Chaff cake cup(mu kang dan gao bei )

Chaff cake cup

Introduction:

Production steps:

Step 1: put the biscuit into the fresh-keeping bag and press it into powder with the dough stick

Step 2: sift the pressed powder

Step 3: sifted biscuit powder

Step 4: whisk the cream to six minutes with ice water. Add the right amount of condensed milk when distributing

Step 5: put the cream into the decoration bag

Step 6: take appropriate amount of biscuits to the bottom of the mousse cup, and compact with a rolling pin

Step 7: squeeze a layer of cream on the biscuit powder

Step 8: spread another layer of biscuits and press them with a spoon

Step 9: repeat 7-8, sprinkle the top layer with biscuits and freeze for 2-3 hours

Materials required:

Maria biscuit: right amount

Cream: 200g

Condensed milk: 30g

Note: 1. Maria biscuit is the most commonly used biscuit to make this dessert. If not, you can choose other digestive biscuits instead; 2. Biscuits can be pressed with food grinder, if not, with rolling pin. If it is rolling pin, I suggest not to put too much operation at a time, less but better, it is easier to improve efficiency; 3. Add biscuits and finally press with spoon 4. Try not to put too many biscuits on the wall of the whole cup. On the one hand, the biscuit will taste dry. On the other hand, it will reduce the flavor brought by the cream (although I feel that the same amount is good-looking, it should be taste first). 5. The amount of condensed milk can be increased or decreased according to my taste. 6. In addition to the suggestion of sending light cream in summer Must be separated from ice water to send, send the basin also put the refrigerator in advance for a while, what's more, it's best to operate in the air-conditioned room to reduce the failure rate of sending!

Production difficulty: simple

Process: others

Production time: several hours

Taste: milk flavor

Chinese PinYin : Mu Kang Dan Gao Bei