Cooking Steps

1. 

   Step1:Melt the white chocolate coin

2. 

   Step2:Cut cream cheese into small pieces. Beat with electric eggbeater until smooth. It is put on hot water for better beating and smoothing. Pour the melted white chocolate into the smooth cream cheese. Mix well with the eggbeater. Mix well with a little strength. (melted white chocolate A kind of Cream cheese mixture - step 2

3. 

   Step3:Heat 60g of cream to boil. Do not boil. Add the boiled cream to the mixture of step 2. Mix well with the egg beater. In the above mixing steps, it is better to sit in a basin of hot water and put it under the chocolate to supercool and solidify.

4. 

   Step4:Sift the tea powder to (white chocolate) A kind of Cream cheese A kind of Light cream) in the mixture slowly and evenly, and then mix well with a mixing rod.

5. 

   Step5:Finally pour into the mold. The 6-inch square used for the mold pad oil paper is finally refrigerated for 4 hours and then demoulded and cut. The surface is screened with tea powder