Which desserts can you learn that are different every week, are delicious and nutritious, and your children can’t get enough of them?

Which desserts can you learn that you won’t be able to make the same every week? They are so delicious and nutritious that your children can’t get enough of them? Mango cream mini rolls

Food: 4 raw eggs, 40 grams of low-gluten flour, 40 grams of milk, 40 grams of fine sugar, and 40 grams of cooking oil. Filling: one green mango, 150 grams of animal whipping cream, 15 grams of fine sugar. Method:

Separate the raw eggs into two clean bowls without water or oil. Put milk, cooking oil and 15 grams of caster sugar into a bowl and beat with a whisk until emulsion forms. Sift the low-gluten flour into a bowl and mix evenly. Put the egg yolks into a bowl and mix well. Make a fine egg yolk paste and set aside. Add a small amount of white rice vinegar to the protein, add fine sugar in three batches, and beat the protein with a whisk until stiff peaks form.

Put one-third of the protein into the egg yolk paste and mix well. say. Then pour the mixed batter into the remaining whipped egg whites and mix evenly. Pour the slightly mixed batter into a square baking pan. Shake lightly twice to remove bubbles. Place the baking tray into a well-heated electric oven, bake at 160 degrees for 25 minutes, remove and let cool. Spread the whipped cream on the cake, then place the cut green mango strips on the cake. Then apply a layer of light cream on the green mango, roll it up, and put it in the refrigerator for an hour to set.

After setting the shape and taking it off, it can be started after cutting. The delicate and delicious small four rolls are accompanied by sweet green mangos and melt-in-your-mouth whipped cream. They are so delicious that they are the best choice for breakfast or delicious afternoon tea. The method is super simple, so take a look. Strawberry Cream Cake

Food: 4 raw eggs, 65g caster sugar, 90g cake flour, 90g milk, 60g cooking oil, 12 strawberry sprouts, 150g animal whipping cream, caster sugar 15 grams, a few strawberries, a small amount of waterproof caster sugar, a small amount of white rice vinegar. Method: Clean 8 strawberry seedlings and cut them into approximately 2-3mm thick strawberry seedling slices. Reserve filtered water for strawberry cleaning. Separate the eggs into two clean, water-free and oil-free bowls.

Pour the cooking oil and milk into a deep bowl, add 15 grams of fine sugar, and mix the emulsion with a whisk. Sift in the low-gluten flour and stir. Add egg yolk and mix well. Mix until smooth egg yolk paste. Remove the egg whites, drop in the white rice vinegar, add the fine sugar to the egg whites in three batches, and grind until it reaches 80% (small curved hook).

Put a small amount of the beaten egg whites into the egg yolk batter and mix evenly. Then pour the mixed egg yolk batter into the remaining whipped egg whites and mix evenly. Never draw circles. Coat a 28x28 square baking pan with a thin layer of cooking oil, pour in the cake batter, and tap lightly to remove air bubbles. Place the baking tray into a well-heated electric oven at 150 degrees Celsius, and bake at 150 degrees Celsius for about 30 minutes. Publish, shake twice and let it sit for 2 minutes. Cover tightly with tin foil and turn over. When it is hot and humid, take it out of the mold and cut it flat on all sides. Cut the cake slices into 3 equal pieces.

Add 15 grams of fine sugar to the light cream and grind. First take a piece of cake and spread fresh cream on it. Add the drained strawberry slices and strawberries. Spread a layer of whipped cream on the surface and place a layer of cake slices. Add strawberry sprouts and strawberries again, cover the cake piece tightly, and spread with whipped cream.

Divide the birthday cake into 5 small pieces. Decorative design with blueberries and strawberries. Sieve the waterproof fine sugar on the surface and it's ready to go. The method is super simple and can be easily made by novices. Then take a look at it too. Fresh Cream Cup Cake

Food: 90 grams of low-gluten flour, 40 mL of milk, 6 grams of corn flour, 60 mL of cooking oil, 5 eggs, 60 grams of fine sugar. 200 grams of animal whipping cream and 20 grams of fine sugar. Method: Separate the raw eggs into two clean bowls without water or oil. Pour the milk and cooking oil into a bowl, add 15 grams of fine sugar, and beat with a whisk until the emulsion becomes light in color.

Add corn flour into low-gluten flour and mix. Then sift the mixed flour into a bowl. Mix well. Put the raw eggs into a bowl and mix well. Make a fine egg yolk batter and set aside. Add a small amount of lemon water or white rice vinegar to the egg white, beat with a whisk until the fish eyes are foamy, add fine sugar for the third time, and beat the protein until hard foam.

It is sufficient to break the head of an egg into a straight hook.

Put a small amount of beaten egg white into the egg yolk batter and mix evenly. Then pour the mixed batter into the remaining whipped egg whites and mix evenly. Spoon the slightly mixed batter into the paper tube 70% full, then lightly shake the paper tube a few times to remove air bubbles. Place the baking tray into a preheated electric oven and bake at 150 degrees for 40 minutes, then remove and let cool.

Add fine sugar to the light cream and grind it, put it into a piping nozzle, and squeeze the flower pattern on the top of the birthday cake. It was soft, delicate, and delicious. When I announced that my daughter had eaten three of them, she said they were much more delicious than those sold on the street. It’s simple to make, so give it a try.