1. Strawberry yogurt toast cake

Ultra-simple der oven-less cupcakes, sliced strawberries, cut toast, toast+yogurt+strawberries+yogurt+toast, layered one by one, all coated with yogurt, and then pasted with strawberries.

2. Dirty chocolate Beckham

Stir milk+oil+low-gluten flour+cocoa powder evenly, add egg yolk and stir evenly, add fine sugar to egg white for three times, add egg yolk paste to one third of the egg white paste, stir evenly, pour all the egg white paste into a baking tray, smooth it, shake it a few times, oven at 165 degrees for 25 minutes, beat whipped cream and chocolate sauce, put it in a paper bag for later use, and heat the whipped cream. Spread chocolate cream on the cake embryo, roll it up, refrigerate 1 hour, cut into four pieces, cut a knife in the middle of the cake (no need to cut), squeeze the cream, squeeze the chocolate liquid, and sprinkle with chocolate beads and cocoa powder.

3. Two-color chocolate Mu Si

Stir cocoa powder+hot water+corn oil evenly, sieve low powder and stir evenly, add egg yolk and stir evenly, beat egg white+sugar to a big hook, and mix egg white+chocolate paste evenly, pour into a baking tray, mix black and white chocolate with milk 160 for 25 minutes, keep the temperature water to melt, add gelatin, stir evenly, beat thin cream+sugar until thick, and mix with black and white chocolate liquid in two parts.

4. Matcha raspberry cake

Mix matcha powder+corn oil+milk until emulsified, sift in low-gluten flour, cut and mix evenly, add egg yolk and stir until smooth. Add 1/3 protein into the yolk paste from a small hook, stir well, pour in the remaining protein, stir well, pour into a baking tray, bake at 150℃ for 32 minutes, dry and carve into a circle with a mold, and beat well with whipped cream and sugar.

5. Mango with potatoes

The required ingredients are mango meat 360g, sugar 5g, corn starch 30g, glutinous rice flour120g, milk120g, corn oil15g, mango meat broken into 300g and 60g, mango paste 300g and sugar 5g cooked together, lemon, glutinous rice starch and sugar mixed with appropriate amount. Add corn oil and stir-fry over low heat. Stir-fry into this non-stick dough. When it is slightly transparent, you can take it out, cool it and divide it into 7 parts of similar size. Roll it into an oval shape, put it in mango sauce, wrap it, pinch it tightly, sprinkle it with a layer of cooked glutinous rice flour, and put it in the refrigerator for half an hour to eat.

6. Matcha strawberry cake roll

Stir corn oil+milk until completely emulsified, and add matcha powder. Stir well, sift in low-gluten flour, stir well, add four egg yolks, stir well, add a little lemon juice to the egg white, beat into coarse bubbles, add fine sugar for three times, beat into small tips, pour 1/3 protein into the batter, stir well, pour it back into the remaining protein, stir well, lift the cake paste and pour it into the baking tray, smooth it with a spatula, and send it to the preheated oven.