Cooking Steps

1. 

   Step1:Forget to take photos. The steps are explained in words. It's complicated to look at. In fact, it's very simple. 1. Put the sandwiched Oreo biscuits into the fresh-keeping bag. Roll them with a rolling pin. 2. Melt the butter in the microwave oven. Soften the gelatine slices in water. Soften the cream cheese at room temperature. 3. Mix the melted and the butter and the crushed biscuits into the cake bottom material. Pour the mixed cake bottom material into the mold. After compaction, put them into the refrigerator for cold storage. 4. Put the cream cheese and the sugar in the container. Beat them with warm water . whisk until smooth and grainy. Add egg yolk, rum and lemon juice. Stir well. 6. Add yoghurt. Stir to make cheese paste. 7. Heat milk and cream until just boiling. Drain the softened Geely Ding slices. Put into the heated mixture. Stir and melt. 8. Then pour into cheese paste three times. Stir well. Then add the next time. 9. Divide the mixture into several parts as needed. Add edible color In turn, pour into the cake mould at the bottom of the butter cake. Remember to turn to the center every time. It will be round. Finally, shake it slightly. It can make the bubbles of cheese paste disappear. 10. Then put it in the refrigerator for more than 4 hours. The cheese paste can condense. 11. Cover it with a hot towel when demoulding. Or blow it with a blower. 12. Cut one end of the finger biscuit decorated with the bow forging belt. Coat the bottom and the connection with the cake with melted white chocolate and fix it on the cardboard Up to prevent slipping. OK. A beautiful rainbow lollipop cake is born.