各种家庭小吃做法（Various family snacks practices）.docVIP

各种家庭小吃做法（Various family snacks practices） Material Science: Pure Milk 200ml, QQ sugar 11 grain (number determines the degree of jelly soft and hard), raisins a little Practice: Place the milk and QQ sugar in a pan and then cook over a spoon until the QQ is ready to boil. Pour the liquid into the container and sprinkle with raisins. Refrigerate and refrigerate. Peanut butter and jelly shake Brief introduction: Peanut butter and jelly make a milkshake together! You can use any flavor of jelly you like. Material Science: Milk 475 ml, blackberry jelly 30 ml, peanut butter 35 grams, banana 1, frozen, diced, honey 30 ml, wheat germ 5 grams Practice: 1. place the milk, jelly, peanut butter, bananas, honey and wheat germ into the blender until it is stirred. The making material of pudding: Ingredients: fresh milk, QQ sugar, apple (you like to use that kind of fruit, but its best to be consistent with QQ candy, I think it will be better) Teach you how to cook pudding, how to make pudding is delicious Pour the milk into the bowl Then heat the milk bowl in a pot with water (preferably with a small fire), add QQ sugar into the bowl, and stir the milk until the QQ sugar melts When all is melted, remove the bowl and let it dry Cool the cover film on the rear cover Refrigerate Custard pudding Ingredients: eggs, milk, sugar. 1. first, stir the eggs well, then make the milk hot and cool. Follow the side and pour the milk into the egg. Stir it quickly. Mix it thoroughly. Season with sugar. 2. minutes to come up with 5 steamed steamed eggs, just like that. 3., steamed immediately after eating, but also OK, frozen to eat, too The practice of layer cake: 1, the first to use warm water and surface, and to face the soft. You can take a pair of chopsticks to stir dry flour, stir slowly into the water (and such as the surface can be relatively soft, when no upsets) dry when then hand knead the dough soft, warm and good in the face wake up at 10 minutes. 2, will wake up the dough, then roll