Cooking Steps

1. 

   Step1:The digestive biscuits (non decorative consumption) shall be packed in fresh-keeping bags. The rolling pin shall be used to crush them or the cooking machine shall be used to crush them directly. Put in butter to melt. Then put in the crushed biscuits and mix well. Pour in 8-inch grinding tool and use two ends of rolling pin or bottom of bowl. Use proper strength to crush biscuits and press them tightly. Cover with fresh-keeping bag and refrigerate for 15 minutes.

2. 

   Step2:Pour the light cream (it needs to be refrigerated for 24 hours) into the egg basin. First, mix it at a low speed for about 1 minute. Then, mix it at a high speed for 4 to 5 minutes until it reaches 7.80%. You can add 30 grams of sugar during the beating, or not. Set aside after sending.

3. 

   Step3:After the cream cheese is softened at low temperature, manually stir it with the eggbeater. Add the yogurt. Stir evenly and smoothly, then add the milk tea. Stir well. Add 70g sugar or 90g sugar and stir.

4. 

   Step4:After softening with cold and cold water, gently squeeze out the water and melt it. After melting, add in the previous pearl milk tea cheese mixture (sieving). Stir well. Add 1 / 3 whipped cream in a whisk. Whisk evenly. Add 1 / 3 whipped cream and add the rest.

5. 

   Step5:Take out the bottom of the frozen digestive biscuit cake. Spread the coconut evenly on the top. Then pour the milk tea cheese mousse paste into it. Smash it gently on the table. Shake out the bubbles under it and then spread the surface with a scraper. Cover with plastic wrap and refrigerate for 4 hours, or 1 hour. (if it's frozen, remember the time. It shouldn't be too long.

6. 

   Step6:Pour the blue cocktail into a small stainless steel pot. Add 2 pieces of gelatine or 15g of gelatine powder and heat them to low temperature until they are dissolved. Then pour them into a bowl and cool them. Cover with plastic wrap and put them in the refrigerator for 1 hour.

7. 

   Step7:Break the white chocolate into small pieces and melt them into liquid. If it can't be melted, add some milk to melt it, then add two spoonfuls of Geely powder to dissolve it, and then pour it into the grinding tool. Freeze for an hour.

8. 

   Step8:Take out the frozen milk tea mousse (it needs 3 to 4 pieces of gilding tablets to freeze). Then take out the frozen cocktail. Break it with a knife or fork. Put the top of mousse into the shape of ocean gently with a spoon (the ocean with radians looks better). The