Cooking Steps

1. 

   Step1:Oreo cracker 75

2. 

   Step2:Butter 25g. Hydration of

3. 

   Step3:Use a rolling pin to roll the biscuits, add melted butter, mix well, compact and refrigerat

4. 

   Step4:Gilardin cold water 70 ml soak for standb

5. 

   Step5:Main raw material

6. 

   Step6:This yogurt is thic

7. 

   Step7:Add cream and sugar, mix well and roughen the lines

8. 

   Step8:Slowly melt the gelatin in water. Stir in the crea

9. 

   Step9:Five points. One primary color. Four favorite colors. Disposable paper cu

10. 

    Step10:Take out the bottom of the cake. Pour in the original color. Shake the bubbles. Then pour in the color you like. Shake again.

11. 

    Step11:I did it for the first time. It's not round. I changed it into a large friction model. In the middle is to save the material in the paper cup. So I shaved it clean

12. 

    Step12:Refrigerated for four hours. Demouldin

13. 

    Step13:Cut one. The bottom of the biscuit is hard. So pay attention when cutting

14. 

    Step14:The taste is very good. Give it to a friend half. She said it's very good. The taste is light. The cream is delicious but not greasy. The yogurt is very strong