Cooking Steps

1. 

   Step1:1. Crush the digestive biscuit for use. Heat the butter and pour the biscuit into a 6-inch mould for compaction. (refrigerate for 1 hour

2. 

   Step2:2. Heat cream cheese + 10g milk + 50g fine granulated sugar and stir evenly.

3. 

   Step3:3. 20g of water + 10g of fish glue powder heated and melte

4. 

   Step4:4. Whipped cream + lemon juice + 20g of fine granulated sugar until the foam is neutral and can flow.

5. 

   Step5:5. Mix step 2 with step 3, and add step 4 to it. Make basic fillings.

6. 

   Step6:6. Divide the basic fillings into 5 equal parts, 4 of which are added with edible pigments.

7. 

   Step7:7. Take out the bottom mould and put the cheese paste into the mould one by one

8. 

   Step8:8. Refrigerate for 4 hours. Then take out the cutting block.