Chinese Food

Cooking Steps

1. 

   Step1:Because it's made in the evening. The light is not very good. Make do with it. Cream cheese softens with water. It must be very sof

2. 

   Step2:Melt butter (in my cream cheese box) while softening i

3. 

   Step3:Gelatine tablet is softened with cold water. It's better to use ice water. It can remove fishiness

4. 

   Step4:Remove the Oreo biscuits and put them into the fresh-keeping bag. Use a rolling pin to roll them to pieces

5. 

   Step5:Pour in the melted butter and stir evenl

6. 

   Step6:Lay in the bottom of the mold and compact. Refrigerat

7. 

   Step7:Cream cheese softened and sugar adde

8. 

   Step8:Use the eggbeater to stir until smooth. The cream cheese softened in place should be free of particles. Otherwise, it will affect the taste of the finished product

9. 

   Step9:Add yogurt and stir it slowly and evenl

10. 

    Step10:Heat the milk in the pot but don't boil it. Add the gilding slice, stir it immediately, turn off the heat (forget the beat step), cool it, and then pour in the cream cheese paste. Add the mang

11. 

    Step11:Everything is stirred. It's smooth without particles. The stroke won't disappear quickly

12. 

    Step12:Pour it into the Oriole mould. Shake out bubbles. Refrigerate it for more than 5 hours. It's best overnight

13. 

    Step13:Take out the refrigerator. Use the blower to blow the edge slightly to release the mold easil