Cooking Steps

1. 

   Step1:Crush the biscuits with a hand lever or a wall breaker (the more broken, the better). Melt 30g of butter at low temperature. Mix with the biscuits and put them into the mould and press them to be flat. Refrigerate them for 30 minute

2. 

   Step2:1. Justin 15g. Soak in cold water and soften (about 10 minutes). 2. Add 15ml milk to 250g mango meat and mash it to make mud. 3. Add 50g light cream to 30g white granulated sugar and whisk (60% hair) for standby. 4. 85ml milk is warm and then add 10g Justin to melt and then add yoghurt and mango mud 200g. Mix the whipped light cream into the mold (pour in half and then add Mango) Pour the meat into the other half. Refrigerate (2 hours

3. 

   Step3:Add 80ml of raw and warm water to 5g of jishiding tablets, melt them, and then add 50g of mango puree. Mix well, sift and pour into the mould, and refrigerate for 3 hours

4. 

   Step4:Weihua paper uses a embosser to press out the pattern. The two are glued together. (the upper layer cuts the petals into two halves with a sense of hierarchy) for standb

5. 

   Step5:The last step is to refrigerate for 3 hours and then take out the shape. The flower center of the Little Daisy uses a little mango mud

6. 

   Step6:Place at wil

7. 

   Step7:A beautiful pictur

8. 

   Step8:Beautiful picture two time