A variety of delicious small snacks practice ~

Tiramisu Ingredients: 125 grams of light cream, 2 egg yolks, 50 grams of granulated sugar, 2 slices of giardiniera, 250 grams of cream chiffon cheese, 2 slices of chiffon cake, six, take another clean container, add 25 grams of sugar to the light cream whipped to wet foaming and then poured into the practice (five) in the mix. Seven, take the mold, first lay a layer of cake slices, brush with wine sugar solution, pour half of the practice (six), then lay a layer of cake slices, brush with wine sugar solution, the remaining practice (six) all poured.

Recipe with Marsala wine

Recipe: 5 egg yolks, 3 egg whites, whipped cream, Mascarpone cheese 500g, Marsala wine, expresso coffee, Ladyfinger finger cookies, unsweetened cocoa powder

How to make:

Practice:

This is a great way to make the cake. p>1. Beat five egg yolks with 2 tablespoons of sugar until the color is very light, and then beat over water with heat. Three egg whites add another two tablespoons of sugar and beat until dry peaks. The whipping cream is also beaten until thick, to be careful not to break excessively.

2. 500g of mascarpone was poured into a large bowl and mixed into the thickened egg yolks, beating well. Then mix in the whipped egg whites, and whipped cream. Add Marsala wine or coffee liqueur and beat until smooth. Adjust the amount of wine by yourself.

3. Make two or three cups of espresso coffee. Dip several finger cookies into the coffee and remove them quickly, keeping the cookies not too wet or too dry.

4. Arrange the model. A layer of cheese and egg wash, then a layer of coffee finger cookies, then a layer of cheese and egg wash, then a layer of coffee finger cookies, then a layer of cheese and egg wash.

5. Cover with plastic wrap and refrigerate. It will take at least four hours or more. Overnight is better.

6. Sprinkle with unsweetened cocoa powder before serving.

Chocolate Milk and Egg Caramel Pudding

Ingredients:

Chocolate Milk 400cc

Caster Sugar 3 tbsp (I think it should be added to the power)

Eggs 3

Caramel Sugar Syrup (3 tbsp of sugar, 1 tbsp of water.)

Make a small saucepan with the sugar and the water. Make it in a small saucepan, add the sugar and water to the pan, stir quickly, and heat over high heat)

How to make it:

①Heat the chocolate milk and add the sugar, and remove the heat as soon as the sugar is melted (be careful not to let the milk boil)

②Whisk the eggs well

③Put ① to ②

④Strain ③ with a strainer

Pour the caramel syrup into 4 cups. Pour the caramel syrup into 4 glasses and divide step 4 over them.

Steam it in a steamer and wait for the lower layer of water to boil.

Steam for 2-3 minutes on strong heat, 13-15 minutes on weak heat.

Cool in the refrigerator for 2 hours.

Apple pudding

Ingredients: 250g butter, 150g sugar, 500g flour, one egg, 165g custard, 15g fish gelatin powder, 10g sugar, 60g water at 70 degrees Celsius, 400ml purified water, 3 caps of lemon juice, 3 caps of fruit juice

Step 1: Make the dough

Add 250g of butter to a mixer or stainless steel bowl. In a mixer or stainless steel bowl, add 250g of butter, 150g of sugar, 1 egg and start mixing. If you are using a home mixer, congratulations, you will get thinned butter after 90 seconds, if you are using a handmade, please go out of your way and keep mixing until the butter becomes a paste. Note, please keep the same direction while mixing, not clockwise one time and counterclockwise the other. Once the butter becomes a paste, add 500g of flour and continue mixing until all the ingredients are mixed into a yellow dough.

Step 2: Make the pastry seat

Roll out the dough into a sheet of pancake with a thickness of about 5mm, then press out a round cake on the pancake with a mold, place the cake on the bottom of the mold, and cut a long strip on the pancake according to the thickness of the mold, put it along the edge of the mold, and press the cotton-cotton cake at the edge of the mold and the pastry at the bottom together with your fingers

Step 3: First taste of fire

Place the mold in the oven with the pastry in the mold, turn the heat of the oven to 165 degrees or medium and bake for 30 - 40 minutes to become an attractive golden brown.

Step 4: Make the pudding filling

Peel and core an apple, cut the flesh into 1cm cubes, then put it in a bowl, add 3 caps of lemon juice and 3 caps of apple juice, and toss well.

Step 5: Make your own gelatin

With 15g of fish gelatin powder, 10g of sugar, 60g of water at 70 degrees fully stirred to dissolve completely, and then put into the refrigerator to dissolve, and then put into the refrigerator freezer to condense.

Step 6: Custard Sauce Quickly Made

Use 165g custard sauce powder and 400g pure water to mix thoroughly, put the done 70g gelatin into the microwave oven and heat it until liquid, then pour it into the custard sauce powder to mix thoroughly.

Step 7: Pudding

Pour the custard into the baked and cooled cake template, add the apple cubes, and let the apple cubes mix with the custard. Then put the finished apple pudding into the refrigerator freezer to cool for 1 hour.

Step 8: Final Wrapping

Squeeze 6 fresh milk cream flowers out of a paper cone, then cut the snake fruit into 6 slices of 3mm thickness and insert them on top of the cream flowers, and a piece of Iced Lemon Apple Pudding with color, shape, aroma and taste will be finished.

Mango pudding

Materials: 4 mangoes 1 box of milk 1 can of small flower milk 1 can of small coconut milk 1 can of fish gelatin powder ?0?4 box of hot water to dissolve without a grain

Practice

1. two mangoes scrape the skin into the effect of the machine with the addition of milk, flower milk, coconut milk and has been dissolved in the fish gelatin powder into the juice.

2. Scrape the skin off the other two mangoes and chop them.

3. Put the juice and pulp into a pudding mold and place it in the refrigerator for a few hours to solidify.

If you like to add sago, half a bowl of sago baked in boiling water, the water cooled at the end of the cooked, can be done once or twice from the cooked with ice water over the cold river (Ger water) to join the juice and pulp.