A wooden cup

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Biscuit crumbs in a food bag, slammed into powder with a stick

2

Sifting powdered cookies

3

Light cream with sugar to 60%, then milked to cream. Medium

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Light cream, sugar, 60%

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And then they pour it into the cream, and they use an electric omelet to get to 90%

6

Scrubbed biscuit crumbs, laid a layer on the bottom of the pudding cup, and pressed it with a stick

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The light cream is in a one-time bag. Cut your mouth

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A pudding cup with a cracker crumb and a light cream

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And a piece of cracker crumbs

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I repeat, end up with a loose cookie crumb on the surface

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It's gonna be two or three hours cold in the fridge, it's gonna be a spoon, it's gonna get hotter, it's gonna be cooler, it's gonna be cooler

Notes: 1. Maria cookies are the most commonly used cookies for this dessert; if unavailable, you can substitute them with other types of digestive biscuits. 2. You can use a food grinder for the cookies; if you don't have one, use a rolling pin to crush them. If using a rolling pin, it is personally suggested not to process too much at once—smaller batches are actually more efficient. 3. Be gentle when pressing with a spoon after adding the cookie crumbs, otherwise the cream will get smeared all over the walls of the glass. 4. Try not to add too many cookie crumbs; firstly, the texture will be dry, and secondly, it will reduce the flavor imparted by the cream (although I personally feel equal amounts look better, taste should still be the priority). 5. The amount of condensed milk can be adjusted according to personal taste. 6. In the summer, when whipping heavy cream, in addition to the recommendation to whip over an ice bath, the bowl should also be chilled in the refrigerator beforehand. Furthermore, it is best to operate in an air-conditioned room to reduce the failure rate