Cooking Steps

1. 

   Step1:Soak 1 slice of gilardine in warm water, remove and put it into the bottom of the basin. Then add 50 grams of pure milk, 60 grams of sugar and 1 spoon of lemon juice.

2. 

   Step2:Heat the mixed liquid in water until the gilding tablet is completely dissolved.

3. 

   Step3:Take 100g of strawberries and put them in the blender and break them into strawberry juice.

4. 

   Step4:Add strawberry juice to the mixed liquid, stir well and cool to room temperatur

5. 

   Step5:Place 100g cream cheese at room temperature and beat it in a soft beater until smooth.

6. 

   Step6:Then add the mixed strawberry juice and stir well.

7. 

   Step7:Beat 150 grams of light cream to 60%. The surface can be striated.

8. 

   Step8:Then add the cream to the strawberry mixture to make strawberry cheese filling.

9. 

   Step9:Put the strawberry cheese paste in the refrigerator and refrigerate it for a while. Make the strawberry cheese paste sticky

10. 

    Step10:Clean the strawberries and dry them. Cut the bottom flat.

11. 

    Step11:Put the strawberries in the 6-inch cake mold, and then spread a layer of finger biscuits on the bottom.

12. 

    Step12:Put some strawberry cheese paste on the finger biscuit. Then put in the finger biscuit.

13. 

    Step13:Pour in the rest of the strawberry cheese paste. Refrigerate for 4 hours or overnight.

14. 

    Step14:If you eat it at home, you don't need to make a mirror surface and glue it. If you want to be more beautiful, you can put two strawberries into the blender to make a very delicate juice. Then add some water and half a piece of pickled Jili Ding tablet to heat up to the complete solution of Jili Ding tablet. Pour the strawberry solution into the mould when it is placed at room temperature.