What kinds of desserts can you make yourself without an oven?

1, the dessert click-through rate of "Cream Cherry" coffee shop is high. Replacing Mascapone and protein with a mixture of dehydrated yogurt and cream is not only faster but also more refreshing.

Materials-

50 grams of dehydrated yogurt

50 grams of cream

20g of fine sugar (for cream)

Instant black coffee 4g

50 ml of boiling water

Fine sugar (for coffee)10g

Ladies' fingers are 3~4 pieces.

Appropriate cocoa powder

-Practice-

Making dehydrated yogurt: 100g Sugar-free Greek yogurt is poured into the strainer with double-layer kitchen paper, put the strainer on a big bowl and send it to the refrigerator for the night. The next day, take 50g dehydrated yogurt for later use.

Mix 50g of whipped cream and 20g of fine sugar, and send them to 9: 00 with electric egg beater high speed. Add 50g of dehydrated yogurt and stir evenly with a spatula.

Mix 4g instant black coffee powder with 10g fine sugar, pour 50ML boiling water and stir until the coffee and fine sugar are completely dissolved, break lady finger into small pieces, quickly soak it, take it out, fill it in a container with a layer of lady finger and a layer of yogurt, screen a layer of cocoa powder on the surface, and send it to the refrigerator for refrigeration for more than 1 hour.

2, who said that the cake must be made in the oven, and the rice cooker for risotto is ok ~ The finished product is absolutely soft and sweet, which is really a good way to benefit Aauto faster.

Materials-

Low gluten flour 120g

4 eggs

60 grams of sugar

30 grams of oil

50 grams of milk

Aluminum-free baking powder 1g

A few drops of lemon juice

-Practice-

Use an egg separator to separate the yolk and egg whites into different containers. Eggs can be refrigerated in the freezer, which is beneficial to separation.

Egg white should be poured into an oil-free and water-free container and sent away, and a few drops of lemon juice should be added to the egg white to make it rough (vinegar and lemon juice play a role in regulating the pH of egg white and make it easy to foam). It is suggested to add white vinegar or lemon juice when making cakes, which will not affect the color and taste, but also neutralize too much egg flavor. That is, in addition to lemon juice, vinegar can also be used instead)

Add sugar in three times and beat until it is difficult to foam. Look at my picture. After lifting the eggbeater, there is a small vertical sharp corner, and the degree to which protein foam will not drip is considered as hard foam. (If you don't have an egg beater, just use three chopsticks to beat it hard and make it foam, but it's very tiring and it may take a lot of effort to beat it out. )

Beat the egg yolk well, then add salad oil and milk and mix well. Pour the sieved flour into the yolk paste and stir well. (If it is not sieved, the flour will be small, which is not conducive to mixing. )

Pour one third of the beaten meringue into a bowl of egg yolk paste, cut it irregularly with a plastic spatula or stir it evenly in the way of searching for the moon in the sea. Don't stir in circles, or the protein will defoam. )

Finally, pour the remaining batter into a container filled with two-thirds of egg white cream, and use a plastic spatula to scratch or stir evenly.

Put oil paper at the bottom of the rice cooker. Oil paper can be padded for several layers to avoid the bottom of the cake. Here I filled 4 layers; Press the cooking key to preheat the pan first. There is no oil paper. Put some oil on the bottom of the rice cooker. ) after preheating, pour in the batter and tap the rice cooker a few times to steam the cake without too many pores.

Press the cooking button, and after two or three minutes, it will jump back to the heat preservation state and cover the air outlet with a wet towel; Keep the temperature for 5 minutes and then press the cooking button; Press it again after 10 minutes, and insert it with a toothpick after 10 minutes. If there is nothing stuck on the toothpick, it means it is cooked. The rice cooker I use is 750W W. There is no specific time here, so you can master it yourself! If the toothpick is wet, there is some cake foam, or you think the cake crust is not dry enough, press the cooking switch again and it will be ready in ten minutes.

Take it out, cool it backwards, demould it, cut it open and enjoy it ~! The cake must be turned upside down, or it will collapse.