top des desserts américains les plus populaires en

Well, 'je mange des fruits tous les jours' translates to 'I eat fruits every day'. It's a simple statement about one's eating habit.

It means 'I eat fries every day' in English.

The English word for dessert is desserts, and its plurals are desserts. Pronunciation: English (d ʼ ́ z ́ ts), American (d ʼ ́ z ́ rts). "Choose" was equally exciting. Everyone was welcome to read it!

Here are some methods to make popular desserts: ** 1. Bloody Glutinous Rice Milk Brick ** 1. ** Material preparation ** - Blood glutinous rice: soak in boiling water for more than 8 hours; White glutinous rice: soak in room temperature water. Lipu taro, purple sweet potato powder, condensed milk, fine sugar (or erythrite), 50 grams of milk powder, 100 grams of ice water, meat floss, biscuit crumbs, butter. 2. ** Production Steps ** - After mixing and washing the soaked blood glutinous rice and white glutinous rice, he placed them into the rice cooker and added an appropriate amount of water to cook them. - The lipu taro was sliced and steamed until soft. Purple sweet potato powder, condensed milk, and fine sugar were added to the steamed taro paste and stirred evenly. Then, they were stirred with a meat grinder or a chef's machine until fine. They were sealed and placed in the refrigerator for cold storage. - The steamed glutinous rice was mixed with fine sugar, condensed milk, and butter. He used a spoon to press and stir until it was soft and sticky. He let it cool at room temperature. - To make the milk cap, mix 50 grams of milk cap powder and 100 grams of ice water (the milk cap powder can be mixed with the original flavor and cheese flavor) with egg sauce until it is thick, and put it in the refrigerator for later use. - He prepared the meat floss and biscuits, and assembled them with a round mold (the mold cover was wrapped with plastic wrap), two spoons (one big and one small), and a medium-sized square box. First, put about 50 grams of bloody glutinous rice in the mold in the middle of the box, press it flat with a small silica gel shovel, then put about 50 grams of mashed taro, press it flat, and finally put about 50 grams of bloody glutinous rice until it was 90% full and pressed flat. Then, cover the lid and demold. - He laid a spoon of milk on the surface of the milk brick and let it flow down naturally to form a skirt. Then, he placed meat floss and biscuit crumbs on it. ** 2. Internet Celebrity Snowflake Crisp (Original and Matcha)** 1. ** Material preparation (original taste)** - 300 grams of marshmallow, 300 grams of Little Chiffon Biscuit, 120 grams of various dried fruits, 120 grams of dried cranberries, 70 grams of milk powder (extra for the surface), and 80 grams of butter. 2. ** Material preparation (Matcha flavor)** - 300 grams of marshmallow, 300 grams of Little Qifu, 120 grams of various dried fruits, 120 grams of dried cranberries, 60 grams of milk powder (extra for the surface), 10 grams of matcha powder, 80 grams of butter, 5 grams of matcha powder on the surface, and 30 grams on the surface. 3. ** Production Steps (Using Matcha as an example)** - Put the peanuts in the oven at 160 ° C for 6 minutes, take them out and let them cool down, rub off the peanut skin, put the pistachios and almond wood in the oven at 160 ° C for 8 minutes, take them out and let them cool down. - He cut the dried cranberries into small pieces, mixed the Little Chiffon crackers and the roasted dried fruits evenly, and mixed the milk powder and matcha powder evenly. - The Nine Yang Light Luxury Sect's wok was heated over a small fire. The butter was slowly melted. The cotton candy was poured in and slowly stirred until the sugar melted. Then, the evenly mixed matcha milk powder (the original flavor was directly added with the milk powder) was added and stirred evenly. - He poured in the dried cranberries, dried fruits, and small Chiffon biscuits and stirred them well, allowing the sugar to stick all the ingredients together. - He poured it into the mold while it was still hot, flattened it with a rolling pin, and sprinkled a layer of matcha milk powder on the surface (the original milk powder was sifted in). After he took it out, he evenly sprinkled a layer of milk powder on the other side. After letting it cool, he cut it into the required size. ** 3. Dew of Poplar Branches ** 1. ** Material preparation ** - 3 mangoes, 1/4 grapefruit, 100 grams of coconut milk, 50 grams of sago, and 20 grams of white sugar. 2. ** Production Steps ** - Cooking sago: Add an appropriate amount of water to the pot and boil it. When it boils, add sago and cook for about 15 minutes. When the sago becomes transparent and there is still a little white core, turn off the fire and let it simmer for 20 minutes. - Fruit processing: Mango along the core from the middle of the slice, the flesh cut into a cross-shaped knife after the flesh; grapefruit from the middle cut along the grain to tear off the flesh. - When the sago was completely transparent and had no white core, he took it out and placed it in cold water. - After cutting the mangoes, he left a few large pieces for decoration. He placed the rest into the food processor, poured in coconut juice and sugar, and crushed them until the mango juice and coconut juice were evenly mixed. - He placed the cooked sago into a bowl, poured in the prepared mango coconut juice, and stirred it evenly. He placed a few pieces of mango and grapefruit pulp to decorate it. It tasted better after being chilled. As the reference materials did not completely cover the production of ten kinds of popular desserts, only the production methods of the above three popular desserts could be provided. <a href="/?from=ask_words" style="color:red" target="_blank">Read more exciting novels for free</a>

There were many famous desserts in Wuxi. For example, the apricot double skin milk was an online shop on Shiquan Street in Suzhou. It had a shop in Wanxiang City in Wuxi. It made authentic Cantonese-style desserts based on Shunde double skin milk. It used high-quality milk and did not add water during the production process. The double skin milk had a mellow texture and a rich milk flavor. Fruits and nuts were also added to make the taste more layered. The butter and sugar egg tarts in the shop were also very good. There was also the Tonggong Roast from Xidong Yaohan, which was 2.99 yuan each. It was made on the spot. The crust was soft and delicate, and the filling was sufficient without any ingredients. The taste was rich. At the same time, the super beautiful Mianmian Ice in the shop was also worth a try. In addition, traditional delicacies like the chicken pancake were not typical desserts, but they had a sweet taste and were full of Wuxi flavor. There were also some traditional pastries such as green balls, Dafang cakes, double-brewed balls, rice cakes, etc. The balls were made with pure water powder, and the texture was glutinous and rich. <a href="/?from=ask_words" style="color:red" target="_blank">Read more exciting novels for free</a>