It's getting cold, I'm making dessert at home!

Put the ingredients in a pot and add water to boil. 10 minutes later, take out the ginger slices, pour them into sago and stew for 20 minutes.

Stir in the middle, turn off the fire, cover and stew for 10 minute, until the small white spot in the middle of sago disappears.

When finished, add the milk port and stir well.

Ice milk

Gelatine tablets are soaked in cold water until soft, and biscuits are broken.

Heat the milk, add sugar and gel film, and stir until it is completely melted.

Pour it into a bowl and the refrigerator will solidify.

With purple potato balls? Sticky? rice

Steam the purple sweet potato, add sugar, press it into a paste, add two spoonfuls of glutinous rice flour and knead it into a ball.

Divide into small balls, add 2 Noemie cold water, and steam on the pot for 15 minutes.

Glutinous rice flour 180g sticky rice flour 120g, 230ml warm water kneaded into dough.

Take a small piece of boiling water, add it and knead it into a ball again.

Cook the red beans, add sugar and press them into paste (you can keep a little grainy), and wrap them in a ball.

Wrapped in sticky rice soaked for two nights in advance, put the leaves on a pot and steam for 30 minutes.

Red bean sago dew

Soak red beans for 6 hours in advance and cook for 30 minutes.

Add sago and cook for 20 minutes, add 1 tablespoon instead of sugar, and simmer for 20 minutes until sago is completely transparent.

Pour in the milk and mix well. You can drink it when you are out of the pot.

Cream osmanthus wine

White bean jelly with 10 cold water and 10 hanging flowers, and simmer until the water boils.

Pour into the mold, refrigerate for two hours, and cut into small pieces for use.

Blanch the meatballs in boiling water and blanch them again with cold water.

Take out the meatballs, cool them with cold water, add the sweet-scented osmanthus jelly cut by people, pour in half of rice wine and fresh milk, and sprinkle with dried sweet-scented osmanthus.

Add powdered sugar to softened butter and stir well. Add the egg mixture in three times and stir well.

Knead the dough evenly, divide it into 6 equal parts, put it in a paper cup and put it into a cup.

Add the egg yolk to the whipped cream and stir quickly with low heat.

Add dark chocolate and heat over low heat until completely melted.

The tower shell is taken out of the furnace, cooled and demoulded, poured with chocolate lava and put in the refrigerator for refrigeration.

Mix a small amount of glutinous rice flour with warm water for many times and stir it into a flocculent shape with a mold, then knead it into dough, knead it into strips and fry it with low fire.

Stir-fry until golden brown, and sprinkle with soybean powder-brown sugar.