How do you cook desserts and delicious food without oven?

It's a little summer. These five classic desserts are cold and delicious when you learn them without an electric oven. The temperature is getting hotter, and the taste is cool and super-valued. Come and have a taste of off the charts's family food!

first, durian banji

making seasoning: raw eggs, two white granulated sugar, 2g milk, 18ML low-gluten flour, 9g salt-free butter, 25g green awn, a whipped cream, 25g white granulated sugar and 18g lemonade are appropriate.

Practice:

1. Put raw eggs, white sugar and milk into a basin and mix them evenly;

2. Sieve the low-gluten flour in again, and after stirring evenly, add the salt-free butter that softens early and stir evenly; Sieve the flour paste twice again;

3. Heat the wok, scoop in 2 tablespoons of flour paste, mix well, simmer for a long time until there are many small bubbles on the surface. Everything else is fried, let it cool and set aside;

4. Add white sugar and lemonade to the whipped cream, and pass it through cold water until the eggbeater has a small oblique angle.

5. Take a cake crust, first squeeze the appropriate whipped cream, then add a green awn, and finally squeeze the whipped cream;

6. Then you can stretch up, down, left and right. A well-made durian banji will taste better if it is frozen in the refrigerator for 2- 3 minutes, or it will be very cool after freezing in the refrigerator, which is a very good dessert in summer, especially for children.

2. Making seasoning for Menglong ice cream

Sticky rice flour 2 g milk 2ML whipped cream 3 g white sugar 3 g condensed milk 2 g pure dark chocolate 2 g coconut oil 3 g dried fruit

Proper practice:

1. First, evenly mix sticky rice flour with proper milk; Pour the milk into the milk pot, add the fermented rice paste, stir well, cook with slow fire while mixing, and cook until it is thick, and let it cool in the air.

2. Add white sugar to the whipped cream and drop a little lemonade; You can stop killing by beating it with an egg beater until it becomes sticky gradually; Then add the fermented rice paste and mix well and weigh it;

3. Add condensed milk and mix well.

4. finally, pour the batter into the mold shell and freeze it in the refrigerator for more than 4 hours;

5, 75% pure dark chocolate is melted with warm boiled water by adding coconut oil. (The temperature is around 4 degrees) Add a handful of dried fruit and pour it into a deeper water cup. Put the frozen ice cream in it and wrap it with a layer of chocolate, then slowly coagulate it.

3. Thick-cut yogurt blocks

Making seasoning: 35g of whipped cream, 45g of white sugar, 2g of low-sugar viscous yogurt, 3g of green awn, two strawberry seedlings, and 3g of Oreo 2, a small packet of dried fruit. Appropriate practices

1. Prepare 35g of whipped cream in advance, add white sugar and squeeze in a small amount of lemonade;

2. Just wear it until it is sticky;

3. Then add the yogurt and mix well. I use sticky sugar-free yogurt here. If I buy sour milk with sugar, I need to consider reducing the amount of sugar as appropriate.

4. Divide the mixed yogurt paste into 3 equal parts. The first one is added with strawberry jam and weighed evenly. The second original can be added with green awn granules; The third one is to add Oreo pieces, mix well and weigh;

5. finally, pour it into a small mould shell box, sprinkle some particles of green awn on the surface, and refrigerate it hermetically for more than 4 hours;

6. After cold storage, just cut it into small pieces and take it out as much as you want. Summer is healthier than eating ice cream, which is delicious, cold and very comfortable!

Fourth, Xuemei Niang

Making seasoning:

Skin: sticky rice flour 11g cassava starch 25g white sugar 35g milk 18g unsalted butter 15g

Dumpling stuffing: whipped cream 2g white sugar 15g fresh fruit is appropriate.

Practice:

1. Mix sticky rice flour, tapioca starch and white sugar evenly, then pour in milk and stir evenly; Sift the powder with dice once, demould a dish, steam it in boiling water for about 3 minutes;

2. Take down the cooked sticky rice noodles and they will be cooked without white core, then knead in 15g of salt-free butter while it is hot; After the salt-free butter is kneaded evenly, knead it again for several minutes;

3. finally, it is smooth and smooth, and it has very good plasticity;

4. Sprinkle appropriate cooked glutinous rice flour on the control panel, then knead the batter into strips, divide it into 9 equal parts, and then knead each small dose round;

5. Prepare sufficient whipped cream, add white sugar, and wear it to a small oblique angle, about 9 points; Installed in the paper pasting mouth and reserved in the cold room; Roll the fermented rice powder thin, and sprinkle appropriate powder if it is rolled; Put the rolled rice skin into the shell of Xuemei Niang, first squeeze a layer of fresh cream on the edge, and then put in your favorite fresh fruit;

6. Finally, seal it with whipped cream and wrap it like a steamed stuffed bun. Finally, put some powder on the socket area to avoid sticking; Put the wrapped Xuemei Niang in the paper tray, and everyone's Xuemei Niang will be ready.

5. Peanut glutinous rice paste

Making seasoning: sticky rice flour 15g cassava starch 2g baby milk powder 2g white sugar 2g edible oil 15g cold water 17g stuffing: peanut kernel 15g black sesame powder 2 spoons white sugar 1.5 spoons.

Practice:

1. Add sticky rice flour, baby milk powder, white sugar and cassava starch into the bowl and mix well; Add cold water and mix well, then add cooking oil, mix well until there is no silky slurry of particles, and steam in an offshore pot for about 25 minutes;

2. Take off the steamed fermented rice paste and let it cool slightly;

3. After heat flow, put on disposable gloves and knead them evenly; Knead for a while as much as possible, and the more you knead the dough, the better the plasticity; Knead it until it is smooth;

4. After kneading, wrap it in a fresh-keeping bag to avoid drying; Take about 4 grams of small dose, roll it round and flatten it, and wrap it in 2 spoonfuls of stuffing;

5. Wrap it in your favorite way, and comb it a little more smoothly;

6. Put it in a coconut bowl and wrap it with a layer of coconut; Everyone's peanut glutinous rice is ready, soft and sweet, and the more chewy the stuffing, the more fragrant it is.

(PS: the filling method of peanut kernels: peeled cooked peanuts are put into a wall-breaking health machine, and then 2 spoonfuls of cooked black sesame powder and 1 spoonful of slight sugar are added to make them contain small particles, and everyone's peanut kernels will be well filled).