Cake cake

1

Put the cookies in the bag and crush them with a stick

2

Let's sift the powder

3

Biscuit powder after screening

4

Cream cream in the ice water will be released to the sixth distribution with an appropriate amount of milk

5

I'll put the light cream in the bouquet

6

Take the right amount of cookies to the bottom of Moose's cup, press it with a stick

7

Squeeze a cream on the cookie powder

8

And then we'll put a cookie on it

9

Repeat 7-8 moves, top-heavy crackers, freeze refrigerators for 2-3 hours

1. Maria biscuits (or Marie biscuits) are the most commonly used for this dessert; if unavailable, other types of digestive biscuits can be used as a substitute. 2. The biscuits can be ground using a food processor; if unavailable, a rolling pin can be used to crush them. If using a rolling pin, I suggest processing in small batches rather than large quantities, as this is more efficient. 3. When pressing down with a spoon after adding the biscuit crumbs, do so gently; otherwise, the cream will be pressed all over the inside of the cup. 4. Try not to use too much biscuit crumbs: firstly, it will make the texture dry, and secondly, it reduces the flavor contributed by the cream (although I personally feel equal amounts look more attractive, taste should come first). 5. The amount of condensed milk can be adjusted according to personal taste. 6. In summer, in addition to suggesting that the heavy cream must be whipped over ice water, the mixing bowl should also be chilled in the refrigerator beforehand. Furthermore, it is best to work in an air-conditioned room to reduce the failure rate of whipping!