Do you have dessert without an oven?

6 Desserts are cooked at home without an oven, and novices can learn them easily, and friends have praised them countless times.

It is also a very good choice to stay at home and DIY dessert with children during the epidemic. There is no oven at home. What about dessert? Below, I will share with you six simple dessert practices. No oven is needed, it is delicious and easy to cook, and it can be done in a few steps at home. Interested friends should act quickly, and making friends will be praised.

Coconut milk Melaleuca cake

Ingredients: 250g horseshoe powder, coconut milk 1 bottle, 3 pieces of brown sugar and 2 boxes of pure milk.

Exercise:

1. Stir well with a can of coconut milk, two boxes of pure milk and 125g horseshoe powder, and melt into horseshoe powder liquid. Stir quickly with a manual whisk until granular.

2. Boil about 550g of water and 385g of sugar slices in a pot until the sugar slices are completely melted.

3. Boil the water in the pot, put it on a steaming rack, put a flat-bottomed plate on it, and put a spoonful of red syrup in the plate. Stir every time you scoop the powder slurry, because the powder will sink to the bottom;

4. After the red syrup is solidified, scoop a layer of coconut milk and stir it before scooping it into the plate. Repeat the above steps, one layer red and one layer white, and steam one layer.

5. The first and last layers must be mercurochrome, and the time depends on the thickness of the layers. The last layer can be steamed for 5 minutes.

Yogurt cake

Ingredients:180g concentrated yogurt, 4 eggs, 20g corn oil,100g low-gluten flour, 80g sugar and 4 drops lemon juice.

Exercise:

1, egg yolk and egg white are placed in two bowls respectively, and there must be no water or oil in the egg white bowl;

2. Prepare another large bowl, pour in yogurt, corn oil and low-gluten flour, and stir until there is no granule batter;

3. Add egg yolk and stir evenly for later use;

4. Beat the egg white into big bubbles with an egg beater, put in the white sugar twice, put in half the white sugar first, and continue to send it at high speed;

5. Add sugar, drop a few drops of lemon juice, and continue to stir at high speed until a small tip appears.

6. Put the beaten protein into the batter, do not stir in circles, and stir evenly with a scraper in a "J" shape;

7. Coat vegetable oil on the mold, pour the prepared paste into the mold, steam for about 25 minutes, take it out, cool it, and demould it.

Pumpkin milk cube

Ingredients: pumpkin150g, milk150g, corn starch 20g, sugar 20g, coconut milk.

Exercise:

1. Peel pumpkin, cut into pieces, steam over high fire for 10 minutes, turn off the fire, and press it into mud while it is hot;

2. Add pumpkin puree into milk, sugar and corn starch and stir well;

4. Pour the evenly stirred pumpkin puree into a non-stick pan, turn on a small fire and keep stirring until the pumpkin puree becomes paste;

5. Sprinkle a layer of coconut paste in the container to facilitate demoulding;

8. Pour the pumpkin puree into a container, seal it and put it in the refrigerator for 5 hours;

9. After molding, directly pour the mold, cut it into small pieces, roll it in coconut milk for several times, and evenly dip it in coconut milk.

Purple potato cake

Ingredients: 3 purple sweet potatoes, glutinous rice flour 180g, whole wheat flour 50g (which can be replaced by flour), sugar 20g, and red bean paste stuffing 90g.

Exercise:

1. Peel the purple potato and cut it into pieces, steam it in the pot for 15-20 minutes, put it in the pot, add sugar and press it into mud, and sieve it once to make the purple potato mud more delicate;

2. Put the purple sweet potato paste, glutinous rice flour and whole wheat flour together and stir evenly;

3. Add warm water while kneading to make a smooth purple potato dough. If you touch your hands in the process, continue to add appropriate amount of glutinous rice flour;

4. Divide the dough into 20g, with bean paste stuffing10g;

5. Put the dough into the bean paste stuffing according to the flat shape, and send the wrapped dough into the mold according to the shape;

6. Steam in the pot for 25 minutes, depending on the size of the purple potato cake.

Dragon fruit cake

Ingredients: 2 pitaya, 60g white bean jelly, 2 tbsp white sugar, 1 tbsp honey, 1 tbsp lemon juice.

Exercise:

1, peeled pitaya and cut in half;

2. Wipe on the screen to filter out a bowl of dragon juice, and don't leave black seeds on the screen;

3. Add 80 grams of water to the white bean jelly and mix well;

4. Put 250 grams of water into a small milk pot, pour in white sugar, and cook honey on low heat until it melts;

5. Then add dragon juice and lemon juice and cook until it is slightly boiling;

6. Then pour in bean jelly water and cook with low heat while stirring.

7. Turn off the fire, pour it into a container, cool it, put it in the refrigerator 1 hour, then back it up, demould it and cut it into pieces.

Yam egg cake

Ingredients: 200g yam, 2 eggs, 40g milk powder and 5g sugar.

Exercise:

1. Peel the yam, cut it into small pieces, soak it in clear water, and wash off the mucus;

2. Drain the yam, put it into a wall breaker, knock in 2 eggs, and add milk powder and sugar;

3. Mud together for about two or three minutes. If the machine is not sharp, you can steam the yam and stir it.

4. Put a layer of oil on the bottom of the container, pour the yam mud into the container and shake the bubbles a few times to make the cake smoother;

5. Wrap the container with plastic wrap, stick some small holes on it with a toothpick, and steam it in cold water for 20 minutes on the pot;

6. After steaming, take it out to cool, peel it and cut it into dices.