香甜软糯，美味铜锣烧 松饼get起来~

营养又好吃的葡萄干蛋糕卷，早餐不用愁了

抹茶控别错过，酥的轻轻一捏就掉渣

Oat Bottom Sakura Mango Mousse Cake

1. Raw materials: flour, milk, sugar, yeast.2. Put dry yeast and sugar into the flour, mix well with the flour, add milk to form a dough, cover with plastic wrap and proof. (The steamed bun dough is slightly harder than the bun dough)

3. Proofed dough (poke in the middle with your fingers, it will be fine without shrinking)

4. After the proofed dough is kneaded and exhausted on the chopping board, divide it into doses (the size of the doses you like)

5. Take a portion of the medicine and knead the base of the palm several times.

6. After kneading the agent, use your hands to make a raw steamed bun. All done in turn.

7. Put the prepared steamed buns into the steamer and wake up for 15 minutes.

8. After waking up for 15 minutes, the steamed buns will become larger. Turn on high heat. After the water boils, turn to medium heat and steam for 15 minutes.

9. Turn off the heat after 15 minutes. Don't rush to uncover it at this time. After uncovering the cover for three to five minutes, the snow-white milk-flavored buns are out of the pot.

Coconut Purple Sweet Potato Bread

1. Raw materials: flour, milk, sugar, yeast.2. Put dry yeast and sugar into the flour, mix well with the flour, add milk to form a dough, cover with plastic wrap and proof. (The steamed bun dough is slightly harder than the bun dough)

3. Proofed dough (poke in the middle with your fingers, it will be fine without shrinking)

4. After the proofed dough is kneaded and exhausted on the chopping board, divide it into doses (the size of the doses you like)

5. Take a portion of the medicine and knead the base of the palm several times.

6. After kneading the agent, use your hands to make a raw steamed bun. All done in turn.

7. Put the prepared steamed buns into the steamer and wake up for 15 minutes.

8. After waking up for 15 minutes, the steamed buns will become larger. Turn on high heat. After the water boils, turn to medium heat and steam for 15 minutes.

9. Turn off the heat after 15 minutes. Don't rush to uncover it at this time. After uncovering the cover for three to five minutes, the snow-white milk-flavored buns are out of the pot.

Butter Chopped Pepper Sauce Bread

1. First prepare the ingredients you need.2. The butter is softened at room temperature in advance and put in the mixing bucket of the Beko chef machine.

3. Add granulated sugar and mix well at low speed.

4. Turn to medium and high speed and send until the color turns white.

5. Add egg yolks in portions and mix well.

6. Add milk and mix well.

7. Then add the sieved low-gluten flour and milk powder and mix well.

8. Then add 180 grams of minced coconut and mix into a dough.

9. Divide into 10 grams each, round it with your hands, roll a circle of minced coconut and put it in the baking dish.

10. Knead everything and roll on the coconut paste.

11. Put it in the middle layer of the oven preheated to 180 degrees and bake for about 15 minutes.

12. It can be bagged and stored after being released from the oven.

Purple Sweet Potato Bread

1. First prepare the ingredients you need.2. Put 100 grams of yogurt in the egg beater.3. Add sifted low-gluten flour and stir well.

4. Separate egg white and egg yolk, add egg yolk to batter.

5. Stir until smooth.

6. Drop 2 grams of lemon juice into the egg white, start the Beko Cooker K6, beat the fish eyes at medium speed, and add one-third of the fine sugar.

7. Add granulated sugar in two more times to beat.

8. Beat until the sharp corners of the egg beater are raised.

9. Mix meringue and egg yolk paste.

10. Cut and mix evenly, don't stir in circles.

11. Pour into two six-inch chiffon cake molds.

12. Put it into the lower part of the oven preheated to 140 degrees and bake for about 50 minutes.

13. Shake once out of the oven and release it from the mold.

Purple Sweet Potato Cake Roll

1. First prepare the ingredients you need.2. Put all the ingredients of the oil skin into the mixing bucket of the Beko chef machine.

3. Low speed and clumping.

4. Turn to medium and high speed to knead into a smooth dough.

5. Cover with plastic wrap and relax for half an hour.

6. Then mix the ingredients for the shortbread.

7. Knead well and set aside.

8. Divide the loose oily skin and shortbread into 30 parts.

9. Roll out the oily skin into the shortbread, close the mouth and squeeze it tightly.

10. Cover with plastic wrap and relax for 15 minutes.

11. Then take a dough and roll it into a beef tongue shape.

12. Roll up from top to bottom, cover with plastic wrap and relax for 15 minutes.

13. Roll the loose dough into a beef tongue shape again.

14. Roll up the plastic wrap from top to bottom and continue to relax for 15 minutes.

15. At this time, divide the bean paste filling into 30 rounds.

16. Then take a loose dough, press the index finger in the middle, pinch both ends to the middle and press flat.

17. Roll into a round shape and pack into the bean paste filling.

18. Close the mouth with a tiger's mouth and round it.

19. Then squash.

20. Add a little water to the red velvet pigment, mix thoroughly, and cover the surface of the crust with mooncake seal dipped in food pigment.

21. Preheat the oven to 175 degrees, and bake for about 28 minutes on the upper and lower fire.

22. After taking it out, place it on the air-drying net and let it cool thoroughly and seal it for storage.

Flower Brittany Shortbread

1. Raw materials: flour, milk, sugar, yeast.2. Put dry yeast and sugar into the flour, mix well with the flour, add milk to form a dough, cover with plastic wrap and proof. (The steamed bun dough is slightly harder than the bun dough)

3. Proofed dough (poke in the middle with your fingers, it will be fine without shrinking)

4. After the proofed dough is kneaded and exhausted on the chopping board, divide it into doses (the size of the doses you like)

5. Take a portion of the medicine and knead the base of the palm several times.

6. After kneading the agent, use your hands to make a raw steamed bun. All done in turn.

7. Put the prepared steamed buns into the steamer and wake up for 15 minutes.

8. After waking up for 15 minutes, the steamed buns will become larger. Turn on high heat. After the water boils, turn to medium heat and steam for 15 minutes.

9. Turn off the heat after 15 minutes. Don't rush to uncover it at this time. After uncovering the cover for three to five minutes, the snow-white milk-flavored buns are out of the pot.

Milky Mantou

1. Raw materials: flour, milk, sugar, yeast.2. Put dry yeast and sugar into the flour, mix well with the flour, add milk to form a dough, cover with plastic wrap and proof. (The steamed bun dough is slightly harder than the bun dough)

3. Proofed dough (poke in the middle with your fingers, it will be fine without shrinking)

4. After the proofed dough is kneaded and exhausted on the chopping board, divide it into doses (the size of the doses you like)

5. Take a portion of the medicine and knead the base of the palm several times.

6. After kneading the agent, use your hands to make a raw steamed bun. All done in turn.

7. Put the prepared steamed buns into the steamer and wake up for 15 minutes.

8. After waking up for 15 minutes, the steamed buns will become larger. Turn on high heat. After the water boils, turn to medium heat and steam for 15 minutes.

9. Turn off the heat after 15 minutes. Don't rush to uncover it at this time. After uncovering the cover for three to five minutes, the snow-white milk-flavored buns are out of the pot.