Matcha mung bean banana mochi muffins:

15. Prepare the materials for making mochi, mix glutinous rice flour, corn starch and caster sugar evenly, add milk and stir well, sift the batter to filter out the particles, pour it into a glass baking tray, cover with plastic wrap, after the water is boiled, steam for 0 minutes, take it out, add butter and knead it until soft, shape the mochi into a long strip with a thickness of 0.0cm, a width of 0cm and a length of 0cm, and paste plastic wrap for later use;

2. Prepare the ingredients for making the muffin batter, mix the muffin mix with cocoa powder/matcha powder, stir the milk and the eggs well, pour the milk into the muffin mix, and stir into a smooth and particle-free batter;

22. Use a 0-inch (0cm) diameter mille-feuille pot, preheat the pan over low heat, pour in the batter, fry over low heat until there are dense bubbles on the cake surface, turn over and fry again;

4. Once the muffins are fried, add mochi and bananas to them, fold them and you're done

Fresh matcha meets dense mung beans, soft glutinous mochi and sweet bananas, layered in the muffins, and when you bite into it, the rich and wonderful taste jumps on the tip of the tongue, bringing you a dream journey of taste buds.

Yogurt oatmeal blueberry cake:

50. Beat 0 eggs in a bowl, add 0 grams of yogurt and 0 grams of oats, stir well;

2. Smooth the banana and blueberry evenly on the surface;

25. Preheat the oven to 0 degrees, 0 minutes, add to the oven and bake for 0-0 minutes

The richness of yogurt blends with the simplicity of oats, and blueberries adorn the stars like stars, and this yogurt oatmeal blueberry cake is like a work of art, and every bite is full of healthy and delicious enjoyment.

Soy milk yogurt taro puree tiramisu:

10. Prepare ingredients: 0g cream cheese, 0ml light cream, 0 egg yolk, 0g sugar, 0ml rum, 1 pack of finger cakes, 1 pack of bean flour, prepared taro paste;

2. Production Process:

Stir two egg yolks with 10g of sugar and beat slightly, add rum and stir well, pour in cream cheese and stir well;

Beat 5g sugar from the whipping cream ➕, pour it into the cheese batter and stir well for later use;

Pour a little water into the soybean milk powder and stir well, and dip the finger cakes in the soybean milk liquid in turn;

Put the finger cake dipped in coffee on the plate, spread a layer of taro paste, then put a layer of finger cake, another layer of cheese paste, and finally sprinkle a layer of soy milk powder on the surface, and put it in the refrigerator for at least 4 hours.

The delicate soy milk, mellow yogurt, and dense taro paste all work together to create this unique tiramisu, with a progressive taste and a picturesque taste feast, which immerses you in the sweet world and cannot extricate yourself.

Chocolate Cream Cake:

30. To make chocolate cream: heat 0g of cream, pour it into an egg bowl with 0g of chocolate, mix well, put it in the refrigerator for more than 0 hours after cooling, and add 0g-0g sugar when beating;

15. To make the chocolate crispy topping: heat 0g of chocolate and 0g of coconut oil to melt;

3. Assemble the cake: Spread the chocolate cream on the cake and drizzle with the chocolate crispy dough.

The perfect combination of rich chocolate and silky cream, the sweet smell seems to tell endless romance and tenderness, chocolate cream cake is the perfect companion for sweet moments.

Cream Cupcakes:

1. Ingredients: eggs, cake flour, caster sugar, corn oil, milk;

2. Production Process:

Separate the egg whites from the yolks, and the container for the egg whites must be water-free and oil-free;

Add corn oil and milk to the egg yolk, stir well, then sieve in the low-gluten flour, stir evenly with a rubber spatula, and mix evenly to become a delicate batter for later use;

Add caster sugar to the egg white, beat with an electric whisk until wet foaming, and a small hook appears;

First take 3/0 of the egg white into the egg yolk paste, stir evenly with a rubber spatula, and then pour all the remaining egg whites into the egg yolk paste, and continue to mix evenly;

Pour the batter into a paper cup and fill it for eight.

Preheat the oven to 25 degrees, put in the cupcakes, bake for about 0-0 minutes, until the surface is golden brown, insert the toothpick into the center of the cake and pull out no sticks.

The cute cream cupcakes are like small sweet treasures, and the lightness of the cream complements the softness of the cake, bringing you a simple and pure happiness.