g+ milk powder 30g, brewing a cup of milk for later use, steaming taro 130g, glutinous rice flour 2g+ sugar 20g+ milk 20g, pressing into taro paste, glutinous rice flour 150g+ corn starch 25g+ milk 2 10g+ sugar 20g, mixing evenly, sieving into a mold, and packaging.

3, matcha honey bean yogurt towel roll

Ingredients for towel roll: crust: two eggs, 20g of fine sugar, 65g of butter 15g, low-gluten flour, 5g of matcha powder, 200g of milk, and sandwich: 200g of sugar-free yogurt, protein powder 12g, and appropriate amount of honey beans.

Tutorial: Mix butter+sugar+eggs evenly, sieve into powder, slowly add milk in 2-3 times, sieve the mixed batter, cover it with plastic wrap and refrigerate overnight, fry dough, mix collagen peptide powder into yogurt, put four pieces on top of each other, spread yogurt with honey red beans, fold the edge image, roll it up slowly from the beginning and keep it fresh for a while.

4, purple rice pine glutinous rice paste

Ingredients: glutinous rice flour180g, corn starch 54g, fine sugar 26g, milk 260g.

Tutorial: stir evenly, sieve once, steam for about 25 minutes, steam the purple rice, add condensed milk instead of sugar, knead it into balls, divide it into 8 parts, wrap it into purple rice balls, brush it with salad sauce, knead the steamed potatoes into balls with 30 grams of butter, pull out the toughness, and wrap them with meat floss.

5, cocoa yogurt brownie cake

Ingredients: 50g low-gluten flour, 3g baking powder, cocoa powder 10g, one banana, one egg and 70g coconut milk.

Tutorial: Mix all the mixers, stir them evenly for later use, pour them into the mold, oven at 170 degrees for 30 minutes, 50 grams of white chocolate will melt, add 60 grams of coconut milk to stir, add softened gelatin tablets, stir them evenly, let them cool for later use, pour them into the prepared brownie cake and refrigerate overnight, and finally sprinkle coconut on the surface.

6, walnut jujube cake

Ingredients: 50 grams of low-gluten flour, 50 grams of high-gluten flour, 20 grams of brown sugar, 5 grams of baking powder, 2 grams of eggs, appropriate amount of chopped walnuts, appropriate amount of jujube paste, 70 grams of shelled red dates, and 80 grams of water-retaining milk.

Tutorial: Beat the shelled red dates with milk, add two eggs and continue to beat them well, and stir them into red jujube paste for later use. Stir the flour evenly and pour in the red jujube paste. Stir well, add chopped walnuts, stir well, pour into a mold, and bake at 170℃ for 30 minutes.