1, baked sweet potato. Practice: Wash the sweet potato, peel and cut it into strips, cut it and spread it in a steamer, cover it and steam for 8 ~ 10 minutes. Steam the sweet potato strips, air them to the residual temperature, and then put them on the baking net. If there is no baking net, a baking tray will do. Send it to the middle layer of the oven, select hot air mode, heat it up and down 80 degrees, and bake it for about 3 hours.

2. Strawberry nougat. Ingredients: cotton candy, butter, full-fat sugar-free milk powder, strawberry powder and dried strawberries. Practice: pour the solidified butter into the pot, melt it with low fire, then pour in cotton candy and stir-fry until it is completely melted. Then add full-fat sugar-free milk powder and strawberry powder, stir quickly and evenly, and then turn off the fire. Pour in dried strawberries, stir well, transfer them into a baking tray, cover the surface with a piece of oil paper, and scrape them flat with a rolling pin and scraper. When finished, put it in the refrigerator and refrigerate 10 minutes. /kloc-take out after 0/0 minutes and cut into pieces. You can enjoy it.

3. cookies. Ingredients: salt butter (200g), powdered sugar (85g), low-gluten flour (250g), fine sugar (45g), egg (one), oiled paper (three), molds (several) and glue scraper (1). Practice: After the butter is softened, add powdered sugar and stir into light yellow oil. Add the egg liquid into the butter twice, and there will be no separation after fully stirring. After sieving the flour, add it into the butter, stir it evenly, and knead it into dough with smooth surface by hand. Spread the oiled paper on the table and roll the dough to a thickness of 0.6 cm with a rolling pin. Print out baking trays of various shapes with favorite molds and spread them with tin foil or oil paper. After the oven is preheated to 180℃, push the baking tray with biscuits into the oven and bake for 15~20 minutes until the surface is golden.