Making some snacks for friends by hand not only gives the dessert more connotation and makes it a real work of art, but also expresses the intention of the maker and makes the recipient happier. Below are some recommended desserts.

First up is the Strawberry Cream Cake, which has the freshness of strawberries and the richness of cream, making this cake a perfect gift. To make it, the main ingredients are 65 grams of low-gluten flour, 40 grams of corn oil, 45 grams of pure milk, 4 eggs, and 60 grams of caster sugar. The accessories include an appropriate amount of strawberries and an appropriate amount of yogurt.

First, separate the egg whites from the yolks and knock them into a water-free and oil-free egg bowl. Add corn oil and pure milk to the egg yolk. Then use a hand mixer to mix the egg yolks and corn oil evenly.

Next, sift the low-gluten flour into the egg yolk mixture. Then use a spatula to mix the flour and egg mixture evenly, when there is no dry powder, it is ok. Third, 60 grams of caster sugar is added to the egg whites in 3 batches and beaten until the egg whites are beaten when there are big hooks. At this time, start the oven and preheat the upper and lower pipes to 165 degrees. Fourth, add one-third of the egg whites to the egg yolk paste and mix well. Sift the low-gluten flour into the egg yolk mixture. Pour the mixed cake batter into the remaining egg whites and mix well. Fifth, pour it into the cake pan, use a spatula to smooth out the large air bubbles. Sixth, put the cake embryo into the preheated Changdi steaming oven, and heat the upper and lower tubes at 165 degrees for 25 minutes. Finally, take out the baked cake and let it cool. Clean the strawberries, cut them into small pieces, put them in the yogurt and mix well, then sandwich the strawberry yogurt between the two cakes to complete.

Next is the soufflé cake. The making of soufflé is a cooking method that originated in France. In this special cooking method, the main ingredients include egg yolks and different ingredients mixed with beaten egg whites, which are light and fluffy after cooking. The name means "to inflate" or simply "to puff up". Baked soufflés need to be tasted every second, otherwise they will "leak" very quickly, and generally collapse completely after 20 to 30 minutes.

The raw materials are butter, sugar, egg yolk, egg white, low flour, and milk. The steps are as follows. Step 1, first brush a small amount of butter in the mold, and then coat the inner wall of the mold with sugar. Step 2: Heat the butter and milk until the butter melts. Step 3: Sift into low flour flour one at a time and mix well. Step 4: After the temperature has cooled down, add the egg yolks and mix well. Step 5: Beat the egg whites and sugar until 8 minutes, add to the egg yolk paste and mix well. Step 6: Put the batter into a piping bag and squeeze it into the mold. Finally, bake in baking mode at 180 degrees for 13 minutes and you are done.